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What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Semolina Custard with Honey Lemon Syrup - Pseudo Galactoburico - Low Calorie

Baked Custard before Syrup is poured over it.

Semolina Custard with Honey Lemon Syrup

Have you ever been to Greece? Have you ever been to the Danforth in Toronto? If you have then you might have been fortunate enough to stumble upon the amazingly delicious pastry "Galactoburico" or "Glalactic Bootie" as my daughter puts it. This is a semolina custard in a Phylo wrap with a honey drizzle. Seriously, this is one of my all time favorites and I was determined to find a way to make it more 'figure friendly'.
All it takes is a little imagination and substituting a few ingredients to create a similar sweet treat with less fat and way fewer calories.

For the custard...

  • 4 Cups (1 Quart) Skim (fat free) Milk
  • 1/2 Cup Durham Semolina
  • 1/2 Cup Splenda Sugar Substitute
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Margarine
  • 3 well beaten Eggs

For the syrup...
  • 1/2 Cup Honey
  • 1 1/2 Teaspoons Fresh Lemon Juice
  • 1/4 Cup water
  • 1/3 Cup Chopped Pecans or Almonds
  • Cinnamon

Here's how you do it...
  1. In a 2 quart saucepan bring the milk to scalding.
  2. Add the Semolina, Splenda Sugar Substitute, and Vanilla.
  3. Stir constantly for 15 minutes on lowest heat to keep the simmer going.
  4. Remove pan from heat and stir in the Margarine.
  5. In a small bowl break and beat the 3 eggs.
  6. Add a small amount of the hot semolina mixture into the beaten eggs to temper and then pour and stir in this egg mixture back into the pot.
  7. When well blended, pour the custard into a buttered 9x9x2" glass or ceramic baking dish.
  8. Sprinkle evenly with chopped nuts.
  9. Bake for 20 minutes at 350F. Remove to cooling rack.
  10. Prepare the syrup... Heat the honey, fresh lemon juice, and water in a small saucepan to simmer and cook for 2 more minutes.
  11. Pour the hot syrup over the baked custard.
  12. Sprinkle with cinnamon.
Once cooled cover and chill in the refrigerator.
Cuts nicely into squares or prepare in individual ramekins or custard cups.

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