My neighbor was the one who suggested I make the Hazelnut Spread (aka Nutella), and that just sounded so yummy! There was only one problem... where the heck do you buy Hazelnuts when it's not Christmas time?! I went to all the grocery stores (including Randazzo specialty store where I found my Vanilla Beans) and no luck. I was desprite, so I turned to Google, because it has all the answers... this led me to place an order through www.nuts.com - who'da thought ;-) Three days and $14 dollars later, a pound of roasted hazelnuts were waiting at my doorstep! This website is great - very prompt in their order, the processing updates were delivered to my mail, and plus, the box was really cute... it made me smile.
Did you know how easy it is to make powdered sugar from scratch? You just need a food processor, some sugar, patience and viola... powdered sugar!
The Rosemary Flatbread is now one of my favorite snacks! One batch lasts me the enitre week, and it tastes good dipped in the Mustard and Hot Sauce I made. This week, I shared a portion of it with my neighbors across the street. I hope they enjoy it. The Rosemary & Cheese Crackers are a tad too dry, but they taste great with a dollop of raspberry preserves & goat cheese atop.
It was a nice day to be in the kitchen - it started snowing outside and was a pretty view from the window! Happy Cooking!
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Powdered Sugar Ready In: 10 min
Sugar (I prefer Domino Organic Sugar Cane)
Food-Processor
Simply run the sugar through the food processor and with a little patience you will soon have powdered sugar!
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Chocolate-Hazelnut Spread (Adapted from OurBestBites.com)
Ready In: 30 mins
1-1/2 cups (heaping) Hazelnuts, preferably skinned and toasted1/8 cup Powdered Sugar
8 oz Semisweet Chocolate Chips
1/4 cup (1/2 stick) Butter, cut into 1-inch pieces, room temperature
1/2 cup Heavy Cream -OR- 1/2 cup Whipping Cream + 2 tbsp Milk
Jars or Containers (will fill 2 8-ounce jars)
If your hazelnuts are not pre-toasted, read this website on how to toast them in the oven. (If nuts have skins, rub them in a kitchen towel to remove, see photos in post for tips.)
Grind hazelnuts and sugar in a food processor until a fairly smooth, buttery paste forms (~1 min).
Place chocolate in a medium metal or glass bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream, then hazelnut paste.Pour mixture into jars, dividing equally. Let cool - mixture will thicken and become soft and peanut butter-like as it cools. Screw on lids.
This can be made up to 4 weeks ahead; keep chilled. Let stand at room temperature for 4 hours to soften. Can stand at room temperature up to 4 days.
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Homemade Mustard (Adapted from Food Network)
Prep Time: 15 mins + Overnight Soak | Ready In: 9 hrs
5-1/2 tbsp Yellow Mustard Seeds
1/3 cup drinking-quality White Wine
1/3 cup White Wine Vinegar
1 Shallot, minced
3/4 tsp Salt
1/4 tsp White Pepper
Pinch of Ground AllspiceIn a non-reactive bowl, combine all ingredients and refrigerate overnight, covered.
Transfer the mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.
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Rosemary Cheese Bites(Recipe taken from GoodLifeEats.com)
Rustic Italian Bread(Recipe taken from the back of the bread flour bag)
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