• Home
  • Lebanese Cooking Videos are here!
  • Kind Mentions
  • Unsubscribe
  • Subscribe
  • Experience

ma_logo

  • meet maureen abood
  • recipes
  • cookbook
  • video
  • THE BLOG
  • shop!
 
  • facebook twitter pinterest instagram rss feedly bloglovin
 
Strawberry cream cake with whipped cream and topped with berries

Strawberry Cream Cake

By Maureen Abood On June 30, 2016 · 3 Comments · In Pastry and Sweets, Summer
Strawberry Cream Cake is a love song to fresh strawberries, just-picked! So fragrant and light, similar to strawberry shortcake, this dessert is a crowd-pleaser. On a drive up north here in Michigan, we recently heard a TED talk about the Blue Zones. These are the few communities around the world that have something important in [...]
Read More »

Christmas Breakfast Wreath

By Maureen Abood On December 19, 2015 · 10 Comments · In Breads, Christmas, Pastry and Sweets, Techniques
This Christmas Breakfast wreath is glorious to behold and to eat. A buttery dough is filled with cherry almond filling scented with rose water, cut and twisted to form a wreath, and finished with a rose water glaze. Also see the beautiful Brioche Star with Strawberry Rose Jam. At Tante Marie’s, where I went to [...]
Read More »

Strawberry Rose Cheesecake Recipe, with labneh

By Maureen Abood On June 20, 2014 · 11 Comments · In Pastry and Sweets, Stories and Recipes, Yogurt, Labneh and Laban
I was on the hunt for strawberries for all kinds of reasons. Number one: the presence of strawberries at the farmer’s market Up North would mean that the soil, the air, the sun and sky were, at long long last, generous enough to give us a taste of summer. Secondly, last Friday was the first [...]
Read More »

Favorite Things: Coconut Extract (the real deal)

By Maureen Abood On April 29, 2014 · 12 Comments · In Favorite Things, Ingredients
When you love coconut, you want to taste coconut. It took me years to understand that my coconut cream pies were just okay, and tasted more like vanilla custard pie with a little bit of coconutty chew rather than like truly tropical coconut cream. With all of the time I’ve spent in Florida (read: piña [...]
Read More »

Za’atar Croissant Recipe, a worthy project

By Maureen Abood On April 25, 2014 · 20 Comments · In Pastry and Sweets, Stories and Recipes, Vegetarian
The first morning of my first visit to Lebanon, two years ago now!, a beautiful platter of pastries was presented at our table for breakfast. I wasn’t surprised to see French pastry in Lebanon—because the country was a French protectorate for so many years, French culture and language are part of who we are. And [...]
Read More »

Favorite Things: A roller rolling pin

By Maureen Abood On April 22, 2014 · 8 Comments · In Favorite Things
Unlike my mother, I have never been much of a collector. Her mind takes just about anything she loves and turns it into a collector’s odyssey, a search-and-find presence of mind that is always with her. She’s done it with antique teacups, with her Fostoria glass, a slew of teapots, flow blue china and porcelain [...]
Read More »

Ingredient: European-style butter (for our Za’atar Croissants)

By Maureen Abood On April 21, 2014 · 8 Comments · In Ingredients
Happy spring—it feels official now, even in Up North in Michigan, where it snowed as recently as last week. While we are far from the first crop of anything here, there is still the sense that the place is waking up and good things are coming our way. There are daffodils, and the cows are [...]
Read More »

Favorite Things: Angled Measuring Cups

By Maureen Abood On February 5, 2014 · 6 Comments · In Favorite Things
Measuring is serious business, especially when you’re baking. Most of us don’t use our Salter scales every time we add an ingredient to the mix, so the right measuring cups are important. My mom was the one who first started using the angled measure, and once I got a hold of them, well, she had [...]
Read More »

Sour Cherry Galette with Cream Cheese Crust

By Maureen Abood On August 2, 2013 · 12 Comments · In Pastry and Sweets, Stories and Recipes, Summer
This cherry galette is a free-form pie that is easy to roll out with my cream cheese crust, and easy to assemble into a rustic round. Use tart or sour cherries for classic cherry pie flavor. The possibilities for sour cherries are endless. They’re a natural for Lebanese recipes, fitting right in with our penchant [...]
Read More »

My Mom’s Best Pie Crust

By Maureen Abood On May 9, 2013 · 53 Comments · In Stories and Recipes, Techniques
My Mom’s no-butter pie crust is heavenly…ultra flakey with a hint of salt. And the kicker: no butter! Perfectly vegan. Use the 10-inch double crust recipe for single-crust pies (more dough to work with for crimping the edges; tuck the extra under the perimeter). Everyone who knows my mother knows that the hallmark of her character [...]
Read More »
Page 1 of 3123»
 
