tag:blogger.com,1999:blog-48738460997141245952024-03-19T02:29:21.720-07:00Little Market KitchenLittle Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-4873846099714124595.post-7826842593958470532015-09-23T06:54:00.002-07:002015-09-23T06:54:38.080-07:00Apple Brown Betty<div class="separator" style="clear: both; text-align: center;">
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Sorry I've been a bit absent in recent weeks, folks! It's been a busy one, S and I made a resolution early this summer that we would do our best to get out of the city to hike and swim as much as possible, and we've done a pretty good job of it! We've been out in the country camping essentially every other weekend since June. To make up for all that travel, during the week I've been picking up as much work as I can, making very little time for creating and photographing tasty treats for y'all. </div>
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The weekend before labor day, however, the wonderful food stylist <a href="http://www.kitchen-repertoire.com/">Frances Boswell</a>, who I've been assisting on a very cool long term project over at Martha Stewart (<i>shhh,</i> I can't tell you what it is yet), asked if S and I would like to stay in her country home in Connecticut. Of course we said yes. And we had just a lovely time. On our very first day we went for a hike nearby and found a wild apple tree heavily laden with fruit. S boldly sampled one, and found the apples to be less bitter than your typical wild apple, tart and crisp with a light sweet note. I quickly filled S's handkerchief with a dozen of the little guys, tied them up into a little package, and tucked them away for later. </div>
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Back at the house I planned to make baked oatmeal, but we hadn't brought any oats, and a quick glance through the kitchen cabinets didn't produce any, so I surveyed our groceries, thought about what my mother would do, and in short order I was assembling an Apple Brown Betty. This was one of my mother's wintertime treats when I was a kid. Soft, buttery bread layered with baked apple and all coated in ooey-gooey melty brown sugar.</div>
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S and I enjoyed big bowls of Apple Brown Betty topped with fresh whipped cream out on the deck, watching the moon rise over a field of wild flowers. The wild apples were lovely when baked, and barely needed any sweetening, they were soft and juicy and just perfect. No need to go searching for a wild apple tree however, you can use any type of apple you like in this dish. Enjoy!</div>
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<b>Apple Brown Betty</b></div>
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2 lbs Apples </div>
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8 Slices Whole Wheat Bread</div>
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3/4 C Butter</div>
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1 1/4 C Brown Sugar</div>
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1 Tsp Cinnamon</div>
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1 Tsp Ginger</div>
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1/2 tsp Vanilla Extract</div>
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1/3 C Water</div>
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<b>Whipped Cream</b></div>
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1 C Heavy Cream</div>
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1/4 C Powdered Sugar</div>
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1/2 tsp Vanilla Extract</div>
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Preheat the oven to 375F and generously butter a 8" baking pan. </div>
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Core the apples and cut into 1/2" cubes, toss with 2 tbsp of the brown sugar, set aside. Cube the bread into 1/2" cubes. Cut butter into small pieces, smaller than the apples or bread.</div>
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Sprinkle a layer of bread, top with a layer of apple, then sprinkle with butter pieces and brown sugar, then continue with another layer of bread, then apples, then butter and brown sugar until all are used.</div>
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In a small bowl, combine the vanilla extract and water and stir together. Using a spoon, sprinkle the water over the entire surface of the brown betty, then cover with aluminum foil and bake for 35 minutes, remove cover, and bake another 5 minutes until brown and toasty on top. </div>
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While apple brown betty bakes, whisk together the heavy cream, vanilla, and powdered sugar until soft peaks form. Top each serving of Apple Brown Betty with a healthy dollop of whipped cream. Enjoy!</div>
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Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com10tag:blogger.com,1999:blog-4873846099714124595.post-43864642689579420462015-08-12T08:59:00.005-07:002015-08-12T09:03:23.098-07:00Strawberry Soup<br />
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Creamy, sweet, berry-filled, pale pink strawberry soup is one of my most nostalgic foods. Growing up, my mother and I would enjoy a bowl of this heavenly creation at a little cafe called Sweetwater Landing in Ohio, I loved it. What kid wouldn't love a cold, sweet version of soup? It was like dessert for lunch. </div>
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When I was thirteen my mother took me on a cruise to Mexico, which seemed like the ultimate height of luxury to my tween-brain, after all Mary Kate and Ashley Olsen made a movie set on a cruise ship! This was definitely going to be both an adventure at the high seas, and a very luxurious trip! So, imagine my excitement when we went to lunch in one of the ships cafes and the second dish the waiter brought out was strawberry soup! </div>
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This was a more grown-up version, with mint on top, and a bit of a red wine flavor. I devoured two bowls. We were on one of those ridiculously gluttonous, wildly decorated, super dated 80's-90's style cruise ships. The carpet was a riot of swirling primary colors and the dining room was as glittery and reflective as a disco ball. There was a tiki bar on the leto deck. In the dining room, the waiters wore tails. You could get as many orders of any dish as you wanted. They would've probably brought me 5 bowls of strawberry soup if I'd asked. One night I ate two steaks. </div>
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When I got home I became possessed with making strawberry soup, and in the following 14 years I've tried at least 7 recipes (including one that got you <i>drunk</i> after two bowls), but the one below is an amalgamation of them all, and is my favorite. Strawberry soup is definitely a retro kind of dish, it seems like something that would've been served at a fancy dinner party in the 1970's in someone's house with an astroturf living room with one of those leather Eames recliners, but that's what I love about it. I have astroturf as carpet in my bedroom. And besides, strawberries are insanely delicious, and heavy cream and red wine only improve dishes. The texture is creamy and luscious, the strawberry slices are delightful, and it's cold, making it the perfect dish for these hot August days! </div>
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<b>Strawberry Soup</b></div>
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32 oz Strawberries (about 5 cups chopped)</div>
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2/3 C Red Wine*</div>
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1 C Heavy Cream</div>
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1 Lemon, juiced</div>
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1/2 C Sugar</div>
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1 C Sour Cream</div>
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Mint, for garnish (optional)</div>
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Remove the tops of all the strawberries, and slice strawberries until you have 1 Cup of slices, set these aside. Roughly chop the rest of the strawberries (about 4 Cups) and place in a medium sauce pan. Add to the pan the sugar and the lemon juice. Heat over medium low until all the sugar has dissolved and the strawberries have released some of their juices, about 2-3 minutes. Turn the heat to medium and add the red wine. </div>
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Cook over medium heat for 2-3 minutes, stirring occasionally, then remove from heat and allow to cool for 5-10 minutes. Using an immersion blender, or a regular one, puree the soup until smooth. Cool the soup in the refrigerator (or if you're impatient like me, place the pot in an icebath and stir it), until cool, then stir in the heavy cream and sour cream until smooth. Fold in the remaining strawberries, reserving some for garnish if you'd like. Serve chilled, topped with reserved sliced strawberries and mint, if you'd like. Enjoy!<br /><br /><i>*A note about the wine- you can add more wine if you want, sometimes I add a whole cup and cook it down a bit more. In fact, you can add 1 1/2 cups and then cook it a bit less and the soup becomes like a soup-cocktail hybrid. Just in case you want to get a little tipsy at lunch.</i></div>
<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com4tag:blogger.com,1999:blog-4873846099714124595.post-48556550508120345802015-07-30T08:07:00.001-07:002015-07-30T08:08:40.380-07:00Blueberry Lemon Corn Muffins with Honey-Cardamom Butter<div class="separator" style="clear: both; text-align: center;">
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Is there a more classic, more universally loved muffin than the blueberry muffin? No one dislikes a blueberry muffin. Delicious sweet muffin batter paired with juicy, lightly tart berries- what's not to like? I like them so much that this is my <a href="http://www.littlemarketkitchen.com/2013/09/orange-blueberry-cornmuffins.html">second</a> blueberry muffin recipe on this blog.</div>
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S and I like to spend as many summer weekends as possible at our favorite campground, staying in the massive, two room, six person tent we jokingly call our summer home. We pitch this palace of a tent in our very favorite spot, beneath the towering trees in the sands of the Pine Barrens in New Jersey. You may be thinking New Jersey is a weird place to call your favorite weekend getaway, but the Pine Barrens are something else.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtyio8YOPbfWxcM6OYydDXZYiHbZcsEw74GQr1roL2CNmp1rTPFWtH2fYVy9i-Q8YaxIAeTqCX0xuPeddB506OHhyphenhyphen6tZUWiwc5KW73-anAbK3Cno7RnYJ8V-I1WTJpx18q_XlcIGH2f4/s1600/_MG_0134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtyio8YOPbfWxcM6OYydDXZYiHbZcsEw74GQr1roL2CNmp1rTPFWtH2fYVy9i-Q8YaxIAeTqCX0xuPeddB506OHhyphenhyphen6tZUWiwc5KW73-anAbK3Cno7RnYJ8V-I1WTJpx18q_XlcIGH2f4/s640/_MG_0134.jpg" width="640" /></a></div>
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Despite New Jersey being the most densely populated state in the country, the Pine Barrens are about as close to the middle of nowhere as you can get within 100 miles of New York City. Once you exit the highway, you drive through several tiny towns, then you pass the commercial berry farms stretching for miles, then the buildings where the migrant workers live, and the grassy airstrip where little private planes and crop dusters sometimes land, then finally you pass into the barrens. There's nothing but pine trees, blueberry bushes, sand roads, and little tea-colored rivers with cranberries growing all along their banks as far as the eye can see.</div>
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We hike down sand roads with our inflatable inner tubes, occasionally hitching a ride with a ranger to our put in point, then float down the river on the tubes, plucking berries off the low hanging branches of giant blueberry bushes and snacking on them as we drift slowly by, and sipping Great Lakes Brewery beers that we pick up from a certain discount liquor store on our way. At our campsite we swing in our hammocks, I build a rip roaring campfire, and we roast sausages or cook up cowboy chili for dinner. And in the mornings, before the heat sets in, we pick blueberries. They grow everywhere in the barrens, surrounding every camp site, and we usually fill at least one quart sized container to take home for the week.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9lBN95JqPvEsVwe9da4fNXM15Xr3hwjTKEhbxG5UCfI9_AXfvBJco5FYhZOcdE9xybzS0MJqsz2ytqwyNORsVxowKTG_va2TQ4GfMu5b76wvA4CFxZG77MRfidLD7F3udRf0QbGvlSQ/s1600/_MG_0218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9lBN95JqPvEsVwe9da4fNXM15Xr3hwjTKEhbxG5UCfI9_AXfvBJco5FYhZOcdE9xybzS0MJqsz2ytqwyNORsVxowKTG_va2TQ4GfMu5b76wvA4CFxZG77MRfidLD7F3udRf0QbGvlSQ/s640/_MG_0218.jpg" width="640" /></a></div>
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As we were packing to head back into the barrens last week S pointed out that I hadn't used up the rest of the blueberries from the week before, and as I already had a whole quart frozen, I decided I'd use these while they're fresh. So I whipped up these muffins, using cornmeal because I love a good corn muffin, and lemon zest to add a little bit of zing to the sweet wild berries. They were heavenly, like a little bite of the countryside here in the heart of Manhattan! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgq5f6_NFn4PjoUolemVX912uPULAvjJ79Z4ZxL76CL5wv0SquNd7N80eJiBVlbnTChWzgF4VDEWjSsEhGMv8MJkzA3dP-VxG88HW8NAtRdAjsnI9DmodzgoPFLfcQ67udlLuabl5Wsg/s1600/_MG_0198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgq5f6_NFn4PjoUolemVX912uPULAvjJ79Z4ZxL76CL5wv0SquNd7N80eJiBVlbnTChWzgF4VDEWjSsEhGMv8MJkzA3dP-VxG88HW8NAtRdAjsnI9DmodzgoPFLfcQ67udlLuabl5Wsg/s640/_MG_0198.jpg" width="640" /></a></div>
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<b>Blueberry Lemon Corn Muffins</b></div>
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1 1/4 C + 1 tbsp Flour <i>divided</i></div>
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1 C cornmeal</div>
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1/3 C sugar</div>
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1/3 C honey</div>
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1 1/2 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/2 tsp vanilla extract</div>
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Zest of 2 lemons</div>
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2 tbsp greek yogurt, sour cream, or creme fraiche</div>
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1 1/4 C Milk</div>
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2 large eggs</div>
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2 tbsp melted butter</div>
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1 1/2 C Blueberries</div>
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<b>Honey-Cardamom Butter</b></div>
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8 tbsp butter, softened</div>
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2 tsp honey </div>
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1/2 tsp cardamom</div>
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Preheat oven to 400F.<br />
Place the blueberries in a medium bowl and toss with 1 tbsp flour, set aside.</div>
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In a large bowl, whisk together the rest of the flour, the cornmeal, sugar, baking powder, baking soda, and lemon zest. Set aside. </div>
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Add the greek yogurt, sour cream, or creme fraiche to a 2 C measuring cup, then add enough milk to make 1 1/4 C, mix well until smooth. Add to a medium bowl, along with the eggs, honey, vanilla, and melted butter. Whisk until well combined and a bit frothy. </div>
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Stir wet ingredients into the bowl of dry ingredients until everything has just blended into batter. Gently fold in the blueberries until just combined. </div>
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Either grease a muffin pan, or use muffin tin liners. Spoon batter into muffin tin until cups are 3/4 full. Bake 12-15 minutes, until muffins are golden brown, and a toothpick inserted into the center of a muffin comes out clean. </div>
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While muffins bake, combine all honey butter ingredients in a small bowl, mix with a fork until all ingredients are combined, and either spoon into a bowl and keep at room temperature for soft butter, or roll into a log using parchment and pop in the fridge if you prefer cold butter. </div>
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When muffins are ready, remove from oven and place on a wire rack to cool for 5-10 minutes, then enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIMZ4txX3Mcd51sWpa0Mnrsb8YUC6AoOzwVyMd2M6hjsslAHFswF4vnvJ1POVOCKZdYlTCYa0xibdaopdtVdiEGdJKPuFF5-xExoHOkyR3jI9DWtWoFBJU4Mf0AmCda2Pn9uW3VN80Ug/s1600/_MG_0181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIMZ4txX3Mcd51sWpa0Mnrsb8YUC6AoOzwVyMd2M6hjsslAHFswF4vnvJ1POVOCKZdYlTCYa0xibdaopdtVdiEGdJKPuFF5-xExoHOkyR3jI9DWtWoFBJU4Mf0AmCda2Pn9uW3VN80Ug/s640/_MG_0181.jpg" width="640" /></a></div>
<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com10tag:blogger.com,1999:blog-4873846099714124595.post-64178212837334668232015-07-15T14:35:00.003-07:002015-07-15T14:35:39.972-07:00Chocolate Cherry Floats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4X2pTvWoC2sKkE4Cj_NzcZ8MlZAvPuAMpYPuIHj0cFomANUitgZ9_443b8EoStHHOCxdDhJPCTfOF-K4zKU1xzOvtpCfn-FzQyLkzwvUpdoFOFcDlW77OJOMOTyDP3TQchM9h3n1F1E/s1600/_MG_0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4X2pTvWoC2sKkE4Cj_NzcZ8MlZAvPuAMpYPuIHj0cFomANUitgZ9_443b8EoStHHOCxdDhJPCTfOF-K4zKU1xzOvtpCfn-FzQyLkzwvUpdoFOFcDlW77OJOMOTyDP3TQchM9h3n1F1E/s640/_MG_0036.jpg" width="640" /></a></div>
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Lets talk about ice cream floats. Did you know they're pretty much the perfect dessert? You can make them with a myriad of ingredients that can be found at just about any corner store, they come together in a snap yet look decadent as heck, and they're just so delicious. So, so darn delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ylE0QO9-n2ENsnT-KhsNArsA9YLdRqiDDOaWbFEkSD3BdltvrypwekU05pCXDoUUVDhBXCGx-FYsvrhrxBrID6FTVWICMDjAefnQZdMn6LJJWxAg_KW0sazFG580v_OIrUYHFbs7qSk/s1600/_MG_9950.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ylE0QO9-n2ENsnT-KhsNArsA9YLdRqiDDOaWbFEkSD3BdltvrypwekU05pCXDoUUVDhBXCGx-FYsvrhrxBrID6FTVWICMDjAefnQZdMn6LJJWxAg_KW0sazFG580v_OIrUYHFbs7qSk/s640/_MG_9950.jpg" width="640" /></a></div>
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There's the ever-popular root beer float, the chocolatey brown cow, the tasty Coke float, there are <a href="http://www.littlemarketkitchen.com/2013/09/vegan-raspberry-cream-sorbet-float.html">vegan variations</a>, and even Butterbeer copycats. I love all variations of the ice cream + soda combination. For a while as a kid I loved to get classic ice cream sodas at a local place, where you chose any type of ice cream you liked, and they topped it with with a fruit or chocolate syrup, and plain soda water. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3YboWqDZ5CSmM4f2ik3LW9KuewCj_jJSLCK5ubhv-zfGxxsnu9eleET-thPGFKgcg8emwUz8zzfGCfZwAw1Oxg3X9hOSfolA56ucrnqJlfPPinOEwIjJU8JwtJzldRYZek2IdmLN_XE/s1600/_MG_0044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3YboWqDZ5CSmM4f2ik3LW9KuewCj_jJSLCK5ubhv-zfGxxsnu9eleET-thPGFKgcg8emwUz8zzfGCfZwAw1Oxg3X9hOSfolA56ucrnqJlfPPinOEwIjJU8JwtJzldRYZek2IdmLN_XE/s640/_MG_0044.jpg" width="640" /></a></div>
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I really liked, at this ice cream shop, to get a rich chocolatey ice cream, and a fruity syrup, like strawberry or cherry. The deep, decadent chocolate ice cream would melt into the fruity, crisp soda in a really phenomenal way. And the fruit syrup would turn the soda foam a really gorgeous shocking hue. </div>
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This float is my homage to that childhood treat. You can use absolutely any type of chocolate ice cream you like, I went with a classic- Haagen Dazs Chocolate, but I think a really rich dark chocolate would be lovely- or even a dark chocolate sorbet. Similarly, use any cherry soda you like. You could even use cherry cola, though it will produce a browner foam. I used Stewarts Cherries 'N' Cream soda, which was delightful. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHqW4yJBnE7691JxaHHoCMZ9Gx0_MMX5EATIIadq_6KxR0ChVxXf0CBNTwM9SHkadpTWuV-Lz_HuOdgyLojqiI8QNmTus7AO665_ftdTrrI6BAYLbJx442KRHD4fp8rtmD5J-EyEljIw/s1600/_MG_0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHqW4yJBnE7691JxaHHoCMZ9Gx0_MMX5EATIIadq_6KxR0ChVxXf0CBNTwM9SHkadpTWuV-Lz_HuOdgyLojqiI8QNmTus7AO665_ftdTrrI6BAYLbJx442KRHD4fp8rtmD5J-EyEljIw/s640/_MG_0069.jpg" width="426" /></a></div>
