We can’t get enough of this easy peasy treat that is healthy enough for breakfast and just sweet enough for dessert. When organic strawberries are in their prime, you’ll want to make this for loved ones and guests again and again. Shhh. Don’t tell mom how simple this is.
Ingredients
1 cup of Bellwether Farms Basket Ricotta to 1 Tbsp sugar, mixed
1-quart strawberries, cut in chunks
Aged balsamic vinegar, we like Calolea (local!)
Directions
Spread a thin layer of the ricotta mix on the bottom of your berry bowl. Drizzle a little of the balsamic. Add your strawberries and a nice spoonful of ricotta on top and drizzle with more balsamic. Makes enough for 4 – 6 people. Serve immediately.
Inspired by Chicago’s Fannie Mae’s Trinidads. Indulge your favorite mom or mom-figure with this easy recipe sure to please. She deserves it! Use the best quality chocolate you can find for these for the smoothest, more decadent results.
Ingredients
7 oz dark chocolate chips, or if a block, chopped in small chunks or flaked
6 oz heavy cream
1 ½ Tbsp unsalted butter, room temperature
1 ½ lbs white chocolate
6 oz dried, sweetened coconut
Directions
Place the dark chocolate in a glass boil. Heat the cream until little bubbles form (on the stove vs. the microwave works best so you can watch.). Pour the cream over the chocolate and let sit for 30 seconds. Whisk until smooth. Add the butter and whisk until incorporated. Cover with plastic wrap and refrigerate, 3-4 hours or until very firm.
While the ganache cools in the fridge, toast your coconut in the toaster or regular oven at 325 degrees, 5-7 minutes until light brown. Let cool.
Melt 2/3 of the white chocolate in a glass bowl over a double boiler until just melted (about 113 degrees). Remove from heat and stir in the remainder of the chips. You can also use a microwave, but be careful not to burn, heating at 30 second, then 15 second intervals as the chocolate melts. Add the remaining 1/3 of the chocolate and stir in until melted. Stir in the coconut and let cool, until room temperature and thick (about 80 degrees).
While the chocolate is coming to temperature, scoop your dark chocolate ganache using a 1 Tbsp cookie scoop onto a parchment lined sheet. Using a spoon, dip each scoop into your coconut white chocolate, tapping the bottom of the fork to get any extra chocolate off the truffle (this prevents “legs” on the truffle and keeps it round) and place it on a fresh parchment lined sheet pan. Repeat with remaining truffles. Refrigerate until firm. Keeps 2 weeks in the refrigerator.
These classic wheat-free treats are the perfect Passover treat. Chewy on the inside, a little crispy on the outside, with a hint of almond (or vanilla, if you prefer), they aren’t super sweet and are sure to satisfy any time of the year. This recipe works best when you weigh the ingredients rather than use volume measurements.
For more great Passover recipes like this, be sure to sign up for our virtual cooking class, “Peace, Love & Matzo” with Gracie Schatz (Heart of Williamette Cooking School) on April 14th!
Add all ingredients except for almond extract (or substitute vanilla if you prefer) into a medium sized pot on the stove. Stir constantly over medium heat so eggs and sugar don’t burn. You may notice that the mixture gets wetter as it gets hotter, depending on how moist the coconut is. Once it starts to steam and the excess liquid as dissipated, remove from heat. Stir in extract. Let cool. Transfer to a bowl, cover and refrigerate until chilled – this will make the dough easier to work with.
Preheat oven to 325 degrees. On parchment lined baking sheets, make little pyramid shaped mounds (slightly smaller than a golf ball). The dough can be sticky, so dipping your fingers in a bowl of water can be helpful. Bake about 20 minutes, flipping the tray halfway, until the edges are golden. Let cool. Store in an airtight container for up to 5 days.
Just in time for St. Patrick’s Day, here’s something to go with all your favorite dippers! Make it with Guinness if you want a deep and slightly bitter flavor; sub in ale or IPA for a lighter, hoppier flavor. Non-alcoholic beer works great too.
Ingredients
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
1-2 cloves garlic, finely minced
1 cup whole milk
2/3 cup beer
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp paprika
¼ tsp salt
¼ tsp black pepper
2 cups sharp cheddar cheese, shredded
Directions
Heat butter in large saucepan over medium heat. Add minced garlic and let it sauté for half a minute. Whisk in flour until combined/cooked through, about 1 minute.
Slowly whisk in milk, beer, mustard, garlic powder, paprika, salt and pepper until everything is combined.
Cook until mixture has thickened slightly, stirring constantly, for about 3-5 minutes. Whisk in cheese until smooth.
Adjust texture by whisking in more milk (to thin) or more cheese (to thicken). Adjust seasonings and serve warm.
The traditional cookie of the Jewish holiday Purim (this year on March 16th), celebrates the salvation of the Jewish people from the Persian prime minister Haman’s plot to kill all of them in a single day. They likely originated in Bohemia 200-300 years ago. The cookie’s iconic shape represents Haman’s ears – cut off before he was hanged! The classic version has poppy seeds, but we’ve gone the walnut direction feel free to substitute with pistachios or pecans.
Ingredients
DOUGH
2 ½ sticks unsalted butter
½ cup sugar
3 cups pastry flour
1 tsp baking powder
3/4 teaspoon salt
1 large egg
1 tsp vanilla
Juice from half a medium sized orange, plus its zest
FILLING
1 cup toasted walnuts (or omit and substitute with ½ cup jam)
½ cup light brown sugar
1/4 tsp almond, vanilla or orange extract
1 Tbsp your favorite brandy or cognac
4 dried apricots, roughly chopped ½ cup apricot jam and ½ cup raspberry jam
Directions
To make the dough:
Combine flour, baking powder and salt in a separate bowl. Beat the butter, sugar and orange zest until it just comes together. Add the egg, vanilla and orange juice and then add in the flour mixture until just combined. Shape into an 9” disc, wrap in plastic wrap and chill.
To make the filling:
Combine all the filling ingredients except the jams into a food processor and process until combined – there should still be a little bit of “nuttiness” to the filling left. Add each jam to a separate bowl and divide the processed filling between the two, mixing jam and filling together.
Once the dough is firm, roll out on a floured surface and cut out 3” circles. Put a tablespoon of the filling in the center and brush the edge of the dough circle with water. Fold in a third of the circle three times to make a triangle, leaving the a little bit of the filling showing in the center.
Bake on parchment or buttered sheet pans at 350 degrees for 10-12 minutes until barely golden.
Craving those traditional “Buffalo” flavors but keeping it vegan? Try this tasty recipe from our friends at Lexington Co-op.
Ingredients
1 head cauliflower, cut into florets, steamed
1 cup cashews
1-15 oz can chickpeas, drained/rinsed
1/2 cup hot sauce
3/4 cup warm water
1/2 T lemon juice
2 T nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
Directions
Soak cashews in warm water for 30 minutes – overnight. Drain.
Preheat oven to 375°. Coat 8”x 8” baking dish with cooking spray. Combine ingredients in food processor until smooth and creamy. Transfer dip to baking dish. Cover with foil, bake 20 minutes.
