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Barbecued Ribs

I’ve heard that finger-lickin’ is not allowed in finer circles. Rumor has it, you should only order foods that are easy to eat during business dinners. No spaghetti, no lobster, and definitely no ribs. The same goes for when you meet your in-laws for the first time.

Is this true? I don’t know.

But I do know that, when you find yourself face to face with a rack of ribs, you aren’t getting away from them without a little finger lickin.’

Barbecued pork ribs can be made any number of ways, depending on the part of the USA you’re emulating. Some ribs are prepared as wet BBQ, meaning they are brushed with barbecue sauce throughout the cooking process, while others use a simple dry rub of assorted spices, as is popular in Memphis barbecue.

Even though I’m American, I really don’t have much experience cooking ribs, so I looked at The Best Recipe by Chris Kimball for inspiration. He suggested going with a dry rub, then brushing BBQ sauce over them at the end. I played around with a few combinations and came up with something we all loved.

Let me tell you something: I’m never looking back.

These ribs were beautifully spiced, ultra tender, and, yes, they were finger lickin’ good.

And, if you use hot paprika, these ribs have the perfect mild-medium burn.

Speaking of which: When I asked Amanda Hesser what she thought the biggest change was in American cooking over the last century+, she said the addition of chili peppers (and spices in general). That’s good news for these ribs.

Awesome (and yum).

Ingredients:

2 racks of pork ribs (I used baby back, but you could also use full ribs)
2 cups hickory wood chips, for smoking (optional, but delicious)

Dry Rub:

2 Tbsp paprika (hot or sweet, as desired)
2 Tbsp kosher salt
2 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp oregano
1 Tbsp granulated garlic
1 tsp cayenne pepper (optional if using hot paprika)
1 tsp fresh peppercorns, cracked (optional, for extra bite)
1 tsp black pepper

1 cup of bbq sauce, for brushing

Method:

Soak the wood chips an hour before grilling.

Meanwhile, mix together the spices.

Prepare the ribs by making sure the thin membrane on the underside of the rib is peeled away (often referred to as silverskin). Often the butcher has already done this (or can, if you ask nicely).

Rub the dry mix all over both racks of ribs (or you could just cook one and reserve half the spice rub for next time).

Let the spiced ribs set at room temperature for about an hour (or refrigerate up to one day before grilling).

Place the drained woodchips on the left side of the grill. Turn all burners to high and leave this way until the chips start smoking heavily. This will take about 20-30 minutes.

Turn off all the burners except the left one (with the wood chips). Lower the left one to low barbecue, or wherever it needs to be on your grill to get the heat come down to 225F.

Once the temperature stabilizes, add the ribs directly to the right side of the grill (off the heat, no foil) and cook for about 3 hours, turning every 30 minutes. Check the temperature every once in a while just in case.

Remove the ribs from the grill to a tray. Cover tightly with foil, then saran wrap. Let rest about an hour before cutting. This steams the meat and makes it ultra tender.

Brush with barbecue sauce as desired.

Then there’s just one thing left to do:

your happy dance!

Barbecued Ribs

Barbecued pork ribs can be made any number of ways, depending on the part of the USA you're emulating. Some ribs are prepared as wet BBQ, meaning they are brushed with barbecue sauce throughout the cooking process, while others use a simple dry rub of assorted spices, as is popular in Memphis barbecue.

CourseMain Dish
LifestyleGrilling
Food TypeMeat, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

4-6

Servings

4-6

Barbecued Ribs

CourseMain Dish
LifestyleGrilling
Food TypeMeat, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

4-6

Servings

4-6

Ingredients

2 racks pork ribs
2 cups hickory wood chips

Dry rub

2 Tbsp paprika , hot or sweet, as desired
2 Tbsp salt
2 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp oregano
1 Tbsp granulated garlic
1 tsp cayenne pepper , optional if using hot paprika
1 tsp black peppercorns , cracked, optional for extra bite
1 tsp pepper
1 cup barbecue sauce , for brushing

Servings:

Units:

