BriarPatch Food Co-op Holiday Recipe Contest – Entrants and Recipes

Recipe                                                                                   Entrant

Pumpkin Date Torte                                                             Kim Allen Jones

Raw Christmas Pudding Bites                                              Louise Jones

Dirty Chai Crinkle Cookies                                                   Tiffany Chen

Steamed Cranberry Pudding                                                Nani (Betty) Nelson

Dark Chocolate Pomegranate Bark                                     Gaye Abbott

Preserved Lemon Ice Cream                                                Deanna Figueira

pie with pumpkin and honey, top view

Pumpkin Date Torte – Kim Allen Jones

Serves 8

Ingredients

  • 1/2 cup chopped dates
  • 1/2 cup chopped pecans or walnuts
  • 2 tablespoons flour
  • 1/4 cup butter
  • 1 cup firmly packed brown sugar
  • 2/3 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon baking soda
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • Cinnamon
  • 2 tablespoon brandy – optional

Instructions

  1. Preheat oven to 350°f. Combine dates, nuts and 2 tablespoons flour in a small bowl, set aside.
  2. Melt the butter in a sauce pan, add brown sugar and stir until melted. Combine the pumpkin and vanilla in a large mixing bowl.  Add the brown sugar mixture.  Beat in the eggs one at a time.
  3. Sift together the dry ingredients and blend into pumpkin. Stir in the dates and nuts.
  4. Pour the batter into a buttered and floured 9-inch spring form pan or cake pan.
  5. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  6. Beat the whipping cream with the powdered sugar, cinnamon and brandy to form soft peaks. Top each slice of torte with a dollop of of whipped cream.

Raw Christmas Pudding Bites – Louise Jones

Servings: 12

These healthy energy bites taste JUST like Christmas pudding and are the perfect dessert treat to get you in the Christmassy mood! Nutrient dense and enzyme rich, these bites are nutritious for you and your family.

Ingredients

–For the Christmas Pudding Bites–

  • 2/3 cup ground almonds
  • 3/8+ cup packed dried dates
  • ½+ cup packed dried Turkish apricots
  • Zest of ½ orange and ½ lemon
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. ground nutmeg
  • 1/8 tsp. ground mace
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground coriander
  • 1/8 tsp. ground ginger
  • 1 tsp. vanilla bean powder or paste from a vanilla bean

–For the Chocolate Coating—

  • ¼ cup Raw Organic Cacao Butter
  • 3 Tbsp. Raw Organic Cacao Powder
  • 2 Tbsp. raw coconut syrup
  • Tiny pinch of sea salt
  • Water, as needed, to thin chocolate

–For the White Chocolate Coating–

  • ¼ cup coconut oil
  • ¼ cup cashew nuts, soaked
  • 1½ tsp. raw coconut syrup
  • ½ tsp. vanilla extract
  • 1½ tsp. raw almond milk

–For the Marzipan decoration—

  • ½ cup + 2 T raw whole almonds soaked in water for at least 4 hours
  • 1-2 Tbsp. coconut syrup
  • 1 tsp. spirulina powder for green coloring
  • 1 tsp. beet juice or powder for red coloring

Instructions

  1. Mix all ingredients for the energy bites in a food processor and grind until the mixture starts to clump together. The mixture should be stodgy and easy to roll into a ball.
  2. Take about 1 tablespoon of the mixture and roll into a ball. The mixture should make 12.
  3. To make the dark chocolate coating, melt the cacao butter over a very low heat using a double boiler or heat proof bowl over a simmering saucepan. Once the cacao butter has melted, whisk in the cacao powder, coconut syrup and salt. Add water to bring chocolate to a smooth, spreadable consistency. Cool slightly.
  4. Use a fork or skewer to dip and roll the energy balls in the chocolate and make sure they are fully coated. Let all the excess chocolate drip off into the bowl or boiler pot and then transfer to a sheet of parchment paper. Leave in the refrigerator to set. Setting should occur in 20 minutes.
  5. Make the “white chocolate” coating, mix all ingredients in a blender or food processor until completely smooth. Add a tiny bit more milk if it’s difficult to blend.
  6. Add a small amount of the white chocolate coating to the top of the chocolates and let drip down the sides to create the classic custard look. Leave in the freezer to set again.
  7. Make the raw marzipan. After the almonds have been soaking, their skins should be very easy to remove. Once all the skins have been removed, add the almonds to a food processor. Grind until the almonds resemble breadcrumbs.
  8. Add the sweetener then process again until the mixture begins to clump together and is completely smooth.
  9. To add the colorings, divide the marzipan and mix in the color powders separately. Create pea-sized balls with the red marzipan for the berry and leaf shapes with the green marzipan for the holly. The leaves must be shaped by hand as “roll and cut” does not work well with this marzipan.
  10. Add the marzipan decorations to the top of the Christmas puddings and press down to adhere to the top.
  11. Keep refrigerated until ready to serve.

