Jackfruit Lassi

Fruit is used extensively in Southeast Asian cuisine. Among those used regularly is the jackfruit. Jackfruit is considered one of the world's largest fruits.It is yellowish-brown, oblong-shaped with densely dotted spikes throughout its exterior.It can weigh upwards of up to 90lbs.. Fresh jackfriut presents a challenge to prepare.When cut it has an offensive smell and excudes a sticky,gum-like substance when cut open.Therefore it is most often available canned,frozen, or dried.

Jackfruit can be eaten both ripe and unripe(as a vegetable).If using unripe, it must first be boiled, fried, or roasted.It's taste ranges from banana-like to a combination of mango and melon.There are several varieties of jackfruit available,honeyjack being the most prized for its sweet flavor.Jackfruit is usually available in the summer months (May-July).It is commonly used blended in drinks,desserts,salads, and in curries.It provides a significant source of vitamin A and vitamin C.

Jackfruit Lassi

Yield:2 Servings

Ingredients:

4 ice cubes

1 1/2 c plain yogurt

1/4 c sugar

2/3 c jackfruit, peeled and diced

1. Blend all ingredients together in a blender until smooth.Pour into 2 glasses and enjoy.

Buddha's Hand

Seeing the Buddha's Hand for the first time you might assume it's just a mutation from nature, but this fruit is more than just a novelty.Buddha's Hand also known as fingered citron is native to China where it is considered a symbol of happiness, longevity, and good fortune. Buddha's Hand usually make their appearance during the winter months.They are traditionally given as New Year's gifts, used as temple offerings, decorative centerpieces, or as good luck charms.

In Oriental medicine, the dried peel is used as a tonic for purifying the lungs, liver and spleen, calming the mind, increasing circulation, and strengthening the stomach.As for culinary uses, because of their lack of any pulp, just the rind is used to impart a citrus aroma to seafood, soups and dessert dishes.

Garam Masala (Indian Spice Blend)

No Indian kitchen would be complete without the spice,garam masala.Meaning "hot mix", garam masala is a blend of whole and/or ground spices used to give Indian dishes a rich,warm taste and aroma. A basic blend of garam masala usually contains cinnamon, cardamon, cumin, peppercorns, and bay leaves.But each region and household has their own special blend with varying ingredients.Some garam masalas are known to have upwards of 10 ingredients.

Garam masala is usually added to the end of cooking to draw out the flavors of other foods.It is used as a flavoring for meat and poultry dishes, rice, or as a rub.Garam masala is usually available from Indian grocers here in the U.S., but in India packaged versions are non-existent because each cook makes their own according to family recipes.Here's a basic recipe for garam masala.

Yield:1/2 c
Ingredients:
2 bay leaves
1-1" cinnamon stick
1 tsp. black peppercorns
1 tsp. cardamon seeds
2 tsp. cumin seeds
1 tsp. coriander
1 tsp. whole cloves

1.Combine all the ingredients in a spice grinder or mortar & pestle and grind until powdered.Store garam masala in an airtight container a place in a cool, dry place.Will keep for 6 months.

Baked Plaintain Fritters

Plaintains look like a larger version of bananas except they have a thick skin and have a high starch content similar to potatoes and cannot be eaten as-is.They are a cooking banana.Plaintains are usually boiled, mashed,added to stews, deep fried, or dehydrated.A staple of Eastern & Central Africa,parts of Asia, and Latin America,plaintains are usually prepared in these countries in numerous ways.In Latin America, they are cut into slices and fried in oil and eaten as banana chips,platano frito or are boiled and mashed and served as a side dish like mashed potatoes.In West Africa, they are used in the dish fufu, boiled plaintain porridge.

Plaintains are usually available in most supermarkets but your best bet are Latin grocers where they also go by the name platanos.Unripe plaintains are green and usually take up to 1 1/2 weeks to become ripe.You should purchase either the yellow or black which are ready for cooking.One cup of plaintains is a good source of Vitamin A and Vitamin C.

Yield:4 Servings
Ingredients:4 Moo-shu Roll Wrappers
2 plantains, ripe

1. Preheat the oven to 350F.
2. Peel the plantains and put them in a bowl and mash them.Put equal amounts of plantain puree in the middle of the moo-shu wrapper.Wrap the ends inward and roll the sides just like a burrito.Repeat with the remaining three.
3.Put the banana fritters in the oven and bake for 30 minutes.Remove from oven and let cool slightly then serve.

