17 Jan Recipe Collection from Martinmas 2023

Then Serve It Forth…

This is a collection of recipes that were served at Martinmas 2023 – Andalusian Extravaganza.

The Kitchen Steward and Head Chef was Duchess Zanobia Fiorentini; Sous Chef Vis. Krysta of Starfall.

Introduction

The meals prepared for the attendees at Martinmas 2023 were, by and large, restructured to be gluten free. Much of the food from al-Andalus and the eastern Mediterranean is already gluten free and there are many dishes which are high protein but do not contain meat. The following recipes were inspired by “The Book of Cooking in Maghreb and Andalus in the era of Almohads” by an unknown author, made available in English by the efforts of many translators and compiled by Duke Cariadoc (David Friedman). Zanobia Fiorentini and I took further inspiration from our trip to Barcelona in 2019, and extrapolated from different mezze and tapas (Middle Eastern and Spanish small plates meals) which fit into the ingredients and flavor profiles from the Andalusian geographical region.
The ingredients were sourced as locally as possible, including goat milk, chickens and lamb from Mountain’s Edge, and apples from Terra Pomaria and Three Mountains. The spices were all sourced from Burlap and Barrel (https://www.burlapandbarrel.com/). Using fresh spices really makes a difference in cuisine from this region, since the character of each dish relies on that flavor “punch.” The gluten free breadcrumbs were hand made, but if you have no issues with wheat regular breadcrumbs (home made or purchased, but make certain they are “plain”) will also work in these recipes. We hope you enjoy exploring this great food in your own home.
– Vis. Krysta of Starfall (Krysta M Scott)

Menu

(*These items were purchased or donated and served with little or no additional preparation.)

Friday Dinner

Chicken & Cheese Hand Pie (Barmakiyya with cheese)
Mushroom/Leek & Cheese Hand Pie (Toledan Mushroom and Leek/VG)
Mushroom/Leek/Spinach/White Bean paste Vegan-GF Hand Pie (Toledan Vegetables/V-GF)
Vegan Lentil Soup (Fahkes Soupa/V-GF)
Lemon Chicken Rice Soup (Canja Soupa/GF)
Baguettes*

Saturday Breakfast

Mushroom/Leek Frittata (Jannaniyya/GF)
Bacon/Onion Frittata (Tajine/GF)
Cheese beads garnish (Zarbarbada/GF)
Savory Bread Pudding (Tharidas Manchego)
Sweet Bread Pudding (Rafis Apple Raisin)
Sausage links*

Saturday Lunch

Pickled Vegetables (V-GF)
Olives*
fresh fruit in season*
dried fruit and nuts*
Hummus (V-GF)
Tzadziki (VG-GF)
Fennel Ghanoush (Melitzanosalata with Fennel/V-GF)
Strong Green aka Parsley Sauce (Juvert/V-GF)
Greek Pita* (Raghifs)
Almond Crackers (GF)*
Spring Onion Fritters with Herbs and Feta (VG-GF)
Pork Ahrash (GF)
Lamb Ahrash (GF)
Sumac Chicken (Musakhan/GF)

Andalusian Extravaganza (Feast)

Pickled Vegetables*
Olives*
fresh fruit in season*
dried fruit and nuts*
Hummus, Tzadziki, Fennel Ganoush, Strong green sauce (see Lunch)
Spanish olive oil*
Greek Pita* (Raghifs)
Almond Crackers (GF)*
Cheese, Mahon (goat and cow milk/VG-GF)
Cheese, Manchego (sheep milk/VG-GF)*
Cheese, Marinated goat milk Feta (VG-GF)*
Cheese, goat* with herbs (fresh basil and parsley, Herbs de Provance/VG-GF)
Lamb shoulder, slow roasted ala Zanobia (GF)
Chicken Apple “Pot pie” (GF)
Peas with mint (V-GF)
Jeweled Couscous (V)
Mushrooms with herb sauce (V-GF)
Ribbon zucchini salad (V-GF/VG-GF with shaved cheese)
Pomegranate Almond Rice Pudding (VG-GF)
Angel’s Food – Orange Blossom (VG-GF)
Angel’s Food – Rose (VG-GF)
Ainslee’s Ginger snaps (regular and gluten-free)

Beverages

Mint Sekanjabin in iced water
Pomegranate Syrup

Sunday Breakfast

ALL the leftover food
Pancakes to order* (Mushahhada) with buttered maple syrup*
Baronial Bacon!!!

Components in some of the recipes that need recipes of their own!

Andalusian spice mix

Bay leaf, powdered – 2 parts
Cumin seed – 4 parts
Oregano, dry (preferably Italian or Greek) – 6 parts
Saffron – 1 part (can substitute turmeric 1 part + lemongrass 1 part)
Smoked Spanish paprika – 1 part
You can add 0.5 part kosher salt to help with grinding, if you like. Grind all together in a mortar with a pestle, or in a spice mill. Store in a tightly covered jar.

Baharat

The Baharat used was sourced from Burlap and Barrell (https://www.burlapandbarrel.com/)
Ingredients: Allspice, Wild Mountain Cumin, Nile Coriander, Cloud Forest Cardamom, Royal Cinnamon, Pemba Cloves, Stone Nutmeg.
NOTE: This is NOT the Kofte Baharat, also available from Burlap & Barrel, which has chilis in it.

Candied Lemon Peel

1 gallon bag of frozen lemon peel halves, juiced (OK to leave pith and membranes when you freeze them)
2 cups Sugar (white for a “clean” lemon flavor, turbinado/organic tan for a bit of “caramel” flavor)
1c water
Clean water for boiling

As you juice lemons for other dishes, store the juiced halves in a plastic zip top bag in the freezer. When you have about a gallon-bag full, place the frozen lemon peel halves in a large pot and cover with water. Heat just until a low boil is reached, then cook on medium-low for 1-2 hours. (Shorter time if your lemons have thin pith, longer if thicker.)
Poke a sample peel with the back of a wooden spoon; if it goes through with a little resistance, they are ready.

Remove from heat, drain water, and rinse with cold water 2 or 3 times.

Using a spoon, gently scrape the pith and any membranes off the “zest,” and lay the zest out on a wire rack. When all are scraped, blot with paper towels, then cover with another, inverted rack to “sandwich” the zest and keep it flat-ish.

Leave the scraped zest out to dry. You can place them in the draft of a fan to speed this step up. Check occasionally. When the zest is still flexible but a bit “leathery” and dry to the touch, it is dry enough. This step can take over night, depending on how humid the air is.

