Adventures in Cooking: A toast to human resilience

Majida Rashid

This holiday season is bittersweet. Even though overwhelming fear of catching the original strands of COVID-19 has slightly waned, people are still concerned. When I invited a friend for Thanksgiving she asked if other guests were vaccinated or not. Of course, her concern was genuine because the last two years were intense and sad as the virus took its toll on human life. In addition, while the world was still struggling with the original variety, new strands were sprouting and continue to. Even vaccinated people were contracting the virus.

I have taken all possible precautions irrespective of others’ behavior or Texas’s mandate of ‘no mask.’ I have avoided crowded places and hosting events or eating out, I also didn’t let fear rule me. Fear diverts our focus from being upbeat to worry and lowers immune system.

In 2021, I traveled more than any time in the past. Less crowded airports, relaxed airline staff and sometimes a vacant seat between two seats that some airlines offered were a welcome change from the usual hustle and bustle of air-travel.

Pandemics have plagued our earth since ancient times. But I don’t think it has ever been politicized the way COVID-19 has been. Social media, with the absence of checks and balances, was a big contributing factor. It has been used to communicate all sorts of information; real and fake.

However, this year despite precautions, people are having a sense of freedom and optimism, the best vaccine for staying healthy.

This positivity has even touched our district officials. Weeks before Thanksgiving, huge  statues of drummer boys blowing golden trumpets along with other festive decorations started appearing at the traffic lights, on islands in the middle of streets and at unusual places. This is the first time I saw such gusto in Houston even though I moved here over a year before the pandemic.

To honor the good spirit, I thought of baking an Italian pie that I made years ago. After all, Italy was one of the first European countries that went through a lot. Let’s raise our coffee cup to humanity and resilience.

This desert contains a moderate amount of sugar so it is light on the palette and on the waist. A sprinkle of icing sugar will satisfy your sweet tooth.

Italian Pie

Pastry:

Ingredients

1 standard butter stick, 4 oz, cut into small pieces and freeze

2 cups pastry flour

1 teaspoon baking powder

1/3 cup sugar

A pinch of salt

Grated zest of 1 tangerine or lemon

1 teaspoon vanilla extract

2 eggs at room temperature

Filling

Ingredients

1 pound ground walnuts or pecans

A pinch of salt

1/2 to 3/4 cup sugar

1/3 cup orange juice

1 teaspoon almond extract

Grated zest of 1 lemon

Directions for filling

1. In a big bowl, mix together ingredients for the filling, cover and leave aside.

Directions for pastry

1. Using a food processor mix together the dry ingredients and the butter until the mixture turns crumbly, for about a minute.

2. Add the vanilla and eggs and blend until the mixture lumps together.

3. Remove and knead until all the flour is incorporated. Do not over knead.

4. Wrap in a greaseproof paper and chill for half hour.

Assembly and baking

1. Preheat the oven to 350°F.

2. Line the removable base of a 10-inch tart pan with wax paper and leave aside.

3. Place the pastry between wax paper sheets and roll it out to fit the pan.

4. Using a rolling pin, transfer the pastry in the pan and gently press it against the sides of the pan. Trim any overhanging pastry from the top of the pan.

5. Place the filling and level it with a spatula.

6. Bake for 40-50 minutes or until the crust is brown.

7. Remove the pan and let it stand until it cools down.

8. Lift the base of the pan and place it in a serving dish.

9. Serve with coffee and Mascarpone cheese.