Recipes

Kitchari is a traditional Ayurvedic dish which has been relied upon for centuries to calm, cleanse, heal, and nourish the digestive system, and revitalize and restore the body. Fall, like spring, is a traditional season for detoxification and dietary cleanses. Doing a cleanse at this time acts as a reset button for the body, preparing it for the winter season ahead, no matter what climate you call home. It is also beneficial for after breaking a fast, if you’ve been ill, or feeling a little under the weather.  It tastes wonderful for breakfast as well. It is a very forgiving dish, and is open to additions, subtractions, and substitutions to make it uniquely your own. Kitchari Ingredients 1/2 cup white basmati rice 1/2 cup Moong Dal 1 cups finely chopped cauliflower 1 cup sliced zucchini 1 tbsp clarified butter (ghee) 2 tsp cumin seeds 1 tsp turmeric powder 1 tsp coriander powder 1/8 tsp hing (found on Amazon or substitute it for 1/4 cup finely chopped white onion and 1 minced garlic clove) 1 1/4 tsp salt 1tsp finely grated ginger 3 1/2 cups water For serving: 2 tbsp hot clarified butter (ghee) Directions Wash and soak rice and moong dal in 3 cups of water for at least 15 minutes. Drain the water and set aside. In a large frying pan heat the ghee with the lid on. When the butter is moderately hot, add cumin seeds, hing (if substituted, 1/4 cup onion and garlic). Allow to cook for 1-2 minutes. Add turmeric, coriander and all other ingredients (plus 1/2 cup of water) and stir. Close the lid, reduce heat to a simmer and cook for 7 minutes. Turn off heat and wait until steam has stopped before opening cooker. Kitchari should be soft and a little runny like dough. Add boiling water to adjust the desired consistency. Pour ghee over kitchari before serving.

Mushrooms have long been the subject of fascination, fear, and to avid cooks, gastronomic delight. For centuries, they have been steeped in myth and fairy-lore, hunted by pigs for vast sums, touted as medicinal miracles, and sought for their psychedelic pleasures. For centuries, only China’s royalty were permitted to consume Reishi, known as the mushroom of immortality, or suffer death.  The mushroom’s odd appearance, and to the average person, their moderately distasteful growing environment (damp and decaying matter) only seems to add to their charisma. The modern and ever-pervasive trend of eating organic, local, and wild foods has brought a resurgence to mushroom enthusiasm— placing the little white buttons firmly on the map.  Attend a farmers market in any city across the county and you’d be hard pressed not to find a multitude of varietals. It’s even quite common to purchase a decaying log on which to grow your own personal supply. A book about mushrooms, Entangled Life: How Fungi Make Our Worlds, Change Our Minds and Shape Our Futures, recently made the NY Times Bestseller list.  It is safe to say that mushrooms are having their moment— and that moment may be lasting. Beyond all their hype, they really are miraculous powerhouses of nutrition, resilience, and tasty to boot. A perfect way to start your day.  Mushrooms and Eggs Ingredients 14 oz cremini or white mushrooms 2 Tbs butter 1 ¾ cup creme fraiche 1 Tbs Dijon mustard ¾ cup fresh tarragon, chopped 2 slices of hearty, high quality bread, diced small 3 ¼ oz Emmenthal Cheese 4 eggs salt and pepper to taste Directions Chop the mushrooms into quarters and sauté in the butter in a frying pan over medium-high heat. Once they are nicely browned, add the creme fraiche, mustard, and tarragon and bring the mixture to a boil for several seconds to thicken.  Fill four small pyrex baking dishes with equal parts bread and cheese, and pour the mushroom mixture on top. Place to rest in the refrigerator for an hour to allow the bread to absorb the cream. Remove from the fridge, and crack an egg over the top of each mixture. Steam in a steamer (or place the dishes in a pot with a half-inch of water in the bottom) for ten minutes or until the egg white is set. The yolk should remain loose. Season with salt and pepper and serve. 

