Hitting the gym and getting sweaty? When you're finished with a workout your body needs a boost of minerals in addition to a healthy dose of H2O. Shake up this quick drink and bid adieu to bottled sports drinks. You've got the ingredients on hand already, electrolytes full steam ahead!
We see so many popular athletes advertising Gatorade and other sports drinks that we assume they’re the best option for electrolyte replenishment after a hard workout. But the truth is, as with many packaged goods, that we can do far better with a few ingredients from our pantries!
Preserving fruit with sugar is a centuries-old tradition that seems to rear its head every Christmas. As we celebrate Christmas in July with Hallmark, take to heart some candying tips. Get started on this now and you'll have gifts aplenty on your shelf to dole out come December!
This is not a new trick, it is simply good, old, cooking at its best. When we slowly replace water content in food with sugar we act to reduce the amount of H2O necessary to support the growth of bacteria and microbes. Which is to say, we preserve the food. Sugar is a most excellent prison for your lemons. Keep them alive far past their due date with this solution.
Packing citrus fruit with salt is a technique used the world over, but when we talk about preserved lemon we mentally fly to Morocco. This is a terrific way to make use of your leftover winter crop, concentrating the flavor of lemons into a salty, tender, treat.
What began as an experiment in the Moroccan tradition of preserving lemons turned into a mason jar proliferation of cured citrus. Once I cracked the code on preserving lemons (not terribly difficult) I decided to try the technique on every kind of citrus I could find at the market. Now I've got jars of lemons, meyer lemons, limes, valencia oranges, blood oranges, and grapefruit, sitting in my cabinet awaiting their debut on my dinner table!
A delight of layers, this cake has enough personality to please every texture nerd. I line the pan with caramelized walnuts, then pour the batter on top for baking. Once the cake is out of the oven and cool, I plaster the top with an easy chocolate mousse. Though it may look complicated, fret not- this is a cake you can throw together with minutes on the clock and look like a winner when the buzzer sounds.
- 2 cups Crushed/Chopped Walnuts
- 1/4 cup Brown Sugar
- 1/4 cup Bourbon
- 1/2 cup Brown Rice Flour
- 1/3 cup Tapioca Starch
- 1/3 cup White RIce Flour
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 3/4 teaspoon Xanthan Gum
- 3 Eggs
- 3/4 cup Sugar
- 3/4 cup Coconut Milk
- 3/4 cup Safflower Oil
- Zest of two Oranges
- In a large saute pan, heat the walnuts with brown sugar and bourbon over medium flame. When everything is sticky and melted, remove from the stove and pour into the bottom of a lined 9-inch springform cake pan.
- Heat your oven to 350 degrees.
- In a small bowl, whisk together the dry ingredients (everything up until Eggs on the list).
- In a medium bowl, whisk the eggs with the sugar until slightly thickened and lighter in color. Whisk in the oil, milk, and orange zest.
- Add the dry ingredients to the wet, mixing to combine.
- Pour the batter into the cake pan, over the caramelized walnuts.
- Bake the cake for 40-50 minutes, until browned on top and springy to the touch.
- Allow the cake to cool completely before frosting.
I swear by this genius chocolate mousse posted on Food52, originated by Hervé This. Make a batch with orange juice from your remaining skinned oranges, and slather it on top of the cake before serving.