Mini Allspice Dram Cakes with Mayfair Icing

Ingredients

• 2 cups gluten-free flour, divided
• 1/3 cup brown sugar
• 1/2 cup chopped pecans
• 2 teaspoons Allspice Dram, divided
• 3 tablespoons non-margarine butter substitute
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup light coconut milk
• 1 teaspoon white vinegar
• 1/3 cup vegetable oil

Preparation

1. Combine 1/2 cup of gluten-free flour, brown sugar, chopped pecans, and 1 teaspoon Allspice Dram in a medium bowl. Cut non-margarine butter substitute into the mixture and set aside.
2. Combine coconut milk and vinegar in small bowl and let stand for 5 minutes.
3. Combine remaining flour, white sugar, baking powder, and salt in a large bowl.  Add the vegetable oil, remaining Allspice Dram, and coconut milk mixture.
4. Coat the cups of a muffin tin with non-stick cooking spray. put one table spoon of topping in the bottom of each cup. Top with 1/2 cup of cake batter.  Bake for 20-30 minutes at 375 degrees Fahrenheit until they pass the toothpick test.
5. Turn the cakes out on to a rack to cool.

Note: For a little extra kick, drizzle the cakes with Mayfair Icing.

This icing is inspired by the Mayfair Cocktail.

Ingredients

• 2 teaspoon Apricot Brandy
• 1/2 teaspoon Allspice dram
• 1/4 teaspoon orange zest
• 1/2 cup powdered sugar
• 1 1/2 tablespoons water

Preparation

1.  Mix all ingredients until smooth.
2. Spread on cooled baked goods as desired.

These spring rolls are filled with lots of fresh vegetables and herbs.  Feel free to substitute other seasonal veggies or herbs to put your own spin on this recipe.  As always, use fresh ingredients for the best flavors!

Ingredients

• 6 – 8 spring roll wrappers
• 2 cups shredded cabbage (we prefer Savoy cabbage)
• 2 medium carrots, shredded
• 1 large cucumber, shredded or cut into matchsticks
• 4 ounces firm tofu
• 1 large avocado, peeled, cut in half, and thinly sliced
• Fresh cilantro
• Fresh mint
• Salt
• Peanut Dipping Sauce to accompany

Preparation

Making Spring Rolls

Beautiful teak cutting board courtesy Proteak at the Barton Creek Farmers Market in Austin, TX.

This quick and simple sauce goes great with spring rolls, grilled tofu, or on a veggie wrap!

Peanut Dipping Sauce

Ingredients

• 1/4 cup natural, unsweetened peanut butter
• 1 tablespoon light soy sauce
• 1 spring onion, minced
• 1 small clove garlic, minced
• 1/2 Thai chili, minced (optional)
• 5-6 tablespoons hot water

Preparation

1. Combine peanut butter, soy sauce, spring onion, garlic, and chili in a small bowl. 
2. Stir in hot water, one tablespoon at a time, until the sauce is at the desired consistency.

I typically stay in the room for one televised football game a year, and the Superbowl is the one. It is not for the commercials or half-time shows either, I am just there for the party.  This year our friend and occasional photographer Gabe is hosting and we volunteered to help with the refreshments.

In honor of the San Francisco 49ers we made a Pisco Punch. In the 19th century Pisco was the liquor of choice in Northern California where it could be easily imported from South America. Pisco Punch is made from pineapple, citrus, simple syrup, and Pisco.  This  concoction is notoriously strong but easy to imbibe.