Chocolate Nut Granola

I love a little crunch with my yogurt in the morning, I find it really satisfies my hunger. This is my first attempt at granola, I’d call it an experiment that worked out pretty well. I’ll be using this recipes as a case to play around with different ingredients in the future.

Chocolate nut granola

1 ½ cups of  rolled oats

½ cup of flax seeds

½ cup of unsweetened coconut

½ cup of your favourite nuts crushed

¼ cup of cocoa powder

¼ cup of honey

2 tbsp of  olive oil

2 tbsp of coconut sugar

½ tsp of salt

Heat the oven to 300 degrees

In a bowl, combine the cocoa powder, honey and olive oil in a bowl and whisk until thoroughly combined and there are no lumps.

Stir the oats, seeds, nuts and salt to the wet ingredients until they are coated and glistening.

Spread out onto a parchment lined baking sheet and sprinkle with the sugar.

Pop it into the oven for 15 minutes, check and stir. Let cook for a further 10 minutes.

Remove from the oven and let cool. Then devour, but seriously, store in an air tight container.

F.

Aunt Fred

aunt, fred, rhinebeck, sweater, pamela, wynne, sheep, and, wool, new, york, stateaunt, fred, rhinebeck, sweater, pamela, wynne, sheep, and, wool, new, york, state

I’ve wanted to knit Aunt Fred by Pamela Wynne since first seeing it at Rhinebeck Sheep and Wool last year. There was something so cosy and unfussy about this knit that I was drawn to. I loved the pattern, a sort of mini houndstooth. It wasn’t until late summer when Maire and I were making our fall plans that I decided to cast on. Around the same time I’d fallen in love the Blue Sky Alpacas Metalico. It’s soft and delicious and has a little lustre. I did hesitate in choosing this because the weight was finer than the pattern required. I paired it up with Blue Sky Alpacas Sport, which is one of my all time favourite yarns. I paired the platinum metalico with a medium charcoal grey. After a few swatches to work out the new gauge and some double checking of calculations, I began.

 

Ricochet

IMG_2971

Vineyard: Ricochet

Region: Sonoma coast

Country: USA

Vintage: 2010

Importer: n/a

Grape: Chardonnay

Alcohol: 13.5%

Price: $19.99

APPEARANCE:

Clear Clean and bright, pale gold with hints of granny smith green.

NOSE:

Citrus! Grassy meadows and pineapples with a subtle undertone of grapefruit and baked goods.

PALATE:

I feel as though I have been tricked! Watery and astringent are what hits me first. After this assault on my palate bitter fruits, lemons and grapefruits begin their attack. My mouth was uncontrollably drawn into a pucker. Charred bbq pineapple follows. Will this never end? The wine never mellows, the harsh astringent gets stronger on the finish.

PAIR WITH:

I tried it with a variety of cheese, this cheese luckily coated my tastebuds enough to protect it from the mouthwash taste of the wine. Maybe a creamy pasta or fish in white sauce dish.

Florrie‘s footnote:

I could feel this burning the lining of my stomach. This was one that ended up down the drain. This highlights the importance of trying a wine before serving it to guests at dinner.

Definition of the word, Ricochet; ‘is a rebound, bounce or skip off a surface, particularly on the case of a projectile’. Which is exactly what I wanted to do after drinking this.

Fig, Hazelnut and Orange Shortbread

Fig, Hazelnut and Orange Shortbread

4 oz Unsalted butter

2 oz Sugar

2 oz All purpose flour

2 oz rice flour or corn flour for a grainier crumb

2 oz Hazelnut meal

¼ tsp salt

2 oz dried figs

Zest of 1 orange

1 Tbsp orange juice

1 oz Raw sugar

Pre heat the oven to 300℉

Cut the butter into small cubes and put in a mixing bowl or food processor. Add to this the sugar, flours, hazelnut meal and salt.  Using your fingers combine these ingredients until little pea size balls form,or blitz until combined. Dice the figs, add that and the orange zest to the crumb mix. Pour in the orange juice and stir with a knife and gently squeeze the mix to bring it together. You may need to add a tiny amount of cold water. Be careful not to drown the mix, it is meant to be crumbly.

Bring the mixture together into a log shape and wrap in plastic warp. Shape the log so that it is approximately 2×2 inches square and 6 inches long. Twist the ends of the plastic wrap to help obtain the shape. Gently flatten each side of the log on the counter to make a rectangle.

Chill in the refrigerator for 45 minutes.

Unwrap the log, roll in the raw sugar pressing lightly. Slice the log  into 1/4 thick slices and put onto a parchment lined baking sheet,

Bake for 25 – 30 minutes.

Enjoy F.

Baus Family Vineyard Zinfandel

Baus family vineyardVineyard: Baus Family Vineyard

Region: California

District: Sonoma county

Country: USA

Vintage: 2011

Producer: Baus Family Vineyard. Vinted and bottled by Great Domaines & Estates, Healsburg, CA

Grape: Zinfandel, private reserve

Alcohol:14.1%

Price: $14.99 -$24.99

APPEARANCE:

Divine! Beautiful like a perfectly ripe cherry. Under the veil of deep claret, vibrant red plum is hiding just below the surface.

NOSE:

Just as the appearance suggested the nose is deep and rich. Lush cherry and currants spring into you nose and tease the senses. Underneath are subtle hints of stewed berries and sweet tobacco.

PALATE:

A mouthful of delicious plum and berry jam gives way to very bright fresh cherries, black currants and blackberries. Your palate is treated to layers of the same fruit prepared in different ways, ranging from cooked down to straight from the bush. This wine fills every corner of your mouth and when the initial fruit washes away toasted tannins are left dancing on your cheeks. This little minx isn’t done with you yet, this has a loooong finish that ends with the tartness of freshly picked blackberries.

PAIR WITH:

Wow, I was so busy falling head over heels, that I forgot about eating anything.

Florrie‘s footnote;

Amazing wine, perfect for washing away the day.

Le P’tit Roubié

Le P'tit Roubié

Vineyard: Le P’tit Roubié

Region: Pays d’Herault Languedoc

Country: France

Vintage: 2012

Producer:

Importer: Misa imports, inc., Dallas TX

Grape: Cabernet Sauvignon

Alcohol: 13.5%

Price: $7.00

APPEARANCE:

Made from 100% Cabernet Sauvignon grapes this wine is on the darker side for a rosé. The colour is almost that of a sherry.

NOSE:

Subtle, fresh strawberry buried beneath heavier notes of plum and cooked fruit. Dried cherries and figs come to mind, there is a baked yeast like aroma that brings memories of whiskey laden fruit cakes at Christmas.

PALATE:

The colour and nose of this little madam are deceptive, leading you on to believe the taste will follow suit. However, it is surprisingly fresh and light, tart and crisp. There is a vibrant pop fruit initially on your cheeks and then balances out in true cab style with the full body finish that slowly fills your whole mouth.

PAIR WITH:

To be honest I was a little stumped with this. I tried it with bread and soft french cheese, some charcutiere, some grapes. Possibly a steak or pork dish would be a great match. I found the wine brought out the flavours of the food and but that the food nulled the subtle notes of the wine. My conclusion is this just drink it, and forget the food.

Florrie‘s footnote:

Good wine and a fantastic price, perfect for relaxed autumnal afternoons. I enjoyed this much more than the nose and colour suggested. Sorry there is only a photograph of the empty bottle, it went down rather quickly.