|
December 2009
It's December, time for sweet inspirations, sweet treats, sweet hearts, and sweet dreams. Over the last few weeks, a few of our favorite home cooks and bloggers have been sharing their favorite recipes. Since it's the best season for baking--and giving, we wanted to share these as well.
More news below ...
We're happy to announce an exciting new partnership! Chef David Bull, award-winning chef and longtime fan of Wholesome Sweeteners' products, is revolutionizing the world of cookbooks, and YOU get to be part of the action!
Bull's Eye on Food is an interactive, web-based cooking tool with time-saving features including adjustable
serving sizes, exportable grocery lists, video instruction, party planning tools, and beverage pairings. But the heart of Bull's Eye on Food is the ever-expanding library of Chef Bull's timeless recipes, and we're thrilled that Wholesome Sweeteners' Fair Trade Certified organic sweeteners are featured in his cookbook. (Chef Bull's recipe for Strawberries & Boursin Cheese with Champagne Granita is a perfect holiday dessert. It's featured on the back of Wholesome Sweeteners Fair Trade Certified Organic Sugar, 10 lb. bag.)
If you're looking for new recipes to try this holiday season, or are looking for a unique gift for your foodie friends, then visit Bull's Eye on Food. Each 12-month subscription is $35, but until December 31, 2009, Sugar Club members can log in and use promo code wholesweetclub to save $10 on every subscription you purchase, compliments of Wholesome Sweeteners and Chef Bull.
Hit the Bull's Eye this holiday season with Chef David Bull and Wholesome Sweeteners!
|
These are, of course, made best with Tchaikovsky's The Nutcracker Suite playing in the background.
 |
In sweet December dreams, there are sugar plums and chocolate truffles, too.
Sugar Plums
from the Wholesome kitchen elves
This is a great recipe for kids--easy as can be and delicious.
2 cups whole raw unsalted almonds, walnuts or pecans
1/3 to 1/4 cup Wholesome Sweeteners Fair Trade Organic Amber Honey or Wholesome Sweeteners Organic Blue Agave (according to your sweet preference!)
2 tsp grated orange zest
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1 cup dried plums, finely chopped
1 cup pitted dates, finely chopped
1 cup Wholesome Sweeteners Fair Trade Organic Powdered Sugar, Turbinado or cocoa powder (Fair Trade if at all possible!)
Preheat oven to 400F. Arrange nuts on a baking sheet in a single layer and toast in oven for ten minutes. Set aside to cool and then finely chop. Chop the dried fruit into bits the same size.
Meanwhile, combine honey or agave, orange zest, cinnamon, allspice, and nutmeg in a large bowl. Add the chopped almonds, plums and dates. Mix well (very clean hands work best). Use a melon baller to scoop the mixture into balls. Dust the sugar plums with powdered sugar or cocoa and refrigerate in single layers between sheets of wax paper in airtight containers for up to one month.
Please feel free to substitute your favorite dried fruits for the plums and dates--apricots, figs, even dried cherries or raisins work well; and pecans or walnuts can be substituted for the almonds (just use an equal ratio of fruits to nuts).
Dried Cherry Chocolate Truffles
From blogger steph chows, an adventurous and generous cook with a remarkably compassionate soul
1 cup cashew butter
1/2 cup dark cocoa powder
1/4 cup Wholesome Sweeteners Fair Trade Organic Raw Blue Agave
30 pieces of dried cherries or dry roasted unsalted nuts
Shredded coconut
Mix the ingredients together in a bowl until smooth. Scoop out small balls of the mixture and flatten into round discs. Wrap discs around dried cherries or nuts (we like dry-roasted almonds) or both. Roll in shredded coconut to coat the truffles. Refrigerate until firm.
Rose Hip Jelly with Wholesome Sweeteners Fair Trade Organic Sucanat
From Sugar Club member Laurie M.
5 cups rose hip juice (directions included!)
2 cups apple juice
9 cups Wholesome Sweeteners Fair Trade Organic Sucanat
2 packages 'Sure Jell' fruit pectin
3/8 tsp ground mace
3/4 tsp butter (to reduce foaming)
Make rose hip juice: Remove stems from 5 quarts of ripe rose hips. Wash rose hips well, place in a pan, add water to cover and bring to boil, reduce heat to low, cover and simmer until soft, about 1 hour. Mash and simmer 10 minutes more. Set aside 24 hours in stainless steel container. Then strain completely through sieve and/or jelly bag/cheesecloth to be absolutely sure there are no seeds in the liquid. (You may need to add a bit of water to bring the juice to the 5-cup measure.)
Mix rose hip juice with apple juice and bring to a gentle boil. Add the Sucanat to the juice and boil for just one minute. Add the pectin, mace and butter. Return to boil for one minute more. Remove from heat and pour into sterilized jars. Place lids and rims on and process in boiling water for 10 minutes. Remove from water and let cool undisturbed overnight.
Steph's Strawberry Jam with Wholesome Sweeteners Organic Blue Agave
This recipe and the recipe following were crafted by the intrepid blogger steph chows
2.5 lb bag of whole frozen strawberries (or other berries)
3/4 cup Wholesome Sweeteners Fair Trade Organic Blue Agave nectar (if you like slightly sweeter jam use 1 cup)
1 cup pomegranate and nectarine juice (use apple or white grape for a sweeter jam)
1 package Ball No Sugar Fruit Pectin
7 sterilized 1/2 pint jars
Place frozen strawberries in a large pot, heat on medium until they start to thaw and sauce up. Once they are soft enough mash them with a potato masher. Add agave and juice and turn heat to medium high. Bring to a rolling boil, stirring the whole time. Keep stirring and let it boil for 1 minute. Gradually add in pectin and continue to stir and boil for 3 minutes. Remove from heat and pour into sterilized jars. Place lids and rims on and process in boiling water for 10 minutes. Remove from water and let cool undisturbed overnight.
Spiced Peach Jam with Wholesome Sweeteners Fair Trade Organic Sucanat
5 cups fresh or frozen peaches (chopped fine)
1 1/3 cups Wholesome Sweeteners Fair Trade Organic Sucanat
1 cup no sugar added/low sugar apple or white grape juice
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 package Ball No-Sugar Fruit Pectin
Mix peaches, Sucanat, juice and spices in a large pot, stirring constantly bring to a rolling boil.
Let boil for 1 minute (continue stirring). Gently stir in pectin, continue stirring and boil for 1 minute more. Remove from heat and pour into sterilized jars. Place lids and rims on, process in boiling water for 10 minutes.
| Recipe Swap & Contest (Entries due December 15!) |
We're hosting a Sugar Club Recipe Swap & Contest. To share a Wholesome-sweetened recipe, please send your favorite recipe (and blog address if you have one) to info@OrganicSugars.biz by December 15, 2009. Please note "Recipe Swap" in the subject line. All recipes will be considered equally and our favorites will be posted on Wholesome's home page. We'll also select three random recipients from all submissions to receive a Wholesome Sweeteners Fair Trade gift pack, just in time to sweeten your holiday cheer! Pass it along! Share with friends. Please note, by submitting your recipe, you grant us permission to post it on our website. (If you want to keep Grandma's super-secret holiday recipe a super-secret, please send something else!)
Happy Holiday Baking!
 And stay tuned for special news just for our Facebook fans.
|
|
WHOLESOME SWEETENERS Copyright 2009 |
| | | 
