So. That last week in December. The BF and I overdid it, too. Sweets, breads, so many rich foods, spirits. We understand.
Now that the calendar has been turned over, we're going to reboot our systems with this cleansing broth, which we like to have between meals (I drink a cup for breakfast).
My BF and I have been eating low carb for many years. We try to mix a large variety of vegetables with smaller amounts of protein and no added sugar of any kind (including honey, agave or maple syrup) five or six days a week. The other day(s), we pretty much have whatever we want; on game days we often go for pizza...because it's game day.
I adore anything flavored with ginger, and turmeric gives it such a gorgous shade of yellow. Try to find fresh turmeric at your grocery store or farmers market, if you can. (The first time I made this broth I used powdered turmeric and it was delicious. The next time I found fresh turmeric and it was markedly more intense.)
Although I like this broth plain or with a few baby spinach leaves, it lends itself to add any number of ingredients to make it a more hearty entree. The basic recipe comes from one of my favorite bloggers, Sylvia Fountaine of Feasting at Home. The few changes I made are more suited to my personal taste of preferring broths and soups very, very clear. I strained it first through a strainer and then through cheesecloth not once, but twice.
Enjoy, and Happy New Year!
Adapted from: Feasting at Home
Number of Servings: 6
NOTES: If you are cooking the broth uncovered for any length of time, remember it will reduce (intensifying the flavor and salt). So you will need to add more water, or it may be too salty. Dilute the broth to your taste.
More people will come if they think we have punch and crostata!
-Eric Cartman (who knows his pie substitutions)
Personally I prefer making crostatas because I like the fruit-to-crust ratio better than pies (read: I'm only in it for the crust).
Take advantage of the peak pluot and plum season with this crostata.
Adapted from: Honestly Yum
Number of servings: 6
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.