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Thank the Fucking Force—2017 is over!

After seeing Star Wars The Last Jedi twice over the holiday season, we’ve decided to take a lesson from our beloved Carrie Fisher and not give a fuck what people think and just say what’s on our minds. We’ve loved Carrie since we were kids but it’s only been in the last 12 months since her death that we’ve discovered what a bad ass she really was. 2017 has been a year of sticking our heads in the…

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Who has time to cook and blog with these cute distractions? #whatnewyearsresolution #catsoncrack #kittens #silverandscout #yourfoodchoices

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The holidays are fast approaching and all we want to do is hibernate with our new kittens and eat cookies. Fortunately, we’re wise enough to know that when we make batches of things like cookies, brownies, blondies, and other goodies, we either need to give them away, or freeze them and eat them judiciously throughout their lives (we rarely have frost bitten treats).

Gingerbread is classically Christmas. The warmth of ginger and the earthiness of the molasses are ideal for warming you up. While looking for gingerbread inspiration, we came across this nice, lightly spiced cookie recipe from King Arthur. Short a few of the ingredients, but adequately supplied with substitutes – like honey for molasses, coconut oil for shortening, and a little white whole wheat flour in place of the all-purpose – to make them “healthy” sugar cookies – we decide to jump into the recipe.

Day-light savings time really sucks when you’re an afternoon baker attempting to make anything you might want to photograph. This recipe was no exception. At 4:00pm, with less than an hour of sunlight left on a gloomy SF afternoon, we got started. The dough needs to rest in the fridge so after Jason got Steve’s afternoon cookie and tea hopes up, we had to wait another day so that we could capture the finished product in daylight.

A quick and easy smear of chocolate (dark and white) makes for a delicious finishing touch. And be sure to dunk them in your favorite warm beverage. They’re extra delicious after a quick soak in coffee and tea.

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  Sugar and Spice Cookies Adapted from King Arthur flour.

1/2 cup (8 tablespoons) butter 1/2 cup coconut oil 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground allspice or ground cloves 3/4 teaspoon salt 1 large egg 2 tablespoons honey 2 cups all-purpose flour 1 cup white whole wheat flour 3 tablespoons cornstarch

In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices, and salt until light and fluffy.

Add the egg and molasses, and beat well.

Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour.

Divide the dough in thirds, flattening each half slightly to make a disk. Smooth the edges by rolling the disk along a lightly floured work surface. Wrap in plastic, and refrigerate for 1 hour (or longer), for easiest rolling.

Preheat the oven to 350°F.

Take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough.

Roll it out as thin or thick as you like. For slightly less crisp cookies, roll it out more thickly. We like to roll these cookies 1/8″ to 1/4″inch thick. Use powdered sugar under and on top of the dough to keep it from sticking to the table or rolling pin.

Alternatively, place the dough on parchment, and put a sheet of plastic wrap or another piece of parchment over it as you roll, pulling the plastic or parchment to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.

Transfer the cookies to parchment-lined or silpat baking sheets.

Bake them just until they’re slightly brown around the edges, or until they feel firm, about 8 to 12 minutes, depending on the size and thickness.

Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

Sugar & Spice Holiday Cookies The holidays are fast approaching and all we want to do is hibernate with our new kittens and eat cookies.

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Brownies are omni-season treats, perfect for the lunch box as well as the holiday desert buffet. Chocolatey and usually dense and chewy, the brownie comes in as many varieties as there are enthusiasts who bake them. For the originalists, the genesis brownie likely hailed from Chicago and consisted of butter, semisweet chocolate, cake flour, baking powder, eggs, sugar, and crushed walnuts. They were finished with apricot glaze and refrigerated. The brownie was allegedly created at the request of one Mrs. Bertha Palmer who asked the chef of the Palmer House Hotel to make a cake-like treat she and other ladies visiting the Colombian Exhibition could cary with them without getting messy. Considering the time (we’re talking 1890s), Mrs. Palmer and her lady friends likely wore gloves. So it’s hard to imagine a hand-held chocolate brownie with sticky glaze fitting the bill, but who are we to judge?

Our take on the brownie packs a big bold wallop of rye flavor from whisky and flour. We start by soaking cocoa nibs in Bulleit Rye whisky for about a week. The softened cocoa nibs are strained out and used to top off the batter where they retain the delicious, boozy flavor of the rye in spite of the heat of the oven. Rye flour add complexity and deepens the flavor of the dark roasted chocolate. And to guild the lily, we top the brownies with a cocoa crumble before they go into the oven, so every bite has a little crunch.

We use brown sugar and granulated sugar to deepen the brownies’ flavor as they cook and their edges caramelize. Baking brownies individually in mini-muffin or cupcake tins ensures every bite includes both the soft, chewy center of a rich brownie and the crunchy edge that brownies in the center of the pan never develop. They’re also much easier to pick up and eat then those Mrs. Palmer and her lady friends ate.

We served the bites along with Bourbon Apple Blondies (post to come soon) at the 2016 Whiskeyfest in San Francisco at the Bulliet Bourbon Booth. They’re the perfect brownie bite! Or at least we think so.

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Double Rye Brownies with Crumb topping yield 24

Cacao Nibs and Rye 2 tablespoons cacao nibs 2 tablespoons Bulleit Rye

Crumb Topping 3 tablespoons granulated sugar 1/4 cup rye flour 1/8 cup cacao nibs, (drained from the cacao nib and rye concoction) 1 tablespoons unsweetened cocoa powder 1/8 teaspoon salt 2 tablespoons (1/2 stick) unsalted butter, softened

Brownies 6 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes 2 tablespoons or less Bulleit Rye, (from cacao nib and Rye concoction) 5 ounces bittersweet chocolate (60 to 70 percent cocoa), chopped 3/4 cups rye flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/2 teaspoon sea salt 3 large eggs 1/2 cup granulated sugar 1/2 cup light brown sugar 1 1/2 teaspoon vanilla extract

Cocoa Nib Rye: Soak cacao nibs in rye for at least a day and up to a week.

Crumble: Whisk granulated sugar, all-purpose flour, rye flour, cacao nibs, cocoa powder, and salt in a medium bowl until blended. Work in butter with your fingers to form large clumps.there should be no dry spots. Cover and chill. Do ahead: Crumble can be made 2 days ahead. Keep chilled.

Brownies: Heat oven to 350 degrees. Butter and sift cocoa over small muffin tins.

Using a double boiler, or in a metal bowl set over a saucepan containing an inch of simmering water (do not let bottom of bowl touch the water), melt the butter and chocolate, stirring with a heatproof rubber spatula. Add the rye whisky and sea salt. Let cool.

In a separate bowl, whisk together rye flour, cocoa, and baking powder.

Using an electric mixer, beat eggs, granulated and brown sugars and vanilla until light and fluffy, about 2 minutes. Beat in melted chocolate mixture until smooth. Beat in flour mixture.

Pour batter into prepared mini pan and smooth the top. Sprinkle with crumb top and bake until brownies are mostly firm, but with a very slight wobble in the center, about 13-15 minutes. (Note that a tester inserted in the center will not come out clean.) Let cool in pan 3 minutes before removing.

Allow the brownies to cool completely before devouring.

@Bulliet Double Rye #Brownies from @whiskeyfest sf 2016. Perfect #holidaycookies Brownies are omni-season treats, perfect for the lunch box as well as the holiday desert buffet. Chocolatey and usually dense and chewy, the brownie comes in as many varieties as there are enthusiasts who bake them.

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It’s Halloween! While we’re not the type of guys that like getting dressed up and partying until the sun comes up, we do find All-Hallows-Eve a mysterious and monstrous night to just hang out with some chocolate, red wine, and a good scary film. This year, the rage seems to be all about red wine hot chocolate. It’s essentially a good homemade hot chocolate recipe and a good amount of red wine. That’s it! I could end the post now to give you more time to go out trick-or-treating with the kids to pick up candy, but let me just add a few more words first before you’re out the door.

