Cauliflower "Cous Cous" with Crispy Kale Chips

As my parents are currently on vacation I have become the acting head of the household and am responsible for making sure everything is okay while they are gone. Mostly that means feeding myself and my brothers as well as keeping the house neat and tidy, with the occasional bits of laundry in between.

Normally I would love the fact that I get free reign of the kitchen for almost an entire month. However the difficulty for me is that with my parents away, I have to actively remember to scale down on how much food I cook as 40% of our family is currently not present. Also, it restricts the amount of new recipes I can try because generally I like to have a lot of opinions from my family members so that I can gauge how successful a particular dish is.

This cauliflower "cous cous" is a perfect example of the dilemma I face: I made it and enjoyed it but I am the only one that sampled it. My brother is not the biggest fan of cauliflower and my parents, though great cauliflower enthusiasts, can only offer me their reviews if I make it again once they return. However I decided that since it was easy to make and I liked how it tasted I should share it on the blog. What I liked most about it was the fact that it mimicked cous cous but was actually cauliflower chopped into fine pieces.

As for the kale chips...I have recently gotten "into" kale. I've taken some baby steps by incorporating it into some salads with lemon juice, pine nuts, and tomatoes. Since I had heard of people roasting kale to make crisp chips I decided to give it a go. My aunt, who makes kale chips frequently for my cousin, gave me simple instructions and off I went. In the end the kale turned out a little too crispy as I was busy making the cous cous and didn't take the pan out of the oven in time. Despite my poor execution the concept was good and I think I'll try it again soon, but this time I'll keep a closer eye on the oven.

Cauliflower "Cous Cous"

• 1 large head of cauliflower
• 1 large onion, chopped
• 2-3 cloves garlic, finely chopped
• ½ cup dried cranberries
• ¼ cup pine nuts, toasted
• 2 tsp ground cumin
• 1½ tsp paprika
• Optional: ¼-½ tsp red chili flakes
• ¼ bunch cilantro or parsley, roughly chopped
• Olive oil
• Salt and pepper

For the Kale Chips:

• 1 bunch kale
• 1 tsp garlic, minced 
• Olive oil
• Salt and pepper

1. Break the florets from the cauliflower and chop into smaller pieces. Transfer to a food processor and pulse several times until they are finely chopped and resemble cous cous. It may be easier to do so in two batches to ensure the florets can be evenly chopped.
2. Place the dried cranberries in a small bowl and cover with warm water to plump them up. Set aside for 10 minutes.
3. In a large pan heat the olive oil over medium heat and add the onions. Saute for 3-5 minutes, until translucent, then add the chopped garlic. Cook for another minute or until the garlic becomes fragrant.
4. Add the chopped cauliflower, cumin, paprika, and red chili flakes (if using) and mix well to incorporate. Season with salt and pepper and cook for another five minutes until the cauliflower softens.
5. Drain the cranberries and add to the pan along with the pine nuts. Gently mix in the cilantro or parsley and adjust with salt and pepper.
6. To make the kale chips: trim the ends off the kale and toss with the olive oil, garlic, salt and pepper. Lay the kale in an even layer on a large baking tray and roast at 400 degrees Fahrenheit for 10-20 minutes, depending on how crispy you want it. Halfway through flip the kale pieces over so that both sides crisp evenly.

Cranberry and Orange Scones

This past Saturday I hosted a high tea for all of the female members of my family. One of the many items I prepared were these cranberry and orange scones. If you have ever had the pleasure of attending high tea you would know that the food selection almost always includes some sort of sweet and fruity scone served alongside jam and cream.

I decided to go to my favorite food blog Annie's Eats and use her recipe for cranberry scones, but pair it with orange rather than lemon because I had only recently baked some cranberry lemon squares over the holidays. The nice thing about the recipe was that the scones could be made in advance and then baked once the time came, ensuring they were hot and fresh from the oven when serving them.

Everyone seemed to enjoy the scones, especially my aunt and grandmother. They were perfectly tender and crumbly and the sprinkled sugar on top added a nice crust. I truly felt that I properly represented this traditional high tea goodie and was impressed with how it turned out so well.

