Revivalist Kitchen’s Christmas Cassoulet

Sangria

Sangria

Sangria is not just for summer! Living in California we tend to be sadly short on cold winter evenings and a drink like mulled wine is one that will heat you up in from the inside out. This is a naughty mashup of mulled wine and sangria: a holiday punch that tastes like Christmas, but will keep your guests from completely overheating. Lookout though this spicy punch packs a punch and you may want to tear down the mistletoe before things get out of hand…Just saying’.

Sangria and mulled wine mash up, perfect holiday cocktail for your guests! By Revivalist Kitchen!

Ingredients:

2 Bottles inexpensive red wine

1 Pint of brandy

2 T Cinnamon

2 Tp Nutmeg

1 T Vanilla Extract

1/4 C Honey

1 Cup Orange Juice–Cara cara oranges are Revivalist Kitchen fave

2 T Orange zest

1/4 C Pomegranate juice

2 T Lime juice

2 T Lemon juice, Meyer lemon would be great if you have it

 

Mix the honey with the citrus juice and mix well. Add all the ingredients together in a large beverage dispenser or punch bowl. Garnish with sliced oranges and pomegranate seeds. Serve over ice.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

Sangria and mulled wine mash up, perfect holiday cocktail for your guests! By Revivalist Kitchen!

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Harvest Dinner

Harvest Dinner

Fall is a beautiful time of year, even in LA we see the leaves changing as the weather begins to cool. Relaxing with friends over a good meal, this time of year is filled with amazing sunsets, gratitude and celebration for the progress the year has made. This being Revivalist Kitchen”s first holiday season we wanted to do up a very a special, intimate, harvest dinner to celebrate our dear friends, our good health and the bonds we have created this last year. The table was set in our beautiful, lush, back yard and our friends made their way over to enjoy the fruits of our labors. We broke out the crystal and place cards! And the weather was perfect, a warm early fall evening, not a late summer scorcher as we so often get in Los Angeles.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

 

Since it’s usually just the two of us, every year my husband and I usually make a Peking duck for two, and even roll out homemade pancakes. To celebrate the joint venture that is Revivalist Kitchen, we wanted to usher in our first year on the block by opening up our home to friends: some old and some new.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

It was Erin’s idea to serve duck confit, instead of a traditional turkey. A nice compromise with the Peking duck of the past and with traditional confit style duck being one of my favorite dishes I was totally on board. Plus, it was a recipe I definitely wanted to try to make on my own and have in back pocket. Turns out it isn’t so hard to make! Woot! Woot! Just takes a few steps of simple preparation over a few days with a truly spectacular result. We bought our duck meat and duck fat from our favorite local butcher McCall’s Meat & Fish. Find recipe for duck confit here.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

For the side dishes we decided on sautéed mushrooms, green beans with shallots, celery root puree, and a beautiful fermented pear and currant chutney to accompany the duck. The pear chutney turned out to be my favorite part of the meal and I’m still using it on many other types of meat. This probiotic recipe is an American take on the chutneys of India and the mostarda of Italy, appropriate at a time where we reflect on the multicultural influences that make our country so great. Find the Pear Chutney recipe here. Recipes for sautéed mushrooms, green beans with shallots, and celery root puree.

 

We welcomed our guests to our harvest dinner with a beautiful, fermented, apple daiquiri. This is a traditional daiquiri, not the blended, sugary, drink, garnished with an umbrella you be thinking of. (however I suspect Erin would have stuck an umbrella in it if I had busted some out).  The classic daiquiri was first invented during the late 19th century imperialism in a Cuban mining town. It was a bartender at, Havana’s La Floridita that came up the frozen creation that we all know today, with Mr. Ernest Hemmingway being a big fan, Our take on the daiquiri featured a local, organic rum and we toasted our friends over snacks and introductions. Find the apple daiquiri recipe here.

Wine3-1

 

 

Erin made a lovely bagna cauda, which means warm bath in Italian and it bathed us all in glorious, melted anchovy butter. We served that with crudité and sourdough bread, and as we enjoyed a raw cheese plate and finished our cocktails we began to open our wine and fill ourglasses. Revivalist Kitchen firmly believes that a healthy life can include a few indulgences and this harvest dinner was the perfect time to treat our loved ones and also treat ourselves. Find recipe for bagna cauda here.

Harvest Dinner, a non-traditional take on Thanksgiving. Featuring Duck Confit, celery root puree, fermented chutney & delicious sides by Revivalist Kitchen.

The sweet that finished this lovely meal was a delicious, pumpkin, custard that Erin whipped up. A delicious end to a lovely evening. Find pumkin custard recipe here.

We are so grateful for the future of Revivalist Kitchen and we drifted off to sleep with full bellies and warm hearts, thankful for the time spent with those we love.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipes turn out? Got any questions? Leave a comment below!


