I used to say I wasn’t a chocolate girl but, as the year’s go by, I’m realizing that it’s really more about finding the right time to eat chocolate. After dinner? Certainly. At 3pm? I’m game. For lunch? Maybe. Midnight? Definitely. 3 am? No way. I’m sleeping for goodness sakes. But breakfast? Am I game for a chocolate breakfast? Let’s just say it’s an arrangement I’m willing to get out of bed for and I know of at least two other people who are as well. After all, who couldn’t use a jolt of dark chocolate goodness to start the day out right? Which brings us to today’s Koko Rice from Samoa. I originally dubbed it “choconut” because I thought I was clever. Unfortunately, Google quickly informed me that I had not, in fact, invented a word so I had to go back to the much simpler, but wordier expression “chocolate and coconut.” Whatever you decide to call it, koko rice is a rich and creamy blend of chocolate and coconut milk with just the lightest hint of orange zest. Each …
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Sometimes I think the holidays would go a lot smoother if everyone was handed a shot of rum and a slice of cake. How could conversation not go smoothly after that? Turns out, that’s what they do in the Caribbean… with great success. Black cake is a cousin to the British Plum Pudding and is made with an expensive array of dried fruits, like cherries, raisins, and prunes and topped off with a bit of nutty crunch (almonds for me). Before baking – sometimes for months – the fruit soaks in rum and cherry brandy until it’s so plump and intoxicated, that only good things can come from it. What version of the cake ends up on your fork depends on what island your plate rests on, although most will agree that – unlike with American fruit cakes – grinding up the boozy fruit is a must. This, along with a dose of molasses and brown sugar give the cake it’s deep brown coloring (while some also like to add a local ingredient called “browning”). …
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When I told Ava that the fine people of Saint Lucia like to wake up in the morning and drink Cocoa Tea, she squinted her eyes, titled her head, and said “what mama?” “It’s like hot cocoa,” I smiled, “but richer, and seasoned with cinnamon and freshly grated nutmeg.” Her eyes instantly popped open in recognition and the corners of her lips curled impishly. I showed her my mound of chocolate chips and added that in Saint Lucia they use cocoa sticks and balls to make their Cocoa Tea, but we’d be making it with chips since that’s all we can get in Tulsa, Oklahoma. “Don’t worry,” I added, “It’ll still taste amazing and feel completely snuggly.” Truth is, the end result is a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate. This is the kind of drink you want after a chilly walk or sledding. After a breakup. Or an engagement. It’s the exact right statement for any sentiment, in fact. A giant mug …
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Winter doesn’t just bite in Russia. It eats you alive. In the far east of this great nation, temperatures can actually drop to -95F. In the west, things are nearly so dire – winter might only drop to -22F (!), with occasional warm spurts in past years reaching 50F. 50F isn’t so bad. But the rest? Yikes. By the time New Year’s Eve comes, Russians are ready to break up the monotony with a blast of soul-warming comfort food. Major. Everyone tells me New Year’s Eve in Russia wouldn’t be complete without a scoop of Olivier Salad (and the same goes for weddings, Christmas, and just about any other festive occasion). It’s the “go to.” And by New Year’s Eve, I mean both of them. There’s the classic December 31/January 1 New Year’s Eve. Then, two weeks later is round two, a.k.a. “Old New Year’s Eve” on January 14th, which hails from the Orthodox calendar. P.S. Between the two? Russian Christmas falls on January 6th. Don’t think of it as complicated. Think of it as …
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I like a little mystery in the midst of routine. A drizzle of scented massage oil makes the evening fly by. A simple puff of incense fills every crevice of my home with glorious serenity. And of all possible aromas, Frankincense reigns supreme. Ever since I was a little girl, poised with wonder under the glittering Christmas tree, Frankincense has captivated me. My little brain could never quite grasp what on earth Frankincense was or why it was so special, but that didn’t stop me from dreaming of the magical era when a gift of Frankincense was as beloved as gold. In fact, the mystery only made it seem more special. Then, thundering in from the far reaches of Oman comes Frankincense Ice Cream. Each nibble is creamy and sweet – Frankincense has an alluring bite of pine, sweet ginger, something like orange zest, and foggy twilight smiles. In my research I learned that Frankincense is resin (a.k.a. dried sap) from the Boswellia tree. The highest quality flows creamy white and is called luban, meaning …
