Year: 2008

Posted on

steps towards the perfect Baklava

How to make Rose Water
How to make Rose Water

People who know me know that I am not into shortcuts, particularly with something as simple and as nice as Baklava!

Today, I prepared for making Baklava by working on some of the component ingredients. I made some Rose water and shelled Pistachios. With nearly 70 rose bushes, the raw material isn’t lacking. Distilling your own rose water really isn’t that hard and there are solutions such as this on the web.

First, we pour water into a large container over our rose petals. In the middle of our container sits a stone, brick or some other practical substance on which you place a cup. When the water boils , the vapor runs off the inverted lid and falls into the cup! Periodically take the cup out an empty it into another container… this is your rose water.

sheliing Pistachios is fun! riiight!
shelling Pistachios is fun! riiight!

Generally speaking, the most costly ingredient of Baklava is your choice of nuts… unfortunately, the most expensive nuts make a more wonderful Baklava! I like a mixture of Pistachio, Almonds and pecans! Walnuts are commonly used ( a tribute, I understand, to the ancient Romans who use to throw walnuts instead of rice at weddings as they believed walnuts were aphrodisiacs )… however, pine nuts are in a number of recipes as well.

Stay tuned, our recipe will follow.

Roger Freberg

Posted on

huntin for wild rare Baklava

everyone loves Baklava
everyone loves Baklava

Well, little ol me always thought that Baklava was merely a recipe — although a wonderful recipe — originating with the ancient Greeks. A little time and study shows many ancient cultures laying claim to a recipe featuring something very similar that includes honey and nuts between thin flour sheets.

What seems to be true is the old saying, “Victory has a thousand fathers, but defeat has none’ and so it is true of favorite recipes!

So, I have found hundreds of recipes of this extraordinary dessert! What should I make this time?  Should I make the familiar Greek? or the lovely Baklava of the Kurds? Even in China there is a genuine claim to a Baklava recipe!

This time, I will use more spices, vanilla and the best ideas from everyone… stay tuned for final recipe.

Baklava is one of those very simple yet extraordinary desserts that  are easy to make, hard to pass up and create the ‘wow’ in any party!

Roger Freberg

Posted on

eggnog my final word

eggnog my final word
eggnog my final word

Well, we talked about George Washington’s eggnog for a number of blog posts and I thought I’d post a few afterthoughts on the subject.

President Washington’s eggnog was a bit strong for the timid souls so I’d basically cut the spirits in half for those who relish a tamer drink. After all, GW was known in his time for his very strong eggnog! I’d hesitate to serve this to any group that isn’t ‘walking’ home.

Secondly, you are going to have to play the seasonings and the sugar content by ear, tasting and sampling as it ages. The problem is the GW’s basic recipe doesn’t make any allowances for  what we have come to know as ‘eggnog.’

So after proper seasoning and sweetening ( I used powdered sugar)… I have to say… it was wonderful!

Roger Freberg

Here’s the recipe once again!

Posted on

homemade eggnog is best

homemade eggnog is always best... when made with the freshest and highest quality ingredients
homemade eggnog is always best... when made with the freshest and highest quality ingredients

The picture above shows but one of the fun steps in making homemade eggnog! Here we are slowly pouring our Whiskey-Sherry-Armagnac-rum blend into our powdered sugar and egg yolk mixture. Yes, George Washington himself enjoyed a version of this recipe.

Here is our  American Eggnog version of George Washington’s old time eggnog recipe, revised and updated to reflect current expectations.

Roger Freberg

One last thought, the fun thing about keeping it in the fridge for a few days prior to consumption is that you should taste it from time to see if any ‘improvement’ is needed. Not spicy enough… add something. Not sweet enough… add more powdered sugar and stir in!

Posted on

Egg Nog of which George Washington would approve

a few additions to start George Washingtons Eggnog
a few additions to start George Washington's Eggnog

Not only was George Washington our first president, but he also passed down a variety of recipes that are part of his impressive legacy. He had an interesting recipe for beer, but my favorite was his most ‘powerful’ egg nog! It seemed to be a lot of nog and little else. His original recipe is incomplete — as seems to be the habit from the time — leaving out the most simple of ingredients : spices and eggs. In addition, not many recipes from that period discussed the HOWS of making this or that and left that for you. They either thought the process was obvious or thought too much conversation would let too many secrets loose! Sounds all too much like my grandmother.

Here’s what was written:

1/2 cup sherry
1 cup rum (from Jamaica in those days)
1 cup rye whiskey*
2 cups brandy
3/4 cup sugar
4 cups whole milk
4 cups cream (heavy whipping cream**)

* American whiskey’s popularity resulted from the British preventing rum from reaching their ungrateful colonies during the American Revolution. viva la revolution!

** today’s ‘cream’ is a very poor substitute for what was called ‘cream’ of even fifty years ago, so use heavy whipping cream.

Stay tuned and I will post a step-by-step recipe with pictures!

By the way, some positive trends around the corner: the  ‘super sized’ portions of restaurants are getting scaled back, you and I are more important to others than a professional food critic and greater effort and variety is being placed into special meals and the return of everyday comfort foods!

Roger Freberg

Here is our Family Recipe Page!