hi friends, happy wednesday!
we are gearing up for our big move tomorrow, and i'm partially homesick already for nyc. this past year has been the most challenging and rewarding time of our lives and we have had to say the hardest goodbyes this weekend: to our friends kevin and tori, moira, our waiter walter at the mansion, to the lemon man who works at the deli below us, our maintenance men, my team at plural, the whole shebang.
the exciting part is that we drive off in our rickety little uhaul tomorrow morning at 9:00 am for a 15 hour drive down to atlanta. since we'll be traveling like crazy in the next two months, i wanted to post this blackberry recipe from a few months back and a few links to things that caught my eye this week!
// yay links! just a list of what’s on my mind this week.
i've been buying way too much kitchen stuff for our new apartment, but this list on food52 has me head over heels
this farmhouse dining table makes me want to raise chickens and have a garden
i need an ice creamer make for the sole purpose of making this raspberry sorbet
Blackberry honey Cashew Cheesecake
- 1 cup packed pitted dates - soaked for 10 minutes then drained
- 1 cup raw almonds
- 1 tsp salt
- 2 cups raw cashews, soaked for 45 minutes in hot water
- 1 large lemon, juiced
- 1/3 cup melted coconut oil
- 1/2 cup full-fat coconut milk
- 1/2 cup honey
- 1 cup blackberries
- sliced blackberries + whole blackberries
- drizzled honey
Add dates to a food processor and blend until it forms into a ball. Remove and set aside in a bowl.
Next add almonds and process into a meal. Add the dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. Add salt to taste.
Cover the bottom of your springform pan with parchment paper and lightly grease (I use olive oil spray).
Scoop crust mixture into the pan and press with down fingers.
Add all filling ingredients to a blender and mix until very smooth. I mixed mine for 1 minute, until silky smooth. If it won't come together, add more lemon juice or more coconut milk liquid.
Fill the pan with the filling and then decorate it however you'd like with your sliced blackberries! Set in freezer, covered, for 4 - 6 hours.
Keep in the freezer for up to 1-2 weeks.
enjoy! - marina