COMMUNITY COOK WINTER ENTERTAINING
Sidonie Maroon
Culinary Educator For the Food Co-op
Born and raised in Southern Oregon, Sidonie shares her creativity and cooking expertise with everyone she meets. Never aspiring to be a restaurant chef, she instead flourishes in her kitchen laboratory where she cooks, blogs, and develops original recipes.
The heart of her cooking practice is a dedication to starting from scratch and building techniques from traditional world food wisdoms. She was an artisan longbefore it was popular: gardening, foraging, working on organic farms, living off-grid, preserving, fermenting and grain-free baking from scratch.
You can find her recipes, classes, column and blog posts on The Food Coop’s website www.foodcoop.coop/blog Community Cook is assembled and designed by the marketing team at The Port Townsend Food Co-op.
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Cozy & Casual Winter Gatherings
A Guide to Warmth, Connection, and Delicious Food
Winter is a wonderful time to bring people together for gatherings that focus on connection and good food. Whether you’re hosting at home or contributing to a potluck, the heart of winter entertaining is creating an atmosphere that feels welcoming and interactive. This season, we’re embracing a “Nonna” vibe—simple, traditional cooking that celebrates real food from around the world. These recipes are rooted in heritage, using wholesome, accessible ingredients to create meals that bring people together. It’s about slowing down, sharing food, and making memories with loved ones.
A vital element of winter entertaining is interactivity. Food becomes more than sustenance—it’s an activity and a centerpiece for connection. Consider hosting a Bagna Cauda Butter gathering, where guests can dip vegetables and bread into warm, garlicky butter infused with anchovies. Or plan a Smørrebrød Party with open-faced Nordic sandwiches and topping options. For something unique, try a Cheese Boat Gathering with Adjaruli Khachapuri, a Georgian dish of warm bread filled with gooey cheese.
Expand your party ideas with other Community Cook recipe packets available on the Port Townsend Food Co-op website. Recipes from “Italian” pair beautifully with Bagna Cauda Butter, offering ideas to round out your Italian-themed gathering. The Nordic Community Cook is a great resource for extra Smørrebrød recipes and ideas. And if you’re hosting a Cheese Boat Gathering, the Caucasus recipes will complement Adjaruli Khachapuri and other flavors from the region. These resources are a fabulous way to expand and explore new culinary traditions.
Winter entertaining can also be budget-friendly without sacrificing flavor. Dips and spreads like Feta Cheese Spread, Pepita and Olive Tapenade, or Sunflower Chipotle Dip are easy to prepare ahead of time and pair well with crackers such as Sesame and Red Lentil Crackers or Artisan Wheat Crackers. These recipes are great for hosting or bringing to a potluck. Simple ingredients like legumes, seeds, and seasonal produce ensure you can entertain affordably.
Thoughtful hosting is at the heart of every gathering. It’s about considering your guests’ preferences and making them feel welcome. Small touches will elevate any event: vintage thrifted dishes, a playlist, the aroma of food cooking. These details don’t have to be expensive but show care, which your guests will remember. Preparing in advance is key—break tasks into manageable chunks over a few days so you can enjoy the gathering too.
For those with a sweet tooth, winter treats like Rye Gingerbread Cookies or Salame di Fico, Pepe Nero e Carruba (a fig and black pepper “salami”) are sure to please. Pair them with a warm drink like Homemade Masala Chai or Mulled Pomegranate Punch for a cozy experience. Include snacks like Spiced Nuts or NutBella Cashew Spread to round out your offerings.
At the Port Townsend Food Co-op, you’ll find everything you need to make your winter gatherings special. From ingredients for your recipes to locally sourced products to inspire your menu, the Co-op is your one-stop shop for entertaining.
This winter, embrace casual gatherings where food and connection take center stage. With a little planning and care—and inspiration from the Community Cook recipe packets—your gatherings will be filled with warmth, laughter, and good food.
