Baba Recipes

Steps:

• Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
• With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
• Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
• Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
• Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
• Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
• Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

Steps:

• Prepare Baba:
• Mix all the ingredients without the butter and then beat with a wooden spoon for about 15 minutes. When the dough starts to unstick from the spoon, add the melted butter. Mix.
• Cover the dough with a cloth and let it rise. When the volume doubles spread the dough halfway up the 4 buttered moulds. Make sure that the dough is evenly spread and than leave it to rise in a warm area (86 - 95°F). The Baba should slightly overflow the moulds.
• Cook it in the oven for 25 minutes at 392 - 400°F. The cooking time can depend on the size, color, and desired moistness of the Baba. Turn out the Babas as soon as they are cook.
• Make syrup and cream:
• Mix all the syrup ingredients and bring to boiling point. Leave to infuse. Place the Babas in the syrup and leave to soak for about 40 minutes. Verify that they are well soaked, and then place them on a grid to let them drip for about 5 minutes.
• Slice the vanilla pod in two lengthwise and scrape out the grains that will be mixed in with the cream.
• Beat the vanilla grains with the sugar and cream to obtain a Chantilly.
• Put the Baba on a plate and glaze with the apricot coating.
• Serving at the table, cut the Baba in two (lengthwise) and pour on the rum according to you taste. Served it with the Chantilly cream.