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October 27, 2014
At Home with Friends

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Almond Orange Cake

This is a recipe inspired by the flavors of Moroccan cuisine: Many Moroccan desserts use almond paste and orange flower water. Instead of orange flower water, I use orange extract and Grand Marnier, almond paste and almond extract. These flavors combine to create a moist, delectable cake.

This cake doesn’t look impressive but watch your guests’ faces as they take the first bite. Be sure to dust it with confectioners sugar just before you serve it. You can make this ahead and freeze it. If you do, don’t put the confectioners sugar until the cake is thawed and you’re just about to serve it.

A NOTE: Serve it with the Fruit Compote and a dollop of Greek yoghurt. Of course, you can always serve it with whipped cream and fresh berries, after any dinner party.

Serve with fruit compote and yoghurt or fresh berries and whipped cream.
Instead of orange flower water, for this recipe, I use orange extract and Grand Marnier, almond paste and almond extract.
Using stand or hand-held electric mixer, mix butter and sugar until light and creamy.
Add almond paste, small pieces, one at a time, beating after each addition until well blended. Beat in eggs one at a time. Mix in Grand Marnier, orange and almond extracts.
Butter and flour an 8-inch cake pan and line bottom with parchment paper.

 

ALMOND ORANGE CAKE

EVENT: Moroccan Feast

SERVES: 8-10 People

Ingredients

¾ cup granulated sugar

½ cup (1 stick) unsalted butter, room temperature

1 7-oz. package almond paste

3 large eggs, room temperature

1 tablespoon Grand Marnier liqueur

1/8 teaspoon orange extract

½ teaspoon almond extract

¼ teaspoon salt

1/3 cup cake flour

½ teaspoon baking powder

¼ teaspoon salt

Powdered sugar

Equipment

8-inch cake pan

Directions

1. Preheat oven to 350 degrees.

2. Butter and flour an 8-inch cake pan and line bottom with parchment paper.

3. Using stand or hand-held electric mixer, mix butter and sugar until light and creamy.

4. Add almond paste, small pieces, one at a time, beating after each addition until well blended.

5. Beat in eggs one at a time. Mix in Grand Marnier, orange and almond extracts.

6. In a large bowl, combine cake flour, baking powder and salt.

7. Add dry ingredients to wet, beating just until blended.

8. Spoon into cake pan, smooth top.

9. Bake approximately 35 minutes, until top is golden and tester comes out clean. Cool in pan on rack.

10. Dust with powdered sugar and serve.

11. You can make this a few days ahead and store covered at room temperature. You can also cool it completely, wrap airtight and freeze for up to 2-3 weeks.

12. Serve with fruit compote and yoghurt or fresh berries and whipped cream.

October 24, 2014
At Home with Friends

3 comments

Beet Salad with Oranges and Feta

Before beets were trendy, I always loved them. I used to be in the minority and now my friends have figured it out.

This salad is a feast for the eyes as well as the palate. The natural sweetness of the beets is complimented by the saltiness of the feta and the slight acidic note of the orange segments. The cumin is a surprise as is the orange peel which takes on the color of the beets, as they chill.

 

Toss orange peel with beets.
Quarter the cooked beets and slice into thin half moons.
Peel 3 oranges and separate into segments.
This salad is a feast for the eyes as well as the palate. The natural sweetness of the beets is complimented by the saltiness of the feta and the slight acidic note of the orange segments.
To serve, mound beets in center of platter, place orange segments around the perimeter and top with crumbled feta cheese.

