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Monthly Flavors for March – Let’s Celebrate Spring!

With the start of March, we finally step into spring! I know that I am certainly looking forward to warmer and longer days, as I am sure is true for many people across the US right now.

This month also brings a few holidays I want to help your celebrate. March 17 is St. Patrick’s Day, Nowruz is March 21-22, and Holi is March 28-29. The flavors this month are inspired by both of these, and by some more familiar flavors done in new ways. Enjoy!

Sláinte
Guinness Caramel

Sláinte (pronounced SLAHN-chə) means “health” in Irish and Scottish Gaelic, and is often used as a toast. You can also say Sláinte Mhaith (pronounced Slanj-a-va) to mean “Good Health”. Guinness is the best known Irish beer, and millions of pints are drunk for St. Patrick’s Day every year.

Mint Latte
Fresh Mint and Coffee Milk Chocolate Ganache

My inspiration for this is one of my favorite coffee drinks. Philz Coffee makes “Iced Mint Mojito”, an iced coffee with fresh mint. I was very skeptical at first, but I was won over in a sip. I love how fresh and light the mint makes the coffee.

PBJ
Raspberry Pâte de Fruit with Peanut Butter Milk Chocolate Ganache

PBJ sandwiches will always hold a special place for me. When I was born, my brother made my mom and me peanut butter and jelly sandwiches, and was quite upset that I wasn’t going to eat mine. Growing up, I loved when my dad would make me PBJs. He was very particular that it had to be raspberry jam with seeds and crunchy peanut butter. This is my thank you to both of them for all the sandwiches they have made me.

Triad
Cocoa Nib Chocolate Nougat with Pistachios, Dried Cherries, and Crystallized Ginger

Nougat is hugely popular in France and throughout Europe and the Middle East. The oldest recipe for this kind of nougat was found in a book in Baghdad from the 10^th century, though some writings suggest it was being made even earlier. This is my way of making a super chocolate-y treat with three different cocoa products: cocoa powder, cocoa nibs, and chocolate.

Peshtezik
Tahini Milk Chocolate Ganache with Sesame Dark Chocolate Brittle

Nowruz (meaning literally “new day”) is the Persian New Year. While many foods eaten for Nowruz have a specific meaning, sesame is ubiquitous in the sweets and even the breads often served. Peshtezik is a sesame brittle traditionally served for Nowruz, and can also be made with walnuts or other nuts.

Basanti
Coconut and Curry White Chocolate Ganache

Holi is an ancient Hindu holiday celebrating the start of spring, love, and the triumph of good over evil. It is often celebrated by throwing colored powders or paints, gulal (Hindi) or abir (Bengali), giving it the name “Festival of Colors”. It is a day of love and forgiveness, with people celebrating in different ways throughout the world. Basanti means spring!

Cookie Flavors:

Thandai Cookies

These shortbread like cookies are flavored with cardamom, fennel, rose, pistachio, pepper, and poppy. Very flavorful, these buttery little cookies are great with a cup of coffee or chai tea!

Nutella, Sesame, and Hazelnut Rolls

These flaky cookies are almost somewhere between a cake and a cookie. This recipe comes from Yotam Ottoleghi, one of my all-time favorite chefs to follow. It was inspired by a pastry he enjoyed at Landwer Cafe in Tel Aviv.