The dessert name of Om Ali, means ‘Ali’s mother’, has its own story. To make a long story short, not wanting to bore you with the detailed war history of Om Ali ….. Ali’s mother, was a powerful feminist of the 13th century Egypt. Her husband tried to cheat on her so she kills him and celebrates with distributing Om Ali dessert declaring her son Ali as successor. As ever, food is a much more than just the act of cooking and eating. Food is culture, history and the stories of a given people and time.
You could think of Om Ali as the Egyptian cousin of bread pudding. Same idea of soaking some type of bread with milk or cream and sugar, then baking it in the oven. Om Ali skips the eggs though, which makes it lighter in texture, looser and milkier as opposed to custardy. Instead of bread, it is traditionally made with baked puff pastry, phyllo or Egyptian flat bread combined with milk and nuts.
Om Ali has become a well loved and celebrated dessert all over the Middle East, being served at many big celebrations and events.
Instead of using the traditional nuts, raisins and coconut, I’m using the ‘Sahale Snack Mix’ which has a very similar blend in my Om Ali pudding.
OM Ali - Egyptian Bread Pudding
Allow puff pastry to thaw before using. Preheat oven to 400 F. Line a baking sheet with parchment paper.
Cut the puff pastry into squares & poke holes in each using a fork. Bake for about 15 minutes or until puffed & golden brown. Remove from oven & allow to cool.
In a saucepan, whisk together milk, sugar, spices & whipped topping powder. Allow to come to a gentle simmer; add the vanilla & heavy cream. Remove from heat.
Break the puff pastry into pieces & place half of them in either individual ramekins or an oven-proof baking dish. Sprinkle each with some of your fruit/nut blend, reserving a bit for topping. Cover with the other half of the pastry pieces.
Slowly add the milk mixture, one ladle at a time until the milk mixture fully covers the puff pastry. Allow to sit for 10 minutes, you'll notice that the puff pastry absorbs some of the milk. Add milk again until it covers the puff pastry.
Bake for 30 minutes at 350 F. then place under the broiler if you wish, for a couple of minutes to get a golden top. Serve warm or at room temperature.
- When baking is 90% done, sprinkle the rest of the fruit/nut mixture on top so they don't burn & taste bitter. It gives a nice eye appeal.
Pancakes for me, are not just a breakfast food. I could eat them at any time of day … hot or cold. Originally, pancakes were made from wheat flour, olive oil, honey and curdled milk. At one point in time, they were often flavored with rose water, various spices, sherry and apples.
The name ‘pancake’ became a standard name in the 19th century. Before that, they were often referenced as johnny cakes, journey cakes, buckwheat cakes, hoe cakes, griddle cakes and flapjacks. Most early North American pancakes were made with buckwheat or cornmeal.
Pancakes exist all throughout the world, but each culture has their own unique way of preparing them whether its for breakfast, lunch or dinner.
Avocado seems to be a trend that will ‘never’ die. This versatile fruit is found in guacamole, on toast, stuffed with fillings, etc., etc. Since I’m a lover of all things avocado, why not put them in pancakes?!
Finding a ripe avocado at the supermarket is hit and miss most of the time. Here’s a suggestion I hope you find helpful. Because ripe bananas or apples release a lot of ethylene, the hormone that triggers ripening in mature fruit, place one in a closed paper bag with your under ripe avocados and it will speed up the process.
In a blender, whisk avocado & milk until creamy. Slowly add the dry ingredients, blending & scraping sides down with a spatula until mixture is smooth. Add the whole eggs & blend just until combined.
Heat a large skillet or pan on the stove to a medium-low heat. Melt butter & spread evenly across the pan (or spray with cooking spray).
Pour or ladle batter onto the pan forming round cakes about 3-inches in diameter. Allow to cook about 3-4 minutes, flipping carefully & pressing down on each to get more surface area on the pancakes to cook. Cook opposite side for 3-4 more minutes, & flip one more time. Gently press pancakes down with back of the spatula. The avocado wants to remain in its creamy state, so the center of the pancakes may be just slightly doughy.
Serve immediately with some crispy bacon & a soft fried egg.
A little touch of exotic seems like a good idea in late February. When you think of bananas and papaya, doesn’t tropical come to mind? I never seem to have much luck when I bake with bananas. I would rather eat them raw, in fact you might say they are a staple at our house. But, I have hung on to this muffin recipe for a long time and never tried it. Papayas are not something I usually buy, but that soft buttery texture and slight musky undertone paired with banana should work magic in this recipe.
