Edible Gift Idea: Local Honey & Winter Tea Sets
"The Urban Farmer" has a nice ring to it. I saw his eyes light up the first time I referred to him as that in writing- his passion and his…
"The Urban Farmer" has a nice ring to it. I saw his eyes light up the first time I referred to him as that in writing- his passion and his…
My dad had a penchant for infomercials. We had miracle mops that you never had to touch with your hands, all of our silver was pristine, and he could wax our cars to a mirror-like shine. Then came the big guns- the Ronco dehydrator with extra trays for maximum output. Our small kitchen became a virtual beef jerky factory. The scent of liquid smoke and hickory lay heavy in the air. It wasn’t a bad thing, just a tad overwhelming.
A Ronco dehydrator is one apparatus you will not find in my kitchen, so when I had an itch to craft a natural element for this holiday season, I had to find an alternative method. It turns out, as one might expect, an oven, a cooling rack and a sheet pan can do the same trick.
The key ingredient is time- about 6-12 hours, so pop those slices in the oven before bed, and you’ll awake to a refreshing citrus scent in the morning. The landscape will be a winter wonderland, birds will somehow be singing, the kitchen will sparkle, and peace treaties will teeter on the horizon. It’s amazing what a warm oven and a little citrus on a winter morning can do!
Then, start crafting!
My main motivation for these organic ornaments was the purchase of “Fronds Ferdinand,” our new Norfolk Pine, but I’ll also be sharing some other ideas for dried citrus, so stay tuned and good luck with holiday stresses.
How To Dry Citrus Slices in the Oven
Adapted from LiveStrong.com
"Before Democracy, there were spirits, and from spirits we created taverns, and it was in those taverns that we laid out the blueprint for a new kind of country, with…
Outside, the sloppy mix of rain and ice falls at an intense angle, and the distant hillside has lost its detail, now appearing as a giant, sleepy, gray elephant. Inside, the sunset painted hyacinths fill the room with their intoxicating perfume. The scent transports my mind to lavish gardens and flowering trees in California and that narrow window in the spring, when the campus lilac bushes bloomed and lightened an otherwise stressful commute. We give flowers to lift spirits, a power I am appreciating more and more.
These hyacinths are fragrant remnants of a Valentine’s Day well celebrated, of brunching, of sappiness and of lazing away a Sunday as Sundays should be. I know there are commercial ties to this holiday, but I love it anyways. I love the extra incentive to show a caring gesture, like a card that reads “You’re Perfect (even if you cut your sandwiches like an idiot).” I love champagne toasts, pajama dress codes and puns on top of puns. I love my beekeeper, and I love to show it.
As the Urban Farmer pointed out, Saint Valentine was the patron saint of lovers and beekeepers, appropriate, since I was inspired to celebrate my favorite beekeeper this February 14th.
In my ode to my favorite beekeeper, I wrote:
Here’s to history (a beekeeping poster), here’s to sweetness (honeycomb chocolate & Honey Lavender ice cream), here’s to health (fresh bee pollen), and even to a little buzz too (wine)!
And because beekeepers need to eat, there were Multigrain Chocolate Chip Raspberry Pancakes with Raw Cacao Whipped Cream spiked with Snap and a ruby red champagne toast!
It was a Valentine’s Day well spent with gifts that will keep giving. I hope your Valentine’s Day was just as sweet! Did you give any edible or themed gifts of your own?
Chocolate Chip & Raspberry Multigrain Pancakes with Spiked Cacao Whipped Cream
About This Recipe: You will never see me recommend a box cake mix (sacrilege!), but when it comes to pancakes, I do like to use Arrowhead Mills Multigrain Pancake Mix. The blend combines corn flour, whole grain wheat flour and brown rice flour, packing a lot of grains into one mix without over burdening your pantry. Alternately, you can use my Whole Wheat Pancake Recipe (skip the bananas).
If only there were more time between Thanksgiving and Christmas. If only there were more hours in a day. If only, if only, if only.... This time of year can…
Beneath my permed hair and 80s-inspired poof of bangs, my eyes were wide with horror! My elementary school teacher had just reported a staggering statistic about how much food waste ended up in landfills. My miniature, environmentalist heart could hardly take it. Today, the statistic is even more staggering at 33 million TONS of food each year (source).
I’m not perfect, and mold still claims more of my refrigerator’s contents than I would like to admit, but thanks to the Urban Farmer, most of our scraps become compost and contribute to the soil remediation process on the farm. I know composting isn’t a possibility for a lot of urban dwellers, but this girl can dream of the day my city will take action to mitigate food waste (many cities already do!). In the meantime, I am constantly seeking ways to waste less such as this win-win idea for wasting less food this holiday season.
The first part of this resourceful idea requires wine drinking- specifically Mulled Wine drinking. As I mentioned in my recipe post, Mulled Wine is the perfect drink to serve this time of year. It fills the home with a welcoming aroma, it’s easy to serve to a group, it’s a sipper, and it warms your spirit! However, after the last mug of mulled wine has been poured, the crockpot usually still holds a substantial portion of fruit. I couldn’t bear to toss all the wine and spice-infused fruit, so this Mulled Wine Compote was born!
