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Father’s Day Thoughts and Coffee Ideas

above: Gary Goodman with his father.

This Father’s Day, share some time — and a special cup!

Is your dad a coffee lover, a brewing geek, or the kind of guy who takes his daily dose of caffeine like medicine? No matter what his blend, you can help him get the best out of his morning ritual this Father’s Day. It’s a way to say:  “Thanks for being there for me, over the years!” We’re excited to share our line of single-origin coffees and our manual brewing tips, below.

On a day that celebrates relationships, the most meaningful gift can be time spent in appreciation. If your father’s around, that might mean a slow cup of coffee with him and a heart-to-heart. Or maybe you’ll just take a moment to acknowledge the role-model — dad, stepdad, relative or friend — who helped shape you.

Gary Goodman, EE Worker-Owner, and father, voices his thoughts:

As Father’s Day comes around each year, it reminds me of something I learned from early on; family, the one you’re born into and the one you build, is one of the most important parts of life.

Family has a huge impact on the opportunities afforded to you, the degree of love and security you feel while growing up, and is a great source of joy and sorrow. On Father’s Day, I remember the incredible impact my dad had on me. He taught me how to work, how to play and how to love. He taught me to put family first, and that as you build a family of your own, that sometimes you need to make personal sacrifices to keep the family strong. The memories that are most vivid for me are the times I spent with my father one-on-one. When he asked me about my life, provided gentle guidance and fatherly wisdom. It is in these moments, these memories, that the true essence of what Father’s Day is materializes for me.

As I have grown older, and become a father myself, I have gained new insight into fatherhood and a new understanding of my own father. When I think about what I want out of Father’s Day, it isn’t a new tie, a case of beer or some other material object. What I want to give, and to receive, is time. Time to talk, to connect, and to make memories with the ones I love and who love me. So as you ponder what to do for Father’s Day this year, remember what truly matters; a chance to remember those special moments with your dad, and if you’re lucky, to make some new memories in the year ahead.

Help Dad shake up his morning routine with these coffee ideas.

Let’s face it. Everyone’s dad is unique — and so are our single-origin coffee beans. Each has its own particular aroma, flavor and aftertaste. Explore the full selection and find the perfect brew for your dad.

 

Shop Single Origin Coffees >>

 

Looking to spice up the morning coffee ritual, and put a little extra hair on his chest? If he isn’t already into manual brewing, Father’s Day could be the perfect opportunity to introduce a new way to brew. Read and watch Equal Exchange Coffee Quality Coordinator Mike Mowry’s tips for brewing the perfect cup in his comprehensive, step-by-step guide.

 

Read Our Brewing Tips >>

 

 

Celebrando el cinco de mayo con mole poblano de comercio justo

Traducido por Mercedes Paloma Lopez Mancillas, de la Oficina Regionál del Suroeste de CRS en San Antonio, Texas y por Scarlett de la Vega Ochoa, Oké Banana (Equal Exchange’s fairly traded bananas), West Bridgewater, Massachusetts.

(Read the English-language version here.)

 

Pollo en Mole Poblano es un platillo tradicional Mexicano con pollo cocido en una salsa oscura, picante, y con una base de chocolate. Esta primavera, los empleados de Equal Exchange y nuestros aliados de Catholic Relief Services, preparamos tres cazuelas de mole – cada una ligeramente distinta – con ingredientes orgánicos y  de comercio justo. El veredicto fue unánimo: ¡qué rico!

Amamos cocinar casi tanto como amamos compartir relatos. Debajo, lea más sobre nuestros distintos trayectos con el mole. Luego, ¡intente este auténtico platillo Mexicano en su propia cocina!

El Mole de Nuestro Libro de Cocina Favorito

Nos unimos, Sandy Davis, Kate Chess, y Peter Buck, trabajadores-propietarios de EE; para hacer mole en la cocina de la sede de Equal Exchange, en Massachusetts. Utilizamos Chocolate Amargo Extremo, Almentras Naturales, y Aceite de Olivo Palestino. Usamos como referencia el muy usado libro de Peter, The Complete Book of Mexican Cooking por Elisabeth Lambert Ortiz, y adaptamos generosamente la deliciosa receta de 50 años para que cumpliera con nuestras necesidades.