Pepita & Olive Tapenade
Ingredients
1 cup pepita seeds, toasted
2 cloves garlic, minced
1 flat leaf parsley, chopped
½ cup cilantro, chopped
1/4 teaspoon cayenne
1/4 cup olive oil
1 cup green olives, plain pitted
2 tablespoons lemon juice or to taste
Directions
Toast the pepitas in a 350°F oven for 4 minutes, watching carefully so they don’t burn.
Combine all the ingredients in a food processor and pulse until it’s finely chopped like a tapenade.
Refrigerated it will last up to a week or longer.
Try this recipe with Field Day Olive Oil!
Crimini Spread
Ingredients
12 crimini mushrooms, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon fresh thyme, minced
¼ teaspoon black peppercorns
1 teaspoon sea salt, or to taste
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/3 cup cream cheese, soft
Directions
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Prep veggies, making sure they’re relatively even in size. Grind the pepper.
Massage the oil with the pepper and thyme into the veggies. Do not add salt at this point! Roast for 30 minutes. Stir and roast for another 15 minutes.
Add the roasted veggies to a food processor, with the salt and vinegar. Pulse eight to ten times, to bring everything together into a chunky spread. Scrape into a bowl and work in cream cheese.
Serve on cracker
Sunflower Chipotle Dip
Ingredients
1 cup hulled sunflower seeds
¾ teaspoon sea salt
½ cup plus 2 tablespoons water
2 tablespoons dried onion flakes
1 clove garlic minced
3 tablespoons lime juice (about 1 lime) plus the zest
¼ cup avocado oil
½ teaspoon chipotle powder
2 tablespoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red miso
Directions
Soak the sunflower seeds overnight, in filtered water. The water should cover the seeds by 1-inch.
Strain the seeds.
Combine all of the ingredients in a high-powered blender or food processor, and process until smooth. Stir at internals as you process.
Taste and add extra lime or salt as needed.
Pub Cheese
Ingredients
2 cups sharp cheddar cheese, grated
1/3 cup sour cream
1/2 cup unsalted butter
1 teaspoon sea salt
1 teaspoon apple cider vinegar
1/2 teaspoon red garlic flakes
2 tablespoons nutritional yeast
1 teaspoon dark red miso
1 tablespoon maple syrup
2 teaspoons smoked paprika
⅛ teaspoon cayenne pepper
1/4 cup onion flakes
Directions
Process until smooth.
Pack into a mold, and chill until ready to serve
Pro Tip
Look for Field Day items at the Food Co-op for great savings on everyday pantry essentials.
Feta Cheese Spread
Ingredients
⅓ cup extra virgin olive oil
½ teaspoon dried red chili flakes
2 cloves garlic, minced
1 ½ cups feta cheese, crumbled
2 large sweet red peppers, seeded and chopped
Directions
Preheat the oven to 425°F. On a large sheet of parchment paper, rub the olive oil into the red peppers, chili flakes, and garlic. Fold together into a packet and lay seam side down on a baking sheet. Roast for 30 to 45 minutes or until the peppers are soft and sweet.
Using a blender or food processor, puree the feta with the roasted vegetables until chunky smooth.
Serve immediately or refrigerate for up to a week.
Red Bean Dip
Ingredients Directions
For Instant Pot or Stove top
1 and 1/4 cups dry red beans
1 teaspoon sea salt
For Sheet Pan
2 medium onions, chopped
1/4 cup olive oil
Spice mix
1 teaspoon cumin seed
1/4 teaspoon cayenne pepper
1/2 teaspoon fenugreek seeds
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon sea salt
Sauce
2 tablespoons tomato paste
2 tablespoons red wine vinegar
Fresh Herbs
1/4 cup chopped fresh dill
1/4 cup chopped cilantro
1/4 cup chopped parsley
Preheat Oven
In an Instant Pot, cook the red beans with salt and water to cover by 2 inches at high pressure for 30 minutes with an instant release. You can also cook the beans using the stovetop: Soak the beans overnight, rinse and cover with fresh water by 2 inches. Bring to the boil and cook at a simmer with 1 teaspoon sea salt until soft—about 30 to 45 minutes. You’ll want 3 cups of drained cooked beans.
