Chocolate and Hazelnut Praline Truffles

When I was little, until I was well into my teenage years, we gifted my father a box of Godiva chocolates every year for his birthday. And every year, like a good dad, he acted completely and totally surprised when he unveiled the little golden box from beneath the wrapping paper. He would break the plastic seal to the sounds of ooohs and ahhhs of his children, pass around the little pamphlet revealing what was inside each chocolate, and let each of us four kids take a piece of chocolate for ourselves. By the time I was in middle school, I no longer needed that little pamphlet to tell me which chocolate I wanted. The Open Oyster, with its hazelnut praline center, had become my favorite. It was my first introduction to the amazingness of hazelnuts mixed with chocolate, even before my first taste of Nutella, and there has been no looking back since.

These truffles take a little work, but after one bite, all that time spent in the kitchen will seem completely worth it. Not to mention you will smell like a jar of Nutella by the end of it all. They make great gifts or party favors, and people will have a hard time believing they are homemade and have so few ingredients. The utterly genius and absolutely delicious idea of a maple syrup-based praline came from the Almond Praline from Gourmande in the Kitchen, so I cannot take full credit for this magical combo.

Chocolate and Hazelnut Praline Truffles

1 c. raw hazelnuts, divided
1/4 c. maple syrup
1 t. vanilla extract
1/2 t. sea salt
1 c. 70% dark chocolate, roughly chopped
1 c. 70% - 80% dark chocolate, depending on preference, roughly chopped

Begin by toasting all of the hazelnuts. Preheat the oven to 400 degrees Fahrenheit. Toast the hazelnuts for 8-10 minutes on a baking sheet or until they begin to look golden and their papery skins are beginning to loosen. Remove the nuts from the oven, allow them to cool for a bit, and move to a kitchen towel. Wrap the hazelnuts in the towel, and rub them together to remove their bitter, papery skins.

When most of the skins are removed, transfer 2/3 cup of the hazelnuts to a saucepan. Add the maple syrup, vanilla extract, and sea salt and stir to combine. Bring the mixture to a boil over medium-high heat for 10-12 minutes, stirring often. You want the maple syrup to darken and thicken. In the meantime, line a baking sheet with parchment or a Silpat. When the maple syrup mixture is ready, remove from heat and spread the mixture in an even layer on the lined baking sheet and allow to cool completely. I placed my mixture outside in the freezing winter cold, but you can place the baking sheet in the freezer or fridge to speed up the process. The mixture should harden and crystallize, but don't fret if it's still a little soft after 30 minutes or so, as the truffles will still come together in the end.

Break the hardened hazelnut praline into pieces and process in a food processor for 2-3 minutes or until the mixture resembles a chunky nut butter. Set aside.

Begin to melt 1 cup of 70 % dark chocolate in a double boiler, stirring often. Just as the chocolate mixture is almost completely melted, remove the bowl from the heat and stir until smooth. Add the processed hazelnut praline mixture and mix thoroughly. Allow the chocolate hazelnut mixture to cool completely, about 30 minutes. You can place the mixture in the fridge, stirring every 10 minutes or so to speed up the cooling. This will make it easier to roll the truffles.  

In the meantime, roughly chop the remaining 1/3 cup of hazelnuts either by hand or in the food processor. Set aside 2 tablespoons of these hazelnuts for decorating. Place the remaining 1 cup of dark chocolate in another bowl that can be used as a double boiler.

When the hazelnut mixture has become stiffer and colder, you can begin to form the truffles. Line a baking sheet with parchment or a Silpat. Using a measuring spoon, scoop a scant tablespoon of the mixture into your hands and roll it into balls. I happen to have a 2 1/4 teaspoon measuring spoon for measuring yeast for bread making so I used that, but use whatever you have on hand. The mixture may seem stiff or crumbly at first, but it's easy to press the pieces back together if that happens. You should have about 18-20 truffles by the time you are done. Place these truffles in the fridge or freezer for a few minutes as you prepare the crunchy chocolate coating.

Over a double boiler, melt the 1 cup of dark chocolate. Just as the chocolate mixture is almost completely melted, remove the bowl from the heat and stir until smooth. Add the reserved roughly chopped hazelnuts (not the 2 tablespoons set aside for decorating), and stir to combine. Remove the truffles from the fridge or freezer and using two forks, dip each truffle into the melted chocolate until evenly coated. Allow any excess to drip off and return the coated truffle to the lined baking sheet. After all truffles have been dipped, carefully sprinkle the remaining 2 tablespoons of reserved chopped hazelnuts over the top of the truffles. Allow the truffles to cool completely in the fridge. These truffles can be served at room temperature, but it is best to store them in the refrigerator. They should last about 7-10 days if properly stored. Makes 18-20 truffles.

