Our last Cookbook Club selection was Tessa Kiros’s Falling Cloudberries. It’s a beautiful book full of vivid and emotive photographs. It’s also huge and packed full of recipes, more than one would expect. The full title is Falling Cloudberries: A World of Family Recipes and the recipes are divided by region, Tessa Kiros grew up with a Finnish mother, a Greek-Cypriot father and she grew up in South Africa before traveling the world and settling in Tuscany. The recipes are interspersed with memories of family members and the food they would make, and we are told which family member each recipe comes from.
The club’s consensus? Gorgeous and inspiring book but we would have liked a bit more detail with the recipes. The desire for numbered steps was voiced, and I myself needed a whole lot more explanation as to why I was doing certain things, as well as a bit more detail. At one point the instruction to “add the remaining sugar” stalled me while I read back to the ingredients list, then down through the recipe to find out how much sugar I had already used. Most people admitted to making some changes to recipes, especially if it was the second time they’d made it. That said, all the food was amazingly good.
The Youvetsi was warm and delicious. Maggi gives us the recipe with some changes she made over at her site, Whatever Lola Cooks, Lola Eats.
The chickpea salad was delicious, with a good amount of feta.
The carrot salad was refreshing with mint and some ginger added warmth.
This cous cous was also yummy, I’m not normally a fan.
The dolmades were good but I think the consensus was that they could have used more salt.
The ribs were outright amazing. I was wearing a white dress and I’m shocked I didn’t get any sauce on it.
This semolina cake was a good texture and had a delicate flavor going on. Maggi reports the flavor was better the next day.
I had no more room to try one of these kourapiedes, but I overheard that they melted in your mouth in a delightful way.
The milk tart was thin but tasty. The cook reported that she used a pate sucre crust as the curst the book called for bubbled up beyond control despite using pie weights.
I really liked the carrot cake, it was delicately spiced and not too sweet. It was drier and more dense than carrot cake I’m used to but it was balanced well by the fluffy, buttery icing. The baker reported she didn’t use all the frosting as it seemed like an awful lot, but after seeing how it worked she would have added the rest.
And the creme caramel was mine. I added a vanilla bean which dotted the top. It wasn’t as pretty as the non-vanilla bean one (recipe here) but I liked the additional flavor.