Recipes and pics from Unity Fest International

We had a great time on Sunday at Unity Fest International! Our cooking demo was situated in the Putnam Museum’s upstairs rotunda, with one of the most beautiful views in the Quad Cities.

Click any photo to see the full-sized image.

Zan Asha and I demonstrated how to make three dishes using local honey: coconut lhassee (a yogurt drink from India), date-coconut balls, and honey-curry dipping sauce.

Our wonderful audience got to try samples of each dish, and the samples went fast! We ripped through a double batch of lhassee, along with lots of date-coconut balls & honey-curry dipping sauce.

Now, no cooking demo is complete without a tiny mistake or two… like the fact that I forgot to bring a can opener for the coconut milk. Zan was brave and busted a couple holes in each can with a knife, and I spent about ten minutes trying to get the coconut milk out. Hey, it worked out in the end!

Now, here are some recipes!

Coconut Lhassee:
1 cup milk
1 cup yogurt
1 cup coconut milk
1/2 cup honey (acacia, orange blossom, clover honey works best)
1 Tablespoon cinnamon

Combine ingredients together in blender. You may serve over ice.

Date-Coconut Balls:
2 cups dates, chopped or mashed
1 cup grated OR finely chopped walnut, pistachio, or almond (we used walnuts)
1/4 to 1/2 cup honey (most honeys work here).
1/2 cup Shredded coconut

1. Add chopped dates and chopped nuts into a large bowl.
2. Add honey slowly and mix in enough to just create adhesion of the dates and nuts. Shape these into small balls or rolls.
3. Roll these into shredded coconut.

Serve and enjoy. You may find better adhesion by putting them into the fridge for an hour, as well.

Honey-Curry Dipping Sauce:
2 cups olive oil
1-2 egg yolks
2 tablespoons honey
1 teaspoon curry powder
salt and pepper to taste

In a large bowl, combine one egg yolk and teaspoon of curry powder. Whisk together. When it looks evenly mixed, slowly add in the oil drop by drop. When you’ve gotten a bit of oil in there, slowly add in a nice thin thin stream the rest of the oil, whisking it all together. When it looks like a nice evenly mixed yellow mixture, you can then add the honey and mix it in thoroughly. Add salt and pepper to taste.

OR, try the shortcut method, which we demonstrated on Sunday! Skip the egg yolk and olive oil, and use two cups of real mayonnaise (not salad dressing). Mix in curry powder and honey until well combined, then add salt and pepper to taste. Making homemade mayo can be tricky, and we would hate for you not to make this delicious dip if you feel intimidated by the steps. So try it with pre-made mayo, and if you like it, it’s a great reason to learn to make your own mayo (which is so delicious when homemade!).

Thanks again to QC United for inviting us to be a part of this wonderful festival, to everybody who came out to watch us cook, to Sarah who took pictures and helped with about a hundred other tasks, and to Zan for being our head chef! I hope you’ll try some of these easy, delicious recipes.


About Linnea

I'm the founder and chair of Slow Food Quad Cities. I love good, clean and fair food!
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