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Seared Lamb Chops with Mint Salt,, Maureen Abood

Seared Lamb Chops with Mint Salt Dry Rub

By Maureen Abood On March 21, 2016 · 20 Comments · In Chicken, Fish, Beef, Lamb, Easter, Gluten-Free, Your Favorites
The funny thing is, I wasn’t even thinking meat rub when I came up with the Mint Salt idea. The goal was to make any food, especially salads and vegetables, taste authentically Lebanese, not to mention out-of-this-world fresh and delicious, with one pinch of the fingertips in a spice tin. Brainstorming what to call this [...]
Read More »

Best Lebanese Recipes for Easter, a glass of ice water, and a word of thanks

By Maureen Abood On April 15, 2014 · 32 Comments · In Menus
It has always struck me that the first thing that happens whenever someone walks up the front steps and enters the home of anyone in my family, they are welcomed with a tall glass of ice water. It’s our pineapple, our refreshment. As my father used to say: don’t even ask them. Just put the [...]
Read More »

Postcard from Down South

By Maureen Abood On March 29, 2013 · 12 Comments · In Picture Postcards
Blessed is the servant who loves his brother as much when he is sick and useless as when he is well and can be of service to him. And blessed is he who loves his brother as well when he is afar off as when he is by his side, and who would say nothing [...]
Read More »

Ruby Red Grapefruit-St. Germain Mimosa

By Maureen Abood On March 27, 2013 · 5 Comments · In Christmas, Drinks, Easter, Gluten-Free, Stories and Recipes, Winter
By now it’s crystal clear that St. Germain tastes good with just about anything you can think of to pair it with. If you ask my brothers, it’s even better on its own, on the rocks, when late evening comes and something more is called for. The affinity we all have over here for St. [...]
Read More »

Favorite Things: Etched Fostoria Glass

By Maureen Abood On March 26, 2013 · 8 Comments · In Favorite Things
Other than a Shelley teacup, according to family code, the greatest find one could possibly make at an antique shop is Fostoria Glass. The etched crystal that the company made sold like gangbusters at the early part of the last century, gracing the tables of every U.S. president from Eisenhower to Reagan. The etched designs [...]
Read More »

An Easter Brunch Menu

By Maureen Abood On March 25, 2013 · 2 Comments · In Menus
Even though I’ve had Lebanon on the brain lately, there is one place and one place only that Easter memories take me. That is to Fostoria, Ohio, where I ate my first pillow soft, yellow sugar-coated Peep. Alice made each of her grandchildren an adorable little Easter basket using the green fruit pint boxes she [...]
Read More »

Technique: How to form dough balls

By Maureen Abood On March 22, 2013 · 3 Comments · In Techniques
When pulling beautiful pieces of risen dough to form smaller balls, there is a technique involved to remove the folds that naturally occur in the dough from being pulled and shaped. Those folds don’t bake properly and have to be worked out of the dough. This is especially so with heavier doughs like the one [...]
Read More »

Lebanese Glazed Sweet Bread, Ka’ik

By Maureen Abood On March 21, 2013 · 45 Comments · In Breads, Easter, Pastry and Sweets, Stories and Recipes, Vegetarian, Your Favorites
There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. I grew up with the latter, a Lebanese glazed sweet bread which is fragrant with spices and subtly sweet. Eat the breads any time of the day: toasted for breakfast, as acompanion to a cup of tea in the afternoon, or [...]
Read More »

Ingredient: Mahleb

By Maureen Abood On March 19, 2013 · 8 Comments · In Ingredients
Sour cherries are so delicious that I suppose it’s not so shocking that someone, somewhere deep in the past kept eating right past the bright red flesh and crunched away at the pit. There that adventurous eater discovered an almond-like flavor, a flavor reminiscent of the cherry but not precisely cherry, with a certain bitterness [...]
Read More »

Favorite things: Wooden Molds for Lebanese Sweet Bread (Kaik)

By Maureen Abood On March 18, 2013 · 18 Comments · In Favorite Things, Your Favorites
The molded sweet is a long-standing tradition at the Lebanese table, a true and beloved trademark. Sometimes that sweet is a cookie (ma’moul), sometimes a sweet bread (kaik, KAH-ick). They are beautiful, these little works of art, their imprints like an engraved invitation to a very special party you won’t want to miss. Mine are [...]
Read More »
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Seared Lamb Chops with Mint Salt,, Maureen Abood

