It’s time for a food post!
Today I made:
2½ C flour (all purpose wheat)
1C vegan margarine
¼ C maple syrup
¼ C pomegranate molasses
2 tbsp cocoa
1 tsp ground cloves
1 tsp salt
Blend into a dough
Form into balls and flatten (if you want to decorate them later) or press with a fork
Place on a greased cookie sheet
Bake for 10 minutes at 350F
Allow to cool
You can decorate these pretty-much however. But a chocolate ganache (melt chocolate chips & coconut cream together – there are a million recipes on the internet) or a glaze like the one below, would be ideal.
½ C granulated sugar
3 tbsp coconut cream OR hemp milk (in the latter case, at 1 tsp oil)
1 tbsp pomegranate molasses
Blend over low heat until the sugar liquefies. Spoon (use a tiny spoon) over cookies and allow to cool in the fridge.
Thumbprint Honey Cakes
6C flour (all purpose wheat)
3C butter (salted)
Bring the butter to room temperature (so that it’s reasonably soft)
Blend honey and butter together using beaters, unless the butter is VERY soft, in which case you can use a fork
Add in flour
Blend with a fork (it will snarl the beaters pretty quickly, so better to use a hand tool that’s easy to clear), and then with your hands, until you have a soft dough
Form into 1” balls and drop onto a greased cookie sheet
Bake for 8-10 minutes at 350F
Allow to cool
Try not to eat them all at once. 😉
As you may have guessed, I’m not much of a one for fancy shapes when it comes to baked goods. >.> I may or may not do a frosting for the Persephone shortbread (though, if I’ve got red sugar sprinkles, I probably will).
The honey cakes recipe is very much my family’s shortbread recipe with honey instead of the more (recently-speaking) traditional icing sugar, in the case of my paternal line and castor/granulated sugar in the case of my mom’s family.
I wanted to give it a try and see what honey would do for the flavor – partly because (even if I can stand by the rest of it just fine) a specific sentence in this utterly ancient post from Rune Soup has bugged me for literally eight years. Are honey cakes actually that bad? Really? – and partly because I’m… weird about food. See below.
Flavour-wise, the end result is (surprise) not as hit-you-in-the-face sweet as the shortbread I’m used to, but – maybe because I whipped the butter and honey together first – it’s airy and (maybe not that surprisingly) even a little floral. The honey gives some depth and complexity to the sweetness, too, which I’m enjoying.
TBH, I can’t help laughing at myself a little bit. On the one hand, wanting to use frou-frou organic (uh… how do they control for that?) local honey instead of the kind of sugar that my thousand-years-gone pre-Christian ancestors just wouldn’t have had access to. (Yes, yes, I get that the Rich Person’s mediaeval spice chest could have included raw chunks of frighteningly expensive sugar in the 1400s, but you get my drift).
On the other hand… Cocoa, cloves, AND pomegranate molasses? All in one cookie?? (And, yes, maple syrup because (a) it’s vegan, and I wanted a vegan shortbread-type cookie that didn’t taste like margarine, but also because (b) winter contains the seeds of spring, and I’ll be darned if I pass up a food-based metaphor like that).
So, like I said, I’m “weird” about food.
On the one hand, I want to cook the way my pre-industrial Scottish ancestors did (uh… except on an electric range, and with central heating and running water…) – because I like fish and game and dairy and lots of greens, and because those things are Good For Me in a food-guide kind of way, and because Ancestor Connection is something that matters to me.
On another hand, I want to have a relationship with the land I’m actually living on – squatter that I am, even if the local folks are nice enough to euphemistically call me a “guest” – which, along with composting and picking up garbage and saying thank you, means eating what grows and thrives here (particularly the naturalized stuff my ancestors brought over that’s – surprise – turned out to be very invasive).
And both of these places produce a lot of berries and bitter greens (yay!), have Actual Winter to contend with, and don’t tend towards fruits loaded with capsaicin (nasturtium leaves, on the other hand…).
