We mix sweet, zesty lemon curd with tangy kraut and cream cheese to create an incredibly vibrant but not-too-sweet cream that’s perfect for piping into tart shells, spreading between shortbread cookies, frosting your favorite cake, icing a cupcake (or muffin), or using as a sweet dip for fresh fruit. Layer it with fresh berries and crumbled cookies in a big glass bowl to create a beautiful trifle—or, of course, you could just eat it straight from the bowl.
Makes about 2 cups
2 tablespoons butter, at room temperature
Zest of 1 medium lemon (about 1 tablespoon)
⅓ cup sugar
1 large organic egg, at room temperature
Juice from 1 medium lemon (about 3 tablespoons)
Pinch of salt
⅓ cup Classic Kraut, drained
6 ounces cream cheese, at room temperature
1 tablespoon shredded unsweetened coconut (optional)
In a medium bowl, using an electric mixer or by hand, beat the butter until smooth. Add the lemon zest and sugar and mix until they’re well combined. Add the egg, beating until smooth. Add the lemon juice and salt, and beat until smooth.
Put the lemon mixture into a small heavy-bottomed saucepan and cook for 6 to 8 minutes over low heat, stirring constantly. It will start to thicken and take on a deeper yellow color. Take care not to let it boil, or it will curdle. The curd is done when it has thickened and coats a spoon, or when it reads 170 degrees F on an instant-read thermometer. Set it aside to cool. The curd can be covered and refrigerated at this point for up to a week before making the cream.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into the jar. Mince the kraut finely and squeeze out any extra brine.
When the curd is cool, use an electric mixer or food processor to mix in the kraut and cream cheese until smooth. Fold in the coconut until just combined. Serve right away or refrigerate for up to 3 days.
Make It Quick & Simple
Instead of making the lemon curd, mix ½ cup store-bought lemon curd with the rest of the ingredients. You may want to add a teaspoon of lemon zest to brighten up the end result.
We put Joey Goeller, a talented baker at Seattle’s Cameron Catering, to the challenge of making a spiced rolled cake to hold our orange cream filling. Not only was he successful, but he taught us the secret to this type of cake: thoroughly whipping the egg yolks before adding anything else to the batter, which gives the cake an airy, spongy texture. This is key to making a roulade, which requires a thin cake that’s soft and flexible enough to roll up into a log around a creamy filling. When you slice the cake, you’ll see festive spirals of cake and filling. His other words of wisdom: have your ingredients at room temperature, measure carefully, don’t overmix, and don’t overbake.
Add another dimension to this recipe by mixing finely diced candied ginger into the cream or layering sliced strawberries between the cake and cream before rolling it up. There might be more cream here than you need, but you’ll know what to do with it.
This cake is best served right away; if you wait too long, it will absorb the cream and lose its light and fluffy texture.
Makes 6 to 8 servings
3 organic eggs, at room temperature
½ cup molasses
2 tablespoons butter, melted
1 cup all-purpose flour, plus extra for dusting the pan
¼ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup granulated sugar
Confectioners’ sugar, for dusting the cake
FOR THE ORANGE CREAM FILLING:
½ cup Classic Kraut
1 pint heavy cream
¼ cup confectioners’ sugar
2 tablespoons orange zest
3 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
½ cup vanilla yogurt (optional)
Preheat the oven to 350 degrees F.
Grease a 10-by-15-inch jelly roll pan. Line the bottom of the pan with parchment paper, leaving 3 inches of the parchment hanging over the long side of the pan. (The overhang will give you something to grab when you roll up the cake.) Grease the parchment paper and lightly dust it with all-purpose flour.
Carefully separate the egg yolks from the whites, reserving the whites in a medium bowl. (Make sure there are no specks of yolk in the whites. Even a speck of yolk will keep the whites from expanding to their full volume when you whip them.) Whisk the egg yolks in a large bowl until pale yellow and creamy, about 3 minutes. Whisk in the molasses and melted butter.
In a small bowl, sift together the flour, baking soda, ginger, cinnamon, and salt. Add the dry ingredients to the yolk mixture in two batches, stirring until smooth after each addition and being careful not to overmix.