Cranberry and Orange Scones
Note: This recipe makes 15-20 palm-sized scones.

• 2½ cups flour
• ½ cup + 3 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 orange, zested
• 6 tbsp cold unsalted butter, cut into pieces
• 1¼ cups fresh or frozen cranberries, coarsely chopped
• 1 large egg + 1 egg yolk
• 1 cup heavy cream

1. In the bowl of a food processor (or a large bowl) combine the flour, half cup of sugar, baking powder, salt, and orange zest. Pulse a few times to briefly blend together.
2. Add the pieces of butter and continue to pulse until the mixture becomes mealy and the butter pieces become the size of large peas. If you don't have a food processor use a fork or or your hands.
3. In a separate bowl combine the chopped cranberries with the three tablespoons of sugar and mix to ensure the cranberries are evenly coated. Stir the cranberries into the flour and butter mixture.
4. Combine the whole egg, egg yolk, and cream and whisk to blend in a small bowl.
5. Add the liquid mixture to the dry ingredients and stir gently with a spatula or wooden spoon until the dough starts to come together.
6. Turn the dough out onto a lightly floured surface and gently knead it just so that it stays together. Be careful not to overwork the dough.
7. Shape the dough into a round disk and gently pat it down so that it is about ½"-1" thick, depending on how thick you want the scones to turn out. Use a well floured biscuit cutter to punch out small 2"-3" rounds (also dependent on how big you want them). 
8. Gather the scraps and gently mold together and repeat the process with the remaining dough. Alternatively the dough can simply be patted down and then cut regularly into triangular wedges or squares.
9. The shaped scones can be refrigerated, frozen, or baked right away. If freezing, flash freeze them on a baking tray directly in the freezer then put into freezer-safe bags and store. If refrigerating, arrange on a baking tray and cover with plastic wrap. 
10. Once ready to bake, brush the tops with the leftover egg white and sprinkle them lightly with some additional sugar. Place them about 2"-3" apart on a baking sheet lined with parchment or wax paper and bake for 15-20 minutes at 400 degrees Fahrenheit, or until they are a touch golden. (If baking from the freezer they may require an extra 3-5 minutes.)

Cranberry Lemon Squares

It seems as though my holiday break this year has been characterized by a few things, namely cooking and knitting. I have become slightly obsessed with knitting in the past month and have made several scarves as holiday gifts for friends and family. I have fallen into somewhat of a nightly ritual as I sit on the couch each evening watching Friends and knitting yet another scarf. I don’t know exactly how long this new obsession of mine will last…it could just be a passing thing or it could stick like my love of cooking. In any case I am quite proud of the results so far and everyone who received one of my scarves as a gift thanked me with kind words and lots of hugs.

Besides the knitting, I have also been in the kitchen quite a bit these past few weeks. I almost feel like it’s making up for lost time as I was so busy before. Along with cooking and baking some family favorites I have also had the chance to try out some recipes that I had been saving for a while.

One such recipe was for these cranberry lemon squares. I don’t know why cranberries are associated with the holidays considering they taste good year round. Maybe it has to do with the traditional cranberry sauce that most people eat with their holiday turkey this time of year. Regardless of the reason, the extra emphasis on cranberries during the holiday season makes me crave them in my cooking and baking. 

These little squares I baked up the other day were a perfect cranberry treat because of the wonderful combination of flavors. The sweet, buttery, lemon-zested crust was contrasted beautifully by the tartness of the cranberry filling. I greatly enjoyed these squares because they were quite similar to my grandmother’s berry crumb bars, but the fact that there were whole cranberries in the filling gave it an extra pop and burst of flavor in the mouth. Once again another holiday success!

