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{Day 11} Apricot Tapenade With Rosemary

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Apricot Rosemary Tapenade served with Goat Cheese Camembert
Using apricots is not a typical go to for this time of year, everyone is so into cranberries. I do love me some cranberries, but I also love this bright orange color as a change. This is a surprising taste combination and I like that too. The apricots are not terrifically sweet. Paired with rosemary and garlic makes it a real delight and the olive oil makes it glisten like a jewel.
I paired it here with a gorgeous wheel of Goat Cheese Camembert that would make a fantastic hostess gift to bring along to a party. Easy to keep stashed in the fridge and assembled last minute- this will make you look like a rock star.
Jarred and gifted Apricot Tapenade is delightful spooned over a pan roasted pork chop. It’s also great on sliced cold chicken in a sandwich, which these days, as the holidays draw closer, is becoming more common in my house. So when standing-door open- in front of a fridge and you’re looking for something magic to jump out at you, this can do it for you. This bright orange jem will save the day.
Now let me say, if you are really feeling the need for red on a holiday table, the aprictos can easily be swapped out here using dried cranberries or dried cherries.
Apricot Rosemary Tapenade
makes ~ 2 c
 
1.5c dried apricots, soaked in warm water 10 mins
2 stalks of Fresh Rosemary
.5c Olive Oil
Juice of half a lemon
1 large clove of garlic rough chopped
S & P
 
Drain the apricots and remove leaves from Rosemary stems
 
Place all the ingredients into a large processor and pulse until you reach a chunky but even consistency. You don’t want puree.
 
Adjust salt and pepper to taste
 
Store tapenade in a jar and top off with Olive oil just to cover the top to preserve it.
 
best served at room temperature

{Day 10} Homemade syrups: Fizzy Water Surprises

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Homemade syrups for soda and cocktail making

As a birthday treat to myself this year I purchased a soda making device that has been a lovely addition to my life. Years ago I used to get old fashioned glass seltzer bottles delivered to my door once every two weeks. It was a bit decadent but I just loved that wooden box by the front door that held blue and clear glass bottles. The guy that ran the business was a bit of a character too, and it was always fun to hear about his past weeks antics. Those days, and the Seltzer Man are now past and gone- so now enter my newest toy.

 

I will admit that I am not a plain seltzer water gal. I like a little zip or somethin’ somethin’ with my bubbles, and a slice of lime is just not quite enough for me.
I love the notion of homemade ginger ale or root beer. Kinda makes me want to sit at a counter on a stool and drink from a straw while swinging my legs. The beauty of homemade syrups is that they are great for kids or the non drinkers in your life- I would have LOVED something interesting to sip when I was pregnant for instance.

The other beauty is that added to some booze flavored syrups also work for the imbibing crowd. A little splash of syrup over some chilled vodka can mean a Schmancy Martini in a flash. When entertaining I’ve made a row of several different types to syrups with suggestions and let my guests play around. A great conversation starter and more interesting than the usual.

The soda maker company sells syrups, but why not make your own? Fresh made syrups don’t last as long as the store bought ones, so unless you’re giving them away, make them in small batches and store in the fridge.
Blueberry Thyme Syrup
makes ~ 3 c
 
4c Blueberries, may use frozen berries
juice of 1 lemon
1 bunch of thyme
2.5c sugar
 
Wash and crush berries in a medium saucepan. Add lemon and thyme and simmer for 10 minutes
 
Strain juice from the solids through a seive pressing down on the berries to remove as much juice as possible.
 
Return the juice to the pot and add sugar.
 
Simmer for another 10 minutes.
 
I strain a second time through a paper filter to remove any seeds etc., cool before bottling.
 
Keep bottled syrup in the fridge
 
Ginger Ale Syrup
makes ~ 3c
 
.5c peeled and chopped fresh ginger
3 c sugar
3c water
 
Combine all in a heavy bottomed saucepan and simmer for 20 minutes.
 
Strain the ginger and cool before bottling.
 
Keep bottled syrup in the fridge
 
Fresh Mint Syrup
makes ~3 c
 
3c water
1 bunch fresh mint leaves rough chopped
3c sugar
 
Combine water and leaves in a saucepan.
 
Bring water to a boil then turn off heat. Allow leaves to steep until cool.
 
Strain leaves and return the tea to the pot. Add the sugar
 
Bring back to the boil for 2 minutes and remove from the heat.
 
Cool before bottling and store in the fridge.

{Day 9} Fregolotta: A Dessert That Cracks Up

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Crunchy Fergolotta enjoyed with some after dinner port

Fregolotta was a word that had never passed my lips until my lovely Lauren told me about it. It’s a lightly sweet, crunchy, nutty, biscuit cookie that is often served at the end of the meal in the Veneto region of Northern Italy.
Now allow me to digress about Lauren for a moment. Beautiful, fair curly haired Lauren has been my business partner at A Simple Cake for the past year and some and one of the best persons to ever happen into my life. She not only is so tremendously talented as a baker and an artist, but she is also an incredibly beautiful person, both inside and out. She and I share a similar passion for food, which has lead to some tremendous discoveries for me- as in the case here.
Lauren described to me this thin crackery treat and it was all new to me. Fregolotta is not just a treat, but an experience as well. It is meant to be broken at the table and eaten. The hard cookie is balanced on a reserved almond, and then with the back of a coffee spoon, tapped until it breaks into bite size pieces. She told me the story that is was her Mother that makes it in their family.
While traveling through Italy, Betsy Bohl and her husband became enamored with this treat when after each meal it was presented along with the coffee cups. No two restaurants made them the same, which is so typically Italian in my mind. Some more cakey, and some more grainy and powdery. Each baker made it to his or her own taste, following no rules. Betsy returned home and after researching several recipes, changed the balances to get the right texture and taste that suited her.
Thank you to Betsy for sharing her recipe with me, which I believe is an adaption from Lydia Bastianich. Fregolotta is packed with chopped almonds, but it’s the inclusion of corn meal that gives it a unique gritty crunch that is so satisfying.
The recipe called for spring form pans, but I used regular pans and lined the bottom with a paper doily. The cakes slipped out without any resistance. I used 6″ pans and the recipe called for 5″. Due to the way I divided the dough my cakes were a little on the thick side, so next time I would divide them into thinner batches. To transport and package them I would set them in a box, or place a cardboard round underneath to keep it from breaking. Be sure to include a little note on the cracking and almond technique.
Besty Bohl’s Almond Fregolotta
makes 4 5″ cakes
 
1.5c toasted almonds, chopped
.75c sugar
1c flour
.75c corn meal
.25t salt
1.5t vanilla
10T butter, softened
1 egg yolk
2T heavy cream
 
Preheat oven to 350˚. Grease pans and line with parchment or paper doily.
 
Combine almonds, flour and cornmeal and salt in a bowl.
 
In a mixer combine the butter and sugar and beat smooth. Add egg yolk and vanilla and stir.
 
Add butter mixture to the flour mixture and toss together with a fork to blend. It should be crumbly. Add the heavy cream to make a shortbread like dough.
 
Divide the dough between the pans and press lightly into an even layer.
 
Bake for approximately 20 mins and then check for doneness. The cakes should be nicely browned and pull away from the sides of the pan
 
 
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Though wonderful just on their own, these are also fantastic served with ice cream or fruits. I can see grappa along side these or a nice demi tasse of espresso.