Chocolate Dipped Dates with Pistachios and Sea Salt

Happy New Year!

The new year is upon us and like everyone else, I’m wondering what happened to 2014.  It flew by, but it was a great year.

 

I’m grateful for 2014 and excited for 2015.  This year was full of great things…

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Like pie of course and healthy things like Avocado Pesto Hummus

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and my new obsession with zucchini noodles:

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I also did a lot of things I didn’t document on the blog, like when I went to Philadelphia and ran a half marathon

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That was tons of fun.

I also went to weddings, hung out with friends, went wine tasting, got better at crossfit, got better at my job.  So many wonderful things, all that weren’t documented anywhere.  I’m ok with that.  I took a step back from blogging this year, and I’m happy with that decision.

This isn’t the end of Foodologie.  No, no.  Foodologie is alive and well, but I’m hoping Foodologie will change in 2015.

After all, change is good.

So let’s celebrate change and the coming of a new year with a treat, something simple and sweet:

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Dates.

Delicious and naturally sweet, dipped in dark chocolate then sprinkled with chopped pistachio and sea salt.  It’s decadent and delicious, as the New Year should be.

 

Dates Dipped in Chocolate with Pistachios and Sea Salt

24 dates
1/2 cup dark chocolate chips (I used 60% cacao)
1 tsp coconut oil
1/4 cup pistachios, finely chopped
1 tsp coarse sea salt

Place your dates on a parchment paper lined dish.

In a bowl, melt together chocolate and coconut oil in the microwave.  Put it in for 20 seconds, then stir. Repeat until melted and smooth.

Dip dates into chocolate, then place on parchment paper.  Sprinkle with pistachios and sea salt.  Chill for a few hours, then serve!

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I haven’t had them yet but I bet they’ll go perfect with champagne.

I hope this recipe is indicative of what Foodologie will be in 2015: fun, simple and delicious.

Happy New Year!  I wish you the very best in 2015 and thanks so much for reading!

 

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Nectarine Tart with Pistachio Oat Crumble

Pies vs Tarts?

What’s the difference?  Great question.  There’s probably an official answer but honestly to me they’re the same thing.  The only difference is the type of pan you make it in.  But honestly, you can make any tart recipe into a pie and any pie recipe in to a tart.  So whether you want to call this a pie or a tart, I’m ok with either.

I took this to a potluck and I think I called it a pie.  But now that I think about it, I made it in a tart pan so it should be called a tart.  A tart sounds fancy, doesn’t it?

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Pie sounds homey.  Tart sounds regal.  I’m ok with fancy business, but let’s be honest, I’m not a fan of expensive.  My tart pan was $2.50 at the Good Will.  I wanted to keep this dessert low budget too.  I went to the store and looked for the cheapest fruit available.  That’s my strategy because generally the cheapest fruit is in season.

Nectarines were $0.50/lb.  So awesome.  It took about $1.50 worth of fruit to make this tart.   Beautiful and frugal.  I’m into it.

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Nectarine Tart with Pistachio Oat Crumble

For Crust:

175g All Purpose Flour (about 1 1/4 cup)
1 tbsp Sugar
pinch of Salt
1 stick of Butter, cold
2 tbsp (maybe more) Ice Water

For Filling:

8 Nectarines, diced
1 1/4 cup Sugar
1/4 cup + 2 tbsp Flour
1/2 tsp Cinnamon (optional)
2 tbsp Rum (Optional)

For Topping:

1/2 cup Flour
1/3 cup Oats
1/4 cup Brown Sugar
2 tbsp White Sugar
1/4 Pistachios, chopped
pinch of Salt
4 tbsp Butter (plus extra for placing on top)
1 tbsp Rum (optional)

Prepare pie crust by combing flour, sugar and salt.  Using your fingers, break the butter into the flour mixture until it resembles very coarse crumbs (even pea sized is fine).  Add ice water and bring it all together into a ball using your hands.  Wrap in plastic wrap and refrigerate a few hours.  You can make this up to two days in advance (or much longer and freeze it).

