I must admit I am not much of a sports fan.  I was, however, inspired Sunday by “Super Bowl” fare with this recipe I made for Buffalo wings. It’s not a traditional take, instead I used Thai inspired flavors like green curry and fresh cilantro. It’s my take on a recipe I did for recipe.com awhile back. I served these spicy wings with coconut rice which I will surely make over and over again since it was so addictive. Easy as pie, I just replaced half of the rice cooking liquid with coconut milk. It came out sweet and silky and was just the right balance for the spicy Chicken Wings. They were crispy on the outside, from baking them at a high temperature and succulent on the inside.

Theres a big Thai food craze going on these days with the ever popular Pok Pok  Wing coming to NYC from Portland Oregon. I’m happy about it because I grew up on so much Thai food that it became a real comfort food for me. I just can’t get enough lemongrass, curry and coconut milk.

This is a delicious appetizer to serve, game day or not. For this recipe you can substitute green curry for red curry.

Thai Style Chicken Wings

Serves 4

Ingredients:

2 tablespoons all-purpose flour

1 teaspoon salt

1-teaspoon ground coriander

2 pounds chicken wings

2 1/2 tablespoons red chili hot sauce

2 tablespoons unsalted butter, melted

1/2 tablespoon fish sauce

1 teaspoon Thai red curry paste

2 tablespoons chopped cilantro

Directions:

Preheat the oven to 500

1.Line a baking sheet with aluminum foil and then rub with olive oil, spreading to coat evenly with a paper towel. In a large bowl mix the flour, salt and coriander. Toss in the chicken wings to evenly coat with the flour mixture. Lay out on the baking sheet.

2.Bake for about 45 minutes turning once, and brush another layer of olive oil overtop.

3. Mix the melted butter, fish sauce, chili sauce and curry paste in a bowl. When the chicken wings are crispy on the outside, remove from the oven and toss in sauce.

Serve with coconut rice and sprinkle with cilantro.

Now that winter is officially here roast garlic is becoming a staple in our kitchen. Since garlic is nature’s antibiotic, it’s great for wintertime when fortifying your immune system is most important.I try to pop over to Keith’s Farm at the Union Square Farmer’s market whenever possible because they have my favorite garlic variety. Ever since I tried their Rocambole (pronounced like rock’ n roll, but rock’m’bowl) garlic it’s difficult to settle for any other kind for several reasons. You’re always guaranteed big cloves in each head. I’ve never been a fan of garlic that has tons of small cloves within one clove, it requires so much more work. Also, there is a  juiciness to Rocambole, it has a superior amount of oil which makes it the perfect choice for garlic paste. I mince a couple cloves, sprinkle it with a good amount of sea salt, then spread it with the back of my knife. It’s my favorite way to cut garlic for sauces and marinades because you don’t get big pieces of garlic, instead the flavor permeates throughout.

The easiest way to get a dose of garlic is by simply roasting it the oven. Trim the hairy part at the bottom; slice off the top, drizzle the top with olive oil and a sprinkling of salt. I prefer to wrap it in parchment, making a little pouch and tying it with kitchen twine at the top, instead of using foil. Roast it in the oven at 375 for about 30 minutes. I like to serve it on a plate with brown bread. The other night I went to Isa in Williamsburg and my favorite part about the entire meal was the brown bread they served. I bought a loaf to bring home with me and smeared my roast garlic all over it. The crust is thick and difficult to slice but worth the effort, just be mindful with the knife!

A lot of great things have happened over the past few months and our new little guy Xander has kept me very busy.  Now that I am better adjusted to motherhood I am back and ready to write.

To my delight, I found myself in Portland Oregon (somewhat) recently for a work dinner. I had heard so much about the farmer’s market and how beautiful it was, so it was my first priority and our first stop for grocery shopping.  Mountains of mushrooms-morels, hen of the woods, shitakes and low and behold truffles! Yes, Oregon is now growing truffles- super affordable ones too. I went straight for the morels, selecting the smallest ones for the mini polenta cakes with a morel gravy that I was serving as an hors d’oeurves course.

