I Moved to Portland!

Kinfolk : ImmerWachsen.com

I moved to Portland! If you’ve followed my story you’ll know that moving away from home is a huge lifestyle change from when I started this blog. It’s been a year in the making, but when the opportunity came to work with Kinfolk for a season it was just the nudge I needed to finally pack my bags and head West. Portland is still new territory for me and I don’t feel quite at home yet, but I like it here my home. I like the culture, the work opportunities, and of course the coffee. My hope is to get a bit more settled  (I’ve only been here a month) and who knows maybe I’ll just stay :)

Whipped Orange Salad

Whipped Orange Salad : ImmerWachsen.com

Anyone else grow up going to MCL cafeteria as a treat? This was a rare occasion, but when it happened there was one classic menu item I never could get enough of. Whipped cream, mandarine oranges, pineapple chunks, mini marshmallows, and shredded coconut made into the most addicting sweet salad out there…at least in my opinion :) After discovering the homemade honey marshmallow I had to make my own version! I skipped some of the ingredients out of preference, but feel free to mix it up how you like. Just thinking about this recipe makes my mouth water!

Whipped Orange Salad : ImmerWachsen.com

Whipped Orange Salad
3 cups coconut milk fat (4 cans)
2 Tablespoon honey
honey marshmallows
3 navel oranges

Blend coconut milk fat and honey in a high speed blender. Once blended to the point that the ingredients separate, keep blending until combined, and refrigerate 12 hours.

In a mixing bowl fold cubed honey marshmallows and oranges slices into the whipped coconut cream. Enjoy!

Whipped Orange Salad : ImmerWachsen.com

Cranberry Carmel Panna Cotta

Cranberry Carmel Panna Cotta :  ImmerWachsen.com

I attempted a raw panna cotta a couple years ago, and although it was tasty it wasn’t exactly a perfect alternative to the creamy dairy dessert. I’d actually never tried true panna cotta but saw recipes floating around the food blog world and found it particularly intriguing. This recipe was my first true attempt as I went ahead and cooked the necessary ingredients. However, I did use coconut sugar and raw milk, which seemed to take on a new consistency and color of its own. Although the end product wasn’t what I planned it was still delicious, fun to eat, and enjoyed by all!

Cranberry Carmel Panna Cotta :  ImmerWachsen.com
Cranberry Carmel Panna Cotta :  ImmerWachsen.com

Cranberry Carmel Panna Cotta
2 cups whole milk
1 cup cream
1 cup coconut sugar
1 cup whole cranberries
1 cup water
1 Tablespoon gelatine powder
1 teaspoon vanilla extract

Boil down cranberries with water in a medium saucepan on medium heat. The cranberries should burst, the skins should begin to shrivel, and the seeds should be visible. Once the liquid in the pan thickens pour through a strainer into a mixing bowl. Discard cranberries (or save for later) and mix in gelatin powder. In another medium saucepan bring cream, sugar, and vanilla to a boil until sugar completely dissolves. Mix in cranberry gel and then pour everything into a mixing bowl. Stir in milk. Refrigerate 4-5 hours or overnight.

Cranberry Carmel Panna Cotta :  ImmerWachsen.com
Cranberry Carmel Panna Cotta :  ImmerWachsen.com