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Warm Winter Sangria
Advieh Baklava
Baklava is wonderful in any and all forms, but for some of us, it can be too sweet. Sacrilege to sweet-tooth’s everywhere, I know, but when we added our Advieh spice blend to the mix it came out juuuuuust right. It is still a very sweet pastry, but the spice blend combines hints of savory cumin and coriander with roses and true cinnamon to make a well rounded flavor that complements the nuts and plays very well with the honey. Layered in a springform pan and allowed to set overnight, this dazzling dessert is as beautiful as it is delicious.
Ingredients 1 16 oz. package phylloh dough
1 cup unsalted butter
1 1/2 cups pistachio nuts
1 cup water
1 1/2 cups chopped walnuts 1 cup chopped hazelnuts
Instructions
Preheat the oven to 350 degrees.
2 teaspoons ground Advieh 1 cup sugar 1/2 cup honey
6. To finish, add a final 8 sheets of
1. Butter the sides and bottom of phylloh to the top, brushing butter
a 9" Springform pan and then melt between every 2 sheets. the remaining butter. 7. Using a sharp knife, cut the baklavah into the pattern of your 2. In a medium bowl combine the choice, making sure to score all the chopped nuts with 1 teaspoon of way to the bottom of the dish. the Advieh and set aside.
3. To begin building the baklava, unroll the phylloh dough and cut the stack of sheets in half. Immediately cover it with a damp cloth to prevent it from drying out. Return the damp cloth to the phylloh in between each use.
8. Bake 45-50 minutes until the baklava is golden on top.
Choose a full bodied wine whose shelf-talker boasts of black or red cherry flavors that will complement the mulling spice, but with a price that won’t break the bank. Mid-shelf Pinot Noir or Cabernet are good choices, and an unfiltered and unsweetened cider is the perfect complement. We were lucky enough to have one straight out of the press and it made this Warm Winter Sangria all the more flavorful. Don’t forget the mulling spice!
Ingredients 1 bottle Pinot Noir or Cabarnet, 750 ml 3-4 cups unfiltered apple cider 2 tablespoons honey 2 tablespoons Mulling Spice 1 orange, zest and juice Cassia-cinnamon sticks, for garnish
Instructions 1. Combine the wine, cider, honey,
mulling spices and orange juice and zest in a non-reactive saucepan.
2. Bring the mixture to the boiling point and immediately lower the
hear. Simmer ever so gently, 10-15 minutes. Strain and serve.
Notes: The sky's the limit on creativity with this drink! Try blended ciders like cherry, blackberry or pear, or add a splash of brandy to make it extra boozy.
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9. Wile the baklava is baking, make
the syrup. Combine sugar and water in a heavy bottomed pan and heat until the sugar is melted. Add the honey and remaining teaspoon of Advieh. Simmer over very low 4. Place two sheets of dough on heat for 10-15 minutes. the bottom of the pan, trimming corners as needed, and brush with 10. As soon as the baklava comes melted butter. repeat 4 times until out of the oven, drizzle with the syryou have 8 sheets laid as a base with up. Allow to cool completely before serving. butter between every two layers.
5. Add a thin layer of nuts, followed by 2 sheets of phylloh dough topped with butter. Repeat the layers until the baklavah is built nearly to the top of the pan.
Spiced wine? Mulled cider? We say “choose both” with this Warm Winter Sangria. Mulled wine alone can be too harsh, and mulled cider too sweet. Put them together with a touch of honey and orange, and the drink comes out just right.
Notes:You can substitute your fa-
vorite nuts for the ones we chose, and switch up the spices! Cinnamon works well by itself or try Ras el Hanout for another exotic sweetsavory flavor.
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