Malva Pudding with Amarula Cream

In South Africa, I tried quite a few versions of Malva Pudding.  It's a sweet, spongy cake made with apricot jam and soaked in a caramel sauce.  Before traveling to Johannesburg and Cape Town, I'd had Malva Pudding at Charlottesville's South African restaurant, Shebeen.  But the Malva Pudding at Gramadoelas and Hussar Grill were to die for.  Although I'd always rather be eating Malva Pudding in the proximity of the Newtown Market Theatre, I knew I'd have to try my hand at this dessert when I got back to Virginia.

To make my own version, I combined elements from a New York Times recipe and a few different South African cooking blogs.  Usually, Malva Pudding is served with ice cream or a creme anglaise.  I thought I'd try something just a little bit different, and I made a whipped cream flavored with Amarula.  If you haven't tried it before, Amarula is a South African cream liqueur that tastes a little like Bailey's, but it's made with the South African Marula fruit.  It'll go fantastically with your Malva Pudding.

By now, I'm sure you've heard of the documentary Searching for Sugar Man.  It tells the (truly) unbelievable tale of a South African record store owner's search for Rodriguez, a Detroit-based musician from the late 1960s/early 1970s.  Rodriguez recorded two albums in America and never found popularity here, yet unbeknownst to him, his music had become the soundtrack for Apartheid-era resistance in South Africa.  Here's Rodriguez performing "Sugar Man."

Ingredients
For the pudding:
--1 c. granulated sugar
--2 large eggs
--2 tbsp. apricot jam
--1 tbsp. melted butter, unsalted
--2 tsp. apple cider vinegar
--1 c. half & half
--1 c. flour
--1 tsp. baking soda
--pinch of salt

For the sauce:
--1 c. granulated sugar
--1/4 c. water
--1 tbsp. butter
--1/2 c. heavy whipping cream
--1 tsp. pure vanilla extract

For the whipped cream:
--1 c. heavy whipping cream
--1/2 c. Amarula liqueur
--1/4 c. packed dark brown sugar

Preheat oven to 350 degrees F.

In a large bowl, beat the wet ingredients for the pudding (including the jam) until combined.  In a separate bowl, sift the flour, baking soda, and salt.  Gradually beat it into the wet mixture until combined.  Pour the batter into a 9x12" buttered baking dish, and bake for approximately 25-30 minutes, or until a tester comes out clean.  Allow the cake to cool down until it's just warm.

For the sauce, heat the granulated sugar and water over medium heat in a saucepan until the sugar is incorporated and the mixture begins to turn a light brown (but not burned!).  Add the butter until melted, whisking constantly (the mixture will begin bubbling when you add the butter).  Standing a bit away from the pan (you don't want to get splashed!), add the heavy cream and vanilla.  Continue to whisk constantly until the cream has incorporated and you've got a delicious caramel syrup.

Pour the syrup over the cake evenly.  The cake will soak it up like a sweet sponge.  Allow it to sit for approximately 1-2 hours, or until the syrup has hardened a bit, caramelizing the edges of the Malva Pudding.

Now for the whipped cream.  In a medium-sized bowl, beat the heavy whipping cream, Amarula, and brown sugar until the mixture forms stiff peaks (about 5 minutes, depending on your speed).  Serve on top of the warm Malva Pudding, and enjoy!

Granadilla Custard Tart

Passion fruit in America, or granadilla in South Africa.  Either way, what a sinfully delicious fruit.  Since returning from South Africa, I can't stop thinking about all the delicious food and the amazing restaurants in Johannesburg and Cape Town.  This tart is my own creation, with a little bit of this and a little bit of that.  It has the consistency of Gramadoelas' creme caramel in Jo'burg, and its name is more an homage to the delicious treats at the Queen of Tarts in Cape Town's Observatory.