You will notice the name of the recipe says ‘spiced’ and when you read it there is only one teaspoon of cardamom spice in it. A little bit of this pungent spice packs a big punch so it is good to use it sparingly. The flavor of cardamom is wonderfully complex … herbal, spicy, floral and slightly sweet.
Cardamom is a spice that’s used in both sweet and savory cooking in many cuisines all over the world. No other spice more completely captures the essence of the exotic and that exactly what I was aiming for.
Spiced Papaya-Banana Muffins
In a bowl, whisk together flour, sugar, cardamom & baking powder. In another bowl, combine mashed banana, papaya, oil & beaten egg.
Add wet ingredients to flour mixture, stirring gently, then fold in pistachios. Stir ONLY until batter is combined.
Put batter in muffin tray cups lined with paper cups, filling each to about 3/4 full. Top with remaining chopped pistachios.
Bake for about 18-20 minutes or until baked through. Remove from oven & let them cool in the tray for 10 minutes, then put the muffins on a wire rack to finish cooling.
- This recipe makes either 7 large muffins or 14 medium size.
Persimmons are in season between November and February. Mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes.
The two most commonly available varieties are Fuyu and Hachiyas. Some recipes prefer one over the other. Treat them like you would an apple and turn them into jams, puree, tarts and cakes. Paired with pork adds a nice fruity and caramelizing sweetness.
Fuyus are squat and round whereas Hachiyas are acorn shaped and have a pointed bottom. When buying persimmons, look for the unblemished skin with the green leaves and top still attached. The texture should be like a tomato-firm but a bit of give without being to soft. Persimmons are usually sold unripe, so leave them on the counter for a day or two until the skin deepens to a rich sunset orange.
Cardamom is a complex flavor that can be used in any of the usual autumn and winter recipes. There is nothing subtle about cardamom, so when used in all but sparing amounts, it will dominate whatever its paired with. Cardamom has been used in Christmas baking in Germany since the middle ages.
You can eat roasted persimmons hot or cold. For a quick breakfast, make a batch ahead of time, then just reheat in the microwave or eat cold.
Cardamom Roasted Persimmons
Preheat oven to 375 F. In a small bowl, combine hot water with 3 Tbsp honey; stir until honey is dissolved. With a sharp knife, split the vanilla bean in half lengthwise & scrape half of the seeds into the bowl. Reserve excess seeds for yogurt.
Peel the persimmons, cut them in half lengthwise & then slice into 1-inch thick wedges. Arrange the slices in a baking dish, drizzle with lime juice & sprinkle with the honey mixture, cardamom & butter.
Roast persimmons for about 45-60 minutes spooning the pan juices over top occasionally. When done they should be tender & easily pierced with a knife.
In a small bowl, combine 1 1/2 Tbsp honey & yogurt. Add the remainder of the vanilla bean seeds; whisk until yogurt is smooth & well blended.
To serve, divide yogurt between 4 serving dishes, top with a quarter of the persimmons, drizzle with any extra syrup & sprinkle the pistachios on top.
- When using extract in place of vanilla bean in a recipe, use 1 teaspoon for every one inch of vanilla bean. Be sure to replace vanilla bean with vanilla extract and not vanilla flavoring or imitation vanilla, which are both a far cry from real vanilla.
There are so many culinary uses for Medjool dates, in both sweet and savory dishes, whether served hot or cold. Often called the king of dates, not only because they are quite expensive but are highly treasured for their size and rich, intensely sweet flesh.
These special fruits are pricey because their cultivation is incredibly labor-intensive. In order to ensure quality and yield, Medjool date palms need to be hand pollinated, pruned, protected and hand picked. While growing, the date bunches are wrapped in bags to prevent the birds from snacking on them and to keep them from falling on the ground.
Dates are usually left to dry on the tree before being harvested, which accounts for their wrinkly appearance. This places them in a peculiar category of being both dried and fresh. Different types of dates have different textures that fall into three categories: soft (like Medjool); semi-soft, which are chewy and are pitted before packaging to dry a little more; and dry, which are often sun-dried after harvest and sold chopped.
Dates can be paired with lamb or chicken and spiced with Middle Eastern flavors or added to dried apricots, cranberries and toasted walnuts in rice or couscous accompaniments. Their caramel-like flavor adds a hint of the exotic to whatever you choose to use them in.
We had some extra apples I needed to do something with. The thought of pairing them with some Medjool dates and walnuts …. Yum!
Medjool Date & Apple Flans
In a large bowl, whisk together flour, baking powder, baking soda, & salt. Cut in white & yellow Crisco shortening. In a dish, whisk together water, egg & apple cider vinegar. Make a well in flour mixture & pour all wet ingredients in it. Combine just until pastry pulls away from the bowl.