Instructions

Soak the wood chips an hour before grilling.
Meanwhile, mix together the spices.
Prepare the ribs by making sure the thin membrane on the underside of the rib is peeled away (often referred to as silverskin). Often the butcher has already done this (or can, if you ask nicely).
Rub the dry mix all over both racks of ribs.
Let the spiced ribs set at room temperature for about an hour (or refrigerate up to one day before grilling).
Place the drained wood chips on the left side of the grill. Turn all burners to high and leave this way until the chips start smoking heavily. This will take about 20-30 minutes.
Turn off all the burners except the left one (with the wood chips). Lower the left one to low barbecue, or wherever it needs to be on your grill to get the heat come down to 225F.
Once the temperature stabilizes, add the ribs directly to the right side of the grill (off the heat, no foil) and cook for about 3 hours, turning every 30 minutes. Check the temperature every once in a while just in case.
Remove the ribs from the grill to a tray. Cover tightly with foil, then saran wrap. Let rest about an hour before cutting. This steams the meat and makes it ultra tender.
Brush with barbecue sauce as desired.

Menu: United States of America

In yesterday’s post, someone had a really great point: when it comes to American food, we mustn’t forget the Native Americans. Yesterday, I spoke of Thanksgiving and how the Native Americans taught us to celebrate the harvest and abundance. Today should be no different.

Apples are the perfect example of the Native American mindset, even if not an actual recipe of theirs. The apples are harvested from American crops. They haven’t been flown in from a continent away. As they are sliced and lovingly added to apple pie, they remind of us of the abundance right here, in our own land.

Even within our wide borders, we grow many varieties of fruits and vegetables. Let’s be sure to celebrate that which grows right here, right now, whenever possible.

Both recipes and the meal review will be posted throughout the week.

BBQ Ribs [Recipe]

Baby back ribs, dry-rubbed with an assortment of spices like paprika, garlic powder, chili powder, cumin, oregano and more. After three hours on the grill with hickory wood chips, the ribs develop a lovely crust and practically fall off the bone. The finishing touch? Fingerlickin’ BBQ sauce.

All-American Apple Pie [Recipe]
Warm apples, cinnamon, nutmeg, and bright lemon juice, all wrapped up in a homemade crust. Just like my mom used to make.

P.S. I really wanted to include an American proverb, but I wasn’t sure what the best one to include was…

…any ideas or suggestions?

About the food of the United States of America

Big Trees Trail – Sequoia National Park. Photo by Ed by Ned – 2 Trees.

Ah, the United States of America. After three and a half years of cooking the world, we finally reach my homeland. Our country is known as the land of opportunity, a melting pot, and a dream that stretches “from sea to shining sea.”

Sunset on w:Cape Cod Bay in w:Brewster, Massachusetts. Photo by PapaDunes.

Whether or not you agree with these sentiments, one thing is for certain: it’s easy to eat in the USA. There’s food on virtually every corner. Ever since the first Thanksgiving, when native Americans shared their bounty, our people have celebrated abundance. Thus, when talking about American food, Thanksgiving is a fair place to start: that one holiday which is quintessentially American and that celebrates all the goodness we have and are grateful for.

New York City at night. Photo by Paulo Barcellos Jr.

A traditional spread offers a giant roasted turkey, stuffing, sweet potatoes, green beans, mashed potatoes, and other autumnal fare. A crimson scoop of cranberry sauce [recipe] is served on the side. Soft dinner rolls round out the meal.

Once everyone is as full as can be, dessert is pulled out: usually a pumpkin or pecan pie, though the most American pie of all is apple [Recipe].

That’s where the expression ‘As American as apple pie’ comes from.

Apple orchard near West Parker Heights, Washington. Photo by the Agricultural Research Service.

Of course, not all meals can be Thanksgiving. In the heart of winter, roasts and soups reign supreme. Chili, corn chowder, and tomato soup are some favorites, especially when served with oyster crackers. In the spring, salads come into play, such as cobb salads (with egg, bacon, and avocado), caesar salads, and plain-Jane garden salads. In the summer, it’s barbecue time. Depending on what part of the USA you’re in, you’ll find vastly different preparations… but popular favorites include hamburgers, hotdogs, grilled steaks and salmon fillets. Then there’s the more elaborate dry-rubbed ribs which might cook all morning to result in super tender meat [Recipe].