I call this “Grandmother-style kitchen work.” There’s no precise recipe. Just throw that flavorful fruit into the food processor or blender, and whirl away! For a hint of sweetness and creaminess, I added a heaping spoonful or two of Creamed Honey. This liquid gold is like creamy caramel (you can learn more about creamed honey here). Bedillion Honey Farm’s version is still raw, so it maintains the goodness of pollen, propolis and enzymes pasteurized honeys lose, and it’s creamed with cinnamon for an extra touch of spice in the compote.
I also added another spoonful or two of Chinese Five Spice to intensify the fall notes.
My leftover crock of fruit made about 2 quarts of Mulled Wine Compote, which I divided into jam jars to give as gifts and serve at future gatherings.
The compote makes a great accent on a cheeseboard, so for very little effort, you’ll be prepared for a few small, holiday gatherings. The tart compote pairs well with the slight sweetness of these Carr’s Whole Wheat Crackers or a dense, fruit & nut bread. It would also be delicious on pancakes or French toast if you’re hosting a holiday brunch.
Drink warmly, waste less and enjoy more!
Happy Holidays!
Mulled Wine Compote
To make mulled wine compote, reserve whatever wine is left from a batch of mulled wine (recipe below), and set it aside. Use a food processor or blender to puree the wine-infused fruit remnants of mulled wine (but remove the cinnamon sticks first). Add honey and more Chinese Five Spice to taste. Keep refrigerated until ready to serve. It also freezes well.
Long after I should have been sleeping, I laid awake thinking about my dog. I thought about how much I loved this four-legged creature who couldn’t even utter words to me, yet I feel so connected to her. I thought about how I’ve only been away from her for about 2 weeks in her entire lifetime. I thought about how betrayed I felt the one time she growled at me. I thought about how I “joke” about her loving the Urban Farmer more than me because he takes her to the farm, where she has utmost freedom and a sense of purpose.
I thought about how I miss spending the entire day with her, but ultimately, I’m happy she loves the Urban Farmer, and I know the farm is her little sheepdog destiny. In short, I realized just how much I love my little Julep because I’m able to put her happiness above my own. From my sleepless, crazy-dog-lady thought stream, I realized this is only 1/100th of what it must feel like to be a mother.
I am my mother’s daughter- from her cheekbones to her voice, to her profile, her eyes, and her hands, but when it comes to her patience and her selflessness, I am still a child, a mere student trying to copy the experienced professor’s example. When it comes to sacrifice and thoughtfulness, I have yet to find an example greater than her.
As soon as I was old enough to toddle around, I was in her lap attempting to sew with her. In Middle School, she helped me start my own sewing business. In High School, she sewed the prom dresses I designed. She was my sounding board, my moral support, my constant encouragement, and she loved me more than I can imagine, but as I left our home, the very last baby bird to leave the nest, I drifted farther from her in more ways than one.
I needed to find myself, see the world, and figure out where I stood and what I believed. During the course of that time, I distanced myself, a stance my loving mother clearly noted. In one of her many handwritten, thoughtful notes to me, she expressed sadness over the gap that had grown between us, and a piece of my heart broke. I had so selfishly hurt this woman who gave me everything and asked for so little in return- just my company. I’ve tried to mend, tried to mitigate the major differences between us, tried to defend her happiness, but when I think of how much she has given me, I realize how short my efforts have fallen.
This is motherhood, I suppose- sweet and tart, ups and downs, immense joys and immense sorrows, and as all of those extremes flash by way too quickly, the thread of love remains just as secure, despite whatever other unraveling occurs.
I’m not a mother, but I have a deep respect for those exemplary women who nurture that love, for all its burdens and rewards. I respect those women who love with such a powerful force, no other relationship can even come close to its strength. Conversely, I sympathize with those women who want that bond so badly, but for whatever reason, never have the opportunity, or for those who do, but only for a moment. Sweet and tart.
This Mother’s Day, I was, unfortunately, half a country away from the woman who showed me what it means to be a mother, and I owe her more than these words, more gestures to explain the immense gratitude I feel for her gentle love and tireless support. I owe her so much more.
This Mother’s Day, I was fortunate to spend the day with the women who shaped the Urban Farmer, who loved him, nurtured him, and encouraged him to be the ambitious, sympathetic, sincere man who I admire and love wholeheartedly. When I was all too young to be receiving dating advice, my sisters ingrained in me the importance of a man’s relationship with his mother. “If you want to know how he’ll treat you, look at how he treats her,” they told me when the only men in my life were Prince Eric and Aladdin. As an adult, I understand the lessons my sisters were trying to impart, and the Urban Farmer’s relationship with his mother and grandmother only makes me love him more.
These Rhubarb Compotes and Rhubarb Upside Down Cake were for the Mothers on their day. The local, seasonal ingredient choice was a nod to my own mom, who resourcefully collected the stringy stalks from the puzzled neighbors’ yards and returned beautiful, delicious, seemingly effortless desserts in their stead. My Mom was and is magical in the kitchen, but more importantly, she’s just a magical woman. Happy Belated Mother’s Day to my own mother and to all you who endure the sweet times and the tart times of motherhood!
Sincerely,
Quelcy
p.s: These sweet & tart compotes would make great baby shower party favors too!
About These Recipes: Rhubarb season is early spring, so take advantage of these two recipes. The upside-down cake contrasts the tartness of the rhubarb with zesty lemon and almond flavors in a moist, spongey cake. Rhubarb compote is perfect on toast, pound cake, ice cream, yogurt, etc, or add a spoonful to the heavy cream and make a tart and tangy whipped cream to top this cake.