When we went to Spain we were expecting to get our fill of tapas, but one thing we were not expecting were the proliferation of tea salons! We are major tea lovers here at ETW, so we were delighted to learn about a genre of tea rooms found only in Andalusia: teterias. These are Moroccan-style tearooms influenced by the many centuries of Islamic rule when Spain was known as Al-Andalus. Teterias are found throughout Andalusia, and we were lucky enough to try them in both Cordoba and Granada. In Cordoba we visited the Salon de Té (Calle Buen Pastor, 13, 14003 Córdoba, Spain), a stone’s throw from the Mezquita. In Granada we stopped at La Teteria Del Banuelo (Calle Banuelo 5, 18010 Granada, Spain), in the shadow of the Alhambra.
The inside of a teteria is typically done in a Moroccan style, with an atmospheric courtyard filled with North African-style furnishings and pillows. Mint tea is always a good bet at the teteria, though the tea offerings are usually much more extensive; at some places you can even get smoothies and Mediterranean munchies. Another great aspect of the teteria are the little Moroccan pastries on offer, which transported us to the Djemaa al Fna.
I was impressed by the tea selections at the Salon de Té, with pages and pages of both hot and cold varieties. M got an almond shake, while I sampled an iced rooibos tea with berries. Our friend K fought through the heat and got a beautifully-presented mint tea with tons of fresh mint. At the Salon, we sampled baklava, kunefe (birdsnest pastries), tiny turnovers with pistachios, and makrout; you can get savory dishes as well if you are feeling peckish. Banuelo had a smaller selection of teas and savories, but offered sweet crepes along with a similar selection of Moroccan petit fours. Lemonade with mint and an iced coffee was a perfect selection for a particularly hot day at Banuelo, though the mint tea was still beautiful and refreshing. Banuelo also boasted a cute outdoor seating area, though it was too hot to venture outside on the day we visited.
Visiting these teterias was a highlight of our visits to Andalusia, and they definitely transported us to another era of Spain’s history. Whether you are looking to hide out from the punishing sun, or get some munchies, when you are in Andalusia you have to make sure to stop by a teteria for the full experience.
When we first saw a picture of Bebinca cake from Goa, we thought it looked a little bit like Hungarian Dobos Torte. Look at all of those layers! Bebinca is a cake popular in the Western Indian region of Goa, and it is known by its 7+ distinctive layers. Bebinca is probably the most famous dessert in the region, and is even known by some as the “Queen” of Goan Desserts. Some of its fame also probably comes from its difficulty – it is as time-consuming as it is beautiful – each of the 7 layers is cooked individually and then stacked up. Despite this advanced structure, the ingredients for Bebinca are super simple: eggs, flour, coconut milk, ghee (clarified butter) and nutmeg. This dish is a product of Portuguese influence to Goa, which is definitely evident in the copious use of egg yolks – a Portuguese favorite. Here are a few recipes for Bebinca from Flavors of Mumbai and BBC Good Food.
Bebinca from Wikipedia
When we were in Morocco, one of the daily highlights of our trip was enjoying some mint tea with a side of pastries. The range of Moroccan pastries, cookies and desserts was mind-bending, and every tea time brought new treats. In Marrakesh we first tried one of the most popular desserts in Morocco, M’Hannacha (or M’Hencha). M’Hanncha is made out of a giant spiral of almond and orange water paste wrapped in phyllo dough, and is also known as snake or serpent cake due to its coiled appearance. You can try to make your own version with recipes for M’Hanncha from Epicurious, Spice Traveller and Food52.
M’Hanncha by She Paused 4 Thought
It’s almost May – which means Spring is finally here (hopefully)! May Day marks a traditional Spring Festival in Germany celebrated with merriment, food, and of course – the iconic maypole / maibaum. One of the most traditional offerings at any German May Day Festivity is Maibowle – or May Wine – made with white wine infused with Sweet Woodruff syrup. Personally, I had never heard of Sweet Woodruff – it is a sweet, pleasantly-scented wild flower native to Europe – and it is called Waldmeister in German. Food.com has a recipe to make your own Maibowle, if you can get your hands on some Sweet Woodruff. Sweet Woodruff can also be used in a variety of desserts as a flavoring, and you can even buy Waldmeister syrup online. The Oma Way has a tasty-sounding recipe for Sweet Woodruff cheesecake, and Spoonfuls of Germany has a recipe for Waldmeister ice cream, for those of us with a sweet tooth.
