Entertaining in the Raw - Matthew Kenney [48]
Truffle Base
3 cups cacao powder
4 cups soaked cashews
4 cups tahini
2 cups coconut oil
3 teaspoons vanilla extract
1 teaspoon sea salt
4 cups raw agave
3 teaspoons cinnamon
1 teaspoon nutmeg
Orange Powder
1 cup chopped orange zest
Pistachio-Cacao Center
1 cup pistachios, soaked 4–5 hours
1/2 cup cacao nibs
1/4 cup raw agave
3 tablespoons coconut butter
1/4 teaspoon salt
Mesquite-Maca-Maple Sugar
1/4 cup mesquite powder
1/4 cup maca powder
1/3 cup maple sugar
Truffle Base Blend all ingredients in a Vita-Mix. Separate into thirds and freeze until firm and not sticky.
Orange Powder Dehydrate 24–36 hours. Pulverize in a coffee grinder, mortar, or small food processor.
Pistachio-Cacao Center Pulse all ingredients in a food processor until combined. Roll into balls smaller than a marble; freeze on wax paper.
Mesquite-Maca-Maple Sugar Combine all ingredients.
Assembly for the Orange Scoop out 1 tablespoon of truffle and roll into a ball. Roll in orange powder and freeze until ready to serve.
Assembly for the Pistachio-Cacao This will take a little practice. Using a tablespoon, scoop out a spoonful of truffle base and wrap around pistachio center. Roll into balls and freeze until just before serving.
Assembly for the Mesquite Scoop out 1 tablespoon of truffle and roll into a ball. Roll in mesquite sugar and freeze until ready to serve. Yields 75–80 truffles
Picadillo Santiaguero, Arroz Amarillo, y Mariquitas: Portobello-Meat Stew with Yellow “Rice,” Crisp Plantain, and Macadamia “Sour Cream”
Picadillo is a stew-like dish served in Latin America, traditionally with beef. This version uses the meaty portobello mushroom instead. The Cuban version of this dish has olives, as does this recipe. It can be eaten on its own with “rice” but the mixture can also be eaten in a taco shell.
Picadillo
4 cups chopped portobello mushrooms
1/4 cup green or black olives, pitted and chopped
Olive oil
Salt
Black pepper
2 tablespoons sun-dried tomatoes, soaked, drained, and chopped
1/4 cup raisins, soaked
1/4 cup chopped green bell pepper
Pinch sea salt
Yellow “Rice”
4 cups chopped jicama
1 cup coconut meat
6 tablespoons carrot juice
1 tablespoon raw agave
1 tablespoon fresh lime juice
1/2 teaspoon turmeric
Pinch salt
Pinch cayenne
Plantain
1 plantain
Coconut oil to brush
Salt
“Sour Cream”
1 cup macadamia nuts, soaked 1–2 hours
1/2 cup water
1/4 cup olive oil
4-1/2 teaspoons fresh lemon juice
3/4 teaspoon salt
Garnish
1/2 cup “sour cream” (see above)
Cilantro sprigs
Picadillo Toss portobello mushrooms and green peppers in olive oil. Place on Teflex sheets and dehydrate 45–60 minutes. Combine remaining ingredients and mix well. Dehydrate together another 30 minutes and reserve.
Yellow “Rice” Pulse-chop jicama in a food processor until ricelike consistency is achieved. Blend remaining ingredients in a Vita-Mix until very smooth. Mix with yellow “rice.” Set aside.
Plantain Slice plantain on a diagonal into thin slices. Brush with coconut oil and sprinkle with salt. Place on dehydrator screens and dehydrate until crisp.
“Sour Cream” Blend all ingredients in Vita-Mix until completely smooth. Store in refrigerator.
Assembly Place a ring mold in the center of a plate. Fill with 1/4 cup yellow “rice” and press. Put 1/4 cup picadillo on top and gently press. Carefully remove the ring mold. Stick in 5 plantain chips. Using a squeeze bottle, drizzle with “sour cream” and garnish with cilantro sprigs. Repeat for remaining 3 servings. Serves 4
Natilla de Chocolate, Majarete y Turron de Coco: Chocolate Pudding, Sweet Corn Flan, Coffee-Cinnamon Syrup, and Crispy Chile Macaroons
If every dessert were simply chocolate