Gozinakhi (Honey Walnut Candy)

I love candy.  Candy and I have had a long relationship.  And despite a deep history of diabetes flowing through my family tree, I turn a blind eye to all of the things that are bad about candy.  The weight gain.  The sugar blues.  The rotting teeth.  The destroyer of metabolisms.  Yes, candy is good - despite these things - and I can never turn down a good recipe for the stuff.

As I have made candy-coated nuts before, I figured this would be as easy a recipe as any other.  And, thankfully, it was.  Nothing much to it.  Honey, water, caramelization, nuts and finished product.  Simple, almost healthy, completely delicious...candy! 

Ingredients:

• 1 cup of honey
• 2 Tbsp. water
• 2 cups walnuts, chopped

Instructions:

1. Combine the honey and water in a skillet.  Cook over medium heat stirring constantly until the honey begins to caramelize and turn brown.  Be careful, though - it bubbles.
2. Remove from heat and add chopped walnuts.  Stir until all of the walnuts are covered in honey.
3. Pour the mixture onto wax paper and press down until the candy is flat.  You can use the backside of a spoon or top the candy with another piece of wax paper and press with your hands.
4. When the candy has cooled, break into bite sized pieces and enjoy.

(The original recipe came from this site: http://www.squidoo.com/Honey-Walnut-Candy-Recipe)

Baklava

One of my favorite desserts of all time is baklava.  I once heard it described as an edible version of heaven and aptly so!  I'm always amazed at how one, single dish can encompass all of the greatest aspect of cuisine - light, buttery puff of pastry dough, a rich array of savory nuts, a handful of zesty spices and an ungodly amount of nature's most densely sweet product: honey.  The perfect combination of flavor profiles live together in harmony by means of whatever shape the baker has chosen - typically a diamond.  Yes, baklava is a jewel in the crown of any cook.

I, myself, have made baklava a time or two.  Far from being an expert, I have made an adequate version.  After all, honey can cover up a variety of baking sins.  In that way, honey is a lot like chocolate.  So, as I endeavored to make this classic dessert, I only made a few notes in the process: 1) Though some recipes call for rose water, I chose to abstain.  Rose water is very pungent and not necessary - unless you like that sort of thing.  2) Nuts used in Jordan and that part of the Middle East are commonly pistachios and hazelnuts, not walnuts as one would typically see in the Mediterranean.  3) Phyllo dough is your friend.  It may seem intimidating, but it will be nice to you as long as you keep it moist.  Aside from this, the only thing left to impart is the bit of heavenly bliss you will experience when you have tasted the final product.  Perhaps peace in the Middle East would be more likely if baklava became a bargaining chip!

Ingredients:

• 1 pound chopped mixed nuts
• 1 package (16 oz.) phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp. vanilla extract
• 1 tsp. grated lemon zest

Instructions:

1. Preheat the oven to 350 degrees.  Butter a 9 x 13 inch baking dish.
2. Toss together cinnamon and nuts.  Unroll phyllo dough and cut whole stack in half to fit the dish.  Cover phyllo dough with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo dough in the bottom of the prepared dish.  Brush generously with butter.  Sprinkle 2 to 3 tablespoons of the nut mixture on top.  Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo dough.  Using a sharp knife, cut baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.
4. Bake in a preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.  Stir in honey, vanilla and lemon zest, reduce heat and simmer for 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it.  Let cool completely before serving.  Store uncovered.

(The original recipe came from this site: http://allrecipes.com/Recipe/easy-baklava/Detail.aspx)

Lekach (Honey Cake)

From the land of milk and honey comes a dessert which has...you guessed it...honey.  Honey cake (Lekach) is often served at Rosh Hashanah, the Jewish New Year.  Eaten to insure a sweet year, it has been a tradition for almost as long as the Jewish faith has been in existence.  A dense loaf cake, Lekach is sometimes colored with coffee or tea and can taste more like gingerbread or lebkuchen depending on the maker.  Recipes vary tremendously.  However, one thing remains the same - honey.  It offers such a soothing and rich flavor, it's easy to see why this is one of those recipes that has been handed down from the ages.

Ingredients:

• 1 1/2 cups all purpose flour
• 1/3 cup caster sugar
• 1/2 tsp. ground ginger
• 1/2-1 tsp. cinnamon
• 1 tsp. apple pie spice
• 1 tsp. baking soda
• 1 cup clear honey
• 4 Tbsp. olive oil
• grated rind of one orange
• 2 eggs
• 5 Tbsp. orange juice
• 2 tsp. chopped fresh ginger root

Instructions:

1. Preheat the oven to 350 degrees.  Grease an 8 inch square baking pan or medium loaf pan. 
2. In a large bowl, mix flour, sugar, ginger, cinnamon, apple pie spice and baking soda.
3. Make a well in the center of the flour mixture and pour in the honey, olive oil, orange rind and eggs.  Using a wooden spoon, beat until smooth, then add the orange juice.  Stir in the chopped ginger.
4. Pour the cake mixture into the pan then bake for 50 minutes or until firm to touch.
5. Leave the cake to cool in the pan, then turn out and wrap tightly in foil.  Store at room temperature for 2 to 3 days before serving to allow the flavors of the cake to mature.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)