Croissant Loaf + giveaway

Croissant Loaf // Not Without Salt

* The winners have been selected. Thanks to all who commented. I’ve read every single one and am completely in awe of the kindness in this space. You all encourage me when I need it the most. Thank you. And thanks again to Cinnamon Hill for hosting the giveaway. If you didn’t happen to win you can still order a grater of your own from their site.

She follows me into to the bathroom and reaches into my silver and stained make-up bag just as I do. First she watches as I brush a light powder on my nose, by my eyes and wherever else needs a little glow. “I do it all by myself.” She says grabbing the brush from my hands. She brushes away loopy brown curls to make way for the soft bristles that carry with them a fine pink powder. Some fall from the brush and dance around her with the light coming from the window behind. For her eyeshadow goes on cheeks, mascara on eyelids and lipstick everywhere.

On the couch we’re tangled up together watching a movie and a burst of gushy love overwhelms as I have one of those, “this is MY girl” moments that happens approximately 3,728 times a day. I cusp her cheeks in my hands and kiss her face a dozen times. Then she turns to me and puts her little fingers on my face and kisses me again and again.

“I love you.” I say.

“I wub woo too.” She says.

In the kitchen I pull my apron off the hook and just as I’m tying it tightly around my waist I hear her bounding up next to me. “Me too?” She asks pointing to her apron that is similar to mine in color and pattern but not size. I attach the velcro strap then she shimmies the stool to the counter eager to help dump and stir.

Croissant Loaf // Not Without Salt

“Gentle.” I say telling her about all the butter tucked into the layers of the croissant dough.

She watches me roll the dough then repeats the action with a little less finesse but with just as much joy. When it seems like I’m not watching, little fingers rip at the corner of the dough to get a taste of butter, flour and yeast. Smiling, I say nothing.

Together we crouch at the oven, peering into the dirty glass window hoping to get a peak at the rising dough. She sees my excitement and mirrors it with more vigor, a goofy grin and inhaling sharply with anticipation. I laugh at her enthusiasm and my own as we both return our glances to the oven.

Sometimes I notice that Ivy sneezes when I sneeze even though she doesn’t have the allergies I do. She wants to change her clothes if she sees me in a dress and she’s wearing pants. Her adeptness in wearing high heels at 2 1/2 is shocking. As I flip through my copy of Food & Wine and all the glowing food photos pop up she can hardly contain her excitement. “Oohhh, dat looks good.”

Even with all her independence she mirrors me and looks to me for how she should act and react. Often this goes unnoticed but the other night as she lay with me in bed and pretended to act interested in watching the Dust Bowl documentary and wiped her nose just as I did and sighed when I did, the weight of this fell on me pretty hard.

Croissant Loaf // Not Without Salt

So to my daughter who sees my every move, I want to say;

Ivy, my love, may I live a life that’s worth copying and be the sort of woman that’s worthy of being mirrored. May I humbling admit to you my errors so you can see that real strength shows itself in vulnerability. I hope you see me growing, changing and evolving too. Learn from my mistakes and learn from yours too. Accept them and be, dare I say happy with them because without mistakes there aren’t the lessons learned that are really worth learning.

Ivy, I hope you figure out quickly that I don’t have all the answers and I will try not to pretend that I do. I do however, have enough love, wisdom and strength to be your mama and I know that because you are here and you are mine and Someone thinks I’m fit for this position.

Thanks for watching me so that I can be accountable to my words. So that I’ll pinch at the cushy layer around my hips less, and quit trying to deny the things I need – like quiet and a little space – because I want you to not be afraid to ask for what you need. And along those same lines I hope you see me asking for help. I’m just learning how to do that and goodness, I hope you figure that lesson out more quickly than me because it’s amazing to be feel loved and those who love you are just aching to help you. Watch your dad and I work intentionally on our marriage. Forget what you heard Cinderella say the other night, because even though you may indeed experience the grace of finding “the one” you need to know that “the one” will disappoint you at times and make mistakes but, little girl, it’s still a fairy tale and real life fairy tales are so much prettier than the movies. Because scabs, wounds and trials just make us shinier. And they give us stories worth telling.

Also, don’t ever let the magic of a butter, flour, salt and yeast transforming into a luxurious loaf that we then slather with sticky and tart apricot jam not impress you. Stand at the window of the oven with your daughter, someday, and show her that magic. It’s little things like this that add up to a big life.

And finally, thank you. I’m such a better woman because of you, my little girl.