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This recipe is super simple- you only have to cook the hot fudge, and you could do that in a microwave if you really wanted (just run it in short increments at 70% power, mixing often). It's very short cook time makes it an excellent choice for a summer dessert. You could even make the hot fudge ahead of time and just zap it a moment to rewarm it before serving, bringing your prep time down even lower! I hope you enjoy this delicious little treat as much as I did!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrjdd0uH3JWuQIbNDdEawbr_RTRGjpPA4tbTqEyunm0GZpLLujlRlfbRiNXkPywF6GcGIQN7r_HhLX0L4SVum7fTlqVeUJpPi-gm0iKYbasI6adMvjsBsxWtv9FJzmF4ihkYg8kgJGpU/s1600/_MG_0005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrjdd0uH3JWuQIbNDdEawbr_RTRGjpPA4tbTqEyunm0GZpLLujlRlfbRiNXkPywF6GcGIQN7r_HhLX0L4SVum7fTlqVeUJpPi-gm0iKYbasI6adMvjsBsxWtv9FJzmF4ihkYg8kgJGpU/s640/_MG_0005.jpg" width="640" /></a></div>
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<b>Chocolate Cherry Floats</b></div>
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<i>(Makes 4 floats)</i></div>
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<b>Float</b></div>
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1 Pint Chocolate Ice Cream<br />2 12.5oz Bottles Cherry Soda<br /><br /><b>Hot Fudge </b><br />1/2 C Butter<br />1 14oz Can Sweetened Condensed Milk<br />1 C Chocolate Chips<br /><br />First, make the hot fudge. In a small sauce pan, melt the butter. Stir in the chocolate chips, and when mostly melted, mix in the sweetened condensed milk. Stir for a bit until glossy and smooth. Set aside.<br /><br />Put 1 Scoop ice cream in each cup, pour 1/2 a bottle of soda over top (tilt your cup and pour slowly to avoid fizzing over), top with another scoop of ice cream and drizzle with hot fudge. Enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVGoUYd9hrw-aQAOlYeWTfogF9Ibo8A4XVIkZ6bGCQJY4UqP7Aa7KTbiERzoJZrQXhzc_tT4eT20bNpNyj72I9-rC5_tutp4NrKnG0a81IHEt2zVb4lH3esDdkZ8RAfaLvzW4J9jMCbM/s1600/_MG_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVGoUYd9hrw-aQAOlYeWTfogF9Ibo8A4XVIkZ6bGCQJY4UqP7Aa7KTbiERzoJZrQXhzc_tT4eT20bNpNyj72I9-rC5_tutp4NrKnG0a81IHEt2zVb4lH3esDdkZ8RAfaLvzW4J9jMCbM/s640/_MG_0010.jpg" width="640" /></a></div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com3tag:blogger.com,1999:blog-4873846099714124595.post-85005967069971234022015-07-06T11:20:00.004-07:002015-07-06T11:29:32.901-07:00Honeydew Custard Tarts<div class="separator" style="clear: both; text-align: center;">
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Juicy, cool, pale green honeydew melons are the perfect treat on a hot summer day. Something about cracking open a giant melon just screams summer to me. The watery, juicy flesh quenches that unquenchable hot-july-day thirst, and their gentle honeyed sweetness just shouts of dewy summer mornings. </div>
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It was with melon's summery spirit in mind that I made these tarts. They're a lovely marriage of summery green honeydew and rich, indulgent vanilla custard. I love custard. Creamy, thick, perfectly-eggy vanilla custard pairs well with pretty much any fruit, and with honeydew it's a match made in heaven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCOOUnwgi_v6dYbsRCoaFitCSP0liKpwvn8_oIKLL4vYJlg2SIyiHrR_xGeY4wqEOx8l8nQp6Ecp8MmfWRHOJHvOs9iksLkErXlOeAHwsObY8isVlt-bCU_GIkz2e0RQ05qiEm_aqGFY/s1600/_MG_9851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCOOUnwgi_v6dYbsRCoaFitCSP0liKpwvn8_oIKLL4vYJlg2SIyiHrR_xGeY4wqEOx8l8nQp6Ecp8MmfWRHOJHvOs9iksLkErXlOeAHwsObY8isVlt-bCU_GIkz2e0RQ05qiEm_aqGFY/s640/_MG_9851.jpg" width="640" /></a></div>
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The custard gives the honeydew a nice body, a delightful creamy richness, turning the juicy melon into a velvety, smooth pudding that still maintains it's summery fresh flavor. Think of these as summer's answer to a pumpkin pie. All that creamy consistency and rich flavor, but instead of autumnal gourd, this tart offers up crisp fresh melon notes. </div>
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I would serve these at a backyard dinner party, on a big table set with lots of lanterns, big glasses of prosecco, and fresh peonies- that is, if I had something as luxurious as a backyard. As is, S and I took them up to our DIY-terrace (ie. our bare roof, where we keep plastic lawn furniture), and enjoyed them after dinner while the sun set, and that was pretty spectacular too. Anywhere you serve them, these tarts are guaranteed to please!</div>
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<b>Honeydew Custard Tarts</b></div>
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<b>Crust: </b></div>
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1 1/2 C graham cracker crumbs (about 1.5 sleeves of crackers, pulsed in food processor)</div>
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6 tbsp butter</div>
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1/3 C cane sugar</div>
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<b>Custard:</b></div>
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1/4 C Honey </div>
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1/4 C Cane Sugar</div>
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2 T Flour</div>
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1 Medium Honeydew Melon</div>
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1 tsp Vanilla</div>
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4 Eggs, beaten</div>
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<b>Whipped Cream:</b></div>
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1 C heavy whipping cream</div>
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1/4 C Powdered sugar</div>
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First make the crust. Preheat oven to 375F. Butter 1 large, or 4 small 4 inch tart pans. Melt the butter, and in a medium bowl combine graham cracker crumbs, butter and sugar. Press into the buttered tart pans until a uniform crust is formed.</div>
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Bake for 8-10 minutes, then remove and allow to cool on a wire rack. </div>
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Peel, chop, and cube the honeydew melon, then place in food processor and puree until smooth. </div>
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Combine honeydew puree, honey, sugar, eggs, and vanilla in medium sauce pan, stir to combine, sift in flour, and stir again until thoroughly combined</div>
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Heat over medium low heat, stirring constantly, until mixture thickens, about 9-13 minutes. </div>
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Pour the custard into the tart pans until almost level with the top of the crust. Place in refrigerator and allow to set for 2-3 hours. </div>
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Before serving, combine the heavy cream and powdered sugar in the bowl of a stand mixer, and using the whisk attachment mix on medium-high speed until soft peaks form. Spread a 1/2 inch thick layer over each tart. Enjoy!</div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com5tag:blogger.com,1999:blog-4873846099714124595.post-90044813430319374752015-06-25T06:30:00.002-07:002015-06-25T06:30:20.668-07:00Coconut & Matcha Panna Cotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyp2c5Z3RaUPppWpFLoDdEHlqTEoUIDeSwdmaW8E3WLvgmIXnWD6FLaqX-EmcOSXDM3Tp0mGkdOuUHjKWiN0NXMjlAqhinOwwBFj_GxKBFJtb8jOskghI8CBLsxmvxXFdGv1KtGYDVTE/s1600/_MG_9442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAyp2c5Z3RaUPppWpFLoDdEHlqTEoUIDeSwdmaW8E3WLvgmIXnWD6FLaqX-EmcOSXDM3Tp0mGkdOuUHjKWiN0NXMjlAqhinOwwBFj_GxKBFJtb8jOskghI8CBLsxmvxXFdGv1KtGYDVTE/s640/_MG_9442.jpg" width="640" /></a></div>
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These light and creamy panna cottas, with their fluffy texture and delicate matcha-coconut flavor are the perfect dessert to beat the summer heat. They only require about five minutes on the stove too, so you won't heat up your kitchen too much whipping these up on a hot day! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSUULXzzj2bfKlcmItsGEJwePhP93PcnBWFhnLCTZn0vMoR571zM6l5XbG1L-MQkSJjN2nBTQDEHMp68wZWBlbituATp-n9G8EGym2B4J1S8tfK2zHdp5qi7nyM103KlH1mtR_G0eQTw/s1600/_MG_9387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSUULXzzj2bfKlcmItsGEJwePhP93PcnBWFhnLCTZn0vMoR571zM6l5XbG1L-MQkSJjN2nBTQDEHMp68wZWBlbituATp-n9G8EGym2B4J1S8tfK2zHdp5qi7nyM103KlH1mtR_G0eQTw/s640/_MG_9387.jpg" width="640" /></a></div>
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S loves matcha. He loves my matcha <a href="http://www.littlemarketkitchen.com/2014/09/black-sesame-green-tea-cookie-sandwiches.html">sandwich cookies</a>, and matcha <a href="http://www.littlemarketkitchen.com/2014/05/dark-chocolate-matcha-date-bars.html">date bars,</a> he loves matcha boba slushes, matcha lattes, matcha sponge cakes, matcha just about anything. We even have a 1 kilo bag of top-notcha matcha powder he bought a few months ago to his own matcha lattes. Meanwhile, I'm not a huge fan. I like green tea, and I like matcha lattes, but it's taken a while for matcha flavored treats to grow on me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryqP5RkYzpuxFm6DqxqMdfh0oVAZsKstqxxNTiP2qXtYLFE6moLBHxBNwai80AAhhtzNG3xGdIF7YN8tFMZz18UFse96L3CCxG5UWJbtlsprbBnhhSPYUs-b1sRDFoCfByhLLHlDenuQ/s1600/_MG_9417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhryqP5RkYzpuxFm6DqxqMdfh0oVAZsKstqxxNTiP2qXtYLFE6moLBHxBNwai80AAhhtzNG3xGdIF7YN8tFMZz18UFse96L3CCxG5UWJbtlsprbBnhhSPYUs-b1sRDFoCfByhLLHlDenuQ/s640/_MG_9417.jpg" width="640" /></a><br /><br />But oh, these panna cottas break the mold for me. I love these! The matcha is all in the whipped topping so it's light and creamy, and tastes quite a bit like a matcha latte made into a lovely fluff piled up top of a dainty, airy coconut panna cotta. The green tea doesn't overwhelm in this recipe, it plays really well with the creamy coconut and light vanilla notes, all three flavors shine through the creaminess of this delicious little dessert.</div>
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Sinking your spoon into one of these pretty little cups after a long day at work is a wonderful reward- the wiggly, sweet, coconut-vanilla panna cotta, and the fluffy, creamy, light-as-air matcha whipped cream come together to make a dessert worthy of a dinner party, but easy enough to make on any-old-tuesday. Enjoy! </div>
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<b>Coconut Panna Cotta</b></div>
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1 Can (13.5 oz) Coconut Milk</div>
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3 tbsp Cane Sugar</div>
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1 Vanilla Bean</div>
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1 1/2 tsp Gelatin (or 1 1/2 tsp Agar powder)</div>
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1 tbsp water</div>
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<b>Matcha Whipped Coconut Cream</b></div>
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2 Cans of chilled Coconut Milk*</div>
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1/4 C Powdered Sugar</div>
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1 Scant tablespoon Matcha Powder</div>
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<i>*A note about the coconut milk- It is really important that you do not shake or even turn upside down the coconut milk while or after it chills. Ideally, chill it overnight without disturbing the contents. Also you cannot use light coconut milk for the whipped cream part of this recipe, it's gotta be full fat.</i></div>
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For the panna cotta, open the can of coconut milk, pour into a small pot, and add the sugar. Slice open the vanilla bean, scoop out the flesh with a knife, and add to the pot of coconut milk. Then add the whole bean. </div>
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Heat over medium-low heat, gently whisking, for 5 minutes. After 5 minutes, reduce heat to low, and in a small bowl combine 1 tbsp of water with 1 1/4 tsp gelatin or agar powder, mix well. Allow the gelatin to sit about 1 and a half minutes, while returning to slowly whisking the coconut milk. After 90 seconds, add the gelatin water mixture to the coconut milk, and while whisking, turn heat up to medium and whisk constantly for 2-3 minutes. </div>
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Remove from heat and pour immediately into ramekins, custard cups, or another small container. Chill for about 4 hours, or until as firm as a nice wiggly flan. </div>
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While the panna cotta chills, make the whipped cream. Take the very cold coconut milk cans that you've not been touching or shaking at all out of the fridge, and open them. If you've chilled them long enough and not shaken or inverted them at all, they will have a thick layer of firm, white coconut cream on top. Skim this cream off both cans and put it in a bowl, or a stand mixer's bowl, (The liquid beneath the cream you can save to use in other recipes or put in smoothies).<br />
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Add to the bowl the powdered sugar and matcha, then using a hand mixer, or your stand mixer, mix on high for about 3 minutes, or until soft peaks form. it won't get as stiff as heavy cream, but chill in the fridge until ready to use, and it will get a bit thicker, like cool whip. </div>
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You can de-mold the panna cotta by dipping the containers 3/4 way into warm water for 5 seconds then inverting on a plate, or you can eat them straight from the ramekins like little puddings. Either way, top with a generous dollop of matcha whipped cream and enjoy! </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com5tag:blogger.com,1999:blog-4873846099714124595.post-91276791934108810912015-06-01T08:49:00.001-07:002015-06-01T08:49:19.787-07:00Strawberry Rhubarb Crisp<div class="separator" style="clear: both; text-align: center;">
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Growing up, some of my very favorite books were Laura Ingalls Wilder's Little House novels. I was fascinated by the rugged way the Ingalls family lived- how they frequently lived a whole day away from the nearest town, how they could go weeks in winter without seeing even their own neighbors. And I was amazed by the ingenuity- the door PA built without any nails, the inflated pigs bladder the girls used as a ball, the way Ma could make one girls ripped dress into a baby dress, then when that tore, she made it into curtain trimmings. </div>
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One of my all-time favorite scenes happens in the The First Four Years- shortly after Almanzo and Laura are married some threshers come to work on the farm, and Laura serves them all lunch every day. On the very first day, the first time she's ever entertained guests as Manly's wife- she forgets to put any sugar in her pie, and doesn't realize until it's far too late.</div>
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When the first thresher takes a bite of his pie, he grimaces, then opens it up and spoons sugar all over it, while politely telling Laura he appreciates it when a cook lets a fellow sweeten his own pie. She is, of course, mortified. The pie is super sour, because this was not an unsweetened apple or berry pie, no, it was a "pie-plant" pie. Laura mentions pie-plant a few times in the course of the books, but it wasn't until she described the unsweetened pie-plant pie as horribly sour, that I realized I knew of only one super-astringent-sour plant that is used mainly in pies: rhubarb.</div>
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Rhubarb, unsweetened, is more than just tart, or sour, it's outright astringent. It doesn't take a ton of sugar to take the edge off that sourness, but you definitely have to add sugar. I can't even imagine the unpleasant surprise that thresher must've gotten when he pit into his pie!</div>
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I've never had an all-rhubarb pie like Laura makes (sweetened or otherwise), my mother always made strawberry rhubarb pies when I was a kid. My mother is an excellent pie baker. She can make a buttery, flaky, sweet crust like, well, like only someone who was born before pre-made pie crusts were available can. Her strawberry rhubarb pies are the stuff of my childhood food nostalgia. However, on nights when dessert needed to happen quickly, when there wasn't time to make, and chill, and roll out pie dough, my mother made crisps. </div>
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Her most common crisp was apple, but we also made berry crisps, and peach cobblers from time to time. Crisps, cobblers, and brown-betties all come together so quickly and easily, the deliciousness greatly outweighs the effort required to make them, which is why they've become a serious staple of my own dessert making.</div>
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I whipped up this crisp one weekend when we some friends were dropping by, and it was gobbled up practically before I could taste it myself. It is delicious, the strawberries are sweet and soft, mellowing out the rhubarb, but allowing it to keep a slight, lovely, tartness. The crisp is lovely served on it's own, or with a scoop of vanilla ice cream. </div>
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<b>Strawberry Rhubarb Crisp</b></div>
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<b>Fruit Filling</b></div>
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1 lb strawberries</div>
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1 lb rhubarb<br />
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Juice of 1/2 a lemon</div>
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2 tbsp cornstarch<br />
2/3 C sugar<br />
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<b>Crisp Topping</b></div>
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2/3 C oats</div>
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1/2 C flour</div>
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6 tbsp butter- <i>room temperature, and cut into cubes</i></div>
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pinch of salt</div>
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1/2 tsp cardamom</div>
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1/2 C sugar</div>
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Preheat oven to 350F and grease a large pie pan or a 9x9" square pan.</div>
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Chop the rhubarb into half-inch segments and place in a large bowl, remove the tops of the strawberries and quarter them, then add to the bowl. Sprinkle 1/2 C sugar over the rhubarb and strawberries, and gently mix. Set aside.</div>
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Combine the juice of 1/2 a lemon and the cornstarch and mix until smooth, pour over the berries and rhubarb, and mix gently until all fruit is coated in cornstarch mixture. Pour into the prepared pan, and spread out evenly. Set aside.</div>
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In a small mixing bowl combine the oats, flour, cardamom, pinch of salt, and 2/3 C sugar, and stir until well mixed. Add the butter, and using a pastry cutter, large fork, or your hands, work the ingredients together until they are well combined and the mixture forms many little clumps. </div>
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Sprinkle the oat topping over the pan of strawberries and rhubarb, until well covered, then bake for 40-45 minutes, until topping is golden brown and fruit is bubbly. Allow to cool 10-15 minutes, and serve warm. Enjoy!</div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com55tag:blogger.com,1999:blog-4873846099714124595.post-31605901355977085802015-05-20T10:22:00.001-07:002015-05-20T10:22:25.948-07:00Sweet and Spicy Taro Fries with Sriracha Mayo<div class="separator" style="clear: both; text-align: center;">
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Taro is one of those flavors I didn't really discover until I moved to Chinatown. I first discovered the root vegetable in the form of a bubble tea. If you've never tried taro the idea of a root vegetable flavored sweet iced beverage may sound strange, but with taro, it just works.</div>
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Taro bubble tea (or, a taro slush- preferably with lychee jelly), tastes a bit like cotton candy, and a bit like coconut, with perhaps a faint vanilla note. As does taro ice cream, also, both the ice cream and the bubble tea are usually purple. Actual taro tastes nothing like any of those things, and a lot more like a potato. It is, however, swirled with lovely purple bits.</div>
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Taro, when served as a savory dish, tastes quite a bit like a white potato, but with a bit more flavor, and perhaps a dash of yam-like sweetness. However taro has a much lower glycemic index than white potato, is high in potassium and vitamin A, and has some great antioxidant properties. </div>
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My first foray into savory taro was taro chips, which I love. Soon after I discovered taro fries at <a href="http://anchoinyc.com/">An Choi</a>, a tasty Vietnamese spot by my apartment. It was there that S first suggested that we could make the fries ourselves at home. Taro is easily found in our neighborhood, as it's common in chinese cuisine, so if you can't find it at your regular grocery store, I would check your local asian market. </div>