Trabajadores-propietarios de EE en la cocina.

Así es como hicimos nuestra versión:

Primero, cortar dos pollos grandes en porciones individuales. Cubrir con agua y llevar a ebullición. Hervir a fuego lento por una hora, luego drenar y secar. Guardar dos tazas del caldo de pollo. Calentar tres cucharadas de Aceite de Olivo Extra Virgen Orgánico en una sartén para freír. Dorar el pollo en el aceite y pasar las piezas a una cacerola grande u horno holandés.

Después, preparar y combinar los ingredientes para la salsa. Empezar con 14 chiles secos: (6 ancho, 4 pasilla, 4 mulato – o si no están disponibles, usar sólo ancho). Remover los tallos y semillas de los chiles, romper en piezas y transferir a un tazón grande. Hervir suficiente agua para cubrir los chiles. Echar el agua caliente sobre los chiles y remojar por una hora.

Mientras se remojan, picar dos cebollas medianas y cuatro dientes de ajo. Pelar, desgranar, y picar una libra (medio kilo) de jitomates. Blanquear y pelar una taza de Almendras Naturales Orgánicas. Combinar la cebolla, ajo, jitomate y almendras con media taza de Pasas Flame Orgánicas Equal Exchange (disponibles a granel en muchas tiendas de alimentos naturales), media cucharadita de clavo molido, canela molida, y semilla de cilantro molida; media cucharadita de anís, y dos cucharadas de ajonjolí. Agregar dos o tres ramas de cilantro fresco y tortilla de maíz en trozos. Utilizar una licuadora eléctrica para moler todos los ingredientes hasta que quede como un puré espeso.

Ahora, cocinar el puré. Recalentar el aceite en la sartén. Saltear el puré en el aceite caliente por cinco minutos, moviéndolo constantemente. Agregar las dos tazas de caldo de pollo que se reservaron al hervir el pollo, y una onza y media (14 gramos) de Chocolate Amargo Extremo Orgánico (88% cacao). Mezclar hasta que el chocolate se derrita. El puré debe estar más denso que la crema espesa.

Finalmente, vaciar la salsa sobre el pollo en el horno holandés y cocer cubierto, a fuego muy bajo, por 30 minutos. Espolvorear con dos cucharadas de ajonjolí y servir con tortillas, arroz, y frijoles.

¡Buen provecho!

¡Nos divertimos mucho haciendo este platillo y recomendamos como un ejercicio de vinculación, la colaboración en esta complicada receta y sus varios ingredientes! Pero, ¿qué tal quedó? Nuestra compañera de trabajo, Scarlett de la Vega Ochoa dijo, “¡Este mole está bueno – y eso que soy de Puebla!”

El Mole Millential Mexico-Americano

Sergio López es un Gerente de Relaciones con sede en San Diego, California, en la Oficina Regional del Oeste de CRS. Intentó una sabrosa receta de mole que encontró en Internet. Sergio utilizó Almendras Naturales Orgánicas de Equal Exchange y nuestro Cocoa Horneado Orgánico, versátil y de alta calidad.

Aquí está su historia:

Si bien mi esposa y yo crecimos en hogares mexicanos, no siempre nos enseñaron cómo cocinar la sorprendente comida reconfortante de nuestra infancia. Parte de nuestro camino como “adultos” ha sido reclamar las partes deliciosas de nuestro crecimiento para que algún día podamos pasárselas a nuestros hijos y nietos.

Con este espíritu, recientemente decidimos darle un toque de comercio justo a la receta tradicional del mole. Fue la primera vez que cualquiera de nosotros hizo la salsa de mole desde cero y me alegra decir que ¡no decepcionó! Una mitad de pollo cubierto con una salsa de seis tipos diferentes de chiles, verduras asadas, Almendras de Equal Exchange  y Cocoa Horneado de Equal Exchange servido con una cama de arroz hecha para un plato delicioso y ético que estaremos ansiosos por compartir con la familia y amigos en los próximos años.

