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syrupy and is reduced by about 1/3 (so that you have 2 cups left). Strain through a fine sieve.
8. When the pastry comes out of the oven, ladle 2 cups of the syrup, little by little, over the künefe until it’s soaked.
9. Cut the künefe into slices and serve it immediately while it is still warm. Sprinkle each slice with pistachios, spoon on a dollop of mascarpone cheese, and let guests add the remaining syrup if they want more sweetness.

Paopao Cocktail
    This cocktail is one of my favorites on the fall/winter menu at Oleana. Just for fun, our wine director Theresa Paopao (pronounced “pow-pow”) and I created it. Theresa has developed a wonderful wine program at Oleana, and this pear and cardamom combination is another winner. Sweet and fragrant, it’s perfect before a meal and is also a delicious accompaniment when served with Fried Haloumi Cheese (page 10). I like to use Prosecco, a sparkling wine from northern Italy, because of its straightforward taste and generous bubbles. You can use any other inexpensive sparkling wine that you like, such as a Cava from Spain. I recommend saving good champagne to drink as is.
    M AKES 6 COCKTAILS
8 cardamom pods
½ cup water
½ cup sugar
1 cup pear juice or pear purée (find an all-natural juice, such as Ceres brand)
1 teaspoon freshly squeezed lemon juice (about ¼ lemon)
1 bottle sparkling wine, such as Prosecco or Cava (750 ml)
1. Smash the cardamom pods using the bottom of a small, heavy saucepan or rolling pin. Make sure all of the pods are cracked open and most of the black seeds are crushed.
2. In a small saucepan over medium-high heat, bring the water and the sugar to a boil with the cardamom pods. Reduce the heat to low and simmer for 8 minutes, until the syrup has thickened slightly so that it clings to a spoon.
3. Add the pear juice and bring back to a boil over medium-high heat. Remove the syrup from the heat and cover. Let it stand for 30 minutes to infuse the cardamom flavor.
4. Using a fine sieve, strain the pear juice and cardamom syrup through the sieve, pushing it through with the back of a spoon or ladle, into a small container or bowl.
5. Stir in the lemon juice. Chill the syrup in the refrigerator for at least 30 minutes, until very cold.
6. Fill the champagne glasses with 4 tablespoons of pear syrup each. Top off with Prosecco and serve.

C-Licious: Orange-Coriander Sangria
    Try this special sangria in midwinter when oranges are best. You can also make it with blood oranges. The coriander adds a rich, toasty, bright flavor.
    M AKES 6 COCKTAILS
2 tablespoons plus 1 teaspoon coriander seeds
1 cup freshly squeezed orange juice
½ cup granulated sugar
1 tablespoon sugar in the raw or brown sugar
4 slices orange or blood orange for wetting glasses and for garnish
1 cup cognac or good brandy
2 cups non-oaky, floral white wine, such as a Spanish Verdejo or Muscadet from the Loire Valley or Portugal
4 cups ice
1 cup plain sparkling water
1/8 teaspoon orange-blossom water (optional)
1. In a small skillet over low heat, lightly toast all the coriander seeds for 6 to 8 minutes, constantly shaking the pan. The seeds will release some of their oils and you will be able to smell them. Remove 1 teaspoon and set aside.
2. Add the orange juice and granulated sugar to the small skillet with the 2 tablespoons coriander and bring to a boil over medium heat. Turn off the heat, cover, and let the mixture cool, allowing the coriander flavor to steep for about 15 minutes. The mixture should then cool completely for about ½ hour in the refrigerator.
3. Blend the cooled orange mixture in the blender for about 30 seconds on high speed. Strain the mixture through a fine sieve into a small pitcher or bowl. The syrup should be a deep orangey-amber color.
4. Grind the reserved teaspoon of coriander in a spice grinder until very fine. Mix it with the sugar in the raw and transfer it to a small bowl or saucer.
5. Wipe an orange slice around the rim of each glass, leaving the glass rim a