When zest is ready, cut it into matchstick strips. Gently heat 2c sugar in 1c water and stir until sugar is dissolved. Gently stir in the zest strips and bring up to a low boil, stirring gently (I use a spurtle/wooden dowel to avoid sharp edges). Let boil about 5 minutes, then turn the heat down to low. Cook for an additional 10-15 minutes, until the syrup thickens a bit.
Remove from heat and allow to cool. Strain off the syrup (you can use this in drinks or as a glaze, it will “jelly” at room temperature.)

Spread the lemon zest out on the rack again and allow the zest to air dry until cold, the pieces will get less wet-looking and sticky.

Toss with a bit of granulated sugar, and place in a lidded storage container large enough for the zest to move around if gently shaken (wide and flat is better than tall and narrow). Store away from moisture sources.

Italian spice mix

Basil, dry – 3 parts
Garlic powder – 1 part
Marjoram, dry – 3 parts
Oregano, dry (preferably Italian or Greek) – 6 parts
Parsley, dry – 3 parts
Rosemary, dry – 3 parts
Thyme, dry – 3 parts
OPTIONAL: Red pepper flakes – 0.5 part

You can add 0.5 part kosher salt to help with grinding, if you like. Grind all together in a mortar with a pestle, or in a spice mill. Store in a tightly covered jar.

Mint Sekanjabin in iced water

0.5 bunch Mint*
2 cups Sugar
2 cups water
0.75 cups white vinegar

Clean mint, remove the ends of the stems. Place the sugar and water in a saucepan over medium heat and stir gently until sugar is dissolved. Cook until the syrup comes to a gentle boil, then remove from heat and let cool for about 5 minutes. Stir the mint into the syrup and allow to steep until the syrup is cool. Strain out the solid matter as you pour the syrup into a glass jar or bottle. Add vinegar 0.25 cup at a time and taste after each addition. When the flavor suits you, stop adding vinegar. To serve, add syrup to ice and clean cold water OR seltzer water. The syrup will keep in the refrigerator for up to 6 months.

* you can use frozen mint leaves or fresh leaves and stems; you can also add some dried mint if you want a stronger flavor of mint

Murri

70ml No-Soy Fermented Pea Tamari (or use fermented soy Tamari)
10ml Pomegranate syrup

Pour into a lidded bottle, shake to combine.

Pomegranate Syrup

4 cups Pomegranate juice NOT from concentrate
0.5 cups Sugar
1 T lemon juice

Place all ingredients in a saucepan over medium heat and stir gently until sugar is dissolved. Turn the heat down to medium-low and cook about 60-70 minutes, checking occasionally. When the mixture is the consistency of a thick syrup, remove from heat and leave to cool for about 30 minutes, then transfer into a clean glass bottle or jar with a well-fitting lid or cap. Pomegranate Syrup may be kept in the refrigerator for up to six months.

Preserved Lemon

5 Lemons, ripe
Kosher salt
0.5-gallon glass canning jar with a screw-on, flip-open lid

Lightly wash (do not scrub) lemons. Place a thin layer of salt in the bottom of the canning jar. Cut a whole lemon in quarters from the “nipple end” toward the stem end – do not slice all the way through the skin at the stem end. Pack the cuts in the lemon with Kosher salt (allow excess to fall out) and place the lemon in the jar cut end down. Continue with all lemons, sprinkling some salt between each layer in the jar and pressing down on the lemons as they complete the layers. When all lemons have been placed in the jar, press down to submerge them in the juice and add a final layer of salt. Put the lid on and place it on a counter or windowsill where you can see it every day. Open the jar just a little every three or four days to release any pressure from the fermentation. After ten days to two weeks, turn the jar upside down, and stand it in a container to catch any leaks; continue to turn it over once every two to three weeks. Check the top occasionally for mold growth (rare). After about 12 weeks check the lemon skins; they should be soft, the pith should be translucent, and the flavor should be slightly salty but lemony and mild. Once the lemons reach this level of fermentation, you can place the whole jar in the refrigerator, or transfer them into several smaller clean jars. Make certain the lemons are submerged in the fluid they fermented in. The lemons keep in the refrigerator indefinitely.

Verjus

6oz White vinegar
3oz White Wine (Sav Blanc or Pino Grigio – DO NOT use Chard or anything “oaky”)
1oz Red wine blend (or to taste)
Salt (to taste)
Sugar (for sweetened verjuice)

Mix the vinegar and white wine in a bottle, taste. Add red wine and 0.5t salt, and taste again. The “sharp” vinegar flavor should be mellowed, and there should be a taste impression of mellow soured grape. Add more red wine if needed, and up to 0.5t more salt if needed.

For sweetened Verjus, add 1T fine sugar to 10oz Verjus.

Friday Dinner Recipes

Chicken & Cheese Hand Pie (Barmakiyya with cheese) – makes 8 hand pies

1 pizza crust (intended to make a 12” to 16” pie – frozen/premade is fine)
10 oz. chicken breast
Italian spice blend, salt, pepper
4 oz. cream cheese
4 oz. part-skim mozzarella shreds
Olive oil (to finish)

To prepare the chicken: cut each breast into two to four pieces about the same size across the grain and liberally season each piece with salt, pepper, and the Italian spice blend. Place the pieces on a parchment-lined baking tray. Insert an in-oven thermometer in the thickest part of the thickest breast piece, then cover the pan with foil. Place in the oven at 200F and cook until the temperature reaches 125F. Remove pan from the oven and leave the foil in place until the internal temperature reaches 133-135F. Allow to cool, then shred. Taste, and adjust seasoning and spices if needed.

Cut the cream cheese into 0.5 oz. rectangles.

To assemble the pies: Using a board scraper or metal spatula, divide the pizza dough into eight pieces. On a floured work board, hand form each piece into a disc about 6” across and 0.25 thick. Place a piece of cream cheese, 1 oz. of chicken, then 0.5 oz. mozzarella shreds on one half of the disc of dough. Fold over the dough, place the pie on a parchment-lined sheet tray and crimp the edges with a fork or finger-rolled crimp. Slash three steam vents into the top of the pie.

When all pies are assembled, allow to rest for 5-10 minutes while your oven heats to 350F. Place the pies in the oven and bake for 15 minutes, then check for a golden color on the top and brown edges. If you are planning to freeze for future reheating, when the tops are all golden pull the pies from the oven and allow to become cold on the pan, then store in a zip top bag or wrapped in foil in the freezer. For immediate consumption (or when you have thawed them from frozen to fully room temperature), brush the tops with olive oil and place in the 350F oven for an additional 5-8 minutes, checking for top browning and cheese bubbling from the steam vents. Allow to cool and serve.