Spiced Rosemary and Maple Nuts

My little niece turned 1 last week, and we were so happy to host a little get-together to celebrate her utter cuteness with family and friends. It was a midday celebration, so we served homemade mini frittatas, fresh fruit and berries, cheeses and charcuterie from the Center City DiBruno Bros., breads from our favorite Metropolitan Bakery, and cupcakes from Pamcakes, a local cupcake shop. To go along with the cheeses, we had a few different accoutrements like local honey and fig jam, but the real stand-outs were these spiced rosemary and maple nuts and these marinated olives. These nuts are a little sweet, a little spicy, and they have just a hint of rosemary. They are incredibly easy to make, and they'll make you think twice about buying those mixed cocktail nuts next time you're hosting a few friends.

Spiced Rosemary and Maple Nuts

1 1/2 c. raw walnuts
1 1/2 c.  raw cashews
1 T. coconut oil, melted
2 T. maple syrup
3/4 t. salt
3 T. rosemary, finely chopped
1/4 t. smoked paprika
1/4 t. chili flakes
1/4 t. chili powder

Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper. In a mixing bowl, combine coconut oil, maple syrup, salt, rosemary, smoked paprika, chili flakes, and chili powder. Add the walnuts and cashews and stir to coat nuts evenly with the mixture. Spread out on the baking sheet and bake for 15-18 minutes or until golden, stirring halfway through. Remove from oven and let cool completely. Makes 3 cups.

Here's a look at my very happy niece:

Citrus and Rosemary Marinated Olives

It's hard to believe that there was once a time when I did not like olives. In fact, I detested them. I turned my nose up at them, pushed them not just to the side of my Greek salads and vegetable pizzas, but completely off my plate, afraid they may accidentally jump into my mouth. One summer, my older sister even dared my younger sister and I to eat an olive, promising to squirt Hershey's chocolate syrup into our mouths if we did. Of course I ate the olive, but by no means did a mouthful of Hershey's syrup change my strained relationship with the little orb. It wasn't until I traveled abroad to Spain and live with a host family, where I desperately tried to fit in and be respectful of their culture that I begin to appreciate them. I began to love their richness, their brininess, and their brightness.  I discovered that olives came in all different shapes and sizes- from the wrinkled salty black Niçoise olives, to the round buttery green Castelvetrano olives, to the salty, juicy Kalamata olives. For this recipe, a bath in olive oil, rosemary, garlic, and citrus zest elevates store bought olives to a whole new dimension and are sure to please any olive lover and just may convert those non-olive lovers. I use a mix of Castelvetrano olives and Cerignola olives, two firm, buttery types. These are perfect as an accompaniment to a cheese or charcuterie plate or just for snacking.

Citrus and Rosemary Marinated Olives

2 c. olives, preferably a mild and buttery variety like Cerignola or Castelvetrano
1 c. extra-virgin olive oil
2 garlic cloves, peeled
2 sprigs fresh rosemary
Zest of 1 lemon
Zest of 1 orange

In a small saucepan, warm the olive oil, garlic cloves, and rosemary for 10 minutes over medium-low heat. You want to infuse the oil with flavor, being careful not to burn the garlic and rosemary. Remove the oil from the heat and add the olives and 4 large strips of zest from each the lemon and the orange to the oil. Stir everything to coat and allow to marinate at room temperature for at least an hour, or marinate overnight in the fridge. Allow the olives to come to room temperature before serving. Makes 2 cups.

Three Greens Soup with Crisped Chickpeas

This soup is very green and the very thing my body has been craving in this cold weather. It's vibrancy and nutritional density wake my body back up, even fooling it into thinking we're much closer to spring than we really are. It takes no time at all to make and relies mostly on frozen vegetables, which are wonderful to keep on hand when you think you may be snowed in. I chose to thicken the soup and tone down the vegetal flavor with cashews that simmer gently right along with the rest of the vegetables before everything gets blitzed smooth. A squeeze of lemon juice brightens it all up at the end. And to top it all off, we've got some crisped chickpeas. Lemon zest and some dried spices perk up some cooked garbanzos and a little time in a skillet makes them addictingly crunchy.

Three Greens Soup with Crisped Chickpeas

Soup:
2 T. olive oil
1 small onion, diced
2 garlic cloves, peeled and minced
4 1/2 c. (16 oz.) frozen broccoli, no need to thaw
2 c. (8 oz.) frozen green peas, no need to thaw
1 1/2 c. (6 oz.) frozen chopped spinach, no need to thaw
2 T. miso paste (I used yellow, but any type will do)
2/3 c. raw cashews
2 1/2 c. water
1 t. salt
Juice of 1 lemon
Salt and pepper, to taste

Chickpeas:
1 T. olive oil
scant 2 cups cooked chickpeas or 1 15.5oz can chickpeas, drained and rinsed
1/2 t. ground cumin
1/2 t. dry mustard
1/4 t. paprika
1/4 t. garlic powder
Zest of 1 lemon
1/4 t. salt

Begin with the soup. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the diced onions and garlic, reduce heat to medium and cook for 8-10 minutes or until the onions soften and start to turn a little golden along the edges. Add the frozen vegetables, miso paste, cashews, water, and salt. Bring the mixture to a boil, and reduce heat to simmer, stirring occasionally, for 20 minutes or until the vegetables are tender.