Preheat the oven to 425°F and ready a sheet pan lined with parchment paper.
Grind the spice mix in a spice grinder. Toss the onions in the olive oil and spices and roast for 30 minutes, stirring after 15 minutes.
Stir the tomato paste and vinegar together and mix into the roasted onions. Roast for another 5 minutes.
In a large food processor, pulse the beans, roasted onions, and herbs together. You want them to be chunky smooth. They can also be mashed by hand, but will be more on the chunky side.
Scoop into a bowl and enjoy with lavash crackers or in lavash roll ups with cheese and herbs.
Seasame Seed & Red Lentil Crackers
Ingredients Directions
Dry
½ cup dry red lentils
½ cup raw hulled sunflower seeds
½ cup white sesame seeds
¼ cup flax seeds
3 tablespoons chia seeds
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon sea salt
2 tablespoons nutritional yeast
2 tablespoons dried onion flakes
¼ teaspoon fennel seeds
Wet
2 tablespoons apple cider vinegar
½ cup boiling water
2 tablespoons olive oil
Shape Crackers
Preheat Oven
Preheat your oven to 400°F (200°C). Position oven racks in the middle.
Prepare Equipment
Lay out two pieces of parchment paper, and a 12-inch pizza pan.
Grind Dry Ingredients
You can use a high-powered blender or a coffee/spice grinder to make the flour. If using the coffee/spice grinder: grind the lentils first into a powder; then grind the sesame seeds, and then the sunflower seeds. Grind the chia and flax together and finally the onion flakes, yeast, salt, baking soda and powder. Pour each ground ingredient into a work bowl and mix everything together. If using a Vitamix: grind the dry ingredients, and then the ones with oils like the sesame and sunflower seeds and add to a work bowl and mix everything together.
Mix Dough
Combine the boiling water, vinegar and oil, then pour into the dry ingredients. Stir with a rubber spatula until a thick batter forms. Divide the dough in half.
Between the parchment papers, roll out ½ of the dough to the size of a 12 inch pizza pan. Take off the top paper, and cut off the excess paper bottom paper with scissors. With a knife or pastry roller, cut the crackers into squares or diamonds. Lift the parchment with the cracker dough onto the pizza pan. Shape the second batch while the first is baking.
Bake
Bake for 12 minutes, rotating and turning the pan halfway through. Crackers should be lightly toasted but not too dark. They will crisp as they cool.
Artisan Crackers
Ingredients Directions
2 cups whole wheat pastry flour
1 teaspoon coconut/cane sugar
1 teaspoon sea salt
2 teaspoons onion powder
1 tablespoon finely chopped fresh rosemary
2/3 cup water (add 2 teaspoons of apple cider vinegar and fill the measuring cup to ⅔ cup.)
3 tablespoons extra-virgin olive oil, plus more for brushing
Flaky sea salt, for topping
Roll Out the Dough
Mix the Dough
In a work bowl, combine the flour, sugar, salt, onion powder and rosemary (or your chosen add-in).
Pour in the water and olive oil. Stir until a dough forms.
Knead the Dough
Turn the dough out onto a lightly floured surface. Flour your hands and knead for 1-2 minutes, until it’s no longer sticky and forms a rough ball.
Place the dough back in the bowl, cover with plastic wrap, and let it rest for 20 minutes.
Prepare for Baking
Preheat the oven to 425°F Line large baking sheets with parchment paper.
Divide the dough in half. Keep one half covered while working with the other.
On a lightly floured surface, roll out the dough into a thin rectangle, about 1/16th of an inch. If the dough shrinks back, cover it lightly and let it rest for 5 minutes, then try again.
