Haschich Fudge by way of Alice B Toklas by way of Bryon Gysen

IMG_2198In her classic cookbook, The Alice B Toklas Cookbook  Ms Toklas has a chapter called “Recipes from Friends.”  Filled with recipes from her nearest and dearest: the Princess De Rohan offers up her Crème brûlée recipe, Virgil Thompson his Shad Roe Mousse, Carl Van Vechten ‘sGarlic Ice Cream, but by far the most famous recipe in the entire book is from her friend Bryan Gysen (she spells his name with an “e” but in reality it seems that it is actually spelt with an “I” Gysin).  Gysin lived in Tangier and gave Alice this recipe for what is basically a middle eastern fruit ball – it does not contain Hash nor is it fudge – which is kind of confusing.  It does, however, if you are so inclined, include, to quote Alice: A bunch of Canibus Sativa.

With or without the addition of Pot these are very tasty treats, sweet, spicy and perfect with tea.  Here is how Alice sees them being eaten from her introduction:

This is the food of Paradise – of Baudelaire’s Artificial Paradises: it might provide an entertaining refreshment for a Ladies’ Bridge Club or a chapter meeting of the DAR.  In Morocco it is thought to be food for warding off the common cold in damp winter weather and is, indeed more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter, ecstatic reveries and extensions of one’s personality on several simultaneous planes are to be complacently expected.  Almost anything Saint Theresa did, you can do better if you can bear to to be ravished by “un évanouissement reveille”.

…every time I read that it makes me laugh.

In order to make the recipe more standardized I have added cup measurements for the nuts and fruit and measured all the spices in their ground form.

Alice B’s Haschich Fudge

Finely chopped 1/3 cup of dried Figs and pitted Dates place into a large bowl.IMG_2190Into the bowl of a food processor add 1/3 cup whole Almonds and 1/3 cups Peanuts (organic, salted and roasted are best).  Pulse several times, I like them to be fairly well ground with the odd chunky bit, mix into the chopped fruit.  IMG_2192Add 1 stick room temperature unsalted Butter (or salted could work as well)  1 cup of Sugar, 1 teaspoon of ground Black Pepper, 1 teaspoon of ground Coriander, 1 tablespoon of Cinnamon, and 2 teaspoon ground Nutmeg to the fruit and nuts.  If you wish, at this point you would add a generous handfull of well pulverized Pot (use a food processor or spice grinder).  IMG_2191

IMG_2193You want to make these the day before you eat them.  Also you could reserve 1 teaspoon of cinnamon and about 1/4 cup of sugar to roll the balls in if you wanted to – I am also tempted after this posted to dip a few of them in dark chocolate thereby creating Alice B Truffles!  Enjoy and happy 420. Oh and remember if you are like me and don’t imbibe in the wacky tobaccy don’t let that stop you from making these!IMG_2196

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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