There are tons of unlikely duos out there when it comes to food. Such as cheese & jelly, chocolate & salt, broccoli & Cheetos, Mango & chili, goat milk & caramel, sriracha & peanut butter. A personal favorite of mine is peanut butter and pickle sandwiches-it’s an acquired taste, I’ll admit, but so good! Well, I seem to have stumbled upon another unlikely duo; Nectarines and Aronia berries! They are delicious together.
Aronia berries are a fun ingredient to experiment with. Sunset Valley Organics’ Aronia berries are unique in that they are so packed full of nutrients that the brix (natural sugar content) is actually a lot higher than average (which is around 15-18, while Sunset Valley Organics is averaging 22), and this makes the tannins in the berry not so much at the for front of the taste. Instead a sweetness starts to come through, which is highlighted more through any heating process. Not just baking, but also jams, syrups, or juice.
Typically this is a good indication of nutrition in our foods across the board; nutrition=more flavor. Have you ever had a strawberry that was really bland? What about a carrot? Or if you’ve ever grown your own garden there is a huge taste difference, that would be from the minerals in your soil compared to the soil of the farmer selling to the supermarket.
So I’ve been baking, and experimenting with Aronia berries, since they are so foreign to so many. I’ve developed two yummy recipes for Aronia berry oatmeal cookies. One is a super healthy, gluten free version, but today I’m starting off with a twist on a classic. The Oatmeal Rasin Cookie get a little make over! (I’ll post my gluten free recipe next week sometime.)
- 1 C. All Purpose Flour
- 1/2 Teaspoon Ground Cinnamon
- 1/2 TSP Baking Soda
- 1/4 TSP Salt
- 1/2 Cup Unsalted Butter, softened to room temp
- 1/2 C Brown Sugar
- 1 Large Egg
- 1 TSP Vanilla Extract
- 1 and 1/2 cups Old-Fashioned Oats
- 1 C Dried Aronia Berries
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the egg and vanilla extract and mix until fully combined.
- Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed.
- Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and dropped onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350 F. for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
-Prep time includes 30 minutes of chilling time
-Cookies may be stored on the counter in an airtight container for up to 5 days.
I have been having the longest work weeks for the last two weeks now and haven’t really been all that inspired to do anything but consume coffee and sleep. But Friday bring freedom, I have class all afternoon so that means I only have a half day of work. On my way home from class I stopped and got a few things because our fridge was empty-I’m not exaggerating, all we had was milk, carrots, and left over pizza.
I think my inspiration for this came from a pic I saw on instagram, all I know is it is super simple to make, is versatile for function, makes great for left overs, and doesn’t take that much time. This dish is perfect as a snack, an appetizer, an entree, and as leftovers.
I think my favorite thing about this dish is how the salt from the Pancetta brings out the flavors of the asparagus, and all the ingredients just marry so well together.
What You Need:
- 1-2 Sheets of Puff Pastry-Thawed
- 1 Egg
- 1 TBSP Water
- 1/2 C. Diced Pancetta
- 1/2-3/4 C. Italian Blend Shredded Cheese
- 1/2 lb. Asparagus- Cleaned & Trimmed
- 1/4 C. Roughly Chopped Mushrooms
- Parmesan for sprinkling
*Note: You could also try adding olives, yum!
For Sauce *Optional*:
- 2 tsp. Mustard
- 2 tsp. Lemon Juice
- 2 tsp. Honey
What You Do:
- Preheat Oven to 400 degrees F.
- Prepare baking sheet with either parchment paper or non-stick spray.
- Lay puff pastry on prepared baking sheet (depending on the size of baking tray you can use either one or two puff pastry sheets, I used two in my photos), fold edges about 1/2 inch inward. Press down with fork to secure. Puncture inside of puff pastry square several times with fork.
- Layer half of the Italian cheese blend on the puff pastry. Then arrange the asparagus evenly on top of the cheese. Next evenly distribute the pancetta, and roughly chopped mushrooms. Add the rest of the Italian cheese blend, and top with a sprinkling of parmesan.
- Mix egg & water together, brush edges of puff pastry with egg wash.
- Bake for 15-17 minutes, or until edges are golden brown.
- To make the sauce: combined mustard, lemon juice, & honey.
- Use paper towel to blot away any liquid released from the asparagus.
- Let cool 5 minutes.
- Drizzle with honey mustard sauce if desired, serve & enjoy!
We barely had any left overs but those we did have we ate the next morning with a scramble, it was so delicious!