Who's hungry? Well, at least virtually ravenous? In the spirit of getting together for the holiday season, Organic Authority is hosting a virtual holiday potluck so we can spend some quality time with all you lovely readers. That's right; we want to taste all of your delicious super secret seasonal recipes - but you know - without the mess of actually eating them.
All year long we share our recipes, food obsessions and concoctions with you, but now we'd really love to open up our community kitchen and let you delight us with your culinary skills. You are cordially invited to share your favorite organic recipes with everyone in the Organic Authority community at our online potluck. You can even bring a virtual date (though, I already have dibs on Virtual George Clooney, and if he's not available, Virtual Denzel).
Here's how it works: After you've decided on your favorite holiday recipe, Google on over to the official Organic Authority Facebook page and post your recipe on our wall, with photos if you got 'em, but they're not necessary.
All entries will then be collated and painstakingly virtually tasted by our Organic Authority Authorities, and then we'll post all the recipes here on the OA Web sitefor the whole wide world to see and try at home. Yum.
After you post your recipe, we hope you'll check out what others have brought to our virtual kitchen, and leave comments if you try their recipes to much delight. Isn't virtual bonding exciting?
Photo by Roland, courtesy of Creative Commons
Here are the recipes from our wonderful OA community! Thanks for sharing!
Chocolate Chip Cheesecake (or Triple Chocolate Chip Cheesecake)
By Miles Rouch
...1 1/4 c. finely crushed up graham crackers
1/8 lb. butter
Combine softened butter and fine crumbs. Use a fork for best results. Press firmly over bottom of a springform cake pan, bringing the mixture up the sides about 1 1/2 inches. Let stand at room temperature while preparing the filling.
1 1/2 lb. cream cheese
1 c. sugar
1 tsp. vanilla
1 c. semi sweet chocolate chips
Blend cream cheese and sugar until smooth. Add one egg at a time, beating after each addition. Add chocolate chips. Add the vanilla last, folding in lightly. Turn mixture into crumb-lined cake pan and bake about 35 minutes at 350 degrees or until center is firm to the touch, or until a knife inserted in center shows all is congealed.
Let cake cool in the cake pan in the oven leaving the oven door open. Remove pan from oven when cool and add the following topping:
1/2 pt. sour cream
1 tbsp. sugar
1/4 tsp. vanilla or almond extract (prefer almond)
Combine and turn over top of cheesecake in the cake pan. Turn on the oven heat to 425 degrees and bake cake with topping 5 to 7 minutes. The sour cream topping congeals when the cake cools. Cool outside oven.
Refrigerate and chill throughout prior to serving.
Optional: I like making mine a triple chocolate chip cheesecake, so after it's all finished I sprinkle a layer of mini chocolate chips on the cake, then add a dolip of whipped cream and place a few extra-large chocolate chips on the whipped cream.
From the Organic Authority Files
Homemade Eggnog and/or Eggnog Ice-cream
By Rich Radtke
6 free-range eggs, separated*
1¾ cups sugar (divided)
1 pint heavy cream
...4 pints milk (farm fresh, raw milk works best)
½ pint of good Brandy (exclude if serving to children)
1 tablespoon vanilla extract
½ cup vanilla syrup
In a bowl beat the egg yolks with the 1 cup of sugar until thick. In another bowl beat the egg whites with ½ cup of sugar until stiff. In a third bowl beat the cream with ¼ cup sugar until thick, then add vanilla syrup. Add the yolks to cream and beat, fold in the egg whites, and add the milk, Brandy, vanilla extract, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.
To make eggnog ice-cream, simply pour mixture (w/o Brandy) into ice-cream maker. Use ice-cream maker as directed by manufacturer.
By Raederle Phoenix West
Currently my favorite pudding mix is as follows: Five bananas, half a cup of raw cocoa nibs, half a cup of ground flax, quarter cup of soaked buckwheat, and a sprinkle of cinnamon. I put raw cocoa nibs, coconut flakes and washed berries on top for decoration and some extra delicious punch.
