Ginger-Lilikoi-Cacao Coconut Macaroon Cookie & Sand Sage
The plant-based hazelnut milk was simmering in the pan, and the sage essence was flying. The dessert was simple enough to build: the cookie was still intact and moist; the chocolate bar a pure seventy-five percent dark and sea-salted; the natural sweetness of the dried coconut shreds to be released by the milk blend; the melting of the bar to stick the chiffonade of coconut together and the resulting tower can be plopped on the cookie and while still warm put the herb on top. Root spicy with tart and molten ganache flavor profile competing in texture of crumble and toast, rendering the cookie a "warm ice cream" infusion, and the richness of the coconut was broken at last in the crunch, and in the "chocolate sundae" that melts in your mouth. But there's a story to the sage. Once upon a time the ecology of the coastal sandy hill where this herb thrives was eons ago under sea level as evidenced by the lime seashells (and other sediments only belonging to the bottom of the ocean) lay there wasted on the dry mountain like "Ozymandias." The interconnections of two land systems emerged like this is a beautiful wonder. And the sage smells grand. Somewhere between a sea moon night and an oasis of palms. The book The Soul of a Chef by Michael Ruhlman is an archeological poetry reportage of what makes a chef's chef. The evidence of this culinary mastery is surprisingly indescribable in terms of skill and experience in the kitchen. The soul of the chef is lost in his greatest now, and in his legacy to come but stay with us.
The plant-based hazelnut milk was simmering in the pan, and the sage essence was flying. The dessert was simple enough to build: the cookie was still intact and moist; the chocolate bar a pure seventy-five percent dark and sea-salted; the natural sweetness of the dried coconut shreds to be released by the milk blend; the melting of the bar to stick the chiffonade of coconut together and the resulting tower can be plopped on the cookie and while still warm put the herb on top. Root spicy with tart and molten ganache flavor profile competing in texture of crumble and toast, rendering the cookie a "warm ice cream" infusion, and the richness of the coconut was broken at last in the crunch, and in the "chocolate sundae" that melts in your mouth. But there's a story to the sage. Once upon a time the ecology of the coastal sandy hill where this herb thrives was eons ago under sea level as evidenced by the lime seashells (and other sediments only belonging to the bottom of the ocean) lay there wasted on the dry mountain like "Ozymandias." The interconnections of two land systems emerged like this is a beautiful wonder. And the sage smells grand. Somewhere between a sea moon night and an oasis of palms. The book The Soul of a Chef by Michael Ruhlman is an archeological poetry reportage of what makes a chef's chef. The evidence of this culinary mastery is surprisingly indescribable in terms of skill and experience in the kitchen. The soul of the chef is lost in his greatest now, and in his legacy to come but stay with us.
Thank you for this! I am a huge coconut fan and always interested to learn how people use it in their cooking, sweet and savory. The sage component is great, too. Makes me want to make sage stuffing for a comfort food meal. Looking forward to your next writing.
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