tag:blogger.com,1999:blog-45548594006034855832024-03-27T04:14:36.361-04:00Treat a Week Recipesoriginal recipes for global sweets, brunch treats and other eatsAKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-4554859400603485583.post-85318050289412261472013-12-27T23:57:00.001-05:002013-12-27T23:59:29.811-05:00Cinnamon Buns<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">I loved cinnamon buns as a child—they were a rare treat from the
donut shop or grocery store.<span style="mso-spacerun: yes;"> </span>In high
school, while working in the local shopping mall, during the break of my shift I
used to reward myself with <a href="http://www.cinnabon.com/" target="_blank">Cinnabon</a>’s 900-calorie cinnamon bun.<span style="mso-spacerun: yes;"> </span>These were extra-large, warm, and super
cinnamon-y rolls like no others I had experienced.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">I haven’t eaten at a Cinnabon in decades, but my passion for
these treats never abated.<span style="mso-spacerun: yes;"> </span>Last year my
friend Liz shared an easy cinnamon bun recipe that requires no yeast.<span style="mso-spacerun: yes;"> </span>It is healthier than traditional recipes that
call for much more sugar and butter.<span style="mso-spacerun: yes;">
</span>This version is an adaptation of Liz’s recipe. <o:p></o:p></span><br />
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><br /></span>
<span style="color: #222222; font-family: Calibri;">Makes 9 buns</span></div>
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<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Ingredients<o:p></o:p></span></b></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Filling<o:p></o:p></span></i></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/3 cup granulated sugar<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/3 cup dark brown sugar, packed<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 1/2 teaspoons cinnamon<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/8 teaspoon nutmeg<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/8 teaspoon cloves<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/8 teaspoon salt<o:p></o:p></span></div>
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<br /></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Dough<o:p></o:p></span></i></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3 tablespoons unsalted butter<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 1/4 cups buttermilk (reduced fat is acceptable)<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 1/2 cups unbleached flour<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 tablespoons granulated sugar<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1 1/4 teaspoons baking powder<o:p></o:p></span></div>
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<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">1/2 teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Glaze<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 tablespoons cream cheese (reduced fat is acceptable), room
temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">2 tablespoons buttermilk<o:p></o:p></span></div>
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<style>
/* Style Definitions */
table.MsoNormalTable
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mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
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mso-para-margin:0in;
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mso-pagination:widow-orphan;
font-size:12.0pt;
font-family:Cambria;
mso-ascii-font-family:Cambria;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Cambria;
mso-hansi-theme-font:minor-latin;}
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<!--StartFragment-->
<!--EndFragment--></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">3/4 cup powdered sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"><br /></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Directions<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Preheat oven to 425 F.<span style="mso-spacerun: yes;">
</span>Spray an 8 or 9-inch square or circle pan (metal, glass, or ceramic) with
vegetable cooking spray.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">In a small bowl, mix the filling ingredients together.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">For the dough, in another small bowl melt 2 tablespoons of
butter and cool.<span style="mso-spacerun: yes;"> </span>Then add buttermilk and
set aside.<span style="mso-spacerun: yes;"> </span>In a large bowl, mix flour,
sugar, baking powder, salt and baking soda.<span style="mso-spacerun: yes;">
</span>Add the wet ingredients to the flour mixture and stir with a wooden spoon
until the liquid has been absorbed.<span style="mso-spacerun: yes;">
</span>Gently knead to incorporate remaining flour.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">On a well-floured surface (such as a baking sheet, which will
contain the mess), continue to knead the dough for 1 minute.<span style="mso-spacerun: yes;"> </span>Pat the dough into a 12 x 9 inch rectangle.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Melt the remaining tablespoon of butter and use your fingers to
spread it on the dough.<span style="mso-spacerun: yes;"> </span>Spoon the
filling evenly across the dough leaving a 1/2-inch border.<span style="mso-spacerun: yes;"> </span>Use your fingers to firmly press the filling
into the dough.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Roll the dough along its long edge, pressing firmly to form a
tight log.<span style="mso-spacerun: yes;"> </span>Pinch the edge to seal.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Use dental floss to cut the log into thirds; then further cut
each piece into thirds.<span style="mso-spacerun: yes;"> </span>To do this, slide
the floss under the log and cross the ends to cut through the dough.<o:p></o:p></span></div>
<div class="MsoNormal">
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<o:OfficeDocumentSettings>
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<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
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<w:LidThemeOther>EN-US</w:LidThemeOther>
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<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
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<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
<w:UseFELayout/>
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<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
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<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
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</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Place each roll sideways into the pan (see photo below).<span style="mso-spacerun: yes;"> </span>Pinch the ends if
needed and gently press to flatten and adhere the filling to the dough.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8HRGJXfu0xgN7JNJPa0m_EgkK-D4b7LDEGMLloxJizpmpSwvJ0WVwEzlqXtKK0uxKny4vFkRQD5LajZT4rAjAQf_-MKFqERcLV4GrelDtmM2GWfRlsM4_M8WMwoxvuA9z2NtEZemvI0/s1600/IMG_2501b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8HRGJXfu0xgN7JNJPa0m_EgkK-D4b7LDEGMLloxJizpmpSwvJ0WVwEzlqXtKK0uxKny4vFkRQD5LajZT4rAjAQf_-MKFqERcLV4GrelDtmM2GWfRlsM4_M8WMwoxvuA9z2NtEZemvI0/s400/IMG_2501b.jpg" width="400" /></a></div>
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minutes until the buns are lightly browned.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">While the buns are baking, in a medium sized bowl make the glaze
by mixing the cream cheese and buttermilk.<span style="mso-spacerun: yes;">
</span>Slowly add the powdered sugar until the glaze is smooth.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #222222; font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Once the buns have baked, cool for five minutes and then spoon
on the glaze.<span style="mso-spacerun: yes;"> </span>Serve immediately from the
pan or transfer to a platter.<o:p></o:p></span></div>
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AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com37tag:blogger.com,1999:blog-4554859400603485583.post-4309041124628202482013-12-07T22:09:00.002-05:002013-12-10T08:19:24.208-05:00Chocolate Earl Grey Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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ul
{margin-bottom:0in</style><span style="font-size: small;">My friend Ashindi made this treat
for me a couple of years ago. It’s
a delicious and unusual chocolate cake which is perfect for the Christmas season.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: small;">Earl Grey is a type of black tea
flavored with bergamot oil, which is extracted from the rind of the <a href="http://en.wikipedia.org/wiki/Bergamot_orange" target="_blank">bergamot orange</a>. It is thought to have been
created for <a href="http://en.wikipedia.org/wiki/Charles_Grey,_2nd_Earl_Grey" target="_blank">Charles Grey</a>, British Prime Minister in the
early 1830s. Earl Grey tea has long been used
to flavor baked goods, confections, and sauces.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: small;"><b>Ingredients<br />
</b>4 black Earl Grey tea bags<br />
1 cup boiling water<br />
7 ounces bittersweet chocolate<br />
2 cups unbleached all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/2 cup unsalted butter (1 stick)<br />
2 cups sugar<br />
3 eggs<br />
6 ounces plain yogurt (approximately 1/2 cup)<br />
<br />
</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal;">
<span style="font-size: small;"><b>Directions</b></span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Brew tea
bags in 1 cup of boiling water. Steep
for 10 minutes. Remove bags and set tea
aside.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Break
chocolate into small pieces and melt in a microwave (heat for 1-2 minutes on
high) or over lowest heat on stovetop.
Set aside.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>In a
small bowl, mix flour, baking soda, baking powder, and salt. Set aside.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Preheat
oven to 350F.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Butter
and flour Bundt pan.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Using
a hand mixer, beat butter and sugar in a large mixing bowl until light and
fluffy. Add eggs and beat until well
mixed.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">7.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add
yogurt and cooled chocolate. Mix
thoroughly. Add cooled tea and beat on
low to prevent splattering.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">8.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add
half the flour mixture and beat into liquid ingredients. Add remaining flour and mix well.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">9.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Using
a spatula, transfer batter to Bundt pan and smooth the top.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">10.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Bake
for 50-60 minutes or until a knife inserted in the center comes out nearly
clean.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">11.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Remove
from oven and cool at room temperature for 10 minutes.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">12.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Unmold
cake and cool to room temperature.</span></div>
<span style="font-size: small;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">13.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Serve
with whipped cream or ice cream.</span></div>
</div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-79629564905692142662013-11-17T23:54:00.001-05:002013-11-18T00:04:32.351-05:00Almond Fudge (Badaam Paak)<div dir="ltr" style="text-align: left;" trbidi="on">
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--</style><span style="font-family: inherit;"><span style="font-size: small;">Badaam paak is a North Indian sweet
commonly served on auspicious occasions.
I made it recently for a <a href="http://en.wikipedia.org/wiki/Diwali" target="_blank">Diwali</a> celebration.</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">Most recipes include the following ingredients, though the proportions
vary. Some versions also include desiccated coconut (for additional sweetness and texture) and milk
powder.</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: small;">Makes 32 2-inch squares</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;"><b>Ingredients</b></span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">16 ounces unsalted butter (4 sticks)</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">20 ounces <a href="http://en.wikipedia.org/wiki/Semolina" target="_blank">semolina</a> (sooji)</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">1 1/2 teaspoons cardamom</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">1 1/2 teaspoons nutmeg</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">2-3 generous pinches saffron</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">18 ounces almonds, coarsely chopped</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">20 ounces sweetened condensed milk</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">2 ounces pistachios, coarsely
chopped</span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: inherit;"><span style="font-size: small;">1 teaspoon white poppy seeds
(optional)</span></span></div>
<br />
<span style="font-family: inherit;"><span style="font-size: small;"><b>Directions</b></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-size: small;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Melt butter in a large heavy-bottom pot on medium heat.</span></span></div>
<span style="font-family: inherit;"><span style="font-size: small;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Sauté semolina, cardamom, nutmeg and saffron until
mixture is fragrant and light golden brown. This will take 15-30 minutes
depending on the pot and the heat. Semolina can burn quickly so stir
constantly and pay attention to the mixture closest to the bottom of the pot.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add 16 ounces almonds and stir for 2 minutes.