The Ancient Romans had great regard for the lemon, due to its many uses and healing properties, as well as for its beauty, which enhanced the appeal of their lavish gardens. Lemons grow in sunny Myrtle Beach, and if you’re lucky enough to have a tree or two, you’re sure to delight in this recipe all the more as you reminisce about bygone centuries. This recipe may err more on the side of indulgent rather than medicinal, but we celebrate the philosophy that balance in all things is the key to happiness.  This lemon cake just may be the most lemony-tasting one you’ve ever had. The secret to its incredible, tangy flavor lies in the syrup drizzled on at the end. If lemon is your flavor d’choice, then be sure not to skip the topping. Serve with lavender tea for an afternoon treat that mirrors the perfection of our sunny April weather.  Delectable Lemon Cake Ingredients 2 lemons 1 stick, ½ cup unsalted butter, softened 3/4 cup sugar ¼ tsp sea salt 2 large eggs, beaten ¾ cup all-purpose flour ¼ cup + 2 Tbs milk 3 Tbs sugar, for topping Directions Preheat the oven to 325 degrees. Grease and line an 8-inch loaf pan with parchment paper, set aside. Grate the lemons and reserve the rind, being careful not to include the white bitter pith. Juice one lemon and combine with the 3 Tbs sugar; set in a warm place to create a syrup and set aside. Cream the butter with the rest of the sugar and salt until fluffy, and add the eggs gradually, beating thoroughly to combine. Stir in the lemon rind and flour, then beat thoroughly for 3 minutes or so. (The longer you beat, the softer the cake.) Add the milk, then beat again. Pour the cake into the pan and bake for 50-60 min. It is done when the cake springs back when gently pressed. Immediately prick the top with a fork or skewer and pour the lemon juice syrup all over the top. Cool in the pan.

The shoulder seasons like to toy with our emotions. One moment we’re ready to hit the beach, and the next, those nippy temps send us from the brink of summertime exuberance back to a deflated countenance and whatever indoor winter incubation activity we’ve selected.  During such a time, it can be hard to know what foods will satisfy us. So we’ve selected a recipe for this month that adds a bit of the promise of spring, while still paying homage to the slumber still blanketing most of the Northern Hemisphere.  Fresh mozzarella is substantive and fatty, adding solace when the thermostat dips, while arugula, though a winter green, has a bitter flavor that helps the liver perform its natural spring detoxification process. The simplicity of this recipe demands you use the highest quality ingredients you can find.  Arugula, Mozzarella, Fig and Prosciutto Pizza Ingredients Makes 2 pizzas 1 ball pizza dough, divided, at room temperature 2 cups fresh mozzarella, sliced ½ inch thick 1 cup dried figs 2 cups baby arugula 12 slices Italian prosciutto, sliced tissue-paper thin 1 ball fresh burrata cheese Organic cold-pressed extra-virgin olive oil Coarse sea salt Freshly ground black pepper Cornmeal or flour Directions Soak the figs in water overnight to reconstitute. Drain and slice; set aside. Pre-heat the oven to 500 degrees or as high as it will go. Sprinkle a light coat of cornmeal onto the pizza stone to prevent sticking. Roll or press one half of the dough into a circle the diameter of your pizza stone or dish; transfer to the dish. Evenly distribute half of the fresh mozzarella around the dough. Sprinkle half of the dried figs on top. Drizzle with a little bit of olive oil, and sprinkle sea salt on top. Bake for ten minutes, or until the crust is golden brown. Remove from the oven, and add half of the prosciutto, spread evenly on top. Then add slices of fresh burrata. Top with fresh arugula, and drizzle with additional olive oil. Add additional salt and pepper to taste. Transfer pizza to a cutting board, and serve. Repeat the process with the remaining ball of dough and ingredients. The pizza tastes great served warm or at room temperature.

In traditional Chinese medicine, winter is the season to nourish the kidneys. Our kidneys hold our body’s most basic and fundamental energy, and when they are taxed, it’s hard for us to function optimally. Foods that are beneficial to the kidneys tend to be dark in color— black beans, kidney beans, seaweed, beef, Goji berries, and you guessed it— pomegranates! Additionally, they balance hormones and are a storehouse of antioxidants. Did we mention that they look good and taste good too? This cordial recipe couldn’t be more simple. Use it as an after-dinner digestif, or savor it drizzled over vanilla ice cream. Either way, it’s a bright and festive accoutrement to the existing romantic vibes of the month. Pomegranate Cordial Ingredients 2 ripe pomegranates 1 cup organic pure cane sugar 1 cup water rosewater, optional Directions Roll the pomegranate on the counter to break the seeds away from the membrane. Cut the pomegranate in half, and squeeze one half over a pot to extract as much juice and seeds as you can. Repeat with the remaining halves and discard the peel. Add sugar and water to the pot, and stir over medium-low heat until the sugar dissolves and mixture comes to a simmer. Simmer gently for 10 minutes or until it has reduced by a third. Cool completely; add a splash of rosewater if using. Pour into a glass jar and store in the refrigerator. Add a splash of cordial to regular or sparkling water.