On a lightly floured surface, roll out pastry; cut out eight 6-inch pastry circles. They should fit nicely into the mini flan pans that measure about 4 1/2-inches in diameter & are 3/4-inch in height. Once you have the pastry you need for the shells, form the remaining pastry in a 'tube' shape. Set the pastry shells in the fridge while you prepare the filling. FREEZE THE TUBE OF PASTRY. This you will use to GRATE on top of the flans for the top crust.
In a large saucepan, melt the butter. Add prepared apples & saute until they start to soften, about 10 minutes. Add spices & honey, combine & cook 1 minute. Take off heat & allow to cool to lukewarm.
Assembly & Baking
Preheat oven to 350 F. Remove mini flan shells from refrigerator & place on a baking sheet. Spoon some apple mixture in the bottom of each shell. Top each with a portion of the dates & walnuts, then evenly divide the remaining apple mixture between them. Remove the frozen 'tube' of pastry from freezer & grate (on a cheese grater). Sprinkle over mini flans.
Bake until nice & golden, about 35 minutes. Cool slightly. Whip cream with sugar, cinnamon & vanilla until stiff & serve on warm flans.
Years ago, a friend gave me a little jar of quince jam. We enjoyed the flavor but I never really gave it much thought. Recently, I came across quince paste in the grocery store. It looks quite similar to the guava paste I used in numerous recipes previously.
Of course, now its got my interest peaked to find out more about this fruit. It seems it’s a fall fruit that grows in a manner like apples and pears…… but the similarities end there. Quince are completely inedible when raw. Once cooked, they become soft and tender, usually with a nice syrup from the cooking process.
Quince fruit is native to Southwest Asia, Turkey and Iran. Historically, they were used to make marmalade. Quince cheese (also known as quince paste) is a sweet, thick jelly made from the pulp of the quince fruit. It is a common confection in several countries. Because this fruit is very high in pectin, it gels easily. Quince is sweetened with sugar and can be flavored with lemon juice, cinnamon and apple.
Quince paste is sold in squares or blocks, then cut into slices and spread over toasted bread or sandwiches, plain or with cheese. It is often used in filling for pastries or to glaze roasted meats.
I’m going to try it first in these pastries today and then maybe in a meat glaze another day.
Quince, Walnut & Cheese Palmiers
Open puff pastry sheet on parchment paper & roll it out into 10 x 10-inch square. Spread the quince paste over the surface then sprinkle with cheese & walnuts.
With a knife, very lightly score a line width-wise across the middle of the pastry. Starting at one side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry to score mark.
Wrap the roll in the parchment paper & plastic wrap. Refrigerate for at least an hour. Preheat oven to 400 F. Remove roll & slice into 3/8-inch slices (or larger if you prefer). Place cut side up on a lined baking sheet. Bake 12-15 minutes or until golden. Remove to wire racks to cool completely. Store in air-tight container.
Bread Pudding ….. its just bread plus eggs plus a sweetened, spiced milk mixture. What makes it special is the blend of spices mixed into it and the sauce.
When done right, bread pudding should have the perfect balance of gooey goodness and chewy texture. That’s why stale bread is important. The bread needs a degree of crunch otherwise you will have ‘mush pudding‘.
For today’s recipe, I started by making a loaf of Challah bread. This is an ‘eggy’ bread that can soak up custard without collapsing. It will toast nicely on the outside and leave you with a creamy pudding inside.
Challah is a very straight forward bread to make. The dough is enriched with eggs and oil, while a few tablespoons of sugar add some sweetness and it doesn’t require any fussy techniques. Because challah is traditionally braided, proofing is key…. if the dough is not properly proofed, it will tear in the oven while baking.
Here’s where it becomes ‘comfort food‘ made with glorious challah, tropical mangos and spices inspired by the world’s love affair with Indian chai.
Chai, which is sometimes overlooked, adds a distinct warm flavor and depth. It can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used but they are slightly less common.
For the finishing touch, I made a rum sauce. Who says bread pudding has to be boring!
Mango Bread Pudding with Chai Spices
In a small bowl, place lukewarm water & sprinkle with yeast & a pinch of sugar; stir to combine. Let stand about 5-10 minutes until frothy. In a large bowl, place 4 cups flour, sugar & salt; whisk to combine.
Make a well in the center of flour mixture & add eggs, egg yolk & oil; whisk to form a slurry. Pour the yeast mixture over the egg slurry. Combine with a wooden spoon until a shaggy dough that is difficult to mix forms.