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The fries at An Choi are tossed in a spicy-sweet glaze that is heavy on the fish sauce. I wanted to maintain that same sweet-spicy-funky flavor, but cut down a bit on the fish sauce, allowing the taro flavor to shine more. </div>
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The results are delicious. These taro fries crisp up wonderfully on the outside while the inside has a great texture, a bit heartier than regular white potato, and the glaze is delightful, a bit spicy, a bit funky, and with great sweet notes, it mixes really well with the creamy-spicy sriracha mayo. These fries make a fantastic appetizer or side dish. Or even an extra-tasty movie night snack. Enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2lUyeIPMam48RqkCzD9UPBDHsiSxpzzSM_LKF5x6Ud5maTSEIg6djSR727ReXUUJC2EjrC9FyY8QOgwz9yQcL4T3OKTLF3nLvWhODteMFNwQPanZ0TsHkU8gPPXY0stnB5J2p-WzrFw/s1600/_MG_9189.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw2lUyeIPMam48RqkCzD9UPBDHsiSxpzzSM_LKF5x6Ud5maTSEIg6djSR727ReXUUJC2EjrC9FyY8QOgwz9yQcL4T3OKTLF3nLvWhODteMFNwQPanZ0TsHkU8gPPXY0stnB5J2p-WzrFw/s640/_MG_9189.jpg" width="640" /></a></div>
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<b>Sweet and Spicy Taro Fries with Sriracha Mayo</b></div>
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<i>Serves 4 generously</i></div>
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<b>Taro Fries</b></div>
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2 lbs taro</div>
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1 tbsp olive oil + extra for greasing the pan</div>
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1 tbsp sesame oil </div>
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salt & pepper</div>
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<b>Sweet and Spicy Glaze</b></div>
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1 tbsp rice wine vinegar</div>
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2 tsp honey</div>
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2 tsp chili garlic sauce (I use <a href="http://www.amazon.com/Huy-Fong-Vietnamese-Chili-Garlic/dp/B0006SKCVI">Huy Fong</a>)</div>
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2 dashes fish sauce </div>
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<b>Sriracha Mayo</b></div>
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1/2 C mayonnaise</div>
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1 tbsp Sriracha sauce</div>
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Preheat oven to 400 F, use a bit of olive oil to grease a large baking pan. </div>
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Combine all glaze ingredients in a small bowl or measuring cup, whisk until well combined. Set aside. </div>
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Peel the taro (it peels just like a potato), and cut into fries about 1/2" thick. Place in a large bowl, drizzle with 1 tbsp olive oil and 1 tbsp sesame oil, and toss well to coat. Spread fries out in a single layer on the greased baking pan, and sprinkle with salt and a bit of pepper. Bake for 20-25 minutes, until golden brown on the edges, and crisp on the outside.</div>
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While the taro roasts, combine the mayo and sriracha in a bowl and stir until the sriracha is smoothly mixed into the mayo. Set aside. </div>
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When you remove the taro from the oven, don't turn the oven off, you'll need it in a moment. While the taro is still hot, remove it from the pan and pop it in a large shallow bowl, drizzle the glaze over the taro and quickly toss well to coat the fries in glaze. Spread the taro back out on the same baking pan (don't worry about it being too neat, they can overlap a little bit this time) and pop it back in the oven for about 4 minutes, to set the glaze, so the fries won't seem wet. </div>
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Remove the taro from the oven after 4 minutes, and serve warm with the sriracha mayo for dipping. </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com20tag:blogger.com,1999:blog-4873846099714124595.post-38861807773174606952015-05-12T14:43:00.004-07:002015-05-12T14:43:25.378-07:00Creamy Chai Smoothie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkATPfT8Su0A9_XMyhsxGq0Zce0nfl2DOGpOyMfXlZg9cbInWsswmNSOJBO-_X93ah4IkZO5nQENS8CLO7gvj7PXvJ9trjWZGVcy9cBLnu2-EemSMs4iLlDF4It5TeWsZo5Ps47ZTIZFQ/s1600/_MG_8176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkATPfT8Su0A9_XMyhsxGq0Zce0nfl2DOGpOyMfXlZg9cbInWsswmNSOJBO-_X93ah4IkZO5nQENS8CLO7gvj7PXvJ9trjWZGVcy9cBLnu2-EemSMs4iLlDF4It5TeWsZo5Ps47ZTIZFQ/s640/_MG_8176.jpg" width="640" /></a></div>
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There's nothing quite like a cold smoothie on a hot day. Except maybe a cold milkshake on a hot day- but don't worry, this smoothie is as creamy as any milkshake! We've been having a bit of a mini heat wave here in New York, so I whipped up these smoothies last weekend to beat the heat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtumg5HjXxz5aS60YPLcWLlqIM08qvlSm8bscPcUnKu_AozCTItdlfAZKF8k_bnMIzOODGhDlKfxWXAH_8lAdwzWOxrG6Z8BI2XL2kP9m5zuOl4C6iO0wcWo3b27E8Is_JEK_zVWhf-g/s1600/_MG_8104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTtumg5HjXxz5aS60YPLcWLlqIM08qvlSm8bscPcUnKu_AozCTItdlfAZKF8k_bnMIzOODGhDlKfxWXAH_8lAdwzWOxrG6Z8BI2XL2kP9m5zuOl4C6iO0wcWo3b27E8Is_JEK_zVWhf-g/s640/_MG_8104.jpg" width="426" /></a></div>
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I love a good fruity smoothie, tropical mango-kiwi, or sweet strawberry-coconut, but my newest smoothie find is creamy date smoothies. My favorite smoothie shop whips up a mean date-almond-banana-cocoa-coffee smoothie that I adore, but I had something else in mind. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlajNZ73qqLpWI6n-oUG106W6HcxexgKT0839Y__40PfzXAQ5qj-RO2URwcMp66YQqhamWCBEA0tE3p_wQhf79UxtjFL6LQ85jm83YaVhm3cLPUKCu4quRssR_r8USS-RiF-I6suQGe0/s1600/_MG_8133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlajNZ73qqLpWI6n-oUG106W6HcxexgKT0839Y__40PfzXAQ5qj-RO2URwcMp66YQqhamWCBEA0tE3p_wQhf79UxtjFL6LQ85jm83YaVhm3cLPUKCu4quRssR_r8USS-RiF-I6suQGe0/s640/_MG_8133.jpg" width="426" /></a></div>
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I'm not a big coffee person, but I love tea. I like all tea, from matcha to hibiscus to earl grey to rooibos. My favorite morning wake up tea is a nice spicy chai. So I thought, why not make a creamy banana-date-chai smoothie? Turn my favorite breakfast drink into a a meal (or dessert!). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueP0OYmGveAhDoPO2ChPnkUl36orVR3hIgsT7qZGUWadG_95e9ldzMmVqMJKJ-MxpRjT9N6DGkImZwvob5utegtVZqw9byYrM-F0_-7Bem7eE_K39rpjeBg9-dliQpp1V6_AERS0asTs/s1600/_MG_8148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiueP0OYmGveAhDoPO2ChPnkUl36orVR3hIgsT7qZGUWadG_95e9ldzMmVqMJKJ-MxpRjT9N6DGkImZwvob5utegtVZqw9byYrM-F0_-7Bem7eE_K39rpjeBg9-dliQpp1V6_AERS0asTs/s640/_MG_8148.jpg" width="640" /></a></div>
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I used <a href="http://www.teapigs.co.uk/tea/chai_tea.htm">Tea Pigs</a> Chai, but you can use any type of chai you prefer. When I lived in Washington State, I used to make my own chai mix from loose black tea and spices I would buy from a quaint little spice shop downtown. My favorite combination was clove, cardamom, star anise, black peppercorn, and extra cinnamon. I liked to make mine super spicy, but I think any chai would be delicious in this smoothie. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuDgIKgytDiir5KudC5n8GSsKBPXBmKCSbnNKLU0jXqjhLCwx9taJj4p3PZjmkOby4vL-1IpN5gAKKL7FkEa2e_JglFHRQFiT_YgTIWHFxcGfpQ_rcma6SP6vnC6wYLcmqTafUBw5GaQ/s1600/_MG_8309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuDgIKgytDiir5KudC5n8GSsKBPXBmKCSbnNKLU0jXqjhLCwx9taJj4p3PZjmkOby4vL-1IpN5gAKKL7FkEa2e_JglFHRQFiT_YgTIWHFxcGfpQ_rcma6SP6vnC6wYLcmqTafUBw5GaQ/s640/_MG_8309.jpg" width="426" /></a></div>
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The best chai I've ever had was in Portland, Oregon. I don't usually like to talk up Portland because everyone already knows Portland is great, and the Northwest has so many wonderful but overlooked towns, but I have to give credit where it's due. The wonderful chai I had in Portland came from <a href="http://www.spellacaffe.com/">Spella Caffe</a>, but back then it was just a little street cart, not a brick and mortar cafe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TLVz53dIE1T0k3KTfjAaa4g8hYVA8OECug086pH31I3uwiJqZJOuJf6G4yA7zYrBO1_N_xxxnama3AWkvRYaawTePcEoQmNB29g3Zu20hQsRktJ5n7H9czTeljjsLfZdAfe9mKOAdKA/s1600/_MG_8271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TLVz53dIE1T0k3KTfjAaa4g8hYVA8OECug086pH31I3uwiJqZJOuJf6G4yA7zYrBO1_N_xxxnama3AWkvRYaawTePcEoQmNB29g3Zu20hQsRktJ5n7H9czTeljjsLfZdAfe9mKOAdKA/s640/_MG_8271.jpg" width="640" /></a><br /><br />The man in the cart made the chai to order while you stood on the corner waiting in the chilly morning air, mixing together a melange of spices and boiling them up, then carefully pulling the chai- pouring it from pot to pot, moving his hands farther and farther apart until he was pouring the chai about 4 feet from pot to pot. Then he poured it off into a cup and passed it to me. That first spicy-sweet-clovey-cardamom-y sip was like a sublime revelation. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixY6Nv7ZudnTAyEhyHS0vQwdAtNYw7oER-crDV5zGExKlwyHP-HbR3jaFtfI5O_cSJ-x4vFn8G6bZ3pICzxK605h47-CgsHlAI8Qtk-kIW83t78cmX5cvfW_mnU1-NLWP3UhSGwW4cm2M/s1600/_MG_8194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixY6Nv7ZudnTAyEhyHS0vQwdAtNYw7oER-crDV5zGExKlwyHP-HbR3jaFtfI5O_cSJ-x4vFn8G6bZ3pICzxK605h47-CgsHlAI8Qtk-kIW83t78cmX5cvfW_mnU1-NLWP3UhSGwW4cm2M/s640/_MG_8194.jpg" width="426" /></a></div>
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This smoothie takes that same spicy-sweet complex chai flavor and pairs it with caramel-y dates and creamy coconut, a heavenly pairing. The spiciness of the chai really plays well with the mellow banana and coconut, and the caramel flavor of the dates adds just the right amount of sweetness to the chai. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-kaPgt9NTKX2eRCwoghdhOU6lHVGsNPvjL47MKpq7MqrtiJy3VRedwX8-JBz1q1A_G3NW99My71TCTYCj2r0ITfZRmHUM2_B5h3Brju768BRHL5bFa24uZGpEH9ZA5GhtA1Ua3ENfS8/s1600/_MG_8342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP-kaPgt9NTKX2eRCwoghdhOU6lHVGsNPvjL47MKpq7MqrtiJy3VRedwX8-JBz1q1A_G3NW99My71TCTYCj2r0ITfZRmHUM2_B5h3Brju768BRHL5bFa24uZGpEH9ZA5GhtA1Ua3ENfS8/s640/_MG_8342.jpg" width="640" /></a></div>
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S and I sipped these smoothies for breakfast, but we agreed they would also make a brilliantly decadent, yet healthy, dessert. This recipe makes two generous pint size smoothies, but could easily be stretched to four servings, especially if being served as a dessert or snack. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFozRiZku68lFbBOWKPYtTnvSXoQcdozFgs8LhmlOiguZ2fE3TEYKoe1CVC8tR_jdEI5sjQ7IziasiErI3LKl5Mi1H4buJkVQwnZhGVb2FHwkeqCceJA9NlO4DMO_QSDu88QBxymP4NrQ/s1600/_MG_8356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFozRiZku68lFbBOWKPYtTnvSXoQcdozFgs8LhmlOiguZ2fE3TEYKoe1CVC8tR_jdEI5sjQ7IziasiErI3LKl5Mi1H4buJkVQwnZhGVb2FHwkeqCceJA9NlO4DMO_QSDu88QBxymP4NrQ/s640/_MG_8356.jpg" width="640" /></a></div>
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<b>Creamy Chai Smoothie</b><br />
<i>Makes 2 pint size smoothies</i></div>
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12 oz boiling water</div>
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3 teabags of your favorite chai</div>
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3 oz pitted dates + 1 C water</div>
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2 bananas</div>
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1/2 C coconut milk</div>
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1/2 tsp vanilla extract</div>
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<i>There are two do-ahead steps for this smoothie. You can do these the night before you want to make the smoothie, or as much as 3 or 4 days before. </i></div>
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<b>Date Paste:</b> Place the dates in a bowl and pour 1 C warm water over them. Allow to soak for 1-2 hours, then put the dates and about 2 tbsp of the soaking water in a food processor and process until smooth. Scrape into a bowl or tupperware and keep in the fridge until you need it. </div>
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<b>Chai ice cubes:</b> boil 12 oz water, pour into a heat-resistant measuring cup, add the three chai teabags, and allow to steep 3-4 minutes. Remove tea bags, give them a little squeeze to get any extra chai out, and discard the tea bags. If using plastic ice cube trays, allow the tea to cool a bit before filling, if using silicone ice cube trays, you can fill the ice cube tray right away. Pop them in the freezer until frozen solid. I was able to make 9 ice cubes in my tray.</div>
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When your ice is frozen, your date paste is made, and you're ready to make your smoothie, place the bananas, chai ice cubes, and date paste in a blender, pour the vanilla extract and the coconut milk in, put on the lid and blend on high until smooth. </div>
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Pour into two pint glasses and serve immediately. Enjoy!<br />
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com6tag:blogger.com,1999:blog-4873846099714124595.post-12104028848738967552015-05-05T09:48:00.001-07:002015-05-05T09:48:18.568-07:00Deep Dark Chocolate Super Fudgy Gluten Free Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3EpV3TapeCLaZ3HY-11HG9162GApBbbSM0Jl-U1-WZKQVP7K1yxTA2DqFDCcRCVp5FLAE1PuOW4cQ2L_NtJQ2_idNvpYpvKrh9UxFr3O2TOf8RYukrl7pA45oQS6yC1FO_a4URDxsZI/s1600/_MG_7763.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3EpV3TapeCLaZ3HY-11HG9162GApBbbSM0Jl-U1-WZKQVP7K1yxTA2DqFDCcRCVp5FLAE1PuOW4cQ2L_NtJQ2_idNvpYpvKrh9UxFr3O2TOf8RYukrl7pA45oQS6yC1FO_a4URDxsZI/s1600/_MG_7763.jpg" height="640" width="426" /></a><br /><br />So these brownies are super chocolatey, like deep-dark-double-chocolate. They taste like one of those Fine Extra Dark Ritter Sport bars. They're moist and fudgy, with caramel-y date notes, they're loaded with equally dark melty honey-sweetened chocolate chips. Oh, and they're gluten-free, nut-free, dairy-free, and refined sugar free. You could almost call them healthy.</div>
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Now, I'm not always gluten free, typically I am a classic American omnivore, consuming just about any food laid in front of me (except mushrooms. I just don't do mushrooms). But I have a bit of a skin condition, and when it flares up I eat an anti-inflammatory diet to help speed up the healing process. What that means is: no nuts, no gluten, no dairy, no refined sugar. In other words, no fun at all.</div>
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I'm kidding about the no fun, of course! It's actually a bit of a fun challenge trying to come up with tasty meals, especially when so many gluten/dairy free recipes rely heavily on nuts. Last weekend I really, really wanted brownies. I have an excellent gluten free chocolate cake recipe, but it involves a lot of almonds. I searched online, but was put off by the idea of running out to buy arrowroot powder or tapioca starch. I decided I would just make something up.</div>
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I borrowed ideas from a plethora of recipes full of other things I didn't have or couldn't eat and when I put it all together and popped it in the oven I was not 100% convinced it was going to bake up into a solid object at all, let alone fudgy dark chocolate brownies like I was hoping for. But I was in luck, the baking gods smiled upon me, and 27 minutes later I was pulling a pan of super dark chocolatey, ooey-gooey fudgy brownies out of the oven. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRW5AM0EfJlYzvk2URR_Kv-ZliG-o_u-IrlkTkbBd_zWvmKKYk_1LZSwqZIrxGpgA4lz13FjNUoG7vaKc_3RVqphVs0DUXj97nuO3HVQbFFsrid9sdqtob4nvV9q9_8gF1rTAOm7dSGpQ/s1600/_MG_7821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRW5AM0EfJlYzvk2URR_Kv-ZliG-o_u-IrlkTkbBd_zWvmKKYk_1LZSwqZIrxGpgA4lz13FjNUoG7vaKc_3RVqphVs0DUXj97nuO3HVQbFFsrid9sdqtob4nvV9q9_8gF1rTAOm7dSGpQ/s1600/_MG_7821.jpg" height="640" width="426" /></a></div>
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These brownies are delicious. The chocolate is super dark and intense, not-too-sweet, but with plenty of caramel-y date flavor, and if you go ahead and whip up the honey sweetened chocolate chips you'll find pockets of melted bittersweet goodness sprinkled throughout. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F_6yarmLQLBH2klD6_jZA1AOwl1m9AY-WuNZ_GKj7KxtfU0xMwEtgyOSaDyIIyOIwsTFRMW8xXRijFRhbXIgUusEbQ60qevbJwe8djEmsmNA5rU5HSAV7ZaHgglWySDXTHClGrKj2ko/s1600/_MG_7863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F_6yarmLQLBH2klD6_jZA1AOwl1m9AY-WuNZ_GKj7KxtfU0xMwEtgyOSaDyIIyOIwsTFRMW8xXRijFRhbXIgUusEbQ60qevbJwe8djEmsmNA5rU5HSAV7ZaHgglWySDXTHClGrKj2ko/s1600/_MG_7863.jpg" height="426" width="640" /></a><br /><br /><b>Gluten Free Dark Chocolate Fudge Brownies</b></div>
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12 oz dates (or 1 C date sugar)</div>
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3 tbsp Buckwheat flour</div>
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2 tbsp cocoa powder</div>
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4 tbsp coconut oil</div>
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8 oz unsweetened chocolate</div>
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2 large eggs</div>
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3 tbsp maple syrup <i>(optional, for a bit of extra sweetness)<br /></i></div>
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Optional: 4 oz honey sweetened chocolate chips <i>*recipe at bottom of page</i></div>
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First, make your date paste (if using date sugar, skip ahead). You can do this up to several days in advance, and keep the paste in the fridge. Pit the dates, and place in a bowl of warm water. Allow to soak for half an hour. Drain dates, reserving about 2 tablespoons of the soaking water. Add dates and the 2 tbsp of water to a food processor, and blend until a thick paste is formed. Scrape into a small bowl and set aside. </div>
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Line a 8x8 inch pan with aluminum foil, then coat foil lightly with coconut oil. Preheat oven to 350 degrees. </div>
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Add the coconut oil and chocolate to a double boiler (or heatproof bowl set over a pan of simmering water), and place over low heat, stirring occasionally, until water and coconut oil melt. When the chocolate-oil mixture is completely smooth, remove from heat and stir in the date paste (or date sugar) in three increments, stirring well after each. The chocolate will become quite thick as the dates cool it down. Stir in the eggs, one at a time, mixing well. </div>
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In a small bowl sift together the cocoa powder and buckwheat flour. Stir into the batter. Now begin to beat the heck out of your batter. I know, it's thick, it's hard work. But just go to town. I use a big wooden spoon. As you mix, the batter will begin to get glossy and pull away from the edges of the bowl- this is good! Keep going! Mix the heck out of the batter for about 2 minutes. </div>
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If you're adding the honey sweetened chocolate chips, mix them in now. Scoop the batter into your foil lined, coconut oiled pan, smooth it out, and bake for 25-30 minutes, or until the center feels just barely set. Remove from oven, place the pan on a cooling rack, and let it cool for at least 10 minutes before cutting. </div>
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<b>Honey Sweetened Chocolate Chips<i> (optional)</i>: </b><br /><br />4 oz unsweetened chocolate</div>
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1/3 C Honey</div>
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Melt the chocolate in a double boiler over low heat until smooth. Remove from heat and stir in the honey. Pour into a small parchment paper lined pan or dish, pop into the freezer for 20-30 minutes, then chop into small bits with a large knife. </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com3tag:blogger.com,1999:blog-4873846099714124595.post-91815794696220518802015-04-29T09:37:00.005-07:002015-05-01T10:57:54.615-07:00Caesar Kale Chips with Dip<div class="separator" style="clear: both; text-align: center;">
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Sorry for that little hiatus folks! I took last week off from blogging to work on a large advertising shoot. I was assisting a food stylist I love working for- Frances Boswell (of the beautiful <a href="http://www.kitchen-repertoire.com/">Kitchen Repertoire</a>). We had a great time, making everything from sandwiches to lattes, to oatmeal. </div>