Then add condensed milk and stir until well mixed.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Divide mixture into two 9x9 inch metal baking
pans. Use the back of a spoon to distribute the mixture evenly.</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-size: small;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Sprinkle with remaining almonds, pistachios and poppy
seeds. Press with the back of a spoon to ensure that nuts and seeds
adhere.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-size: small;">6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Cool for 30 minutes at room temperature. While
still warm, use a sharp knife to cut into squares or diamonds.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="font-size: small;">7.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Store in an airtight container lined with wax
paper. Will keep in the refrigerator for 2 weeks and in the freezer for 6
months.</span></span></div>
</div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com3tag:blogger.com,1999:blog-4554859400603485583.post-27139650931530326112013-08-31T09:05:00.002-04:002013-08-31T09:05:40.482-04:00Spiced Apple and Honey Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal">
This year we are hosting our first <a href="http://en.wikipedia.org/wiki/Rosh_Hashanah" target="_blank">Rosh Hashanah</a> dinner.<span style="mso-spacerun: yes;"> </span>Instead of the traditional <a href="http://en.wikipedia.org/wiki/Brisket" target="_blank">brisket</a> or <a href="http://www.marthastewart.com/274241/rosh-hashanah-recipes#314006" target="_blank">roastchicken</a>, we are serving <a href="http://treataweek.blogspot.ca/2012/03/march-21st-is-both-first-day-of-spring.html" target="_blank">chicken fesenjan</a>, a Persian dish that contains
pomegranates, a fruit often associated with the Jewish New Year.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For dessert I made this ice cream which includes apples and
honey, which symbolize a sweet new year.<span style="mso-spacerun: yes;"> </span>The
<a href="http://en.wikipedia.org/wiki/Ashkenazi_Jews" target="_blank">Ashkenazi community</a> first linked these ingredients with Rosh Hashanah in late
medieval times; now the association is widespread throughout the Jewish
community.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The apple has particular significance for several reasons: Rosh Hashanah is
believed to be the day when God created Adam and Eve in the Garden of Eden and the garden is believed to have had the scent
of an apple orchard; ancient Jews believed apples had healing properties; the apple is also considered by some to represent the feminine aspect of God and eating apples represents our hope of being well-judged by him.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This ice cream can be served alone or as an accompaniment to
honey or apple cake.<span style="mso-spacerun: yes;"> </span>Other dishes that
can be served at Rosh Hashanah include <a href="http://treataweek.blogspot.ca/2009/09/pomegranate-couscous.html" target="_blank">pomegranate couscous</a>, <a href="http://treataweek.blogspot.ca/2011/01/noodle-kugel.html" target="_blank">noodle kugel</a>, and
<a href="http://treataweek.blogspot.ca/2008/10/rosh-hashanah-honey-cake.html" target="_blank">honey cake</a>.<span style="mso-spacerun: yes;"> </span>Each of them contain some of
the ingredients associated with this holiday.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p>Serves 10</o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Spiced
apples<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 large apples, cored, peeled, sliced,
and cut into 1/2 inch pieces (about 2 cups)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 cup honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 teaspoon cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 teaspoon allspice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon lemon zest<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ice
cream<o:p></o:p></span></i></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 cups heavy cream<br />
9 large egg yolks<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 cups whole milk<br />
1 1/2 cups granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">pinch of salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 teaspoons vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
1 tablespoon vodka or other neutral alcohol (optional, to
lower freezing temperature)<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup apple sauce (ideally one with a strong, spicy
flavor)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b></div>
<div class="MsoListParagraph" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a medium saucepan, combine the
spiced apples ingredients. <span style="mso-spacerun: yes;"> </span>Cook over
medium heat, stirring often, until the apples are tender and all the liquid has
evaporated.<span style="mso-spacerun: yes;"> </span>This should take about 10
minutes. <span style="mso-spacerun: yes;"> </span>Let the apples cool and then
place them in the fridge to chill.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Cambria;"><span style="mso-list: Ignore;">2.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Cambria;">Pour 2 cups
of heavy cream into a large bowl and set aside.<span style="mso-spacerun: yes;">
</span>In a separate bowl, whisk the egg yolks until smooth.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Cambria;"><span style="mso-list: Ignore;">3.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Cambria;">Combine the
milk, sugar, salt, and remaining heavy cream in a medium saucepan over
medium heat. Once the mixture is warm and just begins to bubble, slowly
pour about half of it into the bowl with the egg yolks, whisking
constantly.<span style="mso-spacerun: yes;"> </span>Return the mixture to the
saucepan over medium high heat.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Cambria;"><span style="mso-list: Ignore;">4.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Cambria;">Cook the
mixture, stirring constantly and scraping the bottom, until it thickens and
coats a spatula or spoon (about 170-175° F). Pour the mixture through a
strainer into the large bowl with cream (this will remove any egg that has
cooked).<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Cambria;"><span style="mso-list: Ignore;">5.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Cambria;">Mix in the
vanilla and vodka.<span style="mso-spacerun: yes;"> </span>Thoroughly chill the mixture
in the refrigerator for 8 hours or overnight.<span style="mso-spacerun: yes;">
</span>Lay plastic wrap on the mixture so that a skin does not form.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Cambria;"><span style="mso-list: Ignore;">6.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Cambria;">Pour the
mixture into the bowl of an ice cream maker, and prepare according to the
manufacturer’s instructions.<span style="mso-spacerun: yes;"> </span>About 10
minutes before the end of the cycle, add apple sauce to the ice cream.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Cambria;"><span style="mso-list: Ignore;">7.<span style="font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: Cambria;">In the final
minute, add the cooled spiced apple mixture until well incorporated.<o:p></o:p></span></div>
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AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-72640353374433508732013-07-09T21:26:00.000-04:002013-07-09T21:26:54.824-04:00Summer Eggplant Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span>This is a perfect starter or side dish for a hot summer day.</span></span></div>
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<span style="font-size: large;"><span>The eggplant is native to the Indian subcontinent and was brought to
Europe by Arabs in the Middle Ages.<span> </span></span><span>The first known written documentation comes from a
Chinese agricultural text dating from 544; the first European reference is in an
English botany text from 1597.</span></span></div>
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<span style="font-size: large;"><span>The eggplant is a member of the <a href="http://en.wikipedia.org/wiki/Nightshade" target="_blank">nightshade family</a> and was domesticated
from the wild nightshade, also known as the <a href="http://www.inaturalist.org/taxa/199161-Solanum-incanum" target="_blank">thorn apple or bitter apple</a>.<span> </span>It is closely related to the tomato and
potato.<span> </span>In most languages, the fruit is
known by some variation of the words <i>aubergine</i>, <i>brinjal</i>, or <i>melongene</i>, all of
which derive from a <a href="http://en.wikipedia.org/wiki/DravidianLanguages" target="_blank">Dravidian</a> word that was borrowed into <a href="http://en.wikipedia.org/wiki/Sanskrit" target="_blank">Sanskrit </a>and <a href="http://en.wikipedia.org/wiki/Pali" target="_blank">Pali</a>,
then into <a href="http://en.wikipedia.org/wiki/Persian_language" target="_blank">Persian</a>, then into <a href="http://en.wikipedia.org/wiki/Arabic_language" target="_blank">Arabic</a>, and finally into European languages.</span></span></div>
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<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal;">
<span style="font-size: large;"><span>The 18<sup>th</sup> century cultivars popular in
Europe were spherical and light in color, hence the name ‘eggplant’ which is still
used in American English.<span> </span>Although most
North Americans are now familiar with the dark purple cultivar, eggplants come in
shades of white, yellow, green, and reddish-purple.<span> </span>There is also great variation in size—ranging
from that of a grape to a watermelon.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal;">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal;">
<span style="font-size: large;"><span>Eggplant has a firm skin and smooth, spongy flesh.<span> </span>It can be stewed (as in French <a href="http://en.wikipedia.org/wiki/Ratatouille" target="_blank">ratatouille</a>),
fried (as in Italian <a href="http://en.wikipedia.org/wiki/Parmigiana" target="_blank">eggplant parmensan</a>), stuffed (as in Turkish <a href="http://en.wikipedia.org/wiki/%C4%B0mam_bay%C4%B1ld%C4%B1" target="_blank">Imam bayildi</a>),
curried (as in <a href="http://treataweek.blogspot.com/2008/10/three-vegetable-and-potato-curry.html" target="_blank">Indian curries</a>), mashed (as in Middle Eastern <a href="http://en.wikipedia.org/wiki/Baba_ghanoush" target="_blank">baba ghanoush</a> or
<a href="http://treataweek.blogspot.com/2008/09/pizza-melanzana.html" target="_blank">on pizza</a>), pickled (as in Syrian <a href="http://en.wikipedia.org/wiki/Makdous" target="_blank">makdous</a>), and braised or steamed in various
Chinese dishes.<span> </span>Eggplant has become
popular as a meat-substitute in vegetarian cuisine.</span></span></div>
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<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal;">
<span style="font-size: large;"><span>Five nations account for 90% of international eggplant
production; China leads the way followed by India, Egypt, Iran, and Turkey.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal;">
<br /></div>
<span style="font-size: large;">
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<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal;">
<span style="font-size: large;"><span>Serves 4-6</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal;">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><b><span>Ingredients</span></b></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>1/2 cup extra virgin
olive oil</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>1 lemon, juiced</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>3/4 teaspoon salt</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>1/2 teaspoon black
pepper, freshly ground</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>2 pounds eggplant,
cut into 1-inch chunks</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>3 ounces feta cheese,
crumbled</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>1 clove garlic,
minced</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>1 tablespoon capers,
chopped</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>2 green bell peppers,
cut into 1-inch pieces</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>1 cup cherry
tomatoes, halved</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><span>1/4 cup fresh mint
leaves</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 1.5pt;">
<span style="font-size: large;"><b><span>Directions</span></b></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 19.5pt; text-indent: -0.25in;">
<span style="font-size: large;"><span><span>1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Preheat oven to 425
degrees.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 19.5pt; text-indent: -0.25in;">
<span style="font-size: large;"><span><span>2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Whisk together the
oil, lemon, salt, and pepper to create the dressing.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 19.5pt; text-indent: -0.25in;">
<span style="font-size: large;"><span><span>3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Toss eggplant with
1/3 cup dressing, and spread onto a baking sheet. <span> </span>Bake for 30 minutes, tossing occasionally until
tender and golden around edges. <span> </span>Remove
from the oven and let the eggplant cool so that it is warm (but not hot enough
to melt the feta).</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 19.5pt; text-indent: -0.25in;">
<span style="font-size: large;"><span><span>4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>Mix feta, garlic, and
capers into reserved dressing.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal" style="line-height: normal; margin-left: 19.5pt; text-indent: -0.25in;">
<span style="font-size: large;"><span><span>5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span>In a large bowl,
combine baked eggplant, peppers, tomatoes, and mint leaves. Toss with reserved dressing
and serve within 2 hours.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-left: 19.5pt; text-indent: -0.25in;">
<br /></div>
</div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com5tag:blogger.com,1999:blog-4554859400603485583.post-38349938208767857252013-05-24T08:30:00.002-04:002013-05-24T08:30:59.012-04:00Shrimp Tacos<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
A taco is a traditional Mexican dish consisting of a corn or flour <a href="http://en.wikipedia.org/wiki/Tortilla" target="_blank">tortilla</a> wrapped around a filling. Tacos are usually filled with a combination of meat, chicken, seafood, cheese and vegetables and served with various salsas and condiments. The word taco means ‘plug’ and is thought to have been coined by Mexican silver miners due to its resemblance to an explosive consisting of gunpowder wrapped in paper.<br />
<br />
I grew up in Canada eating <a href="http://i.walmartimages.com/i/p/00/04/60/00/81/0004600081101_500X500.jpg" target="_blank">store-bought hard shell corn tacos</a>. We used to buy perfectly formed <a href="http://www.bettycrocker.com/Products/Old-El-Paso/" target="_blank">Old El Paso</a> plastic-wrapped shells. We would fill these with ground beef topped with thinly sliced iceberg lettuce, chopped tomatoes, grated cheddar cheese, and a little bit of salsa.<br />
<br />
It has been years since I had one of these childhood treats, so Cinco de Mayo was a great opportunity to rediscover and re-imagine the taco. This unconventional version has the perfect combination of spicy, sweet, and salty flavors. <br />
<br />
<br />
Serves 4<br />
<br />
<b>Ingredients</b><br />
<br />
3 tablespoons mayonnaise (reduced or whole fat)<br />
2 limes<br />
1/2 teaspoon sugar<br />
1 <a href="http://en.wikipedia.org/wiki/Jalape%C3%B1o" target="_blank">jalapeno pepper</a>, finely diced (optional)<br />
1 bunch of cilantro, leaves only, roughly chopped<br />
3/4 pound cooked and peeled shrimp (sliced in half) or other seafood such as crabmeat, lobster, or salmon<br />
12-ounce package coleslaw mix (including green cabbage, red cabbage, and carrots)<br />
1 mango, peeled, cut into thin strips<br />
1/2 small red onion, thinly sliced (optional)<br />
salt (to taste)<br />
12 small tortillas or hard taco shells<br />
Red Rooster chili sauce for serving (optional)<br />
<br />
<b>Directions</b><br />
<br />
1. In a small bowl, make dressing by mixing mayonnaise, juice of 1 lime, 1 tablespoon water, sugar, jalapeno pepper, and 1/3 cilantro leaves.<br />
2. Toss shrimp or seafood with 2 tablespoons of dressing until just coated. Set aside.<br />
3. Combine remaining cilantro, coleslaw, mango, red onion, remaining dressing, and salt in a large bowl. Mix until thoroughly combined.<br />
4. If making soft tacos, warm tortillas in skillet. To serve, spread tortilla or hard taco with chili sauce and fill with seafood and coleslaw mixture. Serve with lime wedges.<br />
<br /></div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com2tag:blogger.com,1999:blog-4554859400603485583.post-4261854884518798832013-05-21T08:42:00.002-04:002013-05-21T08:52:06.039-04:00Quick Sopaipillas<div dir="ltr" style="text-align: left;" trbidi="on">
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</style><span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Sopaipillas are a traditional dessert I
discovered while living in the American Southwest.<span style="mso-spacerun: yes;"> </span>I first tried them at the El Rialto Restaurant in
<a href="http://en.wikipedia.org/wiki/Las_Vegas,_New_Mexico" target="_blank">Las Vegas, New Mexico</a>, a few miles from where I lived.</span></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">
</span></div>
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<br />
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">These treats are sometimes referred to as little
pillows, since they are puffed and hollow in the center.<span style="mso-spacerun: yes;"> </span>The word means ‘little bread soaked in oil.’<span style="mso-spacerun: yes;"> </span>This is a quick version made from tortillas;
the original is made from <span style="font-size: large;">fresh </span>dough.</span></span></div>
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<span style="font-family: inherit; font-size: large;">
</span></div>
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<br />
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><a href="http://en.wikipedia.org/wiki/Fried_dough_foods" target="_blank">Fried dough is a treat in many cultures</a>—<span style="font-size: large;">inclu<span style="font-size: large;">ding</span></span>
<a href="http://treataweek.blogspot.com/2008/04/chocolate-glazed-doughnuts.html" target="_blank">donuts</a> in America, <a href="http://en.wikipedia.org/wiki/Puri_%28food%29" target="_blank">p<span style="font-size: large;">u</span>ri</a> in India, <a href="http://en.wikipedia.org/wiki/Mandazi" target="_blank">mandazi</a> in East Africa, <span style="font-size: large;">and </span><a href="http://treataweek.blogspot.com/2007/04/mexican-doughnuts-churros-recipe.html" target="_blank">churros</a> in
