Ridiculous Fusion Curry Thing

I honestly don't know what to call this. I started with a curry recipe, changed out the curry powder for some Chinese flavors and American hot sauce, and added every vegetable on hand. Over the past few months I've switched up the vegetables as they've gone in and out of season, experimented with different brands…

Honey Challah with Pistachios, Raisins and Orange Blossom Water

Honey challah is more traditional for Rosh Hashanah, but after the pistachio candy I couldn't help but want more! I first made this recipe (minus pistachios) because I ran out of vanilla and read that I could use orange blossom water instead. The challah turned out wonderfully, and I've made it several times since then.…

Fruitcake Biscotti

And finally, we get to the fruitcake biscotti with homemade candied orange peels! If you don't have any, you can use pretty much any mixture of dried fruit and nuts — just keep the total amount the same and chop up any fruits larger than the average raisin. Ingredients 1/2 cup butter, at room temperature…

Orange Pistachio Brittle

So I made the peanut brittle, and had all that sugar left over from the candied orange peels. What better way to combine my new skills and ingredients than by making more candy? Now, if you've eaten any Mediterranean desserts, you probably already know that pistachios and orange blossom water are a classic combination. If…

Peanut Brittle

Like the candied orange peels, this is a very simple recipe. It requires the same equipment, minus the cooling racks, and can be made much more quickly. Ingredients 2 c. sugar 1 c. corn syrup 1/4 tsp salt 2 c. peanuts (or other nuts) 4 tbsp butter, chopped into bits 2 tsp baking soda 2…

Candied Orange Peels

’Tis the season for sweets and fried food, so that's what I'll be posting over the next couple of weeks. I made this recipe because candied orange peels are surprisingly difficult to find in my area, and I needed them for my fruitcake biscotti recipe, which will be posted soon. I got this recipe from…