Pumpkin Bread Pudding with Maple Bourbon Brown Sugar Sauce

'Tis the season ....

No, not THAT season yet. (Soon. Frighteningly soon. But not just yet.)

'Tis the season for pumpkin. And for warming, comforting foods as we watch the leaves fall and the winds blow them around. And for starting to consider holiday meals, which absolutely must include dessert.

Because even though we've stuffed ourselves more fully than the Thanksgiving turkey, dessert is mandatory, right? Just one more bite ... and then another, and another.

We can't resist. We are weak. We are helpless creatures, caught in the tractor beam that draws us to all the fat, all the sugar, all the temptation, all the deliciousness.

And I'm here to play matchmaker, introducing you to the new love of your life. You'll dream about the creaminess, the hint of spiciness, the light crunchiness of the sugary topping. Your heart will start fluttering ... or is that just the cholesterol clogging up your arteries?

You can thank me once you wake up from your food coma ... :)


Pumpkin Bread Pudding with Maple Bourbon Brown Sugar Sauce

Pudding:
3 eggs
1/3 cup powdered sugar
1/4 cup sugar
1 teaspoon vanilla
1-1/2 cups 2% milk
1 teaspoon + 1/4 teaspoon cinnamon
1 cup pumpkin puree
4 large day-old croissants, cut into 1-inch cubes
1/4 cup brown sugar

Sauce:
4 tablespoons butter
1/3 cup brown sugar
1 tablespoon maple syrup
1 tablespoon bourbon
1 tablespoon corn syrup
1 teaspoon vanilla
1/2 cup half-and-half

Make pudding: Preheat oven to 350F. Grease a 9-by-13 inch baking dish.

In a large bowl, whisk together eggs, powdered sugar, sugar, vanilla, milk, 1 teaspoon cinnamon, and pumpkin puree. Stir in croissant cubes and mix well; let rest 5 minutes. Pour mixture into prepared pan.

Combine remaining 1/4 teaspoon cinnamon with brown sugar; sprinkle over pudding.

Bake for 45 to 50 minutes, until pudding is puffy and a tester inserted into the center comes out clean. Let rest 5 minutes before serving.

Make sauce: Place butter, brown sugar, maple syrup, bourbon, corn syrup, and vanilla into a small saucepan and melt together over medium-high heat. Whisk in half-and-half and bring to a boil. Cook, undisturbed, for 1 minute. Let cool 10 minutes; sauce will thicken.

Cut pudding into squares and serve with ice cream or whipped cream, along with the sauce.

Yield: 8 generous or 12 moderate servings.

French Apple Tart

For Jeremy's recent birthday, Craig very sweetly gave a gift not only to Jeremy but also to me, since I played just a bit part in the reason for the festivities ... :)

He gave me a cookbook - one of my very favorite things, of course! Simca's Cuisine was written by Simone "Simca" Beck, who co-wrote Mastering the Art of French Cooking with the beloved Julia Child. The book "gives us her own cuisine in delectable recipes ... arranged in menus for every occasion."

I selected a recipe from the section entitled "Un Diner à la Compagne" [uh dee-NAY ah lah cohm-PAHN-yuh] - A Dinner in the Country. The apple-almond tart Simca recommended serving for dessert was perfect for my Tu B'Shevat [TOO bay sheh-VAHT] dinner, celebrating the Jewish New Year of the Trees.

Trees are very important in Judaism, as is tikkun olam [tee-KOON oh-LAHM], which is "repairing the world." Rabbi Yochanan ben Zakkai even taught the following lesson: "If you have a sapling in your hand and someone tells you the Messiah has arrived, first plant the sapling and then go out to welcome the Messiah." Planting trees is a means to providing food, shelter, and many other benefits to both current and - especially - future generations.

And so, on the 15th day of the month of Shevat (on the Hebrew calendar), it is customary to eat fruits, particularly those which come from trees. Many people partake of a seder, a formal celebration, in which ritual foods are eaten; these include fruits with an inedible shell, those with an inedible inner pit, and fruits with no shell and no pit.

Thus, this beautiful French tart with almonds, apricots, and raisins, as well as apples, combines traditional representative foods in one lovely, sweet, delicious dessert. It was perfect for the holiday, and would be ideal at any time that a simple but sophisticated dessert is needed.

On a completely unrelated note: in the past I've mentioned my fixation upon the Bocuse d'Or, the bi-annual culinary "Olympics" which took place in France last week. Here are the final results, for those who weren't parked in front of their computer screens obsessively watching the streaming presentation of meat and fish platters while sipping their morning coffee before work!

Best Promotion: Guatemala
Best Poster: Hungary
Best Commis ([coh-MEE] = assistant): Kristian Curtis, United Kingdom
Best Fish Platter: Norway
Best Meat Platter: United Kingdom
Bronze: Japan (the commis was in tears ... it was so sweet!)
Silver: Denmark (gold medalists in 2011)
Gold: France (they almost feel it's their birthright to win this, so they're very happy!)


French Apple Tart
(slightly adapted from a recipe in Simca's Cuisine by Simone "Simca" Beck)

Crust:

• 1-1/4 cups unbleached all purpose flour
• 1/8 cup brown sugar
• 1/2 teaspoon salt
• 1/8 cup butter, at room temperature
• 1/8 cup shortening, at room temperature
• 2-3 tablespoons (or more) ice water

Preheat oven to 350F.

In a large mixing bowl, combine flour, brown sugar, and salt. With a fork, mix in butter and shortening until mixture resembles meal. Stir in 2 tablespoons water with the fork, until the dough starts to form a ball. Add water by the tablespoon if more is needed. Form into a ball, cover in plastic wrap, and refrigerate for 15 minutes.

Filling:

• 1/3 cup Solo Apricot pastry filling
• 2 eggs
• 1/4 teaspoon cinnamon
• 1/2 cup sugar
• pinch of kosher salt
• 1/2 cup whole almonds, ground fine
• 1/3 cup raisins
• 2 large Honeycrisp apples, peeled, cored, grated
• 4 tablespoons butter, melted
• ice cream, for serving (either vanilla or rum raisin would be ideal)

Roll dough out into a 12" circle and place into a 9" tart pan with a removable bottom (or into a 9" pie pan). Press dough into the bottom of the pan and up against the sides, then trim dough even with edge of pan. Spread apricot filling over bottom of crust, then refrigerate while making filling.

In a large mixing bowl, whisk together the eggs, cinnamon, sugar, and salt. Stir in the ground almonds and the raisins. Stir in the grated apples, then pour filling into the prepared crust.

Place the tart pan onto a larger baking sheet, to catch drips, then bake for 20 minutes.