 

A smiling man holds a bowl of mole prepared with fair trade ingredients.
¡La familia de Sergio prepara su primer mole!

Aquí está la receta que utilizó Sergio:

 El Mole Secreto de la Familia

Norma Valdez es Gerente de Relaciones en la Oficina Regional del Suroeste de CRS en San Antonio, Texas. Probó la receta secreta familiar de su tía abuela, una herencia de cinco generaciones. Al igual que Sergio, Norma también utilizo Cocoa Horneado Orgánico y Almendras Naturales Orgánicas de Equal Exchange –  gran diferencia de los cacahuetes (mani) que exige la receta. Norma tiene instrucciones estrictas de no compartir su receta. ¡Es un secreto!

Pero ella compartió la historia:

Mi Tía Bessie fue querida por todos, muy de familia y amaba cocinar; nunca podrías ir a su casa sin comer. Aprendió esta receta mientras vivía con su bisabuela en Puebla, México.

Tía preparaba este mole para todas las ocasiones especiales, como bodas, bautizos, quinceañeras, eventos relacionados con la iglesia, al igual que lo hizo su bisabuela. La cantidad más pequeña que haría serían seis pollos enteros. Más tarde, cuando ella y mi Tío se jubilaron, comenzaron a hacer su mole para otras personas, pero cobraban. Protegía celosamente su receta porque había otra señora en el vecindario que también preparaba mole para ocasiones especiales  y cobraba.

Ella no le enseñaba a cualquiera como prepararlo. De hecho, no conozco a ningún miembro de la familia a quien ella le haya enseñado excepto a mí. Pero cuando vio que realmente me encantaba cocinar, e incluso tomé clases y cociné para ella, realmente quería que aprendiera a cocinar su mole.

Ella me dijo que cuando ella aprendio, era un evento de todo un día, porque tenían que preparar a las gallinas, es decir, matarlas y limpiarlas. A ella nunca le gustó esa parte, pero vivieron en una granja y en aquel entonces no había carnicerias como los que tenemos hoy.

Nunca antes había utilizado almendras- la receta de Tía exige cacahuetes (maní) – pero salió bien. No tan bueno como el de mi Tía Bessie, pero estuvo bien, incluso mi sobrino y mi sobrina que solo comen el mole de Tía Bessie estuvieron de acuerdo. El cacao también fue favorable en la receta. Utilice menos, porque era una buena calidad de cacao.

 

Norma y su madre están listas para comer.

¿Tienes una receta de mole favorita? ¿Alguna vez has intentado cocinar un plato especial con ingredientes de origen ético? ¡Cuéntanos en los comentarios!

Mole Poblano with a Fairly-Traded Twist

 

 

Pollo en Mole Poblano is a traditional Mexican dish of chicken simmered in a dark, spicy, chocolate-based sauce. This spring, Equal Exchange employees and our partners from Catholic Relief Services prepared three batches of mole — each slightly different — with fairly-traded and Organic ingredients. And the verdict was unanimous: ¡Que rico!

We love to cook almost as much as we love sharing stories. Read about our various mole journeys below. Then try out this authentic Mexican platillo in your own kitchen!

 (¡En español aqui!)

The Favorite-Cookbook Mole

Three employees in Equal Exchange aprons prepare mole with fair trade almonds and tomatos.
The EE kitchen team.

Here’s how to make our version:

 

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Pollo en Mole Poblano

EE worker-owners Sandy Davis, Kate Chess and Peter Buck teamed up to cook some mole in the kitchen at Equal Exchange’s Massachusetts headquarters. We used fairly traded Extreme Dark Chocolate, Natural Almonds and Palestinian Olive Oil. We referred to Peter’s much-used copy of Elisabeth Lambert Ortiz’s The Complete Book of Mexican Cooking, generously adapting Lambert’s delicious 50-year-old recipe to meet our needs.