A German Maibaum by Awaya
Today is Easter Monday, celebrated in Cleveland as Dyngus Day! We haven’t had much time to post recently, so even though we are a little late to the party, we figure there’s still a little time to share some Easter bread, this time with a local influence. In Cleveland there has historically been a large Czech population, especially in the appropriately-named Slavic Village neighborhood, which also hosted a large Polish population. One of the most traditional Czech Easter foods is Mazanec – an leavened sweet bread with dried fruit and raisins, served primarily at Easter. Mazanec is considered a cousin of the English hot cross bun, and sometimes also has a cross shape on top. You can try making Mazanec for your spring celebrations with a recipe from Honest Cooking.
We are always looking for unique dishes for holidays – and for Passover we decided to go beyond the typical charoset and matzoh concoctions (not that there’s anything wrong with those, and this recipe does also include matzoh). This sunny citrus, almond and walnut cake comes to Istanbul via the Sephardic Jewish communities of Spain. Sounds pretty good, right? You may also notice that “Gato” seems similar to the French word for cake, and is indeed the Ladino spelling for the French “gateau.”
I found a few scattered references to this online, but they all seemed to trace back to a recipe from The Book of Jewish Food (1996) by Claudia Roden, featuring recipes from around the world that put a focus on diverse Jewish populations and history. Hannah’s Nook has a recipe, and the following excerpt from Claudia Roden herself:
“One of the gastronomic successes of Sephardi culture is the very wide range of Passover cakes made with almonds or nuts instead of flour, which are characteristic of the communities. Some, like the orange cakes, have a dististinctly Iberian character. This is the Passover cake of Istanbul. Moist and aromatic, with a delicate orange flavour, it can well be served for dessert.”
In France, April 1st is known as “Poisson D’Avril” which translates to “April Fish.” Much like April Fool’s Day, pranks are rampant, and on Poisson D’Avril the goal is to tape a paper fish to the back of an unsuspecting person. It also means that there is a proliferation of all things fish. Chocolate fish are one particularly popular option, and can be found in stores throughout France. Making your own chocolate fish at home is super easy – AllRecipes has a detailed guide. Aside from the chocolate, all you need is a fish-shaped candy mold (there are tons of options). The Spruce has a recipe for molded chocolates filled with chocolate ganache for even more fun.
Chocolate Fish by Caliparisien
For today’s Pastry Post-Doc we are going Irish for St. Patrick’s Day. Even though St. Patrick’s Day is more popular in the US than in Ireland, Irish recipes are a must. We try to feature a different Irish recipe here every year – nothing artificially green allowed! For a sweet treat a little more authentically Irish than a Shamrock Shake – try making a Donegal oatmeal cream. This simple Irish dessert is similar to a trifle, and is composed of fresh fruit, jam, cream and whole Irish oat grains, aka steel-cut oats in the US. European Recipes has the full scoop on how to make Donegal oatmeal cream (seen below).
If you’re looking for that “kid in a candy store” feeling, there is nowhere better to visit than Sockerbit (89 Christopher St New York, NY 10014) in New York City. The best part about Sockerbit is that, unless you are Swedish, you have probably never seen any these candies before, which makes the adventure all the more fun. All of the bulk candy in Sockerbit is sold by the pound ($12.99) so you can grab a bag and pick out your own perfect selection from the dozens (hundreds?) of varieties. Here is a preview of a few of the candies you can get.
- There is a huge variety of gummy candies, in any shape you could ever want, including old favorites like bears, worms, cola bottles and fish. But the fun doesn’t stop there, the beauty of Sockerbit is that there are also dozens of particularly unique shapes like sour apple skulls, pink dolphins and raspberry Ferarris.
- Hard candies like the wrapped mint Marianne variety and fizzy raspberry balls
- Traditional Swedish licorice in both hard and soft varieties, some of which is super strong and almost spicy, like the hard Napoleon variety. Other varieties like Salmias are salty!
- Flavored Sockerbitar marshmallows in flavors like strawberry (the Swedish word for marshmallow is the namesake of the store)
- Wrapped toffees and caramels, both hard and soft, in some more unusual flavors like the Swedish Christmas cookie Pepparkakor
- Chocolate with fillings like muesli, toffee or hazelnut
In addition to the overwhelming amount of candy, Sockerbit also has a small assortment of Swedish ingredients like coffee, jam and flour along with boxed candies and cookies. You can also buy modern Dala Horses and and housewares, if you are looking for something a little more durable. Plus, Sockerbit is also one of the few places you can find the famous Swedish Polkagris candies in the US. If you can manage to save some of your candy haul, these also make a great souvenir!