Prick the tart all over with a fork, then pour butter over the top of the tart and let it seep into the filling. Raise oven temperature to 375F, then bake for 15 more minutes until tart is golden and set.

Let cool completely, then remove rim from tart pan. Place tart onto a platter and serve with ice cream.

Makes 12 servings.

 
Tomorrow, by the way, is World Nutella Day - yay!!! So here are some recipes to choose from, for your celebration:

Hunka Hunka Burnin' Love Tart

Peanut Butter Pancakes with Nutella Sauce

Banana Nutella Cake with Coffee Glaze

Krispy Kreme Peanut Butter Dream Sandwich

Chocolate Cake with Nutella Buttercream Frosting

National Blueberry Pancake Day

There are holidays for virtually every kind of food, from frogs' legs to chocolate ice cream. But few are as fabulous as National Blueberry Pancake Day!

I've doubled the blueberries for today's festivities because ... well ... just because! The wholesome pancakes, with some whole grains added, feature these gorgeous fruits; and they're doused with a sweet sauce to further showcase the beautiful berries.

Happy holiday! Enjoy!!!

Be sure to watch the world's most prestigious culinary competition, the Bocuse d'Or, tomorrow and Wednesday as the United States takes on the Scandinavians (who swept the top three spots last time, in 2011), the French (who host the event and are peeved that they've not won for awhile), and other countries vying for the gold! Click here for more information and to watch online.


Blueberry Buttermilk Pancakes with Blueberry Syrup

Syrup:

• 2 cups frozen wild blueberries
• 2 tablespoons sugar
• 1/4 cup water
• 1/4 cup maple syrup
• 3/4 teaspoon cornstarch
• 1 tablespoon water

Place blueberries, sugar, water, and maple syrup into a small saucepan; bring to a boil and cook for 10 minutes. Stir together cornstarch and water; stir into sauce, cook 1 minute, then remove from heat. Let rest while making pancakes.

Pancakes:

• 1/2 cup quick-cook oats
• 1/2 cup whole wheat flour
• 1/2 cup flour
• 1 tablespoon sugar
• 1/2 tablespoon aluminum-free baking powder
• pinch of kosher salt
• pinch of cinnamon
• 3/4 cup buttermilk
• 1 egg
• 1/2 cup frozen wild blueberries

Combine oats, flours, sugar, baking powder, salt, and cinnamon in a medium mixing bowl. Beat together buttermilk and egg; stir into dry ingredients. Gently fold in blueberries.

Brush a skillet with butter and set it over medium heat. Drop batter by 1/4-cupfuls and cook 3 minutes or so per side until golden brown and set when nudged a bit with a spatula.

Makes 6 hearty pancakes and a generous amount of syrup to pour over them.

National Cake Day + A Whole Foods Giveaway

It's National Cake Day - gotta love it!

You've also gotta love today's giveaway! Many thanks to Whole Foods Market for its generous offer of a $25 gift card, so that one lucky reader can try some of their new products!!!

"This month, Whole Foods Market is debuting more than 30 NEW frozen foods under our Whole Foods Market™ line (appetizers, entrees and desserts – oh my!). With gourmet flavors at value prices, these items offer easy dinner and entertaining solutions -- just in time for the holiday madness ....

Be prepared to change the way you think about frozen foods. Taking cues from cuisines around the world, Whole Foods Market’s offerings include everything from Tandoori Chicken Samosas and Vegetable Egg Rolls to Wood-Fired Buffalo Mozzarella Pizza with Cherry Tomatoes and Gnocchi alla Sorrentina. We have decadent dessert options, too, like Chocolate Lava Cakes and Caramelized Panna Cotta for a sweet finish to every meal.

While we all love to cook and prep homemade meals, it’s nice to have tasty alternatives for those nights when you just want to kick back and relax without the greasy takeout or the restaurant check. Plus, as with all Whole Foods Market products, you’ll find absolutely no artificial flavors, bleached flours, hydrogenated fats or high-fructose corn syrup in these new products. In short -- your personal chef has arrived!"

So, who's ready to win???

Here are the terms:

- Leave a comment below telling me what your favorite kind of cake is and how you intend to celebrate today's holiday. Only one comment, please; extras won't count.

- Be sure to provide your email address in the comment, so I can let you know if you're the winner.

- The giveaway begins as soon as this post goes up, and will end on Monday, December 3 at 9 a.m. EST. I'll use Random.org to pick a winner, then send an email to let you know you've won.

- If I don't hear from the winner by 9 a.m. EST on Tuesday, December 4, I'll go back to Random.org to pick a new winner.

- Once the winner has been established, I'll need to get a mailing address to send you the gift card. Then you can shop your little heart out!

I think that's it - I don't have either the time or the inclination to see if folks are sacrificing their firstborn on Twitter or Facebook, so giveaways are always simple here.

Whether you use your gift card to buy the new frozen items or to buy the ingredients to make this lovely cake (which was a huge hit at my Thanksgiving dinner), free food is always welcome!

Pumpkin Streusel Cake
(adapted from a Martha Stewart recipe)

Remember what Julia Child once said: "A party without cake is really just a meeting."

Cake:
1/2 cup butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
1 15-ounce can pumpkin puree
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
2-1/2 cups flour

Preheat oven to 350F. Grease a 9"-square baking pan.

In a large bowl, combine butter, sugar, and brown sugar; stir in eggs and pumpkin. Mix in baking soda, salt, cinnamon, ginger, nutmeg, and flour. Pour batter into prepared pan.

Streusel:
1 packet Maple & Brown Sugar instant oatmeal
1/4 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, melted

Combine oatmeal, flour, brown sugar, and cinnamon; pour butter over everything and stir to mix thoroughly. Sprinkle streusel evenly over cake batter.

Bake cake for 45 minutes, until a tester inserted into the center comes out clean. Let cool completely.

Glaze:
1 cup confectioners' sugar
2-1/2 tablespoons apple cider

Whisk together confectioners' sugar and cider; drizzle glaze over cooled cake and let set.

Makes 9 generous servings or 12 more reasonably sized ones.

Sweet Potatoes Baked with Rosemary and Salt

My BFF Wendy told me recently that she'd eaten a fabulous dish at a party recently: "sliced sweet potatoes with a thin coating of oil, lots of rosemary, a little salt, baked." Several times, she insisted that I had to make it.

And so, I did.

I adore sweet potatoes - baked, fried, whipped, candied, whatever. Rosemary emits an extraordinary aroma. In this dish, the two combine in a beautiful, simple preparation that lets the ingredients shine.