Mushroom/Leek & Cheese Hand Pie (Toledan Mushroom/Leek)

9-10 oz. mushrooms, sliced
9-10 oz. leeks, white and tender greens, sliced thin
Italian spice blend, salt, pepper
4 oz. cream cheese
4 oz. part-skim mozzarella shreds
Olive oil (to finish)

To prepare the vegetables: Heat a high-sided sauté pan over high heat for 45 seconds. Add mushrooms and 2T water and cook until the mushrooms collapse, ~2 minutes, then add 1-2T olive oil. Cook, stirring occasionally, 2-3 minutes, then add the leeks. Season with salt, pepper and spices, and cook until the leeks are soft and the mushrooms have browned a bit, about 4-5 more minutes. Allow to cool slightly and taste, adjust seasoning and spices if needed.

Cut the cream cheese into 0.5 oz. rectangles.

To assemble the pies: Using a board scraper or metal spatula, divide the pizza dough into eight pieces. On a floured work board, hand form each piece into a disc about 6” across and 0.25 thick. Place a piece of cream cheese, 2 oz. of the mushroom/leek mixture, then 0.5 oz. mozzarella shreds on one half of the disc of dough. Fold over the dough, place the pie on a parchment-lined sheet tray and crimp the edges with a fork or finger-rolled crimp. Slash three steam vents into the top of the pie.

When all pies are assembled, allow to rest for 5-10 minutes while your oven heats to 350F. Place the pies in the oven and bake for 15 minutes, then check for a golden color on the top and brown edges. If you are planning to freeze for future reheating, when the tops are all golden pull the pies from the oven and allow to become cold on the pan, then store in a zip top bag or wrapped in foil in the freezer. For immediate consumption (or when you have thawed them from frozen to fully room temperature), brush the tops with olive oil and place in the 350F oven for an additional 5-8 minutes, checking for top browning and cheese bubbling from the steam vents. Allow to cool and serve.

Mushroom/Leek/Spinach/White Bean paste Vegan-GF Hand Pie (Toledan Vegetables/V-GF)

White Bean paste:
1 – 15 oz can Cannellini beans (or other white bean)
0.75c Almond milk, no sweetener or flavorings (may use oat, soy, or other vegan milk)
8T nutritional yeast
0.25t garlic powder
0.5t Italian spice blend
0.75t vinegar
0.5 to 0.75t salt (to taste)

To prepare the white bean paste: Drain (reserving the aquafaba) and rinse the beans. Combine all ingredients except salt in a food processor, blender, or using an immersion blender. Blend until a slightly rough paste forms. Season with salt to taste. Blend until smooth, then transfer to a non-stick sauté pan and heat on low. Stir with a heat-resistant rubber scraper, scraping up the bottom and reincorporating the top as it dries out, until the paste has firmed up to just thinner than use consistency (similar to warm refried beans). Remove from heat and allow to cool to room temperature before using, or place in a zipper plastic bag and freeze until needed.

GF-Vegan Pizza Crust:
1 pkg Bob’s Red Mill GF Pizza Crust mix (450g) with yeast
230ml warm (110F) water
6T Aquafaba
2T Olive Oil

To prepare the GF-Vegan pizza crust: Weigh out 400g crust mix into a good-size mixing bowl (reserving 50g for hand forming). Add yeast, warm water, aquafaba, and olive oil and mix well. Cover and allow to rise for 20-30 minutes.

Vegetables:
9-10 oz. mushrooms, sliced
9-10 oz. leeks, whites and tender greens, sliced thin
Italian spice blend, salt, pepper
8 oz spinach, chopped/frozen, thawed and wrung out
Olive oil (to finish)

To prepare the vegetables: Press/wring the spinach out with a clean towel or paper towels, reserve. Heat a high-sided sauté pan over high heat for 45 seconds. Add mushrooms and 2T water and cook until the mushrooms collapse, 2 minutes, then add 1-2T olive oil and reduce the heat to medium-high. Cook, stirring occasionally, 2-3 minutes, then add the leeks. Season with salt, pepper and spices, and cook until the leeks are soft, and the mushrooms have browned a bit, then drop the heat to low. Continue cooking on low until there is little to no free liquid in the bottom of the pan (or drain the liquid). Remove from heat and mix in the spinach. Allow to cool slightly and taste, adjust seasoning and spices if needed, then mix in the white bean paste.

To assemble the pies: Form a 3.5 oz. portion of the GF pizza crust into a disc about 6” across and 0.25 thick in your palm. Place 3 oz. of the white bean/mushroom/leek/spinach mixture on the dough. Fold over the dough and crimp in your hand, then place the pie on a parchment-lined sheet tray. Slash three steam vents into the top of the pie.

When all pies are assembled, allow to rest for 5-10 minutes while the oven heats to 350F. Place the pies in the oven and bake for 20-22 minutes, then check for a golden color on the top and brown edges.

If you are planning to freeze for future reheating, when the tops are all light golden pull the pies from the oven and allow to become cold on the pan. Place them in a single layer in the freezer for 1-2 hours, then store in a zip top bag or wrapped in foil in the freezer.

For immediate consumption (or when you have thawed them from frozen to fully room temperature), brush the tops with olive oil and place in the 350F oven for 5-8 minutes, checking for top and bottom browning and moisture coming from the steam vents. Allow to cool and serve.

Vegan Lentil Soup (Fahkes Soupa)

1# lentils
5c vegan broth
1 carrot
1 red onion
2 garlic cloves
1 rib celery
0.5t bay leaf powder
1t cumin
1t sweet paprika
3T olive oil
3-4oz spinach, frozen chopped
Salt and pepper (to taste)
2-3T sweetened verjuice (or vinegar with 1t sugar)

Rinse the lentils in a sieve or a colander and place in a pot. Add 4c of vegetable broth, the onion, the garlic, the carrot, the bay leaf, the cumin, and the paprika. Bring to a boil and reduce heat to a gentle simmer. Cover the pot and cook for 20 minutes. Check the pot and add enough additional broth to just cover the lentils (if you want them more soup-y you can add more broth). Add some salt, pepper and the olive oil, and cook for 10 – 15 more minutes or until the lentils are tender but not mushy. When the lentils are done, remove from the heat, add spinach, taste and adjust the salt and pepper if needed. Add the sweetened verjuice, stir and serve with bread, olives, and pickles.

Notes: Traditionally verjuice/vinegar is used in Fahkes. If you’re not particularly fond of vinegar flavor, take a tablespoon of the soup and add a drop. Taste and decide whether to use it or not.