There were so many other highlights-the rhubarb was piled high streaked with a deep magenta, and hazelnuts-my new favorite nut. We were in hazelnut heaven it turns out. Freddie Guy is at the market and I scored some hazelnut oil as well as bags of beautiful pre-blanched crunchy hazelnuts. (You can order them online, which I will be doing in the near future)

There were other Portland highlights beyond the farmer’s market. We stayed at the Ace Hotel, which was just lovely. Even though it’s a hotel, you get such a local flavor there. It’s conveniently situated around some local shops, great for browsing. Swedish Clog Masters is a quick walk away. I stopped to get fitted for some new gold clogs I’ve been thinking about for awhile. I had to wait and see if my shoe size would change once I had Xander.

Stumptown coffee roasters are adjacent to the hotel, you can even satisfy your photo booth cravings, there’s one in the lobby, and if you would like to order room service, that too can be arranged from the restaurant next door.

Breakfast at the Ace is also a highlight in a room on the second floor. A beautiful spread of local jams, baked goods, charcuterie, cheeses, coffee and fresh squeezed juices. Plus an informative man we met there who orchestrates everything and gave us the low down on the most worthwhile edible destinations around town.

He recommended what came to be our favorite Portland restaurant, more like a bar counter, called EVOE, situated within Pasta Works, an Italian centric grocery and specialty market.  My favorite dish there was a special that day, “Simple Pleasures” soup. A light, free -range chicken broth studded with Asparagus, Morels and Mustard Green Flowers. It was heaven!

I came to realize that Portland is also home to an outstanding array of food trucks and food pods (several food trucks together). One of the most acclaimed food trucks Pok Pok, which we tried originated as a food truck and has since taken residence as a food truck with tables around it, more like a full on restaurant now. The cocktails are not to be missed- outstanding!  I had the Salty Plum Vodka Collins, Umeboshi plums drenched in Vodka-yum! The Thai food there is pretty delicious too, although I have to say my favorite Thai food is still the restaurant we ate at at least once a week growing up-Siam café in Chicago.

There were a couple of noteworthy trucks, for delicious sandwiches LARDO and the ice cream at Fifty Licks is a winner. We had a scoop of maple bacon, with flecks of chewy crispy salty bacon in a sweet creamy base. That was enough pork for a while.

To take a break from all of our indulging, we visited the rose garden, which unfortunately was not blooming yet, but still lovely, perched up on a hill surrounded by other beautiful gardens. We went a little further up the hill and visited the Japanese Zen Garden. Having just come out of grey, cold, New York City winter, the green was all I needed for a little Spring in my step.It took me a little while to get to this post, so long that it might be hard to come by Morels this year. This recipe is just as great with other mushrooms available at your local markets. Great for nibbling on before dinner when you’re entertaining, or you can make larger portions and serve as a main course.

Polenta Tartlets

Ingredients:

1-cup medium grain polenta

2-½ cups water

1 ½ t sea salt

2T butter or olive oil

For the mushrooms:

2 cups morel mushrooms (you can use your favorite kind of mushrooms)

2 shallots (or leeks-whites only), finely chopped

2 tablespoons olive oil

½ cup cold water

1-tablespoon arrowroot

3 glugs white wine

1 teaspoon Sea Salt

2 teaspoons thyme, finely chopped

Ground Pepper

Preheat broiler.

Directions:

1) In a one-quart heavy bottomed pan, boil 2 ½ cups water with 1 ½ t salt.

When it begins to boil, add 1-cup cornmeal and simmer, whisking constantly.

Cook for about 10 minutes.  On a parchment lined baking sheet, spread the polenta about 1/3 inch thick.

2) In a large sauté pan, heat 2 Tablespoons olive oil over medium heat. Add the shallots and cook until soft. Then add the mushrooms and sea salt. Sauté and then add the wine to deglaze the pan. Then add the water and arrowroot. Turn heat on high until the liquid is reduced by about half.