Glacier in Alaska. Photo by Peter Mulligan.

Typical American breads include bagels (with cream cheese, please!) and regular sandwich bread. Then there’s breakfast, like French toast, pancakes, and english muffins.

Typical desserts were featured in last week’s poll, where you helped me choose what dessert to try. I’m curious, which dessert would you vote on as the most American?

Monday Meal Review: United Kingdom

Other than the perennial baseball cap, there’s not a lot of people wearing hats anymore. I don’t usually give the matter much thought, but this week, as we had our royal British Tea Party, I found myself wondering why not?

Why don’t we wear fancy, fussy, feathery hats? Even at the beach, it’s a rare to find women sporting practical, wide-brimmed, shade-bearing hats.

Where has the fuss and circumstance gone? Because, with it, I think we also lost some fun.

Is it that we’re too afraid of standing out? Have we run out of room in our closets?

I read somewhere that men stopped wearing them because JFK didn’t wear one to his inauguration (or much at all, really). UPDATE: Snopes says this is not true. I haven’t heard any excuses for us women.

Do you ever wear hats? Why or why not?

THIS WEEK’s FOOD:

Coronation Chicken Salad [Recipe]

What I loved most about this dish:

EVERYTHING! Cooking down the onion, toasting the spices, the sweet chutney, and bits of diced apricot…it really is a blast of flavor. I’ll definitely be making this one over and over again! It was a favorite with Ava and her friend, as well as all of us adults.

What I loved least about this dish:

Nothing. If you’re vegetarian, don’t be scared off. Just use hard-boiled eggs instead of chicken. You’ll be glad you tried it.

Cream & Current Scones [Recipe]

What I loved most about this dish:

These were easy and delicious. So much better than buying the refrigerator scones you can buy at the grocery store (those taste more like biscuits to me, anyway.

What I loved least about this dish:

Somehow, between two adults and two kids, we ate all the scones at our tea party. Freshly baked, they were too good. S0… You might make a double batch (or use a smaller cookie cutter to make more little ones), if you have a hungry crowd.

Cream & Current Scones

The first time I had a scone – a real British scone – I almost lost my mind. The small disc had a tender crumb and tasted of lightly sweetened cream. A speckling of currants brightened the flavor, giving it just a hint of color, too.

The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there’s less water, which means a more delicate crumb.

It also helped that the scone was made with a light touch: there was nothing overworked about the recipe ( a baking crime which can quickly turn a featherweight scone into a hockey puck).

With such delicious ingredients, a true scone needs very little accouterments.

Still, I did as the British do, and split my scone and added a spoonful of homemade strawberry preserves. The garnet colored preserves filled the craggy crevice so completely, the sticky goodness nearly spilled over onto my plate.

It. Was. Lovely.

There was no doubt in my mind why people in the United Kingdom enjoy this treat at tea time. It’s indulgent, yet pretty.

Makes a dozen 2 1/4″ round scones

Ingredients:

2 cups flour
1 Tbsp baking powder
2 Tbsp sugar
1/4 tsp salt
5 Tbsp cold unsalted butter, preferably European-style, cubed
2/3 cup currants
1 cup heavy cream

Method:

Let’s fill our days with sparkle…

Tower Bridge as viewed from the North-East near St Katherine Dock. Photo by Diliff,

… and let’s start with these scones.

First, preheat the oven to 425F

Then, stir together the flour, baking powder, sugar, and salt.

Using a pastry cutter (or two knives), cut in the butter until the pieces are pea-sized.

Add the currants with a spatula or spoon, then stir in the heavy cream until a dough forms. Only mix the bare minimum to bring together a dough. If you mix too much, it’ll make the scones tough.

Pat the dough into 3/4 inch thickness, then cut out circles with a floured 21/4 inch round cutter, or whatever you have laying around. (Baking times may vary)

Bake about 12 minutes or until lightly golden brown.

