Rhubarb Financier Tart with Rose Water

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This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this again since I never got around posting the recipe last year.

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I absolutely love the bright colors of the rhubarb stalks that add a wonderful gradient of colors on the cake ranging from crimson red, pink, to light green. Serve the tart anytime of the day, as a breakfast treat, afternoon snack, or a light dessert with vanilla whipped cream.

Recipe adapted from Hint of Vanilla

Roasted Rhubarb
450g rhubarb, split lengthwise
20g granulated sugar

Financier Batter
250g unsalted butter
120g almond flour
120g all-purpose flour
280g icing sugar
288g egg whites
2 tsp rose water
Extra sugar for sprinkling before baking
Icing sugar for finishing

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper (one for roasting the rhubarb and another for the cake). Spray a 9-inch tart ring with non-stick spray.

Trim the rhubarb ends and cut into strips. Place on one of the baking sheets sprinkle the granulated sugar over. Roast the rhubarb until it is tender, but still has a bite and some structure to it – about 15 minutes. Remove from the oven and let cool completely.

For the financier, lower the oven temperature to 325°F (165°C).

To start, place the butter in a heavy-bottomed saucepan over medium heat. Let the butter cook until the liquid becomes a light brown color and the milk solids on the bottom of the pan are a dark brown. Remove from the heat and pour the brown butter in a clean bowl to cool slightly. This should yield about 206 g of brown butter. If you have more than that, reserve the excess for other uses.

Meanwhile, sift the almond flour, all-purpose flour, and icing sugar into the bowl of a stand mixer. Add the egg whites and rose water, then beat with paddle attachment just until everything is incorporated. Scrape the bottom and sides of the bowl to make sure there are no pockets of dry ingredients. Once the brown butter is no longer hot (warm is okay), slowly pour it into the almond and egg white mixture with the mixer on low speed.

Pour the financier batter into the tart ring. Arrange the rhubarb on the financier trimming the ends to fit the tart ring. Sprinkle the vanilla sugar over top the rhubarb. Bake until the batter is golden brown underneath the rhubarb and a toothpick inserted into the middle comes out with a few crumbs sticking to it – about 1 hour and 10 minutes. Remove from the oven and let cool completely.

To finish, dust the tart with sifted icing sugar and serve.

Ma’amoul Mad bil Tamer

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Ma’amoul mad literally means ma’amoul spread in Arabic. It’s a slightly tweaked version of the regular semolina date cookies I posted in January, where the date filling is spread between two pieces of dough and cut into squares or diamonds before baking. I changed the ratio of the fine to coarse semolina for the dough to hold its shape when sliced. You’ll also notice that I used clarified butter called samneh in Arabic instead of regular unsalted butter for a couple of reasons that I listed below.

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Unlike most types of oils and fats that are composed of 100% fat, butter is an emulsion of roughly 80% butterfat, 15% water and 5% milk proteins. Butter has a low smoking point when melted because the proteins burn quickly, and it’s also prone to turn rancid fast from the high water content (Source: Serious Eats). When butter is clarified (i.e. milk proteins removed and water evaporated to get pure butterfat) the resulting samneh has a high smoking point and a longer shelf life. That’s why it’s so commonly used in Arabic sweets.

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This version of ma’amoul is way faster and easier to make than the individual ones, and it tastes just as good with a crumbly semolina crust filled with melt-in-your-mouth date paste spiced with mahleb and scented with orange blossom and rose water. It goes without saying that the higher the quality the dates the better the end result.

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Clarified butter – Instructions from Serious Eats
You can clarify any quantity of butter for future use. For this recipe, I used 300g of unsalted butter (roughly 2.5 sticks). Store any leftovers in the fridge.

Cut the butter into pieces and melt in a heavy-duty saucepan over medium-high heat and bring to a boil (the milk protein will foam the surface). Once boiling, turn the heat to medium and let the butter simmer for roughly 10 minutes: first, the white foamy surface will break apart then the milk proteins will sink to the bottom and the boiling will begin to slowly cease.