These sweet potatoes are tender, sweet, slightly caramelized at the edges, fragrant, and delicious. They're easy to make for Thanksgiving, and could even be made ahead of time and reheated to make your preparations easier.

May you have a peaceful, blessed, and happy Thanksgiving with all your favorite loved ones and a feast of fabulous food!



In case you still need some ideas, here are some other suggestions for your holiday menu:

Applesauce Pie

Pomegranate Molasses-Glazed Carrots

Chocolate Pecan Pie

Butterscotch Pumpkin Pudding

Buttermilk Biscuits

Cranberry-Pecan Stuffing

Quince-Glazed Baked Yams

Orange-Glazed Pumpkin Loaf Cake

Brown Sugar Tea Cake with Moscato Glaze


Sweet Potatoes Baked with Rosemary and Salt

• 2 very large sweet potatoes
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons kosher salt
• 1 tablespoon minced fresh rosemary

Preheat oven to 350F.

Cut the ends off the sweet potatoes, peel them, and cut them in half lengthwise; place into a large mixing bowl.

Drizzle the sweet potatoes with the oil. Add salt and rosemary; stir to coat.

Place the sweet potatoes into a 10" pie pan or casserole dish. Bake uncovered for 45 minutes, then stir carefully. Cover with foil and cook for 30 more minutes, until sweet potatoes are very tender.

Serves 8-10.

The Turducken Has Landed!

Most people, I think - when not receiving emails from friends, family, or colleagues - find their inboxes filled with pictures of cute animals, prayer requests, and promises of grand fortunes if they'll only forward the chain mail to 12 of the most fabulous women they know. And, of course, there's obscene spam. All of that finds its way to me, all day, every day.

But one afternoon, I also received this:

"As families across the United States prepare for the up-coming holiday feasts, Echelon Foods’ Original Turducken is giving home cooks the ability to present gourmet fare without the chaotic preparation normally associated with sophisticated food offerings ....

The Original Turducken has been quickly gaining converts amongst bloggers and journalists across North America. We would love for you to consider featuring the Original Turducken on Food Floozie, so please let us know if you are interested in speaking further."

Well, a girl doesn't see that every day! So, of course I leapt at the opportunity.

After a few more emails back and forth, and waiting a couple of days, I found a very large box of perishable goods at my door.

The Turducken had landed!

While I'd heard of these creative concoctions, I'd never prepared a Turducken before - either deboning and stuffing my own or even just roasting a ready-made one. But I was surprised to find that many people I know had no idea what a Turducken was. So, here's the scoop: a Turducken is a chicken stuffed into a duck, which is then stuffed into a turkey. Similar dishes have been served for hundreds of years, particularly during Medieval times when elaborate feasts were all the rage among the nobility.

All of my family and friends were intrigued, fascinated by the prospect of seeing and - even better - tasting something this unique.

I let the bird (yeah, there are actually three of 'em; but it looks like one) defrost for the requisite 5 days in the refrigerator. And then, on a beautiful sunny Saturday morning when I had the time to devote to the slow cooking required for the density of the meat, I roasted a Turducken for the very first time.

The instructions indicated that I should cook it at 220F for 7+ hours ... that seemed very low and slow, even if acknowledging that the company knows what it's doing and gave an appropriate recipe. But I thought I'd raise the temperature to 350F, crisping up the skin a bit more. I could always turn the temperature down. I could always cover the bird with foil if it was browning too quickly. But you know me - I always have to tinker with things, tweaking protocols or techniques or ingredients or something. I cooked my Turducken for 4.5 hours, and it turned out perfectly.

I have to say that this was much easier to prepare than a regular ol' stuffed turkey. Although it's not a lot of bother to mix together bread and broth and then shove it all inside a bird, the fact that my Turducken came pre-stuffed and prepped to unwrap and place directly into a baking dish - that is a tremendous boon on a busy day like Thanksgiving. The bird is ready to cook, there are fewer dishes to wash ... it's all good!

And oh, when is the "scratch 'n' sniff" app coming for bloggers??? The house smelled amazing as the Turducken roasted! Not quite turkey, not quite chicken, but familiar and comforting and enticing. Those who were here to keep me company for the adventure kept remarking how fabulous the aroma was when they walked in, kept asking me when - oh, when? - would it be time to eat. It was seductive.

Once the Turducken is cooked, you have to be careful to let it rest a bit, letting the juices settle to keep the meat from drying out just as you do with other poultry. And because it's several delicacies in one rather than a solid piece, carving and slicing need to be done carefully in order to retain the integrity of the servings.

Everyone who joined me in this adventure was thrilled to finally enjoy the feast. Comments like "amazing" and "rich" and "delicious" poured forth. The meat was tender, succulent. Folks wanted leftovers; and because the Turducken is solid meat - rather than meat and cavity and stuffing, like a turkey - there is plenty of it to send home with loved ones who want to indulge some more. And you'll still be left with an abundance for making sandwiches, casseroles, or anything else that strikes your fancy.

I was so giddy to have this adventure with the Turducken, to have a new culinary experience, and to share the gift with family and friends. If you'd like to liven up your Thanksgiving (or other holiday) meals with something decadent, look no further than the Turducken!

Southern Honey Cake for Rosh Hashanah

Rosh Hashanah - the Jewish new year - began last night at sundown.  While December 31st is an utterly secular celebration - champagne, someone special to kiss at midnight, noisemakers, confetti, designated drivers - this is an occasion both for joy and for introspection.

As John Lennon sang in "Happy Xmas (War is Over):

And so this is Christmas and what have you done?
Another year over, and a new one just begun.

Well, just change that Christian holiday to this Jewish one, and the question is the same.  Universal truth.

What have you done - accomplished, succeeded at, failed at, tried to do, not worked sufficiently hard at, disregarded, excelled at?  What have you done - been generous, been unkind, been helpful, been curt, been patient, been understanding?  What have you done - taken from the universe, given back to it?

Each of us has done every one of these things.  We've all tried, we've all had moments where we gave all we had, we've all had times when we were filled with regret.  That's life.  That's our humanity showing, frail, fragile, and fallible creatures that we are.

5772 was a remarkably good year for me, after the "annus horribilis" of 5771.  I had - dare I say it? - fun!  A speaking engagement that led to membership in a group of wonderful women ... an exciting writing assignment for culinary historians ... three judging gigs (and an invitation for a fourth, this Thursday) ... valuable and critical time with Jeremy and with beloved friends, attending seders and services, playing Mahj, just chatting over dinner or a cup of coffee.  And I've welcomed new friends into my extended family.