Croissant Loaf // Not Without Salt Croissant Loaf // Not Without Salt

 

 

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Croissant Loaf

Disclaimer: This is in no way related to the "cronut" (the extremely popular and hyped croissant/ donut hybrid) although Sarah has lovingly referred to it as the "croloaf". I simply refer to it as the best breakfast I've had in a long time. I realize that it's not fair to assume that many, if any, of you have extra croissant dough lying around as I did but my hope is that this loaf will entice you enough to tackle the wonderful beast that is croissant dough. It's really not as fussy as you may think. I've found a couple of great sources here and here for you to see the recipe and process. It just takes time - wait time, but in the waiting flavor is developing, gluten is relaxing and all around good things are happening.  This loaf was born out of scraps and then the second one came because I loved the first so much. I adore croissants, of course I do, but the loaf version gives more surface for jam and then think of the possibilities - a blt served between two slices, french toast, eaten alone straight from the pan.  So what I have is more idea then straight recipe BUT I also come bearing gifts. 10 to be exact. I was sent the cinnamon grater you see in the photo above from the folks at Cinnamon Hill. I've tried grating my cinnamon on a microplane and in a spice grinder with not much luck. This little grater gives you the fluffiest little specks of the most fragrant cinnamon I've ever had. It's so potent that when I let my kids smell it one little monkey bumped the other monkey who then inhaled the cinnamon. There were tears - now that's fresh.  I asked the cinnamon people if they'd let me give out a grater and they responded by saying, "let's give 10!" Awesome. So comment here and you're entered. Simple. I'll randomly choose 10 when I get back from a little vacation next week and then 10 of you will get a lovely little cinnamon grater too. Now, a recipe of sorts.   2 pounds croissant dough 1/2 cup sugar 2 teaspoons or so, freshly grated cinnamon   1 egg yolk 1 teaspoon water   Using the scraps from the croissant dough or just cut strips of the dough, lay a few strips in the bottom of a buttered loaf pan. Sprinkle the layer with a bit of sugar and cinnamon. Continue the layering until the pan is 2/3 full. Cover the pan with plastic wrap or a cloth. Let the dough rise for 1 hour. If the dough was cold this may take longer. Press gently on the dough and when it springs back after you press in it's ready for baking. It should look puffed but still a bit tight. In a small bowl combine the egg yolk and water and brush on top of the loaf then finish with a bit more sugar. Pre-heat your oven to 400 degrees F. Bake for 1 - 1 hour 15 minutes. If the loaf begins to brown too quickly turn down the oven a bit. It takes this loaf quite a while to bake through. Let cool on a wire rack in the pan for 10 minutes before inverting and finish cooling.  
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Dating My Husband: Bourbon Float with Nectarine Sorbet

Bourbon Float with Nectarine Sorbet // Not Without Salt

“What do you think it is?” I asked Gabe as we talked about the lack of connection we had both been feeling lately.

“I’m not sure.” He replied solemnly and with an exhausted sigh.

Our marriage had been moving smoothly just a couple weeks before this conversation. In fact we were better than smooth. On a recent trip away I had a moment standing next to my husband where I felt that there was no one else I would rather be with. I squeezed his hand a little tighter, looked up at his face and said, “You’re my favorite person.” “You’re mine too.” He said.

Then we came home and life settled back into a hectic routine. Even though we were only gone two days it seemed like it took us two weeks to get back into a rhythm.

“I’d like to think it’s because we haven’t had a date night in two weeks.” I said sort of jokingly. For one reason or another we pushed our at home date night’s aside. Well, I know the reasons. One of the weeks we went out on an actual go-out-of-the-house-date – to a fundraising dinner with a bit of schmoozing that I’m so terrible at. It was a wonderful evening of great food and wine for a cause that we both feel passionate about. And the other reason I hesitate to even mention because it’s ridiculous and almost a little too honest, even for me. But the truth is that I felt ahead on the book, you know, the one I’m writing about the importance of dating my husband. So I spent that week retesting a few recipes but never had an actual date night. The truth is, the book is keeping me incredibly accountable to actually dating my husband, which is an incredible gift but when I felt ahead on the book as a project, I failed to make our date night the priority it needs to be.

We had been going through our days feeling like the other would rather not have the other around. Little biting comments filled our conversation and pulled us further apart. But that night I was planning a date. A little reluctantly as I didn’t want to continue to face our awkward and at times painful conversations. When we let too much time slip in between the dates it is sometimes hard to establish that routine again but we did it.

Sitting down to dinner our conversation was like starting up an old car. It chugged, sputtered and smoked before the engine revved and purred. We cleared the table of our dishes then settled back onto the couch where we continued to talk until 1 am. It was a great conversation but that’s not really the point. We just talked, connected and felt like best friends again. I chose him over sleep the way I used to when we were dating and staying up way too late just to be near one another.

Bourbon Float with Nectarine Sorbet // Not Without Salt

Bourbon Float with Nectarine Sorbet // Not Without Salt

Bourbon Float with Nectarine Sorbet // Not Without Salt

I fell asleep in his arms feeling hopeful and incredibly connected to him.

