DC's Top Ten Cultural/Culinary Experiences 2009

Creating and maintaining my blog during its first year has been both fun and challenging. As I look back at all of information I have collected over the past year, however, I'm even more motivated to create better entries in 2010. Here's a quick list of my top 10 events from last year with links to each entry. I wish you all the best in the new year and hope that this blog finds its way into your hearts and that the recipes given will one day be reproduced in your kitchens. I look forward to hearing from you. DC's Top Ten Cultural/Culinary Experiences 2009

1. Yemeni Cuisine and Culture for the wonderful coffee, hospitality, and live musical performance by world famous Ahmed Fathi.
2. Ethiopian Coffee Ceremony for the freshly roasted Ethiopian coffee, the ritual of the intimate ceremony, and delicious accompaniments

3. Embassy of Egypt's Ramadan Celebration for the great food, fun, and beautifully and culturally appropriate decor

4. Cherry Blossom Festival for the Cherry-inspired flavors at area restaurants

5. Local Flavor week in DC Schools for incorporating cuisine in the public school curriculum

6. Thai New Year for delicious food, charity, and gracious spirit of the local Thai community

7. Libyan National Day for the richly embroidered costumes, jewelry, and traditional food

8. Bahrain's National Day for the well-planned- multi buffet tables which never ran out of food, our gracious hostesses, and the henna tattoo artist

9. Italian National Day for the Ambassador's heartwarming speech, classic Italian flavors, and local opera singers

10. A Taste of Baghdad for a glimpse into the life of the Iraqi Ambassador and his family, fantastic food, and beautiful art

Twelve Days of Desserts: Day Twelve

Yesterday I officially "completed" my 3rd cookbook, The Mediterranean Diabetes Cookbook, which goes to print on January 8 for a March 2010 release. Here's a preview recipe. This dessert will become a favorite of diabetics and everyone else in the family as well. Featured above, top, right.

Apple, Date, and Raisin Phyllo Strudel

I invented this recipe while preparing a special dinner for my father, who loves strudel. A few hours before the dinner, I realized I didn’t have any flour left, so I decided I would make the strudel with phyllo dough instead. Then, I added dried dates to a traditional filling to complement the Middle Eastern phyllo texture. My father ended up liking it even more than the regular version. Since then, I have taught this recipe to professional pastry chefs and home cooks in the United States and the Mediterranean. To make the strudel extra festive, you could use a small cookie cutter to cut out designs on the top before baking it. Be sure to thaw the phyllo dough according to package directions before beginning this recipe. Serves 12

Serving size: 1-inch slices

Ingredients:

• 3/4 cup granulated sugar and 1 tablespoon for garnish
• 1 (2x3-inch) strip lemon peel
• 1/4 cup lemon juice
• 3/4 pound dried dates, pitted, and chopped into 1/2-inch pieces
• 2 Golden Delicious apples, peeled, cored, and cut into 1-inch pieces
• 1/2 cup golden raisins
• 4 tablespoons canola oil
• 7 sheets phyllo dough, at room temperature
• 3/4 cup dried plain breadcrumbs

Preparation:

To make the filling (This step can be done a day ahead):

• Combine sugar with 1 cup water and lemon peel in a large saucepan over medium heat.
• Cook, stirring occasionally, until sugar has dissolved completely.
• Once sugar has dissolved, stop stirring, and add dates, stir to combine, and cover the saucepan.
• Reduce heat to low and simmer for 20 minutes.
• Add in the apples, stir, and simmer, covered, for another 20 minutes.
• Remove the pan from the heat and stir in raisins. Allow mixture to cool completely.
• When mixture is cooled to room temperature, preheat the oven to 375F degrees.
• Line a baking sheet with parchment paper or a silicone liner.
• Carefully unflold the phyllo dough and lay 1 sheet down on a clean work surface.
• Place canola oil in a small bowl.
• Using a pastry brush, lightly oil the phyllo, working from the outside in. Sprinkle with 2 tablespoons of bread crumbs. Continue layering phyllo dough, brushing each with oil and sprinkling with bread crumbs.
• Spoon the filling evenly down the long side of the phyllo sheet, about 2-inches from the bottom edge and 1-inch from both sides, creating a 12x13-inch log.
• Carefully fold the bottom edge and the side flaps over the filling.
• Slowly roll up the phyllo sheets like a jelly roll and place on a baking sheet.
• Lightly brush the top of the strudel with additional canola oil and sprinkle remaining tablespoon of sugar across the top.
• Make 12 (1-inch) evenly spaced diagonal slits across the top of the strudel to reveal the filling.
• Bake for 25 minutes, and rotate pan. Bake another 10 to 15 minutes, or until golden. Remove from the oven and let rest for at least 10 minutes.Serve warm or at room temperature

Twelve Days of Desserts: Day Eleven

From Nile Style: Egyptian Cuisine and Culture Alexandria, Egypt's famous bakeries, like Patisserie Vinous often showcase these cookies stacked high on enormous trays. Mahlab, which is made from crushed cherry kernels, is the star of these ring - shaped cookies. It is a widely used ingredient throughout the Middle East. These cookies can be stored in the freezer for up to one month. They are wonderful additions to celebratory cookie trays, and are delicious with coffee or tea for breakfast.

