Day 10 of Advanced Raw Cuisine at Matthew Kenney academy is completed!
What a busy day! As we are nearing the half way point, the midterm exam was today! After the text was completed, it was time to check in on the nut cheeses that have been aging in the fridge.
The big yellow one in the back left position is a cashew and probiotic powder cheese with parsley, turmeric, onion powder, garlic, and black pepper. It has a wonderful rich and cheesy flavor. After it warms a bit, it is also spreadable.
The large orange wedge in the back right position is macadamia and fermented coconut water with smoked paprika and caraway seed. This one will be smoked with the smoking gun after it is done curing in the fridge.
In the front right position is a macadamia and rejuvelac cheese with dill, and in the front left position is a sweet and spreadable cheese of brazil and pine nut, fermented with water kefir, and seasoned with honey, cinnamon, cardamom, and dried figs.
After checking in on the cheeses, we put together a light and simple dish of filleted heirloom tomatoes, tossed with a bit of olive oil, salt and pepper, and plated with the basil butter made during the first week of the class. It was topped with the cheese crisps we made yesterday and some micro greens. I choose to use some micro basil from my porch garden. 🙂
If you’d like to make something similar there is a great recipe for “herbed crackers” in Everyday Raw by Matthew Kenney. To make them more cheesy, simply add more nutritional yeast.
After enjoying a nice appetizer, we got a sneak peek of the pastry work that we will be doing in week 3. We started a batch of cinnamon rolls! We made a dough that was rolled out and then added a spiced paste and some crushed nuts and dried fruit. They were put in the freezer to set up, and at the start of week 3, we’ll be slicing them and warming in the dehydrator, to be served with some special sides and a surprise beverage!
To finish off the day, we had the opportunity to design our own enhanced sauce in the form of a frozen butter that could be served with either our cinnamon rolls, or a bread loaf that we will learn how to make next week. I chose to make a spicy chocolate butter that will be paired with the cinnamon rolls, and have included the recipe below for you. 🙂
Here are some shots of it fresh out of the blender and in the silicon trays. It would also be good on its own as a chocolate sauce to drizzle over some ice cream.
- 1/4 cup avocado oil
- 2 TB coconut oil
- 2 TB agave syrup
- 2 TB cacao powder
- 1 tsp chili powder
- 1/4 tsp cinnamon
- 1/4 tsp chipotle smoked sea salt
- pinch cayenne pepper
- Blend all ingredients in a high speed blender until perfectly smooth. Use immediately either as a chocolate sauce on an ice cream, or freeze into silicon molds to use as spicy chocolate butter on your favorite warm dessert for a textural treat.