Smoked Fig Toast


1 package whole meal rye bread (Fitness toast)

6 oz whole milk ricotta

6-8 figs

1 jar apricot jam (or homemade!)

smoked lava salt

olive oil

How to:

Smear toasts with a generous amount of ricotta, add the next thin layer of apricot jam, and then sliced figs. Drizzle olive oil and top with smoked salt. Cut in half or in several small pieces to share with the ones you love.



Honey Ice Cream

makes about 1 quart

adapted from saveur


1 1⁄3 cups milk

1 1⁄3 cups heavy cream

3⁄4 cup honey

1⁄4 tsp. vanilla extract

1 egg, separated

Put milk, cream, and honey into a medium heavy-bottomed saucepan and heat over medium heat, stirring often with a wooden spoon, until honey dissolves and mixture is hot, about 5 minutes. Add vanilla, then transfer mixture to a large bowl set into another large bowl, filled with ice, and set aside, stirring occasionally, until chilled.

Put egg white into a clean medium bowl and whisk until soft peaks form, about 2 minutes. Whisk egg yolk in a small bowl until pale yellow and thick, about 1 minute. Fold beaten egg white into egg yolk until well mixed, then fold egg mixture into chilled milk—honey mixture.

Process mixture in an ice cream maker for about 20 minutes, adding mixture gradually. Pour into bread pan and freeze for a few hour. Enjoy!


White Chocolate Matcha Shortbread

Makes about 20 cookies

8 tablespoons unsalted butter, 1 stick, at room temperature

6 tablespoons (1-1/2 ounces) powdered sugar, sifted
1 egg yolk, at room temperature
3/4 cup (3-3/4 ounces) all purpose flour
1/2 teaspoon kosher salt
6 tablespoons (1-3/4 ounces) almond meal
2 teaspoons matcha tea
2 tablespoons turbinado sugar

6 oz white chocolate chips


In the bowl of a stand mixer, beat together the butter and powdered sugar until fluffy. Add the egg yolk and mix.
Sift together the flour, salt, almond meal, and matcha into a medium mixing bowl, breaking up any clumps by pressing through a sieve if necessary.
Add the flour mixture to the mixer bowl, in one addition, and mix until it sticks to itself, and forms a cohesive ball. Dump the dough out onto a piece of plastic wrap, and form into a log with a roughly 2-inch diameter. Wrap tightly with plastic wrap, and freeze for 40 minutes, or until firm.

Meanwhile, preheat the oven to 350ºF and line a cookie sheet with parchment paper.
Unwrap the cookie dough log, and roll it in the turbinado sugar, pressing down to ensure that the sugar sticks to the surface. Using a very sharp knife, cut into 1/4-inch slices, and arrange on the prepped baking sheet (you may need two, or to do it in two batches). Bake the cookies for about 9 minutes, or until the bottoms have begun to brown. Move the cookies to a cooling rack, and enjoy!
(I used regular fine sugar and pressed the surface of each cookie into it)

With a double-boiler, melt white chocolate and be careful not to overheat it - it will clump up. Turn off the heat and dip each cookie in the chocolate. Top with a little matcha, sprinkles, whatever you'd like!