Articles in Desserts w/recipe

Rhubarb pie. Credit: Sharon Hunt

As children, my sister and I spent Saturdays in the spring as knights-errant, challenging each other to duels with rhubarb stalks. We thrust them at each other, but our swords connected gently, so as not to damage what would later become delicious treats. A neighborhood bully once intruded, threatening to kill us with a touch of his rhubarb leaves. Just one touch would mean instant death, that’s how poisonous the leaves were, he said. I pushed him into a ditch, and when he didn’t die instantly, as the leaves touched his shoulder, I took my sister home for a dish of rhubarb Mom had cooked that morning.

We were rhubarb lovers. Mom and my sister loved it cooked with sugar, slathered on fresh bread and topped with heavy cream. They also loved it as Rhubarb Fool, the pink strands of rhubarb swirling through the whipped cream. Occasionally, rhubarb showed up in a cobbler, which they spooned into their mouths with abandon. Although Dad and I loved rhubarb these ways too, we loved it most in pies, his pies, since he made the best in the world.

“There’s no better pie than rhubarb,” he’d say wherever he got ready to make one.

Rhubarb’s long history started with medicinal uses

Nineteenth-century cooks would have agreed with him in that regard. They dubbed rhubarb the “pie plant” because of its popularity as a filling, but it had been popular for medicinal purposes much longer.

Rhubarb originated in Russia, Siberia and China, and was written about more than 2,700 years ago in “The Divine Farmer’s Herb-Root Classic,” an early Chinese text. Its roots were prized near and far as a cure for dysentery, diarrhea and constipation.

In Tudor England (from the 1400s to 1600s), rhubarb was grown in herb gardens. A century later, in the 1770s, the Duke of Athol grew Turkey rhubarb in Scotland, selling the roots to an Edinburgh druggist.

The rhubarb variety now eaten came to 17th-century England from Italy. Its cultivation spread throughout the 18th century, but it took awhile for rhubarb recipes to appear in English cookbooks — in part because the sugar needed for sweetening was not widely available or affordable. When sugar became more common, recipes for pies, tarts and other desserts followed, in the 19th century.

In 1771, Benjamin Franklin sent Chinese rhubarb seeds to John Bartram, an American botanist, thus introducing the plant to America. Soon, rhubarb was cultivated in Maine and flourished after that in Massachusetts as well. By 1822, rhubarb was sold in New England markets, and later that century, Luther Burbank, a pioneer in agricultural science, developed a variety better suited to California’s climate.

Rhubarb stalks, the parts we eat, are really leaf bases called petioles. They vary in color, from pink to red, green or white, depending on the variety.

The rhubarb that Dad grew was pink. It spread between the fences separating our back garden from our neighbors’, with Dad doing the harvesting and all of us, including our neighbors the Leckies, sharing in his baking.

Dad was a born baker, although six decades of practice certainly helped fine-tune his innate skills. Although he could make anything, his genius was pastry, which demands a gentle touch. He was a gentle man, so the two were made for each other.

He was an orderly baker as well, first laying out all the ingredients: flour, salt, lard, water, vinegar, sugar, cornstarch and rhubarb (without those “murderous” leaves, which, in fact, contain toxic oxalic acid that can be lethal if ingested). Then, measuring cups and spoons, a pastry knife and fork, mixing bowls, a rolling pin, pie pans and cooling racks were assembled. He always made three pies: one for our neighbors and two for us (the second pie was for lingering over a little more because the first barely left the oven before it was devoured).

The worst thing about his pie making was waiting for the pies to bake and then cool. I was not patient when it came to waiting for rhubarb pie, but if you didn’t wait, the slice of pie collapsed into soup on your plate and burned your mouth too. When the pie was cool enough, the sight of that first slice of rosy rhubarb between layers of flaky pastry made me drool.

If that bully hadn’t been a bully, he might have been invited to drool over that sight too, before tasting Dad’s rhubarb pie. Then he would have understood the truly deadly aspect of rhubarb. It wasn’t in the leaves touching you but, rather, in that first perfect bite, when the sweet rhubarb melded with pastry that melted on your tongue. That bite was deadly because you knew how terrible it would be when you could no longer eat such a perfect thing. If he hadn’t been a bully, I might have pitied him for never having had that experience, but, instead, I was just grateful that we did so often.

Dad’s Rhubarb Pie

Makes one 9-inch pie

Ingredients

For the pastry:

2¼ cups all-purpose flour

¼ teaspoon salt

1 cup cold lard (unsalted butter, if you prefer, or half lard and half butter)

¼ cup cold water

1 tablespoon white vinegar

For the filling:

3½ cups rhubarb, leaves removed; stalks trimmed, washed and dried thoroughly and cut into 1-inch pieces

1 to 1½ cups granulated sugar

¼ cup cornstarch

Directions

For the pastry:

1. Sift the flour and salt into a large bowl. Using a pastry knife, cut the lard into the flour until it is in pea-sized pieces.

