Apricot Baklava

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup walnuts, chopped fine
1 cup apricots, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla
2 cups apricot syrup (recipe follows)
1 package whole-wheat Phyllo pastry (white can be substituted)
1 stick butter, unsalted and melted

Directions

Pre-heat oven to 350°F.
In a mixing bowl, mix the filling mixture ingredients (walnuts, apricots, and sugar) until well combined and set aside. Butter a large baking sheet making sure to get the corners and sides as well. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out. Place two sheets of dough on the pan and brush with melted butter thoroughly. Sprinkle a later of the nut mixture atop the sheets and repeat the layers creating a total of between 5-8 layers. With a sharp small knife, cut the pastry in diamond or square shapes carefully, making sure to get all the way to the bottom of the pan. Place in the oven and bake for about 50 minutes or until golden brown. While the baklava is baking, make the syrup by combining apricots, sugar, water, lemon juice, and cinnamon and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes. Keep warm and spoon over baklava (when it first comes out of the oven), making sure the baklava is soaked fully.

Let baklava set for about 30 minutes before serving.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Watermelon Rind Pickles

August 2nd, 2011 § 0 comments § permalink

Makes a large batch of pickles

Ingredients

Seedless red watermelon rind with a touch of red flesh left on (entire watermelon)
1 cup salt
1 teaspoon alum powder (pickling preservative for crispness/totally optional)
1 quart cold water
3 cups white distilled vinegar
2 cinnamon sticks
15 cloves
3 cups sugar

Directions

In a large mixing bowl combine the salt and cold water and mix or whisk until all the salt dissolves. Pour the mixture over the rinds in a large flat vat or container, making sure all rinds are covered. Cover the container with something to push the rinds down into the liquid and let stand for eight hours. Drain the pickled rinds and rinse and soak in a clean cold water bath. In the meantime in a large sauce pan bring the vinegar and spices to a boil. Add the clean rinsed rind and 1 cup of sugar and bring back to a boil. Remove from heat and allow to cool. When the mixture is cool add one more cup of sugar and place back on burner and bring to a boil. Remove again from heat add sugar and allow to cool. Place back on heat and add the final cup of sugar. Allow to cool.

*Recipe property of Polo Dobkins

Natural Cola

July 11th, 2011 § 0 comments § permalink

Makes many colas

Ingredients

3-4 cloves
1 cup molasses
2 cinnamon sticks
½ cup sugar
½ cup water
Seltzer water

Directions

In a sauce pan combine cloves and molasses and simmer for about eight minutes, take off heat and cool, discard cloves. At the same time combine the cinnamon sticks, water and sugar and bring to a boil. Reduce heat and simmer for about 5 minutes. Take off heat and discard cinnamon sticks; cool. In a 10 ounce glass filled with ice place 4 ounces of molasses syrup and 2 ounces of cinnamon syrup, fill with seltzer and mix well!

Greek Style Baklava

May 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

For the filling

1 cup walnuts, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla

For the pastry

1 package phyllo pastry
1 stick butter, unsalted and melted

For the syrup

1 cup sugar
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup tablespoons honey
1 teaspoon vanilla

Directions

Pre-heat oven to 350°F.

In a mixing bowl, mix the filling mixture ingredients until well combined and set aside. Butter a large baking sheet making sure to get the corners and sides as well. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out. Place two sheets of dough on the pan and brush with melted butter thoroughly. Sprinkle a layer of the nut mixture atop the sheets and repeat the layers creating a total of between 5-8 layers. With a sharp small knife, cut the pastry in diamond or square shapes carefully, making sure to get all the way to the bottom of the pan. Place in the oven and bake for about 50 minutes or until golden brown. While the baklava is baking, make the syrup by combining sugar, water, lemon juice, and cinnamon and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes. Keep warm and spoon oven baklava (when it first comes out of the oven), making sure the baklava is soaked fully.
Let baklava set for about 30 minutes before serving.

Gingito (Dominican Republic)

January 18th, 2011 § 0 comments § permalink

Another sweet and peppery addition to the mix. Ginger and basil combine well in this deep dark powerful vixen of a drink!

Makes one drink

INGREDIENTS

2 ounces ginger black pepper infused dark rum, recipe below
1 ounce ginger red basil cinnamon syrup, recipe below
1 ounce lime juice
Ginger, clove, black pepper bitters
Lime peel, for garnish

DIRECTIONS

Combine all items in a shaker and shake with ice. Strain into a martini style glass and place a few drops of the ginger, clove, black pepper bitters on top. Garnish with a lime peel.

Ginger, Black Pepper Rum

Makes 4 cups

INGREDIENTS

½ cup ginger, peeled and sliced
1 tablespoon cracked black peppercorns
4 cups Dark Rum

DIRECTIONS

Spice all ingredients in a quart container and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.

Ginger Red Basil Cinnamon Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup ginger, sliced
½ cup red basil
3 cinnamon sticks

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

El Macau (Nicaragua)

January 18th, 2011 § 0 comments § permalink

The Macau is the Nicaraguan national drink, typically made with Flor De Cana white rum and guava juice. We decided to put our own ginger mango twist on ti in light of featuring our Organic Fair-trade products.

Makes one drink

INGREDIENTS

1½ ounces of ginger infused white rum, recipe below
1 ounce mango juice
½ ounce lime juice
½ ounce ginger syrup, recipe below
Lime peel, for garnish

DIRECTIONS

Shake together in a shaker filled with ice and strain into a lowball glass with ice. Garnish with a lime peel.

Ginger Infused White Rum

Makes 4 cups

INGREDIENTS

½ cup ginger, peeled and sliced
4 cups white rum

DIRECTIONS

Place peeled and sliced ginger (sliced thin but not too thin) in a quart jar, fill with white rum and let infuse about 5-7 days. 5 days for less spicy, 7 days for spicier.

Ginger Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup fresh ginger, sliced
3 cinnamon sticks

DIRECTIONS

In a medium saucepan, bring all ingredients to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.

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