White Chocolate-Cherry Cookies

 

White Chocolate-Cherry Cookies

Ingredients
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup white chocolate chips
1/2 cup chopped macadamia nuts
1 cup dried cherries

Directions:
Preheat oven to 375 F. Grease a cookie sheet.

In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.

In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cherries and macadamia nuts.

Drop heaping spoonfuls of the batter onto the greased cookie sheet.
Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

*Note: It isn't necessary for this recipe (I personally prefer the cherries to be chewy), but you can optionally place the dried cherries in a bowl and cover them with boiling water to soften them. Let them soak for 7-8 then thoroughly drain them. If you choose to soak them, use only 1/2-3/4 cup dried cherries as they will expand.

Macadamia White Chocolate And Maple Spread

                                          

Macadamia White Chocolate And Maple Spread

Serves: Approx. 2½ cups
Ingredients:
1 cup (150g | 5.25oz) raw macadamia nuts
1 cup (150g | 5.25oz) raw cashew pieces
½ cup (70g | 2.5oz ) finely chopped cacao butter
1-1/2 cup (115g | 4oz) pure maple sugar flakes or pure maple sugar
1 cup (240ml) pure maple syrup
½ tsp Himalayan salt
1 vanilla bean, seeds scraped

Directions:
Put the macadamia nuts, cashew pieces and cacao butter into your High-Speed Blender container.
Process for about 1 minute total, slowly increasing the speed and stopping to scrape the sides at least once, until the butter starts to get creamy. 

Add maple sugar, salt and vanilla seeds and resume processing, again increasing the speed progessively, until your spread becomes really creamy, about 2 to 3 minutes total. You may want to scrape the sides a few times, just to make sure you get all the bits and pieces mixed in. 

With the motor running on low-medium speed, add the maple syrup through the feeding hole. Once all the syrup has been added, increase the speed to high and let the spread spin for 1 minute, until really super smooth, creamy and dreamy. 

Transfer your finished butter to a half-pint glass jar and garnish with a generous pinch of pure maple sugar flakes. 

If at all possible, let your maple spread rest for at least 24 hours, to allow flavors to meld and fully develop.

Ginger Glazed Carrots With Macadamia Nuts

Ginger Glazed Carrots with Macadamia Nuts

Ingredients:
Serves 6.
3 T. dark brown sugar
2 T. water
2 T. finely diced crystallized ginger
1/2 cup chopped macadamia nuts
2 T. unsalted butter
1 lb. carrots, peeled and thinly sliced diagonally 
1 clove garlic, minced
1 T. chopped Italian parsley

Directions:
1. Combine brown sugar, water and ginger in a small bowl; set aside. In a large skillet melt butter. Add macadamia nuts and cook, stirring often, until golden, about 2 minutes.
2. Add the carrots and garlic and cook, stirring occasionally, until barely tender, 6 to 8 minutes, depending on the tenderness of the carrots. Stir in the ginger mixture and continue cooking, stirring constantly, until carrots are glazed, about 1 minute. Sprinkle with parsley to serve.

Brussels Sprouts And Anjou Pear Salad

Yield: Serves 6 - 8

Ingredients:
2lb Brussels sprouts
1/4 small red cabbage, shaved (about 2 cups)
2 underripe Anjou pears, peel on, cored and 

   julienned
1/2 cup organic raisins
1/4 cup raw pecans, toasted and chopped
1/4 cup raw macadamia nuts, chopped
2 tbsp finely chopped fresh sage
1 tbsp finely chopped fresh thyme

The Dressing
1/4 cup extra light tasting olive oil
2 tbsp Dijon mustard
2 tbsp white baslamic vinegar
1 tbsp raw honey, melted
1 clove garlic, minced
1 tsp Himalayan salt
1 tsp freshly cracked black pepper
Instructions:

Place the shaved Brussels sprouts in a large mixing bowl and set aside.

In a separate mixing bowl, place the shaved red cabbage, along with the julienned pear, raisins, toasted pecans, macadamia nuts, sage and thyme. Set that aside as well.

Make the dressing: in a large glass measuring cup, add all the ingredients and mix well with a flat whisk until smooth, creamy and slightly emulsified. Pour this dressing over the shaved Brussels sprouts and mix really well with your hands, massaging and bruising the sprouts quite aggressively for 2 or 3 minutes to get them to soften up and release some of their water. Then, add the rest of the reserved ingredients and continue mixing with your hands, delicately this time, until all the ingredients are well combined and coated in the dressing.

Cover the salad and transfer it to the refrigerator; let it rest for at least 2 hours to allow for flavors to meld, or better yet overnight.

This salad will remain surprisingly fresh for up to 5 days if kept refrigerated in an airtight container.

Beet, Fennel and Jicama Salad With Macadamia Nut Dressing

Beet, Fennel and Jicama Salad with Macadamia Nut Dressing

I found this recipe in one of my favorite magazines, Food & Wine. I have yet to be disappointed with their publication. What fascinated me with this recipe was: the fennel, and the salad dressing which is dairy free and creamy. Serves 4

Dressing:

1 cup macadamia nuts

1/4 cup water

1 teaspoon lime zest

1 teaspoon ground cumin

1/8 teaspoon salt

Pinch of cayenne pepper

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Directions:

In a food processor, finely grind the macadamias. Add the remaining ingredients and pulse until creamy; add more water, 1/2 teaspoon at a time to thin out as desired.

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Salad

2 cups diced peeled jicama

2 cups diced fennel

2 cups diced beets

1 cup chopped Belgian endive

16 cherry tomatoes, chopped

Salt and freshly ground pepper

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Directions:

Transfer the dressing to a bowl. Add the vegetables and season with salt and pepper. Toss well and serve.