  • Subscribe by Email


  • Send me an email at
    maureen@maureenabood.com

  • maureen abood
    facebook twitter pinterest instagram rss feedly bloglovin

  • Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen
    “A terrific and important book!” — Anthony Bourdain
  • Winner!  Saveur Best Food Blog Awards
  • ingredients

    techniques

    recipes

    video

  • Popular Posts

    • Date Nut Bread Recipe, and learning to fly soloDate Nut Bread Recipe, and learning to fly solo
    • HomeHome
    • Sheik al Mehsheh: How eggplant healed a heart, and always welcomes us homeSheik al Mehsheh: How eggplant healed a heart, and…
  • maureen abood
  • IACP
 
Strawberry cream cake with whipped cream and topped with berries

Strawberry Cream Cake

By Maureen Abood On June 30, 2016 · 3 Comments · In Pastry and Sweets, Summer
Strawberry Cream Cake is a love song to fresh strawberries, just-picked! So fragrant and light, similar to strawberry shortcake, this dessert is a crowd-pleaser. On a drive up north here in Michigan, we recently heard a TED talk about the Blue Zones. These are the few communities around the world that have something important in [...]
Read More »

Christmas Breakfast Wreath

By Maureen Abood On December 19, 2015 · 10 Comments · In Breads, Christmas, Pastry and Sweets, Techniques
This Christmas Breakfast wreath is glorious to behold and to eat. A buttery dough is filled with cherry almond filling scented with rose water, cut and twisted to form a wreath, and finished with a rose water glaze. Also see the beautiful Brioche Star with Strawberry Rose Jam. At Tante Marie’s, where I went to [...]
Read More »

Strawberry Rose Cheesecake Recipe, with labneh

By Maureen Abood On June 20, 2014 · 11 Comments · In Pastry and Sweets, Stories and Recipes, Yogurt, Labneh and Laban
I was on the hunt for strawberries for all kinds of reasons. Number one: the presence of strawberries at the farmer’s market Up North would mean that the soil, the air, the sun and sky were, at long long last, generous enough to give us a taste of summer. Secondly, last Friday was the first [...]
Read More »

Favorite Things: Coconut Extract (the real deal)

By Maureen Abood On April 29, 2014 · 12 Comments · In Favorite Things, Ingredients
When you love coconut, you want to taste coconut. It took me years to understand that my coconut cream pies were just okay, and tasted more like vanilla custard pie with a little bit of coconutty chew rather than like truly tropical coconut cream. With all of the time I’ve spent in Florida (read: piña [...]
Read More »

Za’atar Croissant Recipe, a worthy project

By Maureen Abood On April 25, 2014 · 20 Comments · In Pastry and Sweets, Stories and Recipes, Vegetarian
The first morning of my first visit to Lebanon, two years ago now!, a beautiful platter of pastries was presented at our table for breakfast. I wasn’t surprised to see French pastry in Lebanon—because the country was a French protectorate for so many years, French culture and language are part of who we are. And [...]
Read More »

Favorite Things: A roller rolling pin

By Maureen Abood On April 22, 2014 · 8 Comments · In Favorite Things
Unlike my mother, I have never been much of a collector. Her mind takes just about anything she loves and turns it into a collector’s odyssey, a search-and-find presence of mind that is always with her. She’s done it with antique teacups, with her Fostoria glass, a slew of teapots, flow blue china and porcelain [...]
Read More »

Ingredient: European-style butter (for our Za’atar Croissants)

By Maureen Abood On April 21, 2014 · 8 Comments · In Ingredients
Happy spring—it feels official now, even in Up North in Michigan, where it snowed as recently as last week. While we are far from the first crop of anything here, there is still the sense that the place is waking up and good things are coming our way. There are daffodils, and the cows are [...]
Read More »

Favorite Things: Angled Measuring Cups

By Maureen Abood On February 5, 2014 · 6 Comments · In Favorite Things
Measuring is serious business, especially when you’re baking. Most of us don’t use our Salter scales every time we add an ingredient to the mix, so the right measuring cups are important. My mom was the one who first started using the angled measure, and once I got a hold of them, well, she had [...]
Read More »

Sour Cherry Galette with Cream Cheese Crust

By Maureen Abood On August 2, 2013 · 12 Comments · In Pastry and Sweets, Stories and Recipes, Summer
This cherry galette is a free-form pie that is easy to roll out with my cream cheese crust, and easy to assemble into a rustic round. Use tart or sour cherries for classic cherry pie flavor. The possibilities for sour cherries are endless. They’re a natural for Lebanese recipes, fitting right in with our penchant [...]
Read More »

My Mom’s Best Pie Crust

By Maureen Abood On May 9, 2013 · 53 Comments · In Stories and Recipes, Techniques
My Mom’s no-butter pie crust is heavenly…ultra flakey with a hint of salt. And the kicker: no butter! Perfectly vegan. Use the 10-inch double crust recipe for single-crust pies (more dough to work with for crimping the edges; tuck the extra under the perimeter). Everyone who knows my mother knows that the hallmark of her character [...]
Read More »
Copyright 2011-2021 Maureen Abood