30 March 2015

drinking horchata

Two weeks ago, Chris was in warm New Orleans for work. A week ago, I was in warm Atlanta for work. Saturday we were both home and it was snowing. Yesterday it stayed in the 30s but was sunshine-y all day long. That tricked me into thinking it was actually springtime here. Maybe even summertime? It's been a long winter, ok? I'll take any semblance of warmth I can get.

In honor of the sunshine, we made our first batch of horchata and then I lost my composure because it was so brilliantly refreshing and delicious. I know it may not sound refreshing because it is a creamy (non-dairy, but still) but believe me when I say that it was positively thirst-quenching. We were inspired by a few minutes of Martha Stewart Living we caught on PBS over the weekend and followed this recipe. It's not too thick or too sweet. You can add a splash of golden rum if you're feeling boozy, or you can have it as is, served on the rocks.



Instead of the cheesecloth, I'd recommend using a nut milk bag to make the straining process easier. We also cut down the sugar by half (using only 1/2 cup).




And then we made crackers/cookies/biscuits! We took the leftover pulp, about 1 cup or so, added 2 tbsp of coconut oil, rolled it out to about 1/4 inch thick on a parchment lined baking sheet and baked it for 45 minutes at 350 degrees, flipping half way. Pro tip, to flip them we just topped the tray with another sheet of parchment and then stacked a second baking sheet on top and flipped it over like you would to get a layer or bundt cake out of the pan. Quicker than flipping each one over with a spatula. We sprinkled a bit of maple sugar, sea salt and cinnamon on top. They are a strange hybrid baked good, I'm not quite sure how to categorize them but I do know that a smear of chocolate pear jam on top is a good idea.

We also sautéed up some veggies for loaded quesadillas and blasted the Amy Winehouse station on Pandora, because one time a waitress put that station on during a private dinner and I was blown away by its unexpected perfection. Spring weather will be here soon, right? i think so. In the meantime, we are busying ourselves with our very own maple sap harvest right on our city street...

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