Cherry Kernal Cookies Mahlabayat Makes about 4 dozen

Ingredients:

• 1/3 cup unsalted butter, melted
• 1/3 cup expeller pressed corn oil
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 4 cups unbleached, all-purpose flour
• 3 teaspoons ground cherry kernals, mahlab*
• ½ teaspoon salt
• 1 teaspoon anise extract

Preparation:

• Preheat oven to 350F degrees. Place the butter, corn oil, ½ cup water, and sugar in a large mixing bowl.
• Cream together until everything is evenly incorporated. Add the flour, baking powder, ground cherry kernels, salt, and anise.
• Stir well to form a dough. Break off pieces of the dough and form into balls.
• Place the balls 2-inches apart on ungreased cookie sheets.
• Press the balls flat and make a hole in the center by using the base of a wooden spoon.
• Bake 15 to 20 minutes until lightly golden.
• Remove from oven and cool on cookie sheets. * Found in Middle Eastern and Mediterranean markets

Twelve Days of Desserts: Day Ten

A delicious and unique cookie: perfect for last minute baking from Nile Style: Egyptian Cuisine and Culture.

Cherry Topped Semolina Cookies

Biskoweet bil Smeed wa Kareez 10 Servings

Makes 20 Cookies

Semolina is a yellow colored flour made from the heart of Durham wheat. The very fine milled version is used for pastries. Coarser grinds and pellets are used for pasta and couscous. In Egypt, semolina is almost exclusively used in pastries. These are delicious simple cookies which I first sampled on a dessert buffet on a Nile Cruise. After learning how to make them, I began bringing them to picnics, because they don’t require refrigeration, and everyone loves them. They also make a nice breakfast and teatime cookie because they’re not too sweet. They can also be stored in an airtight container and frozen for up to a month.

Ingredients:

• ½ cup semolina*
• ½ cup ground almonds
• ½ cup sugar
• ¼ teaspoon ground cinnamon
• 1 egg white
• 10 halved maraschino cherries, to decorate
• 2 tablespoons apricot jam

Preparation:

• Line 2 baking sheets with parchment paper or silicone liners.
• Preheat oven to 475F degrees.
• Mix semolina, almonds, sugar, and cinnamon in a bowl. Whip the egg white until stiff peaks form and fold into flour mixture.
• Roll into 1-inch balls and place on at least 1-inch apart on cookie sheet. Place half of a cherry on top of each cookie and press down slightly.
• Refrigerate for 1 hour to chill.
• Bake cookie trays side by side, until cookies are lightly golden (8 to 10 minutes).
• Place the jam in a small saucepan with a tablespoon of water and cook over medium heat until melted. Strain through a sieve and brush on hot cookies.
• Allow to cool in pans and serve at room temperature.

Twelve Days of Desserts: Day Nine

If you've never made creme caramel before...there's no time like the present. It tastes great, looks good, and is very impressive. With just a few ingredients, and very little "active time" you can have a dessert that would make Julia Child proud. Originally derived from Spain's famous flan recipe, this classic is now a permanent fixture in hearts and homes world wide. Which is why, I included the recipe in my second book, Nile Style: Egyptian Cuisine and Culture. Crème Caramel Crème Caramel 10 Servings

Ingredients:

• 1 ½ cups sugar, divided
• 4 cups whole milk
• 8 large eggs
• 1 teaspoon vanilla extract
• Whipped cream, if desired, for garnish
• Maraschino cherries, if desired, for garnish

Preparation:

• Make the caramel by placing 1 cup sugar in a small heavy saucepan with ¼ cup of water to moisten. Bring to a boil over high heat, swirling the saucepan to dissolve the sugar.
• Boil, without stirring, until the syrup turns a dark caramel color (this will take approximately 7-10 minutes). Immediately pour the caramel into a 4-cup soufflé dish or a 10-inch oval baking dish (I used 6 4-inch hearts in this photo). Holding the dish with oven gloves, quickly swirl the dish to coat the base and sides (the caramel will harden quickly as it cools. Place the dish inside a roasting pan.
• Preheat oven to 325F degrees. Make the crème by combining milk, eggs, the remaining ½ cup of sugar, and vanilla into a blender and whipping for 3 minutes. Pour mixture into soufflé or baking dish. Pour enough boiling water into the roasting pan to come halfway up the sides of the soufflé or baking dish. Bake the custard, uncovered, for 40 to 45 (or approximatley 30 minutes if using small molds like the hearts) minutes until it is set and a knife inserted in the middle comes out clean. Remove form the roasting pan and let cool for 30 minutes, then refrigerate overnight.
• To turn out, carefully run a sharp knife around the edge of the dish to loosen the custard. Cover the dish with a serving plate with a short lip around the edges and, holding them tightly; invert the dish and plate together. Gently lift one edge of the dish, letting the caramel run over the sides, and then slowly remove the dish. Garnish with whipped cream and maraschino cherries, if desired.

Twelve Days of Desserts: Day Eight

Cardamom Shortbread Cookies (Ghorayeba) This Middle Eastern cookie can be enjoyed on many special occasions. The cookies are a beautiful white color and are decorated with a single blanched almond sliver. These cookies can be frozen for up to one month before serving. They're great to keep on hand for unexpected guests. This recipe is from my first cookbook, Arabian Delights. Ingredients:

• Butter, for greasing pans
• 1 cup vegetable shortening
• 1 cup confectioners’ sugar
• 1 teaspoon ground cardamom
• 3 cups unbleached, all-purpose flour
• 1 teaspoon rose water
• 1 teaspoon orange blossom water
• 5 ounces blanched (skinless) almonds, slivered

Preparation:

• Position racks in the center of the oven. Preheat oven to 350°F.
• Grease 2 double air-cell baking sheets* with butter.
• Mix shortening and sugar in a large bowl with a wooden spoon until sugar is completely incorporated. Add the cardamom, flour, rose water, and orange blossom water.
• Mix to combine well.
• Roll spoonfuls of dough into 1-inch balls and place on baking sheets, leaving 1-inch between each ball. Gently press an almond sliver into the top of each ball and flatten slightly. If dough cracks, mend it by gently smoothing over it with your fingers.
• Bake for 12 to 15 minutes, or until tops begin to turn golden. (Cookies should still be white when taken out of oven.)
• * To ensure that cookies bake properly and do not brown on the bottom, use double air-cell baking sheets.

