Making Almond Milk

During a recent visit to check on a family member I spent time with a childhood friend named Louise.  Earlier this year Louise shared her fisherman stew recipe with me. On this visit we discussed almond milk. Louise uses vanilla flavored almond milk to make smoothies. I use unsweetened, as does Louise's sister Sharon.  I wondered aloud how easy it would be to make my own almond milk.

Several days later the idea returned. I did a little research. I would need:

• plain almonds
• water
• a nut milk bag*
• a blender or food processor

I used:

• 3/4 slivered almonds
• 5 cups water, total
• a homemade nut milk bag (a 20 inch square of voile, that I purchased from a local fabric store). The idea is not mine - I read about it on Nikki's Eating Vibrantly blog.

I soaked 3/4 cup slivered almonds for 24 hours. The following day I poured off the brown water and retained the soaked almonds. The soaked almonds were placed in  a blender with 4 cups of water.  I ran the blend on puree for approximately 2 minutes.

I placed the cloth square over a container and pour the almond water mixture into the container. The solids collected by the cloth square are gathered up and "squeezed" until no more fluid remains.

I yielded a quart of almond mils. The almond pulp can be used to make breads and other items.

Two taste testers told me that the milk tasted fresh and creamy. I used the milk to make smoothies. It was fun and I hope to make more milk again.  Now to try recipes featuring almond pulp.

Do you drink almond milks? Have you made almond milk? Have you used almond pulp to make dishes? Share your comments below.


Be well,
Technicolor girl

image created by Ink+ LLC

Food Holidays for the week of 16 February

How many holidays did you celebrate last week? Are you ready to begin anew with this week's lineup of food holidays?

February 16: National Almond Day

February 17: National Indian Pudding Day

February 18: Crab-Stuffed Flounder Day AND Drink Wine Day

February 19: National Chocolate Mint Day

February 20: National Cherry Pie Day

February 21: National Sticky Bun Day

February 22: National Margarita Day

 

Indian Pudding image courtesy of Anson Mills

I spent most of my childhood in New England, but I don't recall ever eating Indian Pudding, which Yankee Magazine describes as a "classic New England dessert".  Indian pudding is the New England colonist adaptation of  a British dessert, hasty pudding (a dish made by a dish made by boiling wheat flour in water or milk until it thickened into porridge). Native American and trade route influences (molasses) evolved   hasty pudding into Indian Pudding.  Yankee Magazine also has a recipe for Indian Pudding, here.

I'm hoping this bit of research will put me back in the good graces of my fellow New Englanders. If not, I'm prepared to give up my New Englander card.

Mardi Gras (17 February) and Lunar New Year/ Chinese New Year (1 February)  take place this week as well. While not food holidays in themselves, enjoying food with family and friends is part of these events.

Which holidays will you celebrate? Which holidays are a surprise to you? Share your comments below.  Have a great week!

Be well,

Technicolor girl

A Day of Giving and Gratitude

Do you have traditions that you maintain on Thanksgiving Day? Watch the Macy's Thanksgiving Day parade? Attend local high school football games? Gather at the home of family or friends for dinner or dessert?

Today is a day of giving and gratitude for me. I will spend Thanksgiving morning volunteering  with Food & Friends to deliver meals. Food & Friends has more than 800 turkeys and all the sides that need to be delivered. They estimate 3,500 people will sit down to give thanks and enjoy a meal from Food & Friends on Thanksgiving Day. Food & Friends states, "this is what Thanksgiving is all about – coming together as a community to care for our neighbors in need". I consider it an honor to serve as a volunteer.

A friend sent me a  text message yesterday: there is such joy in gratitude. On this Thanksgiving Day I am grateful for and am joyful about many things, including:

• Access to shelter, food, and water
• Family and dear friends
• Employment
• The many chefs, servers, greeters/hosts/hostesses and other staff who have made me feel welcome in their dining establishment.
• The business owners and vendors who have agreed  to be interviewed on the Technicolor dining  blog site.
• You, for supporting Technicolor dining by reading the blog posts and telling others about the blog site, Facebook page, and Twitter presence. Technicolor dining's continued growth is due largely to you. Thank you!

I am also blessed to spend part of my Thanksgiving Day with Bebe and her family. When I asked what I should bring,  Bebe told me to bring a healthy appetite and a good bottle of wine. Bebe's menu includes turkey,  duck and  at least three dessert options.. I'm hopeful that the weeks attending wine school  have helped me make acceptable wine choices. Stay tuned.

Yes, I have prepared a small meal as well.

On the menu:

roasted turkey breast (the turkey was submerged in a brine solution for several  hours)

herb stuffing with sausage and roasted chestnuts

homemade turkey gravy

cranberry, orange and walnut relish - see the Ocean Spray site for the recipe

brussel sprouts with apple and almond (this dish is a favorite with my immediate family)

Wishing you and yours a day filled with joy and gratitude. Happy Thanksgiving!


Be well,

Technicolor girl




image created by Ink+ LLC