DigitalCookbook_StatehoodMedia_Nov2017

Homegrown Chef Thor Erickson // MAKES TWO 8-OUNCE JARS // 35 minutes
// DESSERTS //
CHOCOLATE HAZELNUT SPREAD
1 2/3 cups hazelnuts
1 3/4 cups whole milk
7/8 cup powdered whole milk
3 tablespoons honey
pinch of salt
6 ounces bittersweet or semisweet
chocolate, chopped
5 ounces milk chocolate, chopped
Kitchen Tip
To get the best
behavior and flavor out of
hazelnuts, roast them. This
will activate their oils and
make the nuts more alive.
Roasting them also blisters
the dark brown skin on the
outside of the nuts, allowing
it to be peeled off.
Spread the nuts on a baking sheet and toast in a
350-degree oven for 10 to 15 minutes, stirring a
few times until the hazelnuts are browned.
While the nuts are roasting, warm the whole milk
and powdered milk in a small saucepan with the
honey and salt until it just begins to boil. Remove
from heat.
Melt the chocolates together until smooth by
setting them in a clean, dry bowl over a pan of
barely simmering water. Alternatively, place
chocolates in a bowl and melt them in a microwave
oven.
Once the nuts are well-toasted, remove from oven
and use a spatula to place the warm hazelnuts
in a clean towel. Rub them vigorously inside the
towel to remove loose skins. They don’t need to be
pristine—just rub off as much as possible.
In a food processor, grind the warm nuts until fine.
Add the melted chocolate and continue mixing
in the food processor, scraping down the sides of
the work bowl if necessary. Once the mixture is
smooth, add the warm milk mixture and combine.
Transfer the mixture into 2 8-ounce jars and
refrigerate until ready to use.
CLOCKWISE FROM TOP LEFT
Raspberry Fromage Blanc Tart, p.54
Chocolate Hazelnut Spread, p.49
Blackberry Ice Cream, p.51
Auntie Gunda’s Cherry Coffee Ring, p.55
STATEHOOD MEDIA // RECIPES & COCKTAILS FROM THE PNW
49