Happy as a Duck in Andalusian Sauce

Duck Spanish8 August 200911 August 2017 Baroness Tapuzina

Last Friday we were invited by a dear old friend of ours to a wine tasting in Har Adar, near Abu Gosh. It is a beautiful drive up to the Jerusalem Hills that always reminds me of Provence. Yossi and his lovely wife Dina, who makes lovely biscuits, were our gracious hosts. Yossi, who writes a blog called Yossi’s Wine Page, invites vintners from boutique wineries around the country to do wine tastings about once a month at his home .

This month’s event was a tasting of wines from Ben-Shoshan winery at Kibbutz Bror Hayil in the South. The award-winning winery makes approximately 12,000 bottles a year which are sold mostly in wine boutiques. Yuval Ben-Shoshan and his adorable son Gefen (which means a grape vine) were showing off their delicious wines.Bror Hayil in the Sou

Yuval makes his wine from grapes grown in two completely parts of the country. One is Avdat, in the northern Negev desert, an area that 1500 years ago was the center of the ancient kingdom of the Nabataeans, who also built Petra in Jordan. In spite of the desert climate, the Nabataeans were famous for developing irrigation systems, including underground storage cisterns, that allowed them to farm the land successfully with very little rain water; and modern Israeli farmers have done very much the same thing except using modern technology. The other area is at Kfar Shamai, in the northern Galilee, which is one of the countries grape-producing regions.

The result is an outstanding Shiraz 2007, which won a bronze medal at the Israel Wine Awards this year, Cabernet Sauvignon Avdat, Cabernet Sauvignon Kfar Shamai, and a Cabernet-Merlot blend. We tasted the first three wines and came home with a bottle of Shiraz and Cabernet Avdat. The Shiraz was unusually light and fruity, and just right to drink a little cooler than room temperate, which is how it was served due to the heat of the hot Israeli sun beating down on us.

Mr BT’s birthday was last Sunday and I was lucky to find a whole duck on sale that I snapped up right away. I had never cooked a whole duck before, but I knew that I had to find something special to make for Mr BT’s special day. I found a recipe for duck with an Andalusian sauce where the duck is first marinated in a boiling marinade flavored with star anise and tumeric. It is served with an delicious sauce made of oranges, lemons, honey, and balsamic vinegar. I served the duck with pan-roasted potatoes and sauteed artichoke hearts and mushrooms. If I had served this dish in the winter, I would have served it over creamy polenta.

We toasted his birthday with the Ben-Shoshan Shiraz 2007. It was a perfect match to the sweet and sour Andalusian sauce.

For dessert, I served a light dessert of beautiful fresh figs with a drizzle of Provencal chestnut honey.

Roast Duck with Andalusian Sauce

Ingredients

1.4 kg 3lb whole duck

For Boiling Marinade:

1 quart of water
6 cloves garlic skin on and bashed
6 bay leaves
4 star anise
2 teaspoons salt
1 teaspoon tumeric

For the sauce:

Juice and zest of 2 large oranges
Juice of 1 medium lemon
2 cloves garlic crushed
1/2 a pint of chicken stock
60 g 2oz sultanas
2 tablespoons honey
1 tablespoon balsamic vinegar
1 heaping teaspoon cornstarch
3-4 teaspoons cold water for slurry

Instructions

For the boiling marinade: Put all of the ingredients in a tall pot, such as an asparagus steamer, and bring to the boil. Boil for ten minutes and then reduce to a simmer.
Meanwhile, cut the wings tips off the duck and make two cuts into the carcass, parallel to the wing bones. This will allow the duck fat to escape during roasting.
Suspend the duck, using a butcher's hook or similar into the neck over the pot, without letting it fall into the marinade. Using a small soup ladle, pour the marinade all over the duck. Keep doing this until the duck has a nice golden yellow color from the tumeric. Place the duck on a rack in a roasting pan and dry for approximately one hour.
After the duck has dried, preheat the oven to 200C (400F) and roast the duck on a rack over a roasting tin of water for approximately one hour and a half. Check the duck half way through cooking because you may need to put a tent of aluminum foil over it to prevent the duck breast and wings from overcooking.
While the duck is roasting, prepare the sauce. Put all of ingredients in a small saucepan, except for the cornstarch and water. Bring to a boil and reduce the sauce by half. Then, make a slurry of cornstarch and water, and whisk it into the sauce to thicken it. When the sauce is sufficiently thickened, take it off the heat and reheat it before serving.