Kolaczki are woven into Chicago food culture so deeply that it took me a while to realize that they were indeed a “foreign” cookie. Kolaczki dough is made with cream cheese, and it is traditionally folded (as below) over a filling of fruit – raspberry, plum or apricot usually – or sweetened cream cheese. Originally, the kolaczki is said to be from Poland (though its exact origin is unknown), and are popularly seen around the holidays. They seem to be just as popular in Cleveland, where we learned that they are known as Kiffles in Hungarian. This type of cookie is found throughout Central and Eastern Europe, with several variations, including a circular shape. Even more confusingly, there are many similarly-named desserts, including the Czech kolache, which is more like a yeast roll, and is most popular in Texas (post forthcoming)! Here is a recipe for apricot-filled kolaczki from American Heritage Cooking, another apricot from Cooking the Globe and one for cream cheese from All Recipes.
Photo by Kurman Communications
January 25th is Burns Night, a yearly celebration of poetry and food to celebrate the beloved Scottish poet Robert Burns (held on his birthday). I covered a complete Burns Supper menu previously, but for this week’s Pastry Post-Doc I will be featuring the best part of any meal – the dessert. One of the tastiest Scottish desserts to grace any Burns Supper table is Cranachan. Cranachan is basically a Scottish trifle made with toasted oats, honey, raspberries, whisky and whipped cream. Simple to make, but very delicious. Here are traditional cranachan recipes from the Telegraph and BBC Good Food. Jamie Oliver has a modern riff on the traditional cranachan with a raspberry cranchan influenced cakee.
Today is Three Kings Day / Epiphany – which officially marks the end of the Christmas holiday season! In addition to Epiphany (Epifania in Italian), the eve of January 6th is also when La Befana arrives in Italy. Similar to St. Nicholas Day in other parts of Europe, La Befana (who takes the appearance of a witch on a broom) leaves presents and candy for good children and coal for bad ones. In honor of La Befana and Epifania, we are heading to Sicily, where the holiday season is celebrated with a myriad of sweets including the fig and raisin-filled cuccidati cookies.
We have made cuccidati before, but we have recently learned that there is a similar holiday dessert that is basically a giant version of a cuccidati – a Buccellato ring cake. To add another layer of potential confusion, it seems that sometimes in Sicily buccellato refers to small-sized ring-shaped fig cookies, too. Now I am not really a huge fig or raisin fan (though M is) and even I like cuccidati cookies (which I guess are the distant ancestor of the Fig Newton). There are tons of cuccidati recipes with slight variations in filling according to region, family and personal taste so I will only include a few: A vintage Milwaukee recipe from 1965, Washington Post, Brown Eyed Baker and Savoring Italy (seen above). If you want to go all out, Cooking with Rosetta has a traditional buccellato recipe, as does L’Italo-Americano (seen below).
We first saw these show-stopping Lithuanian Christmas tree cakes – Šakotis – for sale by the Lithuanian Club of Cleveland at a cultural fair. Though you may see Sakotis for other special celebrations in Lithuania, they are associated with Christmas – especially since they look like Christmas trees! The cake is made by pouring batter over a rotating, horizontal spit over a heat source. The batter is simple – just sugar, eggs, flour and sour cream – and as the batter is poured over the spit, tree-like layers begin to form.
Other cakes made on a spit are found throughout Central and Eastern Europe with different names: like the German Baumkuchen, Polish sękacz, Czech Trdelník and Hungarian Kürtőskalács. Unless you have all this special equipment, you probably won’t be able to make Sakotis at home – but you can buy them straight from the Lithuanian Club of Cleveland online.
It is Christmas season again, and we have cake on the brain! In Nicaragua, Christmas means Pio Quinto cake (which may or may not be named after Pope Pius the 5th). It is similar to tres leches cake, but instead of being soaked in milk, it is soaked in rum! Pio Quinto is topped with a vanilla and cinnamon custard – called atolillo (which can also be served alone) and sprinkled with raisins and other dried fruits. You can find recipes for Pio Quinto from Serious Eats (seen below) and Leaders from the Kitchen.