Twelve Days of Desserts: Day Seven

This moist, dense pound cake is an Italian classic. North of Rome, it’s often referred to as a Ciambellone, south of Rome, it’s called Quattro Quarti, meaning 4 quarters, because the original recipe required ¼ kilo of butter, ¼ kilo of flour, ¼ kilo of sugar, and ¼ kilo of eggs. In Italy, this cake is sliced and eaten plain for breakfast, and topped with fruit and whipped cream for dessert.

This is the perfect cake to travel with because it’s sturdy. I wrap it in plastic wrap and bring it to people I’m visiting. If you’re invited to dinner you can bring it as a host/ hostess gift for breakfast the next morning. It can be cut up and used as a base for more sophisticated deserts like shortcakes and trifles. I like to present it whole, filling the “reservoir” in the top with a rich hot fudge sauce and scattering strawberries around the base of the plate. I’m sure once you begin baking this cake, you’ll find many of your own uses for it. This cake can be wrapped in plastic wrap and frozen for up to a month.

Italian Yogurt Pound Cake Makes 1 (8.5x 4.5-inch) loaf pan Serves 8 Ingredients:

• 1 cup sugar
• 1 cup unsalted butter, at room temperature, plus extra for buttering pan
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 4 large cage- free eggs, beaten until light and foamy
• 1 ¾ cup unbleached, all-purpose baking flour, plus extra for buttering pan
• 2 teaspoons baking powder
• ½ cup organic non-fat French Vanilla Yogurt
• 1 (13.5 ounce) jar hot fudge sauce, optional
• 1 cup strawberries, trimmed, optional Preparation:
• Preheat oven to 350F degrees.
• Butter the bottom and sides of an 8.5 x 4.5-inch loaf pan.
• Line the bottom of the pan with parchment paper and butter and flour the top of it.
• Turn over and tap off excess flour.
• Combine sugar, butter, orange zest, and vanilla in a large bowl and beat until the mixture is light and fluffy.
• Add the eggs and mix until well combined.
• Place the flour and baking powder into a sifter or strainer and sift into the mixture. Using a wooden spoon, mix well just until ingredients are incorporated.
• Stir in the yogurt. Pour into loaf pan and smooth out the top.
• Hit the bottom of the pans on the counter a few times.
• Bake on a rack in the middle of the oven for 35 to 40 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
• Remove the cake from the oven. Let it cool for 5 minutes in pan.
• Remove from the pan and place on a cake rack to cool completely.
• Spoon hot fudge sauce into the indentation on top of the cake. Scatter strawberries around the sides or base of the cake.

Twelve Days of Desserts: Day Six

I don't think any of my cooking students will be able to trek through the fore casted foot of snow to get to cooking class tomorrow. Luckily the eclair and profiterole recipes we made in last week's class are a cinch to do on your own. The dough needed, called Pate a Choux, means "Cabbage dough" in French because the little puffs resemble cabbage heads. Pate a Choux is different from other doughs because it is made by heating water and butter together on the stove top, stirring in flour, and adding eggs off the heat. This dough is then piped through pastry bags to form the desired shapes. Interestingly, the word "choux" is also a term of endearment in French. You'll think fondly of it once you see how easy it is to make. You can freeze the shells (filled or not) up to a month before serving.

Profiteroles and Eclairs with Italian Pastry Cream I "discovered" profiteroles at a trattoria in the Trastevere district of Rome called La Piazetta. The trattoria is no longer there, but the memory of their exquisite dessert is permanently fresh in my memory. I could always count on them for fresh profiteroles with homemade pastry cream filling, delicious chocolate sauce, and freshly whipped cream on top.

While this recipe seems French, it was actually brough with Catherine de' Medici to France with her Florentine chefs in the 16th century when she married King Henri II.

