1 (16 ounce) package frozen phyllo dough, thawed
1 1/4 cups butter (no substitutes), melted
1 pound finely chopped walnuts
1 (12 ounce) package miniature semisweet chocolate chips
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice
Butter a 15-in. x 10-in. x 1-in. baking pan. Layer eight sheets of phyllo dough in pan, brushing each with butter. In a bowl, combine nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.
Layer and brush four sheets of dough with butter. Top with 2 more cups nut mixture. Layer and brush four more sheets of dough with butter; top with remaining nut mixture. Top with the remaining dough, brushing each sheet with butter. Drizzle any remaining butter over top.
Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325 degrees F for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pan on a wire rack.
3 medium Granny Smith apples, peeled and large diced
1 tsp lemon juice
3 Tbsp butter
¼ cup heavy cream
1 Tbsp flour
½ cup light brown sugar + 2 Tbsp reserved
1 tsp cinnamon
¼ tsp salt
12 large biscuits (I used canned but not flaky layers)
⅔ cup powdered sugar
¼ cup heavy cream
Preheat oven to 350°
Grease a large (10″) cast iron skillet with butter, set aside.
Put diced apples into a medium sauce pan and sprinkle with lemon juice, stirring to coat. Add in 3 Tbsp butter and heavy cream. Set aside.
In a bowl whisk together flour, ½ cup light brown sugar, cinnamon and ¼ tsp salt. Add this to apples and stir to coat. Heat mixture over medium low heat until apples soften and a thick sauce is created, stirring frequently, about 7 minutes. Remove from heat.
Place biscuits in pan, completely covering bottom and overlapping slightly, if need be.
Pour apple mixture evenly o top of biscuits and sprinkle with reserved 2 Tbsp pf light brown sugar.
Bake for 30-35 minutes until biscuits are golden brown.
Mix powdered sugar and heavy cream in a small bowl until smooth and drizzle on top of biscuits.
2 tablespoons olive oil
1/2 teaspoon turmeric
3 teaspoons ground cumin
1 teaspoon paprika
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1 large fennel bulb, cut into 1/2-inch wedges
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges
2 cups chopped peeled turnips
4 carrots, cut in half lengthwise and then into 3-inch sticks
1 cup vegetable broth
1 cup frozen baby peas
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
Fresh cilantro sprigs
Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed **
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don’t fret, this is perfect!
**If the milk doesn’t separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.