March Recipes

Palm oils have been in the news lately. Palm oils are said to be bad for your health, the environment and are costly to both.  A very popular spread is Nutella and it has palm oil as one of its ingredients.  If you are a big fan but want to avoid palm oil, use this recipe for a tasty treat.

Hazelnut Spread

2 Cups Hazelnuts – roasted, remove skins (I like Freddy Guy’s hazelnuts from Oregon)

2  Cups Powdered Sugar

1 Cup Cocoa Powder

pinch of Salt

1 Teaspoon Mexican Vanilla Extract

1 Teaspoon Hazelnut Oil

Using a food processor, pulse all the ingredients together then process on high for 5 minutes until very smooth.  Enjoy at room temperature.  Refrigerate remaining spread. Allow to come to room temperature before using.

Yuzu Panna Cotta – 4 servings

Yuzu is a Japanese citrus.  The flavor is like a cross between Meyer lemon and tangerines.  We carry both the juice and marmalade in the store.  You’ll find yourself using these for more than just this recipe.

If you can’t find gelatin sheets, the rule of thumb with sheets vs. dry is 3-4 gelatin sheets = 2 ½ teaspoons dry gelatin.

1 1/2 Sheets Gelatin

1 Cup Heavy Whipping Cream

1/2 Cup Caster Sugar

1/2 Cup Greek Yogurt or Plain Yogurt that has been drained of excess liquid

1/2 Cup Crème Fraiche

1 Tablespoon Yuzu Juice

¾ Tablespoon Yuzu Marmalade

Soft Lemon Amaretti (to serve)

1. Place gelatin sheets in a bowl of water to soften.

2. Heat the cream and sugar together until sugar is dissolved.

3. Squeeze water from gelatin sheets and add to hot cream mixture.

4. Stir in yogurt and crème fraiche, juice and marmalade.

5. Fill ramekins and cool for at least 2 hours or up to 2 days.