Cranberry Lemon Squares 

For the dough:

• 3 cups of flour
• 1 tsp baking powder
• ¾ cup sugar
• 1 lemon, zested and juiced (juice reserved for filling)
• 1 cup, cold unsalted butter, cubed
• 1 large egg
• 2-3 tbsp water
• 1 tsp vanilla 

For the filling:

• 1 bag fresh or frozen cranberries (about 500 grams)
• ½ cup sugar
• Reserved lemon juice
• 2 tbsp corn starch

1. Combine the ingredients for the filling and set aside. 
2. Mix the flour, baking powder, sugar, and lemon zest.
3. Using a food processor or mixer, slowly mix in the cubed butter pieces. The butter should become coated in the crumbly mixture and become the size of little peas. Don't overmix.
4. Mix in the egg, vanilla, and a few tablespoons of water. The dough will remain crumbly but it should be easy to clump together.
5. Press about ¾ of the dough down into a parchment-lined 9" x 13" pan. Spread the filling over top. The cranberries will not cover all of the dough but try to spread them out evenly all over the pan.
6. Use your fingers to crumble the remaining dough over top of the filling. Don't press it down.
7. Bake for 30-35 minutes at 375 degrees Fahrenheit or until the dough on top becomes golden.
8. Remove from the oven and allow to cool to room temperature before slicing.          

Holiday Treats

For the past few years I have made a habit out of putting together little boxes filled with holiday treats for my family. At first I started off small...a box filled with chocolate truffles. Then the following year I added to it with some chocolate crinkle cookies and berry crumb bars. This year I decided to swap out the truffles and add cranberry bliss bars and almond biscotti.

It was definitely a big undertaking to bake so much in a relatively short time period but I broke it up over two days and it all worked out. I will admit that at one point the kitchen looked quite disastrous with many different mixing bowls, ingredients, measuring cups, and baking trays spread out everywhere. Luckily my mom helped me with the packaging and she also tied up the boxes very nicely for me.

Everyone in my family was quite appreciative of the treats and I received many thanks and compliments. I can honestly say that I love the holiday season and the general joyfulness that can be felt everywhere. Therefore I love to do my part to spread the holiday cheer and brighten everyone's holidays just a touch more. Happy Holidays :)

Peanut Butter and Quinoa Granola

Yes I know...another granola recipe. You're probably thinking to yourself: "How can she have yet another granola recipe...didn't she already figure it out?" The truth is yes...for the most part I figured out two different base recipes that I alter with different mix-ins to create various flavors. However this granola is not like the others because it also uses quinoa, a new favorite ingredient of mine. The quinoa isn't cooked before being added to the oats, rather it gets baked right into the granola itself.

Personally I think that this is my new favorite granola. Granted I may say that about the next one I make but for now this is it. Being the texture snob that I am, I love how the quinoa provided an extra crunch to the granola. Also, the base recipe had a good ratio of wet to dry ingredients making for a crunchy granola to start with that was full of peanut flavor. Of course that could easily be changed to some other type of nut with the appropriate substitution. That being said I would still recommend using a nut butter of some sort, such as almond or cashew, because without it there will not be enough wet binder for the granola to stick together in clumps.

As for the mix-ins, I'm not a coconut lover myself but I know that coconut flakes are a common and popular granola addition. Other things include various dried fruits, banana chips, or chocolate chips. Ultimately, I highly recommend trying this granola because it's probably unlike any you have tasted before with the great addition of quinoa.

Peanut Butter and Quinoa Granola

• 2 cups large-flake (old-fashioned) rolled oats
• ¾ cup quinoa, rinsed
• ¾ cup lightly salted roasted peanuts, coarsely chopped
• ½ tsp fine sea salt
• ½ tsp ground cinnamon
• ¼ cup natural cane sugar or packed light brown sugar
• ¼ cup honey
• ½ cup unsweetened natural peanut butter
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ⅔ cup dried cranberries

1. In a large bowl, combine the oats, quinoa, peanuts, salt and cinnamon.  
2. In a small saucepan, combine the sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil, and vanilla until blended.
3. Pour the peanut butter mixture over the oats and stir until evenly coated. Spread the mixture in a single layer on a large rimmed baking sheet lined with parchment paper.
4. Bake for 30-45 minutes (time will vary based on size of baking sheet) at 325 degrees Fahrenheit or until the granola becomes golden brown. Stir every 10-15 minutes to ensure even baking.
5. Remove from the oven and allow the granola to cool completely on the tray before mixing in the dried cranberries and transferring to an airtight container.

