The humble oat and its many benefits...
In order to be irreplaceable one must always be different.
Is it cookoo to say that this is what we at Zhuzh are striving for? Because we are. Really and truly. We believe that what is different is what makes us special. What is different makes you special. We want to hear all about what makes you different and special and we want to honor that, and we also want to make sure that you know what makes us different.
We are all about raising the bar on gluten-free, vegan, peanut-free food. We chose to start with cookies. Why? Well, everyone deserves a treat. We have a weakness for helping people indulge a little. Cookies are an indulgence. And; cookies tend to make people smile.
We were so sad watching people with allergies and food sensitivities have to sit by and watch all those omnivores chow down on sumptuous treats while they were eating subpar cookies Cookies whose ingredients read like wallpaper paste and tasted just as shameful. We were looking for a solution the statement “It’s good for a…..cookie.” We wanted “That’s delicious, would you be willing to share?”
But what’s the difference? Let me count the ways…
We hope you’ll feel like tasting the Zhuzh! Difference – and while you’re at it, tell us what makes you different. We really want to hear your story.
How’re you zhuzhing?
I’m out in my garden a lot these days. As much as work and life will allow anyways. But I’ve made a commitment to my garden and I try to keep it. May is one of those months where you never know what gifts the weather will bring, but one thing is sure, and that is that the flowers are popping out all over. All of my tulips came into bloom and before they get taken by the next hailstorm or wind or just plain move on, I make it a point to make something with them. Capturing the moment of spring. This year I made tulip gelees. Fancy way of saying I turned them into gumdrops!
After the gelees were made I had to come up with a way of using them before they all got eaten, so I turned to my handy dandy green sugar cookies and popped them into the dough balls then baked them. Kind of a zhuzhed up thumbprint cookie! They came out looking almost like little flowers, which is kind of ironic. I think next time I’ll bake them on a stick and make cookie-flower-pops.
Want to try? Here’s how:
1 cup tulip petals*
1 ¼ cups water
Zest of 1 lemon
3 Tablespoons lemon juice
1 2/3 cup organic cane sugar
1 box (1.1oz) ounce pectin (I use Pomona brand)
I used silicone mini muffin molds and the gelees came out like perfect little buttons, but if you don’t have one of those, line a baking sheet with a silpat mat or a sheet of parchment. You can also use a 9 x 11 pan that has been sprayed with non-stick spray.
Break out your food processor and put the sugar and tulip petals into the bowl. Zhuzh it up. Really, for a long time. Make sure the petals have completely incorporated into the sugar. This might take a couple of minutes.
In a saucepan over medium heat, bring the water, lemon juice, lemon zest, and pectin to a boil, whisking the entire time to make sure the pectin breaks down.
After the pectin water has come to a boil, add the sugar and bring this mixture to a boil while whisking to dissolve the sugar. Continue to boil for about 1 minute.
Pour the hot gelee into the molds or drop it by the spponful onto the silpat or baking sheet, or pour it all into your 9 X 11 pan. Let the mixture cool. It won’t take long. Then unmold, pop off the silpat/parchment,or cut into squares.
Congratulations – you’ve just lengthened your tulip season!