Food & Wine USA - (12)December 2018

143

Brussels Sprouts Baba
Ghanoush
PHOTO P. 127

ACTIVE 15 MIN; TOTAL 30 MIN
SERVES 8

Michael Solomonov serves this bril-
liant riff on baba ghanoush at Zahav
in Philadelphia. After a whirl in the
food processor, brussels sprouts
and tahini come together to form a
creamy dip. Solomonov serves it
topped with more roasted brussels
sprouts and hazelnuts and with
warm pita, for dipping.

1 / 2 lb. brussels sprouts, trimmed
and halved lengthwise

1 Tbsp. extra-virgin olive oil,
plus more for drizzling

1 tsp. kosher salt, divided, plus
more to taste

1 /^2 cup hazelnuts

1 cup tahini (such as Soom)

1 / 4 cup fresh lemon juice (from 2
lemons)

1 / 2 tsp. ground cumin

1 ice cube

1 / 2 cup cold water

1 / 4 cup chopped fresh flat-leaf
parsley

1. Preheat oven to 500°F. Toss
   together brussels sprouts, oil, and

(^1) / 4 teaspoon salt on a large rimmed
baking sheet. Spread in a single
layer, and roast in preheated oven
until tender and lightly charred,
about 12 minutes. Transfer to a
plate to cool. Reduce oven tempera-
ture to 300°F.

2. Spread hazelnuts on a large
   rimmed baking sheet, and bake at
   300°F until golden and skins wrin-
   kle, about 8 minutes. Transfer to a
   clean kitchen towel, and rub off
   skins. Let stand until cool enough to
   handle; coarsely chop.


3. Place tahini, lemon juice, cumin,
   ice cube, half of the cooled brussels
   sprouts, and remaining^3 / 4 teaspoon
   salt in a food processor. Process
   until ice melts and a chunky paste
   forms. With processor running, add

(^1) / 2 cup cold water in a slow, steady
stream, processing until mixture is
emulsified and resembles the tex-
ture of hummus. Season to taste
with salt.

4. To serve, spread tahini mixture
   on a platter, and top with remaining
   brussels sprouts. Garnish with
   hazelnuts, chopped parsley, and a
   generous drizzle of olive oil.

Mhalabiyeh (Fragrant Milk

Pudding with Cranberries)

PHOTO P. 131

ACTIVE 20 MIN; TOTAL 2 HR 40 MIN

SERVES 12

Mhalabiyeh—a Middle Eastern milk

pudding—is commonly flavored with

mastic, which has a pleasant flavor

reminiscent of licorice or pine. Pur-

chase mastic gum at amazon.com.

Alternatively, Reem Kassis suggests

substituting 1 teaspoon of rose or

orange blossom water.

4 mastic gum pieces

11 / 4 cups plus 1 pinch granulated

sugar, divided

4 cups whole milk, divided

1 / 2 cup cornstarch

1 cup heavy cream

2 cups fresh or frozen

cranberries

1 / 4 cup water

1. Grind mastic gum pieces and a
   pinch of sugar in a mortar and pes-
   tle until finely ground. Whisk
   together ground mastic gum mix-
   ture, 1 cup milk, and cornstarch in a
   small bowl until dissolved.


2. Whisk together cream,^3 / 4 cup
   sugar, and remaining 3 cups milk in
   a large, heavy saucepan. Bring to a
   simmer over medium. When milk
   mixture is about to boil, add mastic
   mixture, and cook, whisking con-
   stantly, until thickened, about 1
   minute. Remove from heat.


3. Carefully ladle hot pudding into
   12 (6- to 8-ounce) heatproof des-
   sert bowls or glasses. Press plastic
   wrap or wax paper directly onto
   surface of each pudding to prevent
   a skin from forming. Let cool
   slightly, about 20 minutes; refriger-
   ate until set and chilled, at least 2
   hours or up to 24 hours.


4. Meanwhile, combine cranberries,

(^1) / 4 cup water, and remaining (^1) / 2 cup
sugar in a small saucepan. Cook
over low, stirring occasionally, until
cranberries burst and release their
juices, 8 to 10 minutes. Remove
from heat, and let cool. Cover and
chill until ready to serve.

5. Serve puddings cold, topped with
   cranberry sauce.
   MAKE AHEAD Pudding may be made
   up to a day in advance.
   © 2018 Kellogg NA Co.

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