 

BEET SALAD WITH ORANGES AND FETA

EVENT: Moroccan Feast

SERVES: 8-10 as Part of Salad Course

 

Ingredients

2 lbs beets (store bought, vacuum sealed, washed, cooked and peeled)

3 oranges, peeled and separated into segments

Orange peel from 1 orange, sliced into slivers

1 teaspoon ground cumin

8 oz. feta, crumbled *

2 tablespoons olive oil

Salt and pepper

 

Directions

1. Quarter the cooked beets and slice into thin half moons.

2. Toss orange peel with beets.

3. Sprinkle with cumin and toss with olive oil.

4. Taste. Season with salt and pepper.

5. Chill for at least 1 hour.

6. To serve, mound beets in center of platter, place orange segments around the perimeter and top with crumbled feta cheese.

 

* A NOTE: I purchase feta cheese at Costco.

 

October 22, 2014
At Home with Friends

6 comments

Artichoke Salad with Saffron and Preserved Lemons

Until I started reading about Moroccan food, I had no idea that artichokes were featured in the cuisine. In this recipe, they are treated to a glorious bath that includes preserved lemons, saffron, honey and other spices. The flavor is unique and wonderful!

This can be made early in the day and served at room temperature. I’ve even tried leftovers the next day and they were delicious! You should too… if you’re lucky enough to have any.

Add artichoke hearts and toss. Add water. Cover the pan and simmer 10 minutes. Remove the lid and reduce to consistency of thin glaze.
In this recipe, the artichoke hearts are treated to a glorious bath that includes preserved lemons, saffron, honey and other spices.
Stir in garlic. Before garlic turns color, stir in ginger, saffron, lemon juice, Aleppo pepper, honey and preserved lemon. Combine thoroughly.

ARTICHOKE SALAD WITH SAFFRON AND PRESERVED LEMONS

EVENT: Moroccan Feast

SERVES: 8-10 as Part of Salad Course

Ingredients

3 8-oz. boxes frozen artichoke hearts, thawed

2-3 tablespoons olive oil

4 cloves garlic, crushed

2 teaspoons ground ginger

Generous pinch of saffron threads

1/8 teaspoon Aleppo pepper

Juice of 1 lemon

Peel of 1 preserved lemon, finely sliced (available at my Amazon Affiliate Store)

2/3 cup water

1 teaspoon honey

Salt and pepper to taste

Directions

1. Heat olive oil in heavy sauté pan.

2. Stir in garlic. Before garlic turns color, stir in ginger, saffron, lemon juice, Aleppo pepper, honey and preserved lemon. Combine thoroughly.

3. Add artichoke hearts and toss. Add water.

4. Cover the pan and simmer 10 minutes.

5. Remove the lid and reduce to consistency of thin glaze.

6. Serve at room temperature.

October 20, 2014
At Home with Friends

4 comments

Bastilla with Chicken

Bastilla is also called bisteeya, pastilla, b’stilla or bstilla.

This is the actual recipe I developed for my friend’s birthday years ago. It might look complicated but it’s basically 3 steps: Make the filling, assemble the bastilla, bake the bastilla. This is really quite doable for everyone.

I read many recipes before I created this one. None of the recipes I read said it could be prepared ahead and frozen. But that is what I do. None of the recipes I read said to prepare it in a spring form pan. But that’s what I do. It makes serving a breeze! I make the filling, assemble the bastilla, freeze it; then bake it just before the guests arrive. I’ve simplified the process but retained all the flavors and texture.

This recipe calls for dark meat of chicken (not pigeon, as done in Morocco). I usually buy raw chicken thighs with skin and bone, cook the thighs and then remove and chop the meat. I think the skin and bone give the chicken better flavor. You can certainly buy already prepared chicken thighs. The thighs (dark meat) have more flavor than the breasts (white meat). And this is closer in flavor to pigeon, or so I am told.

The preparation might be slightly Americanized but the taste is purely Moroccan.

 

The preparation of this Bastilla might be slightly Americanized but the taste is purely Moroccan.
Melt 2 tablespoons of butter in large sauté pan over medium heat. Add onions and sauté until translucent (approximately 10 minutes).
Add diced chicken, ginger, turmeric, 2 teaspoons ground cinnamon, parsley and almonds.
Separate sheets of phyllo dough and keep them under a slightly damp towel.
I make the filling, assemble the bastilla, freeze it; then bake it just before the guests arrive.

