Pistachio Basil Pesto

Pistachio Basil Pesto.

Pistachio pesto is a fun twist on the classic basil pesto! The rich, bright flavor of pistachios shines through with just a handful of other ingredients. Homemade pesto is so much better than store-bought and comes together in minutes!

Ingredients:

2 cups fresh basil leaves

3 garlic cloves

1 teaspoon Kosher salt

1/3 cup raw pistachios, raw or roasted

1/3 cup parmesan cheese, grated  

Directions:
In the bowl of a food processor, add the basil, garlic, and salt. Process until the ingredients are finely chopped, stopping to scrape down the bowl a few times as you go.

Add the pistachios and process until they are finely ground, again stopping to scrape down the bowl as you go. You can leave the nuts more coarsely ground if you prefer. 

With the processor running, add the oil in a steady stream through the drip hole in the top of the processor. Process until the pesto is glossy and fairly smooth. Stop and scrape down the bowl once or twice.

Transfer the pesto to an airtight container and store in the refrigerator or freezer. When you're ready to use the pesto, stir in the parmesan cheese just before serving.

• ▢ 2-3 cups fresh basil, about 40 leaves

IL 

Pomegranate Marinated Flank Steak

   

Pomegranate Marinated Flank Steak

The longer the flank steak marinates, the more flavorful it will be. Use the ziploc bag to keep the meat and vegetables fully coated in the marinade. Be sure to cut against the grain when slicing the meat. For the dipping sauce, never use the marinade from the steak; instead set aside a separate, unused portion of the sauce from the outset.

Ingredients:

1 1/2 pounds flank steak
2 teaspoons kosher salt
1 teaspoon black pepper
3/4 cup pomegranate molasses
1/3 cup extra virgin olive oil
1/2 teaspoon ground mustard
3 tablespoons brown sugar
1/2 teaspoon granulated garlic powder
1 orange bell pepper, sliced in 1-inch rounds
1 red bell pepper, sliced in 1-inch rounds
1 vidalia onion, sliced in 1-inch rounds
2 tablespoons neutral oil, such as canola, avocado, or safflower, to coat the grill.

Directions

With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.

In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.

Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.

To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.

Once the grill is hot, lay the flank steak, pepper and onion on the oil-coated grates. Grill for 6- to 8 minutes, then flip the steak and vegetables. Grill for another 6 minutes, or to 150 degrees at the center of the steak.

Brush the finished steak with some of the reserved sauce while it rests for 15 minutes. Slice the steak on an angle against the grain, and serve with more of the reserved sauce over top or on the side.

White Beans With Za'Atar Roasted Tomatoes And Olive Oil

White Beans With Za'Atar 

Roasted Tomatoes And Olive oil

Cook your own beans (favorite brand: Rancho Gordo) from dry by soaking them overnight, then cooking them in water with onions, carrots, and celery until tender (no salt, until the very end of cooking). Or use prepared beans to make this a very quick, simple, meal that could not be more delicious or satisfying!

Ingredients:

2 large tomatoes, cored and sliced in thick wedges
2 tablespoons za'atar
Kosher salt, to taste
Extra virgin olive oil
2 cups cooked white northern or cannellini beans
1/4 cup freshly shaved parmesan cheese
2 tablespoons chopped herbs, such as basil, mint, chives, or a combination

Directions
Heat the oven to 375 degrees. Line a sheet pan with nonstick foil or parchment paper.

Lay the tomato wedges on the sheet pan and season with a tablespoon of za’atar and a pinch of salt. Drizzle with olive oil, about 2 tablespoons in total. Roast the tomatoes until they are very soft and fragrant, about one hour.

Divide the beans in two pasta bowls. Lavishly drizzle olive oil over the beans and toss with a pinch of salt to coat the beans. Top the beans with the roasted tomatoes, parmesan cheese, chopped herbs, and a finishing pinch of za’atar and salt. 

