gluten free white chocolate lemon lava cake with champagne grapes in lemony syrup

White Chocolate Lava Cake

gluten free white chocolate lemon lava cake

¾ cup butter (1½ stick)
6 oz white chocolate
2 teaspoons lemon juice
2 teaspoons lemon zest
3 whole eggs
3 egg yolks

1 cup powdered palm sugar (pulse palm sugar in a blender or kitchen aid with 1 teaspoon tapioca starch until it turns into a fine powder)

½ cup white rice flour
6 tablespoons tapioca flour
3 tablespoons milk powder
½ tsp salt


Butter 6 ramekins and line the bottoms with cut baking paper.
Melt butter and take off the heat.
Stir in white chocolate until melted, then add lemon juice and lemon zest. Set aside.
Whip whole eggs and egg yolks until white and fluffy. Add powdered palm sugar and continue to whip until thick and silky.
Add chocolate to the egg mixture and stir until incorporated.
Gently fold in remaining ingredients and pour batter into prepared ramekins.
Bake at 325F/165C for 16 minutes.
Makes 6 mini lava cakes.
mini grapes in lemony syrup

Mini Grapes in Lemony Syrup


2 cups champagne grapes (or regular size grapes cut in quarters)
¾ cup maple syrup
¼ cup water
juice and zest from 2 lemons


Clean grapes in hot water and place in a clean pint size glass jar.
Bring maple syrup and water to a quick boil. Take off the heat and add lemon juice and zest.
Pour hot syrup over grapes and let cool.
Keep refrigerated.

White Chocolate Lemon Lava Cake with Champagne Grapes

Photography by Philip Blankenship.

summer glögg

icy shots with vodka and red currant glögg syrup

summer glogg

Traditional glögg is strongly associated with the Winter Holiday Season, served hot and made with spiced red wine and a splash of vodka. This version is served chilled and although spiced the same way, made mainly with vodka and just a hint of red wine. Adding to the summer feel of the drink I’m using red currants for syrup and decoration. Find beautiful fresh frozen red currants online from Northwest Wildfoods, They have a lovely assortment of Scandinavian berries such as lingonberries, gooseberries, black, champagne and red currants of excellent quality, shipped and delivered completely frozen.


2 cups red currants
1 cup fresh squeezed orange juice
¼ cup fresh squeezed lemon juice
¼ cup honey
½ cup maple syrup
2 cinnamon sticks
10 cardamom pods
5 whole cloves
½ cup red wine


vodka for serving

Add all ingredients except wine and vodka to a pot and bring to a slow boil. Let boil to reduce for 30 minutes.
Pour liquid into a strainer or cheese cloth and squeeze out as much liquid as possible.
Pour the syrupy liquid into a separate bowl and stir in red wine.
Bottle and refrigerate.

Makes about 2 ½ cups syrup.

Serve with vodka in chilled shot glasses.
Decorate with red currants.

red currants 2

Photography by Philip Blankenship.

cheesy tart

gluten free cheese tart with caramelized heirloom cherry tomatoes, almonds & black olives

Gluten free cheesy tart - photo- philip blankenship

All but the creamy and savory custard filling have been made into a topping in this cheesy tart. I believe a cleaner, yet more complex flavor experience is presented by separating and simplifying, compared to a quiche where the filling ingredients are generally mixed and baked together.

The natural acidity of tomatoes can sometimes be overwhelming in a dish but when served lukewarm and tossed in honey with olives, basil and sweet almonds, the little heirloom beauties make a perfect complement to the luscious and rich tart.

Gluten free cheese tart with cherry tomatoes - photo philip blankenship

ingredients crust

¾ cup almond flour
2 tablespoons tapioca flour
3 oz shredded cheese
2 tablespoons butter

directions crust

Mix flours with shredded cheese, add butter and knead until a dough is formed.
Push dough into a 9 inch tart pan covering the bottom and sides.
Bake at 350F/175C for 10 minutes before adding the filling.

ingredients filling

1 cup heavy cream
3 tablespoons tomato paste
10 oz shredded cheese
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
3 large eggs

directions filling

Put all ingredients except eggs in a saucepan and stir over very low heat only until cheese is melted.
Take off the heat, mix in eggs and stir until incorporated.
Pour into the pre baked tart and bake at 350F/175C for about 20 minutes until set and lightly golden.

ingredients topping

2 cups heirloom cherry tomatoes
½ cup cured black olives
2 tablespoons butter
1 tablespoon honey
¼ cup chopped raw or toasted almonds
1 tablespoon chopped fresh basil leaves

directions topping

Melt butter and honey over low heat.
Add tomatoes and olives and stir gently until tomatoes are warm and start to soften. If they start breaking it’s high time to take them off the heat. It will take about 10 minutes.
Drain and stir in chopped almonds and basil.
Add topping to the warm tart and bake for another 3-5 minutes at 350F/175C.
Serve lukewarm.

Gluten free cheese tart with caramelized cherry tomatoes - photo philip blankenship

Photography by Philip Blankenship.


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