Course Main Course
Cuisine Mexican
Keyword Almonds, Chicken, Chili, Chocolate, Mole
Servings 8

Ingredients

  • 8 chicken breasts, or your favorite chicken pieces
  • 2 cups chicken stock, reserved from simmering
  • 3 Tbsp Organic Extra Virgin Olive Oil
  • 14 dried chili peppers: 6 ancho, 4 pasilla, 4 mulata (or all ancho, if the others aren't available)
  • 2 medium onions
  • 4 cloves garlic
  • 1 pound tomatoes
  • 1 cup Organic Natural Almonds
  • 1/2 cup Organic Flame Raisins
  • 1/2 Tbsp cloves
  • 1/2 Tbsp cinnamon
  • 1/2 Tbsp coriander seeds, ground
  • 1/2 tsp anise
  • 4 Tbsp sesame seeds
  • 2-3 sprigs coriander, fresh
  • 1 corn tortilla
  • 1.5 oz Organic Extreme Dark Chocolate

Instructions

  1. First, cover the chicken with water and bring to a boil. Simmer for an hour, drain and dry. Reserve two cups of the chicken stock. Heat Organic Extra Virgin Olive Oil in a frying pan. Brown the chicken in the oil and put the pieces in a large casserole or dutch oven.

  2. While the chicken simmers, prepare and combine the ingredients for the sauce, starting with the dried chilies. Remove the stems and seeds, tear chilies into pieces and put them in a large bowl. Boil enough water to cover them. Pour the hot water over and soak them for about an hour.

  3. As the chilies soak, chop the onions and garlic. Peel, seed and chop the tomatoes. Blanch and peel the almonds. Combine the onions, garlic, tomatoes and almonds with half a cup of Equal Exchange Organic Flame Raisins (available in bulk at many natural food stores) and with the cloves, cinnamon, coriander seeds,  anise, and two tablespoons of the sesame seeds. Add the fresh coriander and the torn-up corn tortilla. Use an electric blender to grind all the ingredients into a coarse purée.

  4. Now, cook the purée. Heat the oil again in the frying pan. Saute the purée in the hot oil for five minutes, stirring constantly. Add the chicken stock you reserved when you cooked the chicken, along with the Organic Extreme Dark Chocolate (88% cacao). Stir the mixture until the chocolate has melted. The purée should now be thicker than heavy cream.

  5. Finally, pour the sauce over the chicken in the dutch oven and cook, covered, over the lowest possible heat, for 30 minutes. Sprinkle it with the remaining two tablespoons of sesame seeds and serve with tortillas and rice and beans.

¡Buen provecho!

We had a lot of fun making this dish and recommend collaborating on a complicated, multi-ingredient recipe as a bonding exercise! But how did it actually taste? Our coworker Scarlett de la Vega Ochoa said, “That’s good mole–and I’m from Puebla!”

 

The Mexican-American Millennial Mole

Sergio Lopez is a San Diego, California-based Relationship Manager in CRS’s West Regional Office. He tried a tasty mole recipe he found on the internet. Sergio used Equal Exchange’s Organic Natural Almonds and our high-quality, versatile Organic Baking Cocoa.

Here’s his story:

While my wife and I both grew up in Mexican households, we weren’t always taught how to cook the amazing comfort food of our childhoods. Part of our “adulting” journey has been reclaiming the delicious parts of our upbringing so that we can one day pass them on to our children and grandchildren.

In this spirit, we recently decided to give a fair trade twist to the traditional mole recipe. It was the first time either of us made the mole sauce from scratch and I’m glad to say that it didn’t disappoint! A half chicken smothered in a sauce of six different types of chilies, roasted vegetables, Equal Exchange Almonds, and Equal Exchange Baking Cocoa served with a bed of rice made for a delicious and ethical dish that we will be looking forward to sharing with family and friends for years to come.

A smiling man holds a bowl of mole prepared with fair trade ingredients.
Sergio’s family prepares their first mole!