In Virginia, it's too early in the summer to buy fresh passion fruit.  But lucky for me, Whole Foods sells granadilla juice, imported from South Africa.  For the coming months of warm weather, this is a perfect chilled treat.  (It's pretty easy to make, too.)

Let me take this opportunity to introduce you to a South African political post-punk band made famous in Jameson's, a bar in the Johannesburg CBD.  From a live album recorded at Jameson's (and available for purchase at the African Music Store), here's the Cherry-Faced Lurchers' "Do the Lurch."

Ingredients:

--1 c. crushed honey graham crackers

--2 tbsp. unsalted butter

--1 tbsp. fresh lemon juice

--3 tbsp. light brown sugar

--14 oz. sweetened condensed milk

--4 large egg yolks

--1 tsp. vanilla extract

--1/2 c. + 2 tbsp. granadilla juice

--1-2 tbsp. turbinado sugar

Preheat oven to 350 degrees F.

In a food processor, combine the graham crackers, butter, lemon juice, and brown sugar.  Pulse until the mixture starts to pull on the sides.  Place in a 9" pie dish and push along bottom and sides until you've created a graham crust.  Bake for 7-9 minutes at 350 degrees F (don't let the crust start to brown!).  Remove and allow to cool.  Leave the oven heated to 350.

In a medium-sized bowl, whisk together the sweetened condensed milk, egg yolks, vanilla, and granadilla juice until combined.  Pour over graham crust and bake for 15 minutes.  Remove from oven and sprinkle turbinado sugar on top.  Allow to cool, cover, and refrigerate for at least 4 hours before serving.  

Cuban Burrito Bowl

While doing research at Indiana University's Lilly Library in Bloomington, I had a delicious lunch at Laughing Planet Cafe.  I was delighted to see a Cuban Burrito on the menu and promptly ordered it in a bowl.  When I returned to Virginia, I decided to make my own version.

The Laughing Planet Cafe uses pulled pork in their burrito bowl, but I decided to take advantage of the pork loins at Charlottesville's recently opened Trader Joe's (finally).  I glazed it with a paprika and curry powder blend.  Combined with a kiwi and mango fruit salsa, along with roasted plantains and sweet potatoes, this burrito bowl was a huge hit.

The song choice is going to be an obvious one, I'm warning you.  Here's the Flying Burrito Bros.' "Hot Burrito #1"(I know you'll love Gram Parsons).

Ingredients:
--1 boneless, center-cut pork loin
--1 tbsp. olive oil
--1 tbsp. paprika
--1 tbsp. curry powder
--1/2 tsp. salt
--1 ripe mango, chopped
--3 ripe kiwis, chopped
--1/2 a small jalapeno, chopped very finely
--1 c. cooked black beans (you can use canned)
--2 very ripe plantains, sliced
--2 sweet potatoes, skinned and chopped
--2 c. brown rice, cooked
--1/2 c. sour cream (for topping)

In a cast iron pan, heat olive oil over medium heat.  Rub the pork loin in the paprika and curry powder.  Over medium heat, sear each side of the pork loin until a bit browned (about 4-5 minutes each side).  Transfer to oven at 375 degrees F and roast for 35 minutes, or until a thermometer reads 145 degrees F.  Remove from oven and cover with foil.  Leave the oven on for the plantains and sweet potatoes, and allow the pork to sit for 10 minutes, covered with foil, before slicing.

After 10 minutes, slice and chop the pork for the burrito bowl.

On a parchment-line baking sheet, roast the sliced plantains and sweet potatoes at 375 degrees F for approx. 20 minutes, or until soft.  Remove from oven and allow to cool.

Meanwhile, in a small bowl, combine the mango, kiwi, salt, and jalapeno.  Mix and set aside.

Arrange each burrito bowl individually: add rice and sliced/chopped pork loin, then top with black beans, plantains and sweet potatoes, and finally with the fruit salsa and sour cream.  After serving, mix up and eat!

