Tufahije (Bosnian Poached Apples)

     Tufahije is a very decadent Bosnian dessert that has origins dating back to the Ottoman Empire. Like most Bosnian desserts, tufahije is simple, sweet and inexpensive to make. Along with baklava, it is a popular dessert made for Eid (Bajram) which is exactly why I am making it this year.

Ingredients:

• 6 Golden Delicious apples; peeled, cored and placed in lemon water to prevent browning
• 2 cups sugar
• 2 cups water, enough to cover the apples
• Juice of half a lemon
• 1/2 cup finely ground walnuts
• 2 tsp cinnamon
• 1/2 tsp vanilla extract or Bosnian vanilin šećer
• Whipped cream

     To prepare the apples, begin by adding the water, sugar, and juice of half a lemon to a large pot (big enough to fit the 6 apples). Place on stove over medium heat. While waiting for the water to simmer, peel and core the apples. Place them in a separate bowl with lemon water to prevent browning. Once the water has begun to simmer, add the apples and allow to simmer until they are tender but not mushy, about 15 minutes. Carefully remove them, and allow to cool. Reserve the liquid they were cooked in also called Šerbe.

     To prepare the filling, combine the finely ground walnuts, cinnamon, and vanilla extract. Add 1/2 tsp of the Šerbe until the mixture a little mushy so that the apples are easier to fill. Fill the apples with the mixture and set aside until ready to serve.

     When ready to serve, add some Šerbe to the bottom of a small dish, add the filled apple, and top with a dollop of whipped cream.

Bajram Šerif Mubarek Olsun!

Grilled Chipotle Corn

     One of my favorite parts of summer is grilling. This past weekend we decided to grill corn, along with our usual steak and asparagus, for this new recipe I had found. I immediately gravitate toward any foods that have the word chipotle in it, so it's no wonder I was excited to try this recipe.
     The grilled corn on its own was absolutely delicious. I could not believe how much flavor grilling could bring out of the corn. Once you try this delightful side dish during a barbecue this summer, you will want to prepare it all year round.

Ingredients:

• 1 cup cream
• 1 chipotle in adobo sauce, seeded and finely chopped
• 1 tsp adobo sauce
• Zest and juice of 1 lime, divided
• 1/2 cup queso fresco, cotija, or soft crumbling cheese
• 1/2 tsp dried oregano
• 1 scallion or green onion, thinly sliced
• 2 tsp fresh cilantro, finely chopped
• 4 ears corn, husks and silk removed

     Preheat the grill to medium-high heat. In a small saucepan over a low flame, heat and reduce the cream, chipotle pepper, adobo sauce and lime zest until think and flavors come together, about 15 minutes. Reduce the heat to keep the sauce warm.

     While the cream is reducing, mix the cheese, oregano, scallion, and cilantro together in a small bowl and set aside. 

     Grill the corn until the kernels char evenly. Once ready and cool, cut the corn off the cob and add to the cheese mixture. Pour the sauce over everything and mix until all the corn is coated. Drizzle some lime juice over the corn when serving.