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Strawberry Almond Horchata

There should be a rule. Whenever the weather is sunny and fine, when it is hot enough to swim in the deep seas – you should absolutely swim. Even if you forgot your bathing suit. Likewise, if you are ever offered horchata – the famous Mexican summertime sipper – consider yourself lucky and drink, drink, drink. The freedom of swimming, no matter what – that’s what I taste in this drink. This is a summer’s worth of happy – chilled and served with a straw. You’ll taste almond and rice milk. Your smile will be made of strawberries, deepened by a dusting of cinnamon and splash of vanilla. This is fresh, summer joy. This is laugh out loud good. Ingredients: 1 cup of long grain white rice, ground fine in spice mill 1 cup of blanched almonds 1 large cinnamon stick (4″) 3 cups of hot water 1/4- 3/4 cup of sugar, as desired 3 cups whole milk 1 Tbsp vanilla extract Garnish: Strawberries shaved ice Method: Even if you see clouds, close your eyes …

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5 Step Mole Poblano

I’ll be honest. On the onset, learning how to make Mole Poblano sounded a lot like learning how to knit a wedding dress. Outrageously epic, but not entirely something I had the skills for. In case you’ve never heard of it, we’re talking a Mexican recipe from Puebla that has a million, gazillion ingredients (ok, really just about two dozen), many cooking phases, and centuries of history behind it. Yikes. After staring at dozens of recipes, drinking several cups of tea, and more than a little sleep lost, I broke mole poblano down into 5 basic steps. Deep sigh. Smile. This feels better. Five steps are manageable. So, my goal today, is to make you Mole happy. To encourage you to give it a try. Because if you do, you’ll be in Mexico with every bite. NOTE: This Mole Poblano is vegan, although you can serve it on whatever you’d like – veggies, meats, etc. Traditionally it is served with turkey and made with turkey stock. Makes 6-7 cups Ingredients: These ingredients get toasted: 1 Tbsp …

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Rice Pudding | Sutlijash

Looking back, I’m not sure how I resisted for so long. Honestly. We’re more that halfway done eating the world and, yet, I haven’t made regular ol’, plain Jane, rice pudding (something altogether different than the exotic sticky rice coconut pudding I made for Laos). I find this fact is so surprising because, whenever I crack open my cookbooks to research the food of another country, I run into rice pudding. Rice pudding iseverywhere, on every continent, in all forms. Since globalization has made rice easily available to most peoples, this basic dish continues to spread throughout the world like wildfire. The dessert is a staple on our world “menu,” especially for the tropical countries, along with anything plantain, avocado, or banana. So, here we are. I’m giving in. I’m going for it! You can thank Macedonia, where they enjoy a version called Sutlijash. The simple recipe brings a happy stick of cinnamon and fresh lemon peel to the pot, which adds a subtle, sunshiny note to an otherwise sweet, hearty pudding. As for my delay? Perhaps I didn’t broach …

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Spiced Tea | Ainar

I drink a lot of tea, so I would have thought I’d seen it all. Apparently not. Introducing Ainar, the tea brewed especially for baby mama’s and the guests who stop in to dote on their pretty newborns. In case you didn’t know, Mamas need lots of things after having a baby. Rest. Love. Good, warm food. And this tea. The cool thing about Ainar is the treat at the bottom of the cup. Nuts. After cooking a bunch of warming, fragrant spices like cinnamon, caraway, anise, and nutmeg in a large pot of water, the hot tea is splashed over assorted nuts as as much sugar as you can stand. Walnut, almond, and pine nuts are the most common. The super hot tea softens the nut and the total effect is something like spiced nuts… mixed with “good.” Rumor has it that the anise in ainar is supposed to help moms recover after childbirth. And ward off evil spirits. Win-win, if you ask me. P.S. I’m honored that this recipe was featured in Penzy’s Spices’ 2012 …

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Latvian Birthday Cake | Klingeris

  Birthdays are fun but birth days are even more so. Family and friends hugging, smiling, crying – everyone in wide eyed at the wonder of a new child’s most innocent gaze. Since Keith’s grandson was born last week, I thought it appropriate to make a birthday cake in his honor. I sought out such a thing in Latvia,only to find something very unexpected. Latvians have a tradition of baking pretzel-shaped sweet bread – not exactly cake – and topping it with candles. The Klingeris, as its called, can be used to celebrate birthdays and name days – which, as it sounds, is the day dedicated to celebrating your particular name. From what I’ve read, Latvians celebrate name days with gifts and parties, and often these celebrations are even larger than their standard birthday celebrations. So let’s get to celebrating, Latvian-style. Welcome to the world, little Kaiden Ray. Recipe inspired by Latvia (Cultures of the World, Second), in which this treat is called by the more Scandinavian name Kringel) Makes 1 large pretzel Ingredients: 2 tsp yeast 1/2 …

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Machboos

Certain times call for celebration. Babies. Birthdays. Finding the love of your life. Daydreaming about the love of your life. When a light turns green at the exact right moment, before you have to apply the brakes. For those times, I present Machboos. Take a dive off the deep end with this beloved Kuwaiti dish that boasts warm hits of cinnamon, turmeric, saffron mingled with sweet caramelized onions and raisins. We made ours with chicken, but you can also make it with fish or lamb. If you get a big enough chicken it can feed a happy collection of people (about 4-6). For our version the traditional preparation involves simmering the chicken in fragrant water (which is then used to make the rice). Next, we rub the chicken with more seasoning and pop it in the oven to brown. All kinds of flavor goodness. It took me to happy town, and it can take you there, too. Ingredients: To simmer the chicken: 1 whole chicken 2 bay leaves 1 cinnamon stick 3 cloves 3 cardamom pods …

