Yes, I can hardly believe it either… but it’s delicious and it’s for real :) JulieVR over at Family Kitchen has it all figured out.
The original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips
On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.
Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.
Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.
Smoky Carrot Hummus
Difficulty: ★★☆☆☆ (Easy)
- 1 pound carrots, rinsed
- 3/4 cup cooked garbanzo beans, rinsed and drained
- 3-4 tablespoons olive oil
- 1 lemon, juiced (about 3-4 tablespoons)
- 1 tbs sesame seeds
- 2 cloves garlic, minced
- 2 tsp paprika
- 1/2 t cumin
- 1/4 tsp chipotle chile powder
- 1/4 tsp sea salt
- Preheat oven to 400 degrees.
- Chop carrots into large chunks. Toss in 2 teaspoons olive oil and lightly salt. Roast for about 30 minutes, until carrots are fork-tender. Set aside until cool enough to work with.
- Meanwhile, you can get everything else ready. Using either a blender or food processor, add the garbanzo beans, 2 tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.
- Once the carrots have cooled, add them to the blender or food processor. Pulse or blend until combined. Have the olive oil on hand if you need to add more because the consistency is too thick.
- Garnish with paprika or fresh parsley. Serve with crackers, bread or tortilla chips. Spread on a sandwich.
Vanilla Spiced Pear Butter
Makes 8 - eight ounce jars or 4 pints
adapted from Ball Complete Book of Home Preserving
7 lbs. pears, peeled, cored, and coarsley chopped
1/2 cup water
zest and juice of 1 lemon
4 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon nutmeg
juice of 1 orange
In a large stainless steel saucepan, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree (I used the excess as Pearsauce).
In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.
Meanwhile, prepare canner, jars and lids: Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water. Set the screw bands aside - they don’t require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don’t boil. Keep lids hot until you’re ready to use them.
Ladle hot butter into hot jars, leaving 1/4 inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Pear, Date & Cinnamon Chutney
2 cups cider vinegar
2.2 pounds ripe pears, peeled, cored, chopped
1 pound pitted dates, chopped
2 bright red apples, peeled, cored, chopped
18-20 scallions, sliced thinly, use both green and white section
1 cups firmly packed brown sugar
2 cinnamon sticks
Place 1 cup of vinegar in a big pot with all the ingredients. Slowly bring to a simmer over medium low heat stirring, until sugar dissolves. Cook for 25-30 minutes until fruit is tender. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer to sterilized jars. Cool. This chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.
via Jane Spice