You can also freeze the uncooked scones. They’ll take just a minute or so longer to cook.

That’s it!

Enjoy with a big spoonful of strawberry preserves, a smile and some friends.

Perhaps someplace with a view…

Eilean Donan Castle, as viewed from the south-east at sunrise. Photo by DAVID ILIFF. License: CC-BY-SA 3.0

No biggie..

View from Quiraing to the Staffinbay. Isle of Skye, Scotland. Photo by Stefan Krause.

Hey, now, … a foggy spot works, too.

Dunvegan Castle on the Isle of Skye in the mist. Photo by Klaus.

You can eat these wherever you’d like, really.

As long as you do one thing: enjoy yourself.

Cream & Current Scones

CourseBreakfast
LifestylePotluck Friendly, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

12 scones

Servings

12 scones

Cream & Current Scones

CourseBreakfast
LifestylePotluck Friendly, Vegetarian
Food TypeBreads, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings

12 scones

Servings

12 scones

Ingredients

2 cups all-purpose flour
1 Tbsp baking powder
2 Tbsp sugar
1/4 tsp salt
5 Tbsp butter (cold, unsalted), preferably European-style, cubed
2/3 cup currants
1 cup heavy cream

Servings: scones

Units:

Instructions

First, preheat the oven to 425F. Then, stir together the flour, baking powder, sugar, and salt. Using a pastry cutter (or two knives), cut in the butter until the pieces are pea-sized.
Add the currants with a spatula or spoon, then stir in the heavy cream until a dough forms. Only mix the bare minimum to bring together a dough. If you mix too much, it’ll make the scones tough. Pat the dough into 3/4 inch thickness, then cut out circles with a floured 21/4 inch round cutter, or whatever you have laying around. (Baking times may vary).
Bake about 12 minutes or until lightly golden brown. You can also freeze the uncooked scones. They’ll take just a minute or so longer to cook.

Coronation Chicken Finger Sandwiches

Let’s be real. Any chance I get to play dress up with my daughter, I take.

Like last week, when we wore fancy hats and had a British tea party, complete with coronation chicken and coronation egg salad sandwiches.

Coronation chicken was invented in 1952, for the coronation of Queen Elizabeth. She was twenty-five years old. Her coronation was the first one to ever be televised, and she dressed for the occasion. Her amazing gown was embroidered with symbols of the commonwealth, including food, flowers, and more.

Elizabeth’s coronation gown was commissioned from Norman Hartnell and embroidered on her instructions with the floral emblems of the Commonwealth countries: English Tudor rose; Scots thistle; Welsh leek; Irish shamrock; Australian wattle; Canadian maple leaf; New Zealand silver fern; South African protea; lotus flowers for India and Ceylon; and Pakistan’s wheat, cotton, and jute. (Wikipedia)

Fact: no tea party is complete, if the queen isn’t in attendance.

If not in person, then at least in spirit.

The royal wave adds just the right flair.

Even when served as dainty “finger” sandwiches, coronation chicken salad is big, bold, and curried.

You’ll find it worthy of any luncheon; if it’s good enough for the Queen of England, it’s good enough for me!

In recent years this salad has earned a bad reputation, mostly because of people slapping together some curry with mayo and calling it a day. But I took my inspiration from the original recipe and sauteed the onion, toasted the curry in the pan, and went heavy on the chutney, tomato paste, and diced apricots. The flavor is big, bold, and surprisingly contemporary.

P.S. If you don’t have time for a sandwich, it’s also amazing served over lettuce or with several handfuls of watercress.

I did make two major changes, however.

First, the original recipe called for whipped cream to be folded into the mixture, instead of straight mayo. Many modern British prefer yogurt or even more commonly crème fraîche to thin the mayo mixture. I prefer to simply use less mayo, limiting my recipe to a mere 2/3 cup. This also gives the bold curry flavor a chance to shine.

Second, the original recipe is quite refined and strains out some of the ingredients. I chose to keep all those delicious fried bits in there. Just one the many things that differentiates me from the royals.

