SPRING HAS SPRUNG
She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young
It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke
It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.
Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.
Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre
Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition
I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.
Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.
I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.
Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…
En
tout être comme en toute chose se côtoient et s’imbriquent Lumière et
Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps,
mais le goût suave et le parfum et la couleur nourrissent votre esprit.
La Lumière qui est en vous se nourrit de beauté et de connaissance,
songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière
Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.
These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.
Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...
Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.
Makes about 16-20 truffles.
Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops
Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.
Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and
sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be
made 1 week ahead and they must be stored in an airtight container in the fridge.
Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.
Truffes Aux Dattes Et Aux Noisettes
Recette par Rosa Mayland, avril 2014.
Pour environ 16-20 truffes.
Ingrédients:
22 Dattes Medjool dénoyautées et hachées
80g de Noisettes torréfiées (ou tout autre noix de votre choix)
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes
Une pincée de sel de mer fin
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat
Méthode:
1. Mettre les dates, les noisettes, le whisky et la vanille dans un
mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine.
2 . Ajouter le cacao et le sel, puis mixer encore un peu.
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.
Remarques:
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et
friable, ou ajouter un peu de poudre de cacao si la pâte est trop
humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix.
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en
poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique.
Suggestion d'accompagnement:
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.
Truffle, that sounds like music to the ears! Who doesn't get all excited when hearing that delightful word full of promises? I'm pretty sure nobody!
So, today, I thought that I'd introduce you to a truffle-related goodie dear to my little heart: Truffle Oil. This fascinating gourmet product is incredibly aromatic and so versatile that it is impossible not to immediately fall in love with it...
Truffle oil is a high-quality olive oil that has been infused with the flavor of either white (alba truffle/tuber magnatum) or black (tuber melonasporum) truffles. It has an earthy, fragrant, sensual, savory, heady, odoriferous, nostril-filling, head-swelling, robust, nearly offensive and multifaceted flavor. I sometimes compare the aroma of truffles to the way the Devil's sulphuric breath might smell (reek?) after having eaten raw garlic. Heaven and hell in a bottle!
This lush oil gives a burst of flavor to any savory dish. But, as it has a strong concentrated aroma, it is recommended to use it sparingly. Therefore you should drizzle it over your food - no pouring here. It is best used with/on mashed potatoes, vegetables, mushrooms, eggs (scrambled preferably) , slices of fresh bread, meat (raw like a carpaccio), crostini, bruschette, risottos, frittatas, foccacia, pizzas, asparagus, pasta, fancy salads (for the vinaigrette), seafood (preferably scallops and white fish), thick soups (velouté), purees (beans, vegetable, etc...), shaved cheese (Parmigiano Reggiano, Pecorino, Gruyère, Sbrinz, Brie, etc...), savory ice creams, dips and sauces.
Always, remember not to cook it, otherwise it'll lose all it's perfume and efficiency. Just sprinkle a few drops over a warm dish, once it has been served. Neither should you forget that bottled truffle oil does tend to lose it's characteristic aroma over time (as it is a truffle extract infusion), so store in the refrigerator and eat it as fast as possible (that should not be a problem, though!).
And be warned, as surprising as it might sound, most truffle oils are actually a chemical concoction. Much of the truffle oil found on the market today hasn’t actually been truffle infused or made with any actual truffle. Carefully read the label before buying your precious oil. If it reads "Truffle Essence" or "Truffle Aroma", or even "Summer Truffle" (a cousin of the black or white truffle/tuber aestivum) or "Grey Truffle" (found in America/tuber miesentericum), then there is no doubt that the aroma will be a 100% synthetic (see this video) or just not like the real thing.
Real Truffle oil is pure decadence. It is like an aphrodisiac; one whiff of that seductive and intoxicating smell will send you to heaven and will consume your soul like the fierest fires of hell!
As I had a bag of nearly out of date dates (lol) and I had been eying Joan Nathan's mouthwatering "Charoset" recipes since a while (too long), I decided that it was about time for me to test this intriguing, interesting and highly symbolic speciality..."Haroset", "Charoset" or "Charoses" is a jewish paste which is lumpy, sweet, dark-colored and is made with fruits as well as nuts. It is generally served during the Passover Seder (Pesach). Because of it's color and texture, it symbolizes the mortar with which the Israelites bonded bricks when they were slaves and built cities in Ancient Egypt. "Charoset" derives from the Hebrew word "Cheres" meaning "clay".
