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Musings of the FoodMadam

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Musings of the FoodMadam

Tag Archives: fruit

Cinnamon Baked Oatmeal Cake with Vanilla Cream and Rhubarb Sauce

06 Tuesday Mar 2012

Posted by Dana Moos in baking, breakfast, cakes, recipes

≈ 1 Comment

Tags

art of breakfast, breakfast, cookbook, foodporn, fruit, oatmeal, recipes


Cinnamon Baked Oatmeal Cake with Vanilla Cream, Rhubarb Sauce and Fresh Strawberries (from The Art of Breakfast)

This was one of the most surprising and requested recipes we served at the inn, probably because of its simplicity and the health benefits of oats. It was surprising as many people who don’t typically like oatmeal really enjoyed this because of its cake-like texture. I even kept pre-printed cards with the inn’s logo and recipe at the checkout desk in anticipation of the request! Give it a try: you just might convert some oatmeal naysayers like I did.

½  cup canola or vegetable oil
½ cup walnut oil (if not available, use a total of 1 cup vegetable oil)
1¼ cups granulated sugar
4 large eggs
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon vanilla extract
1½ teaspoons salt
1 cup whole milk
1¼ cups half and half
6 cups thick cut rolled oats (not quick cook or instant)
Combine the oils, sugar, eggs, cinnamon, baking powder, vanilla, salt, milk and half and half in a mixer and beat until well combined. Add the oats and mix thoroughly.

Pour the mixture into a greased 9×13 glass baking dish, cover with plastic wrap, and chill in the refrigerator overnight.

Preheat the oven to 350 degrees. Remove the dish from refrigerator and allow to sit while oven is heating.

Bake uncovered for 30 minutes, until lightly brown on top. Cut into squares, place in shallow bowl, and top with a good amount of the Vanilla Cream, a nice drizzle of the Rhubarb Sauce and garnish with some fresh sliced strawberries.

This freezes and rewarms in the microwave beautifully. Kids will love it for a healthier breakfast!

Vanilla Cream

Heat 2 cups milk with 1 tablespoon vanilla, 1 tablespoon sugar in microwave or on stovetop until warm.

Rhubarb Sauce

Makes about 2 ½ cups

4 cups chopped fresh rhubarb ½ cup water
½ cup granulated sugar

Cook the rhubarb, water, and sugar in a medium saucepan, covered, for 20 to 25 minutes until soft. Remove from the heat and puree with an immersion blender until smooth. Serve immediately or let cool and refrigerate until ready to use. Warm in the microwave before serving. This can be stored in the refrigerator for up to 3 days or in the freezer for 4 weeks.

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Fresh Pineapple Salsa

05 Saturday Nov 2011

Posted by Dana Moos in appetizers, food photography, fruit, Produce, recipes, vegetarian

≈ 1 Comment

Tags

food photography, fruit, pineapple, recipes, salsa


Chop fresh pineapple, red onion (small dice), jalapeño (tiny dice), cilantro, a squeeze of lime, dash of salt and a drop of the juice from the pineapple and let the flavors meld for a few hours. Serve with corn and flour tortilla chips and guacamole and enjoy!

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I never thought a roasted plum could look so gorgeous in photos!

17 Monday Oct 2011

Posted by Dana Moos in breakfast, food photography, foodporn, fruit, gluten free

≈ 1 Comment

Tags

breakfast, cookbook, dessert, food photography, foodporn, fruit, photography


So this isn’t about Maine (though I did make this dish here in Maine and it is in my cookbook) but more about photography and how just the right lighting, contrast and reflection can make a photo pop! The shine of the glaze fascinates me, and this food is 100% natural! The plums are roasted with honey and the skins give off this beautiful pink juice. They tasted great too, by the way…

roasted plums

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I found another food to torch! A fresh fig!!

23 Tuesday Aug 2011

Posted by Dana Moos in breakfast, dessert, food photography, foodporn, fruit, gluten free, recipes

≈ Leave a comment

Tags

dana moos, dessert, food photography, foodie, foodies, foodporn, fruit, recipes


I halved a fresh fig, dipped it into Vanilla Bean Creme (recipe in The Art of Breakfast) and then into raw sugar and torched! Add a drizzle of the creme on top and voila, a beautiful, delicious garnish or even small bite for dessert.

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Chocolate Cherry Cordial Tart, from The Art of Breakfast

01 Monday Aug 2011

Posted by Dana Moos in baking, chocolate, cookbook, dessert, food photography, foodporn, recipes

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Tags

breakfast, cherries, chocolate, cookbook, dana moos, dessert, food photography, foodporn, fruit, recipes


Chocolate Cherry Cordial Tart

Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream and you have a perfect dessert.

Serves 8

4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)

1. Preheat the oven to 375 degrees.

2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.

3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.

4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.

5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

Recipes can be found in The Art of Breakfast, How to Bring B&B Entertaining Home

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Chocolate Dipped Strawberries, Simple and Perfect for Valentines Day

14 Monday Feb 2011

Posted by Dana Moos in chocolate, dessert, photography

≈ 2 Comments

Tags

chocolate, dessert, food photography, foodies, foodporn, fruit


You can turn something simple into something special just by melting some chocolate. You can either buy melting wafers or the ready to melt containers of dipping chocolate. Use white and dark chocolate for contrast, then put some melted chocolate into a squeeze bottle to decorate!

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I’m submitting my cookbook manuscript tomorrow!!!

06 Saturday Nov 2010

Posted by Dana Moos in baking, breakfast, chocolate, cookbook, cookies, dessert, food, food photography, foodporn, gluten free, Maine, recipes, vegetarian

≈ 7 Comments

Tags

breakfast, cookbook, cookies, dana moos, foodie, foodies, foodporn, fruit, photography, recipes


After 96 of my photographs, 155 pages and 90 recipes, I am FINALLY submitting my manuscript tomorrow, November 7, 2010 !!!

The Art of Breakfast is due out June 2011. A little bit of my story as an innkeeper and my love of cooking, combined with my background in art and photography will hopefully make this a coffee table cookbook you’ll all love reading as much as I’ve loved creating it! There will be something for all tastes, including several gluten-free and vegetarian options.





44.280553 -68.327128

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Strawberries with Fresh Mint, an unexpected and refreshing combination!

13 Monday Sep 2010

Posted by Dana Moos in breakfast, cookbook, food photography, foodporn, fruit, photography, Produce, recipes

≈ Leave a comment

Tags

breakfast, cookbook, dana moos, dessert, food photography, foodies, foodporn, fruit, recipes


44.280553 -68.327128

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Sauces in my Cookbook: Vanilla, Blackberry, Raspberry, Plum, Mango

06 Monday Sep 2010

Posted by Dana Moos in cookbook, food photography, foodporn, fruit, recipes

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Tags

cookbook, dana moos, food photography, foodporn, fruit, fruit sauces, recipes, sauces


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Just a tiny peak at my Port Wine Spiced Poached Pear with Vanilla Bean Cream…

06 Monday Sep 2010

Posted by Dana Moos in breakfast, cookbook, dessert, food photography, foodporn, fruit, recipes

≈ 2 Comments

Tags

breakfast, cookbook, dana moos, dessert, food photography, foodie, foodies, foodporn, fruit, recipes


for those of you wondering, the cookbook is due out Spring 2011!

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Your FoodMadam – Dana Moos

I'm a cookbook author, guest chef instructor at Stonewall Kitchen, food blogger, wineaux, chocolate addict, convertible driver, optimist, amateur photographer and full time broker selling B&Bs. I love foie gras, crusty bread, cheese, champagne and flip flops.
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