Rowland's Recipes

Mocha Pot de Crème


Pot de Crème

1C      Coffee Grounds
2C Water
1q Heavy Cream
1T Vanilla Extract
1t Salt
10 Yolks
1C Sugar

Milk Foam

2C Whole Milk
1T Powdered Sugar
1/2t Soy Lecithin

Hazelnut Tuille

2C Hazelnuts
3 Egg Whites
1/2C Sugar
1/4t Nutmeg
1/4t Salt
1/2t Almond Extract
4oz Brown Butter


Pot de Crème

     1. Combine the coffee and the water in a sauce pot. Bring to a simmer and reduce by half.
    2.  Strain through a chinois.
    3.  Whisk the yolks and sugar together until fluffy.
    4.  Heat the cream, salt and vanilla until scalded.
    5.  Add the coffee to the mixture.
    6.  Bake in a third pan at 350
° F for one hour in a baine maire.


Milk Foam
    1.  Combine all ingredients and heat until simmering.
    2.  Remove from heat and pulse with immersion blender to foam.

Hazelnut Tuille
    1.  Toast the hazelnuts until fragrant. Finely chop in a food processor.
    2.  Using a stand mixer with the whisk attachment, whip egg whites,
          salt, sugar and nutmeg until soft peaks.
    3.  Fold in the hazelnut, almond extract and the brown butter.


Ingredients Gazpacho
1 Cucumber (seeded)
1 Red Onion
1 Fennel
3 Garlic Cloves
2 Cup Tomato Cacase
½ tsp. Cumin
1 tsp. Paprika
 ¼ Cup White Balsamic
½ Cup    Extra Virgin Olive Oil
¼ Cup Herbs (fine minced)
Ingredients Lemon Powder
2 Cup Tapiocca Maltodextrin
1 tsp. Salt
2 Tbls. Lemon Powder


    1.  Roast the red onion, fennel and garlic until fragrant.
    2.  Combine all ingredients except for the oil and herbs in vita prep.
    3.  Puree until smooth.
    4.  Slowly add the oil to emulsify.
    5.  Strain through chinios.
    6.  Add the herbs and whisk to incorporate.


Vanilla Cardamom Pound Cake

3 Cups Flour
1 tsp. Ground Cardamom
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
9 oz. Butter, Softened
¾ Cup Sugar
2 Vanilla Beans
4 Eggs
1 Tbls. Lemon Juice
1 Cup Milk


        1.  Generously grease and flour two loaf pans.
        2.  Whisk together flour and other dry ingredients.
In mixer, beat butter and sugar at medium until pale and fluffy.
        4.  Scrape seeds of vanilla beans into butter and beat until combined well.
        5.  Add eggs, one at a time, until incorporated.
        6.  Beat in lemon juice until combined well.
        7.  At low speed, add flour mixture and milk alternately in batches, beginning and ending 
           with flour; Mix until just combined.
      8.  Preheat oven to 350 degrees.  
        9.  Divide batter between the two pans and bake until done 30minutes.
        10.  Cool in pans about 30 minutes, then transfer to wire rack.

Yield:  8 servings

A Dish that's Sure to Impress:  Apple Dumplings

Apple Dumplings

8 Granny Smith Apples
½ lb Butter
1 T Cinnamon
½ C Brown Sugar
½ Lemon (juiced)
½ t Salt
1 Puff Pastry Sheet

       1.  Peel and slice the apples.
       2.  In a sauce pan, stew the apples with the butter, brown sugar, lemon, salt
             and cinnamon until soft.
        3.  Remove the apples with a slotted spoon and cook sauce until thick.
        4.  Remove from the heat and cool.
        5.  Cut the puff pastry sheet into six rectangles.  Spoon the apple mixture into
             the center of each and fold and seal.
           6.  Brush with egg wash and bake at 400°F for 8 minutes or until golden brown.
Butterscotch Sauce
 1 ¼ C
 Brown Sugar
 2/3 C   Light Corn Syrup
 2 oz  Butter
 1 C  Heavy Cream
 2 t  Vanilla Extract

       1.  Combine the sugar, corn syrup, butter and 3/4 cup of the cream in a heavy-
            bottomed saucepan.
       2.  Bring to a boil, stirring over meadium heat.  Turn the heat to medium-low.  
            Place a candy thermometer in the pan. Boil the sugar, without stirring, until
            the mixture reaches 234 degrees F. (The soft ball stage).
       3.  Remove pan from the heat, and carefully add the remaining
            cream and vanilla.