Lemon Chicken Rice Soup (Canja Soupa)

4 to 6 chicken drumsticks/thighs, bone in and skin on
0.5 red onion
Chicken schmaltz (or butter, or olive oil)
2 qt chicken stock, low sodium (home made or store bought)
2-3T short grain rice
Salt
1.5 to 2T lemon juice
0.5 to 1t drumstick lemongrass
4-6T julienned mint

Select a pot with at least 4 quarts capacity in which the chicken pieces will fit in one layer on the bottom. Cut onion into bite-size chunks and break apart the leaves. Sauté the onion (in the schmaltz/butter/olive oil) on medium-high heat in the bottom of the soup pot until slightly golden on the edges, then add the chicken in one layer. Add chicken stock until the chicken pieces are just covered and bring to a simmer for 3-4 minutes, removing any scum from the surface of the liquid. Reduce heat, add the rice and a little salt, and cook for 30 minutes. Remove from heat and allow to cool. Remove chicken pieces from the pot, discard skin and bones, and cut/shred the meat into short strips. Return the meat to the pot, add the lemon juice and enough stock to make the mixture as “soupy” as you like, and bring back to a low boil. Reduce the heat and add drumstick lemongrass. Stir, taste, and adjust seasoning. Just before service, stir in mint, or place some mint in each soup bowl and divide soup into the bowls over the mint.

Saturday Breakfast

Mushroom/Leek Frittata (Jannaniyya)

4 oz. mushrooms, sliced
4 oz. leeks, white and tender greens, sliced thin
Italian spice blend, salt, pepper
Olive oil
8 eggs
Grated cheese or cheese beads (optional garnish)

Break the eggs into a cup with a pour spout and blend with a whisk, fork, or immersion blender. To prepare the vegetables: Heat a slope-sided 12- to 14-inch non-stick frying pan over high heat for 45 seconds. Add mushrooms and 2T water and cook until the mushrooms collapse, 2 minutes, then add 1-2T olive oil. Cook, stirring occasionally, 2-3 minutes, then add the leeks and drop the heat to medium. Season with salt, pepper and spices, and cook until the leeks are soft and the mushrooms have browned a bit, about 4-5 more minutes. Taste, adjust seasoning and spices if needed. Move the vegetables to the center of the pan, add 2-3T olive oil around the outside edge of the pan and turn the heat back up to high. Distribute the vegetables evenly across the pan bottom and add 1-2T olive oil to the center of the pan. Give the oil 30-45 seconds to heat up, then gently, starting around the outside of the pan, pour the eggs over the vegetables. Allow to cook without moving the eggs for 30-45 seconds, then reduce the heat to medium/medium low. Using a heat-resistant rubber scraper, gently move the eggs off the sides of the pan toward the center. When the eggs have set most of the way through, remove from the heat and place a lid on the pan for 2-4 minutes or until ready to serve.

ALTERNATE PREPARATION: If your pan is oven safe, you can move the frittata in the pan into an oven set to low broil just after moving the eggs off the sides of the pan. Keep an eye on it and remove it from the oven when the center is dry and slightly golden. If you want to top with melted cheese, sprinkle it over the frittata and return to the broiler for 15-30 seconds.
After cooking is complete, slide out of the pan onto a wooden cutting board and cut into wedges with a pizza cutter or long knife.

Bacon/Onion Frittata (Tajine)

12oz bacon, thick cut and sliced into 0.5 inch pieces, or cubed into 0.25 x 0.5 x 0.5 inch pieces
1 onion, small yellow, diced
Italian spice blend, salt, pepper
Olive oil
8 eggs
Grated cheese or cheese beads (optional garnish)

Break the eggs into a cup with a pour spout and blend with a whisk, fork, or immersion blender. To prepare the bacon and onions: Heat a slope-sided 12- to 14-inch non-stick frying pan over high heat for 45 seconds. Add bacon, reduce heat to medium, and cook until fat is translucent, then add the diced onion. Season with salt, pepper, and spices, and cook until the onions are soft. Taste, adjust seasoning and spices if needed. Using a heat-resistant rubber scraper, scrape all the bits off the bottom and sides of the pan and redistribute the rendered bacon fat. Add additional bacon fat or olive oil if the pan seems “dry.” Distribute the bacon and onions evenly across the pan bottom and turn the heat up to high. Give the pan 30-45 seconds to heat up, then gently, starting around the outside of the pan, pour the eggs over the bacon/onions. Allow to cook without moving the eggs for 30-45 seconds, then reduce the heat to medium/medium low. Using a heat-resistant rubber scraper, gently move the eggs off the sides of the pan toward the center. When the eggs have set most of the way through, remove from the heat and place a lid on the pan for 2-4 minutes or until ready to serve.

ALTERNATE PREPARATION: If your pan is oven safe, you can move the frittata in the pan into an oven set to low broil just after moving the eggs off the sides of the pan. Keep an eye on it and remove it from the oven when the center is dry and slightly golden. If you want to top with melted cheese, sprinkle it over the frittata and return to the broiler for 15-30 seconds.
After cooking is complete, slide out of the pan onto a wooden cutting board and cut into wedges with a pizza cutter or long knife.

Cheese beads garnish (Zarbarbada)

1-2# cheese leftovers from grating, other recipes, etc.
Loaf pan lined with parchment paper
Cheese cloth large enough to line the loaf pan with extra over the sides

Spread the cheese cloth over a small sheet pan. Crumble/chop up cheese and place in the loaf pan. Place the loaf pan into a 200-250F oven. Check the cheese in the oven regularly. When mostly melted, take out of oven, stir with a wooden spoon or spurtle until combined and mostly smooth (there will be cheese “grease” separating from the solids), and remove the cheese from the loaf pan using the parchment paper. Allow to cool and firm up slightly, then turn out onto the cheese cloth. Cover cheese with edges of cloth. Return to loaf pan and allow to cool. Remove cheese from loaf pan and place cheese wrapped in cheesecloth in the freezer for 1-2 hours. Remove from freezer, cut into pieces that will fit into the feed tube of a food processor, and process through large grater holes. Alternately, hand grate using a box grater, or place in a zip top bag and crush into beads with a rolling pin or wine bottle.

Savory Bread Pudding (Tharidas Manchego)

13 x 9 Baking Pan
1.5 loaves French bread, day old or older
8 eggs (At Martinmas, we used 3 whole eggs and 6 yolks to use up yolks from other recipes)
1.5c Half and Half
1c Manchego cheese, cut into small cubes
0.5c part-skim Mozzarella, shredded
2T parsley, chopped (or 2t dry parsley flakes)
2T dry sliced purple shallot (or 0.25c fresh minced shallot)
Herbs de Provance to taste
Salt and pepper to taste

Oil the baking pan and line with parchment, including the sides. Cut the French bread into 1-to-1.5-inch cubes, and place in the baking pan. Leave to dry out for a day or two, OR (if you are in a hurry) place in an oven preheated to 350F, turn the oven OFF and leave the bread while you prepare the fillings.

