sweet

Cinnamon Cashew Cream /  by Judy Kim

by Judy Kim

Cinnamon Cashew Cream

Yield: Approximately 1 1/2 cups

Curiosity got the best of me. I've been seeing cashew cream everywhere lately and really wanted to try it out. Let me tell you, it's pretty damn good. I'm sure it's a great dairy substitute, but I love it as is. It would be a great addition to any dessert or simply topped on a bowl of berries. Can I be honest? I might have eaten it straight out of the bowl by the spoonful, just like peanut butter, don't judge me. (I usually see this recipe made raw and vegan. My version isn't but try maple syrup if you'd like a vegan version).

My version came about because I was raiding my pantry and after several trips this year I wanted to try out a few things I had collected. The honey and sea salt made by Jacobsen Salt Co. were a gift after a trip to Portland or PDX as they say. Instant fan of their stuff. My friend Emily Elyse Miller of Trends on Trends curated the coolest trip with Visit Portland. I can't wait to go back, it has a killer local makers community. In January, a trip to Zanzibar resulted in a suitcase loaded with spices including cinnamon. Who can resist those spice markets? By the way, we stayed at the most amazing private villa Casadamare, I'll let the photos speak for itself, trust me, just GO. It was the perfect retreat after climbing Mt Kilimanjaro. 

When styling the photos I reached for my friend and amazing local NYC artisan, Jono Pandolfi's white ceramic bowl. Such a beautiful simple and clean design. I gave the scene a little French twist with some pretty patterned ceramic bowls I bought in Arles, France. Much more on that trip another time, but special thanks to my friend Armand Arnal a local and Chef from Arles but also a co-owner of one of my favorite cafes Maman in NYC. He made visiting a little town in Provence so special including a heavenly lunch at his restaurant La Chassagnette.

It turns out this 6 ingredient recipe takes me on a stroll through memory lane and around the world. I can't wait to travel again and see what I collect or get inspired by.

INGREDIENTS

1 cup raw cashews, soaked in filtered water 4 to 6 hours (minimum 2 hours) 

1/2 cup filtered water

2 teaspoons mild honey such as Bee Local by Jacobsen's

1/2 teaspoon vanilla extract, such Nielsen-Massey

1/4 teaspoon ground cinnamon (or try cinnamon sticks ground in a spice grinder)

Pinch of flaky sea salt, such as Jacobsen's

DIRECTIONS

  1. Drain and rinse cashews; discard soaking liquid. Add cashews and 1/4 cup filtered water to Vitamix or high powered blender. Pulse until just barely incorporated.

  2. Add balance of ingredients. Blend on low and increase speed. Add more water until you reach desired consistency.

  3. Transfer to a bowl and keep in refrigerator until ready to serve. Serve chilled.

Note: I like my sweets on the milder side, feel free to adjust the honey quantity to your taste. 

 

 

 

 

 

 

 

 

 

Peppermint Bark Skillet Cookie /  by Judy Kim

by Judy Kim

Peppermint Bark Skillet Cookie

Yield: 8 servings

INGREDIENTS

1/2 cup unsalted butter (1 stick), room temperature

1/2 cup sugar

1/2 cup packed dark brown sugar

1 teaspoon pure vanilla extract

1 large egg, room temperature

1 cup all-purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped Williams Sonoma Peppermint Bark

1/2 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350°F. Butter 12" cast iron pan with 1 tablespoon butter.

  2. Cream balance of butter and sugars with a hand held mixer or stand mixer fitted with paddle attachment 1-2 minutes. Add in vanilla and egg till mixed. In medium bowl, sift together flour and baking soda, then add salt.

  3. With mixer on low, gradually add flour mixture to wet ingredients and blend till just incorporated. Scrape down side of bowl with a rubber spatula. Do not overmix. Fold in peppermint bark and walnuts, mix by hand.

  4. Transfer cookie dough to prepared cast iron pan. Smooth top with spatula.

  5. Bake until golden brown and center is still slightly undone, 18-20 minutes. If you prefer a crisper cookie, add 2-3 minutes. Transfer to cooling rack.

Serving suggestion: If you want an extra layer of chocolate, drizzle chocolate on top of cookie. Heat 1/4 cup of bittersweet chocolate chips in a double boiler. Place cast iron pan on parchment or paper towels for easy clean up. Using a fork, quickly wave over cookie back and forth to create a fine drizzle. •• Cookie dough can be prepared in advance, wrapped in plastic and kept in the fridge for 2-3 days.