Using an electric mixer or a whisk, whip the reserved egg whites until frothy. Continue to beat and add the sugar, 1 tablespoon at a time, until the egg whites form stiff, glossy peaks. Using a large spoon or spatula, gently fold a third of the egg whites at a time into the yolk mixture. (You’re trying to fully combine them without losing the fluffiness of the whites.) Evenly spread the batter in the prepared pan.
Bake the cake until it feels spongy and springs back to the touch, 7 to 8 minutes.
When you remove the cake from the oven, dust it with a little confectioners’ sugar, then put the still-hot cake in its pan on the counter with the excess parchment facing away from you. Lay a dry towel or cloth over the top of the cake and gently pull the parchment flap up and toward you, rolling the cake around the towel. Continue rolling, letting the parchment paper fall away from the cake, until the cake is completely rolled up around the towel. Set the cake seam side down and let it cool completely. (If you accidentally bake the cake too long and it cracks as you roll it, don’t worry! When you put the filling in, the cream will fill in the cracks and the cake will be just as delicious.)
While the cake is cooling, make the filling. Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Finely mince the kraut.
In a medium bowl, using an electric mixer or a whisk, whip the cream, confectioners’ sugar, orange zest, orange juice, and vanilla until the mixture forms stiff peaks. Fold in the minced kraut and yogurt until well mixed.
When the cake is cool and just before you are ready to serve it, carefully unroll it and remove the towel. Spread the filling evenly over the cake and immediately roll it back up. (If you won’t be serving the cake right away, leave it rolled up, unfrosted, around the towel at room temperature for no longer than 3 hours—if you wait longer, you run the risk of the cake cracking as it dries out, so keep the cream in the refrigerator.)
To serve, place the cake seam side down on a serving platter and dust it again with confectioners’ sugar. Slice it into rounds about 2 inches thick. The resulting slices should look like pin-wheels of cake and frosting. Serve immediately.
The flavors in this tart are decadent and complex, so it makes a great dessert for any special occasion. The sweet, cookie-like almond crust meets the creamy tart filling to create a not-overly-sweet but definitely indulgent treat.
Makes one 9-inch tart
FOR THE CRUST:
½ cup packed brown sugar
½ cup unbleached, all-purpose flour
¼ teaspoon salt
½ cup sliced almonds
¼ cup rolled oats
6 tablespoons butter or coconut oil
¼ teaspoon vanilla extract
¼ teaspoon almond extract
FOR THE FILLING:
12 ounces cream cheese, softened
4 ounces goat cheese, softened
⅓ cup Greek yogurt
1 tablespoon freshly squeezed lemon juice
¼ cup confectioners’ sugar
⅓ cup Classic Kraut
FOR THE APRICOT TOPPING:
½ cup dried apricots, chopped
½ cup water
½ cup Classic Kraut
½ cup apricot preserves
½ cup finely chopped pistachios
Preheat the oven to 350 degrees F.
To make the crust, in a small bowl, thoroughly mix the brown sugar, flour, and salt.
Put the almonds and oats in the bowl of a food processor and pulse until finely ground. Add the butter and pulse for another 30 seconds. Add the vanilla and almond extracts and pulse until combined. Add the dry ingredients and pulse until you get a fine, crumbly texture.
Press the mixture into a 9-inch tart pan, evenly distributing it across the bottom and up the sides of the pan. Bake until light golden brown, 12 to 15 minutes. Set the crust aside to cool.
To make the filling, in a medium bowl, using an electric mixer, combine the cream cheese, goat cheese, and yogurt until well blended (or add the ingredients to the bowl of a food processor and pulse until blended). Add the lemon juice and confectioners’ sugar and mix until smooth.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Mince the kraut, squeeze any excess brine out of it, and mix it into the cream filling until thoroughly combined.
Pour the filling into the cooled crust, spreading it evenly. Refrigerate until the filling is firm, at least 1 hour.