On yet another hand: I drink coffee every damn day, or close to it. Sugar, chocolate & cocoa, earl grey tea, and the various spices found in chai (which… I’m pretty sure the only ingredients in that particular blend that could grow in my neighbourhood are the shredded dandelion and chicory roots) and also pumpkin pie? I use those plenty of those. Salt comes from Windsor, Ontario, and coriander (and bird chilies – entirely thanks to my neighbour) grows in the back yard. But black pepper, tumeric, cumin, and vanilla beans, just for example, really, really don’t.
So, on the one hand, I want to get good at making delicious, flavourful food both by using what grows here and by drawing on the foodways of my own ancestors.
Rather like when I started learning how to cook (and enjoy) cabbage, and other long-keeping Product Of Ontario/Quebec produce that was available, raw, in February, I’m now learning how to cook (and, more to the point, BAKE) with more local flavours.
That doesn’t mean I want to give up my fancy imports. I think my wife would go into open revolt if I put a ban on coffee and, frankly, my desk drawer is full of chocolate. I like this stuff. But it’s basically colonization x2 when I’m a white lady in North America buying, say, chocolate, sugar, and tea at prices that are only that cheap/accessible because of colonization and the related sins of poor working conditions, low/no wages, and undervalued currencies.
Some of what I do to… reconcile this entirely-self-made dilemma?
I use those not-grown-around-here flavours less often. I sweeten coffee and tea with honey and maple syrup (sometimes) instead of sugar. I use those pomegranate molasses roughly once a year rather than as a routine flavour I reach for. I try not to rely on vanilla, cinnamon, cloves, nutmeg, to say “warm and sweet” or on chilies, ginger, and tumeric to say “flavourful” – even when I have backyard bird chilies & jalapenos available and lots of imported spices,too (I still use them, but they’re not something I rely on).
When it comes to savouries, this is pretty easy.
Juniper berries taste like black pepper and xmas trees. Onions, garlic, and mustard seed provide heat or something like it. Cranberries and rhubarb and wine (and beer, and kombucha, and yoghurt, and apples/cider/cider-vinegar, and sorrel, and dill, and sour ruben/kraut, and even dried tomatoes) provide the bright acidity that might otherwise be provided by lemons or limes.
But what I have a hard time with is baking. Fennel seed and anise hyssop can provide a “warm” licorice-y flavour. Maple syrup and maple sugar have some of the same flavour compounds as vanilla, so using it as an alternative sweetener comes with a bit of a flavour bonus. Spicebush – if I can find one in fruit (hahaha…) – allegedly tastes like a mix of black pepper and nutmeg. Fruit – whether that’s pear butter made at Mabon and baked into coffee cake at Imbolg, rhubarb fresh from the garden at Beltane, or Midsummer shortcake heaped with cream and just-off-the-tree service berries – offers all sorts of complexity right along with sweetness and tartness.
So it’s not that there aren’t options.
But I’m still at the beginning of this particular learning curve, still reaching automatically for the cinnamon and vanilla and black pepper, and it hasn’t become easy yet.
Which, then, brings me to the other thing I do, which is to buy the organic stuff, the fair trade stuff, the “rain forest alliance certified” stuff, when buying the coffee, chocolate, cocoa, and (increasingly, it’s definitely not consistent yet) sugar (I don’t actually know if these folks ship to Canada though, if yes, this is one way to get fair trade sugar at low prices/kg) that I use, particularly when it’s stuff I use every day.
So, yes. The cocoa in the Persephone Shortbread is organic & fair trade, and most of the sweet stuff (and the flour, and the fat – butter and margerine respectively – and the salt) comes from Canada. The cloves and the pomegranate molasses aren’t. But this is a better “score” than last year, so I’m going with it.
Meliad the Birch Maiden.
 Get them off a tree, not a creeping-type bush, because Savin Juniper – which is one of the low-growing kinds – is poisonous, whereas Common Juniper is just fine.
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