← All recipes

FareShare Gazette -- November 2004 Recipes

A home-style FareShare Gazette -- November 2004 Recipes made with Butter At Room Temperature, Sugar, Baking Powder, Ground Cinnamon, and Honey. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 5 tbsp
• 1/3 cup
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 tbsp
• 2 tsp

Method (preview)

1. 1

   Preheat the oven to 350 degrees F. Grease a 9- by 7-inch baking dish (see note 1) with butter or oil.

2. 2

   Combine the butter and sugar in a large bowl and beat until light and fluffy.

3. 3

   Add the egg yolks, one at a time, beating each one in before adding the next.

4. 4

   Beat in the walnuts, melba toast crumbs, baking powder, cinnamon, cloves and brandy.

5. 5

   In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the walnut mixture a third at a time.

6. 6

   Spoon the batter into the prepared baking dish and gently spread it out so the surface is even.

7. 7

   Bake until the cake is pulling away from the edges and knife inserted in the center comes out clean, 30 to 40 minutes.

8. 8

   Set aside to cool to room temperature.

9. 9

   Cut the cake into 12 pieces, but don't remove them from the pan.

10. 10

    Slowly pour the syrup over the cake, allowing it to seep between the slices before adding more.

11. 11

    Set the cake aside for at least 2 hours so the syrup can soak into it.

12. 12

    Serve, accompanied by the sweetened yogurt, if using. The cake will keep at room temperature for up to 5 days.

13. 13

    Combine all the ingredients in a small saucepan and bring to a boil over high heat, taking care to watch the pot so it doesn't boil over.

14. 14

    Adjust the heat to a brisk simmer and cook until the mixture is thickened and reduced, 15 minutes.

15. 15

    Set it aside to cool until it is thick enough to coat a spoon.

16. 16

    The syrup may be stored in the refrigerator indefinitely.

17. 17

    Note 2: Place the yogurt in a colander or sieve lined with a double layer of cheesecloth and set it over a deep bowl.

18. 18

    Set it aside until most of the liquid whey has drained off and the yogurt is thick, at least 45 minutes.

19. 19

    Transfer the thickened yogurt to a bowl, whisk until smooth, and use right away.

20. 20

    Or cover and store in the refrigerator for up to 1 week.

21. 21

    Greek), add an optional touch of cream in the form of Greece's thick yogurt.

22. 22

    Place burghul (cracked wheat) in bowl; cover with cold water and let stand for 15 minutes.

23. 23

    Drain burghul; rinse under cold water; drain again; squeeze to remove excess moisture.

24. 24

    Combine burghul with lamb, onion, allspice, oregano, olive oil and water in a bowl; mix well.

25. 25

    Make the filling.

26. 26

    Heat oil in pan; add onion and cook, stirring, until onion is soft.

27. 27

    Add the nuts; cook, stirring, until lightly browned.

28. 28

    Add lamb, allspice and oregano.

29. 29

    Cook, stirring, until lamb is browned.

30. 30

    Stir in mint.

31. 31

    Place rounded teaspoons of the filling into the hollowed centres of the meatballs. With damp hands shape the meatballs into ovals.

32. 32

    Shallow-fry kibbi in hot oil in batches until browned all over and cooked through; drain on absorbent paper.