2. In a measuring cup, stir together the water and vinegar. Using a fork, stir only enough liquid into the flour mixture to bind the ingredients. (Note: You might need more or less water, depending on how the dough comes together. In humid weather, it might require less water because flour, if not stored properly, can absorb water from the air.)

3. Form the dough into a ball, wrap in plastic and refrigerate for 30 minutes.

4. While the dough chills, prepare the rhubarb filling.

For the filling:

1. Combine rhubarb with sugar in a bowl and set aside. (For a more tart pie, use just 1 cup of sugar.)

Assembling the pie:

1. Cut the chilled dough into two equal pieces. On a lightly floured surface, roll one piece into a ⅛-inch thick circle. Gently wrap the circle onto the rolling pin (or lift it) and press into a 9-inch pie pan, trimming any excess from the edges.

Rhubarb pie. Credit: Sharon Hunt

Rhubarb pie. Credit: Sharon Hunt

2. Spoon the rhubarb mixture into the pastry-lined pie pan. Sprinkle cornstarch evenly over the fruit.

3. Cover the rhubarb with the rolled-out top crust. Seal the pastry edges with your thumb and finger (or press a fork against the edges to seal). Cut slits into the pastry. (Alternatively, cut the top crust into strips and make a latticework design on top of the pie, as show in the accompanying photograph.)

4. Press a thin strip (about 1 inch) of aluminum foil around the edges to keep from burning.

5. Bake the pie in a preheated 450 F oven for 12 to 15 minutes (or until the pastry is golden). Remove the aluminum foil, and reduce heat to 350 F. Bake the pie for an additional 40 to 50 minutes (or until the rhubarb is soft).

6. Cool well before cutting.

Note:  You can also add ¼ cup of strawberries (washed, dried and cut into equal-sized pieces) for additional sweetness and flavor. If you choose to use strawberries too, reduce the amount of rhubarb accordingly.

Top photo: Rhubarb pie. Credit: Sharon Hunt

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Forced rhubarb is bright pink in color. Credit: Sue Style

Rhubarb excites mixed emotions. Ambrose Bierce, dyspeptic satirist and author of “The Devil’s Dictionary,” described it as “the vegetable essence of stomach ache.” John Thorne, the pen behind the cult culinary newsletter Simple Cooking, is clearly a fan, fantasizing about those two ideal mates, rhubarb and strawberries, “whose tastes and textures meld into a sort of subtle transcendental oneness.”

You may — like Bierce — despise this curious vegetable (into which botanical category it more accurately falls). Or perhaps you share Thorne’s fondness for it and are currently celebrating its reappearance in markets, shops and gardens after the seemingly endless winter. Either way, you can hardly miss it if you live in the Northern Hemisphere, for its moment is now.

Rhubarb’s color comes from light, or lack thereof

Broadly speaking, rhubarb falls into two categories. Firstly, there is the so-called “forced” kind, which appears in late winter and early spring. It is cultivated in warm sheds in total darkness and in some places is still traditionally picked by candlelight.

Because the plant is never exposed to light, photosynthesis does not occur. The stalks take on a brilliant, lipstick-pink color while the (inedible) leaves are a rather anemic yellow. Rhubarb treated in this way is also the tenderest and most flavorsome. Some of the most celebrated is grown in the Rhubarb Triangle in west Yorkshire, England, which in 2010 received Protected Designation of Origin, or PDO, status under the name Yorkshire Forced Rhubarb.

The second type is field rhubarb, which appears from late spring through summer, depending on the local climate. Because this kind is grown outdoors in full daylight, the stalks are pale green in color and tinged with only a suspicion of pink, and the texture is noticeably coarser and the foliage deep green.

You can use either sort for this delicious, meringue-topped tart, which has its roots in Alsace, France, but it’s undeniably prettier if you use forced rhubarb. If using field rhubarb, you may need to peel away the outer, fibrous layer before chopping it in pieces.

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Field rhubarb. Credit: Sue Style

To avoid the risk of a soggy bottom to your tart (ever-present with rhubarb because of its high water content), dredge the fruit with sugar and leave it in a bowl for several hours, or better still overnight. This way it will render much of its juice.

The baking then falls into three steps. First, bake the sugared fruit “dry” in its pastry case, then mix some of the juice with cornstarch, egg and cream, pour it over the fruit and bake again. Finally, daub it with the meringue and return the tart to the oven for its final baking. The ground nuts act as extra waterproofing between fruit and pastry, as well as adding an agreeably nutty crunch.

Rhubarb Tart with Meringue Topping

Serves 4 to 6

Ingredients

1¾ pounds (800 grams) rhubarb

10 ounces (300 grams) sugar, divided

8 ounces (250 grams) piecrust or puff pastry

2 to 3 tablespoons ground almonds or hazelnuts

2 teaspoons cornstarch

1 egg

½ cup (150 milliliters) crème fraîche or light cream

3 egg whites, plus a pinch of salt

Directions

1. Trim the rhubarb, cut in 1-inch (2-centimeter) chunks and put them in a bowl.

2. Sprinkle with 5 ounces (150 grams) of the sugar, mix up well and leave to macerate for several hours or overnight until the rhubarb releases most of its juice. Stir occasionally to make sure the sugar is well distributed.

