Semolina Pudding With Spiced Raisins, Pistachio and Rose Water

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This warm pudding can be eaten as a hearty breakfast treat or rich dessert.

Serving: Serves 6-8

Ingredients

  • 4 tbsp. pistachios

  • 1 tsp. cardamom pods

  • 1 tsp. mace

  • 1 tsp. nutmeg

  • ¼ lb. cream of wheat

  • 3 oz. butter

  • ¼ cup sugar

  • 4 cups whole milk or half-and-half

  • 2 oz. heavy cream

  • 7 oz. condensed milk

  • 6 oz. organic unsweetened full fat evaporated milk

  • 2 tsp. rose extract or water

  • Pinch sea salt

  • 4 tbsp. Spiced Raisin Marmalata with Ras al-Hanout & Smoked Cinnamon

  • 1 tbsp. dried rose petals 

Preparation

  1. Preheat the oven to 375° F. Spread the pistachios in a small roasting tray and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool and then chop coarsely.

  2. Grind cardamom pods, mace and nutmeg. Set aside1/8 tsp. (save the remainder for another time).

  3. Fry the cream of wheat in butter until it turns light golden. Then, add sugar and slowly add the whole milk (or half-and-half) taking care not to form lumps. Cook low and slow stirring constantly.

  4. When slightly thickened (so that mixture coats the back of your spoon), add evaporated milk slowly, stirring constantly as the milk becomes absorbed.

  5. When it reaches a thick consistency (like a soft porridge), it is almost ready. Add condensed milk, stirring constantly as the milk becomes absorbed. This will take aroughly 2 minutes. Do not over cook as it thickens upon cooling.

  6. Once absorbed, remove from stove and add rose extract, cardamom-mace-nutmeg mixture and sea salt; and, stir.

  7. Decant into large serving bowl and layer with pistachios and Spiced Raisins, reserving some for the top layer. Along with the pistachios and spiced raisins, sprinkle a few dried rose petals on the top layer (do not overdo as the rose petals are more for color than texture and taste).

  8. Serve warm.

Variations

White Pumpkin, Ricotta and Almond Stuffed French Toast with Cardamom Maple Syrup

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Panettone, croissants, brioche or baguette could be used, but my preference is for a medium-thick cut sliced challah bread, which lends itself well to the creamy custard soaking through. French toast is best when served warm – after resting for 5 minutes.

Makes 4 servings

 Ingredients

8 3/4-inch-thick slices of challah bread thinly sliced; preferably stale (about 3 days old)

½ cup fresh ricotta cheese

1-2 tbsp. heavy cream

Zest of ½ lemon

½ cup White Pumpkin and Almond Murabba – Preserves with Cardamom & Vanilla

2 large free-range eggs

¾ cup half-&-half

½ tsp. vanilla extract (our favorite is Lafaza, available https://www.lafaza.com)

Pinch of sea salt

4 tbsp. unsalted butter

2 tbsp. sliced toasted almonds

1 tbsp. icing sugar for light dusting

Cardamom maple syrup (Runamok Pure Maple Syrups, available https://runamokmaple.com)

 Preparation

1.     Whip the ricotta cheese with 1-2 tbsp. of heavy cream to loosen it up for ease of spreading. Add lemon zest and mix.

2.     Spread 4 slices of the bread with ricotta, keeping most of the filling in the center. Spread the remaining 4 slices of bread generously with the Murabba. Close the sandwiches, pressing gently so they stay closed, especially at the edges.

3.     In a shallow bowl, whisk the eggs with the milk, vanilla, cinnamon and salt. Dip both sides of each sandwich into the egg mixture until well coated. Let them sit for 20 minutes, turning every 5 minutes for even absorption.

4.     In a large skillet, melt 2 tablespoons of the butter. Add 2 of the sandwiches and cook until golden, about 4-5 minutes per side. Repeat with the remaining butter and sandwiches. Sprinkle with almonds, dust with confectioners' sugar and serve with maple syrup immediately.

