Baklava Recipe

Ingredients

For the baklava:

• 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
• 1 lb of phyllo dough
• 1 cup of butter, melted
• 1/3 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/3 teaspoon of ground cloves

For the syrup:

• 1 cup of water
• 1 cup of sugar
• 1/2 cup of honey
• 2 tablespoons of lemon juice
• 1 cinnamon stick

• Finely ground pistachios for garnish (optional)

Method

1 Lightly grease a 9x13 pan and set the oven to 350°F.

2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.

6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.

Ingredients

For the baklava:

• 1 lb. of chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
• 1 lb of phyllo dough
• 1 cup of butter, melted
• 1/3 cup of sugar
• 1 teaspoon of ground cinnamon
• 1/3 teaspoon of ground cloves

For the syrup:

• 1 cup of water
• 1 cup of sugar
• 1/2 cup of honey
• 2 tablespoons of lemon juice
• 1 cinnamon stick

• Finely ground pistachios for garnish (optional)

Method

1 Lightly grease a 9x13 pan and set the oven to 350°F.

2 Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

3 Process the nuts until in small, even sized pieces. Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

4 Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

5 Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.

6 Cut into 24 equal sized squares using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

7 While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.

8 Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours. Garnish with some finely crushed pistachios of desired.

Brandied Cranberry, White Chocolate Chip Cookies Recipe

Ingredients

• 1 cup of brandy (to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
• 1 cup of dried cranberries
• 1 cup (two sticks) of butter, room temperature
• 3/4 cup of granulated sugar
• 3/4 cup of lightly packed brown sugar
• 2 eggs, room temperature
• 1/2 teaspoon of vanilla extract
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 2 1/4 cups of all-purpose flour
• 1 cup of white chocolate chips

Method

1 Put the cranberries in a wide and shallow bowl, pour in a bit of brandy. Enough so they're surrounded by it, but not drowning. Cover and place in the fridge for an hour or more. Afterwards, place a colander over a bowl and pour the cranberries and brandy through, putting the cranberries and the brandy they soaked in aside. Preheat oven to 375 F.

2 Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.

3 Add the eggs, vanilla extract, and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.

4 Sift together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed. Fold in the brandy soaked cranberries and white chocolate chips. Let chill for 15 minutes in the fridge.

5 Line a baking sheet with parchment paper (a baker's best friend) and place rounded spoonfuls down on the sheet. Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely.

*I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I'm not aware but it seems pretty consistent, and it won't ruin the cookies if you try it this way.

Watermelon Mimosa

Ingredients:

1 quarter of a large watermelon, about 5 cups cut in small pieces

Juice from 6 oranges, about 2 cups juice

1 bottle of chilled champagne, cava, prosecco or other sparkling wine

Sugar to taste, based on sweetness of the fruit

Mint to garnish

Preparation:

1. Blend the watermelon chunks with the orange juice and sugar to taste until you have a smooth pure, strain if needed.
2. Chill the watermelon orange mix in the refrigerator until ready to prepare the drinks.
3. Pour the watermelon orange mix into champagne flutes, about half full.
4. Add the champagne or other sparkling wine, pouring it gently to avoid from making a bubbly mess.
5. Stir lightly and garnish with a fresh sprig of mint.

Rhubarb and Strawberry Empanadas

Ingredients:

15-18 medium or 25-30 small sweet empanada discs made from basic sweet pastry dough

3 cups chopped rhubarb

3 cups chopped strawberries

1 cup sugar

2 tbs orange juice

1 tbs cornstarch

1 egg, yolk and white separated and lightly whisked

½ cup demerara sugar

Preparation:

1. Combine the rhubarb, strawberries, sugar, orange juice and cornstarch in a large bowl, mix well and let rest for an hour.
2. Drain the liquid from the strawberries and rhubarb.
3. To assemble the empanadas spoon the rhubarb and strawberry mixture on the center of the empanada disc.
4. Brush the edges of the empanada disc with the egg whites.
5. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.
6. Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when baked.
7. Sprinkle the demerara sugar on the top of the empanadas.
8. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.
9. Bake the empanadas in a pre-heated oven at 375 F for 30 minutes or until golden.
10. Serve either warm or cold with whipped cream.

Asparagus and Goat Cheese Tart

Ingredients:

9 or 10 inch partially baked tart shell, from homemade tart dough or store bought

2 cups asparagus cut in small bite size pieces, about ½ bunch

2 cups diced red onion

2 tbs butter

1 cup crumbled goat cheese

3 eggs, lightly beaten

½ cup heavy cream

Salt and pepper

Preparation:

1. Bring a small pot of water to boil with a pinch of salt and add the asparagus, boil for about 2 minutes, drain and place in ice cold water to stop the cooking process, drain again to remove excess water.
2. Pre-heat the oven to 350 F
3. Melt the butter over medium heat, add the onions and cook until soft and translucent, about 8 minutes.
4. Combine the eggs, cream, salt and pepper together, mix well.
5. Add the crumbled goat cheese to the cream mixture or if desired add the goat cheese at the end of the tart assembly process.
6. Line the bottom of the partially baked tart shell with the asparagus pieces.
7. Add the cooked red onions on top the asparagus pieces and spoon the cream mixture into the tart over the asparagus and onions.
8. Sprinkle the goat cheese on top (if it wasn’t included in the cream mixture).
9. Place the tart pan on a cookie sheet (already pre-heated) to keep any leaks from spilling and making a mess in the oven.
10. Bake for about 25 minutes or until the filling is set and the top begins to golden.

Batter Fried Shrimp

Ingredients

• 1 Pound Large Shrimp -- shelled
• 2 Tablespoons Lemon Juice
• 1/2 Cup Apple Cider Vinegar
• 1 Teaspoon Pepper
• 2 Tablespoons Garlic -- finely chopped
• 1/2 Teaspoon Salt
• 1 Cup All-Purpose Flour
• 1/4 Cup Water
• 1/4 Cup Evaporated Milk
• 1/4 Teaspoon Pepper
• 3/4 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1 Teaspoon Anatto Powder -- mixed with
• 2 Tablespoons Water
• Oil -- for frying

Directions

Slit open the shrimp. Rub with lemon juice. Combine vinegar, pepper, garlic and salt. Marinate shrimp in this for 2 hours. Combine remaining ingredients and beat until smooth. Dip each shrimp in batter. Fry in oil until batter is golden brown.

Serves 2

Mushroom Soup

Ingredients

• 3 Ounces Shiitake Mushrooms -- sliced
• 3 Ounces Mushrooms
• 3 Ounces Exotic Mushrooms Of Choice
• 3 Tablespoons Butter
• 1 Small Onion -- finely chopped OR
• 5 Medium Shallots -- minced
• 3 Cloves Garlic -- crushed
• Salt And Pepper
• Nutmeg -- to taste
• 1 Teaspoon Lemon Juice
• 2 Teaspoons Flour
• 4 Cups Vegetable Stock
• 2/3 Cup Fresh Cream
• 1 Bay Leaf
• 3 Tablespoons Fresh Chives -- chopped

Directions

Slice all mushrooms about 1/4 inch thick. Saute along with onion and garlic about 5 minutes. Add salt, pepper, nutmeg and lemon juice, cook 2 minutes. Transfer mushrooms to soup pot. Deglaze pan with water to enrich soup. Sprinkle mushrooms with flour, cook and stir a few minutes. Add stock, deglaze, and bay leaf. Cook until richly flavored, 15-20 minutes. Discard bay leaf, add cream, heat through, taste, adjust seasonings. Serve topped with chives.

Serves 4