The best thing about this recipe is that it’s so damn easy. Which means, it’s also easy to mess it up. First rule, don’t skimp on the quality of the chocolate. While you can use a lesser quality bar like say, Hershey’s Milk chocolate, don’t. If you’re about to add wine to your hot chocolate, choose chocolate that’s on the dark and slightly bittersweet side. There is plenty of sugar in the wine and in the dark chocolate to give it the right amount of sweetness, and since there is already milk added to the hot chocolate why add more? Let the kids have the milk chocolate.

Next rule: use the right kind of wine. This is where you can save a little cash and go for something a little sub-par. A good everyday drinking blended red wine is the perfect accompaniment. Going for a single varietal may seem like the right choice, but after adding milk and chocolate, that Cabernet or Pinot Noir may only be a one note wonder. Although, since this is our first venture into the whole hot chocolate red wine thing, it might be good to explore our options. Since it’s Halloween, we chose to use Apothic Red. It’s a good winemaker’s blend that tastes great on it’s own and pares perfectly with dark chocolate.

Milk is also an important component to this recipe. Here, the best option is going to be whole-fat and organic. A little fat is a good thing now and again, and it’s also used here in a dessert drink which adds to the decadence, so go big. Skim and low-fat milk just wouldn’t cut it in our opinion. We’d rather just drink the wine and eat the chocolate than add either of them to those tasteless, low-fat milks. If you’re going for a non-dairy milk, maybe a cashew or almond milk variety would work and may even make it better. Steer clear of coconut milk. While tropical flavors do exist in wines, those flavors mostly come through in white wines and we wouldn’t want to waste chocolate, red wine, and coconut milk on something we weren’t sure would taste delicious. Lastly, add salt. A pinch of salt brings out the flavors of the chocolate and the wine. Not too much though or it will be a salt bomb.

There’s a million places on the web to find this recipe. We discovered it on thekichn.com which has links to many more sites. Now grab that bar of chocolate, bottle of wine, and whole milk and whip up a batch of this brew. Enjoy it while the kiddies are out trick-or-treating, or if you must join the kids on tonight’s excursion, put the batch in a thermos and enjoy your warm treat while everyone else is freezing.

And one more thing, if this election cycle is causing you to drink (more), add more wine to your hot chocolate and enjoy it with one of our 420 cookies (or a dozen).

Happy Halloween!

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Blood Red Hot Chocolate serves 3 4 oz. bittersweet chocolate, finely chopped 2/3 cup fruity red wine, (we used Apothic Red) 1 cup milk a pinch salt

Stovetop Method: Bring chocolate and water to a simmer in a small saucepan over low heat; cook, whisking, until melted, about 3 minutes. Add milk and salt, whisk and simmer until desired heat; about 2 minutes. Pour into mugs, top each with red wine and serve.

Milk Frother Method (single serving): Bring chocolate and water to a simmer in a small saucepan over low heat; cook, whisking, until melted, about 3 minutes. Pour 1/3 of the chocolate and 1/3 the milk into an electric milk frother. Press go. When finished pour into a mug and top with red wine.

Optional: Top with whipped cream or marshmallows.

Red Wine Hot Chocolate It’s Halloween! While we’re not the type of guys that like getting dressed up and partying until the sun comes up, we do find All-Hallows-Eve a mysterious and monstrous night to just hang out with some chocolate, red wine, and a good scary film.

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For anyone that has a sweet tooth but is concerned with how much sugar they’re currently consuming, America’s Test Kitchen‘s new cookbook is here to solve that problem. Naturally Sweet is a collection of baked recipes that call for sweeteners that have been minimally processed. ATK includes sweeteners such as whole cane sugar (think of brands like Sucanat), coconut sugar, honey, and maple syrup. All this in response to fans of ATK who have been asking for reduced sugar recipes in an effort to gain greater control over their overall sugar consumption.

The bakers and writers of the recipes in Naturally Sweet explain in the introduction why they rely on particular natural sweeteners. And they explain why some sweeteners have been left out (industrial/artificial, inconsistent manufacturing processes, incompatible textures). The book includes an interesting diagram that explains the differences in processes that turn sugar into white sugar, cane juice into products like Sucanet, and coconut sap into coconut sugar. It takes approximately 15 steps to produce white sugar. Those steps include two separate chemical clarification and whitening processes. In comparison, coconut sugar is a four step process. Maple syrup and honey are essentially two step processes.

While these sweeteners may not be the cure-all for the diabetic looking to splurge on decadent sweets, it does give guidance to those who are trying to cut back on processed sweets while also adding nutrients (minerals) to an otherwise nutrient-light indulgence.

The apple cake recipe in the book is definitely a winner. As I was skimming through the book, the picture and recipe caught my attention. The flower-like top of the cake made with slices of apples was just too delicious looking not to attempt. The cake itself was made with dried apples that had been rehydrated with apple cider. I added candied ginger and a shot of bourbon to the dried apples which adds a little kick to the cake. I also substituted half of the all-purpose flour with wheat flour, just for some more added nutrition and texture.

When I mixed up the cake I realized that the batter was a little too thick. My first instinct was to add an extra egg, but I decided against it. I also may have baked the cake a little too long, or the dark colored cake pan that I used could have conducted too much heat. Whatever the problem, the finished cake was dry. It really needed the extra egg to give it more moisture. It also needed a little less baking time. I also added a bit more bourbon to the honey-butter mixture that gets brushed on the finished cake. There was also a problem with the salt in the original recipe. When added to the flour it just didn’t work. The salt didn’t have time to dissolve and make the cake flavorful. For that reason, I have adjusted the process of adding the salt by including it in the purée of dried apples.

While I think the ATK recipe is a great start, the few tweaks I’ve made to the recipe make it even better. I will definitely be making this cake again soon. Especially now that it’s apple season!

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Apple Cake adapted from Naturally Sweet

12 tablespoons unsalted butter, melted 2 apples (golden delicious, gala, pink lady, or baker’s choices), peeled, halved and sliced in to 1/8″ pieces 2 cups apple cider 1 cup dried apples, cut into small pieces 1/4 cup candied ginger 1 cup (5 ounces) all-purpose flour 1/2 cup (2.5 ounces) whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons bourbon 1 teaspoon vanilla 1 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2 large eggs 2 teaspoons honey

Preheat the oven to 325 degrees. Grease a 9-inch cake pan and line the bottom of the pan with parchment paper, cut to size.

Add 1 tablespoon of melted butter to a skillet over medium high heat. Add the apples and saute until translucent, about 3-5 minutes. Set the apples aside in a bowl.

Add the cider, dried apples, and candied ginger to the empty skillet and simmer over medium heat until most of the liquid becomes tacky and syrup-like, 10-15 minutes. Transfer to a food processor and allow to cool slightly.

Whisk the flours and baking soda together in a large bowl, set aside.

Add the salt, 1 tablespoon bourbon, vanilla, cinnamon, nutmeg, and cloves to the rehydrated apples in the food processor. Process until smooth, about 30 seconds to 1 minute. Scrape down the sides and, with the processor running, add the eggs, one at a time. Continue processing and add 10 tablespoons of the melted butter. Add the processed apple mixture to the flour mixture and fold together until combined.

Add the cake batter to the prepared cake pan. Shingle the cooked apple slices around the cake in a decorative flower manner. Place the cake in the center of the oven and bake for about 30 minutes, rotating the cake half way through baking. The cake may still be a little undercooked in the center.

While the cake is baking, heat the remaining tablespoon of butter with the honey, remove from heat and add 1 tablespoon of bourbon.

Once the cake is removed from the oven. Turn up the oven temperature to broil. Brush the top of the cake with the honey-butter-bourbon concoction and place it under the broiler for 4-6 minutes until the apples start to brown and caramelize on the edges.

Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the cake. Invert the cake on to a plate, then invert again onto a wire rack. Let cool for about 30 minutes before serving.

Best served warmed with ice cream, or whipped cream.

A few tweaks to #ATK #apple #cake. #Makeamericacakeagain For anyone that has a sweet tooth but is concerned with how much sugar they're currently consuming, …

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Butternut squash is in season and we’re excited to bring it back into rotation in our kitchen. This year we kick things off with a soup made from a purée of this versatile, sweet, nutty, autumn fruit. The squash is easy enough to prepare, requiring little more than cutting, scooping seeds, and cooking (boil or bake). We love how easy butternut squash is to prepare. Never mind that it’s full of vitamins, minerals, dietary fiber, and lots of antioxidants and micronutrients.