3. Tip the rhubarb into a colander set over a bowl. Reserve the juice.

4. Heat the oven to 400 F (200 C).

5. Roll out the pastry and settle it into a 12-inch (30-centimeter) quiche pan with a removable base. Prick the pastry with a fork and scatter a thin layer of ground nuts in the bottom.

6. Arrange the rhubarb on top of the nuts.

7. Bake for 20 minutes or until the pastry is beginning to color and the rhubarb is lightly cooked.

8. Measure out half a cup of the reserved juice and mix in the cornstarch, stirring till smooth. Add this to the egg and crème fraîche, whisking well together till smooth.

9. Remove the tart from oven and pour the mixture over the fruit.

10. Return the tart to the oven and bake for another 15 to 20 minutes or until the custard is lightly set.

11. Beat the egg whites with a pinch of salt until stiff, add the remaining 5 ounces (150 grams) of the sugar and continue beating till stiff and glossy and you could turn the bowl upside down without the whites falling out.

12. Remove the tart from oven and reduce the temperature to 325 F (170 C).

13. Spoon the meringue mixture over the top, fluff it up with a fork and return the tart to the oven for another 15 to 20 minutes or until the meringue is firm and very lightly colored.

14. Cool the tart on a rack. Serve at room temperature for maximum flavor.

Main photo: Forced rhubarb is bright pink in color. Credit: Sue Style

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Poor Knights is a variation on Pain Perdu. Credit: Sharon Hunt

I have always had a soft spot for lost things. As a child I brought home lost creatures — cats that were eventually found by their owners, baby birds that were nursed until they were ready to fly and, once, a turtle I found in my garden but had to return to the nearby lake when he bit my sister’s finger.

With food, my soft spot has always been lost desserts, dishes that have fallen out of fashion but were a regular part of the dinners at my grandmother’s house. Gooseberry Fool, Bavarian Cream and the Queen of Puddings were rotated through the Sundays along with other offerings that could be depended upon to strike that perfect end note to a meal.

One lost dessert that she made in spring and summer, when she was focused more on cleaning and getting her gardens back in shape than on baking, was Pain Perdu, or Lost Bread. Like her, I make it when the weather turns warm because I spend less time baking but still like to have something sweet at the end of a Sunday dinner. Pain Perdu is also a great way to rescue stale bread that might otherwise be thrown out and transform it into a rich and delicious treat.

Pain Perdu a dessert with many variations, names

Although it is known as Pain Perdu in places such as France, New Orleans and Canada’s Newfoundland, where I was born, this dish has had many names over the centuries.

In England, it was called Gilded Sippets (small pieces of bread sprinkled with rose water that had been colored by saffron), Eggy Bread and also Poor Knights of Windsor (topped with jam and named for the military order King Edward III created in the 14th century).

As it turns out, Poor Knights was a popular name in many countries. Sweden, Denmark and Norway all called it this, while in Finland it was Poor Knights when eaten plain but Rich Knights when sprinkled with powdered sugar or garnished with whipped cream.

In Germany, the name “Poor Knights” may have come about through the tradition of the gentry always serving dessert at their tables. Although all knights were part of the gentry, not all were wealthy, and those who weren’t served a dessert of stale bread that had been dipped in eggs and fried. Sometimes it was served with jam, while other times it was made with wine instead of milk and known as a Drunken Virgin.

In the Czech Republic, Lost Bread became Bread in a Little Coat, in Switzerland it was a Rascal’s Slice and in Spain it was Torrijas, often made during the Lenten season and garnished with cinnamon or honey.

A version of Lost Bread is contained in a collection of fourth century Latin recipes attributed to Roman gourmand Marcus Gavius Apicius, who lived in the first century. This recipe, known simply as Another Sweet Dish, uses milk instead of eggs to revive the bread before cooking.

Whatever its name, reclaiming stale bread was important in medieval Europe because cooks were not always sure of their food supply and couldn’t afford to waste anything. After being soaked in milk and eggs, the bread was cooked on a griddle, as it still is today.

This was not just a food for the poor, though, as recipes of the time called for expensive ingredients — white bread (with the crusts removed), spices and almond milk, hardly items found in the pantries of the poor. Also, medieval cookbooks, in which such recipes were found, were of no use to the poor, as only the noble, wealthy and religious classes could read. For the upper classes, those golden slices were served with game meats or exotic birds, such as peacocks.

Today, most of us would forgo such accompaniments and serve this dish as an inexpensive dessert or eat it at breakfast (as French toast), often using white bread, which we have reclaimed from the rich.

