A winning baklava recipe. Photo courtesy
Food 52.

This recipe was the runner up in a contest held by Food52 for the California Walnut Board.

“This is my mom’s recipe,” says CookbookChick, who submitted the recipe. “I don’t know where she got the idea for her ‘secret ingredient,’ but it produces the best baklava ever. [Mom is Mrs. Z, credited below.]

“If you like baklava but can’t get past the cloying sweetness, this is the one to try: You will never go back or be satisfied with the stuff you get in Greek restaurants again.”

Honey and apples is a Rosh Hashanah tradition, a wish for a sweet new year. The Jewish New Year begins next Thursday; some sweet, honeyed baklava would not be out of place. Try this recipe, courtesy of Food52 for the California Walnut Board.

Ingredients For 24 Pieces

For The Baklava Syrup

 
For The Baklava

 
*To clarify, melt the butter, skim off the milk solids and pour off the clear yellow butter. Discard the white solids in the bottom of the pan.

Preparation

1. COMBINE all the syrup ingredients in a saucepan and simmer for 10 to 20 minutes, just until a thin syrup is formed. Allow to cool to room temperature while you build the baklava.

2. PREHEAT the oven to 350°F.

3. CRUSH the graham crackers into fine crumbs. You can do this (a) by putting them in a sealed plastic bag and pounding them with a meat tenderizer, (b) rolling with a rolling pin, or (c) pulverizing in a food processor.

4. GRIND the nuts finely with a manual nut grinder (preferable) or in a food processor. With the latter, take care not to grind too far, or you will have nut butter.

5. COMBINE the graham cracker crumbs, nuts, sugar, and cinnamon in a bowl.

California walnuts. Photo courtesy Murray’s Cheese.

6. LAY out the filo dough on a clean kitchen towel. Lay another towel on top of the filo to help prevent it from drying out.

7. BUILD the baklava in an 8 x 8-inch square pan. Layer 6 to 8 sheets of filo in the bottom of the pan, brushing each sheet lightly with butter before adding the next (a silicone basting brush makes it easy). Many Greek cooks, including Mrs. Z, simply drizzle the butter from a teaspoon; or you can use a traditional boar bristle pastry brush.

8. SPRINKLE the nut mixture in a thin layer over the filo dough. Cover with 3 to 4 more sheets, each brushed lightly with butter. Repeat until the nut mixture is completely used up. Cover with 6 to 8 filo sheet, brushing each layer lightly with butter.

9. REFRIGERATE the uncooked baklava for an hour or two until the butter solidifies. Then, before baking, cut with a sharp knife into small squares or diamond shapes. If you want the traditional diamond shapes, start with a corner-to-corner diagonal cut. Stick a whole clove into the center of each piece.

10. BAKE at 350°F for no longer than one hour, until it becomes a light golden brown. If the baklava dries out, it is ruined.

11. REMOVE from the oven and immediately pour the room temperature syrup evenly over the hot pastry. The rule is hot pastry, cool syrup or you’ll get a soggy dessert! Start with about half of the syrup, letting the pastry absorb it (you may not use it all).

Serving idea: Nestle each piece in a pretty paper cupcake cup or foil cupcake cup and present on a platter.
  

Grenache (pronounced gruh-NOSH), called Garnacha in Spain, is one of the most widely planted (and highest-yielding) red wine grape varieties in the world. It’s most commonly found in blends, where it’s used to add body and sweet fruitiness. It’s not easy to find a 100% garnacha wine in many U.S. wine stores.

But look for Las Rocas and other wines from the Aragon region of northeast Spain (where the grape probably originated, although Sardinia also claims it as a native grape). Five D.O.* regions in Aragon (Calatayud, Campo de Borja, Cariñena, Somontano and Terra Alta) are producing quality wines that are at least 85% Garnacha. (A wine that is at least 85% of a particular varietal can be called by that varietal’s name.) Las Rocas, at $15, os well priced.

Grenache grows in hot, dry climates; Spain, Sardinia, the south of France and California’s San Joaquin Valley are prominent growing regions. It is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape.

