Moroccan Matslava (Matsah Baklava)

This version incorporates the use of orange flower water and rose water, which are common in Moroccan cuisine. You can find these at Middle Eastern markets or order them online.

Ingredients
2 ½ cups granulated sugar
1 ¼ cups water
1 orange rind (no white pith)
1 lemon rind (no white pith)
1 cinnamon stick
5 whole cloves
½ cup orange blossom honey
1 teaspoon orange flower water
¾ cup walnuts
¾ cup unsalted pistachios
½ cup blanched almonds, lightly toasted and cooled
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon rose water
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
2 mixing spoons
food processor fitted with bottom chopping blade
measuring spoons
medium bowl
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, combine the 2 ½ cups sugar, water, orange rind, lemon rind, cinnamon stick and whole cloves. DO NOT MIX.
3. Heat until slightly syrupy, about 5 minutes.
4. Remove rinds, cinnamon and cloves. Set aside to cool.
5. Place walnuts, pistachios, almonds and ½ cup sugar in the food processor. Pulse until nuts are very finely chopped.
6. In a bowl, combine nut mixture with ground cinnamon and rose water.
7. Soak the matsah in water until easy to cut, but not mushy.
8. Brush oil around the inside of the baking dish.
9. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
10. Spread half of the nut mixture over matsah.
11. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
12. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
13. Bake for 20 minutes.
14. Reduce heat to 300ºF and bake an additional 15 minutes.
15. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
16. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Matslava (Matsah Baklava)

This is such an easy and great Passover dessert. A sure crowd-pleaser!

Ingredients
1 cup granulated sugar
1 cups orange blossom honey
1 ½ cups water
2 tablespoons lemon juice
2 cinnamon sticks
5 whole cloves
2 cups blanched chopped almonds
2 cups chopped walnuts
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
1 pound matsah (I prefer tea thin.)
¼ cup extra light (tasting) olive oil

Equipment
medium saucepan
dry measuring cups
liquid measuring cup
liquid measure shot glass
measuring spoons
medium bowl
mixing spoon
9" × 13" glass baking dish
pastry brush
chef's knife

Directions
1. Preheat oven to 350ºF.
2. In the saucepot over medium heat, place the 1 cup sugar, honey, water, lemon juice, cinnamon sticks and whole cloves. DO NOT MIX.
3. Cook the mixture until slightly syrupy, about 5 minutes. Remove the cloves and cinnamon sticks. Set aside to cool.
4. In the medium bowl, combine the almonds, walnuts, ¼ cup sugar, ground cinnamon and ground cloves.
5. Soak the matsah in water until easy to cut, but not mushy.
6. Brush oil around the inside of the baking dish.
7. Line bottom of dish with thin layer of matsah, trimming pieces to fit. Brush lightly with oil.
8. Spread half of the nut mixture over matsah.
9. Repeat with another layer of matsah, oil, the rest of the nut mixture, ending with a third layer of matsah brushed lightly with oil.
10. With a very sharp knife, cut the matslava into pieces: square, diamond or triangle.
11. Bake for 20 minutes.
12. Reduce heat to 300ºF and bake an additional 15 minutes.
13. Remove from oven. Immediately pour syrup over matslava and allow to cool completely.
14. Remove pieces and serve.

Yields 24 pieces

© 2009 by Allison Lattman

Persian Haroset

Persian haroset is defined by the use of heavy spices along with the sweet fruit and varity of nuts.

Ingredients
25 dates, pitted and diced
1 ½ pink lady or fuji apples, peeled, cored and diced
1 pomegranate, seeds only
1 orange, peeled and diced
1 banana, peeled and sliced
½ cup golden raisins
½ cup unsalted pistachios
½ cup almonds
½ cup sweet red wine
¼ cup unfiltered apple cider vinegar
½ tablespoon ground cayenne pepper
1 tablespoon ground cloves
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
1 tablespoon fresh ground black pepper

Equipment
chef's knife
cutting board
vegetable peeler
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade

Directions
1. In the food processor, combine all fruits and nuts. Pulse until chopped well.
2. Add the wine and vinegar and process until a pasty consistency is achieved
3. Add the spices and blend well.