The chocolate and nut filling in this classic butter cookie takes it from oh-so-good to a standout in decadence that you’ll reach for again and again. Enjoy it with an array of other butter cookies, and a cup of English Breakfast tea. The combination is so warming you may just wish for a moment that you were sitting in a ski lodge instead of sunny Myrtle Beach… but only for a moment.  Be sure to use the highest quality ingredients you can find— especially for the butter, flour and chocolate. With so few ingredients, the basics really stand out and make a statement on the palate. If you prefer, substitute dark chocolate for milk or bittersweet.  Chocolate Almond Delights Ingredients Cookie ⅛ cup blanched almonds 2 sticks unsalted butter, cut up ½ cup confectionary sugar 2 cups flour ⅛ tsp salt 1 tsp almond extract Filling 3 ounces dark chocolate 2 Tbs unsalted butter 2 Tbs heavy cream ½ tsp almond extract pinch of salt 1 cup confectionary sugar Directions Preheat the oven to 350 degrees. Toast almonds until lightly browned; not dark, about 5 minutes. When cool, chop finely and set aside. In a food processor or mixer, mix butter and sugar until smooth. Add remaining cookie ingredients. Do not overmix. Roll pieces of dough the size of a marble into a ball and place on an ungreased cookie sheet. Bake 10 minutes or until firm; do not brown. For the filling, chop chocolate finely. Boil butter and heavy cream in a saucepan then add to the chocolate and mix either in a food processor or beater until the chocolate is smooth. Add the remaining ingredients. Do not overmix. While the filling is still warm, spread ½ tsp on the bottom of a cookie, and place another cookie on the other side to make a sandwich. Roll the chocolate edge in the chopped almonds.

Check our new Recipe for this month’s edition. It’s that time of the year for fresh fruits and springy flavors.

Hibiscus Rose Iced Tea Did you know that many of the flowers you grow in your own backyard are edible? Hibiscus rosa-sinensis and hibiscus sabdiriffa are edible varietals of tropical island flowers, originating in the orient as far back as Egyptian times. Not only are they pretty, but consume one and you’ll experience a gentle and heavenly nourishment that’s truly soul-satisfying. Hibiscus has a vibrant, tangy taste— and, with an equally spunky color to match, this flower is sure to get you in the mood for spring. The below makes for a refreshing, thirst-quenching drink. Ingredients 4 cups water ½ cup dried hibiscus or ¾ cup fresh chopped 2 tsp rose water 1 Tbs rose petals 3 Tbs honey or to taste 1 fresh apple mint leaves (optional) Directions If using fresh hibiscus, gently wash, and roughly chop flowers and add to a large heatproof bowl. Pour boiling water over the top, cover and steep for 8 hours or overnight in the refrigerator. If using dried flowers, add to a large bowl and add room temperature water. Steep for 8 hours or overnight. (In a pinch, you can add water just off the boil and cover and steep for 20 min-1 hr, this will produce a tea with a stronger bite).  Strain; add rose water, rose petals and honey to taste. Gently stir with a whisk to dissolve honey.  Serve over ice, and garnish with mint.  You can purchase dried hibiscus, rose water, and rose petals at Habibi’s Cafe & Market, 3310 Waccamaw Market, Myrtle Beach; or online at mountainroseherbs.com.

Beijinho (pronunciation: bay-gee-nio) means “little kiss” in Portuguese, and these delectable little balls of coconut goodness lend themselves perfectly to their name. Rolled in sugar or coconut and often adorned with a clove on top, the traditional Brazilian treat is not only super easy to make, it’s also fun to do— perfect for the kitchen-creative little ones in your family to partake of— and whether or not you’re a novice chef or have super savvy kitchen skills. It stores well in the fridge in a plastic container for up to five days; they’re also tastier when served cold. Beijinho is a very forgiving dessert that can be dressed up exotically in the flavors or lemon, pumpkin, or peanut butter-chocolate to name a few, or enjoyed in classic form. This recipe is the classic variation. Add a drop of red food coloring to make it festive for Valentine’s Day, sprinkle in some dried rose petals (available online) or with a sliced strawberry inserted in the middle as you roll the dough into balls. Whatever way you enjoy your “little kiss” this Valentine’s Day, be sure to do so with someone you love. Ingredients 1 14-ounce can of sweetened condensed milk 1 cup unsweetened coconut flakes (plus more to dredge) 1 Tbs unsalted butter, softened (plus more to grease) 1 Tbs pure vanilla extract red candied hearts (optional) Directions Add the condensed milk, coconut and butter together in a medium-sized saucepan. Stir to mix well. Turn the gas on the stove to medium, and stir the mixture constantly with a wooden spoon for 5-7 minutes (or until the mixture begins to clump together, and the bottom of the pot becomes visible when stirring). Remove from the heat and stir in the vanilla. Transfer the dough to a greased plate and refrigerate until cool.  With greased hands, roll ½ Tbs of the mixture into balls.  Spread coconut on a plate, and gently roll each ball in the coconut until fully covered.  Adorn with a red candied heart or the decoration of your choice, and place in a bonbon cup to serve.