• Ice cream and whipped cream are often substituted for the pastry cream filling. They can be topped with powdered sugar and cocoa powder instead of icing. For easy and elegant appetizers, stuff the shells with savory fillings. Makes: 6 traditional éclairs or 4 éclairs and 8 profiteroles Ingredients: Dough:
• 5 tablespoons unsalted butter, cut into small pieces
• 3/4 cup all purpose flour, sifted
• 2 eggs, beaten slightly Pastry Cream:
• 2 eggs, beaten slightly
• 1/4 cup sugar
• 2 tablespoons corn starch
• 1 1/4 cups whole milk
• 1/2 teaspoon vanilla Icing:
• 3 tablespoons unsalted butter, divided
• 1 tablespoon milk
• 1 tablespoon unsweetened cocoa (omit if making colored frosting)
• 1/2 cup confectioners’ sugar
• 1/4 cup chocolate chips or white chocolate for colored éclairs Preparation:
• Preheat oven to 400F degrees. Line 2 baking sheets with parchment paper.
• Place 2/3 cup water in a medium saucepan and add butter. Simmer over medium heat until butter melts.
• Bring to a rolling boil, then remove from heat. Stir in the flour at one time, mixing vigorously to incorporate. Set mixture aside until cool enough to touch.
• Mix in eggs.
• Scoop mixture into a pastry bag fitted with a 1/2 – inch plain tip.
• Pipe 3-inch long strips equal distance apart on the cookie sheet. (If you are also making profiteroles- only use 1/2 of mixture. To Make Profiteroles:
• Using the same tip, pipe remaining batter into small circles or mounds on second baking sheet.
• Bake for 20-25 minutes, or until golden.
• Remove from oven and make a small slit in the side of each éclair to let steam escape.
• Allow to cool on cooling racks. To Make the Pastry Cream:
• In bowl of a large standing mixer or with electric beaters, whisk eggs and sugar until they are thick and creamy. Add the cornstarch and mix well to incorporate.
• Heat the milk until the boiling point. With the mixer running on low, slowly pour the milk into the egg mixture.
• Transfer mixture back to the pan and add vanilla. Continue to cook over low heat, stirring with a wooden spoon. Scrape down the sides and continuously stir in the same direction until cream is thick. Remove from heat, cover the top by pressing parchment paper or wax paper right down onto the surface of the cream.
• Allow to cool. (This step can be down a day or two in advance and stored in the refrigerator). To make the Icing:
• Melt 2 tablespoons butter with the milk in a small saucepan, remove from the heat. Stir in the cocoa (if using) and confectioners’ sugar. Once combined, add chocolate pieces and stir until glossy.
• Assemble the éclairs by putting cooled pastry cream into a pastry bag fitted with a plain wide tip. Pipe filling into center of éclairs and profiteroles (from slit side).
• Smooth frosting on top of each one . If the icing gets thick, reheat it slightly until smooth and whisk to combine. Store in the refrigerator until serving.

Twelve Days of Desserts: Day Five

Today I had the pleasure of attending one of the most well organized cookie swaps I've ever seen. Here's what I learned along with a recipe for easy to make, delicious, and traditional Italian cookies: Pizzelle. Have a success (or disaster) cookie swap story to share? Let us know! How to Host a Holiday Cookie Swap

1. 1. Pick a date and time
2. Invite Guests to Participate and ask them to bring enough cookies to feed each guest x 2(if you invite 12 people - have each one bring 24 cookies)
3. Decide who's bringing what - make sure you have a nice selection of cookies, bars, chocolate, sizes, shapes, etc.
4. Designate a person to purchase cookie trays, ribbon, wrapping material, etc.

At the party:

1. Place all cookies out on individual cookie trays.
2. Take 1 cookie from each tray to make a communal platter for everyone to enjoy during party.
3. Designate "servers"
4. Give each guest their own cookie container and have them form a line.
5. Ask servers to place a cookie from each tray in each persons container.
6. Encourage guests to tell stories and traditions about their cookies. Enjoy!

Pizzelle Pizzelle were first made in the south-central area of Abruzzi (now the Region of Abruzzo) in the 8th century. Turks had been present in Italy since the 8th century- and it is at this time which we see the term pizza first appear- a spin of the Turkish word pide – referring to something which is small, round and containing dough. Although various forms of pizza were around since neolithic times – it wasn’t until the 18th century that pizza as we know it came to be in Naples, Italy. Two small towns each claim to have originated the treat, which are featured in their yearly festivals:

- The citizens of Salle, in the Province of Pescara, celebrate the festival of Beato Roberto every July. Celebrants walk down the street carrying branches on which pizzelle are hung as an offering.

- In Cocullo, in the Province of L'Aquila, the celebrants eat pizzelle during the festival of their patron saint, Domenico. They cover his statue in snakes and carry it around the town.

These days, pizzelle can be found at almost any celebration in the Abruzzo region and across Italy. It is a rare Italian wedding that does not serve pizzelle at the sweets table. These cookies are closely associated with family; in fact, pizzelle irons have been fashioned with the pattern of a family's crest. When I got married in Rome, one of the gifts that my grandmother gave me was a pizelle maker. Although it didn’t contain our family crest, it is still an important part of the holidays for me. Pizzelle are also popular in countries with large Italian populations, such as Canada, the U.S.A., and Australia.

Watch my video for a step by step demo.

Ingredients:

• 3 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon anise extract
• 1/2 cup unsalted butter – 1 stick
• 1 3/4 cup all purpose flour
• 2 tsp baking powder
• Powdered sugar, for dusting (optional)

Preparation:

1. Beat eggs in a large bowl.
2. Gradually add butter, sugar, and extracts, beating until the mixture is smooth.
3. Add flour and baking powder to the batter and mix until smooth.
4. Preheat pizzelle maker.
5. Drop a tablespoon of dough onto each place, seal and bake for 90 seconds, or until golden- check every 30 seconds.

Makes 2 1/2 dozen.

