Indian - May 2012

Diva: Ashley

Drinks: Mary Ellen
Bombay Sapphire Gin and Tonics

Pour a shot of gin over ice and add tonic to fill glass.

Ginger Lemonade Concentrate

2 c water
1 c sugar (can use honey)
2 T grated ginger
1 c lemon juice

Simmer sugar and ginger in water for 5 minutes-until liquid is clear. Let cool and add lemon juice. Mix with sparkling or still water and serve over ice.


Appetizer: Lovina
Samosa Cutlets with Cilantro Chutney

Potato Cutlets:
¾ bag frozen green peas (about 2 ½ c)
1 large onion, finely chopped
4 large cloves garlic, finely minced
9 medium potatoes
2-3 tsp tumeric
3 tsp cumin powder
3 tsp curry powder
3 tsp salt
½ jalapeno, finely chopped
juice of 2-3 lemons, freshly squeezed
oil for frying

Bring a large pot of salted water to boil. Meanwhile, steam peas and transfer to a large bowl then mash. In a large saute pan, heat 2 tablespoons canola oil and add peas, onion, garlic, and jalapeno. Add tumeric, cumin, curry and salt. Cook stirring often until onions are softened. In the meantime, wash potatoes and prick skins with a fork. Add to boiling water and cook until tender. Return pea mixture to bowl and add lemon juice. Mix and set aside. When potatoes are cooked, remove from water and allow to cool slightly until they can be handled. Remove skins and place in another bowl and mash until a coarse mealy texture is formed. Combine potatoes and pea mixture and season to taste. Set aside to cool. Coat bottom of large heavy saute pan (I used cast iron) with oil and heat over medium-high heat. Prepare patties by hand (about dollar-sized) and add to pan, reduce heat slightly to medium, and fry for approximately 2-3 minutes per side, until a nice brown crust forms. Cook patties in batches and serve immediately with Cilantro Chutney.

Cilantro Chutney
I bunch cilantro, stems removed, rough chopped
1 ½ large cloves garlic, whole
½ jalapeno, rough chopped
1 tsp cumin powder
juice of 1 lemon, freshly squeezed
1 tsp salt
¼ c whole raw almonds (about 8-10)
2-3 T water

Add all ingredients to blender and process until smooth. Add water to desirable consistency and season to taste. Can be made a day in advance to allow flavors to develop. Place a teaspoon-sized dollop on top of simosa patties.

**This recipe was contributed and prepared by my friend Monika’s mother, Sudha, during her visit to the Palouse for Monika’s graduation from WSU.

Soup: Colleen
Cold Mango Soup

lots of mango - maybe 4 or 5 cups?
2 c orange juice
juice of 2 limes
1½  c plain yogurt

Place ingredients in blender and purée.  Chill for at least two hour. Recipe slightly adapted from:  http://www.foodnetwork.com/recipes/saras-secrets/pack-and-pour-mango-soup-recipe/index.html  The original recipe produced a very, very thin soup that mostly tasted of orange juice.  I added a lot more mango and it ended up more of the consistency and flavor I was looking for.

Salad: Aven
Lentil Chopped Salad

1 c brown lentils, dry
1 large cucumber, diced
1 red or yellow bell pepper, diced
1 c diced tomatoes
¼ c fresh parsley, finely chopped
extra tomatoes and parsley for garnish, optional

Bring lentils to boil in 4 cups water, reduce heat and simmer for 20 minutes until lentils are tender but not falling apart.  Drain and cool lentils.  Toss lentils with dressing and then stir in veggies and parsley.  Garnish each serving with a large tomato slice and sprig of parsley.

Coriander and Ginger Dressing
2 T apple cider vinegar
2 T olive oil  
⅛ tsp ground ginger
¼ tsp ground coriander
pinch sugar
salt and pepper to taste

Mix ingredients well.