Dirty Chai Crinkle Cookies – Tiffany Chen

Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 Tbsp. ground cloves
  • 1 Tbsp. ground ginger
  • 2 tsp. ground cinnamon
  • ½ tsp. ground black pepper
  • 2 Tbsp. instant espresso powder
  • 1½ cups light brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 4 Tbsp. unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar

Instructions

  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, spices, and espresso powder in a medium bowl.
  3. Whisk together the brown sugar, eggs, and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and melt together.
  4. Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes. If dough is runny, then let sit in freezer.
  5. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons of dough at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls 2” apart on prepared baking sheets.
  6. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw in the cracks and seem underdone), about 12 minutes. Rotate sheets halfway through baking. Let cool completely on sheet before serving. Cookies can be stored at room temperature in airtight container for up to 5 days.

Steamed Cranberry Pudding – Nani (Betty Nelson) Member #3099

Ingredients

  • ¼ cup blackstrap molasses (or mild molasses if you’d like it sweeter)
  • 1 1/3 cup flour
  • ½ cup boiling water
  • 2 ½ tsp. baking powder
  • 1 cup fresh cranberries
  • ¼ cup honey
  • ½ cup cream
  • ¼ cup melted butter

Instructions

  1. Mix molasses with boiling water in mixing bowl.
  2. Add flour, baking powder, and cranberries.
  3. Pour into greased mold and cover tightly with foil and tie down with string.
  4. Place mold in 2 inches of water in a large cooking pan.
  5. Cover and steam on low for two hours.
  6. To make sauce, thoroughly combine honey, cream, and melted butter. Serve warm.

Dark Chocolate Pomegranate Bark

(Adapted from Life Changing Foods by Anthony William) Submitted by: Gaye Abbott

Heaps of juicy pomegranate seeds and a smooth layer of creamy dark chocolate go together lusciously for this holiday treat.  Offer it as a gift, or make it for those moments when you’re craving an indulgence you can feel good about!

All ingredients available at our favorite local natural food co-op – BriarPatch!

Ingredients

  •  10 ounces bittersweet chocolate chips (at least 60 percent cacao)
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 2 cups pomegranate seeds
  • Optional:  Several tablespoons flaked coconut or chopped nuts, a pinch of Himalayan salt.

(Note: Commune with the whole pomegranate versus buying those shiny red “jewels” called arils already out of the fruit.)

Instructions

  1. Remove the seeds (arils) from 2 pomegranates and set aside. If you have never done this before, here are directions on how to without a mess: https://www.youtube.com/watch?v=-qfQ3_N7S6Y
  2. Stir the chocolate chips and coconut oil in a saucepan over low heat until the mixture is melted and combined.
  3. Add the maple syrup, and an optional pinch of Himalayan salt.
  4. Spread an even layer of the melted chocolate on a baking tray lined with parchment paper.
  5. Press the pomegranate seeds firmly into the chocolate layer. Add in flaked coconut or chopped nuts for even more of a festive flair.
  6. Place in the freezer and allow to set for at least 30 minutes. Break apart and enjoy!  (store in the refrigerator if by some miracle there is some bark left. J)

Preserved Lemon Coconut Ice Cream – Deanna Figueira

Makes about 6 smallish servings

Ingredients

  • 4 large egg yolks
  • 3 cups coconut milk (Thai Kitchen full fat)
  • 1 cup sugar
  • ¼ cup fresh lemon juice
  • 3 Tbsp. finely chopped preserved lemon rind
  • ¼  tsp. salt
  • ¼ cup olive oil

Instructions

  1. Whisk egg yolks together in glass or stainless steel bowl and set aside.
  2. Combine coconut milk and sugar in the top of a double boiler and heat over medium heat until mixture begins to bubble around the edges.
  3. Ladle about 1 cup of hot mixture into eggs slowly and whisk vigorously to temper.
  4. Pour all back into the double boiler and whisk to combine.
  5. Cook over medium low while stirring constantly until mixture coats a metal spoon, about 7 minutes. (be careful not to undercook or ice cream will taste eggy)
  6. Cool and then chill until mixture is cold or overnight.
  7. Whisk in the juice and rind. Add salt and olive oil.
  8. Freeze according to instructions.

 

 

 

 

 

 

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