While the tart filling is chilling, make the apricot topping. Put the apricots in a small heat-resistant glass or ceramic bowl. Bring the water to a boil and pour it over the apricots. Let the apricots sit until they’re soft, about 20 minutes. (You can do this step up to 8 hours in advance and leave the apricots sitting in the water, covered, at room temperature.)
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it, and mince the kraut. Put the apricots, their soaking water, kraut, and preserves into a blender or food processor. Blend until the mixture is completely smooth and set aside to cool.
When the cream filling is firm and the apricot topping is cool, spread the apricot mixture evenly over the top of the tart. Sprinkle the pistachios over the top.
Slice the tart into small wedges and serve immediately, or chill until 30 minutes before serving.
CONVERT A DESSERT INTO AN APPETIZER
For a fantastic appetizer, make the cream cheese filling without the sugar and with a little extra kraut, and serve it with crackers. Or heat up a round of Brie, spread it with the apricot glaze, and top with diced Ruby Red Kraut.
This recipe makes great use of leftover rice, turning it into a lightly sweet and creamy treat that you can feel great indulging in. Serve warm with a dollop of whipped cream, coconut cream, or maple syrup if you want.
Try adding spices like nutmeg, ginger, cardamom, or cloves if you want to mix it up a bit. Toasted nuts make nice additions as well. It’s easy to finish off any leftovers in the morning for breakfast; no one has to know it’s not oatmeal.
Makes 4 to 6 servings
3 cups cooked brown rice (see Rice, for cooking instructions)
¾ cups canned coconut milk
¾ cups almond milk, or milk of your choice
1 teaspoon ground cinnamon
3 tablespoons maple syrup
⅔ cup dried cherries or raisins, roughly chopped (optional)
½ cup Classic Kraut
Put the rice, coconut milk, and almond milk in a medium pot and bring to a simmer over low heat. Cook, stirring frequently, until the mixture thickens a bit and takes on a creamy consistency, 5 to 8 minutes. Stir in the cinnamon, maple syrup, and cherries, and cook until the cherries soften, another 2 to 3 minutes. Remove the pot from the heat and let the pudding cool slightly.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Finely mince the kraut and stir it into the rice.
Carrot Bars with Carrot Cream Frosting
The marriage of the familiar flavors of carrot cake and zucchini bread creates these dense, cake-like bars. Firefly’s kitchen manager, Linda Harkness, came up with the concept one day when we had heaps of extra Yin Yang Carrots on hand. The first recipe she tried made a very fermented-tasting cake, but we loved the idea and tried several more variations, adding zucchini and fresh carrots to create a lighter and sweeter result.
While we sacrifice a few good microbes in the baking, there are plenty of raw Yin Yang Carrots in the frosting, a zippy, gingery addition to the sweet cream cheese.
These moist and hearty bars make a great healthy dessert or snack and are totally kid- and picky eater–approved. Make them gluten-free by substituting an all-purpose gluten-free baking mix for the flours, and plan on a few extra minutes in the oven.
Makes 16 to 20 bars
1½ cups unbleached, all-purpose flour
½ cup whole-wheat pastry flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup (1½ sticks) butter or coconut oil, melted
1 cup packed brown sugar
3 organic eggs
1 cup plain or vanilla yogurt
½ cup Yin Yang Carrots
1½ cups (about 2 medium) finely grated carrots
1 medium zucchini (about 1 cup)
¾ cup crushed canned pineapple, drained (optional)
¾ cup chopped walnuts (optional)
FOR THE FROSTING:
½ cup Yin Yang Carrots
8 ounces cream cheese
¼ cup (½ stick) butter
1 cup confectioners’ sugar
Preheat the oven to 350 degrees F and thoroughly grease a 9-by-13-inch baking dish.
In a large bowl, whisk together the flours, cinnamon, baking soda, baking powder, nutmeg, and salt.
In another large bowl, using an electric mixer or by hand, beat the melted butter and brown sugar until light and creamy. Add the eggs one at a time, beating until incorporated after each addition. Add the yogurt and beat to combine. Mix the dry ingredients into the butter mixture until well combined.
Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it, and add them to the batter, along with the fresh carrots, zucchini, pineapple, and walnuts. Stir until just combined; do not overmix.