Serve immediately, Serves two.

Garlicky Lebanese Lentil Soup With Swiss Chard And Lemon

Garlicky Lebanese Lentil Soup 

With Swiss Chard And Lemon

You'll be tempted to eat up the garlicky chard and onion sauté before it goes into the soup. And that’s just fine because it tastes so delicious like that. But if it’s soup you’re after, just taste and then stir the fragrant mix into the lentils. This soup tastes best when it’s not piping hot, but has cooled down a bit and flavors can really shine through. A classic rushta also contains cooked pasta noodles like linguine, which can easily be added to the recipe below. Once the chard mixture is added to the lentils, the longer it is cooked the more the chard will lose its vibrant green color and the more the lentils will soak up the liquid, so keep that cooking to a minimum.

Ingredients:
1/2 cup brown or green whole lentils
1 teaspoon kosher salt, divided
1/4 cup extra virgin olive oil
2 cups finely diced yellow onion
Few grinds black pepper
1/8 teaspoon coriander
4 cloves garlic, minced
1 bunch Swiss Chard, cleaned, trimmed, and chopped 

   into 1-inch pieces.
3/4 cup cilantro, coarsely chopped
1 1/2 teaspoons unbleached all-purpose flour
3 tablespoons freshly squeezed lemon juice

Directions:
In a 2- or 3-quart soup pot, bring lentils, 4 cups water, and ½ teaspoon of salt to boil over high heat. Reduce heat and simmer, covered, just until lentils are tender, about 15 minutes.

Meanwhile, in a medium sauté pan, heat the olive oil over medium heat. Add the onions and season with 1/2 teaspoon of salt, the coriander, and pepper. Sauté until very soft and translucent. Add the minced garlic and sauté just until fragrant, about 2 minutes. Add the Swiss chard and cilantro and sauté until bright green and tender. Sprinkle with flour and stir to combine, still over the heat.

Add the Swiss chard mixture to the lentils, stir in the lemon juice, and heat through for just a few minutes. Taste and adjust seasoning.

Serve warm, but not piping hot, for best flavor. Top bowls of soup with chopped cilantro.   

Spanakopita

                                                        Sitto's Spanakopita
Your brunch dish for a big gathering of family is here. Sitto’s recipe is ginormous, so I’ve cut it down a good bit and changed up her ratios some (a little more cheese plus cream cheese, a less spinach). You can double this recipe and use a sheet pan with the large-size phyllo dough (about 14”x18”) if you like. Make the spanakopita ahead and fully bake it, or leave it unbaked in the refrigerator for a day, and bake it when you’re ready. If you do bake it ahead, reheat it in the oven at 350°F. Sitto makes it clear with red ink: bake the pie before cutting it into squares! Makes 12 servings.

Ingredients
1 8 oz. box frozen chopped spinach, thawed
1/3 pound feta cheese, crumbled (buy a block and crumble it yourself)
1/2 pound small-curd cottage cheese
3 oz. cream cheese, room temperature
2 eggs, lightly whisked
4 scallions, finely chopped
1 teaspoons kosher salt
few grinds black pepper
2 tablespoons chopped fresh dill
1 cup clarified butter, melted
1 pound package frozen phyllo dough, 9”x14”, thawed to room temperature, unopened until just before using

Directions:
Heat the oven to 350°F.

Squeeze the spinach in the sink to remove as much liquid as possible.

In a large bowl, stir the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).

Add the eggs and stir to combine. Stir in the scallions, spinach, salt, pepper, and dill.

Remove the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into a 13” x 9” x 2”-inch glass or metal (not dark) pan. Cover the phyllo stack with a damp kitchen towel to keep it from drying out.

Brush the bottom of the pan with a bit of the clarified butter. Lay one sheet of phyllo in the bottom of the pan and dab it with the butter. Lay another sheet over this one and butter it, repeating this with 8 more sheets (or half of the phyllo stack).