Let’s take a moment to make and savor these delicious muffins!

Impress your friends and family for the New Year with this amazing recipe!

The beauty and simplicity of fresh herbs and garden-ripened tomatoes are showcased in this fall chicken recipe. Heirlooms add more flavor and pizazz, but cherry or plums will work well too.

The Ancient Romans had great regard for the lemon, due to its many uses and healing properties, as well as for its beauty, which enhanced the appeal of their lavish gardens.  Lemons grow in sunny Myrtle Beach, and if you’re lucky enough to have a tree or two, you’re sure to delight in this recipe all the more as you reminisce about bygone centuries.  Celebrate the heighth of summer and grilling season with the flavors of fresh lemon and herbs. This versatile sauce is delicious on salmon, but any local wild fish will do. It’s also delightful on grilled corn, green beans, or wilted greens. It tastes so good you’ll want to make it for all of your summer favorites. You can prep it in a flash and it keeps well in the fridge for a day or two.  This recipe yields about 1 cup.  Ingredients 1 large garlic clove  ¼ cup fresh lemon juice 1 tsp salt ½ tsp freshly grated black pepper 1 stick of unsalted butter ¼ cup fresh cilantro 2 salmon fillets zest of one lemon Directions Melt the butter and set aside until cool. Add the garlic, lemon juice, salt and pepper to a blender and puree. Add the melted butter and blend until emulsified, less than a minute. Chop the cilantro finely, and stir in.  Preheat the grill to medium. Season salmon with salt and pepper, then grill on an oiled rack for 4 minutes.  Flip the salmon and grill 4-6 minutes more, or to taste. Remove to a warmed serving platter.  Sprinkle with lemon zest and drizzle the sauce over the salmon.  Serve immediately. 

Pomegranates have been revered by numerous countries and cultures throughout the centuries, from Armenia and Azerbaijan, to the tables of modern day London, where the bulky fruit became all the rage after the publication of the cookbook Ottolenghi in 2018, and the little seeds bedecked dishes from eggplant to ice cream across the city. In ancient Greece, they developed the myth of Persephone and Demeter around the fruit to account for the seasons of the year.  The below recipe couldn’t be more simple nor more delightful, and it’s quintessential for Valentine’s Day— blending that holiday’s two well-known accompaniments perfectly— chocolate and the color red.  It is known that the energy of love is equal to the energy of creativity, so let the sparks fly and your imagination soar as you head to the kitchen this month to put your own original spin on this delicate little treat. You could substitute dark chocolate for milk, semisweet, or white, or mix and match. Add it as a topping to vanilla ice cream or a sponge cake. Where will your culinary adventure lead you?  Ingredients 1 large pomegranate ½ cup dark chocolate cinnamon Directions Peel the pomegranate, and free the seeds from the rind, collecting them in a bowl. Slowly melt the chocolate over a double boiler, stirring constantly, or at the lowest setting possible on your stove. Be careful not to burn the chocolate.  Line a mini muffin tin with liners, add some seeds and drizzle with chocolate. Finish with a dash of cinnamon if so desired.

