A Bohme Cooked Meal

Monday, February 23, 2015

Cilantro Avacado Lime Hummus

I love playing Cards Against Humanity! I was invited to play the game with some of my favorite twisted humored friends.  However, I was challenged to find a recipe that was Gluten Free, Dairy Free, Egg Free, and Soy Free.  As one who likes to eat all the gluten and dairy and eggs I was intrigued to find something that even I wanted to eat and not feel like I was being deprived of all the yummy things in life.  On top of all of that this was a group of ladies that all like to eat relatively healthy so I wanted to bring something that wasn't going to make us regret eating so much or something that made us feel like we had to go workout the next morning.  I think this hummus recipe totally fit all of those requirements.  I served the hummus with taro chips and Snyder gluten free pretzels.  I didn't tell most people what it was and it was assumed that it was a weird guacamole.  Either way guac or hummus.  This dip was delicious and friends took all of my leftovers.  It's also a great recipe because you can make it a few days in advance.

1 can white beans drained
1 can garbanzo beans drained
1/2 avocado
1/2 bunch cilantro
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon pepper

Place all ingredients in a food processor and blend until its puréed.  Adjust seasonings to taste.  Refrigerate until ready to use. © Kim Bohme and A Bohme Cooked Meal

Monday, February 16, 2015

Cranberry Fluff

This is one of my husband's family recipe.  It is served at most holiday gatherings.  I wasn't a huge fan at first but after 9 years I expect to have it at most gatherings. It is sweet and tart. It is so light and refreshing.   It also tastes great as a breakfast.  Again I don't have a picture for this guy but it doesn't need one.  I make it so often that I think it deserves a spot on the blog!


1 pkg. Fresh Cranberries
1/2 cup sugar
1 package miniature marshmallows
1 can pineapple chunks
1/2 pint whipping cream


Chop cranberries in a food processor and mix in sugar and marshmallows and the fruit.  Cover and refrigerate over night or for a few hors.  Whip the cream in a blender with about 3 tablespoons sugar until it is firm.  Spoon whipped cream into the cranberry mixture, stir until combined and serve.

 © Kim Bohme and A Bohme Cooked Meal

Sunday, February 15, 2015

Ariana Resturant Bend

Matt and I decided to have an early valentines dinner at my favorite restaurant in town.
Shrimp and Grits- Rock Shrimp, Spanish Chorizo Cream, polenta, cilantro
This is the second time that I have had the shrimp and grits.  They are so rich and creamy and the rock shrimp are tender and delicate.  The cream sauce is just slightly spicy.  This is a total hit.
Roasted Onion Soup
Pork Chop, gouda and Dijon braised cabbage, mustard di fruta
Wild Cod and clams simmered with bacon creamed leeks, fingerling potatoes
Matt ordered the Pork Chop. The chop was cooked perfectly and the gouda and Dijon were a perfect compliment.
I had the cod.  Typically I am not a fan of clams.  However I love leeks, bacon and potatoes.  I was very happy with the entire dish.  The cream sauce had a smoky bacon flavor that made me want to drink in every last drop.

Smoked Almond Cake with a Meyer Lemon Crème
Carrot Cake
Both of these desserts were moist and flavorful.  I really enjoyed both. I have never had a disappointing dessert at this restaurant. 

I have been to Ariana's Restaurant multiple times and the food has never failed to disappoint me. It is my favorite restaurant in town.  I will go here for all special occasions.  The staff is knowledgeable and kind.
If you have never been here I urge you to make a reservation ASAP!

Wednesday, February 11, 2015

Almond Cherry Cake

My search for the perfect Almond Cake that closely matches that of Ariana's of Bend still pushes on.  When I made this I knew it wasn't going to be the same at all BUT I do love anything with cherries.

This cake is one that if you are not a huge dessert fan or like your desserts to be subtle.  This bad boy is for you.  The cake is spongy (which isn't my favorite but still yummy).  The cherries add much needed moisture!

Great with coffee or could even be eaten for breakfast.  You could also make this for Valentines day.

Almond Cherry Cake

1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 teaspoon almond extract 
(I also added 1/4 teaspoon cherry extract but its not necessary)
12 ounces cherries ( about 2 cups) I used frozen.  If using fresh pitted, rinced and patted dry
1/2 cup sliced almonds

Preheat the oven to 350 degrees.  Grease and flour a 9 inch springform pan.

In a bowl, whisk flour, baking powder and salt.  Set aside,

Using a mixer, beat butter and sugar together until blended and fluffy.  Add eggs, one at a time,   Once completely blended, add extract.

On low speed, gradually add flour.  Mix just until combined.

Pour batter into greased pan and place cherries evenly over the batter. and sprinkle almonds over the top.