Spread the filling over the phyllo, and layer the remaining phyllo sheets on top, brushing butter over each layer, including the top layer.

Bake the pie for 30 to 40 minutes, or until golden. Cool for about 10 minutes.Use a sharp knife to cut the pie into squares, and serve warm.

Baba Gannouj

Baba Gannouj

PREP TIME: 5 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 6
RECIPE BY: Maureen Abood
Select eggplant that is very firm when squeezed, and fairly narrow, which often means fewer seeds. The bitter baba you may have had now and then is attributable to the cook not removing the seeds from the eggplant before mashing it up. Do that, and you’ll have a much different baba gannouj on your plate than you would otherwise. Use at least two eggplants, since removing the seeds reduces the amount of eggplant you have left to work with. Don’t skip the pomegranate seeds if at all possible; they add beautiful color to the dip and a delicious tart flavor too.Ingredients:

2 firm globe eggplant
3 tablespoons tahini (well-stirred before measuring)
1 teaspoon kosher salt
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice
Few grinds of black pepper
extra virgin olive oil, for drizzling
2 tablespoons pomegranate seeds

Directions:
Char the eggplant by poking a few holes in them with a knife or skewer (so the skin won’t burst). Cook them on a hot barbecue, a low flame on the gas burner, or under the broiler. If you’re broiling the eggplant, place them on a parchment lined baking sheet a few inches under the broiler. Whatever the heat source, turn the eggplants over halfway through cooking (use tongs) to char them evenly. When the skin is blistered and the eggplant is very soft, remove them from the heat. Under the broiler this takes about 30 minutes.

When they are cool enough to handle, peel the skin off with your fingers and cut away the stem end. Open the eggplant and pull out the lines of seeds, and discard them.

Chop or mash the eggplant until it forms a dip-like texture. In a bowl, combine the eggplant with the tahini, salt, garlic, lemon juice, and black pepper. Taste and adjust the seasonings, then spoon the baba gannouj onto a plate. Make some swirls in the eggplant with the back of the spoon, and drizzle olive oil over the top. Sprinkle with pomegranate seeds, and serve with pita chips, crackers, vegetables.

Quinoa Protein Salad

QUINOA PROTEIN SALAD

Consider this salad a great idea you can play with. In the summer, cut fresh sweet corn straight from the cob, no cooking required. I like to use Rancho Gordo Domingo Rojo kidney beans, cooked in advance and chilled, but a can of cooked beans of any kind is swift. The original salad calls for a bit of brown rice; I don’t include that, but you can. Fresh herbs are key to the bright flavor here. I always use cilantro and mint, sometimes basil too. Be absolutely sure to rinse the quinoa before cooking, to avoid bitterness. 

Ingredients:
2 cups white quinoa, rinsed well
1/2 cup red lentils, sorted and rinsed
Kosher salt, for seasoning throughout
1 cup kidney beans, rinsed
1 cup shelled edamame
1 yellow bell pepper, finely diced
1 small red onion, finely diced
2 tablespoons fresh lemon juice
2 teaspoons rice vinegar
1/3 cup extra virgin olive oil
1 clove garlic, minced or grated
2 teaspoons mint salt or crushed dried mint
1/2 teaspoon freshly ground black pepper
Big handful fresh mint, cilantro, and/or basil, finely chopped

Directions:
In a small saucepan, combine the quinoa with 2 1/2 cups water and a teaspoon of kosher salt. Bring to a boil, then simmer, covered, until the quinoa is cooked, but not too soft and mushy, about 10 minutes (keep checking, tasting as you go). Pour off any excess water. Cool the quinoa completely; this can be done quickly by spreading the warm quinoa out on a sheet pan.

In another (or the same saucepan, rinsed), combine the lentils with 1/2 cup water and 1/4 teaspoon salt. Bring to a boil, then simmer until the lentils are al dente, and have not split, about 7 minutes. Rinse the lentils with cold water and drain.

