Aran Goyoaga, founder of Cannelle et Vanille, is a food writer, stylist, and photographer (which is no surprise when viewing her supremely professional yet aesthetically pleasing blog). Goyoaga grew up in a pastry shop in Spain (sounds like a pretty good childhood to me…) and came to the US in ’98. It came as a shock for me to learn that all of her recipes are gluten free, I’ve usually discarded gluten free products and recipes as cardboard, but the little masterpieces that Goyoaga concocts could make me a convert.
Pear, Apple, Fennel salad
makes 4 servings
2 honeycrisp apples, thinly sliced
4 forelle pears, thinly sliced
2 fennel bulbs, cored and thinly sliced
1 cup fresh watercress
1 tsp dijon mustard
1 lemon, juiced
1 Tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.
Sweet Potato and Crabapple Clafoutis
makes 1 10-inch pan or several individuals depending on the size
1/2 cup (140 grams) sweet potato puree (from about 1 roasted sweet potato)
1/3 cup (70 grams) natural cane sugar
1 cup (225 ml) heavy cream or coconut milk
2 Tbs calvados (optional)
1 vanilla bean, split and seeded
1/4 cup (35 grams) superfine brown rice flour
2 Tbs (20 grams) almond flour
1/4 tsp cinnamon
1/8 tsp ground ginger
12 red crabapples
In a large bowl, whisk together the sweet potato puree, sugar and eggs. Add the heavy cream, calvados, vanilla seeds, brown rice flour, almond flour, salt, cinnamon and ginger. Whisk all the ingredients together. Let the custard rest for about 30 minutes in the refrigerator.
Place the crabapples in the baking dish and pour the custard over them.
Bake at 375F for about 20-30 minutes depending on the size of the dish. It will set in the middle. Do not over cook it and it will be soft and custard-like inside. Sprinkle raw sugar and almond flour on top for added crunch.
Potato, Celery Root and Sunchoke Cream with Purple Potato Chips
makes enough for 4 servings
3 Tbs olive oil
1 clove garlic, minced
1/2 leek, diced
1 medium celery root, peeled and diced
2 sunchokes, peeled and diced
4 medium potatoes, peeled and diced
2 springs of fresh thyme
1 1/2 tsp salt
1/2 tsp pepper
1 qt chicken or vegetable stock
1/4 cup coconut milk
1 purple potato, thinly sliced
olive oil to fry
In a large pot, sauté the garlic and leeks in the olive oil for about 1-2 minutes. Do not want to brown them, just sweat them. Add the diced root vegetables, thyme, salt and pepper and saute for another minute.
Add the chicken stock (enough to cover) and bring it to a boil. Simmer and cover the pot. Cook the soup for about 20 minutes and then puree it. Add the coconut milk and adjust seasoning.
In the meantime, slice the purple potato with a mandolin or a super sharp knife (mandolin works best). heat the olive oil and fry the potatoes for about 1 minute until they crisp up. Drain them on paper towels and season with salt and fresh thyme.
Cherry Blossom Macarons
180 grams almond flour
240 grams powdered sugar
140 grams egg whites
3 grams egg white powder
2 grams of finely ground sea salt
80 grams granulated sugar
Few drops of food coloring
In a large bowl, sift together the almond flour, powdered sugar, and salt. Set aside.
In the bowl of an electric mixer, add the egg white and the egg white powder. Whip on medium speed until egg whites start to increase in volume.
When the egg whites are almost fully whipped and very fluffy, slowly start sprinkling in the sugar. After all the sugar is incorporated, whip the meringue on high speed until stiff peaks have formed. Then add the food coloring.
Add the dry ingredients to the meringue and, with a spatula, fold the meringue into the dry ingredients. This is called “macaroner.” It is better to fold slowly and test a couple of macarons because it is possible to over fold this mixture. You want a shiny mass. For this amount of ingredients, I would say that it will only take about 10 to 15 strokes. But again, it is better to check for consistency. You are looking for a mass that spreads a little but not too much, otherwise the macarons will be flat.
Pipe the mass onto half sheet pans lined with silpats. Let them sit at room temperature for about 30 minutes to dry. You want the tops not to stick to your finger when you touch them. This will ensure a crack-free macaron.
Have your oven preheated at 350 degrees. Bake one sheet pan at a time positioning it in a middle rack. Turn oven to 300 degrees. Bake for about 8 minutes and rotate sheet pan to ensure even baking. It should take about 14 minutes, but that depends on the oven. You want to be able to pick up the macaroon without it falling apart, but you don’t want to over bake it either. It is better to bake it slowly so no browning occurs.
Remove them from the oven and slide the silpat onto a cold surface. Let them cool on the silpat.
Note: Flavor the buttercream for the pink macarons with cherry blossom extract and the copper ones with cocoa powder.
100 grams of egg whites
200 grams of granulated sugar
300 grams of room temperature unsalted butter
flavoring (cherry blossom extract and sifted cocoa powder)
In the bowl of an electric mixer, lightly whisk together egg whites and sugar. Place over a water bath until sugar is dissolved and the mixture is warm to the touch, shiny, and very fluffy. Bring bowl to the electric mixer and whip, adding a tablespoon of butter at a time, until stiff peaks form. Make sure the meringue has cooled to room temperature. Then add the flavoring and mix until incorporated.
Pipe a teaspoon of the buttercream on a macaron and top with another one that is similar size.