BASTILLA WITH CHICKEN

EVENT: Moroccan Feast

SERVES: 10-12 as an Appetizer

 

Ingredients

2 tablespoons unsalted butter, melted

1 medium onion, chopped

2 ½ cups cooked dark chicken meat, diced (meat from approximately 5 thighs)

1 teaspoon ground ginger

1 ½ teaspoon ground turmeric

5 teaspoons ground cinnamon

1 cup diced almonds (toasted)

¼ cup organic chicken stock *

3 eggs, beaten

½ cup finely chopped parsley

1 roll 8-oz. phyllo dough, thawed (approximately 20 sheets)

2 sticks unsalted butter, melted

3 tablespoons granulated sugar

To serve

Confectioner’s sugar (optional)

Equipment

8-9 inch spring form pan

Pastry brush

Directions

Prepare chicken thighs:

1. If you’re using raw thighs, place them in large pot. Add enough cold water to cover the chicken.

2. Cover the pot and bring it to a rolling boil. Immediately reduce the heat to low setting and cook uncovered for 20 minutes. Time will depend on size of thighs.

3. Remove from heat and let it stand covered for approximately 30 minutes. Test for doneness: cut into thigh meat, it should not be pink.

4. Allow thighs to cool through. OR: Buy already cooked thighs.

5. Remove skin from thighs. Remove meat from bone and dice.

6. Set aside 2 ½ cups.

Make the filling:

  1. Melt 2 tablespoons of butter in large saute pan over medium heat.

  2. Add onions and sauté until translucent (approximately 10 minutes).

  3. Add diced chicken, ginger, turmeric, 2 teaspoons ground cinnamon, parsley and almonds. Combine thoroughly and add salt and pepper to taste. Set entire pan aside.

  4. In a small bowl, combine chicken broth and eggs until well blended.

  5. Pour egg mixture into a small non-stick pan and cook stirring, until mixture looks like loose scrambled eggs.

  6. Add to chicken mixture and combine thoroughly.

  7. Taste and add salt and pepper, if necessary.

Assemble bastilla: 

1. Combine granulated sugar and cinnamon and set aside.

2. Melt remaining butter.

3. Separate sheets of phyllo dough and keep them under a slightly damp towel. Brush the base and sides of spring form pan with melted butter and cover with a sheet of phyllo dough, allowing sides of the dough to hang over sides of the pan.

4. Depending on the size of phyllo sheets, you may be able to do this with one sheet or it may take several. For the one in the photos, I used smaller sheets. So, it took at least 5 overlapping sheets to make each layer.

5. Brush each layer with melted butter and sprinkle small amount of sugar / cinnamon mixture on top of each layer of phyllo dough. Repeat the process 2 more times. The goal is to have at least 3 layers of phyllo sheets. You need enough hanging over the sides, so it can be folded over to seal on top.

6. Spread cooled chicken mixture on the pastry and carefully fold the pastry over the filling, sealing the entire pie. Brush each one with melted butter.

7. Take extra phyllo sheets and shape into rosettes and place on top. Brush with melted butter.

Bake and serve:

  1. Bake for 45 minutes or until the pastry is crisp and golden.

  2. Dust with extra cinnamon and confectioner’s sugar. **

  3. Remove sides of spring form pan and serve.

Freeze:

1. You can make this ahead.

2. If you do, don’t bake it! Wrap tight and freeze for up to 3 weeks.

3. Don’t thaw, bake from frozen at 350 degrees, for 45 minutes.

* A NOTE: I purchase the organic chicken stock at Costco, in bulk.

