Quince Poached with Cinnamon and Honey

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quince3

Quince is one of my favorite Autumn delights. It’s a member of the apple and pear family, and it tastes almost like a pear. It has to be cooked to be eaten, and I love preparing it with honey, cinnamon, and sugar. Despite its simple recipe, the outcome is delicious! I love it for dessert, and also with something savory, like duck. It makes for a beautiful side dish to any meal, or a fantastic dessert that’s not fussy or complicated.

I love mini cocottes, and I would cook everything in them if I could! Of course you don’t have to serve them this way, but the color enhances the beauty of the dish.

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Rosh Hashanah

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Shabbat Candles for Rosh Hashanah

Shabbat Candles for Rosh Hashanah

With the holiday season approaching, one of these is the Jewish New Year (called Rosh Hashanah). It is a celebration which is not only the beginning of a new year, but also a time to spend with family enjoying special meals, songs, and companionship. One of the customs is to enjoy sweets such as apple slices dipped in honey, pomegranate fruit, and sweet baked goods which represent the wish of a sweet and happy new year.

One of the main courses that I make for my family for the festive meal is brisket of beef with apricots, prunes and vegetables. Another is chicken roulade with apricot sauce and couscous. Both of these emphasize the sweet character of this special holiday.

My gift for you for the new year is my Slow Cooker Moroccan Brisket with Apricots and Prunes. Find my Chicken Roulade recipe and many more in my book, Sharing Morocco.

Serves 4 to 6

Ingredients

2 carrots, chopped

1 celery stalk, chopped

1 large onion, sliced

1 cup frozen pearl onions

4 lbs beef brisket

1 tsp sweet paprika

1 tsp cumin

1 tsp cinnamon

½ tsp allspice (or baharat spice)

1 TB salt

½ TB pepper

1 cup dried apricots

1 cup dried prunes

2 cups low-sodium beef stock (or vegetable stock)

3 TB honey (optional)

Instructions

1. In the bottom of a large, 6-quart slow cooker, arrange the carrots, celery, onion, and pearl onions.

2. Place the brisket on top of the vegetables.

3. In a mixing bowl, combine the paprika, cumin, cinnamon, allspice, salt, and pepper, and sprinkle the spices all over the brisket and the vegetables.

4. Arrange the apricots and prunes around the brisket. Add the broth and honey (if using), cover and cook on a low for six to eight hours or until the brisket is tender.

5. Remove the brisket, cover, and let it cool. Slice the brisket against the grain. Place on a serving platter and arrange the fruit around it.

A happy and healthy new year to all!

The Petite Gourmande

© 2018 by Ruth Barnes

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Butternut Squash with Chickpeas

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squash-and-chickpeas

Every autumn, we loved romping through the fields on our farm, picking pumpkins and squashes. Butternut squash has always been one of my favorite, with its rich orange color and soft, buttery texture. Chickpeas, used widely in Moroccan cuisine, add a protein. This side dish pairs well with lamb, beef, or chicken.

Serves 4 to 6.

squash-and-chickpeas

Ingredients:

– 2 tablespoons olive oil

– 1 large onion, chopped

– 1 small butternut squash, skin removed, seeded, and flesh cut into 1-inch cubes

– 1 teaspoon ground cinnamon

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 1 (16-ounce) can chickpeas, washed and drained

– 2 cups chicken stock

 

Directions:

1. Heat the olive oil in a large skillet on medium heat and sauté the onion for 5 minutes or until translucent.

2. Add the squash, cinnamon, salt, pepper, and chickpeas.

3. Add the chicken stock, lower the heat, and simmer for 25 minutes. Taste and adjust seasoning if necessary. Serve warm.

 

Happy Cooking!

© 2018 by Ruth Barnes, all rights reserved

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Falafel Bar

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falafel

Falafel is a popular middle eastern dish served in a pita or as an appetizer. Made with chickpeas, herbs and spices, they are very easy to make and can be served with hummus dip and tahini sauce. Add some simple tasty salads like my Moroccan vegetable salad, roasted eggplant salad, and purple cabbage salad.