Rosh Hashana 5768

Appetizers Cakes Chicken Duck Rosh Hashana15 September 200712 January 2019 Baroness Tapuzina

Chag Sameach everyone! I hope you had a nice meal with your family. We went to my cousin’s house for the first night of Rosh Hashana and had a lovely time.

We invited some friends of ours for dinner last night. My husband made a Rosh Hashana favourite and I introduced several new surprises to our repertoire. Everything was delicious.

The cake calls for sour cream and one of my guests has a dairy allergy and can only tolerate butter in baked goods, so I substituted a non-dairy yogurt in its place. It worked fine.

And in case you are wondering about why I served a dairy cake, we keep kashrut according to the Italian tradition which is one hour between meat and dairy.

Our menu was:

Cocktails

Provence des Papes Savoury Biscuits

Recipe from Restaurant: La Garbure (Châteauneuf du Pape) Chef: Jean Louis Giansilly

Servings: 24 biscuits

Ingredients

5 garlic cloves
3 sprigs of basil
5 tbsp olive oil
50 g 3.5 tbsp pine nuts
300 g 1.3 cups flour
10 cl .4 cup warm water
10 cl .4 cup olive oil
2 tsp salt
25 g 1.7 tablespoons baking powder
4 egg yolks
Ground pepper

Instructions

Prepare a pesto by crushing the garlic cloves with the basil, olive oil, and pine nuts.
Mix the flour, baking powder, salt, virgin olive oil, egg yolks, warm water, and some ground pepper. Add the pesto and blend well to obtain a smooth dough.
Roll into a long snake and slice the into 1/4 inch (6mm) wafers and bake at 180C (350F) for about 10 minutes (depending on size).

Rosemary Cashews
Cocktails

First Course
Apples with honey
Pomegranate seeds

Ducklava with Chestnut Honey

Main Course

Clay Pot Festival of Fruits Chicken
Couscous
Green beans

Clay Pot Festival of Fruits Chicken

This recipe was created by my husband for the Jewish festival of Rosh Hashana. It is a fruity, but not an overly sweet dish.

Ingredients

1 chicken cut into eighths
1 onion thinly sliced
4-5 whole garlic cloves
2 cm fresh ginger grated or chopped finely
1 quince cored and cut into eighths
10-20 majhoul dates pitted and cut into quarters
10 dried figs stem removed and cut into eighths
10-20 dried sour apricots cut into quarters
20 walnut halves
Couple of pinches of black pepper
1 tsp. cayenne pepper
2 tsp. cinnamon
2 tsp cloves
1 tsp. ground allspice
1 tsp. ground nutmeg
1 cup dry red wine
1 cup water
½ c pomegranate molasses
½ tbsp balsamic vinegar
Olive oil

Instructions

On a low heat, place the olive oil in the clay pot, just to cover the surface. Add the onions when the oil is hot, but not sizzling. When the onion is soft, add the garlic. When the onion is lightly brown, turn up the heat and add the chicken pieces, stirring constantly until browned, approximately 10 minutes.
Reduce the heat and add the rest of the ingredients. Cook on a low flame for approximately 1 ½ hours, stirring every 15 minutes and checking that there is enough remaining liquid for a nice sauce.
Server with nut-studded rice or couscous.

Round Challah with dried fruits and nuts
Golan Winery Sion Creek red wine

Dessert

Beekeeper’s Honey Cake
Mango-Nectarine sorbet

Mango and Nectarine Sorbet

Ingredients

3 medium size mangoes cut into chunks
3 large nectarines peeled and cut into chunks
Juice of one medium size lemon
1/2 cup simple syrup or to taste

Instructions

Place the mango and nectarine chunks in a food processor and process until the mixture is a puree. Add the simple syrup and lemon; mix for one to two minutes. Put in an ice cream maker, following manufacturer's instructions.
Take the sorbet out of the freezer 15 minutes prior to serving.

