Ancient Grains for Modern Meals - Maria Speck [122]
8 ounces finely chopped and stemmed dried figs, preferably Turkish or Greek (about 1½ cups)
3 tablespoons freshly squeezed orange juice
3 tablespoons Grand Marnier or other good-quality orange-flavored liqueur, or more orange juice
1½ cups whole wheat pastry flour (6 ounces)
¾ teaspoon baking powder
¼ teaspoon fine sea salt
1 large egg, at room temperature
½ cup honey
½ cup extra-virgin olive oil
½ cup whole milk
1 tablespoon finely grated lemon zest
Confectioners’ sugar, for dusting
1 Position a rack in the center of the oven and preheat to 350°F. Brush a 9½-inch tart pan with removable bottom with olive oil and set on a large rimless baking sheet for easier handling.
2 Combine the figs, orange juice, and Grand Marnier in a small bowl to plump for 15 to 20 minutes while you prep the ingredients, stirring once or twice in between.
3 Whisk together the whole wheat pastry flour, baking powder, and salt in a large bowl. Make a well in the center. In a medium bowl, lightly whisk the egg to blend. Gently whisk in the honey until smooth, followed by the olive oil, milk, and zest. Pour the egg mixture into the center of the dry ingredients and stir with a dough whisk or a rubber spatula just until combined. Do not overmix. Drain the figs, if needed, and fold them into the batter. Pour the batter evenly into the pan.
4 Carefully place the sheet with the tart pan in the oven (it can slide!) and bake until the edges of the cake turn golden-brown and a cake tester or toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from the oven, and carefully slide the tart pan onto a wire rack to cool.
5 When ready to serve, remove the outer ring of the tart pan. If you like (I never do), you can slide the tart onto a serving plate by running a long spatula between the bottom of the pan and the cake and then transferring it to the plate. Sprinkle the cake lightly with confectioners’ sugar and cut into 8 to 12 wedges.
TO GET A HEAD START: The cake can be baked 1 day ahead. Store in an airtight container at room temperature.
Pomegranate Yogurt Parfait with a Kick
This smooth, thick yogurt dessert comes together quickly and is eye-catching to boot—a nice ending for a dinner party. Watch the caramel-colored turbinado sugar dissolve and seep into layers of shiny white yogurt. This is for adults only, given the sassy kick of orange liqueur (you can use freshly squeezed orange juice to make this child-friendly). Pair this creamy treat with the Chicken Stew with Artichokes and Dried Apricots over Brown Rice or the Lamb Stew with Wheat Berries in Red Wine Sauce.
Tangy-sweet pomegranate syrup, available in Middle Eastern stores (see sources), is worth seeking out here, as it nicely cuts through the sweetness. Leftover syrup can be used to sweeten summer drinks and lemonades, or to add a fresh twist to salad dressings. To show off this dessert’s dazzling looks, I use small, clear, straight-sided glasses (2½ inches in diameter and about 4 inches tall), which hold about 1 cup volume. Depending on your dessert glasses, you might need to adjust the overall amount. SERVES 6
4 cups plain whole milk or lowfat Greek yogurt (2 pounds)
⅓ cup good-quality orange liqueur such as Grand Marnier
4 teaspoons finely grated orange zest (about 2 oranges)
About ½ cup turbinado sugar, depending on the size of the serving glasses
About 1 tablespoon pomegranate syrup (optional)
¾ cup pomegranate seeds (from about 1 small pomegranate)
1 Beat the Greek yogurt, orange liqueur, and zest in a tall large bowl using a wooden spoon until smooth.
2 Line up 6 dessert glasses on the counter. Spoon the yogurt mixture into a 1-gallon ziplock bag and cut off a small corner, about ¼ inch.
3 Add about 1 teaspoon turbinado sugar (or enough to create a thin layer) to each glass, jiggling it back and forth to spread evenly across the bottom. Pipe about a ¾-inch layer of the yogurt mixture on top and jiggle again to distribute evenly. Sprinkle with another layer of sugar and top with yogurt; drizzle about ½ teaspoon