Grilled Peaches/Vanilla Mascarpone

I have a love affair with chocolate, but there is one dessert that I think takes the blue ribbon.  Period.  No questions.  No discussion.  

It's that good.  Seriously.

Just asked anybody who I have ever made them for.  They are coveted.

And I will hunt you down and kill you if you try to pass this off as your own.  Got it?

This is MOSTLY the recipe I use in my home, but I am leaving out a couple of ingredients, but these still are delicious.  If you want to try the real thing, you'll have to be invited over for dinner.

One more thing, I know it's not strictly paleo, but the mascarpone is from grass fed cows.  So there.  

Grilled Peaches with Vanilla Mascarpone

4 peaches, cut in half and pit removed

1 c. hot water

1/3 c. raw honey

1 vanilla bean, cut in half and seeds scrapped out.  

4 ounces mascarpone

2 tbsp. raw honey

1 vanilla bean, seeds removed

In a 9 x 13 pan, lay peaches cut side down.  In a small bowl, whisk together water, honey and vanilla seeds.  Cut the two bean halves into 1 inch pieces and then put in marinade.  Pour over the peaches and allow to marinate for about four hours, turning the peaches about every hour.

Preheat grill to medium heat.  While grill is heating, mix mascarpone, honey and vanilla seeds with hand mixer until well blended.  

When the grill is ready, remove peaches from marinade and place cut side down on grill.  Grill about 3-5 minutes or until they have caramelized grill marks.  While they are grilling, brush peaches with marinade.  Turn peaches and brush cut sides with marinade, and grill about 2 minutes.  Turn the peaches one more time and grill about 2 more minutes.

Remove and set on a serving plate.  Scoop about 1 tbsp. of the mascarpone filling in each peach center.  Allow to set for a couple of minutes so the cheese starts to soften.

You're welcome.

Berry Cobbler

I love berry cobblers.  The warm, bubbly, slightly sweet berry mix with a great dough on top can't be beat.  Especially when it is 12 degrees out side.  I have made a single serving type crisp, but this time I did a butter (Kerry Gold: grass fed cows!) dough to make more of a cobbler.  Lucky me I had frozen some organic cherries this summer...it made me at least think of warmer weather when I was eating it last night...and this morning for breakfast...and possibly for dessert again tonight.  Just lovely it is.

4 c. mixed berries

2 tbsp. arrowroot

2 c. almond flour

4 ounces butter, sliced and then cubed

1 tbsp. cinnamon

1 tsp. nutmeg

1/2 c. sliced almonds

2 tbsp. raw honey

Preheat the oven to 375 degrees.  Mix the berries with the arrowroot evenly, and then place in a 9 x 13 pan.  Mix almond flour, cinnamon, and nutmeg together.  Using a pastry blender, mix in the butter so the butter pieces get to about pea size pieces.  Add the almonds and fold well.  Place the mixture over the top of the berries, and then drizzle the honey over the top evenly.

Cook for about 30-45 minutes, until the top is golden brown and the berries are bubbling.  Mine took about 45 minutes because I used frozen cherries.

Serve with vanilla almond ice cream!

Enjoy!

Cod with Truffled Mushroom Sauce, Lemon Baby Broccoli and Fall Fruit Salad

4 6 onces pieces cod

3 tbsp. olive oil

2 tsp. truffle oil

8 oz. baby bella mushrooms, sliced

2 ounces cream cheese

1/2 c. vegetable stock

4 ounces pancetta, cut into dices and fried

2 bunches baby broccoli

1 lemon, juiced and zested

2 tbsp. butter

1/2 c. cranberries, halved

1 c. pineapple, small dice

1 c. apple, small dice

1/4 c. raw honey

1 tbsp. apple cider vinegar

2 tsp. ground cinnamon

Heat 1 tbsp. oil in large sauté pan over medium heat.  Add broccoli, stir around so the broccoli gets coated.  Start another pan over medium heat with 1 tbsp. oil.  Salt and pepper cod.  Add cod to pan, cooking 3-5 minutes per side, depending on thickness, turning only once.  While cod is cooking, assemble fruit salad.  Mix honey, vinegar and cinnamon together, then fold into fruit and set aside.  Stir broccoli and add 1/4 vegetable stock, 1 tbsp. lemon juice and zest.  Top with lid.  Remove cod and tent with foil, set aside.  In a new pan, heat 1/2 tbsp. olive oil over high heat and add mushrooms.  Sauté until they start to caramelize, then add cream cheese and 1/4 vegetable stock.  Whisk until cheese blends in with mushrooms and stock, then add the truffle oil.  Finish broccoli with 2 tbsp. butter, salt and pepper to taste.  Place cod the plate and top with mushroom sauce, friend pancetta and a pinch of truffle salt.