I'm slowly reclaiming the condo I moved to last fall after Jeremy and his dad moved out, painting it a lovely shade of yellow with plans to make the kitchen fabulously festive with red cabinets.  I'm also making it my own with whimsical touches like a rubber duckie collection in the half-bathroom.  My cookbooks are back on shelves, readily accessible, after being boxed up for most of the year before.

My health has been good, after being diagnosed the previous year with high blood pressure.  Although I've always gone for long walks, I've taken to riding the bus and then walking a mile to/from the bus stop to get either to work or to home.  Let someone else deal with the orange barrels and with the college students whose sense of immortality leads them to walking directly in front of my 2000-pound Suburban; I'll get my exercise, thank you, while reducing my stress levels.

I'm proud to say that I've met every single deadline for my numerous projects - daily deadlines, weekly deadlines, monthly deadlines - no matter what is going on in my life.  It's a matter of honor, and it's a matter of respect.

I've had all sorts of adventures with some of my bestest girlfriends, in Pittsburgh and in Detroit and in Chicago.  And I have a new boyfriend, Craig, who's very sweet, creative, kind, generous, a good listener, true blue ... :)

I've had ample opportunity to assess how I got to, and through, 5771, such that I've evaluated all I can to accept my own responsibility for where I've been and where I want to go.  I've mourned, I've ruminated, I've forgiven, I've made progress.  It has been a year in which I've tried not to be selfish while still protecting myself.  I've tried to acknowledge it when I've failed to be the person I strive to be.  There is, of course, much - MUCH - room to grow.  It's been a year of reclaiming - things, places, space ... me.  This is what I've done.

I'm me ... and I'm not perfect.  But I try.  The angel said to try, more than two years ago, when I met him in Detroit.  Each day, I remember his words: "You've gotta try."  It's hard.  Sometimes it's so, so hard.  There have been days when I've walked around feeling like a raw, gaping wound ... but I've still tried.

Because what's the alternative?  Letting others down, and letting myself down.  Incompletion, failure.  I can't succeed at everything, and sometimes circumstances just conspire against me.  I'm known in the real world as "The Girl with the Crisis du Jour" for a reason: I'm a kinda flaky chick who just cooks and bakes and takes pictures of everything she eats, but who is often caught up in others' whirlwinds.

But I want to at least be able to say I tried - that I used my talents, my gifts, my abilities, my best intentions - and tried.  Yoda said "Do or do not do, there is no try."  This is wrong.  You've gotta try.  Sometimes trying is the best you have to offer, and trying should be appreciated gratefully rather than dismissed as insufficient.  With hope, with effort, with strength you might not have known you had, you've gotta try.  If you don't try, you get nowhere, you have nothing, you give nothing ... and you've done nothing.

"Every year, there descends and radiates a new and renewed light which has never yet shone. For the light of every year withdraws to its source in the Infinite One who is beyond time ... (but) by means of the prayers we utter, a new and superior light is elicited ... a new and more sublime light that has never yet shone since the beginning of the world."

Schneur Zalman of Liadi, in the Machzor Lev Shalem

That light? It shines upon us, and also within us.

And so, the question to ask in assessing the past year is, "What have I done?"

And the question to ask as we begin a new year is, "What will I do?"  Where will I find light, where will I shine light?

Everywhere I can.  I will try ....


Sister Sadie's Honey Cake

(slightly adapted from Marcie Cohen Ferris' Matzah Ball Gumbo - it's not particularly photogenic, but it's moist and sweet and really lovely)

• 3-1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 cups honey
• 1 cup sugar
• 4 eggs, at room temperature
• 1/2 cup Coca-Cola (must be flat before using)
• 1/2 cup oil
• butter pecan ice cream, for serving

Preheat oven to 325 F.  Grease 2 9"x5" loaf pans.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In a medium bowl, combine the honey, sugar, and eggs.  Whisk in the Coke and the oil, then pour into the dry ingredients and combine well.  (Batter will be very thin.)

Divide the batter among the loaf pans, and bake for 45-50 minutes until a tester inserted into the center comes out clean.  Let cool completely.

The recipe warns that "cakes may sink slightly in the center."  "Slightly" is an understatement - there's a big ol' dent.  But that's why God gave us ice cream, so we can plop a scoop of it over that part of the sliced cake!

Makes 2 cakes, 12 or so slices each.  Serve with ice cream.

You can read more about Southern Jewish food in my Washtenaw Jewish News article this month - "Southern Cuisine, Jewish-style."  (Click here, then scroll down to page 33.)

(The card behind the pictured cake says: L'Shanah Tovah Tikitevu [lay shah-NAH toh-VAH tee-kee-TAY-voo] - May you be inscribed in the Book of Life for a good year.  This is the long version of the traditional Rosh Hashanah greeting; you can shorten it simply to Shanah Tovah.)

National Vanilla Pudding Day

It's National Vanilla Pudding Day, an occasion which celebrates the beauty of simplicity.  There are no bananas or vanilla wafers in this pudding; no chocolate or butterscotch has been stirred in.  This isn't being used as a custard for trifle or for a parfait.  It is glorious all on its own!

Periodically, a debate pops up between chocolate lovers and vanilla afficionados.  I adore chocolate, and will almost always prefer it over what seems to be plain ol' vanilla.  But it's a matter of the quality of the vanilla.  A rich, fragrant, luscious vanilla - using beans or pure extract to impart flavor - is a truly wonderful taste not to be underestimated.

And that's the beauty of this pudding: it lets the true vanilla essence shine through in a creamy, seductive dessert.

This pudding would be perfect for Shavuot [shah-voo-OTE], the two-day holiday celebrating receipt of the Torah at Mount Sinai, which begins Saturday at sundown.  It would be especially lovely served with fruit; then it would honor both the dairy and the harvest traditions of the holiday, though the former is predominantly acknowledged.  (To read my article about Roman food to serve for Shavuot, scroll down to page 25 of this month's issue of the Washtenaw Jewish News.)

Because chag ([HAHG] = the holiday) follows Shabbat ([shah-BAHT] = the Sabbath) and work is prohibited on all three days, here are some recipes that can be prepared ahead of time for your upcoming holiday weekend featuring both religious and secular celebrations.  The recipes are also delicious for those who are still free to cook all weekend, and who are looking for great treats for the three-day break or for a Memorial Day barbecue.