** ANOTHER NOTE: Don’t dust with cinnamon and confectioner’s sugar until right before serving!

October 17, 2014
At Home with Friends

3 comments

Spinach and Feta Pastries (“Brik”)

Everybody loves a small, savory two-bite pastry as an appetizer. I watched as my gluten-free, wheat-free, no-carb-eating friends devoured these.

While spinach and feta are frequently seen in Greek spanakopita, here they are combined with savory chermoula (available at my Amazon Affiliate Store), allspice and pine nuts and formed into rustic, open triangles for a delectable appetizer. No matter how many you make, they will all disappear. The recipe makes enough filling for 2 boxes of frozen puff pastry.

I prepare them ahead and put them (unbaked) directly into the freezer on parchment lined baking sheets. When they are frozen, I store half in an airtight container for later and leave half on the baking sheets to be baked just before the party. Of course, you can bake them all. It may depend on how many other appetizers you plan to serve or how many of these you plan to eat. I didn’t get one at my own party — but of course there is that batch in my freezer…

Oh, and just to be totally clear, these are not gluten free, wheat free or carb free. But how I wish they were!

 

Bake directly from freezer 30 minutes until golden brown and the dough has puffed, or store half in airtight container for later use.
Roughly chop all the spinach.
Add chopped spinach. Cook until wilted.
Remove from heat. Cool slightly. Add crumbled feta cheese.
Spoon 1 teaspoon of spinach mixture into the middle of each round.
Pull up the sides to make a pyramid by pinching the edges with your fingertips. Place on parchment-lined baking sheets.

SPINACH AND FETA PASTRIES (“BRIK”)

EVENT: Moroccan Feast

SERVES: 2 Boxes Yield Approximately 24 Pieces. Each sheet makes 12 pieces.

 

Ingredients

3 6-oz. bags of spinach

2 tablespoons olive oil

1 tablespoon butter

2 onions, chopped

1 teaspoon ground allspice

3 tablespoons pine nuts *

7 oz. feta cheese, crumbled *

1/2 teaspoon lemon juice

Zest of 1 lemon

Sea salt

Freshly ground pepper

1/4 teaspoon Aleppo pepper

1 1/2 teaspoon chermoula (available at my Amazon Affiliate Store)

1 box prepared frozen puff pastry (thawed)

2 tablespoons melted butter

Equipment

Parchment paper

Baking sheets

3-inch round cookie cutter

Directions

1. Preheat oven to 375 degrees.

2. Roughly chop all the spinach.

3. In large saute pan, heat oil and butter. Add chopped onions and allspice. Cook until onions begin to soften.

4. Add the pine nuts and cook for 2 minutes, until they are golden.

5. Add chopped spinach. Cook until wilted.

6. Remove from heat. Cool slightly. Add crumbled feta cheese.

7. Taste. Season with salt, pepper, lemon juice and zest, Aleppo pepper and chermoula.

8. Roll out dough slightly. Cut out rounds using a cookie cutter.

9. Spoon 1 teaspoon of spinach mixture into the middle of each round.

10. Pull up the sides to make a pyramid by pinching the edges with your fingertips. Place on parchment-lined baking sheets.

11. Brush all sides with melted butter.

12. Place sheets in freezer for 20 minutes to chill.

13. Bake directly from freezer 30 minutes until golden brown and the dough has puffed, or store half in airtight container for later use.

* A NOTE: I buy pine nuts and feta cheese at Costco.

October 15, 2014
At Home with Friends

2 comments

Moroccan Olives

Olives are great to serve with drinks before dinner. Of course, you can just buy good olives, put them in a dish and stop there. If you want something sensational, go the extra step and make these.

You might be tempted to omit the vanilla but don’t. The combination of vanilla and all the spices creates a kind of magical perfume that make these olives spectacular.

 

Bring the olives to room temperature and toss once or twice before serving.
Remove pan from heat and add olives to coat. Add lemon juice, orange zest, vanilla, garlic and whole cinnamon stick.
Add cumin seeds, coriander, fennel seeds, cardamom, cinnamon, nutmeg and red pepper flakes. Cook over low heat 2-3 minutes until spices are fragrant.