Delicious Holiday Spice Oatmeal Cookies - Gluten & Sugar Free
By Carolyn Blake
Okay so there's no sugar in these cookies, but that doesn't mean they aren't deliciously sweet! Keep reading to find out the secret sweet ingredient that makes these Holiday cookies to-live-for!
Holiday cookie baking is serious tradition in my family. When the weather turns cold and windy we fire up the oven and turn out some tasty treats - that is if we don't eat all the dough first!
Over the years our food traditions are trending away from mainstream commercial style cooking to a more nourishing whole food style approach. Over the past year my little brother has come to the conclusion that he's a Celiac man (i.e. no wheat no gluten). For myself I have come to realize that sugar even in the purest raw cane sugar form is disastrous in my body setting off many things - the most dreaded of all being migraines! So this year, when the weather turned nasty, we wanted gingerbread cookies. My brother wanted gluten free and I sugar free. Thus was born the Holiday Spice Oatmeal Cookie!
Not being terribly enthusiastic about cookies without wheat oats were my first pick, as I love oatmeal cookies (usually with chocolate chips)! The dates were my choice as an alternative-to-sugar sweetener; fruit has the added benefit of lending moisture to baked goods plus all the nutritive qualities of whole food - vitamins, minerals, fiber. On a side note: Dates and oats contain the essential amino acid tryptophan, which is the same thing in turkey that makes you sleepy! These cookies won't knock you out, but with the oats, dates and cinnamon (helps balance blood sugar) you won't be getting the sugar high and crash roller coaster that regular cookies take you on!
* 1 1/2 C Gluten-Free Rolled Oats
* 1 1/2 C Gluten-Free Oat Flour
* 1 C Packed Pitted Dates (we used the Medjool variety)
* 1/2 C (4 oz) Grass-Fed Butter (i.e. Kerrygold Brand)
* 1 Egg (pastured or free-range organic)
* 1 T Coconut Oil
* 1 T Fresh Grated Ginger
* 1 1/2 t Cinnamon
* 1 t Ground Allspice
* 1/2 t Ground Cloves
* 1/4 t Nutmeg (fresh grated if possible)
* 1/2 t Baking Soda
* 1/2 t Finely-ground Sea Salt
* 1/2 t Vanilla Extract
1. Food process dates and coconut oil until in tiny pieces.
2. Cream butter and scrape down sides of the bowl.
3. Add the spices to creamed butter and mix on low for about 15-30 seconds. Scrape down sides.
4. Add chopped dates to butter mixture and mix on low until well incorporated. Scrape down sides.
5. Add egg to the butter mixture and mix on low until incorporated. Scrape down sides.
6. Add oat flour and mix on low until well incorporated. Scrape down sides.
7. Add rolled oats and mix on low until well incorporated. Scrape down sides.
8. Put dough to chill in refrigerator and preheat oven to 350 degrees F.
DeMarle 2406 Silpat 11-3/4-by-8-1/4-Inch Nonstick Silicone Baking Mat9. After oven has preheated (15 min +) remove dough from oven and shape into balls (teaspoon or tablespoon sized) on a greased cookie sheet (We use a Silpat on a cookie sheet and LOVE it!). Slightly flatten cookies on top. They will not change much in size so feel free to place them 1 inch apart.
10. Bake on 350 F until lightly browned on edges or until toothpick comes out clean. For teaspoon sized cookies: 12 min. For tablespoon sized cookies: 16 min.
11. When done, promptly remove pan from the oven, remove the cookies from the pan placing them onto cooling rack or plate.
12. Let cool and ENJOY!! Don't forget to share your cookies!
Organic Granola Cereal
By Sheryl Beard
I just made an organic granola cereal for the first time: flax seeds, pumpkin seeds, chopped walnuts and pecans, sliced almonds, shredded unsweetened coconut, coconut oil, cinnamon, and maple extract. Just roast it in the oven for 20 minutes!
Grampa Bill Eggs
By Charley Snell
Grampa Bill Eggs. Scrambled eggs, mixed with farm fresh sausage, topped with fresh dill. A real Tarbaro NC specialty.