STELLA'S COOKBOOK

Puréed, boiled clementines lend themselves to an indescribably moist, citrus-flavoured, flourless almond cake.

Emblematic from Spain is our treasured marzipan. We acquired the centuries old skill from the nuns of the convents of Toledo, handcrafting freshly ground almonds with sugar syrup into orange blossom scented masapan.

The Jews of Spain share a love for meringue-cloud like magical confections we call ‘ashuplados’ in Ladino.

A delicious, moist cake that is perfect with a Turkish coffee or served with a little more whipped cream or ice-cream as a dessert.

Amber, luscious, candied pumpkin steeped in a ginger syrup with crunchy toasted almonds-“Dulce de kalavasa” is a much loved Rhodesli sweet .

This Sephardic confection consists of clusters of little biscuits cooked in a honey syrup and scattered with toasted almonds.

The juxtaposition of the sweet dates with the tartness of the cream cheese and Seed+Mill tahini is spectacular. Including the piney scented mastic elevates this cake to another dimension. It’s just WOW! The creative energy we bounced off of one another helped me find new ways to use tahini in my Sephardic cooking and baking which I urge you to explore as you prepare for Rosh Hashana.

Bimuelos, derived from the Spanish word buñuelo, was a popular yeast dough fritter that the Jews of medieval Spain adopted.

This meringue, chewy with Greek mastic, has a soft pillowy centre. It makes a magnificent, elegant, gluten-free dessert.

Kayisi pasado is a tart confection, made from dried apricots, that sets as a jelly like paste served cut into amber-hued wedges topped with walnuts. The Sephardim from Rhodes love these sweet bites full of concentrated apricot flavor.

Sutlach is a traditional Turkish dessert that originated in the opulent Ottoman kitchens – a sweet treat fit for a Sultan!

In Sephardic homes in Greece and Turkey this glossy white fondant is traditionally served as a symbol of purity at life-cycle events and on the New Year.