My grandmother, who made her own bread, soaked thick slices in egg yolks and cream (leaving aside the egg whites to create a richer coating). When the bread was fried, she served it with heavy cream and preserves from her cold cellar. Sometimes, she substituted pound cake for the bread, but whatever the choice, it was always delicious.

Although this dish has a number of variations, it does not require a lot of ingredients beyond bread, eggs and milk or cream. The garnishes allow you to have fun; whipped cream and strawberry preserves or fresh peaches and powdered sugar are great spring and summertime dessert choices; maple syrup or a brown butter sauce elevate French toast for breakfast; for lunch, you can’t go wrong with a Monte Cristo sandwich (ham and cheese between two slices of bread that are then soaked in the egg and milk mixture and fried).

However and whenever you eat Lost Bread, you are in for a treat that would make the Poor Knights feel like kings.

Pain Perdu (My Grandmother’s Recipe)

Serves 4

Ingredients

4 egg yolks

2 tablespoons white granulated sugar

1 teaspoon vanilla extract

1 teaspoon orange zest

½ cup whole milk (or substitute 10% table cream for more richness)

4 slices stale white bread, thickly sliced

Butter for frying

Strawberry or raspberry preserves

Heavy or whipped cream (optional)

Directions

1. Beat egg yolks in a shallow dish.

2. Add sugar, vanilla, orange zest and milk (or cream); beat well.

3. Soak each slice of bread well in the egg mixture.

4. Melt butter in a large frying pan and fry the bread until golden on each side, about 2 to 3 minutes.

5. Cut bread into triangles; place two triangles on each plate.

6. Top with a spoonful of preserves and, if you wish, heavy or whipped cream.

Top photo: Poor Knights is a variation on Pain Perdu. Credit: Sharon Hunt

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The author's favorite birthday cake since childhood: chocolate, topped with her mom's buttercream frosting and chocolate chips. Credit: Tina Caputo

My birthday falls just after the first day of spring, and along with warm sunny weather there’s one thing I always look forward to when the season changes and I clock in another year on the green side of the grass: cake. Not just any cake, but a rich chocolate one slathered with my mom’s famous vanilla buttercream frosting.

I don’t normally get excited about frosting — it’s usually too sweet or too gritty for my taste — but this one has a light and silky texture, with the perfect amount of sweetness and vanilla flavor. I could eat it with a spoon (and sometimes do).

I can’t think of anything more perfect for topping a springtime cake, whether it’s devil’s food, yellow or red velvet.

Mom’s magical frosting is based on a recipe she found in an Eastern Star cookbook, a post-wedding gift from her grandmother in the mid-1960s. Mom fiddled around with the recipe, tweaking the amount of sugar and flour, and eliminating the use of shortening until she made it her own. “After that I don’t think I ever made another frosting,” she told me.

Mom’s process involves boiling milk and flour in a saucepan until it’s thick and lump free. While the mixture cools, butter, margarine and sugar are creamed together in a stand mixer until fluffy and creamy. The cooled flour mixture is gradually added to the mixing bowl, along with vanilla, until all the ingredients are incorporated and the frosting looks like whipped cream.

When I asked my mom why she uses equal parts margarine and butter in her recipe, she wasn’t exactly sure. “The original recipe called for half shortening,” she said, “but I couldn’t stand the idea of eating raw Crisco.” She thought margarine was a more palatable option.

Although the Eastern Star recipe was simply titled “Frosting,” mom has always called her frosting “buttercream.” I recently learned that technically, that’s not quite correct.

Classic buttercream frosting

According to John Difilippo, who teaches baking and pastry arts at the Culinary Institute of America in the Napa Valley, there are many versions of buttercream frosting. But the one most commonly used by American pastry chefs, he said, is Italian buttercream. It’s made by boiling sugar and water into a syrup and combining the mixture with whipped egg whites. Finally, butter and vanilla are beaten into the mixture until smooth. French and Swiss versions are slightly different, but all include egg whites or whole eggs, and some form of cooking to pasteurize the eggs and ensure a more stable frosting.

Difilippo had never heard of a buttercream recipe quite like my mom’s, but he was able to solve the shortening mystery.

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Butter and sugar are creamed together in a stand mixer until light and fluffy. Credit: Tina Caputo

“It’s a very common process, just for saving cost,” he said. “Crisco is much cheaper than butter.”

The person who contributed the Eastern Star recipe may have learned it from a relative who grew up during the Depression, when many people couldn’t afford the luxury of an all-butter frosting or one using eggs.

“A lot of people simply make recipes the way their mother or grandmother taught them,” Difilippo said.

True enough. For all the years I’ve been making my mom’s frosting, I’ve always used equal parts butter and margarine. Now that I know the reason behind the margarine, it’s going to be all butter from here on out.

I don’t think my mom will mind my tinkering with her recipe. After all, she’s the one who started it.

