Prairie Flavors Content!
Lunch: Falafel Yields 12 falafel
✓ 1 cup dry chickpeas ✓ 1 small onion, quartered ✓ 4 cloves garlic ✓ ¼ cup parsley ✓ ¼ cup cilantro ✓ 1 teaspoon kosher salt ✓ 1 teaspoon ground cumin ✓ 1 teaspoon ground coriander ✓ ½ teaspon ground allspice ✓ ¼ cup fl our ✓ ½ teaspoon baking powder ✓ ½ teaspoon baking soda ✓ Oil for frying
Falafel Photos by Laura Araujo
Black Forest Cake
Dessert: Black Forest Cake Serves 12
✓ 1 chocolate cake mix, plus oil, eggs and water as needed
✓ 1 pound fresh bing (sweet) cherries ✓ ¼ cup plus 2 tablespoons kirchwasser (cherry brandy)
✓ 3 cups heavy cream ✓ 1/3 cup powdered sugar ✓ 4-ounce bar dark or semi-sweet choco late
Prepare the cake mix according to package instructions. Grease and fl our 3, 8-inch round cake pans. Divide the batter evenly among the 3 pans. Bake at the temperature recommended on the package for 15 to 18 minutes, or until a toothpick inserted into the center of the cake comes out clean. Run a thin knife along the outside edge of the cake to loosen it from the pan. Allow the cake to cool for 10 minutes then invert the pan onto a cooling rack to remove the cake from the pan. Set aside 16 whole cher- ries with stems. Remove the pits and stems from the rest of the cherries. (An easy way to remove the pits is to squeeze each cherry over a medium bowl until the pit comes out; the juice from the cherries will go into the bowl.) Place the pitted cherries
onto a cutting board and chop them into large pieces. Add any cherry juice from the chopped cherries to the medium bowl along with ¼ cup of the kirchwasser. Place the chopped cherries in a wire sieve over the bowl with the cherry juice and let them drain. In a chilled bowl, whip the heavy cream until soft peaks form. Add the re- maining 2 tablespoons of kirchwasser and the powdered sugar. Continue whipping until stiff. Once the cakes have cooled, place the bottom tier of the cake onto a serving plate. Use a pastry brush to brush the bottom tier of the cake with a third of the cherry juice/kirchwasser mixture. Spread the tier with a ½-inch layer of the heavy cream. Top with half of the drained, chopped cherries. Repeat this process with the second tier. For the top tier, brush with remaining cherry juice/kirchwasser. Cover the top and sides of the cake with whipped cream. (Reserve 1 ½ cups of whipped cream for decorating.) Use a sharp knife to cut very thin slices off the chocolate bar (they should resemble tree bark). Gently press the chocolate shavings onto the side and top of the cake. Transfer the reserved whipped cream to a pastry bag fi tted with a large star tip. Pipe 12 to 16 small circles around the outside edge of the top of the cake. (If you don’t have a pastry bag/star tip, spoon small dollops of whipped cream around the edge instead.) Place a cherry on top of each one. Refrigerate until serving.
H
IN A DAY T By Laura Araujo
Soak the chickpeas overnight; drain. Place the chickpeas, onion, garlic, parsley, ci- lantro, salt, cumin, coriander and allspice in a food processor and process until the mixture forms a smooth paste. Add the fl our, baking powder and baking soda and pulse. Form the mixture into patties ap- proximately ½ inch thick and 1 ½ inches in diameter. Place them on a baking sheet and chill for at least 1 hour. To cook, pour 1 inch of oil into a medium saucepan and preheat it over medium heat. Fry the chilled falafel patties until golden, about 3 minutes on each side. Drain cooked falafel on paper towels. Serve falafel with tahini sauce (sesame seed paste) or in a pita bread sandwich with vegetables and thin layer of plain yogurt.
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