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| Homemade Nutella
Nutella is one of my family’s favorite things. It is a Christmas tradition in my home that a jar of nutella is wrapped and placed at the toe of everyone’s stocking. Once the gifts are unwrapped, the jars are brought to the breakfast table and enjoyed as part of the Xmas morning feast.
When I was a young girl, my parents took my brother and I to Spain to visit our family in Valencia. Traveling back in the early 70’s was a big deal in those days, and waking up in another country after cramped little sleep was mind boggling for a 10 year old. It was a gray chilly March morning and the apartment we were staying in was tiled with stucco walls. It was a rustic sort of a place in my memory and the house was kept much cooler than we did at home. Jet lagged, dazed, cold and hungry was how my first moments of that trip were starting out. Not happiness for a small girl.
Shortly after we woke my Mother went straight out that morning and brought home a sack of foods for breakfast. In her sack was a loaf of bread still warm from the corner baker and a jar of Chocolate Hazelnut spread. The warm crusty bread turned the Nutella into gooey heaven, which was a far far cry from my typical American breakfast of a hearty bowl of Frost Flakes Cereal. Suddenly I was being transported into kid heaven and having the time of my life. I fell in love with Spain and that very moment and never fell out.
Making Chocolate Hazelnut Spread in my own kitchen is a dream and a fantasy that I would have never imagined. Even better is the ability to tweak a bit here and there to make it my very own.
 My version contains more chocolate that the original. I also used cocoa nibs that added a slightly smokey bitterness and an interesting little crunch. I can see adding some other accents such as cinnamon or espresso (grind some beans in there??) but I’ll leave that to you.
Gifting jars of this heaven would make you a hero in my house. Make a healthy batch and keep some on the ready. It’s great on toasted bread, fantastic in crepes, awesome with some ice cream. Nutella makes a quick icing on a cupcake or a filling for a layer cake- or just dip in a spoon and have at it.
 Homemade Nutella If purchasing your nuts preroasted, toss onto a baking sheet and place into a 350˚ oven for 10 mins to release the oils and fragrance Place cocoa nibs in a dry frying pan and on medium heat warm until the nibs are glossy Combine nuts in a food processor and grind into a smooth paste. The nuts will go from grainy and thick to a smooth oily cream as the nuts are broken down. Add the cocoa nibs and cocoa and grind for 2 mins. Add sugar, oil and salt and continue to blitz until smooth with a slight grit to it if you like the crunch. *note* this is some heavy work on the processor. I did mine in stages giving the machine a chance to cool a little between steps. Taste your spread as you go and adjust to your liking. Place directly into clean jars. Can be stored in the cupboard or fridge. |
gluten free
{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.
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