Shape the Crackers
Use a pizza cutter to cut the dough into small rectangles, about 3 x 1.5 inches. Carefully transfer the crackers to the prepared baking sheet.
Add Toppings
Poke holes with a fork to prevent puffing. Brush with olive oil and sprinkle with flaky sea salt. Add any additional toppings.
Bake
Bake for 9–12 minutes, rotating the baking sheet halfway through for even browning. Crackers should be golden brown and crispy.
All Wrapped Up Party
Imagine friends gathering around a table to build their own wraps, layering roasted veggies, fresh toppings, and a creamy Yogurt Tahini Sauce. The setup is casual yet inviting, with warm lighting, rustic serving boards, and the aroma of spiced drinks filling the air. This cozy, interactive meal not only brings warmth to a chilly evening but also encourages creativity and connection as guests assemble their perfect wraps.
The Wraps Board
Start with a large wooden board or platter as the centerpiece. Arrange the ingredients in small bowls or directly on the board for an abundant, rustic look. The key to a successful wraps board is variety and balance—offering warm, hearty elements alongside fresh, crunchy toppings and flavorful sauces.
The Star: Yogurt Tahini Sauce
This creamy, tangy sauce ties all the flavors together and takes center stage on the board.
Ingredients
1 cup roasted tahini
1 cup yogurt
1 clove raw garlic, crushed
Juice of 1 lemon plus zest
½ teaspoon salt
Instructions
In a food processor, crush the garlic. Add tahini, yogurt, lemon juice, zest, and salt. Process until smooth.
Taste and adjust for salt, sourness, or consistency. Serve in a small bowl, garnished with a drizzle of olive oil and a sprinkle of smoked paprika.
Roasted Winter Vegetables
Roasting winter vegetables brings out their natural sweetness and creates a warm, hearty base for the wraps. Use olive oil, salt, and spices like cumin, coriander, and smoked paprika to season. Arrange the roasted vegetables in sections on the board for easy access.
Proteins
For added variety, include protein options that complement the wraps. Things like; Grilled chicken or lamb strips seasoned with warm spices (like cumin, coriander, and garlic) Falafel or spiced chickpeas for a vegetarian option or halved hard-boiled eggs.
Pickles and Olives
Add tangy, briny elements to balance the rich and earthy flavors of the board. Suggestions: Mixed olives (green and black), Pickled red onions, Pickled turnips, and more.
Flatbreads
Warm flatbreads are essential for wrapping up all the delicious ingredients. Offer a variety to suit different tastes and dietary preferences.
How It Works
Set the wraps board in the center of the table and let guests build their wraps. Provide small plates and napkins for ease. Encourage layering: start with a base of roasted veggies, add a dollop of Yogurt Tahini Sauce, then top with fresh toppings, proteins, and a sprinkle of herbs or pomegranate seeds. To round out the spread, pair the board with warm, wintery drinks like Hot Mulled Cider, Spiced Tea, or a cozy Winter Sangria. Finish the meal with a small dessert board featuring Medjool dates stuffed with nuts or tahini, dark chocolate squares, citrus slices drizzled with honey, and a bowl of spiced or candied nuts.
If you’d like to expand the board even further, consider adding extra spreads (such as hummus, baba ganoush, or muhammara), a soft cheese like feta or goat cheese, or a scattering of toasted nuts, seeds, or dukkah for added texture and flavor.
Smørrebrød — A Cozy Danish Open-Faced Sandwich Party
Picture a table filled with edible works of art in progress, lots of laughter and conversation. Your friends are layering their open-faced sandwiches with smoked fish, creamy cheeses, and seasonal toppings, all while sipping on warm mulled cider. This is the magic of a Smørrebrød party—a Danish tradition that’s cozy and interactive.
What is Smørrebrød?
Smørrebrød (pronounced “smer-broht”) is a Danish culinary tradition of open-faced sandwiches served on rye bread, topped with ingredients like smoked fish, cured meats, cheeses, vegetables, and spreads. More than just a sandwich, Smørrebrød is a celebration of fresh, seasonal flavors and beautiful presentation. Each sandwich is assembled with layers of toppings, creating a dish that’s as visually appealing as it is delicious.