 

Here’s the recipe Sergio used:

The Family Secret Mole

Norma Valdez is a Relationship Manager in CRS’s Southwest Regional Office in San Antonio, Texas. She tried her great aunt’s secret family recipe, handed down for five generations. Like Sergio, Norma also used Organic Baking Cocoa and Organic Natural Almonds from Equal Exchange — a big departure from the peanuts the recipe calls for. Norma is under strict instructions not to share her recipe. It’s a secret!

But she shared the story:

My Tía Bessie was loved by all, very family-oriented and loved to cook; you could never go to her house without eating. She learned this recipe while living with her great-grandmother in Puebla, Mexico.

Tia made this mole for all special occasions, such as weddings, baptisms, quinceñeras, church related events, just like her great-grandmother did. The smallest amount she would make was six whole chickens. Later on when she and my Tío retired, they started making her mole for other people, but charged for it. She guarded her recipe more closely because there was another lady in the neighborhood who also made mole for large occasions, and charged.

She wouldn’t teach just anyone how to make it. In fact, I don’t know any family member she taught this to except me. But when she saw that I really loved to cook, and even took classes and cooked for her, she really wanted me to learn how to cook her mole.

She told me that when she learned, it was a whole day event because they had to prepare the chickens, meaning kill them, and clean them. She never liked that part, but they lived out on a farm and back then there were no meat markets like what we have today.

I have never used almonds before—Tía’s recipe calls for peanuts—but it came out OK. Not as good as my Tia Bessie’s but it was good, even according to my nephew and niece who only eat Tía Bessie’s mole. The cocoa was also good in the recipe.  I used less, because it was a good quality of cocoa.

A younger woman and and older woman enjoy mole. A sign reads "Cocina de Norma."
Norma and her mother are ready to eat.

 

Do you have a favorite mole recipe? Have you ever tried cooking a special dish with ethically-sourced ingredients? Tell us about it in the comments!

 

Dark Chocolate Coconut Brownie

tray of dark chocolate coconut brownies next to a can of baking cocoa
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Dark Chocolate Coconut Brownie

Course Dessert
Keyword Brownies, Chocolate

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Place coconut oil into the microwave for 1 minute until melted. Add melted coconut oil with vegetable oil, vanilla, and eggs. Stir well.
  3. In another bowl, mix sugar, flour, cocoa, salt, flour, and chocolate pieces. Stir together until fully blended.
  4. Combine all ingredients and stir thoroughly.
  5. Grease an 8×8 baking pan and pour batter evenly inside pan. Sprinkle with shredded coconut.
  6. Bake for 15 – 20 minutes.

Sweet Chai Tea Latte

Sweet chai latte with a cinnamon stick
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Sweet Chai Tea Latte

Course Drinks
Keyword Tea
Servings 4 mugs

Ingredients

Instructions

  1. In a large saucepan, combine water and milk over medium heat, stirring occasionally. Add the tea bags (remove the strings and tags). Reduce the heat and simmer, covered, for 5 minutes. Remove the saucepan from the heat and continue steeping, covered, for another 5 minutes. Squeeze the excess liquid from the tea bags before removing and discarding. Stir in the honey until combined. Divide into four mugs, sprinkle with cinnamon and serve!

Recipe Notes

Adapted from Taste of Home

Honey Coffee

Drizzling honey
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Honey Coffee

Course Drinks
Keyword Coffee
Servings 4 servings

Ingredients

  • 2 c. Organic French Roast Coffee hot, brewed
  • 1/2 c. milk or milk alternative
  • 1/4 c. honey
  • 1/8 tsp. ground cinnamon
  • 1/4 tsp. vanilla extract
  • Dash ground nutmeg

Instructions

  1. In a saucepan, combine strong-brewed hot coffee, milk, honey, cinnamon and nutmeg. Stir the mixture over medium heat for a few minutes , but do not allow it to boil. Remove the saucepan from heat and stir in the vanilla. Pour into four mugs and serve!

Recipe Notes

Adapted from Taste of Home

Mexican Hot Chocolate Cookies

Ingredients

Directions

Preheat the oven to 325 F. Melt butter and dark chocolate together in the microwave and whisk until smooth. Cool the mixture to room temperature. Beat brown sugar, granulated sugar, vanilla and eggs until well combined. Pour in cooled chocolate and mix evenly. Sift together flour, baking cocoa, cinnamon, chili powder, cayenne pepper and salt.

