1/4 cup coconut oil
1/2 cup maple syrup
1/4 cup unsweetened cocoa powder
1/2 cup sunflower seed butter
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
3 cups cooked and cooled cooked quinoa (from 1 cup uncooked quinoa)
*optional chocolate chips for decorating
1. Line a baking sheet with parchment paper and clear a space for it in your refrigerator or freezer.
2. Combine coconut oil, maple syrup, and cocoa powder in a small saucepan. Bring to a boil over medium heat, stirring to combine. Let boil for one minute, then remove from heat. Stir in sunflower butter, vanilla, salt, cinnamon, and cardamom. Mix in quinoa.
3. Drop batter in small scoops (I use a mini ice cream scoop) onto the parchment paper lined tray. *Optional, add a chocolate chip to the top of each cookie for decoration.
4. Place tray in the refrigerator or freezer to set (approximately one hour). The cookies are ready when they are firm. For best results keep them stored in the refrigerator.
5. Eat, share, and enjoy!
I love making infusions, they're a way to experiment with new flavor combinations while easily preserving something that would normally go to waste. Sometimes I just infuse with herbs and spices, but over the past few years I've used citrus zest with vodka, or the last basket of summer strawberries in a pint jar of brandy and today it was adding apricot kernels. Apricots are in abundance now and after hearing about almond extract being made with stone fruit pits I started to squirrel away my apricot, cherry, and peach pits. I have a few infusions started that I hope to enter in a competition in a month or so and saved a pint jar of brandy for the stone fruits. I cracked open 10 apricot pits and added the kernels to the pint jar of brandy, 10 cherry pits, and two peach pits. The measurements are largely based on what I had and after tasting in a few weeks I may adjust for the next batch. *I tried to crack the apricot pits with a hammer at first and then used a pair of kitchen scissors instead with a little more ease. After scouring the internet for almond extract recipes I found this informative post and recipe from the 4th edition of Picayune's Creole Cook Book (1910)
Peach Kernel RatafiaRatafia aux Noyau de Peches ou d’Abricots
¼ pound each of peach or apricot kernels
4 pints of brandy
2 ½ pounds of sugar
2 pints of water
Pound the peach or apricot kernels – some also pound peach stones – steep them for one whole month in four pints of brandy in an earthen jar, and at the end of that time add a syrup made of two and a half pounds of sugar and 2 pints of water. Mix all well together, and then filter as directed above [sic: below], and bottle and seal, and keep in a cool, shady place.
Ratafia aux Noyau is one of the standing Creole drinks, that is most agreeable, the taste being of a delicate vanilla and almonds combined. -
Further research pulled up this NY Times article on Bottling the Bounty of the Season which I love.
"A good ratafia exploits the seasons and transcends them. It captures the taste of produce when it’s in high supply so you can still enjoy it when it’s gone. Jams and jellies do the same thing, but they are cooked, which changes the character of the fruit. In a ratafia, alcohol and acidity do the work of preserving the fresh ingredients. But they won’t preserve it forever; the fruit starts to oxidize, changing in color and in flavor. Ratafias are not shelf stable, which is why they are not usually found in wine shops. The only way to get them is to go to a restaurant like T’afia or bottle your own, which is not hard at all."
*reposted from last year for those of you looking for more information via my IG post
So many goodies at the Ferry Building Farmers' Market including these cute little French prunes, no bigger than my thumb. So many flowers right now and I'm still thrilled padron peppers are in season and concord grapes are already showing up a little early.
Darwin Cafe. We shared this gorgeous salad with arugula, peaches, watermelon radishes, fromage blanc, toasted almonds and red wine vinaigrette. The pastrami sandwich was loaded with coleslaw, thick cut pickles, sweet onions, BBQ sauce, swiss, and aioli. This little cafe is a new favorite.
Lychee fruit are in season so they're lining the sidewalks, piled up at the Chinese food markets. They look like dragon eggs or something from a sci-fi book. This summer treat is really floral and delicious.
margherita pizza at Tony's Pizza Napoletana with dough mixed by hand using san felice flour then
proofed in napoletana wood boxes, san marzano tomatoes D.O.P., sea salt, mozzarella fior di latte,
fresh basil, extra virgin olive oil
Sol Food and then some thrift store shopping. Next stop was Point Reyes for a slower pace and a little shop lined street with the best bookstore and then a drive along the water before reaching the Marshall Store for oysters with a view. We chowed on raw, BBQ, and even a little bacon topped oyster thanks to our generous table neighbor.