Persimmon Pudding Cake

After the success of the persimmon bread I made I decided to try out a persimmon dessert recipe: persimmon pudding cake. It's as easy to mix up as the bread was-easier in fact as there are no dates to pit and chop!

Sherlock wanted in on the baking action

I do love persimmons but they are a bit of a pain to work with. Often if I can find persimmons with perfect skin I just chop them into quarters and give them a whir in the food processor. However this last trip to the market didn't result in the nicest of persimmons; they were all fairly heavily damaged so I had to skin them before tossing them in the food processor.

Despite my annoyance with the state of the persimmons; I love the cozy feeling I get from baking in the autumn and winter. Part of it is that the window in my apartment doesn't seal so it's freezing in my kitchen. Strong wind often forces it open, knocking over my electric kettle and making a mess of my (admittedly only sometimes) clean counter. So keeping the oven working, especially when it emanates the rich, warm aromas of cinnamon and clove not only heats up the kitchen but makes the entire apartment feel that much warmer.

Using fleur de sal, cinnamon, nutmeg, and clove

This recipe by Simply Recipes is a nice, quick little bake that results in a really moist, slightly spongy cake that I enjoyed not only as dessert but for breakfast. Aside from anything involving bacon, dessert for breakfast is one of my favorite things. I had to use a few short cuts from the original recipe skipping spices that I don't have but it still turned out pretty well, especially when highlighted with fresh whipped cream. Although what doesn't fresh whipped cream improve?

Persimmon Pudding Cake (adapted from Simply Recipes)

• 2 cups Hachiya persimmon pulp (about 4 persimmons)
• 4 eggs
• 1/2 cup butter, melted
• 3/4 cup milk
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 tsp fleur de sal (or 1/2 tsp regular salt)
• 2 tsps cinnamon
• 3/4 tsp nutmeg
• 1 tsp clove
• 1 cup chopped walnuts (or pecans)

1.  Preheat oven to 400F.
2. In a large bowl, mix together the persimmon pulp, eggs, melted butter, milk, and vanilla (I used Tahitian).
3. In a separate bowl, whisk together all the dry ingredients (expect the nuts).
4. In three additions, incorporate the dry ingredients into the wet then fold in the nuts.
5. Bake in a square pan for about 50 minutes*.

*My cake ended up more cake than pudding so I think I let it bake a little too long. Maybe check it first at 40 minutes then keep an eye on it.

Georgian Eggplant with Walnuts and Garlic

I returned from Georgia with a pretty good stash of contraband; largely wine and cheese but I also picked up some Georgian spices: marigold and blue fenurgeek. The massive amount of cheese I'll address later and for reviews of all those lovely wines check my website ParMieux Wine Adventures because today we're talking about cooking with those spices.

I love Georgian food. If it weren't for the copious amounts of cilantro they use then I'd say Georgian food was pretty darn perfect.While I was in Tbilisi I made sure to buy a lot of the spices I need to make Georgian food at home, namely dried marigold and blue fenugreek.

I really have absolutely no idea what blue fenugreek is but it's a vital ingredient in my favorite Georgian side dish-the eggplants with walnut and garlic paste. This appetizer, served cold, is an amazing melding of flavors. I particularly like to garnish it with pomegranate seeds which, while entirely optional, really add just an extra pop of flavor that brings it all together.

I can, and have, eaten an entire plate of these on my own. I believe that on our recent visit KMac and I ordered this at least once a day. So when I got home with my stash of Georgian spices and wine it seemed like the perfect thing to pair with the Tsitska wine I brought-and it rather was quite a perfect pairing!

I hope you enjoy these as much as I do! They're a little fussy to make, especially if you use the pomegranate seeds, but so worth it!

Georgian Eggplant with Walnuts

Ingredients:

• 500 grams of eggplant (5-ish eggplants)
• 250 grams walnuts
• 1 teaspoon dried blue fenugreek
• 1 teaspoon dried marigold
• 1 teaspoon dried coriander
• 1 teaspoon paprika
• 4 large cloves of garlic
• 1 tablespoon white wine vinegar
• salt
• oil
• water
• pomegranate seeds (optional)

Method:

1.  Using a food processor, blend the walnuts and garlic. In a medium sized bowl combine the walnut garlic mixture with the spices, salt, and vinegar, Add enough water to bring the mixture to a paste-like consistency (5 or tablespoonsful).
2. Slice the eggplants fairly thinly. In a frying pan heat the oil and fry on both sides for 3-4 minutes. Place eggplant slices on paper towels to absorb the extra oil.
3. Once the eggplant slices have cooled, spread the walnut mixture on half the eggplant, fold (in half) then spread more walnut mixture on top.
4. Garnish with fresh cilantro if you're crazy or pomegranate seeds. Serve cold.

