When I check the weather forecast and see a string of warm days ahead, I know it’s time to make up a big batch of cold-brew coffee concentrate for iced coffee on demand. Cold-brew coffee is super easy to make, but you do have to plan about 12 hours ahead. My habit has been to dilute it with regular milk, but I decided to try out some new combinations, and came up with this one made with almond milk and sweetened with honey. It takes cold-brewed coffee to a whole new (dangerously delicious) level. If it wasn’t for the caffeine, I could drink this stuff all day, and so sometimes I’ll make my cold-brew with decaf beans so I can drink it without worrying about getting jittery.
Almond Honey Cold-Brewed Coffee
4 oz cold-brewed coffee concentrate*
2 oz water
2 Tbsp honey
4 oz almond milk, unsweetened
*To make the cold-brewed coffee, I basically use this recipe. Grind 1/3 cup beans and add to 1 1/2 cups of cold water. Let sit 12 hours at room temperature, then press with a French press and store the coffee concentrate in the refrigerator.
Bring 2 oz of water to a boil. Add the honey to the hot water, and stir to dissolve. Set aside to cool.
Pour the coffee concentrate over a handful of ice cubes. Add the almond milk, and stir to mix. Add the cooled honey syrup to taste.
This was my very first time making a crostata, and I quickly discovered the advantages over a pie. With a pie, you have to worry about making your crust pretty, but since a crostata is supposed to look “rustic,” it’s totally fine for the crust to be
a bit pretty messy. Also, you don’t need to make a top, and you don’t have to wash a pie pan. Fewer dishes, less hassle, but still a very delicious result. A crostata is definitely my kind of dessert.
Rhubarb and Raspberry Crostata
Slightly adapted from here.
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1 1/2 Tbsp. sugar
1/2 tsp. kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
1 large egg
1 Tbsp. whole milk
3 Tbsp cornstarch
3 Tbsp water
4 cups 1/2″-thick slices rhubarb (about 1-1 1/4 lb.)
1 6-oz. container fresh raspberries
2/3 cup sugar
1 large egg, beaten
Sweetened whipped cream or vanilla ice cream (for serving)
Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. Can be made 2 days ahead. Keep chilled.
Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
Preheat oven to 400° F. Roll out dough on floured parchment paper to 12″ round. Mound filling in center of crust; gently spread out, leaving 1 1/2″ border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer to a platter, cut into wedges, and serve with whipped cream or ice cream.
Can you be in love with a paint? Because I might need to get married to the gilding paint I used for this necklace. It’s silky and metallic, plus it comes in gold, silver, and brass, so you can make this necklace in your favorite metal finish. The only caveat is that it’s not water soluble, and it’s pretty smelly, so make sure to use plenty of ventilation and to have xylene paint thinner on hand for cleanup. Or you can do what I did and use 100% acetone nail polish remover to clean your brush–it does the job. Aside from the tricky clean-up, making your own copper bead necklace couldn’t be easier.
Supplies & Tools:
Large wooden beads, 5 (I used some similar to these)
Suede leather cord (I used 3 feet)
Copper gilding paint (I used Martha Stewart Liquid Gilding)
Glossy sealer (I used Martha Stewart High Gloss Finish)
White acrylic paint or primer
Paint brush/foam brush
Screws that fit securely in the holes in your beads
Acetone nailpolish remover for paint cleanup (or xylene, another paint thinner)
1. Use a screw to hold each wooden bead while you paint it with a coat of primer, or plain white acrylic craft paint. Let the beads dry.
2. Paint the beads with a layer of copper gilding paint. Let it dry, then paint a second coat.
3. After your gilding paint is dry, seal the beads with a glossy clear sealer. Let the sealer dry.
4. Remove the dry beads from the screws, and string them onto the suede cord. Tie a knot near the end. Try on your necklace and adjust the location of the knot if necessary.
That’s it! Now I’m off to find a way to use this gilding paint in every project from now on (kidding!).