Fried Ice Cream "Torah Scrolls"

Custard with Strawberry Sauce

Ricotta Cheese Pudding

Basil Parmesan Shortbread

Brownie Ice Cream Pie

Berries with Sweetened Sour Cream

Hunka Hunka Burnin' Love Tart

Cinnamon Roll Sundae

Fruit and Cheese Tidbits


Vanilla Pudding

3 tablespoons cornstarch
1/2 teaspoon kosher salt
1 cup sugar
1 cup water
2 cups half-and-half
1 tablespoon vanilla extract
2 eggs, beaten

Place the cornstarch, salt, sugar and water into a medium saucepan; bring to a boil over medium-high heat, whisking constantly.  As soon as the mixture is translucent, turn heat down to medium-low and whisk in half-and-half, vanilla, and eggs.  Cook, whisking constantly, for about 10 minutes until the pudding is thickened.  Place into a medium bowl, cover with plastic wrap pressed against the surface to prevent the formation of a skin, and refrigerate until cold.

Makes 8 servings.

Poppy Seed Shortbread Cookies

Purim [POOR-im] is the most joyous day in the happiest month on the Jewish calendar.  Falling on the 14th day of Adar [ah-DAHR], the holiday begins at sundown tonight.

In brief, Purim commemorates Queen Esther saving the Jews from extermination.  Her cousin, Mordechai, refused one day to bow to the king's vizier, Haman, which enraged Haman.  He sought King Ahasuerus' permission to massacre the Jews, which Ahasuerus granted without realizing that this would also include his wife, Esther, who had never revealed herself as a Jew.  Esther fasted for three days as she debated whether to approach the king and risk her own life.  Needless to say, her courage won the day: Esther spoke to the king, revealing Haman's plot, and Ahasuerus had Haman executed.  As the saying goes, they tried to kill us, we survived, let's eat!

Purim celebrations are silly and giddy and lots of fun.  It's customary to dress up in costumes, since Esther hid her identity; so I'll be masquerading as a fairy godmother, wearing a slightly cheesy thrift store prom dress accessorized with a pink tiara, a be-ribboned wand, and gold-trimmed pink wings.  (It's very "me," for those who don't know of my affinity for Disney princesses, sparkles, glitter, and whimsy!)

Because there are always traditional and ritual foods at Jewish holidays, I'll also be eating lots of triangular cookies called hamantaschen [HAH-men-TAHSH-en], which are shaped to resemble either the ears or the hat of the villainous Haman. (For my hamantaschen recipe, see last year's Purim post.)  Kids particularly love this holiday because it's expected that the name of Haman should be drowned out with noise.  How great to spin groggers, yell, stomp, and generally be granted permission to be a bit rowdy!

Other Purim customs are required by Jewish law: hearing the Book of Esther read aloud, as well as giving gifts of food to friends and donating to charity.  According to Esther 9:22, Jews are commanded "to observe ... days of feasting and joy and giving presents of food to one another and gifts to the poor."

Mishloach manot [mish-loh-AHCK mah-NOTE] are small goodie bags that are thus given to loved ones; they are supposed to contain two portions of foods that are ready to eat - one is sweet while the other is savory.  The sweet variety is usually hamantaschen, and I offer pretzels to go with them.  And since I like to feed people, I always add some small candies and a second type of cookie as well.

This year, I had lots of poppy seed filling left over after baking my hamantaschen; this is the most traditional flavor, as it honors the diet of nuts and seeds that Esther is said to have eaten in King Ahasuerus' palace where she had no access to kosher food.  So I used some for the shortbread-based cookies offered below, since it's a lovely complement to the almond-flavored topping.

Hag Purim Sameach!  [HAHg pooh-REEM sah-MAY-ahck]

Happy Purim!

Poppy Seed Shortbread Cookies
(adapted from the recipe for Macaroon Bar Cookies in Gloria Kaufer Greene's The Jewish Holiday Cookbook)

Shortbread:
1/4 cup butter, softened
1/4 cup sugar
1 egg
1/4 teaspoon almond extract
3/4 cup unbleached flour

Preheat the oven to 350F.  Grease an 8"x8" baking pan.

In a large bowl, cream together the butter and sugar.  Stir in the egg and extract; stir in the flour.  With damp hands, press the dough into the prepared pan; bake for 15 minutes until set.

Filling:
1/3 cup poppy seed filling
2 tablespoons water

Stir filling ingredients together; carefully spread over the prepared shortbread base.

Topping:
1 egg
1/3 cup sugar
1 tablespoon unbleached flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
pinch of kosher salt
1/3 cup ground almonds

Combine all ingredients and whisk until well beaten.  Carefully spread over the poppy seed filling, swirling the topping and the filling together a bit.  Bake for 15 minutes until the topping is golden.  Let cool completely.

Trim 1/4" edges from all sides.  Cut into 4 rows and 4 columns, to make 16 squares.  Cut each square in half diagonally to form 32 triangles.

Makes 32 cookies.


You might remember that I've prepared several lovely recipes from the Chaldean cookbook Ma Baseema: Cardamom-Scented Shortbread Cookies, Iraqi Salad, and Spiced Beef Egg Rolls.  My review of the book appears in this month's issue of the Washtenaw Jewish News, and can be found on page 29 ....

Orange, Date and Almond Salad

Tu B'Shevat [TOO bay shuh-VAHT] - the Jewish New Year of the Trees - began at sundown last night and continues through today.  It is traditional to celebrate the holiday by having a tree planted in Israel; by eating a new fruit; or by holding a seder in which specific fruits are eaten in a particular order, along with the recitation of blessings.

It is also customary to enjoy dried fruits and nuts - such as figs, apricots, pecans, walnuts, etc. - although eating any type of fruit is a lovely way to acknowledge the beauty and bounty of trees.

According to MyJewishLearning.com: "The Bible expresses a great reverence for fruit trees as symbols of God's ... beneficence. Special laws were formulated to protect (them) in times of war and ensure that the produce of trees would not be picked until the trees were mature enough and tithes were given from them."  Respect for trees and care for the environment are deeply ingrained in Judaism.

Just because the recipe for today's salad is ridiculously simple and only requires 4 ingredients, don't underestimate the impact of its taste!  The brightness of the oranges, the sweetness of the dates, the tartness of the pomegranate molasses ... it's an intensely flavorful combination.  And the almonds contribute a lovely crunch to contrast with the softness of the fruits.

In honor of Tu B'Shevat, you can serve the Orange, Date and Almond Salad featured below which showcases the glorious produce of trees.  You could also offer some other dishes which feature a variety of delicious fruits and nuts, such as olives, lemons, cherries, chocolate, oranges, quince, bananas, hazelnuts, and more:

Braised Chicken Thighs in Lemony Olive Sauce

White Chocolate and Cherry Brownies

Lemon-Glazed Cherry Pasties

Chocolate Cherry Kugel

Zesty Lemon Spaghetti

Chocolate-Glazed Orange Cake

Quince-Glazed Baked Yams

Banana Nutella Cake

Triple Orange Brownies


Don't forget to read about my "Chopped" challenge: dare me to use ingredients you suggest, and I'll post about my creations!  Click here for the terms ....