Twelve Days of Desserts: Day Four

Calabrian Sesame Cookies/ Biscotti di Regina These cookies are a family favorite. Since antiquity, sesame seeds were seen as symbols of fertility. For this reason, in the Southern Italian province of Calabria they are served on Christmas Day and at weddings. Their Italian name means “Queen’s Cookies” in honor of the Virgin Mary. These simple to make cookies can be made a month ahead of time and frozen. They can be found in my upcoming cookbook, The Mediterranean Diabetes Cookbook (ADA March 2010). Click here to watch the video: Makes about 30 cookies Serves: 15 Serving Size: 2 cookies

Ingredients:

• 2 1/4 cups unbleached all-purpose flour, plus extra for work surface
• 1/3 cups sugar
• 1 1/2 teaspoons baking powder
• Pinch of salt
• 1/4 cup canola oil, placed in freezer for 20 minutes before using –
• 1/3 cup milk
• 2 teaspoons vanilla extract
• 3/4 cup sesame seeds, untoasted

Preparation: 1. Preheat oven to 375 F degrees. Line 2 cookie sheets with parchment paper or silicone liners. 2. Combine flour, sugar, baking powder, and salt in a large bowl. 3. Stir in canola oil and mix well to combine. 4. Combine milk and vanilla in a small bowl and stir into mixture. 5. Mix ingredients well to form a dough and turn out onto a lightly floured work surface. 6. Pour sesame seeds onto a plate. 7. Break off 1-inch pieces of dough and roll them to create finger shapes. 8. Roll in sesame seeds to coat. 9. Place on baking sheets and flatten top of cookies slightly with a finger. 10. Bake for 18 to 20 minutes or until very light golden.

Twelve Days of Desserts: Day Three

This is the kind of rich, old-fashioned, golden cake that I turn to when I want someone to know I care. Its full-bodied texture and buttery taste evoke a bygone area when cake mixes didn’t exist. This is the perfect cake to celebrate birthdays, promotions, engagements, weddings, anniversaries, and the winter holidays. The cakes can be made up to a month in advance and frozen until needed. Although this recipe makes 3 (9-inch) cakes, you can also make 2 (9-inch) and a batch of cupcakes or mini cakes for another occasion. I like to stack the layers with fruit preserves in between, and frost them with Vanilla Almond Frosting (see the following recipe) which has been dyed to match the filling. I then use berries or other fruit to garnish the top using the same color scheme. Keep in mind that this recipe incorporates the red currant and raspberry combination. If you plan on using another, just substitute the same quantity of your ingredients of choice. Vanilla Buttermilk Cake with Raspberry Filling and Vanilla Almond Frosting Makes 3 (9-inch) cakes Serves 9 Ingredients:

• Non-stick organic canola baking spray
• 9 large cage-free eggs, separated
• 3 sticks (3/4 pound) unsalted butter
• 1 1/2 cups sugar
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 3 cups self-rising flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 1 ½ cups organic buttermilk (grass-fed if possible) For decoration:
• 2 (12 ounce) jars red currant filling, if desired
• Juice of 1 lemon, if desired
• 1 recipe Vanilla Almond Frosting
• 18 raspberries, if desired
• 18 fresh mint leaves, if desired Preparation:
• Preheat oven to 350F degrees. Grease 3 deep (9-inch) cake pans with canola baking spray, line the bottoms with parchment paper, and use canola baking spray to coat again.
• In a bowl fitted to a standing electric mixer, beat the egg whites until stiff peaks form.
• Using a spatula, gently transfer egg whites into another bowl.
• Using the bowl fitted to the electric mixer, combine butter and sugar, beat on low speed to incorporate. Increase speed to medium and beat until mixture is light and fluffy.
• With the mixer running on low, beat in the egg yolks one at a time. Add the almond extract and vanilla, and mix well to incorporate.
• Sift self-rising flour, baking powder, baking soda, and salt into another bowl.
• Add approximately 1/3 of the dry ingredients to the bowl with the mixed wet ingredients.
• Beat on low speed until combined and add 1/3 of the buttermilk. Beat on low speed until combined.
• Repeat with the remaining ingredients, alternating the dry and the wet, just until all are incorporated. Over beating will cause cake to become tough.
• Using a spatula, gently fold egg whites into cake batter by tilting the bowl towards you and using a clock-wise turn to fold the batter over the whites. Continue until the batter is smooth and even, with no whites showing. Divide the batter equally between the pans . Pans should be no more than ¾ full or they will overflow.
• Smooth out the tops and tap lightly on the counter to release air bubbles.
• Bake on a rack in the middle of the oven for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
• Let cakes cool for 5 minutes in their pans, then invert onto cooling racks to cool completely.
• Make the filling by combining red currant preserves and lemon juice in a small saucepan. Cook over low heat until preserves have melted.
• Using a wooden spoon to press it through, strain filling through a sieve into a small bowl to remove seeds. Allow filling to cool.
• To fill, place first cake layer right side up on a cake stand. Pour half of the cooled filling into the center of the cake. Using a spatula, smooth filling towards the outer edges, leaving a ½-inch border.
• Turn next layer upside down, and place on top of filling. Use the remainder of filling to spread on top of cake.
• Place the final layer upside down on top of the second layer. Make frosting, frost cake, and serve. Vanilla Almond Frosting

This is a simple, delicious frosting which I learned to make from my grandmother. She would use vegetable shortening to make it pure white and then frost all of our family’s wedding cakes with it. Feel free to adjust the flavorings and colorings to reflect your own tastes and interests. I use food coloring to make the following combinations: Suggested filling/ frosting/color combos:

• Red currant or raspberry filling with pink icing and raspberries to decorate.
• Plum, blackberry, or grape with lavender icing and blackberries to decorate.
• Blueberry filling with light blue icing and blueberries to decorate.
• Lemon filling with yellow frosting and kumquats to decorate.
• Orange marmalade filling with light orange frosting and orange slices to decorate. Unused frosting can be stored in the refrigerator for up to a week. Makes: Enough frosting for 1 Basic Buttermilk Cake Ingredients:
• 2 pounds confectioners’ sugar
• ¼ cup whole milk
• 1 cup unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• teaspoons almond extract