 

MOROCCAN OLIVES

EVENT: Moroccan Feast

SERVES: 10-20 People

 

Ingredients

2 cups oil cured olives

¼ cup olive oil

2 teaspoons whole cumin seeds

2 teaspoons whole coriander seeds or 1 ½ teaspoon ground coriander

2 teaspoons whole fennel seeds

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon red pepper flakes

2 tablespoons fresh lemon juice

Strips of orange zest from 1 medium orange

2 teaspoons vanilla extract

1 stick whole cinnamon

3 cloves of garlic, sliced

Directions

1. Warm the olive oil in a small sauté pan.

2. Add cumin seeds, coriander, fennel seeds, cardamom, cinnamon, nutmeg and red pepper flakes. Cook over low heat 2-3 minutes until spices are fragrant.

3. Remove pan from heat and add olives to coat.

4. Add lemon juice, orange zest, vanilla, garlic and whole cinnamon stick.

5. Transfer olives to airtight container. Store in refrigerator for at least 4 days and up to 4 months.

6. Gently shake the container a few times.

7. Bring the olives to room temperature and toss once or twice before serving.

October 13, 2014
At Home with Friends

5 comments

Warm Hummus with Pine Nuts

Today you can find hummus for sale at every grocery store, big box store or snack stand. Most of this hummus is very thick and heavy with paste-like texture and very little taste. This recipe is nothing like that. It is rich, creamy, velvety smooth, and loaded with flavor! It comes together quickly and easily. It’s one of those magical foods that will disappear before your eyes.

I’ve suggested serving it with chunks of bread which is traditional. After testing the recipe, I think it’s a good idea to have some raw vegetables on hand for those non-bread eaters who want to indulge.

Don’t leave anything out of this recipe. The results are amazing!

 

This recipe is nothing like that. It is rich, creamy, velvety smooth, and loaded with flavor! It comes together quickly and easily.
Using a food processor, blend chickpeas, cumin seeds, garlic, olive oil and lemon juice into a thick paste.
Dry roast the pine nuts in a sauté pan just until they begin to brown. Add butter and stir until nuts are well coated and butter is totally melted.
Pour the pine nuts / butter mixture over the hummus and bake for approximately 20 minutes. The hummus will rise a little.

 

WARM HUMMUS WITH PINE NUTS

EVENT: Moroccan Feast

SERVES: 10-12 People

 

Ingredients

2 14.5-oz. cans of chickpeas, drained and rinsed

2 teaspoons cumin seeds

2 cloves garlic, crushed

3-4 tablespoons olive oil

Juice of 2 lemons

2 tablespoons tahini

5 tablespoons thick Greek full fat yoghurt *

Salt and pepper to taste

3 tablespoons pine nuts *

½ tablespoons butter

 

Equipment

Smaller ovenproof baking dish

Food processor

Directions

1. Preheat oven to 375 degrees.

2. Using a food processor, blend chickpeas, cumin seeds, garlic, olive oil and lemon juice into a thick paste.

3. Add the tahini and continue to process until the mixture is smooth.

4. Add yoghurt and process until texture is creamy.

5. Season with salt and pepper and put in ovenproof dish.

6. Dry roast the pine nuts in a sauté pan just until they begin to brown. Add butter and stir until nuts are well coated and butter is totally melted.

7. Pour the pine nuts / butter mixture over the hummus and bake for approximately 20 minutes. The hummus will rise a little.

8. Serve immediately with chunks of pita bread or pita chips.

* A NOTE: I purchase pine nuts and Greek yoghurt at Costco.