If the shelled edamame is frozen, rinse with cool water and drain.

In a large serving dish, combine the quinoa, lentils, kidney beans, edamame, yellow pepper, and red onion.

Make the vinaigrette in a small bowl by slowly whisking the olive oil into the lemon juice, rice vinegar, and garlic. Season with dried mint, 1/4 teaspoon salt, and pepper.

Pour the vinaigrette over the salad and mix well to coat everything. Taste and adjust seasonings. Stir in half of the chopped herbs, then garnish the top of the salad with more chopped herbs. Serve immediately, or chill in the refrigerator for up to four days before serving.

Broccolini With Pine Nut Sauce

Broccolini With Pine Nut Sauce

INGREDIENTS:

FOR THE BROCCOLINI:

2 bunches broccolini (baby broccoli)
2 tablespoons kosher salt
2 tablespoons extra virgin olive oil
Few grinds black pepperPine Nut Sauce

1/2 cup plus two tablespoons pine nuts
1 clove garlic, green sprout removed
1/2 teaspoon kosher salt
2 tablespoons lemon juice
4 tablespoons cool water
1/3 cup extra virgin olive oil
Sumac, for finishing (optional)

Directions:

Fill a wide saute pan with water to an in or two from the top (enough space to make room for the broccolini). Add the 2 tablespoons kosher salt and bring the water to a boil. Lay the broccolini in the boiling water, using tongs to submerge as much of the broccolini as possible. 

Continue to boil the water for two minutes, then turn off the heat and allow the broccolini to cook in the hot water for another 12-14 minutes for al dente.

Meanwhile, toast the pine nuts in a dry saute pan over medium low heat, stirring or shaking the pan occasionally, until they are light golden brown.

Transfer all but two tablespoons of the pine nuts to a food processor (prep size works fine for a single recipe of the sauce). Add the garlic and salt, and puree, stopping a couple of times to scrape the sides of the bowl. Add the lemon juice and then the water, stopping to scrape down the bowl as you go as you puree. 

With the processor running, slowly drizzle in the olive oil until the sauce is smooth and fairly loose. Taste and add more water or lemon juice if needed.

Remove the cooked broccolini from the pan (or pour off the water). Toss the broccolini with a couple of tablespoons of olive oil, arrange on the serving platter (if using), and top with a few grinds of black pepper.

Spoon the sauce across the center of the broccolini stems, sprinkle with the remaining two tablespoons of toasted pine nuts, and finish with a dusting of sumac, if using.

Serve the broccolini immediately.

White Beans With Zatar Roasted Tomatoes And Olive Oil

White Beans With Zatar Roasted 

Tomatoes And Olive Oil

Recipe of Maureen Abood

Ingredients:

2 large tomatoes, cored and sliced in thick wedges
2 tablespoons za'atar
Kosher salt, to taste
Extra virgin olive oil
2 cups cooked white northern or cannellini beans
1/4 cup freshly shaved parmesan cheese
2 tablespoons chopped herbs, such as basil, mint, chives, or a combination

Directions:
Heat the oven to 375 degrees. Line a sheet pan with nonstick foil or parchment paper.

Lay the tomato wedges on the sheet pan and season with a tablespoon of za’atar and a pinch of salt. Drizzle with olive oil, about 2 tablespoons in total. Roast the tomatoes until they are very soft and fragrant, about one hour.

Divide the beans in two pasta bowls. Lavishly drizzle olive oil over the beans and toss with a pinch of salt to coat the beans. Top the beans with the roasted tomatos, parmesan cheese, chopped herbs, and a finishing pinch of za’atar and salt. Serve immediately.