Spread the batter into the prepared baking dish and bake until a knife or toothpick inserted in the center of the pan comes out clean, 35 to 40 minutes.
While the cake is baking, make the frosting. Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. Mince the carrots. In a medium bowl, using an electric mixer or by hand, mix the carrots with the cream cheese, butter, and confectioners’ sugar until smooth and creamy.
Put the pan on a rack and let the cake thoroughly cool. When it has cooled, invert the pan over a large plate or platter. Frost the cake, and cut it into squares or rectangles. Serve the bars at room temperature.
You know the feeling. You get home from work and just need something to nibble on. These Yin Yang Carrot Balls are the ultimate fix. They’re packed with filling and energizing protein, fiber, healthy fats, and, of course, good-for-your-belly probiotics. Plus, they’re only a tad sweet, just enough to satiate your sweet tooth. Pack them for work, a hike, the gym, or while traveling to ensure you always have a healthy snack on hand. They also make a great addition to cheese plates.
Makes about 2 dozen balls
2 tablespoons chia seeds
1 cup Yin Yang Carrots
10 medium dates, pitted
¾ cup unsweetened dried coconut flakes, divided
½ cup walnuts
1 tablespoon maple syrup
1 teaspoon ground cinnamon
Pinch of salt
⅔ cup rolled oats, plus more for thickening if needed
Put the chia seeds in a small bowl and add enough water to cover them. Let them soak for at least 15 minutes or up to 1 hour.
Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. Put them in a colander, let them drain for 10 to 15 minutes, mince them, and set them aside.
Put the dates, ½ cup of the coconut, walnuts, maple syrup, cinnamon, salt, and oats in a food processor. Whirl until the ingredients are evenly broken down, but not quite smooth. Add the chia seeds and carrots, and blend until the ingredients are combined. The mixture will start to clump together like dough—it should be easy to form into a ball with your fingertips. If the mixture is too wet, add oats 1 tablespoon at a time until you get a dough-like consistency.
Put the remaining ¼ cup coconut in a shallow bowl or high-rimmed plate, and have a plate ready for the balls.
Turn the dough out onto a clean work surface. Break off a small piece, and shape it into a 1-inch ball by rolling it between the palms of your hands. Roll the ball in the dried coconut until it’s evenly coated, and put it on the plate. Repeat the process with the remaining dough and coconut.
Refrigerate the balls for at least 30 minutes before serving. Serve chilled or at room temperature. To store, refrigerate for up to 5 days or freeze for up to 4 months.
Traditional chocolate pudding is utterly transformed by the addition of a little Classic Kraut. Once minced, the texture of the kraut disappears into the decadent pudding, but its lively, piquant flavor balances the chocolate’s intensity.
Try mixing this with the orange cream filling from the Spiced Roulade for a unique orange-accented chocolate cream that you can enjoy on its own or use as a filling for cream puffs, tarts, parfaits, or cakes. Feel free to add more kraut if you like its effervescent flavor.
Makes 2 heaping cups of decadent pudding
½ cup sugar
¾ cup cocoa powder
2 tablespoons cornstarch
¼ teaspoon salt
1½ cups whole milk
½ cup half-and-half or light cream
½ cup semisweet chocolate chips, or 4 ounces bittersweet chocolate, finely chopped
1 teaspoon vanilla extract
⅓ cup Classic Kraut
Whisk together the sugar, cocoa powder, cornstarch, and salt in a medium saucepan over low heat. Slowly pour in the milk and half-and-half, whisking constantly until combined. Increase the heat to medium and cook, continuing to stir, until the mixture thickens to the consistency of pudding, 5 to 8 minutes.
Stir in the chocolate chips and cook until the chocolate has melted, 2 to 3 minutes. Stir in the vanilla and cook for another 2 minutes. Remove the pan from the heat and let the pudding cool.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it, and finely mince the kraut. Squeeze any excess brine from the kraut. When the pudding has completely cooled, add the minced kraut and stir until well combined. Refrigerate until ready to serve. Serve chilled.