Cranberry Bliss Bar

Now I know that it's summertime right now, or at least it should be according to the calendar, but I couldn't resist making this holiday treat. Every year during the holiday season Starbucks brings out some specialty drinks and goodies including the "oh-so-famous" cranberry bliss bar. I have to admit that I have never actually tried the Starbucks version however one of my friends, a fellow baker, has made it a couple of times and every time it's like heaven. The combination of the delicate blondie laced with cranberries and white chocolate then smothered with a cream cheese and white chocolate frosting is absolutely to die for.

After eating my friend's version countless times I asked her for the recipe and she graciously emailed it to me. Granted she actually provided me with the recipe over a month ago but the occasion to bake it had not come up until last night. I had a meeting to go to early this morning and I thought it would be a fun treat to bring along and for everyone to start their day off right. Technically that also meant a huge sugar high in the morning but indulgences are always fun once in a while.

The only annoying part about making the little treats was the last step which involved drizzling melted white chocolate over the bars once they had been frosted. Honestly it was more work than it was worth considering that white chocolate was already in the base of the blondie and mixed into the frosting. Obviously it would have made the bars more aesthetically pleasing but I couldn't make my drizzle turn out right and gave up on it quickly, choosing to spread the remaining white chocolate with a knife instead.

When I brought the treats to the meeting everyone was pleasantly surprised and thanked me for baking them. I distributed the extras amongst my friends afterward and they all loved it too; one friend even said it was like it was made by angels. I also made sure to save a piece for my friend who provided me with the inspiration and the recipe in the first place. Now that I have finally made the bars and have the recipe I'll be sure to whip it out again come holiday time.

Cranberry Bliss Bar
Note: I excluded the part about drizzling the white chocolate over the finished bars but that can be added as a final step if desired using part of the melted chocolate.

For the blondie layer:

• 3/4 cup (6 tbsp) unsalted butter, melted
• 1 1/2 cups brown sugar, packed
• 2 large eggs
• 3/4 tsp vanilla 
• 2 1/4 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp cinnamon
• 1/2 cup dried cranberries
• 1 cup white chocolate, chopped (white chocolate chips works too)

For the frosting:

• 1 8 oz package cream cheese, room temperature
• 1 cup powdered sugar
• 100 g white chocolate, melted
• 1/2 cup dried cranberries, chopped

1. In a large bowl sift together the flour, baking powder, salt, and cinnamon and set aside.
2. Cream the butter and sugar until uniform.
3. Beat in the eggs and vanilla.
4. Slowly mix in the dry ingredients until evenly incorporated. Stir in the cranberries and white chocolate pieces.
5. Spread the batter into a well greased 9" x 13" pan and bake at 350 degrees Fahrenheit for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
6. While waiting to cool, beat the cream cheese and powdered sugar until well blended. 
7. Gradually add the melted white chocolate and continue to beat until incorporated.
8. Once the blondie base has cooled completely spread the frosting over top. Sprinkle with the chopped dried cranberries. Cut into squares or triangles and store in the refrigerator until ready to serve.

White Chocolate and Cranberry Oatmeal Cookies

I am part of a council within my undergraduate class and we have regularly scheduled bimonthly meetings. As a person who always looks for opportunities to bake I take advantage of this by always bringing some sort of treat with me, usually in the form of cookies. Seeing as how I'm currently on an "oats" and "granola" kick I thought to make some sort of cookies using my new favorite ingredient.

Unfortunately for me, my morning lecture was cancelled but by the time I found out I had already driven to class and was about to set foot in the building. Because the announcement was posted so late, this actually happened to everyone else as well. My friend and I decided to be studious and use the time to catch up on some readings. I set out all of my things in front of me, cookie tin included, and invited my friend to help herself while we studied. Little did I know that during our study time she would help herself to six cookies! Luckily I had made a lot and there were plenty to go around during the meeting, where she managed to grab another two. She claimed that the white chocolate and cranberry were an award-winning combination and the cookies were highly addictive. At the rate she was eating them I had no choice but believe her.

White Chocolate and Cranberry Oatmeal Cookies
Note: Makes about 45 two inch sized cookies.

