1 cup prepared rose petals
1 teaspoon rose water
1 teaspoon vanilla extract
2 cups plain yogurt
1/2 cup orange juice
1/2 cup sugar
1⁄8 teaspoon ground cardamom
Whole fresh strawberries and sprigs of mint for garnish
In a blender, combine all ingredients. Chill. Pour into dessert cups or bowls, garnish with strawberries and mint.
Muhallabiyeh
Muhallabiyeh is a refreshing Middle Eastern dessert, delightfully creamy, slightly surprising. It is usually made with ground rice; you can substitute a cream of rice cereal, which is easily available.
4 cups milk
4 heaping tablespoons cream of rice cereal
3/4 cup granulated sugar
1 teaspoon orange blossom water
1 teaspoon rose water
1⁄3 cup blanched slivered almonds
4–6 mint sprigs for garnish
Combine milk and cereal in a saucepan over high heat. Stirring constantly, bring to a boil. Reduce heat to low and add sugar. Continue stirring until the mixture thickens, about 7 minutes. Add orange blossom and rose water. Simmer, continuing to stir, for 2 more minutes. Remove from heat. Pour into four to six dessert cups. Cool and garnish with almonds and a sprig of mint. Chill.
Rose Petal Sandwiches
Pretty tea sandwiches. To prepare rose petals, see the recipe for Cass’ Shrimp, Pasta, and Rose Petals, above.
4 ounces cream cheese
1 tablespoon rose water
11/2 cups prepared rose petals, divided in half
Salt to taste
8 thinly cut slices of bread, crusts removed
In a small bowl, combine cream cheese, rose water, and half of the rose petals. Add salt to taste. Cover and chill overnight.
Bring cheese mixture to room temperature. Spread on 4 slices of bread and layer on remaining rose petals. Place second slice of bread on top of each and cut into quarters diagonally. Makes sixteen small sandwiches.
Rosemary and Thyme Bread Sticks
You can substitute your own favorite savory herb blend for the rosemary and thyme. Basil and chives are nice, or sage and savory. Experiment—and enjoy.
21/2 teaspoons active dry yeast
3 tablespoons brown sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups bread flour
2 tablespoons butter
1 tablespoon extra-virgin olive oil
3 tablespoons Parmesan cheese
1/2 teaspoon salt
2 teaspoons garlic powder
1/2 teaspoon onion powder
1 teaspoon finely chopped fresh rosemary (1/2 teaspoon, if you’re using dry)
1 teaspoon finely chopped fresh thyme (1/2 teaspoon, if you’re using dry)
To make the dough, stir yeast and brown sugar together in a large mixing bowl, then add warm water and allow to sit until foamy on top (about 5 minutes). Add the 1 teaspoonful of salt, the oil, and the flour, mixing vigorously. Knead until dough is smooth and elastic, about 5 minutes. On a floured surface, roll dough into a 10-by-15-inch rectangle.
Melt butter in the microwave or in a small pan over low heat. Stir in olive oil and brush evenly over dough. Mix Parmesan, 1/2 teaspoon salt, garlic powder, onion powder, and herbs and distribute evenly over dough.
Spray a 9-by-13-inch baking dish with nonstick spray. With the long side toward you, fold the rectangle of dough in half lengthwise. Cut into 12 even strips, lengthwise. Remove one, stretch it gently, twist three times, and place in the baking dish. Repeat with remaining 11 strips. Cover with damp towel and let rise for 20–30 minutes. Preheat oven to 375 degrees F. Bake until golden brown, 10–15 minutes.
McQuaid’s Secret Barbecue Sauce
2 cups ketchup
1 can beer or dark ale
1/2 cup apple cider vinegar
1/4 cup molasses
2 teaspoons cayenne (more, if you can get away with it)
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 tablespoon ground mustard
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 20 minutes.
China’s Ginger Syrup
11/2 cups sugar
11/2 cups water
4 tablespoons peeled and chopped fresh ginger (about 2 ounces)
2 teaspoons finely grated lemon peel
Combine all ingredients in a small saucepan; stir over medium heat until sugar dissolves. Boil until reduced to about 11/2 cups, about 5 minutes. Store unused portion in refrigerator for up to two weeks.
China’s Taco Casserole
4 or 5 crumbled taco shells or corn chips
11/2 pounds ground beef
1 medium onion, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 4-ounce can chopped green chilies
1 cup milk
2 eggs
1/2 cup baking mix
1 cup shredded cheddar cheese
2 large tomatoes, chopped, divided in half
Shredded lettuce
Sour cream
Salsa
Preheat oven to 400 degrees F. Coat an 8-by-12-inch casserole dish with nonstick spray.
Spread crumbled taco shells in dish. Crumble beef and brown it with the onion in a large frying pan. Drain. Stir in the chili powder, cumin, and garlic powder. Evenly spread seasoned meat on top of the taco shells in dish and top with the green chilies.
Beat milk, eggs, and baking mix until smooth. Pour evenly over the meat. Bake for 25 minutes.
If serving immediately, top with cheese and half of the chopped tomatoes. Bake another 8–10 minutes, until firm in the center.
If freezing, cool and wrap (without tomatoes and cheese). To serve, thaw and reheat in 400-degree oven for about 15 minutes. Add cheese and half of the chopped tomatoes and bake 8–10 minutes.
To serve, garnish with remaining chopped tomatoes, lettuce, sour cream, and salsa. Serves six to eight.
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