Mini Flatbread With Cheese

Cheese Fatyar

Mini Cheese Flatbreads With Mint

Servings 24 2.5-inch Flatbreads
Recipe by Maureen Abood

I’ve auditioned many a dough recipe for these little beauties, and my fatayar dough wins it. The flavor and texture of this dough are spot on, and with no second rise, these soft little breads come together more swiftly. Serve them as part of a maza or as an appetizer with a glass of wine. Bake them ahead, and freeze them wrapped very well. Thaw and revive in a low oven. Store the fresh flatbreads in an airtight container for a couple of days, warming in a low oven before serving.

Ingredients:

For the bread dough:

1 tablespoon active dry yeast
1 cup warm water, about 80 degrees, divided
1 teaspoon granulated sugar
3 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/3 cup neutral oil, such as canola or safflower

For The Topping:
1/2 pound halloumi cheese, finely grated
3 tablespoons labne
4 scallions, finely chopped
1 teaspoon Garlic Mint Salt, or crushed dried mint

2 tablespoons extra virgin olive oil for finishing

Directions:

Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 15 minutes.

Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding the remaining 3/4 cup water slowly.

Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched).

In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes (don't go much longer than that, though).

While the dough rises, make the filling. In a medium bowl, combine the halloumi, labne, scallions, and dried mint.

When the dough is ready, heat the oven to 375 degrees. Line two sheet pans with parchment paper. 
To shape the flatbreads, roll out half of the dough at a time to about 1/4-inch. Use a 2 1/2-inch round cutter, or the top of a glass, to cut out circles. 

Position these as close together as possible. Using a spatula or by hand, transfer the circles to one of the pans. Repeat this same process with the second half of the dough.

Spread about a teaspoon of the filling on top of each little circle. Brush the tops with olive oil.

Bake one sheet at a time for 12-15 minutes, or until the breads are light golden brown.

Serve the cheese breads warm or at room temperature.

Chicken Rice Pilaf

Hushweh

Ingredients:

For The Chicken
3 to 4 pound chicken
1 medium onion, peeled and quartered
Paprika
Granulated Garlic Powder
Kosher salt
Black pepperFor The Hushweh: 

1 pound ground beef or lamb
1/2 tablespooncinnamon
Kosher salt and freshly ground black pepper
1 cup long grain white rice
6 tablespoons butter
2 cups low-sodium chicken broth
3/4 cup pine nuts or slivered almonds, toasted

Directions:
Preheat the oven to 425 degrees.

Pat the chicken dry. Place it in a large roasting pan with ½ cup of water surrounding the chicken. Stuff the onion in the cavity. Rub a couple of tablespoons of oil over the skin to coat and season lightly with paprika, garlic powder, salt and pepper.

Roast the chicken until it the juices run clear when the chicken is pierced, and the meat reaches an internal temperature of 160 degrees on an instant-read thermometer, about 1 hour. Meanwhile, baste the chicken every 15 minutes.

To toast the nuts, in a small skillet over medium heat, melt 1 tablespoon of butter. Add the nuts and cook, stirring constantly, until golden brown. Remove from the heat. Salt lightly. Try not to eat all of the nuts now—you’ve made them for the hushweh.

While the chicken is roasting, make the hushweh: In a large dutch oven or sauté pan over medium heat, cook the ground beef, using a wooden spoon to crumble it, until no trace of pink remains.

Season the beef with cinnamon, salt and pepper to taste and stir to combine. Add the rice and 2 tablespoons butter and cook, still over medium heat, stirring constantly, until the butter melts and the rice kernels are completely coated. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes. Do not stir while cooking.

Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove and discard the skin. Shred the chicken into bite-size pieces.

Add the chicken, 1/2 cup of the toasted nuts, remaining 5 tablespoons butter (or more, if you prefer) and plenty of salt and pepper to the hot rice mixture and stir to combine. Sprinkle with the remaining nuts and serve immediately.

