Fancy Foods Show Recipes

After you’ve read Risa Nye’s report on this year’s Fancy Foods Show, enjoy these recipes she collected exclusively for EDF readers!

Chocolate Chip Coconut Banana Bread



Preheat the oven to 350 degrees.

Whisk together the egg, coconut oil, water and vanilla in a large mixing bowl. Then add in 1 package of Simple Mills Banana Muffin Mix and combine.

Once you have a somewhat thin liquid batter (you may need to add a few tablespoons of extra water), mix in the chocolate chips. If you happen to love chocolate, who am I to tell you not to add a little extra?

Gently fold in the coconut flakes and then bake.

After 20 minutes, sprinkle a few coconut flakes on top of your loaf and bake for another 10 minutes.

Let cool and promptly relish in the amazingness that is this recipe.

EDF ForkIrish Soda Bread


  • soda-bread1 box Simple Mills bread mix
  • 2 tbsp granulated sweetener (see note)
  • ¼ cup coconut flour
  • ¾ cup raisins
  • ½ cup milk of choice (see note)
  • 1 tsp lemon juice or white vinegar
  • 2 large eggs, lightly beaten
  • 1 tbsp oil


  1. Preheat the oven to 450 degrees. Line an oven-safe 6-inch pan or baking dish with parchment paper and set aside.
  2. In a small bowl, whisk together the almond milk and lemon juice and set aside for a few minutes to curdle slightly.
  3. In a large mixing bowl, combine the dry ingredients (bread mix, sweetener, flour and raisins).
  4. Add the remaining wet ingredients (eggs and oil) to the almond milk and whisk to combine.
  5. Pour the wet ingredients into the dry and stir to combine. The dough will be slightly sticky, so let it sit for 2-3 minutes, which will allow the coconut flour to absorb any excess moisture in the dough.
  6. Gather the dough into a ball and transfer to the prepared pan or baking dish. Use a very sharp knife to score a shallow “x” into the top of the loaf.
  7. Put the bread into the oven, and immediately turn the heat down to 350. Bake for 45 minutes, until a tester comes out clean, then – optionally – broil 2 minutes until the top is golden brown.

EDF ForkCherry Almond Scones


  • cherry-scones1 box Simple Mills pancake and waffle mix
  • ½ tsp baking soda
  • 1-2 tbsp (to taste) coconut sugar, or granulated sweetener of choice
  • ¾ cup dried cherries, roughly chopped if very large
  • 2 large eggs
  • ½ cup butter, vegan butter or coconut oil, melted and slightly cooled
  • ½ tsp apple cider vinegar
  • ¼ tsp almond extract (see note)


  1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment or a nonstick pad and set aside.
  2. In a large mixing bowl, stir together the pancake and waffle mix, baking soda, sweetener and dried cherries. Set aside.
  3. In another bowl, whisk together the remaining ingredients (eggs, butter, apple cider vinegar, and extract).
  4. Pour the wet mixture into the dry and stir until well-combined.
  5. Use an ice cream scoop to portion the dough into 10 balls and place them in two evenly spaced rows on the prepared cookie sheet.
  6. Bake for 11-14 minutes, until the tops are lightly golden. Transfer to a rack to cool slightly before serving, or cool completely before storing.


  • Dried cherries can be really expensive, so feel free to substitute dried cranberries, dates (chopped) or another dried fruit instead.
  • If almond is not your thing, you can replace the almond extract with vanilla extract, which will be much more subtle and mostly serve to enhance the other flavors.
  • Store leftovers in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Note that the texture is best on the first day.