Gingerbread Cookies There are many sundries characteristic of the holiday season, but none so quintessentially homey as the sight and smell of gingerbread.  Gingerbread traces its origins to ancient Greece and was immensely popular by the Middle Ages. Over time, as is wont to happen, creativity took hold, and gingerbread were fashioned into all manner of shapes and sizes, and decorated elaborately, even gilded in gold.  Today, rather than gold, most people opt for Royal Icing, candy canes, gum drops, nonpareils, and the like. There’s also the tradition of making gingerbread to hang from your tree. So this month, gather family and friends round the table, grab your tub of icing, and see where your creativity takes you. This recipe can be used both for cookies as well as a traditional gingerbread house.  Dough Ingredients ½ cup butter, at room temperature ½ cup firmly packed dark brown sugar ¼ cup molasses 1 Tbs ground cinnamon 1 Tbs ground ginger 1 ½ tsp ground cloves 1 tsp baking soda 2 cups all-purpose flour 2 Tbs water parchment paper Dough Directions Oven 375 degrees. Bake time: 7-15 minutes (longer for a house).  In a large mixing bowl, cream butter, sugars, spices, and soda until fully incorporated and smooth. Turn the beater to low, and gradually add flour and water until a stiff dough forms. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.  On a flat surface, roll dough out to your desired level of thickness and cut into shapes, or follow a gingerbread house pattern. Place the cookies onto a cookie sheet lined with parchment paper, and be sure the edges aren’t touching. Allow the cookies to cool before removing, and cool thoroughly before frosting.  Royal Icing Ingredients 3 ¾ cups of confectionary sugar/powdered sugar 1 large egg white 1 tsp almond extract, or lemon juice Royal Icing Directions Using a beater, mix all ingredients together at high speed until smooth. The icing should be thin enough to pass through a pastry bag with a narrow decorating tip, but not so runny that it looses its shape. Add slightly more lemon juice, one teaspoon at a time, until you reach your desired consistency.

Cherry Scones Our September recipe celebrates the abundance of what’s in your garden and at the market this month. When you tire of popping cherries in your mouth, but still want to savor the rich, sun-ripened fruits, head to the kitchen and brave the heat of the stove with this scone recipe.  Slicing and de-pitting the cherries isn’t as daunting as it seems. With a sharp pairing knife, cut each cherry in half coming as close to the pit as possible. Cut the remaining cherry away from the stone in quarters. Most can be pitted in 3 slices; with practice, this can be accomplished in 5 minutes. Be sure to wear an apron as the juice stains. Serve warm or at room temperature, with pads of butter and lemon-rose iced tea. Ingredients 2 cups of all-purpose flour 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 6 Tbs cold unsalted butter, cut up 1 cup of sliced and pitted fresh cherries 1 cup sour cream 1 large egg 1 tsp vanilla extract 1 tsp freshly grated lemon peel ¼ cup granulated sugar Directions Heat oven to 375 degrees.  Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add butter to the flour mixture and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add the cherries, and toss to mix.  In another large bowl, beat or whisk the sour cream, egg, vanilla extract, lemon peel, and sugar until well blended. Add the flour mixture and stir with a spoon until a sticky dough forms.  Drop heaping tablespoons of dough 2 inches apart on an ungreased cookie sheet.  Bake for 20-25 minutes, until golden brown. Cool, loosely covered with a dish towel on a wire rack. Let cool for 10 minutes to allow the flavors to develop. 

Coconut Sweets These are a gooey, sticky-finger treat that you won’t want to miss. The ingredients are simple, but together make for a deeply satisfying treat.  This is a perfect recipe to cook up with any little ones in your family, as it’s easy, fun, and takes virtually minutes to prepare, as the ingredients are mixed right in the pan.  Always a huge fan favorite with any crowd, young or old, once you have one, you won’t want to stop. Grease the sides of the pan for an easier clean up.  The sweets store well in an airtight container, or freeze the extras, if you have any that is! They taste fantastic with coffee or a glass of milk. Ingredients 1 stick of butter 1 ¼ cups graham cracker crumbs 1 cup chopped walnuts 1  cup dark chocolate chips 1 ⅓ shredded unsweetened coconut 1 14 oz. can of sweetened condensed milk Directions To prepare the graham cracker crumbs, put crackers in a plastic bag and roll with a rolling pin until crushed.  Alternately, run them through a food processor.  Grease the bottom and sides of a 9-inch square pan. Melt the butter and pour it into the pan. Sprinkle the crumbs over the butter and mix to make a crust, then flatten the mixture down with the blunt end of a fork evenly around the pan.  Add the walnuts, chocolate chips, and coconut in layers. (Note: these treats still taste delicious if you omit the nuts.) Drizzle the milk over the top in thin ribbons, and spread the milk with a spatula to cover the lower ingredients or they will burn. Make sure to capture the edges of the pan with the milk. Bake at 350 degrees for 25-35 minutes or until golden brown. Wait until cool, and then slice in the pan. 

