So… when I last left y’all (a short five days ago, none the less) we were on the nutrition plan of champions in this household bearing down on Boston Marathon and leaving nothing to chance- or lack of micronutrient consumption. To hell with “if the furnace is hot enough, it will burn anything” we said. We’re going to burn the best of the best in this house!
Until The Hubs got norovirus (which, apparently, is the stomach virus of champions) and created a bonded association between quinoa and nausea. Now the only thing that sound appealing to him is ultra-refined carbs. Ugh!
I’ll admit that this is tough for me. When he injured his achilles and we decided it made sense for him to healthfully and safely drop some extra race weight I invested myself into the task with gusto. It meant extra market trips, extra late nights prepping meals and snacks, and extra adorable/neurotic texts about dining decisions. It meant sometimes prepare separate meals for he and Baby Bird. And it meant tossing out all our standard taper menus I’ve become familiar with to recreate the wheel. When he steps on the scale and is on track for the race weight we’ve been targeting, I feel like it’s a win in my column.
So tossing it all out and saying ‘Totally, eat all the refined carbs you want!’ seems pretty cray at this point. There are SEVEN. DAYS. TO. GO!
Would a cold pressed, green juice IV line be an unreasonable thing to invent?
Admittedly, eating refined carbs is far better than eating nothing- the only other alternative for my poor patient who turns pale at even a mention of kale right now- and so my kitchen has become an artisanal bakery with hyper-obsessive portion control. That is… until I DNF out of a half marathon, down a quarter of a bottle of Cab, discover a cherry chocolate bock in the outdoor fridge and need a more sensible way to finish it off…
Then it’s “Forget it, y’all! Let’s eat ALL THE CARBS!” time in the most awesome way possible.
Like… seriously awesome.
When life gives you lemons, make lemonade.
When life gives you 3/4ths a bottle of Cabernet, a lonely bottle of chocolate cherry bock beer, and the thumbs up on ripping into a new bag of all-purpose flour- make boozy jam and bread!
Cherry Chocolate Bock beer is in its heyday during winter months, but a cherry wheat (or even cherry chocolate stout if you’re feeling bold) would work just as well. Spread your warm bread with a simple, good-quality chevre, slather with jam and enjoy. You might even momentarily forget about your DNF, your stomach virus, or the A race you have looming on the horizon.
Carb blinders are sometimes a good thing.
Cherry Chocolate Bock Bread with Cabernet Jam
- 1 package Rapid Rise yeast
- 1 1/2 tsp salt
- 2 tbs sugar
- 1 cup whole wheat flour
- 2 cups all-purpose flour
- 1 cup Cherry Chocolate Bock + 1/4 cup water, heated to 120 degrees F
- 1 1/2 cups dried tart cherries, roughly chopped
- olive oil
- coarse sanding sugar
- 3 cups of Cabernet
- 2 cups frozen cherries, thawed, drained and roughly chopped
- 2 pouches liquid pectin
- 4-6 cups of sugar
To make Jam: If you will be canning in a water bath, prepare jars. (This makes 2 16 oz jars + some additional for immediate use)
Add cherries and all but 1/2 cup Cabernet to a medium saucepan and heat over medium heat, slowly adding sugar cup by cu and stirring to dissolve (amount of sugar depends on your preference for sweetness). Cook over medium heat for 15 minutes until cherries are softened and wine has begun to reduce slightly.
Add the liquid pectin and remaining half cup of wine and stir throughly to disperse pectin. Skim off any foam and continue to cook over medium heat until jam mixture will coat the back of a metal spoon of mixture spooned onto a chilled plate will firm up and gel on the surface.
Ladle hot jam mixture into prepared jars and waterbath can (15 minutes at sea level) or store in fridge for 3-4 weeks.
To make bread: In a stand mixer fitted with a dough hook, whisk together the flours, yeast, sugar, salt, and cherries. Add the liquids and knead the bread until it forms an elastic ball.
Oil a large bowl with olive oil. Form dough into a ball and place in the bowl. Cover tightly with plastic wrap and place in a warm spot to rise undisturbed for an hour until doubled in size.
Line a baking sheet with parchment and set aside.
Gently deflate dough. Reform into a ball and place on baking sheet to rise once again undisturbed until doubled in size, about 30 minutes.
Preheat oven to 375 degrees F.
Gently slash the top of the bread with a sharp knife, taking care not to deflate it. Brush top of bread with olive oil and sprinkle with sanding sugar. Bake bread for about 35 minutes until brown.
Remove from oven and cool on a wire rack before slicing.