Bon Appetit- Mediterrean style

Last night we finally had (after several, several cancellations) our Bon Appetit dinner.  I was anxious to make a Middle Eastern dinner after falling in love with Mussakan at Layla's Restaurant.  It is the Lebanese sandwich that I also shared at Creative Cooking and posted previously here.  Look for the link to the right under Creative Cooking

 I also made the Spinach Salad with Warm Mango Chutney salad.  Love this salad.  full of green, hard boiled eggs, bacon and dried cherries.  I also previously shared this at Creative cooking.

I didn't get a picture of the flat bread I served.  We actually made them for Memorial Day as well.  One of my favorite new discoveries is a honey goat cheese.  I couldn't find it at the market I went to yesterday so I just mixed my own and it turned out well.  Take flat bread and spread the honey goat cheese over.  Top with caramelized onions.  I make a reduction of balsamic (raspberry or pomegranate ) vinegar....cook it down to thicken it...it just takes a few minutes (don't walk away from the stove!)...and drizzle it on top.  We did it on the grill for Memorial Day...but the flat bread burned.  So, place it on tin foil on the grill or a pan...and bake it until the cheese is soft and gooey.  Last night I did it in the oven.  I could eat these every day....

My other new find at the Mediterranean store, The Black Cherry was this pomegranate syrup.  I just mixed it with water to desired strength and lots of crushed ice.  When we were in Turkey (and Cypress) a few years ago, I was amazed at all the pomegranate juice stands.  I love, love, love this drink.

Valene was in charge of dessert.  She made a Strawberry-Elderflower Cake with fresh flowers on top.  So beautiful and delicious.  The recipe was in the last Bon Appetit magazine....but all recipes can be found here.

Strawberry Elderflower Cake (Bon Appetit)

Cake-

• ½ cup (1 stick) unsalted butter, melted, slightly cooled, plus more, room temperature, for pan
• 1 cup granulated sugar, plus more for pan
• 1½ cups all-purpose flour, sifted
• ¼ teaspoon kosher salt
• 6 large eggs

strawberries and assembly

• 1 pound strawberries, hulled, quartered
• ¼ cup granulated sugar
• 3 tablespoons elderflower, raspberry, or unseasoned rice vinegar
• 2 large egg whites
• A pinch of kosher salt
• 2½ cups powdered sugar
• Elderflowers (optional; for serving)

Cake

• Preheat oven to 350°. Butter a 9”-diameter cake pan and sprinkle with granulated sugar. Whisk flour and salt in a small bowl; set aside.
• Whisk eggs and 1 cup granulated sugar in a heatproof bowl and place over a saucepan of simmering water (bowl should not touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat egg mixture until it is pale and tripled in volume, about 5 minutes.
• Gently fold reserved dry ingredients into egg mixture in 3 additions, then fold in melted butter. Scrape batter into prepared pan and smooth top. Bake cake until golden brown and a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let cake cool in pan before turning out.

Strawberries and Assembly

• Bring strawberries, granulated sugar, and 2 Tbsp. vinegar to a simmer in a medium saucepan. Crush berries with a spoon to release more juices and simmer until berries are completely soft and mixture resembles a coarse jam, 5–8 minutes. Transfer to a medium bowl; let cool.
• Using a long serrated knife, slice cake in half horizontally. Spread strawberry mixture over bottom layer of cake and place top layer over strawberry mixture.
• Whisk egg whites, salt, and remaining 1 Tbsp. vinegar in a medium bowl until frothy. Gradually whisk in powdered sugar; thin icing with water as needed (it should be pourable).
• Place cake on a wire rack set inside a rimmed baking sheet and pour icing over cake. Spread with an offset spatula to smooth top and cover sides. Let stand at room temperature until set, at least 30 minutes. Decorate with elderflowers, if using, just before serving.
• DO AHEAD: Cake can be made 1 day ahead. Store covered at room temperature.