In a bowl or cup with a pour spout, whisk eggs and half and half. In another bowl, mix cubed Manchego, chopped parsley, Mozzarella, shallot, a couple of grinds of pepper, and Herbs de Provance. Toss the herb/cheese mixture with the dry-ish bread in the baking pan, level the bread off, then slowly pour the eggs/half and half mixture over the bread and cheese, working from the outside in. Let the pan sit for at least 20 minutes, then fold gently with a large spoon or pancake turner (or your hands) then press the bread/cheese gently into the bottom of the pan. Cover with plastic wrap and foil and refrigerate overnight. (Alternately, you can leave on the counter for 0.5 to 1 hour, but overnight is better.)

Preheat oven to 400F. Remove foil from the pan. Using the plastic wrap, gently press down on the mixture. Remove plastic wrap, and place in the oven. DROP the oven temp to 350F, and bake for 30-40 minutes. Remove from oven and allow to rest for 10-15 minutes, then serve.

Sweet Bread Pudding (Rafis Apple Raisin)

13 x 9 Baking Pan
1.5 loaves French bread, day old or older
8 eggs
1.5c Half and Half
1c Apples, cut into small cubes
0.5c Golden Raisins, shredded
2T Cinnamon (not Cassia), Ginger, and freshly grated Nutmeg to taste
Salt to taste

Oil the baking pan and line with parchment, including the sides. Cut the French bread into 1-to-1.5-inch cubes, and place in the baking pan. Leave to dry out for a day or two, OR (if you are in a hurry) place in an oven preheated to 350F, turn the oven OFF and leave the bread while you prepare the fillings.

Saute cubed apples in a little butter or olive oil until slightly soft and some of the moisture is gone. In a bowl or cup with a pour spout, whisk eggs and half and half. In another bowl, mix sauteed Apples, golden raisins, spices, and sugar. Toss the fruit mixture with the dry-ish bread in the baking pan, level the bread off, then slowly pour the eggs/half and half mixture over the bread and fruit, working from the outside in. Let the pan sit for at least 20 minutes, then fold gently with a large spoon or pancake turner (or your hands) and press the bread/cheese gently into the bottom of the pan. Cover with plastic wrap and foil and refrigerate overnight. (Alternately, you can leave on the counter for 0.5 to 1 hour, but overnight is better.)

Preheat oven to 400F. Remove foil from the pan. Using the plastic wrap, gently press down on the mixture. Remove plastic wrap, and place in the oven. DROP the oven temp to 350F and bake for 30-40 minutes. Remove from oven and allow to rest for 10-15 minutes, then serve.

Saturday Lunch

Pickled Vegetables (Quick Refrigerator)

This recipe is for the “pink pickles” which at Martinmas included red onion, red radish, garlic cloves, summer squash, green beans, cauliflower, carrots, and parsnips. You can use any vegetables you like, and could even pickle apples, pears, quinces or other firm fruit.

Before you make the pickling liquid, cut all vegetables and fruit into matchstick-like, similar size pieces, a bit larger than a #2 pencil. If you are using any solid vegetables (carrots, parsnips, cauliflower, thick stem asparagus) or green beans, you will need to blanch them first; you can blanch them while the spices are steeping for the pickling liquid.

TO BLANCH: Place a large pot with 2 quarts of water and 1 tablespoon of salt on high heat and bring to a rolling boil. Turn the heat down to medium and place the vegetables to be blanched into the hot water, beginning with green beans, and moving up through the strength of flavors so that carrots are last. Take the vegetables out of the water with a spider or long handled strainer. Green beans need about one minute; carrots need 2-3 minutes. Place the vegetables on a clean towel or paper towels and pat dry.

Pickling Liquid:
1.5 cups white vinegar
1 cup sugar
0.5 cup water
1 x 2-inch piece fresh ginger
1-2 cinnamon sticks
2 t bay leaf powder
1 clove
0.25 t nutmeg, fresh grated
1 T coriander seeds
2 t thyme, dried
5 whole black peppercorns
2 tbsp kosher salt

Place vinegar, sugar, and water in a saucepan and bring to a boil. While waiting for the liquid (and blanching water) to boil, place all dry spices and salt in a mortar and grind with a pestle until the peppercorns are just cracked (or pulse in a spice mill VERY briefly). Peel the ginger and cut it into 2 or 3 pieces. Crush the cinnamon stick and ginger lightly. Remove the vinegar-sugar liquid from the heat and stir in all spices and salt (or tie the spices in a cheesecloth bag or use a tea/herb ball – but the flavor will be stronger if you leave them loose). Steep for 20 minutes, then strain out the spice chunks.

After the vegetables are blanched, pack them fairly tightly into clean pint or quart (or even half-gallon) wide mouth canning jars. This works best if you stand the “matchsticks” up around the edges and inward in layers, and fill the center with round pieces like garlic, radish slices, etc. Once the jars are packed, check the pickling liquid – it should still be pretty hot. If it is not, heat it up again to just below a simmer, then slowly, using a canning funnel, fill each jar full of prepared vegetables/fruits mostly full of pickling liquid. Gently tap the jars on the counter or with a wooden spoon or spurtle to dislodge air bubbles. Continue filling until all vegetables are under pickling liquid. Place lids on the jars but do not tighten them. Leave on the counter until cool to the touch, then tighten the lids one or two turns but not all the way closed. Place in the refrigerator for two to three hours or overnight. Check the temperature of the jars, and when completely cold tighten the lids down. The pickles will keep in the refrigerator for about 12 weeks.

Hummus

2 – 15oz cans garbanzo beans, drained (reserve aquafaba)
OR 3 cups cooked garbanzos (reserve some of the cooking liquid)
0.5c fresh lemon juice
0.125c preserved lemon (or 2T lemon zest, minced fine)
0.5c Tahini (NOT toasted)
3-6 garlic cloves
Extra Virgin Olive Oil (EVOO – the good stuff if you have it)
Salt to taste
Toppings: Sumac, Black Lime, EVOO

Pulse garlic cloves with lemon juice and preserved lemon in food processor until garlic is minced. Add tahini and pulse until incorporated. Add garbanzo beans and pulse until a little chunkier than you want the hummus to be. Check texture, season with salt and add 2T EVOO; adjust the viscosity, if needed, by adding some aquafaba/cooking liquid. Pulse until the texture is how you want it (a bit chunky is OK, and so is smooth like peanut butter…)

To serve: place Hummus in serving/dip bowl, add a drizzle of good EVOO, a sprinkle of sumac, and a sprinkle of Black Lime.