Side Dish: Hallie
Ginger Carrot Rice

3 c basmati Rice
1 onion
butter
6 carrots
ground ginger (how much do you like?)
1-2 c roasted peanuts chopped
salt to taste
cayenne to taste

Cook rice according to directions. I mix a little ground ginger in to infuse the rice. As the rice cooks, saute the onion in butter for about 10 minutes. Add the grated carrots and ground ginger to the onions and cover to steam for about 2 minutes. Add the cayenne and salt to taste and combine the rice, peanuts, and sauteed veggies.

Entree: Erin
Garam Masala Scallops (with Roasted Acorn Squash or Jasmine Rice)

1 large (1 1/2- to 2-lb) acorn squash (Disregard squash directions if using Jasmine Rice instead)
¾  lb sea scallops, tough muscle removed from sides if necessary
1 ½  T vegetable oil
¾  tsp turmeric
1 ½  T minced seeded jalapeño chile
1 large garlic clove, minced
2 tsp grated peeled fresh ginger
1 T plus 2 tsp fresh lime juice
¼  c water
¾  c heavy cream
1 ½  tsp garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne

Prepare squash:
Preheat oven to 375°F.
Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.

Cooks' notes: Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes. For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.


Dessert: Stacey
Chai Masala Cake

Filling/Topping:
1 T butter
3 T brown sugar
1 ½ T flour
⅓ c chopped walnuts
2 tsp chai tea (dry)

Batter:
1 ¼ c flour
⅛ tsp salt
½ tsp baking soda
1 tsp baking powder
6 T butter, softened
½ c sugar
2 eggs
¾ c plain yogurt
1 t. vanilla

Pre-heat oven to 350 degrees
Butter a loaf pan and flour well.

Topping/filling:
In a shallow dish mix ingredients with a fork until crumbly.

Batter:
Sift dry ingredients together in a bowl.
Cream butter and sugar.  Add eggs and vanilla.  Mix well with a mixer.  Alternately add flour mixture and yogurt.  Mix until smooth and creamy.
Put half of the mixture into the loaf pan.  Spoon in ¾ of the topping mixture.  Add the rest of the batter and then spoon the rest of the topping mixture on top.
Bake for 40 minutes.  Let rest in the pan for 10 minutes then turn onto a cooling rack.

Serve slices with ice cream and strawberries (optional)

Lottery: Tiffany

Oh, Canada - July 2011 (Divas in the Canyon!)

Diva:  Mariah


Drinks:  Colleen

The Maple Leaf

2 oz Bourbon

¾ oz Maple Syrup

¾ oz Lemon Juice

Shake and strain into a cocktail glass filled with crush ice.
(From drinkdogma.com)

Autumn Maple Leaf

Cranberry Juice
Canada Dry Ginger Ale 

Appetizer:  Lovina

Pork Pies with Spicy Tomato Cranberry Preserves

For filling
1 pound lean ground pork (I used Morning Star Vegetarian Crumbles)
1 medium onion, finely chopped (3/4 cup)
1 garlic clove, minced
½ tsp dried savory, crumbled
½ tsp salt
¼ tsp ground allspice
¼ tsp black pepper
3 T all-purpose flour

For pastry
1 ½ c all-purpose flour
1 ½ tsp baking powder
1 tsp salt
3 T cold vegetable shortening
2 T cold unsalted butter, cut into 1/2-inch cubes
½ c whole milk

Special equipment: a 3-inch round cookie cutter; a 1 1/4- to 1 1/2-inch leaf-shaped cookie cutter (preferably maple*); 2 mini-muffin pans, each with 12 (1/8-cup) muffin cups

Make filling:

Cook pork with onion, garlic, savory, salt, allspice, and pepper in a 12-inch nonstick skillet over moderate heat, stirring frequently and breaking up lumps with a fork, until pork is no longer pink, 5 to 7 minutes. Sprinkle with flour and cook, stirring, until thickened, 3 to 4 minutes. Cool filling completely.

Make pastry while filling cools:

Put oven rack in middle position and preheat oven to 425°F.