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Pumpkin Custard

Pumpkin Custard

I am officially over pumpkin spice everything but even during these times of severe pumpkin abuse, I just cannot resist making a few pumpkin desserts, like this delicious pumpkin custard. While I could house an entire pumpkin pie and call Thanksgiving done and dusted, in honor of Revivalist Kitchen this recipe was created to feature a not over sweetened, reasonably spiced dessert that is the perfect end to a rich meal but with the liberal use of farm fresh eggs, a slightly larger portion could be a nutritious and satisfying cap on a lighter meal. Featuring fresh roasted pumpkin, creamy naturally sweet raw whipped cream and spiced pumpkin seeds; this pumpkin custard will make a beautiful addition to your holiday table. We featured this desert at our Harvest Dinner. Read all bout what we served up here!

Octavia Klein Photography

Pumpkin Custard

2 cups pumpkin puree

1/2 Cup Coconut Sugar

1 T Molasses

1 Tsp fresh grated nutmeg

1 Tsp fresh grated cinnamon

1 Tsp vanilla, scraped from vanilla bean

8 Eggs

1/2 Cup Milk or if Paleo use coconut Milk

1/4 tsp Sea Salt

Pumpkin Custard! Gluten free & refined sugar free! Traditional food & Paleo friendly recipe! Click through to get recipe.

Pumpkin Custard

Roast the pumpkins in 350° oven until soft. Scoop out flesh, reserving seeds to be toasted and blend all ingredients in food processor, except for eggs. Pour blended mixture into heavy bottom saucepan over medium heat. Taste for seasoning and turn off heat once mixture is at a simmer. Off the heat whisk in the eggs one at a time and then bring the mixture back up to a simmer. Pour into individual serving vessels and chill in refrigerator. Top custard with raw whipped cream and the toasted spiced pumpkin seeds.

 

Toasted spiced pumpkin seeds

1 C pumpkin seeds, rinsed

1 2 T coconut sugar

1/4 tsp each cinnamon & nutmeg

2T melted butter

1 tsp sea salt

Octavia Klein Photography

 

Pre-heat the oven to 300°. Mix together all ingredients except seeds, once mixed, toss in pumpkin seeds. Spread seeds over a baking sheet and bake. You will want to stir the seeds every five minutes and bake until crispy. This process takes about 25-35 minutes.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

BFF diet free resource library

 

 Keep on cooking!…Click through below for more real food recipes!

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Pumpkin Cupcakes

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Tis’ pumpkin Season and with all the lovely visuals going around social media I got a mean craving for a pumpkin cupcake, but I did not want to blow my diet! So I knew in order to steer clear of refined white sugar and white flower I needed to come up with my own recipe.

Pumpkin Cream Cheese Cupcakes. Grain Free, refined sugar free, gluten free. Click through to read recipe!

 

The base of my creation was inspired from Erin’s Birthday Cupcakes! Really I just needed to add pumpkin, pumpkin pie spice (which I blended myself from a Betty Crocker recipe) and a little more coconut flour to thicken it up.

For the frosting it was super easy just organic cream cheese with maple sugar and a little raw cream to thin it out.

These cupcakes turned out amazing! My friend Mike said so many cupcakes the frosting overtakes the cake, but he said mine were a perfect balance! Hey! Now that’s a perfect compliment!

Pumpkin Cupcake Recipe

1 Tsp Baking soda

1 Tsp Sea Salt

2 Tsp Pumpkin pie spice

1 Tsp Vanilla

1C Coconut flower

9 Eggs

1/4 C Coconut oil

1 C Coconut Sugar

1C Pumpkin Puree*

First, pre-heat oven to 350°. In a blender, pulverize the coconut sugar until fine. If coconut oil is solid, gently warm until liquid, but not hot.

I found this super easy to do with two mixing bowls and a hand mixer, but a stand mixer would also work.

Whip the coconut oil and pulverize coconut sugar until combined. Add vanilla extract and pumpkin puree. Break all the eggs together first and then incorporate into mixture, one at a time to incorporate each egg. When all the eggs are added, blend until creamy.

Sift the coconut flour into another bowl and add the salt, pumpkin pie spice & baking soda. Add the wet ingredients to the dry ingredients and blend. Line a cupcake pan with un-dyed parchment muffin liners and scoop in 1/4 C of the batter to each one, an ice-cream scoop works well for this. Conveniently this recipe makes 12 cupcakes, perfect for a traditional muffin pan. Put cupcakes in oven on the middle rack and set your oven timer for 10 minutes. After 10, turn the tray in the oven, keeping them on the same oven sheet and bake another 15 minutes. Making total bake time a total of 25 minutes. Ovens vary, but after the first 10 minutes the cupcakes should be firming up and lightly browning at the edges. The middles will still look a little soupy. After the pan rotation and 10 more minutes the cupcakes will be just cooked and not dry or heavy. Do not over-bake! Use the timer or they won’t turn out well. Allow all cupcakes to fully cool before attempting to frost. Cupcakes can be frozen but will dry out a bit.

