Walter Mitty’s Clementine Cake

A subplot within the movie, The Secret Life of Walter Mitty, is the clementine cake. I won’t say too much about it if you haven’t seen the movie and are planning to watch it, but ever since I saw that clementine cake on the big screen a couple of months ago, it’s been on my mind. I think it was the star of the movie for me and maybe other food nerds.  I was pleasantly surprised to find out that it is a flour-less (almond meal) cake based on Nigella Lawson’s recipe. Read more about this cake and the movie from Cathy Merenda’s blog, who worked in the Walter Mitty studio.  Given that this cake is a no-grain sweet treat, my husband and I enjoyed this cake last week for Easter and Passover. A perfect dessert for celebrating both holidays and any occasion for grain-free and gluten-free eaters.

(Image credit:  waltermittymovie.tumblr.com)

Walter Mitty (Ben Stiller) brings some swagger to this cake. He makes it look cool to carry cake around. Maybe we should try and take his lead and do the same? Wouldn’t it be fun?

Happy Easter 2014!

Happy Easter Sunday dear readers! Also, Happy Passover too! I whipped up some spritz cookies for this spring holiday season. Last year I made Easter Biscuits, and wanted to try something difference, hence the spritz! They kind of look like Christmas spritz they way that I made them, but oh well! Since my husband is observing Passover and is not eating grains (chametz) or anything else labeled as kitniyot, these spritz are Kosher for Passsover and gluten-free too! How? The wheat flour is replaced with coconut flour!

“Ancient grain” pancakes (of the thin, roll-able variety)

Unabashedly simple. No-nonsense food. That’s what pancakes seem to be. Whether they are stacked, spherical, or of the thin, roll-able variety, it is a universal comfort food. I have good memories of my dad making pancakes in the morning, sometimes even on those busy school days. He always makes the best breakfasts and still does. When I was even younger, I still remember my grandmother, who moved to the Philippines when I was about 7 years old, making pancakes and mixing the batter with her hands–no whisk or spatula. She always seems to have the magic touch when she cooks. Her food is always good, including the pancakes. So I have a soft spot for pancakes. While I have fond childhood memories of thick, fluffy pancakes, I am growing to love pancakes in all it’s forms and am a new fan of the thin pancakes, which is more common outside the US. When I first had blintzes with all the different fillings, I was hooked. I had to have rollable pancakes in my repertoire. Now here it is,  a recipe for thin pancakes with “ancient grains.”

An unorthodox cream cheese?

Cashew cream cheese? I’ve been eyeing this type of non-traditional cream cheese for several months now, but have finally have gotten around to making it! Cream cheese is pretty tasty to many people and also my family, especially my little sister, as we have fond memories of large blocks of Raskas (another word that’s fun to say out loud! I’m a fan of those) from Costco.  Nevertheless, it can be fun to try an alternative and be “outside the box” sometimes. Things can get dull under a restrained modus operandi. Being adventurous with food is the passion behind food flavor fascination–embracing both the traditional foods and non-traditional, orthodox and unorthodox. Keeping your cultural roots and comfort foods close, yet going on taste adventures as well. Instead of ordering your regular dish at a restaurant or cooking the same thing for dinner, live on the edge a bit and try something new.  Maybe try this unorthodox cashew cream cheese and a couple of ways to feature it in your next meal!