Hummus will keep in the refrigerator in a covered container for up to 8 weeks and can be frozen and kept 6-8 months.

Tzadziki

32oz Greek yogurt, plain, full fat
2 medium to large cucumbers, English cucumbers, or 6-9 Persian cucumbers
6-8 garlic cloves
1T EVOO
2T fresh mint
3T lemon juice, fresh
1T preserved lemon (optional)
Salt, Drumstick lemongrass powder, dried mint to taste
(you can also add chopped parsley and/or chopped fresh dill)

At least 4 hours before making the Tzadziki: Place yogurt in cheesecloth and suspend over a container to catch the whey. Allow to drain for two to four hours on the countertop (or overnight in the refrigerator). Wash and peel cucumbers (leaving a little peel is OK) and cut in half lengthwise. Remove large seeds with a melon baller, grapefruit spoon, or 1/4t metal spoon – gently, to preserve as much cucumber flesh as possible. Slice the cucumbers into batons. Place the batons on a clean kitchen towel (not terry cloth) or paper towels and sprinkle liberally with salt, tossing to coat. Roll the cucumber up in the towel and place in a plastic bag and into the refrigerator for 2-4 hours.

When the yogurt and cucumbers are ready, finely mince the garlic, mint leaves, and preserved lemon, and combine with the lemon juice and EVOO (you can do this in the small bowl of a food processor, it is not successful in the big bowl). Remove cucumbers from the plastic bag and squeeze gently to extract moisture. Taste the cucumbers – if they are too salty, rinse off some of the salt and dry off. Finely chop or large-hole grate the cucumbers into a bowl big enough to fit the yogurt with mixing room. Add the yogurt to the cucumbers, mix gently, then add the lemon juice/garlic/mint. Mix thoroughly and allow to sit for 10 minutes.

Taste, add drumstick lemongrass and/or dried mint and more salt to taste. If the Tzadziki is too thick, add back in some whey or more lemon juice. Cover (or transfer to a covered container) and refrigerate for at least one hour before serving.

Tzadziki will keep in a canning jar with a tight lid in the refrigerator for 4-6 weeks; if you float some lemon juice on top, up to 8 weeks. DO NOT FREEZE.

Fennel Ghanoush (Melitzanosalata with Fennel)

4 large or 6 small Eggplant/Aubergine
10 garlic cloves
3T Gluten Free breadcrumbs, ground fine
1c EVOO
6T verjuice
(can substitute 4T white vinegar + 1T sugar or honey or pomegranate syrup,
or 4T White/Golden Balsamic vinegar)
0.5c parsley leaf, chopped
Fennel seed, salt, and pepper to taste

Vertically quarter eggplants, salt cut surfaces, and drain on a rack for 1/2 hour. Roast on a lined baking sheet at 350F for 1 hour, check at 40 minutes and turn. After roasting, allow to cool on baking tray for 1/2 hour. Gently peel the skin off the eggplant and place the flesh in a colander; allow to drain for 1/2 hour. Cut into chunks.

Place garlic, parsley and verjuice in food processor, mince garlic. Place eggplant flesh in processor, pulse until mostly smooth. Add breadcrumbs, pulse, then add 1/2c EVOO, pulse and taste. Add salt and pepper, pulse and taste. Grind fennel seed in a mortar, add in 1/4t increments to mixture and pulse – taste. When spice level is to taste, add more EVOO until texture is what you want it to be.

Store in the refrigerator in a lidded container. Keeps for 4-6 weeks. Can be frozen up to 6-8 months.

Strong Green aka Parsley Sauce (Juvert)

7oz Parsley leaves
6oz fresh Basil leaves (frozen work, too – but not dried)
1oz Mint leaves
4-6 garlic cloves
6T Gluten free breadcrumbs, ground fine
18T Golden Balsamic vinegar
(or White Balsamic, or White Vinegar + 2T sugar/honey/syrup)

Soak breadcrumbs in 6T of the vinegar. Place garlic cloves and 1T vinegar in food processor and pulse to mince the garlic. Add all fresh herb leaves, and pulse until chopped fine. Add soaked breadcrumbs and process in pulses, checking texture and pushing leaves back down into the workbowl/blade with a rubber scraper. When leaves are chopped small and uniform, add more vinegar 2T at a time until the sauce is a texture you prefer (similar to pesto).

Store in a lidded container in the refrigerator up to 2 weeks; can also be frozen on a parchment-lined small sheet pan, cut into pieces, and stored in the freezer in a zip-top bag for 6-8 months.

Spring Onion Fritters with Herbs and Feta

2 bunches (12-16) spring onions (white and firm green parts), cut into 0.25-inch pieces
0.34c GF Breadcrumbs, ground fine, white
0.5t Baking powder
0.5c fresh fennel fronds and/or celery leaves, chopped fine
1c fresh parsley leaves, chopped fine
2-3oz Feta, crumbled
2 eggs
2T EVOO
Salt, pepper to taste
More EVOO (for frying)

Rinse and drain spring onions, trim off the roots and limp/bruised green leaves. Cut into 0.25-inch pieces. Transfer to a large bowl, then cover with 4 cups hot water. Let the spring onion pieces sit for 15 minutes to soften and mellow in flavor. Drain and pat dry with paper towels. Wipe the bowl dry and return the spring onions to the bowl.

Whisk the GF breadcrumbs and baking powder in a small bowl. Toss fennel/celery leaves, parsley, and feta with spring onion pieces until combined. Add dry ingredients and toss to coat. Stir 2T EVOO into eggs and blend well, then add to onion mixture until a very loose batter forms. Season generously with salt and pepper.

Heat about ½ cup oil in a large nonstick skillet over medium-high heat. Working in batches, spoon scoops of mixture into hot oil (about 1 oz. per fritter), flattening gently with an oiled pancake turner. Cook until golden brown and fritter holds its shape, 5–7 minutes per side. Transfer to a wire rack to cool; season again with salt. Serve hot and fresh. Will keep 1-2 days wrapped. To reheat, an Air Fryer is probably your best option.

Pork or Lamb Ahrash

Pork
750g minced pork
2.5t Bahrat
25g GF breadcrumbs, medium/large grind
6T water
1 egg white
1T Murri
1 onion, small
3-4 garlic cloves
2T fresh parsley leaves
1T fresh cilantro leaves
Salt and pepper to taste

Lamb
750g minced lamb
2.5t Bahrat
25g GF breadcrumbs, medium/large grind
6T water
1 egg white
1T Murri
1 onion, small
3-4 garlic cloves
2T fresh parsley leaves
1T fresh mint leaves
Salt and pepper to taste

Olive oil (for cooking surface)

Wood sticks, soaking in water (if you want Ahrash-on-a-stick aka Meat Popsicle)

Mise en Place: Gather and measure all the ingredients.