Black Walnut Ice Cream

2 C Black Walnuts
3 T Butter
2 ½ C Sugar
4 T Flour
½ t Salt
5 C Milk (scalded)
6 Eggs
4 C Heavy Cream
4 ½ t Vanilla

        1.  Chop the nuts. Sauté black walnuts in the 3 Tbs. of butter & let cool.
        2.  Combine sugar, flour & salt.  Slowly stir in hot milk.
        3.  Cook 10 minutes over low heat, stirring constantly.
        4.  Stir small amount of cooked mixture in beaten eggs.  Return to milk mixture
              & cook 1 minute.
        5.  Add cream & vanilla
        6.  Churn in ice cream machine until soft.  Then add black walnuts.  Place in freezer
              to set up.

Holiday Recipe: Butternut Squash Soup

1 pint    Butternut Squash, cooked and pureed
2-2 ½  cups    Homemade Vegetable Stock
1 ½ cups Skim Milk
½ cup Maple Syrup
1 tablespoon Cardamom
To taste Salt and white pepper






  1. Cut butternut squash in half lengthwise, remove seeds, place cut side down on sheet pan with 1/8-inch of water in pan.
  2. Cook in a pre-heated 375 degree oven for 30-40 minutes or until tender.
  3. Cool, remove skin and puree.
  4. In a heavy gauge saucepan, place squash and remaining ingredients and simmer over low heat for 15 minutes. Adjust viscosity with more vegetable stock as needed.

Yields: 3 Pints

Nutritional Information

Serving size: 189 grams
90 Calories per serving
    Calories from fat: 0
0 g Fat
    Saturated Fat: 0 grams
2 g Protein
22 g Carbohydrates
    Dietary Fiber: 2 g
    Sugars: 17 g
O g Cholesterol
180 mg Sodium


Holiday Recipe: Butternut Squash Risotto

2 Medium Butternut Squash, approx. 2-1/2 - 3 lbs.
½ cup Heavy Cream
2 tablespoons Olive Oil
1 tablespoon Butter
1 tablespoon Shallot, Fine Diced
1 cup Arborio Rice
4 cups Water, Vegetable, or Chicken Stock
½ cup Parmesan Cheese, Grated
To taste Salt and Butternut White Pepper








For Squash:

  1. Preheat oven to 400 degrees.
  2. Cut the bottom “bowls” from the squash, scrape out seeds to leave a hollow interior, rub insides of squash with 1 Tbls. of oil, salt, and pepper.
  3. Place squash, open ends up, in baking dish and roast in oven until tender, approximately 1 hour, reserve warm.
  4. Cut one of the remaining squash “tops” in half lengthwise, place in a baking dish, cut side down, with about 1/4 inch hot water, roast in oven until flesh is soft, about 1 hour.
  5. Once cool enough to handle, place roasted squash flesh in blender and puree until smooth, cool.
  6. Whip cream until soft peaks form, and gradually fold in pureed squash, until a bright colored butternut whipped cream is achieved. Note: All the pureed squash may not be used.
  7. Peel the remaining squash “top” and cut into 1/2 inch cubes, toss with remaining Tbls. olive oil, salt, and pepper, place on baking sheet, and roast until tender, about 20 minutes, reserve warm.