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German Tree Cake | Baumtorte / Baumkuchen

This is my favorite cake. All 21 layers of it. It has been since my mitten-wearing years. My mom used this intricately layered almond and chocolate cake as an activity for us kids – something to keep us busy on rainy mornings, when crayons had lost their interest. It is single-handedly responsible for my obsession with almond paste (and it’s sweeter counterpart, marzipan). The original recipe might as well be called “the dance of dirty bowls.” I took a hacksaw to the method, removing five extra bowls. Your baby soft hands will thank you. The best part? No cake goodness was harmed in the streamlining of this recipe. NOTE: You need two days to make this cake because the cake needs to chill in the fridge overnight. Serves 12 Ingredients: All ingredients should be room temperature 1 1/2 cups almond paste, tightly packed (12 oz) 6 Tbsp half & half 1 1/2 sticks butter (12 tbsp), softened 1 cup sugar 10 eggs, separated (put the whites in a bowl big enough to whip them up to …

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Ali’s Mother | Umm Ali

Serves 6 Egyptians have been eating Um Ali for hundreds of years. Clifford A. Wright tells the story well: One day while hunting in the Nile delta, the sultan developed a ravenous appetite and stopped in a small village. The peasants wished to please the sultan, so the best cook of the village, Umm Ali, pulled out a special pan and filled it with the only ingredients she had around: some dried wheat flakes, sultanas [raisins], nuts, and coconut. She covered it with sugar and milk and put it in the village’s oven. Excerpt from A Mediterranean Feast As simple as can be, this sweet, milky blend of pastry, nuts, raisins, and coconut flakes will be a distinct addition to your Egyptian Global Table. Ingredients: 1 sheet of puff pastry, baked 1/4 cup almonds 1/4 cup raisins 1/4 cup coconut chips (or 1/8 cup shredded coconut) 1/8 cup sugar 1 cup whole milk 1 cup half and half Method: Bake the puff pastry according to package directions. It will turn into a giant, greasy pillow. Try not …

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Mulled Wine | Gløgg

Makes 1 1/2 quarts (6 cups) Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor. NOTE: If you’re making this for a potluck, just keep it warm in a crock pot! Ingredients: 1 cup water 3 slices fresh ginger the peel of one orange 3 cardamom pods 5 cloves 2-4 cinnamon sticks 1 bottle red wine (750 ml) 1/2 bottle port (375 ml) 1/4 cup sugar Garnish, for each glass: Raisins (to taste) Almonds, skinned (to taste) Method: Put on some holiday music or… even better… take a moment to dance around the tree, just like the Danish (wow, they actually use real candles on their tree – so beautiful and … daring!). When you’re sufficiently filled with cheer, coat the bottom of a pot with spices and the orange peel. Mr. Picky says “When in doubt, add more cinnamon.” Splash in the water and bring to a simmer. Cook for 15 minutes to let the spices release their flavor into the water. Then, let the sugar …

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Vermicelli in Sweet Custard | Shemai Custard

Serves 8-10 This sweet custard reminds me of rice pudding. The man who taught me all about how to make this dish told me that the mixture should neither pour off the spoon, nor stick too much to the spoon. I love directions like that – they make sense! Anyway, if you want to increase this recipe, or decrease it, use this guideline: for every cup of vermicelli, you need 4 cups milk. Ingredients: 3 oz roasted vermicelli – about 2 cups (about 1/2 the package pictured) 8 cups milk pinch of salt 4 cardamom pods, cracked 1 cup brown sugar 1/2 cup himalayan raisins (or golden raisins) 1/8 cup thinly slivered almonds Method: NOTE: Roasted vermicelli is made of wheat flour. I found it at our local Indian market (Laxmi Spices of India 5555 East 41st St, Tulsa). 1. Cut vermicelli into 1 inch pieces with scissors, taking care to not fling pieces all over the kitchen. Just go slow and you should be fine. 2. Add vermicelli to a large pot with milk, salt, …

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Sweet Saffron Custard with Rose Water

Serves 4 This dessert combines crunchy almond pieces with creamy custard.  I learned from my Global Table dinner people either love or hate the contrast of texture. Enjoy with hot tea. Ingredients: 3/4 cup slivered almonds 2.5 cups milk 1/4 cup sugar 1 Tbsp butter 1/8 cup semolina 1/4 tsp ground cinnamon 1 tsp rose water pinch saffron, crushed slivered almonds & cinnamon – garnish Method: 1. Finely grind the almonds in the bowl of a food processor. Heat ground almonds with milk and sugar. Bring to a boil, to infuse the almond flavor into the milk. Remove from heat and let cool slightly. 2. Meanwhile, in a medium saucepan, toast semolina in butter, stirring for a few minutes. 3. Add milk mixture to semolina in a smooth, steady stream. Simmer, uncovered for about 15-20 minutes or until thickened like pudding. Add saffron and cinnamon. NOTE: If you let this boil by accident, the bubbles are like volcanos. The lava pudding can give quite a burn. Don’t ask me how I know… 4. Stir in …

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Cream Roll | Brac de Gitano

Serves 4-6 Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee. Ingredients: Cake: 4 eggs, separated 1/2 cup sugar 1/2 cup flour pinch salt 1 oz butter 1 tsp almond extract Filling: 1 cup whipping cream 1/2 cup plus 5 Tbsp apricot or peach jam 1/4 cup powdered sugar 1/4 cup cocoa powder 1/3 cup almonds Method: For the cake: 1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides) 2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract. 3. Add egg whites to a medium bowl, beat until stiff. 4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites. 5. Pour into pan and bake for 25 minutes or until golden brown. 6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into …

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