Sprint 2 the Table

Appetites and Adventures

Cinnamon Cacao Nut Butter

By

“Everything But the Kitchen Sink” Butter might be a more appropriate name.

Often on cloudy days I get wild hairs in the kitchen.  Today was no exception – for some reason I decided to clean out my nut collection.  Maybe it’s all the balls I’ve been making lately.

This spread was cinnamon-flavored before it the nut butter idea was born.  Someone once told me you can make your own cinnamon powder by grinding up cinnamon sticks.  Fresh cinnamon sounds like a cool idea, right?

Maybe I should have done some research or purchased a VitaMix.  My blender wasn’t up to the task.  I shifted gears and eventually used a coffee grinder (which does work, btw), but not before cracking the lid of my blender and adding some groovy permanent cinnamon marks to the bottom.

Anyhow, the cinnamon does taste good.

With a cinnamon-dusted counter top blender in mind, the nut butter idea was born.  Toss in some nuts, blend, and add more cinnamon.  Taste.  Eye coffee grinder.  Stream of consciousness wanders to cacao nibs (they’re like coffee beans, no?).

Result?  A winter-y nut butter with cocoa crunches and cinnamon swirls that makes you want to stir it into apple cider.

Perhaps dipping apples into it is a smarter choice… I’ve had enough kitchen excitement for one day. 🙂

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Cinnamon Cacao Nut Butter

  • 4-5 Brazil nuts
  • 1/2 C hazelnuts
  • 1/4 C peanuts (salted)
  • 1/8 C walnuts
  • 2 tsp cinnamon
  • 1 T cacao nibs

Place the nuts in a blender and blend until beginning to become creamy, stopping to scrape down the sides as necessary.  Add cinnamon and continue to blend until smooth,  pausing once or twice to adjust taste as you may want to add salt depending on your preference.

Lastly, add the cacao nibs and pulse just enough to incorporate.  The goal is to have some crunchy bites remaining.

Notes: If your nuts aren’t blending into a cream, add a bit of olive, canola, or coconut oil.  You may also use chocolate chips in place of cacao nibs, or omit completely.

***

Every time I make nut butter I wonder why I ever use store bought.  Check out this spiced almond butter for a more savory flavor.

Do you make your own nut butter?

What is your favorite spread?

Game Day Inspired Dinner

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Underground dinners are my favorite.

 

The “secret” suppers have exploded in Atlanta and – from what I hear – across the country.  They are meals prepared by local (mostly) aspiring chefs for a small group of people lucky enough to catch wind of the event.  I’ve been to quite a few and always come away inspired and with several new friends.

 

Push Start Kitchen has been my favorite so far.  I’ve only been to two (click here for the details of that event), but hope to have the opportunity to attend more.  Atlanta local Zach Meloy and his Costa Rican wife Christina prepare a thoughtful menu full of unique flavor combinations.  (Think Southern meets Latin).

When I received the email about Zach’s November dinner, I knew I had to go.  He was preparing a menu inspired by stadium traditions!  You guys know I love my football.

 

It happened to be held on my friend Jessica’s birthday (check out the gluten-free meatball guest post she wrote for me here), and I was excited to share the experience with my friend.

 

The evening began with a delicious tequila and pear cocktail, accompanied by Zach’s take on corn nuts.  These were tossed in an addicting sweet-spicy sauce.  I may have eaten more than my share.

 

Next up was the soup course.  We were given bowls with granola (he uses Trader Joe’s), pickled carrot, buttermilk panna cotta, and chipotle molasses.  That alone was a gorgeous showing!

 

Zach then circled the table, pouring celery root soup atop each plating.  It was a perfect combination of textures and flavors – crunchy granola, vinegar-laced carrots, subtle sweetness of the panna cotta, and the fantastic smoky heat from the chipotle molasses were all tied together with the earthy, rich celery soup.  He needs to start serving seconds!

I could have died happy after this, but we still had the main course to come!

 

Slow cooked chicken, with crispy onion, grain mustard panade, roasted red cabbage, and pretzel puree.  Yes it was as good as it sounds.

Zach’s chicken was the most perfectly cooked meat I’ve ever put in my mouth.  That’s no small feat. The grain mustard had just the right amount of tang with the ballpark-salty pretzel puree.