• 1/2 cup (4 tbsp) unsalted butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 1 cup flour
• 1 cup oats
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries

1. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
2. In a separate bowl, cream the two sugars and butter on medium speed until light and fluffy.
3. Beat in the egg and vanilla.
4. Reduce the speed to low and mix in the flour mixture until a cookie dough forms.
5. Use a spatula or large wooden spoon to mix in the oats, white chocolate chips, and dried cranberries. It might actually be easier to mix it in by hand so that everything is evenly distributed.
6. Roll the cookie dough into 2" sized balls and place on a greased or parchment-lined baking tray about 2" apart. Bake at 350 degrees Fahrenheit for 10 minutes, until the tops are lightly golden.
7. Cool for two minutes on the tray then transfer to a wire rack to finish cooling.

Orange Pancakes with Cranberry Compote

I woke up this morning with a major pancake craving and, being me, I obviously wanted to try a new recipe. Lately I have been very much into making things with cranberries, such as my red wine poached pears with cranberry sauce (made several times now by request from my mom and brother) and other baked goods. I particularly enjoy the combination of sweet orange with tart cranberry and when I found a pancake recipe utilizing this perfect pairing I jumped on the chance to make it.

The pancakes turned out extremely airy and light with a gentle undertone of citrus. They were good, but the cranberry compote definitely put the pancakes over the edge. I started on the compote at the same time as the pancakes, which gave the cranberries plenty of time to pop open and release their juices. It was actually quite fun to listen to the little popping noises and watch the process. As I continued to make the pancakes, I left the compote to simmer and reduce, making it really thick and syrup-like. The end result spread nicely over the pancakes and provided a great contrasting tart flavor.

The reaction from my family also made breakfast quite entertaining. My mom complained that I can't make such delicious pancakes for breakfast because pancakes are not diet-friendly. Of course that didn't stop her from eating one "just to try". My brother decided to try every possible permutation of eating the pancakes with butter, maple syrup, the cranberry compote, and fresh orange slices. In the end, after 10 pancakes, he determined that the best tasting ones were those topped with either the cranberry compote alone or fresh orange slices, but not in combination. I was happy he found his "ultimate pancake" and quite amused in the process, having fulfilled my own cravings as well.

Orange Pancakes with Cranberry Compote
Makes about 25 palm-sized pancakes

• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tbsp sugar
• 2 eggs, lightly beaten
• 2 cups yogurt
• 4 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup orange juice
• Zest of one orange

For the Cranberry Compote:

• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp sugar

1. Whisk together the flour, sugar, baking powder and soda, and salt and set aside.
2. In a separate bowl, combine the eggs, yogurt, butter, orange juice and zest.
3. Add the wet ingredients to the dry and mix gently just until combined. The batter will be lumpy. If needed, thin out the batter with a little orange juice and milk.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour 1/3 cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the cranberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. Feel free to add some extra sugar if compote is too tart.

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking. 

Fruit and Nut Crisps

I made these crisps over the weekend and was planning on bringing them with me to a "wine and cheese" social but they took longer to make than I anticipated so I made cinnamon rolls instead and saved these for home. My mom was quite ecstatic actually when she found out that we would be keeping the crisps for ourselves. She looked at me in disbelief as she said "We get to keep them, all of them?...You're not taking them anywhere?" She was skeptical because lately I have been on a baking streak but all of the baked goods were made for various functions I was attending, and therefore not for my family to eat.

Despite not bringing the crisps to the social everyone greatly appreciated the cinnamon rolls and they turned out to be the only dessert item at the event. The next day I finished baking the crisps and I am so pleased with how they turned out. These crisps are exactly like the fancy crackers that people splurge on at $7-$8 a box containing about only twenty total. In fact when my friend came over and tried one she commented that they tasted even better than the store-bought variety.

The great thing about making these yourself is that you are in complete control of the flavors and ingredients. The base recipe can be added upon using any combination of fruits, nuts, and seeds. As pictured above, I made two different varieties: dried cherry, cranberry, pistachio (left) and almond, raisin, rosemary, pumpkin seed (right). Both sets turned out very crunchy (and obviously crispy) but the rosemary one was more popular. Even so, the crisps were eaten quite fast as my brother noted that they were kind of addictive...it was hard to stop after just one.

Fruit and Nut Crisps
Makes about five dozen.