Karen’s Buttercream Frosting

Makes enough for one 9-inch layer cake (if you like a lot of frosting on your cakes, increase recipe by one half)

Ingredients

1 cup milk

4½ tablespoons flour

2 sticks (1 cup) butter, room temperature

¾ cup sugar

1 teaspoon vanilla

Directions

1. Cook milk and flour in a saucepan until mixture is thick and starts to bubble, starting at medium heat, then turning down to low. Stir constantly to make sure there are no lumps. Remove from heat, cover pan and let cool completely.

2. Beat butter in a stand mixer at medium speed, adding sugar a little at a time, until mixture is very creamy and fluffy. Be patient — this will take about five minutes.

3. While mixing at low/medium speed, gradually add the cooled flour/milk mixture, then the vanilla, until all ingredients are incorporated. The finished frosting should be light and fluffy, similar to whipped cream.

Top photo: The author’s favorite birthday cake since childhood — chocolate, topped with her mom’s buttercream frosting and chocolate chips. Credit: Tina Caputo

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Blood Orange Chocolate Cake. Credit: Caroline J. Beck

Using extra virgin olive oil in cake baking is not new. I’ve been doing it for years along with other health-minded folks. It imparts a rich, slightly herbal flavor to cookies, cakes and muffins that balances the inherent sweetness of my favorite recipes. And who’s kidding whom? It also makes me feel slightly more righteous and slightly less guilty. But when I opened the refrigerator and found the last of my favorite winter citrus and a container of crème fraîche ready for attention, it seemed only logical that these things belonged in a chocolate cake as well.

There is another ingredient in this cake that is far less known but deserves to be in everyone’s pantry. It’s an extract originating from Italy called Fiori di Sicilia (translated to “flowers of Sicily”). When I want to add a bit of mystery to my baking, I grab this little vial and add a few precious drops to the batter. It is a powerful combination of vanilla, citrus and less-defined floral scents. If you’ve ever tasted a traditional panettone from Italy during the Christmas holidays, you will recognize the flavor in an instant. While vanilla extract is always useful to round out a mix of flavors, this heavenly tincture can do all that and more.

Blood Orange Chocolate Cake

You can use any type of orange to impart the tangy flavor that complements a good dark chocolate, but the flavor complexity of a blood orange, with its raspberry undertones, makes this cake particularly yummy.

Serves 8

Ingredients

1¾ cups pastry or cake flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

3 tablespoons orange zest

½ cup dark cocoa powder

½ cup boiling water

1 cup sugar

⅓ cup extra virgin olive oil

1 cup crème fraîche

3 large eggs

½ cup orange juice

1 teaspoon Fiori de Sicilia extract (or vanilla extract)

2 tablespoons Grand Marnier or Triple Sec liquor (optional)

Confectioners’ sugar for dusting

Directions

1. Preheat the oven to 350 F and grease a 9-by-5-inch baking pan. In a small bowl, whisk together flour, baking powder, baking soda, salt and zest, and set aside.

2. Sift the cocoa powder into a separate bowl and add boiling water until it is the consistency of a thick, smooth and glossy paste. Let cool while preparing wet ingredients.

3. By machine or by hand, whisk together sugar, olive oil, crème fraiche and eggs until blended and smooth. Slowly incorporate orange juice, extract, liquor and cocoa. Finally, add dry ingredients until evenly mixed.

4. Pour batter into pan and bake for 50 to 60 minutes. The cake is done when an inserted toothpick comes out with no wet batter clinging to it.

5. Dust with powdered sugar or drizzle with glaze created by mixing ¼ cup blood orange juice with powdered sugar until desired consistency. Garnish with fresh raspberries.

Top photo: Blood Orange Chocolate Cake. Credit: Caroline J. Beck

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Gulab jamun. Credit:R.V. Ramachandran

The plethora of colors, shapes and sizes of Indian sweets are bewildering. Taste, color and shape often vary from region to region, but gulab jamun, the spongy milky balls soaked in rose-scented syrup, are an exception. These are popular all over India, and just like naan and tandoori chicken, almost all Indian restaurants in the West include gulab jamun in their menu.

Gulab jamun is a delicious dessert consisting of dumplings, traditionally made of milk boiled down to a solid mass, mixed with flour and deep-fried in ghee to golden brown color and then soaked in rose and cardamom-scented sugar syrup. This sweet derives its name from two words — gulab, meaning rose, and jamun, the purple-colored jamun berry (Syzygium cumini) fruit of an evergreen tropical tree.

Muslim impact on Indian sweets

India has a national obsession with sweets and desserts. Traditionally, sweets have been made mostly with milk, ghee and honey.

Drawn by the fertile plains of the Punjab and the fabulous wealth of Hindu temples, invaders from central Asia began attacking India around 1000 A.D., with the aim of establishing Muslim kingdoms in India. The Mugahl emperor Babur conquered India in 1526 A.D. and this Muslim dynasty ruled in an unbroken succession for nearly 200 years.

