For this recipe, you will have plenty of leftover syrup and spice rub to put on myriad other dishes. Oh! It's also vegan!
Chromatic Cascara Syrup with Wild Fennel
- 9 tablespoons cascara steeped in 1 cup boiling water for 5 minutes then strained and returned to a boil
- 2 cups sugar (just below sugar's saturation point)
- Add 3 wild fennel fronds or substitute 2 star anise (fun to say) and allow to cool.
Stir until sugar dissolves
Chromatic Cascara Syrup Vinaigrette
- 2/3 cup quality olive oil
- 1/4 cup balsamic vinegar
- 1 medium shallot
- 2 tablespoons cascara wild fennel syrup
- 2 teaspoons dijon mustard
Puree all ingredients until smooth. Allow to sit over night in the fridge if you want the vinegar to get that nice pickling on the shallots, yet this step is not necessary.
Coconut Cream Chive Sauce
- 1/4 pound chives
- 19 ounce can of coconut cream
- 1 tablespoon garlic (chopped)
- 2 tablespoons olive oil
Add oil, sauté garlic and chives until tender and fragrant add salt to taste. Add coconut cream and simmer on low for 5 minutes. Blend until smooth. Return to pot and reduce to desired viscosity.
Sudden Coffee Toasted Pine Nut Dukkah
- 1 cup pine nuts (roasted golden, chopped coarsely)
- 1/4 toasted black sesame seeds
- 1/4 cup toasted coriander seeds
- 1 tube of Sudden Chromatic dehydrated coffee
- 2 tablespoons ground sumac
- 2 tablespoons chili flakes
- 1 tablespoon ground cumin
- 2 teaspoons nigella seeds
- .5 teaspoon toasted and crushed fennel seed
- .75 teaspoon flake salt
Mix all ingredients well
Lots of broccolini tossed in olive oil and intentionally scorch it on the grill. Get a couple pounds at least, invite a couple friends or make it with the kids.
Spoon a thin layer of coconut cream chive sauce on the plate. Toss charred broccolini in (shaken) cascara fennel vinaigrette. Sprinkle dukkah liberally over broccoli before serving.