Bake for 45 minutes or until a toothpick inserted into the middle comes out clean.  Cool on a baking rack for 10 minutes.  This cake can be served warm or at room temperature.  

I have had it with ice cream and whip cream!  YUMMMM!

© Kim Bohme and A Bohme Cooked Meal

Monday, February 9, 2015

Dutch Almond Apple Pie with Cherries

Who doesn't love a great pie?
I think the only answer is probably terrorists.  So if your a terrorist, please close this web browser.  This recipe is only for the strong dessert loving fool. I must say that this pie is the best pie that I have EVAR made.  I don't say this lightly.  I have made some great pies before but this one was by far the cream of the crop.  I am not surprised by the fact that I loved this pie.  It contains my favorite elements of pie...1- a crumble crust 2- Cherries 3- Almond Extract 4- Apple Pie.
Seriously, make this pie if you want to impress company or have what I like to call the mouthgasm.  This will surely have to be made again!


1 1/4cup all purpose flour
1/2 tap salt
1 stick butter
1/4 cup ice water

Add ingredients (except for water)into a food processor and  and pulse until its the size of peas.  Drizzle water into processor and pulse until moistened crumbs form.  Turn out onto counter and flatten into a disk.  Wrap in plastic wrap and refrigerate until firm.

Preheat oven to 375 degrees.  Place a baking sheet on the bottom of the oven.  Make the pie filling.
5 apples (granny smith) peeled cored and sliced or cut into 1 inch chunks
3 cups cherries fresh or thawed
2 tblsp. Lemon juice
1 cup sugar
1/4 c flour
1/4 teaspoon cinnamon
2 Tblsp. Almond Extract or Amaretto
Toss apples, thawed cherries, lemon juice, sugar, flour, cinnamon and extract. 

Crumb Topping
1 cup flour
2/3 cup brown sugar
1/4 tap salt
1/2 cup almonds
1/2 cup oats
6 tbsp. Cold butter
1 tblsp almond extract
1/2 teaspoon milk
1 teaspoon cinnamon

Mix dry ingredients together and then cut in butter and liquid until it creates lumpy clumps.  Refrigerate until ready to add to top off the pie.

Flour a surface and roll the disk of dough to fit your pie plate. Crimp the edges of the pie,  Spoon in the apple mixture into the pie crust.  Then add the crumb topping. Bake the pie in the center of the oven for 1 hour and 10 minutes until the crust is golden.  Cover the edge of the pie if it begins to darken.  Let the pie cool for at least 4 hours before serving. © Kim Bohme and A Bohme Cooked Meal

Friday, February 6, 2015

White Chocolate Lemon Lava Cake with Raspberry Coulis and Happy Birthday to A Bohme Cooked Meal

 It is hard to believe but I have been posting to this blog for one year.  I set out to make create a place to challenge myself in the kitchen,  catalogue my recipes, to make it easier to share recipes.  I wasn't really sure what this blog was going to turn out to be but I am really happy with where it has come.  I have aspirations about where I want this to go but for now it is perfect for where my life is.

To celebrate this blog's one year birthday, I wanted to bake something that I have always wanted to bake.  Something a bit challenging and crazy delicious!  I settled on these bad boys.  They were really yummy.
This is the batter before it went into the oven.
All done!
I flipped this one on the plate and it didn't stay in it's proper form and leaked all over the plate.


This is  all decorated in the plate with my raspberry coulis.

Look at the lava center....yummmm!

White Chocolate Lemon Lava Cake
Yield: 4 cakes
4 ounces White Chocolate
1 stick of butter
1 cup powdered sugar
3 whole eggs
1 egg yolk
6 tbsp flour
1/2 tsp lemon zest

Preheat your oven to 400 degrees. Coat 4 custard cups or ramekins with Crisco.  Melt butter and chocolate in a microwave bowl for approximately 1 min. 30 seconds.  You should stir the chocolate every 30 seconds. Stop microwaving after it is completely melted. Add powdered sugar, whisk till combined. Add eggs and yolk, whisk till combined. Add flour and lemon zest, whisk till combined. Spray 4 custard cups liberally with non stick spray. Pour batter evenly into cups. Bake for 13-15 minutes until sides are firm and center is soft. Run your knife around the cake to loosen from the side. Invert onto a plate.  It's easiest to put the plate on top of the ramekins and then turn them upside down. Leave the ramekins on the plate for a moment so that all the batter can transfer to the plate.

Raspberry Collis
3/4 cup sugar      
18 ounces (1 1/2 pints) raspberries
1/2 cup water

Combine all of the ingredients in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes.  Remove from heat; cool completely. Place mixture in the jar of a blender or blend with a stick blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.

 © Kim Bohme and A Bohme Cooked Meal