BLENDED INTO VERY POPULAR WINES

In Spain, Grenache is blended into Rioja. It is used to make rosé wines in France and Spain. If you’ve had a bottle of Tavel (a district in the Côtes du Rhône), you’ve had grenache.

Grenache was one of the first grape varieties introduced to Australia in the 18th century. It was the country’s most widely planted red wine grape variety until it was surpassed by Shiraz in the mid 1960s.

In was also one of the first grapes to be successfully planted and vinified during the early development of the Washington wine industry, in the early 20th century.

Wines made from Grenache tend to lack acid, tannin and color, which is why they are usually blended with Cinsaut, Syrah, Tempranillo or other grapes. In addition to the better-known red wine, there is a white grape, Grenache Blanc or Grenacha Blanca. A wine made with White Grenache is similar to White Zinfandel.

White Grenache is a very important grape in France, where it is the fourth most widely planted white variety†. Like red Grenache (Grenache Noir), it is used as a blending grape in the wines of Châteauneuf-du-Pape.

CELEBRATE INTERNATIONAL GRENACHE DAY

To celebrate International Grenache Day—the third Friday in September, which this year is September 19th—the producers of Las Rocas Garnacha sent us a bottle of red. The brand name, which means “the rocks,” refers to the steep, rocky slopes where the grapes are grown.

The flavors of grenache are typically spicy (look for white pepper) with berry fruit, often raspberry and strawberry (we found blackberry and black cherry in Las Rocas). The lower tannins make it softer on the palate; the alcohol content is relatively high (this year’s Las Rocas has 14.9% alcohol).

GRENACHE & FOOD PAIRINGS

Pair grenache as you would any medium-body red wine: with beef, chicken and turkey, lamb or pork, including stews. Its spicy qualities also pair well with international spices, such as garam masala and milder curries. The fruitiness also makes them a natural for dishes with dried fruit, such as Moroccan tagines; and with general sweetness, such as barbecue.

In recent decades, the total acreage of Garnacha in Spain has been on the decline, with the vineyards being replanted with the more fashionable Cabernet Sauvignon, Merlot and Tempranillo.

Show your support of Grenache today: Enjoy a bottle with dinner.

 
*D.O., short for Denominaciones de Origen, is similar to the French Appellations. Production of products produced in a particular D.O. are regulated by specific laws meant to ensure quality and consistency.

†The first three are Ugni blanc, a blending grape; Chardonnay and Semillon.
  

Americans love their burgers.
Eat burgers often? This George Foreman
specialty grill cooks them—and the buns—in
five minutes. Photo courtesy George
Foreman.

Today is National Cheeseburger Day; here’s a way to make them faster, with less mess.

First, a public service announcement: If only Americans would eat fewer burgers. It would be better for health, better for the environment, better for the pocketbook, better for animal welfare.

But that’s wishful thinking. So if you’ve got a burger habit, now it’s easier than ever to cook them at home. The new George Foreman 5-Minute Burger cooks the meat 50% faster and makes clean-up easy. Any child allowed near a hot appliance can use it.

We’re not complaining: It’s still a terrific way to cook burgers if you don’t need to do it in quantity. And if you hand-make your own patties, it’s not an issue.

The grill launched this summer at Walmart for $24.99. We found it on Amazon for $29.02 (and received ours as a test sample).
 
A BRIEF HISTORY OF THE GEORGE FOREMAN GRILL

George Foreman did not create the George Foreman grill. He lucked out, earning more from his endorsement of it than from his celebrated boxing career.

When the inventor, Michael Boehm of Batavia, Illinois, pitched his product to manufacturers, it was called The Lean Mean Fat-Reducing Grilling Machine. He proposed heavyweight champion George Foreman as the spokesperson.

Foreman was well-known for eating two reduced-fat hamburgers before every fight. Boehm sent a prototype of the grill to Foreman, who loved it. Salton signed on as the manufacturer and the appliance launched in 1994.

The George Foreman Grill (there are now several designs) sold more than 100 million units in the first 15 years. Foreman himself was paid $137 million by Salton in 1999 for the use of his name. Prior to that, Wikipedia reports that he earned 40% of the profit on each grill sold—$4.5 million a month at the peak. [Source]