Last night I had the great fortune of not only seeing The Good Lovelies in concert during their Christmas tour , but making dessert for the band. I wanted to make something holiday-ish to fit with the theme of the night and came up with this. The word is that the band loved the ice cream, hence the name. The method for the ice cream is from Homemade Vegan Pantry , and the method for sugaring the chestnuts comes from Vegan Cupcakes Take Over the World . The recipe works best with a high powered blender like a Vitamix. If you don't have one, just make sure your cashews are nice and soft before blending INGREDENTS Ice Cream - 1 cup whole raw cashews - boiling water - 1.5 cups non-dairy milk of your choosing - 1/2 cup packed brown sugar - 1 tsp cinnamon - large pinch of salt - 1 can coconut milk (light, or regular) - 2 tsp vanilla Sugared Roasted Chestnuts - 1 cup chopped roasted chestnuts (about 3/4 lb whole chestnuts) - 1/3 cup sugar - 3 tbsp maple syrup - pinch of salt METHOD Ice C

A current food trend is the emergence of exotic superfood ingredients such as elderberry, aronia, haskap and moringa. Moringa is a plant native to South Asia and grown throughout the tropics. It's considered a superfood because the powdered leaves provide protein, calcium, iron, Vitamin A and Vitamin C. Peace Corps volunteer Lisa Curtis discovered it when she was living in West Africa and suffering from malnutrition. Now back in the US, she is the founder of  Kuli Kuli Foods , a company that sells moringa based product in the US and helps to improve the lives of women like the ones she worked with, in Africa. When I met Lisa I was inspired by her story and also curious to try experimenting with moringa, which comes in a powdered form, looking a bit like matcha but tasting more herbal with a slight bitter but not unpleasant edge. Aside from adding it to smoothies or using it bars, I thought it might be good in a chia pudding.  Lots of chia pudding recipes use coconut or almond milk

For a big celebratory meal, a rib roast is very impressive, especially with the bones in. While beef might be a common choice, bison is also available in a rib roast. I’ve shared my experience cooking several different cuts of bison and how much I enjoy it. I like the texture and flavor but also really appreciate how environmentally sustainable and how healthy it is, particularly when compared to beef. It's lighter and less fatty so I find I'm able to enjoy it more. When Durham Ranch offered me the opportunity to try one of their products I decided to go with a rib roast. Durham Bison Ranch is one of largest bison operations in the US, with a 55,000 acre ranch in Eastern Wyoming with around 3,000 bison. Unlike some producers, the bison from Durham is not completely 100% pasture raised. It’s finished on a feed lot where it is fed mostly grass based silage and very little grain, since it is not part of their natural diet. Why are their animals finished this way? Drought condition

In no particular order, here are my predictions with a tiny sprinkling of wishful thinking... Yes, please! More transparency and labeling in the food system Have you been to a supermarket lately? All the seafood is now labeled so you know where it comes from and whether or not it is farmed and if color is added. That is amazing considering that not long ago seafood had barely any labeling at all, but it's just the beginning. I believe consumers will demand labels on produce and meat too. Food contamination and security issues are only a few of the issues driving this trend. Foraging, hunting and wild food Wild and foraged ingredients are showing up on more and more menus and there are classes and books to help you learn about this return to a more primal way of eating. The poster boy for this trend is Hank Shaw. The poster Girl? Georgia Pellegrini! Local culture on the plate Rene Redzepi the chef at NOMA , (the world's number one restaurant according to one survey) has inspir

Even after reading the NOMA:Time and Place in Nordic Cuisine cookbook and going to see chef Rene Redzepi speak , I am still curious about the restaurant and the chef. Short of flying off to Copenhagen and dining at the restaurant (it’s on my bucket list!) I really enjoy reading anything I can about this restaurant that has been chosen “ #1 in the world ” four times. The latest attempt to dig deeper into the Noma phenomenon and psyche of chef Rene Redzepi is the feature length documentary, Noma: My Perfect Storm. Towards the beginning it’s easy to fall under the spell of the chef and his concept for the restaurant. It’s a concept which has had and will continue to have a ripple effect. Because really, this is more than just about one chef or one restaurant, it’s about a philosophy that is changing food, cooking and how we approach it everywhere. It's about creating a cuisine that reflects time and place in the most authentic way possible. Not surprisingly, it’s also about the proc