Serves 8

Ingredients:

4 cups cooked, shredded chicken meat (or substitute 3 1/2 cups of chopped, hard-boiled eggs – the eggs are denser)

vegetable oil
1 small onion, chopped
1 Tbsp curry powder
1/4 cup red wine like marsala (chicken stock may be substituted)
1 Tbsp tomato paste
1/2 lemon, juiced
1/3 cup chopped dried apricots or golden raisins
3 Tbsp sweet mango chutney
2/3-1 cup mayonnaise (use part yogurt or crème fraîche if desired)
salt & pepper

Method:

It’s easy to make our kitchens royal as the Queen’s… no need for gold, no need for glitter…

Buckingham Palace, photo by Mario Modesto.

… just grab an onion and some curry powder the next time you’re at the market. (Even better? Make the curry yourself!)

All you do is fry the chopped onion in vegetable oil until very soft. Add in the curry powder and cook for a few seconds, before splashing on the wine.

You can practically taste the sizzle.

Remove the pan from the heat and stir in the tomato paste, lemon juice, and diced apricots.

At this point, the pan will release the most amazing scents. Try not to eat it all right away.

Make sure it’s not too hot, then add the mixture to a bowl and stir in the chutney and mayo (with yogurt or crème fraîche, if using). Finally, fold in the chicken. Keep cold until ready to serve.

Use as a topping for open-faced sandwiches, or add a second slice of bread, for proper finger sandwiches.

The choice is yours but, either way, do enjoy them with a hot cup of tea.

Are you in?

Coronation Chicken Finger Sandwiches

CourseAppetizers & Snacks, Sides & Salads
LifestylePotluck Friendly
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Poultry, Sandwiches & Wraps, Sasha's Favorite Recipes

Servings	Prep Time
8 people	15 minutes

Cook Time

15 minutes

Servings	Prep Time
8 people	15 minutes

Cook Time

15 minutes

Coronation Chicken Finger Sandwiches

CourseAppetizers & Snacks, Sides & Salads
LifestylePotluck Friendly
Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Poultry, Sandwiches & Wraps, Sasha's Favorite Recipes

Servings	Prep Time
8 people	15 minutes

Cook Time

15 minutes

Servings	Prep Time
8 people	15 minutes

Cook Time

15 minutes

Ingredients

4 cups rotisserie chicken , shredded - OR -
3 1/2 cups eggs (hard-boiled and chopped)
vegetable oil
1 small onions , chopped
1 Tbsp curry powder
1/4 cup red wine , like marsala, -OR-
1/4 cup chicken stock
1 Tbsp tomato paste
1/2 lemon , juiced
1/3 cup dried apricots (chopped) -OR-
1/3 cup raisins
3 Tbsp mango chutney
2/3-1 cup mayonnaise (use part yogurt or crème fraîche if desired)
salt
pepper

Servings: people

Units:

Instructions

Fry the chopped onion in vegetable oil until very soft.
Add in the curry powder and cook for a few seconds, before adding the wine.
Remove the pan from the heat and stir in the tomato paste, lemon juice, and diced apricots.
Make sure it's not too hot, then add the mixture to a bowl and stir in the chutney and mayo (using part yogurt or crème fraîche if desired).
Finally, fold in the chicken. Keep cold until ready to serve.

Recipe Notes

Use as a topping for open-faced sandwiches, or add a second slice of bread, for proper finger sandwiches.

Menu: United Kingdom

Food in the United Kingdom is a fusion of Scottish, Irish, Welsh, British, and numerous international cuisines. From a selection that diverse and complex, there was almost no way to pick what to make. SO, I let you decide what our menu would be. I put up a poll with a bunch of choices… closed my eyes, and hoped for the best.

I was so glad that you chose coronation chicken and cream scones because it allowed me to do what I always wanted to do: have a very British Tea. It also helps that the chicken dish was made for the queen, and scones are enjoyed throughout the Kingdom.

For those that can’t get enough of the food in this region, I also want to point out the Irish recipes we made early on, including the amazing Guinness Chocolate Cake with Bailey’s Buttercream.

