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Recipes

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Chocolate Ganache & Peanut Butter Tart 
 
(Gluten Free of course!)
 
 
 
It may sound fancy to make, but it’s actually quite easy, and the results…out of this world delicious!
 
 
 
 For the crust:
 
One bag Aleia’s Peanut Butter cookies (12 cookies will be used, you will have some left over!)
 
¼ cup of margarine, melted
 
9 inch tart pan
 
 
 
For the filling:
 
¾ cup heavy cream, whipped first and set aside
 
7 tablespoons cream cheese, softened
 
½ cup your favorite peanut butter 
 
¼ cup white sugar 
 
1 ¼ teaspoon pure vanilla extract
 
 
 
For the ganache:
 
3 ounces milk chocolate chips 
 
3 ounces semisweet chocolate chips
 
1/3 cup plus one tablespoon of heavy cream 
 
¼ teaspoon pure vanilla extract 
 
 
 
Make the crust!
 
  1. Preheat your oven to 375 degrees.  
  2. In the bowl of a food processor fitted with the blade, pulse a dozen of Aleia’s Peanut Butter cookies into crumbs.  
  3. Add the melted margarine to the crumbs and pulse together until just combined.  Do not over process.
  4. Pour the crumbs into the center of your tart pan, making sure to go evenly up the sides.
  5. Line the inside of your tart shell with a circle of parchment paper about one inch larger than the tart pan you are using.  Cover the parchment with dried beans.  This will keep the crust from puffing up while baking. 
  6. Bake for 15 to 20 minutes.  The edges of the crust should be a dark golden color.  
  7. Remove from the oven, carefully pick up the paper and the beans, set the tart aside to cool at room temperature.  
 
 
 
Prepare your filling!
 
  1. In the bowl of a stand mixer fitted with the wire whisk attachment, whip the cream, until soft and light. Scoop out into a small bowl and set aside.
  2.  Add the cream cheese, peanut butter and sugar to the mixer bowl.  Whisk together on medium high speed until incorporated. 
  3. Lower the speed and add the vanilla extract.  
  4. Add a couple of tablespoons of the whipped cream until just incorporated.  Turn off the mixer and remove the bowl. 
  5. Fold in the remaining whipped cream until the entire mixture is well blended but still light and airy.  
  6. Making sure the crust is now cool, scoop the peanut butter filling and drop into the center of the crust. With the back of a spoon, push and smooth the filling so that it spreads evenly within the shell.  The filling should be level with the edge of the tart shell.  
  7. Refrigerate the tart
 
 
 
Prepare the chocolate ganache!
 
  1. Place the semisweet and milk chocolate chips in the bowl of a food processor (we used a mini  processor for this part) fitted with the metal blade. 
  2. Pulse the chocolate to break up into even smaller pieces. 
  3. In a small saucepan, heat the cream to a boil. 
  4. Remove from the heat and pour the cream slowly over the chocolate.  
  5. Add the vanilla extract. 
  6. Process until smooth, making sure to scrape the sides a few times before pouring out into a small glass bowl to cool at room temperature. 
 
 
 
Finish your tart!
 
  1. When the ganache has cooled, pull the tart from the refrigerator.  
  2. Scoop spoonfuls of ganache into the center of the tart, and spread evenly with the back of a spoon, right to the edges of the shell.  Place once more in the refrigerator for at least two hours before serving.  
  3. When serving, allow 15 minutes at room temperature, transfer the tart onto a pretty plate, and cut with a sharp knife dipped in hot water after each slice.  
 
 
 
Rich, entirely from scratch, utterly decadent and gluten free!

 

 

 

 

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Stuffed Artichokes

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Gluten Free Stuffed Artichokes
 
 2 large artichokes, stems removed (peel stems, chop and add to bread crumb mixture)
 
¼ cup ripe pitted Kalamata olives, chopped
 
¼ cup chopped parsley
 
2 teaspoons finely chopped garlic
 
1 cup Aleia’s Italian bread crumbs
 
½ cup shredded Parmesan cheese
 
2 anchovies, chopped (optional)
 
3 tbl. Olive oil to drizzle
 
 Directions:
 
With a serrated knife cut tops of artichokes approximately 1/4 inch below the top. Using sharp scissors snip off pointed tips of each artichoke petal. In a 5 quart pan place approximately two inches of water and set on stove top. In a bowl combine, olives, parsley, garlic, chopped artichoke stems, anchovies, bread crumbs, Parmesan cheese. Spread each petal as wide as allowed and stuff artichokes. Place in pan, drizzle olive oil over each artichoke. Cover and bring to a boil then reduce to a simmer and cook 55-60 minutes until tender and leaves pull freely from the artichoke.  