Base Recipe

• 2 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup ground flax seed
• 1/4 cup sesame seeds

Suggested Add-Ins

• 1/2 cup roasted pumpkin seeds, sunflower seeds
• 1/2 cup chopped almonds, hazelnuts, walnuts, pistachios, pecans....
• 1/2 cup raisins, dried cherries, cranberries, apricots, figs, dates....
• 1 tbsp chopped fresh rosemary, thyme, mint, basil....

Pick any combination to add focusing on at least one nut and fruit addition (though more is also good)

1. In a large bowl combine all of the base ingredients until a batter forms. 
2. If making two different varieties, split the batter in half and mix the desired add-ins into each half.
3. Pour out the batters into two 8" x 4" greased loaf pans and bake at 350 degrees Fahrenheit for 30-35 minutes, or at until the loaves are golden and springy to the touch.
4. Remove the loaves from the pans and cool on a wire rack. Once significantly cool, wrap each loaf in plastic wrap and stick into the freezer.
5. After several hours or even the next day, remove the loaves from the freezer and slice as thinly as possible. Place the slices in a single layer on an ungreased baking tray and bake for 15 minutes at 300 degrees Fahrenheit. Flip each slice over and return to the oven for another 10 minutes, or until crisp and deeply golden.

Note: The loaves are much, much easier to slice if they are cold therefore I suggest preparing the loaves well in advance and keeping them in the freezer until ready to bake the second time. If tightly wrapped, the loaves can stay in the freezer for up to two months. Simply partially thaw them on the counter before beginning to slice and bake.

Red Wine Poached Pears with Cranberry Sauce

For my mom's birthday this year we had a small gathering at our house with family and friends. Of course with Russians, a small gathering isn't actually that small and the food is prepared to feed an army, not the twenty or so people who come. I spent the majority of my weekend preparing food for the party, including my zucchini and carrot ribbon salad and sundried tomato wonton cups (using phyllo instead of wonton wrappers for the shells). My mom also asked me to make my white chocolate and raspberry swirl cheesecake, but instead of a swirl I made a design with rings of hearts on top (I have updated the cheesecake post to include the new picture).

Even though I was already baking a cake, I wanted to feature a lighter dessert option for those who wanted it after such a heavy meal. After discussing with my mom we settled on the idea of poached pears. In the past, I have used poached pears to top my french pear tart with almond cream but I have never made the pears themselves into the stars of the dish. This time, I decided to poach the pears in red wine, along with orange juice and some spices, and then use some of the poaching liquid to create a sauce with cranberries to be served with the pears.

I must say...the pears turned out beautifully. They weren't as red as I had hoped they would be, more of a pink hue, but I think that's because I split one bottle of wine between two pots and added a lot of water and juice. However the taste more than made up for the lack of color. The pears were soft, but not mushy, and the tart cranberries paired nicely with the sweetness of the pears. Surprisingly my brother, a cheesecake lover, proclaimed that the pears tasted even better than the cake and was extremely disappointed to discover that they were all eaten by the end of the night. Considering how easy they were to prepare, and their popularity with the crowd, I definitely will be making these again!

Red Wine Poached Pears with Cranberry Sauce

• 6 pears, peeled with stems still on (I used bosc)
• 1 bottle fruity red wine
• 2 cups orange juice
• 1 orange peel
• 1 cinnamon stick
• 1/2 cup honey (a little more if you want it sweeter and depending on the wine you choose)
• 1 12 oz bag frozen cranberries, unsweetened

1. Place all the pears in a pot large enough to fit them in a single layer. Make sure not to overcrowd the pears; use two pots if necessary.
2. Pour the bottle of wine and orange juice into the pot. Pour in water until the pears are submerged in the liquid. They may start to float, just make sure there is enough liquid so that they are completely covered if you press down on them.
3. Put the orange peel and cinnamon stick in the pot. Stir in the honey as well.
4. Heat the pot over low heat for 30-40 minutes to allow the pears to simmer slowly. Turn them occasionally so that they develop even color and softness. Once the pears can be easily pierced with a fork, remove them from the poaching liquid and set aside.
5. Pour out the poaching liquid from the pot but reserve about 2 cups. Add the frozen cranberries, unthawed, to the reserved liquid and simmer the sauce over low heat for about 15-20 minutes, or until the cranberries start to break.
6. Serve the pears with the warm sauce poured over top.

