Joyeux Nöel!

The Three of Cups.

Celebration.

Gatherings.

The sheer joy of being amongst your tribe,

the ones you choose.

There is a breathtaking mountain that sits directly on the border of France and Italy, majestic and snow-covered, proudly bearing the the highest peak of the Alps.

Known as The White Lady, it has long been revered, argued over, and scaled, with a traditional holiday dessert bearing its name, Mont-Blanc.

(When in Italy, though, do refer to it as Montebianco, as the Italians actually originated this sumptuous treat.)

My gift to you this season, Beautiful Ones, is a rather lazy Mont-Blanc. For the languid hostess who prefers to wow with a simple, elegant ending to a purrfect evening.

This is incredibly rich and decadent, 

creamy as can be, 

with a depth of flavor that will stay fixed in your memory, 

lingering on your lips,

wanting it again and again...

Merry Mont-Blanc

For the Mountain:

  • 1 can unsweetened organic coconut milk, full fat
  • 1 jar unsweetened chestnut pureé
  • 1/4 C coconut sugar
  • 1 tsp bourbon or Madagascar vanilla powder
  • 1/4 C pure maple syrup, or to taste
  • 2 oz. pure cacao bar, melted
  • Ground organic cinnamon
  • Celtic salt

For the Snow:

  • 1 can organic unsweeened coconut milk, full fat, chilled
  • 1 Tbsp bourbon or madagascar vanilla powder
  • 1 Tbsp stevia powder, or to taste

This is so simple, Loves. You're gonna be amazed.

Just blend all the mousse ingredients except the chocolate together until smooth. Break up the chocolate into tiny bites over a little saucepan. (Mine is pink.) Let the chocolate melt on a low flame. There's something about the aroma of melting chocolate that just makes you weak with pleasure, no?

When it's liquid, pour it into the chestnut mixture, and blend well. Taste it. Sweet enough? If not, add a little more maple syrup. I usually only use non-glycemic sweeteners, but the cacao/maple synergy is absolutely cosmic, so treat yourself.

Now pour it all into a container, and let it chill overnight. It will thicken beautifully.

When you're nearer to serving, take the can of chilled coconut milk out of the fridge. Carefully skim the top layer of cream, and poke the spoon around deeper into the juice (ahem), as there is often more below the surface. Save the remaining coconut water for later.

With a hand mixer on high, whip the powdered stevia and vanilla into the coconut cream. That's it! Taste it for sweetness, again, and adjust if you like.

Spoon the mouse into cordial glasses, or any tiny, pretty thing you like. Top with the Snow, and serve. This mousse is so rich, you only need a few bites, really, so this recipe will serve four well, and six if you had something with it, like a cookie, or poached fruit. You can easily double or tripe the recipe.

And when you get a shudder of sensual delight,

think of me.

I'll be winking at you...

For now, Beasties,

I leave you with holly and ivy,

mistletoe and blessings,

and so much love.

I'll be raising my glass to you.

xxx Alise

 

 

Summer's Almost Gone

The organ swirled,

haunting,

his voice, 

filled with soft melancholy

lilted...

"Morning found us calmly unaware 

Noon burn gold into our hair 

At night, we swim the laughin' sea 

When summer's gone 

Where will we be..."***

I let go a heaving sigh,

closed my eyes

and let ocean waves

fill my soul,

saddened by the long days ending.

Autumn will come, I whispered aloud,

and it will be Magick.

Let her go. She will return.

Though the promise of Fall always brings excitement, 

a little bit of heartache always floats just beneath the surface,

and I have to remind myself of the wisdom of the Earth.

And once again I make my pact not to fight the seasons,

but to yield...

So, one last luscious Summer delight,

from me

to You,

Once more into the realm

as She of the Tarts

makes a little Queenly magic...

Sublime Lime Tarts

Makes 4 tarts, or one large 9" tart

For the crust:

  • 1 1/4 cup organic walnuts
  • 3/4 cup flax meal
  • 6 large dates, pitted and chopped
  • 1 tbsp avocado oil
  • 1 tsp vanilla
  • pinch of salt

First, break up the walnuts with your fingers, and drop them into a food processor or high-speed blender, and grind them to a coarse meal. Add in the flax, then the remaining ingredients, and pulse until well blended.