Spring Enchanted Strawberry Rhubarb Cobbler Nothing says spring like a harvest of fresh rhubarb. And nothing ushers in the season quite as well as the welcome aroma of a freshly baked strawberry-rhubarb cobbler.  Cobbler is an unpretentious, down-to-earth, rustic dessert. And as it’s virtually impossible to mess up either in looks or taste, it gives any first-time home bakers, no matter their age, confidence and delight.  This one is succulent— with a butter rich crust, and agave syrup instead of sugar to inspire any spring health kicks marinating on the sidelines.  The option of a lavender infusion adds lovely floral notes that go especially well with the mix. Serve it with honey for added sweetness and lavender-rose tea.    Crust Ingredients ¾ cup all purpose flour ½ cup almond meal 2 Tbs granulated sugar 1 ½ tsp baking powder ¼ tsp sea salt 1 stick butter ¼ cup lavender infused milk (or regular milk, instructions to follow) 1 Tbs dried lavender 1 large egg, lightly beaten 1 tsp vanilla extract Filling Ingredients 4 cups fresh rhubarb, washed, and chopped 2 cups of fresh strawberries, washed, hulled and sliced 1 tsp orange zest 1 tsp ground cinnamon ⅓ cup agave syrup Directions Preheat the oven to 375 degrees. Grease an 8-inch baking dish and set aside.  In a small saucepan, scald the milk (heating just until almost boiling, but not quite). Remove from the heat; add the dried lavender and cover. Steep for 10 minutes, then strain. Allow milk to cool completely.  In a large bowl, mix the filling ingredients together and let sit for 20-30 minutes to bring out the juices.  In another large bowl, mix the flour, sugar, baking powder, and sea salt together. Cut in the butter with a pastry blender or your fingers. Add the lavender infused milk, the egg, and the vanilla extract, and mix until just incorporated.  Pour the filling into the baking dish and spoon the topping over it. Sprinkle with cinnamon and sugar if desired.   Bake for 35 minutes or until golden brown.

A Treat for Your Favorite Feline Friend Recipe provided by Einstein’s Pet Sitting Ingredients 1 3oz can wet cat food (any flavor) 1 tsp catnip Preparation Preheat oven to 350 Line baking sheet with foil or parchment paper Put catnip and cat food in to a blender. Cover and puree until it looks like frosting. Spoon mixture into a resealable plastic bag. Cut a small hole in the corner and squeeze half inch kisses onto the prepared baking sheet. Bake for 15 minutes. Cool completely and store in an airtight container.

Chocolate Chocolate-Chip Love Scones Did you know that chocolate releases feel good hormones in your brain? It impacts your physiognomy similarly to how you feel when you’re in love, enjoying an activity, or delighted by an experience.  No wonder why chocolate is our cultural go-to delight for Valentine’s Day— the day we celebrate love and life.  This month, take some time out to enjoy this decadent, sumptuous recipe with those you love— whether it’s your family, yourself, your friends, or that special someone. This makes for an indulgent breakfast accompaniment or an elegant and unexpected dessert when drizzled with homemade raspberry sauce. Bring on the port, coffee, or a glass or milk, and you’ll be sure to win some hearts.  Ingredients Makes 12-16 triangular scones 2 cups all-purpose flour ½ cup unsweetened cocoa 1 Tbs baking powder ½ tsp salt 7 Tbs cold unsalted butter cut up ⅓ cup granulated sugar ¾ cup chocolate chips ⅔ cup milk Directions Heat the over to 375. Put the flour, cocoa, baking powder and salt into a large bowl. Stir to mix well.  Add the butter and cut in with a pastry bender or your fingers until the mixture looks like fine granules. Add the sugar and toss to mix. Stir in the chocolate chips.  Add the milk and stir with a fork until a soft dough forms. Pour out onto a lightly floured surface and give 10-12 kneads just until mixed and the dough forms a ball.  Cut the dough in half. Knead each half briefly and lightly into a ball and turn smooth side up. Pat each half into a 6-inch circle and cut each into 6-8 wedges. Place the wedges on an ungreased cookie sheet.  Bake for 13-15 minutes until the scone springs back when lightly pushed. Cool on a wire rack.