Mexico.<span style="mso-spacerun: yes;"> </span>Fried dough is sometimes dusted,
dipped, or filled; other times it is served in its unadorned golden splendor.</span></span></div>
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<span style="font-family: inherit; font-size: large;">
</span></div>
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<br />
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">For me, the hardest thing about frying is
making sure the oil is at the correct temperature.<span style="mso-spacerun: yes;"> </span>If you don’t have a thermometer, test the oil
by dropping in a small amount of <span style="font-size: large;">dough</span>.<span style="mso-spacerun: yes;">
</span>It should produce vigorous bubbles and reach a golden brown color in 60
seconds.<span style="mso-spacerun: yes;"> </span>If it browns too quickly or
slowly, adjust the temperature acco<span style="font-size: large;">rdingly</span>.</span></span></div>
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<span style="font-family: inherit; font-size: large;">
</span></div>
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<br />
<span style="font-family: inherit; font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Ingredients</span></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4 8-inch wheat tortillas</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">vegetable oil (preferably canola or corn),
for frying</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">powdered sugar or cocoa (optional)</span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">honey, for serving (optional)</span></span></div>
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<span style="font-family: inherit; font-size: large;">
</span></div>
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<br />
<span style="font-family: inherit; font-size: large;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Directions</span></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Heat 1/2 to 1-inch oil in a deep
and small pot on medium-high heat.<span style="mso-spacerun: yes;"> </span>Let
the oil heat for 5-10 minutes before testing it.<span style="mso-spacerun: yes;"> </span>The oil should be 350F.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Cut tortillas into wedges or
strips.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Fry tortillas pieces in batches for
1 to 2 minutes on each side, flipping once.<span style="mso-spacerun: yes;">
</span>Drain on a plate lined with paper towels.<span style="mso-spacerun: yes;"> </span></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Dust with powered sugar or cocoa.</span></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: .25in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit; font-size: large;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: major-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="mso-list: Ignore;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Drizzle or dip into honey to
serve.</span></span></div>
</div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-80555975909466082402013-03-21T08:11:00.004-04:002013-03-21T08:11:29.322-04:00Irish Soda Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: Times;">Like many
holidays with a religious origin, <a href="http://en.wikipedia.org/wiki/Saint_Patrick" target="_blank">St. Patrick’s</a> Day has become a secular
observance in much of the United States.<span>
</span>The day celebrates one of the most recognized patron saints of Ireland
who brought Christianity to the island in the 5<sup>th</sup> century.<span> </span>He is also credited with banishing snakes
from the country, though scientific evidence suggests there were no snakes in
post-glacial Ireland.</span></span></div>
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<br /></div>
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</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">While it
has not taken on the commercialism associated with Christmas, Valentine’s Day,
and Halloween, this holiday is often associated with bacchanalian revelry.<span> </span>On this night, Irish pubs and other watering
holes teem with some of the 36 million Americans that claim Irish ancestry (and
many others who make no such claims!) decked out in green <a href="http://en.wikipedia.org/wiki/Shamrock" target="_blank">shamrocks</a>, clothing, accessories,
and face paint.<span> </span>While I tend to avoid
the crowds on this night, I decided to observe the occasion by baking soda bread—a
treat commonly made by North Americans on St. Patrick’s Day.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times;">Traditionalists
complain that modern versions hardly resemble the original recipe, which was
limited to flour, baking soda, salt, and <a href="http://en.wikipedia.org/wiki/Buttermilk" target="_blank">buttermilk</a>.<span> </span>My formula includes a few
enhancements—<a href="http://en.wikipedia.org/wiki/Caraway" target="_blank">caraway seeds</a>, <a href="http://en.wikipedia.org/wiki/Zante_currant" target="_blank">currants</a>, egg, and a touch of sugar—but is
restrained in comparison to some cake-like creations.<span> </span>An online search revealed soda bread recipes
with chocolate, butter, orange zest, pastry flour, and loads of sugar; these decadent
items sound more like components of French pastries than the baked goods of the
form<span style="font-size: large;">erly </span>poverty-stricken Irish.<span> </span>One disparaging
online testimonial scoffed at the notion of orange zest in soda bread,
reminding the audience that oranges were a rare treat only given to children at
Christmas.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times;">Thankfully,
we live in less austere times and so we can enjoy soda bread (and oranges) more
than once a year.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9vSFNo4yUkKpQHJqnRVrj5TSYUYCZBdhS1iHASaLWCwu9s2pq_xr_Vu4SlrjQcre5c-iDTfHCDuoihjqJHBWGR7GFezxVJZuSChZnX9svrue3M0wrnvgjatPBeWvP6X7z_VBqMa98zs/s1600/photo7+-+Version+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq9vSFNo4yUkKpQHJqnRVrj5TSYUYCZBdhS1iHASaLWCwu9s2pq_xr_Vu4SlrjQcre5c-iDTfHCDuoihjqJHBWGR7GFezxVJZuSChZnX9svrue3M0wrnvgjatPBeWvP6X7z_VBqMa98zs/s400/photo7+-+Version+2.JPG" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-family: Times;">Serves 8-12</span></span></div>
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<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><b><span style="font-family: Times;">Ingredients<br />
</span></b><span style="font-family: Times;">4 cups unbleached all-purpose<br />
4 tablespoons sugar<br />
1 teaspoon baking soda</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1 teaspoon salt<br />
1 tablespoon caraway seeds</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times;">1 cup dried currants or
raisins<br />
2 cups buttermilk<br />
1 extra-large egg, lightly beaten</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;"><br />
<b>Directions<br />
<br />
</b></span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Preheat the oven to 375 degrees F.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">In a large bowl, combine the flour,
sugar, baking soda, salt, caraway seeds, and currants/raisins.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">In a small bowl, beat the buttermilk
and egg together.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Using a wooden spoon, add the wet
ingredients to the dry ones.<span> </span>Knead the
dough to incorporate all the ingredients and add additional buttermilk (in one
tablespoon increments) if needed.<span> </span>Do not
knead the dough too much.<span> </span>The dough
should be rough and craggy; it will not be smooth like dough that contains
butter and more eggs.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Shape loaf into a ball and flatten
slightly.<span> </span>Place it on a baking sheet
lined with parchment paper.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Score the loaf with an X that comes
almost to the edge of the loaf.<span> </span>The cut
should be about 1/4 inch deep.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>7.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Bake for 50 to 60 minutes, or until a
cake tester comes out clean. <span></span>When it is
done, tapping the loaf will produce a hollow sound.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>8.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Cool on a baking rack for 5-10 minutes.
<span> </span>Serve warm or toasted with butter, jam,
or honey.</span></span> </div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>9.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">To freeze, cover with saran wrap and
place in an airtight container for up to 2 months.</span></span></div>
</div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-38698499776092557242013-02-13T08:07:00.000-05:002013-02-13T08:07:39.672-05:00Rose and Cardamom Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Times;">For many years roses have been associated with love, and that is never
more apparent than on <a href="http://en.wikipedia.org/wiki/Valentine%27s_Day" target="_blank">Valentine’s Day</a>.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">Roses have been cultivated as ornamental plants in the Mediterranean,
China, and Persia as far back as 500 BC.<span>
</span>Today there are many thousands of hybrids and cultivars, most of which
are prized for their showy petals and fragrance.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">In addition to their decorative qualities, these flowers can also be used
in food.<span> </span>Historically, roses bore a red
fruit called a <a href="http://en.wikipedia.org/wiki/Rose_hip" target="_blank">rose hip</a>, which has been bred out of many modern cultivars.<span> </span>Rose hips are commonly used to make herbal tea,
soup, jelly, <a href="http://en.wikipedia.org/wiki/Cockta" target="_blank">soft drinks</a>, and alcoholic beverages; they are especially prized
for their high <a href="http://en.wikipedia.org/wiki/Vitamin_C" target="_blank">vitamin C</a> content.<span> </span>Rose
petals are also used in food—when I was traveling in India a decade ago, one
of my hosts served me rose petal jam with breakfast.<span> </span>The petals can also be used in or as a
decoration for cakes, cookies, ice creams, and chocolates.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">Rose flavors and scents can be extracted for a delicate addition to food.
<span> </span><a href="http://en.wikipedia.org/wiki/Rose_oil" target="_blank">Rose oil</a>, also known as attar of roses,
is steam-distilled from crushed petals in an ancient Persian technique.<span> </span>It takes approximately 2000 roses to produce
one gram of oil.<span> </span>Rose oil produced
through <a href="http://en.wikipedia.org/wiki/Solvent_extraction" target="_blank">solvent extraction</a> is known as rose absolute.<span> </span>The process of making rose oil creates a
by-product called <a href="http://en.wikipedia.org/wiki/Rose_water" target="_blank">rose water</a>; when mixed with sugar it becomes rose syrup.<span> </span>Rose products are widely used in Persian,
Indian, Middle Eastern, and Southeast Asian cuisines; they are also used in perfume,
cosmetics, medicines, and religious rituals.<span>
</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times;">This rose-scented cake is based on a recipe I found on <a href="http://epicurious.com/">Epicurious.co<span style="font-size: large;">m</span></a>.<span> </span>Using whipped cream as a frosting makes for a
perfect, airy Valentine’s Day confection.</span></span></div>
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<div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">Serves 6-8</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><b><span style="font-family: Times;">Ingredients</span></b></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">3/4 cup unbleached all-purpose flour</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">2 tablespoons corn starch</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1 cup granulated sugar</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1/2 teaspoon cardamom powde<span style="font-size: large;">r</span></span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1 1/2 teaspoons
baking powder</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1/4 teaspoon salt</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">3 large eggs</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">6 tablespoons water</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1/4 cup canola oil</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1 teaspoon lemon zest</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">2 1/2 cups chilled
heavy whipping cream</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">2/3 cup powdered sugar</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">1 teaspoon rose water
or several drops rose oil</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">2 tablespoons
unsalted pistachios, whole or ground (optional)</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><span style="font-family: Times;">Candied or fresh
organic rose petals, for decoration (optional)</span></span></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<br /></div>
<span style="font-size: large;">
</span><div class="MsoNormal">
<span style="font-size: large;"><b><span style="font-family: Times;">Directions</span></b></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Preheat
oven to 325°F.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Butter
two round 8-inch cake pans with 1 1/2-inch-high sides.<span> </span>Line pans with parchment paper and butter
parchment.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">In
a large bowl mix flour, cornstarch, half the sugar, cardamom, baking powder,
and salt.<span> </span>Set aside.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">In
a medium bowl, beat egg yolks (place egg whites in another large bowl, set aside),
water, canola oil, and lemon zest.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Add
wet ingredients to dry ingredients and whisk until smooth. </span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Beat
egg whites until soft peaks form. <span> </span>Slowly
add the other half of the granulated sugar and beat until whites resemble thick
marshmallow fluff.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>7.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Carefully
fold egg whites into egg yolk batter in 3 additions.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>8.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Divide
batter between pans and bake for 25 minutes or until cakes are golden brown, and
a tester inserted into the center comes out clean.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>9.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Cool
cakes in pans on rack for 15 minutes. <span> </span>Remove from pans and cool to room temperature.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>10.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"><span style="font-size: large;"> </span></span></span></span><span style="font-family: Times;">To
prepare whipped cream, beat cream in large bowl until soft<span style="font-size: large;"> </span>peaks form.<span> </span>Gently add powdered sugar and rose water/oil
and<span style="font-size: large;"> </span>beat until peaks form.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>11.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Place
one cake, bottom side up, on platter. <span> </span>Cover with 1 cup of<span style="font-size: large;"> </span>frosting. <span> </span>Gently place second cake on top, bottom side
up.<span><span style="font-size: large;"> </span></span>Spread remaining frosting on top and
sides of cake.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>12.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Chill
in the refrigerator for between 1 and 4 hours.</span></span></div>
<span style="font-size: large;">
</span><div class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: large;"><span style="font-family: Times;"><span>13.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="font-family: Times;">Before
serving, decorate the cake with rose petals and pistachios. </span></span></div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com1tag:blogger.com,1999:blog-4554859400603485583.post-588120287409024692013-01-31T23:15:00.001-05:002013-01-31T23:19:56.950-05:00Winter Carrot Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal">
<span class="apple-style-span" style="font-size: large;">Although it has been an
unseasonably mild winter, I have been craving soup in the evenings. This carrot soup packs an unusual combination
of spicy, tart, and rich flavors. It is perfect as a starter or, if served with hearty bread, as a main dish.</span></div>
<br />
<br />
<div class="MsoNormal">
<span class="apple-style-span" style="font-size: large;">Serves 4 to 6</span></div>
<br />
<div class="MsoNormal">
<span class="apple-style-span" style="font-size: large;"><b>Ingredients</b></span></div>
<br />
<div class="MsoNormal">
<span class="apple-style-span" style="font-size: large;">4 tablespoons (1/2 stick)
unsalted butter</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">2 small potatoes, quartered</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">6 large carrots, cut into 1/2 inch segments</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1 bay leaf</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">2 teaspoons hot Madras curry powder</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1 teaspoon ginger powder</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1 teaspoon oregano</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">4 cups stock or water</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1/2 cup cranberry juice</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">juice of 1 lime</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1/4 cup evaporated milk</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1/2 teaspoon salt</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1/2 teaspoon fresh ground black pepper</span><span style="font-size: large;"><br /></span>
<span class="apple-style-span" style="font-size: large;">1/2 teaspoon cayenne powder</span></div>
<br />
<div class="MsoNormal">
<span class="apple-style-span" style="font-size: large;"><b>Directions</b></span></div>
<br />
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span lang="EN-GB" style="font-size: large;">1.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-GB" style="font-size: large;">In a large pot, melt butter over medium heat.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span lang="EN-GB" style="font-size: large;">2.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-GB" style="font-size: large;">Saut</span><span lang="EN-GB" style="font-size: large;">é</span><span lang="EN-GB" style="font-size: large;"> potatoes and carrots in
butter for approximately 10 minutes. Add
bay leaf, curry powder, ginger, and oregano.
