daRk cHocolAte aLmoNd iCe crEam

Summer has left us. Red leaves on one small tree on Edinburgh Street are already thinking of leaving too. My body wakes up in the middle of the night, not quite sure what to do with itself.  Make tea, sit down to write, share this recipe by Merida for a year round summer treat...

Disclaimer: You need to dedicate two nights and a few daylight hours to produce this ice cream.

Below is my mini review of a vegan cookbook I think you should look at one day.

Vegan Secret Supper: 

Bold & Elegant Menus from a Rogue Kitchen 

by Merida Anderson (Arsenal Pulp Press, 2013)

This cookbook is a guide through the delectable waters of vegan cooking, or as the author describes "slow food at its best." A nicely designed paperback, it was discovered by accident thanks to my local librarian's weekly curatorial skills - somedays you just need to dash in, grab a few books near the front door and dash out the building.   

With plenty of colour photographs for inspiration to make interesting meals for your loved ones, I recommend it for your collection. I will keep close several recipes for an upcoming dinner party, including Apple Beet Salad with Lemon Tamari Vinaigrette, Baked Hazelnut Cheese & Sesame Mustard; Butternut Squash & Almond Gnocchi Sautéed with Sage Garlic Butter - and of course, Dark Chocolate Almond Ice Cream.  Merida's desserts include nine different ice cream types ranging from the one just mentioned to the odd sounding Balsamic Marbled Coconut... She rounds out her book with a few Brunch menu items (Peanut Butter Oat Waffles with White Chocolate Mousse & Vanilla Plum Compote), Teas and Sodas, and Pantry Items a good cook should not go without (Pine Nut Parmesan, Coconut Sour Cream, or Fresh Peach Chutney).

Have I mentioned I now live near Almon Street? (Or is that Almond...)  A quickie search for a photo to accompany this post led me to learn there used to be the Halifax Municipal Airport circa 1934 about one block from where I live.  Here's a happy trio I could have served ice cream to...

Photo: Halifaxhistory.ca

Dark Chocolate Almond Ice Cream 
Makes 2 cups - 500 ML.

3/4 cup almonds, soaked in 1/2 cup water overnight and drained (Note: you will be reserving 1/4 cup of the almonds, chopped up for added crunch)
1 cup coconut milk
1/3 cup maple syrup
3 tbsp cocoa powder
1/2 tsp almond extract (optional)
1 tbsp melted coconut oil
1/4 cup chopped dark chocolate, melted
1 vanilla bean, scraped, or 1tsp vanilla extract

DAY ONE:
Soak almonds overnight.

DAY TWO:
Drain almonds. Chop 1/4 cup of the nuts and set aside.  Melt the coconut oil.  Chop and melt the dark chocolate.  In a blender or food processor, puree all ingredients until smooth, except final 1/4 chopped almonds.  Stir in chopped almonds.  Chill in a covered bowl in refrigerator overnight.

DAY THREE:
Follow manufacturer's instructions for your ice cream maker and whip that good stuff up!

Hello, Goodbye Toronto

 

I tried to fit it all in. I built a "menu" of places to go, starting with Kensington Market Monday for Cafe Pamenar and back on Augusta Avenue Saturday morning for wood-fired bagels.  For my last week in Toronto I wanted to indulge in snacks, drinks and of course bike rides on streets that I love in my neighbourhood:  Queen, College, Crawford, Ossington, Dundas...

I also built a list of goodbyes, discovering my Toronto friends and family really know their food:

- five o'clock hugs with Janey accompanied by oysters and white wine at 416 Snack Bar

- artisanal drinks in vintage glasses at the Northwood with Leah

- French pastries at Nadege with Helena

- homemade lobster rolls followed by Leah's dessert with local strawberries

- quinoa and seared scallops and an unbaked local cherry cheesecake by Bojan and Angela  

- "Pie Thursday" at House of Cool with a champagne toast

- sampling the new pastry known as a "cronut" at a cupcake cafe on Dundas (I didn't like it) 

- Friday night steak and asparagus BBQ at Jacob and Jessica's 

- a rustic brunch with our beloved supper club group at Zocalo Restaurant 

- a second brunch at The Saint with the Toronto crew of Sheriden grads mixed with wives, new boyfriends and beautiful children (Maggie and Chloe)

The build up to our leaving Toronto was intense and the drive to the airport a bit stressful with two freaked out felines singing all the way to Pearson.  Then just like that (cue finger snap) we are back in Halifax, driving on a smooth highway flanked by thousands of trees and summer ocean air.

At the airport I was told my luggage was 20 pounds overweight. 

Must have been all the good food I ate. 

Home sweet Home

The expected: lobster, swimming, a summer storm, familiar faces I love, cooking, canning, the ocean...

The unexpected: tasting Tidal Bay wine, meeting a ladybug in the middle of the lake, that Moon above the hay fields, pruning grape vines, recognizing the exquisite unnameable quality of this place...

It is true what is said about loving the place you are from - it won't leave you no matter how far away you go. Never turn your back on the ocean.

Late July on the east coast - there is no recipe sweeter than that.