Strawberry Rhubarb Pie With Hint Of Rose Water

Strawberry Rhubarb Pie, 

with a hint of Rose Water

The amount of fruit for the filling need not be exact. But it’s always better, I find, to err on the side of a bit more fruit than a bit less, for a full pie plate. I tend to use nearly the same amount of fruit for both a 9” or a 10” pie (it’s a very full 9-inch, and a nicely full 10-inch). The tapioca is an ideal filling thickener, but be sure to use the “quick cooking” variety rather than “small pearl” which won’t cook as readily. Use a rimmed pie plate for ease of sealing and crimping. This pie is easily made vegan by leaving out the dotted butter and the milk glaze. Makes one 9- or 10-inch pie.  recipe of Maureen Abood

Ingredients:
For My Mom’s Best Crust:
For a 9” double crust pie:

1 ¾ cups unbleached, all-purpose flour
1 teaspoon salt
½ cup plus 1 teaspoon vegetable, canola, or other neutral oil
4 tablespoons ice water
¼ cup milk (of any sort)

For a 10” double crust pie:
2 2/3 cups unbleached, all-purpose flour
1 ½ teaspoons salt
¾ cup plus 1-2 teaspoons vegetable, canola or other neutral oil
5 tablespoons ice water
¼ cup milk (of any sort)

For the filling:
2 ½ cups strawberries, hulled and coarsely chopped
2 ½ cups rhubarb, cut in ½-inch pieces
1 3/4 cups sugar
1/3 cup quick-cooking tapioca (dry/uncooked)
½-1 teaspoon rose water (optional)
2 tablespoons cold unsalted butter, cut into small pieces
¼ cup milk, also noted in the pie crust recipe and just a reminder here, to glaze the pie

Directions:

Place the rack in the middle of the oven with another rack below. Place a large sheet of foil on the lower rack to catch drips. Preheat the oven to 425 degrees.

In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, and rose water if using. The amount of rose water you add here depends on how strong yours is in flavor; a light touch is best, so start with 1/2 teaspoon and if a light fragrance of rose is present with the fruit, that’s enough.

Prepare the pie crust as described in detail in the crust recipe. To summarize, in a medium bowl, whisk the flour and salt, stir in the oil, then add the water. Add an additional teaspoon of oil if the dough seems at all dry. On a damp work surface, roll out half of the dough between two sheets of waxed paper to a circle 2 inches larger than the pie plate, remove top sheet of paper and invert over the pie plate. Ease the dough down into the plate. After trimming the bottom layer and before rolling out the top layer, pour the sugared fruit into the bottom crust in the plate. Dot the top of the pie with butter.

Roll out the top layer between two fresh sheets of waxed paper on a damp work surface, to a circle 1 inch larger than the pie plate. Remove the top sheet of paper and invert over the pie. Leaving a 1/2-1 inch overhang, trim, tuck the overhang under the bottom layer, and crimp. Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk. Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.

Bake for 40-50 minutes, removing the foil for the last 15 minutes of baking so the edges brown up. When the fruit can be seen bubbling up vigorously in the vents and the crust is golden brown, the pie is ready. Remove from the oven and cool; the filling will firm up some as the pie cools. Serve lukewarm or at room temperature. The pie will keep on the kitchen counter for a couple of days, loosely covered with waxed paper or foil.

Homemade Pita Bread

Homemade Pita Bread

We were served a fresh puffed up baked dough with marinara sauce as an appetizer or snack at Pebble Beach.  So happy to have this recipe.
Ingredients:
2 teaspoons active dry yeast
½ teaspoon sugar
1/4 cup whole-wheat flour (35 Grams), preferably freshly milled
2 1/2 cups unbleached all-purposed flour (310 Grams)
1 teaspoon kosher salt
2 tablespoons olive oil

Directions:
Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. 

Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.) 

Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes. 

Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.) 

Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. 

The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.

Christmas Breakfast Wreath

Christmas Breakfast Wreath

This recipe is from Kitchen.com but altered with flavorings by Maureen Abood.