Continue to cook for 5 more minutes.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span lang="EN-GB" style="font-size: large;">3.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-GB" style="font-size: large;">Add stock or water and increase heat until liquid reaches a slow
boil. Reduce to simmer and cook for 30
minutes.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span lang="EN-GB" style="font-size: large;">4.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-GB" style="font-size: large;">In small batches, blend cooked vegetables and liquid and return to
the pot. Alternately, use an immersion
blender.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<span lang="EN-GB" style="font-size: large;">5.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-GB" style="font-size: large;">Add cranberry juice, lime juice, and evaporated milk. Mix well.</span></div>
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<span lang="EN-GB" style="font-size: large;">6.<span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-GB" style="font-size: large;">Add salt, pepper, and cayenne to taste.</span></div>
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<br /></div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-54474822753567445032012-12-24T19:23:00.000-05:002012-12-24T19:23:25.212-05:00Chocolate Coconut Haystacks<div class="separator" style="clear: both; text-align: center;">
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Makes 3 dozen<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
These treats are perfect for those with limited time and talent
for complicated holiday baking. They can even be made on Christmas Eve with minimal effort! Haystacks are also ideal for cooking with
children. Since they can be stored in
the refrigerator for up to two weeks, they can be made before the holiday
madness begins.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
My mother-in-law fell in love with haystacks on her travels,
and she asked me to make them for Hanukkah.
After some web sleuthing, I developed the following recipe. Other versions contain dry chow mein noodles
or pretzel sticks instead of coconut.
They can also be enhanced with roasted nuts of any type (peanuts,
cashews, pistachios, pecans), marshmallows, butterscotch chips, and sea salt.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal" style="text-align: left;">
6 cups sweetened coconut<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1 pound semisweet chocolate chips or vegan carob chips<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/4 teaspoon almond extract (optional)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
1/2 cup almonds or other nuts (optional)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujbhZQwQDwFc2mu9nEdzh1RpWTSKkdDb_wD7_JwXfY1BK3A2nhyphenhyphen64WEE11dzrZoB-nS4zrlB1bLsb-l0LLke9UuI6tMYI1OUm2tTX0L4E1S7b1BNdkquTMfFnm_o49dwa38BdG85c_DU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujbhZQwQDwFc2mu9nEdzh1RpWTSKkdDb_wD7_JwXfY1BK3A2nhyphenhyphen64WEE11dzrZoB-nS4zrlB1bLsb-l0LLke9UuI6tMYI1OUm2tTX0L4E1S7b1BNdkquTMfFnm_o49dwa38BdG85c_DU/s400/3.jpg" width="400" /></a></div>
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<b><br /></b></div>
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<b>Directions<o:p></o:p></b></div>
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<!--[if !supportLists]-->1.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Toast coconut on a large rimmed baking sheet at
350F. Check it regularly and remove when
it is fragrant and has turned slightly brown.
Do not leave too long or it will burn.
Remove and set aside.<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->On the same baking sheet, toast almonds for
10-15 minutes until brown and fragrant.
Remove and set aside.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]-->3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->In a large glass bowl, melt chocolate chips in
the microwave. Heat for 60 seconds and
stir, continue heating for 15 seconds and stirring until the chips have
melted. Mix in almond extract.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]-->4.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Add toasted coconut to the chocolate and mix
well using a spoon or your hands.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]-->5.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Line the baking sheet with parchment and make
haystacks with 2 teaspoons of batter each.
Top with an almond.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; text-align: left; text-indent: -0.25in;">
<!--[if !supportLists]-->6.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span><!--[endif]-->Refrigerate for 20 minutes until firm. Keep in an airtight container for up to 2
weeks.<o:p></o:p></div>
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<br /></div>
<!--EndFragment-->AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com3tag:blogger.com,1999:blog-4554859400603485583.post-35574185095941834242012-12-07T07:07:00.003-05:002012-12-07T07:24:11.085-05:00Chocolate Gingerbread Cake<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX5XLiUU1OyVa16R_oqolwUvWqs_Pu83uOQcrSSK5mFaa1wS6mN8Bkm5vzwW8wHos7hfrO69F4p5rKbteB-0nrnIF7E91kbIhWZEienXkVEBSa7T67YHzDU8pEK6wlNYvgTRB4TlKq1A/s1600/IMG_2252+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX5XLiUU1OyVa16R_oqolwUvWqs_Pu83uOQcrSSK5mFaa1wS6mN8Bkm5vzwW8wHos7hfrO69F4p5rKbteB-0nrnIF7E91kbIhWZEienXkVEBSa7T67YHzDU8pEK6wlNYvgTRB4TlKq1A/s400/IMG_2252+-+Version+2.jpg" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVmf1vrh3dgEtDGIs8PMCmt6o2nFyjSFcQ1Pep6haJ6fOaxvw7yMI3NdXUcjDbJ8AOHPNJdOuFSJMvjwvk3yXB_-WOAsyf2eMJHPeYIcMIGuJQv_hCN2iVF80lcpJTpC3CKUzJnI_SWA/s1600/IMG_0233+-+Version+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVmf1vrh3dgEtDGIs8PMCmt6o2nFyjSFcQ1Pep6haJ6fOaxvw7yMI3NdXUcjDbJ8AOHPNJdOuFSJMvjwvk3yXB_-WOAsyf2eMJHPeYIcMIGuJQv_hCN2iVF80lcpJTpC3CKUzJnI_SWA/s400/IMG_0233+-+Version+2.jpg" width="400" /></a></div>
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Gingerbread describes a wide variety of baked
confections made from dough containing viscous sweeteners (such as molasses,
honey, or <a href="http://en.wikipedia.org/wiki/Treacle" target="_blank">treacle</a>) and spices (usually a combination of ginger, cinnamon, cloves, nutmeg,
allspice, black pepper, mustard, <a href="http://en.wikipedia.org/wiki/Cardamom" target="_blank">cardamom</a>, <a href="http://en.wikipedia.org/wiki/Anise" target="_blank">anise</a>, and others). It can take a variety of forms from spongy
cakes to crispy cookies.</div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Gingerbread can be traced back to ancient
Greece and Egypt where it was used for ceremonial purposes. Stories differ about its introduction to Europe
– some suggest it arrived through Armenian monks while others cite returning crusaders. In any case, gingerbread quickly spread
throughout the continent and is now common in many Northern and Eastern
European cuisines.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">A precursor to modern gingerbread was a
paste made from breadcrumbs that was pressed into wooden molds depicting people and scenes from modern life. Later versions included wheat flour, eggs,
and sweeteners, which resulted in a lighter and more delicate product. Gingerbread is often associated with winter and especially
with Christmastime when it takes the form of <a href="http://en.wikipedia.org/wiki/Gingerbread_man" target="_blank">gingerbread men</a> (first served by
Queen Elizabeth I) and <a href="http://www.yummly.com/blog/2011/12/how-to-build-an-awesome-gingerbread-house/" target="_blank">gingerbread houses</a> (developed in Germany based on the
<a href="http://en.wikipedia.org/wiki/Brothers_Grimm" target="_blank">Brothers Grimm</a> fairly tale collection that included <i><a href="http://en.wikipedia.org/wiki/Hansel_and_Gretel" target="_blank">Hansel and Gretel</a></i>).<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Some gingerbread confections are covered in
chocolate, others have fillings such as <a href="http://en.wikipedia.org/wiki/Marzipan" target="_blank">marzipan</a>, and still others are iced
or served with lemon glaze. This
gingerbread cake is drizzled with a chocolate glaze.<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<br />
Serves 10-12<br />
<br /></div>
<div class="MsoNormal">
<b>Ingredients</b><br />
<b><br /></b></div>
<div class="MsoNormal">
<span lang="EN-GB"><i>Cake</i><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 1/2 cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 1/2 teaspoons baking powder <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1/2 teaspoon salt <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1/4 cup unsweetened cocoa <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 teaspoons ground ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 teaspoon cinnamon <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1/2 teaspoon nutmeg <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 cup unsalted butter <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 cup brown sugar, packed<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">3/4 cup molasses <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 tablespoons fresh ginger, grated<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 eggs, beaten<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">3/4 teaspoon baking soda <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 cup boiling water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB"><i>Glaze</i><b><o:p></o:p></b></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1/3 cup whipping cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1/4 cup unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">8 ounces semi-sweet chocolate (chopped or
chips)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 teaspoon vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">1/4 cup chopped crystallized ginger or small candies, for
decoration (optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB"> <o:p></o:p></span></div>
<div class="MsoNormal">
<b><span lang="EN-GB">Directions<o:p></o:p></span></b><br />
<b><span lang="EN-GB"><br /></span></b></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="EN-GB">Grease and flour a <a href="http://en.wikipedia.org/wiki/Bundt_cake" target="_blank">Bundt cake</a> pan.
Preheat the oven to 350F.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="EN-GB">In a large bowl sift flour, baking powder, salt, cocoa, ground ginger,
cinnamon and nutmeg. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="EN-GB">In another large bowl cream butter.
Then beat in sugar, molasses, fresh ginger, and eggs.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span lang="EN-GB">Add boiling water to a small bowl with baking soda.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span lang="EN-GB">To make the batter, add half of the flour mixture to the bowl with butter and eggs and
beat well. Then add all of the water and
baking soda. Finally, add the remaining
flour mixture and beat until just blended.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">6.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="EN-GB">Pour into cake pan and bake for 50 minutes or until a toothpick
inserted into the center comes out clean.