A few drops of food coloring, if desired Preparation:

• Place confectioners’ sugar, milk, butter, vanilla extract, and almond extract in the bowl of a standing mixer. Using a paddle attachment, turn mixer on low, and mix until all ingredients are incorporated. Increase speed to high and mix until frosting is smooth and glossy.
• Keep in mind that the desired consistency of the frosting should reflect your own personal preference and the weather. For example, in cold settings, the frosting can be more smooth and silky. If it is going to be at an outdoor party in the middle of summer, you will want it to be stiffer. Adding more milk will make the frosting smoother while adding more confectioners’ sugar will make it stiffer. Add food coloring, drop by drop, mixing between each addition, until you have the color you desire. To Frost the Cake: Assemble and fill the cake on a cake stand as explained in Basic Buttermilk Cake recipe. Slip strips of wax paper beneath the edges to keep the stand clean. With a plastic pastry brush, brush away any loose crumbs on the cake. Using an offset spatula, apply a thin layer of frosting to the entire cake to seal any loose crumbs. Refrigerate the cake for 15 minutes. Frost the top of the cake by placing one cup of frosting onto the center of the cake, and spreading to the edge. Cover the top with an even layer of frosting. Load a spatula with frosting and push it toward the cake as you turn the stand. Continue frosting with the same method until the cake is completely coated. To get the smoothest possible finish, use creamy frosting. After frosting is complete, lightly mist the cake with a fine mist of water, and gently smooth out the bumps and creases with a spatula. To decorate the cake: Place 3 raspberries (or other fruit) bottoms - up in clusters around the outer edges of the cake. Place 3 mint leaves underneath them to simulate leaves. Refrigerate to set. If transporting, use a plastic cake container to avoid spills.

Twelve Days of Desserts: Day Two

This month I can't get enough Buche de Noels. The traditional French Yule Log Cake made for Christmas (originally, it was made to celebrate the yule logs being lit for ancient winter solstice ceremonies) is becoming a staple in my personal and professional life. I got a request from one of my private cooking clients to make some for a cooking-class/party I held a few weekends ago. Then, I taught the same cake at a Holiday Baking class at CulinAerie in DC (see photo above). Last night, I watched Bobby Flay and Francois Payard battle it out for the Best Buche de Noel title on Food Network's "Throwdown". Francois Payard, of course one. Even if you're not a professional pastry chef, a good Buche is within your reach. Follow my easy recipe below and let me know what you think.

• Chocolate Buche de Noel Makes: 1 log Serves 10-12 Ingredients: For Genoise Cake:
• Butter, for greasing
• 4 eggs
• 1/2 cup sugar
• 1 teaspoon baking powder
• 2/3 cup unbleached, all-purpose flour
• 2 tablespoons unsweetened cocoa
• 1 recipe Mocha Buttercream Frosting
• Powdered sugar, for garnish
• Mocha Buttercream Frosting

Makes approximately 4 cups frosting Ingredients:

• 1 cup organic unsalted butter
• 4 cups confectioners’ sugar
• 1 cup unsweetened Dutch-process cocoa
• 2 teaspoon vanilla
• 1/4 cup cold espresso
• 4-6 tablespoons milk
• Black cherries for garnish

To prepare the Cake:

1. Preheat oven to 400F. Grease and line a 12x9-inch jelly roll pan.
2. Beat the eggs and sugar in a bowl with an electric mixer until the mixture is very light and foamy (up to 10 minutes).
3. Fold in the flour and cocoa. Pour into the pan and bake for 12 minutes, or until a toothpick comes out clean. Turn out onto parchment paper sprinkled with sugar.
4. Peel off the lining parchment paper. Roll up the cake in the parchment and allow to cool. In the meantime, make the frosting: Preparation of Frosting:
5. In a large bowl, mix butter, confectioner’s sugar, cocoa, vanilla, espresso, and 2 tablespoons of milk together until incorporated on low speed using electric beaters.
6. Increase speed to high and whip icing until it is smooth and glossy. If it seems too thick, add more milk a tablespoon at a time, until the desired consistency is reached.
7. When sponge is cool, unroll it, spread it with 1/3 of the frosting (being careful to leave a 1-inch border around the edges), and roll back up. The buche may be wrapped in plastic and then aluminum foil and frozen for up to a month.
8. Frost the cake with the remaining frosting and use a fork to make log marks. Sift powdered sugar over the top to resemble snow. Decorate with cherries, if using.

Twelve Days of Desserts: Day One

The Fine Living Network is running their "12 Days of Desserts" featuring recipes from celebrity chefs from now until December 24. It's 12 days until Christmas Day.

From tonight through the 25th, I'll be posting a new blog with a different, foul-proof, easy, dessert guaranteed to please everyone on your list. Whether you're giving these tasty treats as presents, keeping them for yourself, or serving them to guests...you won't be disappointed. My recipes are so easy, you may even enjoy yourself in the process.

Tonight on Fine Living Network, Michael Chiarello's making his family's version of Turdilli.

Here's my version of Cranberry, White Chocolate, and Pistachio Biscotti. If you prefer to watch these cookies being made, check out my video. Let me know who's you like better!