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After 5 eight-to-ten hour days of cooking, I just wanted to come home and eat simple, healthy snacks. So I decided to whip up some kale chips. Crispy, salty, crunch, and totally addicting, kale chips are one of my favorite tv night snacks. I can devour an entire bunch of kale over the course of just one episode of Game of Thrones.</div>
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That's sort of the magical thing about kale chips. I'll eat as much kale in a snack of chips as I would in a dinner salad. These would be a fantastic way to get a picky eater to eat more leafy greens. The earthy bitterness of the kale is dulled by the crisping, and the garlic and onion powder are what really shines through. </div>
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You can use lacincto kale, as I did here, to produce a more flat, traditional looking chip, similar to a potato chip, or you can use curly kale to get a three dimensional chip with a lot of crunch power. It's important to coat every leaf in olive oil, but don't soak them or they'll take longer to crisp up in the oven. Enjoy!</div>
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KALE CHIPS</div>
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2 big bunches kale</div>
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1 tsp garlic powder</div>
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1/2 tsp onion powder</div>
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1/4 tsp dry mustard</div>
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1/2 tsp salt</div>
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1-2 tsp olive oil</div>
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CAESAR DIP</div>
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1 clove garlic</div>
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1 tsp anchovy paste</div>
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1 dash worcestershire sauce*</div>
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Juice of 1/2 lemon</div>
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1/2 C olive oil</div>
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1 tsp dijon mustard</div>
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dash of coarse black pepper</div>
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Preheat oven to 300F. Wash kale and thoroughly dry. I use a salad spinner to dry my kale as it needs to be totally dry or it won't crisp well in the oven. </div>
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Remove the large stems from the kale leaves, and tear into 3 inch pieces. Toss with 1-2 tsp olive oil, until kale is coated but not soaked in oil. If you have one of the refillable olive oil spray bottles, they are lovely for this sort of thing. Arrange kale leaves in a single layer on oiled (or parchment lined) pan. If you have a large oven, you can do two pans of kale side by side. Otherwise you will need to do 2-3 rounds of baking to crisp all the kale.</div>
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Combine all the dry spices, mix well, and sprinkle over the kale. Bake for 10 minutes, then rotate the pans and cook another 12-15 minutes, until kale is crispy. Remove from oven, and allow to cool on pan for 2-3 minutes before removing. </div>
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While the kale cooks, prepare your dressing. Using a garlic press, press the garlic clove into a small bowl, or chop finely and add to a small bowl, to this, add the lemon juice, worcestershire sauce, anchovy paste, pepper, and mustard. Whisk until well combined. Continue whisking, and very slowly begin to drizzle in the olive oil. Whisk hard, and don't pour too fast, the idea is to emulsify the oil into the dressing, so it becomes thick and smooth. You can also use an immersion blender for this (though in that case, don't blend too long or it gets super thick). You won't over-whisk this by hand, so just keep going until the dressing is nice and thick, like ranch dressing would be. Go further than you would for typical caesar dressing, as this is for a dipping sauce. </div>
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Serve immediately, or store the dressing in the fridge and the chips in a nice dry place until you're ready to serve. Enjoy!<br /><br /><br />*<i>In case you're Paleo, <a href="https://onceamonthmeals.com/recipes/paleo-whole30-compliant-worcestershire-sauce-2/">here</a> is a link for a paleo-friendly Worcestershire Sauce</i></div>
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Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com6tag:blogger.com,1999:blog-4873846099714124595.post-91249197696744965482015-04-15T09:31:00.002-07:002015-04-15T09:31:33.995-07:00Roasted Strawberry & Butter Cookie Sundaes<div class="separator" style="clear: both; text-align: center;">
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Among my many jobs (photographers assistant, food stylist assistant, studio manager, photographer), I take all sorts of freelance photography gigs, including working for other bloggers. People with small start up companies or blogs always want to know one thing- how to take better photos without buying fancy equipment. </div>
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Usually on these shoots, I'm working with big lights- strobes with soft boxes, maybe a seamless sweep, my DSLR and a large lens, lots of light stands and reflectors. So when I tell these other clients, or anyone really, that I shoot Little Market Kitchen without any of these things- flash, big reflectors, or even a proper sized still life set up, they're surprised. When I tell them I shoot this blog in the 4x5 foot space between my counter and my sink, where the only window in my (rather dark) kitchen resides, with my still life board laid across a regular kitchen stool because a table would never fit in my shooting area, they're even more surprised.</div>
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The key, I tell anyone who asks for advice on shooting with natural light in this dark, crowded city, is to map the light in your apartment. First, take stock of where your windows are, and how accessible they are. Pick out the window or room that gets the most amount of light, and has room to shoot in, then the next time you're at home all day, look at that room about once an hour. Watch the light, take note of when the room is the brightest. When your shooting area is the brightest- this is when you want to shoot. My kitchen window looks southeast at the East River, so I get the best light in the morning, but there is a tall building across the street from me, so the light gets cut down around 10AM in the winter, and 1PM in the summer. Which means this time of year I shoot all of my recipes before noon. </div>
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Consequently, last weekend I finished making and photographing these sundaes at 10:30 in the morning. I was in a bit of a conundrum afterwards regarding what to do with the sundae I had photographed. It's not like you can save a sundae, even in the freezer the sauce gets all hard and the berries would freeze. There was nothing else to do, S and I had to have sundaes for breakfast. </div>
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At least I went for a run while the strawberries cooled. I'd like to say we followed these up with a proper breakfast of eggs and toast, or that we had eaten bowls of yogurt or chia pudding with fruit salad earlier that morning, but I'm into being honest with my readers, so I'm not going to pretend to be some sort of healthy sane person that balances out ice cream with chia pudding. We ate the sundae you see photographed here as our entire breakfast, and it was heavenly. </div>
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We also had smaller individual sundaes for dessert that evening. It was just an ice cream kind of day I guess. S and I are not known for our great restraint when it comes to eating. We once ate an entire <a href="http://www.littlemarketkitchen.com/2013/05/fresh-pineapple-upside-down-cake.html">pineapple upside down cake</a> within three hours of my making it. Maybe it's a testament to my cooking abilities, or maybe we're just two terrible gluttons.</div>
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These roasted strawberries are lovely. I mixed them up with two of my favorite condiments, maple syrup and balsamic vinegar, but you could substitute honey for the maple if need be. I made the cookie crumble the night before, which I highly recommend doing. Just try not to eat the whole thing before you ever make the sundaes! </div>
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<b>Roasted Strawberry & Butter Cookie Sundaes</b></div>
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<i>Makes 4 very generous sundaes or 6 regular sized ones.</i></div>
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<b>Balsamic Roasted Strawberries</b></div>
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2 Pints Strawberries</div>
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2 Tbsp Maple Syrup</div>
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3 Tbsp Balsamic Vinegar</div>
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2 Pints Vanilla Ice Cream</div>
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<b>Brown Butter Cookie Crumble</b></div>
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3/4 C Oats</div>
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1 C Flour</div>
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1 Stick Butter</div>
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1/2 tsp Baking powder</div>
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2/3 C Sugar</div>
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First, bake the cookie crumble. You can do this a day, or even two, in advance. Preheat oven to 350F. Place the butter in a skillet on the stove and heat over low heat so the butter melts- first it will be yellow and opaque, then it'll turn foamy, then clear, and finally it will begin to smell like nuts and turn subtly brown. Do not leave the butter unattended as it will go from clear to browned to burned very quickly. Once the butter begins to brown remove it from heat and pour it out of the pan and into a bowl or measuring cup immediately, as it will continue to cook in the hot pan if left in there. Browning the butter will take 5-10 minutes, depending on your heat.</div>
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In a mixing bowl combine all the dry ingredients for the cookies and mix until well combined. Pour the browned butter over the dry ingredients and mix again until butter is well mixed in and a clumpy dough forms.<br /><br />Butter a 8x8" pan and press the clumpy dough into the pan until it comes together to fill the pan, press until a smooth, level surface is formed. Bake for 12-15 minutes, or until edges are golden brown. Remove from oven and cool on a wire rack until cookie is room temperature. Cut into squares to remove from the pan, then crumble the cookie bars into 1/2" pieces in a large bowl. Set aside.<br /><br />Roast the strawberries- this can also be done a day ahead, and roasted strawberries can be kept, with their juices, in a refrigerator until you're ready to use them. Preheat oven to 375F. Remove the tops of the strawberries and cut any large ones in half. In a casserole or roasting pan, toss the strawberries, maple syrup, and balsamic vinegar. Roast for 30-35 minutes, until juices are bubbly and strawberries are soft and look a bit roasted. Remove from oven and set aside to cool. If you want warm strawberries on your sundae, wait about 10 minutes. For cooler berries that will melt your ice cream less, you can pop the berries in the fridge for 20-30 minutes.<br /><br />Scoop a hearty serving of ice cream into each bowl. Top with roasted strawberries and cookie crumble, then drizzle with the roasted strawberry juice. Serve immediately and enjoy!</div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com3tag:blogger.com,1999:blog-4873846099714124595.post-65934837832225569912015-04-08T08:20:00.002-07:002015-04-08T08:20:28.218-07:00Coconut Almond Bites<div class="separator" style="clear: both; text-align: center;">
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These delightful little almond-coconut bites are quite the treat. They're sweet enough to eat for dessert, but healthy enough to pop for breakfast too. There's protein and monounsaturated fat in the almond butter, the dates bring in some great potassium, and of course coconut is one of those modern "Superfoods," said to be good for everything from getting a quick burst of energy, to controlling sugar cravings. I just happen to love coconut. I'd eat it even if it was as unhealthy as a Snickers bar. </div>
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Luckily, coconut isn't as unhealthy as a Snickers bar or I'd need to run a lot further every morning. Running was the inspiration for these tasty little almond-coconut bites. As of last week I've officially been running in the mornings for 6 months. I wake up in the morning, do a few stretches, drink a glass of water, and put on my running clothes. I'm usually jogging along the East River before I've even been awake for thirty minutes. The cool air coming off the river and the lovely views of Brooklyn across the water help me shake off any remaining sleepiness. </div>
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I've never been a breakfast person, but since I started running I've realized I may need to change that. If I sleep in and get started late, or run for more than a few miles my stomach starts growling audibly as I jog along, and I know I need to start getting some fuel in me before a long run. But I'm just not hungry at first when I wake up. And I didn't want to mess around cooking <i>and </i>running before work. That's where these almond bites come in. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFDQUbEJWtE8bhtKsumyhO-y4qa4aIqWKPOg1hwFu7hxifK1qAi0Av5b8Iy9RFLFf5rA5lM7eBOsHbkq9k9TsTyLoms-b34olkq_DGxsK-4ElLra4_k-kOX-Kr3QKsUGIp9iNx1gCwuc/s1600/IMG_8417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFDQUbEJWtE8bhtKsumyhO-y4qa4aIqWKPOg1hwFu7hxifK1qAi0Av5b8Iy9RFLFf5rA5lM7eBOsHbkq9k9TsTyLoms-b34olkq_DGxsK-4ElLra4_k-kOX-Kr3QKsUGIp9iNx1gCwuc/s1600/IMG_8417.jpg" height="426" width="640" /></a></div>
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When I was a kid I got the idea to make frozen peanut butter-honey balls from a tv show on PBS. You simply mixed together honey and peanut butter, globbed it onto a plate in blobs, and froze it. Eventually I improved on this model by adding oats, which allowed me to roll the dough into balls. I revisited this recipe when I came up with these balls. Only, I wanted to find a way to use healthier almond butter, and to replace the oats with something gluten free, to make this a more accessible recipe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SouqPgprHLmHNPRKIyPI_7auWqBKPtrzs28FLpYljfcqqDry-YHkLf4bwz3Q1NZTuaesfZc2SdpBIKOg_IJqhhUkBxx2LX3atpW4pLK2qB57yQ7-N9E4xkm7ovEyHp4c7_R3_H9bl04/s1600/IMG_8408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SouqPgprHLmHNPRKIyPI_7auWqBKPtrzs28FLpYljfcqqDry-YHkLf4bwz3Q1NZTuaesfZc2SdpBIKOg_IJqhhUkBxx2LX3atpW4pLK2qB57yQ7-N9E4xkm7ovEyHp4c7_R3_H9bl04/s1600/IMG_8408.jpg" height="426" width="640" /></a></div>
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I swapped in almond butter, dates to make it a bit stiffer and add natural caramel-y sweetness, and coconut in place of the oats, for a way more nutritious snack. Then I started with the add-ins. The batch I photographed has dried unsweetened tart cherries, but I've also used chocolate chips, raisins, and shelled sunflowers seed with great success.</div>
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If you keep these in the fridge they'll be softer, like a nut butter truffle (but will still hold their shape), if you pop them in the fridge they'll freeze up into a lovely frozen confection. I love the consistency of frozen nut butter. Firm, but still soft enough to easily bite. </div>
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I like to grab one or two of these and munch them before I run for a bit of energy and fuel to carry me through, and when I return I have another one or two, as a post-workout snack before heading to work. I also like to pop one in my mouth when I come home from work, and maybe two or three for a late night dessert while S and I watch TV in the evening. They're good any time of day.<br />Enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziA-xkXaBJLHYpxA8dBnRmys_9puZNV7Z4zUfNdg9pc8CRo7_QyKv5fEK79NCH-yy2926mrFnQAwao5zeTE8ybFh3qeC5vXWciTyTfqI_i9CQ_jK11G4QTrvIZaBS-Lf-oM1p44fBNEY/s1600/IMG_8439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziA-xkXaBJLHYpxA8dBnRmys_9puZNV7Z4zUfNdg9pc8CRo7_QyKv5fEK79NCH-yy2926mrFnQAwao5zeTE8ybFh3qeC5vXWciTyTfqI_i9CQ_jK11G4QTrvIZaBS-Lf-oM1p44fBNEY/s1600/IMG_8439.jpg" height="426" width="640" /></a></div>
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<b>Coconut Almond Bites</b></div>
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1 C Dates<br />1 C Almond Butter (chunky or smooth)</div>
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1 Tbsp Coconut Butter (or coconut oil)</div>
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3/4 C Shredded unsweetened coconut</div>
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1 tsp Vanilla</div>
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2 Tbsp Honey<br /><br /><i>Optional:</i></div>
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<i>2/3 C dried unsweetened cherries or other dried fruit<br />or<br />2/3 C chocolate chips<br />or</i></div>
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<i>2/3 C hulled sunflower seeds</i><br /><br />If your dates are a bit dry, soak them in water for an hour or two, if they're pretty moist skip the soak. Pit the dates, and add them to a food processor, process on high for 1 minute, add the coconut butter (or oil) and process again, until a thick sticky paste forms. Dump the date paste into a bowl.<br /><br />Add the almond butter, honey, and vanilla to the bowl of dates and mix well until thoroughly combined. Add the coconut flakes and mix again until the coconut flakes are mixed in and the dough begins to clump up. Mix in any of the add ins. I used dried tart cherries.<br /><br />If your mixture is too sticky, add more coconut, if it's too dry add more almond butter. It should stick together on it's own, but be dry enough that you can pick up a clump of it. Refrigerate the mixture for 1 hour (this step can be skipped but your balls may end up a bit flat on one side).<br /><br />Remove from refrigerator after 1 hour and roll dough into 1 inch balls. Place in a tupperware with parchment paper between layers of balls and chill for at least 1 hour. Chill in the freezer if you'd like frozen, firm balls. Chill in the fridge if you'd like softer, more truffle-like balls.<br />Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0Pt5hbR5xYhjrv-1kRc9IW8T3SsM9l0vT_rivoCNbzP2lFtTADsiHF0ku617vzJhyphenhyphenj4ZW_rabMg2U8EtyQfJJbWfMeaY9PAOioGHamYkSjiCW2-4biPoLAdB_3ZHnWPd377tHk_ARMs/s1600/IMG_8432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0Pt5hbR5xYhjrv-1kRc9IW8T3SsM9l0vT_rivoCNbzP2lFtTADsiHF0ku617vzJhyphenhyphenj4ZW_rabMg2U8EtyQfJJbWfMeaY9PAOioGHamYkSjiCW2-4biPoLAdB_3ZHnWPd377tHk_ARMs/s1600/IMG_8432.jpg" height="414" width="640" /></a></div>
<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com3tag:blogger.com,1999:blog-4873846099714124595.post-72129464955231812392015-04-01T09:39:00.002-07:002015-04-01T09:39:44.261-07:00Tangerine Lime Curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_yILg3SZy_pLpTJy3VjZJd4mItwCs9MrWNROGv7C2K_x3lc8PNPf0wOwgFarl0vm9Tqt75QQvoROsaptdxWQOnXfe-oyEPTfbLaAXHYDaf_hEHuvFs53fA2A3Kwj3XiihSPoTvdTsFo/s1600/IMG_8129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_yILg3SZy_pLpTJy3VjZJd4mItwCs9MrWNROGv7C2K_x3lc8PNPf0wOwgFarl0vm9Tqt75QQvoROsaptdxWQOnXfe-oyEPTfbLaAXHYDaf_hEHuvFs53fA2A3Kwj3XiihSPoTvdTsFo/s1600/IMG_8129.jpg" height="422" width="640" /></a></div>