For Rice:

  1. Bring water or stock to barely boiling.
  2. Melt butter in medium saucepan and sauté shallots over medium high heat until just translucent, do not allow to burn.
  3. Add rice, stir and shake in pan, and allow to lightly toast a minute or two.
  4. Add one cup of hot water, reduce heat to medium, and stir rice often while water is absorbed, about 5 minutes.
  5. Continue adding water in 1/2 cup increments, stirring often, allowing water to almost fully disappear before adding more.
  6. Once rice has a nice al dente texture, about 25 minutes, add cubed and roasted squash, about 1 cup of butternut whipped cream (More can be added to loosen up thickened risotto and save the rest to top waffles or vanilla ice cream), parmesan cheese, salt, and pepper.
  7. Stir well to incorporate, and allow to thicken slightly, it should be light and creamy, just barely able to stand up on itself.
  8. Divide risotto between the two squash “bowls”, garnish with toasted pumpkin seeds or almonds if desired. Serve immediately.


Basic Reduced-Fat Muffins

2 cups Whole Wheat or Unbleached, All Purpose Four (or blend of the two)
½ cup Sugar
4 teaspoons Baking Powder
1 teaspoon Cinnamon (Optional)
½ teaspoon Nutmeg (Optional)
½ teaspoon Salt (Optional)
¼ teaspoon Baking Soda
¼ cup Egg Substitute
3 tablespoons Canola Oil
1 teaspoon Pure Vanilla Extract
1 cup Non-Fat or Reduced-Fat Plain Yogurt
  1. In a bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, salt and baking soda; mix to blend ingredients.
  2. Form a well in the center of the flour mixture and add the egg substitute, canola oil, vanilla and yogurt.
  3. Mix ingredients until just moistened and combine; do not over mix.
  4. Divide among a 12-cup muffin tin prepared with cooking spray and bake in a preheated 400 degree oven for 12-15 minutes or until a toothpick inserted comes out clean.

Yields: 12 Muffins

Nutritional Information

Serving size: 59 grams
150 Calories per serving
    Calories from fat: 35
3.5 g Fat
    Saturated Fat: 0 grams
4 g Protein
26 g Carbohydrates
    Dietary Fiber: 2 g
    Sugars: 10 g
O g Cholesterol
310 mg Sodium


Smoothie Basics

2 medium Frozen Bananas
1 cup Sliced Blueberries
1 cup Sliced Strawberries
¼ pound Tofu
½ cup Ice (Optional)
  1. Combine all ingredients in a blender and process until smooth.
  2. Don’t be afraid to alter either the amount or type of ingredients.
  3. This recipe is just a nudge to get you started in creating what suits your tastes and needs.

Yields: 4 servings

Nutritional Information

Serving size: 165 g
130 Calories per serving
    Calories from fat: 25
3 g Fat
    Saturated Fat: 0.5 g
6 g Protein
23 g Carbohydrates
    Dietary Fiber: 4 g
    Sugars: 17 g
0 mg Cholesterol
5 mg Sodium


Roasted Red Pepper Hummus

4 cups Chickpeas
¾ cup Roasted Red Peppers, peeled and seeded
½ cup Tahini
½ cup Water
3 ounces Lemon Juice
4 tablespoons Garlic, minced
½ teaspoon Kosher Salt
¼ teaspoon White Pepper
1 teaspoon Tabasco, or to taste

Combine all ingredients in food processor and puree until smooth.

Yields: 1 pint

Nutritional Information

Serving Size: 57 g
70 Calories per serving
    Calories from fat: 30
3 g Fat
    Saturated Fat: 0 g
2 g Protein
8 g Carbohydrates
    Dietary Fiber: 3 g
    Sugars: 0 g
0 mg Cholesterol
140 mg Sodium


Grilled Marinated Shrimp

1 pound Large Shrimp, such as U-12’s
1 cup Shrimp Marinade *
  1. Peel and butterfly shrimp halfway down their backs.
  2. Marinate for an hour or two.
  3. Grill over a medium-hot fire until desired doneness.
    For easier handling, the shrimp may be placed on a skewer.