Ćevapi

Last summer while traveling through Bosnia & Herzegovina, I ordered more than my fair share of ćevapi.  These delicious sausages are filled with ground beef and lamb, and they're traditionally served with chopped onions and kaymak over pita.  It has taken me almost a year to create my own version of this delicious dish, but it's finally here.    

I've never been a big fan of raw onions, so I made mine with some sweet, caramelized onions and topped them with sour cream.  Since traveling to Istanbul in 2012, I look for kaymak at all international food markets, but my success has been minimal.

This dish is a great one for grilling--perfect for summer.  We actually have a Balkan Bistro in Charlottesville, but I haven't had ćevapi quite as good as the dishes I had in Sarajevo's Baščaršija.  

For some tunes, here's the Dead Boys' "Caught with the Meat in Your Mouth." Don't worry--I know what they're actually singing about.  But what better way to introduce you to this late 1970s Cleveland punk band?

Ingredients:

--1/2 lb. ground lamb

--1/2 lb. ground beef

--1 clove garlic, finely minced

--1/2 c. freshly made breadcrumbs

--1/2 c. half & half

--2 eggs

--2 tsp. paprika

--1-2 tsp. s&p, depending on taste

--2 large yellow onions, julienned

--1 tsp. granulated sugar

--4 tbsp. unsalted butter

For the meat:

Mix together lamb, beef, garlic, breadcrumbs, half & half, eggs, paprika, and s&p.  Mix *just* enough to combine--don't overmix or the meat will be tough.  

Shape into 3-inch sausages, and grill until internal temperature reaches 160 degrees F.  You'll have to flip/turn them once or twice to get all sides grilled.  (These are delicious on a grill, but you can also pan-fry them with some olive oil.)

For the caramelized onions:

Heat 1 tbsp. butter over medium heat in a saute pan.  Once the butter has melted, add the onions and continue to cook over low-medium heat.  Add another tbsp. of butter, and continue to stir frequently.  Continue to add remaining butter as the onions soak it in.  After cooking for approx. 10 minutes, add 1 tsp. granulated sugar to speed the caramelization process, and reduce heat to a simmer.  Continue to cook for about 10-15 minutes, stirring frequently.  All in all, cook for approx. 20-25 minutes.  The onions will be very soft and will have turned a very lovely shade of sepia.

Serve the ćevapi with the caramelized onions, sour cream, and warm pita.

Lemon Zest Cheesecake with Strawberry Basil Sauce

Is it summer yet?  It's starting to feel that way in Virginia.  Our grass is growing at breakneck speed and bees are buzzing around the back porch, but more importantly, we have fresh basil growing again!  What better way to welcome the warm weather than with a citrus treat featuring freshly picked herbs?

This cheesecake is an adaptation from one of Giada's cheesecakes, and let me just say, a ricotta cheesecake is pretty darn delicious.  Just FYI, you've gotta make this in advance because it needs about 8 hours in the refrigerator.

I've adapted the original recipe to take advantage of one of my favorite flavor trios: strawberry-basil-lemon.  In fact, I've made this cheesecake before with a strawberry base and a lemon-basil sauce, and you might remember a strawberry basil pie from last spring.  I just can't get enough.

So what other song than Depeche Mode's "Just Can't Get Enough"?

Ingredients:

Crust:
--1 1/2 c. crushed honey graham crackers
--3 tbsp. unsalted butter
--1-2 tsp. honey

Filling:
--2 8-oz. packages cream cheese or neufchatel
--1 c. whole milk ricotta, at room temp
--1 c. freshly squeezed Meyer lemon juice (about 3 whole lemons)
--3 tbsp. lemon zest (zest from about 3 lemons)
--4 eggs
--3/4 c. turbinado sugar

Strawberry Basil Sauce:
--1 c. chopped fresh strawberries
--large bunch fresh basil
--1/2 c. turbinado sugar
--3/4 c. water

Preheat oven to 350 degrees F.