Some people turn up their noses at the idea of ordering chicken in restaurants because it’s so “pedestrian.”  I always argue that – like eggs – if a chef can prepare it perfectly, it’s the sign of real talent.

 

You know when you don’t want to finish a dish or drink because it’s so good you don’t want  it to end?  Our stadium meal was one I was sad to see end.  Alas, it was time for dessert.

Mexican hot chocolate cake with malt ice cream, dulce de leche with black salt, and kettle corn.

 

The cake was good, but he could have made the dessert entirely of the homemade ice cream, popcorn, and the smoky black salted caramel.  Lately I’ve posted a lot about my love of sweet-salty or savory combos and this hit the spot!  I swear I didn’t make special requests.

Unfortunately I didn’t get a picture of Jessica’s dessert.  She is gluten-free, so Zach prepared a caramelized banana dish for her that looked fabulous.  She didn’t offer to share.  He even put a candle in it!

 

The meal ended with a thick berry cordial and a sweet Latin candy rolled in crushed almonds, dipped and coated on the spot.  Two desserts = just my style.

 

The night didn’t end there, but this post does!

***

Thanks to all for a second Top 9 this week!  Check out my Sparkling Cake Balls on FoodBuzz by clicking here.

What is your favorite stadium food?

What chef would prepare the meal at your dream supper club?

 

Friday at 5

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I mean… 5 for Friday.

Someone is ready for the weekend!

 

Here are five things that make me happy this week:

1. Special Delivery From Italy

 

 

The wine I had shipped back from my trip arrived today!  It was all I could do not to stay home and sample them all.

 

 

2. Oatmeal on Chilly Mornings

The weather here has been so weird, but I think the crisp air is here to stay this time.

 

 

In my bowl:

  • Oats
  • Almond milk
  • Cinnamon
  • Cottage cheese
  • Peanut Flour
  • Blueberries

 

3. Holiday Baking

 

 

Sparkling Cake Balls were the winners this week.  Next week, a post on what was in that mystery picture I posted Monday.

Annnnd…. another balla cake ball flavor coming soon…

 

4. Blogger Meet Ups

 

Left to right: Alayna, Me, Kristy, Stacy, Brooke, Carol, Traci, Lee, Tina, Heather, and Heather (and Tracy, not pictured)

 

ATL blogger get togethers are the best… Imma be tired in the morning though!  Special thanks to Tuk Tuk for hosting and Kristy for getting us the hook up.

The food was good, the service was above and beyond!

 

 

…and thanks to the guys at the bar who bought us all shots. 🙂

 

5. Lunchtime Core Class, Followed by Body Pump

 

 

Killa way to jump start the afternoon.  I work SO much more efficiently if I can workout midday.

***

I’m going to Atlanta’s largest museum for a jazz and cocktail event tonight.  Which is exciting, but making this day ever so long.

What has made you happy this week?

Do you work better if you can take a little mid-afternoon break?

 

Liquid Sweet Potato Pie Smoothie + WIAW

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Deck the halls with tubs of frosting.

 

Last Wednesday I mentioned that holiday baking had begun.  If it began then, it has EXPLODED now.  There are 3 different containers of icing in my fridge right now.  It’s a little ridiculous.

P.S. Does any one have tips for freezing icing?  How about making room in the freezer to store said icing?

 

It’s Hump Day!  Time for another installment of Jenn’s What I Ate Wednesday.  As always, check out Peas and Crayons to see the ever-growing collection of what everyone else dined on.

 

Pre-Breakfast:

This morning began with a 4 mile run.  Normally I don’t run after eating (I get bad cramps), but I woke up starving.  Balls.

 

 

Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer.  Perfect pre-run stick-to-your-ribs snack.

I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.

Apparently it worked – 4 miles at an average pace of 7:20.  Fastest time yet!

 

 

Breakfast:

It was a 65 degree muggy morning, so I was hot and sweaty from my run.  Perfect time for a Sweet Potato Pie shake!  (Recipe at the end… yes, its green. 🙂 )

 

Pre-Mix

 

If you haven’t tried almond extract before, I highly recommend it.  It gives smoothies an almost cookie-esque flavor that I crave.