Add dry ingredients to chocolate batter and mix until well combined. Fold in chocolate chips. Make balls out of the dough and place on a baking sheet.

Bake for 14 minutes. Remove cookies from baking sheet and let cool.

Yields 8-10 servings

Inspired by: http://www.cookingchanneltv.com/recipes/spicy-mexican-hot-chocolate-cook…

Homemade Chocolate Peanut Butter Ice Cream

Ingredients

Directions

Whisk together the half-n-half, cocoa, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from heat and whisk in 1/2 cup of the peanut butter, stirring until thoroughly blended.

Chill mixture completely (I put it in an ice bath in the fridge) then get out your ice cream maker! I used my Kitchen Aid Mixer with the ice cream maker attachment which was pre-frozen. Once the mixture is chilled, pour it into the ice cream maker according to manufacturer’s instructions. It took about 30 minutes in the mixer to get the right consistency.

While the base is mixing in the mixer, take another 1/2 cup peanut butter and about 3 tablespoons of sugar and blend thoroughly. Add more or less sugar to your liking. When the mixer has done its magic, heat the peanut butter and sugar until just warm. Pour the mixture into your chocolate ice cream and fold in. This will chill into wonderful ribbons of peanut butter goodness! Eat immediately if you like a softer ice cream otherwise chill in freezer for a few hours.

Yields 8 servings 

Source: The Perfect Scoop by David Lebovitz
And Dinner and Desert, a blog by Erin Busch

Maple Berry Pie

Maple Berry Pie
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Maple Berry Pie

Course Dessert
Keyword Olive Oil

Ingredients

  • 1-2 tsp. Equal Exchange Organic Extra Virgin Olive Oil
  • 1 1/2 c. ground flaxseed
  • 3/4 c. pure amber maple syrup
  • 1 large egg or 2 small eggs
  • 1 package light cream cheese
  • 1/2 c. fresh or dried cranberries
  • 1/2 c. Equal Exchange Chilean Flame Raisins
  • 1/4 c. maple syrup additional

Instructions

Prepare the Crust

  1. Mix together the: ground flax, raisins, eggs and 3/4 cup of maple syrup. Oil your pie plate with the olive oil. Pour the crust mix into a small stoneware pie plate (8 inch diameter). Bake this crust in the oven for 20-25 minutes at 350 degrees.

Cream Cheese Topping

  1. Whip together the cream cheese and the next round of maple syrup (1/4 cup). Now you have your Cream Cheese Topping. Set aside.
  2. Once the pie crust is done cooking, let it cool.

Creating the Pie

  1. Layer as such: crust, thick layer or heavy dollop of cream cheese mix, and cranberries on top.
  2. For an extra treat and added presentation, add a piece of Equal Exchange chocolate to the top!
  3. Refrigerate what has not been enjoyed that day!

Recipe Notes

Recipe submitted by Iris Miller

Fair Trade Coffee Liqueur

Glass of Coffee Liqueur
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Fair Trade Coffee Liqueur

Course Drinks
Keyword Coffee

Ingredients

  • 3.5 oz. Equal Exchange Organic Coffee Beans course grind ¾ and leave ¼ as full bean
  • 1 Tbsp. cocoa nibs
  • 1 vanilla bean split and scraped
  • 350 ml vodka
  • 100 ml brandy
  • 1 c. water
  • ½ c. raw cane sugar

Instructions

  1. Combine the coffee beans/grounds, cocoa nibs, vanilla bean, vodka, and brandy in a mason jar. Let it sit in a dark corner of your counter or cupboard away from heat for 1 week, shaking every day or every time you think about it. At the end of one week, strain the mixture.
  2. Blend water and sugar in a small saucepan over medium heat until just combined and the water no longer has sugar crystals in it. Cool completely. Mix coffee infusion with syrup and let age for at least 6 weeks before drinking. The longer it sits, the more the alcohol kick will mellow out and the coffee flavor will shine.
  3. Enjoy slowly in small cordial glasses.