On a floured work surface, turn out dough & knead for about 10 minutes. If dough is sticky, add flour a teaspoon at a time until it feels tacky. The dough should be soft, smooth & hold a ball shape. Place the dough in an oiled bowl, cover with plastic wrap. Allow to rise, in a draft-free place until doubled in bulk, about 1 1/2 hours.
Divide the dough into 3 or 6 equal pieces, depending on the type of braid you wish to make. Roll each piece of dough into a long rope about 16-inches long. If the ropes shrink as you try to roll them, let them rest 5 minutes to relax the gluten & then try again. For the 6 stranded braid as I made, the name of the game is 'over two, under one, over two'. Carry the right-most rope over the two ropes beside it, slip it under the middle rope, then carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now the furthest strand. Repeat this pattern until you reach the end of the loaf. Try to make your braid as tight as possible. Once you reach the end, squeeze the ends of the ropes together & tuck them under the loaf.
Line a baking sheet with parchment paper. Place the braided loaf on top & sprinkle with a little flour. Cover with a tea towel & allow to rise about 1 hour. About 20 minutes before baking, preheat oven to 350 F. When ready to bake, whisk the reserved egg white with 1 Tbsp. of water & brush carefully over challah. Bake 30-35 minutes, rotating baking sheet halfway through. Remove from oven & cool before cutting up for bread pudding.
Preheat oven to 350 F. Butter an 8 x 8-inch baking dish; toss bread & mango cubes together in it. In a medium bowl, whisk the rest of the ingredients together & pour over the bread & mangoes; allow the mixture to soak for about 5 minutes. Bake about 1 1/4 hours, or until set.
In a small saucepan, over medium heat, melt butter. Mix together sugar & cornstarch; stir into the melted butter. Slowly pour in milk, stirring frequently until mixture begins to lightly boil. Continue cooking until thick, stirring constantly. Remove from heat & stir in rum. Serve warm over bread pudding.
A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.
Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.
Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!
Shrimp Burgers on Seeded Teff Buns
Seeded Teff Buns
In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.
It’s that wonderful time of year when there is an abundance of fresh fruit available so why not make the most of it?! Peaches are a favorite of mine, not only because of their great taste but they have such versatility in their uses. Just for something different today, I want to take the peach idea in a whole different direction. These beautiful, old fashioned pastries were very popular in the 1980’s. They are known for their unique look that resembles a fresh peach with a flavor that is delicately sweet and buttery. Traditionally served at Italian wedding showers, Pesche (or peach), are now served at any celebration and may be found throughout many countries in Europe.
Peach cookies are two cookie domes, carved on the inside and paired together to hold a dollop of custard. Once assembled, they are dipped in Alchermes, a crimson colored liqueur infused with a blend of anise flowers, cinnamon, cloves, coriander, jasmine, mace, nutmeg, orange peel, sugar and vanilla. These ingredients are stepped in alcohol, which is then flavored with rose water. Alchermes gives these pastries a vibrant pink hue and a unique, light alcohol flavor that combines custard and cookie beautifully. To further enhance the peach resemblance, they are rolled in a sanding sugar.
Alchermes is a very ancient liqueur of Arabic origin. It’s main feature is an unmistakable scarlet color, which was originally acquired by adding ‘kermes’, a scale insect that eat oak trees. Modern alchermes liqueurs no longer use the kermes insect. Alchermes was created in the Frati’ Convent at Santa Maria Novella in Florence, Italy.
These peach cookies are an impressive dessert, perfect for special summer occasions. You can use any filling you choose such as a pastry cream, lemon curd, limoncello or just plain nutella spread. Since it is almost impossible to find the alchermes liqueur in Canada, I’ve listed a few substitutes that can be used instead.
Peach Cookies or Pesche
In a small bowl, combine filling ingredients; stir in reserved crumbs. Spoon into center holes of cookies & press together to form a peach.
In a shallow bowl, combine lemon & peach gelatin powder. Place package of strawberry gelatin in another bowl. Place sugar in a third bowl.
Working with one cookie at a time, spritz cookie with a bit of water. Dip in lemon mixture, then in strawberry gelatin & then in sugar. Spritz with additional water & add more gelatin as needed to create desired 'peach blush' effect. Place on a wire rack to dry for an hour. Attach mint leaves to top of each cookie with additional preserves. Store in refrigerator.
- Alchermes can be substituted for a peach liqueur or Chambord raspberry liqueur. For my peach cookies, I kept it simple & used a combination of jello powders to replicate the traditional idea.