Looking for something different? These are some of the more unusual cookbooks I came across this year.  The Food of Oman  is one of the most exciting cookbooks I saw this year, because I am so unfamiliar with the cuisine and the influences are so varied. The book includes Bedouin meat and rice dishes, South Asian curries, East African vegetable dishes and Indian style tandoori seafood as well. There are recipes for quickly made flatbreads, Sweet Vermicelli with Salty Egg, Yemeni Style Roasted Chicken and Saffron Rice, Swahili Coconut Shrimp Curry, some hot tea-like beverages, and plenty of snack foods like Chile-Lime Chickpeas and Chili Spiced Potato Chips. For the cook who seems jaded and world weary this is the perfect book to inspire.  Who’s it for? Anyone looking to cook something different, but expecially fans for Southeast Asian and African food. Do you need a book about what to serve on toast? No. But  Better on Toast  is a really fun book loaded with cool ideas for snacks, ap

Are you suffering from an overload of everything Christmas? Shabbat Shalom! Here are a few books worth taking a look at, whether you are Jewish or not. The Seasonal Jewish Kitchen   is the book that could make anyone fall in love with Jewish food. Amelia Saltsman  has Iraqi and Romanian heritage and manages to take the best from both of those cuisines along with her own wonderfully creative ideas and California sensibility to craft a cookbook full of “keeper” recipes. The photography is fresh and modern.  The crazy good recipes in this book make me think I could actually give up my beloved pork and go kosher! I mean we’re talking about things like Lamb Kebabs with Parsley, Mint and Tahini Sauce, Yemenite Pumpkin and Carrot Soup, Curried Roasted Cauliflower, Freekeh with Kale, Butternut Squash and Smoked Salt. Recipes like Tunisian Lemon Rind Salad condiment and the Blood Orange and Olive Oil Polenta Upside Down Cake are reason enough to treasure this book.  Food, Family and Tradition

This holiday season there are several new dessert cookbooks, here are some of my top picks. Home Baked isn't strictly a dessert book, it also contains savory baked goods, but the vast majority of the recipes are for sweets with just one section dedicated to breads (and a few recipes for dog biscuits). This book is mammoth! It has over 150 recipes for everything from Viennoiserie to cakes, cookies, pies and patisserie.  What sets the book apart is that the instructions are incredibly clear and well written and for the most part feel very easy to accomplish. The photographs are appealing as are the creative flavor combinations like Zaatar, Carrot Banana Cake, Chocolate Olive Oil Cake with Grapefruit, Peach and Berry Tarts with Buttermilk Custard and Fig, Apricot, Stilton and Goat Cheese Tart. Who's it for? Any baking enthusiast or as the author says, "domestic adventurer."  Marie Asselin the author of  Sweet Spot : Modern Better-for-You Dessert Recipes, with Clever Tips

Whether you are saying goodbye to the previous year or hello to the new one, Champagne or anything bubbly is traditional for New Year’s Eve. It’s light, refreshing and pairs well with many kinds of festive meals from briny oysters and caviar to rich and creamy cheeses and just about anything fried. Should you happen to have a splash of Champagne leftover or better yet, a bottle, consider a Champagne cocktail for brunch the following day. While the classic mimosa is fine, I am a big fan of the French 75. The French 75 dates back to World War I and is named for the French 75mm field gun, the “Soixante Quinze” thanks to it’s kick from gin. It’s as simple as can be, just gin, lemon juice, sugar or simple syrup and Champagne or another sparkling brut wiine. There are some other versions of the drink and some prefer cognac or brandy, but I think gin is really the way to go. The gin you use is important. I am particulary fond of London dry gin, and Plymouth in particular although you are wel