Feature Photo from Ripple Rock Cooks
With the ripening of fresh berries in abundance, here is a recipe for you to try at home. This recipe is from our book “Hollyhock Garden to Table” which can be purchased from Banyen Books & Sound online, or in store at our Cortes Island campus. Continue reading Whole Wheat Raspberry-Cornmeal Scones
Hollyhock has done it again. Along with its stellar educational programs and spectacular island wilderness setting, Hollyhock has long been renowned for its organic garden inspired cuisine. “The food is incredible. Trust me on that one; I’m a Chef; I should know,” says Hunter M. of Vancouver in his Tripadvisor review. Hollyhock’s second cookbook Garden To Table has remained on the BC publishers bestseller list for several months since its release this March.
Authored by Hollyhock chefs Moreka Jolar and Heidi Scheifley of Ripple Rock Farm and with a forward by internationally acclaimed health expert Dr. Andrew Weil, reviewers are heralding Hollyhock Garden To Table as “…a book about scrumptious food and the professional chefs who are advocates of sustainable, garden-fresh foods for the everyday table,” —Marilyn K. Alaimo, Chicago Botanical Garden. At the heart of Hollyhock’s flavourful cuisine is produce grown footsteps from the kitchen in a one-acre French intensive bio-dynamic garden. With its open kitchen Hollyhock guests witness the connection between soil and dining table as gardeners harvest produce daily and Hollyhock chefs work their magic with the freshest seasonal ingredients.
Due to customer demand, New Society Publishers based on Gabriola Island, BC picked up the mantle to publish Hollyhock Garden to Table, 10 years after publishing best selling Hollyhock Cooks, Food to Nourish Body, Mind and Soil. With the success of both cookbooks foodies hope they wont’ have to wait another decade for the next installment.
At only $24.95, we’re able to offer this brand new selection of recipes from our kitchen for $5 less than our first cookbook published 10 years ago!
Order today by visiting our online store here.
Almond Cranberry Thumbprint Cookies
Our favourite is Cranberry-Orange Sauce, but these cookies can be a vehicle for any of your preserves. You can’t go wrong…strawberry-rhubarb, ginger-peach, blueberry, blackberry, raspberry, apple butter, marmalade…. Time to get some of that dusty canning off the shelf and give it new life.
Makes 2 dozen
- 3/4 cup Cranberry–Orange Sauce (see below)
- 1 cup almonds
- 1/4 cup confectioners’ sugar
- 1 1/2cups unbleached white flour
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1 tsp vanilla
- 1/2 tsp almond extract
Preheat oven to 350°.
Toast almonds in the oven for 8 minutes, remove and allow to cool. Combine nuts and sugar in food processor until finely ground. Add flour and salt and pulse until combined. Add butter, vanilla and almond extracts and pulse a few times until dough comes together. Roll dough into 1.” balls and place on a parchment-lined baking sheet. Using your thumb, make a small indent in the middle of each cookie. Fill holes with 1 tsp Cranberry Orange Sauce and bake for 12–15 minutes.
Cranberry Orange Sauce
Makes 2 cups
- 1 cup fresh orange juice
- 1 tsp grated orange zest
- 4 cups cranberries, fresh or
- 1/2 cup honey (or more to taste)
Bring orange juice and zest to a boil in a heavy-bottomed pot. Add cranberries and honey and simmer uncovered for about 15 minutes, or until cranberries burst and sauce thickens. Serve warm or chilled.
From our newly published cookbook, Hollyhock Garden to Table, available here.
Cook with our cookbook authors, Moreka Jolar and Heidi Scheifley, Oct 18-23, on Cortes Island. Click here for info. And, find out more about what Moreka and Heidi are up to by checking out their blog.
Join the founder of Fungi Perfecti, Paul Stamets, for Mushrooms: Wild & Mysterious at Hollyhock, Oct 23-27.