Key Lime Pie

One of the dessert that I enjoyed eating when I was living in Orlando is the Key Lime Pie.
Every year around Oct I look forward to see this unique lime fruit on the shelves of my local store , and if I am lucky , I grab couple of bags, and promise myself with a good treat.

the recipe of this pie is not from a book or online source, but its my own testing and twist to it.
I hope you give it a try and enjoy it as we do.

Key Lime Pie Recipe


Crust:
1 1/4 cups of graham crackers (I use whole crackers and ground them myself they taste better)
2 tbsp sugar
5-6 tbsp unsalted butter melted
1/3 cup of coarsely ground almond ( I like the texture and flavour)

mix the ingredients and press it evenly onto the bottom and up sides of a 9 inch pie pan - I used a rectangular (12x6) if you have a loose bottom pie pan its ideal .

Bake the crust in a preheated 350F oven for 10 minutes. take it out and leave the oven on.
Note: when I bake pies and specially using a tray under the pan i bake the pie in the first shelf of the oven ... My oven is natural gas with a fan which I don't use for baking pies.

Filling:

1 1/2 cans sweetened condensed milk ( 300 ml each)
3 extra large eggs (some use 4 large)
1/2 cup plus 2 tbsp of freshly squeezed key lime - no bottle juice.(the whole bag which contains 22 lime)

with a whisk whip the eggs and the condensed milk , slowly add the lime juice and combine well you will notice that the mixture will start to thicken)
pour the filling over the crust make sure its well distributed , don't over fill your pan if its smaller than the above... make small tarts in a muffin pan.
bake in the
oven for 15-18 minutes depends on your oven temp. Cool the pie completely before you chill it at least 8 hours to set completely.

To decorate: 3/4 cup heavy cream whipped.

Flavours Variation:

Sometimes if I am in the mood to jazz it up, I use graham biscuits for the bottom, and in the filling i add 1/3 of unsweeted coconut and 1 tbsp of tecquilla or rum, as well as the whipping cream....

Walima October Challenge - Representing the Kuwaiti Cuisine

The Walima October Challenge is representing the Kuwaiti Cuisine.

The State of Kuwait (Arabic: دولة الكويت‎, pronounced [Dawlat Alkuwayt]) is a sovereign Arab emirate bordered by Saudi Arabia to the south and Iraq to the north and west. The greatest distance from north to south is 200 km (120 mi) and from east to west 170 km (110 mi). The name is a diminutive of an Arabic word meaning "fortress built near water." It has a population of 2.889 million and an area of 18,098 km². Kuwait is a constitutional monarchy with a parliamentary system of government, with Kuwait City serving as the country's political and economic capital. Kuwait also includes several offshore islands, the largest of which is Bubiyan near the Iraqi border.

Located in the north-east corner of the Arabian Peninsula, Kuwait is one of the smallest countries in the world in terms of land area. The flat, sandy Arabian Desert covers most of Kuwait. There is little difference in the country's altitude with the highest point in the country being 306 m above sea-level. It has nine islands, all of which with the exception of Failaka Island are uninhabited. With an area of 860 km², the Bubiyan is the largest island in Kuwait and is connected to the rest of the country by a 2,380 m long bridge. The land area is considered arable and sparse vegetation is found along its 499 km long coastline. Kuwait City is located on Kuwait Bay, a natural deep-water harbor.

Kuwait has some of the world's richest oil fields with the Burgan field having a total capacity of approximately 70 billion barrels (1.1×1010 m3) of proven oil reserves. During the 1991 Kuwaiti oil fires, more than 500 oil lakes were created covering a combined surface area of about 35.7 km². The resulting soil contamination due to oil and soot accumulation had made eastern and south-eastern parts of Kuwait uninhabitable. Sand and oil residue had reduced large parts of the Kuwaiti desert to semi-asphalt surfaces. The oil spills during the Persian Gulf War also drastically affected Kuwait's marine resources.

The influence of Islamic and Arab culture on its architecture, music, attire, cuisine and lifestyle is prominent as well. The most distinctive characteristic of local Kuwaiti culture are the dewaniya's, a large reception room used for social gatherings attended mostly by close family members. While, unlike neighboring Saudi Arabia, the Islamic dress code is not compulsory, many of the older Kuwaiti men prefer wearing dish dasha, an ankle-length white shirt woven from wool or cotton while the minority of women wear abaya, black over-garment covering most parts of the body. This attire is particularly well-suited for Kuwait's hot and dry climate. Western-style clothing is also fairly popular, especially among Kuwait's youth.

