Mocha Balls

This recipe is a personal favorite of mine.  As a child, my Omi would always sneak me a “bedtime snack” after dinner, dessert, and even brushing my teeth.  To this day, I find these little cookies irresistible.

In order to create an ‘About Me‘ for this blog, I invited my good friend and photographer Joshua Lawrence over to get some shots of me in the kitchen (and of course to munch on cookies).

Mocha Balls - A Pat & A Pinch

Mocha Balls

1 c. soft butter

1/2 c. sugar

2 tsp. vanilla

2 tsp. instant coffee

1 tbsp. hot water

1 3/4 c. flour

1/4 c. cocoa

1/2 tsp. salt

2 c. pecans, finely chopped

icing sugar

Beat butter, sugar, and vanilla together until fluffy.  Dissolve coffee in hot water and stir into butter mixture.  Sift dry ingredients into mixture.  Add chopped pecans and stir to blend well.  Shape into 1″ balls and place on ungreased cookie sheet.

Bake at 325F for 15 minutes or until set.  Roll balls in icing sugar while still slightly warm.

Mocha Balls - A Pat & A Pinch

Mocha Balls - A Pat & A Pinch

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Sea Salted Chocolate Chip Cookies

My son loves chocolate chip cookies, so I am perpetually in search of the perfect chocolate chip cookie. He likes these cookies, but I love them. The touch of salt is a perfect foil to the plentiful chocolate. This wonderful recipe is from Savory Sweet Life.

The first time you try this recipe, it is important to watch the cookies carefully as they bake – they are so much better if you can get them out of the oven before they brown too much.  Don’t be distressed when their appearance changes while they cool. They will crackle more as they fall slightly and will look a touch gooey at first.

Try not to eat all of them in one sitting and do share!

Sea Salted Chocolate Chip Cookies - A Pat & A Pinch

1 cup (2 sticks) salted butter, softened

½ cup sugar

1½ cup packed brown sugar

2 eggs

2 tsp. vanilla extract

2¾ cups (12 oz) all-purpose flour (If possible, weigh the flour)

¾ tsp. smallish-medium coarse sea salt (do not substitute with table salt)

1 tsp. baking soda

1½ tsp. baking powder (make sure it is fresh)

2¼ cups semi-sweet chocolate chips

Preheat oven to 360 degrees.

Mix the baking soda, baking powder, salt, and flour in a bowl.

Cream the butter, sugar, and brown sugar in a mixer until it is fluffy (approx. 3 minutes on medium-high speed). Add the eggs and vanilla and beat for an additional 2 minutes until the colour lightens and the texture becomes almost icing like.

Add the flour mixture beating until the dry ingredients are fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Chill the batter for at least 30 minutes.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

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Nancy’s Apple Torte

Nancy's Apple Torte - A Pat & A Pinch

This recipe comes via my New York based Aunt who, in turn, got it from her sister Nancy. The torte comes together quite easily and is perfect for a dinner party.

Having just read J. Kenji López-Alt’s thoughtful study and discussion of the best apples for apple pie on Serious Eats, I chose to use Golden Delicious apples rather than the McIntosh apples suggested in the original recipe. I was really pleased with the texture and consistency of the apples when the pie had baked.  I have also seen a similar recipe that suggested Granny Smith apples.  I think there is quite a bit of flexibility in your apple choice.

The recipe doesn’t specify whether to use sliced blanched almonds or unblanched almonds. I chose the latter as I wanted the extra colour. I was glad I did.  The torte would look rather pallid in the absence of the touch of colour that the glimpses of almond skin contribute.

Nancy's Apple Torte - A Pat & A Pinch

Crust:

1 cup all-purpose flour

1/2 cup sliced almonds

2 Tablespoons sugar

1/4 teaspoon salt

6 Tablespoons cold butter, cut in small pieces

1 large egg yolk

1/2 teaspoon vanilla extract

Filling:

1 large egg

8 oz. cream cheese

1/4 cup sugar

1/4 teaspoon vanilla extract

Topping:

4 cups peeled and sliced Golden Delicious apples

1/4 cup sugar, 1/2 teaspoon cinnamon

1/4 cup sliced almonds

Preheat oven to 400 F.  To prepare crust, pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined.  With the motor running, add butter, a few pieces at a time.  Add egg yolk and vanilla and process until evenly combined (Mixture will look like wet sand).   Pat the crust into the bottom of a 9-inch springform pan and about 1-inch up the sides.

To prepare filling, wipe out the food processor.  Add egg, cream cheese, sugar and vanilla; process until smooth.  Spread into the crust.

To prepare topping, toss apples, sugar and cinnamon in a bowl and combine.  Spoon over the filling, pressing gently.  Top with almonds.

Bake the torte for 15 minutes.  Reduce oven temperature to 350 F.  Continue baking until set around the edges, and just a bit jiggly in the center, 20 to 25 minutes more.

Let cool on a wire rack for 15 minutes, then remove the pan sides and let cool completely, about 1 hour.  Refrigerate until cold, at least 2 hours, before serving.  Serves 10.