 

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Aleia’s “Rockin” Oysters

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Ingredients:

Spinach ~  2 -10 oz frozen chopped

Parsley, flat leaf ~  1/2 bunch chopped

Tarragon ~ 6 sprigs, chopped

Shallot ~  1 large, minced

Celery ~  1/2 stalk peeled, minced

Bacon ~  8 slices, cooked, julienne

Lemon ~  2, juiced

Old Bay ~ 1 tsp

Mayonnaise ~  1 cup

Pernod to taste

Salt & Pepper to taste

Aleia’s Coat & Crunch Crispy Spicy ~ 1 packet

Aleia’s Coat & Crunch Extra Crispy ~ 1 packet

Oysters 12-18 Shucked

 

Method:

Defrost, drain and squeeze water out of spinach; then fluff it up. Combine spinach with parsley, tarragon, shallots, celery, bacon, lemon juice, Old Bay seasoning, Pernod, S & P to taste. Toss with Coat & Crunch crumbs, add mayonnaise, to bind, taste and adjust seasonings. 

 

Top the shucked oysters. Bake at 400° for 15 to 20 minutes

 

Makes enough for 12-18 oysters. Freezes well! 



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Directions for oven baking

Ingredients:

1 bag (10 oz) Aleia’s Gluten Free Savory Stuffing

½ onion medium dice (about ½ cup)

2 ribs celery medium dice (about 1 cup)

1 large carrot medium dice (about ½ cup)

5 tablespoons of butter or butter substitute

2 cups gluten free low salt chicken stock

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Heat oven to 350˚F. In a large skillet pan, medium heat, melt butter; add onions, celery and carrots. Saute until vegetables are tender. Add stock, bring to a boil then remove the pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed. Spoon the mixture into a greased casserole dish. Cover with foil and bake for 20 minutes or until hot. For a crispy top, remove foil and bake uncovered for an additional 10 minutes.

Directions for stove top

Pinch the bottom of the bag with your figures to separate the herbs from the cubes; empty bread cubes into a separate bowl.

In a large sauce pan, mix 5 tablespoons of butter or butter substitute, 2 cups of gf low salt chicken broth or water and the herbs and seasoning form the bag. Bring to a low boil for 3 – 5 minutes or until butter is melted; remove from heat and gently fold in croutons until all are moistened. Cover and let sit for 10 minutes, Fluff and serve.

Directions for poultry or pork

In a large skillet pan, medium heat, melt butter; add onions, celery and carrots. Sauté until vegetables are tender. Add stock, bring to a boil then remove the pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed. Spoon the mixture onto a sheet tray and cool. Can be made a day ahead of time. Clean, dry, season and prepare bird or meat to be stuffed. Spoon the stuffing into the cavity of the bird or the pocket of meat. Extra stuffing may be baked alongside according to OVEN BAKING directions. Cook according to your recipe.

Tip: Sausage & Mushroom stuffing: add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1 pound cooked and crumbled GF sausage into the mixture

Tip: Sausage (sweet) & Cranberry stuffing: Stir 1 pound of cooked and crumbled GF sweet sausage into the sautéed vegetables. When adding the stock and 1 cup cranberries

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Cranberry & Sausage

Mini Stuffing Muffins

Ingredients: 

1 bag (10oz) Aleia’s Gluten Free Savory Stuffing

½ onion medium dice (about ½ cup)

1 large carrot medium dice (about ½ cup)

2 ribs celery medium dice (about 1 cup)

2 cups gluten free low salt chicken stock

1 pound cooked and crumbled GF sausage

3 egg whites, lightly whipped

1 cup dried cranberries

Non stick cooking spray

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Directions

Heat oven to 350˚F. In a large sauté pan, medium heat, cook sausage until brown. Add onions, celery and carrots. Sauté until vegetables are tender. Add cranberries and stock bring to a boil then remove pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed. Let cool add the egg whites. Toss lightly again. Form little stuffing balls using your hands–try to press them relatively well into a greased mini muffin tin, mounding a little at the top. Bake for about 25-30 minutes.

 

You’ll be left with adorable little stuffing muffins that are moist and tender in the center but crispy on the outside. Enjoy!

 

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Coconut Macaroon Bark

 Unleash your imagination and creativity with this easy favorite!

 Ingredients

  • 12 Aleia’s Coconut Macaroon cookies
  • ¼ cup semi-sweet chocolate chunks
  • 3 cups semi-sweet chocolate chips
  • ½ cup coarsely chopped walnuts (can substitute with sliced almonds, coarsely chopped cashews or your favorite nut)

 Instructions 

  1. Line a cookie sheet with wax paper.
  2. Chop your macaroon cookies into small pieces.
  3. In a medium microwave safe bowl, melt the chocolate chips for about 2 minutes, stirring every 30 seconds.
  4. Spread 2/3 of the melted chocolate onto the center of the wax paper.
  5. Sprinkle the chopped cookies onto the chocolate, followed by the chocolate chunks and the chopped walnuts. 
  6. Drizzle the remaining melted chocolate over everything
  7. Refrigerate until hardened (at least one hour). Break into pieces before serving.

Be careful….It’s very hard not to eat the whole batch!

Tip: this recipe can be made with dark chocolate, milk chocolate, white chocolate and topped with everything from nuts to dried fruits or candies!

A great handmade gift idea too!

 

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