EDF ForkBrown Butter Cherry Walnut Chocolate Chip Cookie Pie


  • chocolate-chip-cookie1 box Simple Mills chocolate chip cookie mix
  • ½ tsp cinnamon
  • ½ cup chopped walnuts
  • ¼ cup chopped dried cherries
  • 4 tbsps butter (see note for dairy-free alternatives)
  • 2 large eggs, beaten

Optional: Additional chocolate chips for garnish


  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, prepare your dry mixture by quickly whisking together the mix, cinnamon, walnuts and dried cherries. Set aside.
  3. Prepare the brown butter: In a small (6-inch) heavy-bottomed, oven-safe skillet, such as cast-iron, melt the butter over medium-high heat, stirring continuously until melted. Continue to cook until the butter begins to froth, then pick up the pan by the handle (careful – it’s hot!) and give it a vigorous swirl, making sure to move the butter around to coat the bottom and sides of the pan. Let it cook another 20-30 seconds and repeat the swirl. As soon as your butter starts to turn amber and smell nutty, remove it from the heat. It’s done. Watch it carefully, because it is very easy for brown butter to go from perfect to burned.
  4. Pour the butter into the dry mixture and stir to combine. Set the pan back on to the stove; you will use it again in just a minute.
  5. Add the beaten eggs to the mixing bowl and stir well to get everything incorporated.
  6. The bottom and sides of the pan should be thoroughly greased from the preparation of the brown butter, but if not, add a little more butter (or nonstick spray).
  7. Pour the batter into the greased pan and smooth into an even layer. If using additional chocolate chips, sprinkle them over the top of the pie.
  8. Bake for 15-18 minutes, depending on how you plan to serve the cookie cake. If you want to eat it family style (everyone grabs a spoon and eats it out of the pan), you will want it to be under baked in the center, so your baking time will be more like 14-16 minutes. If you would like to cut it into pieces to serve, like a pie, bake for 17-18 minutes.
  9. Remove from the oven and cool slightly before serving, or cool completely before storing.

EDF ForkBlackened Beef Marinade & Dry Rub

beef-marinadeServes 6 to 8

1 Certified Piedmontese sirloin roast


  • 2 tbsp soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp black pepper
  • 1 tbsp kosher salt


In a sealable plastic bag, combine all the ingredients for the marinade. Place the meat in the bag, seal, and massage marinade into meat. Refrigerate for a minimum of 6 hours and up to overnight

Dry Rub

  • tbsp paprika
  • 2 tbsp sea salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme

When the meat is done marinating, remove from bag and pat mostly dry with a paper towel. Apply dry rub liberally all over meat. Place meat in a bag or a nonreactive pan, refrigerate for about 2 hours. (If preparing in advance, vacuum seal the meat after applying the dry rub.) Remove from refrigerator and let meat come to room temperature.

Heat grill to high, about 500 degrees. Sear meat for 3 to 4 minutes on each side, then reduce the grill temperature to low and let cook for an additional 10 minutes for medium-rare. Remove from grill and let rest for 15 minutes before slicing, remembering to always slice against the grain.

*The strip loin roast, cowboy-cut ribeye steaks, or any larger Certified Piedmontese cut may be substituted in this recipe. (Be sure to adjust the cooking time and temperature accordingly.)

EDF ForkDijon Herb Rib Roast

Serves 6 to 8

This delicious roast boasts the subtle tang of mustard and herbs. Perfect for a gathering of family or friends.dijon-beef

  • 1 5-pound Certified Piedmontese® Standing Rib Roast
  • Kosher salt and fresh ground pepper
  • 3 tbsp Dijon mustard
  • 3 tbsp chopped fresh thyme
  • 1 tbsp hopped fresh rosemary
  • cups beef stock
  • 1 cup red wine

Preheat the oven to 450 degrees.

Place the rib roast fat side up, bone side down, in a roasting pan just slightly larger than the roast itself. Season the beef all over with salt and pepper. Spread the mustard all over the top and sides of the beef. Sprinkle the fresh herbs all over the beef, patting lightly to adhere. (This can be done 24 hours in advance, and then the roast can be covered and stored in a refrigerator.) Add the beef stock and wine to the bottom of the pan.

Roast the beef in a pre-heated oven, uncovered, for 20 minutes. Reduce the oven temperature to 350 and continue roasting for about 1 hour and 30 minutes longer, basting occasionally, until the beef reaches the desired temperature. An instant-read thermometer inserted into the center of the roast should read 125 for medium-rare, 130 for medium.

Let the roast stand for 15 to 20 minutes before carving.

Pairing: The earthiness of the rosemary and thyme would pair nicely with a Cabernet or a good Nebbiolo.

A few ideas can be found on the

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