In a food processor, pulse the honey grahams, butter, and honey until the crust ingredients start to stick together.  Grease a 10" springform pan, and cover the bottom and edges in aluminum foil.  Press the crust mixture onto the bottom of the pan, pressing down to make it even.  Bake for about 7-9 minutes at 350 degrees F and remove from oven to cool.

For the filling, beat together the cream cheese, ricotta, and turbinado sugar until cream.  Add the eggs one at a time, continuing to beat.  Once those are combined, add the lemon juice and lemon zest, beating at medium speed until the mixture is creamy.  Pour onto the crust in the springform pan.

Next, take a roasting pan and fill it about 2-3 inches with warm water, or enough to come about halfway up the sides of the springform pan.  Place the springform pan (unbaked) in the roasting pan, and put the whole thing in the oven.  Bake for about 1 hour 30 min., or until the cheesecake is set (it won't wiggle when you shake the pan).

Remove from oven and allow to cool.  Cover and place in refrigerator for approximately 8 hours.  (It will stay good for a few days in the fridge, too!).

For the sauce:

In a small saucepan, heat the turbinado sugar and water over medium heat until the sugar has dissolved, forming a simple syrup.  In a food processor, combine the simple syrup, strawberries, and basil.  Pulse until you've got your desire consistency (I like the basil very finely chopped and incorporated).  Store separately, and pour over each delicious piece of cheesecake.

Bison Stew

Before it gets too warm outside, you've got to try this bison stew.  I found the recipe in a Cowboys & Indians magazine issue, plucked from the kitchen of the Good News Cafe.  

I made a few changes to the recipe to make it my own, but this stew makes for a great (and healthy!) comfort food.  And it's delicious over orzo pasta.  I made mine in a cast-iron Dutch oven, but you could use a roasting pan in the oven (or even a stock pot on the stove).  Just a quick note: the buffalo meat needs to marinate for quite awhile, so start prepping this dish 1-2 days in advance.  

Did I mention that I made this stew soon after returning from the arid landscape of West Texas?  Recipes like this one bring me back to the tungsten-colored fields that are expansive enough to make me believe that, on a clear day, I can see forever.  Here's the Mountain Goats' "Jeff Davis County Blues," from the amazing concept album All Hail West Texas.  

Marinade ingredients:
*adapted from Carole Peck's recipe featured in March 2013 Cowboys & Indians
--2 c. olive oil
--1 tbsp. fresh rosemary, chopped
--1 tbsp. fresh English thyme, chopped
--1 tbsp. fresh sage, chopped (I love sage in almost any cold-weather dish)
--1 tsp. ground coriander
--1 tsp. allspice
--1 clove fresh garlic, finely chopped
--1 tsp. each salt & pepper
--approx. 4 lbs. buffalo should or rump steak, trimmed and cubed (I bought mine from our local Whole Foods, and it was pre-trimmed and pre-cubed.  In fact, I couldn't find it anywhere else or in any other form!).  

In a large bowl, combine the dry ingredients.

Add the olive oil, whisk, toss the meat to coat it, and allow buffalo to marinate in your refrigerator for 24-48 hours.   

Stew ingredients:
--8 plum tomatoes
--1 large yellow onion, finely chopped
--1/4 c. balsamic vinegar
--2 c. large green olives, chopped
--1 lb. cooked orzo pasta (or whatever suits your fancy--pasta, rice, potatoes)

Wash, core, and then blanch the tomatoes to remove their skin.  (To blanch a tomato, place it in boiling water for 1-2 minutes, then remove it to a bowl of cold water until it's chilled.  You'll be able to peel the skins right off.)  Then slice into quarters and set aside for the stew.  

Next, preheat oven to 375 degrees F.

