This salad combo hits all of my favorite flavor notes. Sweet, savory and tangy if I can accomplish this flavor profile in every meal I will retire naaa kidding. This flavorful Holiday

Salad is full of flavor and texture. Fresh firm fuyu persimmons , fresh citrus, crispy and slightly bitter radicchio that’s complemented by the earthy beets and fruits, crunchy toasted pistachios, and salty feta cheese. Running out of adjectives here lol. but the dressing is prob my fav part. I make a jar full and leave it in the fridge. Its a tangy-sweet fresh pomegranate and sumac vinaigrette. That compliments all the sweets and slightly bitter flavors that are going on in the Holiday salad


INGREDIENTS





* 3-4 cups baby kale and or arugula

* 1 cup radicchio chopped

* 2 fuyu persimmons cored + cut into wedges

* 2 blood oranges peeled and thinly sliced

* 3 Roasted beets cut into wedges

* 1/2 cups fresh pomegranate seeds

* 6 ounces Greek feta cheese

* 3 tbls chopped pistachios


Pomegranate sumac dressing

* 1/4 cup 100% pomegranate juice

* 1 tablespoon honey

* 1/3 cup extra virgin olive oil

* salt + pepper to taste

* 1/2 tsp of sumac

Mix all together in a jar to combine

Toss with salad right before serving



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  • Mai

Updated: Dec 23, 2020


Long ago, a tradition started in our family that after we put up the Christmas tree, we watch a Christmas movie and sip on homemade hot chocolate. Some traditions just take off perhaps due to the fact that this hot chocolate tastes like melted chocolate bars and the kids absolutely love it. In my family, hot chocolate is a luxury of cold weather and Christmas time. A cup of warm and drinkable chocolaty goodness (Who wouldn’t love that!) This drink is so luxurious that it doubles as dessert and a small serving goes a long way. Did you know that hot cocoa and hot chocolate aren’t exactly the same thing!!! Although they both are chocolate drinks, hot chocolate is thick, with a faint balance of sweetness and bitterness from the dark chocolate but hot coco is made entirely with coco powder. This homemade treat only requires a few ingredients and a few minutes on the stovetop to warm up a cold evening. Leave a mug full for Santa this week he's going to need the extra chocolatey boost, toys are on the line here friends!


Ingredients



6 SERVINGS

2 cups milk I used 2/%

1/2 cup heavy whipping cream (you could also just use milk)

1/2 cup good quality unsweetened cocoa powder (start by adding half a cup and work your way up. All depends how chocolaty you like it

1/4 cup dark chocolate chopped

14 ounces sweetened condensed milk (start by adding less if you like it less sweet.

1/2 teaspoon vanilla extract

1 tsp espresso powder (optional)

a pinch of salt

1 cinnamon stick


Serve with: Turkish floss*, whipped cream and candy canes



Directions

  1. In a medium sauce pan, pour milk and heavy cream and cinnamon stick. Heat over medium-high heat (be sure to watch it carefully - you don't want it to boil or scald!).

  2. Slowly add the coco powder, and the espresso powder if using to the milk mixture and whisk until completely combined.

  3. Reduce heat to medium, add in sweetened condensed milk and stir until completely combined. Reduce heat to low, add the chopped chocolates, and salt whisk until its completely melted and mixture is creamy, simmer for 3 more minutes.

  4. If hot mixture gets too thick, thin out with more milk.

  5. Remove from heat, add in the vanilla and serve in individual mugs.

  6. Top with whipped cream, ground cinnamon, and additional chocolate shavings, or a shot of booze or espresso.

  7. This mixture can stay in the fridge for a few days.


Turkish floss or Pişmaniye (peesh-MAHN-ee-yay) is an ancient Turkish sweet that dates back to the 15th century. It is also called "fairy floss," "string halva," "stretched halva." Pişmaniye resembles cotton candy but it has a different texture and a deeper flavor. Unlike cotton candy, this specialty candy contains flour and butter, and the sugary mixture is pulled into thousands of fine, crumbly strands. These strands are gathered into bite-sized balls and boxed like candy. Pişmaniye comes in several varieties and it is sold plain or chocolate, topped with ground pistachios or walnuts, and flavored with vanilla or cocoa powder.

Did you know:



Although hot cocoa and hot chocolate are both hot drinks made with milk and flavored with chocolate, but what makes them different is actually the chocolate.

Hot chocolate: must be made with chocolate and a little cocoa powder

but Hot Cocoa can be made entirely of cocoa powder and sugar.

Hot chocolate is usually richer, made often with whole milk or even cream with a thick, texture almost like a dippable drink.

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  • Mai


Each fall and winter in the Midwest, I anxiously await the arrival of pomegranates at the market. Growing up, we had a few pomegranate trees in our garden. These ruby fruits hung like ornaments on Christmas trees. We use pomegranates in so many ways in the Middle East. My favorite way is by making freshly squeezed ruby juice.

Chocolate and olive oil make for a great combination in this ultra-moist and easy cake

Pomegranates’ crunchy texture and sweet/tart flavor make them the perfect compliment to chocolate flavors. This cake is definitely for the chocolate lovers in your life.


Pomegranate, Chocolate & Olive oil Cake



YIELD Serves 8 to 12

PREP TIME 10 minutes

Bake TIME 25 minutes to 35 minutes



INGREDIENTS

  • 3/4 cup unsweetened cocoa powder, natural or Dutch-process

  • 1 cup granulated sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 3/4 cup extra-virgin olive oil, plus more for coating the pan

  • 1 tablespoon pure pomegranate molasses

  • 1/4 cup sliced raw almonds

  • 1/4 cup fresh pomegranate seeds

  • 3 large eggs

  • 1 large egg yolk

  • 1/2 cup all-purpose flour

  • 1/2 cup boiling water*

  • Serving suggestions: Freshly whipped cream

Directions:



preheat the oven to 325°F.

  • Line the bottom of a 8- or 9- inch round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside.

  • In a large bowl, Add the olive oil, eggs, egg yolk, pomegranate molasses and sugar. Whisk to combine.

  • In a separate bowl whisk the dry ingredients: cocoa powder, flour, salt, baking powder, and baking soda, until combined.

  • Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the batter is almost smooth; do not overmix. Mix in the boiling water and mix to combine*. Pour the batter into the prepared pan.

  • Top with sliced almonds and pomegranate seeds

  • Bake until the edges of the cake have begun to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean, 25 to 35 minutes.

  • Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. Once cooked flip the cake onto a plate, peel away the parchment, and flip it back onto the serving plate.

  • Serve slices topped with whipped cream and pomegranate flowers.



*why add the boiling water!!

The hot liquid helps "bloom" the cocoa powder, creating a deeper, more rich chocolate flavor.



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