~Almond Milk Flavored with Orange Blossom Water & Cinnamon~ Date & Pistachio Truffles~
As I’m writing this post my kitchen is filled with the sweet aroma of orange blossom water, which reminds me of Fes, Morocco! You see I was fortunate enough to visit this Mystical & Ancient city this past June. Fes is the oldest of Morocco’s Imperial cities. It’s also the spiritual & religious capital which has been declared a World Heritage Site by UNESCO. Fes is an amazing city founded in the 9th century and home to the oldest university in the world. Fes has retained its status as the country’s cultural and spiritual center. Same can be said about the richly flavored cuisine of Morocco. A mixture of Berber, Arabic and Andalusian traditions. In the upcoming weeks I will be posting many Moroccan recipes which I had the opportunity to learn at a wonderful place called Cafe Clock. More about Cafe Clock in my next post!
Orange Blossom Water is made by using orange tree blossoms and a steam distillation process, which results in fragrant water that has found its way into many culinary uses in Moroccan cuisine. Especially in the desserts & drinks. I made a refreshing Almond Milk drink infused with the fresh flavor & aroma of orange blossom water & the spiciness of cinnamon. Almond milk is a classic North African and Middle Eastern drink. Served chilled on a hot day, it is both nourishing & refreshing. Traditionally, the “milk” is extracted from the almonds but modern recipes often add cow’s milk. Especially in Morocco, orange blossom water or fresh orange rind are added to the drink to give it a floral flavor. On special occasions, rose petals are floated on the surface of each glass.
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RECIPE FOR THE ALMOND MILK
INGREDIENTS:
1 1/2 Cup of Blanched Almonds
2/2 cup of Sugar
2 1/2 Cups of Water
1 tablespoon of Orange Blossom Flowers
Ground Cinnamon
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METHOD:
Use a food processor to grind the blanched almonds and sugar until a smooth & stiff paste forms. Boil the water in a heavy-based saucepan. Add the Almond paste and stir well. Simmer on very low heat for 5 minutes. Now add the Orange blossom water. Cool the mixture, strain the liquid through a muslin cloth or a fine strainer. Chill the mixture. Serve chilled and sprinkle some cinnamon on top.
The Nomadic Berbers rely heavily on dates as a main source of food and many traditional dishes including these truffles. Traditionally these date and pistachio truffles are offered to guests with a glass of mint tea as a warm welcome gesture of hospitality.
RECIPE FOR THE DATE & PISTACHIO TRUFFLES
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INGREDIENTS:
1 cup of unsalted, shelled pistachios
1 1/2 cups of pitted medjhool dates, roughly chopped
1 tsp of orange blossom water
1 tsp of ground cinnamon
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METHOD:
Toast the pistachios & then grind them in a food processor. Now add the chopped dates to the food processor until a thick paste forms. Remove that paste and place it in a bowl. Take a small piece and roll it in the palm of your hands until a round ball forms. Roll the date truffles in some more toasted chopped pistachios. Enjoy!
by Sara
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