*For the pumpkin puree you can use canned, but I personally don’t like canned food. So I roasted fresh pumpkin in the oven and pureed it myself. Set oven on 400°, slice open pumpkin, scoop out the guts, reserve the pumpkin seeds to roast later. Then cut into 4-5” square chunks and roast for 20-30 minutes until soft. Let them cool and then spoon out all the meat from the skin and puree in blender.

Octavia Klein Photography

Maple Cream Cheese Frosting

1 Package organic cream cheese

½ C Maple sugar

¼ C Raw Cream

 

Let the cream cheese get to room temperature. Then pulverize the maple sugar in a blender­–I used my Magic Bullet. Then add all ingredients in a bowl and blend with hand mixer. If it’s too thick still just add a bit more cream. After frosting my cupcakes I dusted the tops with cinnamon.

Octavia Klein Photography

 

© Copyright 2015 Revivalist Kitchen. All rights reserved.

How did the recipe turn out? Got any questions? Leave a comment below!

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Caramel Corn

Caramel Corn

We all love caramel corn, but as a kid, due to some dental misfortune, I had silver caps on all of my teeth. This led to my parents being very careful about what I ate, fearing I would damage my shiny chompers. Sticky caramel was for the most part off the table, leading me (of course) to develop a lifelong affinity for the stuff. At that time the mysteries of caramel never compelled me to look farther past the sticky substance wrapped in cellophane papers made by Brach that was quickly confiscated from my plastic trick or treat pumpkin. Post baby teeth, but not many Halloween’s later, I decided to make caramel apples and bring them to school for my class.

Making caramel for the first time I did not need to consult a recipe, I just unwrapped around 100 little squares of purchased caramel and melted them, but I had a pot of caramel filled with unknown ingredients that took forever to make, while driving me crazy. At the time I just figured that caramel apples were way too much of a pain in the booty and while they sure were tasty, not worth the trouble. However, caramel is really just melted cooked sugar. For the kid in us all, I have adapted my forbidden childhood sweets into a real food Halloween treat that features organic popcorn, pistachios and a spiced up coconut sugar caramel made with grass-fed butter. A spicy-sweet treat without scary, tricky ingredients.

Octavia Klein Photography

 

Recipe:

1 C unpopped popcorn

2 C Coconut Sugar

1 C Butter

1 T Sea Salt for caramel, additional salt to finish.

1 tsp cayenne

1/8 tsp vanilla

1/2 cup toasted chopped pistachios

 

Prepare popcorn either in air popper or on the stovetop. To make popcorn on the stovetop use a dutch oven or other heavy bottomed large pot with a lid and warm over medium to medium high heat. Coat the bottom with a little heat friendly oil or ghee. Once the pan is warmed put in three popcorn kernels and close lid and allow to pop. If kernels look over browned turn pot down. If they took forever to pop and came out soggy, then turn down the heat. Remove those three kernels and add the rest of the popcorn and cover with lid. Once the popcorn begins to pop vigorously I crack the lid a tiny bit to let excess steam out and keep popcorn crisp. You will also want to continuously shake the pot so that they kernels don’t stick and burn. Once the popping seems to be slowing down turn off the heat and leave it covered for a moment so stray pops don’t shoot popcorn all over your kitchen, then transfer to a large mixing bowl to cool.

Make caramel by heating butter and coconut sugar together over low heat. When sugar melts add salt, vanilla and cayenne and turn up heat to medium high, bring mixture up to a boil and cook for 10 minutes, stirring frequently so mixture doesn’t burn. Caramel should smell awesome and look thick and bubbly.

Octavia Klein Photography

While cooking caramel you can prepare your pistachios. A lot of bulk bins at major markets sell pistachio meats out of the shell. If you buy these they will probably be un-toasted so you will want to put them in a 350 degree oven for around 12 minutes to toast, stirring occasionally. Or you can do what I had to do with my last batch of caramel corn and shell toasted and salted pistachios. If toasting your own pistachios you may want to add more salt to the caramel. No matter your method, after toasting or shelling place your pistachios in a dishtowel and rub the majority of the skins off the nuts. You may want to work in handful-sized batches at a time and rub until at least the larger loose chunks of the papery skin are removed. Roughly chop the pistachios and reserve.

Octavia Klein Photography

Be careful to let caramel cool to a reasonably warm not scalding temperature before adding to the popcorn so you don’t burn yourself. It helps to have another person to toss the caramel corn as you slowly pour the caramel over popcorn to ensure it is evenly coated. Next add pistachios, sprinkle with additional salt and toss mixture gently. Using your perfectly clean hands make balls out of the mixture, I think large fist sized caramel corn balls are the best. This caramel corn will keep well tightly covered in a cool dry place for a few days.

© Copyright 2015 Revivalist Kitchen. All rights reserved.

Coconut Sugar Carmel Corn! Gluten free & refined sugar free! Traditional food & Paleo friendly recipe! Click through to get recipe.

Carmel Corn

How did the recipe turn out? Got any questions? Leave a comment below!

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