Pomegranate Pistachio Parfait
Photo by Manja Wachsmuth, Spice Health Heroes
With chia seeds full of protein and seductive ruby-red pomegranate juice packed with anthocyanins and prostate-healthy antioxidants, this light and easy-to-make pudding sweetened with honey is a dairy-free delight – refreshing, romantic and healthy!
Serves 4
Ingredients
For the chia cream:
3 tbsp chia seeds
240ml (1 cup) almond milk
1/8 tsp almond extract
pinch salt flakes
2 tbsp honey
¼ tsp ground cardamom
For the pomegranate gelatin:
475ml (2 cups) pure pomegranate juice
1 tbsp honey
4 gold gelatin leaves (see page 46, or 3¼ tsp powdered gelatin)
For the vanilla labneh:
¼ tsp vanilla extract
¼ tsp granulated sugar, or to taste pinch ground cardamom
85g (3oz./1/3 cup) labneh
To serve:
25g (1oz./3 tbsp) pistachios, chopped
2 fresh figs, quartered or torn, or dried figs, roughly chopped a few drops rose water
Directions
To make the chia cream, mix together all the ingredients in a bowl, cover and chill for 3 hours or overnight.
Cover the gelatin leaves in ice-cold water and leave until soft. In a small saucepan, warm the pomegranate juice with the honey to dissolve. Drain and squeeze excess water from the gelatin then stir it into the juice. Divide the liquid among four dessert glasses. Chill until firm.
Whisk the vanilla, sugar and ground cardamom into the labneh.
Spoon the chia cream layer on top of the pomegranate gelatin layer then top with vanilla labneh. Sprinkle over some chopped pistachios and garnish with figs. Sprinkle over a few drops of rose water.
Organic Blueberry-Toasted Polenta Upside Down Cake
Simple to make, and not too sweet, this make-ahead vanilla blueberry cake a version of the recipe in Vanilla Table is perfect for a light dessert or brunch and easily made gluten free.
Photo by Natasha MacAller
Serves 8
Ingredients
Unsalted butter ¼ cup 60 g 2 oz
Brown sugar, packed ½ cup 100 g 3½ oz
Vanilla pods, split and scraped 2
Zest of Lime 1
Lime juice 2 Tbsp 30 ml 1 floz
Organic blueberries rinse and patted dry 1½ cup (about 8 oz/240 g)
Dark rum (optional) 1 Tbsp 15 ml
Plain or gluten-free flour 1/3 cup 50 g 1¾ oz
Polenta, medium grind 1 cup 160 g 5½ oz
Baking powder* ¼ Tsp
Sea Salt ¼ Tsp
Eggs, large, separated 3
Superfine sugar 1/3 cup 75 g 2½ oz
Pure vanilla extract ½ Tsp
Skim, almond or soy milk ¼ cup + 2 Tbsp 90 ml 3 floz
Corn or vegetable oil ¼ cup 60 ml 2 floz
*Most baking powders are gluten free, but check label to be sure.
Directions
Line a 9-inch/ 20-cm cake or pie pan with foil and butter the foil. Set aside. Preheat oven to 350°F/180°C.
Toast polenta in the oven or in a dry sauté pan until you can smell it toasting and is lightly browned. Cool completely, then pulse with the flour, slat and baking powder in a food processor to a fine grind.
Melt butter in a frying pan over medium–low heat. Add brown sugar and stir with a heat-resistant or wooden spatula until the mixture begins to bubble. Add vanilla seeds and pods stirring well for 1 minute. Add lime zest, juice and rum—the mixture will sizzle —and stir until blended. Remove from heat and pour sugar glaze into prepared cake pan. Arrange pods in center of cake pan. Add blueberries in a layer completely covering the top. Drizzle with any remaining glaze. Set aside.
Whisk the flour, polenta, baking powder and salt in a small bowl.
In a large grease-free bowl, and using a hand-mixer or stand-mixer, whisk the egg whites until frothy. Slowly stream in half the sugar and whip the whites to glossy, soft peaks, tripled in volume.
In a large bowl, whisk the yolks with remaining sugar until well blended. Add the vanilla, milk and oil, whisking well.