Taste it. The flax/avocado oil/date combo gives at a brown sugary flavor and texture that is divine. You can easily substitute coconut oil if you like, but it won't have quite the same vibe. And don't fret buying a whole bottle. Avocado oil is wonderous as a for your body as a moisturizer and base for essential blends.

Place your tart pans onto a baking sheet. Now scoop spoonfuls into the tart pans, and press the crust down into each one evenly.

Pop them into the freezer.

For the filling:

  • 1-1/4 C raw cashews, soaked for at least 6 hours
  • 1 small ripe avocado
  • 1/3 cup freshly squeezed lime juice
  • 1/2 C raw coconut nectar
  • 3 packets organic stevia (optional)
  • 15-20 drops lime essential oil
  • pinch of Celtic salt
  • zest of 2 limes, for garnish

Put everything except the lime zest into your food processor or high speed blender. (Wash it out from the crust mixture first!) Pulse it until everything is creamy and kind of thick.

I add in the extra sweetener, and a lot of lime, because I like the taste of this to be really zingy, and you need the sweetness to balance it. 

Now fill the tarts, zest the lime on top, and put the tray into the freezer for at least two hours.

When you're ready to eat them, just let them defrost for about 20 minutes. Add a few lime slices for garnish, and dig in! They are SO delicious! Rocking out with so much flavor and a cool creamy texture, you'll be digging in with both hands, I promise! 

Allergic to nuts? Just substitute the walnuts in the crust for total flaxmeal, and the meat of two young coconuts for the cashews in the filling. C'est manifique!

You can totally pass these off to non-vegans, and they do make a very sexy little treat to share,

should you be so inclined...

Now go out, Lovers, 

and drink up every last bit

of wild Summer!

Dance, swim, whirl...

And next week we will plunge into witchy Autumn

together...

xxx Alise

***"Summer's Almost Gone", The Doors, from Waiting For The Sun










Roman Holiday

As I walked along,

my heels clicking on the stone

and all the twinkle lights danced

to the sounds of the street musicians,

the balmy breeze on a sultry night,

his hand in mine,

brought me back

to a beautiful city-

Won't you come there with me for a little while?

Close your eyes.

Twirl with me in the piazza,

toss coins into the fountain,

and make a wish.

I'd love a gelato,

wouldn't you?

But they're full of cream, you say.

Yes, that's true.

So come to my place.

I have something wonderful.

And the peaches are in season,

if you catch my drift...

Oh, si bella! Grazie! you say.

The granita was born in Sicily many moons ago, and migrated out of pure fabulousness into other area of Italy. It's an incredibly easy and sexy alternative to other frozen treats, elegant in it's jeweled beauty, and so full of life! 

Try this right now.

But be warned-

you'll fall permanently under the spell

of this notoriously charming Italian...

Peach Prosecco Granita

  • 1.5 lbs. fresh organic peaches, chopped
  • 1/2 C dry prosecco, cava, or champagne
  • 3 Tbsp. raw coconut nectar 

Just put it all in a blender, baby. Pour it into a baking pan, cover, and freeze for at least three hours. When you're ready, take it out and run the tongs of a fork along the surface, so it looks fluffy and icy.

Now spoon it into gorgeous glasses, turn up the Henry Mancini, and saunter onto the terrace...

You can try this with really any fruit and liquid pairing that appeals to you, and you can certainly omit the bubbly in favor of a tea or pure water. I crossed borders here and added a teeny little dash of St. Germain, just because I adore it.

This recipe serves two, so double, or triple, for guests. Just be sure to serve it immediately after you've put it into glasses, as it will melt somewhat quickly, and you want it to look like beautiful little resin crystals when you eat it.

By the way, this particular recipe makes a fantastic spiked smoothie.

Vi auguro una splendida notte, i miei amori!

Ciao,

Alise

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