Meanwhile, prepare the chickpeas. Heat 1 tablespoon of olive oil over medium-high heat. Dry the chickpeas thoroughly with a kitchen towel or paper towels. This is really important so that the chickpeas can really crisp up as oppose to steam. Toss the chickpeas in a bowl with the cumin, dry mustard, paprika, and garlic powder. Add to the skillet, and stir to coat the chickpeas with the oil. Allow chickpeas to crisp and brown in spots, tossing occasionally. After about 20 minutes, remove the skillet from the heat, toss the chickpeas with the zest of 1 lemon and 1/4 teaspoon of salt. Set aside.

After the vegetables have softened, puree the mixture in a blender, food processor, or using an immersion blender. I find that the blender gives the best results, but I usually have to do it in batches. Return the soup to the pot. When your desired smoothness is reached, add the juice of 1 lemon to the pot, stir to combine, and taste to adjust for salt and pepper. Top the soup with crisped chickpeas and enjoy! Serves 4-6 people.

Winter Einkorn Bowls with Roasted Brussels Sprouts, Squash, Tempeh, and Lemon Tahini Drizzle

I tend to eat a lot of bowls, bowls of nourishing goodness. Sara Forte, from Sprouted Kitchen, writes a beautiful post on the subject of "bowl foods" that you can find here and is even coming out with a cookbook devoted to the topic. For me, bowl foods are usually born out of a necessity to use up bits and pieces of leftover raw or cooked ingredients, especially grains, legumes, and vegetables. I love all of the different textures that come together and honestly, I love the satisfaction of using up all of my leftovers and not having anything go to waste. It's also a fun challenge to use up a hodgepodge of ingredients in my fridge and to resurrect them into something yummy and cohesive. This bowl in particular was once born out of a necessity to use up leftovers, but since then, I have made this combo many times intentionally because the flavors just worked so well together. The earthy Brussels sprouts are balanced by the sweet winter squash. The walnuts provide a buttery crunch, and the einkorn and tempeh provide bulk and protein. The lemon tahini sauce brings it all together.

Einkorn, also known as farro piccolo, is an heirloom wheat berry that is very similar to the spelt berry in both taste and texture; it's chewy, slightly sweet, and very satiating. It's also a terrific source of protein, iron, and B vitamins. You can find it at your local Whole Foods or online at Jovial Foods. If you cannot readily purchase einkorn, feel free to substitute any grain of your choice or even brown rice, being sure to follow the cooking instructions on the package.

Winter Einkorn Bowls with Roasted Brussels Sprouts, Squash, Tempeh, and Lemon Tahini Drizzle

Tempeh:
1 8oz. package tempeh, sliced into 1/4-inch slices
1 T. dijon mustard
1 1/2 T. maple syrup
1 t. low sodium tamari or soy sauce
2 T. extra-virgin olive oil

Vegetables:
1 lb. Brussels sprouts, bottoms removed and quartered
1 small butternut squash, peeled, seeded, and chopped into 1/2-inch pieces
2 T. extra-virgin olive oil

Einkorn:
1 c. einkorn
2 c. water
salt

Lemon Tahini Drizzle:
2 T. tahini
2 T. freshly squeezed lemon juice
2 T. water
salt, to taste

Garnish:
1/2 c. walnuts

Preheat oven to 400 degrees Fahrenheit. Make sure that two oven racks are placed towards the middle of the oven. Line two baking sheets with parchment paper. On one baking sheet, spread tempeh pieces out in single layer. In a small bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade and set aside. Brush the remaining marinade evenly over the tempeh. Set pan aside.

On the other baking sheet, spread Brussels sprout quarters on one half and butternut squash pieces on the other half. Drizzle all with 2 tablespoons of olive oil, sprinkle with salt, and toss each half separately. Try to get all of the vegetables in a single layer to maximize their roasting. Place vegetable pan and tempeh pan in the oven, and bake for 25-30 minutes, flipping pan positions halfway through and tossing vegetables around so they can roast evenly.

Meanwhile, make the einkorn. Place the water in a pot and bring to boil. Add the einkorn and a sprinkle of salt, and reduce heat to simmer. Cook for 30-35 minutes or until the grain is tender and the water has been absorbed.

As the vegetables roast and the einkorn cooks, prepare the lemon tahini drizzle. In a small bowl, mix the tahini, lemon juice, water, and reserved 1 tablespoon of the tempeh marinade. Set aside.

Toast the walnuts over medium-low heat on the stove top for 8-10 minutes or in a small pan or skillet in the oven for 8-10 minutes at 400 degrees Fahrenheit or until golden brown. Roughly chop and set aside.

When all of the components are ready, assemble the bowls--grains + vegetables + tempeh + walnuts + lemon tahini drizzle. You're welcome to do it individually, which can be nice when you're having people over, or I've also mixed everything together in a bowl, so that I have a ready-to-pack lunch for the busy week. Serves 4.