Recipe Notes

You can also infuse this base coffee liqueur with other spices and flavors. For a spiced coffee, add 1 cinnamon stick and 1 tbsp cardamom pods to the beginning mixture to age for a week and strain as usual.

For an orange coffee liqueur, add the peel of half an orange taking care not to include the pith to the starting mixture to age for a week and strain as usual.

Mushroom Crostini with Lemon Rosemary Cashew Cream

Mushoom crostini with cashew cream
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Mushroom Crostini with Lemon Rosemary Cashew Cream

Course Appetizer, Snack
Keyword Nuts, Olive Oil

Ingredients

Rosemary Lemon Cashew Cream:

Crostini:

  • 1 baguette sliced diagonally into ¼-½" slices
  • 1 oz. dried porcini mushrooms soaked in warm water for 20-30 minutes, then drained
  • 8 oz. mini bella mushrooms thinly sliced
  • 6 oz. restaurant blend mushrooms
  • 2 cloves garlic minced
  • Tbsp. Equal Exchange Organic Extra Virgin Olive Oil plus more for drizzling
  • ½ tsp. ground thyme
  • ½ tsp. salt
  • Fresh ground black pepper to taste
  • 3 Tbsp. red cooking wine

Instructions

  1. Begin with the Rosemary Lemon Cashew Cream. Add all ingredients to blender and blend until smooth and creamy. Scoop cream into small dish and set aside. Preheat oven to 400˚. Drizzle baguette slices with a small amount of the olive oil and place them on a single layer on a large baking sheet. Bake for about 6-8 minutes, or until lightly toasted.
  2. Meanwhile, heat 1 ½ tbsp olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms. Toss to coat with oil/garlic. Cook for about 5 minutes. Add thyme, salt, pepper and cooking wine; toss to coat. Cook for about 3 minutes longer, until mushrooms are tender and cooking wine has been absorbed.
  3. Top each toasted baguette slice with a spread of cashew cream and a rounded tablespoon of mushrooms. Serve warm.

Recipe Notes

Recipe adapted from 86lemons

Decadent Rosemary Drinking Chocolate

Drinking chocolate with a sprig of rosemary
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Decadent Rosemary Drinking Chocolate

Course Dessert, Drinks
Keyword Chocolate, Cocoa
Servings 4 servings

Ingredients

Instructions

  1. Add oat milk to a small saucepan over medium heat. Add in chopped chocolate, salt, and rosemary sprigs and whisk to combine as the milk begins to come to a slow boil. Let it boil for 3 minutes, then turn off the heat and add the vanilla extract. Let sit for 5 minutes, and enjoy! To make this non-vegan, add a dollop of fresh whipped cream to the top.

Recipe Notes

Please note, this makes about 4-5 servings of drinking chocolate. Drinking chocolate is richer and heavier than hot chocolate and should only be drunk in smaller amounts. This recipe does not add additional sweetener as the brand of oat milk used was lightly sweetened, but if you wanted yours to be sweeter, add 1-2 tbsp cane sugar. This is also a great shot to add to fresh Equal Exchange coffee to make a rich mocha.

Other delicious flavor pairings via extracts, spices, and rinds to replace the rosemary: cinnamon & chipotle, orange, mint, coffee, nutmeg, coconut, almond.

