Забвение пахнет корицей

– Ваш звонок с просьбой помочь попал ко мне, – говорит она. – В нашей культуре это означает, что я обязана вам помочь. Это кодекс чести, называемый Беса.
– Беса?
– Да. Это албанская традиция, основанная на Коране. Она означает, что, если кто-то нуждается в тебе и обращается за помощью, ты не должен отказывать. Оттого-то мы с бабушкой и попросили вас сегодня навестить нас. Беса была причиной того, что бабушка и ее друзья и соседи спасли многих евреев, рискуя собственной жизнью. Потому же спасли и вашу бабушку, пусть даже мусульмане в Париже называют это не так, как мы в Албании.

Overnight Meringues
INGREDIENTS
2 egg whites
1/2 cup white sugar
1 tsp. vanilla extract
1/2 cup chocolate chips
DIRECTIONS

• Preheat oven to 350 degrees.
• In a large bowl, beat the egg whites on high speed with a hand mixer until soft peaks form.
• Add the sugar, 1/8 cup at a time, beating continuously. Continue to beat until peaks are stiff and stand up

• Reduce mixer speed to low and beat in vanilla.
• Fold in chocolate chips gently with a wooden spoon.
• Drop by the teaspoon onto baking sheets covered in parchment paper. Try to make sure each mound has

• Place pan in oven and immediately turn off heat.
• Leave overnight. No peeking allowed! When you wake up the next morning, open the oven; the

Cinnamon Almond Cookies
INGREDIENTS
2 sticks unsalted butter
1 1/2 cups packed brown sugar
2 large eggs
1 tsp. almond extract
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup cinnamon sugar (3/4 cup granulated sugar mixed with 1/4 cup cinnamon)
DIRECTIONS

• In a large bowl, beat the butter and brown sugar until smooth. Add the eggs and almond extract and

• Sift together the flour, baking soda, and salt, and add to the butter mixture, approximately 1/2 cup at a

• Divide the dough into 5 parts and roll into logs, wrap each in plastic wrap, and freeze until firm.
• Preheat oven to 350 degrees.
• Spread cinnamon sugar in a shallow dish. Unwrap logs and roll them in the sugar until liberally coated.
• Slice the logs 1/4-inch thick and place slices on greased baking sheets. Bake for 18–20 minutes.
• Cool for 5 minutes on baking sheet, then transfer to racks to cool.

Anise and Fennel Cookies
INGREDIENTS
2 cups sugar
4 eggs
2 tsp. anise extract
3 cups flour, plus extra for rolling
3 tsp. baking powder
1 tsp. salt
1 tsp. anise seed
2 cups confectioners’ sugar
1 Tbsp. fennel seed
DIRECTIONS

• Preheat oven to 350 degrees.
• In a medium bowl, using a hand mixer, beat sugar, eggs, and anise extract until well blended.
• Sift together 3 cups flour, baking powder, and salt, then add to the egg mixture, approximately one cup

• Add anise seed and make sure mixture is well blended.
• In a separate, shallow bowl, mix together confectioners’ sugar and fennel seed.
• Flour hands lightly and roll tablespoon-sized lumps of dough into balls. Roll each ball in confectioners’

• Bake for 12 minutes. Cool for 5 minutes on baking sheets, then remove to wire racks.

Lemon-Grape Cheesecake
INGREDIENTS
1 1/2 cups ground graham cracker crumbs
1 cup granulated sugar, divided
1 tsp. cinnamon
6 Tbsp. unsalted butter, melted
2 eight-ounce blocks of cream cheese
1/4 cup white grape juice
Juice and zest of one lemon
2 eggs
DIRECTIONS

• Preheat oven to 375 degrees. Mix graham cracker crumbs, 1/2 cup sugar, cinnamon, and melted butter

• Bake for 6 minutes. Remove from oven and cool.
• Reduce oven temperature to 300 degrees.
• In a medium bowl beat cream cheese until smooth using an electric mixer. Gradually beat in remaining

• Place cooled crust on a cookie sheet. Pour cream cheese mixture into crust.
• Bake for 40 minutes, or until center of crust no longer jiggles.