Butternut squash is so full of rich flavor that it doesn’t require much embellishment to make a delicious soup. We like to roast it first to caramelize the sugars a bit. The roasted squash is then ready to be eaten as is, blended with roasted onions into stock, and then seasoned with salt and pepper. If you like to experiment with flavors, you can always add herbs and spices to the base soup. Sweet spices like nutmeg, cinnamon and clove are classic American holiday flavors. If you’re looking for something a little different, butternut squash, like pumpkin, loves curry. Or make it more Mediterranean by stirring in a little basil pesto. Believe us, the soup can take it.

We enrich this iteration of butternut squash soup with sweet unsalted butter, a dollop of sour cream, and a drizzle of sage scented olive oil. Toasted pumpkin seeds, fried sage leaves, and a dash of Tabasco add gild to the proverbial lily, but the hearty squash makes for a perfect backdrop to rich flavors. With a fistful of warm, crusty bread, a hot bowl of this butternut squash soup leaves you full and happy!

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Butternut Squash Soup

1 butternut squash 1 medium onion 1 tablespoon olive oil 4 cups broth, chicken or veggie salt and pepper soy sauce 4-6 tablespoons butter

Special equipment: immersion blender or upright blender

Preheat oven to 450 degree. Line a baking sheet with aluminum foil and spray with cooking spray.

Trim the ends off of the butternut squash and cut vertically in half splitting the firm flesh into two rounds pieces – the stem end and the seeded end. Stand each of those halfs on end and cut vertically in half. Spoon out the seeds. Set the butternut squash on the baking sheet, cut-side down.

Peel and quarter the onion and place it on the baking sheet. Drizzle about 1-2 tablespoons of olive oil over the flesh of the squash and the quartered onion.

Place the baking sheet in the oven and roast for about 30 minutes. Turn the onion pieces over and continue to roast for another 10-20 minutes, or until the squash is tender and the cut flesh is slightly toasted and there’s a slight char on the onion. Remove from the oven and cool until the squash can be easily handled, 15-30 minutes.

Warm the broth in a large pot.

Once the onions and butternut squash are cool enough to handle, peel the squash using a knife. Some of the flesh may stick, and it’s OK. A little skin in the soup is easy enough to blend. Add the onions and the squash to the broth. Add a good pinch of salt and pepper.

Using the immersion blender, blend squash, onions, and broth, until you get a smooth purée. Once smooth, season to taste with salt, pepper, and a little soy sauce.

With the immersion blender running, add one tablespoon of the softened butter at a time until each tablespoon is fully incorporated into the soup. Continue one by one for the next 4-6 tablespoons, or until the soup reaches your preferred richness.

Butternut Squash Soup Butternut squash is in season and we're excited to bring it back into rotation in our kitchen.

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Crunchy, roasted chickpeas make for tasty, arguably healthy, and relatively quick bar bites. With cooler weather just around the corner, it’s time to crank up the oven. To heat up the palate, warm spices like cumin, black pepper, and cayenne give roasted chickpeas a punch of flavor and a heat that brings pink to our cheeks (the cocktails help, too). If you want something with a little more complexity, season the roasted beans with garam masala or a spicy curry powder blend. Whatever you do, make sure their completely dry and dark brown. They should shatter when you bite them.

With nothing more than an inexpensive can of chickpeas (garbanzos), some olive oil and a little salt (all pantry staples), you can have this hearty snack prepped and toasting in 10 minutes. The oven does the rest of the work while you prep other dishes. Be sure to drain and pat the chickpeas dry between paper towels before tossing with oil and seasoning. The goal is to dehydrate them as much as possible as quickly as possible without burning them. Extra water slows that down.

Roasted chickpeas are a perfect snack whatever the libation. They’re equally at home with a glass of bubbly and a pint of beer. Their spices get an amplification boost from stiffer drinks like our favorite gin martini or a great rye Manhattan. In the highly unlikely event you have leftovers, they make great croutons on salad. Whatever the occasion, roasted chickpeas are a guaranteed crowd pleaser!

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Roasted Chickpeas

1 can chickpeas 1-2 tablespoons olive oil 1 tablespoon garam masala (or other dried herbs of choice) kosher salt and pepper

Preheat oven to 425 degrees.

Drain the can of chickpeas (discarded or save water for another use)and pat down the peas with a kitchen towel or paper towels until the peas are as dry as possible. Place the peas on a sheet pan lined with parchment paper. Drizzle olive oil over them and toss until coated. Put the sheet pan in the oven.

After 8 minutes remove the peas from the oven and place them into a medium sized bowl. Add the garam masala, kosher salt, and pepper, toss until coated. Put the peas back on the sheet pan and return to the oven for another 5-8 minutes or until dark and crispy.

Let cool for about 10 minutes before eating.

Roasted Chickpeas Crunchy, roasted chickpeas make for tasty, arguably healthy, and relatively quick bar bites. With cooler weather just around the corner, it's time to crank up the oven.

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Summer is officially over and that means ripe pumpkins are on the vine, ready for picking. Now, more than ever, pumpkin season means pumpkin spice treats of all kinds. From the obvious, like cakes, cookies and frothy coffee drinks, to the strange, think pumpkin spiced kale chips, French pumpkin pie spiced vodka, or pumpkin tortilla chips, pumpkin is everywhere and in everything. Pumpkin lovers everywhere can rejoice now that the season is in full swing.

We’re celebrating the start of pumpkin season by sharing these homey, America’s Test Kitchen-inspired, brown butter pumpkin cinnamon rolls. It gets its hearty, nutty texture from a mix of toasted wheat germ, whole wheat flour and all-purpose flour. The dough, which is essentially a biscuit, produces a soft yet dense roll that’s full of great flavor and substantial texture.

This pumpkin roll recipe was adapted late last fall and we decided to wait for the next season to post it with the idea of getting an earlier start. We’re hitting the goal in a mad dash to get posts written before we leave for Paris. On top of a multitude of summer road trips, the last few weeks have been a blur with a baking gig that called for 500 mini bourbon pecan pies, followed by another gig two weeks later that called for 500 bourbon blondies and rye brownies. All of that was punctuated with the catering of Steve’s parents’ 50th wedding anniversary in between the baking gigs. The party included a 1,600 mile roundtrip roadtrip (and lots of help from dear friends and family). We’re ready for a break and by the time you read this, we’ll be roaming the streets of Paris in search of our next treat!

The recipe below includes one of our all-time seasonal favorites, pumpkin butter. With the ease of opening a can of pumpkin puree, this is one to make at home. But if you’re in a pinch, Trader Joe’s pumpkin butter is fantastic and well priced. It’s worth stocking up if you can find it. Toasted nuts add an earthy finishing touch of crunch. And while the rolls look a little craggy coming out of the oven, that dimpled surface makes for a perfect canvas for the sweet drizzle of icing that completes the dish.

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Brown Butter Pumpkin Rolls

1 tablespoon unsalted butter, melted, for pan

1/2 cup pumpkin butter (homemade* or store bought [Trader Joe’s makes a great pumpkin butter])

1/4 cup brown sugar

1/2 cup pecans

Biscuit Dough

6 tablespoons unsalted butter, melted and browned

2 tablespoons toasted wheat germ

1 1⁄2 cups unbleached all-purpose flour, plus additional flour for work surface (12 1/2 ounces)

1 cup whole wheat flour

2 tablespoons brown sugar

1 1⁄4 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon table salt

1 1⁄4 cups kefir, yogurt, or buttermilk

Icing

2 tablespoons cream cheese, softened

2 tablespoons buttermilk

1 cup confectioners’ sugar (4 ounces)

DIRECTIONS

Adjust oven rack to upper-middle position and heat to 425 degrees.

Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.

Spray wire rack with nonstick cooking spray; set aside.

To make biscuit dough:

Whisk toasted wheat germ, flours, sugar, baking powder, baking soda, and salt in large bowl.

Whisk kefir and 4 tablespoons melted butter in measuring cup or small bowl.

Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.