Whisk together flour, baking powder, and salt in a bowl. Blend in shortening and butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and gently knead 10 to 12 times. Roll out dough on lightly floured surface with a floured rolling pin into a rough 18-inch round (1/8 inch thick), dusting with just enough additional flour to keep dough from sticking. Cut out 24 rounds with 3-inch cutter and 24 leaves with leaf-shaped cutter. Make decorative lines on leaves with tip of a sharp paring knife.

Fit each round into a muffin cup and fill with a rounded tablespoon of filling. Arrange leaves on filling.

Bake pies until crusts are golden, 15 to 17 minutes. Lift pies out of muffin cups and transfer to a rack. Cool to warm, about 15 minutes.

(From Gourmet, December 2003)

Spicy Cranberry Tomato Chutney

1 small red onion, chopped (1/2 cup)

1 (14- to 16-oz) can whole tomatoes in juice, including juice

1 c fresh or frozen cranberries, coarsely chopped in a food processor

⅔ c sugar

⅓ c cider vinegar

2 (4- by 1-inch) strips fresh orange zest

1 (4- by 1-inch) strip fresh lemon zest

¼ tsp dried hot red pepper flakes, or to taste

⅛ tsp salt

Bring all ingredients to a boil in a 2-quart heavy nonreactive saucepan over moderate heat, stirring and breaking up tomatoes. Reduce heat and simmer, uncovered, stirring frequently, until thick, 20 to 25 minutes. Cool preserves, then chill, covered, at least 8 hours (for flavors to develop). 

(From Gourmet, December 2003)

Salad:  Tamara

Canadian Salad 

1 package baby spinach leaves (very fresh)
1 red onion
1 Jicama, cut into match sticks (let sit in Ice Water awhile, to crisp)
1 sweet red pepper (chopped)
¾ c carrots, cut into matchsticks
1 c toasted Pecans, whole or chopped

Maple Salad Dressing

¾ c pure maple syrup
1 tsp salt
½ c rice vinegar
1 c canola oil (or other mild flavored vegetable oil)
1 ½ tsp ground mustard

Place mixture of all vegetables on a bed of spinach and drizzle with dressing.  Top with pecans.

(Adapted from recipejoint.com)

Soup:  Stacey

Canadian Cheese Soup

1 lg potato, finely chopped 

1 lg onion, finely chopped 

¼ c carrots, thinly sliced 

¼ c finely chopped celery 

1 c water 

2 c chicken consommé‚ or  2 c  chicken broth 

1 c grated sharp Cheddar cheese 

½ c half and half 

2 T chopped parsley 

  

In a deep, 3-quart, heat-resistant, non-metallic casserole place 1 cup water, potatoes, onion, carrots and celery. Heat, covered, in Microwave Oven 8 minutes or until vegetables are    tender.    

Add remaining ingredients, except parsley, and heat, covered, 5 minutes or until soup bubbles and cheese has melted. Stir occasionally.  Serve garnished with chopped parsley.   

(From recipesource.com)

Side Dish:  Erin

Maple and Tangerine Glazed Carrots

1 ¼ c fresh tangerine juice

3 T pure maple syrup

2 T (1/4 stick) butter

1 tsp  fresh lemon juice

½ tsp grated tangerine peel

2 ½ pounds large carrots (about 12), peeled, cut on diagonal into ½ inch-thick ovals (about 6 cups)

Pinch of cayenne pepper

½ large tangerine, seeded

Chopped fresh parsley
 


Combine first 5 ingredients in heavy large skillet over medium-high heat.  Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 c. , whisking occasionally, about 8 minutes.
 
Steam carrots until crisp-tender, about 7 minutes.  Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
 
Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl, squeeze juice from tangerine half over.  Sprinkle with chopped parsley.

Entree:  Sara

Baba’s Perogies and Fried Cream Dip

Dough

9 ½ - 10 c flour

1 tsp salt

1 tsp baking powder

2 c hot water

2 c cold water

1 c melted butter or margarine

Combine and knead dough well.  Roll out and cut out circles.  Place filling in center and fold over.  Crimp the edges well.