Spiced Raisin Blondies with Chocolate and Walnuts

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Anything Ina Garten creates is nothing short of perfection. So, we took her lead in developing our very own favourite blondie recipe studded with Spiced Raisin Marmalata that honours the classic Moroccan spice blend of Ras al-Hanout – smoked cinnamon, rose petals, cumin and cardamom – rich, dark chocolate and hazelnuts.

Makes 48 generous portions

Ingredients

1-pound quality unsalted butter, at room temperature

2 cups light brown sugar, lightly packed

1 cup granulated sugar

4 teaspoons pure vanilla extract

4 extra-large eggs, at room temperature

4 cups all-purpose flour

2 teaspoon baking soda

¾ teaspoon Tangier blend (No. 23) from La Boîte NY

1½ teaspoon kosher salt

3 cups chopped hazelnuts (or, walnuts)

1¼ pound dark or semisweet high-quality chocolate – cut into uneven chunks

8 oz. Spiced Raisin Marmalata from Le Bon Magot® - drained (reserve the syrup for another time)

Preparation

1. Preheat the oven to 350 degrees. Grease and flour two 8 x 12 x 2-inch baking pan.

2. With an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 5 minutes, until light and fluffy.

3. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.

4. In a small bowl, sift together the flour, baking soda, Tangier blend and salt.

5. With the mixer on low, slowly add flour mixture to the butter mixture.

6. Fold the nuts, chocolate chunks and drained spiced raisins in with a rubber spatula.

7. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes. Ina’s top tip: don't overbake because you want a chewy, gooey result!

8. Cool completely in the pan and cut into bars.

9. Store in an airtight container.

Serving suggestions: once cooled serve them with coffee, warm milk or hot chocolate. If serving warm, pair with a scoop of vanilla ice cream.

Saratoga Lamb Chops with Eggplant Confit and Roasted Spring Asparagus

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Lamb chops with bold, complex flavors but simple to execute without spending hours over a sweltering stove this summer! Paired with young asparagus but choose your favorite vegetable….

Makes 4 servings

Ingredients

4 Saratoga lamb chops* or loin chops
Kosher or sea salt – to taste
Cracked black pepper – to taste
6 tbsp. olive oil
16 fresh green or purple asparagus spears
Meyer or eureka lemons
1 8oz. jar of Le Bon Magot® Brinjal Caponata – Aubergine with Cumin & Curry Leaves

*(note: Saratoga Lamb Chops are boneless chops cut from lamb shoulder, rolled and tied into flat rounds. If you cannot find Saratoga Lamb Chops, bone-in lamb loin chops will offer an equally delicious result.)

Preparation

Generously salt and pepper both sides of each lamb chop.

Heat 2 tbsp. olive oil in a large cast-iron skillet.

Place 2 chops in the pan (or whatever number your pan can accommodate without crowding). Make sure the pan is hot prior to placing the chops.

Sear the lamb chops – approx. 4-5 minutes each side. Taking care not to move them, allowing them to sear and develop a slightly charred but flavorful crust.

Remove chops from pan and let them rest but keep warm.

For the asparagus, set oven to broil.

Line a rimmed baking sheet with foil. Cut the ends of the asparagus and discard.

Toss the asparagus in 2 tablespoons of olive oil until well-coated. Sprinkle with salt and black pepper and lay asparagus in one layer on the baking sheet.

Put the baking sheet in the oven approximately 3-4 inches from the broiler. Keep an eye on the asparagus! It will only take 3 minutes or so to cook. You are looking for a golden-brown color on the tips and the stems.  Remove from oven once you see the golden-brown color develop.

Plating and Serving
Plate the asparagus and the lamb chops next to each other. Spoon the Le Bon Magot® Brinjal Caponata generously over the chops.  Using a microplane, zest the lemon over both the lamb chop and the asparagus.

This dish is so versatile, it can be accompanied with polenta, Israeli couscous, orzo or roasted potatoes-your choice.

2015 Williams Seylem Sonoma Coast Pinot Noir or a Syrah are the Chef’s choices for wine pairings.