Posts Tagged ‘recipe’
Make These Chocolate Covered Figs with Almond Paste
These chocolate covered figs have become a favorite holiday recipe of mine. I just recently posted the recipe over on Foodie Underground and I thought I would share it here too. If you’re willing to spend some time in front of a bowl of melted chocolate dipping in dried figs, then making your own decadent holiday treats is totally doable. Don’t have figs? This recipe is also good with dried apricots.
Chocolate Covered Figs with Almond Paste
Ingredients:
About 50 dried figs (I prefer Black Mission figs)
7 ounces (200 grams) bittersweet dark chocolate
Turbinado sugar for garnish
For the almond paste:
1 cup raw almonds, blanched
1/4 cup (1.75 ounces, 50 grams) natural cane sugar
1 tablespoon whiskey (optional)
Other:
Parchment paper
Preparation:
Begin by preparing the almond paste. To blanch the almonds, place them in a bowl and cover them with hot/boiling water. Let sit for a few minutes until you can put your hand in the water. The skins should be loose and you should be easily able to pop the almonds out of them. Place the skins in one bowl and the blanched almonds in another.
Compost the almond skins and pour off any water that is in the bowl of blanched almonds. Place the blanched almonds in a food processor with the sugar and whiskey and mix until well blended. The mixture should be sticky and moldable.
Lay out a piece of parchment paper on your countertop. Take a small amount of almond paste and mold it around the bottom two thirds of each fig (approximately). They will look like this – complete with terrible lighting if you make these at night like I did!
Melt the chocolate by placing it in a heat-proof bowl inside of a saucepan with hot water. Dip the figs covered in almond paste into the melted chocolate, so that the chocolate covers the almond paste, and place on the parchment paper.
Sprinkle with turbinado sugar and leave to dry until the chocolate has hardened.
Store in an airtight container, out of direct sunlight (for example, in a cupboard). If you want to give some away – if you manage not to eat them all yourself that is – a nice way to gift them is to place them in a sealable glass jar.
Read the full post on Foodie Underground
Make Your Own Fruit Bars
I am excited to have my latest recipe up over on Adventure Journal!
It’s a recipe for Blueberry Rye Bars, perfect as a packable snack, and a recipe that takes full advantage of summer berries. In fact, you can switch out the berries in this for whatever you have on hand. I’ve even made them with dried figs.
Most fruit bar recipes are heavy on brown sugar and butter, but this one uses honey and olive oil instead. You can catch the full recipe here.
Recipe: No-Bake Blueberry Cake
Did you know that if you mix honey and yogurt you can make a super simple frozen cake? Like ice cream cake, except way better for you.
I made this last summer and recently threw it together with a batch of blueberries that I had on hand. It’s the perfect cold summer treat. The crust is flourless too; made with almonds and hazelnuts, and a dash of whiskey for those who dare.
Reduce Food Waste: Make Pesto from Radish Greens
Did you know that you can cook with radish greens? Instead of throwing them away, you can use them for all kinds of things. They can be sautéed, added to smoothies or thrown into a salad. But my favorite way to use them is to make pesto.
It’s as easy as radish greens, some almonds or hazelnuts, garlic, olive oil and a little salt, pepper and lemon juice. Put it all in the blender and away you go.
The full recipe is up over on Foodie Underground if you want to try your own version. No point in tossing those radish greens anymore!
How to Make Dried Apples
In an attempt to eat more local, I have been trying to find things in my regular baking and cooking repertoire that I can switch out for alternatives that come from closer to home. Dried fruit is something that I use a lot of, and this week I experimented with drying my own apples. Turns out it’s super simple, and the footprint of these apples is a whole lot less than figs, apricots and dates that come from much farther away.
You use the same method you do for drying citrus peels – an hour or two in the oven at low heat (I did them at200°F (95°C)) – and you end up with tasty dried apples that are good on their own, or in baked goods. The full explanation is over on Foodie Underground.
Next on the to do list: drying pears.
Make These Orange Chili Chocolate Tarts
Pretty proud of this recipe I just did over on Foodie Underground. A vegan chocolate ganache filling, spiced up with chili and dried orange peel, and poured into a gluten-free almond crust.
And yes, you can make them in the form of hearts. If you’re into that kind of thing, or if you need a fun Valentine’s Day recipe that isn’t full of processed ingredients and tons of sugar.
Get the recipe: Orange Chili Chocolate Tarts
Recipe: Make Dried Citrus Peel
I’ve been turning all of my leftover orange and clementine peels lately into dried citrus peel. Perfect for baking with, adding to tea, etc. Basically anytime you want citrus zest and don’t have any fresh stuff.
It really is as simple as washing the peels, removing the pith, and drying out in the oven for a couple of hours. Just pop them in at 200°F (95°C) and wait until they are nice and dry. Get the full instructions on Foodie Underground.
Recipe: Chocolate Covered Ginger Almond Cookies with Whiskey
Concocted a mean Christmas cookie this weekend. You should probably bake up a batch. The full story is up over on Foodie Underground, but sharing the recipe here. And yes, they’re made with ground almonds, so no flour involved!
Bake a Ginger Spice Cake This Weekend
Johanna Kindvall (my collaborator on the forthcoming book Fika: The Art of the Swedish Coffee Break) and I have a recipe up for a tasty ginger spice cake on Foodie Underground, as well as a little background on Swedish holiday baking.
Plenty of links to recipes in there, which means you now have your official weekend baking to do list! Just in time for Christmas…
Illustration: Johanna Kindvall
Recipe: Zucchini Millet Risotto
I developed this recipe for Foodie Underground recently and it has quickly become a favorite. It’s quick, easy and healthy.
You can make a classic cheesy version, or you can even do a vegan version with a toasted hazelnut and salt blend. There’s a full story and description over on Foodie Underground if you want it. Otherwise, get to cooking!