Dried Cranberry, White Chocolate, and Pistachio Biscotti

It’s easy to change this versatile recipe to coordinate with the seasons. I like cranberries and pistachios in winter because of their taste and colors. Walnuts and raisins, almonds and apricots, and blueberries and pecans could also be used. These cookies will stay fresh in an airtight container at room temperature for up to a week or frozen for up to a month.

Makes about 18

Ingredients:

• 1 1/2 cups unbleached, all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 3 large eggs
• 1 tablespoons vegetable oil
• 1 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 1/3 cup raw unsalted pistachios, shelled
• 1/2 cup dried cranberries
• 1/4 cup white chocolate chips

Preparation:

1. Preheat oven to 350 F degrees. Line large baking sheets with parchment paper or silpats.
2. Whisk flour, baking powder and salt in a medium bowl until combined.
3. Beat together sugar, eggs, oil, almond, and vanilla extract in a large bowl until blended.
4. Add flour and beat until smooth. Stir in pistachios, cranberries, and chocolate.
5. Drop heaping teaspoonfuls of dough in two (12x3-inch) logs which are at least 3 inches apart on cookie sheets.
6. Use wet finger tips to press down and make sure that dough is divided evenly.
7. Bake cookies for 30 minutes, remove from oven, and let cool for about 30 minutes more.
8. Reduce oven temp to 325F degrees.
9. Transfer logs to a cutting board. With a serrated knife, cut each log into 1/2-inch thick slices.
10. Stand biscotti upright in 3 rows on a baking sheet and return to the oven.
11. Bake for 20 minutes or until golden.

Bahrain's National Day

Pictures: Lamb and Rice Skillet (below) and Dr. Phyllis Kaplan (right) getting a henna design on her hand.

This past Wednesday evening, the Bahraini embassy in Washington, DC celebrated National Day which marks the ascension of His Majesty the King of Bahrain, Shaikh Hamad bin Isa Al-Khalifa, to the throne. The Ambassador, Ms. Houda Ezra Ebrahim Nonoo, and Cultural Attache Ms. Aysha Murad, welcomed guests in an hour and a half long procession at the Ritz Carlton.

The reception was organized so beautifully, that it was hard to believe it wasn't taking place on embassy ground, or in Bahrain itself. With the embassy staff dressed in traditional red, white, and gold garments, Arabic music being played on the keyboard, tables full of authentic Arabian (and most other famous world cuisines), and a henna tattoo artist on hand to decorate the hands of female guests, everyone felt as if they were being transported to a far away land.

Bahrain is often called "The Gateway to the Gulf". The Arabic word "Bahrain" actually means "two seas". The nation of Bahrain is an archipelago of 33 islands in the Arabian Gulf that has been inhabited by humans since prehistoric times. Around 5000 years ago Bahrain was home to the Bronze Age civilization of Dilmun, which lasted some two millenia. Throughout history, Bahrain's unique geography led to an intimate relationship with water. Seafarers carried merchants and their goods to both India and Africa. Prior to the 1930's, many Bahrainis made their livings by pearl-diving and fishing.

Since then Bahrain has been occupied alternately by Babylonians, Sumerians, Greeks, Persians, Portuguese, and Turks, among others. Each of these groups left their marks on the culture and cuisine of Bahrain. Nowadays, Bahrain's high economic status is matched by its ideals of promoting cultural diversity, education, and women's rights, making it what I like to call a "Utopia in the Gulf".

The entertaining idea which I liked the most at the reception was the way various buffet tables were set up throughout the ballroom. There was so much food, that no matter where you went, and who you talked to, you were bound to run into another display of new foods to try. There was an Asian appetizer buffet at the entrance, a Middle Eastern buffet in the back, a vegetable table in the middle, and various drink stations. On the other end of the ballroom, Italian and Chinese buffets were set up. One table was dedicated to American/English style tea and desserts, while a second served Arabian treats and cardamom infused coffee.

RECIPE: Arabian Cardamom Coffee (Qahwa Arabeya)

As soon as lunch and dinner are over in the Arabian Peninsula, the cool, watery, scent of cardamom begins seeping out of kitchens, filling the air with a sensuous spice blanket. Coffee is an important part of daily life throughout the region. It symbolizes hospitality and is used to punctuate the beginning and end of a meal. Ground Arabic coffee is golden in color. It is mixed with equal parts (or sometimes even more) ground cardamom. It tastes like an herbal tea yet offers the stimulant properties of espresso. Many people who do not drink coffee but who enjoy spices and herbal teas find this drink appealing. Arabic coffee is made in beautiful gold-, silver-, and copper colored pots with handles and spouts resembling Aladdin’s lamp. The pots are often decorated with jewels or designs. The coffee is cooked over stoves or the coals of an open fire. It is served in small eggshell-size porcelain cups without handles that resemble Japanese saki cups. Ingredients: 3 cups water 3 tablespoons ground cardamom 2 tablespoons ground Arabic coffee* Pinch of saffron, if desired

Preparation: Combine water, cardamom, coffee, and saffron in a medium saucepan or Arabic coffee pot. Bring to a boil over medium- high heat. Reduce heat to low and simmer for 5 minutes. Strain into Arabic coffee cups. Serve hot with dates. Serves 10.

Tip: Arabic coffee is never served with sugar. It is always served with dates, to balance the bitterness.

*Ground Arabic Coffee is found in Middle Eastern markets.