Leave cake in pan for 15 minutes, then invert and cool to room temperature. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">7.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span lang="EN-GB">To make the glaze, in a small pot simmer whipping cream and butter on low heat. Remove from heat and add chocolate and
vanilla. Mix until smooth.</span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span lang="EN-GB">8.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span lang="EN-GB">When the chocolate glaze has cooled slightly, pour it over the cake. Decorate with crystallized ginger or small candies.<o:p></o:p></span><br />
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span lang="EN-GB"><br /></span></div>
<!--EndFragment-->AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com2tag:blogger.com,1999:blog-4554859400603485583.post-86090522406646757732012-10-17T23:33:00.000-04:002012-10-17T23:33:30.291-04:00Raspberry and Blueberry Gelatos
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Outside North America, Italy is the nation I’ve most often
visited.<span style="mso-spacerun: yes;"> </span>It provides a wonderful combination
of history, architecture, art, culture, fashion, and of course food.<span style="mso-spacerun: yes;"> </span>Among Italy’s many earthly delights, gelato
ranks near the top of my list.<span style="mso-spacerun: yes;"> </span>I am
often amazed by the intensity of flavors which seem to distill and
heighten the essence of an ingredient: hazelnut, lemon, chocolate, and
pistachio…</div>
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<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
In the United States, federal standards require that any item labeled
as ice cream contain at least 10% milk fat, at least 20% milk solids, and no more than
1.4% egg solids.<span style="mso-spacerun: yes;"> </span>There are no parallel guidelines
for gelato; however, it generally contains less
milk fat (usually 7-8%).<span style="mso-spacerun: yes;"> </span>Unsurprisingly,
the Italian government does not regulate use of the term gelato and it is used
interchangeably with ice cream.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Gelato was popularized in the early 20<sup>th</sup> century in the
Italian town of <a href="http://en.wikipedia.org/wiki/Varese" target="_blank">Varese</a> where the first gelato cart was developed.<span style="mso-spacerun: yes;"> </span>To this day, more than half of the gelato
produced in Italy is handmade rather than produced in factories.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Although the crisp autumn air has arrived, I’ve decided to extend summer through a second experiment with my new ice cream maker. For this endeavor, I decided to experiment with two types of berries.<span style="mso-spacerun: yes;"> </span>The raspberry flavor was rather delicate and might have benefited from marbling with extra raspberry puree (<a href="http://foodnouveau.com/2010/07/21/destinations/europe/italy/how-to-make-gelato-a-detailed-step-by-step-recipe/attachment/img_4931_small/" target="_blank">detailed on this site</a>).<span style="mso-spacerun: yes;"> </span>The blueberry was more intense due to the
use of blueberry skins which contain the color and flavor of the fruit.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups raspberries or 2 1/2 cups blueberries (use either fresh or
defrosted berries)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1/4 cup water (for blueberry gelato only)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
pinch salt (for blueberry gelato only)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 cup granulated sugar<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 1/2 cups half-and-half (2 cups for blueberry gelato)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
4 large eggs yolks<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1-2 drops of red food coloring for raspberry gelato (optional)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
fresh berries for garnish (optional)<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Directions<o:p></o:p></b></div>
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<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->For raspberries, purée in a blender and press
through a sieve to remove seeds.<span style="mso-spacerun: yes;"> </span>For
blueberries, cook fruit with 1/4 cup water and a pinch of salt for 10 minutes
over medium heat.<span style="mso-spacerun: yes;"> </span>Remove from heat and
purée in a blender until smooth.<span style="mso-spacerun: yes;"> </span>Set
aside berry purée.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Heat the sugar and half of the half-and-half in
a saucepan.<span style="mso-spacerun: yes;"> </span>Simmer over medium heat
until the sugar is dissolved.<span style="mso-spacerun: yes;"> </span>Set aside
on low simmer.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Using a hand mixer, beat the egg yolks until
light and thick.<span style="mso-spacerun: yes;"> </span>Then add 1/2 cup of warm
half-and-half mixture to egg yolks and blend well.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Gently pour the egg mixture into the saucepan
with the half-and-half mixture.<span style="mso-spacerun: yes;"> </span>Mix well
and raise the heat to medium.<span style="mso-spacerun: yes;"> </span>Stir
constantly with a wooden spoon.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->When the mixture is thick and reaches 180F on a
thermometer, remove from heat.<span style="mso-spacerun: yes;"> </span>Add
remaining half-and-half, berry purée, vanilla extract, and food coloring.<span style="mso-spacerun: yes;"> </span>Mix well.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Cover and refrigerate overnight.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Prepare gelato in an ice cream maker according
to the manufacturer’s instructions.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">8.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->The gelato will be soft and creamy and ready to
serve.<span style="mso-spacerun: yes;"> </span>If you prefer a firmer consistency,
transfer the mixture to a freezer-safe, air-tight container for several
hours.<span style="mso-spacerun: yes;"> </span>Best to freeze in serving size
portions to avoid multiple thawing and freezing.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">9.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Remove gelato 10 minutes before serving.<span style="mso-spacerun: yes;"> </span>Serve with fresh berries.<span style="mso-spacerun: yes;"> </span>Raspberry gelato also goes well with chopped
salted pistachios or chocolate sauce.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">10.<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]-->Gelato will keep for up to one month in the
freezer.<o:p></o:p></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<!--EndFragment-->AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com7tag:blogger.com,1999:blog-4554859400603485583.post-39716036122461340142012-08-26T08:57:00.000-04:002012-08-26T08:57:00.770-04:00Lemon Sorbet<!--[if gte mso 9]><xml>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9L91cTqV8O4fGRFs5uvSnRwVFce6gnovO0z0K1ss6QRkEVIX8m4UxFMYBYQuaGWhBCNGfra90wBGC2qxrJ7u-1bSuy1tda-XxK8XJNCa_NIhQwxx3jFCLXt5YHVhQQZxxguDj9sASjZs/s1600/photo1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9L91cTqV8O4fGRFs5uvSnRwVFce6gnovO0z0K1ss6QRkEVIX8m4UxFMYBYQuaGWhBCNGfra90wBGC2qxrJ7u-1bSuy1tda-XxK8XJNCa_NIhQwxx3jFCLXt5YHVhQQZxxguDj9sASjZs/s400/photo1.JPG" width="400" /></a></div>
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<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
One of summer’s greatest gifts is ice cream.<span style="mso-spacerun: yes;"> </span>I rarely eat ice cream during the rest of the
year, but in the summertime I consume it several times a week.<span style="mso-spacerun: yes;"> </span>When I was young, my parents used to buy one
gallon tubs or boxes of vanilla, chocolate, strawberry, or <a href="http://en.wikipedia.org/wiki/Neapolitan_ice_cream" target="_blank">Neapolitan ice cream</a>.<span style="mso-spacerun: yes;"> </span>Grocery store ice cream choices have expanded significantly since my childhood, and the exotic flavors that were
only available at ice cream parlors are now sold at grocery and convenience stores across
the country.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
I had not made ice cream until a few years ago when my friend Yvonne showed
me her recipe for <a href="http://treataweek.blogspot.com/2009/08/thai-tea-ice-cream.html" target="_blank">Thai tea ice cream</a>.<span style="mso-spacerun: yes;">
</span>Since then I’ve been dreaming of owning an ice cream maker; my wish
recently came true through a gift from a friend.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
We inaugurated our new ice cream maker with this refreshing lemon
sorbet.<span style="mso-spacerun: yes;"> </span>Sorbets are frozen sugar water flavored
with fruit or alcohol.<span style="mso-spacerun: yes;"> </span>Unlike ice cream,
they do not contain milk, cream, or eggs.<span style="mso-spacerun: yes;">
</span>Sorbets are sometimes served as a palette cleanser between multi-course
meals; more often they are served as a dessert at the end of a meal.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
The word ‘sorbet’ either comes from the Latin <i style="mso-bidi-font-style: normal;">sorbetto</i> meaning a mixture of solid and liquid food or the Arabic <i style="mso-bidi-font-style: normal;">sharbat </i>meaning drink or juice.<span style="mso-spacerun: yes;"> </span>There are many stories about the origin of
sorbet.<span style="mso-spacerun: yes;"> </span>Some claim that it was invented
by <a href="http://en.wikipedia.org/wiki/Nero" target="_blank">Roman Emperor Nero</a> and others suggest that <a href="http://en.wikipedia.org/wiki/Marco_Polo" target="_blank">Marco Polo</a> brought back a sorbet
recipe from China.<span style="mso-spacerun: yes;"> </span>Whatever its origin,
sorbet is an increasingly popular summer treat.</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
Watch this space for other inventions enabled by our new ice cream
maker!</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Ingredients</b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup fresh lemon juice (approximately 6 lemons)</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
2 1/2 cups water</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
1 1/4 cups granulated sugar</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6rGrT3vUJBaWE9DyKXHeC8ynH2kP7tSJR1zoN9C1lLQr0yjhU8FL5IDZfImxWCGjxJgTJTL0ac7r9FPFbj-LC75OaLDRmuf0f-X52C0DgubaRYzZHt8uaEsMbYDW8eHUwGMPukSEfl4/s1600/photo2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6rGrT3vUJBaWE9DyKXHeC8ynH2kP7tSJR1zoN9C1lLQr0yjhU8FL5IDZfImxWCGjxJgTJTL0ac7r9FPFbj-LC75OaLDRmuf0f-X52C0DgubaRYzZHt8uaEsMbYDW8eHUwGMPukSEfl4/s400/photo2.JPG" width="400" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Juice
the lemons and set aside.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>In
a medium saucepan, combine 3/4 cup water and all the sugar.<span style="mso-spacerun: yes;"> </span>Grate the zest of two or three lemons
directly into the mixture.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Heat
until the sugar is dissolved, stirring frequently.<span style="mso-spacerun: yes;"> </span>Remove from the heat and transfer to a glass
dish.<span style="mso-spacerun: yes;"> </span>Add remaining water and lemon
juice.<span style="mso-spacerun: yes;"> </span>Mix well.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Cover
and cool in the refrigerator, preferably overnight.<span style="mso-spacerun: yes;"> </span>The colder the mixture, the more likely it
will produce an even texture in the ice cream maker.<span style="mso-spacerun: yes;"> </span>The mixture may be kept in this state for
several weeks.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Prepare
sorbet in an ice cream maker according to the manufacturer’s instructions.</div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">6.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Transfer
the mixture to a freezer-safe container to ripen for several hours.<span style="mso-spacerun: yes;"> </span>The mixture should still be soft when you do
this; resist the desire to over-churn as it will produce a dry and fluffy texture.<span style="mso-spacerun: yes;"> </span>Do not serve directly from the
ice cream maker.</div>
<br />
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri;"><span style="mso-list: Ignore;">7.<span style="font: 7.0pt "Times New Roman";"> </span></span></span>Serve
as a palette cleanser or dessert.<span style="mso-spacerun: yes;"> </span>Best
served with other sorbets or topped with a drizzle of <a href="http://en.wikipedia.org/wiki/Limoncello" target="_blank">limoncello</a>.</div>
AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com1tag:blogger.com,1999:blog-4554859400603485583.post-26922810942289596082012-08-01T21:18:00.000-04:002012-08-01T21:18:51.812-04:00Rose-Flavored Wedding Drink (Sherbet)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEpVL-QzOBuVTQAjGvn1etuQ5XyqRvLUFMVtjSNUAOmOyo7RjfgSAMRgvnLZbK8e26SlfWV72ouVEgB0B2vV1sw_qae2i6y1EkWR93yQ4tKNaik5hImfNBIaTpDRQYLLhDQMouyzuGaE/s1600/IMG_9750b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIEpVL-QzOBuVTQAjGvn1etuQ5XyqRvLUFMVtjSNUAOmOyo7RjfgSAMRgvnLZbK8e26SlfWV72ouVEgB0B2vV1sw_qae2i6y1EkWR93yQ4tKNaik5hImfNBIaTpDRQYLLhDQMouyzuGaE/s400/IMG_9750b.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
We are well into the
summer wedding season in North America. In
many cultures, weddings are associated with particular foods. In Mexico, a spicy lamb stew called <a href="http://en.wikipedia.org/wiki/Birria" target="_blank">birria</a> is
the centerpiece of the traditional wedding meal. The
English serve <a href="http://en.wikipedia.org/wiki/Fruit_cake" target="_blank">fruitcake</a> as their wedding dessert. In Italy, five sugar-covered almonds known as
Italian confetti or <a href="http://en.wikipedia.org/wiki/Drag%C3%A9e#Jordan_almonds" target="_blank">Jordan almonds</a> are given to guests as favors. The almonds symbolize happiness,
longevity, health, prosperity, and fertility.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In my community, the traditional wedding dish is beef <a href="http://treataweek.blogspot.com/2007/07/chicken-biryani.html" target="_blank">biryani</a>. The meal is finished with <a href="http://en.wikipedia.org/wiki/Laddu" target="_blank">ladoos</a> (sweet
chickpea balls) and <a href="http://foodviva.com/snacks-recipes/tikha-gathiya-recipe/" target="_blank">gathiya</a> (savory deep fried chickpea dough). In addition to food, sherbet (a rose-flavored
milk drink) is traditionally served at weddings, engagements, and other celebratory events. This sweet beverage is thought to augur a
sweet marriage.
It is easy to make and keeps for several days (without the nut garnish).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsIxzJfqdYMV1kdvUGrKFpchCrRwdTECHTtA-mRVlRYYcaavhRdYXEDIrP9kZKdR40Nnsj2urp-oh58Ms5D041CqjiVj3igJiZxKZiACMbsCp8sNtwYrynObTaExOsK3vhnEFHqR48b0/s1600/IMG_9747b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsIxzJfqdYMV1kdvUGrKFpchCrRwdTECHTtA-mRVlRYYcaavhRdYXEDIrP9kZKdR40Nnsj2urp-oh58Ms5D041CqjiVj3igJiZxKZiACMbsCp8sNtwYrynObTaExOsK3vhnEFHqR48b0/s640/IMG_9747b.jpg" width="424" /></a></div>
<br />
<b>Ingredients</b></div>
<div class="MsoNormal">
6 cups whole milk</div>
<div class="MsoNormal">
1/2 can (7oz)
sweetened condensed milk</div>
<div class="MsoNormal">
2-3 teaspoons rose
water or a few drops of rose essence</div>
<div class="MsoNormal">
2-3 teaspoons vanilla
extract</div>
<div class="MsoNormal">
3-6 drops red food
color</div>
<div class="MsoNormal">
finely chopped almonds
and pistachio for garnish</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions</b></div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
1.<span style="font: 7pt "Times New Roman";">
</span>In a large
pitcher combine the first five ingredients.
Use a long spoon to mix well.