Persimmon Date Walnut Bread

It's fall! Today it really feels like it; the temperature in Istanbul dropped about 10 (Celsius) degrees overnight. So now it's cold and grey but cold fall weather means fall baking! Fall also means persimmons which I love.

Homemade orange blossom water from Lebanon!

We only get one kind of persimmon here, the hachiya persimmon. For me the trickiest part about working with these persimmons is making sure to not smash them while getting them home! Hachiya persimmons aren't at their full ripeness until they're so soft they feel like they've rotted.

Thank goodness this recipe calls for persimmon puree because there's no way a fruit this soft and delicate is getting sliced nicely! Other than chopping the dates this was a super fast and easy recipe. I ended up using mini loaf pans to bake it and shared it around with my friends-I think this is the most popular thing I've ever made! Everyone went nuts for it. It is really good; it tastes like autumn.

 

Pitting and chopping the dates takes forever, they're so blasted sticky. Between that and the molasses I'm not sure I'll ever de-stick my counter. Brown sugar as we know it in America doesn't exist here so I have to make my own; which I can do thanks to the gift of molasses from a friend in Germany (as regular molasses also doesn't exist here) and the food processor E&M lent me that I kind of never returned. Oops.

The other great thing about fall baking? It warms up the apartment! My building has central heat which is annoying on several levels but it only works in two rooms and the window in my kitchen doesn't quite close so it's always cold in there.

Between the bread's resounding popularity, how blasted easy it is to make, and the warm and cozy feeling I get with the baking aromas wafting out of the oven...yeah I'll be making this again!

Persimmon Date Walnut Bread (adapted from The Little Epicurean)
Makes one 9 inch loaf pan or five mini loaves

Ingredients:
3 1/2 cups flour
1 tsp sea salt
1/2 tsp fleur de sal*
1/2 tsp baking powder
1 heaping tsp cinnamon
several dashes of ground clove
3/4 cup packed brown sugar
1/4 cup caster sugar
1 cup melted butter
1 tsp vanilla (I used Tahitian)
4 eggs, room temp and slightly beaten
1/4 cup orange blossom water*
2 cups persimmon puree (about 4 hachiya persimmons)
2 cups toasted, chopped walnuts
2 cups chopped dates

*optional

Method:
1. Preheat oven to 350 F
2. Whisk together all the dry ingredients (flour, salts, baking powder, cinnamon, clove, and sugars).
3. Make a well in the center of the dry ingredients and add the melted butter, beaten eggs, and persimmon puree. Whisk until combined. Fold in the walnuts and dates.
4. Pour into greased loaf pan(s) and bake for about 45-50 minutes.

Brutti Ma Buoni - My Trials and Tribulations

In November when I was in Rome L and I had the most magnificent cookies called brutti ma buoni - literally ugly but good. I have tried several times now to recreate them and are consistently turning out far more brutti than buoni. I shall persevere!!

Both attempts had good and bad points. The first recipe I found was, I now believe, miswritten. No way one egg white was enough so I did some guesstimating and randomly threw in a few more egg whites. I also went the whole nine yards with roasting whole hazelnuts then putting them through a food processor with confectioner's sugar.

I'm sure it was an ingredient  proportional issue but these baked flatter than a pancake. Brutti ma buoni should be puffy and round, kind of like a coconut macaroon. Sans the coconut.They were both brutti and buoni but brutti in a completely different way than they should have been. But wow did they taste good.

For my second batch I used a completely different recipe. I also skipped a step and used prepulverized hazelnuts that I found at Carrefour. Even the method with these cookies was much different and involved hand whisking the egg whites and sugar in a double boiler-which I think made a big difference in how the cookie turned out.

I knew as soon as I scooped these onto the cookie sheet that I had a better chance this time of making them look right. The meringue was fluffier and the raw dough stayed put instead of migrating into the surrounding cookies.