Orange, Date and Almond Salad

4 large oranges
3/4 cup pitted dates, chopped
1/3 cup almonds, lightly toasted, chopped
3 tablespoons pomegranate molasses

Cut the ends off the oranges, then stand them upright and slice off the peels.  Turn the oranges on their sides and cut into thick slices, then place onto a serving dish.

Sprinkle the dates and almonds over the oranges.

Drizzle the pomegranate molasses over everything.

Serves 4.

National Voodoo Day

Today is a holiday in the West African country Benin: it's National Voodoo Day.

Now, before anyone starts thinking I'll be offering a recipe for a magic potion, let me assure you that the true practice of Voodoo doesn't involve all the propaganda that is usually associated with it. According to Martine De Sousa, a museum curator and expert on the religion: "People have a negative image of voodoo ... (as) a sort of a witchcraft, where you can put a bad spell on someone when you are jealous of that person."

Instead, Voodoo features a single creator in addition to a hierarchy of major divinities who rule over the Earth, the sky and the water; this then explains the power that fetishes and other inanimate natural objects are believed to hold, imbued with spirituality as they are.  There are also lesser deities which can act as intercessors in a role similar to that of saints in the Catholic church. According to Wikipedia, "about 23% of the population of Benin, some 1 million people," are followers of Voodoo.

In honor of today's festivities, I modified this recipe a bit from one I found in The New York Times International Cookbook by Craig Claiborne. My copy of this classic is ancient and decrepit; in fact, it's so old that it's taped together, it shows evidence of encounters with spilled ingredients, and Benin is still called by its pre-1975 name of Dahomey!

In southern Benin, corn is the primary starch; in the north, yams are. Fish and seafood play a significant role in the cuisine throughout the country, as do rice, tomatoes, peanuts, and black-eyed peas. Meat - usually goat or pork - is a luxury, so it would be reserved for an occasion such as today's.

This dish offers great flavor, meat served in honor of the holiday, and black-eyed peas which are thought to bring good luck if eaten in the new year.  It's got everything you need for a celebration!

Ham and Shrimp with Black-Eyed Peas

1 cup dry black-eyed peas

3 tablespoons peanut oil

1 small onion, chopped

1 large garlic clove, minced

1/2 cup finely diced ham

1/3 pound pre-cooked shrimp, chopped

1 tablespoon kosher salt

2/3 cup chili sauce

1/3 cup water

1 tablespoon cayenne pepper sauce rice, for serving

Place the peas in a medium bowl and cover generously with water; soak overnight at room temperature.  

Drain the peas and place them in a medium saucepan; add water to cover generously.  Bring to a boil, then lower heat and simmer for 30 minutes; drain.

In a medium saucepan, heat the oil over medium-high heat.  Add the onion and cook for 5 minutes, stirring occasionally, until the onion is browning.  Add the garlic and cook for 1 minute.  Add the ham, shrimp and salt; cook for 5 minutes, stirring occasionally.

Add the chili sauce, water, and cayenne pepper sauce; cook for 10 minutes, stirring occasionally.

Serve the dish over rice.

Serves 2-4.

Fruit and Cheese Tidbits

The holiday season hasn't ended yet, even if we're all starting to normalize a bit after the chaos of shopping and wrapping and cooking and baking for Christmas. New Year's Eve is Saturday night; presumably you're either hosting a party and need to feed your guests, or you've perhaps been asked to bring a contribution to someone else's party.

Even if you have no glamorous plans to dress up and sip champagne at midnight, you might still want to make your evening a bit festive with a special treat. And so, regardless of how you plan to welcome 2012 - and no matter how busy you may be with work, houseguests, or anything else - I've got the perfect recipe.

Except that there isn't even really a recipe for this, it's so ridiculously easy! Yet these little tidbits are nutritious, they complement any beverage (alcoholic or not), and people of all ages love them.

May the new year bring you much happiness and many blessings!

Fruit and Cheese Tidbits

fruit: grapes, berries, kiwi slices, pineapple chunks, etc.
cheese cubes
froofy toothpicks

Skewer a piece of fruit with a toothpick, then anchor the toothpick in a cube of cheese. Place your masterpiece onto a serving tray. Continue until you either run out of ingredients, trays, or time.

That's it. Truly, that's it!

National Cocoa Day

Today is National Cocoa Day. And yes, you're looking at a picture of a warm drink made with white chocolate rather than with actual cocoa. Please don't write to chastize me!

"Cocoa" technically should be made with cocoa powder, but you know me - I always like to tweak things a bit. And I think that the word, in general usage, could include any form of hot chocolate drink even if that drink is made with white chocolate which actually isn't a form of chocolate at all. Don't think too hard, just suspend disbelief.

This white cocoa is the first recipe that ever won me a prize - $50 that thrilled me to such an extent that I became a veritable "contester," with membership in a cooking contest site and travelling to various competitions on a regular basis. I'm proud to say that I've won or placed in more than 60 contests, and it all started with this recipe. "I'm cooking and baking anyway, and someone might give me money for it??? Whee!"

Unfortunately, I don't have much opportunity for this endeavor anymore, as my jobs - both the full-time day job and the part-time writing gigs - take up the bulk of my waking hours (of which there are many, since sleep and I aren't usually very chummy). But every so often I still throw my proverbial spatula into the ring.

I'd entered this recipe into the AAA Michigan "Zero-Proof Mix-Off" in 1997 on a whim. They were seeking non-alcoholic beverages to support their campaign against drinking and driving at the holidays, and this was a perfect option. I was invited to demonstrate my recipe and serve it to judges at a live event, and was one of only five finalists.

I received an honorary prize simply for making it to the finals, while someone else won the $250 grand prize. But that was okay - I'd had success on my first try! I'd had a fabulous time. I'd learned a lot about presentation for future competitions. Everything about it was wonderful.

This is a ridiculously simple drink to make, and is a nice change from plain ol' hot chocolate (even though I do happen to love hot chocolate). Warm up with something a little different on our cold Michigan winter evenings, and be sure to celebrate National Cocoa Day somehow!

White Cocoa

1/2 cup white chocolate chips
3/4 cup whole milk
1/4 cup Vanilla Caramel Coffee-Mate
whipped cream and sprinkles, for serving

Place the white chocolate chips into a small saucepan and melt them over low heat. Add the milk and the Coffee-Mate, whisking until smooth. Heat until there are small bubbles around the edges and steam is just starting to form.