3) Once the polenta is cool, use a small circular cookie cutter to make little bites. Brush circles with olive oil. Place under broiler for 8-10 minutes or until golden brown. Prepare the vegetable topping.

4) Stir thyme into the mushroom topping and sprinkle black pepper to taste. Remove polenta from oven. Top each of the polenta circles with mushroom mixture and serve immediately.

I spent my end of summer vacation in Burgundy, and was lucky enough to catch the end of the wild currants growing in my mother’s yard. They flourish somehow, even though they’re left untouched for a good part of the year. It amazes me how well plants grow there. We harvested an enormous bundle of rhubarb and sorrel too! It was a fun trip filled with friends, the quiet French countryside, vide greniers (flea markets) and good food. When we’re in Burgundy I cook almost every day and night, usually for several people, so I always come home with new recipes and even more cooking inspiration. Here’s a keeper recipe I made with the harvest from the garden. Thanks to my dear friends, who put their high boots on to trample through the weeds and stinging nettles to delicately pluck these sweet and tart perfect crimson berries from the branches, I came up with this recipe. The grapes were picked from the vine just outside the window and were perfect for a little tablescape.   If you don’t have currants you can use blueberries instead. I’ll make a new batch soon with frozen blueberries-if you freeze them at the peak of the season, summer will linger on a bit longer. The currants are delicate so I like to add them in layers. This also creates a nice gooey texture in the center of the bread.

Here are some other highlights from my stop-over in Paris, in case you find yourself there soon:

Le Marche De Les Enfants-Rouge-One of my favorite little markets in the Marais, my favorite stop is at the organic Crepe stand!

Pierre Herme-Ever changing delightful macaron flavors for a sweet exploration.

Merci Merci-I always seem to find something here to take back with me. They have great housewares and linens, and I had an enjoyable lunch there in the cafe. A percentage of the profits go to a charity in Africa so you can shop with a good conscience.

Hotel Particulier-An intimate, charming hotel in Montmartre. You will feel like you’re staying in a residence. It’s a bit out of the way, but a relaxing place to situate yourself if you feel like resting and hanging around the hotel after a long trip.

Chez Omar-If you’re in the mood for a tagine and couscous, this is your place in the Marais. They’re open late and on Sundays. The atmosphere is rustic and charming and if the weather is nice you can dine outside.

Relais de Venice-My favorite Entrecote place on earth near Port Maillot. A location just opened in New York City which is delicious too, although nothing beats the original location, I think it must be something in french butter that takes the sauce to the next level!

Porte de Vanve Flea Market- This is an ample size market, without being overwhelming. There is some furniture, but also smaller items and ephemera that if you can’t resist, you can easily fit into your luggage.

Jardin Touileries-I’ve loved this garden since I was a tyke, usually on my way to someplace I’m off to. I like to duck in for an hour or so and rest on one of the lounge chairs near the fountain, soaking in a little sun.

Eiffel Tower by night-I revisited the Eiffel tower by night, and it was so much fun all lighted up. There’s a light show that flickers throughout the tower every hour on the hour. You can walk or buy advance tickets for the elevator. Sensational views from the top.

Red Currant Bread with Almond Streusel Topping

Ingredients:

300 g plain flour

1Tbsp baking powder

Pinch of salt

190 g sugar (my favorite is maple sugar! unfortunately none was available in the french countryside!)

210 ml milk

1 large egg, beaten

100g butter, melted+1 Teaspoon for greasing loaf pan

1 tsp vanilla extract

1 1/2 cups currants (for two layers)

For the topping:

2 tablespoons melted butter

1/4 cup slivered almonds

2 tablespoons flour

2 tablespoons sugar

Pinch of salt

Special equipment: one 10-inch loaf pan, greased with butter

Preheat oven at 400°F

1. In a large bowl, sift the flour and mix in the baking powder, salt and sugar. In a medium bowl whisk the milk, egg, melted butter and vanilla extract. Stir until combined being careful not to over-work.

