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| From An Opera Singer in the Kitchen |
After a great 4 day anniversary trip with my husband, we have returned to reality. Not so depressing though. There is always something nice about returning to the normality of everyday living, especially when laundry is awaiting you in the basement, ha!
Our acutal anniversary is May 17th, but we knew that it did not fall during a weekend so we decided to celebrate it early. Ryan planned the whole trip and did VERY well. We visited Ohio for the first time and learned more about 3 late Presidents’ home and enjoyed the Rock and Roll Hall of Fame along with the Pro Football Hall of Fame as well!
It is incredible how 2 years go by but they have been super fun and amazing! God has been great in our lives and we have been blessed. We glorify His name and thank Him everyday for bringing us together. Here are a few memories of our wedding day:
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| From An Opera Singer in the Kitchen |
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| From An Opera Singer in the Kitchen |
Lavendar-infused Rhubarb and Almond Torte
serves 20
Preparation time-30 to 45 minutes
Assembly-5 minutes
Refrigeration-2 hours
Ingredients
Crust
1 cup dates
1 cup raw almonds
1st layer
2 cups blanched almonds
2 tsp almond extract
1/4 tsp nutmeg
2 tsp orange zest
1/3 cup agave nectar
1/2 cup So Delicious coconut milk
2nd layer
4 rhubarb stalks, (aprox. 2 1/4 cups), chopped
1/2 cup water
1 1/4 cups palm sugar
2 tsp lavendar, dried
1/4 tsp nutmeg
1 Tbsp arrowroot powder
2 Tbsp agar agar flakes
You will need a 9-inch spring-form pan. Spray with coconut non-stick spray.
Preparation
Crust
Soak almonds and dates in distilled WATER for 2 hours. The water should cover the almonds and dates. After 2 hours, blend almonds and dates with 2 Tbsp of the reserved liquid in a food processor. Mixture should be a little coarse.
Remove from processor and add mixture to the bottom of pan. Press evenly on the pan.
1st layer
Soak and cover almonds for 4 to 6 hours in distilled water . The more the merrier so that the almond will not be too mealy. Drain liquid and process in a food processor. Add almond extract, nutmeg, coconut milk, orange zest and agave. Process until very smooth.
Pour mixture on top of the raw crust. Place in freezer while preparing the rhubarb portion.
2nd layer
Chop the rhubarb stalks and place in the food processor. Blend well.
In a medium pot, add rhubarb sauce, water, nutmeg and palm sugar. Using an empty tea bag or cheese cloth, add lavendar. Place sachet in with rhubarb mixture.
Boil on medium low heat for 20 minutes. Mix arrowroot powder with 1 Tbsp of water in a small bowl and mix well. Add to rhubarb mixture along with the agar agar. Blend well. Remove from heat for 5-10 minutes.
Remove spring-form pan from freezer and pour rhubarb mixture on top of 1st layer.
Place in refrigerator and cool for 2 hours. Ready to serve. Decorate with sliced almonds. Remove spring from pan and place torte on a large plate. Slice and eat. Refrigerate the remainder for up to a week.
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| From An Opera Singer in the Kitchen |