Yields 5 cups

© 2009 by Allison Lattman

Moroccan Haroset

Moroccan haroset is made with dates, raisins, nuts and date syurp. Feel free to substitute honey for the date syrup if you can't find it. Try this at your seder this year!

Ingredients
2 cups pitted dates
½ cup golden raisins
½ cup dark rasins
½ cup walnuts
¼ cup date syrup or orange blossom honey
2 tablespoons sweet red Kosher wine

Equipment
dry measuring cups
liquid measuring cup
liquid measure shot glass
food processor fitted with bottom chopping blade

Directions
1. Put all ingredients in food processor and pulse until desired consistency is reached.

Yields about 4 cups

© 2009 by Allison Lattman

Traditional Ashkenazi Haroset

Haroset is eaten during the Jewish holiday of Passover. It is a thick paste reminiscent of the mortar we used as slaves in Egypt. It is sweet to remind us that, even in times of despair, there is hope. Each tradition has it's own haroset. Ashkenazi (Eastern European) Jews typically make haroset with apples, nuts, honey, sweet red wine and cinnamon. The amounts below are just a guideline. In truth, I never measure for this. Feel free to adjust to your liking.

Ingredients
4 pink lady or fuji apples, cored and quartered
½ cup chopped walnuts
¼ cup orange blossom honey
¼ sweet red Kosher wine
1 teaspoon ground cinnamon

Equipment
chef's knife
cutting board
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade
large bowl
mixing spoon

Directions
1. Place apples in food processor. Pulse until finely chopped.
2. Place chopped apples, chopped walnuts, honey, wine and cinnamon in a bowl and mix until all ingredients are evenly distributed.

Yields enough to feed a small army

© 2009 by Allison Lattman

White Chocolate, Almond and Raspberry Cake

Instead of trying to describe this cake myself, I'm just going to include what someone wrote on my Facebook wall about this cake:

"Thanks so much for the best b-day cake I ever had!! It's truly a work of art, and it's a shame that everyone can't have a piece .... oh, well, more for me. I'm not really a fan of chocolate, and Allison went out of her way to make me a GREAT cake. There's 1 piece left (I can't believe it), and I think I'll take it home to enjoy later.... Thanks, again, Allison!!!!!!!!!!!!!!!!!!!!!!!!!!!!"

Ingredients

almond cake
½ recipe raspberry purée
½ recipe stabilized whipped cream

1 ½ containers fresh raspberries
white chocolate cream cheese frosting
melted bittersweet chocolate, for garnish
whole almonds, for garnish
more fresh raspberries, for garnish

Equipment
cake leveler or large serrated knife
pastry brush
10” cardboard round or platter
strips of parchment paper
large frosting spreader

Directions
1. Even out tops of cakes with a cake leveler or large serrated knife. Brush away any crumbs
2. Brush tops with raspberry purée.
3. Transfer one cake half, purée side up, to a cardboard round or platter. Line bottom with parchment strips.
4. Spread 1 cup of whipped cream over top of cake, leaving a 1-inch margin around the edges.
5. Press raspberries into whipped cream.
6. Place second cake layer, purée side down, on top. Brush away any crumbs.
7. Frost with a thin layer of white chocolate frosting. Refrigerate for 30 minutes.
8. Dollop cake with frosting and frost top and sides as desired. Remove parchment strips.
9. Decorate cake as desired.

Yields 1 2-layer 9” round cake

© 2009 by Allison Lattman

Almond Cake

This cake is eggy in texture and fruity almond in taste. It is so perfect, you can just eat it by itself or create an amazing white chocolate, almond and raspberry cake. Delicious!

Ingredients
1 cup white whole wheat flour
1 ½ teaspoons baking powder
¼ teaspoon fine sea salt
1 ¼ cups granulated sugar
7 ounces almond paste
1 ¼ cups unsalted butter, softened
6 eggs
½ teaspoon vanilla extract

Equipment
dry measuring cups
dry measuring spoons
medium bowl
whisk
food processor fitted with bottom chopping blade
rubber spatula
2 9” × 2” metal round cake pans with straight sides, lightly greased with butter, bottom lined with parchment, lightly greased again and lightly floured
cake tester
cooling racks

Directions
1. Preheat oven to 325˚F.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a food processor, cream the sugar and almond paste until well mixed.
4. Add the butter and process until light and fluffy.
5. Beat in the eggs, one at a time, pulsing after each addition.
6. Add the dry ingredients, in fourths, to the wet ingredients, processing until well mixed. Scrape down between each addition.
7. Add vanilla and process until mixed.
8. Pour batter into prepared pans.
9. Bake for 30-40 minutes, until top springs back when lightly pressed and a cake tester comes out almost clean.
10. Move cakes, in pans, to cooling racks. Allow to cool in pans for 20 minutes.Turn cakes out, flip right side up. Allow to cool completely.