Hosting a Smørrebrød party brings people together. It’s casual yet elegant, allowing guests to personalize their sandwiches while enjoying a relaxed, communal atmosphere. Plus, it’s a chance to showcase toppings like homemade Onion Jam, which adds a rich, caramelized sweetness that pairs beautifully with a variety of traditional ingredients.
Build Your Spread
Start with the foundation: traditional Danish rye bread, also known as rugbrød. This dense, slightly tangy bread is the perfect base for Smørrebrød. Slice it thinly and lightly butter each slice to prevent sogginess from the toppings. If you can’t find authentic rugbrød, a hearty whole-grain or pumpernickel bread will work beautifully. Next, prepare a variety of toppings to suit every taste.
Here are some classic ideas
Proteins: Smoked salmon, pickled herring, roast beef, cured ham, or boiled eggs. Cheeses: Creamy goat cheese, Danish blue cheese, or Havarti. Vegetables: Thinly sliced cucumbers, radishes, pickled red onions, or roasted beets. Spreads: Your homemade Onion Jam, dill-infused cream cheese, or mustard mayo Garnishes: Fresh dill, parsley, chives, capers, or crispy fried onions.
Keep it Interactive
A Smørrebrød party is all about creativity and personalization. Set up a buffet-style spread where guests can assemble their own sandwiches. Arrange the toppings in small bowls or on platters, grouped by type (proteins, cheeses, vegetables, spreads) to make it easy for everyone to mix and match.
Create a Hygge Atmosphere
Hygge, the Danish concept of coziness and comfort, is the perfect vibe for your Smørrebrød party. Use natural materials like wooden boards and linen napkins for serving. Add candles, and fairy lights to create a warm, inviting space. Play Scandinavian folk music in the background to set the mood.
Pairs with Drinks
Offer a selection of beverages to complement the flavors of the Smørrebrød. Local ale, beer, ciders and hot mulled drinks are sure to be a hit.
Onion Jam Recipe
Ingredients
4 medium yellow onions, thinly sliced
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon red pepper flakes
1/4 cup sherry
To finish:
1 teaspoon maple syrup
1 teaspoon sherry vinegar
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper and have a second sheet of parchment ready. Lay the second parchment sheet on top of the onions on the baking sheet. Toss the onions with olive oil, sea salt, red pepper flakes, and sherry, then wrap them into a package. Turn the package upside down so the opening faces the baking sheet.
Roast for 30 minutes. Unwrap and discard the top parchment. Spread the onions out on the baking sheet and continue roasting for another 30 minutes. Stir in the maple syrup during the last 10 minutes. Add the sherry vinegar and pulse the mixture in a food processor until chunky-smooth. Serve warm or at room temperature.
Bagna Cauda - A Fabulous Winter
Veggie and Dip Party
Imagine gathering your friends on a chilly evening, with the table set for a cozy feast. At the center is a warm, garlicky dip called Bagna Cauda—an Italian tradition that’s part comfort food, part interactive experience, and entirely delicious. Picture colorful platters of fresh vegetables, crusty bread, and roasted potatoes, all waiting to be dipped into a buttery, savory “hot bath” of flavor. This is the kind of party where everyone lingers, glasses of wine in hand, sharing stories and bites around the table. It’s simple, inviting, and sure to become your new favorite way to entertain. La Bagna Cauda sarebbe una festa favolosa!
Build Your Spread
Start by preparing an assortment of dippables to complement the Bagna Cauda Butter. Think fresh vegetables like carrots, celery, radishes, and endives. Add roasted or steamed vegetables like baby potatoes, cauliflower, or green beans for a heartier option. Don’t forget slices of warm, crusty bread or breadsticks— they’re perfect for soaking up the buttery, garlicky goodness!