Once the butter stops boiling, remove from the heat and pour through a cheesecloth-lined strainer or a coffee filter into a heatproof container to remove the browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

Date Filling
600g high quality soft medjool dates, pitted, peeled and white interior skin removed
1 tsp rose water
1 tsp orange blossom water
½ tsp ground mahleb
50g (2 Tbsp) clarified butter samneh, room temperature

Semolina Dough
340g (2 cups) coarse semolina flour (Smeed)
160g (1 cup) fine semolina flour (Farkha)
30g (2 Tbsp) granulated sugar
½ tsp instant dry yeast
½ tsp ground mahleb
210g (1 cup) clarified butter samneh, room temperature
2 Tbsp rose water
2 Tbsp orange blossom water (1/4 cup and 1 tablespoon)
Icing sugar (optional)

Make the date filling:
Mix the cleaned dates, rose water, orange blossom water, ground mahleb and clarified butter with your hands until a homogeneous paste is formed. Cover date paste with plastic wrap and set aside until later use.

Make the semolina dough:
In a large bowl mix the coarse semolina and fine semolina, sugar, yeast, and ground mahleb. Add the clarified butter and rub mixture together with the palm of your hands until the mixture is grainy and the butter is fully absorbed in the flour (about 5 minutes). Cover in plastic wrap and let it sit on the kitchen counter overnight or at least 2 hours.

After resting the dough, add the rose and orange blossom water, mix again and cover with plastic wrap leaving it to rest for another hour.

Preheat oven to 360°F (180°C). Brush a 9″x13″ rectangular baking pan or glass pyrex dish with clarified butter. Divide the semolina dough in half and cover the other half to prevent it from drying out. Roll out the first dough to roughly 9″x13″ inch and transfer to the baking dish (I find it easier to roll it between two sheets of wax paper). Use a bench scraper to smooth the dough and make sure that it’s evenly leveled. Repeat the same process with the date paste and the second half of the semolina dough.

Using a sharp knife, carefully slice the unbaked ma’amoul into 1.5″ vertical strips, making sure to slice all the way to the bottom of the baking dish. Then, slice diagonally in a crossways pattern, to create diamond shapes (alternatively, cut crosswise to make rectangles). Bake for 35 minutes, or until the top is golden and the edges are a light brown.

Take out the pan from the oven and let cool completely (preferably overnight). Dust the pieces of ma’amoul with icing sugar only before serving. Store in an air tight container up to a month or freeze up to 3 months.

Coconut Mastic Macaroons

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I tried a variety of coconut macaroon recipes in the last couple of months but none of them made me want to make them again, until I saw this recipe for irresistibly golden coconut macaroons. I was so intrigued but the technique that requires cooking the coconut batter on the stovetop before shaping into balls and baking (that was definitely a first!). It resulted in macaroons that are delicately crunchy on the outside and incredibly moist and chewy on the inside.

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What I love about this recipe is that it’s very adaptable, and you can adjust it based on your favorite tastes. Naturally, I made a couple of tweaks to Claire Ptak’s original recipe and added in freshly ground mastic to the batter. The refreshing smell the mastic paired with coconut is my favorite combination of all time! You can get really creative with this by adding a piece of almond in the center, dipping half of the cookies in dark chocolate, mixing in chopped dried fruits, or just bake them plain!

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Recipe adapted from Violet Bakery Cookbook
Makes 20 tablespoon sized macaroons

4 large egg whites
200g (1 cup) granulated sugar
1 tbsp honey
200g (1+1/3 cups) unsweetened shredded coconut
¼ tsp kosher salt
½ tsp vanilla extract
¼ tsp ground mastic (about 4 pea sized mastic resins)

1. Preheat the oven to 355°F/180°C. Line a baking sheet with two parchment papers (to prevent the bottom of the macaroons from burning).
2. Grind the mastic resins in a spice grinder or a mortar and pestle with a pinch of granulated sugar. Measure all the ingredients into a medium heavy-bottomed pan and place over medium low-heat, stirring constantly. As the mixture warms up, reduce the heat to low and stir until the mixture dries out and holds together into a cohesive mass. Let the mixture cool down before proceeding with the next steps (it will be easier to shape the macaroons).
3. Using a tablespoon, scoop individual portions of the mixture on to the lined baking sheet, leaving enough space between each one so they have room to expand.
4. Bake for 16-18 minutes until the macaroons are puffed and golden. Cool completely on the baking sheet before serving or storing. They will keep well for one week in an airtight container, or frozen up to a month.