The following recipes and meal review will be posted throughout the week:

Coronation Chicken Finger Sandwiches [Recipe]
Imagine having an entire dish dedicated to you and you alone… This week, you can enjoy the same curried chicken salad that the Queen of England enjoyed at her coronation in 1952. A bold pairing of curry, mango chutney, and more. (Vegetarians can also enjoy this by substituting egg for the chicken.)

Cream & Current Scones [Recipe]
While there are many variations, the best scones made with currants, cream, and a whole lot of love. Serve with spoonfuls of strawberry preserves and, if you can find it, clotted cream.

The picture is of Ava with our friends Annie and little Bea.

About the food of the United Kingdom

Arlington Row, Bibury, UK was built in 1380 as a monastic wool store. The buildings were converted into weaver cottages in the 17th century. Photo by Saffron Blaze.

I’m not sure why people groan when I ask them what they think about the food in the United Kingdom.

If I beg them to explain themselves, they mutter something about tripe, kidneys, haggis, mushy peas and lamb roasts. But, truly, what is more sublime than a bright green pea plucked from the garden just moments before eating it? Or farm-fresh meats, from down the street? This is what I love about cooking in the United Kingdom. There’s a taste of the farm everywhere. In her tea sandwiches, there’s cucumber, or perhaps a spicy bit of watercress. In her tea, there’s hot milk, as fresh as can be. And, in the desserts, there’s all manner of berries, juicy, ripe, and sweet.

Panorama of Cromford mill pond. Photo by Mike Peel (www.mikepeel.net)

If the food doesn’t come from the farm, it may come from the ocean, as Fish and Chips prove.

When I was in London, I made sure to get a batch, smokin’ hot from the deep fryer. The fish is moist, the batter crispy, and the chips, as thick and delicious as any other French fry.

Panoramic view of London from St. Paul’s Cathedral. Photo by IgnisFatuus.

Beyond the farm and well past the port, the cuisine of the United Kingdom is as varied as her people and the lands to which she’s traveled. The U.K. is made up of Scotland, England, Wales, and Northern Ireland, plus countries around the world. The World Cookbook for Students says that:

The United Kingdom has a varied cuisine based on French, Germanic, Scandinavian, and Celtic elements, with influences from immigrant groups, most particularly Indian, Italian, and Chinese.

Pulteney Bridge, Bath, UK. Photo by MichaelMaggs.

Case in point?

One of the most popular street foods in the U.K. is Tikki Masala, a dish with Indian origins adapted for British tastes. The creamy, gently spiced dish is a favorite with basmati rice. The famous (and much beloved) Coronation Chicken, a chicken salad made with curry and chutney, also demonstrates Britain’s close ties to India [Recipe].

Leadenhall Market In London. Photo by DAVID ILIFF. License: CC-BY-SA 3.0

When it comes to good, old fashioned British food, though, there’s my favorite: a good cream scone with fresh strawberry jam [Recipe].

What are your favorite dishes from the United Kingdom?

Maps and flag courtesy of the CIA World Factbook.

Monday Meal Review: United Arab Emirates

The batter hits the pan. Immediately, the sticky scent of dates hits the air. A few minutes later, I am alone with a stack of sweet, lacy, whole wheat muhalla. They look like crepes, but taste like sweet, yeasty bread.

How on earth can I not eat them all up?

Talk about a challenge. But my family is elsewhere; Ava at her little school program and my husband at work.

So I eat just a corner of one. Then another. Soon an entire muhalla is gone. Then another.

In the minutes that follow, I begin to wonder what the side effects of eating an entire batch of date crepes will be.

Then I decide, it’s best not to think about it.

A few days later, Keith makes a batch of muhalla. We’re supposed to eat together as a family, but we can’t seem to get it together. Everything’s a hurry, and we end up eating out. The batter sits in the fridge for three days, until it ferments so much, the only thing to do is A) toss it or B) use it as a bread starter.

I do the latter, and now the house is filled with the rich aroma of whole wheat date bread.