Keep It Warm
The key to Bagna Cauda is serving it warm. Use a small fondue pot, a warming dish, or even a slow cooker on the lowest setting to keep the butter melted and ready for dipping. If you don’t have any of these, you can heat the butter gently on the stove as needed.
Create a Cozy Atmosphere
Set the mood with rustic, Italian-inspired decor. Use wooden serving boards, simple white dishes, and plenty of candles to create a warm and inviting table. Scatter fresh herbs like rosemary or parsley for a pop of greenery. Play soft Italian music in the background to transport your guests to the rolling hills of Piedmont.
Pair with Wine
No Italian-inspired gathering is complete without wine! Offer your guests a selection of light red wines like Barbera or Dolcetto, or even a crisp white like Arneis. These wines pair beautifully with the salty, umami flavors of the dip and add a festive touch to your gathering.
Make it Interactive
Encourage your guests to get involved. Ask guests to bring their favorite vegetables or bread to contribute to the spread. This will spread the work around and add a fun, communal element to the party. You could even have a chopping party ahead of time.
With its rich flavors and interactive nature, a Bagna Cauda party is a special way to bring people together on a chilly evening. It’s simple to prepare, customizable, and guaranteed to leave your guests raving about the experience. So gather your friends, pour some wine, and dip into this delicious winter tradition!
Bagna Cauda Butter
Ingredients
1 stick unsalted butter
5 oil-packed anchovies, minced
1 large clove garlic, minced
¼ cup chopped parsley
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Instructions
In a food processor, combine all the ingredients and pulse until smooth and well blended.
Transfer the butter mixture to a sheet of parchment paper, chill until firm, and shape it into a log or scoop into a small serving dish. When ready to serve, gently warm the butter mixture to create that “hot bath” consistency. Pair it with fresh, crisp vegetables, crusty bread, or even roasted potatoes for dipping.
Did You Know?
Bagna Cauda is a traditional Italian dish that originates from the Piedmont region in northern Italy. The name “Bagna Cauda” translates as “hot bath,” which describes the warm, savory dip that serves as the centerpiece for gatherings. Historically, it was prepared as a communal dish during the harvest season, where farmers and friends would gather to share this rich, flavorful dip with fresh vegetables and bread.
Hot Hibiscus Ginger Punch
Ingredients
2 quarts (8 cups) water
¼ cup fresh ginger, chopped
½ cup dried hibiscus flowers
Sweetener of your choice (to taste)
Directions
In a large pot, combine water, chopped ginger, and dried hibiscus flowers.
Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
Remove from heat and strain the liquid into a heatproof container, discarding the solids.
Serve immediately and sweeten, or pour into mason jars to store in the fridge.
Homemade Masala Chai
Ingredients
3 tablespoons fennel seed
4 tablespoons green cardamom pods, you will grind the whole pods
1 tablespoon cloves
2 tablespoons allspice berries
4 tablespoons dried ginger root, not powder
1 tablespoon black peppercorns
1 whole nutmeg
4 tablespoons broken pieces of cinnamon sticks
2 tablespoons coriander seeds
Directions
Start with whole fresh spices.
Measure and grind the spices, using a Vitamix or spice/ coffee grinder.
Keep mix in a sealed tin or jar, in a cool dry place, and use within 3-4 months.
To make the chai: Add 5 teaspoons loose leaf black tea and 1 to 2 teaspoons chai powder to 1 quart boiling water and steep for 5 minutes. Strain. Add milk and sweetener to taste.
Mulled Pomegranate Punch
Ingredients
4 cups pomegranate juice
4 cups apple cider
2 cinnamon sticks
4 allspice berries
½ teaspoon coriander seeds
1 teaspoon fennel seeds
Directions
In a medium pot, combine the pomegranate juice, apple cider, cinnamon sticks, allspice berries, coriander seeds, and fennel seeds.
Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let the punch mull for 20 minutes, allowing the spices to infuse.