Note: I saved my poaching liquid so that I could make another batch or cook something else in it...it was so delicious I didn't want to waste it.

Walnut and Raisin Biscuit

I think that there are few women out there who don't have some early kitchen memories involving mothers or grandmothers and delicious smells. I am lucky enough to not fall into that category as I have plenty of lovely memories of my mom and grandma baking and cooking and letting me help with the occasional task. Of course, as you grow up and try to recreate those once loved recipes, you find that they never turn out quite the same way. Still, the process of going through those same steps and coming out with a great product brings a certain sense of pride and happiness.

To this day my mom still makes these yummy biscuits which are known as mazurka in Russian. Although I have helped her many times, somehow doing it on my own leads to them tasting slightly different. A couple of weeks ago my economics class was set to have a lecture on the beach, and girls were responsible for bringing food. I decided that I would make these biscuits because they are very light and easy to make ahead.

As with many of my mom and grandma's recipes, this one was in Russian and required me to translate it before I began. I will admit that my Russian reading skills are elementary at best, but I do have them and occasionally use them. After translating the recipe, I decided I would call my mom to double check that I had gotten the ingredients and portions correct. When I read off my translation, my mom informed me that I had mistaken one tablespoon of flour for one cup. I replied by telling her that I was pretty sure the word on the page said cup, but she insisted that it was one tablespoon and that I must not have understood the abbreviation correctly. I thanked her for pointing out my mistake and proceeded to prepare the biscuits.

While making the biscuits, I kept having a nagging feeling that something wasn't right. My mixture was quite liquidy and not at all the thick consistency that I knew it should be. As I folded in the walnuts and raisins and poured the mixture into the pan, I knew that something had gone wrong. Still, I continued to follow the instructions and baked the biscuits. In the end, all of the walnuts and raisins sank to the bottom and the biscuit turned out more spongy than crispy.

I showed my biscuits to my mom and she agreed that they had not turned out correctly. Although the taste was the same, the texture was definitely different. I relayed to her step-by-step everything I did and she confirmed that I had done everything right. So what was the problem? We decided to consult the original recipe and decided that apparently it was my mother's memory and not my Russian skills that had led me askew. The recipe did indeed call for one cup of flour, not one tablespoon, and would have led to a much thicker mixture had I added the one cup. We laughed about the mix-up and my mom apologized for mistrusting my translating abilities. I still ended up bringing the biscuits to the picnic because they still tasted good...and I had nothing else prepared anyway. However, I'm pleased to say that I tried making the biscuits again for Father's Day, this time using one cup of flour, and they turned out just right with a crunchy texture.


Walnut and Raisin Biscuits

• 4 eggs
• 1 cup sugar
• 1 cup flour
• 1 1/2 cup walnuts, chopped
• 1 cup raisins
• Dash of vanilla

1. Preheat oven to 325 F. Line a 13" x 9" pan with parchment or wax paper. Make sure to create crisp and defined edges, otherwise the biscuits will sink into the folds in the cracks. If you want, you can sprinkle some flour over the paper for ease of peeling it off later, but it's not necessary.
2. Beat the eggs and sugar together on high speed until the mixture is nearly doubled in size and a pale yellow, almost white. Add the vanilla, about a cap full. Keep beating until you notice the mixture cannot get any thicker, between 5-7 minutes.
3. Reduce the speed to low and gradually add the flour to the mixture. Beat until all of the flour is incorporated and the mixture is white in color.
4. Once all of the flour has been thoroughly mixed in, gently fold in the walnuts and raisins.
5. Pour the mixture out into the pan and, using a spatula, spread and smooth it out. Make sure that you spread it into the corners evenly because the mixture will not spread on its own.
6. Bake for 45-50 minutes, or until it is a light, golden brown on top.

Once out of the oven, immediately invert the pan and peel off the paper. It is easiest to do this while it is still hot. Invert once again onto a cutting board so that the top is facing up.

Cut the biscuit lengthwise with each strip measuring approximately two fingers in width.