So I have this semi-guilty pleasure. I’m a compulsive food photography consumer. I looove looking at photos of food, almost more than anything else. Some would call this a bit silly, but me, I never get sick of the perfect shot of ice cream or fresh fruit or crusty bread or … or … or…. all things food porn. lol.
What is food porn? Well, its beautiful images of food that will make you covet a perfect macro lense for your camera or that cute little plate in the picture or, inspire you to compulsively start baking in a frenzy because you suddenly just HAVE to try that cool recipe you found…. and frankly…. there’s nothing worse to feed this compulsion than the BEST two food porn sites, ever. Foodgawker and Tastespotting. Dudes, take a look and you’ll know why. I’ll stare at the screen and hit ‘next-Next-NEXT-NEEEXXT!!!’ for uh… hours if I can get away with it.
I must be ill. :D
Anyhow, its because of those two awesome sites that I come across really unique and creative recipes, and blogs with gorgeous photos. As is the case with this recipe. I first found this recipe at The Purple Foodie because of her deeelicious, mouth watering food photography. man. I have so much learning to do with photos!
Anyways, how cool is this recipe… I want Hazelnut Extract! So, I made some. Its ridiculously easy.
Home Made Hazelnut Extract
- 1 cup raw hazelnuts
- 1 cup vodka (or tequila, or bourbon, or rum)
- 1 vanilla bean
- 1/4 cup water
- 1/2 cup honey (Vegan: 3/4 cup agave nectar)
- Roast the hazelnuts on a cookie sheet at 350 degrees until the skins start crackling and going deep brown and some blackish. (about 8-10 min).
- Dump them on a clean tea towel, and while they are hot, rub them vigorously to remove the skins.
- Return the nuts to the cookie sheet, and continue roasting until they go a dark golden brown and are ‘sweaty’ with their natural oils.
- Pour the alcohol into a lidded glass jar, and then add the hot hazelnuts (you’ll probably hear sizzling).
- Split the vanilla bean lengthwise and scrape out the seeds, and put the seeds and pod all in with the hazelnuts.
- Seal and store in a cool, dark dry place for at least 4 weeks.
- After 4 weeks, drain the hazelnuts and vanilla bean from the mixture. Crush the hazelnuts roughly, and add them to a saucepan with the water and honey.
- Heat the mix until it comes to a boil and the water and honey have dissolved together to make a syrup.
- You may wish to transfer the mix to a blender or a food processor to chop up the hazelnuts as finely as possible.
- Strain the mix through a fine mesh sieve, or cheesecloth, or just leave the hazelnut pieces in. Add to the flavoured alcohol, stir, and store in the fridge.
This post linked to WellnessWeekends@ DietDessertnDogs