Divide the drink among two mugs, then top with whipped cream and sprinkles if desired.

Serves 2, but is easily multiplied.

Cookie Week: Toasted Coconut Haystacks

This is one of those old-fashioned recipes that everyone in the Midwest seems to have some variation of. I had never seen them, though, until I moved to Michigan in 1978. Having grown up in New York City with a Canadian mother and a father whose own mother had emigrated from Ireland, my family didn't have this recipe.

But my ex-husband's did.

Stuart's Great-Aunt Ina created the cherished instructions for making Haystacks - a chocolatey coconut-oat no-bake cookie. She passed the recipe down, and now it is a favorite for a fourth generation. Jeremy could truly devour an entire batch of these when I make them.

Haystacks are ridiculously easy to make, as the most difficult step is merely waiting for them to cool and set. They're a great treat to give as holiday gifts, or to make when you're given last minute notice of bake sales. Butter, sugar, cocoa powder ... two minutes of stirring ... that's it!

Jeremy and Stuart are purists who never want to change anything; they want the same meals served at holidays, the same graham cracker crust at the base of their cheesecake, the same version of Haystacks that they've eaten all their lives.

I, however, like to tweak things a bit.

So I toasted the coconut rather than just stirring it in "as is." And I have to say that the boys loved them! This step offers just an extra bit of depth to the flavor.

Traditions are important at the holidays, and serving Haystacks has been a tradition in the Bilyeu family for decades.

Toasted Coconut Haystacks

1 cup coconut
3 cups quick-cook oats
2 cups sugar
1/2 cup butter
1/2 cup milk
4 tablespoons cocoa powder
1 teaspoon vanilla

Line a baking sheet with waxed paper.

Place coconut into a large skillet; toast it over low heat just until it starts to turn golden. Place into a large mixing bowl and add the oats.

In a medium saucepan, bring the sugar, butter, milk, cocoa powder and vanilla to a boil; boil for 2 minutes, stirring occasionally, then pour the chocolate mixture over the coconut and oats. Stir to combine well. (Add another 1-2 tablespoons of milk if the mixture seems a bit dry and isn't cohesive.)

Drop golf ball-sized dollops of the batter onto the prepared baking sheet, pressing lightly to help the cookies hold together as they set. Let cool on the counter or in the refrigerator until set.

Makes 2 dozen cookies, though you could make them smaller to make more.

By the way - don't forget these treats, too:

Oatmeal Shortbread

Blueberry Walnut Rugelach

Cookie Week: Stoplight Cookies

Yesterday was National Cookie Day. So I thought I would use that festive occasion as inspiration for this week's offerings, and provide recipes for holiday treats so that you can get started on your Christmas baking.

Yes, Christmas is 20 days away. And there are cookie exchanges, parties, tree trimming, and all sorts of other events coming where treats will be required. Santa will be expecting a little nosh, too, once he gets down that chimney.

But before you succumb to feeling overwhelmed and overstressed, let me assure you that I'm way behind on my own baking ventures. This is as much a nudge for me as it is for you.

So let's get started! Welcome to Cookie Week!

Our first feature is Stoplight Cookies, one of Jeremy's all-time favorites. They began life as a variation on thumbprint cookies, with candied cherries placed in the center of the cookie rather than it being filled with jam.

But one time, I tried to cram too many cookies onto the baking sheet; they bled together rather than remaining as individual rounds. When Jeremy - who was very young at the time - saw them, he was absolutely giddy: "They're stoplight cookies!"

Oh, okay. They're not a mistake anymore - they're a new creation!

Jeremy asks for these simple but festive cookies every year. And I remember - as only a mom whose son is now 6'3" and almost 21 years old can - how little and sweet and innocent he was when he redeemed my baking disaster with his glee.

Stoplight Cookies
(adapted from a recipe in The Taste of Home Cookbook)

1/4 cup butter
3/4 cup shortening
1-1/2 cups confectioners' sugar
4 tablespoons milk
2 eggs
3 cups flour
1/2 teaspoon kosher salt
18 red candied cherries, halved
18 green candied cherries, halved

Preheat oven to 350F.

In a large bowl, cream the butter and shortening together; stir in the confectioners' sugar 'til light and fluffy. Stir in the milk and the eggs. Add the flour and salt, and combine well.

Form 3/4" balls of dough and place two next to each other - mushed together just a bit - on an ungreased cookie sheet.


Place a red cherry piece onto one half of each cookie and a green cherry piece onto the other half of each cookie.

Bake for 12 minutes until the cookies are just set. Remove to a rack and cool completely, repeating with remaining dough and cherries.

Makes 36 cookies.

And don't forget these oldies but goodies:

Applesauce Bars

Chocolate Shortbread Cookies

Peanut Butter Pancakes with Nutella Sauce

Been streamlining, tweaking and redecorating ye olde blog a bit ... an insomniac's version of entertainment in the middle of the night! Hope everyone likes the new decor! It was time for a new look, with the start of a new season and the Jewish New Year beginning on Wednesday evening ... :)

Rosa Parks lived an extraordinary life, and saved many memorable items - everything from gifts given by Martin Luther King, Jr. to her own personal address book - before her death in 2005.

Guernsey's auction house has now been given the responsibility of selling this collection, as a permanent home is sought for the treasures.

On one slip of paper that was found amidst everything - a simple receipt from a Detroit bank - a recipe was found scribbled on the back in Rosa's own handwriting: a recipe for Featherlite Peanut Butter Pancakes.

Well, considering that today is National Pancake Day, it only seemed fitting to put this find to good use!

I did tweak the recipe just a bit, and I turned it into a dessert complete with chocolate sauce ... well, not just chocolate sauce, but rather Nutella sauce. Thus, the pancakes are small instead of plate-sized; they're perfect for a special treat, rich and decadent.

Celebrate the holiday in style!

Peanut Butter Pancakes with Nutella Sauce
(slightly modified from Rosa Parks' original recipe)

Pancakes:
1 cup flour
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar
2 eggs
2/3 cup peanut butter
1 cup milk
1/2 teaspoon lemon juice

In a medium bowl, combine flour, baking powder, salt, and sugar. In another bowl, whisk the egg and the peanut butter together with a fork; whisk in the milk and the lemon juice, then pour the liquid over the dry ingredients and combine well.

Grease a 10" skillet and pour batter by 1/8-cupfuls into the skillet; cook over medium heat for 2 minutes per side, until the pancakes are golden and the edges don't appear to be raw. Continue until all of the batter is used up.

Nutella Sauce:
1/2 cup Nutella
4 tablespoons half-and-half

Combine the Nutella and the half-and-half; microwave for 45 seconds until warm, and stir until smooth.