 

Lunch:

I’ve been inspired by a lot of bloggers lately – today I used this this Vegan Pumpkin Mac ‘N Cheeze sauce from Angela @ Oh She Glows to coat my barley.

 

Pumpkin Barley ‘n Cheeze

 

My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.

It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.

 

 

Dinner:

Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG).  Dinner was a hodge podge I cooked.

 

 

Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…

 

I know, I know… another teaser… I promise it’s all coming soon!

 

The Sweet Dumpling Squash was surprisingly good.  It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above).  People cook with wine all the time… why not the bubbly?  In it went!  Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!

 

Snacks:

I had a new flavor of the Think Thin bar – Cookies and Cream.  Better than the Chocoalte Toffee after the recipe change… still not my fav.

 

Snack #2 was Kombucha and jerky.  Vegan, gluten-free jerky.  Hickory Smoked VEGAN Jerky.

 

Jerky + Kombucha

 

The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy.  It’s made from soy protein and is 100% vegan.  So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!

 

One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein.  That protein is key to a satisfying snack!

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Sweet Potato Pie Smoothie

  • 1 C spinach (optional)
  • 1/2 large sweet potato (baked)
  • 1/2 C Unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp Guar gum
  • Shake of salt
  • Stevia drops, to taste
  • Water + ice, to taste

 

Place everything in your blender of choice and mix until smooth.  Bottoms up!

Note: It’s a long ingredient list, but the spices are super-easy.  I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.

***

Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!

Do you like vegan versions of traditional meat products?

 What is the best thing you’ve been inspired by another blogger to make? 

 

Boozy, Herby Fig Jam

By

Fig.  Balsamic.  Lavender.  Booze.

Is there a more perfect combination?  I don’t think so.

Growing up my grandmother always made muscadine jam using muscadines right fresh from my grandad’s vines (where I was stung on the lip by a bee, couldn’t be a flower girls in my aunt’s wedding, and was scarred for life 🙂 ).

Grandaddy’s Vineyard (I think this was taken by my baby sister, Madison)

The jam was sweet and fresh, the perfect accompaniment to a slice of toast in the morning or a grilled PB&J on a cold winter evening.  Basically, it’s the jam.

After I moved out of my mom’s house, my jam supply was cut off!  Hearing about my cravings for it, my grandmother began giving me jars for Christmas.  The perfect gift!  She would even make a meat sauce with it that is wonderful on pork or tempeh mixed with spicier, Asian-inspired flavors.

Christmas back in the day… can you tell which one I am?

All of this to say I never had any idea how to make jam.   Truthfully, I never felt particularly move to try.  Why bother when my Grandmother is my supplier?!

Until I stumbled upon this article about a jam stand (not to be confused with a jam band) in NYC and began thinking about the possibilities…

They make Drunken Monkey Jam – banana, rum, and lime.  Best.  Idea.  Ever.

But it is winter and those are summer flavors.  Then I saw this fig conserve by the lovely Grubarazzi.

In my version I replaced the honey with a bit of agave and Stevia.  It wasn’t detectable at all – probably because the figs were so ripe and sweet.  I also increased the rosemary and added Grand Marnier.  The orange liquor was awesome with the savory rosemary flavor and the touch of acid from the balsamic.

Is it my grandmother’s jam?  No.  It’s a different jam, and I still ate it with joy.

I even ate some with peanut butter on toast one morning, reminiscent of my childhood grilled PB&J.

Fig and Rosemary Jam

by Laura Hall

Prep Time: 10 mins

Cook Time: 25 mins

Keywords: appetizer side snack breakfast brunch vegan vegetarian low-sugar nut-free low-sodium low-carb balsamic fig rosemary fall

Ingredients (1 jar)

  • 1 C fresh black mission figs, quartered and stemmed
  • 2/3 C water
  • 1 T light agave nectar
  • 10 drops NuNaturals Pure Liquid Vanilla Stevia
  • 1 T good-quality balsamic (I used a 12-year aged)
  • 2 T Grand Mariner (optional)
  • 2 T fresh rosemary, finely chopped
  • Pinch of sea salt
  • 1/2 tsp Guar Gum

Instructions

In a sauce pan stir together ingredients (except Guar) and bring to a boil.

Reduce to simmer, cover pan, and let cook for 20 mins, or until liquid reduces.

