Troiben Compote (Ashkenazic poached grapes)
2 cups water
1/2 cup sugar
1 stick cinnamon
boil, reduce to simmer 15 minutes
remove cinnamon
add 2 lbs seedless grapes
return to boil
reduce to simmer until grapes are soft (3-ish minutes)
add 2-3 tbsp lemon juice (to taste)
Serve warm or chilled. This makes 6 servings
Optional – 2-3 tbsp pomegranate seeds or chipped mint.
Peach Cobbler
Ingredients
- 5 cup Peeled, pitted, sliced peaches
- 1/8 tsp 5-spice
- 1 tsp grated lemon zest
- 1 cup water
- 1/2 cup melted butter
- 1 cup white sugar
- 1.5 cup self-rising flour Make your own! see below
- 1.5 cup milk
Instructions
- Preheat oven to 350
- Combine peaches, 5-spice, zest in a bowl.
- Stir sugar and water in saucepan on med heat, until simmer (3 minutes)
- Stir in peach mixture, cook for 2 minutes. Set aside
- Combine sugar and flour in a bowl. Add milk, whisk to smooth batter.
- Pour melted butter into Dutch oven
- Pour batter over melted butter
- Gently place peaches and syrup on top of batter.
- Bake until syrup is bubbling, crust has risen and is golden brown, approx 50 min.
Notes
Self-rising flour:1 cup flour + 1.5 tsp baking powder + 1/4 tsp salt
For 1.5 cups, use
- 1.5 cups flour
- 2.25 tsp baking powder
- 3/8 tsp salt = 1/2 + 1/4 tsp
Ice Cream (keto)
Equipment
- Mixing bowl
- Hand mixer
Ingredients
- 2 cups heavy whipping cream
- 1/4 tsp salt
- 1/4 tsp xanthan gum (optional if you expect to consume within 1 day)
- 1/2 cup powdered sweetener ( see notes below about what to use )
- 2-3 tbsp vodka
- 1-2 tsp flavouring
Instructions
- The bowl and beaters should be chilled to 40F, perfectly clean, and bone dry.
- The heavy whipping cream should also start off at 40F.
- Start whipping up the cream on low speed, until you see the cream starting to increase in volume.
- Add everything else in order everything other than the vodka and flavouring in the metal mixing bowl, and keep whipping.
- When everything is incorporated, add the vodka and flavouring.
- Keep beating until soft peaks form, and the volume of the mixture has increased by at least 50%
- Transfer to freezer-safe container, pop in the freezer, and wait at least 4 hours before serving.
Notes
Allulose is hands-down the best sweetener for this. If you can get your hands on this stuff, you can skip the gum and alcohol, and stick to cream, salt, allulose, flavouring.
If you know that xylitol works well for you, that's the next best sugar - just for smoothness. Some people's gut biome can actually process xylitol, so it might be treated as real carbs and trigger a glycemic response. Watch out if you have pets because xylitol is dangerous for them.
I used to use 50-50 erythritol and xylitol because some of my guests get gassy with too much xylitol. Using pure erythritol is possible, but it doesn't dissolve well, you run the risk of your ice cream turning into frozen chunks instead of a smooth and creamy dessert, and you should use more xanthan gum, which I don't personally like to do because I'm very sensitive to the taste.