It tastes amazing, still warm, with a thick pat of softened butter pooling into the crevices.

Ava is a fan.

So, for the third (and final) try, we come together over the third batch.

We pour some OJ. Some orange blossom water. We eat.

Between school and snack, work and play. We made it work.

How do you make your hectic schedules work? Do you find time to eat with your loved ones? Or is it a high-five in the hall sort of situation most days?

THE FOOD WE ATE THIS WEEK:

Emirati Date Crêpes | Muhalla [Recipe]

What I loved most about this dish:

This is such a nutritious breakfast…. a total win. I can’t help but feel proud that I could sneak some dates into my daughter’s breakfast, and that everyone loved them. The best part? You can put out a variety of fillings, and let everyone make their own.

What I love least this dish:

Nothing! If it sits too long in the fridge, just beat in some flour and make bread!

Orange Blossom Juice [Recipe]

What I loved most about this dish:

I’m not one for measuring, especially when I have sleep in my eyes, so I love that this is a recipe you can guesstimate on. In fact, you can also guest-imate on it… in other words, invite your guests to add a splash or orange blossom water and lemon juice to taste. Easy!

What I love least this dish:

Orange blossom water is quite floral and does take some getting used to. Definitely start small and go up from there.

Orange Blossom Juice

Orange juice is a hardworking breakfast drink. When everyone else in the house is still rubbing the sleep out of their eyes, orange juice is waaaay perky. It contains enough joy to put coffee out of business.

But what if you had something a little more fancy to offer your family (or guests) in the morning?

Orange juice with a splash of orange blossom water is a direct inspiration from the United Arab Emirates (and all over the Gulf), where hosts offer guests orange blossom water & orange juice syrups to their guests. The orange blossom water adds a floral note – a bit of perfume-laden romance – something which is often sorely lacking in the early morning hours.

If you’d like to get extra fancy, squeeze in a few drops of lemon juice. That’ll brighten up the flavor even more.

There’s really no recipe… start with a 1/4 tsp orange blossom water per cup of OJ, and add more to taste. I suggest you use the best orange juice you can find. If you can’t squeeze your own, consider buying fresh squeezed or at least a juice with pulp.

Also, consider adding rose water instead of orange blossom water for a fun variation on the same drink (and what about Orange Blossom Mimosas? Hello.)

Here’s to a happy Friday and an even happier weekend.

I hope your stovetop travels take you somewhere awesome!

Dubai Marina by night by David Pin

Orange Blossom Juice

CourseDrinks
Food TypeCold Drinks, Non-Alcoholic Drinks

Servings

1 person

Servings

1 person

Orange Blossom Juice

CourseDrinks
Food TypeCold Drinks, Non-Alcoholic Drinks

Servings

1 person

Servings

1 person

Ingredients

1/4 tsp orange blossom water
1 cup orange juice

Servings: person

Units:

Instructions

Stir together the orange blossom water with orange juice. Enjoy!
Consider adding rose water instead of orange blossom water for a fun variation on the same drink (and what about Orange Blossom Mimosas? Hello.)

Emirati Date Crêpes | Muhalla

I’ve had a lot of breakfast treats over the years, but I’ve never tasted anything quite like these whole wheat date “crêpes” beloved in the United Arab Emirates. Made with whole wheat flour and a hearty helping of dates, they are a mildly sweet and wholesome way to start the morning.

Deira, Dubai by Poco a poco

I call them “crêpes” because of how they look, but, in truth, they’re called “Muhalla,” and quite different than a French crêpe. For starters, these are leavened with yeast, whose bubbles give the muhalla a more lacy texture.

While you could make these with white flour, the whole wheat flour gives them a rich, nutty flavor – a nice contrast to the sweet note provided by the dates.

The dates are the real star of Muhalla. In the United Arab Emirates, dates are one of the few ingredients which can grow, so they wind up in many of the local recipes such as this one.

They are delicious, hot, warm or at room temperature. Be sure to serve them with some yogurt, fruit, or even a drizzle of honey.

Recipe adapted from Iffco.