Adjust rose, vanilla, and food color as desired.</div>
<div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
2.<span style="font: 7pt "Times New Roman";">
</span>Pour into
6 to 10 glasses. Garnish with nuts and
serve.</div>
<div class="MsoNormal" style="margin-left: 0.25in; text-indent: -0.25in;">
<br /></div>AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com5tag:blogger.com,1999:blog-4554859400603485583.post-74301537837616019662012-07-08T17:37:00.000-04:002012-07-09T22:35:16.601-04:00White Chocolate Strawberry Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7oQvBHScyXP7J4FBumnHQlehfgFkYOBcarTBhucec6MvYSTTxMeYO1kf5uz3XUWzO0Dx7hFhgd3wUW6q9iVv7YUF_KQd-5wR-1qVLX_O8YRYoyfXQiYAyHHHwZRdoxfwd7EeSiMgO3g/s1600/IMG_4697b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7oQvBHScyXP7J4FBumnHQlehfgFkYOBcarTBhucec6MvYSTTxMeYO1kf5uz3XUWzO0Dx7hFhgd3wUW6q9iVv7YUF_KQd-5wR-1qVLX_O8YRYoyfXQiYAyHHHwZRdoxfwd7EeSiMgO3g/s400/IMG_4697b.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCLFU3Y0mfc1GBA6YCkW9X6J0vHayFlpUQnmRXlYmZSeP3nYWGalK6AfrFtyP2CIRw8rKI7iEq9Vfw4P7lu8SMKDCpAISAwZcWo5pM48hnzqxXUqo-Hf2KUKff2uyS-YIznPqEq9UtCA/s1600/IMG_0633b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCLFU3Y0mfc1GBA6YCkW9X6J0vHayFlpUQnmRXlYmZSeP3nYWGalK6AfrFtyP2CIRw8rKI7iEq9Vfw4P7lu8SMKDCpAISAwZcWo5pM48hnzqxXUqo-Hf2KUKff2uyS-YIznPqEq9UtCA/s400/IMG_0633b.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">Growing up I only ate white chocolate when
it was brought as a gift by relatives visiting from London. I remember with special fondness <a href="http://en.wikipedia.org/wiki/Toblerone" target="_blank">Toblerone</a>
<a href="http://www.meganscookin.com/wp-content/uploads/2011/03/rainbow-cake-149-copy-e1300679452751.jpg" target="_blank">white chocolate bars</a> with honey and almond <a href="http://en.wikipedia.org/wiki/Nougat" target="_blank">nougat</a> which were savored one or
two ‘<a href="http://favim.com/image/69130/" target="_blank">triangles</a>’ at a time. As far as I
can tell, white chocolate appears to be more popular in Europe than North
America.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">Despite its light color, white chocolate contains cocoa butter, the pale yellow vegetable fat extracted
from cocoa beans. It does not include the
low-fat cocoa solids – that contain minerals, <a href="http://en.wikipedia.org/wiki/Flavonols" target="_blank">flavonols</a>, caffeine, and
<a href="http://en.wikipedia.org/wiki/Theobromine" target="_blank">theobromine</a> – which give regular chocolate its characteristic brown hue.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">The United States, Canada, and the
European Union require true white chocolate to contain at least 20% cocoa
butter or fat. However, much of what is
sold as white chocolate contains no cocoa butter at all. Some manufacturers pass off a confection made
of sugar, milk powder, and hydrogenated vegetable oil (from non-cocoa sources)
as white chocolate. This is what most <a href="http://www.firehousepantrystore.com/lbwhtchocchip.html" target="_blank">white chocolate chips</a> are made from.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">Besides a 2008 <a href="http://treataweek.blogspot.com/2008/07/margarita-ice-cream-w-lime-pistachio.html" target="_blank">guest post</a> of my friend
Sarah, this is the first Treat a Week recipe I have made with white chocolate. This early summer cheesecake benefited from
the strawberry season which was at its peak in early June.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<b style="mso-bidi-font-weight: normal;"><span style="border: 1pt none windowtext; padding: 0in;">Ingredients</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">2 cups graham cracker crumbs</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">5 teaspoons unsweetened cocoa powder</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">1/2 cup and 3 tablespoons granulated sugar</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">4 to 6 tablespoons strawberry or vanilla
yogurt (reduced fat acceptable)</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">10 tablespoons strawberry preserve (add
water if necessary), slightly microwaved</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">9 ounces white chocolate (equivalent to 1
1/2 cups white chocolate chips)</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">1/4 cup milk (whole or reduced fat)</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">24 ounces cream cheese, softened (full or
reduced fat, or a combination)</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">3 eggs</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">2 teaspoons vanilla extract</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">2 pints strawberries, hulled and halved</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<b style="mso-bidi-font-weight: normal;"><span style="border: 1pt none windowtext; padding: 0in;">Directions</span></b></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">1. Preheat
oven to 350F. In a medium bowl, mix
together graham cracker crumbs, cocoa, 3 tablespoons sugar, and yogurt. Press mixture into the bottom of a 9-inch
<a href="http://en.wikipedia.org/wiki/Springform_pan" target="_blank">springform pan</a> lined with parchment paper.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">2. Bake
for 5 minutes. Reduce heat to 325F.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">3. On
stovetop or in microwave melt white chocolate with milk, checking frequently
and stirring until smooth.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">4. In
a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate/milk
mixture.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">5. Pour
half of batter over crust. Spoon 3 tablespoons of strawberry sauce over the batter.
Pour remaining batter into pan, and
again spoon 3 tablespoons of strawberry sauce over the top. Swirl batter with
the tip of a knife to create a marbled effect.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">5. Bake
for 50 to 55 minutes, or until the center is almost set. Keep cheesecake in the oven with the heat
turned off for an 30-60 additional minutes.
Cool at room temperature for 2 hours, cover with foil, and refrigerate
for 8 hours before removing from pan.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">6. To
remove cheesecake, slide butter knife around the edge of the pan. Gently release springform pan.</span></div>
<div class="MsoNormal" style="line-height: normal; mso-outline-level: 2;">
<span style="border: 1pt none windowtext; padding: 0in;">7. Top
with halved strawberries in concentric circles. Brush strawberries with remaining strawberry
preserve and/or serve strawberry preserve on the side.</span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com4tag:blogger.com,1999:blog-4554859400603485583.post-44226206394930732432012-03-19T22:37:00.001-04:002012-03-19T22:42:25.473-04:00Pomegranate and Walnut Chicken Stew (Khoresht-e-Fesenjan)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoXlUbkhdj8lFoKVLc0evvtIPDV7blspNOvr4Y0jJz1mGj38BVasm-HFMA3rEWQYyqZ8q8Mk8FmCe5_05V-rjuodXXcDzJ2ywszpxGaA0IFTT9VTkqmxQ_iIkZTDR2f7ExTa0XnqJlsg/s1600/IMG_5820b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoXlUbkhdj8lFoKVLc0evvtIPDV7blspNOvr4Y0jJz1mGj38BVasm-HFMA3rEWQYyqZ8q8Mk8FmCe5_05V-rjuodXXcDzJ2ywszpxGaA0IFTT9VTkqmxQ_iIkZTDR2f7ExTa0XnqJlsg/s400/IMG_5820b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5B5i4oyK2FijqjVLyPUnqht5OReGERr1oAqdDcjUMw88baNcjeAsFHM69bjahO5vCqQ7sGaBMyB3vIcCZenzDzFHq8TOkoEyJlEw-nrGEPUBek9NPrjGidX6JZM01NaF6ZNw-aAyZ4vM/s1600/IMG_5839b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5B5i4oyK2FijqjVLyPUnqht5OReGERr1oAqdDcjUMw88baNcjeAsFHM69bjahO5vCqQ7sGaBMyB3vIcCZenzDzFHq8TOkoEyJlEw-nrGEPUBek9NPrjGidX6JZM01NaF6ZNw-aAyZ4vM/s400/IMG_5839b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>March 21st is both the first day of spring and Navroz (Persian New Year). To learn more about the holiday, please see my <a href="http://treataweek.blogspot.com/2009/03/persian-herb-frittata-kuku.html" target="_blank">blog post for kuku</a>, a herb frittata commonly made for the occasion.<br />
<br />
Several recent films have featured Persian characters or culture. The 2004 Oscar-winning <em><a href="http://en.wikipedia.org/wiki/Crash_(2004_film)" target="_blank">Crash</a></em> depicted an Iranian-American shop owner and his daughter. The 2007 action film <em><a href="http://en.wikipedia.org/wiki/300_(film)" target="_blank">300</a></em> portrayed the ancient victory of the Spartans over the Persian <a href="http://en.wikipedia.org/wiki/Xerxes_I_of_Persia" target="_blank">King Xerxes</a> and his army. That same year, the animated film <em><a href="http://en.wikipedia.org/wiki/Persepolis_(film)" target="_blank">Persepolis</a></em> depicted the coming-of-age of a young Iranian woman. Last year marked the release of <em><a href="http://en.wikipedia.org/wiki/A_Separation" target="_blank">A Separation</a></em>, which follows the separation of a middle class couple in Tehran. This January, the film won the Academy Award for Best Foreign Film, becoming the first Iranian film to garner that honor.<br />
<br />
Persia has also recently shown up in television. The current show <em><a href="http://en.wikipedia.org/wiki/90210_(TV_series)" target="_blank">90210</a></em> features a Persian American character named Navid Shirazi and I recently learned of a new reality show – the <em><a href="http://www.bravotv.com/shahs-of-sunset" target="_blank">Shahs of Sunset</a></em> – about some members of the Persian community in Southern California.<br />
<br />
The interest is beginning to extend to Persian cuisine which is becoming increasingly popular in North America. Even some South Asian dishes – including <a href="http://treataweek.blogspot.com/2007/07/chicken-biryani.html" target="_blank">biryani</a> – have their origins in Iran. One of my favorite dishes is this rich and sweet chicken stew made with walnuts and pomegranates. This is an easy and forgiving dish; it can be made several days in advance and will last for about a week.<br />
<br />
<br />
Serves 8<br />
<br />
<strong>Ingredients</strong><br />
2 tablespoons olive oil<br />
3 pounds skinless chicken or duck legs or thighs (dark meat is better than white meat)<br />
2 onions, roughly diced<br />
2 cups walnuts, finely ground<br />
2 cups chicken stock<br />
2/3 cup pomegranate molasses<br />
1/2 teaspoon cardamom<br />
1/2 teaspoon cinnamon<br />
2-3 teaspoons salt or to taste<br />
black pepper, to taste<br />
2-3 tablespoon sugar or to taste<br />
pomegranate arils, fresh dill, or lemon zest (optional)<br />
<br />
<strong>Directions</strong><br />
1. In a heavy-bottomed pot over medium heat, brown chicken in olive oil. Remove and reserve on a plate.<br />
2. Add onions to pot and sauté until translucent, about 5 minutes.<br />
3. Add walnuts, stock, and browned chicken. Bring to a boil; simmer covered for 30 minutes.<br />
4. Add pomegranate molasses, cardamom, cinnamon, salt, and pepper. Simmer covered for a further 60 minutes. The sauce will thicken and turn dark brown in color. The meat may come off the bone or you can pull it off the bones as it softens. In either case, discard the bones.<br />
5. Add sugar, if desired, and adjust other seasonings. Simmer for 15 more minutes.<br />
6. Garnish with one or more of the following - pomegranate arils, fresh dill, and lemon zest.<br />
7. Serve with basmati rice (plain, dill or sour cherry) or couscous.AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-36599965053542903932012-02-29T23:44:00.000-05:002012-02-29T23:44:53.375-05:00Shrimp Biryani<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0egQeVdrQisF8rlwJ-ui2kzEq7S6nWW3vx_JDCzlbT3Y43eF4it1b98JqVJtj-tK1ziZWL0RMXoyNpyK7nJ9KpFZuLVecpuufLrtpbBSQk4ymYqFUbwzeYy7hkA1QU0-QEKfHB68sL4/s1600/IMG_5589b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr0egQeVdrQisF8rlwJ-ui2kzEq7S6nWW3vx_JDCzlbT3Y43eF4it1b98JqVJtj-tK1ziZWL0RMXoyNpyK7nJ9KpFZuLVecpuufLrtpbBSQk4ymYqFUbwzeYy7hkA1QU0-QEKfHB68sL4/s400/IMG_5589b.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGLniDWSvmHeJW9NknhCp3FZrao3SPBDBsIwi8svcQt8mDj4oRTXcich68lWnhThHevZ63mFYsf5CUZS21qulvWbKfIkZcHeTsiUj62YFQ_NqO05DHNZOMaODqIRlJ09JQxZltK79oOo/s1600/Turmeric+rice+from+web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGLniDWSvmHeJW9NknhCp3FZrao3SPBDBsIwi8svcQt8mDj4oRTXcich68lWnhThHevZ63mFYsf5CUZS21qulvWbKfIkZcHeTsiUj62YFQ_NqO05DHNZOMaODqIRlJ09JQxZltK79oOo/s400/Turmeric+rice+from+web.jpg" width="400" /></a></div><br />
This is my first post in 2012 – it’s been a busy year so far!<br />
<br />
While I continue to cook fairly regularly, my blogging has lagged as I’ve not been able to find the time to draft detailed and history-rich entries. I’ve decided that – in the interest of posting more often – I may limit the preludes to my recipes.<br />
<br />
