Category: Arroyo Grande

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Christmas Baklava

Christmas Baklava
Christmas Baklava

In many places around the world there are special desserts for really wonderful holidays and our house is no exception. So far we have talked about two: Baklava and Eggnog. These are two ‘treats’ that surround the Christmas season but not the meal itself.

As for Baklava, some folks place a lot of meaning in the number of sheets used above and below the ‘filling’ layer… as in the days before and after lent… but I am unaware that ours ( 4 filling layers) has any meaning other than to be delicious ( 8 sheets – nut filling -8 sheets – nut filling -8 sheets – nut filling -8 sheets – nut filling -8 sheets of Phyllo dough).

I am going to take a break from recipes today as Karen has given me 10 cubic yards of rocks to move in and around my garden… ah… thanks Karen!

Merry Christmas and Happy Holidays!

Roger Freberg

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spartan 300 Baklava scrimps no corners

Chef Karen and her assistant Bakery Chef
Chef Karen and her assistant Bakery Chef

Well, today we had a bit of fun making an ‘over-the-top’ Baklava! As we have mentioned all to many times before, all too many recipes skimp on ingredients in favor of quicker preparation time and lower cost… beware… this is extravagant  and luxurious recipe.

First we used over 4 cups of finely chopped Pistachios, Almonds and Pecans. In addition, the flavors of Cinnamon, Allspice, Cloves, the zests of orange and lemons, Rose water, honey and vanilla bean made it wonderful! Oh yeah, we made our own Rose water from Roses from our garden!

our Baklava is something special
our Baklava is something special

Seen enough? ………Here is our recipe!

For our main dish is our own ‘Seafood Lasagna’… but this dessert is worth waiting!

Roger Freberg

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steps towards the perfect Baklava

How to make Rose Water
How to make Rose Water

People who know me know that I am not into shortcuts, particularly with something as simple and as nice as Baklava!

Today, I prepared for making Baklava by working on some of the component ingredients. I made some Rose water and shelled Pistachios. With nearly 70 rose bushes, the raw material isn’t lacking. Distilling your own rose water really isn’t that hard and there are solutions such as this on the web.

First, we pour water into a large container over our rose petals. In the middle of our container sits a stone, brick or some other practical substance on which you place a cup. When the water boils , the vapor runs off the inverted lid and falls into the cup! Periodically take the cup out an empty it into another container… this is your rose water.

sheliing Pistachios is fun! riiight!
shelling Pistachios is fun! riiight!

Generally speaking, the most costly ingredient of Baklava is your choice of nuts… unfortunately, the most expensive nuts make a more wonderful Baklava! I like a mixture of Pistachio, Almonds and pecans! Walnuts are commonly used ( a tribute, I understand, to the ancient Romans who use to throw walnuts instead of rice at weddings as they believed walnuts were aphrodisiacs )… however, pine nuts are in a number of recipes as well.

Stay tuned, our recipe will follow.

Roger Freberg

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huntin for wild rare Baklava

everyone loves Baklava
everyone loves Baklava

Well, little ol me always thought that Baklava was merely a recipe — although a wonderful recipe — originating with the ancient Greeks. A little time and study shows many ancient cultures laying claim to a recipe featuring something very similar that includes honey and nuts between thin flour sheets.

What seems to be true is the old saying, “Victory has a thousand fathers, but defeat has none’ and so it is true of favorite recipes!

So, I have found hundreds of recipes of this extraordinary dessert! What should I make this time?  Should I make the familiar Greek? or the lovely Baklava of the Kurds? Even in China there is a genuine claim to a Baklava recipe!

This time, I will use more spices, vanilla and the best ideas from everyone… stay tuned for final recipe.

Baklava is one of those very simple yet extraordinary desserts that  are easy to make, hard to pass up and create the ‘wow’ in any party!

Roger Freberg

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eggnog my final word

eggnog my final word
eggnog my final word

Well, we talked about George Washington’s eggnog for a number of blog posts and I thought I’d post a few afterthoughts on the subject.

President Washington’s eggnog was a bit strong for the timid souls so I’d basically cut the spirits in half for those who relish a tamer drink. After all, GW was known in his time for his very strong eggnog! I’d hesitate to serve this to any group that isn’t ‘walking’ home.

Secondly, you are going to have to play the seasonings and the sugar content by ear, tasting and sampling as it ages. The problem is the GW’s basic recipe doesn’t make any allowances for  what we have come to know as ‘eggnog.’

So after proper seasoning and sweetening ( I used powdered sugar)… I have to say… it was wonderful!

Roger Freberg

Here’s the recipe once again!