Pat dough with hands into 12 by 9-inch rectangle. Spread the pumpkin butter evenly over the dough; sprinkle with brown sugar and pecans. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Starting at long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.

Arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes.

Use metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack.

Cool about 5 minutes before icing.

To make icing and finish buns:

While buns are cooling, line rimmed baking sheet with wax paper(for easy cleanup); set rack with buns over baking sheet.

Whisk kefir and confectioners’ sugar until there are no more lumps

Spoon glaze evenly over buns and serve immediately. 

*Pumpkin Butter

1 can (15 ounces) Pumpkin Puree

2/3 cup packed brown sugar

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

COMBINE pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium, heavy-duty saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened.

Pumpkin Cinnamon Rolls Summer is officially over and that means ripe pumpkins are on the vine, ready for picking. Now, more than ever, pumpkin season means pumpkin spice treats of all kinds.

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We leave for Paris tomorrow and we have croissants on the brain! Paris is so many things, but anticipation of the city’s beautiful boulangeries, coupled with our love of Viennoiserie, has our tummies growling. Friends are hosting us in Paris and plan to introduce us to new and wonderful things. We hope to introduce them to some of our Paris favorites as well.

This will be our second visit to both Paris and the Champagne region. On our first visit, we rented an apartment in Paris for ten days, using it as a jumping off point for visits to Versaille and Reims. We discovered, usually by accident, some fantastic little spots including one of our favorites, the cheeky Legay Choc. Thanks to a crazy Icelandic volcano, our April visit to Paris was unusually quiet with near-empty museums and barely crowded churches.

This trip comes courtesy of a gala auction indulgence, entitling us to a week in a country home in Orbais L’Abbaye, a short drive from Chateau-Thierry. We’ve decided to visit in the fall so that we can take part in the local grape harvest or vendange. Champagne’s wine growers are in the midst of picking which should mean that the area will be bustling when we arrive. Here’s hoping our effort to learn a little French with Duolingo will be enough to get by with the people we meet!

Our plan is to take a photographic journey through the countryside trying our darnedest to document the specifics of our experiences so that we can share them with you. And as if Paris and Champagne weren’t enough, we’re heading to Belgium afterward for a few days of tasting and touring.  We thought that since Belgium is a short train ride away, we should  visit the country famous for its excellence in all four of the major food groups – beer, chocolate, fries and mayo. We expect we’ll witness things like sunrises and sunsets that are so spectacular that a photograph will never be able to capture the magic of the moment. Food and drink will be the focus. Still, we’re going to give it our best shot.

Instead of simply teasing you with thoughts of late mornings in lovely little Parisian cafes, noshing on buttery, flaky pain au chocolat and sipping cafe au lait, we’re sharing this David Leibowitz-inspired croissant, made from graham flour and a mix of butter and coconut oil. Hardly traditional, their rich, satisfyingly crunchy exterior and soft, yeasty center makes them irresistible nonetheless.

Using coconut oil is a challenge. This recipe only works in cool weathered areas or in a well air-conditioned kitchen. If your kitchen is more than 75 degrees and you’re refrigerator is space-challenged, this could be an issue. Aside from that, working with laminated doughs is relatively easy if you follow a few basic rules.

Graham flour is a somewhat unusual substitute for the flour typically  used to create croissants. It has a rich, nutty taste. Think graham crackers. The flour is also extremely nutritious; high in both fiber and protein, magnesium and B6. The challenge in using graham flour in a croissant application is the large pieces of wheat germ it contains. Graham flour is a course flour which is generally not used when making laminated doughs because the germ’s sharp edges may cause little tears in the layers. But it is a healthy four and if you can live with smaller flakes and crunchy shards, you’ll love the flavors of the nutty flour and butter. While you’re at it, use some of the dough to make your own pain au chocolat or almond croissant. Your options for gilding the lilly are endless.

There will be future croissant installments as we share what we learn from our experimenting. In the meantime, don’t be shy and give these a try. If you can mix a yeasted bread dough, you can make a laminated dough.

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Graham and Coconut Croissants Makes 6 pastries

1 cup all purpose flour 1/2 cup graham flour 2 tablespoons coconut sugar 3/4 teaspoons salt 2/3 cup cold coconut milk 1 tablespoon coconut oil

Butter Square 4 tablespoons unsalted butter (highest European Quality) room temperature 4 tablespoons coconut oil (softened solid form around 75 degrees)

Optional Chocolate and/or Chocolate coconut a few small squares of favorite dark chocolate 1-2 tablespoons small crumbles or chips of chocolate 1-2 tablespoons coconut butter (not oil)

Mixing the dough/Day 1 In a small bowl, mix the all-purpose and graham flours together. Mix the yeast with the milk and sugar in the bowl of a stand mixer, or stir it together in a large bowl. Stir in about one-third of the flour mixture and let the mixture stand until it starts to bubble, 10 to 15 minutes.

Mix in the rest of the flour and the salt, and stir until all the ingredients are combined. Knead the dough on a lightly floured countertop a few times, just enough to bring it together into a cohesive ball. There’s no need to overknead.

Put the dough in a bowl, cover with plastic wrap, and let the dough rest in the refrigerator overnight, or at least 6 hours.

Making laminated dough/Day 2 Put the cold butter and coconut oil in the bowl of a stand mixer with the paddle attachment and beat on medium-high speed until there are no lumps in the oil. (If you don’t have a stand mixer, mix the two together with a wooden spoon.) If the coconut oil is too soft put the mixture in the fridge. If too cold, zap for a few seconds in the microwave. Lay a piece of plastic wrap on the counter or in a square bowl and place the butter mixture in the middle. Enclose it and shape into a 4- by 4-inch square. Chill the butter for 20 to 30 minutes.

Remove the dough from the refrigerator. Roll the dough on a lightly floured countertop, so it forms a diamond shape with four flaps – two on top, two on the bottom, leaving the dough raised a bit in the center. (See the photo in the post.)

Unwrap the chilled square of butter and place it in the center. Fold the flaps over the butter, sealing the dough around the butter completely, and whack the dough with a rolling pin to flatten it out. Roll the dough into a 12- by 9-inch (30 by 22cm) rectangle.

Lift up one-third of the left side of the dough and fold it over the center. Then lift the right side of the dough over the center, to create a rectangle. Take the rolling pin and press down on the dough two times, making an X across it. Mark the dough with one dimple with your finger to remind you that you’ve made one “turn”, wrap it in plastic wrap, and chill the dough for 45 to 60 minutes.

Do the next turn of the dough the same way, rolling and folding the dough again, making 2 dimples with your finger in the dough, then chill it for another 45 to 60 minutes.

Do the last turn and folding of the dough and let it chill for an hour.

If there are any large pieces of butter or coconut oil, remove from the dough.

Shaping croissants Line a baking sheet with parchment paper or a silicone baking mat. Unwrap the dough and roll it out on a lightly floured countertop until it’s a 15 x 9-inch rectangle. Trim the edges with a sharp chef’s knife and cut the dough into 4 rectangles, then cut each into 3 rectangles diagonally, making 6 triangles, or to make chocolate croissants, cut in half (see photo for process).

For plain croissants Take one triangle and roll to lengthen it to 11 inches (28cm) long. Starting at the wide end, roll the croissant up toward the point, not too-tightly. Set it point-side-up on the baking sheet and roll the rest of the croissants the same way.

For chocolate and chocolate/coconut There are two methods you can use. For chocolate croissants, cut rectangles in half and place a square of chocolate in the center. Fold over the sides and place the seam on the bottom of the croissants.

Small chocolate chips or crumbles and/or coconut butter (or really, a lot of things) can be added to the triangles and then rolled as described above. (See pictures for better description.)

Proof or Freeze To proof the croissants, cover the baking sheet with a large plastic bag (such as a clean trash bag), close it, and let the croissants proof in a warm place until the croissants are nearly doubled and puffed up, which will take 1 1/2 to 2 hours.

To freeze the croissants before baking. Cover the baking sheet with plastic wrap before proofing and place the sheet pan in the freezer. Once the croissants are frozen, you can take them off the sheet pan and store in a large freezer bag.

