Coconut lime cookies dipped in macadamia nuts
That recipe uses baking powder and cornstarch for the binding and leavening, which I find to be the most handy replacements for eggs, as I usually have those handy.Instead of the typically Middle Eastern flavors of rosewater and pistachio, I use typically Asian/Pacific Islander flavors of coconut and lime. If you can find them, replace the limes with calamansi. If you want mango cookies instead, replace the coconut water with mango juice. If you want orange cookies, replace the lime juice and zest with orange juice and zest. The amount of cornstarch in the powdered sugar is sufficient to tie the cookies together. If you don't have powdered sugar, use 1 1/4 c sugar sifted with 1/4 c cornstarch.Vegan coconut lime cookies dipped in macadamia nuts Dry ingredients:
1 3/4 c flour, sifted
1/2 t salt
1 1/4 c powdered sugar, sifted
1/4 c coconut flakes
1 t baking powderWet ingredients:
1/2 c vegetable oil
1/4 c coconut water
2 t vanilla extract
1 t lime or calamansi zest, grated (use your Microplane!)
1 T lime or calamansi juiceGarnish:
1/4 c macadamia nuts, chopped (use a food processor)
1/2 c coconut flakes0. Preheat oven to 350F. Spray two cookie sheets with cooking spray or line them with parchment paper or Silpats.
1. In a large bowl, sift the dry ingredients together.
2. In a smaller bowl, blend the wet ingredients.
3. Make a well in the center of the dry ingredients.
4. Pour the wet ingredients into the well and incorporate the dry ingredients. It should form into a dough.
5. Make the garnish: If not already chopped, pulse the macadamia nuts and coconut flakes together in a food processor until just blended. Otherwise, just mix the chopped macadamia nuts and the coconut flakes.
6. Assemble the cookies: Resist the urge to eat all of the cookie dough. Roll about two teaspoons of dough into a ball. Dip the ball into the garnish, flattening it out a little bit. Set the cookie, garnish side up, on the cookie sheet. Repeat, spacing the cookies about two inches apart. You can fit 12-16 on one cookie sheet.
7. Bake cookies at 350F for 12-13 minutes. Let rest on the cookie sheet until they firm up, about five minutes, then transfer to cooling racks and let cool completely.
If there are any left, serve with some tea.
Hot chocolate
Does hot chocolate really need any introduction? From its days as a bitter Aztec drink frothed with molinillos to the Swiss who added milk and sugar and called it good, chocolate has been the magic substance that can turn aside a bad day and bring a moment of heaven to the earth.
Hot chocolate
8 oz good-quality dark or milk chocolate (cocoa that wasn't processed with alkali)2 cups milk (soy milk can work, but you can't boil it; rice milk doesn't have enough body to support the chocolate)
2 cups water, or if you want it really rich, 2 more cups of milk
1-2 pinches chili powder
1 pinch cardamom
1 pinch cinnamon
1 tsp vanilla extractIn a medium pot, heat milk and water over medium heat until the milk begins to bubble. Turn the heat down to medium-low. Break the chocolate into bite-sized pieces and add to the pot. Add spices and vanilla extract. Stir until all the chocolate melts, and let simmer for at least 10 minutes or until you can't stand the wait any longer and simply must have a sip. Serve in mugs.
Filipiniyot in Israel
Tablet Magazine has a short article about the Filipino caregivers in Israel.
(I especially enjoyed the tidbit about Chanukah latkes.)
It's also the second time I've seen bishul akum mentioned. I've never run into any problems with it, probably because my Jewish friends don't follow kashrut to that degree. (If anything, they ask me to make the challah.)
Salabat, or Filipino sweet ginger tea
When the nights begin to leave a tiny crust of frost on my windshield, I like to bundle up with some fleece blankets and sip something warm.
1 palm-sized piece of fresh ginger, about 3-4 inches diameter (fresh is important--powdered ginger lacks juices)
Brown sugar to taste (I use 1/4 cup + 1 T Splenda--my lola uses 1 cup brown sugar. Honey or agave syrup also work.)
4 cups waterIn a medium pot, bring water to a boil. Meanwhile, peel and thinly slice ginger. Smash each piece with a mortar and pestle or the back of a spoon to release the flavorful juices and add to water. Stir in sugar until it dissolves. Let simmer over medium heat for at least 10 minutes. The longer you let the ginger steep, the stronger the flavor will be. Taste to judge doneness--when you like it, it's done. Take the ginger pieces out and serve in a mug with a plate of cookies or cakes.
Sometimes I'll mull wine or brew tea; other times, when I'm feeling especially chipper, I'll make some salabat.
My lola makes salabat during the holidays, with tons of brown sugar and ginger simmered together. A cup or two calms an upset stomach, but more than that makes it worse. Ginger cuts both ways.
Salabat
1 palm-sized piece of fresh ginger, about 3-4 inches diameter (fresh is important--powdered ginger lacks juices)
Brown sugar to taste (I use 1/4 cup + 1 T Splenda--my lola uses 1 cup brown sugar. Honey or agave syrup also work.)
4 cups waterIn a medium pot, bring water to a boil. Meanwhile, peel and thinly slice ginger. Smash each piece with a mortar and pestle or the back of a spoon to release the flavorful juices and add to water. Stir in sugar until it dissolves. Let simmer over medium heat for at least 10 minutes. The longer you let the ginger steep, the stronger the flavor will be. Taste to judge doneness--when you like it, it's done. Take the ginger pieces out and serve in a mug with a plate of cookies or cakes.