This is the second biryani I’ve featured on this blog. A chicken version, featured in a post which describes the history of biryani, is available <a href="http://treataweek.blogspot.com/2007/07/chicken-biryani.html" target="_blank">here</a>. While biryani is most commonly made with lamb, beef, and goat, this shrimp version provides an alternative for <a href="http://en.wikipedia.org/wiki/Pescetarianism" target="_blank">pescetarians</a>. You can read more about shrimp in my post for <a href="http://treataweek.blogspot.com/2008/11/lime-shrimp-curry.html" target="_blank">Lime Shrimp Curry</a>.<br />
<br />
<br />
<strong>Ingredients</strong><br />
<em>Shrimp</em><br />
2 lbs shrimp<br />
3 tablespoons lemon juice<br />
1/2 teaspoon salt<br />
<br />
<em>Rice</em><br />
3 1/2 cups <a href="http://en.wikipedia.org/wiki/Basmati" target="_blank">Basmati rice</a><br />
3 tablespoons corn oil<br />
1 medium onion, diced (optional)<br />
3 pieces cinnamon bark<br />
5 cardamom pods<br />
7 cups water<br />
2 teaspoons salt<br />
1/4 teaspoon turmeric<br />
<br />
<em>Sauce</em><br />
2 tablespoons oil<br />
4 cardamom pods<br />
3 pieces cinnamon bark<br />
1 1/4 cup fried onions, ground in a mortar and pestle<br />
3 tomatoes, grated (skins discarded)<br />
3 green <a href="http://en.wikipedia.org/wiki/Serrano_pepper" target="_blank">serrano peppers</a> (optional - they are hot)<br />
3/4 cup yogurt<br />
2 teaspoons ginger<br />
2 teaspoons garlic<br />
3 tablespoons tomato paste<br />
1 lime, juiced<br />
1 teaspoon salt<br />
1/2 teaspoon turmeric<br />
1/2 teaspoon <a href="http://en.wikipedia.org/wiki/Garam_masala" target="_blank">garam masala</a><br />
1/2 cup water (as desired)<br />
cilantro (optional)<br />
<br />
<br />
<strong>Directions</strong><br />
<em>Shrimp</em><br />
1. Marinate shrimp in lemon juice and salt for 30 minutes. Drain and pat dry with paper towels.<br />
<br />
<em>Rice</em><br />
2. Wash rice and soak for 30 minutes.<br />
3. Heat oil on medium low, and sauté onion. Once translucent, sauté cinnamon bark and cardamom pods until bubbling. Add water (be careful as this will splatter). Then add salt and increase temperature to medium high.<br />
4. When the water boils, add turmeric and then soaked rice. When the water boils again, cover (leaving room for steam to escape) and turn to low heat (not simmer).<br />
5. After about 10 minutes when the majority of the water has evaporated, shake the pot and lower heat to simmer. Cook for an additional 10 minutes. Alternately, place pot in an oven at 225 F to dry slowly which will produce fluffy rice.<br />
<br />
<em>Sauce</em><br />
6. In a large pot, heat oil. Once warm add cardamom pods and cinnamon bark.<br />
7. Then add fried onions and sauté for 2 minutes. Then add tomatoes and sauté for 2 minutes.<br />
8. Then add next nine ingredients and sauté for 5 minutes until you have a thick gravy. Add water as desired.<br />
9. Add shrimp and stir until warm.<br />
10. Serve on a large platter with rice as the base. Then spoon shrimp biryani on top. Garnish with cilantro.<br />
<br />
Note: Do not eat the cooked cardamom pods and cinnamon bark. They add aroma and taste but should not be consumed.AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com1tag:blogger.com,1999:blog-4554859400603485583.post-35797513123025672612011-12-31T21:38:00.001-05:002011-12-31T21:40:40.409-05:00Pistachio Cranberry Biscotti<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RMgLG2GFyjk/Tv_G5SjvnJI/AAAAAAAABaI/CHXyJLDTw5k/s1600/IMG_5811b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://3.bp.blogspot.com/-RMgLG2GFyjk/Tv_G5SjvnJI/AAAAAAAABaI/CHXyJLDTw5k/s400/IMG_5811b.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iN8WSlkTQmc/Tv_G97hljhI/AAAAAAAABaQ/VeMdDptVeV8/s1600/IMG_5815b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-iN8WSlkTQmc/Tv_G97hljhI/AAAAAAAABaQ/VeMdDptVeV8/s400/IMG_5815b.jpg" width="400" /></a></div><div class="MsoNormal"><span lang="EN-GB"><br />
</span></div><div class="MsoNormal"><span lang="EN-GB"><br />
</span></div><div class="MsoNormal"><span lang="EN-GB">Biscotti are twice-baked cookies that originated in the Italian town of <a href="http://en.wikipedia.org/wiki/Prato" target="_blank">Prato</a>. They are sometimes referred to as <i>biscotti di Prato</i> or Prato biscuits. The name derives from the Medieval Latin word <i>biscoctus</i>, meaning twice-baked. Through French, the word found its way to English as <a href="http://en.wikipedia.org/wiki/Biscuit_(bread)" target="_blank">biscuit</a> which now refers to a variety of baked goods including sweet cookies, savory crackers, and small soft breads.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Historically, double baking made the cookies very dry and therefore less perishable than other foods. They were especially valuable for long journeys and during times of war. In that way, they are similar to the famously dry <a href="http://treataweek.blogspot.com/2007/04/ginger-anzac-biscuits-recipe.html" target="_blank">Anzac biscuits</a> sent by Antipodean families to young men fighting in Europe during World War I.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Biscotti are a type of cantuccini, a generic term for a variety of twice-baked cookies. Traditionally, biscotti were made only with almonds, pine nuts, eggs, sugar, and flour. In contrast, cantuccini may include leavening agents, fats, spices, and other types of nuts. Outside Italy, the terms cantuccini and biscotti are often conflated. Within Italy, the term cantuccini is most often used in Tuscany to refer to almond biscotti which are generally served with <a href="http://en.wikipedia.org/wiki/Vin_Santo" target="_blank">vin santo</a>. Similar cookies are also common in certain parts of Spain.</span></div><div class="MsoNormal"><span lang="EN-GB"><br />
</span></div><div class="MsoNormal"><span lang="EN-GB">This is the third biscotti recipe posted on Treat a Week and it contains pistachios (green) and cranberries (red) in honor of Christmas. Guest blogger Sarah posted a <a href="http://treataweek.blogspot.com/2008/07/margarita-ice-cream-w-lime-pistachio.html" target="_blank">lime pistachio biscotti</a> recipe in 2008. That same year I posted what I referred to as a <a href="http://treataweek.blogspot.com/2008/07/margarita-ice-cream-w-lime-pistachio.html" target="_blank">peanut biscotti</a>, which I now realize was a misnomer since it was not double baked.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">Ingredients<o:p></o:p></span></b></div><div class="MsoNormal"><span lang="EN-GB">1 3/4 cup all-purpose flour</span></div><div class="MsoNormal"><span lang="EN-GB">1/4 teaspoon salt</span></div><div class="MsoNormal"><span lang="EN-GB">1 teaspoon baking powder</span></div><div class="MsoNormal"><span lang="EN-GB">1/4 cup light olive oil (do not use regular olive oil as it will impart a strong olive taste)</span></div><div class="MsoNormal"><span lang="EN-GB">3/4 cup granulated sugar</span></div><div class="MsoNormal"><span lang="EN-GB">2 teaspoons vanilla extract</span></div><div class="MsoNormal"><span lang="EN-GB">1 teaspoon almond extract</span></div><div class="MsoNormal"><span lang="EN-GB">2 eggs</span></div><div class="MsoNormal"><span lang="EN-GB">1 1/2 cups pistachios (shelled)</span></div><div class="MsoNormal"><span lang="EN-GB">1/2 cup dried cranberries</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-GB">Directions<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">Preheat oven to 300F.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">In a small bowl, mix flour, salt, and baking powder. Set aside.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">In a large bowl, using a large wooden spoon, mix olive oil, sugar, vanilla extract, and almond extract.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">Beat in eggs, one at a time.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">5.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">Slowly add flour mixture until well combined.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">6.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">Add cranberries and pistachios and mix until well incorporated.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">7.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">Divide the sticky dough in half. On a parchment paper lined cookie sheet, form two logs (2-4 inches wide). To better handle the dough, wet hands with cool water. You can also wear latex gloves.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">8.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">Bake for 30-40 minutes or until the dough is light brown. Remove from the oven for 10 minutes. Reduce heat to 275F.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">9.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">When slightly cool, cut logs into 1/2-inch or 3/4-inch thick slices. Place cookies on their sides and bake for a further 8-10 minutes or until dry. Cool.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">10.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span><span lang="EN-GB">Store in an air-tight container for up to 2 weeks.</span></div><div class="MsoNormal"><br />
</div>AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com2tag:blogger.com,1999:blog-4554859400603485583.post-84034157561484170222011-12-03T12:28:00.000-05:002011-12-03T12:28:31.434-05:00Pumpkin Swirl Cheesecake<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznVoDmHkDfT3RNew1DYAft36TBoP-uiovTVqY-P3uN__D5K5jtD1JGy1HcR8nHQboRjktTzahSK7ApD3EVCKnK7P3LosB_OEXxyCviXqfb3MRCYwnHbQffoi0U40ymEbBUnpddGs-MN8/s1600/IMG_1934b.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznVoDmHkDfT3RNew1DYAft36TBoP-uiovTVqY-P3uN__D5K5jtD1JGy1HcR8nHQboRjktTzahSK7ApD3EVCKnK7P3LosB_OEXxyCviXqfb3MRCYwnHbQffoi0U40ymEbBUnpddGs-MN8/s400/IMG_1934b.jpg" width="400" /></a><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNlz5LPe7MEUv-TipvNdRT0PfCPggPIP2dzdXgthAesSUZ3VYhKE_6BNyWiS0b6A2kgRySX8rEz6JwzYSIGb8LYR3PFpSntsOGt4r7THXB6JwX9x0gHQ3_KHyGST_Dq9wyx8oIx7Mr7vg/s400/IMG_1901b.jpg" width="400" /></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This dessert is the marriage of two of my favorite Thanksgiving treats – pumpkin pie and cheesecake. It combines evocative pumpkin pie filling and fragrant fall spices with rich and satisfying cheesecake. It’s the perfect antidote for people who have overdosed on traditional desserts.</div><br />
This is the third pumpkin pie featured on this blog – click here for <a href="http://treataweek.blogspot.com/2009/11/coconut-pumpkin-pie.html">coconut</a> and <a href="http://treataweek.blogspot.com/2007/11/cayenne-pumpkin-pie.html">cayenne</a> variations. It is also the sixth cheesecake I’ve presented – check out these <a href="http://treataweek.blogspot.com/2010/09/peach-cheesecake.html">peach</a>, <a href="http://treataweek.blogspot.com/2010/07/blueberry-cheesecake-pudding.html">blueberry</a>, <a href="http://treataweek.blogspot.com/2007/11/mini-lemon-cheesecakes.html">lemon</a>, <a href="http://treataweek.blogspot.com/2009/05/berry-cheesecake.html">berry</a>, and <a href="http://treataweek.blogspot.com/2008/01/almond-mascarpone-crusted-cheesecake.html">almond mascarpone</a> versions.<br />
<br />
Serves 6-8<br />
<br />
<strong>Ingredients</strong><br />
<br />
<em>Crust</em><br />
1 1/2 cups graham cracker crumbs<br />
1/3 cup unsalted butter, melted<br />
1/4 cup granulated sugar<br />
<br />
<em>Filling</em><br />
12 ounces cream cheese, softened<br />
3/4 cup granulated sugar<br />
1 teaspoon vanilla extract<br />
3 eggs<br />
1 cup canned pumpkin filling<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon ground nutmeg<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/8 teaspoon ground cloves</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPnnFUNmt8EP_vEdBMZYAmfGs9Kgp6PxLr1t1Ntag_KV7itom7toQ5pZNiVYEs2EQyyWzFkoWA60f69860arJBDdkYtWzyg8qoJD0cpPkmoHOVnsJ34htT1AIR8L_OXXUukXP7n8lz1A/s1600/IMG_1931b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPnnFUNmt8EP_vEdBMZYAmfGs9Kgp6PxLr1t1Ntag_KV7itom7toQ5pZNiVYEs2EQyyWzFkoWA60f69860arJBDdkYtWzyg8qoJD0cpPkmoHOVnsJ34htT1AIR8L_OXXUukXP7n8lz1A/s400/IMG_1931b.jpg" width="400" /></a><br />