To bake the frozen croissants. Take them out of the freezer the night before and place on a baking sheet, cover the croissants with plastic wrap and place it in the fridge. The next morning if the croissants have not yet doubled in volume, keep covered with plastic and place the croissants in a warm place until doubled.

Bake Preheat the oven to 400ºF (200ºC.) Mix the egg with a pinch of salt and brush each croissant with the glaze. Bake the croissants for 5 minutes, then reduce the heat of the oven to 350ºF, and bake for 20 to 25 minutes, until browned. Some butter may seep out during baking, which is normal.

Project Croissant: la farine graham et noix de coco We leave for Paris tomorrow and we have croissants on the brain! Paris is so many things, but anticipation of the city’s beautiful boulangeries, coupled with our love of…

[yourfoodchoices]

We leave for Paris tomorrow and we have croissants on the brain! Paris is so many things, but anticipation of the city’s beautiful boulangeries, coupled with our love of Viennoiserie, has our tummies growling. Friends are hosting us in Paris and plan to introduce us to new and wonderful things. We hope to introduce them to some of our Paris favorites as well.

This will be our second visit to both Paris and the Champagne region. On our first visit, we rented an apartment in Paris for ten days, using it as a jumping off point for visits to Versaille and Reims. We discovered, usually by accident, some fantastic little spots including one of our favorites, the cheeky Legay Choc. Thanks to a crazy Icelandic volcano, our April visit to Paris was unusually quiet with near-empty museums and barely crowded churches.

This trip comes courtesy of a gala auction indulgence, entitling us to a week in a country home in Orbais L’Abbaye, a short drive from Chateau-Thierry. We’ve decided to visit in the fall so that we can take part in the local grape harvest or vendange. Champagne’s wine growers are in the midst of picking which should mean that the area will be bustling when we arrive. Here’s hoping our effort to learn a little French with Duolingo will be enough to get by with the people we meet!

Our plan is to take a photographic journey through the countryside trying our darnedest to document the specifics of our experiences so that we can share them with you. And as if Paris and Champagne weren’t enough, we’re heading to Belgium afterward for a few days of tasting and touring.  We thought that since Belgium is a short train ride away, we should  visit the country famous for its excellence in all four of the major food groups – beer, chocolate, fries and mayo. We expect we’ll witness things like sunrises and sunsets that are so spectacular that a photograph will never be able to capture the magic of the moment. Food and drink will be the focus. Still, we’re going to give it our best shot.

Instead of simply teasing you with thoughts of late mornings in lovely little Parisian cafes, noshing on buttery, flaky pain au chocolat and sipping cafe au lait, we’re sharing this David Leibowitz-inspired croissant, made from graham flour and a mix of butter and coconut oil. Hardly traditional, their rich, satisfyingly crunchy exterior and soft, yeasty center makes them irresistible nonetheless.

Using coconut oil is a challenge. This recipe only works in cool weathered areas or in a well air-conditioned kitchen. If your kitchen is more than 75 degrees and you’re refrigerator is space-challenged, this could be an issue. Aside from that, working with laminated doughs is relatively easy if you follow a few basic rules.

Graham flour is a somewhat unusual substitute for the flour typically  used to create croissants. It has a rich, nutty taste. Think graham crackers. The flour is also extremely nutritious; high in both fiber and protein, magnesium and B6. The challenge in using graham flour in a croissant application is the large pieces of wheat germ it contains. Graham flour is a course flour which is generally not used when making laminated doughs because the germ’s sharp edges may cause little tears in the layers. But it is a healthy four and if you can live with smaller flakes and crunchy shards, you’ll love the flavors of the nutty flour and butter. While you’re at it, use some of the dough to make your own pain au chocolat or almond croissant. Your options for gilding the lilly are endless.

There will be future croissant installments as we share what we learn from our experimenting. In the meantime, don’t be shy and give these a try. If you can mix a yeasted bread dough, you can make a laminated dough.

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Graham and Coconut Croissants Makes 6 pastries

1 cup all purpose flour 1/2 cup graham flour 2 tablespoons coconut sugar 3/4 teaspoons salt 2/3 cup cold coconut milk 1 tablespoon coconut oil

Butter Square 4 tablespoons unsalted butter (highest European Quality) room temperature 4 tablespoons coconut oil (softened solid form around 75 degrees)

Optional Chocolate and/or Chocolate coconut a few small squares of favorite dark chocolate 1-2 tablespoons small crumbles or chips of chocolate 1-2 tablespoons coconut butter (not oil)

Mixing the dough/Day 1 In a small bowl, mix the all-purpose and graham flours together. Mix the yeast with the milk and sugar in the bowl of a stand mixer, or stir it together in a large bowl. Stir in about one-third of the flour mixture and let the mixture stand until it starts to bubble, 10 to 15 minutes.

Mix in the rest of the flour and the salt, and stir until all the ingredients are combined. Knead the dough on a lightly floured countertop a few times, just enough to bring it together into a cohesive ball. There’s no need to overknead.

Put the dough in a bowl, cover with plastic wrap, and let the dough rest in the refrigerator overnight, or at least 6 hours.

Making laminated dough/Day 2 Put the cold butter and coconut oil in the bowl of a stand mixer with the paddle attachment and beat on medium-high speed until there are no lumps in the oil. (If you don’t have a stand mixer, mix the two together with a wooden spoon.) If the coconut oil is too soft put the mixture in the fridge. If too cold, zap for a few seconds in the microwave. Lay a piece of plastic wrap on the counter or in a square bowl and place the butter mixture in the middle. Enclose it and shape into a 4- by 4-inch square. Chill the butter for 20 to 30 minutes.

Remove the dough from the refrigerator. Roll the dough on a lightly floured countertop, so it forms a diamond shape with four flaps – two on top, two on the bottom, leaving the dough raised a bit in the center. (See the photo in the post.)

Unwrap the chilled square of butter and place it in the center. Fold the flaps over the butter, sealing the dough around the butter completely, and whack the dough with a rolling pin to flatten it out. Roll the dough into a 12- by 9-inch (30 by 22cm) rectangle.

Lift up one-third of the left side of the dough and fold it over the center. Then lift the right side of the dough over the center, to create a rectangle. Take the rolling pin and press down on the dough two times, making an X across it. Mark the dough with one dimple with your finger to remind you that you’ve made one “turn”, wrap it in plastic wrap, and chill the dough for 45 to 60 minutes.

Do the next turn of the dough the same way, rolling and folding the dough again, making 2 dimples with your finger in the dough, then chill it for another 45 to 60 minutes.

Do the last turn and folding of the dough and let it chill for an hour.

If there are any large pieces of butter or coconut oil, remove from the dough.

Shaping croissants Line a baking sheet with parchment paper or a silicone baking mat. Unwrap the dough and roll it out on a lightly floured countertop until it’s a 15 x 9-inch rectangle. Trim the edges with a sharp chef’s knife and cut the dough into 4 rectangles, then cut each into 3 rectangles diagonally, making 6 triangles, or to make chocolate croissants, cut in half (see photo for process).

For plain croissants Take one triangle and roll to lengthen it to 11 inches (28cm) long. Starting at the wide end, roll the croissant up toward the point, not too-tightly. Set it point-side-up on the baking sheet and roll the rest of the croissants the same way.

For chocolate and chocolate/coconut There are two methods you can use. For chocolate croissants, cut rectangles in half and place a square of chocolate in the center. Fold over the sides and place the seam on the bottom of the croissants.

Small chocolate chips or crumbles and/or coconut butter (or really, a lot of things) can be added to the triangles and then rolled as described above. (See pictures for better description.)

Proof or Freeze To proof the croissants, cover the baking sheet with a large plastic bag (such as a clean trash bag), close it, and let the croissants proof in a warm place until the croissants are nearly doubled and puffed up, which will take 1 1/2 to 2 hours.

To freeze the croissants before baking. Cover the baking sheet with plastic wrap before proofing and place the sheet pan in the freezer. Once the croissants are frozen, you can take them off the sheet pan and store in a large freezer bag.

To bake the frozen croissants. Take them out of the freezer the night before and place on a baking sheet, cover the croissants with plastic wrap and place it in the fridge. The next morning if the croissants have not yet doubled in volume, keep covered with plastic and place the croissants in a warm place until doubled.