2. In a small bowl mix the topping; melted butter, slivered almonds, flour, sugar and pinch of salt.

3.Pour half of the batter into the loaf pan, patting down evenly with a spatula. Lay half of the currants (3/4cup) overtop, then the rest of the batter, then the final layer of currants. Sprinkle the topping over the currants and bake in the oven at 400 for about 45 minutes or until a toothpick comes out clean. Let cool for 15 minutes and turn out onto a rack to finish cooling.

When we brought cod home the other day, I knew I had to make oven-baked fish sticks to satisfy a craving. I remember my mom used to pack fish sticks in my lunches in grade school, only when she was short on time.  I actually remember liking them, dipped in tartar sauce.  But they weren’t crispy like these- because I had to heat them up in the microwave at school. Last weekend when I was at the Tribeca Farmer’s market, buying milk for my homemade ricotta (stay tuned), I was gifted Ronnybrook Farm’s garlic butter to try, which makes a great seasoning shortcut here. I first coated the fish pieces with melted garlic butter, then bread crumbs, then egg whites, then another layer of breadcrumbs. Use Panko breadcrumbs (all natural) if possible, they’re lighter and crispier than ordinary ones.

I needed a spruced up tartar sauce to serve with my lovely crispy fish sticks for dipping. I had some lonely leftover salsa-verde in the fridge from a barbecue I hosted the other day, so I threw that into the tartar sauce with some mayonnaise. It had some chopped cornichons so I thought it would make for the ideal grown-up tartar sauce. I served it with a salad and it was delicious! Next time I might cut the fish into smaller pieces to make them even more like finger sized fish sticks, but you can play around with this recipe and see what you like best. You can also simplify this recipe by using all natural pre-made mayo and adding chopped pickles for a more standard tartar sauce.

Fish Sticks with Salsa Verde

Serves 2

Ingredients:

1 1/2 lbs cod

2 cups Panko breadcrumbs

3 egg whites +1 Tablespoon water (whisked gently)

1-cup mayonnaise

¾ cup pre-made salsa verde

¼ cup Ronnybrook garlic butter, melted (you can use unflavored butter too)

Salt and pepper for seasoning

1-tablespoon butter+1 tablespoon olive oil for greasing the pan

Directions:

Preheat the oven at 450.

Melt the garlic butter in a small saucepan. Cut the cod into about 7 or 8 pieces, 1-1/2 inch wide and 4 inches long.  Season with salt and pepper. Lay out 3 shallow bowls for dredging the fish, one with the melted butter, one with the egg whites and one with the breadcrumbs.

Dredge each of the fish sticks in the butter, the breadcrumbs, egg whites and then finally end with the breadcrumbs again pressing. Be sure to press the final layer of breadcrumbs to cover the surface of the fish completely. Lay them on a plate and chill in the refrigerator for 10 minutes.

Using a large cast iron skillet or baking sheet, add the unflavored butter and olive oil and heat in the oven. Once hot, remove and swirl the oil and butter to evenly coat the bottom of pan.  Lay out the fish sticks so they are not crowding the pan. Bake for 10-12 minutes, flipping once. While the fish is baking mix the salsa-verde with the mayonnaise and reserve in a small bowl.

This month I’m doing cooking demos at the New York Botanical Gardens in a series sponsored by Growing Chefs. All of my recipes are seasonal, market and garden fresh. I’m keeping the dishes simple to create so that no matter what age or cooking expertise, you can enjoy the recipes. The kitchen is beautiful and well equipped at the Conservatory Kitchen and there’s a slew of other exciting culinary guests on the schedule to check out.

The first week I made Sugar Snap Peas with Sesame dressing, last week was a Basil Pesto Pasta Salad. Here is a preview for this week’s recipe, my personal favorite of the series. It’s a refreshing summer soup that I created without any dairy at all. The corn and coconut milk come together to create a creamy silky texture that you’ll never even miss cream or butter. I was only aiming to complement the sweetness of the corn with a few simple flavors. We’ve been hit with a heat wave in New york City, so the quicker the cook time the better. I skipped making a stock with the cobbs and went for any shortcuts I could find.

