Edible San Diego Issue 50 10th Anniversary Cookbook

SWEETS |
| SWEETS
Andalusian
Orange and
Almond Upside-
Down Cake
MAKES 1 CAKE
2 navel oranges, washed and halved
3–4 blood oranges
3 tablespoons salted butter
½ cup brown sugar
½ lemon, juiced
2 tablespoons water
4 free-range eggs
2 teaspoons orange blossom water
1 ¾ cup almond meal
¾ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon sea salt
½ teaspoon each ground ginger,
cinnamon, and cardamom
¹/ ³ cup pistachios, chopped
Plain Greek yogurt, for serving
Place navel oranges in a medium pot and
cover with water. Bring to a boil and simmer
over medium heat until extremely
soft and easy to pierce with a fork, 1 to
1 ½ hours. Remove navel oranges from
water and let cool completely.
Remove any seeds and puree navel
orange halves in a blender until smooth.
Set aside.
Prepare blood oranges by cutting off ½
an inch from each end and removing
peel and pith with a sharp knife. Slice
into ¼-inch rounds. Set aside.
Preheat oven to 325°.
Heat a small saucepan over medium
heat. Melt butter, then add brown sugar,
lemon juice, and water. Stir continuously
until sugar is melted, smooth, and sauce
is slightly thickened, about 5 minutes.
Pour sauce into a 9-inch round (at least 2
inches deep) cake pan and set aside until
set and cooled. Arrange blood orange
rounds on top. Set aside.
In a large mixing bowl, beat the eggs
using an electric mixer, add 1 cup of
navel orange puree and orange blossom
water, and beat again. Add almond meal,
granulated sugar, baking powder, salt,
and spices. Mix thoroughly with a rubber
spatula until smooth.
Pour batter into cake pan and bake for 40
to 60 minutes. Beginning at 40 minutes
check cake by inserting a toothpick in the
center; it should come out almost clean
(it’s a very moist cake).
Remove and let cool in the pan before
turning over onto a plate. Top with
chopped pistachios and serve with a dollop
of plain Greek yogurt.
Recipe by Olivia Hayo was published on
March 11, 2018 on ediblesandiego.com
Macaringues
MAKES 15–20 COOKIES
Neither macaroon nor meringue, these
cookies are crispy, light, subtly sweet, and
not completely unhealthy. The key to these
cookies is using unsweetened coconut
that still has lots of flavor.
6 egg whites
¹/ ³ cup granulated sugar
½ teaspoon of vanilla extract
3½ cups dry, unsweetened shredded
coconut
Preheat the oven to 350°.
Combine egg whites, sugar, and vanilla
extract in a large mixing bowl. Beat until
stiff peaks form (it should look like a
silky cloud). Slowly fold in the coconut
1 cup at a time; expect the meringue
to collapse slightly. Once the coconut
is integrated, form into golf-ball-sized
pieces with hands or an ice cream scoop
and place them on a greased cookie
sheet. Bake until golden brown, 30 to 35
minutes. Remove from oven, set aside
5 to 10 minutes, then transfer to a
cooling rack.
Recipe by Matt Steiger was featured in
issue no. 10, Fall 2010
Couscous with
Pomegranate and
Buttermilk
SERVES 4
²/ ³ cup water
¼ teaspoon salt
½ cup whole wheat couscous
1 tablespoon tightly packed dark brown
sugar
1 cup pomegranate seeds (from 1 large
pomegranate)
Regular or low-fat buttermilk, for serving
Mint leaves, for garnish
In a small saucepan, bring water and salt
to a boil. Add couscous in a stream. Stir
once. Remove from heat, cover, and let
stand for 12 to 15 minutes. Transfer to a
medium bowl and fluff with fork. Mix in
sugar and pomegranate seeds. Serve with
buttermilk on the side to drizzle and garnish
with fresh mint.
Recipe by Kitty Morse was featured in
issue no. 3, Fall 2008
OLIVIA HAYO
OLIVIA HAYO
Super simple couscous with
pomegranate seeds is a popular
dessert in parts of North Africa.
It is traditionally moistened with
buttermilk. Try it with a plantbased
milk for a vegan option or
go gluten free by substituting
cooked quinoa for couscous.
Extra pomegranate seeds freeze
well for up to three months.
36 ediblesandiego.com
NOV-DEC 2018 | edible SAN DIEGO 37