A Taste of Baghdad

On Wednesday December 9, 2009, Ms. May Sumaida'ie, wife of His Excellency, the Ambassador of Iraq (pictured above with the Ambassador's daughter, Ms. Rend Shakir Sumaida'ie) hosted a lovely luncheon for The Muslim Women's Association and other members of the diplomatic community in her new home. The afternoon started with a film documenting various periods in Iraq's history. Starting with the Sumerians, and travelling quickly through time- the film showed highlights of Babylon, Islamic caliphates and European rule. The documentary also included footage of important artifacts (saved from looting and the black market) being presented to the Ambassador on behalf of the American government. Ms. Sumaida'ie and the Ambassador's daughter, Rend, gave heartfelt insights into the obstacles that the Ambassador and other Iraqis felt under the previous regime. Their testimonies affirmed the Iraqi commitment to freedom, civilization, and education. Lunch was a delicious blend of both American and Iraqi favorites. The embassy employs a talented American chef, and has Iraqi food catered in for special events. Spice rubbed roasted salmon on a bed of couscous, lamb ribs, chops, and shanks with rice pilaf, stuffed vine leaves, baba ghanouj, Iraq's famous meat stuffed potatoes, kibbeh (meat- filled bulgur wheat patties), vegetable stew, and salad were just a few of the items on the buffet. Guests were encouraged to take their plates into the sitting rooms, where the Ambassador's collection of Iraqi art was displayed alongside Ms. Sumaida'ie's own art, which she herself created. In addition to being a gracious hostess and talented artist, Ms. Sumaida'ie is also a successful businesswoman who owns and operates a cosmetics company in her native China. She was kind to share the following Iraqi recipe with us. Eggplant and Meat Casserole (Tabsi'l Betinjaan) In addition to its great taste, this baked dish demonstrates the many layers of Iraqi history. Note the use of pomegranate syrup - a decidedly Persian touch. The Abbasid Caliphate, which ruled Iraq from 786-809AD, derived a great deal of culinary inspiration from the Persians. The tomatoes and peppers were introduced after the 15th century from the Americas. Curry powder was probably brought back from India with the British, who ruled Iraq as recently as the early 20th century. Note: This recipe has been adapted slightly from the version given out at the embassy. Serves 4-6 people Ingredients

• 2 large eggplants
• Oil, for frying
• salt
• 2 large onions, diced
• 2 tablespoons olive oil
• 2-3 garlic cloves, thinly sliced
• 1/2 teaspoon curry powder
• 1 medium bell pepper, sliced, seeded, and membranes removed
• 1 small hot pepper, sliced
• 1 pound cubed lamb or ground beef
• 2 large sliced tomatoes (canned or diced are OK)

For Sauce

• 3 heaping tablespoons tomato paste, diluted in 3 1/2 cups hot water, or 4 cups tomato juice
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil, chopped or 1/2 teaspoon dried
• 1 tablespoon pomegranate syrup, optional
• 1/2 teaspoon sugar
• 1 cup cooked chickpeas, optional

For Garnish: chopped parsley and lemon slices

Preparation:

1. Preheat oven to 400F degrees.
2. Cut off stems of the eggplant and peel. Cut into 1/4" slices crosswise
3. Soak the slices in warm salted water for 30 minutes
4. Drain and fry them in oil until they are light golden. Remove from oil and place on a platter.
5. In a big skillet, saute onion in olive oil. Add the garlic and curry powder. Stir in the bell and hot pepper. Cook a few minutes, or until they start to soften.
6. Add meat, salt, and pepper. Pour hot water in pan until the meat is barely covered. Let the meat simmer until tender. Drain meat and reserve liquid for sauce.
7. In a glass baking dish, place cooked meat on the bottom. Layer the eggplant over the meat, and then top with the onion mixture. Arrange the sliced tomato on top.
8. Make the sauce by combining all sauce ingredients in the same skillet that was used to cook the meat. (If leftover cooking liquid was reserved, this may be added back into the pan).
9. Bring sauce to a boil over high heat, reduce to medium low and simmer for 5 minutes. Pour liquid over the casserole.
10. Bake for 40 minutes, or until vegetables are tender and sauce has thickened.
11. Garnish with parsley and lemon slices.

Celebrate Hanukkah like a Pro

Ever wondered what Hanukkah really symbolizes or which foods are most traditional?

My friend, fellow cookbook author, and authority on Jewish culinary traditions, Sheilah Kaufman explains why Hanukkah is celebrated by saying " After the Syrian King Antiochus Epiphanes IV seized Jerusalem over 2,000 years ago the Temple was turned over to the worship of the Greek gods and swine were sacrificed on its altar. After a successful revolt against Antiochus under the Jewish priest Mattathius (and his five sons) the Temple was recaptured."

"During the cleansing for the re dedication there was only enough pure oil to burn for one day. Instead it lasted for eight while new oil was being prepared by the priests. This event is commemorated to this day by Jews as the Feast of Channukah, celebrated by lighting candles, one each night for eight days, and eating foods fried in oil, like ladkes, or fried donuts stuffed with jam.. This reminds us that a great miracle happened there. It is interesting to note that Jews do not celebrate this holiday because of the victory over the Syrians, but because of the miracle that happened with the oil."

"It was during this time, that Judith, a beautiful widow invited the enemy general Holofernes to dine with her. She plied him with cheese which made him very thirsty. After drinking a lot of wine, he fell into a drunken stupor and passed out. At that point, she beheaded him with her sword. Because her bravery is said to have inspired the Macabees, Jews remember Judith by eating cheese during Hanukkah. "

To learn to how to create your own Hanukkah favorites, check out Sheilah's videos. For personal lessons or private classes/events or lectures, contact Sheilah directly.