Soak the breadcrumbs in water for 10 minutes. Mince the garlic cloves and finely chop the onion, parsley and [cilantro for Pork, mint for Lamb] (can use a small-bowl food processor for this).

Mix all the ingredients together in a medium bowl. With wet hands, quickly shape the meat mixture into small, flattened or “triangled” logs onto the stick (if using), keeping heat transfer from your hands to a minimum. Place them on a large plate or tray and chill in the refrigerator for 15-30 mins. This will keep the Ahrash intact while cooking.

Heat either a griddle, large frying pan, or a BBQ grill to medium heat. Brush or spray the cooking surface with some oil. Grill the Ahrash for 4-5 mins on each side, brushing them lightly with EVOO if needed. TIP: Do not force the Ahrash off the cooking surface. If they appear stuck, allow more time for them to cook. They will lift off easily when they are cooked and ready. Transfer the cooked Ahrash to a cooling rack or serving plate and cover with some foil. Serve immediately, or cool to room temp to serve, or place in a zip top bag or covered container and refrigerate for 2-3 days or freeze for up to a month.

If you would like to freeze and keep longer, individually wrap each Ahrash in plastic wrap, then bag and freeze – will keep 4-6 months.

Sumac Chicken (Musakhan)

2 to 3# chicken thighs or legs (bone-in, skin-on)
OR 1.5-2# boneless skinless thighs
2T lemon juice, fresh
2T EVOO
4-6 garlic cloves, crushed
1.5T sumac
0.5t cumin, ground
1 clove bud, ground
3-4 grates of nutmeg
0.25t Cinnamon (not Cassia)
1t salt
0.5t black pepper

Crush garlic on the cutting board. Grind sumac, cumin, clove, nutmeg, salt and pepper in a mortar and pestle or spice mill. Mix all ingredients except chicken in a zip top bag. Add chicken (trimmed of excess fat, and if skin present, pierce skin so marinade can contact meat) to the zip top bag and press out air. Allow to marinate for at least 2 hours, or overnight, but not more than 24 hours.

2 red onions, large, thinly sliced
2T Pine nuts
0.5T olive oil

When ready to cook, preheat oven to 375F. Oil a parchment-lined casserole or 13×9 foil pan with olive oil. Place the thinly-sliced onion on the bottom of the pan. Arrange the chicken parts over the onions. Bake for 25-30 minutes, or until the internal chicken temperature is 125F. Remove from oven, and using a pancake turner, flip the pan contents so the chicken is under the onion. Place into the oven and set on low broil. Watch carefully and remove when some of the onions have caramelized. Let rest for 10-15 minutes or until room temperature. Serve with Greek Pita and Tzadziki; also great with Strong Green sauce.

Andalusian Extravaganza

Cheese, Mahon (goat and cow milk)

Please see the New England Cheese Making Supply Co. for recipe and process. The Queso de Mahon served at Martinmas was 4 gallons of local Goat milk and 4 gallons of commercial cow milk. https://cheesemaking.com/collections/recipes/products/queso-de-mahon-recipe

Lamb shoulder and leg slow roasted ala Zanobia

Lamb, shoulder or leg roast, bone in is best but optional
Garlic, minced in olive oil
Andalusian spice mix
Kosher or Sea Salt
Black pepper
Spanish olive oil

Trim excess fat and connective tissue from roast. Rub with garlic, Andalusian spice mix, salt (to taste – about 2 to 1/spices to salt), and olive oil, and place in a vacuum sealable bag. Seal on the sous-vide setting and place in the water bath. Set the sous vide to 132F and leave roast in the water bath from 5 to 20 hours (the Martinmas roasts were in for 20 hours). Remove bag from sous vide and allow to cool. Drain and reserve the cooking liquid for a pan sauce if you like. Pat the roast dry(ish) with a clean kitchen towel or paper towels.

When ready to serve, heat a large heavy skillet or griddle on high with enough olive oil to coat the cooking surface. When the oil shimmers, place the roast on the cooking surface off to one side using tongs. Leave in place for 2-3 minutes, then turn over, placing the roast on the part of the surface you did not use for the first side. Leave in place for 2-3 minutes. Re-oil the surface used for the first side and turn the roast onto one of the other edges into the newly-oiled space (you may need to hold it in place with the tongs). Repeat the above for the fourth side (if there is one – depending on shape, there could be as few as three or as many as six sides).

After the outside is browned, rest the roast on a cutting board for 15-20 minutes. Slice or shred the meat off the bone.

Pan sauce: Place the cooking liquid into a wide and shallow saucier or high sided frying pan. Gently whisk in 2T Andalusian spice mix, salt (to taste), 2-3 crushed cloves of garlic, and several grinds of black pepper. Cook on medium until the sauce reduces and thickens. Taste and adjust spices and seasoning, remove from heat, and add 1-2T of good quality Spanish Extra Virgin Olive Oil, whisking well. Strain over the lamb (or into a gravy server) and serve.

Chicken Apple “Pot pie”

Chicken-Apple filling:
3-4# chicken thighs and legs, bone in/skin on
2 small, tender fennel stalks (or white/yellow celery), chopped small
2 onions, yellow, chopped small
2 Apples, cored, peeled and quartered
1T Rosewater
1t Murri
1T Olive oil
1.5t saffron (or 1t Turmeric and 0.5t Drumstick lemongrass)
Salt

“Pie” Crust:
150g GF breadcrumbs, fine white
0.5c Bob’s Red Mill GF
3-4 egg whites
2-3 eggs

Finishing:
Rosewater in a spray bottle
Andalusian spice mix

FILLING: Place the chicken pieces, trimmed of excess fat, in a baking dish with a lid (or have foil to cover). Sprinkle the Rosewater, Murri, Olive oil, some salt, and Saffron over the chicken pieces, add the onion and apple to the pan, and add water just until the meat is mostly covered. Seal the pan with a lid or foil and braise at 300F until chicken is pink and juices clear (about 25-35 minutes). Remove from oven and allow to cool.

Skin and debone the chicken pieces, leaving as much of the spice from the skin in the cooking liquid as possible. Cut the meat into serving-size pieces and place back into the baking dish/pan. Strain the pan liquid into a saucepan and reduce by 1/3 over medium heat. Place the solids (apple chunks, onion) in the baking dish with the chicken.

