Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co.

by Itamar Srulovich, Sarit Packer

Overview

Comforting breads, buns, pastries, cakes, cookies, and other baked delights from the Middle East

There's always something sweet in the oven at Honey & Co., the tiny restaurant in London where the day is marked by what comes out of the pastry section. In the morning, sticky buns are stuffed full of cherries and pistachios; loaves of rich dough are rolled with chocolate, hazelnuts, and cinnamon. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt eggplant, and at teatime there are cheesecakes and fruitcakes, small cakes, and massive cookies-so many treats that it's hard to choose one. And after dinner? Poached peaches with roses, something sweet and salty drenched in orange blossom syrup, or maybe even a piece of fresh marzipan.

This is the magic of Middle Eastern soul food. This is Golden.

Previously published in the United Kingdom as Honey and Co: The Baking Book

"I want to make every recipe in this book. . . . And you should, too!"-David Lebovitz, author of My Paris Kitchen and Ready for Dessert

Product Details

ISBN-13:	9780316284325
Publisher:	Little, Brown and Company
Publication date:	11/01/2016
Pages:	304
Product dimensions:	7.60(w) x 10.10(h) x 1.00(d)

About the Author

Itamar Srulovich was born and raised in Jerusalem, cooking since the age of five and trained on the job in various places in Tel-Aviv. Itamar worked as the head chef under successful restauranteur Yotam Ottolenghi before opening Honey & Co. He is very happily married.

Sarit Packer has been cooking and baking since she was five, trained at Butlers Wharf and at the Orrery under Chris Galvin. Sarit is married quite happily to Itamar Srulovich but keeps her maiden name for obvious reasons.

