In honor of the fact that our book “Orient Expressed” is now printed and safely delivered to us, I will post another delactable recipe from it. It is inspired by a Turkish dessert that I had the food fortune to try at a restaurant in Istanbul two years ago. There is a funny story behind it, that starts off on a bad, but ends on a sweet note. Enjoy!

 

screen-shot-2017-01-18-at-3-52-20-pm

 

Here is yet another excerpt and recipe from our book  Orient Expressed. It involves one of the amazing fruits of the fall season that can last throughout the whole winter – quince.

”My earliest memory of quinces is not as a food, but as air fresheners. They would be placed on bookcases, night-stands and windowsills around our home, infusing the air of the room with their captivating fruity sweetness, sometimes for months on end. They were seldom eaten raw, as their perfumed flesh was generally considered rather gritty and sour. The first time I experienced them as a food, they were cooked and sweetened – in compotes, relishes, and jams. It has been many years since I’ve enjoyed them raw and this bright and refreshing juice is one of my favorite ways to do it.

BRIGHT ORANGE – Eye candy for the clear-sighted

1 quince or carrot
1 apple
2 clementines
1 C. chopped pumpkin
1-2 tsp. lemon juice
1-2 pinches of cinnamon powder

Process all the ingredients using a juicer. Sprinkle cinnamon on top. Serve immediately. Serves 1-2.

Holiday spirit is in the air! That is why I want to share a yummy recipe from my book  Orient Expressed that embodies the thrilling flavors of this season and fuses culinary traditions of the East and the West! Its consistency is suprisingly fluffy and it is incredibly easy to make. Enjoy!

 

screen-shot-2016-12-09-at-2-07-32-pm