As we mentioned in a previous post, we wanted to share a few recipes as a thank you for these many years of support, fellowship, and wonderful memories and for the heartwarming response we have received since announcing our closure. We hope you enjoy them. Bon appétit, and happy new year 😊 The recipes are included as text below, but I am also attaching images.nnZUCCHINI, PEAR, AND BLUE CHEESE SOUPnPear mixture: nIn a small sauce pot, combine:n1 ½ cups cabernetn1 cup sugarn3 cups canned pears (with liquid)n1 ½ tsp cinnamonnBring to a boil, then let simmer until liquid reduces and thickens. Set aside. nnIn a stockpot (large enough to hold at least 3 gallons), sauté the following together:n4 tbsp. salted buttern3 medium onions, dicedn3 medium potatoes, dicedn6 medium zucchini, dicednnOnce the vegetables have turned to a golden color, add the following:n1 tsp. black peppern1 tbsp. dried thyme leafn2 tbsp. basil n4 cups heavy creamn1 ¼ gallons watern1 cup chicken soup base (quantity needed varies by brand, adjust as needed)nPear mixture (prepared beforehand, see above)nnCover stockpot and boil over medium heat until vegetables are soft. Use immersion/hand blender to blend together until smooth. Add 2 cups of blue cheese crumbles. In a separate bowl, combine 2 cups tepid water and 3 tbsp. cornstarch, then stir into the soup. Blend well again, then strain and serve. nnPOULET DE CASABLANCAn3 tbsp. butter or olive oilnFlour (to dredge the chicken – gluten free flour can be used instead of wheat)n1 medium onion, dicedn3 cloves of garlic, mincednPinch of saffronn¼ tsp cayennen1 ½ tsp. saltn1 ½ tsp. powdered gingern½ tsp. cinnamonn3 tbsp. chopped, fresh flat-leaf parsleyn½ tsp. turmericn10 kalamata olives, pitted and quarteredn2 eggsnJuice from 1 lemonn2 cups watern2 lbs. skinless, boneless chicken (can use light meat, dark meat, or a combination)nSalt, to tastennIn a pan, heat the olive oil or butter. Lightly salt chicken pieces, then dredge in flour. Add the chicken to the hot pan and lightly sear until golden, then remove the chicken from the pan and set aside on a plate. Add the onion and garlic to the same pan and sauté until translucent. Then add the saffron and other spices, Kalamata olives, parsley, water, and the partially cooked chicken, cover, and let simmer until chicken is cooked through and tender, turning the chicken pieces occasionally to ensure they cook evenly and do not dry out. In a bowl on the side, beat the eggs and lemon juice together, temper with ½ cup of the sauce from the pan, then return the mixture back to the pan. Keep on low heat, as the egg may cause the sauce to curdle if it reaches a boil. Stir until the tempered mixture has fully incorporated and the sauce has thickened, then remove from heat. Add salt to taste and otherwise adjust seasoning if needed. Serve with rice, couscous, or bread.nnRICE PUDDINGn5 cups whole milkn3 tsp. vanilla extractn½ cup sugar (if using sugar substitute, add at the end)n½ cup ricen2 tbsp. salted butternPinch of saltn1 eggnHalf and half (add as needed to achieve desired consistency)nnCombine the milk, rice, butter, sugar, salt, and 2 tsp. of vanilla in a pot and bring to a boil. Lower heat and let simmer until liquid thickens and rice becomes very soft. In a bowl, whisk the egg. Temper with about ½ cup of the rice/milk mixture, then incorporate the tempered mixture back into the pot. Remove from heat and let cool slightly, then add the 3rd tsp. of vanilla and, if needed, half and half to achieve desired consistency. Serve with a sprinkle of cinnamon. Can be served either cold or warm. nnOptional: Recipe can be modified to include pistachios and/or raisins. nnBREAD OF TUNISIAnMakes a deep 9x13 pan, approximately 16 pieces (no need to grease the pan)nnCake:n3 hamburger buns (ground in food processor)n2 cups combination of walnuts and almonds (ground)n1 cup sugarnZest from one lemonn2 tsp baking powdern¾ lb. salted butter (melted)n2 tbsp. orange blossom watern1 tsp vanillan7 eggsnnSyrup:n4 cups sugarn2 cups watern2 tbsp. orange blossom waternnIn a bowl, thoroughly mix together all dry ingredients (hamburger buns, nuts, sugar, baking powder, and lemon zest). In a separate container, blend together the butter, eggs, vanilla, and orange blossom water. Combine the two mixtures. Pour into a 9x13 pan. Bake until cooked through (about 35-40 minutes at 350 degrees F). To confirm, insert a toothpick into the center of the cake and remove. The toothpick should emerge clean. While the cake is baking, prepare the syrup by combining the sugar, water, and orange blossom water in a sauce pot on medium to high heat. As soon as the mixture comes to a boil, remove from the heat. Immediately after removing the cake from the oven, gently drizzle the syrup over the top of the cake and let sit at room temperature until all the syrup has been absorbed. Best served at room temperature. To maximize shelf life, store in refrigerator. nnARABIC MINT TEAnCombine the following in a large pot and bring to a boil:n1 gallon watern¾ cup loose leaf oolong teannOnce the tea reaches a rolling boil, lower heat and simmer for 10 minutes. Then add a medium-sized bunch of fresh mint (may need more depending on freshness, can be adjusted to taste) and remove from heat. Let sit for at least 10 minutes. Strain and stir in ½ cup sugar (or to taste). Mint leaves can be added to tea cup for garnish and extra flavor. Can be refrigerated and reheated or served iced (for best results, cover well or use an airtight container when refrigerating).
We hope everyone is doing well after that earthquake! nnThe community response we received following our closure/retirement announcement was overwhelming in a wonderful way. Thank you all so much! We wanted to follow up with a few comments (attached).
We have a bittersweet announcement to make: December 15th, 2018 will be Aladdin's last day in operation.