This recipe also called for a significantly less amount of hazelnuts so that explains why they may have looked slightly better (well, better = the way they're supposed to) but did not have the big hazelnut flavor that the first batch did. I also think I let them bake like two minutes longer than they needed. My new oven and I are still learning how to get along.

So the first batch wins for taste but the second sort of wins for looks. I think my next attempt will be with the below recipe which is the one I used for the second batch but with some tweaks.  When made correctly these cookies are amazing and totally worth all this trial and error to get right!

Brutti ma buoni

Ingredients:

• 200 grams whole hazelnuts
• 1 cup (200 grams) sugar
• 4 large egg whites
• 1 1/2 tsp vanilla
• 3 Tbs (30 grams) flour

Method:

1.  Preheat oven to 350 F/177 C and line two baking sheets with parchment paper. Place the hazelnuts on the baking sheet and bake for 15 minutes (or until fragrant) and skins begin to flake. Remove and place on a clean dish towel. Roll up the towel and let them steam for about 10 minutes then rub the (still in the towel) briskly to remove the skins. Let them cool completely then coarsely chop (or run through a food processor).
2. In a heatproof bowl placed over a shallow pan of simmering water combine the sugar and egg whites whisking constantly until opaque in color.
3. Remove from heat and beat with a hand mixer until thick and glossy. Beat in the vanilla then fold in the flour and chopped nuts.
4. Place heaping tablespoonsful on a parchment lined cookie sheet and bake for 12-ish minutes then check and bake more or not.

These are best the day of but will keep for a day or two in an airtight container. 

Orange Cake with Mascarpone Frosting, Pomegranate Seeds, and Candied Orange Peel

Last week I was blown away by the revelation that you can whip ganache. I don't know how I didn't know that but it changes everything. This week's revelation is mascarpone frosting.

I love baking under just about any circumstances, but I love being challenged with an ingredient. I visiting friend requested something with pomegranate and after some puzzling we decided on an orange-pomegranate combination. As an added bonus they're both winter fruits so I was able to get fresh, seasonal produce from my favorite local market.

I dream of one day having my own house built. the kitchen will take up a good chunk of the floor plan and will include double ovens built into the wall and simply acres and acres of counter space. In the meantime I made do here with a mini oven borrowed from my neighbor and only enough counter to put the cutting board. Baking usually requires a fair amount of shifting as everything that normally lives on top of the mini oven has to be taken off and put on the range or the small space between the sink and the counter. However for this recipe I needed not only the oven but also the range and the number of steps it involved outnumbered my mixing bowls requiring me to do a complicated dance of rearranging, mixing, washing, cooking, and baking.

A complicated dance that takes place in a space as small as my counter allowance and that usually also involves dodging Sherlock who, if not monitoring my actions from her perch atop the microwave is usually trying to climb up my legs.

Aside from the flavor, which was rather marvelous, one of the best things about this cake is the bright colors! Like many of my past cakes it wasn't the most well decorated creation ever but the intense colors of the pomegranate seeds and candied orange peels made up for it.

Recipe (adapted from BBC Food):

To decorate:

• 1 orange
• seeds from 1 pomegranate
• 50 g/1 3/4 oz sugar

For cake:

• 1 orange
• 275g/9 3/4oz self-rising flour*
• 2 tsp baking powder
• 275g/9 3/4oz sugar
• 275g/9 3/4oz butter, softened
• 4 eggs
• 1 tsp cinnamon

For frosting:

• 50g/1 3/4oz butter, softened
• 175g/6oz powdered sugar
• 250g/9oz full-fat mascarpone cheese

Instructions:

1.  Zest the orange (I use a plain old vegetable peeler and chop the resulting strips small). Place in a small pan and pour boiling water over the zest. Add half the sugar and let boil for just a couple minutes. Strain out the zest, arrange in a single layer as much as possible on non-stick paper, sprinkle remaining sugar over it, and set aside. To seed the pomegranate, I prefer the water method but do whatever works best for you. Set aside the seeds.
2. Combine the flour, baking powder, and cinnamon in a medium bowl.
3. Zest the second orange. Using a food processor, combine zest and sugar to make orange sugar. This isn't necessary but I think it's a nice touch.
4. Separate the fruit from what remains of the orange peel and chop up the fruit in a food processor (or if you don't have one mash it up however you like). Set aside.
5. Blend the orange sugar and butter with food processor, stand mixer, or hand mixer until fluffy and add eggs one at a time. Blend in the dry ingredients. Finally fold in the mashed up orange.
6. Separate the mixture between 2 8in baking pans and bake at 180C/350F for about 30 minutes. After the cakes are done, turn off the oven and put in the orange peels that you candied earlier. With the oven off they won't cook but the heat will help dry them out a lot faster than just leaving them lying about.
7. While the cakes cool put together the frosting. Blend the butter and powdered sugar. BBC Food says until "smooth"...I got no smooth, just powdered sugar that resembled damp sand. If that's what you get don't worry about it, you're fine. At wet sand stage blend in the mascarpone cheese. 
8. To assemble the cake: if your cakes rose/you have mad slicing skills halve the cakes to make four layers. Divide the frosting between however many layers you have, stacking them with frosting and pomegranate seeds between each layer. Top the cake with frosting (and frost the sides as well if you have enough) and decorate with pomegranate seeds and the candied orange peels.

*I don't have self-rising flour so I substituted with regular flour and some additives. For every 8oz of regular flour add 1 1/2 tsp baking powder and 1/2 tsp salt. It worked fine but my cakes didn't rise very much so I made a two, not four layer cake.

Graduation Fear and Spiced Orange Shrub

I have been in Turkey for almost three years now. I've studied Turkish on and off since shortly after I arrived. I did three levels at one school then stopped for over a year I think. Wow now that I am thinking about it that was a long time. Then I took two more classes at a different school and quit because I thought I was leaving. Then when I wasn't leaving I had to wait for there to be enough students to make a class for the level I was in. Since about February though I've been steadily taking courses and last week I, along with my class friends, graduated. 

So I guess that means I speak Turkish, right? I graduated. I've finished. There are no more courses. Ergo I speak Turkish. I am so not ready to graduate!!

Aslan & me-ready for our close up!

Deli Kedi-how I feel about graduation

Ugh, no! Not ready!

Like many establishments in Istanbul, street cats are pretty free to make themselves at home at Turkuaz (which I highly recommend if you're interested in learning Turkish!) and there are many familiar faces among them. There's the cat that's always dirty and slightly sick but who just lays about sleeping. There's the deli (crazy) cat who constantly meows, zips around, and demands attention. And there's Aslan (lion) who I named when she first started hanging out with us this summer. Her paws were just so much bigger than she was and I thought she looked like a lion cub. She crawls around all of us during class wanting pets and cuddles and disturbs our note taking by trying to play with our pens when we're writing. She has a purr that's about three times her size.

 

No scurvy happening here!

My clever segue into alcohol is that a) my Turkish is always a little better after a few drinks and b) the thought that I now have to function in Turkish (since I no longer have the excuse that I'm just learning!) really makes me want to drink. Frankly so does the Turkish language. It's fracking hard! Like really, really hard. I know hard languages. I took five years of Russian,  three years of Mandarin, one in Taiwan, and a year and a half of Arabic. Turkish falls somewhere in the middle of all of those for degree of difficulty. The words just don't end, especially the verbs. You can pile suffixes onto words - INCLUDING THE VERBS - pretty much forever. I'm a little horrified even talking about it.

Cheap Turkish wine, vinegar...same thing really

Shrub, which is basically fancy drinking vinegar and is often made out of overripe fruit can be drunk on it's own or mixed with liquor and/or soda. E got really into making shrub over the summer. I think she made one peach and one strawberry. She likes things rather less sweet than do I so hers...needed to be cut pretty significantly. The first one I tried was sooo vinegary that my face did that thing where it basically caved in on itself. You know what I'm talking about...like when you taste something super sour and your mouth tries to retreat into your face, you wrinkle your nose, and squeeze your eyes shut like if you can't see it you can also no longer taste it.

Most people view shrub as a summer thing but I found a great recipe for spiced orange shrub. Call me crazy but the combined scents of oranges, cinnamon, and clove have always smelled like Christmas! What better flavor for making Christmas and New Year cocktails?! It's a bit sticky in the making and I've had to sponge off my counters so many times they've probably never been this clean...