Fold dry ingredients into yolks, using a spatula to combine. Fold in the whites in 3 stages until just blended. Gently pour or spoon batter on top of blueberries, smoothing the top. Place in center of oven and bake for 23–25 minutes until cake is set and springs back when touched in centre.
Cool for 10 minutes then invert onto a serving plate, carefully peeling foil off the top. Serve warmed or at room temperature with a spoonful of vanilla sour cream or Greek yogurt, scattering a few banana pieces and mandarins around the plate.
Mandarins in Citrus Syrup
I learned how to make this garnish from Chef Sherry Yard (@sherryyard) at the original Spago Hollywood-my first job out of culinary school. Use a paring knife or clean thumbnail to make sure all the white pithy threads are scraped off without piercing the skin. The citrus segments are suspended in the syrup, keeping them moist. Adding a little alcohol, such as vodka or orange liqueur, is a natural preservative and helps them last for a week. Feel free to add toasted whole spices such as a few cardamom seeds, a cinnamon stick, one whole allspice berry, or a few fresh ginger pieces into the syrup for a spicer profile.
Ingredients
4 easy peel Mandarins
4 oz / ½ cup simple syrup*
1 Tbsp Orange liqueur
*Simple syrup 1 cup water and 1 ¼ cups sugar, mix together in a pot and simmer until the liquid is clear and syrupy about 5-7 minutes.
Directions
Mix simple syrup with liqueur in a jar or other small container – this is a 9 pan. Peel skin off mandarins and using a paring knife and small damp towel, gently separate the segments and scrape the white webbing off each, drop into syrup and store chilled until ready to use on desserts, salads or as a delicious decorative plate design.
The Vanilla Lemon Drop
Inspired by a Taste of Vanilla Lemonade in Hawaii, this perfect celebration cocktail, combining two fragrant tastes only takes mere seconds to mix and enjoy ©Photo by Manja Wachsmuth - foodphotographersfavorites.co.nz
Serves 1
Ingredients
60ml Vodka (2 shots/ 2 fl oz)
30ml Lemon juice, Fresh, Strained (1 shot/1 fl oz)
10ml Vanilla syrup - I used Heilala (2 tsp)
Vanilla bean sliver for garnish
Directions
Pour liquid ingredients into an ice filled cocktail shaker. Shake well, Strain into a cocktail glass and garnish with a sliver of vanilla bean.
The Anna Pavlova
Anna Pavlova. When I began ballet lessons at six years old, I remember borrowing books from the library as I wanted to learn all about the world-famous ballerina loved for her ethereal grace, tutus and pointe shoes. What I didn’t know until decades later was the ethereal, delicious link to New Zealand created just for Anna’s arrival! This version, composed of airy rich Tahitian vanilla cream, regal raspberries and showers of rose petals between delicate tutu-tiered meringue, is a tribute to my first idol, and my first love—ballet.
Photography by Manja Wachsmuth
Serves 6-8
Ingredients
MERINGUE TUTU TIERS
3½ tsp cornstarch/cornflour
1½ cups / 300g / 10½ oz superfine sugar
1½ tsp pure Tahitian vanilla extract
1½ tsp raspberry vinegar (see below)
½ tsp white wine vinegar
6 / 180ml / 6fl oz egg whites, room temperature
PRESERVED ROSE PETAL SAUCE
¼ fl cup / 60ml / 2 fl oz rosewater
1 cup / 140g / 5 oz raspberries frozen, thawed
3½ tbsp / 50ml / 1¾ fl oz grenadine
¼ cup / 60g / 2 oz white sugar
¼ fl cup / 60ml / 2 fl oz raspberry vinegar
1 tsp lemon juice
¼ tsp pink peppercorns, cracked
½ vanilla pod, split and scraped
3 roses unsprayed pink roses,* petals separated (reserve some petals for garnish)
TAHITIAN VANILLA CREAM
¼ fl cup / 300ml 10 fl oz whipping cream, chilled
1 cup / 225g / 8 oz crème fraîche or sour cream, chilled
1 tbsp / 15g / ½ oz superfine sugar
2 tsp / 10 ml Tahitian** vanilla extract
TO ASSEMBLE
1¼ cup / 170g / 6 oz raspberries, fresh
1-2 pink roses to decorate
* Unsprayed fragrant roses from the home garden are perfect!