Cheese filling

Dry cottage cheese (1 pkg)

1 egg

salt/pepper

Potato filling

Boil potatoes and mash well.  Add grated cheddar and sautéed oinions.

Sauerkraut Filling

Cover 1 can sauerkraut, drained, with water and boil for half an hour.  Strain and squeeze out the water.  Sautee one onion in 3 T oil and 3 T butter.  Add to sauerkraut and salt and pepper to taste.

Fried Cream

½ onion chopped

lots of dill (~¼ c)

1 T butter

1 ½ - 2 c whipping cream

salt

Sauté onion and dill in butter.  Add whipping cream a little bit at a time.  Sal to taste and turn on low until thickens.

Dessert:  Ashley

Nanaimo Bars

2 eggs

1 c melted butter

⅔ c cocoa

½ c sugar

3 c graham cracker crumbs

2 c shredded coconut

1 c finely chopped walnuts

24 oz white chocolate chips

12 oz semi-sweet chocolate

2 T butter

Preheat oven to 350. Line a 13x9 pan with parchment paper and grease.

Whisk eggs, butter, cocoa, and sugar.  Add in graham cracker crumbs, then coconut and walnuts.  Press mixture into the pan.  Bake 10 minutes and cool on a rack.

Melt the white chocolate chips and spred it over the cookie layer.  Let set for 45 minutes.

Melt semi-sweet chocolate ships and butter together and spred over top.  Let layers set up but not harden.  Score the top, put in the fridge and allow to fully set.

(Adapted from the Swilly’s recipe in Pullman, WA)

Lottery:  Aven

Stuffing the truck full of the essential
ingredients for a fun-filled, divalicious weekend!

Setting up camp in Mariah's yard.

Veggie Nachos for dinner on the deck.  Yum!

Pop-rock fun!

Hooray!  We get to celebrate Colleen's birthday with her!

 Aven made Chocolate Pudding Cake for the celebration.  She doubled the recipe, added a teaspoon of cinnamon, used almond milk and left out the chocolate chips.  It was divine!

Saturday morning Breakfast, Diva style, included Mariah's quiche, Lovina's Mojito fruit salad and coffee!

Oh Canada Quiche

Plain Pastry Double Crust

2 c sifted all-purpose flour

1 tsp salt

⅔ c butter

7 T cold water

Sift Flour and salt, cut butter into pea sized pieces and add to flour mixture, sprinkle water one tablespoon at a time are you mix the dough.  Form into a ball, the roll out flat on a floured surface.

(From Better Homes and Gardens Cookbook)

Beat 8 eggs per quiche, mix in about ½ c milk then add your favorite fixin'.  For Oh Canada we added Sharp Cheddar Cheese, Red Peppers and Broccoli for the vegetarian and Canadian Bacon, Red Pepper  and Sharp Cheddar for the meat lovers.

Bake the Quiche at 350 for about 25 minutes.

Making perogies in bikinis

Life on river time!

Pre-dessert walk to the river.

Nothing like good friends, good food and a good fire!

Sunday morning breakfast included Aven's awesome scramble, Colleen's banana bread, Stacey's killer biscuits and homemade jams by Ashley.  Oh, and LOTS of coffee!  (We had quite the mess to clean up before heading home.)

Sunday Morning Breakfast - Divas do it right!

Locavore - September 2010

Diva:  Ashley

Drinks:  Stacey

Palouse Falls Brewery:  Idaho Gold Ale and Steptoe Stout

Local Apple Cider mixed with ginger ale.