If you live in the freezing Midwest like us, the winter holiday season may not immediately get you thinking of tropical recipes, but the Caribbean has huge tradition of delicious Christmas foods worth sampling. One emblematic Caribbean food that is a holiday staple is the simply named Black Cake (it gets its name from its rich molasses color). The cake itself is filled with figs and dried fruit soaked in wine, rum and is flavored with cloves, nutmeg and allspice. Caribbean Black Cake is a descendant of British plum pudding, and has an special stronghold in Caribbean countries that were former British colonies such as Trinidad and Jamaica. However, you will find it throughout the Caribbean and in most Caribbean-American communities around holiday time with assorted named like Christmas Cake, Black Christmas Cake, West Indian Fruit Cake, Caribbean Christmas Cake, etc. A unique ingredient that is essential to the rich taste of the cake is burnt sugar syrup, or “browning,” that is available in Caribbean markets (or you can make your own). Here is a recipe for Jamaican Black Cake from the Cooking Channel (below), Trinidadian Black Cake from Cooking with Ria and Caribbean Black Fruitcake from Chowhound.
M has a particular affinity for snails, so we were pretty excited that there exists a German cinnamon roll that is named after the swirl on a snail’s shell – Schnecken (German for snail). Schnecken date from the late 19th / early 20th century and are now found in German Jewish expat communities in the US and even as far away as Brazil. Schnecken are similar to the better known rugelach (recipes for both inside), but are instead cut crosswise to reveal the signature snail spiral. These cinnamon rolls are likely predecessors to the popular American cinnamon buns today, and feature a syrup topping with nuts. Here is another recipe for schnecken on Cooks.com (seen below), and a few variations on One Perfect Bite.
This crazy week has left a lot of people, the eaters included, in need of a smile (and some food therapy). And we have found a light-hearted dish that may put a smile on your face: Taiyaki. Taiyaki is a Japanese dessert cake shaped like a fish (“taiyaki” means baked/fried fish in Japanese) and filled with red bean paste. Made with pancake-like batter poured into a fish-shaped mold, taiyaki is commonly sold as a street food or festival snack. This fishy dessert has been around in Japan for at least 100 years, though others argue that its roots can be traced to imagawayaki, a non-fish shaped cake with the same flavors that has been around for centuries. Though taiyaki is largely unknown in the US, it is starting to make some waves at Taiyaki NYC, an ice cream shop where the taiyaki is used as a cone. We’re adding that to our NYC food list! You can make Taiyaki yourself at home if you have the right pan, but what’s the fun in that?
Today is election day in the US, and while the eaters voted early in Ohio last week, it has still been a stressful day watching the news and the polls. I think we, and anyone else who voted, deserves some cake – maybe even some “Election Cake.” Though it has been out of fashion for over a century, Election Cake used to be an election day staple. Election Cake represented the most popular flavors of the time: it is a leavened sourdough cake with molasses, cinnamon, dried fruit and nuts. In the past, when people actually had to travel distance to the polls, election day was something of a celebratory affair. The election cake hails from a time before refrigeration, and when this type of stable cake would be necessary to last through a long day at the polls and the celebration after.
Nourished Kitchen has a great Election Cake recipe (pictured above). But if you want to get a little more historical, here’s a recipe from the Washington Post from 1796. This was long before women could vote, so making these kinds of cakes was one way to participate in the electoral process. Election Cakes are making a comeback thanks in part to Old World Levain Bakery, in Asheville, N.C., who started the “Make America Cake Again” project, encouraging knowledge of historical cakes, and encouraging bakeries to sell Election Cakes and donate the proceeds to the League of Women Voters. You can check out more recipes on the OWL page, and to see if there is a bakery selling Election Cakes near you.
Terang Bulan stand in Indonesia by Roman
If fried dough is one of the most popular pastry genres worldwide, sweet pancakes or crepes must be a close second, and we can’t complain about that. The latest pastry post-doc feature is a sweet pancake from Indonesia, Terang Bulan. Terang Bulan means full moon, and it is named because of its round, moon-like shape. It is basically a thick, puffy pancake, folded over and filled with evaporated milk and other fillings like chocolate, chocolate sprinkles or nuts. Terang Bulan is also popular in other parts of Southeast Asia under different names, like Martabak Manis and Apim Balik. Here is a recipe from Ridha’s Kitchen, Food.com, and a Malaysian version with peanuts from Curious Nut.
Terang Bulan by Abby