For adding another layer of flavor and texture, I’m a big fan of toppings in soup. When I set out to make this soup I was trying to recreate a recipe I made for a dinner party several years ago, which I failed to write down. I remembered for that I made a topping of crab and chili oil. This time I had some fava beans on hand so instead I mixed them with some ancho chili oil and olive oil for a sweet surprise in the middle of my soup. The end result is elegant and refreshing and takes little time to whip up. If you can pick some micro greens and edible flowers from your garden, or pick them up from the market, for a garnish it’s a bonus. Maybe I’ll see some of you at the garden soon…

Creamy Corn Soup with Coconut Milk

By Colombe Jacobsen

Serves 4

Ingredients:

6 ears of corn (kernels only)

1 (14 oz.0 can coconut milk

2 jalapenos

4 cloves spring garlic (you may substitute with regular garlic)

1-teaspoon sea salt

Fresh ground pepper

Juice of one lime

Water (as needed)

6 small edible flowers like pansies or nasturtium (optional garnish)

For the topping:

1-cup cooked fava beans

1-tablespoon olive oil

¼ teaspoon ancho Chile

1 Tablespoon on cilantro, finely chopped

Directions:

Sauté the spring garlic until just golden. Add the jalapeno (without the seeds) and the corn. Sauté until corn is cooked through then add the coconut milk. Bring to a boil and simmer for 5 minutes.

Blend in a blender or vita mix and using a fine mesh strainer, strain into a bowl. Then add limejuice and salt to taste. Thin out with cold water, until it has your desired consistency. (Keep in mind the soup will thicken even more when chilled.) If serving chilled, place in refrigerator and cool.

Prepare the topping. In a small bowl add the olive oil, cooked fava beans and ancho Chile and chopped cilantro.

Remove the soup from the refrigerator. Give it a stir and add more water if it is too thick. Adjust seasoning with salt if necessary. Pour into 4 bowls and add a dollop of the topping in the center of the bowl. If I have edible flowers on hand, I like to add one or two as a colorful garnish.

Yes, the main ingredient of this recipe is made of Chia seeds! I fondly remember these from my childhood, used more commonly to grow green sprouts out of ceramic heads known as Chia pets than as a delicious, energy boosting, nutritious, sweet treat. Now the mystery is solved, we all know how it got it’s name.

This recipe is one of my favorites these days, and really only worthwhile if you make your own almond milk. It’s a great snack before a workout, it’s been used since ancient times as an energy booster by the aztecs. An added bonus, Chia seeds are a great source of Omega 3s and fiber.

You can even just chew on a few seeds here and there for energy or throw them in smoothies or juices, but for me, chia seeds are much more enjoyable soaked in almond milk. I guess I am a sucker for interesting chewy textures.I will warn you, this may be an acquired taste for some. If you love tapioca pudding, you’re going to love this. The chia seeds are tiny and round like poppy seeds, but when you soak them they expand and create a thickening effect, much like pudding. Only a few simple ingredients are required; soaked almonds, chia seeds, maple syrup, 1/4 vanilla bean and a pinch of sea salt. Beyond the ingredients, just have  a little foresight to soak the almonds and a handy nut-milk bag. You can get away with squeezing your almond milk through a cheesecloth, but it’s so much easier with the mesh bag. Soaking the almonds makes it a lot easier to digest nuts so try not to skip that step.

Chia Seed Pudding with Fresh Almond Milk

Ingredients:

1-cup almonds (soaked overnight)

3 cups filtered water

½ cup chia seeds

½ vanilla bean (using the tip of a knife scoop out the seeds)

½ cup maple syrup

1 pinch sea salt

Directions:

1. Soak the almonds overnight in water to cover. Strain and place in the bowl of a blender with 3 cups filtered water. Blend until the almonds are ground. Strain through a mesh bag or cheesecloth.

