Cleopatra's Sweets

by Pam Hadder

Right now my son is doing a school project on Egypt, and each member of his group is contributing by making something as it would have been done back in the time of the Pharaohs - well, they are each approximating that task, and kudos to them!  My little guy came across a sweets recipe that is an authentic take on honey-poached fruit and nut balls that were a favourite of Cleopatra. Packed with nutrition and served with whatever fresh fruit was in season (pomegranates are suggested) these little morsels are easy to make! Not only have they have inspired his imagination, we had fun making them together and talking about how the ones made thousands of years ago would have been different - the coarseness of the hand-ground flours, and so on. We enjoyed sampling them too, so I thought I would share the recipe with you - they are even vegan-friendly.  Well, let me rephrase that, because some vegans don't eat honey - I am guessing you could substitute corn syrup, if that is the case with you :)  I am one of the vegans that eats a small amount of honey - it is a nutritional powerhouse, and my great-grandfather kept bees, so I suppose it's in my genes.  Did you know that honey is the only food that does not expire? Maybe Cleopatra thought it would keep her young and lovely from the inside out?  She was known for her beauty and her wisdom, that's for certain! 

Cleopatra's Sweets

Ingredients:
1 cup whole wheat flour
1/2 cup cold water
1/2 cup chopped dates
1/2 cup chopped walnuts
About 1-1/2 cups organic, unpasteurized golden honey
Fresh fruit in season - we used pomegranates

Method:
Chop the nuts and dates and place in a medium-sized bowl with the flour, stirring to combine well. Gradually stir in the water, mixing to form a firm but moist dough ball - you may have to add a slight bit more water or flour to get it just right.  Cover the dough and set aside for 10 minutes. Using two spoons or lightly moistened hands, shape the dough into walnut-sized balls - don't roll, just gently pat into a round-ish shape, placing them on wax paper that has been lightly oiled or sprayed with Pam spray. Put the liquid honey in a small sauce pan and turn to medium-high - it will come to a frothy boil.  Reduce the heat slightly and place the dough balls into the honey to poach, turning them gently with two spoons - they need to cook for 8-10 minutes. Poach about 6-8 balls at a time - this recipe will make about 14-16 balls. When the balls are cooked, remove from the honey and set on a plate to serve. Garnish with fresh fruit and enjoy!  Oh, and save any leftover honey to sweeten other dishes - it gets darker and thicker, but is still usable.

I understand the Egyptians loved their homemade beer, but these would be lovely with coffee or tea. Next time we make them, I might add a dash of cardamom or cinnamon to the honey - not sure how authentic that is, but I think it would be a nice variation. 

Hope you will try and enjoy xox

Precious Heaven Cherry Dessert

By Pam Hadder

Sometimes in life you meet such lovely souls with whom you immediately connect on a profound, spiritual level.

These moments are rare and  are a good reason for a celebration!  This recipe was  created for a dinner party with my friends Sharmila, Vijay, FC, and family.  It is a vegan fruit crisp that is sure to be a hit at your next get-together with favourite people.  It is easy to prepare with no exotic ingredients.  My version is made with cherries and apples, but you could combine other fruits in season to put your own stamp on your version of "precious heaven."   xoxo!!!

Precious Heaven Cherry Dessert

Ingredients:
2 tsp. vegan margarine
1 large can cherry pie filling
2 large Ambrosia (or other favourite)apples
1 cup all-purpose flour
1/2 tsp.baking soda
1 cup quick oats
1 cup brown sugar
1/4 tsp. sea salt
2 tsp. cinnamon
1 tsp. nutmeg
2/3 cup coconut oil
1/2 cup chopped pecans

Topping:
Light Cool Whip with a few tablespoons of Amaretto liqueur stirred in.

Method:
Preheat oven to 350 degrees Fahrenheit.  Prepare a 9" x 12" Pyrex cake pan by greasing it with 2 tsp. of vegan margarine (I use Becel). Make the crumb topping by combining the flour, baking soda, oats, sugar, salt, and spices in a medium bowl - cut in the coconut oil to form a crumbly topping; set aside.

Pour the cherries into the prepared dish.  Wash, core and slice the apples - mix the apples in with the cherry filling in the cake pan - there is no need to peel the apples; be sure to cut the apples fairly thinly (no more than 1/2" thick, and in bite size pieces).  This allows for even cooking and a more pleasurable eating experience.  Spread the crumb topping over all, sprinkle the pecans on top, and pat down lightly.  Bake for 35 - 45 minutes.  Scoop into dessert dishes while warm, serve with a dollop of boozy Cool Whip - simply stir Amaretto into a tub of Light Cool Whip.  Just like the divine company of dear friends, the almond and cherry flavours are truly a match made in heaven!  Enjoy xox