ShareThe anticipation for cooler weather is growing as we reach the middle of November (it feels so close, but so far away!). And if you’re like me, you’re probably craving the comforting, warm dishes that are often associated with this time of the year. I’ve rounded up some of my favorite fall-winter recipes in this weekender edition. If enough of us make them, maybe we’ll get a cold winter? (That’s today’s dose of wishful thinking).
Gingerbread Latte
My favorite winter drink has to be the gingerbread latte, which I always anticipated in November when my go-to coffee chain would bring it back, complete with a tiny gingerbread man on top. Living in a country where the chain didn’t operate meant I went without for years, so I eventually learned to make it myself. Now, with some boycotting Western establishments in Kuwait in solidarity with Palestine, you may crave this drink too. Here’s a recipe to satisfy that craving.
Ingredients:
- 1 tsp maple syrup
- 1 tbsp molasses
- 1/8 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 shot of espresso (or 1/4 cup strong brewed coffee)
- 3/4 cup milk (dairy or non-dairy)
- Whipped cream (optional, for topping)
- Ground cinnamon (optional, for garnish)
Instructions:
1. Steam the milk: Warm milk in a small saucepan over low-medium heat or microwave until warm (not boiling).
2. Froth the milk (optional): Whisk vigorously for a smooth, bubbly texture, or use a milk frother.
3. Prepare the coffee: Brew a shot of espresso or strong coffee.
4. Assemble the latte: In a cup, mix the coffee, cinnamon, ginger, molasses, and maple syrup. Add the steamed/frothed milk. Top with whipped cream (add vanilla extract if whipping at home) and sprinkle with cinnamon.
Pumpkin Stew
Pumpkin is often overlooked in Arab cuisine, especially in savory dishes. I love it in Lebanese pumpkin kibbe, and have tried it in tajine and couscous. Inspired by its ubiquity where I lived in North America, I created this comforting pumpkin and beef stew. The pumpkin’s sweetness contrasts beautifully with the hearty beef broth, and pomegranate molasses, cilantro and garlic bring delicious Arabic flavors.
Ingredients:
For the beef broth:
- 500g stew beef chunks
- 1 onion
- 2-3 bay leaves
- 10 black peppercorns
- 1 tsp salt
- 2 cinnamon sticks
- 5 crushed cardamom pods
- 6 cloves
- 2 tsp cinnamon powder
- 2 tsp seven spices mix
- 2 liters cold water
For the stew:
- 2 tbsp oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 2 small pumpkins or butternut squash, peeled and chunked
- 3 cups beef broth
- 2 tsp each of seven spices mix, cinnamon, and ground coriander
- Salt and pepper to taste
- Bunch of cilantro, finely chopped
- 1 tbsp pomegranate molasses
Instructions:
1. Make the broth: Brown beef in oil, cover with water, bring to a simmer, skim impurities and add onions and spices. Simmer on low for 1-8 hours, then strain.
2. Prepare the pumpkin: Preheat oven to 425°F, cube pumpkin, toss in oil and salt, and bake for 20 minutes, tossing halfway.
3. Assemble the stew: Sauté onion in oil until softened, then add pumpkin, beef and spices. Pour in broth, simmer for 10 minutes until pumpkin softens.
4. Add cilantro and garlic: Sauté garlic in oil, add cilantro and cook until wilted. Stir into the stew with pomegranate molasses, then serve with rice.
Custard Apple Pie
Fall nights call for warm apple pie, even if it’s not exactly cold out. As the year winds down, my family and I crave the flaky, spiced sweetness of this dessert. Pair it with vanilla ice cream to make it feel like a cozy, chilly night.
Ingredients:
For the crust:
- 250g all-purpose flour
- 1 egg
- 125g cold, cubed butter
- 1 tsp salt
- 1 tbsp vanilla
- 2 tbsp neutral oil
- 2 tbsp icing sugar
For the filling:
Custard:
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup + 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/8 tsp each of salt and nutmeg
Apples:
- 2 tbsp unsalted butter
- 6-8 Granny Smith apples, sliced
- 1/4 cup each granulated and brown sugar
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/8 tsp salt
Instructions:
1. Prepare the crust: Combine flour and salt, cut in butter until crumbly, mix in oil, icing sugar, and egg until smooth. Chill for 30 minutes. Roll out dough, transfer to a 9-inch pie dish, and freeze for 15 minutes.
2. Blind bake the crust: Preheat oven to 375°F, line with parchment, fill with pie weights and bake for 7-8 minutes.
3. Prepare filling: Sauté apples in butter with sugar, cinnamon, lemon juice and salt. Arrange apples in pie crust.
4. Custard filling: Whisk custard ingredients, pour over apples and top with remaining apples. Bake at 400°F for 35-45 minutes until set. Cool and refrigerate.