Seafood has been the mainstay of the Kuwaiti diet for centuries. The Arabs in the Persian Gulf region played a crucial role in the spice trade between India and Europe and spices have remained an important ingredient of Kuwaiti cuisine. Food plays a large part in Kuwaiti culture. The national dish of Kuwait known as Machboos (Arabic: مكبوس‎) consists mainly of mutton, chicken, or fish placed over or mixed in a large mass of well-cooked and prepared rice. Food is almost always prepared and served in large amounts, and it is extremely common for households to invite guests over to share meals. Kabsa which borrows heavily from South Asian cuisine. As in other Persian Gulf states, Kuwait takes part in the tradition of Qarqe'an during the month of Ramadan.

Our Savoury Dish is the Chicken Machboos or Mechbous. The dessert challenge is Cardamom Sponge Cake, and in both dishes the Cardamom is the major spice used.

Kuwaiti Chicken Machboos or Mechbous

Chicken:
1 whole fryer*
Salt
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns
Flour
3 cups basmati rice (or other short-grained rice)
Onion-spice topping (hashu):
2 large yellow onions, finely chopped
1 Tbsp. vegetable oil
¼ cup golden raisins, soaked in water
¼ tsp. ground cardamom ¼ tsp. dried black lime (loomi), or ½ tsp. lime zest
¼ tsp. ground black pepper
½ tsp. sugar
Tomato sauce (duqqus):
2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tb. tomato paste
Rinse chicken inside and out. Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Bring to a boil, and continue to boil uncovered over medium heat until chicken is done (approximately 40 minutes). Remove and drain the chicken, reserving broth.
Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.
While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, drained raisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.
Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.
For the tomato sauce, add water, chopped tomatoes, crushed garlic, and tomato paste in a small skillet or saucepan, and sauté until tomatoes are soft and the sauce well blended.
When the rice is done, spread it on a serving platter. Sprinkle the onion-spice mixture over the rice, and place the chicken on top. Pass the tomato sauce to spoon onto individual plates.

*Chickens in Kuwait are much smaller than in the United States; two Cornish hens can be substituted for the fryer for a more “authentic” appearance.
*** Many Kuwaiti dishes call for loomi, which is dried and blackened lime, generally unavailable in the United States. Its flavor is strong and unique. Grated lime peel is suggested as a substitute for loomi in this recipe, but the taste will only approximate that of Mechbous made with loomi.

Cardamom Sponge Cake

2 eggs
¾ C confectioner’s sugar
¾ C flour
½ tsp. baking powder
¼ tsp. ground cardamom
Pinch saffron
A little shortening or butter for greasing the pan
1 tsp. sesame seeds
Beat eggs well in a mixing bowl. Gradually beat in sugar. Sift flour and baking powder together and mix well. Combine flour mixture with eggs and sugar. Add cardamom and saffron.
Pour mixture into a greased 8" baking pan. Sprinkle sesame seeds on top. Bake in a preheated 350° oven for 20 minutes. Cuts best with a serrated knife

Chicken Machboos

Caramelized onions & raisin Tomato sauce

the flavours of this dish is balanced, spices are not overpowering ... We enjoyed it and I encourage you to try .

October Daring Bakers Challenge - My first recipe challenge part I

According to some writings, the macaroon recipe appeared in the Middle East (Syria, Lebanon ..) in the 15Th century under the name "Louzieh"Derived from " Luz "which means almond.

Since the 12Th century, when Venice was the only Italian City to trade with the Levant, it allowed foreign merchant among them the Levantines and the Jews to reside near but not in the city and open warehouses and offices.

In the Middle Ages in Europe, The cookies made the first appearance in Venice, Italy. That's when the traffic is at its peak. Gradually, we discover foreign cuisine reported by browsers among which a small cake tender and crunchy which was called "maccheroni"Meaning" fine paste . It will "macaroon"In French.

The arrival of macaroons to France dated to the Renaissance (16Th & 17Th centuries) . Some

claims that the Italian Monastery joined by the pastry chefs of Catherine de Medici , wife of King Ate co II . Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came to Nancy seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroon cookies, and thus became known as the "Macaroon Sisters." Recipes for macaroons (also spelled "mackaroon," "maccaroon" and "mackaroom") appear in recipe books at least as early as 1725 (Robert Smith's Court Cookery, or the Complete English Cook).

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Unfortunately the recipe did not work with me, I tried it three times, I will leave you with the photos... I am not giving up... this is the spirit of the challenge is to keep trying and not giving up. At the moment I am testing some recipes for my coming Craft Shows.

Recipe :

Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.

Equipment required:• Electric mixer, preferably a stand mixer with a whisk attachment•

Rubber spatula• Baking sheets• Parchment paper or nonstick liners• Pastry bag (can be disposable)• Plain half-inch pastry bag tip• Sifter or sieve• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off• Oven• Cooling rack• Thin-bladed spatula for removing the macaroons from the baking sheets• Food processor or nut grinder, if grinding your own nuts (ouch!)

Ingredients

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)

Almond flour: 2 cups (190 g, 6.7 oz.)

