Daily Archives April 23, 2015

cranberry jelly

Cranberry Jelly

4 cups cranberries
4 cups water
5 cups granulated sugar

Combine berries and water in a heavy saucepan. Bring cranberries to a boil over high heat. Reduce heat to low and simmer until all the berries are soft, 10 to 15 minutes.

Line a large colander with 2 thicknesses of cheesecloth and suspend over a large pot. Pour cranberries and cooking water into the cheesecloth-lined colander...

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katayef

Katayef (Sweet and Delicious Dessert)

1 package Katayef (shredded filo dough)
1 1/2 cups (3 sticks) sweet butter or margarine, melted
1 pound fresh ricotta Cheese
Sweet Syrup

Preheat oven to 350 degrees F.

In a large bowl, fluff the Katayef until it is all pulled apart. Pour the melted butter over the Katayef and keep on fluffing so it is all mixed together.

Grease an ovenproof dish and layer half of...

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moroccan herbed olives

Moroccan Herbed Olives

1 pound Kalamata or Greek olives
1/4 cup olive or vegetable oil
2 tablespoons snipped parsley
2 tablespoons snipped fresh cilantro
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper
2 cloves garlic, finely chopped

Rinse olives under cold running water; drain. Place in 1-quart jar with tight-fitting lid.

Mix remaining ingredients; pour over olives...

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eggplant dip

Eggplant Dip (Baba Ghannooj)

1 (1 pound) eggplant
1 small onion, quartered
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive oil or vegetable oil
1 1/2 teaspoons salt
Vegetables (for dipping)

Prick eggplant 3 or 4 times with fork. Bake at 400 degrees F until very soft, about 40 minutes. Cool.

Pare eggplant; cut into cubes...

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moroccan preserved lemons

Moroccan Preserved Lemons

Source: A Feast of Fruits

6 lemons, about 1 3/4 pounds
1/2 cup coarse salt
One 1-inch stick cinnamon
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
2 whole cloves
1 bay leaf

Bring a pot of water to a boil. Add the lemons, return the water to a boil, and cook 3 minutes...

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