Spiced Herbal Chai  Mullein leaf has been used for thousands of years in herbal medicine.  It is said to be a great expectorant, soothing coughs and loosening phlegm. An infusion of the flower is said to be helpful with colic, and a poultice of the leaves can ease the pain of hemorrhoids. An infusion of the leaves in olive oil has been used for centuries to treat ear infections.  According to folklore, it is associated with the element of fire and was introduced to the United States in the 1700s when it was used to poison fish in Virginia.  We won’t ask questions about that, but you may want to use discretion with whom you serve the below recipe.   Wild history, myth, and medicine aside, mullein adds a nourishing, soothing quality to your repertoire of winter time beverages. The leaves are long, fuzzy, and silvery-green, and look like they can imbue whoever consumes them with a bit of their rugged hardiness.  Here’s to beating the winter-time blues!   Ingredients 1 quart of mullein infusion, from 1 oz of dried mullein leaf herb (found online)  1 quart whole milk 2 cinnamon sticks 2 whole cloves 1 pinch of nutmeg 1 whole cardamon pod 4- 6 T maple syrup  Directions To make the mullein infusion, put 1 ounce of dried mullein in a quart mason jar, crock pot or sturdy glass container or jug. Pour boiling water to the top and push down the herb, topping off the jar with boiling water. Cover loosely (so the jar does not seal), and set aside. Allow to infuse for 6 hours or overnight.   Strain the mullein infusion into a large bowl or heat-proof pitcher. Squeeze the herb tightly to release any excess liquid.   In a medium sized pan on the stove, add the milk and spices and infuse over very low heat for 20-30 minutes. Avoid boiling or simmering the milk.  Add the strained mullein infusion to the mix, and keep warm on the stove to continue infusing the spices into the mix. Steep until it reaches it’s desired strength, 20 minutes up to 4 hours. Add maple syrup to taste.   Best if used within 2 days.

Holiday Chocolate Dripped Butter Cookies Everyone needs their favorite holiday cookie recipe and this one just may just be yours. The combination of chocolate, nuts, coconut and delicate flaky butter cookie is heavenly, and the nuts can be omitted for those with allergies.  This cookie recipe has several steps but is not difficult to make. The butter cookie base can be made and baked in advance and frozen until needed. They don’t have to be thawed before filling and frosting.  The finished cookie freezes well, and is a satisfying and unique take on the quintessential holiday treat— the butter cookie. The most time-consuming part with these are rolling the cookies into balls. If you’re new to cookie baking, portion out all your dough first, before rolling into balls, so each one is the same size.  Perfect with a glass of red wine, or a strong cup of coffee. Cookie Base Makes 36 cookies ½ cup butter½ cup confectionary sugar¼ tsp salt1 tsp vanilla extract1-1 ¼ cups all purpose flour In a mixing bowl, cream the butter and add the sugar, salt, and vanilla. Gradually add enough flour to form a soft dough.  Roll the dough into 36 balls about the size of a nickel and place on an ungreased cookie sheet. Flatten them very slightly, and bake at 350 for 12 minutes. Don’t brown the cookies, they should be just set. Transfer to a wire rack to cool. Filling 6 oz. cream cheese1 cup confectionary sugar2 Tbs flour1 tsp vanilla¾ cup unsweetened shredded coconut½ cup of raw finely chopped cashews, walnuts, or unblanched almonds (optional) Beat the cream cheese in a mixer, and add all the other ingredients except the coconut and the nuts (if using). Cream well. Stir in the coconut and nuts by hand. When the cookies are cool, add a dollop of the filling to each one. Set aside. Topping 4 Tbs unsalted butter3 Tbs water1 cup dark, bittersweet, or semi-sweet chocolate chips¾ cup confectionary sugar In a double boiler, or over very, very low heat on the stove, melt the butter and water. Add the chocolate and stir constantly just until it melts, making sure to not to cook the chocolate or it will burn.  Remove from the heat the moment it’s fully melted and whisk in the confectionary sugar. Drizzle the melted chocolate topping over the tops of the cookies.

Date Nut Bread This month’s recipe comes from Melissa’s kitchen. It’s something she makes every fall season. It’s a perfect companion at a fall harvest table, especially Thanksgiving. The flavors of dates and coffee compliment and offset each other— sweet and bitter— so the bread lends itself with equal ease as an accompaniment to savory or sweet dishes. Pair it with turkey, a roast chicken, ham, or a bowl of bitter greens. Or serve it as a tea or breakfast cake. It’s fast to make, and stores well wrapped in aluminum foil or a plastic bag. For a truly decadent treat, slather it with cream cheese while it’s still warm and wash it down a strong cup of java. Heaven. Ingredients · 8 oz dates, pits removed· 1 tsp baking soda· 3 Tbs butter· 1 cup strong hot coffee· 1 egg, beaten· 1 ½ cups all purpose flour· ¾ cup sugar· 1 tsp baking powder· ¼ tsp cloves· ¼ tsp salt· 1 tsp pure vanilla extract· ½ cup chopped walnuts (optional) Directions Oven 325° 40 min – 1 hr Grease a 9 x 5 baking pan and set aside. Preheat the oven to 325°.  Cut the dates into thirds. Place them into a medium-sized bowl and add the baking soda, butter and hot coffee. Stir. Add the beaten egg.  In a large bowl, sift the flour, sugar, baking powder, cloves, and salt together. Pour the date mixture on top, and add vanilla, and if using, the nuts.  Stir just until everything is combined; do not overmix. Pour into the prepared pan and bake until set, 40 minutes to 1 hour. Cool slightly before removed from the pan. 

