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Fig and Apricot Compote

November 25, 2019

Fig and Apricot Compote I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.

The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.

Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!

  • ½ cup dried mission figs, cut into thin strips
  • ½ cup dried apricots, cut into thin strips
  • 1 cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon salt

In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.

Honey Orange Walnut Cake- Great for Rosh Hashanah

September 29, 2019

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Moroccan Style Potato Salad

August 12, 2019

Potato Salad

  • 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
  • Salt

Sprinkle some salt on the hot potatoes once they are drained well.

Dressing

  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 2 tablespoons boiling water

Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.

  • 1 tablespoon harissa sauce
  • 1 preserved lemon, chopped (zest of one lemon can be used instead)
  • 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
  • 1 teaspoon roasted cumin- crushed
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ cup chopped cilantro

Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

4th of July Recipes- Thai Style Potato Salad

July 2, 2019

Thai Style Potato Salad1

  • 3 pounds red skinned potatoes, boiled, peeled and cut into ¼ inch cubes
  • 3 sweet peppers, cut into ½ inch cubes (a mix of red and yellow or orange)

Add to a large serving bowl and keep aside.

Dressing

  • 1 cup peanut butter
  • ½ light coconut milk
  • 2 tablespoons honey
  • 2 tablespoons tamari
  • 2 tablespoons sriracha sauce
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • Salt

Mix the peanut butter, coconut milk, honey, tamari, sriracha sauce, lime juice, rice wine vinegar and salt. Mix well and add to the potatoes. Taste for seasonings and add salt if needed.

Garnish

  • 1 cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 cup salted peanuts, chopped

Top with cilantro, green onions and peanuts. Serve room temperature.

Thai Style Potato Salad

Bean Avocado and Shishito Pepper Salad

June 4, 2019

Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…

  • 1 can black beans, rinsed and drained
  • 1 avocado, chopped
  • 3 to 4 shishito peppers
  • 1 medium pepper, yellow or red, chopped
  • 2 green onions, chopped
  • ½ cup cilantro
  • Juice of a large lemon juice
  • 1 to 2 teaspoons salt
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil

Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.

Moroccan Style Carrot and Orange Salad with Harissa Dressing

June 3, 2019

This is a great carrot salad to complement yesterdays’ stew or any other entree.. in fact, it will delicious with any grilled meats/seafood! I have buying the most gorgeous looking multi colored organic carrots from Trader Joes but any kind of carrots will do, in face you can buy the pack of already shredded carrots to keep things simple. Either way, this is a yummy salad!

  • 4 to 5 carrots, peeled and grated
  • 3 to 4 navel oranges, cut into segments and squeeze the juice and keep aside for dressing
  • 4 green onions, chopped

Transfer all the ingredients to a serving bowl. Keep aside.

Dressing

  • ½ cup orange juice
  • Juice of 2 lemons
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 to 2 teaspoons honey
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon harissa paste
  • 1 teaspoon salt

Transfer all the ingredients to an airtight container. Mix well with the lid on. Taste for seasonings. Pour half of the dressing onto the salad, mix well and add some salt to adjust seasonings. Pour more dressing if needed. Let the salad sit for at least an hour in the fridge before serving.