Olive Oil Ricotta Semolina Cake with Roasted Quince

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I’ve been playing around with this recipe for quite some time now and made several versions of it with different winter fruits. The addition of the semolina and high quality olive oil in the batter makes a tender and light cake that’s complex in flavor. It’s studded with quince, that’s slightly roasted in orange blossom water to keep it firm to the bite, and crunchy blanched almonds – adding yet another contrast of textures and flavors. In the cold long winter days, this fruit dessert is guaranteed to brighten and uplift your mood.

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Recipe extensively adapted from Food52

Roasted Quince:
2 large quince (450g)
80g sugar
25g water
Zest of a small lemon
1½ tablespoon orange blossom water

1. Preheat your oven to 400°F (200°C).
2. Peel quince and cut each into 8 thick slices (roughly 450g total). Place the slices in a baking pan. Cover with sugar, water, zest and orange blossom water.
3. Cover the tray with aluminum foil and cook for 35-40 minutes or until the quince is starting to soften.

Cake:
2 large eggs, room temperature
200g granulated sugar
245g ricotta cheese
80ml (1/3 cup) olive oil
1 tablespoon lemon zest
180g flour
80g fine semolina flour
1½ tsp baking powder
¼ tsp baking soda
– Confectioner’s sugar and a handful of blanched almonds for decoration
1. Lower the oven temperature to 350°F (180°C). Butter and flour a 9″ (23cm) springform cake pan and line with parchment paper.
2. In a stand mixer fitted with a whisk, beat the eggs and sugar until thick and pale about 5 minutes. In another bowl, combine the ricotta cheese, oil and lemon zest. Pour the cheese mixture into the whipped eggs and mix until combined.
3. Sift all of the dry ingredients directly over the wet ingredients. Mix with a large spatula gently until just combined, using a folding motion.
4. Pour the batter into the cake pan and spreading it out evenly. Arrange the roasted quince slices in slightly overlapping concentric circles until the top of the cake batter is covered. Sprinkle with blanched almonds.
5. Bake for 40-45 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a cake tester or toothpick comes out of the cake cleanly. Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack.
6. Dust with confectioner’s sugar, and serve slightly warm or at room temperature.

Roasted Mango Rum Buttermilk Ice Cream

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I don’t usually look up mango recipes online, but whenever I have a lot of one particular fruit in my fridge then I try to come up with a new recipe that brings out its natural flavors. I made a marvelous Mango Lime Curd spread two weeks ago, so I decided to go in another direction and make a boozy tropical ice cream that reminds me of frozen summer cocktails on the beach.

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The process of roasting the fruit at the beginning of the recipe reduces its water content and caramelizes its natural sugars, therefore packing in an intense mango flavor. I also added a generous amount of rum in the ice cream base because alcohol lowers the freezing point and keeps the ice cream very creamy and easy to scoop without any ice crystals. The result is a rich, luscious, and incredibly addicting mango rum ice cream that is nearly impossible to just have just one spoonful.

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What I love about this recipe is that you can substitute the mangoes with any other seasonal fruit like cherries, peaches, blueberries, strawberries or apricots.
Recipe adapted from Sweeter off the Vine: Fruit desserts for every season.

Ingredients:
1.5 pound (700g) peeled and sliced mangoes
1/3 cup (75g) granulated sugar
1½ Tbs rum

2 Tbs light honey
1/4 cup rum
1 tsp lemon juice

1 cup (240ml) buttermilk*
1/2 cup (120ml) heavy cream
1 tsp vanilla extract

*Substitute by combining 1 cup milk with 1 Tbs of lemon juice or white vinegar. Let stand for 10 minutes until thickened.

Directions:
• Pre-heat oven to 400°C (200°F). Line a baking sheet with parchment paper.
• In a small bowl, toss the mango slices with the sugar and rum, and transfer to the lined baking sheet.
• Bake the mangoes for 40 minutes, until bubbling. Take out of the oven and let it cool to room temperature.
• Transfer the mixture to a food processor or blender with the honey, rum, and lemon juice. Blend until smooth, and pass the mixture through a fine-mesh sieve over a large bowl to remove any fibers.
• Stir in the buttermilk, heavy cream, and vanilla extract then chill the mixture for 4-12 hours in the fridge. When the mixture is cold, freeze in an ice cream maker according to the manufacturer’s instructions.
• Transfer to a freezer safe container, cover, and freeze until firm – at least 5 hours. Keeps for 5-7 days.