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Today we’re traveling to the sandy, dusty plateaus of of Southern Africa where you’ll find the Veldt – large expanses of wilderness, often filled with scrubby bushes and the occasional scraggly tree. Here, too, you’ll find prowling lions, circling scavenger birds, and hearty veldt bread – which pretty much means bread of the wild. According to the World Cookbook for Students, this quickbread was created by European settlers as a way to nourish themselves with familiar ingredients in an unfamiliar land. Since it’s leavened with baking powder, there’s no long rise time – just pop in the oven (or over a campfire) and chow down. No muss, no fuss. Spices like ginger, cinnamon and cloves give this rugged, dense “wheaty” bread a lovely lift. Much like Irish soda bread, Veldt bread tastes best when steaming hot, slathered with butter. So go ahead, set up camp by a Namibian sunset and enjoy a slice. Makes 1 loaf Ingredients: 3 1/2 cups whole wheat flour 1 1/2 tsp baking powder 1/2 tsp salt 3 Tbsp brown sugar 1/2 …
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The holidays are over. We stuffed our wrapping paper back into the closet and swept the confetti into the trash, right on top of the party hats that say 2012. The cookies and the friendly buffets of family favorites are long since gone, replaced by soulless detoxes and way-too-skinny drinks. I know some of us are even thinking about spring – scanning the frozen ground, vainly hoping to see some stray spot of green, willing a warm gust of air to come our way, instead of a moveable wall of ice. But can we just… pause for a second, in the interest of good planning? Would you be very mad if I asked you to make a few presents for next year? Right… now? Hear me out. They say Lithuania has the largest collection of amber in the world – known as the gold of the baltics – but I uncovered a far more enticing “gold” in their liquor cabinets: Krupnikas, or Honey Spirits. This boozy drink tastes like heaven on fire – a sweet, fragrant blend that …
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Epiphany. People use the word to say they had a great idea. Like the proverbial lightbulb going off over one’s head. But we’re not going to eat lighbulbs today. Nope. Epiphany is the time of year that Liechtenstein, as well as many other countries around the world, celebrate “little Christmas.” This national holiday is celebrated on January 6 and is a nod to the late arrival of the 3 kings to the very first Christmas party… afterall, they did hike quite a ways to get to Bethlehem. Calling the Dreikönigskuchen a cake is somewhat a misnomer as it is really more of a sweet roll. You can find it fresh in bakeries all over Liechtenstein. Filled with fresh citrus rind, sweet raisins and bound with the richness of milk and butter, it’s a fantastic treat on a cold winter’s day. The best part? A single almond is hidden inside one of the rolls. Whoever finds it gets to be King (or Queen) for the day. It’s a beautiful and fun game for kids. Once the winner is …
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Every day should be special. A day to use fancy napkins. A day to nibble cookies with tea. A day to smile more than you did the entire year before. This cookie is for such a day. Say hello to the ghraiba, or Libya’s answer to crispy, buttery shortbread. They aren’t super sweet, but they have a tender crumb, perfect for teatime. Two things make these cookies unique. First, they are made with ghee, a.k.a. cooked, clarified butter. Second, they are studded with whole cloves, which can be eaten in their entirety. The quick bake in the oven mellows the flavor enough to make the experience bearable. I made half of the cookies plain and half of them with a hit of cocoa. Decorated with whole cloves (yes, eat the whole thing!) and pine nuts, they make for a delightful giftbox for a hostess gift. The funny thing about these cookies is that they do not spread. At all. And they cook very quickly, so plan accordingly Makes several dozen 1 inch balls. Ingredients: 7.5 ounces ghee, room temperature (about a …
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Sometimes I have my act together. Like Thanksgiving. I was pretty well organized and knew what I wanted to make way ahead of time. I had a grocery list two weeks before necessary and practically had everything timed out to the minute. Not today. I am still desperately trying to figure out what to make for our big holiday dinner in just a few days. Mom”s been mostly vegan these last couple of years days so I’m thinking we’ll have mostly vegan and vegetarian dishes, with one or two other treats, for Keith and I. So here are the contenders… Side Dishes: There’s a half ton of great vegan side dishes around the world. Many of my favorites are from back before I had figured out how to take a nice picture or write an entertaining post. However, the recipes still taste great and are worth consideration. I’ll have my mom pick one or two of these: Mediterranean Roast Veggies (Briam) [Recipe] First up is this layered casserole from our Cypriot Global Table. I love it …
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