Bake Preheat the oven to 400ºF (200ºC.) Mix the egg with a pinch of salt and brush each croissant with the glaze. Bake the croissants for 5 minutes, then reduce the heat of the oven to 350ºF, and bake for 20 to 25 minutes, until browned. Some butter may seep out during baking, which is normal.

Project Croissant: la farine graham et noix de coco We leave for Paris tomorrow and we have croissants on the brain! Paris is so many things, but anticipation of the city’s beautiful boulangeries, coupled with our love of…

[yourfoodchoices]

We recently discovered the wonder of the homemade grain bowl. With easy, relatively inexpensive make-ahead components, whipping up a week’s worth of quick meals is a snap. Even better than their simplicity, all those protein-rich grains, seeds and legumes are packed with fiber, vitamins and minerals. If you’re looking for nutritional bang for the buck, grain bowls are a great way to go. Oh, and they’re delicious, so there’s that!

A dish like a grain bowl is naturally variable. What goes into the bowl and in what proportions or combinations, is limited only by our imaginations. A grain bowl obviously calls for some sort of grain, but that could include any whole kernel or seed. If you need a plant-based complete protein, combining a whole grain like brown rice and a legume like lentils will do the trick.

We add a variety of fresh or roasted veggies to the bowl, depending on the temperature outside and what’s available in the veggie bins. For texture and color we like to include thinly shaved cabbage, fennel, or radish (or all three), as well as diced Persian cucumbers, roasted peppers, and toasted pumpkin seeds.

To keep it light on our bellies, we start with a base salad of chopped romain or arugula that we dress with a simple vinaigrette. After everything’s added to the bowl, the whole thing gets a little drizzle of a thick, aged balsamic vinegar. And then, if that weren’t enough, the top gets a drizzle of garlicky miso vinaigrette. It’s OK. The grains and beans in the bowl need the kick of flavor.

This may look like a lot to assemble, but grains are fairly quick cooking and require very little attention. With a couple of sauce pans, a measuring cup, and a kitchen timer (or two).

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Miso Vinaigrette These are all approximate quantities. Every cook should personalize something like vinaigrette. Play with the flavors here and remember, that miso is very salty, so if you add salt, be careful with it.

1 tablespoon miso 1 tablespoon rice vinegar 3 tablespoons walnut oil 1 teaspoon grated fresh ginger 2 cloves garlic, finely grated Sesame oil Black pepper to taste

Add miso and vinegar to a salad bowl and mash miso with the back of a spoon, incorporating the vinegar, until it forms a thin paste. Add the rest of the ingredients and whisk to blend. Adjust seasoning as desired.

Grain Bowl Basics These grain quantities, cooked and stored in the fridge, will provide approximately 8 servings throughout the week:

1 cup 11 grain blend, dry (or your choice of rice, wheat, millet, whole oats, rye, barley, etc.) 1 cup French lentils, dry (the little ones) 1 cup quinoa, dry 1 bay leaf

For the lentils: Lentil should be sorted to help remove tiny stones and clumps of dirt, then rinsed under cold water to remove dust.

Add lentils to a small pot with enough water to cover them by a couple of inches and turn the heat to medium. Add a half teaspoon salt to the water and the bay leaf to the pot. Once water comes to a boil, turn stove down and simmer lentils over low heat for approximately 25 minutes. The lentils are done when they’re tender but easily hold their shape.

For the 11 grain blend: Add 11 grain blend (or brown rice) to a medium pot along with two cups of water. Add a half teaspoon salt to the water. Cover and set pot over medium heat. The moment the water comes to a boil, turn heat to lowest possible flame and keep the pot covered. Cook grain for 40 minutes. Leave covered and remove from heat and let stand for at least 10 minutes.

For the quinoa: In a mesh strainer, rinse quinoa well to remove dust and the slightly bitter resin on the outer coating. Add quinoa to a pot along with two cups of water. Add a half teaspoon salt to the water and set the pot over medium heat. Bring pot to a boil, reduce to lowest heat possible and cover. Cook for approximately 20 minutes. Remove from heat and let sit for 10 minutes, covered.

  Make your work week easier with grain bowls. We recently discovered the wonder of the homemade grain bowl. With easy, relatively inexpensive make-ahead components, whipping up a week’s worth of quick meals is a snap.

[yourfoodchoices]

We always look forward to attending Le diner à SF and have only missed one over the years. Weeks before the event we find ourselves scouring recipes in our cookbooks and on-line. Then as the day gets closer, we spend hours in the kitchen preparing  for Le cuisine de jour, whipping up madelines or some other confection at the last minute, wondering the whole time where it is we’ll have to schlep it all. Over the years we’ve contributed a coconut cream cake that tilted a little, an array of white vegetable crudités, and an assortment of white candies and desserts. And always plenty of wine, usually sparkling.

However, and more importantly, it’s the wonderful time we have with friends that keeps us coming back each year. We hope all who attend have a wonderful time. We’ll be missing this year’s Le diner en SF, but for good reason. Instead of waiting for our day-of-event location alert, we’ll be attending the SF Crafts Spirits Carnival, where we’ve been asked by Bulleit Bourbon to bake 500 of our tasty Bulleit Pecan Bites. We’ll miss our picnicing friends and hope they have a great evening in white, wherever it may be.

One of our most favorite confections is a simple white chocolate caramel popcorn. A little herbs de Provence adds the perfect touch of France to this American standard. The recipe is a little odd, directing you to boil chocolate, butter, and brown sugar for 5 minutes. The first time we made it we thought it would be a complete disaster, but it all came together beautifully. This is hot caramel, so always be careful when tossing the popcorn and keep a bowl of ice water on the side near you in case of burns!

Bon Appetit!

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White Chocolate Caramel Popcorn Recipe from McCormick Makes 13 cups (16 servings)

10 cups plain popped popcorn 2 cups coarsely chopped mixed nuts 1 cup firmly packed light brown sugar 1/2 cup (1 stick) butter 1/2 cup light corn syrup 6 ounces white baking chocolate, coarsely chopped 2 tablespoon Herbes de Provence 1/2 teaspoon baking soda

Preheat oven to 225°F. Mix popcorn and nuts in large bowl. Spray foil-lined 15x10x1-inch baking pan with no stick cooking spray. Set aside.

Bring sugar, butter, corn syrup and chocolate to boil in medium saucepan on medium heat. Boil 5 minutes, stirring constantly. Remove from heat. Immediately stir in Herbes de Provence and baking soda. Pour over popcorn mixture. Toss to coat evenly with spatula sprayed with no stick cooking spray. Spread evenly in prepared pan and place on middle rack of preheated oven.

Bake 1 hour, stirring after 30 minutes. Cool completely on wire rack. Break into clusters. Store in airtight container

Manquer Le dîner à San Francisco We always look forward to attending Le diner à SF and have only missed one over the years.

[yourfoodchoices]

Seasoned simply with salt, hummus really is the sort of thing we can all whip up at a moments notice since the pantry staples used are common and relatively inexpensive. Never mind that blending it up is a snap. And because the chickpeas, the primary ingredients of this dip, happen to be packed with fiber and protein and are naturally low in fat, hummus can be enjoyed as an everyday food, fit for foodies and fast-food junkies alike.

Our pantry is stocked with a mix of chickpeas (garbanzos) canned and dried, which we add to soups, pasta dishes, and veggie hashes. Puréed with tahini and garlic (fresh or roasted), chickpeas become thick, creamy hummus, perfect as a dip for toasted pita and raw veggies. The tahini adds richness in the form of sesame oil. The garlic, when raw, adds flavor and heat, depending on how much of it you use. And when the garlic is roasted the unami flavor is at it’s peak! Toasted cumin, while not traditional, lends an earthy depth of flavor to hummus, while the lemon juice brightens it.

You can imagine, given its texture and mild neutral flavor, that puréed chickpea mixes well with other flavors. Here, we’ve gone in a couple of different directions. In one batch, we added puréed butternut squash to the hummus and topped it all with sage-infused olive oil and toasted pumpkin seeds. In the second batch, we added roasted eggplant and freshly ground cumin seeds. Any type of roasted or cooked vegetable can be pureed and added to hummus. It’s a great way to sneak in some extra nutrition while adding a unique spin on a traditional middle eastern classic.