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Happy April Fools Day! I don't have any clever tricks or pranks to play on you, just truly delicious tangy and sweet tangerine lime curd to share. There is something really phenomenal about this curd, it's lusciously thick and smooth, tangy, almost-sour from the lime, sweet and tart from the tangerine with a creamy, custardy undertone. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWytXemJ5ang9LJ4b1WKVLI6mmXPnLCWHl1dQU6nGVs1dW3YVmdH0pnuQQcgBy-8UFeZ4JOPECmeOrpvV2rohP6UMzIxxfgjFOJiF3V4ZomMMVbtDYPZ1eRGclLu9t5jL2ZF4durGDeps/s1600/IMG_8096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWytXemJ5ang9LJ4b1WKVLI6mmXPnLCWHl1dQU6nGVs1dW3YVmdH0pnuQQcgBy-8UFeZ4JOPECmeOrpvV2rohP6UMzIxxfgjFOJiF3V4ZomMMVbtDYPZ1eRGclLu9t5jL2ZF4durGDeps/s1600/IMG_8096.jpg" height="640" width="426" /></a><br /><br />A few weeks ago I was making a batch of lemon curd for a shortbread-lemon tart, when I got to thinking that I'd never tried to make curd from any other citrus, but there was certainly no reason not to. I thought of all the possibilities: blood orange, grapefruit, key lime! And then I went to the grocery store down the block.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg9kzQLtdtl9Vr2i1jSqol1YzQ_pFSAqkQeQ3cxrAeUMv_t93-7H27APZgx8g7Pxe3qsfXumv7_c7ellEOfEaA_McBfmNLHn5vbK8kiAzYzFh9XSqfAKUgiVTjiXJ6DkHz2x2bbqLs4A/s1600/IMG_8111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZg9kzQLtdtl9Vr2i1jSqol1YzQ_pFSAqkQeQ3cxrAeUMv_t93-7H27APZgx8g7Pxe3qsfXumv7_c7ellEOfEaA_McBfmNLHn5vbK8kiAzYzFh9XSqfAKUgiVTjiXJ6DkHz2x2bbqLs4A/s1600/IMG_8111.jpg" height="426" width="640" /></a><br /><br />I live in Chinatown, so my local grocery store is a slightly different experience from a typical big box grocery store shopping trip. The shop occupies the basement and first floor of a moderately tall building that nestles right up next to the Manhattan bridge. It's new- prior to this we shopped at a grocery store that was literally under the bridge, and partially outdoors, so this is like our luxury grocery store. The first floor is mainly dry goods- powdered, dried, bagged, and loose teas, candies, cakes, rice flour, bottles of oyster sauce, fish sauce. Canned lotus root, next to canned minced pork, next to canned rainbow agar jelly, and an aisle with every type of noodle from ho fun and chow mein to mung bean, to japanese soba and somen. There is also a snack aisle that S tries to get me to avoid because my eyes get all big and I start loading everything into the basket- maple cakes! taro wafer cookies! lychee jellies! black sesame everything! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHr0nu00-5NPEZ1CAeREAm4PeypNXg23a4MCSloD0gSe5zmiNkWYcqTTRCTNR0UWlz6jw5TT3vmEccB14hxDU-qsemrDIAR3gh_Sfl21xIBp7Bh_Rs_vZ_usjLmyMKeuQSJ_YSTCdQ64/s1600/IMG_8148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMHr0nu00-5NPEZ1CAeREAm4PeypNXg23a4MCSloD0gSe5zmiNkWYcqTTRCTNR0UWlz6jw5TT3vmEccB14hxDU-qsemrDIAR3gh_Sfl21xIBp7Bh_Rs_vZ_usjLmyMKeuQSJ_YSTCdQ64/s1600/IMG_8148.jpg" height="640" width="426" /></a></div>
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Down in the basement are all the perishables. In the back there is a sparse dairy selection flanked by freezers full of a vast array of bao (buns)- pork, shrimp, vegetable, fish, red bean, black bean, melon, peanut, black sesame (my favorite!), taro, pineapple, custard, coconut, even some durian! In the front of the store you'll find the meat and seafood. In the meat section there's a wide selection of whole chickens- head on, head off, pre smoked, black skinned, or perhaps you prefer duck? Smoked or raw duck? The seafood side includes massive bins (lets call them what they are- they're rubbermade trash cans), full of live frogs and turtles. There's also a dazzling array of fish types. Right in the middle, in between the smoked tofu (so so delicious!), self-serve frozen fishball bar, and barrel of live eels, is the produce. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzvqeJs7kanWoKciagf4Cv0Svl3NFJbX35OMr5vvpHaXrz1j5OJTp0tNRlrN9XGGXMFMl9nLLyviNFocOfYafl8e9wza__QWBSSoOASVckPHknA2E3M_HOBFqrBZKGh1A6vpj48wMfhs/s1600/IMG_8195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzvqeJs7kanWoKciagf4Cv0Svl3NFJbX35OMr5vvpHaXrz1j5OJTp0tNRlrN9XGGXMFMl9nLLyviNFocOfYafl8e9wza__QWBSSoOASVckPHknA2E3M_HOBFqrBZKGh1A6vpj48wMfhs/s1600/IMG_8195.jpg" height="426" width="640" /></a></div>
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The produce section is a bit of a wonderland itself. On any given day there's likely to be jackfruit, long beans, giant strawberries, young thai coconuts, taro root, delightful little apples, luffa gourd (my shop spells it loofah though!), deep red blood oranges, super juicy plums, or a completely different set of delights. There's very little consistency with the produce selection, so I went to the store with an open mind about what type of citrus curd I'd make. What I found were rich, vibrantly orange juicy tangerines. There were lovely grapefruits, and even a bin of calamansi fruits, but the tangerines were too bright and beautiful to refuse. I grabbed some limes to add a streak of tartness because I always love a little zing of lime alongside sweet citrus, and I headed home, after stopping upstairs for some black sesame wafer cookies to snack on. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1vzLszYpTyVc2bouS1r9wAFbf63jXlWZTETQdXcZ8zsupV9ZKzr-34hik3pc779E954LLB95j_TCe4M0wqoXQURBn2ZbxVH6RdUrvoDBhgvd2BebwyIXp4V_0pN4A811rrFE_kOsK_o/s1600/IMG_8199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1vzLszYpTyVc2bouS1r9wAFbf63jXlWZTETQdXcZ8zsupV9ZKzr-34hik3pc779E954LLB95j_TCe4M0wqoXQURBn2ZbxVH6RdUrvoDBhgvd2BebwyIXp4V_0pN4A811rrFE_kOsK_o/s1600/IMG_8199.jpg" height="640" width="426" /></a></div>
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The resulting curd is lovely. I put it on everything for the next week- toast in the morning, apple slices for a quick snack, I used it to make creamy citrus-vanilla milk shakes for dessert, spooned it into greek yogurt, served it over strawberries topped with whipped cream, and my favorite use, I blended it into a frozen strawberry & coconut milk smoothie for incredible results. If you can think of any other delicious uses for this sweet and tart Tagerine Lime Curd, let me know in the comments! Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiwHvf9HQ-RdDReyeoQRl2NO-k_1wdvszZ_MBNAwHTWvZwRFkTJ3KDScL_2HBpSEsuss-JmuMB9drall1LQ7c6n-U84LmIzBpfctujkhxGSP8KObBogv1DztrU9MLxntsoHv3oGPl6JQ/s1600/IMG_8185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiwHvf9HQ-RdDReyeoQRl2NO-k_1wdvszZ_MBNAwHTWvZwRFkTJ3KDScL_2HBpSEsuss-JmuMB9drall1LQ7c6n-U84LmIzBpfctujkhxGSP8KObBogv1DztrU9MLxntsoHv3oGPl6JQ/s1600/IMG_8185.jpg" height="426" width="640" /></a></div>
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<b>Tangerine Lime Curd</b></div>
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2 Tangerines</div>
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2 Limes</div>
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1 1/2 C Sugar</div>
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1/4 lb Butter (room temperature)</div>
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4 Eggs</div>
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1/8 tsp kosher salt</div>
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Zest the two limes and one of the tangerines, then juice both tangerines and 1 lime to get about 1/2 C juice (if you have extra, drink it, it's delicious!). Set juice aside. Combine the zest and the sugar in the bowl of a food processor. Pulse until zest is broken down into sugar. </div>
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Remove sugar from food processor and add to a bowl with the butter. Cream the butter and sugar until smooth. Beat in the eggs one at a time, then add the tangerine/lime juice and beat again until well combined.</div>
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Pour into a saucepan and heat over low heat, stirring constantly, until curd thickens. About 10-15 minutes. If the lemon curd begins to bubble turn the heat down a <i>smidge</i>, you want to keep it just under simmering temperature. If you'd like to use a candy thermometer, the curd will thicken at 170F, remember to keep the thermometer from touching the bottom of the pan. It should get thick enough to coat the back of a spoon, and then just a bit thicker.</div>
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Once thickened, remove the curd from heat and pour into jars. I ended up with about 20 oz of curd. Once curd cools to room temperature, keep it in the fridge. It'll thicken a bit more once cool.</div>
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Try this curd over vanilla ice cream, on poundcake, toast, or as an apple dip! It's heavenly blended into a strawberry smoothie too. Alternatively, you can pour the curd into a pre-baked pie crust (a graham cracker or shortbread crust works well) and refrigerate it for a few hours to make a lime-tangerine tart. </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com1tag:blogger.com,1999:blog-4873846099714124595.post-27008653858207106742015-03-16T08:59:00.000-07:002015-03-16T08:59:05.005-07:00Cardamom Spiced Almond Milk<div class="separator" style="clear: both; text-align: center;">
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I have always loved juice. Every morning from kindergarten through twelfth grade my mother would pour me a large glass of orange juice to start the day. On photo shoots, while everyone else stirs cream into their coffee I'm the only one tapping into that jug of fresh OJ caterers always provide with the breakfast spread. </div>
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I used to bug my mom to buy my a juicer when I was a kid, so I suppose it's pretty predictable that when the fresh pressed juice craze hit New York I couldn't resist the allure of those overpriced little shops with their 8 dollar bottles of exotic delights. Pineapple, wheatgrass, kale, and mint- how do such disparate flavors come together so well?! It was at a juice shop (<a href="http://www.juicepress.com/">Juice Press</a>) that I first discovered almond milk drinks. Mint-Matcha almond milk, creamy berry, vanilla latte, sweet pea- I discovered a whole world of almond milk drinks. A whole new realm of juice-like drinks! One day I spotted an almond drink on the shelf that was clearly designed just for me: Cardamom Milk. </div>
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It was an almond milk made with coconut water and flavored with vanilla, sea salt, and of course cardamom. I love cardamom. I love just about anything with cardamom in it. I had to try it. I cracked it open there in the store and before the bottle reached my lips I could smell the cardamom and vanilla mingling and I knew I had found a little bottle of creamy heaven. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtS-Xy3NynD58Eeraf-N2lJCjveQzpIuPwtP1yCPio6MN9osICYiSm5Xu6unSyyYJ_eqKdAuJ36cDd1KdGmPvTA1lKA38c-R4RQ_uYm-H-8x8JJokepUIxielScNXiaPddqL4hoLkUoRg/s1600/IMG_7471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtS-Xy3NynD58Eeraf-N2lJCjveQzpIuPwtP1yCPio6MN9osICYiSm5Xu6unSyyYJ_eqKdAuJ36cDd1KdGmPvTA1lKA38c-R4RQ_uYm-H-8x8JJokepUIxielScNXiaPddqL4hoLkUoRg/s1600/IMG_7471.jpg" height="426" width="640" /></a></div>
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So understandably when Juice Press discontinued Cardamom Milk about six months ago I was bummed out. No other juice place made anything similar and I felt betrayed by my beloved Juice Press. I switched to the vanilla-y Black Label drink but it wasn't the same. Then a few weeks ago I was reading about how easy homemade almond milk is when it occurred to me that I was being ridiculous mourning the cardamom milk. Obviously I could make it at home. I could probably make it even better! All I needed were some ingredients and a nut milk bag. I live in downtown Manhattan, I thought, how hard could a nutmilk bag be to find in SoHo?</div>
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Impossibly hard, it turns out. After failing to find one at Sur La Table, Crate & Barrel, Bed Bath & Beyond, and all the chinese kitchen stores on the Bowery, I resigned myself to the idea of using a clean kitchen towel instead, and you know what, it worked perfectly. Turns out there's no need to waste money on a nutmilk bag. My ikea kitchen towel produced an even 3.5 cups of delicious and perfect almond milk. </div>
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This cardamom almond milk is truly heavenly. It tastes like a melted spiced vanilla almond milkshake, or sweet spiced chai without any tea. Chilled, creamy, a tiny bit sweet, and delightfully spiced- I like to drink it plain on it's own as an afternoon pick-me-up, but it would certainly be delicious pour over cereal, mixed into coffee, or whipped up into a smoothie. Enjoy!</div>
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<b>Cardamom Spiced Almond Milk</b></div>
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1 C almonds </div>
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3.5 C coconut water</div>
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2 soaked dates</div>
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1 soaked vanilla bean</div>
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1 tsp cardamom</div>
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1 vanilla bean</div>
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Place the almonds in tupperware that can hold at least 4.5 Cups. Add the coconut water, cover, and allow to soak for 8-10 hours. I soaked mine overnight. </div>
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If your dates or vanilla bean are hard and dry, pit the dates and cut the vanilla bean into 1 inch pieces, then allow them to soak along with the almonds for the last 2 hours. </div>
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Add all ingredients to a blender (make sure you pit the dates!), and blend on high for about 2 minutes. Put an open nutmilk bag in a large bowl, or place a strainer over the bowl, and line that with a clean kitchen towel or washcloth. Pour blended mixture into towel-lined strainer or the almond milk bag. If using kitchen towel wrap towel around the almond mixture. Squeeze the bag or towel, squeezing all the almond milk out of the mixture. This may take several minutes, and I find it easier to do in stages, about 1/3 of the mixture at a time. Squeeze until the almond pulp left behind is dry.</div>
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Once all the almond meal in the bag/towel is dry you should have about 3.5 Cups of almond milk. Store in fridge until you're ready to use it, and use within 3-5 days. Almond milk will separate in your fridge so always shake up the jar before using. Enjoy!</div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com3tag:blogger.com,1999:blog-4873846099714124595.post-63192154762290209072015-03-03T10:43:00.004-08:002015-03-03T10:43:37.587-08:00Pappa Al Pomodoro- Tomato & Bread Soup. <div class="separator" style="clear: both; text-align: center;">
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This post is devoted to one of the most stereotypically "grown up" parts of my life, takeout lunch at work. I have three main jobs, I work freelance as a photo and food styling assistant, I shoot product and event photography, but the job I spend most of an average week doing is studio managing for a photographer (the lovely and talented <a href="http://www.jaynewexler.com/">Jayne Wexler</a>). </div>
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In high school, when I wasn't sure what I was going to do when I grew up, I used to read a lot of books about working in the fashion and magazine industry (in other words, everything by Lauren Weisberger, Plum Sykes, and Emma McLaughlin & Nicola Kraus), all of which would talk about lunch at work. Publishing company cafeterias, fancy restaurants like Cipriani, halal carts, takeout chopped salad, these were all things I had never experienced in suburban Ohio. My parents were teachers, their work lunches consisted of lunch boxes with contents not too dissimilar from my own. Perhaps because of my love of eating, I remember the descriptions of the Conde Nast-ish cafeteria even more clearly than I remember the infamous <a href="http://www.monologuedb.com/comedic-female-monologues/the-devil-wears-prada-miranda-priestly/">Blue Sweater</a> rant from The Devil Wears Prada. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYAx89LPlLqH2eZTi2U9NYmriDWExXjFqOLOFGsiN62DJVBafJczzpjLazacZqv_72gkiYjerkeEwukOyeIWkeeeXNhqa6_SExj_LEVwbwYt0OJgHLW3fGzdZKMuR_q-WRdHccnAwuH4/s1600/IMG_7590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYAx89LPlLqH2eZTi2U9NYmriDWExXjFqOLOFGsiN62DJVBafJczzpjLazacZqv_72gkiYjerkeEwukOyeIWkeeeXNhqa6_SExj_LEVwbwYt0OJgHLW3fGzdZKMuR_q-WRdHccnAwuH4/s1600/IMG_7590.jpg" height="436" width="640" /></a><br /><br />When I graduated from college and got my first job in the city working for the same photographer I work for now, I experienced my first real grown up working lunches. I started out as an intern, and got to be the one to go out and pick up lunch- I thought this was pretty wonderful, in fact I felt quite a bit like Emily in The Devil Wears Prada, except my boss was cool instead of terrifying! I was picking up lunch in Manhattan and eating it at my job in a photo studio! This was frankly pretty remarkable to 22 year old me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNKTr517jzHVn4IpnEQIGd9GPf5gTB9jG-u50chLkCaEjXz71e54cGBscEiAarIZ5J6YXAVwomXWkT8iiNQ2FYl9GNOzP4Qtq0GqoYh-3o4XJTGEjl4UEhvV_xS5DwwB_MzePRdswppQ/s1600/IMG_7609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNKTr517jzHVn4IpnEQIGd9GPf5gTB9jG-u50chLkCaEjXz71e54cGBscEiAarIZ5J6YXAVwomXWkT8iiNQ2FYl9GNOzP4Qtq0GqoYh-3o4XJTGEjl4UEhvV_xS5DwwB_MzePRdswppQ/s1600/IMG_7609.jpg" height="426" width="640" /></a><br /><br />We even ate things I'd read about in books! Sandwiches from delis and falafel pitas, delivery thai, and even delicious lunch specials from Balthazar! Many aspects of working in photography are pretty atypical when compared to an office job. I don't have a fixed schedule, sometimes I'm in the office, sometimes I'm on location. Sometimes I'll work freelance almost all week and only go in once or twice. Sometimes I retouch all day, sometimes I'm on set photo assisting, sometimes I balance the bank account, sometimes I spend part of the day picking up equipment or scouting studios. So the things that are typical and office-like stick out to me as fun and different. Takeout lunch in the studio, getting a cup of water in from the water cooler in the reception area, our new location in an office building with a doorman and an elevator that comes when you push a brass button, an elevator that I don't drive to our floor myself with a big lever. I like the blend of artsy-unstructured and office work. </div>
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So, this soup then. Nearby to our new studio location we have discovered an Italian takeout place that makes the most heavenly soups. Never mind that they're actually called Sandwich House because the soup is really the star here. Every day they have three different offerings, and on Wednesdays one of the choices is Pappa Al Pomodoro. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8e_Qup3F9Rtj19EHFOuBwnWeMUtA0iSi0o6hEtR70gNXr9Sw-xQFd5H7FrPBD3Ie0I1KZmX1RJTrXsm1t_TnJFbQgW4VQz7hlMK44q7Q0GqFueiLlV49QygyQqu8fCmZBR2smBx1xsJI/s1600/IMG_7739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8e_Qup3F9Rtj19EHFOuBwnWeMUtA0iSi0o6hEtR70gNXr9Sw-xQFd5H7FrPBD3Ie0I1KZmX1RJTrXsm1t_TnJFbQgW4VQz7hlMK44q7Q0GqFueiLlV49QygyQqu8fCmZBR2smBx1xsJI/s1600/IMG_7739.jpg" height="426" width="640" /></a></div>
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I had never heard of Pappa Al Pomodoro when I first saw it on the flimsy paper takeout menu, but I like Italian soup, and I know pomodoro means tomato, and I love tomato soup, so I decided to give it a try. I was not disappointed. I had never seen a broth-y, chunky tomato soup before, and I loved the soft, broth-filled chunks of bread. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3ofSnpfgPdunSOxSkgRxJuYxYLiI6k3FC6S5WSZ8kfd0ovF7OcQLXqasbbNPMiVeTm_-chhRLkAsf0vnb-v7nVZVFmUWFk9ep18n51ItLm1lKtk0Al_oGG0D1KOsLYlf78PCOOWHDvA/s1600/IMG_7780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3ofSnpfgPdunSOxSkgRxJuYxYLiI6k3FC6S5WSZ8kfd0ovF7OcQLXqasbbNPMiVeTm_-chhRLkAsf0vnb-v7nVZVFmUWFk9ep18n51ItLm1lKtk0Al_oGG0D1KOsLYlf78PCOOWHDvA/s1600/IMG_7780.jpg" height="426" width="640" /></a></div>
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Pappa Al Pomodoro has become a bit of a wednesday tradition for me, so I decided perhaps I better try my hand at making it. I knew I wanted to add cheese, as Sandwich House does not add cheese and I've always thought this was a serious error on their part, and I decided to roast the tomatoes because I love them roasted, and S was out of the city for the day and he doesn't like roasted tomatoes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y7y6r5OofLrWemec-xOKeT9RGLDtsI9jk1yjNhy4XSaheVeac1W4aKwGhyY6ebFoVKjhSPHpQcHAXmi-emMmq8Gpn7a2Z03YG4Nm_34fYJXxgn3gZGmDimQGLUuS8zNjIx5Gol4zzp4/s1600/IMG_7759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y7y6r5OofLrWemec-xOKeT9RGLDtsI9jk1yjNhy4XSaheVeac1W4aKwGhyY6ebFoVKjhSPHpQcHAXmi-emMmq8Gpn7a2Z03YG4Nm_34fYJXxgn3gZGmDimQGLUuS8zNjIx5Gol4zzp4/s1600/IMG_7759.jpg" height="640" width="426" /></a><br /><br />One of my biggest concerns was that I did not want this to taste like marinara sauce in any way. I absolutely despise tomato soups that taste like eating a big bowl of pasta sauce. When I began researching recipes for inspiration many of them called for simply stewing the tomatoes in water, but I wasn't having that. I knew I wanted to use chicken broth, to avoid going in that dreaded marinara direction.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEm1bFXFaUa4oKfqyuwm35caQyrikbt6PE3Phq97s23qsLfTTKUhCdUqtYOZ47Ep3dRUIaA0E3lk63scu151cXW5NP0yHVIhw9P4QOVhzd_c2RarlTyYoO2YY3GVUATU6ae3Z9zF_lWs/s1600/IMG_7786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEm1bFXFaUa4oKfqyuwm35caQyrikbt6PE3Phq97s23qsLfTTKUhCdUqtYOZ47Ep3dRUIaA0E3lk63scu151cXW5NP0yHVIhw9P4QOVhzd_c2RarlTyYoO2YY3GVUATU6ae3Z9zF_lWs/s1600/IMG_7786.jpg" height="426" width="640" /></a><br /><br />The result was lovely. The roasted, slightly blackened tomatoes provide a wonderful blend of bright acid-y tomato and dark-earthy-caramelized burnt (in the best way) flavor. The bread becomes beautiful and soft, the zing of the basil leaves is mellowed by their slow cooking in the broth, and the cheese is of course delightful- melty and gooey and blending with everything perfectly. A step or two above my takeout Pappa Al Pomodoro for sure, though it won't make me love work lunches any less. </div>
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<b><br />Pappa Al Pomodoro</b><br /></div>
