For the Week of April 3, 2007

Maybe it’s because I’ve just been making baklava, but this year I’m looking at Easter in a whole new light. Instead of fluffy, coconut-covered lamb cakes and marshmallow bunnies, I’ve got the flavors of the Levant on the brain. So my thought is, why not do something different this Easter?

Olive Oil Couscous Cake with Créme Fraîche and Date Syrup

Now that’s what I call a taste of the Holy Land! One quirk about this recipe is that it asks for store-bought/custom-ordered date syrup. Pish posh. Date syrup couldn’t be easier to make. Simply take a cup of pitted dates and put them in a small sauce pan with water to cover. Add a pinch of cinnamon and half a teaspoon or so of vanilla extract and simmer for half an hour. Puree in a blender, thin with additional water if necessary. Done!

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