** Tahitian vanilla, with its pronounced flowery fragrance, balances ‘en pointe’ with the scent of rose petals.
† Baking time will vary depending on your oven.
Directions
Meringue tutu tiers
Preheat oven to 275ºF/140ºC. Line 2 baking trays with foil and trace 3 circles with the edge of a spoon: 8-in/20-cm on one tray; and 6-in/15-cm and 4-in/10-cm on the other. Set aside.
Whisk cornstarch and sugar together. In another bowl, stir together vanilla and vinegars. In a clean dry bowl of a stand-mixer, or using an electric mixer, on medium speed whip the egg whites with a pinch of sea salt until they hold soft peaks. Add sugar mixture 1 Tbsp at a time. When all sugar is added, beat a minute longer. Add vinegar mixture and turn to high, beating until meringue is glossy and holds stiff peaks, about 3 minutes.
Spoon meringue inside circles, making a wide shallow bowl in the center of each. Using the back of a spoon make wavy ‘tutu’ shapes on edges. Place trays in center of oven, then turn down heat to 210ºF/100ºC. Bake until meringues have a crisp crust and feel dry to the touch (the insides will remain chewy), about 1 hour.† Keeping door closed, turn oven off, cooling meringues in oven for an hour. As meringues cool, they will crack slightly.
Preserved rose petal sauce
Place all ingredients (except petals) with a pinch of sea salt in a small pot. Bring to a simmer and stir until sugar is dissolved. Strain into a jug, returning vanilla pod to sauce. Rinse pot, then fill with 2 in/5 cm of water. Bring to a boil, and add rose petals. Lower to a gentle simmer and poach for about 3 minutes, tasting a few petals to check they are no longer bitter, but softened and tender. Drain petals and stir into sauce. Cover and refrigerate until chilled. Will keep chilled for 2 weeks.
Tahitian vanilla cream
In a large mixing bowl, whip cream to soft peaks, then fold in crème fraîche. Add sugar and vanilla, whipping until light and thick.
To assemble and serve
Spoon a dollop of cream in centre of serving plate to hold first meringue layer in place. Spread with a layer of cream, dot with raspberries and drizzle rose petal sauce on top. Repeat with remaining layers, drizzling extra sauce down sides. Garnish with fresh petals and serve immediately.
Raspberry Vinegar
In writing Vanilla Table, I often discovered an ingredient that I ‘knew’ was on the shelf at the local market was indeed on the shelf... just in another country! I made this quick opaque raspberry–vanilla vinegar for just such an occasion while making the preserved rose petal vinegar on page 150. For best flavor, let stand 2 days before straining and bottling.
NZ Vanilla Greyhound
This fresh inviting citrus masquerading as an orange is actually a grapefruit; called a New Zealand Poor Man’s Orange imported into NZ in the 1800’s from Australia, it’s fragrance and flavor resemble a tangelo, sweet and grows prolifically in NZ’s Far North. This is nothing like the tinned can of white grey yellow liquid labeled grapefruit juice, poured into tall iced glasses to mix in with some basic vodka lurking beneath. No, this is not your typical greyhound at all …
Recipe: Fill a tall collins glass with big square ice cubes. Pour in 1 shot of your favorite vodka (I like NZ’s 42 Below). Add 2 shots of New Zealand grapefruit juice and a teaspoon of Heilala or pure vanilla extract. Swirl to combine. Rim a tall glass with a vanilla sugar/salt rim. Carefully pour cocktail into glass, top with sparkling water and garnish with peeled grapefruit segments. Serves one.
Tash’s Isolation Tonic
SERVES ONE
½ a fresh preferably unwaxed lemon (or 2 Tbsp. lemon juice)
2-4 gratings of lemon zest
1 Tbsp Grade B (the dark stuff) pure maple syrup (not pancake syrup) Or 2 tsp. honey
8 oz. boiled hot water
A dash of chipotle or cayenne chili powder (optional)
Squeeze the juice of lemon into a favorite mug or cup.
Add a few gratings of lemon zest* if wished, avoiding the bitter pith.
Add the maple syrup and chili powder then pour in the hot water, stir to combine and let stand for a few minutes before sipping.
During this time of Covid19, I have been advised to sip a warm drink, be it water, tea, soup, broth, coffee or this soothing tonic every 20 minutes all day, everyday as it is now understood the virus gravitates to the back of one’s throat and it is destroyed by heat. So sip and stay well!