Today, the date, raisin and nut "Charoset" recipe I am presenting before you comes from Morocco. Depending on where the "Charoset" originates, it is made with different ingredients. But, there are two main categories, two distinctive types of "Charoset": the Ashkenazi "Charoset" which is not cooked and is made with nuts, apples, cinnamon and wine (sometimes also honey and sugar in order to bind the "paste") and the Sepharadi "Charoset" which is usually cooked (not always, though) and contains raisins as well as ingredients native to the Middle East (dates, figs, sesame seeds, etc...).Those little truffles are not only healthy, but also surprisingly scrumptious. The flavors of the dried fruits, nut, wine and cinnamon blend so well together in order to create luscious little balls that are quite addictive and refined both in look and taste. A sweet treat that is ideal to take on walks as they are energetic (a little similar to those fruit bars you can buy in health stores) or to eat when in need od something comforting, yet wholesome and nutritious at the same time. They also make the perfect gift (instead of offering chocolates) for Christmas, Passover, birthdays, Ramadan, etc... Those "Charoset Truffles" are really worth trying, believe me!
~ Moroccan Charoset Truffles ~
Recipe taken from "Jewish Cooking In America" by Joan Nathan and slightly adapted by Rosa @ Rosa's Yummy Yums.
Makes about 60 truffles.
Ingredients:
2 Cups Pitted dates
1/2 Cup Golden raisins1/2 Cup Dark raisins
1/2 Cup Walnuts
1 Tsp Ground cinnamon (optional)
1-2 Tbs Sweet red Passover wine (see remarks)
Castor sugar, for coating (optional, see remarks)
Method:
1. Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together.
2. Add the cinnamon and enough wine to make a sticky mass.
3. Line a baking sheet with waxed paper.
4. Drop slightly rounded measuring teaspoonfuls of the mixture onto the lined sheet.
5. Roll each mound with moistened palms into hazelnut-size balls.
6. Refrigerate for at least 3 hours or until firm.7. Roll them in the sugar.
8. Serve.
Remarks:
You can use any other nut of your choice.For extra flavor, try adding orange rind.I had no sweet red Passover wine at home, so I used Porto instead. You can also moisten the "Charoset" with orange juice or any alcohol or liquor of your choice (Sherry, Whisky, orange liquor, etc...).
You can also coat those truffles with chopped roasted walnuts or even melted chocolate (like with chocolate truffles).
Serving suggestions:Those "Charoset Truffles" can be eaten at any time of the day with a cup of tea or coffee.
Just remember that they are made with highly dangerous (purgative/laxative) ingredients, so don't eat too many of them (lol)...
****************
~ Charoset Marocain ~
Recette tirée du livre "Jewish Cooking In America" de Joan Nathan et adaptée par Rosa @ Rosa's Yummy Yums.
Pour environ 60 petites truffes.
Ingrédients:2 Tasses de Dattes dénoyeautées
1/2 Tasse de Raisins secs blonds
1/2 Tasse de Raisins secs foncés
1/2 Tasse de Noix de Grenoble
1 CC de Cannelle en poudre (en option)
1-2 CS de Vin sucré pour Pessa'h (voir remarques)
Sucre cristallisé, pour recouvrir les truffes (voir remarques)
Méthode:
1. Mixer les dattes, raisins et les noix dans un blender jusqu'à ce que le mélange soit homogène (purée fine) et commence à former une boule.
2. Ajouter la cannelle et assez de vin afin que ça forme une masse collante.
3. Recouvrir une plaque de papier sulfurisé.
4. Y placer des petits tas (1 CC) avec la masse.
5. Former des petites boules de la taille d'une noisette avec vos mains, au préalable humidifiées.
6. Mettre au réfrigérateur pendant 3 heures ou jusqu'à ce qu'elles soient fermes.
7. Les rouler dans le sucre cristallisé.
8. Servir.
Remarques:
Vous pouvez utiliser d'autres noix (noisettes, pécan, cajou, etc...).Pour plus de saveur, rajoutez un peu de zeste d'orange.
Comme je n'avais pas de vin sucré pour Pessa'h, j'ai utilisé du Porto. Vous pouvez aussi mouiller votre "Charoset" avec du jus d'orange ou avec la liqueur de votre choix (Sherry, Whisky, liqueur d'orange, etc..).
Au lieu d'utiliser du sucre cristallisé pour recouvrir vos truffes, utilisez des noix de Grenoble torréifiées et hachées ou même du chocolat fondu (comme pour les truffes au chocolat).
Idées de présentation:
Ces truffes peuvent être mangées à toute heure de la journée, accompagnées de thé ou de café.
Attention: N'oubliez pas que ce mélange de fruits secs est hautement dangeureux (laxatif et purgatif), alors allez-y mollo avec les quantités (lol)...