In the end, absolutely worth all the stickiness. I like to mix it with vodka and sparkling water. And after it's been strained the orange slices make nice garnish!

Recipe (adapted from Cooking Stoned):

• 1 pound oranges
• 1 cup sugar
• 1-1/12 cups champagne vinegar*
• 5 black pepper corns
• 3 cloves
• 3 cinnamon sticks

Special equipment:

• quart-sized jar of some sort 
• sieve
• mortal and pestle (or other poundy tool)
• another jar, bottle, something

Preparation: 

1. Wash and dry the oranges. Quarter them lengthwise then cut crosswise about 1/4 inch thick.
2. Alternate layers of orange slices and sugar in the jar. Close it up and shake until as many of the orange slices as possible are coated with the sugar. Set aside for FIVE hours.
3. While you're being patient, crush the bejesus out of the pepper corns, cloves, and cinnamon sticks. Enjoy the scent because it smells great-the addition of the black pepper is surprisingly nice.
4. ....Five hours later add the vinegar to the jar, seal it really well, and shake the crap out of it to dissolve remaining sugar. Then add the crushes spices. shake it up a bit more, and store in a dark space for day.
5. Strain  the liquid into another jar, a bottle, a whatever.
6. Enjoy!

*I can't get champagne vinegar at my Carrefour. Or white wine vinegar. Just regular white vinegar which is far too astringent for this. Instead I used Sava brand white wine (which let's face it is basically vinegar anyway) and a few tablespoons of white vinegar.

Orange-Scented Date Rice Pudding

Happy Christmas Eve Day!!!

I decided I wanted something a little special for breakfast this morning. I seem to always have rice on hand which must be a symptom of living in Turkey because there was never rice in my cupboard in the US. With the rice there it seemed only sensible to make rice pudding. So with one of my favorite Christmas movies (Elf) playing in the background I set to work.

More than any other day of the year, Christmas Eve is when I feel the most homesick. Although a 40 degree (F) temperature drop last night caused huge winds and massive power outages...

For as long as I can remember Christmas Eve has always been done at my parents with an assortment of family, friends, and neighbors coming. Mom would spend the day running around like a chicken with its head cut off trying to cook and clean while we lounged around watching movies and maybe moved around a few things to pretend we were helping with the cleaning.

 Then it was off to the children's Christmas Eve Mass! Which is seriously, the same exact thing year after year. My mom managed it once and tried to make it less bad but as bad as it is people go crazy if you try to change it. Today for me marks one year of singing the Psalms at my church here in Istanbul. I feel so much calmer about it this year than I did last! I was freaking out last year and I know it didn't go well but I think (knock on wood!) that I've got it this year. This is the only time of the year that more than a dozen people turn up to my church so hopefully being faced with packed pews and Turkish curiosity seekers standing in the back won't throw my game!

Even though I'm not in Michigan pretending to help get the house ready for tonight's party I still have plenty of prep of my own here. I've already cleaned and mopped, have to "work" for a few hours, try on all my red dresses, do my nails, practice the psalms for tonight and tomorrow morning, and watch the digital Christmas presents roll in! Oh and clean up the rice pudding mess...

I had a few wee problems with this recipe and it wasn't quite as good as I wanted it to be. I prefer the takes longer but also seems to taste better rice pudding methods. However aspects of this recipe still have merit.

Recipe (adapted from My Gourmet Connection)

Ingredients (serves 4-6):

• 1 3/4 cups (whole) milk
• 1 cup orange juice
• 1 cup water
• 1/2 cup rice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• a few dashes of clove
• 3 tablespoons honey
• 2 teaspoons vanilla
• pinch of salt
• 8 ounces vanilla yogurt*
• 1/4 cup cream
• zest of one orange
• 1 1/2 cups chopped dates 
• 1/2 cup chopped walnuts

Preparation:

1. Combine liquids and bring to a boil. Turn the heat to low and add the spices, honey, vanilla, and salt. Once combined add rice, cover, and let simmer until almost all the liquid has been absorbed (about 30 minutes).
2. Remove from heat and let cool to room temperature. Stir in remaining ingredients. *I did not have vanilla flavored yogurt on hand so I used Turkish süzme style yogurt and a little additional vanilla extract.
3. Serve room temperature or cold.