Strain the punch to remove the spices and transfer to mugs or a heatproof serving container.
Mulled Wine
Ingredients
1 bottle red wine
1 orange, sliced
6–8 whole cloves
2 cinnamon sticks
2–3 star anise (optional)
2–4 tablespoons honey or sugar (to taste)
Directions
Pour the wine into a medium saucepan. Add orange slices, cloves, cinnamon sticks, star anise, and sweetener.
Warm over low to medium-low heat until steaming, about 15 minutes. Do not let it boil, or the alcohol will cook off and the flavor can turn bitter.
Add more honey/sugar if needed.
Ladle into mugs and garnish with a cinnamon stick or an orange slice.
Nutbella Cashew Spread
Ingredients
1 can coconut milk
1 cup cashews
1/2 cup carob powder
1/2 cup hemp hearts
1/3 cup pea protein powder
1/4 cup roasted chicory root (chicory coffee)
2 tablespoons chia seeds
1 tablespoon cinnamon
1 tablespoon vanilla extract
Monk fruit sweetener, to taste
1/2 cup soy milk or other plant based milk
Directions
In a high-speed blender, combine the coconut milk, cashews, carob powder, hemp hearts, chia seeds, roasted chicory root, cinnamon, vanilla extract, monk fruit sweetener, pea protein powder, and soy milk.
Blend on high until smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well incorporated.
Taste the mixture and adjust sweetness with more monk fruit if desired.
Transfer to a jar or container. This spread can be enjoyed on toast, as a dip for fruits, or simply by the spoonful!
Spiced Nuts
Ingredients
4 cups mixed nuts
1 egg white
1 tablespoon water
1 teaspoon sea salt
2/3 cup coconut sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
½ teaspoon cinnamon
Directions
Adjust 2 oven racks to the upper and lower-middle positions and preheat the oven to 275°F. Line 2 baking sheets with parchment paper.
Whisk the egg white, water, and sea salt together in a medium bowl. Add the nuts and toss to coat. Drain the coated nuts in a colander for 5 minutes. In a separate bowl, combine the coconut sugar, cumin, cayenne pepper, and smoked paprika. Toss the drained nuts with the spice mixture until fully coated.
Spread the nuts evenly on the prepared baking sheets. Bake for about 50 minutes, stirring occasionally and rotating the baking sheets halfway through.
Remove the nuts from the oven and let them cool completely on the baking sheets for about 30 minutes. Break apart any clumps before serving.
Queen Bee Ginger Panforte
Ingredients Directions
1 cup cashews
½ cup pecans
½ cup pistachios
½ cup unsweetened coconut flakes
½ cup pitted dates
2 tablespoons fresh ginger
1 tablespoon ground chia or flax seeds
½ cup unsalted cold butter
¼ cup unsulfured black strap molasses
2 teaspoons apple cider vinegar
1 tablespoon vanilla extract
Spices
2 teaspoons ground cinnamon
1 teaspoon fennel seed
¼ teaspoon black peppercorns
½ teaspoon decorticated cardamom
¼ teaspoon allspice berries
½ teaspoon coriander seed
¼ teaspoon sea salt
Read through the recipe and assemble ingredients and equipment. Using a spice grinder, grind spices and salt together into a powder. Grind the chia or flax seeds.
Mince fresh ginger into a paste. A small food processor works well for this job. In a preheated 350 F oven, on a parchment lined baking sheet, toast the nuts, dates and coconut together for 5 minutes. Watch that the coconut doesn’t burn. Stir and toast for another 2 to 3 minutes.
Pulse the ginger paste, ground spices, ground chia or flax, nuts, dates and coconut together in a food processor. Add the butter pieces, vinegar, vanilla and molasses. Pulse together into a chunky sticky mass.
On parchment paper, shape a round or rectangular loaf that’s ¾ inch thick. Alternatively, shape into two sausage shapes. Chill in the freezer until solid. Slice the loaf or sausages into ¼-inch slices. Wrap and store in the freezer until served. Beware, the butter will soften at room temperature.