2. Place the remaining ingredients into a large bowl and whisk together so that everything is incorporated. Let sit several hours, stirring occasionally so that the chia seeds don’t stick together, until the mixture thickens.

I have always been a fan of truffled honey on a cheese plate. I think it’s the delicate play between savory and sweet that is so enjoyable. However, I had never  quite experienced the pairing of truffles, honey and apples until the night of my dinner at Terraza del Casino in Madrid. The restaurant is famed for the gastronomic delights of Chef Paco Rancero, disciple of the acclaimed Ferrnan Adria.  To experience a meal like this is decadent, much like being in a candy store; inspiring, indulgent and fun, but by no means a satisfying approach to everyday eating.

The restaurant, designed by Jaime Hayon is Alice in Wonderland brought to life. It evokes the feeling that just about anything is possible. Big black and white checkerboard floors, a whimsical decor with oversized chairs and framed images, vibrant color accents. This sets the stage that anything can happen. Risotto is not rice, but olive oil molecules reconfigured and solidified into little pellets that resemble risotto.  Most things aren’t really what they seem.

After dessert of Apple Soup with Truffled Honey, I started to consider the possibilities of apples, honey and truffles and conjured up a new, more humble recipe with similar notes. The result is what you see here, delicious, yet simple and healthy enough for an everyday kind of meal.

It’s the end of winter and I am looking to reinvent the wheel, tired of the same produce available at the market.  So by now I am ever so excited by this new way to enjoy apples. With Spring underway it won’t be long before there are new fruits and veggies at the market to play with in my cooking. In case you find yourself in Madrid, here is a list of other highlights I can recommend.

Mercado de San Miguel: A recently restored market where you can find delicious tapas,

wine and other edible delights.

Bar Tomate: Lovely atmosphere. Delicious thin crust pizza. Interesting salads.

Chocolateria San Gines: Churros and chocolate is the tradition after a late night in Madrid.

Circulo de Bellas Artes: There is a sprawling cafe perfect for a break after seeing some art in the gallery. I spent many hours here when I was studying in Madrid my year abroad in college.

Reina Sofia: Everyone should see Guernica at least once in their life, as well as other Spanish classics. The museum structure itself was originally built as a hospital.

El Rastro: A fun flea market where you can find antiques and odds and ends.

Correal de Moreria: This is a great flamenco venue. Even though it’s mostly tourists, the atmosphere is lovely, authentic and very low key.

Truffled Apples with Honey, Walnuts and Currants

Ingredients:

4 Golden Delicious apples

2 tablespoons melted butter, plus more for the dish

½ cup honey

2 teaspoons truffle oil

2 tablespoons currants

2 tablespoons toasted walnuts, rough chopped

2 pinches sea salt

Preheat the oven at 350.

1. Core the apples using a sharp knife, leaving the bottoms intact.

Score a line around the top third of the apple to prevent the apples from exploding.

Butter a shallow baking dish. (I like to use an oven proof dish I can also serve the apples in later).

2. Mix together the melted butter, honey, truffle oil, currants, 1 Tablespoon walnuts, sea salt. Fill the apples with the mixture, some will pile on top.

3. Bake in the pre-heated oven for 30 minutes or until the apples are cooked but not mushy. Spoon the syrup from the bottom of the pan over the apples, sprinkle with the remaining toasted walnuts and serve warm with vanilla ice cream. Drizzle more truffle oil on top if desired.

My favorite kind of granola is a crunchy, light as a feather cluster that pops in my mouth with the perfect balance of nutty and sweet. The real trick to achieve this consistency is the use of instant oats. They tend to stick together better. For an added crispness I include arrowroot flour. The result is more like a granola bar broken into pieces.  Granola now reminds me of my  New Years trip to Costa Rica. We went with Kula Yoga and stayed at Boca Sombrero in the Osa Peninsula.

Every morning, before our yoga class, we’d go to Casa Grande for a lovely spread of fresh cut tropical fruit like papaya, mango and pineapple accompanied by yogurt and granola. Aside from Oceana and Jillian’s sticky-sweet yoga classes, there were some other major edible highlights of the trip.