Seared Lamb Chops with Mint Salt Dry Rub

By Maureen Abood On March 21, 2016 · 20 Comments · In Chicken, Fish, Beef, Lamb, Easter, Gluten-Free, Your Favorites
The funny thing is, I wasn’t even thinking meat rub when I came up with the Mint Salt idea. The goal was to make any food, especially salads and vegetables, taste authentically Lebanese, not to mention out-of-this-world fresh and delicious, with one pinch of the fingertips in a spice tin. Brainstorming what to call this [...]
Read More »

Best Lebanese Recipes for Easter, a glass of ice water, and a word of thanks

By Maureen Abood On April 15, 2014 · 32 Comments · In Menus
It has always struck me that the first thing that happens whenever someone walks up the front steps and enters the home of anyone in my family, they are welcomed with a tall glass of ice water. It’s our pineapple, our refreshment. As my father used to say: don’t even ask them. Just put the [...]
Read More »

Postcard from Down South

By Maureen Abood On March 29, 2013 · 12 Comments · In Picture Postcards
Blessed is the servant who loves his brother as much when he is sick and useless as when he is well and can be of service to him. And blessed is he who loves his brother as well when he is afar off as when he is by his side, and who would say nothing [...]
Read More »

Ruby Red Grapefruit-St. Germain Mimosa

By Maureen Abood On March 27, 2013 · 5 Comments · In Christmas, Drinks, Easter, Gluten-Free, Stories and Recipes, Winter
By now it’s crystal clear that St. Germain tastes good with just about anything you can think of to pair it with. If you ask my brothers, it’s even better on its own, on the rocks, when late evening comes and something more is called for. The affinity we all have over here for St. [...]
Read More »

Favorite Things: Etched Fostoria Glass

By Maureen Abood On March 26, 2013 · 8 Comments · In Favorite Things
Other than a Shelley teacup, according to family code, the greatest find one could possibly make at an antique shop is Fostoria Glass. The etched crystal that the company made sold like gangbusters at the early part of the last century, gracing the tables of every U.S. president from Eisenhower to Reagan. The etched designs [...]
Read More »

An Easter Brunch Menu

By Maureen Abood On March 25, 2013 · 2 Comments · In Menus
Even though I’ve had Lebanon on the brain lately, there is one place and one place only that Easter memories take me. That is to Fostoria, Ohio, where I ate my first pillow soft, yellow sugar-coated Peep. Alice made each of her grandchildren an adorable little Easter basket using the green fruit pint boxes she [...]
Read More »

Technique: How to form dough balls

By Maureen Abood On March 22, 2013 · 3 Comments · In Techniques
When pulling beautiful pieces of risen dough to form smaller balls, there is a technique involved to remove the folds that naturally occur in the dough from being pulled and shaped. Those folds don’t bake properly and have to be worked out of the dough. This is especially so with heavier doughs like the one [...]
Read More »

Lebanese Glazed Sweet Bread, Ka’ik

By Maureen Abood On March 21, 2013 · 45 Comments · In Breads, Easter, Pastry and Sweets, Stories and Recipes, Vegetarian, Your Favorites
There are many versions of Lebanese ka’ik (or ka’ak), some biscuit-like and others bread-like. I grew up with the latter, a Lebanese glazed sweet bread which is fragrant with spices and subtly sweet. Eat the breads any time of the day: toasted for breakfast, as acompanion to a cup of tea in the afternoon, or [...]
Read More »

Ingredient: Mahleb

By Maureen Abood On March 19, 2013 · 8 Comments · In Ingredients
Sour cherries are so delicious that I suppose it’s not so shocking that someone, somewhere deep in the past kept eating right past the bright red flesh and crunched away at the pit. There that adventurous eater discovered an almond-like flavor, a flavor reminiscent of the cherry but not precisely cherry, with a certain bitterness [...]
Read More »

Favorite things: Wooden Molds for Lebanese Sweet Bread (Kaik)

By Maureen Abood On March 18, 2013 · 18 Comments · In Favorite Things, Your Favorites
The molded sweet is a long-standing tradition at the Lebanese table, a true and beloved trademark. Sometimes that sweet is a cookie (ma’moul), sometimes a sweet bread (kaik, KAH-ick). They are beautiful, these little works of art, their imprints like an engraved invitation to a very special party you won’t want to miss. Mine are [...]
Read More »
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