Serves 4 (makes about 8)

Ingredients:

3 ounces pitted dates
2 cups warm water
2 eggs
1 cup whole wheat flour
2 tsp active dry yeast
1/2 tsp salt

Method:

Soak the pitted dates in the warm water while gathering the other ingredients. They’ll get nice and soft, making it easy to blend them up.

Give the blender a whir, until the dates and water make a smooth mixture. Then add in the eggs, flour, yeast, and salt.

Blend until combined, using a spatula to scrape the sides as needed.

Let rest at least an hour (or overnight in the refrigerator – just let it come back to room temperature for thirty minutes before using).

After rising on the counter for an hour, here’s what my batter looked like:

Give the batter a stir, then cook the muhalla over medium heat in a greased, nonstick pan. Cook the first side until the top dries out (meaning it no longer looks shiny).

Flip and cook the other side.

The dates make the muhalla extra moist, so cooking times can be a little longer than you might expect. If the crepe starts to break apart when you try to flip it, simply give it a little longer on the first side. You can keep them warm in the oven while you cook them all, if desired.

As depicted below, one side with be smooth while the other will be lacy.

Enjoy with honey, date syrup, plain yogurt, fruit, and a smile.

Perhaps while overlooking some mountains in the United Arab Emirates.

Oasis of Green Mubazzarah near Al Ain by Nepenthes

Emirati Date Crêpes | Muhalla

I've had a lot of breakfast treats over the years, but I've never tasted anything quite like these whole wheat date "crêpes" beloved in the United Arab Emirates. Made with whole wheat flour and a hearty helping of dates, they are a mildly sweet and wholesome way to start the morning.

CourseBreakfast
Lifestyle5-ingredients or less, Vegetarian, Weekend Projects
Food TypeFruit, Random Carbs & Grains, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
15-20 minutes	1 hour

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
15-20 minutes	1 hour

Emirati Date Crêpes | Muhalla

CourseBreakfast
Lifestyle5-ingredients or less, Vegetarian, Weekend Projects
Food TypeFruit, Random Carbs & Grains, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
15-20 minutes	1 hour

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
15-20 minutes	1 hour

Ingredients

3 ounces dates , pitted
2 cups warm water
2 large eggs
1 cup whole wheat flour
2 tsp active dry yeast
1/2 tsp salt

Servings: people

Units:

Instructions

Soak the pitted dates in the warm water while gathering the other ingredients.
Give the blender a whir, until the dates and water make a smooth mixture.
Then add in the eggs, flour, yeast, and salt. Blend until combined.
Let rest at least an hour (or overnight in the refrigerator - just let it come back to room temperature for thirty minutes before using).
Give the batter a stir, then cook the muhalla over medium heat in a greased, nonstick pan.
Cook the first side until the top dries out (meaning it no longer looks shiny).
Flip and cook the other side for about a minute. If the crepe starts to break apart when you try to flip it, simply give it a little longer on the first side.

Recipe Notes

Enjoy with honey, date syrup, plain yogurt, fruit.

Menu: United Arab Emirates

While I’m not usually much of a breakfast eater, the United Arab Emirates has me reconsidering. And the timing is perfect: I’ve been craving a good breakfast these last few days. I think it’s because preschool started for Ava and we’re all getting up earlier. I also started a workout program for the first time since … well… a while ago. Because of the workout program, I’m looking for early morning fuel, and it has to be nutritious.

I found all that and more in this UAE-inspired menu.

The recipes and the meal review will be posted throughout the week.

Emirati Date Crêpes | Muhalla [Recipe]
Whole wheat, yeast leavened crepes made with dates. Great with yogurt and honey. Add a little fresh fruit for even more healthful deliciousness.

Orange Blossom Juice [Recipe]
Wow your guests (and yourself) by spiking your orange juice with orange blossom water. Get ready for a romantic, beautiful drink especially worthy for breakfast in bed.

How do you start your mornings? Are you a breakfast eater or not? Do you take coffee? Or is the first thing you eat or drink at noon?

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Emirati Date Crêpes | Muhalla

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