Part of a collection of recipes I'm calling My Purple Passion
Part of a collection of recipes I’m calling My Purple Passion
Right back at the beginning of the pandemic, I, on purpose, installed myself on an almost permanent basis in the kitchen. Of course there was the day to day business of cooking enough food to keep up well fed and happy, including snacks, but there was also a backlog of recipes that I was long overdue to test…some for this blog, some for another project I’m working on. I cracked on, cooking dish and dish and generally procrastinating about work and study. Back then I definitely didn’t think I should be reserving my energies and enthusiasm for as long a haul as it has been, and is still yet to come. I guess I just thought I should get through The Backlog as soon as possible before everything returns back to normal. Well, folks, lets just say this: don’t rely on me to predict the future of anything. I’m clearly useless! Anyways, after my fit of cookery began to equalise out to something much more sensible, one evening, scrolling through the seemingly unending collection of photographs of the food cooked over the past 12 weeks, and I noticed a bit of a trend – towards purple food. Purple like: red onions which I am currently addicted to roasting in the wood fire; red cabbage in so many different variations of chopped slaw salads, beetroot and, my favourite fruit of all, cherries.
So this blog post kicks off my homage to these purple foods that have kept me company. Three recipes in total: this ridiculously delicous recipe for a Cherry Chocolate Brownie that is definitely only for adults, a delicious starter of Beetroot, Goat Salami and Goats Curd with Fennel and Chili Salt, and finally my indulgent Cherry Amore cocktail. I hope you enjoy them.
It’s probably not a coincidence, but one of my favourite writers in the world is Alice Walker, and The Color Purple is probably one of my favourite books. One of the most famous lines in the book is thus:
“I think it pisses God off if you walk by the color purple in a field somewhere and don’t notice it. People think pleasing God is all God cares about. But any fool living in the world can see it always trying to please us back.”
Now, religious is the last thing I am, but replace God with nature and that’s where you’ll find me!
To kick off proceedings, I made this Cherry Brandy Chocolate Brownie at the very beginning of Lockdown in Ireland. Cherries were coming in season and my friend and Chocolate Maker extraordinaire, Allison Roberts of Exploding Tree, was, (still is), selling Experimenters Kits containing Raw Cocoa Beans, Roasted Cocoa Nibs, Coconut Blossom Sugar, Untempered Cooking Chocolate and a bag of Cocoa Husk Tea. Experimenting with these brownies was the first thing on my list!
I used fresh cherries here, but you could use tinned – just don’t throw away the juice! If you are using fresh cherries, allow at least two days for them to macerate in the juice, sugar and brandy before making the brownie mixture. If course, if you’d like to make these for your precious little ones, just leave out the brandy. Shame, but needs must – this I understand!
Ingredients – makes 12 – 16 brownies depending on portion size!
For the macerated cherries:
For the brownie mixture:
You will also need:
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