Serves 4-6

falafel

 

Ingredients:

– 2 cups dry chickpeas

– 1 large onion chopped

– 1/2 bunch cilantro chopped

– 1/2 bunch parsley chopped

– 5 clove garlic chopped

– 1 to 2 tablespoons all-purpose flour

– 2 teaspoon cumin

– 1 teaspoon baking powder

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 teaspoon coriander

– 4-5 teaspoon of water

– Juice of one half lemon

– Vegetable oil for frying

Directions:

1. In a mixing bowl, place chickpeas, add water and let soak overnight.

2. Wash and drain the chickpeas.

3. Place the chickpeas, cilantro, parsley, garlic, lemon juice, and onion in a food processor.

4. Add to the chickpea mixture the cumin, all purpose flour, coriander, salt and pepper.

5. Take 3 tablespoons of water and add the baking power. Mix well to dissolve. Add to mixture in the food processor.

6. Process the whole mixture till you obtain a slightly coarse consistency. Do not puree.

7. Refrigerate mixture for 30 minutes.

8. In a frying pan bring oil to a medium heat.

9. With an ice cream scoop, carefully shape and drop each falafel ball into hot oil and fry on both sides until golden.

10. Remove from oil and place on paper towel to drain.

11. Serve in a pita or as an appetizer with salad and tahini sauce.

Happy Cooking!

© 2018 by Ruth Barnes, all rights reserved

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Fruit Tarts

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fruit-tart-e1468336421224

These cute and colorful little gems bring joy to the entire table, adults and children alike. Around this time of year fruit is abundant but I like to make these all year long as there is always a different fruit or holiday available. Serves 6

fruit-tart-e1468336421224

 

Ingredients:

For the Tart Crusts:

– 1 and ½ cups all-purpose flour

– ¼ teaspoon salt

– 1 and ½ sticks unsalted cold butter cut into small cubes

– yolk of one large egg

– 1/3 cup granulated sugar

– 2 teaspoons of vanilla extract

– six small nonstick tart molds

 

For the Tart Crème Filling:

– 2 cups milk

– 2/3 cup sugar

– 3 tablespoons cornstarch

– 4 egg yolks

– 2 teaspoons vanilla extract

– 2 tablespoons unsalted butter

– One medium orange, peeled and broken into sections

– 1 pint blueberries

– 1 pint raspberries

– 1 pint strawberries

– 1 small pineapple, cored and sliced into rings

– 1 small jar orange preserves

– 1 tablespoon of orange juice

 

Directions:

For the Tart Shells:

1.  Preheat oven to 350 degrees.

2.  In a food processor, combine the flour, salt, sugar, and butter and pulse until mixture resembles course meal.

3.  Add egg yolks, vanilla extract, and orange juice and continue pulsing until dough holds together.

4.  Place the dough onto a working surface. Sprinkle some flour onto the dough  and shape it into a disc.

5.  Wrap the dough with plastic wrap and refrigerate for 3 hours.

6.  Remove the dough from the refrigerator and cut into 6 equal pieces.

7.  Roll each piece into a flat circle with a rolling pin.

8.  Place circle into tart mold and press the dough to the side of the mold. Trim the excess dough.

9.  Prick bottom of shell with a fork.

10.  Place molds into freezer for 15-20 minutes (to prevent dough from shrinking while baking).

11.  Remove molds from freezer and place molds on baking sheet. Bake for 15-20 minutes or until golden.

12.  Transfer molds to wire rack and let cool.

 

For the Filling:

1.  In a saucepan, bring milk to simmer on medium heat. Simmer for 5-6 minutes.

2.  In a medium mixing bowl, combine cornstarch, sugar, salt, and egg yolk. Mix well.

3.  Add milk and whisk together for several minutes until smooth.

4. Bring mixture back into saucepan, mixing constantly until sauce has thickened (about 3 minutes).

5.  Remove from heat. Add butter and vanilla and whisk until combined well. Let stand until cool. Cover and refrigerate for 30 minutes.