Yields 2 9-inch round cake layers

© 2009 by Allison Lattman

Raspberry Purée

Don't bother with the expense of fresh raspberries for this. You're just puréeing them anybody. And often, especially in the off-season, frozen raspberries are better anyway. Just be sure to purchase frozen raspberries that do not have any added sugar. Even though there is sugar in the recipe, I find that I never end up adding it. The raspberries are sweet enough on their own.

Ingredients
1 12-ounce bag thawed frozen raspberries
squeeze fresh lemon juice
granulated sugar, if needed

Equipment
food processor fitted with bottom chopping blade
sieve
rubber spatula
small bowl

Directions
1. In a food processor, purée the raspberries.
2. Push through a sieve with a rubber spatula into a small bowl to remove any seeds.
3. Mix in a squeeze of lemon juice and sugar, if the sauce needs sweetening.

Yields about 1 ½ cups

© 2009 by Allison Lattman

Stabilized Whipped Cream

Stabilized whipped cream is whipped cream with added corn syrup. The corn syrup helps keep the whipped cream from melting for a long period of time, making it ideal for filling and frosting cakes.

Ingredients
1 pint heavy whipping cream
¼ cup confectioners’ sugar
2 teaspoons vanilla extract
¼ cup light corn syrup

Equipment
stand mixer with whisk attachment or hand mixer and a large bowl
dry measuring cups
liquid measuring cup

Directions
1. Beat whipped cream until soft peaks form, adding confectioners’ sugar and vanilla extract.
2. Beat in light corn syrup until stiff peaks form.

Yields about 4 cups

© 2009 by Allison Lattman

White Chocolate Cream Cheese Frosting

This is an amazing soft frosting with a beautiful finish. Gorgeous enough for any wedding cake.

Ingredients
12 ounces good quality white chocolate, finely chopped
13 ounces cream cheese, softened
1 cup unsalted butter, softened
2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and ½ teaspoon almond extract)

Equipment
chef's knife
cutting board
double boiler or sauce pot with medium bowl
rubber spatula
stand mixer with whisk attachment or hand mixer and a large bowl
liquid measure shot glass

Directions
1. Fill bottom of a double boiler with some water; set it to simmer.
2. Put finely chopped white chocolate in top bowl of double boiler. Set over simmering water, stirring with double spatula until almost all of the chocolate is melted.
3. Remove from top of double boiler, continue stirring until chocolate is completely melted. Set aside and allow to cool.
4. With mixer, beat cream cheese and butter until light and fluffy.
5. Gradually add melted white chocolate, beating until well blended.
6. Add vanilla (and almond, if using) and beat until thoroughly mixed.

Yields enough frosting to fill and frost 1 9-inch 2 layer round cake

© 2009 by Allison Lattman

Perfect Hard Boiled Eggs

Eggs that won't peel? Yucky grey film around the yolk? You won't find those here!

Ingredients
eggs (store eggs in the refrigerator narrow side down to center the yolks before cooking)
water
ice

Equipment
cooking pot with lid (large enough to fit your eggs on the bottom)
slotted spoon
large bowl

Directions
1. Place eggs in the bottom of the cooking pot.
2. Fill pot with water until eggs are covered by at least 2 inches.
3. Place pot on high heat. Allow to boil uncovered.
4. As soon as the water boils, cover the pot with the lid and turn the burner off. (If using an electric range, move the pot off the burner.)
5. Let eggs cook for 10 minutes.
6. Fill a large bowl with ice water.
7. When the eggs have cooked for 10 minutes, immediately remove eggs from pot with a slotted spoon to the ice bath.
8. Let sit until cooled. Peel and serve or remove from water and store in the refrigerator.

© 2009 by Allison Lattman