Granulated sugar: 2 tablespoons (25 g , .88 oz.)

Egg whites: 5 (Have at room temperature)
Directions:
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.7. Cool on a rack before filling.

First Batch

Second Batch



second batch

the third

what is saved from the first batch, the taste is very good but I am not proud of the results.

My first Macaroon recipe was from Tartellet's

Happy Macaroon's Day... Thanks Amy.

Walima Challenge - Representing the Jordanian Cuisine

Jordan (Arabic: الأردنّ‎ al-'Urdunn), officially the Hashemite Kingdom of Jordan, is an Arab country in Southwest Asia spanning the southern part of the Syrian Desert down to the Gulf of Aqaba. It shares borders with Syria to the north, Iraq to the north-east, the West Bank and Israel to the west, and Saudi Arabia to the east and south. It shares control of the Dead Sea with Israel, and the coastline of the Gulf of Aqaba with Israel, Saudi Arabia, and Egypt.
Much of Jordan is covered by desert, particularly the Arabian Desert; however the north-western area, with the Jordan River, is regarded as part of the Fertile Crescent. The capital city of Amman is in the north-west. During its history, Jordan has seen numerous civilizations, including such ancient eastern ones as the Canaanite and later other Semitic peoples such as the Edomites, and the Moabites. Other civilizations possessing political sovereignty and influence in Jordan were: Akkadian, Assyrian, Judean, Babylonian, and Persian empires. Jordan was for a time part of Pharaonic Egypt, the Hasmonean Dynasty of the Maccabees, and also spawned the native Nabatean civilization which left rich archaeological remains at Petra. Cultures from the west also left their mark, such as the Macedonian, Roman, Byzantine, and Ottoman Turkish empires. Since the seventh century the area has been under Muslim and Arab cultures, with the exception of a brief period when the west of the area formed part of the Crusader Kingdom of Jerusalem and a short time under British rule.
The Hashemite Kingdom of Jordan is a constitutional monarchy with representative government. The reigning monarch is the head of state, the chief executive and the commander-in-chief of the armed forces. The king exercises his executive authority through the prime ministers and the Council of Ministers, or cabinet. The cabinet, meanwhile, is responsible before the democratically elected House of Deputies which, along with the House of Notables (Senate), constitutes the legislative branch of the government. The judicial branch is an independent branch of the government.

Our Savoury Dish is the Mansaf the national dish of Jordan : lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations. Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating. Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
if you checked http://www.mimicooks.com/ she has a posting about the Mansaf and also a step by step video of a Jordanian Lady preparing the Mansafe. According to Summer this Lady is a great cook.

FAST, EASY AND YUMMY MANSAF

2 Large containers of plain Greek Yogurt
1 kg of lamb meat preferable with bones for more flavour or lamb shanks
Water to boil meat
1 small onion
Salt Cumin, turmeric and any other spices to flavour the lamb
Arabic flat bread (optional)
3 cups jasmine rice
Silvered almond & Pine nuts
1 1/2 Cups butter

Preation:
In a large pot before turning on the heat mix the yogurt.
2: Bring it to boil on high heat , make sure while you cooking the yogurt you are constantly stirring yogurt with a wooden spoon (VERY IMPORTANT) in one direction only. If you started stirring to the left you must keep stirring that way until yogurt starts to boil..
3: Once yogurt boil turn heat off..
4: in another pot cover pieces of lamb with water
5: add small onion.
6: Boil until lamb is tender, skimming the top
7. Remove the lamb meat and strain the broth to remove any small particles.
8: add about 2-3 cups of the broth to the cooked yogurt.
9: add salt to taste and if not tart enough you may add juice from about 1/2 a lemon.
10: add lamb meat to the yogurt and broth mixture (make sure to remove the onion) and let boil one more time.
11: cook rice with 1 cup of butter
12: brown almonds and pine nuts in remaining butter.

When serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over it.


Our Dessert Recipe is the Kunafa with sweet cheese..

if you cannot find the Naboulsi or Akawi Cheese in your local store, for sure feel free to use Mozzarella Cheese mixed with Ricotta, also you can use fresh Mozzarella which I find it the best for dessert Another name for fresh Mozzarella I find in Canada is the Boccoccini Cheese they are small Mozzarella Balls soaked in water comes in plastic containers. The recipe is taken from Summer‘s Sweet Blog, it includes a video which shows you step by step instruction

1- Prepare the Kashta (cluttered cream) 2- carefully fluff the Katayfeh by hand to loosen the knot 3- drain the water from two containers of Boccoccini Cheese (fresh Mozzarella) 4- grease a springform pan with butter

5- spread a layer of Katayef in the bottom of the pan press by hand to level the thickness and quote all corners

6- bake the dough for 10 minutes, then spread a layer of Kashta over it, and slice the fresh cheese and cover the kashta