For one, I might as well have eaten Vanessa’s spa treatments by the spoonful. You can find her at Tierra Spa (tierraspa@gmail.com), a small  peaceful hut situated along the river and the ocean. My favorite was her coffee scrub, don’t miss it, it stimulates and exfoliates the skin just perfectly. She’ll also sprinkle you with ylang ylang water, the blooms are plucked right off of the trees and the smell is heavenly.

For all of you Raw Chocolate lovers out there, find Samaritan Chocolate . It’s incredibly rich so you only need a little bit to satisfy a craving. The honey caramels are super chewy and happen to be my most favorite.  I got to experience my first fresh cacao meat straight from the pod. Not the kind of experience you get to have everyday.

Which reminds me, cacao nibs are a lovely addition to granola. I tend to add the select dried fruits I have on hand in my pantry, along with nuts and my “spices of the moment”. Usually it’s ginger, cardamom and cinnamon which tend to be my favorites for granola. Occasionally I’ll throw in chopped candied ginger, for this batch I added grated ginger instead. You can grate it yourself if you don’t have it on hand in a jar from the Ginger People.

Lately , rather than yogurt, I’ve been accompanying my granola with fresh thick coconut milk from Organic Avenue, or my favorite Almond milk. Once out of the oven, be sure to let your granola cool so that it crisps.

Ultimate Granola

3 cups instant oats

¼ cup arrowroot flour

2 Tablespoons sunflower seeds

¼ cup almonds

¼ cup walnuts

¼ cup cashews

¼ cup sesame seeds

1 Tablespoons cacao nibs

3 Tablespoons rice syrup

3 Tablespoons maple syrup

1/3 cup coconut oil

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon cardamom

1 teaspoon sea salt

½ cup natural candied ginger, rough chopped (optional)

1 cup mixed dried fruits (figs, dates, unsweetened dried cherries)

Seasonal fresh fruit as an accompaniment

1 bunch mint (for garnish)

Preheat oven to 375 degrees Fahrenheit.

In a small saucepan melt 1/3 cup coconut oil.

In a large bowl mix rice syrup, maple syrup and coconut oil. Add ground(or grated) ginger, cinnamon, cardamom and sea salt.

Mix in oats, chopped nuts, seeds and cacao nibs.

Add arrowroot flour to cover and spread onto parchment covered cookie sheet.

Bake 20 minutes and rotate adding dried fruits and candied ginger (optional).

Bake 5-10 more minutes until golden.

Let cool. Transfer to a medium bowl for storage. Serve with almond milk and fresh seasonal fruit.

I’ve had my fill of saccharin sweet toffee this holiday season. I thought it was about time to make a new toffee recipe using natural sweeteners that didn’t leave me feeling so “off” after indulging. I recently came up with this alternative while designing a menu for an organic meat and cheese company. The idea was to integrate their products in a new and deliciously interesting way. Usually I don’t use meats in my dessert, I don’t think many cooks do, but somehow this combination of flavors and textures came to me. Sweet, Salty, Nutty, Bittersweet, Crunchy and Chewy.  Generally I steer towards mostly plant based foods, for health and ecological reasons namely. When I do incorporate meat, it’s in a very particular way, and always in small quantities. Brown Rice syrup is one of my go-to natural sweeteners, and you’ll find it hardens beautifully in this recipe, just like sugar. You can find it in the baking section of most health food stores.

My favorite sweets are always a delicate balance of sweet and savory. I find this combination is utterly satisfying and I hope you enjoy it too. I myself plan to keep this in my arsenal for next year’s stocking stuffers.

Peanut brittle with Bacon, Chocolate and Fleur de sel

Makes about 2 cups

Ingredients:

½ cup butter

½ cup brown rice syrup

3 Strips organic bacon, about 3 tablespoons chopped finely

3.5 ounces 70% dark chocolate

1/3 cup roasted peanuts

few pinches fleur de sel

1.In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.

2.Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.

3.Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.

4.   Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the  chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!