Take approx. 1/4 c. of the marinade and pour it into the bottom of a cast-iron Dutch oven.  Over medium heat on the stovetop, cook the onion pieces until they're soft, approx. 5-7 minutes.  Next add the olives and the balsamic vinegar.  Now place the buffalo (and 1/4 to 1/2 c. of the remaining olive oil marinade) into the pan to brown on all sides, for approximately 10-12 minutes.  Remove from heat, add the tomatoes, cover, and bake in the oven for approx. 1 1/2 to 2 hours, or until the buffalo is very tender and flaky.

Serve over the orzo.  Yum!

Russian Honey Cake

A few weeks ago, I traveled to Moscow.  What a dream!  The ground was still covered in snow, and I walked for hours through the city streets.  On my last night, I had dinner at Cafe Pushkin, one of the most glorious dining experiences of my life.  In addition to having winter borsch that was out of this world (sorry--move over Brighton Beach restaurants), I had a dessert that couldn't have been more perfect: a 15-layer honey cake.  

I knew I'd have to try to make my own version when I got back to America.  

With an amazing new pastry roller (thanks, Molly!), I created 15 separate dough circles and baked them for just a few minutes each.  Making this cake is a labor of love, but it's so worth it.  Not only is the cake batter filled with delicious honey, but I made it with two different kinds of honey-based filling: a sweet sour cream (everything in Russia is served with it, it seems!), and a buttercream icing. My version is a little bit different than the slice I devoured in Moscow, but I thought I'd make it my own.

I'm so angry with myself that I've already given you the song that would go perfectly with this pastry.  I used it last year for a baklava post when I was getting ready to leave for Istanbul.  What was I thinking?  I promise I'll do my best not to repeat another song, but I've gotta do it here.  Instead of the album version this time, here's the Feelies' "Moscow Nights," performed at Maxwell's in Hoboken.

Cake Batter:
*Recipe adapted from RusCusine.com (these Russian dessert recipes aren't easy to find!)
--2 large eggs
--3/4 c. granulated sugar
--1 tsp. baking soda
--3 tbsp. honey, warmed (so it's very thin liquid-y)
--1/4 c. unsalted butter
--2 c. all-purpose flour

[filling and icing recipes to follow]

Preheat oven to 275 degrees F.

In a large bowl, whisk eggs and sugar until light yellow (about 3-4 minutes by hand with a whisk).  Add in baking soda and liquid honey, and continue to whisk until combined.  In a saucepan over low heat, melt butter.  Add the egg mixture and whisk until combined.  A bit at a time, add the flour and continue to whisk until all flour has been incorporated.  The mixture will be thick and extremely difficult to whisk when it's finished.  

Remove from heat, and separate into 15 small balls of dough and dip them in flour so they're not too sticky to handle.  On a floured surface, use a pastry roller to flatten each ball of dough until it's approximately 2mm thick (as thin as possible, while still being able to move the dough and place it on a baking sheet).  Using a saucer (or any other tracing tool that's approximately 6 inches in diameter), trace each dough into a perfect circle, trimming the edges.  Repeat with each ball of dough. 

Bake each dough circle on a parchment-lined baking sheet for 3-4 minutes, or *just* until golden in color.  Allow to cool at room temperature while you make the filling and icing.

Honey Sour Cream Filling:
--2 c. sour cream
--1/4 c. honey, warmed
--1/2 c. granulated sugar

Whisk to combine and set aside.

Honey Buttercream Icing:
--3 tbsp. unsalted butter, at room temperature
--3 tbsp. honey, warmed
--1/4 c. half & half
--1/2 to 1 c. confectioner's sugar (depending on how thick you want your icing)


Beat on low speed until combined.  Continue to add confectioner's sugar to thicken (and, if you've added too much, a splash of half & half to thin it).  Set aside.  Now, put the cake together!!!

Alternate filling layers with the sour cream and buttercream until you've stacked all 15 cakes (the cakes will be very thin, like cookie-style pastries, so you're not in danger of the cake falling over!).  

Ice the outside with the remaining buttercream, and drizzle a honey pattern on top.  Best with a Baltika No. 6 Porter.