6.  Fill tart shells with filling.

7.  Decorate each with different fruit or combination of fruits.

8.  In small saucepan, warm orange preserve to make a glaze. Brush fruit with glaze and serve.

Happy Cooking!

 

© 2018 by Ruth Barnes, all rights reserved

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Carrot and Orange Salad

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carrot

Carrot and Orange Salad

(Salada del Cheejou ma’l Lim)

 

This sweet side could pass as a dessert, and makes an excellent complement to a rich main course.  The orange flower water brings out floral notes in the carrots and almonds for a memorable combination.

 

carrot

 

Serves 4 to 6

 

Ingredients

o 8 carrots, peeled and grated

o 4 navel oranges, peeled and cut into segments

o 1/4 cup golden raisins

o 1/2 cup freshly squeezed orange juice

o 3 tablespoons orange flower water

o Juice of 1/2 lemon

o 1/2 teaspoon granulated sugar (optional)

o 1/2 cup slivered almonds, toasted, for garnish

 

Directions

1. Preheat oven to 350F

2. Toast the almonds on a baking tray for about 7 minutes, or until they are golden.

3. In a mixing bowl combine the carrots, oranges, and golden raisins. Whisk together the orange juice, orange flower water, lemon juice, and sugar, if using.  Toss the dressing with the salad to thoroughly combine, and chill for at least 1 hour.

4. Sprinkle with the slivered almonds just before serving.

 

 

Happy cooking!
The Petite Gourmande
© 2018 by Ruth Barnes, all rights reserved

 

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Moroccan-Style Bouillabaisse

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bouillabaisse

Many countries have a version of this seafood soup. The Moroccan version of Bouillabaisse has french overtone (including the Pernod and fennel) accented by saffron. Fresh seafood is essential to this recipe, which invites you on a culinary adventure to the Moroccan coast. Serves 4 to 6.

bouillabaisse

Ingredients:

– 3 tablespoons olive oil

– 1 stalk celery, diced

– 3 shallots (or 1 medium Vidalia onion), chopped

– 2 carrots, peeled and diced

– 1 fennel bulb, cored and diced

– 1/2 bunch cilantro, chopped

– 1/2 teaspoon allspice (or barahat, if available)

– 2 cloves garlic, chopped

– 1/4 cup Pernod

– 1 (15-ounce) can diced tomatoes, drained

– Pinch os saffron

– 1/2 teaspoon salt

– 1/2 teaspoon pepper

– 6 cups fish or seafood stock (or water)

– 2 pounds boneless white fish (such as cod, sea bass, or halibut), cut into 1-inch cubes

– 12 mussels, scrubbed

– 12 small clams, scrubbed

– 12 jumbo shrimp, peeled and deveined

– 1/4 bunch parsley, chopped, for garnish

 

Directions:

1. Heat the olive oil in a Dutch oven on medium heat. Add the celery, shallots, carrot, fennel, cilantro, allspice, and garlic, and sauté for 5 minutes or until the shallots are tender.

2. Add the Pernod and deglaze the pot. Then simmer for 10 minutes.

3. Add the tomatoes, saffron, salt and pepper.

4. Add the fish stock and continue to simmer for 10 minutes.

5. Add the fish, mussels, clams, and shrimp, and simmer until the fish is cooked and the clams and mussels are open, about 6 to 8 minutes.

6. Discard any clams that did not open.

7. Remove from the heat and paddle into baby ramekins (mini-cocottes).

8. Garnish with the chopped parsley and serve with bread.

 

Enjoy!

© 2018 by Ruth Barnes, all rights reserved

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Banana Macarons with Chocolate Ganache

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banana macarons

Macarons come in a rainbow of colors and flavors. These tropical banana macarons are filled with a rich dark chocolate ganache. One of my trips to the Caribbean inspired me to make these banana macarons.