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Beetroot Mutabal

The first time I made kibbeh bil saniyeh for one of my best friends, he told me it was only missing “beet sauce”.  Try as I might, I had no idea what this mysterious sauce was called or how to make it.  I decided to try a recipe I found online for a beetroot mutabal which I adapted only by adding more lemon juice.  I am relieved to say that I have since been told it is exactly what my kibbeh was missing.  It is also the most excitingly coloured condiment I have ever produced!

Beetroot Mutabal - A Pat & A Pinch

Beetroot Mutabal

250 g. cooked beets (approx. 3 medium or 2 large)
2 tbsp. tahini
2 tbsp. plain yogurt
2 lemons, juiced
salt

Blend the beets, tahini, and yogurt in a food processor.  Add the lemon juice and salt to taste.

Beetroot Mutabal - A Pat & A Pinch

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Kibbeh bil Saniyeh

This dish is one of the few middle eastern foods I know how to make.  Kibbeh can be prepared in a number of ways, none of which I have entirely mastered.  I have had advice from my Syrian best friend, a Lebanese friend from law school, and the very patient and generous owners of a Lebanese Restaurant here in Victoria called Wrap N Roll to tweak this recipe towards perfection.  Note that you can use beef or lamb but I prefer the flavour of lamb by far.  At my best friends suggestion, this can be served with a beetroot mutabal.

Kibbeh bil Saniyeh - A Pat & A Pinch

Kibbeh

1 c. fine bulgar wheat
500 g. lean lamb, finely ground (twice through a grinder)
2 large onions, finely grated
1 1/2 tbsp. baharat kibbeh (*approx. based on the spice mix I use)
1 1/2 tsp. salt
2 tsp. black pepper, freshly cracked
1 tbsp. olive oil

Filling

2 tbsp. olive oil
500 g. ground lamb (once through a grinder)
4 large onions, chopped finely
2 tbsp. baharat kibbeh (*approx. based on the spice mix I use)

1 tbsp. pomegranate syrup (optional)

1 tsp. salt
1½ tsp. black pepper, freshly cracked
1 tbsp. butter
3 tbsp. pine nuts

Soak the bulgar in boiling water for approximately 20 minutes and then drain the water from it.

Meanwhile, begin the filling. Toast the pine nuts by frying them in the butter until they begin to brown.  Heat the oil in a large frying pan and add the onions.  Once the onions are translucent, add the ground lamb, stirring until it is browned.  Mix in the baharat, pomegranate syrup, salt, pepper, and pine nuts and let it cook until the juices have mostly evaporated.  Allow this to cool while preparing the kibbeh.

In a bowl, mix the bulgar, the finely ground lamb, the grated onion, and the baharat, spices, salt, and pepper using your hands.  Keep some cold water nearby to add if necessary to keep the mixture soft.

Preheat your oven to 350°F.  Oil a deep glass pan (I prefer round but any shape will work).

Handful by handful, create a layer of the kibbeh by flattening the kibbeh between your palms before pressing it into the bottom of the pan until it is covered.  Note: this should use about 1/2 of the kibbeh.  With moist hands, ensure that the surface of the kibbeh is smooth and that there are no cracks or holes between.  Spoon in the filling and ensure that it is evenly spread atop the kibbeh, press lightly to ensure it is packed.  Using the same technique as before with the rest of the kibbeh, cover the filling and make ensure that it is smooth.  Score the kibbeh with a knife in a pattern that pleases you and pour a bit of olive oil over the top of the dish.  Cook for about half an hour.

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Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

With fall upon us and squash, kale and pomegranates in plentiful supply, this seems like the perfect time to share this recipe for Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates salad that is slightly modified from a recipe I found on the delightful healthy food blog, My New Roots. This is a fantastic salad to take to a potluck as it is so pretty and anyone who enjoys vegetables can eat it. Unlike so many salads it lasts well, even dressed, when it cannot be served immediately. It takes a little time to make but is well worth the effort. Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

1 medium butternut squash

4 cloves garlic

1 Tbsp. melted ghee or coconut oil

3 Tbsp. poppy seeds

2 pinches of sea salt

3 cups packed shredded kale

1 shallot

juice of ½ lemon

zest of 1 lemon

pinch of sea salt

seeds of 1 medium or ½ large pomegranate

Maple Mustard Dressing

4 Tbsp. olive oil

2 tsp. apple cider vinegar

1/4 tsp sea salt

2 tsp. pure Maple syrup

2 tsp. Dijon mustard

Preheat oven to 400°F.

Peel the squash, cut it in half lengthwise and scoop out the seeds. For the best texture, it is important to peel completely through the skin past the pale yellow/green flesh to the deep yellow flesh – I have learned this through experience.  Cut into small (approx 1/2 inch) cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes).

While the squash is roasting, shred the kale by slicing it in very thin strips or tearing it into small pieces. Add the juice of ½ lemon, a pinch of sea salt and massage well into kale to wilt. Set aside but repeat the massaging occasionally while the squash roasts. This step is critical to tenderize the otherwise tough kale.

Seed the pomegranate being careful to keep the fruit of each seed intact. One suggestion is to fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink. I simply pull it apart carefully bit by bit carefully extracting the seeds.

When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. While it is cooling, make dressing by whisking all ingredients together. Add the squash to kale and mix. Toss with sliced shallot, pomegranate seeds, and the dressing. Garnish with lemon zest.

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