Desserts of central Asian origin, often flour based, reached India during this time. North Indian food went through a profound transformation during this period. Palace cooks came from all over India and many other parts of the world, each specializing in a particular delicacy. Ingredients were imported from Afghanistan and Persia. When Persian food first arrived in India, the local cooks at the palace kitchens adapted their cuisine by combining the newly arrived ingredients with familiar tastes of local Hindu culinary traditions. Soon this food, including gulab jamun, was introduced in the Mughal courts.

Gulab Jamun’s origins are in Persia and the Mediterranean, where its equivalent, luqmat al qadi, consists of deep-fried dough balls dipped in honey syrup and sprinkled with sugar.

Frying gulab jamun. Credit:Shiyam Sundar

Frying gulab jamun. Credit: Shiyam Sundar

Milk-based sweets were already popular in India at that time. Morendka was a sweet made with khoa (made by simmering full-fat milk several hours, over a medium fire until the gradual vaporization of its water content leaves coagulated solids in milk) formed into the shape of eggs and deep-fried in ghee and coated with sugar. The Indian cooks adapted the recipe for this Persian sweet to include khoa.

Tricks for perfect gulab jamun

Cooks who are new to gulab jamun commonly make the mistake of frying the sweet at a very high temperature. This will result in the outside appearing too dark and the center becoming a lump of uncooked, solid dough. The temperature of the oil for frying has to be on low-to-medium heat.

Over the years gulab jamun has incorporated many subtle variations. A relatively easy version uses milk powder instead of khoa. Kala-jamuns are coated with sugar before frying, which gives them a dark brown color. Some cooks stuff the gulab jamun with slivered nuts and others make the dish with sweet potatoes.

Following is a recipe for gulab jamun using milk powder.

Gulab Jamun

Makes  20 to 25 pieces

For the dough:

1 cup milk powder

4 tablespoons ghee

⅓cup all- purpose flour

½teaspoon baking powder

6 to 7 tablespoons whole milk

For sugar syrup:

1¼ cups water

1¾ cups sugar

2 teaspoons cardamom powder

2 teaspoons rose water

For frying:

6 to 8 cups of sunflower oil or other oils with no fragrance

Directions

1. Place milk powder in a mixing bowl and rub in the ghee gently to form a sandy texture.

2. Combine the flour and baking powder and mix well and then add to the milk powder and ghee mixture and mix well.

3. Gradually add milk, a few spoonfuls at a time, and mix softly with clean fingers to make a soft dough. The mix should be like a soft dough but not like a thick batter. Be careful not to work the dough as it will increase the gluten. The less kneading,  the better.  You want the jamuns to be soft. Rest the mix for 10 minutes.

4. Grease your palms with ghee or oil and pinch marble-sized pieces of dough and roll them into smooth round or oval-shaped balls. Make sure that the balls are small as they double in size once they are fried and soaked in sugar syrup. The dough balls should be smooth without any cracks as they will split and crumble when deep frying. Arrange the balls on a plate and cover with a kitchen towel to prevent from drying out.

5. For the syrup, in a sauce pan bring water to boil, add the sugar and allow it to dissolve. Simmer for 5 to 6 minutes. Remove from the stove and set aside.

6. Heat oil over slow to medium flame. I cannot emphasize enough that the temperature of the frying oil for frying must be low-to-medium to cook the gulab jamuns through completely.

7. Drop one jamun into the hot oil and check for coloring. Reduce flame if the dough is coloring quickly.

8. Drop the jamuns 8 to 10 pieces at a time and gently swirl the oil for them to float. Fry them until golden brown in color, 6 to 7 minutes approximately. Once they are a golden brown, remove them from the oil and let them drain on a paper towel. Then remove from the paper towel and soak them in the warm sugar syrup.

9. With the gulab jamuns in the syrup, flavor the syrup with cardamom powder and rose water and give a gentle stir to mix. Cover the gulab jamuns and let them soak in the syrup overnight or at least for an hour or so before serving.

Top photo: Gulab jamun. Credit: R.V. Ramachandran

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Making homemade bitters requires spices, alcohol, and above all, patience. Credit: Susan Lutz

Nothing gives a cocktail a kick quite like bitters. Whether it’s an Old Fashioned, a Manhattan or a Champagne Cocktail, those quick dashes from a paper-wrapped bottle turn simple alcohol into something mysterious, tangy and alluring. There are big-name bitters — Angostura and Peychauds — with secret recipes and exotic back stories. At some hipster cocktail bars, you will find mixologists with steam-punk facial hair who have whipped-up their own concoctions of bitters that are just as mysterious and secret.

But if I’m going to use bitters when sharing an Old Fashioned with my husband, I’m going to want to make my own. And that required some research.

It turns out that bitters have a long and distinguished history, a history that stretches back before the invention of distilled spirits. The angostura bitters that you find at supermarkets and liquor stores began life not as a cocktail mixer, but as a medicine.

The bitters recipe created by Dr. Johann Siegert in the town of Angostura, Venezuela, in the 1820s was meant as a digestive aid for the troops of Simon Bolivar. Folk medicine has long held that a bitter taste helps digestion. For centuries, herbalists and self-taught doctors have known that healing plants can be preserved if saved in tincture form. And a tincture is simply an herb that has been left in alcohol long enough.