Ingredients:For the bread
1 packet (2¼ teaspoons) active dry yeast
¼ cup warm water (about 110° F)
½ cup warm milk (about 110° F)
3 tablespoons sugar
4 tablespoons (1/2 stick) butter, softened to room temperature
1½ teaspoons kosher salt
2 large eggs
2 teaspoons grated lemon peel
3½ cups unbleached all-purpose flour

For the cherry-almond filling:
¾ cup dried cherries, soaked ½ cup Chambord + ½ teaspoon rose water
6 tablespoons butter, softened to room temperature
⅓ cup unbleached all-purpose flour
¾ cup finely chopped blanched almonds
3 tablespoons sugar
1 teaspoon almond extract
¼ teaspoon rose water

For the rose water glaze:
1 cup powdered sugar
2 tablespoons water
¼ teaspoon rose water

Directions:
In a large mixing bowl (for a stand mixer or by hand), dissolve the yeast in the water until it is creamy and foaming, about 10 minutes. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel with a spoon or the paddle attachment in the stand mixer. Mix in two cups of the flour, one cup at a time. Beat or work with your hands for 2 minutes. Add remaining flour ½ cup at a time until you have a soft dough that is only slightly sticky.

Knead the dough until smooth on a lightly floured work surface and knead, adding flour to keep the dough from sticking, 5 to 10 minutes. Even if you’re using the stand mixer to start, do this by hand to enjoy the full experience of this wonderful dough. Place in a large, lightly oiled mixing bowl. Cover with plastic wrap and let it rise in a warm place until doubled in bulk, about 90 minutes.

Immediately after putting the dough to rise, soak the dried cherries in the liqueur and rose water for an hour (this step can be done up to a day in advance, soaking for 24 hours). Drain the dried fruit from the liqueur and reserve the liqueur for the next time you make this wreath (which will be again soon!) or to drink after dinner. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate for about 30 minutes.

When dough has doubled in size, turn it out onto a large, lightly floured work surface. Taking control of the dough and using a measuring tape, roll the dough into a 9x30-inch rectangle. Smear and dot the filling over the dough to within 1 inch of the edges, evenly distributing the cherries.

Starting along a long side, tightly roll up the dough, pinching the edge against loaf to seal it. With a sharp knife, cut the roll in half lengthwise. Gently turn the halves so the cut sides are facing up, and then loosely twist the halves around each other, keeping the cut sides up.

Line a baking sheet with parchment or non-stick baking mat. Carefully transfer the rope to the baking sheet by picking up portions and moving it gently a bit at a time. Shape the rope into a wreath, pinching and tucking the ends together to seal. Let it rise again, lightly covered, in a warm place until puffy, about 45 minutes.

Preheat the oven to 350°F. Bake the wreath until it is light golden brown in spots, about 25 minutes.

Whisk together the glaze ingredients, making sure it is not too thin. Add more confectioners sugar or water as needed to make a thick but pourable consistency.

When wreath is done, cool for a few minutes, and then drizzle the glaze over the warm wreath in the same direction as the twisted surface. Cut into slices and serve warm.

Warm Salted Caramel Sauce With Orange Blossom

                                                                              Recipe of Maureen Abood

Warm Salted Caramel Sauce 
With Orange Blossom

Yield 1 cup

Ingredients
1 cup sugar
¼ cup water
¾ cup heavy cream
2 tablespoons butter
¾-1 teaspoon sea salt
¼ teaspoon orange blossom water

*

Directions:

In a 3- or 4 quart saucepan, combine the sugar and water. (The pot seems too large for this but it’s needed to contain the bubbling when the cream is added later)

1. Without stirring agin, heat the sugar and water to boiling over medium high heat. Watch closely until the mixture becomes deep amber, about 12 minutes.
2. Remove the pan from the heat and carefully whisk in the heavy cream. The mixture will bubble and spit.
3. Return to the heat, whisking until the cream is fully incorporated. Remove from the heat and stir in the butter, salt, and orange blossom water. Taste and add more salt if needed.