Blood Orange Chia Pudding

I saw a photo of this chia pudding while scrolling through facebook? twitter? idk, some social media something and I wanted to make it asap. The pinky hue of blood oranges never fails to lure me in this time of year.  I know I am a little behind the times sharing a recipe for the ever ubiquitous chia pudding on this here dessert and baking blog, but rest assured I have been a private chia lover for awhile now. I think it started in my bakery days when I tried to pack up a healthy "lunch" to bring to work most days, that I ate at 10am - baker's lunch time. I'd make a batch of muesli packed with oats and chia seeds then I'd top it off with some nuts and fruit.

The tapioca fan in me LOVES chewy/crunchy chia seeds and I guess they have some health benefits too, but you are going to have to consult a non-dessert blogger for those. I'm just here to share this pink pud. I'm probably going to have to make some for real tapioca pudding too. Keep your eyes peeled. 

Hope you are having a restful start to the weekend!

Blood Orange Chia Pudding

from Bon Appetit

serves 2

1/2 cup plain yogurt or plant-based milk 

1/2 cup freshly squeezed blood orange juice (from about 2 oranges)

2 tablespoons honey, plus more to serve

1/4 teaspoon orange flower water (optional)

pinch salt

1/4 cup chia seeds

2 blood oranges, for serving

chopped pistachios, for serving

Whisk the yogurt, blood orange juice, orange flower water, salt, and honey in a bowl. Whisk in the chia seeds. Cover and chill overnight.

Supreme the oranges. See a handy how-to here.

Divide the pudding between two bowls, top with orange segments, chopped pistachios and additional honey if desired.

Tahini Stracciatella Ice Cream

I think we can all agree tahini is having a bit of a moment. Well, it’s Middle Eastern cooking that’s truly having its moment, but the result is ingredients like tahini, rose water, zatar, and sumac are hitting the mainstream. There are premium tahini companies, like Soom Foods (in Philadelphia) popping up, and a new tahini and halva shop in Chelsea Market in NYC. I can even find three different varieties of tahini alongside the peanut butter and almond butter at my local C-Town, a decidedly un-fancy grocery store.

I grew up in a household that always had tahini around (medjool dates dipped in tahini is one of my dad's favorite snacks), and I am so happy to see it get some love because it is incredibly delicious and versatile - tahini's bitter toasty flavor can play a role in both sweet and savory cooking. In sweet preparations, like this super easy, eggless ice cream, it pairs exceptionally well with bold, bitter chocolate. 

More chocolate and tahini goodness:

Danielle Oron’s Salted Chocolate and Tahini Cookies via Molly Yeh

Marbled Chocolate Tahini Cups from A Cozy Kitchen

Tahini Chocolate Cakes from the NY Times

Tahini Hot Chocolate from Bon Appetit

 

Tahini Stracciatella Ice Cream

This ice cream combines chocolate and tahini to great effect. I made it with an eggless base, considering how oily tahini is, I figured I didn’t need the extra richness from egg yolks. It is rich and super creamy, punctuated by chocolate bits that melt as soon as they hit your tongue (thanks to a bit of coconut oil.) 

Ice Cream Base

1 cup (245g) tahini

1 cup (240ml) whole milk

2/3 cup (135g) sugar

1/4 teaspoon salt

1 tablespoon vanilla extract

2 cups (480ml) heavy cream

Stracciatella

1/2 cup (75g) chopped bittersweet chocolate or chips

1 (15g) tablespoon coconut oil

Whisk the tahini, milk, sugar, and salt together in a saucepan. Warm gently while whisking constantly until the sugar is dissolved and the mixture is emulsified. Whisk in the vanilla extract and heavy cream until well combined. Chill thoroughly then churn the mixture in an ice cream machine according to manufacturer’s instructions.

While the mixture is churning melt the chocolate and coconut oil together over a double boiler or in the microwave. Whisk until smooth.

In the last minute of churning stream in the chocolate mixture and continue to churn until the chocolate is evenly distributed. Transfer to a freezer safe container, cover and freeze until firm.