Appetizer:  Lovina
Palouse Harvest Hummus

2 c raw garbanzo beans (Genessee, ID -- 16 miles)
1 c organic pumpkin seeds (central Oregon -- 250 miles)
grapeseed oil
salt
pepper
4 heads garlic (from local CSA - grown in Moscow)
1 large lemon
olive oil
fresh parsley (from my backyard herb garden)

To prepare the garbanzo beans, add the dried beans to a pot and fill with water to at least a few inches above the beans. Place pot in fridge for at least 8 hours or overnight. After the beans have soaked, drain in a colander. Refill the pot with fresh water to at least a few inches above the beans. Generously salt the water and bring to a boil. Lower the temp, allowing the beans to simmer for about an hour. Drain cooked beans in colander.

To roast the garlic, place 4 heads of garlic on tin foil and drizzle with olive oil. Tightly enclose the garlic in foil and bake in toaster oven for 30 minutes or until garlic is softened and the outer surface of the garlic is lightly caramelized. Set aside to cool.

To prepare the pumpkin seed tahini, place about 1 cup pumpkin seeds into a food processor bowl. Process seeds for about 1-2 minutes until a fine grain is obtained. Slowly drizzle about 1-2 Tbsp grapeseed oil in using the feeder slot. Process until a smooth paste is obtained.  Salt and pepper to taste.

To prepare the hummus, place cooked garbanzo beans into food processor bowl. Add roasted garlic and tahini. Squeeze in juice of one lemon.  Add pinch salt and pepper. Process and add olive oil until the desired consistency is obtained. Lastly, add in rough chopped parsley and pulse to mix together all ingredients. Transfer to bowl and serve with Lavash Crackers with Pumpkins Seeds (recipe below).

Lavash Crackers with Pumpkin Seeds

1 ½ c unbleached bread flour (Harrington, WA -- 101 mi)
½ tsp salt
½ tsp instant yeast
1 T honey (Princeton, ID -- 22 miles)
1 T canola oil
⅓ to ½ c water, room temp
½ c organic pumpkin seeds, finely chopped (central Oregon -- 250 mi)

In a mixing bowl, stir together the flour, salt, yeast, honey, oil, and enough water to bring everything together in a ball. Sprinkle the counter with flour and transfer the dough from the bowl. Knead for several minutes until all the ingredients are evenly distributed.  You'll know you have the right consistency when the dough becomes satiny to the touch, not tacky, and supple enough to stretch when pulled. Grease a bowl and transfer the dough, rolling it around to get an even coat of oil. Cover the bowl with plastic wrap and ferment at room temp for 1 1/2 hours or until the dough doubles in size. After the dough has risen, transfer it to a lightly greased counter surface. Using your hands, press the dough into a square and dust lightly with flour. Using a rolling pin, roll the dough into a paper-thin sheet (roughly 15 by 12 inches). You should periodically lift the dough from the counter and allow it to relax to get the desired thickness. Cover the dough with a towel or plastic while it relaxes. When you get the dough to the desired thickness, let the dough relax for 5 minutes.

Line a sheet pan with parchment paper and carefully transfer the dough to the sheet. Snip off the excess overlap with scissors.

Preheat the over to 350 and place the rack in the center of the oven.  Mist the dough with water and sprinkly a covering of finely chopped pumpkin seeds. Sprinkle with kosher salt and pepper. Use a pizza cutter to cut the dough diagonally, creating unique shapes of crackers. There is no need to separate the pieces as they will do so on their own while baking. Alternatively, you can leave the dough entire then break into shards after baking. Bake dough for 15 to 20 minutes or until the dough has evenly browned on top. Remove the pan from the oven and allow the crackers to cool for 10 minutes.

If crackers are made in advance, store them in a paper bag for up to 24 hours.

(adapted from the "The Bread Baker's Apprentice: Mastering the Art of
Extraordinary Bread" by Peter Reinhart, 2001)

Salad:  Tamara
Lentil Salad with Roasted Beets and Carrots

½ dozen small beets, peeled and cubed
salt
cumin
nutmeg
8-12 carrots (Moscow, ID, GT Farms)
2 c cooked green lentils (the Palouse, Lentil Capitol of the World!)
juice and zest of 1 lemon
3 T oil
salt, pepper
1 T toasted fennel seeds
Lettuce (Santa, ID)

Preheat oven to 400 degrees.  Place beets in a baking dish and sprinkle with salt, cumin and nutmeg.  Roast for 1 hour, stirring every 20 minutes.  Add carrots, sprinkled with salt, after the first 15 minutes.  Allow to cool to room temperature.  Combine lemon juice, zest, oil, salt and pepper to taste toasted fennel seeds and mix well.  Serve lentils, beets and carrots over a bed of lettuce and drizzle with dressing. 