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3lbs Roasted tomatoes</div>
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32 oz Chicken broth</div>
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2 tbsp Tomato paste</div>
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3 C Water</div>
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3 Garlic cloves </div>
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1 Small red onion</div>
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2 C Cubed peasant bread<i> (approx 1/2" cubes)</i></div>
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1/2 tsp Fennel seeds</div>
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4oz Mozzarella cheese</div>
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4 Sprigs fresh basil</div>
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Salt & Pepper</div>
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Preheat oven to 450F. Toss tomatoes with 2 tbsp olive oil and a pinch each of salt and pepper. Roast for 30-35 Minutes, until Tomatoes are beginning to blacken. Remove pan from oven, remove tomatoes from pan and pop them on a bowl or plate and set aside. <i>(You could do this a day or even two before and store them in the fridge to make a quick weeknight dinner).</i></div>
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Finely chop the onion and garlic, and add to a soup pot, along with 2 tbsp olive oil, a hearty pinch of both salt and pepper, and the fennel seeds. Cook over medium-low heat until onion is translucent, about 5 minutes. </div>
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Add the roasted tomatoes, chicken broth, water, tomato paste, and basil leaves, and bring to a boil. Once the soup boils, add the cubed bread and reduce to a simmer. Simmer about 20 minutes, until broth is reddish and flavorful. </div>
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Ladle into bowls and top with grated mozzarella, and more fresh basil if desired. </div>
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Enjoy!</div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com8tag:blogger.com,1999:blog-4873846099714124595.post-71499087795258192962015-02-25T06:50:00.003-08:002015-02-25T06:50:25.486-08:00Roasted Beet Pesto<div class="separator" style="clear: both; text-align: center;">
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Hot pink pasta! Scarlet spaghetti! Neon magenta macaroni! Fuchsia fusilli! Yep, this spaghetti sure is bright and eye catching. I used beets in an otherwise pretty traditional pesto recipe, and created this explosion of color and deliciousness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLStHay7Ji_bWdyuLznbgEzh0U-4CdYiWZAQ3l-Kp9jVrWkfqbM-QyxzBybT_zkhkH7aVhuvcI8OJ1KUSfi7gBEmdPUKiqaSdSKf9BYjE5cc18W9SmTxBh3tnHjVZuKZVzeDTub4wxC3M/s1600/IMG_6854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLStHay7Ji_bWdyuLznbgEzh0U-4CdYiWZAQ3l-Kp9jVrWkfqbM-QyxzBybT_zkhkH7aVhuvcI8OJ1KUSfi7gBEmdPUKiqaSdSKf9BYjE5cc18W9SmTxBh3tnHjVZuKZVzeDTub4wxC3M/s1600/IMG_6854.jpg" height="640" width="430" /></a></div>
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Beets are delightful, and delicious. If you've never cooked with them before they can seem just a smidge intimidating with their dark red color and rock hard raw texture. But they cook up just like a potato, and there are oodles of delightful ways to prepare them. Roasting is my personal favorite beet cooking method. Boiling is fine, but I love the dark, slightly caramelized taste the high heat of roasting lends to the beets. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsldNj-RxeZI_gYDGuAujt7iA0F1dhDDaKUiopaRkhXzCI81z32SixR36F35JXzCmdWdQewPDMEytl6imAaLwQEIaSAz-iO80PpfAlgSxyTJd-72F-1QBQI5vBd1Fj72ETksg-5Dz9gY/s1600/IMG_6877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsldNj-RxeZI_gYDGuAujt7iA0F1dhDDaKUiopaRkhXzCI81z32SixR36F35JXzCmdWdQewPDMEytl6imAaLwQEIaSAz-iO80PpfAlgSxyTJd-72F-1QBQI5vBd1Fj72ETksg-5Dz9gY/s1600/IMG_6877.jpg" height="426" width="640" /></a></div>
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Pesto is one of my go-to weeknight dinners- just pop a bunch of ingredients in a food processor, turn it on, and you've got a fresh, flavorful sauce. There are tons of pesto variations out there using different nuts, or adding additional herbs or spices, but I wanted to change the base of the pesto, to add a whole new ingredient that would add body and texture as well as taste. The end result is a deliciously smooth and mildly earthy pesto I would happily devour any day of the week.</div>
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If you wanted to save time on this recipe you could easily roast the beets a day (or even two) before, skin them, and pop them in a container in the fridge until you're ready to whip up the pesto. You can also feel free to vary the kind of nut used. For instance, if you have walnuts or pistachios instead, I am sure either of those would be just as lovely as almonds in this pesto. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SpjccXQ-VolSVlvkFBUfjiZlaEobrR6lm-p7NSCu_4V2b3zmc40Bc2KnJd-nBbuNyrfE628pDbR0viPAImXGucXaYKk0J0ohmmWv0a3lRSxYNPQmvh96IlQlEw2xC1e1eKWCnPvOup8/s1600/IMG_6971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SpjccXQ-VolSVlvkFBUfjiZlaEobrR6lm-p7NSCu_4V2b3zmc40Bc2KnJd-nBbuNyrfE628pDbR0viPAImXGucXaYKk0J0ohmmWv0a3lRSxYNPQmvh96IlQlEw2xC1e1eKWCnPvOup8/s1600/IMG_6971.jpg" height="640" width="426" /></a></div>
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This bright pink pasta is so colorful, lovely, and delicious, it'll certainly please guests at a dinner party, and I bet children would be so taken with it's color they'd be happy to give it a try. Or you could make it on any old night, and turn a weeknight into a brightly colored dinner celebration. Enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumY4_9VEJ2CwwJKLUkC83Lk_-0CltNyFBxFghImfZTwzfsrxt675Bz0qyzBq9pMVCTAJAhKPz5KSZ3ABeQOJja6j5R0yqRnssZr9hfMmDGgzOCedcsvMtAgeYQtCbCXQR8YiPGWW4SJs/s1600/IMG_6933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumY4_9VEJ2CwwJKLUkC83Lk_-0CltNyFBxFghImfZTwzfsrxt675Bz0qyzBq9pMVCTAJAhKPz5KSZ3ABeQOJja6j5R0yqRnssZr9hfMmDGgzOCedcsvMtAgeYQtCbCXQR8YiPGWW4SJs/s1600/IMG_6933.jpg" height="426" width="640" /></a></div>
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<b>Roasted Beet Pesto</b></div>
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1 lb spaghetti</div>
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4 med beets</div>
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1 oz fresh basil</div>
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3 oz (1/3 C) almonds </div>
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2 oz Pecorino Romano, <i>grated </i>(+a bit extra for serving)</div>
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4 tbsp olive oil</div>
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1 C ice water</div>
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Preheat oven to 400F. Remove and discard (or save for a another recipe) the greens from the beets, wash beets, and place on a large sheet of tin foil. Drizzle beets with a bit of olive oil, wrap them in the tin foil and roast for 50 minutes - 1 hour. When the beets are soft enough to poke a fork in easily, remove from the oven. Fill a small bowl with 1 cup of ice water and one by one, place the beets in the water for a few seconds, then remove them, and the skins will easily slip off. Skin all 4 beets this way and set aside. You can do this the day before and keep the roasted beets in your fridge if you'd like. </div>
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Bring a large pot of water to boil and add the 1 lb pasta. Cook until pasta is al dente, and drain in a large colander. </div>
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While the water heats up, juice the lemon, pop the beets in the bowl of a food processor and add the basil, lemon juice, almonds, grated cheese, and olive oil. Process on high for 3-4 minutes, until the pesto reaches your desired texture. I like mine mostly smooth, but with a bit of a grain. </div>
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Place cooked and drained pasta in a large bowl or pot and add the beet pesto, toss until well coated. Serve with extra grated cheese sprinkled on top. </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com4tag:blogger.com,1999:blog-4873846099714124595.post-34361261160792379592015-02-17T08:15:00.001-08:002015-02-17T08:15:02.479-08:00Toasted Ham, Brie, and Raspberry Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5g7qquLJZSQ6aBbD_jRsfS396wA872DS06y_UCvfyEb4TSaXMjvp187IV18LzKR83cVXyM9l4XvsHxP91fbRS4pAtCEOh1dJU7XlkzjmyKCGEH5RfcZQdwB8ejIn3Mr7_Nq2NO3t79M/s1600/_MG_6738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5g7qquLJZSQ6aBbD_jRsfS396wA872DS06y_UCvfyEb4TSaXMjvp187IV18LzKR83cVXyM9l4XvsHxP91fbRS4pAtCEOh1dJU7XlkzjmyKCGEH5RfcZQdwB8ejIn3Mr7_Nq2NO3t79M/s1600/_MG_6738.jpg" height="640" width="432" /></a></div>
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Grilled cheese is probably one of the most nationally loved foods here in the USA. Sure, the French have the Croque Monsieur's, and the English have their toasted cheeses, but we Americans take grilled cheese, and really the love of melted cheese on bread in general, to a whole new level. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgw7ZFQrznkV4PosBEC07NGPs7jInCe8U0YbLEYPO5TeO2nUPHg8JBl53fuhGd7pn8ZAcn7Y6rOHHbv5S3EosUOt8KKESy-soLoPWLzY7WVQdldkM50goU3ucD_JU3i86tXJctcJbH5Q/s1600/_MG_6574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgw7ZFQrznkV4PosBEC07NGPs7jInCe8U0YbLEYPO5TeO2nUPHg8JBl53fuhGd7pn8ZAcn7Y6rOHHbv5S3EosUOt8KKESy-soLoPWLzY7WVQdldkM50goU3ucD_JU3i86tXJctcJbH5Q/s1600/_MG_6574.jpg" height="640" width="426" /></a></div>
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In Cleveland, where I grew up, we have a restaurant called The Melt, which specializes in huge, gratuitous grilled cheeses so thick you can barely get them in your mouth, and full of crazy toppings like chorizo and potato, or whole pierogi. You can even custom make a sandwich with just about anything you can imagine in it- sauerkraut, pork belly, pulled beef brisket, even meatloaf! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFSsc2Tn9ghAufcMznTm1zUqwreDP_-G5lPNix-layYaFc_H653WNudQMURbHlJvF-qnBQ8YaKukuh2pb7knHT8kr-MCYdro8d-Egxh2a2OwZeOhIDYSQv7TamDGdSnXSDq-2weavHhQ/s1600/_MG_6583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFSsc2Tn9ghAufcMznTm1zUqwreDP_-G5lPNix-layYaFc_H653WNudQMURbHlJvF-qnBQ8YaKukuh2pb7knHT8kr-MCYdro8d-Egxh2a2OwZeOhIDYSQv7TamDGdSnXSDq-2weavHhQ/s1600/_MG_6583.jpg" height="426" width="640" /></a></div>
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Meanwhile, in New York City, we have Little Muenster, purveyor of adorably perfect little grilled cheeses, and Milk Truck, the on-the-go purveyor of grilled cheese, and a chain of grilled cheese spots called Melt Shop. And then there's Beechers, the Seattle based fromagerie with a Flatiron location whose grilled cheeses sport fantastic, exotic cheesy insides, and perfectly buttery caramelized toasted outsides. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HVLp1sKq-7JkgNdQD5gYapeEFCOT0IsGkQTpD7ijB-bTiflWVt36TGx8_2qPU2JVjsel7PvpV_yIPnrfgLLRToB9svBoN2mZb2tbhyphenhyphennk3BXDKnFyHAFTqD3K2jlYyeuuUQ-O9CkaZ6c/s1600/_MG_6607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7HVLp1sKq-7JkgNdQD5gYapeEFCOT0IsGkQTpD7ijB-bTiflWVt36TGx8_2qPU2JVjsel7PvpV_yIPnrfgLLRToB9svBoN2mZb2tbhyphenhyphennk3BXDKnFyHAFTqD3K2jlYyeuuUQ-O9CkaZ6c/s1600/_MG_6607.jpg" height="426" width="640" /></a></div>
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But the best grilled cheeses are always the ones you make yourself. You can decide if you want them so cheesy it squishes out the sides, or so toasty the crunch can be heard across the room, and you can come up with any crazy combination of toppings you like. This just so happens one of my favorites, thin sliced ham, creamy brie, sharp arugula, and a delightful layer of raspberry jam. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUT6H9BvfWIcw3P8P4dLXly4Pf4eCNTiXY9F8MwfKo22UixWTv5mnR7dhU1c8R9CgXpzYVMvNq4dwJDSayzDrlUPtu7bn6fnaZ67WwKdjE7oVBYeZV9Pvlo_LkmroGZPyZpICQ7mI1Aw/s1600/_MG_6637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUT6H9BvfWIcw3P8P4dLXly4Pf4eCNTiXY9F8MwfKo22UixWTv5mnR7dhU1c8R9CgXpzYVMvNq4dwJDSayzDrlUPtu7bn6fnaZ67WwKdjE7oVBYeZV9Pvlo_LkmroGZPyZpICQ7mI1Aw/s1600/_MG_6637.jpg" height="640" width="466" /></a></div>
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Ham and cheese is a classic combination, and brie is such an easy cheese to pair with other flavors, its mild creaminess is the perfect companion to the sharp arugula and the sweet raspberry. This is a lovely lunch to throw together when you have the ingredients on hand, or could be a delightfully simple weekday dinner for two!</div>
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<b>Toasted Brie, Ham, and Raspberry Sandwiches</b></div>
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4 Slices Sandwich Bread</div>
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2 tbsp Raspberry Jam</div>
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1/3 lb Brie</div>
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1/3lb Thin Sliced Ham</div>
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1 Handful Arugula </div>
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2 tbsp Butter</div>
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Using 1 tbsp butter, butter one side of each slice of bread. This is the outside of your sandwich. </div>
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Thinly slice the brie, set aside.</div>
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To assemble sandwiches, take two pieces of buttered bread and place them buttered side down on a clean plate. Spread approximately 1 tbsp raspberry jam on one slice of bread. Take 1/2 the total amount of sliced brie and split it between both pieces of bread. Arrange 1/2 the ham on one slice of bread, and 1/2 the arugula on the other. Close sandwich and set aside. Repeat with remaining ingredients to make 2nd sandwich.</div>
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Heat remaining 1 tbsp butter in a large skillet over medium heat. Place sandwiches in hot skillet and cook for approx 5 min, checking for toasted-ness occasionally. Flip sandwiches, and cook another 5 minutes. Sometimes I cover my pan to make my sandwiches super-duper melty. Once both sides are nicely golden brown and the cheese has melted, remove sandwiches from heat, cut in half, and enjoy! </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com2tag:blogger.com,1999:blog-4873846099714124595.post-2692587536089869522015-02-10T07:55:00.004-08:002015-02-10T07:55:59.549-08:00Cold Destroying Green Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvAovt4WLamU-TMCTfyNjNCtR8pZC_ebDntmK4jeXILBQp_uce4E_Iv57a97yhMoaJKMvjp79O-KnPATpMzO0OpCchJQ8tK9mGFMoS9vNC3VLh9jbSpWcX_yUf1jWCIRW45lnaXYAEP4/s1600/_MG_6842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvAovt4WLamU-TMCTfyNjNCtR8pZC_ebDntmK4jeXILBQp_uce4E_Iv57a97yhMoaJKMvjp79O-KnPATpMzO0OpCchJQ8tK9mGFMoS9vNC3VLh9jbSpWcX_yUf1jWCIRW45lnaXYAEP4/s1600/_MG_6842.jpg" height="426" width="640" /></a></div>
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It seems like it's impossible to make it through a Northeastern winter without catching a cold. I know science says the slushy, cold, icy winters we have around here do not actually cause colds, but when I lived in the mild, damp Northwest I don't remember ever catching a cold. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85RmVQU4mTV3bXOkckbEUio-6nAXXKmSmTn2lDVygMilIhXhc_fPDZTKtBwQAfr7jfHlG5jCeeIdTc9qN-3pAXs7xXh05g2UJmV5lzqRx_RRO3k34CtNgW5eK1JJxLUYcnPJmUkX7p6g/s1600/_MG_6804.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85RmVQU4mTV3bXOkckbEUio-6nAXXKmSmTn2lDVygMilIhXhc_fPDZTKtBwQAfr7jfHlG5jCeeIdTc9qN-3pAXs7xXh05g2UJmV5lzqRx_RRO3k34CtNgW5eK1JJxLUYcnPJmUkX7p6g/s1600/_MG_6804.jpg" height="640" width="430" /></a></div>
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Around here, everyone seems to get sick every winter. That might have more to do with the fact that we all cram so tightly onto the subway that we're essentially breathing air directly out of each other's mouths than it does with the miserable weather, but the sleet and slush certainly doesn't help. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmNcyIbrFFBOTXbCRhDhCnzU8RiZyHe355GUKgohyphenhyphenuGqIF7YINDcohrjHUgHNBeOsZbOm4vD5MLbWLv6IYlJQQtjCVaR4DZQjbvGFpxRfkDn2_pgbckgtGlShYdg3CBp_5ddVDIAvmy0/s1600/_MG_6823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmNcyIbrFFBOTXbCRhDhCnzU8RiZyHe355GUKgohyphenhyphenuGqIF7YINDcohrjHUgHNBeOsZbOm4vD5MLbWLv6IYlJQQtjCVaR4DZQjbvGFpxRfkDn2_pgbckgtGlShYdg3CBp_5ddVDIAvmy0/s1600/_MG_6823.jpg" height="426" width="640" /></a></div>
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Last weekend a I was suddenly overcome by an achy feeling of exhaustion, coupled with a runny nose, and an endlessly scratchy throat. I knew I had to battle this cold off before it got its claws in me and stole my whole week. I popped zinc tablets, dropped oregano oil into my orange juice, made big steaming mugs of honey-ginger-lemon tea, and a big blender full of this delightful smoothie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP9eLzRzZbUKMLiiBNp4soYXbeEHRsSBSdAwn13yymlZEdyCd2_mEjcLkIB4YGePn_LsjbJnzOa_6_rO47b3kFef_Kuoz7Y5Ce9rUb1bfLzJ0szV6aKsJo2w7PSY_7fiAyGz09hgUZeo/s1600/_MG_6855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFP9eLzRzZbUKMLiiBNp4soYXbeEHRsSBSdAwn13yymlZEdyCd2_mEjcLkIB4YGePn_LsjbJnzOa_6_rO47b3kFef_Kuoz7Y5Ce9rUb1bfLzJ0szV6aKsJo2w7PSY_7fiAyGz09hgUZeo/s1600/_MG_6855.jpg" height="640" width="426" /></a></div>
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Oranges pack a ton of vitamin C, which is said to help shorten the duration of the common cold, the pineapple is loaded with bromelain, an anti-inflammatory which will help you fight off the cold, and relieves coughing. Ginger and cayenne are both excellent for clearing the sinuses, the honey will soothe your throat, and kale is simply nutrient packed and good for you. It's always wise to get extra vitamins and nutrients while you're sick! </div>
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By Monday I had whipped up and drank at least three servings of this lovely smoothie, and I was feeling much better! I hope you can stay healthy throughout this winter, but if you happen to catch a doozy of a cold, at least you can make this delicious, healthy smoothie to help you get through it!</div>
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<b>Cold Destroying Green Smoothie</b></div>
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4 Oranges</div>
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1 Small Bunch Kale (approx 6-8 leaves)</div>
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1 C frozen pineapple</div>
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1.5" ginger root</div>
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2 tbsp honey</div>
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1/4 tsp cayenne</div>
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Jubilee the oranges by cutting off the tops and bottoms, then standing up the orange and cutting away the peel from the sides. Alternatively you can peel them. Cut the oranges into quarters. Set aside.</div>
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Cut the ginger into small chunks, rip up the kale leaves. </div>
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Now you have two options. If you have a super high powered blender, like a vitamix, you can probably just toss everything in it and run it on high. I have a regular blender, so I juiced my kale with my oranges and ginger, so I wouldn't end up with any leafy bits in my smoothie. </div>
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Juice peeled oranges, kale, and ginger in a juicer, save the juice. Then, add the kale/orange/ginger juice to your blender, along with the frozen pineapple, honey, and cayenne pepper. Run on high until the pineapple is all blended into the juice and the drink is smooth. Pour into glasses and serve immediately. </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com4tag:blogger.com,1999:blog-4873846099714124595.post-56658270615939947132015-02-03T06:22:00.004-08:002015-02-03T06:22:58.442-08:00Roasted Sweet Potato, Date, and Olive Salad<div class="separator" style="clear: both; text-align: center;">
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I know I get very excited about these recipes, that I spend a good chunk of every post gushing that the subject is the <i>best</i> cake! The <b>loveliest</b> bread! The<i> spiciest </i>soup! And I always mean it, but this time, guys, this time I like really really mean it. This is amazing. This is incredible. This recipe is my new favorite thing. I want to eat it every single day. </div>
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Midway through winter it can be easy to grow tired of root vegetables. They're one of the only things still in season at the grocery store, they're on every seasonal restaurant menu in town, it can begin to feel like you've had them just about every way you can. This recipe totally shakes up sweet potatoes for me and makes them into something new and different and exciting. </div>