Serve pancakes topped with Nutella sauce and whipped cream.

Makes about 20 3" pancakes, serving 6-8.

National Chocolate Milkshake Day

More apologies to my friends, followers and other fabulous folks who stop by here! First I moved ... oy! And I'm still unpacking, 'cause after moving a loved one in my extended family passed away, immediately followed by a family member being hospitalized and still not doing well. And the Jewish High Holidays begin at the end of the month, so I'm working late and working 6 days/week. No excuses - I'm trying to keep up, trying to stay in touch! Just please don't take it personally if I seem neglectful ... you're all in my heart and in my thoughts, even though I seem to have gone a.w.o.l.!

Thankfully, it's warmed up again after last week's distinctly Fall-like chill. Because today is National Chocolate Milkshake Day, and it's much more fun to enjoy a cool drink on a warm day!

You can make a basic version of this rich, delicious treat by using chocolate ice cream and plain ol' milk; but why not make it a bit more special?

Taking inspiration from the beloved Mounds bar - sweet coconut dipped in dark chocolate - I added coconut milk to my milkshake. After all, it's a fabulous flavor combination in any form!

Whether you glam up your drink or rely upon the old favorite in its beautiful simplicity, be sure to celebrate National Chocolate Milkshake Day somehow!

Chocolate Coconut Milkshake

2 cups chocolate ice cream
3 tablespoons chocolate syrup
3/4 cup coconut milk
1/4 cup chocolate milk
whipped cream, for serving

Combine ice cream, syrup and coconut milk in a blender; puree until smooth. Pour into a tall glass, top with whipped cream, and enjoy!

Serves 2.

National Cheese Pizza Day

Any day is perfect for pizza! And today is an occasion to celebrate the simplest example of this fine food - cheese pizza.

But that doesn't mean we're necessarily resorting to a boring crust with bland tomato sauce and plain ol' mozzarella. Oh, no! Just because it's National Cheese Pizza Day doesn't mean our dinner has to be mundane and dreary, the kind of thing you order for kids who won't eat anything more adventurous than peanut butter and jelly or hot dogs.

Why not vary the crust? A baguette halved lengthwise or a sourdough English muffin would work beautifully, as would a thick slice of an artisan bread featuring, perhaps, rosemary or garlic.

Sauces don't necessarily need to be made with tomatoes. Try pesto, or maybe a lovely tapenade made from beautiful ripe olives.

And cheeses ... well, there are so many varieties of cheese that your only limitations are your imagination, your family's tastes, and your budget. You can enjoy anything from the strongest and smelliest specimens to the most delicate.

So make dinner simple tonight - make the immensely flavorful Two Cheese Pizza below, or even just order out. Make sure you celebrate, though - National Cheese Pizza Day shouldn't be missed!



Two Cheese Pizza for Two

2 6" thick pita breads
2 tablespoons butter
1 tablespoon flour
1/3 cup milk
pinch each of salt and pepper
1/3 cup shredded parmesan
3 ounces crumbled blue cheese

Preheat oven to 400F.

Lay the pita breads onto a baking sheet.

In a small saucepan, melt the butter; whisk in the flour and cook for 1 minute. Slowly whisk in the milk, and add the salt and pepper; cook until just thickened. Stir in the parmesan.

Spread the cheese sauce onto the pita breads, almost to the edges. Divide the blue cheese and sprinkle it onto the pita breads.


Bake for 12-15 minutes, until the cheese is golden and the sauce is bubbling.

Serves 2.

National Ice Cream Sandwich Day

How can you not celebrate something as fabulous as National Ice Cream Sandwich Day??? Is this a great occasion, or what?

Even if you're rushed for time and have to just buy a box of sandwiches at the grocery store, be sure to join in the party! To spiff things up a bit, you could layer them to make a frozen "cake" of sorts, a fancier dessert.

You could also invest some time and effort into baking your own cookies and making your own ice cream ... but that's a fair amount of work, and we want to be eating!

So compromise: buy large cookies at the grocery store (or gratefully accept a gift of homemade oatmeal chocolate chip cookies from your boyfriend's sister) and fill them with store-bought ice cream (I used butter pecan). Then you can spend your time luxuriating over dessert rather than slaving away in front of a hot oven or washing lots of dishes.

Who wants to work, after all, when they can be eating ice cream?


Ice Cream Cookie Sandwiches

2 large (3"-4" cookies)
1/2 cup ice cream, slightly softened

Place one cookie upside down on the countertop. Place the ice cream onto the cookie and top with the other cookie, right-side up. Press together gently, then wrap in plastic wrap and freeze for at least 1 hour to set. Repeat to make as many sandwiches as you'd like.

Breaking the Fast on the First Day of Ramadan

Islam's holiest month, Ramadan, began last night. Tonight at sundown, therefore, will be the end of the first day of fasting, with denial of food and water during daylight hours this month being one of the Five Pillars of Islam.

The month of Ramadan is the time during which The Quran "was sent down from heaven (to provide) guidance unto men, a declaration of direction, and a means of Salvation ...," according to RamadanKareem.org. Fasting, then, is a form of self-denial intended to encourage reflection, introspection, patience, humility, and rejuvenation. And Ramadan is an extremely auspicious month, considered to be filled with blessings.

Iftar - the evening meal to break the fast - is one that is ideally shared with family and community. And it is necessarily both nutritious and fairly light. It is traditional for many to first eat a date when they sit down to their meal; this is then followed by a wide variety of foods, dependent upon country and culture.

I cooked up this chickpea dish over the weekend and offer it as an option for breaking the fast. It's quick and easy to make, features spices which are commonly used in the Middle East (the birthplace of Islam, of course), and is absolutely delicious!

Chickpeas, Tomatoes and Spinach

2 tablespoons extra-virgin olive oil
1 small red onion, chopped
1 large garlic clove, minced
1 15-ounce can chickpeas, drained and rinsed
1 large tomato, chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon sumac (available at Middle Eastern markets)
1 teaspoon shawarma spices (available at Middle Eastern markets)
1/4 cup chopped parsley

Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until the vegetables are translucent. Add the chickpeas and tomato; cook for 5 minutes, stirring occasionally. Add the salt, pepper, red pepper flakes, sumac and shawarma spices; cook for 10 minutes, stirring occasionally. Stir in parsley.

Serve over rice or stuffed into a pita or placed into a hollowed-out tomato.

Serves 2-4.

Please note: You can squeeze the juice from half-a-lemon onto this in place of the sumac. And you can substitute a mix of cumin, garlic powder, and a pinch each of cloves and cinnamon for shawarma spices.