Cinnamon Buns

I loved cinnamon buns as a child—they were a rare treat from the donut shop or grocery store.  In high school, while working in the local shopping mall, during the break of my shift I used to reward myself with Cinnabon’s 900-calorie cinnamon bun.  These were extra-large, warm, and super cinnamon-y rolls like no others I had experienced.

I haven’t eaten at a Cinnabon in decades, but my passion for these treats never abated.  Last year my friend Liz shared an easy cinnamon bun recipe that requires no yeast.  It is healthier than traditional recipes that call for much more sugar and butter.  This version is an adaptation of Liz’s recipe.

Makes 9 buns

Ingredients

Filling

1/3 cup granulated sugar

1/3 cup dark brown sugar, packed

2 1/2 teaspoons cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon salt

Dough

3 tablespoons unsalted butter

1 1/4 cups buttermilk (reduced fat is acceptable)

2 1/2 cups unbleached flour

2 tablespoons granulated sugar

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

Glaze

2 tablespoons cream cheese (reduced fat is acceptable), room temperature

2 tablespoons buttermilk

3/4 cup powdered sugar

Directions

1.     Preheat oven to 425 F.  Spray an 8 or 9-inch square or circle pan (metal, glass, or ceramic) with vegetable cooking spray.  Set aside.

2.     In a small bowl, mix the filling ingredients together.  Set aside.

3.     For the dough, in another small bowl melt 2 tablespoons of butter and cool.  Then add buttermilk and set aside.  In a large bowl, mix flour, sugar, baking powder, salt and baking soda.  Add the wet ingredients to the flour mixture and stir with a wooden spoon until the liquid has been absorbed.  Gently knead to incorporate remaining flour.

4.     On a well-floured surface (such as a baking sheet, which will contain the mess), continue to knead the dough for 1 minute.  Pat the dough into a 12 x 9 inch rectangle.

5.     Melt the remaining tablespoon of butter and use your fingers to spread it on the dough.  Spoon the filling evenly across the dough leaving a 1/2-inch border.  Use your fingers to firmly press the filling into the dough.

6.     Roll the dough along its long edge, pressing firmly to form a tight log.  Pinch the edge to seal.

7.     Use dental floss to cut the log into thirds; then further cut each piece into thirds.  To do this, slide the floss under the log and cross the ends to cut through the dough.

8.     Place each roll sideways into the pan (see photo below).  Pinch the ends if needed and gently press to flatten and adhere the filling to the dough.

9.     Cover with foil and bake for 10 minutes.  Remove foil and bake for a further 10-15 minutes until the buns are lightly browned.

10.     While the buns are baking, in a medium sized bowl make the glaze by mixing the cream cheese and buttermilk.  Slowly add the powdered sugar until the glaze is smooth.  Set aside.

11.     Once the buns have baked, cool for five minutes and then spoon on the glaze.  Serve immediately from the pan or transfer to a platter.

Almond Fudge (Badaam Paak)

Badaam paak is a North Indian sweet commonly served on auspicious occasions.  I made it recently for a Diwali celebration.

Most recipes include the following ingredients, though the proportions vary.  Some versions also include desiccated coconut (for additional sweetness and texture) and milk powder.

Makes 32 2-inch squares

Ingredients

16 ounces unsalted butter (4 sticks)

20 ounces semolina (sooji)

1 1/2 teaspoons cardamom

1 1/2 teaspoons nutmeg

2-3 generous pinches saffron

18 ounces almonds, coarsely chopped

20 ounces sweetened condensed milk

2 ounces pistachios, coarsely chopped

1 teaspoon white poppy seeds (optional)

Directions

1. Melt butter in a large heavy-bottom pot on medium heat.

2. Sauté semolina, cardamom, nutmeg and saffron until mixture is fragrant and light golden brown.  This will take 15-30 minutes depending on the pot and the heat.  Semolina can burn quickly so stir constantly and pay attention to the mixture closest to the bottom of the pot.
3. Add 16 ounces almonds and stir for 2 minutes.  Then add condensed milk and stir until well mixed.
4. Divide mixture into two 9x9 inch metal baking pans.  Use the back of a spoon to distribute the mixture evenly.

5. Sprinkle with remaining almonds, pistachios and poppy seeds.  Press with the back of a spoon to ensure that nuts and seeds adhere.

6. Cool for 30 minutes at room temperature.  While still warm, use a sharp knife to cut into squares or diamonds.

7. Store in an airtight container lined with wax paper.  Will keep in the refrigerator for 2 weeks and in the freezer for 6 months.

Summer Eggplant Salad

This is a perfect starter or side dish for a hot summer day.

The eggplant is native to the Indian subcontinent and was brought to Europe by Arabs in the Middle Ages.  The first known written documentation comes from a Chinese agricultural text dating from 544; the first European reference is in an English botany text from 1597.

The eggplant is a member of the nightshade family and was domesticated from the wild nightshade, also known as the thorn apple or bitter apple.  It is closely related to the tomato and potato.  In most languages, the fruit is known by some variation of the words aubergine, brinjal, or melongene, all of which derive from a Dravidian word that was borrowed into Sanskrit and Pali, then into Persian, then into Arabic, and finally into European languages.

The 18^th century cultivars popular in Europe were spherical and light in color, hence the name ‘eggplant’ which is still used in American English.  Although most North Americans are now familiar with the dark purple cultivar, eggplants come in shades of white, yellow, green, and reddish-purple.  There is also great variation in size—ranging from that of a grape to a watermelon.

Eggplant has a firm skin and smooth, spongy flesh.  It can be stewed (as in French ratatouille), fried (as in Italian eggplant parmensan), stuffed (as in Turkish Imam bayildi), curried (as in Indian curries), mashed (as in Middle Eastern baba ghanoush or on pizza), pickled (as in Syrian makdous), and braised or steamed in various Chinese dishes.  Eggplant has become popular as a meat-substitute in vegetarian cuisine.

Five nations account for 90% of international eggplant production; China leads the way followed by India, Egypt, Iran, and Turkey.

Serves 4-6

Ingredients

1/2 cup extra virgin olive oil

1 lemon, juiced

3/4 teaspoon salt

1/2 teaspoon black pepper, freshly ground

2 pounds eggplant, cut into 1-inch chunks

3 ounces feta cheese, crumbled

1 clove garlic, minced

1 tablespoon capers, chopped

2 green bell peppers, cut into 1-inch pieces

1 cup cherry tomatoes, halved

1/4 cup fresh mint leaves

Directions

1. Preheat oven to 425 degrees.

2. Whisk together the oil, lemon, salt, and pepper to create the dressing.

3. Toss eggplant with 1/3 cup dressing, and spread onto a baking sheet.  Bake for 30 minutes, tossing occasionally until tender and golden around edges.  Remove from the oven and let the eggplant cool so that it is warm (but not hot enough to melt the feta).

4. Mix feta, garlic, and capers into reserved dressing.

5. In a large bowl, combine baked eggplant, peppers, tomatoes, and mint leaves. Toss with reserved dressing and serve within 2 hours.