“It really does work.” I said to him the next morning.

“What works?”

“Our date nights.”

Of course I know they are good for us and I know that I enjoy indulging in the food that accompanies our date nights at home but to see us go from weeks of frustrating disconnection and feeling distant and against one another then after one night feeling completely connected  – well, it gave me even more passion for the book we’re creating.

So this week, even though our date night falls on the night America will be blowing things up and we’ll be driving 4 hours in a day to celebrate the blowing up of things with my family, and photo shoots, hanging out with friends and all the other stuff that fills up a week, I knew we needed a date. I kept it simple, which I’m not always known to do. We put the kids to bed in our too hot house and made ourselves a drink – well, more like a dessert/drink hybrid.

He plopped a still soft scoop of nectarine sorbet into my glass and splashed the bourbon and lemon juice that pooled in the bottom of the cup onto the table. Immediately the rose colored sorbet began to melt into the drink infusing the bourbon with its fragrant sweetness. Little specks of vanilla bean floated to the top while Gabe twisted a ragged piece of lemon peel over the glass misting it with a citrusy and floral perfume. I quickly snapped a few pictures of our cocktail before I whisked it off the table to enjoy it and my husband while the evening sun, still warm, set behind our neighbor’s house.

When we build the date nights into our weekly routine I find us eager to seize other opportunities to connect. A drink in the evening with my husband becomes a moment to build on intimacy. Even quick conversations throughout the day become easier and help build on our friendship. We send one another texts throughout the day – pictures of the kids, funny things we see, or just checking in on the other. Little things that add up to big things in the course of a lifetime together.

At the root of it all we both desire to be one another’s person. He wants to see me as his best friend and I long for him to be the one that I want to hang out with if given a choice of anyone. And when we both feel that then we are happy in the marriage. If something feels off it’s so often because our friendship is off.

The point is, these nights work. Dating your husband, your wife, whoever you doing life with, really works. I’ve seen it again and again in our marriage and the more I date my husband the more excited and passionate I become to spread this message. I feel like that 90 year-old juice fanatic, “If it works for me it can work for you.” And I guess I’m okay with that because we’re talking about marriages and relationships here – it’s a big deal. Just as we strive to feed our bodies foods that nourish and help our bodies thrive we need to feed the friendship in our marriages.

A relationship is built on friendship and friendship takes time. If you want to have a good friend you have to make the time.. If you want to be a good friend, that takes time too. And if there happens to be a bit a bourbon alongside that friendship building, well, I’m okay with that.

Bourbon Float with Nectarine Sorbet // Not Without Salt

 

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Bourbon Float with Nectarine Sorbet

It turns out Gabe and I have a thing for cocktails. The original plan for the book was to include a few but we just can’t stop ourselves. We are just having too much fun coming up with new ideas and all the “research” that goes along with that. This is one of our current favorites. Seattle is experiencing a bit of a heat wave currently and this grown-up float/slushie-type drink does good work of chasing away the heat. If you prefer peaches you can easily swap those in. I was also thinking plum might be nice.

If bourbon isn’t for you, go ahead and make the sorbet anyway. It’s good one to have around. The presence of alcohol in the sorbet is needed to prevent the sorbet from freezing too firm but you can use something other than bourbon if you prefer.

2 pounds (4-5) nectarines, pitted

1/2 cup dark brown sugar

1/2 cup water

1 vanilla bean, split

2 tablespoons bourbon (or other alcohol)

1/3 cup fresh lemon juice

1 teaspoon lemon zest

pinch salt

In a small saucepan combine the brown sugar, water and vanilla bean and bring to a boil, stirring until all the sugar is dissolved. Carefully stir in the bourbon and cook for 30 seconds more before removing from the heat. Set aside to cool for 30 minutes. Remove the vanilla bean (wash it off and set it in your sugar container to flavor your sugar with vanilla).

Puree the nectarines in a food processor. Carefully add the warm sugar syrup, lemon juice, zest and salt.

Strain this mixture and chill.

Process in your ice cream machine according to the instructions.

If this is destined for a cocktail you could just use the puree to flavor it or stick it in a freezer-safe container in the freezer and drag a fork all over the surface every 20 minutes or so. After a few hours you will have a fluffy granita which would make for a great bourbon slushie.

For the cocktail:

Place 1 1/2 ounces of bourbon in your cup along with 1-2 teaspoons of fresh lemon juice. Add 1 scoop of sorbet to the cup and finish with a splash of club soda. Twist a piece of lemon peel over the cup before gingerly tossing it in. Enjoy. Preferably outside with someone who you are quite fond of.Bourbon Float with Nectarine Sorbet // Not Without Salt

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