Side Dish:  Aven
Roasted Ratatouille Stacks

Eggplant 

Tomato

Bell Pepper

Zucchini

Onion

Garlic

Basil 
Oregano
some form of alcohol

some form of vinegar



My vegetables and herbs came from Affinity Farm, Backyard Harvest and my own garden.  I used homebrewed mead and the juice from some pickled garlic scapes I made this spring - both of which had many not local ingredients (vinegar, salt, yeast, etc.).  However, I didn't use any salt or other spices in the dish and I thought it tasted great.


Mix alcohol and vinegar with finely diced herbs and garlic; this is your marinade for the veggies.  Cut veggies into round slabs, preferably all the vegetables are about the same diameter.  Marinate the eggplant, zucchini, and onion for an hour or so.  Stack the veggies in a casserole or roasting pan with one of each veggie in each stack pouring a little marinade between each, order doesn't really matter but the tomato will end up the softest so it should go on top.  Extra garlic cloves can be sprinkled on and around the stacks.


Bake at 400, covered for about 45 minutes and uncovered for about 15 minutes or until everything is soft.

Entrée:  Mariah
Walnut Crusted Salmon

1 Onion
2 T butter
3 T Honey
1 clove garlic – spicy variety
2 tsp savory, dried
dash Salt/Pepper
⅓ c walnuts, ground (from a friend’s tree in Riggins)
Half a Salmon Fillet (caught in Riggins)

Sauté onions and butter until onions are very soft add ½ cup of water, let simmer for 15 plus minutes add honey and garlic and dash of salt/pepper. Reduced to mostly onions.  Let simmer another 10 minutes.  Put salmon (tomato steaks) in a foiled baking dish.  Check mixture, it should have a slightly watery consistency, if not add 2-3 Tbsp of water and let simmer for 30s-1min for flavors to meld.  Pour mixture over salmon (tomatoes) keeping onions on top, let mixture cover bottom of pan. Salmon should not be immersed in water, cover and put salmon in fridge for a couple hours.  Mix finely chopped walnuts, a pinch of savory, salt and pepper -- store walnut mixture in fridge.  Preheat oven to 400 F. before putting salmon into oven pack walnut mixture on top of salmon - leaving onions in place.  Bake uncovered about 10mins per inch of thickness of salmon at widest part or until salmon flakes apart.

Vegetarian option is made with beefsteak tomato “steaks” (from Moscow Farmers’ Market); cut toms into thick slices, prepare as Salmon is prepared and bake for approximately 6 minutes.

(adapted from sparkpeople.com)

Dessert:  Ashley
Blackberry Clafoutis 


½ c all-purpose flour (WSU wheat lab)
¼ c plus 2 T sugar
salt
3 large eggs (from my neighbor)

3 T unsalted butter, melted
finely grated orange peel

¼ c plus 2 T milk (from Spokane's Family Farm)
3 cups blackberries (from my garden)

confectioners' sugar for dusting

Preheat oven to 350.  Butter a 9-inch gratin dish.  In a bowl, whisk the flour, sugar and a pinch of salt.  Whisk in the eggs, butter and orange zest until smooth.  Add the milk and whisk until light and very smooth; about 3 minutes.  Pour the batter into the gratin dish and top with the blackberries.  Bake for 30 minutes or until the clafoutis is set and golden.  Let cool slightly.  Dust with confectioners' sugar, cut into wedges and serve.

(adapted from Food and Wine April 2010)

Lottery:  Erin

L'Shana Tova!