We’re already planning our next batch of hummus. Using roasted pureed beets which will add sweetness and dramatic color to the dip as well as an earthy, vegetal taste. It will be the perfect thing to contribute to a Labor day get together.

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Roasted Butternut Squash Hummus

2 cups cooked chickpeas in water (canned ok, homemade preferred) 2 cups roasted butternut squash 5 cloves roasted garlic 1/2 cup tahini 1 tablespoon cumin seeds, freshly ground 4 tablespoons olive oil 8-10 sage leaves 1/4 cup toasted pumpkin seeds (pepitas) salt & pepper

Drain the chickpeas, reserving the water. Add them to a food processor along with the squash, tahini, ground cumin, salt and pepper. Pulse a few times then process for a minute or two until a smoothish consistency, adding two tablespoons olive oil through the feeding tube during the process. If the hummus is too thick, add a little of the reserved bean water. Season with salt and pepper.

Heat the other two tablespoons olive oil in a small sauce pan until hot. Add the sage leaves a few at a time, cooking until the leaves are fried, anywhere from 30 seconds to a minute or two, depending on the size of the sage leaves. Drain the leaves on a paper towel and set aside to cool. Allow oil to cool.

Once the leaves are cool, set aside a few of the nicest leaves for garnish and then crumble the rest into the hummus and pulse a few more times. Season with salt and pepper.

Transfer the hummus into a serving bowl and top with the reserved fried sage leaves and sage oil. Sprinkle on toasted pumpkin seeds.

Serve with toasted pita chips.

Roasted Eggplant Hummus

2 cups cooked chickpeas in water (canned ok, homemade preferred) 2 cups roasted eggplant 5 cloves roasted garlic 1/2 cup tahini 3 tablespoons olive oil 1 tablespoon cumin seeds, freshly ground salt & pepper

Drain the chickpeas, reserving the water. Add them to a food processor along with the roasted eggplant, tahini, ground cumin, salt and pepper. Pulse a few times then process for a minute or two until a smoothish consistency, adding the olive oil through the feeding tube during the process. If the hummus is too thick, add a little of the reserved bean water. Season with salt and pepper.

Transfer the hummus to a serving bowl and top with a little more ground cumin, and a drizzle of olive oil.

Serve with toasted pita chips.

Hummus Two Ways Seasoned simply with salt, hummus really is the sort of thing we can all whip up at a moments notice since the pantry staples used are common and relatively inexpensive.

[yourfoodchoices]

This has been our summer of s’mores. It began in early June with a campfire and a family week in the mountains. On that trip, we even found ourselves manning a s’mores table at a race expo in West Yellowstone. We were up to our elbows in sticky melted marshmallows, Hershey’s chocolate and graham cracker crumbs. Still, we could have eaten more of them.

Before summer gets away from us, we’re spending some weekend time baking up this s’mores-inspired cake. The result is a tender graham cracker cake, a thick layer of rich chocolate ganache, and toasty “marshmallow fluff” frosting. Summer on a cake stand.

We’ve taken some liberties with this one. The chocolate is dark and the fluffy white frosting isn’t what it looks like. Instead of whipping up a traditional marshmallow cream, we’ve whipped up a bit of aquafaba (seriously cool stuff), sweetened it with sugar and lathered it on the cake. A kitchen blowtorch makes toasting a snap.

If you’re not familiar with aquafaba, welcome to one of 2016’s biggest food trends. Aquafaba is essentially the brainchild of some very clever French and American food geeks who figured out that the liquid in a can of garbanzo beans contained enough of certain bean proteins that it could be whipped like egg whites to create foam. As it turns out, aquafaba is more than just a passable substitute for egg whites. Aquafaba foam is more stable for longer periods of time and at a wider range of temperatures. It’s also much harder to over whip and break because it doesn’t dry out quickly. It can be flavored and colored to suit the use (think meringue, French macaroons), pavlovas, etc.). And, it’s also vegan. Although, that doesn’t seem to matter to us too much since we’re using butter, eggs, and cream in the cake and ganache recipes. However, we’re always game to try the latest food trends and incorporate them into our recipe repertoire.

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S’mores Cake one 6-inch cake with a 6-pack of cupcakes

Graham Cracker Cake

1 cup all-purpose flour 1 cup graham cracker crumbs, finely ground 3/4 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 2/3 cup butter, room temperature 2/3 cup light brown sugar 1/3 cup granulated sugar 3 large eggs 2/3 cup kefir 2 tsp vanilla

Dark Chocolate Ganache

Aquafaba Marshmallow Fluff

Preheat oven to 350F and grease and flour a 6″ cake round and line with parchment. Grease and flour, or use cupcake papers, for 6-7 muffin spaces. Set aside.

In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined. Sift through a fine sieve and slowly push through most of the graham and flour until only small graham cracker crumbs are left. Add the crumbs to the flour mixture and set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins). Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.

Alternate adding flour mixture and kefir, beginning and ending with flour (3 additions of flour and 2 of kefir). Fully incorporating after each addition. Do not over-mix.

Spread batter evenly into prepared pans. Smooth the top with a spatula and gently whack the pans against the counter to evenly distribute and release any air bubbles. Bake the cupcakes for 12 minutes then rotate the pan and bake another 12 minutes or until the cupcakes bounce back from a light touch. For the 6-inch cake. Bake for approx. 40 mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10 mins. Run a knife around the edge of the pan and cake to loosen. Gently remove the cakes from the pans, set on racks and allow to fully cool before continuing.

  Dark Chocolate Ganache

5.25 ounces dark chocolate (1 1/2 bars TJ’s 3.5 ounce dark chocolate bars) 4 ounces heavy cream 2 tablespoon soften butter pinch of salt

Chop the dark chocolate and place it in a heat proof bowl. In a small sauce pan over medium-low heat bring the heavy cream to just about a boil. Remove from heat and pour over the chocolate, add a pinch of salt, and let sit for a minute or two, then whisk the chocolate and cream together. Once all the chocolate is incorporated, add the butter.

Allow the ganache to cool at room temperature for a couple of hours or in the fridge for about 30 minutes before continuing.

Aquafaba Marshmallow Fluff (adapted from Chocolate Covered Katie)

1 15-ounce can garbanzo beans 1/4 teaspoon cream of tartar 1/2 cup ultra fine (baker’s) sugar 1 teaspoon vanilla

Drain the garbanzo beans into a bowl with a lid. Use the garbanzo beans for another use. Refrigerate the bean water over night. We think chilling it makes for a shorter whipping time.

With a stand mixer or handheld mixer, add the refrigerated bean water and cream of tartar to the mixing bowl and mix on medium-high speed. Once double in volume, add the ultra fine sugar and vanilla. Whisk until peaks reach desired stiffness. The bean water seems to hold up well to over-mixing.

Assembling the cakes:

Split the 6 inch layer cake in half and add 2/3 of the chocolate ganache to the split layer. Spread until to the border of the cake and top with the other split layered cake. Spread a thin crumb coat over the sides of the cake. Wrap in plastic and refrigerate at least 30 minutes, or up to a day or two. Freeze the cake at that point for up to a month before frosting.

Top the cake with a very big dollop of the fluff. Using an off set spatula, smooth over the top and sides using swishing and flourishes to the cake. This is an excellent beginner decorator frosting.

Cupcakes:

With the rest of the ganache, divide between 6 or 7 balls. Gently and quickly roll the balls between hands. Freeze until ready to use.

With a melon baller, scope a small scoop of cake out of the top center of the cupcake. Place the frozen ganache in the whole. Frost the cupcake in a variety of ways, with a pastry bag, using a big ice cream scoop, or just a spooned dollop on top. Toast the marshmallow using a home creme brûlée kit or a more toolbox-type blowtorch. A quick sit under the broiler may work to get some color on the fluff, but it could also melt the chocolate.