I dove into online research with gusto, discovering the high-alcohol patent medicines of the 19th  century colonial era, and even some stretching back to medieval medical writers such as St. Hildegard of Bingen. But these historic recipes were extensive and required access to some bizarre herbs. Even a fairly modern recipe reverse-engineered from the Angostura original required roots and seeds that I wouldn’t find at my local grocery store.

Then I stumbled upon a simple answer: a kit.

Dash Bitters is the brainchild of Gina and Brian Hutchinson, a husband-and-wife team of DIY cocktail mavens who ran into the same problem I had.

“We found lots of old recipes online from small-town pharmacies,” Gina told me, “but when we tried to order the ingredients, we could only order in big bulk batches.” Herbs like gentian root, wormwood and burdock could only be ordered by the pound.

“You only need a teaspoon of gentian root for bitters,” Gina said, “A pound is more than any person will need in their entire lifetime. It would have been nice to have just bought a kit and not have to pay for shipping of each five times over.” That was their brainstorm. Dash Bitters was born.

Making bitters at home

I immediately went to dashbitters.com and ordered the 1889 kit, meant to reproduce the Angosturian digestive aid for Simon Bolivar’s troops. Dash’s packaging is simple and elegant, but the herbal ingredients were the real revelation: pungent, beautiful, each with their own stories that stretched back to the era when medicine and magic were nearly identical.

Gentian Root,  the star ingredient,  actually has medical value as an anti-inflammatory and antiseptic. But in 1653 British herbalist Nicholas Culpeper noted that gentian “comforts the heart and preserves it against faintings and swoonings: the powder of the dry roots helps the biting of mad dogs and venomous beasts.” That makes for a powerful Manhattan.

The Dash kit also contains a redolent packet of cardamom. Its sweetness is a nice balance to the bitterness of gentian, and Bolivar’s army would have found it useful because it’s a proven aid for heartburn and gastric complaints.

The most interesting of the herbs to me were the round peppery seeds called grains of paradise. This West African spice was first discovered by Europeans during the Renaissance. My research took me away from the Internet and into the real world, where I had the pleasure of visiting the extraordinary collection of medieval texts of The Institute for the Preservation of Medical Traditions. Its scientific director, Alain Touwaide, showed me reproductions of historic texts and illustrations of Grains of Paradise, which he told me was more popular than black pepper in 14th-century France, and three times more expensive.

According to Touwaide’s copy of the “Tractatus de Herbis,” the spice’s pungent flavor was said to have the properties of “warming, drying and giving ease.” In “The Boke of Nurture,” John Russell described Grains of Paradise as provoking “hot and moist humors,” and apparently, that was medieval code for “aphrodisiac.” Oddly enough, a 2002 medical study showed that extracts of Grains of Paradise “significantly increased” the sexual activity of lab rats.

Microscopic view of Grains of Paradise. Credit: Susan Lutz

Microscopic view of Grains of Paradise. Credit: Susan Lutz

Dog bite treatment, gastric cure, aphrodisiac … you can see why bitters quickly migrated from the medicine chest to the cocktail bar.

Extracting the essence of these magical herbs is not a short process, and I felt like a medieval alchemist as I boiled, strained and transferred the herbal concoction from one tincture jar to another. Three weeks later, I had my own small jar of pungent, aromatic bitters, ready for its first introduction to some locally-made bourbon and a bit of sugar.

But I discovered one other interesting fact about making bitters that Gina had warned me about.  Even a small kit gives you a lot more bitters than you’ll use on your own. The solution: cooking with bitters!

So as you sip your Manhattan or Old Fashioned, you can use the rest of your alchemical digestive aid on a batch of chocolate cookie sandwiches with cherry walnut bitters frosting. It’s for your health, after all.

Chocolate Cookie Sandwiches With Cherry Walnut Bitters Frosting

(Recipe courtesy of Dash Bitters)

Makes approximately 12 small, sandwich cookies

Ingredients

1½ cup almond flour
¼ teaspoon salt for cookies, plus an additional pinch for frosting
½ teaspoon baking soda
¼ cup arrowroot powder
⅛ cup cocoa powder
¼ cup grapeseed oil
⅓ cup agave nectar
⅔ teaspoon vanilla extract
2 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 teaspoon Cherry Walnut Bitters
1½ to 1¾ cups confectioners’ sugar

Directions

1. Preheat oven to 350 F. Line two large baking sheets with parchment paper.

2. In a large bowl, mix almond flour, salt, baking soda, arrowroot powder and cocoa powder.

3. In a small bowl, whisk together the grapeseed oil, agave nectar and vanilla extract. Pour the wet ingredients into the almond flour mixture and stir until thoroughly combined.

4. With a teaspoon, scoop the dough one teaspoon at a time onto the prepared baking sheets, leaving at least two inches between each cookie. The dough will spread.

