Recipes
Sheermal (semi-sweet saffron and cardamom-enriched bread)
Summers Under The Tamarind Tree: Recipes and memories from Pakistan showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author Sumayya Usmani uses this contemporary Pakistani cookbook to celebrate the flavors and traditions of Pakistan that she learned from spending time in the kitchen with her mother and grandmother when she was growing up. This gorgeous Sheermal, a semi-sweet and cardamom-enriched bread, would be a delicious addition to any brunch...or the afternoon cup of chai.From the Author: "This saffron-flavored semi-sweet leavened bread has its roots in Persian and North Indian cooking." They can be made in advance and they freeze very well - to defrost, simply toast."
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Voodoo Bloody Mary
Make your next pitcher of Bloody Mary's with a little Voodoo....or a lot! We gave this favorite beverage a Gulf Coast makeover complete with a pickled okra garnish for a recent Cajun & Creole flavor party. This Voodoo Bloody Mary is great right off the bat, but if you've got the time make the tomato juice mixture a day ahead, as the flavors will settle in even better.
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Tellicherry Buttermilk Biscuits
I drew inspiration for these Tellicherry buttermilk biscuits from, My Two Souths by Asha Gomez. This enchanting cookbook was a delightful collection of recipes blending culinary traditions from Southern India and the Southern United States. A match made in heaven! I couldn't wait to cook from it! Biscuits are one of my most loved foods from down-home cooking, and adding pepper shows how easy it is to make something simple even more sensational with just one spice. I barely adapted this recipe from the original. I used shortening instead of butter for sentimental reasons. My childhood mornings were often spent watching older generations crumble it into flour while I waited for that first hot biscuit out of the oven.
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Saffron Apricots
We are always looking for cookbooks that show how you can still prepare healthy, nourishing vegetarian food, even if you have time constraints. Enter "a modern way to cook" by Anna Jones. It's a wonderful cookbook with recipes that are creative and bursting with flavor, and this Saffron Apricots recipe is truly a standout.From the Author: “The quickest, most exotic-tasting dessert I know, made mainly of things that sit happily in your pantry. I use orange blossom water here to add a heady fragrant taste, which I love. If you can't find it, it will work without. I serve these with a spoonful of coconut yogurt, and they are equally good on top of vanilla ice cream.”
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Alison's Cranberry Chutney
This cranberry chutney is a cheerful and tasty delight. For anyone who remembers fondly the childhood thrill of a colorful canned fruit cocktail, get ready to re-live it. The chutney is easy to make and comes together in a snap with popping cranberries, crunchy celery and almonds with a topping of lemon zest. A melange of flavor and texture, this chutney does justice to the intensity of the cranberries by mixing it in good company. Serve it alongside your holiday meal and make extra! It is great on turkey sandwiches and freezes well.
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Dukkah Scones
I love reinventing the scone with new flavors, especially savory ones. Dukkah is an exotic spice blend, traditionally used as a dip for bread with olive oil. In these scones, it adds just a hint of hazelnut and a bold boost of cumin and coriander, plus some herbal accents. Fresh dill and shaved parmesan round out the flavor profile, with a touch of flaky salt on top. These hearty Dukkah scones are wonderful for brunch, snacking or in a weekday lunch box.
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Szechuan Lemon Curd
We are always game to try an adventurous spice pairing, and this one came out a winner! Lemon curd is a delightful decadence, sweet-tart and intense, and made even more exceptional with a fresh zing of Szechuan pepper. In this Szechuan lemon curd, the tingle lingers on the palate after the burst of citrus flavor fades and the combination is intensely satisfying. Try it on shortbread or scones at tea time or over ice cream.There are loads of different methods for making lemon curd, but we chose this simple recipe from One Hungry Mama and barely adapted it by changing the spice. We were thrilled with the results, and you will be, too. An easy, no-fuss technique, the curd came out perfect with each round of testing. Of course we had to make it several times........
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Shakshuka
Shakshuka is a Middle Eastern dish that is quick and easy to make, and can be served for any meal. Our favorite occasion is always brunch with friends, though, because it's such a crowd pleaser. This versatile recipe is traditionally seasoned with cumin and paprika, but you can use just about any spice blend that suits your fancy. For this one, I used our El Greco, with Mediterranean herbs and a hint of sumac. To top it off, I added chopped spinach and feta cheese to the sauce.
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Pumpkin Rolls with Kashmiri Garam Masala
Take your cinnamon rolls from simple to sensational with the addition of pumpkin and Kashmiri Garam Masala. When I started looking for a pumpkin dessert, because it is that time of year, the thought of pies, cookies and loaves just seemed...boring. Enter the pumpkin rolls. I was SOLD as soon as I saw this post on Smitten Kitchen, and in making them found the recipe spot on! I barely adapted it, just a little spice make-over with one of our secret ingredients, Kashmiri Garam Masala, and some maple in the frosting. The results should be illegal. I know I say that about all the desserts, but this one is seriously irresistible.We opted for maple syrup and buttermilk in the glaze to round out the flavor profile. Next time I think trying coconut oil in place of some of the butter could be tasty, and orange in the frosting. Stay tuned! This one will definitely be back.While the glaze does put them over-the-top, these beauties are so delicious they could stand alone...or with butter...or with maple syrup.
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