Ginger Chai Cupcakes

Ginger Chai Cupcakes and tea boxes
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Ginger Chai Cupcakes

Course Dessert
Keyword Tea

Ingredients

Ginger Cupcakes:

  • 1 c. cake flour
  • 1/2 c. whole wheat flour
  • 1 Tbsp. ground ginger
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. candied ginger finely chopped
  • 3/4 c. granulated sugar
  • 1/2 c. butter at room temperature
  • 3 eggs
  • 1/4 tsp. ground cardamom seeds
  • 3/4 c. milk
  • 3 bags Equal Exchange Organic Ginger Tea

Chai Cream Filling:

  • 1.5 Tbsp. milk
  • 1 bag Equal Exchange Organic Rooibos Chai
  • 2 oz. mascarpone cheese
  • 1/8 tsp. ground cardamom seeds
  • 1/8 tsp. ground ginger
  • 1/8 tsp. cinnamon
  • 1/8 tsp. freshly grated nutmeg
  • 1/2 pinch ground black pepper
  • 1/4 tsp. spiced bourbon optional
  • 1/4 c. powdered sugar
  • 3/4 tsp. arrowroot powder

Mascarpone Frosting:

  • 12 oz. mascarpone cheese
  • 4 oz. cream cheese
  • 1 1/2 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground ginger
  • 1 pinch salt
  • 1/4 c. heavy cream

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. Take the milk and microwave for 1 minutes 30 seconds, or bring to a simmer in a saucepan, then add the ginger tea bags and steep for at least 5-10 minutes. Whisk together the flour, ground ginger, baking powder, and salt in a medium bowl. Toss in the chopped candied ginger and use your fingers to separate the pieces stuck together and coat with flour so that you don’t get huge clumps of ginger.
  3. In a large bowl, cream the sugar and butter with an electric beater or use a stand mixer with a paddle attachment. Beat in one egg at a time making sure to combine it well with the butter and sugar before adding the next egg. Add the cardamom and beat for a few more seconds. Beat in a third of the flour followed by half of the milk tea. Then beat in another third of the flour, the last half of the milk and finally add the last of the flour. Beat until well combined. Using a 1/4 cup measure as a scoop, pour 1 scoop full into each section of the lined muffin pan. Bake for 25 to 30 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
  4. Let cool completely on a rack before adding the filling and frosting.

Chai Filling:

  1. Heat the milk in the microwave for 20 seconds or bring to a simmer in a small saucepan on the stove. Add in the tea leaves and steep for 5 minutes. Strain. In a small bowl, beat together the mascarpone with the spices using an electric beater. Add the milk tea to the cheese and beat well. Add the bourbon and beat well. Beat in the powdered sugar and arrowroot powder. (The cream will be very loose.)
  2. Take a cooled cupcake, poke a small hole in the center, and pipe in the filling either using a pastry bag or a teaspoon.

Frosting:

  1. In a medium bowl, beat together both cheeses with an electric beater. Add in the vanilla, ginger and salt.
  2. Add the powdered sugar 1/2 cup at a time and beat until all the powdered sugar is mixed in and the frosting is smooth. In a separate bowl, whip the heavy cream until stiff. Fold them into the mascarpone frosting mixture until completely blended together.
  3. Frost the cupcakes and refrigerate until ready to serve. Enjoy!

Recipe Notes

Recipe adapted from Idiaphile

Za’atar

Jar of za'atar with wooden scoop
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Za'atar

Course Side Dish, Snack
Keyword Olive Oil

Ingredients

Instructions

  1. Stir together dry ingredients in a small bowl. Serve with bread and Equal Exchange Organic Extra Virgin Olive Oil.

Pumpkin Chocolate Chip Bundt Cake

Pumpkin chocolate chip bundt cake
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Pumpkin Chocolate Chip Bundt Cake

Ingredients

  • 2 ½ c. sugar
  • 1 c. oil
  • 3 eggs
  • 3 c. flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. salt
  • ¼ tsp. clove
  • 1 can pureed pumpkin
  • 1 c. Equal Exchange Organic Chocolate Chips Semi-Sweet or Bittersweet

Instructions

  1. Preheat oven to 350 degrees. Set the oven rack at the second lowest position. Grease and flour a Bundt pan.
  2. In a large bowl, blend the sugar and oil. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, combine all dry ingredients.
  4. Begin adding the dry ingredients to the egg mixture, alternating with the pumpkin, and blending as you go. Fold in the chocolate chips.
  5. Fill the Bundt pan with the batter.
  6. Bake for approximately 1 hour, or until a toothpick comes out clean.

Recipe Notes

Adapted from Food.com