Tales from the Oasis

One night as we sat around a camp fire drinking tea which had to be smuggled in from Libya because it was illegal in Egypt, the English speaking guide regaled us with stories of Bedouin life.

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Almond Torte with Cream & Cherries

Last night I decided to try an almond torte with cherries and cream. The BC cherries are fantastic and I get raw cream from our local herd-share fresh every week, in fact I have just gotten back from picking up my share.

The almonds probably come from California. I did find a online farm-stand that would ship me nuts from the farm in 30 lb boxes, but I haven’t gotten around to doing that yet. Most almonds are pasteurized these days, unfortunately. As usual my oven burnt the hell out of my tortes. As a result I use a lower temperature for a longer time that might normally be used for a torte, feel free to experiment with the temperature.

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Bread and Butter Pudding

This makes a delicious holiday dessert, warm, rich, moist nourishing and comforting.

  • 1 loaf Panatone bread
  • 250g softened butter
  • 1/2 liter cream
  • 1/2 liter milk
  • 1/2 c maple syrup
  • 2 t vanilla essence or 2 vanilla beans
  • 9 eggs
  • 1 t ground cinnamon
  • 1/2 t salt

Method:
Warm the cream, milk, maple syrup, vanilla, eggs and cinnamon gently on the stove-top. Do not allow to boil.

Slice the Panatone and thickly butter each slice.

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Fruit Soup

3 c dried prunes 1 c pearl barley 1 c raisins 2 sticks cinnamon brown sugar cornstarch or arrowroot 1 t cut lemon peel 1 ½ T lemon juice Method: Cover prunes with cold water and let stand overnight. Wash pearl barley, cover with cold water and stand overnight. Add raisins to prunes and add more cold water if necessary.…

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Kutia Pudding

From Russia, this is a traditional sweet pudding that is served at Christmastime. 2 c cracked wheat ½ c sugar ½ c honey ½ c chopped walnuts ¼ c poppy seeds Method: Rinse wheat. Cook in water until done, about ¾ of an hour. Add water during cooking if necessary. Stir during cooking so that wheat will not stick to…

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Paska Easter Cake

Traditional Russian Orthodox Easter Cake

  • 2 ½ lbs ricotta
  • 1 c butter
  • 1 c whipping cream
  • 2 eggs
  • 1 ½ c fine sugar
  • 1 c glazed fruit
  • 1 c golden raisins
  • ½ c blanched almonds
  • 1 ½ t vanilla

Method:
Have all ingredients room temperature. Break ricotta into small pieces. Add alternately butter and heavy cream to cheese and beat with a wooden spoon until soft and smooth.

Beat together eggs and sugar until very light. Add to cheese mixture gradually and beat until smooth. Beat in vanilla. Add all but ¼ c glazed fruit and ¼ c raisins which will be used for decoration later.

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