Monday, January 17, 2011

Weekly Confessions

Now that we've added spices, coffee and tea back into our diet, there really hasn't been too much to confess about. Still, in typical 100 Mile Locavore style, there was lots of food that distracted us and kept us from being strictly 100 Miles. Here they were:
  • Jeff thought spices meant chocolate. He made the most delicious hot chocolate with real dark chocolate and a splash of brandy from our Marroni Al Liquore. It was scrumptious and sinful and totally worth confessing over. 
  • We got take out, but only one order. And split it. It was one of those nights when turkey soup wasn't cutting it and that Vietnamese menu was calling our name. So we savoured our Bun Bi and vowed not to do it again.
  • Jeff (are you seeing a theme here?!) also thought that since spices were allowed, so were all kinds of flours our local mill produces. Speerville Flour Mill is amazing. We love it. They have all sorts of flours, grains, seeds, pancake mixes, etc. They use old school equipment and don't enrich their flours so it's as simple and pure as possible. Still, from what I understand, only their wheat and oats are strictly local and that's what we've confined ourselves to. Jeff thought it would be interesting to try out a German rye bread recipe and picked up their rye flour. So now we're using it in delicious and very non-local ways.
If I'm going to cheat, you might as well come along with me. Here's what I made and how and what it looked like:

Ontbijtkoek
Dutch Breakfast Cake or "Honey Cake"
I found this fabulous recipe at: My Dutch Baking Blog and I've adapted it to make it local"ish"

2 cups rye flour
3 teaspoons of baking powder
2 teaspoons of cinnamon
1/2 teaspoon of ginger, coriander and ground cloves each
3/4 cup honey
3/4 cup milk
pinch of salt

Combine dry ingredients. Stir in wet ingredients until just combined. Pour into a greased loaf pan and bake at 300 degrees for 60 minutes or until cake is finished. Using all rye flour, the cake is dense and hearty and absolutely delicious with a smear of butter.

For the adventurous: my lame, Food Network attempt can be seen here on our Vimeo channel. For the cooler crowd, some before and after photos. It was a really delicious, simple and fast recipe and you can easily swap rye with all purpose flour, or a bit of both. Maybe try adding some apples, play with the spices? 

Just a couple of ingredients...
And this...
Makes this!


3 comments:

  1. Looks fantastic! Thanks for stopping by at My Dutch Baking Blog, don't be a stranger. I love your 100 mile concept, good for you!

    ReplyDelete
  2. I adore all of this post. Sometimes these challenges aren't about sustaining the way of life that you're challenged to maintain, but to teach appreciation and making small (or medium) permanent changes.

    ReplyDelete

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