Mash with a fork to break up the fig (chunks will remain).

Stir, returning lid and simmering as necessary until most of liquid is evaporated and the mixture begins to thicken.

Mix Guar Gum with a tsp of cold water and immediately pour in to pan.

Stir immediately, as mix will thicken nearly instantaneously.

Transfer to a standard jelly jar (or other glass jar) and allow to cool before covering. Store in fridge.

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My first “real” jam.  I’m over the hump – beware!

What is your favorite jam flavor?

What new things have you tried lately?

Fig and Feta Shortbread Cookies

By

I’ve begun holiday baking experimentation in earnest this week.  

My Whole Foods bill was borderline embarrassing.

This is particularly good:

If you can guess what it is, I’ll save you some. 😉

Today I’m sharing a shortbread recipe adapted from my Rosemary Shortbread Cookies.  I reduced it a bit for self-control experimentation purposes, but you can easily double it.

Sweet and salty is my favorite combination.  I wanted to create a cookie that would satiate that craving in a unique way.

It was my first time working with dried Black Mission Figs and it won’t be my last!  Dried figs are a great option when you need to control the moisture in a recipe, or when figs are no longer in season.

Their sweetness paired with a salty feta cheese was a wonderful combo.  Be sure to use a high quality feta from the cheese counter – none of that pre-crumbled stuff sold next to the plastic-wrapped slices.

The cookie itself is made more savory with the use of whole wheat flour, almost reminiscent of a biscuit.  However, you can use all white flour for a sweeter, more smooth “cookie” feel.

One of my favorite parts about this cookie is that you can make the batter, roll it up, and keep it in the freezer until you are ready to bake the cookies off.  Perfect for a holiday party take-along!

Last week I had some awesome workouts.  Too bad I had some not-so-awesome over-indulgence this weekend.  This week I will be better!  Focusing on the positive, I’m back in the saddle with running.  PT has helped a lot and I managed to run pain-free again!!!

Workout Recap (11/8-11/13)

  • Monday – 5 mile run, Shoulders/Glutes, 6 min plank sequence
  • Tuesday – P90X Biceps/Back, Ab Ripper X, 100 push-ups 
  • Wednesday – 5 mile run, 100 push-ups
  • Thursday – 30 min core class, Body Pump, 100 Workout
  • Friday – 45 min full-body workout with trainer, 20 mins Stairmaster, 100 push-ups
  • Saturday – 13 mile run, 100 push-ups
  • Sunday – 15 min stationary bike, Triceps/Chest, 30 mins elliptical intervals, 6 min plank sequence

Fig & Feta Shortbread Cookies

by Laura Hall

Prep Time: 15 mins

Keywords: bake dessert fig feta cheese cookie spring

Ingredients (16 cookies)

  • 3/4 C all-purpose flour
  • 1/4 C whole wheat flour
  • 1/4 tsp baking powder
  • shake of salt
  • 1/4 C salted butter, softened
  • 2 T extra virgin olive oil
  • 2 tsp light agave nectar
  • 1/4 C confectioners (powdered) sugar
  • 1/3 C dried black mission figs, diced
  • 3-4 T feta, crumbled

Instructions

In a medium bowl, whisk together flours, salt, and baking powder.

In a large bowl using an electric mixer (I used a hand-held), mix together butter, olive oil, agave, and confectioners sugar at a low speed. Gradually add flour mixture and mix until dough produces small butter lumps.

Fold in figs and feta.

Using your hands, make a ball with the dough and transfer to a lightly floured surface. (Lightly flour your hand to make this easier!) Knead dough until it just comes together (3-4 times). Roll into a log (like the cut and bake cookie dough) and cover in parchment paper. Refrigerate 1-2 hours or freeze 30 mins, until hardened.*

Preheat oven to 325° F.

Remove from fridge and cut into small (~1/3 in thick) disks, arranging on a parchment-lined baking sheet. Bake shortbread until golden, ~17-18 mins.

*Note: You can prepare the dough ahead of time and store them in the freezer post-rollup to have on-hand for a quick, fresh cookie treat.

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My office holiday party is this week.  I’m excited to share the latest creations with co-workers!

Does your place of business have a potluck party or a formal affair?  Or both?

What is your favorite thing to take to a holiday party?

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