Salame Di Fico, Pepe Nero e Carruba
Ingredients Directions
½ cup pitted dates
10 dried figs (ends trimmed)
½ cup unsalted cold butter, chopped
¼ cup ground flaxseeds
2 tablespoons roasted chicory root
½ cup carob flour, plus more for dusting
1 teaspoon cinnamon
½ teaspoon black peppercorns
1 teaspoon aniseed
¼ teaspoon sea salt
¾ cup roasted whole pistachios
2 teaspoons vanilla extract
¼ cup water
Shape the Salami
Prepare the Fruit Mixture
In a food processor, grind the dates and figs into a coarse meal. Add the chopped butter and pulse until the mixture comes together, leaving small chunks of butter visible.
Make the Spice Mix
In a spice grinder, grind the flaxseeds, chicory, cinnamon, peppercorns, aniseed, and salt into a fine powder.
Combine Ingredients
Transfer the fruit-and-butter mixture to a large bowl. Stir in the pistachios, ground spice mix, and ½ cup carob flour until fully combined. Add ¼ cup water and mix until the dough comes together.
Divide the dough into three equal portions (about 1¼ cups each). Shape each portion into a 6-inch salami with tapered ends. Dust each salami with carob flour and roll tightly in parchment paper, twisting the ends. Wrap with baker’s twine for an authentic look.
Store and Serve
Place the salami in a freezer bag for storage. Slice thinly with a serrated knife to serve. They slice best when chilled but can be left out to soften before eating.
Rye Gingerbread Cookies
Ingredients Directions
Dough
2 ½ cups (300g) rye flour
½ cup (80g) potato starch
½ cup (70g) tapioca starch
2 tablespoons (12g) flaxmeal
½ cup (85g) whole cane brown sugar
¾ cup (165g or 1 ½ sticks) cold unsalted butter, cut into small chunks
1 cup (318g) unsulphured blackstrap molasses
All of the spice mix (see below)
Spice Mix
2 teaspoons cinnamon
4 whole cloves
½ teaspoon allspice berries
1 teaspoon coriander seeds
1 teaspoon fennel seeds
½ teaspoon peppercorns
4 green cardamom pods
1 tablespoon dried ginger powder
1 teaspoon baking soda
1 teaspoon sea salt
Make the Spice Mix
Combine all spices in a coffee or spice grinder. Grind into a fine powder. Sift through a mesh strainer to remove any large pieces.
Assemble all ingredients
Make the spice mix. Cut butter into small chunks. Measure out molasses (oil the measuring cup for easy cleanup).
Mix Dough
In a food processor, combine all dry ingredients (flours, starches, flaxmeal, sugar, and spice mix) and pulse until blended. Add the butter pieces and pulse 10 times until the mixture resembles coarse crumbs. With the machine running, slowly pour in the molasses until the dough comes together.
Portion and Chill
Divide the dough into 14 equal portions (about 75g each) using a ¼ cup measure. Roll each portion into a ball, then flatten slightly into 2-inch (5.5cm) disks. Cover and chill the dough for at least 2 hours.
Note: The dough is naturally soft and easier to work with when chilled. Rechill any scraps before re-rolling. The dough can also be made by hand if you don’t have a food processor.
Preheat the oven to 350°F (175°C).Gather cookie cutters, a rolling pin, and any tools for creating textures (like chopsticks or pastry wheels). Line three baking sheets with parchment paper.
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Roll and Cut
Lightly flour your work surface or use small pieces of parchment paper for rolling.Roll the dough to ¼ inch (6.5mm) thick. Keep the thickness consistent so the cookies bake evenly.Cut out shapes and transfer the parchment paper with the cookies directly onto the baking sheet.
To Bake
Bake cookies for 7-9 minutes. They will be soft when hot but will firm up as they cool. Let the cookies cool completely before decorating or serving.
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