Mango Lime Curd

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This smooth and luscious mango curd is perfect for topping tart slices, spreading on toast, or just serving it on the side with pastries. The sweetness level totally customizable, and it depends on how sweet the mangos are. Personally, I like a curd that’s tart and not too sweet. Store the curd in the fridge for up to two weeks, or freeze for up to a year.

Recipe adapted from Smitten Kitchen

Ingredients:
425g mango slices
¼ to ½ cup light honey (depending on how sweet the mangoes are)
¼ cup lime juice
Zest of one lime
Pinch of salt
4 large egg yolks
55g butter (¼cup) unsalted butter, cut into small pieces

Directions:
• Puree mango slices, honey, lime juice, zest and salt in a food processor, scraping down the sides of the bowl occasionally.
• Add yolks and puree 15 seconds longer. Strain through sieve set over large metal or glass bowl, pressing on solids with the back of spatula to release as much puree as possible. Discard solids in sieve.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk the puree until thickened for 12-15 minutes.
• Set the bowl on a moist towel and whisk in butter 1 piece at a time. Transfer to a glass jar, cover and refrigerate.

Karabij (Semolina Rosewater Pistachio Cookies)

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I’ve always been curious about the science of baking. Understanding how ingredients work together to create specific baked goods is so fascinating and that’s what keeps me driven to try out new recipes and techniques. For example, when I think of a simple pie crust recipe, so many questions rush through my mind: Should I use American butter, European butter, or vegetable shortening? Do I need a fork, pastry cutter or stand mixer to blend in the cold butter? Ice cold water, vinegar, or vodka? Ceramic, aluminum or glass pie dish? Not one technique is “correct” or the best – it’s all a matter of using your best judgement and understanding how all these factors result in unique outcomes.

Baking is like a fun guessing game: you never know what you’re going to end up with. Once you get the basic principles of how ingredients work together, then you feel so liberated to experiment with recipes and use your creative imagination to create almost anything. So when people ask me how I got into baking, or why I’m so passionate about it, that’s usually my answer. Baking makes me feel happy, powerful, and liberated. I love that word.

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So I’m sharing a Karabij recipe today. For those of you who are not familiar with these cookies, they’re typically traditional Lebanese cookies made with a semolina butter rosewater dough that’s filled with a sweetened pistachio paste. I’ve been baking a lot with semolina and pistachios lately. They’re two of my favorite ingredients – and I really can’t wait to play around with some baking techniques to (hopefully!) create a completely new recipe for my next post.

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Make about 35-40 cookies (mine were about 1″ wide and 2.5″ long / 2.5cm x6cm)

Semolina dough:
200g semolina flour (or farkha, finer wheat)
100g farina flour (or smid, coarser wheat)
10g powdered sugar or 1 tablespoon
100g (1 stick) melted butter
26g (2 Tbsp.) rose water
26g (2 Tbsp.) water

Pistachio paste:
100g (3.5 oz or 1 cup) ground pistachio
60g (5 Tbsp.) powdered sugar
15g (1 Tbsp.) rose water
10g melted butter

• Line a large baking sheet with parchment paper.
• In a medium bowl, mix the semolina flour, farina, and powdered sugar.
• Add the melted butter and mix well. Cover the bowl in plastic wrap and let it sit on the counter for an hour.
• Mix in the rose water and water then cover with the damp cloth or kitchen towel and leave the dough to rest for another 30 minutes. If the dough is still crumbly, add water until it just comes together.
• In a small bowl, mix the ground pistachio, powdered sugar, rose water and melted butter until homogeneous and forms a dough. Cover with damp cloth or kitchen towel, set aside.
• Preheat oven to 375°F (200°C).
• Scoop one tablespoon of the semolina dough and roll into a log between the palm of your hands then flatten it to form a thin dough.
• Scoop approximately 2 teaspoons of the pistachio dough and put the filling down the middle. Shape the cookie into rounded logs or fingers with rounded edges.
• Fill and shape the remaining dough and transfer the baking sheet to the preheated oven.
• Bake the cookies for 25 minutes until golden (don’t bake too long or the cookies will harden!) If you prefer a reddish toasted top, place the sheet for 5 minutes under a broiler at the end of the baking time.
• Take out the baking sheet and let the cookies cool down completely. Dust with icing sugar before serving.
• Store in an airtight container for up to 2 weeks, or freeze for up 3 months.