Cashew Apple Smoothie

There is nothing more odd looking than the cashew apple aka cashew fruit.It's a smaller and thinner version of an apple , with the color varying from yellow to dark orange with a cashew nut sprouting at the top end. Cashew apples are native to Brazil and are cultivated along Brazil's Northeast coast.The Spanish name for cashew apple is maranon, which presumably derives its name from the Brazilian city of Maranhao.

Cashew apples are very hard to come here in the USA because of their perishability, but I was lucky enough to find some in a Latin supermarket,albeit frozen.But not bad considering I got 4 for $2.10. Cashew fruit is usually enjoyed fresh but throughout Central and South America is used in fruit juice mixes, smoothie blends,ice cream, and preserves.In Brazil, it is reduced to a sweet syrup called "honey cashew".Below is a traditional smoothie (liquado) recipe using this exotic fruit that is enjoyed throughout Latin America.

Yield:1 large serving

Ingredients:

1 cashew fruit, thawed, ends removed, chopped into pieces

1c low-fat milk

1 medium banana, sliced

1/2tsp. vanilla extract

crushed ice

1.Put all ingredients in a blender and process till smooth.Enjoy immediately.

Qawarma (Lebanese Preserved Lamb)

A good example of meat preservation in the Middle East is the Lebanese qawarma.Qawarma is highly seasoned pieces of lamb or mutton fried in melted fat from the fat-tailed Awassi sheep,then packed into earthenware ,clay sealed jars and stored in a cool dry place.Once popular in the in the rural areas of Lebanon, this ancient dish is almost but forgotten.Used to be a very young, usually six month old sheep was force fed grain, mulberry and vine leaves during the Spring/Summer months then came early Fall was butchered in preparation for the coming months.But nowadays with modern conveniences and time constraints this ancient method of preservation has been lost.
Qawarma served a several purposes.It was mainly used to impart a meaty flavor to rice dishes when meat was unavailable.It also formed the basis for winter stews.Other uses included using it as a cooking fat and as a spread for bread. Below is a simplified, modern version recipe for qawarma.
*Note:Qawarma will keep well for 1 year and does not need refrigeration.
Yield:4-6 qts.
Ingredients:
2 1/2 lbs. beef fat or margarine,melted
5 lbs. lean lamb or mutton, cut into 1/2"cubes
5 tsp. salt
2 1/2 tsp.pepper

1. Place the melted beef fat or margarine in a pot over medium heat and bring to a boil.Add in the lamb or mutton, if using, salt and pepper.Cook uncovered.Stir regularly to make sure the lamb does not stick to the bottom of the pot.Cook until lamb is well cooked.
2.Remove from heat and allow to cool.
3.Place the meat in clear glass jars covered with 1/2" of the fat.Seal tightly.
4.Store qawarma in a cool, dry place till ready for use.Before using, slightly warm the qawarma and discard the fat.Always return unused qawarma to cool. dry place after use.

Barberry & Nut Stew

Barberries have come a long way from being called "the poor man's currant".Once popular throughout North America and Europe where they were made into jellies or preserved in vinegar , they are now synonymous with the cooking of Iran. Barberries grow wild in Europe, Asia, North Africa and North America but the edible kind, Berberis Vulgaris grows primarily in Iran. Barberries are never eaten fresh as they are too tart instead they are dried in the sun and stored in an airtight container till ready for later use.

In Persian cuisine, barberries are usually added to dishes to add flavor and color. Some of the most common Persian dishes are khoresht-e zereshk (barberry nut stew) and morasa polow(jeweled rice).
Picture courtesy of PomegranatesandZaatar

Yield:4-6 Servings
Ingredients:
2 Tbsp. olive oil
2 onions, finely chopped
1 lb. lean lamb, cut into cubes (or can substitute with chicken)
1 1/2 c almonds, slivered
1 1/2 c pistachios, chopped
2 pinches saffron threads, soaked in hot water
2 Tbsp. sugar
2 c barberries
salt & black pepper

1. Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
2. Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.Stir in the pistachio and almonds and simmer for another 15 minutes.
3. Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tbsp of sugar and add some hot water and mix it till it becomes reddish.
4. Add the saffron liquid and barberries to the pan and stir to combine.Simmer for another 7-8 minutes and remove from heat.Season with salt and pepper