When I was asked to do a holiday table for The Washington Post Express I immediately called Darryl Carter to ask if I could borrow everything. The hardest part was deciding what to borrow, if you have visited his store at 1320 9th Street, NWyou know what I mean.
Path Valley Apricots, Delicious!
Eating lots right now– Brief season... The board they are sitting on was made by the talented Margaret Boozer, it's from Darryl Carter's store on 9th Street, NW in DC.
I will serve them for dessert tonight with frozen coconut and candied almonds.
Frozen Coconut
1 cup young coconut water, 1 cup young coconut meat, 3 cups coconut milk, 1/4 cup plus 2 tablespoons coconut butter, 1/2 cup agave nectar, 1 teaspoon himalyan salt
- Combine all the ingredients in a high speed blender. Adjust sweetness to your liking.
- Chill and freeze in an ice cream maker.
1 cup almonds, 2 tablespoons honey, large pinch of sea salt, large pinch of sugar
- Preheat oven to 350 degrees.
- Combine all ingredients on a baking sheet and place in oven. Cook stirring often until golden brown, about 10 minutes.
Hot Day need Pitcher
Ani Kasten pitcher from Darryl Carter's fabulous store at 1320 9th Street, NW. We bought it to use for cocktails at the Home Restaurants but this week it is full of ice water.