Yafo, Yafa, Jaffa, Joppa

Appetizers Chicken Duck5 March 200711 August 2017 Baroness Tapuzina

Whatever you choose to call Yafo, it will always be that magical place on the sea. I love the Arab architecture, the amazing sea views and cultural mix.

Don’t get me wrong, Yafo is not a perfect place, but there is something that draws me to the old city of Yafo. Maybe because it reminds me of some of the villages David and I visited in Provence.

I would love to buy an old house there and fix it up.

David’s uncle and aunt lived in the middle of the old city of Yafo. His uncle was a painter, potter and stained glass maker. The menorah outside in the courtyard of the Ihud Shivat Zion Synagogue in Tel Aviv was made by his late uncle, Peter Rozsa, and the stained glass windows in the synagogue were designed by his aunt, Claire Szilard and built by his uncle.

Yafo also has some very nice art galleries, restaurants and a Yafo institution, Abulafiya.

Abulafia is open 24 hours a day. There is always a line to buy fresh pita and other wood fired bread straight from the oven, some sprinkled with za’atar or kashkaval cheese.

I try not to do this very often, but I love to go to the Arab pastry shoppes and look at all the beautiful pastries. Okay, sometimes I buy one or two pieces. The best Arab pastries come from a shop in Nazareth. My boss is from there and sometimes she brings us treats when she goes to visit her family. They are not as sickeningly sweet as you find at Greek restaurants in the States.

The best baklava that I ever had was in Istanbul. However, the best baklava is suppose to be from Lebanon. Maybe one day I will be able to cross the border and try some.

Since we are on the subject of baklava, I found a savory baklava recipe some years ago that I would love to try, but the main ingredient, duck, is just a little too expensive here to play with. This definitely is a special occasion dish. Perhaps for an anniversary…..

I finally made the Ducklava and it is delicous. However, I have to call it Clucklava, because I made it with boneless chicken thighs instead of duck and I also made it with very large dried cranberries (I thought they were cherries) instead of the dried cherries. I also used round warka leaves, fried the cigars in a frying pan instead of baking them, and drizzled chestnut honey on the outside of the cigar instead of adding it to the filling. It was a perfect first course and I will definitely make it again.

Ducklava

Ingredients

2 c 500g cooked duck meat
1/2 c 113g almonds, pecans, pistachios or walnuts
1/4 c bourbon
1/2 c 113g dried sour cherries
2 T minced shallot
1 T honey optional
1/2 pkg phyllo thawed
1/2 c melted butter or olive oil
Chestnut honey or similar strong honey such as Greek Fir for drizzling

Instructions

Soak cherries in bourbon for 30 minutes. Grind the nuts and duck meat in a food processor or chop by hand until combined. Add cherries to duck mixture, reserving the bourbon. Briefly pulse to combine. Add shallots and three tablespoons of bourbon, pulsing to incorporate. Add more bourbon by the tablespoon until the mixture is thick and chunky. Season with salt as needed and add honey, if desired.
Preheat oven to 375F (190C).
With a pastry brush, brush butter or oil on the top layer of two sheets of phyllo. Fold in half to form a long rectangle. Brush top lightly with more butter or oil.
With your hands, use 1/2 cup of duck mixture to form a log to place at the short side of the phyllo dough, leaving about 1/2-inch on either side. Roll the short end with the duck mixture into a thick cigar.
Place the cigar, seam-side down on baking sheet, tucking in the phyllo on either end. Brush lightly with butter or oil. Repeat this five more times.
You can refrigerate the ducklava for up to 6 hours by wrapping the cigars in plastic wrap. Bake for approximately 20 minutes until golden, or according to the phyllo package directions. Remove from oven and slice cigars diagonally into two-inch sections, if desired. Drizzle with honey. Serve hot.