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The dressing is super easy and quick to make, and I feel you could make substitutions to it freely. If you don't have any champagne vinegar, for instance, feel free to use apple cider vinegar, or even lemon. I originally wanted to use date syrup in place of maple, but I couldn't find any date syrup in my neighborhood, so I went with maple which was delightful. Who doesn't love maple and yams?</div>
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Roasting dates and olives may sound a bit strange if you've never tried it before, but both are truly delightful roasted. The roasted olives are warm and sort of meaty in texture, with bubbly skins while the dates become deeper and darker in flavor, more condensed tasting, caramelized, their skins become firm and crispy and the flesh gets chewy and wonderful. </div>
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I made this dish on Sunday morning, and after photographing it I headed out for a run. It was chilly and clear and a bit breezy, and there were many more runners out than your average morning, probably hoping to make up for all the calories they were going to ingest at Superbowl Parties later. I was listening to an episode of Serial on my phone as I jogged and I ended up getting so caught up in it (and the Moth project episode that followed it) that I ran my longest run ever. </div>
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As soon as I got home, my cheeks windburned, my skin frozen, my leg muscles on fire, I collapsed on our couch and devoured a huge bowl of this stuff. The chewy dates, meaty olives, creamy-earthy sweet potato, tangy goat cheese, and crisp almonds were so lovely, and the flavors so perfectly blended, it was the perfect post-workout meal. </div>
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I know I'll be adding this roasted salad to my dinner party lineups asap. It would be wonderful served alongside a lamb chop, or with roast chicken. It's also wonderful on it's own as lunch, or served over a bed of wilted greens for a vegetarian dinner. Enjoy!</div>
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<b>Roasted Sweet Potato, Date, and Olive Salad</b></div>
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2 medium sweet potatoes</div>
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1 heaping cup dates</div>
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1 heaping cup olives</div>
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1 1/2 tbsp olive oil</div>
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1/3 C goat cheese crumbles (or <a href="http://thekindlife.com/blog/2012/11/vegan-goat-cheese-recipe/">cashew cheese</a> if you're paleo/vegan)</div>
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1/4 C sliced almonds</div>
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2 tbsp maple </div>
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1 scant tbsp champagne vinegar</div>
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1/2 tsp mustard</div>
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salt and pepper</div>
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Preheat the oven to 400 degrees fahrenheit. </div>
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Cut potatoes into 1" cubes, toss with 1 tbsp olive oil and a dash of salt and pepper and spread out covering half of a large sheet pan. Roast for 20 minutes. </div>
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While potatoes are roasting pit any unpitted olives and dates and toss together with 1/2 tbsp of olive oil. After potato has roasted 20 minutes, remove the sheet pan from the oven, speed the dates and olives out on the remaining empty half, and roast for 10-12 minutes, until they're sizzling and bubbling and lovely. Remove from oven. </div>
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While roasting, prepare the dressing. Whisk together the maple, champagne vinegar and mustard. Set aside.</div>
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Combine roasted potatoes, olives, and dates in a large bowl. drizzle with the dressing and toss to combine. Sprinkle crumbled goat cheese and sliced almonds on top and serve. Enjoy! </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com1tag:blogger.com,1999:blog-4873846099714124595.post-7057917443589128002015-01-20T07:20:00.001-08:002015-01-20T08:59:10.129-08:00Lemon Blueberry Cake<div class="separator" style="clear: both; text-align: center;">
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So I had this whole brilliant, funny post written to go along with this lovely lemon blueberry gluten-free, date-sweetened cake. It talked about how lemon always brightens up a gray, dull winter like the one we're having in New York this year, and about how wonderful it is that citrus season is winter when nearly all the other fruits are off-season. </div>
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But then, even though I had saved the draft, and even confirmed that it was still there later, this morning the great google machine blogspot had swallowed it up into the infinite abyss of lost posts, and it was gone. </div>
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A true tragedy. There's nothing that ruins your morning quite like finding out you have to redo something that was already done. Not to mention remembering the details of what I wrote yesterday. Lets see, I wrote about the grayness of winter, and about how winter is thankfully citrus season, oh, and I told a really embarrassing winter story so maybe it's for the best that the post was lost...</div>
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Oh, what's that? You still want to hear my embarrassing story? Ok, fair enough. So I was out for my morning run on Sunday, and it was very rainy so I was running on a path beneath a roadway by the river, I was running down to my bank to deposit some checks at the atm and then back up to the apartment, a bit over a 3 three mile round trip. </div>
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At one point on the run, I have to cross out from under the highway, and on my way down I noticed that the ground exposed to the rain was a bit slushy with melting snow from a recent snowy day. I was careful across it, but it didn't seem that slippery anyway. So I continued on to the bank and then looped back on the same route.</div>
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As I approached the corner right before the slushy area I reminded myself to be careful, but from my first step into the slush I knew it was going wrong. My toes started to slide around in the inch of clear melted ice coating the asphalt. I took another step and this time my left toes slid wildly to the right, while my elevated right foot came down towards the ground my left foot slid even further, completely crossing over my right causing me to trip myself with my own right foot. </div>
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I windmilled my arms around wildly, yelping and whooping in fear, imagining my knees and elbows slamming into the asphalt, the cold slush rising up to soak my clothes, my socks, my phone. I stumbled a few more steps before managing to come to a stop in a twisted, cross-legged version of chair pose, and as I regained my balance I chuckled to myself. </div>
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And then I heard my laughter echoed back at me from an overhang near the river. I looked up to see three guys taking shelter from the rain while laughing enthusiastically at my struggles. They were positively cracking up. One of them was even a little doubled-over laughing at my near-miss with the pavement. </div>
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Needless to say, I jogged off slowly, with my head hung in shame. I jogged home and whipped up this cake, so I could eat way my embarrassment. And it is a lovely cake. I'm just crazy about these date cakes. This is the third one I've made for this blog (<a href="http://www.littlemarketkitchen.com/2013/12/flourless-chocolate-date-cake-with.html">Chocolate</a>, <a href="http://www.littlemarketkitchen.com/2014/10/spiced-toffee-date-cake.html">Spice Cake</a>), and I just don't get sick of them. They have such a brilliant texture- dense, but not heavy. And they're pretty darn simple to make, too. </div>
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I love that this cake is decadent, rich, and very flavorful, yet it's totally gluten and sugar free. It has a lovely consistency that reminds me a bit of a clafoutis. It's sturdy enough to hold together just fine, but has a light custardy texture that I adore. It makes a lovely dessert on a cold blustery winter's night, but would also be delightful as a sweet note to round off your brunch, and is just perfect eaten as a little afternoon pick-me-up!</div>
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<b>Cake:</b> </div>
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8 oz dates, pitted</div>
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1/2 C butter, melted* <i>(butter-free option below)</i></div>
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3 tbsp honey</div>
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5 eggs, separated</div>
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1/3 C coconut sugar</div>
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1 C ground almonds/almond meal</div>
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1/2 tsp almond extract</div>
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3 lemons</div>
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1/2 C blueberries</div>
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<b>Blueberry Honey Sauce:</b></div>
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10 oz blueberries</div>
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1/4 C honey<br />
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<i>*If you don't eat butter, feel free to use about 1/4C melted coconut oil, mixed with 2tbsp melted coconut butter/manna.</i></div>
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Preheat oven to 350 Degrees Fahrenheit, and grease a 10 inch springform pan, (if you don't have a springform line a pan with aluminum foil or parchment paper to make removing cake easy.) I also like to cut a circle of parchment paper to match the bottom of my springform pan, and line it with it, to make cake removal a snap.</div>
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Zest all three lemons, set zest aside. Juice 1 lemon, pour the juice into a small skillet, add the pitted dates, and heat over medium low heat, stirring dates occasionally, for 2-3 minutes, until dates are plump and have absorbed some of the lemon. </div>
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Pour dates and any remaining lemon juice into the bowl of a food processor, add the honey, and blitz until a thick paste forms. Using a spatula, scrape puree into a medium sized bowl, and add the melted butter to it. Mix until butter is well incorporated. </div>
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Juice the remaining two lemons, set aside.</div>
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In a second medium sized bowl beat the egg yolks and coconut sugar until creamy and slightly foamy. Stir egg yolk mixture into date mixture and mix until well combined. Mix in the ground almonds, lemon juice and lemon zest. </div>
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In the bowl of a stand mixer, or using a hand mixer, whisk the egg whites until stiff peaks form. Fold the egg whites into the batter gently. Do not be over aggressive mixing in the egg whites quickly, take time and fold them in slowly and gently until they are well mixed in to the batter. </div>
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Pour batter into prepared springform pan and bake for 35-40 minutes, until a toothpick inserted in the middle comes out almost entirely clean. Allow to cool for atleast 10 minutes before removing from the pan. </div>
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While the cake bakes, make the topping. In a small saucepan combine the blueberries and honey. Heat over medium low heat, occasionally smushing some berries with your spoon and stirring 10-12 minutes, until the berries have eeked out their juices, and the liquid has thickened some. Sauce will thicken more upon cooling, but you do want it to be beginning to thicken when you remove it from heat. Cool for atleast 15 minutes before serving, to allow it to thicken. </div>
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Enjoy! </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com0tag:blogger.com,1999:blog-4873846099714124595.post-41077442199430709572015-01-08T06:49:00.002-08:002015-01-08T06:49:55.272-08:00Cardamom Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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Coffee cake is a wonderful dish. It's basically dessert for breakfast, which I can always get behind, and it involves streusel topping, which is certainly one of the great wonders of the world. I decided to mix it up a bit with this coffee cake, so I cut back on the amount of cinnamon and added cardamom instead.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6VLdwu2vxIbQM3IJ1q2sc0QESUTveqG-fKKBNfrdWk1Mbk5PljTopx_jlgbyOQvEnrioYfR5VW7iKfbrw8rYPeMVpt1HoHorhaB56hqzpzy9jAdzDPr5ZVU6JkkaU8SMqD8hr8K6pPU/s1600/_MG_6137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg6VLdwu2vxIbQM3IJ1q2sc0QESUTveqG-fKKBNfrdWk1Mbk5PljTopx_jlgbyOQvEnrioYfR5VW7iKfbrw8rYPeMVpt1HoHorhaB56hqzpzy9jAdzDPr5ZVU6JkkaU8SMqD8hr8K6pPU/s1600/_MG_6137.jpg" height="426" width="640" /></a></div>
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Cardamom is one of my favorite spices. I discovered it when I got into making my own Chai blends in college. It hails from India, Pakistan, and Nepal- all chai making countries, and has a spiced, deep flavor similar to cinnamon or ginger, but also entirely it's own. Though powerful in flavor I wouldn't call cardamom spicy, unlike cinnamon or ginger too much won't give you a bit of a mouth searing. </div>
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I was getting over a nasty virus, hence the lack of posts last week, so I decided to take a bit of an easy way out, and I slightly modified a <a href="http://thepioneerwoman.com/cooking/2010/06/the-best-coffee-cake-ever/">Pioneer Woman recipe</a> for this cake base. I knew this would be a safe option because I have never tried a Ree Drummond recipe I did not like! </div>
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I cut back on the sugar, and added cinnamon and cardamom to the cake base because I love spices in the coffee cake itself, not just in the topping. What I didn't do was cut back on the quantity, even though I know every Pioneer Woman recipe produces enough food to feed an army. Seriously, sometimes S makes her Mac'n'Cheese, and I tell him to cut the recipe into one-third of it's original quantity, and we still end up with leftovers. Consequently, I ended up with a big 10" coffee cake and a few muffins made of leftover batter! </div>
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Luckily, the cake is delicious. I know most coffee cake is delicious, but this stuff is a step above any coffee cake I've ever tried. The cardamom streusel is really out of this world. I mixed a bit of cinnamon into the butter with the cardamom so there would be familiar notes in the streusel, but the major flavor is definitely the cardamom, which makes a brilliant, sweet, spiced, complex streusel. On the first day, when it cools, it's crispy crunchy, but by the second day it's softened up a bit from all the butter it's soaked in, and then it's really magical. </div>
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The cake has a magnificent texture. Not too dense or too airy, it holds together well but isn't thick or hearty. It's distinctively light and almost melts in you mouth- that's the 3 sticks of butter in action. The cinnamon and cardamom give the cake nice lightly spiced taste, so even a bite without streusel still tastes lightly of cardamom. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-uBHlixgPOhXlbHnsvYZAuhspL9x7Twnrc3KMxtE6usmmcsIQX5UDLmua6iB2jyYUEsfRCpAlvYX_zSB7qVxkYN-O-duzb9WrKMdgO6MQp34LUJQMhPcVoor1kpIrGx2dysYmqySIq4/s1600/_MG_6199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-uBHlixgPOhXlbHnsvYZAuhspL9x7Twnrc3KMxtE6usmmcsIQX5UDLmua6iB2jyYUEsfRCpAlvYX_zSB7qVxkYN-O-duzb9WrKMdgO6MQp34LUJQMhPcVoor1kpIrGx2dysYmqySIq4/s1600/_MG_6199.jpg" height="426" width="640" /></a></div>
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We ate it for breakfast, and dessert, and occasionally a snack, for about 4 days before we finished it off last night. When I told S we were eating the last slices, he was disappointed. I told him not to worry, I already want to make this cake again, but this time with blueberries and lemon in it! Or maybe apples! Let's make it with ginger streusel next time, I said, and put vanilla bean in the cake! The adaptations and changes you could make to this cake base are endless. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZzayMVcivpDh4_gNZlr_cCehKA1JrmN7DB4hGXwD9KDylKkHlMfTuq0yD6Tk6OPjF6PPJyFpFjdFgcfIvdvRPu44dU0q-qqIK-ynjxdwJgiRA0PV3izJ0gsMoU9cH-VzsWoc_08fHVA/s1600/_MG_6205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXZzayMVcivpDh4_gNZlr_cCehKA1JrmN7DB4hGXwD9KDylKkHlMfTuq0yD6Tk6OPjF6PPJyFpFjdFgcfIvdvRPu44dU0q-qqIK-ynjxdwJgiRA0PV3izJ0gsMoU9cH-VzsWoc_08fHVA/s1600/_MG_6205.jpg" height="640" width="426" /></a></div>
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<b>CAKE: </b></div>
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1 1/2 Sticks Butter, softened</div>
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1 2/3 C Sugar</div>
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3 C Flour</div>
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4 tsp Baking Powder</div>
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1 1/4 C Whole Milk</div>
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3 Egg Whites</div>
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1 tsp Cinnamon</div>
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2 tsp Cardamom</div>
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Pinch of Salt</div>
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<b>STREUSEL:</b></div>
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1 1/2 Sticks Butter, softened</div>
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3/4 C Flour</div>
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1 1/2 C Brown Sugar</div>
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1 tbsp Cinnamon</div>
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2 tbsp Cardamom</div>
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Preheat oven to 350F. Grease a 9x13 cake pan, or a 10" springform pan (also line the bottom of the springform with parchment paper)</div>
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In a medium sized bowl, beat the egg whites until stiff peaks form. Set aside.</div>
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In another medium sized bowl, combine the flour, baking soda, cinnamon, cardamom, and salt. Whisk together. Set aside.</div>
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In a large bowl cream together the sugar and butter. Alternating, add the milk and the dry ingredients in thirds while mixing. Mix until everything is well incorporated, but do not overmix.</div>
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In a separate bowl, combine all streusel ingredients with a fork, pastry cutter, or your hands, until thoroughly combined. </div>
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Pour batter into prepared pan, if batter rises above the halfway point, use the rest of the batter to make some tasty muffins* <i>(directions below)</i>. Sprinkle half the streusel topping over the batter, and use a butter knife to lightly swirl it into the top of the batter. Sprinkle the rest of the streusel topping on top <i>(reserve some for muffins, if making)</i>. </div>
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Bake at 350F for 45-50 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool atleast 6-7 minutes before removing from springform pan, or before serving from a 9x13 pan.</div>
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<b><i>*For Muffins: </i></b></div>
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<i>If you have leftover batter, grease a muffin tin or line it with paper or silicone liners, and fill each cup just a bit over halfway. Sprinkle leftover streusel topping over the top. Bake at 350F for 20-25 minutes, or until a toothpick inserted into the middle comes out clean.</i></div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com3tag:blogger.com,1999:blog-4873846099714124595.post-31610058374286276942014-12-30T08:18:00.000-08:002015-01-30T11:06:47.837-08:00Lemon Ginger Apple Cider<div class="separator" style="clear: both; text-align: center;">
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Hot mulled cider is one of my favorite seasonal treats this time of year. After a cold, dark, blustery, frequently rainy walk home from work, a mug of steamy spiced cider is like a panacea for the soul. </div>