Table of Contents

Welcome 001

How to be good at baking: general notes 012

Dead of night: Store cupboard 023

Spiced plum jam 029

Raspberry & lime jam 030

Strawberry & rose jam 033

Black fig, cardamom & orange jam 034

Pear & ginger jam 034

Apricot it elderflower jam 036

Quince jam 037

Blueberry & apple jam 038

Orange, thyme & cardamom marmalade 039

Whole lemon &/or orange marmalade 041

Amalfi lemon & rosemary marmalade 042

Candied quince 043

Candied orange peel 044

Crystallized coconut strips 046

Preserved apricots 047

Sweet spice mix 048

Savory spice mix (aka baharat) 049

Vanilla sugar 051

Spice sugars 051

Citrus sugars 051

First light: Sweet & savory breakfasts 053

Basic bun dough 056

Base sugar syrup 059

Seed buns 059

Fitzrovia buns 060

Pistachio, rose & strawberry buns 062

Sweet cheese buns (aka gviniyot) 066

Salty-sweet orange & tahini pretzels 067

Baked doughnuts filled with lime & lemon curd 070

Semolina pudding with strawberry & cardamom compote 072

Israeli couscous & almond milk pudding 074

Puffed rice & dried fruit granola 075

Ashura cereal 077

Eggs in the nest 080

Maakouda 083

Shakshuka 084

Ijjeh (herb frittata) 086

Lahma base dough 087

Spinach lahma with egg 089

Roasted pepper lahma with feta 089

Lamb lahma with pine nuts & cherry tomatoes 090

"Dough number 4" 091

Potato & oregano burekas 092

Burnt eggplant burekas 093

Merguez sausage rolls 094

Kubaneh 096

Jahnoon 099

Lahooh 103

Mid-morning: Elevenses 105

Spiced cauliflower muffins 108

Feta & zucchini muffins 110

Abadi biscuits (aka ka'ack bilmalch) 111

Oat, hazelnut & currant biscuits 113

Strawberry-hazelnut slice 115

Coconut slice 116

Oat slice with apricots & orange blossom 119

Sour cream, pecan & cinnamon mini loaves 120

Fruit & nut loaf 122

Ginger & date cake 124

Fig, orange & walnut loaf 127

Vegan loaf cake 128

Yeast dough 131

Poppy seed roses 132

Tahini & white chocolate plait 135

Chocolate, hazelnut & cinnamon krantz loaf 136

Cream cheese icing 138

Mascarpone icing 138

Apple cake with lemon & chocolate flecks 140

Spiced carrot & walnut cake 141

Butternut squash, currant & pecan loaf 142

Zucchini, golden raisin & pistachio cake 145

Pear, ginger & olive oil cake 146

High noon: Lunch 149

Su böregi (aka a bake named Sue or Turkish lasagna) 152

Phylas puff pastry 155

Smoky eggplant "S" phylas 157

Meat & spinach coiled phylas 158

Balkan cheese bread 160

Large pastel 163

Greek moussaka 164

Pigeon pastilla 167

Fricassée bread 168

- Tuna filling 170

- Egg salad filling 170

Leek & goats' cheese pie 173

Big kubbeh 174

Before sunset: Teatime 177

Spiced chocolate & prune cakes 184

Bleeding hearts (vanilla, rose & strawberry cakes) 186

Peach, vanilla & fennel seed mini loaves 189

Spice cakes with marzipan cream filling & raspberries 190

Blood orange & pistachio cakes 192

Orange blossom & marmalade cakes 195

Lemon drizzle cake with elderflower & mascarpone icing 198

Clementine cake (inspired Claudia Roden) 200

Lemon, blueberry & cream cheese squares 201

Chocolate & pistachio cookies 202

Date & pine nut maamool cookies 205

Tahini sandwich cookies filled with white chocolate & rose 206

Gram flour shortbread 209

Cranberry, orange & almond caramel cookies 210

Chocolate sandwich cookies filled with tahini cream 213

Coconut & chocolate cake 214

Coffee, cardamom & walnut cake 216

Poppy seed cake with lemon icing 219

Blueberry, hazelnut & ricotta cake 220

Cheesecake with white & dark chocolate 224

Butternut squash & spice cheesecake 227

Yogurt cheesecake with quince topping 228

Nutella cheesecake 230

Rose-scented cheesecake on a coconut base with berry compote 233

After dark: Traditional desserts 235

Knafe 238

Raspberry & rose kadaif nests 241

Strawberry semolina spliffs (aka znoud el sett or lady's arms) 244

Hazelnut milk pudding 248

Quince trifle 250

Chocolate, coffee & cardamom cake 253

Pistachio nougat parfait 254

Rice pudding with wine-poached grapes 256

Poached peaches with rose jelly & crystallized rose petals 258

Baked apricots with marzipan filling & almond crumble 261

Fig carpaccio with frozen goats' cheese cream, honey & thyme 262

Marzipan 265

Kadaif baklava with almonds & sour cherries 266

Almond crescent cookies (aka kourabiedes or Greek ash cookies) 268

Halva 271

Hazelnut truffles 272

Pocky sticks 275

Sugar-crusted candied peel 276

Thanks 280

Index 284

Editorial Reviews

One of the Best Cookbooks of 2016 - The New York Times, NPR's Here and Now

"Itamar Srulovich and Sarit Packer offer modern recipes that reflect the perfumed and spiced flavors of their Israeli heritage, mixed with favorites form British teatime and French patisseries. You'll find excellent apricot and elderflower jam, chickpea flour shortbread and yeasted morning buns filled with strawberry, pistachio paste and a rose-water syrup."—Melissa Clark, The New York Times

"A thoroughly appealing collection of recipes focused on Middle Eastern flavors. I was tempted by nearly everything... I am charmed by some of the recipe language... and [my cakes] came out just right."—Kathy Gunst, NPR's Here and Now

"Excellent... [Golden has] something I deeply value in a cookbook: a sense of place... There are plenty of lovely, glowy shots... [and] Srulovich and Packer's voices...are friendly and playful in a way that is frankly hard to pull off in a cookbook.... I was charmed by the writing and the recipes."—Dan Saltzstein, Food52

"I love Itamar and Sarit's beautiful baked goods as much as I crave their fresh Middle Eastern fare. In Golden, the flavors of their native region enliven everything from a sesame-swirled babka to the darkest chocolate-pistachio cookies imaginable. I want to make every recipe in this book. In fact . . . I've already started. And you should, too!"—David Lebovitz, author of My Paris Kitchen and Ready for Dessert

"Sarit and Itamar at Honey & Co. are the best restaurant friends we've never actually met. You can get to know them the way we did: through Golden, their inspired baking book. These flavors are exotic, sensuous, and clever-and you'll be marking the pages of every recipe you can't wait to try, starting with the chocolate, hazelnut & cinnamon krantz loaf."—Dede Lahman and Chef Neil Kleinberg, authors of Clinton St. Baking Company Cookbook

"This very soulful and inventive book shows why Londoners have fallen in love with Honey & Co. Sarit and Itamar's recipes, thoughts, and bold flavors are opening new doors in my own baking."—Zachary Golper, award-winning baker and author of Bien Cuit: The Art of Bread

"The seemingly inexhaustible list of secrets wielded in Itamar Srulovich and Sarit Packer's kitchen is unwrapped here for your home-baking pleasure."—Guardian (UK), best cookbooks 2015

"Buns for breakfast, pie for lunch and cheesecake for tea: it's always time for something from one of OFM's favourite restaurants."—Observer Food Monthly

From the Publisher