Rose’s Strudel
STRUDEL
INGREDIENTS
3 Granny Smith apples, peeled, cored, and sliced into narrow slivers
1 Granny Smith apple, peeled, cored, and shredded
1 cup raisins
1/2 cup chopped candied orange peel (see recipe below)
1 cup brown sugar
2 tsp. cinnamon
1/2 cup slivered almonds
1 sheet frozen puff pastry, thawed
1 egg, beaten
Cinnamon sugar for sprinkling (3 parts sugar mixed with 1 part cinnamon)
DIRECTIONS

• Mix apples, raisins, candied orange peel, brown sugar, and cinnamon in large bowl. Let sit for 30
• Preheat oven to 400 degrees.
• Spread slivered almonds in a thin layer on a baking sheet and toast in oven for 7–9 minutes, until slightly

• Spoon apple mixture into a colander lined with cheesecloth and press down with another piece of

• Spread apple mixture down the middle of the pastry lengthwise and fold the pastry around the mixture,

• Brush top of pastry with beaten egg, cut 5 or 6 narrow slivers in the top, and sprinkle liberally with

• Bake for 35–40 minutes, until golden brown.

• Peel all four oranges, taking care to remove the peels whole or in two pieces, if possible.
• Cut the peels into thin strips
• Boil 6 cups of water, and add the peels to the boiling water. Boil 3 minutes, drain, and rinse the peels,

• Mix remaining 2 cups water with 2 cups sugar and bring to a boil. Add the peels, reduce heat, and cover

• Remove from sugar water with a slotted spoon, and lay peels on a rack to dry. Wait at least two hours

Star Pie

INGREDIENTS
3 cups flour
1 tsp. salt
3 Tbsp. granulated sugar
1 cup shortening
1 egg, beaten
1 tsp. white vinegar
1 cup plus 4 Tbsp. water, divided
1 cup dried figs, chopped
1 cup dried prunes, chopped
1 cup red or green seedless grapes, sliced and divided
6 Tbsp. brown sugar
1 tsp. cinnamon
1/2 cup slivered almonds
1 Tbsp. poppy seeds
Cinnamon sugar for sprinkling (3 parts sugar mixed with 1 part cinnamon)
DIRECTIONS

• Prepare crust by sifting flour, salt, and granulated sugar together. Using two knives or a food processor, cut in shortening until mixture has the consistency of thick crumbs. Add egg, vinegar, and 4 tablespoons water to dry mixture and mix with a fork, then with floured hands, until dough forms a ball.
• Cool dough in refrigerator for 10 minutes, then divide into two halves. Roll one half into a circle and press into a 9-inch pie pan. Put other half aside.
• Preheat oven to 350 degrees.
• Mix figs, prunes, 1/2 cup sliced grapes, brown sugar, cinnamon, and 1 cup water in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture.

• While filling cools, spread almonds in a thin layer on a baking sheet and toast in oven for 7–9 minutes, until slightly browned.
• Remove toasted almonds from oven and mix into fruit mixture. Add poppy seeds and remaining 1/2 cup sliced grapes. Stir well to incorporate.
• Pour fruit mixture into prepared bottom piecrust. Roll remaining dough into 10-inch-by-10-inch square. Cut into 1/2-inch-wide strips and arrange them in a star pattern, crisscrossing across top of crust. Sprinkle liberally with cinnamon sugar.
• Bake for 30 minutes, or until top crust is golden brown. Remove from oven and cool completely. Keeps in the refrigerator for up to 5 days. Serve cold or at room temperature.”

North Star Blueberry Muffins

MUFFINS
INGREDIENTS
Streusel topping (see recipe below)
1/2 cup butter
1 cup granulated sugar
2 large eggs
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
1/4 cup sour cream
1 tsp. vanilla extract
2 cups blueberries
DIRECTIONS

• Preheat oven to 375 degrees. Line 12 muffin cups with paper liners.
• Prepare streusel as directed below. Set aside.
• In a large bowl, using a hand mixer, cream together the butter and sugar. Add eggs, beating well.
• In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk, sour cream, and vanilla. Mix until just fully combined.
• Gently fold in the blueberries.
• For oversized muffins, fill each muffin cup nearly to the top. Sprinkle generously with streusel topping.
• Bake for 25–30 minutes, or until a knife inserted in the center of a muffin comes out clean. Cool for 10 minutes in pan, then move to wire rack to cool completely.

  “STREUSEL TOPPING

“Cape Codder Cookies

INGREDIENTS
1 stick butter, softened
2 cups packed brown sugar
2 large eggs
1/2 tsp. vanilla extract
2 Tbsp. heavy cream
3 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup dried cranberries
1 cup white chocolate chips
DIRECTIONS

• Preheat oven to 375 degrees.
• In a large bowl, cream together butter and brown sugar using electric mixer. Beat in eggs, vanilla, and cream.
• Sift together flour, baking soda, and salt, and add to the butter mixture, approximately one cup at a time. Beat just until combined.
• Add cranberries and chocolate chips. Stir to distribute evenly.
• Drop heaping teaspoons onto a greased cookie sheet with room to spread. Bake 10–13 minutes. Cool for 5 minutes on baking sheet, then move to a wire rack.