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One of my favorite ciders comes from a juice shop in the East Village called Liquiteria. The Killer XX is a potent, spicy blend of juiced green apples, tart lemon juice, sharp spicy ginger, and a sinus clearing dash of cayenne powder. </div>
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I like to grab a big Killer XX enroute to work on cold days and drink it as I walk my last few blocks. It helps me forget about the cold, fine, almost icy rainy that frequently falls with abundance from the sky in New York this time of year. So I decided I would make a homemade version to share with you, but I couldn't resist adding some cinnamon and cloves to give it a hint of a classic mulled cider flavor. </div>
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I cooked up this batch one gray morning last week after going for a particularly chilly run, and all those warming spices were so, so lovely after huffing and puffing my way along the East River. I've only recently started running, and am not yet accustomed to the feeling of being both hot (because of the running), and cold (because it's about 38 degrees and the breeze off the river is <i>cold</i>) at the same time. I may or may not have warmed my fingers over this pot of cider while heating it up. </div>
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My mother was in town for Thanksgiving, so she, S and I sipped mugs of this cider while deciding where to go that day. While my mother was in town we tried to think of museums and monuments we'd not taken her to before, and consequently we went on a bit of a whirlwind tour of the city, I'm pretty sure in the last week I've been to more museums than I had in the year before. We even went to the Transit Museum! </div>
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I used a blend of juiced apples and store bought apple cider (I used <a href="https://redjacketorchards.com/">Red Jacket</a>), but you could use entirely store bought cider, or all juiced apples (I approximate about 7-8 apples), or even apple juice, it's a pretty flexible recipe. </div>
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This would be an absolutely lovely cider to sip beside a crackling fire, perhaps after ice skating on a frozen lake, or sledding through fresh fallen snow. Or it would be delightful at a festive holiday party (you could even spike it with a bit of whiskey!). Additionally, it is fantastic served up in a basic mug while you binge-watch Netflix on a cold December evening. </div>
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<b>Lemon Ginger Mulled Cider</b></div>
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32 oz apple cider (or juice of 8 apples)</div>
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2 lemons</div>
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2 cinnamon sticks</div>
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1 tsp whole cloves</div>
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pinch of cayenne </div>
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2 inches ginger</div>
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1 tbsp maple syrup</div>
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In a medium saucepan, pour the apple cider. Juice the lemons and add the juice to the saucepan. Stir in the maple syrup. Thinly slice the ginger and add to the pot, along with the cinnamon sticks, cloves, and cayenne pepper. </div>
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Cook over low heat until simmering. Allow to simmer 10-15 minutes. Remove from heat, strain out the spices, and serve hot. Enjoy!</div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com2tag:blogger.com,1999:blog-4873846099714124595.post-89809480870601379092014-12-28T05:34:00.000-08:002015-01-30T11:09:35.327-08:00Rosemary, Prosciutto, and Asiago Pull Apart Bread<div class="separator" style="clear: both; text-align: center;">
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Pull apart bread, I could write odes of love to thee. In fact, I could write a book of sonnets about my love of buttery bread held together by cheese, and in this case, cured meats. The way the dough pulls apart into lovely pieces bearing both crispy browned edges and soft, pillowy luxurious insides.</div>
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Up until recently I had always made lazy pull apart bread- cut up instant biscuits dipped in butter and tossed with cheese and garlic and whatever other tasty bites I felt like throwing in. But this weekend I decided to go all out and make the dough myself. </div>
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Boy, was it worth the effort. This dough was lovely, light and fluffy on the inside and crisp and crunchy on the edges, with a lovely herb-y taste. Asiago isn't a big melting cheese, but the cheese in between the slices did become soft and gooey, while the cheese on the top became crispy and toasty. </div>
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I expected to find standing all the dough strips up and keeping them together while I cut more to be tough, but they stood up pretty darn well on their own, and didn't lose too much of their filling either. Also, this dough was the absolute perfect amount to fill my loaf pan, so that was wonderful. </div>
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Is there anything really so delicious as bread with cheese? Well, I suppose there is bread with cheese and meat, which is which is even better, so I included prosciutto in this recipe. I love prosciutto on pizza, and this is a bit like a sauceless, stacked up pizza, so I suspected it would be delicious, and it was.<br />
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The meat adds a little salty, smoky bite as you nibble your way through each slice, and the pieces of prosciutto that ended up on top are lovely and crispy and crunchy and perfect. Like well done bacon, only drier and more Italian.</div>
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This is definitely a dish to serve piping hot. Ideally, you want to burn your fingers a little bit as you pull the bread apart, for optimal warm and melty bread bites, and because it's next-to-impossible to wait for this to cool once you take it out of the oven and get a whiff of how delicious it is.</div>
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This would make a appetizer worth filling up on, or you could pass it around at dinner in place of plain old rolls, at a potluck you could pop it back in the hosts oven briefly than knock everyone's socks off with its herb covered splendor. Or, if you're like me, it makes a delicious snack for three hungry twenty-somethings on a chilly Sunday afternoon. </div>
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<b>Rosemary, Prosciutto, and Asiago Pull Apart Bread</b></div>
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<b>Dough: </b></div>
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3 Cups all purpose flour</div>
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1 Cup warm water</div>
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1 package (2 1/4 tsp) yeast</div>
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2 tbsp sugar</div>
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1/4 C minced fresh rosemary</div>
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1/4 tsp salt<br />
1 tbsp melted butter<br />
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<b>Filling: </b></div>
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2 Minced garlic cloves</div>
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1/3 C Minced rosemary (and other herbs, if you'd like)</div>
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1 C grated asiago cheese</div>
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4 tbsp butter, melted</div>
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1/4 lb prosciutto, thinly sliced</div>
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Hefty pinch salt & pepper</div>
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In a large bowl, combine warm water and sugar, stir briefly, then sprinkle yeast over top. Cover with a towel and let sit 5 minutes, until yeast has become foamy.</div>
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In a separate bowl combine the flour, salt, and rosemary. Mix well. After yeast has foamed up, add the flour mixture in three batches, mixing after each, then stir with a wooden spoon until dough begins to form. </div>
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Dump dough out onto a floured surface and kneed 5-8 minutes, until an elastic, not too sticky dough forms. Lightly oil the bowl with 1 tbsp melted butter. Put the dough ball in the oiled bowl, cover, and let sit somewhere warm for an hour, or until dough has doubled in size. </div>
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Grease a loaf pan with melted butter or oil.</div>
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After dough has risen, punch it down, then turn out dough onto a floured surface, divide dough in half, and roll out one half at a time. Roll dough into a large rectangle. Brush dough with half the 4 tbsp melted butter, then cover with half the grated cheese, half the minced garlic, and half the fresh herbs.</div>
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Using a pizza or crust cutter, cut the dough into 3" X 4" rectangles, then stack up the dough squares, and stand them on their side in the greased loaf pan. </div>
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Repeat the rolling out, buttering, and covering of cheese, garlic, and herbs with the second piece of dough, cut it into the same size squares, and stand them in the loaf pan.</div>
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Sprinkle any herbs and cheese that may have fallen out over the top of the pan. Allow the dough to rise in the pan for another 30 minutes. </div>
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Towards the end of the final rising time preheat the oven to 375 F. Bake bread for 20-30 minutes, until the edges are a lovely rich golden brown. </div>
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Allow to cool for 3 minutes, then carefully remove from pan. Serve immediately and enjoy!</div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com0tag:blogger.com,1999:blog-4873846099714124595.post-51001662262729677522014-12-23T17:40:00.001-08:002014-12-23T17:40:28.074-08:00Gingerbread Cake with Chocolate Maple Whiskey Ganache<div class="separator" style="clear: both; text-align: center;">
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This time of year there are so many delicious pastries and sweets to enjoy- nut rolls, sugar cookies, peppermint bark, chocolate santas, but my favorite Christmas treat just may be gingerbread. While I like the cookies (and who doesn't like a crisp little gingerbread man?), I love the cake. </div>
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Spiced treats have always been high on my list of sweets- cinnamon chocolate bars, extra spicy hot chai, ginger snaps, mulled cider, spiced eggnog, those winter beers with the ginger and cinnamon in them, these are all things I love. There's something so warming and wintery about cardamom and ginger and nutmeg and cinnamon. </div>
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A cake like this just makes me want to pop a bunch of popcorn and make those popcorn and cranberry garlands, turn on Donny' Hathway's This Christmas and decorate the christmas tree while wearing Christmas stockings. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGZyCFtH7vp7wOJYlnIVLJKsUVrdjxJw23kFQ6LDBG2Hc25_iwf6AHZD_CdCoogEsZ3xl4C4FZKUPBrTTcR5JfchMGl5vqblGSZNhGEq4K2kJKYqgHCMGWpFQ5KlHANu8-IhNuy-lqCI/s1600/_MG_5952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTGZyCFtH7vp7wOJYlnIVLJKsUVrdjxJw23kFQ6LDBG2Hc25_iwf6AHZD_CdCoogEsZ3xl4C4FZKUPBrTTcR5JfchMGl5vqblGSZNhGEq4K2kJKYqgHCMGWpFQ5KlHANu8-IhNuy-lqCI/s1600/_MG_5952.jpg" height="426" width="640" /></a></div>
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You see, in my family, since my (very silly) childhood days, it is a bit of a tradition that I put on two of our (purely decorational) Christmas stockings, and pin the tree skirt around my waist while we decorate the tree. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZbFawM1U4BETXVkCihyphenhyphenk2K3dhDlLa7RMfAOSlJsWdqoexq5is8ytfGaZdWOEBSPbqcgkUEg8my48aJIWz3Vl6yRF3hLvA0HBjcqKPaqJW731d7Qufp2jdXGCNNhOZnB9haP5gXP8U6Q/s1600/_MG_5968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZbFawM1U4BETXVkCihyphenhyphenk2K3dhDlLa7RMfAOSlJsWdqoexq5is8ytfGaZdWOEBSPbqcgkUEg8my48aJIWz3Vl6yRF3hLvA0HBjcqKPaqJW731d7Qufp2jdXGCNNhOZnB9haP5gXP8U6Q/s1600/_MG_5968.jpg" height="426" width="640" /></a></div>
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This is no longer something that happens every year, as Christmas tree skirts have pretty small openings and I'm worried about the integrity of said Christmas stockings, but for many years I decorated the Christmas tree dressed like a mismatched elf. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj926aFytWq8zH6XV1TSuukgW7ZJlmBx2KEzRK8KT-WkYgCLd6nTMkg3mLx5-zxOLzxBktygg1IfF66No7OlKL4Esl5-HZSgqANH90qWMOdIB5o7szC5mSvM8x1LW_zPCH96ZbTE_TNbK4/s1600/_MG_5971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj926aFytWq8zH6XV1TSuukgW7ZJlmBx2KEzRK8KT-WkYgCLd6nTMkg3mLx5-zxOLzxBktygg1IfF66No7OlKL4Esl5-HZSgqANH90qWMOdIB5o7szC5mSvM8x1LW_zPCH96ZbTE_TNbK4/s1600/_MG_5971.jpg" height="426" width="640" /></a></div>
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Basically, while this cake cooks your entire house will smell so much like Christmas you'll begin to suspect you're in Santa's workshop. The ginger and cardamom and cinnamon mingling with the molasses will be enough to send you into scent bliss, but then once you begin melting the chocolate, oh, then it's like a whole new level of nirvana. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDM2c4zpxj9sg8ij6Fj_G83JmHRDVAM3GECMTNQZZXjiVqN3q0sdru_qhQeEooiucPLXtb5FxHm1sy4PrAnoZFBbdfcvs_zhOq9sIM5kP6RtgEAod50gNJWxeDhX7zMbzJ0JyQ9WdhtU/s1600/_MG_6034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlDM2c4zpxj9sg8ij6Fj_G83JmHRDVAM3GECMTNQZZXjiVqN3q0sdru_qhQeEooiucPLXtb5FxHm1sy4PrAnoZFBbdfcvs_zhOq9sIM5kP6RtgEAod50gNJWxeDhX7zMbzJ0JyQ9WdhtU/s1600/_MG_6034.jpg" height="426" width="640" /></a></div>
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S, our roommate, and I were all home while this cake was baking, and we were all getting high of the delightful smell. It's hard to say who was the most impatient for it to be cool enough to pour on the ganache and take the last photos so we could all devour giant slices. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqidugNoQfZ9fVZHNpOQteOFHfkrsu_IEPLCy8s5rM6370-kfG5_r7RheBYnqtLKHi_71uKRmL2uYZ-SY9Y7Alg3myZ8pMFE-SM03GBGpj1K-jL_PO-0ufjFY8FmiJoB5jlzhyphenhyphenp1DCVs/s1600/_MG_6036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqidugNoQfZ9fVZHNpOQteOFHfkrsu_IEPLCy8s5rM6370-kfG5_r7RheBYnqtLKHi_71uKRmL2uYZ-SY9Y7Alg3myZ8pMFE-SM03GBGpj1K-jL_PO-0ufjFY8FmiJoB5jlzhyphenhyphenp1DCVs/s1600/_MG_6036.jpg" height="426" width="640" /></a></div>
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The chocolate pairs wonderfully with the deep spiced molasses flavor of the gingerbread. The ganache is dark and rich, and the whiskey adds a sharp, earthy note, a lovely contrast to the sweet maple. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx16uRlj-m_q5YkG6mUV0ZeoG766goUxRGSxIt6-ej27NDZ4hAE4HAe_etj6wMCc0V7nFe3kg_aoHWE-H-1DMuf1KpinNBeNPAAhZwsQpPjlKP8p3EVyRS-PD8TfkUvOva4OcflTG6-I8/s1600/_MG_6059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx16uRlj-m_q5YkG6mUV0ZeoG766goUxRGSxIt6-ej27NDZ4hAE4HAe_etj6wMCc0V7nFe3kg_aoHWE-H-1DMuf1KpinNBeNPAAhZwsQpPjlKP8p3EVyRS-PD8TfkUvOva4OcflTG6-I8/s1600/_MG_6059.jpg" height="426" width="640" /></a></div>
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This is a sizeable cake. When I poured it into the spring form pan I initially though it was not enough batter because it was still about three inches from the top of the pan, but while baking it really rises a lot, by the time I took it out it was doming ever so slightly above the top of the pan. It barely sinks at all while it cools, and it has a lovely moist consistency and a nice crumb. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRXNbNZNR3-RSYLIVlykSTh9ol-cXNRYey7VCWnP1GqH99CRet-wxw59QCHFTux4yRcON3VbPi8Q4efIfstvG8q4NNc2LLTt9sKcpqH2ESnkQm2EWcD-UqwH-HtHddVMEvlGsHhXLbr8/s1600/_MG_6092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRXNbNZNR3-RSYLIVlykSTh9ol-cXNRYey7VCWnP1GqH99CRet-wxw59QCHFTux4yRcON3VbPi8Q4efIfstvG8q4NNc2LLTt9sKcpqH2ESnkQm2EWcD-UqwH-HtHddVMEvlGsHhXLbr8/s1600/_MG_6092.jpg" height="640" width="426" /></a></div>
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If you'd prefer to glaze the whole cake at once instead of slice by slice, you can chill the ganache in the fridge until it's thick enough that it won't make a mess, but still thin enough to pour- about 45 minutes to an hour, and then place the cake on a large plate and slowly pour the ganache over the top then chill the cake to help the ganache set in place. Alternatively, you can do what I did and glaze each piece separately with room temperature ganache. Either way is delicious! </div>
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<b>Merry Christmas and Happy Holidays!</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdS7oucrYLSyT7FBEOlQ3xh0XcWMoWMrThl3eoJoZmEkw1iE1oEjxGOREZL6_voRk36GmRzxNse4OCewNRRSWnR2x21x6KeAQdlVYyv5VM0u3DkLm2CDC8U2yBuXPd_TXeJkJ6B7nKCA/s1600/_MG_6096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdS7oucrYLSyT7FBEOlQ3xh0XcWMoWMrThl3eoJoZmEkw1iE1oEjxGOREZL6_voRk36GmRzxNse4OCewNRRSWnR2x21x6KeAQdlVYyv5VM0u3DkLm2CDC8U2yBuXPd_TXeJkJ6B7nKCA/s1600/_MG_6096.jpg" height="426" width="640" /></a></div>
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<b> Gingerbread Cake</b></div>
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12 tablespoons unsalted butter, cut into chunks </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/4 cups Unsulphured dark molasses</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3/4 cup brown sugar</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/3 cup white sugar</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3 1/4 cups all-purpose flour</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon fine salt</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>2 1/2 teaspoons baking soda</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>3 teaspoons ground ginger</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 tsp cardamom</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon cinnamon</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon vanilla </div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>2 large eggs, beaten</div>
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<span class="Apple-tab-span" style="white-space: pre;"> </span>1 1/2 cups whole milk</div>
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<b>Chocolate Maple Whiskey Ganache</b></div>
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8 oz semi sweet chocolate</div>
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1/2 C heavy cream</div>
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1 OZ honey whiskey</div>
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1.5 oz maple syrup</div>
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Preheat the oven to 350F, line the bottom of a springform pan with parchment paper and grease the sides. Cut the butter into chunks and place in a medium saucepan, melt over medium low heat, add the molasses and the sugars. Reduce heat to low and mix, until all the sugar has all dissolved into the butter and molasses. Remove from heat and set aside to cool.</div>
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In a separate bowl combine the flour, salt, ginger, cinnamon, cardamom, and baking soda, mix well with a fork or whisk. Set aside. </div>
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Whisk the vanilla and milk into the molasses mixture in the saucepan, then whisk in the beaten eggs. Pour the saucepan of liquid into the bowl of dry ingredients while mixing, then stir until batter is mostly smooth. Batter will be thick.</div>
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Pour batter into prepared pan and bake for 40-50 minutes, or until a toothpick poked into the middle omes out clean. Remove from oven and place on a rack. Allow to cool five minutes, then gently run a butter knife around the edge of the cake before removing from the pan. </div>
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While cake is baking, make the ganache. In a small saucepan or double boiler combine the chocolate and a 1/4C of the cream. Heat over medium low heat, stirring, until all chocolate has melted. Add the rest of the cream, the maple syrup, and the whiskey, and cook another 4-5 minutes over low heat. Remove from heat, pour into a jar and let it sit until the cake has cooled and the ganache has thickened. </div>
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Serve slices of cake with thickened ganache poured over top, and enjoy! </div>
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If storing, the ganache may thicken in the fridge. Gentle heating will re-liquify it. </div>
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<br />Little Market Kitchenhttp://www.blogger.com/profile/10338594993026630754noreply@blogger.com0