Serves 18

banana macarons

 

 

Ingredients for the macaron shells

–  1 3/4 cups of confectioners sugar

–  1 cup ground almond meal

–  3 extra large eggs, room temperature

–  ¼ cup granulated sugar

–  3-4 drops banana extract

–  3 drops yellow food color gel

–  gold edible sprinkles

–  silicone macaron baking mat or double parchment paper

–  16 inch pastry bag

–  one number 12 decorating tip

Ingredients for the chocolate ganache filling

– 8 ounces bitter chocolate (or chocolate of your choice)

– ½ cup heavy whipping cream

– 2 teaspoons unsalted butter

– 16 ounce piping bag

– No. 2 piping tip

 

Directions for the shells

1.  Preheat oven to 300 degrees.

2.  Sift the almond meal and confectioners sugar into a mixing bowl or blend in a food processor until finely ground. Set aside.

3. Beat the egg whites in a mixmaster with a whisk attachment on medium speed until the mixture is foamy and soft peaks.

4.  Gradually add the granulated sugar to the egg whites and mix on high until the egg mixture is glossy and stiff peaks.

5.  Add the food color and banana extract and whisk on low to combine well.

6.  Gently fold half of the egg white mixture into the almond meal mixture, taking the egg mixture from the middle and up. Continue until all of the egg mixture has been folded into the almond meal mixture and is thoroughly combined (about 30), but not too runny or overmixed.

7.  Place silicone mat or parchment paper onto a baking tray.

8.  Cut tip of pastry bag, place number 12 decorating tip onto end of bag, and twist end to prevent batter from leaking while bag is being filled.

9.  Place pastry bag, tip side down, into a tall cup.

10.  Fill pastry bag with macaron mixture.

11.  Twist top of pastry bag to close.

12.  Untwist the end of the bag with the decorating tip.

13. Pipe 1 and 1/2 inch circles onto silicone mat or parchment paper until all mixture is used.

14. Decorate macarons with gold sprinkles (optional)

15. Let maracons stand for 30 minutes until the top of the shells form a thin skin on the surface.

16.  Place macarons on middle rack of the oven and bake for 15 minutes.

17.  Remove from oven and let stand for one hour.

Directions for the filling

1.  Place chopped chocolate and the butter into a mixing bowl.

2.  In a saucepan, warm the whipping cream on medium heat and remove before it boils.

3.  Immediately pour cream mixture onto the chocolate and butter.

4.  Let sit until chocolate melts.

5.  With a whisk, mix well and let ganache cool.

6.  Place mixture in refrigerator and chill for one hour.

7.  Put piping tip number 2 onto piping bag and fill with ganache.

8.  Pipe ganache onto half of the maracon shells and place remaining shells on top.

9.  Remove macarons from tray and place on decorative plate.

10.  Server with tropical beverage of your choice.

 

banana macarons2

 

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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Watermelon Salad with Feta and Mint

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Watermelon Salad with Feta and Mint, recipe by Ruth Barnes, the Petite Gourmande

Summer is here and this refreshing salad—with sweet watermelon and fresh mint—is just the thing to lighten up any meal. It goes wonderfully with an outdoor barbecue or can even be served as a dessert salad. Serves 6

 

Watermelon Salad with Feta and Mint, recipe by Ruth Barnes the Petite Gourmande

 

Salad

7 pound seedless watermelon

7 oz package solid feta

1 cup fresh mint

Dressing

4 TB extra virgin olive oil

4 TB champagne vinegar

2 TB honey

Salt and pepper to taste

Watermelon Salad with Feta and Mint, recipe by Ruth Barnes, the Petite Gourmande

 

Instructions

1. In a small bowl, combine olive oil, vinegar, honey, salt and pepper and whisk together. Set aside.

2. Cut fruit into one-inch cubes, taking care to remove rind.

3. Cut feta into half inch cubes.

4. Roughly chop mint and combine in bowl with watermelon and feta.

5. Lightly toss and drizzle with dressing.

6. Chill for 30 minutes to let flavors combine.

7. Divide salad into six portions and serve.

© 2018 by Ruth Barnes, all rights reserved

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