More s'mores. We can't get enough this year! #toastedmarshmallowday This has been our summer of s'mores. It began in early June with a campfire and a family week in the mountains…

[yourfoodchoices]

Beets are a year-round veggie staple here in California. The varieties available to us vary throughout the year, but beets in some form are available at just about every farmers market around, not to mention the big grocery chains. And like potatoes, they’re crazy adaptable, perfect in spring salads, earthy breakfast hashes, and chocolate cake. They’re better roasted than boiled. We scrub them clean, trim their greens and wrap them in foil to roast in a hot oven. Roasted beets are easy to peel once they cool a bit. They’ll keep in the fridge for a week in a sealed container.

Garden variety red beets are sweet and delicious. But if you’re able to get your hands on some beautiful golden or variegated varieties like chioggia beets, buy them. Their colors are beautiful and less likely to “bleed” than dark red varieties like Bulls Blood. We’ve roasted beets that look like jewels after roasting, with beautiful golds and pinks swirling around in them. They’re a fun way to play with color and texture in all kinds of dishes.

When we’re on our game, we buy beets with greens, rather than trimmed bulk beets, because the greens are delicious and they’re nutritious, long stalks and all. They’re tender enough to eat raw, but their mild flavor makes them endlessly useful in any recipe that calls for fresh greens. We use them in soups and risottos for added color and bite. We really love these pickled beet greens. They’re crunchy, vinegary and a little spicy, the perfect partner to anything you’d embellish with hot sauce or salsa or pickles. Of course, you can pickle just about any green, but if you’re looking to put a bunch of beet greens to better use than building compost, pickle them.

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Roasted Beet Roots

A bunch of beets (4-5 beet roots) with the greens intact 2 tablespoons olive oil Salt Preheat the oven to 425 degrees.

Cut the stems from roots, setting the stems and leaves aside in cold water to clean and hydrate. Scrub the beet roots with a bristly brush to remove all mud and dirt. Dry the beets with paper towels.

On a baking sheet or in a roasting pan, place a large piece of aluminum foil in the bottom, enough to fold over the beets. Place the beets in the center of the foil and drizzle about 1-2 tablespoons of olive oil over them. Sprinkle liberally with salt, 1-2 tablespoons. Seal the beets inside the foil. Put the tray in the oven and roast for 40-60 minutes or until a knife pierces a beet easily. Remove from the oven and let cool for about an hour. Once cool enough to handle, using paper towels, peel the skins off the beets. The skins should easily slip off. Sometimes a paring knife is useful for peeling the beets if you want to take a more fussy approach.

Once the skins are removed, the beets can be sliced, diced, or served quartered. Keep them refrigerated and use in a salad or add to potato hash.

Pickled Beet Greens

Stems and leaves from a bunch of beets, and/or other greens 1/2 cup distilled vinegar 1/2 cup apple cider vinegar 2 tablespoons sugar a good pinch of chili flakes a good pinch of salt pepper

In a medium pan, fill halfway with water. Bring to a boil and reduce to a simmer. Meanwhile, clean and hydrate the beet stems and leaves in a bowl of ice water. Spin dry and separate the stems and leaves. Chop the stems into 1/8” pieces. Set aside. Combine all the leaves as tightly as possible, layering leaves on top of one another. Roll tightly, chop into 1/8”-1/4” strips. Chop the strips a few times to get smaller pieces. Set aside.

Add a pinch of salt to the boiling water then add the beet stems. Simmer for 3 minutes, then add the beet leaves. Simmer for 3 more minutes. Drain the stems and leaves (the water can be saved and used to flavor soups). Move the hot greens to a mason jar.

Over medium heat in a small pan, heat the vinegar, sugar, chili flakes, and salt. Heat until it almost comes to a boil. Pour the hot vinegar over the stems and leaves. Cover and allow to sit at room temperature until the stems cool completely. Once cooled, refrigerate for at least three days before using.

Add pickled beet greens to salads, soups, toasted bread, pizza, rice bowls.

Pantry Staples: Roasted Beets and Pickled Beet Greens Beets are a year-round veggie staple here in California. The varieties available to us vary throughout the year, but beets in some form are available at just about every farmers market around, not to mention the big grocery chains.

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We’re combining two of the most sacred national holidays Pecan Torte Day and Chocolate Pecan Pie Day into one, with a little booze. And in preparation for the upcoming 5th Annual San Francisco Craft Spirits Carnival, where we’ll be serving up these spirited treats, we’re returning to Jason’s springtime adventure in mass-produced “Bulleit Bites” (bourbon pecan mini-pies) with these boozy beauties. Bulleit Bourbon inspires this chocolate and whiskey-spiked variation of a Southern favorite, pecan pie.

In keeping with the whiskey mash, the pastry includes a mix of corn, rye, and barley flours, as well as a little all-purpose flour. A little adjustment was needed to create the larger t pictured here instead of the small bite-sized ones we’ll be making for the carnival crowd.

The crust gets pre-baked with pie weights to insure it is flakey and fully baked. The raw pecans and chocolate are then added with just a little coating of the bourbon caramel. More caramel is added every five minutes of baking to assure that not only are these the most alcoholic pecan pies you’ll ever taste, but that the nuts and chocolate mix together to create a chewy and crunchy concoction.

The squeeze bottle in the pictures was unnecessary for the two tarts. The bourbon, brown sugar, and salt can easily be mixed in a small bowl. The resulting flavors are more complex and nutty. And adding the caramel base in drizzles throughout the baking process ensures the final tart isn’t a parched, dried out mess.

If you think the recipe is intimidating or if you just prefer to eat these tarts instead of baking them yourselves, you’re in luck. In the next couple of months we’ll be fine tuning our next culinary venture, Cheeky Bakery (website is currently under construction) right out of our small one-assed kitchen. We’ll be taking orders for these bites and a few other baked items, so stay tuned!

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Chocolate Pecan Bulleit Tarts Makes two small tarts with a little extra dough

1/3 cup all-purpose flour 3 tablespoons corn flour 1/2 tablespoon rye flour 1/2 tablespoon barley flour 3/4 teaspoon brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 1/2 stick cold unsalted butter, grated and frozen 1/2 teaspoon bourbon whiskey 1/4 teaspooon vanilla 2 tablespoons ice water, plus more as needed

Mix flours, brown sugar, salt, and baking powder in a medium bowl. Add grated frozen butter to the bowl along with the flours and sprinkle bourbon and vanilla over the top. Using one hand and a plastic scraper, mix flour, butter, and water until the dough comes together when squeezing it into a fist. The dough should not be wet.

Place the dough on a sheet of plastic and shape it into a disc. Refrigerate for at least 30 minutes before continuing. Preheat the oven to 400 degrees while chilling the disc. Cut the disc in half and roll out the disc until it’s 1/8-1/4″ thick. Place the rolled dough over the tart shell and press the dough into the shell, pressing it into the corners and trimming off the top of the dough to make it look uniformed. Prick the bottom of the shell with a fork and place some crumpled parchment paper over the top of the shell, then add pie weights (or beans) to the shell. Freeze for ten minutes before baking.

Take the shell out of the freezer and place it into the oven with the pie weights still covering the bottom. Bake for 7 minutes, then take off the pie weights and bake for another 3 minutes. Remove the crusts from the oven.

Chocolate Pecan Filling 1/2 cup chopped raw pecans 1.75 ounces good quality dark chocolate, finely chopped 1/4 cup firmly packed light brown sugar 1/4 cup Bulleit Bourbon 1 1/2 tablespoon heavy whipping cream pinch of kosher salt

Combine pecan and chocolate in medium bowl, set aside. Combine the brown sugar, bourbon, heavy cream, and salt into a small bowl, whisk until there are no lumps.

Add two tablespoons of the caramel to the chocolate and pecans, and mix. Divide the chocolate and pecans into the prebaked shells. Place the shells back in the oven and bake for five minutes. Remove the pies from the oven and drizzle one tablespoon of the caramel over each tart. Place back in the oven and bake another five minutes. Continue adding the caramel every five minutes during baking until all the caramel is in the tarts.

Once completely baked, remove from the oven and allow to rest in the tart pan for at least 15 minutes before removing. Allow to cool completely, about an hour, before serving.

Chocolate pecan pie day + pecan torte day = Chocolate Bourbon Pecan Tart (we're good at math) We're combining two of the most sacred national holidays Pecan Torte Day and Chocolate Pecan Pie Day…