CRUST: Whisk the egg whites and eggs in a measuring cup until blended. Taste reduced pan juices for seasoning, add salt if needed. Combine breadcrumbs, GF flour, some of the egg mixture and some of the reduced pan juices to a pie crust consistency and allow to rest. Pour unused juices back over chicken pieces. Roll out dough and place over chicken apple onion pieces/reduced juice in pan and brush the crust with remaining egg. Bake in a 350F oven for 20-30 minutes, check crust for doneness and bake longer if needed.

FINISHING: When crust is cooked, remove pan from oven and let rest for 10 minutes. Mist some rosewater over the crust and allow to rest another 5-10 minutes, then sprinkle with Andalusian spices and serve.

Peas with Mint and Parsley

1# peas, fresh or frozen
1c vegan broth
1T parsley leaves
1T mint leaves
1T EVOO
Salt

Cook (if fresh) or warm (drained and dried off if frozen) peas in the broth. Drain excess broth, then fold in parsley, mint, and EVOO. Salt to taste.

Jeweled Couscous

1c Lentils
3c water
Salt

13 oz. Vegan broth
12.5oz Couscous
0.25t saffron
EVOO

8oz mushrooms, sliced
1 onion, red, small
3 garlic cloves

1t Cinnamon (not cassia)
1t paprika, sweet
0.5t green cardamom
0.5t coriander seed
0.5t cumin
0.5t pepper

1.5T lemon juice, fresh
0.5T preserved lemon
2T pomegranate syrup
EVOO

1 bunch parsley leaves
30 mint leaves
5 spring onions

0.5c apricot, dried and chopped
1c golden raisins
0.5c pistachios*
0.5c walnuts*
0.5c pine nuts*
0.75c Pomegranate arils*
* – reserve ~10% for garnish

Lentils: Wash the lentils under cold running water. Drain. Place the lentils in a saucepan and add 3 cups of water. Bring to a boil, then reduce to simmer for 30 minutes until the lentils cook through (they should absorb all the water). Add a pinch of salt and remove from heat.

Couscous: While the lentils are cooking, make the couscous. In a saucepan, bring the vegetable broth to a boil. Remove from heat then stir in couscous, saffron, pinch of salt, 1/2 tbsp olive oil. Cover and let sit 5 minutes to finish cooking. Fluff with a fork and give it a try. If needed, stir in just a little more boiled vegetable broth.

Mushrooms: In a large high-sided frying pan heat 2 tbsp olive oil. Add the mushrooms. Cook for 4 minutes on high, tossing occasionally, until the mushrooms begin to gain color. Reduce heat to medium-high and stir in the onions and garlic. Cook a couple more minutes until onion is softened. Turn off the heat.

Add the cooked lentils and couscous to the mushrooms in the frying pan. Add salt, cinnamon, paprika, cardamom, coriander, and black pepper. Mix the lemon juice, preserved lemon, pomegranate syrup, and 1T EVOO, whisk to combine, and gently stir into the lentil/couscous/mushrooms. Warm over low heat if needed.

Remove from the heat and gently mix in the apricots, raisins, pistachios, walnuts, pine nuts, and arils. Transfer the couscous to a serving platter and garnish with pomegranate arils and nuts.

Mushrooms with herb sauce

SAUCE:
1 onion, chopped
1-2T parsley leaves
1-2T cilantro leaves
2-3T verjuice
Andalusian spices
Salt

Lightly sauté onion, remove from pan and press out and reserve extra liquid. Place cooked onion in food processor with remaining ingredients except spices and salt. Pulse until it forms a sauce. Season and spice to taste. Water/pressed out onion liquid can be added to desired consistency.

MUSHROOMS:
5# mushrooms, sliced
3T olive oil
2t salt

Heat a high-sided sauté pan over high heat for 45 seconds. Add ½ of the mushrooms and 2/3c water and cook until the mushrooms collapse, 2 to 4 minutes, then add 1.5T olive oil and stir. Cook, stirring occasionally, until browned, 7 to 10 minutes. Season with salt and transfer to a bowl. Cook other half of the mushrooms, season, and add sauce, folding gently to coat.

Ribbon Zucchini Salad

4 medium to large zucchini
1.5T lemon juice, fresh
5-6 basil leaves, julienned
0.125 onion, red, thinly sliced into crescents
0.25c almond slices, toasted
1.5T EVOO
Salt, pepper to taste
Shaved parmesan OR Trader Joe’s Unexpected Cheddar

Wash the zucchini, then peel into ribbons with a vegetable peeler, mandolin set to thin, or spiralizer on ribbon setting. Add lemon juice to the zucchini and toss. Add the salt and pepper, then use tongs to gently mix it all together. Let it sit and absorb while you make the rest of the salad. Julienne basil and thinly slice red onion crescents. Add the basil and onion to the zucchini. Add almond slices and drizzle EVOO over everything. Gently mix together. Top with some curls of parmesan/unexpected cheddar when served. Keeps well overnight, so can be prepared early in the day for dinner service if refrigeration is available.

If holding for later service, add almonds, onions, and evoo right before serving.

Pomegranate Almond Rice Pudding

150g rice flour
0.75c whole cow milk

2c almond milk
1.25c whole cow milk
0.5c sugar
2t orange blossom water

0.5c rice, short grain, cooked

GARNISH:
2T Pomegranate syrup
Pomegranate arils
Almond slices, toasted

Mix the rice flour and 0.75c milk in a small bowl with a fork. Pour the almond milk, 1.25c whole cow milk and sugar into a saucepan and bring to a boil. Lower the heat to a simmer, and gently whisk in the rice flour/milk paste. Stir constantly for 3 minutes until smooth. Add the cooked rice until you have the texture you like. Remove from heat and stir in the orange blossom water. Spoon into serving dishes (or one serving bowl) and allow to set for 15 minutes (then chill if serving cold). Garnish with the pomegranate syrup, arils, and almond slices. May be served cold or room temperature.

Angel’s Food – Orange Blossom / Rose

5# Ricotta cheese
1# cottage cheese, small curd
0.75c sugar (fine white)

0.25c Rosewater
Pomegranate arils

0.25c Orange Blossom water
Candied lemon peel

Force the cottage cheese and ricotta through a fine mesh sieve. Blend in sugar and divide into two ~3# portions. Gently blend the Rosewater into one portion of cheese, and the Orange Blossom water into the other. Garnish Rosewater cheese with Pomegranate arils, and Orange Blossom cheese with candied lemon peel.

Sources of inspiration

Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, limu’allif majhul.

[The Book of Cooking in Maghreb and Andalus in the era of Almohads] by an unknown author