**All types of citrus zest have more beneficial compounds than their juice.
Somoma Spice Super Seeded Wafers
A little something seeded for everyone, scented with my Somoma Spice blend from Spice Health Heroes. These crisp wafers are GF/DF/SF/NF/vegan, so simple to make, packed with flavor and just right for snacking. Mix it up with different seeds and spice blends to suit your super seed cravings.
In case you noticed, no that is not a typo. The title “Somoma” was implanted for all time during our 4-week summer camping holiday when I was 7. As our family of 5 leisurely rolled north up Pacific Coast Hwy from LA in our classic VW Van, we turned east at San Francisco to our final destination: the wine country of Napa, Calistoga and Sonoma.
I still remember gazing at the miles of perfectly aligned row-upon-row of grapevines in the Napa Valley, us kids singing silly songs and reenacting those now well-worn “I spy in my little eye…” car games.
However, the most vivid memory (and still gets me to this day) was hearing the gleeful raucous teasing of my younger siblings when they realized that I just could not say Sonoma.
With my newly discovered ballet perfectionist tendencies, it drove me absolutely nuts.
My siblings LOVED it.
All I could come out with was So-MO-Ma, So-MO-Ma!!!!!
It stuck..
So my Napa inspired Somoma Spice Mix it became.
(To this day, I take a microsecond to make sure I’m saying it right…SoNOma….SoNOma…)
Recipe:
115 grams/ ¾ cup sunflower seeds
115 grams/ ¾ cup pumpkin seeds
80 grams/ ½ cup chia seeds
65 grams/ ½ cup white sesame seeds
25 grams/ ¼ cup poppy seed
20 grams/ ¼ cup ground flaxseeds
5 grams/1 heaped teaspoon salt flakes
2 tsp. Somoma Spice Blend
1 tsp. chipotle chili flakes (or Aleppo flakes for a milder heat)
1 tsp. cumin seeds (optional)
350ml/1 ½ cups12 fl oz. water
In a medium large bowl, mix all ingredients together. Add water and stir until well combined. Let sit for an hour, stirring every 20 minutes until water is absorbed.
Heat oven to 300F/150C fan.
Line 2 standard sized baking trays with non-stick parchment (baking paper) or silicone liners. If you don’t have non-stick parchment, spray or brush a thin layer of oil onto parchment.
Using a flat spatula or spreader, smooth half of the seed mix thinly pressing to about 1/8 inch/ 2cm thick covering one lined tray and repeat with the second tray. Spread out until the layer is thin but without any holes. Square up the sides with a spatula to create clean edges.
Place in oven and bake for about an hour, turning occasionally until lightly browned, firm and crisp. Remove from oven and leave on trays to cool to room temperature. You should be able to lift the entire layer without breaking it.
Break into shards or cracker-sized pieces and store tightly sealed in your pantry or in your favourite lidded biscuit jar!
Tasha’s Somoma Spice Mix
2Tbsp dried basil, crumbled
2 Tbsp dried marjoram, crumbled
2 Tbsp dried oregano, crumbled
1 Tbsp dried thyme leaves
1 Tbsp dried bay leaves crumbled*
4 ½ tsp dried rosemary needles, ground
2 tsp dried red pepper flakes
2 tsp dried fennel seeds toasted and ground
1 ½ tsp dried mint, crumbled
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 tsp dried lemon zest
Combine all spices together mixing thoroughly. Store room temperature in a airtight container in a dark cupboard.
*make sure bay leaves are finely crumbled or ground as the edges can be quite sharp. I suggest grinding them in a spice grinder or mortar and pestle and well sifted.
Chef Natasha MacAller
June 16, 2019
Generosity is the Main Dish at Five Star Sensation
A throwback to 2017 – I will be joining the event once again on June 15, 2019. The landmark culinary event - The Five Star Sensation, has raised nearly $20 million to support patient care, research and supportive programs and services at University Hospitals Seidman Cancer Center. For more details visit University Hospitals Five Star Sensation.
–Photos and story by Lisa Sands
We couldn’t resist a chance to share the generosity and genius of our Cleveland chef community on display last night at University Hospitals Five Star Sensation. The epic food-focused fundraiser has been going on since 1987. Wolfgang Puck served as Host Chef for 25 years, handing over the reigns to native son “Iron Chef” Michael Symon prior to the 2015 event. (He’s pictured here with his very proud mom.)
