The Perfect Bar

This recipe is still in its developing phase...

So far it is amazing:

2 C butter
4 eggs
1-2 T vanilla
3 C lightly packed light brown sugar (may want to increase sugar: next time I'll try 3 C packed sugar or 4 C)
2 tsp baking soda
1 tsp baking powder
1.5 tsp salt
1/2 tsp cardamom
4-5 Lindt 90 bars
2-3 T coconut oil

Line pan with coconut oil

Put half the batter on the bottom
Make a neat layer of Lindt 90 squares: pack them in tight
Put the other half batter on top

Bake at 350 for ~45 mins

ooh la la!

Succulent Vegan Meatballs

In Eastern Orthodox tradition, Christmas is celebrated January 6-7th. My sweet little daughter insisted that the "real Christmas" was yesterday (January 7), and as my Lebanese family loosely observes the Orthodox tradition; she solidified our celebration!

Orthodox Christmas is celebrated quite differently from its western cousin. It is common to fast on the eve; creating space to meditate on the many blessings of the season. Christmas day, light, natural foods are favored: dried fruits and nuts, slow cooked porridges, and "lenten," meatless dishes that are often the necessity, when meat is too expensive, or unavailable.

Inspired by my daughter, I whipped these delicious "meatballs" up and baked them in the oven. They would be so great with a tomato sauce, cream sauce, or any dressing. They are also super yummy and savory, just by themselves!

Ingredients:

2 cups (cans) of baby corn (look for the super low sodium varieties)

1 cup hearts of palm

1/2 red onion

1 cup dried shitake mushroom 

1 T pomegranate concentrate

1 T bouquet garni herbs

1 t dill

1 t alleppo chillies

1 T garlic paste

1/4 t French 4 and more spice blend

just a squeeze lemon juice (I use meyer lemons)

1 t walnut oil

salt and black pepper to taste

for vegan: use egg substitute; the equivalent of 3 eggs

if you like eggs, 4 egg whites and 1 egg suffices (experiment with ratio of yolk-whites)

Grind up the baby corn, onion, hearts of palm and mushrooms (I did this all plus the garlic, in my juicer, using the squishing attachment)

mix in pomegranate, spices, oil, and a squeeze of lemon

mix in egg substitute or eggs

blend it all together well and spoon onto baking sheets lined with parchment paper. (just like drop cookies;)

Cook at 350 degrees for about 15 minutes, or until golden brown and crisp on the outside; the inside stays juicy ;)

For a really really great flavor and texture, marinate the mixture overnight and bake the next day.

I know some of the spices might be hard to find, but you can substitute, or email me if you want to know more about them.

Eid al  Milad Saeed Ya iNas!

  

The Art of the Beast: Lamb

On this cold winter's day, as Solstice approaches, I roast Lamb; slowly, sweet, and savory...

Today's marinade is simple; there is no rushing out to buy figs or onions...This lamb is barely dressed, by my usual standard, but I know it will not fall short of magical. Eaten simply, with lentils and one of my Ka-Pow salads, this beast will fulfill its highest destiny; warming the hearts and stomachs of angelic beings, so blessed to be at the top of the food chain.

Fathüsbands: Cookie of the Year

Fathüsbands: Cookie of the Year 2013

There is a running joke in our household about the nature of my cookies; in the past they have been reluctantly made, and enthusiastically devoured. Now being aware of the power of the cookie, enchanting men into a delightful sugar intoxication, I have been testing my cookie recipes to see which one stands up to the title. Fathüsbands are true to my traditional cookie style; combining large amounts of good European or Pasture butter, the perfect amount of salt, and only the most delicious of chocolates or candies. I never bake in exacts, which makes each batch have their own delicacy, but also makes it a challenge to reproduce an identical tastes. However, I have been blessed to come out with something even more blissfully delicious each time; unless I burn them, which is why I strictly bake on 340 degrees ;)

Recette: 

1   cup good butter (European style, Cultured, Grass fed Pasture butter, etc..you can taste the difference)
.5  cup good coconut oil (it should taste like a fresh coconut if you eat it by the spoonful ;)
3   cups light brown sugar
2   eggs
2   T vanilla extract
2   T ground vanilla beans
1   T salt (I used the pink;)
1   T baking soda
3   cups good flour
200+ grams traditional Toblerone bar, chopped (bladed, in the blender is easy and fun ;)

Bake at 340 degrees, experimenting with length of time, depending on how you like your cookie
I guarantee these babies will bring joy to you and your loved ones and peace on Earth  <3

Ice Cream Scones

Oh la la! Scones à la glace... These darlings have such an inviting texture, fluffy on the inside, crisp on the outside.
So many variations are possible! Berries, coconut, spices <3

The basic Scone à la Glace:

31/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
4 teaspoons cream of tartar
1/4 cup softened butter
1/4 cup coconut oil
2 cups softened rich vanilla ice cream

Preheat oven to 380-415 degrees (depending on oven)

Sift together dry ingredients. Combine softened butter and coconut oil until smooth, set in the fridge. Mix melted ice cream with the dry ingredients. Cut the cold butter/coconut oil mixture into small pieces and add it to the dough. Using your hands, kneed the butter and oil into the dough.

Take dough out in clumps and put onto baking sheet (covered in parchment is ideal)

Place in oven and bake until fluffy and slightly golden.

My basic Scone à la Glace includes 1 teaspoon cardamom and 1 tablespoon vanilla extract, ground vanilla beans or both.

If adding berries, freeze them first and loosely mix in (unless you want a blue or pink scone)

Try them with unsweetened shredded coconut

Add a few tablespoons of sugar or sprinkle sugar on top if you want a sweeter taste

Super delish with scrambled or fried eggs on the side and/or with a hot cup of tea!

Let me know how yours come out ;)