Once the dough has rested enough (a few hours or days), roll out and place into a 9 inch fluted tart pan (this will also work in a pie dish).  Place in freezer while you make the filling and topping.

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Pre-heat oven to 350F.

Dice nectarines (leave the skin on) and combine with sugar, flour, cinnamon and rum.  Set aside and make the topping.  In a bowl, combine ingredients for filling.  Using your fingers, work ingredients together (feel free to add more pistachios if you’d like) until the texture of coarse crumbs.

Now assemble tart.  Place nectarine filling into prepared tart pan.  Top with crumble topping.  Lay a few thin pats of butter over the top.  Bake for about an hour and a half, or until filling is bubbling and top is golden.

Allow to cool completely.  Serve and enjoy!

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This was a big hit.  I was a fan.  I loved the crumble topping with pistachios in it, and let’s be honest… nectarines > peaches, but we never see nectarines in a pie/tart.  I’m not sure why, but I’m glad I changed that.  Also, everyone should leave the skin on the fruit.  Just saying…

For some reason I’m thinking plum pie needs to happen sometime soon, because I never see plums in a pie.

What’s your favorite fruit pie?  If you have an awesome recipe, share it in the comments!

Orange-Pistachio Biscotti

Sometimes I wish I had a fashion/style blog like Kendi Everyday, but then I remember I lack a unique sense of fashion (hence why I feel the need to text pictures of my outfits to my friends for approval).

I simply cannot accessorize. If you can, bless your heart.

More importantly, I’ve noted that these style bloggers all have fabulous significant others (or something or other) who can take fantastically flattering pictures of them in random parts of cities.  No luck there for me either.

Instead, I oogle style blogs on a regular basis and stick to making food… like biscotti.  Biscotti is like the silky scarf of cookies, don’t you think?

Orange-Pistachio Biscotti

Better than the average cookie and even more divine when dipped in hot coffee.  The orange and pistachio combination.  Classic.  Like a black dress.

Orange-Pistachio Biscotti

Orange-Pistachio Biscotti

adapted from Allrecipes Biscotti

1/2 canola oil
1 cup white sugar
3 eggs
zest of 2 oranges
1 tsp vanilla extract
3 1/4 cup flour
1 tbsp baking powder
1 cup shelled pistachios
2 cup white chocolate chips (plus more for drizzling)
1-2 tsp canola oil

Preheat oven to 375F.  Beat together canola oil, sugar, eggs, orange zest and vanilla until well combined.  Beat in flour and baking soda until almost combined.  Add pistachios and 1 cup of white chocolate chips.  Divide dough in half.  Form into two logs about 2 or 3 inches wide and place on baking sheet lined with parchment paper.  Bake 25-30 minutes or until golden.  Remove from oven allow to cool until you can handle it without burning yourself.   Reduce oven temperature to 325F.  Then slice at a slight diagonal into half inch slices.  Lay onto baking sheet again and bake 5 minutes on each side.  Allow to cool completely.

Orange Pistachio Biscotti

Once cookies are completely cooled, place white chocolate chips into a bowl and microwave for 30 seconds.  Stir and repeat until chocolate is melted.  Add a teaspoon or two of canola oil until the chocolate is a little runny (but not too much).  Drizzle over cooled cookies.  Allow chocolate to harden and serve with hot coffee or tea.  Makes about 40 cookies and can be stored in an air tight container up to 1 week.

Orange-Pistachio Biscotti

If you, like me, are lacking in the style department, don’t despair.  These cookies will distract anyone from noticing that your shoes don’t match your outfit and you’re missing an earring.

Orange-Pistachio Biscotti

Save the cash you would spend on a new pair of boots and get yourself a Kitchen Aid stand mixer.  That’s what I did today…

…And oh yeah, Happy New Year!