Since its inception, the biennial event has raised more than $18 million for Seidman Cancer Center. This year’s Five Star Sensation gala gathered more than 80 chefs and vintners from around the country for an evening unsurpassed in culinary variety.
Chefs from as far away as Seattle and Hawaii joined Symon for a culinary collaboration like none other. Under a massive tent on the Tri-C East campus, guests grazed on food from notable chefs including Marc Forgione of American Cut (New York), Hubert Keller of Fleur (Las Vegas) and Perry Hendrix of Avec (Chicago).
The event was a chance for local chefs to shine was well. More than 2,000 people who attended the event saw a special kind of “Cleveland hustle.” We are never surprised to see the outpouring of generosity of our chef community at food-centric fundraising events. Working alongside the chefs were numerous restaurant staff and volunteers serving tasty bites at a rapid-fire pace and also plating it beautifully. It was nice to see the Tri-C Hospitality team participate, as their accessible and affordable programs are integral to the future of Cleveland’s culinary dominance.
Dishes from some of the local chefs included beef jerky bucatini carbonara with a minted pea tartare from The Greenhouse Tavern, coffee and ancho rubbed brisket from Momocho, pink peppercorn biscuits with goat cheese and strawberry jam from Fire, a yuzu curd and cucumber bloom from The Chef’s Garden/Culinary Vegetable Institute, and an array of BBQ favorites from Mabel’s BBQ.
Dishes from visiting chefs included a Hawaiian poke dish from Sam Choy’s Poke to the Max, roasted beets with whipped feta and rose harissa by Avec, and grilled octopus over hearts of palm with tomatoes and microgreens from Fleur.
More than a dozen decadent and playful desserts from renowned pastry chefs capped off the night. Spencer Budros of Pistacia Vera in Columbus plated a stunning dark chocolate cake and mint green macaron, and Natasha MacAller’s lime and strawberry tart was delicious alongside an “Eros God of Love” cocktail crafted by Anna Harouvis.
We want to be sure we recognize the talent and generosity of all of the participating Cleveland chefs: Summer Genetti and Derek Clayton (Michael Symon Restaurants), Douglas Katz (Fire), Karen Small (Flying Fig), Jonathan Sawyer (The Greenhouse Tavern), Matt Mytro and Paul Minnillo (Flour), Vishwatej Nath (Urban Farmer), Rocco Whalen (Fahrenheit), Eric Williams (Momocho), Anna Harouvis (Anna in the Raw), Thomas Capretta and Michelle Gaw (Tri-C Culinary Institute), Britt-Marie Culey (Coquette Patisserie), Jamie Simpson (Culinary Vegetable Institute), Steve Alexander and Adam Lizak (Cleveland Browns), Anthony Verona and John Selick (Sodexo).
Mitchell’s Ice Cream, The Cheese Shop at the West Side Market and Certified Angus Beef also contributed items to the affair. It was great to see Rust Belt Riders was on hand to compost food waste, and the event organizers did their best to minimize waste, using glassware and metal utensils instead of plastic. Stone Soup made sure any uneaten food was distributed to people in the community who are in need of it.
The grand scale of this event is possible in a city with a food and chef community as generous and openly collaborative as we have here in Cleveland. Make your plans to attend University Hospitals Five Star Sensation in 2019!
NZ House & Garden Magazine
Manja Wachsmuth and I have been pondering ideas to work on a project together since Spice Health Heroes, so Manja offered ideas to food editor Sally Butters who enthusiastically gave the thumbs up for a feature food story in the July issue of NZ House & Garden Magazine's "Special Eco" Issue - "Feed the Soul".
This was a wonderful collaboration with Manja and Lianne Whorwood. Thank you Sally for the opportunity!
Recipes Natasha MacAller
Photography by Manja Wachsmuth
Food Styling Natasha MacAller and Manja Wachsmuth
Styling Lianne Whorwood
Prepping for the photo shoot.
Chicken, Kumara, Corn & Cauli Bake ready to be photographed.
PLEASE CLICK ON THE IMAGE TO VIEW THE ARTICLE WITH RECIPES.