“Mallorcas” Sweet Tsoureki Buns

Adapted from the Puerto Rican ‘Mallorcas, the slightly sweet breakfast buns I found in the festive pages of SAVEUR magazine.

 

“Fluffy, eggy, buttery, sweet, coiled like a snail’s shell, and generously dusted with powdered sugar, the pan de Mallorca is named for its land of origin, in Spain. They are delicious on their own, or split and turned into sweet-and-savory ham, egg, and cheese sandwiches,” the magazine’s introduction explained.

 

The dough is very similar to challah and the traditional Greek tsoureki,  –the sweet brioche-like festive breads we bake for Christmas and Easter. In my version I substituted light olive oil for the butter, and used whole eggs, instead of just egg yolks, then I decided to brush the dough rectangle with my Seville orange marmalade before rolling and cutting the buns. I also placed them one roll next to the other, like cinnamon rolls, and I wish I had managed to make all the buns roughly the same size…

(Photo from Saveur magazine

 

Makes 6 large buns            (more…)

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Pumpkin, Cranberry, Ginger, and Pistachio Cake

Adapting Julia Moskin’s wonderful All-in-one Holiday Bundt Cake I baked this simpler version using olive oil instead of the butter –as I usually do—and pistachios instead of pecans. I omitted the chopped apple, using a bit more mashed, freshly baked butternut squash.

 

“This holiday recipe comes from the baking expert Dorie Greenspan. She calls it “all-in-one” because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It’s really the perfect dessert for either feast, or any occasion in between,” writes Moskin in her introduction.

 

 

Both our friends, who were with us this past weekend, as well as Costas, who loves all kinds of moist and nutty cakes, agreed that this is a real treat!

It is very easy to make, especially if you bake it in two long cake pans, as I did, instead of the more elaborate but tricky Bundt pan.

No glaze is necessary, but if you happen to have some lemon curd it is a lovely addition!

 

Makes 2 long Cake Pans (more than 12 servings) (more…)

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Nutty, Fruity, and Seedy Bread

This is our morning treat: a somewhat heavy bread, close to a fruit-nut cake, with complex, bold flavor.

 

I experimented with more and less nuts and dried fruit, and I feel that here I have pushed the nut-fruit additions to the limit. Feel free to add less nuts and/or fruit if you prefer to make a lighter bread that will rise more.

 

I cut the loaves into thick slices and freeze them in zip log bags. Every morning I take out the slices we want to eat and toast them.

 

We like them on their own, but they are wonderful with fresh cheese –cottage or ricotta– or just with yogurt.

 

Yields 3 medium loaves (more…)

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Stuffed Mini Squash for a Sumptuous Vegan Thanksgiving

I think this is a perfect main course for your winter dinners and lunches, especially for the Thanksgiving spread.

 

Quince Squash1 stuffed S

My dear fiend, the renowned chef Ana Sortun  brought me again honey-nut-squash to Cyprus (!) where we met recently for yet another wonderful Oldways trip.

Here on Kea I cook them together with quince, and you can do the same, or use them as a substitute,  in case you cannot get the fragrant old apple-like fruit, which is for us the epitome of the Mediterranean winter.

squash mini stuffed1 SI had the chance to taste this incredible, sweet squash, whose skin is also edible, at Oleana, a few years ago. (more…)

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I love Quince!

I have a bowl or a basket with fragrant quince at our kitchen
table almost all winter. 

 

I get them from our trees whenever I think they are almost ready but I often cut them when they are still hard, because if I let them the worms and wasps will get them before us… When I use them up I get new ones and let them ripen and acquire a bright yellow color before I cut them up bake, poach or cook with meat or make our favorite quince preserves.

 

I sometimes make a rolled, strudel-like pie but what I most like are the various savory dishes I have invented (more…)

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