Ancient Grains for Modern Meals - Maria Speck [118]
3 tablespoons Grand Marnier or other good-quality orange-flavored liqueur
1 cup plain whole-milk Greek yogurt
4 tablespoons honey
1 tablespoon plus 1 teaspoon freshly grated orange zest (about 2 oranges)
¼ teaspoon ground cinnamon
1 cup cooked soft whole wheat berries
1 cup heavy whipping cream, chilled
1 Combine the figs and the liqueur in a small bowl and set aside to plump for 15 minutes, stirring once or twice, while you prep the ingredients.
2 Meanwhile, beat the yogurt with 2 tablespoons of the honey, 1 tablespoon of the orange zest, and the cinnamon in a large bowl until smooth. Stir in the wheat berries. Using a hand mixer at medium speed, whip the cream in a medium bowl until foamy. Add the remaining 2 tablespoons honey and continue whipping until soft peaks form.
3 Drain the figs, reserving their juices. Combine 2 tablespoons of the figs with the remaining 1 teaspoon zest in a small bowl and set aside for garnish. Stir the remaining figs into the bowl with the yogurt mixture. Scrape one-third of the whipped cream on top and fold in using a spatula. Fold in the remaining whipped cream in 2 additions until just incorporated. Divide among serving bowls, cover with plastic wrap, and chill for 2 hours. To serve, top each bowl with a bit of the reserved figs and their juices.
TO GET A HEAD START: The dessert can be prepared up to 4 hours ahead. Add a dash more liqueur to the figs reserved for the garnish, if necessary.
TO LIGHTEN IT UP: You can use lowfat plain Greek yogurt, if you like.
Greek Walnut-Barley Cake
Greeks love walnut cake, karidhopita. There are a myriad of recipes for this popular sweet. Some burst with richness from eggs and butter. Others, like this whole grain cake, are more austere, with olive oil and orange juice. The result is a subtle fruitiness and a beautiful crumb. But don’t expect a moist American cake such as the Walnut Spice Breakfast Cake—this is dry in comparison, but in a delicious crumbly way. Serve the cake for dessert, topped with vanilla ice cream or with softly whipped cream. I also slice it up for breakfast, and eat it either on its own or with a dollop of lightly sweetened Greek yogurt. MAKES 1 (8‑INCH‑SQUARE CAKE) TO SERVE 10 TO 12
½ cup dark raisins
2 tablespoons brandy or orange juice
2 cups white whole wheat flour (8½ ounces)
1 cup whole grain barley flour (4 ounces)
1¼ teaspoons ground cinnamon
½ teaspoon ground cloves, preferably freshly ground
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup extra-virgin olive oil
¾ cup freshly squeezed orange juice
¾ cup packed light or dark brown sugar
½ cup chopped toasted walnuts
3 tablespoons turbinado or granulated sugar, for sprinkling
Confectioners’ sugar, for dusting
SEE MEASURING WHOLE GRAIN FLOUR
1 Position a rack in the center of the oven and preheat to 350°F. Butter an 8-inch square glass baking dish, or coat with cooking spray. Dust with flour, shaking out any excess.
2 Combine the raisins and the brandy in a small bowl to plump, stirring once or twice while you prep the ingredients.
3 Whisk together the white whole wheat flour and barley flour, 1 teaspoon of the cinnamon, cloves, baking soda, and salt in a large bowl. Make a well in the center. Place the olive oil, orange juice, and brown sugar in a medium bowl. Beat vigorously with a large whisk until the sugar dissolves and the mixture thickens slightly and becomes opaque, about 2 minutes. Pour the olive oil mixture into the center of the dry ingredients and stir with a spatula until just combined. Do not overmix. Fold in the plumped raisins along with any liquid, and then the walnuts.
4 Scrape the batter into the prepared pan, evening out the top with a spatula. Combine the turbinado sugar with the remaining ¼ teaspoon cinnamon in a small bowl and sprinkle over the cake. Bake until a cake tester or wooden skewer inserted into the center comes out clean, about 40 minutes.
5 Transfer the pan to a wire rack to cool for about 10 minutes. Loosen around the edges with a small sharp knife, unmold, and return the cake to the