Where has all the baklava gone?

Since I started this blog after the last supper club meeting this is what's left of the baklava that I made. Granted, the original dish was much larger and a bit more glamorous looking, I really wanted to get a picture. I had planned on making it way in advanced because that's what you're suppose to do with baklava, (It's the kind of dish that is best the next day) but I actually started preparing it about 4 hours before I had to be at Miriam's house. I was nervous that it would be really runny and difficult to cut but ultimately when you put buttery, crispy fillo dough with honey-coated walnuts and almonds, you can pretty much just put the pyrex in the middle of the table, hand everyone a fork and say "Have at it." It was still pretty warm when I served it which enhanced the aroma of the clove and cinnamon-- very hot. I think that makes baklava officially a sexy dessert.

I served it with some really potent Turkish-style coffee which I made in a regular sauce pan because I don't own an ibrik. I also didn't have cardamom so I used ground coriander and clove as a substitute. It worked out pretty well and kept me amped until about 3am.

The complete menu prepared by the Supper Club Ladies (we're still working on an official name for our group) included:

• a Vietnamese dish, pho, with beef, bean sprouts, spicy Thai basil, fresh cilantro, ginger and onion (perfect on a chilly night)-- Thanx, Miriam
  
• spicy fried rice with chicken, raisins, and peanuts ( so ver good)-- Thanx, Carla
  
• a retro noodle salad with sweet green peas and crunchy water chestnuts (perfect for cooling down the palette after the spicy fried rice)-- Thanx, Katie
  
• a spinach and peanut curry (to blow your mind)-- Thanx, Woodie
  
• some Chinese-takeout-style fried egg rolls with shrimp (amazing dipped in spicy sweet'n' sour sauce)-- Thanx, Margaret
  
• and warmed baklava with Turkish coffee

We had a blast and I can't wait for our next get together in Durham. Oh and here's the recipe for the Baklava, I hope you find it easy to make:

Oven temp: 325°F
Cooking time: 1 hr

20 sheets fillo pastry
¾ c. melted butter
2 c. chopped walnuts
1 c. chopped almonds
¼ c. caster sugar
2 tsp. ground cinnamon
¼ tsp. ground cloves

Syrup:
1 ½ c. sugar
1 ½ c. water
¼ c. honey
thinly peeled strip of lemon rind
small piece cinnamon bark
3 cloves
2 tsp. lemon juice

1. Butter base of 13x9x2 inch oven dish and place nine sheets of fillo separately into dish, brushing each w/ melted butter.
2. Mix nuts, sugar and spices and spread half of this mixture over fillo. Top w/ another two sheets, brushing each with butter.
3. Spread remaining nuts on top and finish w/ remaining fillo, brushing each sheet as before.
4. Trim edges and brush top with butter. Cut baklava w/ a sharp knife into diamond shapes. Sprinkle lightly w/ water so the layers don’t curl.
5. Bake on centre shelf for 30mins. Move up one shelf and cook for further 30mins. Cover w/ foil if top colors too quickly. Pastry must cook thoroughly.
6. When the baklava goes into the oven, make the syrup. Place sugar, water and honey in a heavy saucepan and stir over medium heat until the sugar dissolves. Add remaining syrup ingredients, bring to a boil and boil for 15mins. Strain and cool.
7. Spoon syrup evenly over hot baklava. Leave for several hours before cutting again into serving portions.

Tip: When you're not working with the fillo dough, drape a damp towel over the dough to prevent it from cracking on you. Don't make it too wet or the dough will stick to the towel and ruin your day.

Conclusion,
baklava + warm= sexy
warm baklava + forks = very happy ladies
supper club + me = very happy me

Enjoy, everyone!

Til next time.