Butternut Squash Soup This soup combines the best of what the fall culinary season has to offer— apple and root vegetables, and a smattering of herbs still standing proudly in the garden.  Smooth and creamy, the gentle flavors pair well with almost anything. Try it for breakfast, with a salad or a hearty piece of bread for lunch— serve it up to kids as a healthy afternoon snack, or to accompany a more substantial dinner.  It’s a perfect dish for our still warm and sunny beach climate, where fall quietly enters, often unnoticed. The combination of ingredients heralds the return of this season, providing us with grounding and nourishing energy. But it’s so mild that it still feels like a delightful choice the next time the thermostat hits 80, and it will.  The soup stores and reheats well. Ingredients · 1 butternut squash, peeled, cubed, and deseeded· 1 potato, peeled and cubed· 1 yellow onion, peeled and sliced thinly· 1 very large, fat carrot, chopped· 1 peeled, cored, and sliced apple   · ¼ cup brown sugar· 1 cup grated cheddar cheese· 1 cup whole milk or heavy cream· sea salt· freshly ground black pepper· scallions, fresh thyme, or fresh parsley (optional)· vegetable, chicken stock, or bone broth Directions In a large pot, combine all of the chopped vegetables, and add enough stock to barely cover them. Turn the gas up to high, and when it starts to get hot, reduce the heat to a simmer.  Cover the pot and cook the vegetables until they are tender. Turn off the gas, and while the soup is still hot, use an immersion blender to blend the soup until it’s smooth, creamy, and lump-free.  If you don’t have an immersion blender, carefully transfer the soup into a stand blender and puree it in batches, allowing it to cool first to avoid burning yourself.  Return the soup to the pot, and while it is still hot, but with the burner off, add the sugar, cheese, and milk. Stir until the cheese melts. Add salt and pepper to taste, and garnish, if desired, with chopped green scallions, chopped fresh thyme, or chopped fresh parsley.

Kitchari As the summer season begins to wind down, (but not the heat!) it’s a great idea to offer our body a nourishing as well as detoxifying dish.  Kitchari is a traditional Ayurvedic dish which has been relied upon for centuries to calm, cleanse, heal, and nourish the digestive system, and revitalize and restore the body.  Ayurveda is the ancient art and science of living in balance in the body with the seasons and the earth, and is native to India.  Kitchari is wonderful for after breaking a fast, or if you’ve been ill, or feeling a little under the weather. It tastes wonderful for breakfast as well. It is a very forgiving dish, and is open to additions, subtractions, and substitutions to make it uniquely your own.  Our recipe comes from Megan’s kitchen this month, with a bent towards the traditional. Ingredients · ½ cup white basmati rice· cup mung dal· 1 Tbs clarified butter (ghee)· 2 tsp cumin seeds· 1/8 tsp hing (found on Amazon or substitute with ¼ cup finely chopped white onion and 1 minced garlic clove)· 1 tsp turmeric powder· 1 tsp coriander powder· 1 ¼ tsp salt· 1 tsp finely grated ginger· 1 cup finely chopped cauliflower· ½ cup shredded carrots· 3 ½ cups water For serving· 2 Tbs hot ghee Directions Wash and soak rice and mung dal in 3 cups of water for at least 15 minutes. Drain the water and set aside. In a large frying pan heat the clarified butter with the lid on. When the butter is moderately hot, add cumin seeds and hing (or substitution). Allow to cook for 1-2 minutes. Add all other ingredients (minus the water) and stir. Add ½ cup of water and stir again. Close the lid, reduce heat to a simmer and cook for 7 minutes. Turn off heat and wait until steam has stopped before opening the lid. Kitchari should be soft and a little runny like dough. Add water slowly and continue to cook until the kitchari has the consistency of porridge. Pour ghee over top and serve.