7- spread another layer of Kashta , this will premit the fresh cheese from drying out after the Kenafeh cool off, it will melt but stays creamy

8- add the second layer of katayfeh over the kashta and press gently by hand to cover all surface in one thickness and covering all area

9- take a spoon of butter and slice it into small piece and dot it over the dough. bake till golden brown

You can cover the top with chopped pistachios and dollops of kashta

Cluttered Cream - Kashta ( this is what I used - and its optional)

1 cup of milk

1 cup of half & half (18%)

1 cup 35% heavy cream (u can use 18% + 35% without adding milk)

3 heaping tablespoons of corn flour

3 tablespoons of sugar

In a pot away from heat, stir all the ingredients with a wisk until the corn flour is dissolved

completely. Return the pot to the heat and cook, stirring constantly with a wooden spoon till

it start to thickens , cook couple of minutes more, then take it off the heat, add one pound container of smooth Ricotta cheese, stir well to combine. then add one tablespoon of rose water and one table spoon of orange blossom. Empty the Ashta in a glass bowl and cover the surface with a plastic wrap and leave it to cool before you put it in the fridge.

As you see the stuffing is thick and creamy and delicious any time...

I prefer the Kenafeh warm drizzled with cold syrup

Enjoy.

P.S. The Lebanese Kenafeh is prepared almost similar, but we ground the katayfeh in a food processor adding melted butter. the texture should resemble course semolina.

For the stuffing we use only Fresh unsalted cheese. Usually served for breakfast or brunch parties.

if you are serving your Kenafeh as part of a dessert table. you can bake the kenafeh , until its golden brown, then place the tray over a pot full of hot water to keep it warm . Bring it to the table the minute you are serving it , this will insure creamy melting cheese . Drizzle cold syrup.

Two new Cooking Challenges in September - New Electric Meter and a damaged computer

Hello every one.... I bet you were wondering where I was hiding all this time...and not posting anything since three weeks. I am sorry I was not able to post any of my recipes, I had lots to share, and many photos of all my summer baking, canning and preserves. My computer broke down couple of weeks ago.

When I was cooking Lebanese pumpkin jam recipe for the market, an employee from the City came knocking at my door telling me that they are working outside and changing the electric meters in the area. I asked him if he can wait couple of minutes till I finish what I am doing as I cannot leave my jam and go and shut down all the electric equipment, and he assured me that this will take minutes and nothing will happen. I didn't bother go downstairs to the office to shut the computer or the stove and kept stirring my jam. The microwave bulb was burned and this is not a big deal, as I have another unit... but when I went downstairs to check on the computer I couldn't restart it again, I panic, because my husband files and programs are all saved in the computer .

The computer was sent for repairs to save Michel's files and programs, and hoping to save my photos and my cook book. The technician managed to save the programs and all the documents, and some of my photos only. I lost many files and photos….

The daring baker challenge for Sept was hosted by Steph from a Whisk and a Spoon, she choose Michel Richard Puff Pastry dough – from the book “Baking with Julia” for Dorie Greenspan.
Since I used and enjoyed baking my puff pastry…. I saved all the scratch pieces for a rainy day when I need to prepare something quick and tasty , they will come handy. I didn’t know that they will end up my life-savour to prepare another remake for the challenge and platter of tasty appetizers

Caramelized Onions and Roasted Chicken - Roasted Chicken mixed with Mhamarah Dip

Wild Mushroom Mix - Feta , Kalamata Olive and Mhamarah Dip (Roasted Red Pepper and

Walnut Dip)

Mushroom , Green Onion and Green Pepper mix - Feta, Kalamata Olives and Mhamarah (this came as a test , the flavour was excellent)

Caramelized Onions and Roasted Chicken - Roasted chicken and Mhamara Dip

puff pastry dough - Chicken Onion mix - Mushroom Mix and Mhamara Dip

1- Caramalized Onions & Roasted Chicken Filling:

roast the chicken in the oven, caramalized the onions till they are golden brown then slice the chicken and add it to the onions with some chicken stock, sumac, pomagranate molasses, cumin, hot sauce, and walnut mix to combine well.

2- Wild Mushroom & Green Pepper Filling:(veggan)

cook the mushroom with couple spoons of olive oil , clean the green pepper and chop them the same size, clean green onions and chop them add them to the fried mushrooms, thym, black pepper, salt, minced garlic, marjoram, and jalapeno pepper, cook and mix well .

3- Roasted Red Pepper , Feta and Black Olive Filling:

I had some Roasted Pepper Dip (Mhamarah) I mixed some feta and black kalamata olive . The flavour was excellent

4- Roasted Red Pepper & Chicken Filling:

I save some of the roasted chicken and mixed it with the roasted pepper dip and made a nice filling.