MOROCCAN FEAST

GAME PLAN

 

5 Weeks Before

4 Weeks Before

  • Think about menu (see blog entry under Create the Menu)
  • If necessary, order the special spices

3 Weeks Before

2 Weeks Before

  • Review menu
  • Book serving staff if needed

1 Week Before

Monday

  • Set up table, dishes, glasses, silverware
  • Get out serving platters with serving utensils

Tuesday

Wednesday

Thursday

Friday

Saturday

Morning:

Afternoon:

Sunday

  • Relax and eat any leftover fruit with yoghurt and cake!

October 10, 2014

Moroccan Feast Menu

 

Appetizers

Bastilla with Chicken

* Warm hummus with pine nuts

* Spinach and feta pastries (“brik”)

* Moroccan olives

First Course

* Spinach salad with grapefruit segments, pistachios, pomegranate seeds and cumin vinaigrette

* Artichoke salad with saffron and preserved lemons

* Fennel salad with carrots

* Beet salad with oranges and feta

Main Course

Lamb tagine with apricots and prunes

* Moroccan couscous

Chicken with preserved lemons and olives

* Basmati rice

* Grilled eggplant with honey and spices

* Grilled zucchini with pomegranate syrup

Desserts

* Almond orange cake

* Dried fruit compote with Grand Marnier

* Chocolate pomegranate bark

* Almond cookies

* Pistachio ice cream

*Vegetarian

October 10, 2014

October 8, 2014
At Home with Friends

no comments

Moroccan Feast: Flavors of Morocco

Moroccan Feast: Sit-Down Dinner
Moroccan Feast: Making the flower arrangement for the center piece.
Enjoying appetizers and conversation at the Moroccan Feast.
Moroccan Olives
Bastilla with Chicken
Bordallo Pinheiro Majolica
Chicken with Preserved Lemons & Olives (Moroccan Feast)
Cynthia Bach wearing her own design
Grilled Eggplant with Honey & Harissa
A toast, everyone! A toast!
Almond Cake
Pomegranate Bark

Photography by Krista Bates

SPICES

The thing that makes Moroccan cuisine unique and distinctive are the flavors that come from unusual spices and herbs and the subtle mixture of sweet and savory in the recipes.

Some of the recipes in this menu are absolutely authentic and some are inspired by the flavors of Moroccan food. All of the recipes use authentic seasonings and flavors.

There are a few basics that you need to know about. I use them in all types of cooking. They elevate any dish you prepare.

 

 Preserved Lemons

  • Preserved lemons are one of the most important ingredients in Moroccan cuisine. There is simply no substitute. These are lemons that have been cured in salt and lemon juice. They are easy to make but can’t be made at the last minute as they take at least 1 month to cure. I have made them and will post the recipe. I have used both homemade and readymade lemons and the results were the same. You can find the brand of readymade I like at my Amazon Affiliate Store. When using them, you scrape away the pulp and use the peel, slivered or chopped. If you’ve never used preserved lemons, this is a great ingredient to add to your pantry and expand your cooking skills. An opened jar keeps in the refrigerator for at least a month.

 

Ras El Hanout

  • I’ve mentioned this before in the recipe for the Jicama Salad at my Mexican Fiesta party. The name translates into “top of the shelf” because it was the best spice blend a spice seller sold. It is both aromatic and warming and enhances every dish you use it on. (I put in on my fruit and yoghurt in the morning.)  An authentic ras el hanout can contain as many as 26 different spices. Rather than give you a recipe to make your own (which you’ll never do), I suggest you buy it from one of the source I buy from: Amazon.

 

Harissa

  • This is a hot sauce frequently used in North African food. You can buy it readymade in a paste or you buy it in a dried spice blend, or you can make your own. I buy the paste (which is at my Amazon Affiliate Store) and I also buy the dried spice mixture. This is another one of those magical ingredients that you will find yourself reaching for, time and time again, to add some heat and depth of flavor to many dishes.
© 2015 Judith Rubins. All rights reserved.

Contact Judith at:

judith@athomewithfriends.com
© 2014 Judith Rubins. All Rights reserved.