Yields: 4 Servings

Nutritional Information

Serving Size: 120 g
130 Calories per serving
    Calories from fat: 25
2.5 g Fat
    Saturated Fat: 0.5 g
23 g Protein
1 g Carbohydrates
    Dietary Fiber: 0 g
    Sugars: 0 g
175 mg Cholesterol
340 mg Sodium


Shrimp Marinade

2 Cups Light Soy Sauce
1 cup Whole Grain Dijon Mustard
1 cup Pesto
½ cup White Wine
½ cup Lemon Juice
¼ cup Shallots, minced
¼ cup Dark Balsamic Vinegar
1 bunch Scallions, chopped
½ cup Extra Virgin Olive Oil (Optional)

Place all ingredients in a blender and process until pureed and incorporated.

Yields: 1 ½ quarts

Nutritional Information

Serving Size: 2 g
5 Calories per serving
    Calories from fat: 0
1 g fat
    Saturated Fat: 0 g
0 g Protein
0 g Carbohydrates
    Dietary Fiber: 0 g
    Sugars: 0 g
0 mg Cholesterol
350 mg Sodium



4 cups Water
1½ teaspoons Kosher Salt
1 cup Fresh Stone Ground Grits
½ cup Skim Milk
½ cup Parmesan Cheese, shredded
  1. Bring salted water to a boil, stir in grits and reduce heat, simmer for 30-40 minutes, stirring frequently to avoid scorching.
  2. Stir in milk and Parmesan cheese, simmer 5-10 more minutes.

Note: Grits may be soaked overnight in water to decrease cooking time. Grits will thicken as they cool.

Yields: 1 Quart, Serving Size: 2 Ounces

Nutritional Information

Serving Size: 66 grams
45 Calories
    Calories from Fat: 5
0.5 g Fat
    Saturated Fat: 0 g
2 g Protein
8 g Carbohydrates
    Dietary Fiber: 0 g
    Sugars: 0 g
0 mg Cholesterol
150 mg Sodium


Pumpkin Grande Marnier Cheesecake

9 ounces Gingersnaps, finely ground
1 tablespoon Apple Butter
14 ounces Nonfat Cream Cheese
1 cup White Sugar
1 ¼ teaspoons Cornstarch
1 ½ teaspoons Ground Cinnamon
½ teaspoon Ground Ginger
¼ teaspoon Ground Nutmeg
1/8 teaspoon Salt
4 ½ ounces Egg Substitute
1 ½ teaspoons Pure Vanilla Extract
1 ½ teaspoons Pure Orange Extract
1 ounce Grande Marnier
½ cup Canned Pumpkin
  1. Prepare your pan by lightly coating it with cooking spray.
  2. Grind the gingersnaps in a food processor to fine crumbs; add apple butter and process until incorporated.
  3. Form the crust by pouring the crumb mixture in the prepared pan and pressing into the sides and bottom.
  4. Place the cream cheese and sugar in a mixer affixed with a paddle and beat on medium speed. Stop frequently to scrape down the sides and bottom of the bowl to make sure the cheese mixes smoothly and uniformly.
  5. Decrease the speed of the mixer to low and add the cornstarch, cinnamon, ginger, nutmeg and salt.
  6. Add the egg substitute to the batter by thirds, mixing and scraping the bowl down between additions.
  7. Once the batter is smooth, stir in the extracts, Grand Marnier and pumpkin. Scrape down the bowl once more and continue mixing until thoroughly combined.
  8. Pour into prepared crust, place on a sheet pan and bake in a pre-heated 250 degree oven, along with a pan of warm water, for 45 minutes to an hour or until the center is set and appears to look dry and glossy.
  9. Let cool, cover and refrigerate overnight before serving.

Yields: 1 Cake or 16-18 servings

Nutritional Information

Serving size: 73 g
160 Calories
    Calories from fat: 15
1.5 g fat
    Saturated fat 0 g
6 g protein
29 g Carbohydrates
    Dietary fiber: < 1 g
    Sugars: 20 g
0 mg Cholesterol
260 mg Sodium