5. Bake for 8 to 10 minutes, until the tops of the cookies look dry and the color darkens.

6. Remove the cookies from the oven and allow the cookies to cool on a cooling rack for 10 minutes while you make the frosting.

7. Beat together cream cheese and butter on medium speed until mixture is fluffy, about one minute. Scrape down bowl with a spatula. Add cherry walnut bitters and salt. Mix on low for another minute.

8. With the mixer on low, slowly add 1 cup of the confectioners’ sugar; beat for 20 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners’ sugar, one tablespoon at a time, until desired consistency is reached. Frosting can be kept refrigerated, in an airtight container with plastic wrap pressed on the surface, for several days.

Top photo: Making homemade bitters requires spices, alcohol and, above all, patience. Credit: Susan Lutz

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Perfumed dates. Credit: Charles Perry

Ripe dates are pretty lush as they are, but leave it to medieval Middle Eastern cooks to take that quality practically beyond imagining. They made a sweet called tamr mu’assal (honeyed dates) or tamr mulawwaz (almond-stuffed dates) by poaching dates in honey with saffron and perfume, perhaps stuffing them with almonds first.

It’s easy to make, except for the task of removing the pits if you’re stuffing the dates, but you can sometimes find dates that are already pitted or even ready-stuffed with almonds. And you do have to obtain these perfumes: saffron, rosewater and musk. But the effect on diners is worth it, sweet, plush and staggeringly aromatic. And when I say sweet, I mean you’re in danger of sugar shock.

Rosewater and saffron are relatively easy to find at gourmet shops or Middle Eastern markets. The clove, nutmeg and cinnamon in this dish are more familiar.

You’ll probably have to shop on the Internet to find musk, though. It is highly unlikely that you’ll find natural musk, because the traditional sources of musk — the musk deer and the civet cat — are endangered species. No matter, artificial musk will be plenty aromatic enough. In fact, musk is so strong that when you flavor the dates with it, do not think of putting it in by the drop because one drop is far too much and will make the dates inedible. You’ll use your fingertip to infuse less than a drop in this recipe.

Supple dates and slivered almonds

Dates are consumed at several degrees of ripeness, each of which has its own name in Arabic. Tamr is the variety we’re most familiar with. Tamr dates are sweet and dry, perhaps a little gaunt or even shriveled. If you are fortunate you may find dates at the rutab stage, which are soft, moist and very, very sweet.

They tend not to stay this way because they dry out. Medieval Arab cookbooks often give recipes for plumping up tamr dates with moisture so that they can pass for rutab. If you do have soft-ripe dates (the Medjool variety is sometimes sold this way), don’t bother to remove the pits and stuff them with almonds because they’re too soft. Just poach them in the flavored honey.

Once upon a time you could easily find blanched almonds in markets, but these days the almond choices are often limited to whole, slivered and sliced. You can blanch whole almonds yourself but it’s a little tiresome. You bring water to the boil, take it from the fire and let the almonds sit in it until the peels loosen, then transfer them to cold water and strip the skins off by hand. Sliced almonds are not quite suitable for this dish, but slivered almonds are just fine, in my book. In fact, it’s easier to get two or three slivers into a date than one blanched almond.

Richly indulgent

These dates are so sweet and rich that two or three are enough of a serving for many diners. You might want to make sure that diners have a glass of water at hand, particularly if you’re using rutab dates, because these can be really, really sweet.

Perfumed Dates

Makes about 30 dates, serves 8 to 10 people

Ingredients

7 or 8 ounces of dates

About 30 blanched almonds or 1½ to 2 ounces slivered almonds

1 pound honey, about 1⅔ cups

¾ to 1 teaspoon rosewater

5 to 8 threads saffron

Musk

½ cup sugar, preferably finely granulated in a food processor

Dash cinnamon

Dash clove

Dash nutmeg

Directions

1. Remove the pits from the dates. A small skewer or something similar should do the trick. Stuff dates with the almonds.

2. Thin the honey with rosewater. Crush the saffron and stir it into the honey. Put the dates in a small saucepan, cover with the honey and simmer over lowest heat for about 1 hour. The dates should become plumper and the honey should thicken but not boil.

3. Remove a spoonful of the honey and allow it to cool on the spoon. Unscrew the lid of the musk vial, cover mouth of the vial with your fingertip, shake it, then remove your fingertip and close the vial again. Dip your fingertip in the spoon of cooled honey and stir a little of it into the saucepan. If you want it more aromatic, stir in more.

Allow the dates to cool in the honey.

4. Whenever it is convenient, set a rack over a plate, remove the dates from the honey and transfer them to the rack to drain.

5. When the dates have drained, put them on a plate. Mix the sugar with the spices and toss the dates with this mixture to cover. Transfer them to a serving plate or storage bowl. Keep the honey in a closed container and use it like ordinary honey.

Top photo: Perfumed dates. Credit: Charles Perry

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