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<strong>Directions</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Preheat oven to 325 F. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. To make crust, in a large bowl mix graham cracker crumbs, melted butter, and sugar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Using your fingers or the back of a spoon, pack the crumb mixture so that it evenly covers the bottom and sides of a 9-inch metal pie tin.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. In another large bowl, use an electric mixer to beat cream cheese, sugar, and vanilla.</div>5. Add eggs, one at a time, and beat until well mixed.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6. Set aside 1/3 of the mixture in a small bowl.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">7. Add pumpkin, cinnamon, nutmeg, and cloves and mix with a wooden spoon.</div>8. Spoon pumpkin batter into base. Dot with dollops of reserved plain batter.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">9. Using a butter knife, gently mix the plain batter into the pumpkin batter to create a swirl effect. Be careful not to disturb the crumb base.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10. Bake for 35-45 minutes, or until the batter has set.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">11. Cool at room temperature and refrigerate at least four hours before serving.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-55061556045385180692011-10-19T08:54:00.000-04:002011-10-19T08:54:10.602-04:00Onion and Bacon Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLG0fLUx83KaHqAJo3bMV4nFQjHZv1sCOYBIdMaxYzghQbp7QFkbij7c_EVoO89dSJdRqucqjBD0g-AGlY8pK-VW0QZ3khznrimK3aZO5aACzAWkEYSKdTqJiKTbsg1fQbi8ishM2Co_Q/s1600/IMG_1384b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLG0fLUx83KaHqAJo3bMV4nFQjHZv1sCOYBIdMaxYzghQbp7QFkbij7c_EVoO89dSJdRqucqjBD0g-AGlY8pK-VW0QZ3khznrimK3aZO5aACzAWkEYSKdTqJiKTbsg1fQbi8ishM2Co_Q/s400/IMG_1384b.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDdJ9lEYuyCGPT_stYguqWf8-2s4DoLDEIDF1dmlvVuStZ167ragMTN0Pq9nAELLU3qTuPIn5QnvJhqkVuIlGH16W6n-Gg4iyTMYWxMvmcd1UP3IYJTBnT-AKy7XrDhXDLj5nOYGUItk/s1600/IMG_1376b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDdJ9lEYuyCGPT_stYguqWf8-2s4DoLDEIDF1dmlvVuStZ167ragMTN0Pq9nAELLU3qTuPIn5QnvJhqkVuIlGH16W6n-Gg4iyTMYWxMvmcd1UP3IYJTBnT-AKy7XrDhXDLj5nOYGUItk/s400/IMG_1376b.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">I can no longer remember when or at which restaurant I had an onion tart, but it was divine and I was inspired to make one at home. I regularly serve quiches and <a href="http://treataweek.blogspot.com/2007/08/feta-tomato-and-scallion-frittata.html">frittatas</a> at brunch, and I was excited about adding another entree to my repertoire. Around the same time, I had my first BLT which was made with <a href="http://en.wikipedia.org/wiki/Vegetarian_bacon">fakon</a> (vegetarian bacon). This was a new and interesting experience.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">These two gastronomic adventures (and some additional research about onion tarts), led me into new culinary territory. As someone who grew up not eating pork for religious reasons, bacon seemed like an easy item to do without. However, my encounter with fakon and widespread <a href="http://en.wikipedia.org/wiki/Bacon_mania">bacon mania</a> in the United States caused me to expand my horizon. I was so intrigued by this new ingredient that I decided to try it in this onion tart.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Traditional bacon is cured in brine or dry packed with large amounts of salt; this process often includes additional curing ingredients to accelerate the process and stabilize the meat color. It is then dried or smoked and must be cooked before consumption. American bacon is usually prepared from <a href="http://en.wikipedia.org/wiki/Pork_belly">pork belly</a>; in other parts of the world it is made from side or back cuts of pork. Bacon may also be prepared from other meats including turkey, chicken, goat, cow, or lamb.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Bacon was made in China as early as 1500 BC. It was also popular with the Greeks and Romans. The word comes from the Old High German <i style="mso-bidi-font-style: normal;">bacho</i> meaning buttock. The word found its way into Old French as <i style="mso-bidi-font-style: normal;">bacun</i> as early as the 14<sup>th</sup> century. By the 16<sup>th</sup> century it was <i style="mso-bidi-font-style: normal;">bacoun</i> in Middle English and referred to all cured pork (not just what we know today as bacon).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">While I was not ready to experiment with pork bacon, I had been somewhat underwhelmed by fakon. I decided to compromise with turkey bacon. This product is made from smoked, chopped, and reconstituted turkey thighs. It has a lower fat content and a higher sodium content than pork bacon. It looks and smells like bacon and can be prepared by pan-frying. Because of the lower fat content it does not crisp up in the same way as the pork version. </span><span lang="EN-GB">Bacon aficionados maintain that it does not taste like pork bacon, but for the uninitiated, it was</span><span lang="EN-GB"> a reasonable substitute and a flavorful addition to this tart.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">Ingredients</span></b></div><br />
<div class="MsoNormal"><span lang="EN-GB">4 to 6 ounces pork bacon, turkey bacon, or fakon</span></div><div class="MsoNormal"><span lang="EN-GB">1 to 2 tablespoons butter or olive oil</span></div><div class="MsoNormal"><span lang="EN-GB">20 ounces yellow onion</span></div><div class="MsoNormal"><span lang="EN-GB">1/4 teaspoon salt</span></div><div class="MsoNormal"><span lang="EN-GB">1/2 teaspoon sugar</span></div><div class="MsoNormal"><span lang="EN-GB">1/2 to 1 red pepper, diced</span></div><div class="MsoNormal"><span lang="EN-GB">6 ounces sliced button mushrooms</span></div><div class="MsoNormal"><span lang="EN-GB">3 eggs, lightly beaten</span></div><div class="MsoNormal"><span lang="EN-GB">6 ounces evaporated milk</span></div><div class="MsoNormal"><span lang="EN-GB">1/2 cup sour cream (light sour cream may be substituted)</span></div><div class="MsoNormal"><span lang="EN-GB">1 package dry onion soup mix</span></div><div class="MsoNormal"><span lang="EN-GB">1 1/2 cups Monterrey or Pepper Jack cheese</span></div><div class="MsoNormal"><span lang="EN-GB">1/2 to 1 teaspoon salt</span></div><div class="MsoNormal"><span lang="EN-GB">1/2 to 1 teaspoon black pepper, freshly ground</span></div><div class="MsoNormal"><span lang="EN-GB">1 to 2 teaspoons red chilli flakes (optional)</span></div><div class="MsoNormal"><span lang="EN-GB">1 pie crust (homemade or store bought) (optional)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB">Directions</span></b></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">1.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">Preheat oven to 375F.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">2.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">In a medium saucepan, cook bacon until crispy. For turkey bacon use low heat to prevent bacon from burning. Drain on paper towels. Set aside to cool. Dice bacon.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">3.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">In a large saucepan on medium high heat, sauté onions in butter or olive oil. After 10 minutes, add 1/4 teaspoon salt and 1/2 teaspoon sugar. Continue to sauté until onions turn lightly brown. Set aside to cool.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">4.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">In the medium saucepan used for bacon, sauté red pepper and mushrooms in bacon grease on medium heat until soft, about 10 minutes. Set aside to cool.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">5.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">To the saucepan with carmelized onions, add bacon, red peppers and mushrooms. Mix well.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">6.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">Then add eggs, evaporated milk, sour cream, soup mix, cheese, salt, pepper and chilli flakes. Mix well.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">7.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">Pour into pie crust or directly into pie dish. Place on a baking sheet. Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean. Cool for 10-15 minutes.</span></div><div class="MsoNormal" style="margin-left: .25in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span lang="EN-GB">8.<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-GB">Serve warm, at room temperature, or cold.</span></div>AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com2tag:blogger.com,1999:blog-4554859400603485583.post-27888108716890638072011-08-31T23:15:00.001-04:002011-10-18T22:57:20.981-04:00Brigadeiros (Brazilian Truffles)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMfpJD0JZaDQmc6lKDg1fLhRXHNs3QwfDqTw5x3a9sHtBqEk7UryYyBDBW3ZNeveKN7WnuS9tCDd_pvVvKvaWJ0fRO_9SBiC6eNkw7coaUxRidcv9TsAunhWHx_bjiW_UKmgTUHjj2-s/s1600/IMG_1779b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSMfpJD0JZaDQmc6lKDg1fLhRXHNs3QwfDqTw5x3a9sHtBqEk7UryYyBDBW3ZNeveKN7WnuS9tCDd_pvVvKvaWJ0fRO_9SBiC6eNkw7coaUxRidcv9TsAunhWHx_bjiW_UKmgTUHjj2-s/s320/IMG_1779b.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAkjSeP-jqTi8NsyqOXKK6wD0v2qJXVAIUiX-EHE_9iVVR6HgDj0FxtSsSNgjIEBU610n8ds4tdZvuNFw6Z1D6xok12eDKRIvCtsE6w3KwjID3vo8Liijl-aBRnFnHhydhQHdMJNgULs/s1600/IMG_1790b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAkjSeP-jqTi8NsyqOXKK6wD0v2qJXVAIUiX-EHE_9iVVR6HgDj0FxtSsSNgjIEBU610n8ds4tdZvuNFw6Z1D6xok12eDKRIvCtsE6w3KwjID3vo8Liijl-aBRnFnHhydhQHdMJNgULs/s320/IMG_1790b.jpg" width="320" /></a></div><br />
Today I’m featuring my first dish from Brazil, in honor of that nation’s Independence Day. One hundred and eighty-nine years <a href="http://en.wikipedia.org/wiki/Pedro_I_of_Brazil">Pedro</a>, the eldest son of then Portuguese <a href="http://en.wikipedia.org/wiki/John_VI_of_Portugal">King João VI</a>, declared freedom from Portugal. This happened on September 7, 1822 after 322 years of Portuguese rule. Pedro went on to declare himself Emperor of Brazil and was later briefly King of Portugal before abdicating in favor of <a href="http://en.wikipedia.org/wiki/Maria_II_of_Portugal">his seven year old daughter</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIJYUlQgPnpY4Fz66dEz1sUThBq1gc3uD1u-gXTZV0ZSLOVV1LD9Tkyp4DLrlDdvgddZA5olB1cBWpLPoZh0KbX6lPfn4-YThyphenhyphenzqXqcCt4OofBMeT0z9a-KHs3fx_EzUWywj5LIiZUqI/s1600/IMG_1775b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIJYUlQgPnpY4Fz66dEz1sUThBq1gc3uD1u-gXTZV0ZSLOVV1LD9Tkyp4DLrlDdvgddZA5olB1cBWpLPoZh0KbX6lPfn4-YThyphenhyphenzqXqcCt4OofBMeT0z9a-KHs3fx_EzUWywj5LIiZUqI/s320/IMG_1775b.jpg" width="320" /></a></div><br />
Interestingly, these chocolate truffles also have a link to politics. They are named after <a href="http://en.wikipedia.org/wiki/Eduardo_Gomes">Eduardo Gomes</a>, a brigadier in the Brazilian air force who twice ran unsuccessful for the presidency of Brazil. Despite his political failure, Gomes was popular enough that this truffle was named after him.<br />
<br />
Brigadeiros are popular at children’s birthday parties and other celebratory events. <br />
<br />
<br />
Makes 18 truffles<br />
<br />
<b>Ingredients</b><br />
1 14-ounce can sweetened condensed milk<br />
1 tablespoon corn syrup<br />
1 tablespoon unsalted butter<br />
3 tablespoons cocoa, sifted or powdered hot chocolate<br />
finely shredded coconut, finely chopped slivered almonds, colored sanding sugar, sprinkles or other garnish (optional)<br />
<br />
<b>Directions</b><br />
1. In a heavy bottomed pan, heat the first three ingredients over medium heat. Using a heat proof spatula, stir the mixture continuously to prevent it from burning at the bottom of the pan. Some burning may still occur; if it does, do not scrape the burned layer into your mixture.<br />
2. Bring the mixture to a boil and immediately reduce the heat to low. Add cocoa and continue mixing well. Sifted cocoa is more likely to blend in without creating lumps. If you’re feeling unmotivated to sift, un-sifted cocoa or powdered hot chocolate mixture may be used.<br />
3. Stir the mixture for 8-10 minutes until it thickens and pulls away from pan. It should be a dense fudgy batter.<br />
4. Pour into a bowl and allow to cool to room temperature. Then place in the fridge for 4-12 hours.<br />
5. Grease your hands with butter or cooking spray and roll the batter into truffles.<br />
6. If the batter is soft, place these in the fridge to harden.<br />
7. If desired, roll the truffles in a coating of your choice. This will help to keep softer pieces in better shape.<br />
8. Depending on consistency, place in the fridge or freezer to harden before serving.AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com7tag:blogger.com,1999:blog-4554859400603485583.post-65746543792584027882011-08-01T22:08:00.000-04:002011-08-01T22:08:50.126-04:00Malaysian Fish Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7thEHf6smpxdonWqGq7kb9-Ji9xyawitNquyp1UqsRUQ7U_F6jk6kv2XXfT-4Lzx1BVWFHSo__zfSVWBF_BW8M80J7d9Op3oY73v07JLGC4CgVNbsiE0KP5RmsY7BZxFxYAR-7nbWAQ/s1600/IMG_1352b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz7thEHf6smpxdonWqGq7kb9-Ji9xyawitNquyp1UqsRUQ7U_F6jk6kv2XXfT-4Lzx1BVWFHSo__zfSVWBF_BW8M80J7d9Op3oY73v07JLGC4CgVNbsiE0KP5RmsY7BZxFxYAR-7nbWAQ/s400/IMG_1352b.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDv_DR3UQmQAj4eMF5edcfCtc3nYiG7cPI0BKfqJpDT1uT6s9YYHd1swvjXOaAuE5mSJNgc_X1W5jHom4M5riCIrPTJrUv0-WeFVB0EPHasoP8mEsfFQrxQYZfxaz8flla_JnPS5-t3E/s1600/IMG_1356b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDv_DR3UQmQAj4eMF5edcfCtc3nYiG7cPI0BKfqJpDT1uT6s9YYHd1swvjXOaAuE5mSJNgc_X1W5jHom4M5riCIrPTJrUv0-WeFVB0EPHasoP8mEsfFQrxQYZfxaz8flla_JnPS5-t3E/s400/IMG_1356b.jpg" width="400" /></a></div><br />
My friend Preeta was recently in town and, as we had done many times in many cities, we cooked a meal together. She rarely uses a recipe and all her food comes out tasting wonderful. This fish curry was no exception. I decided to attempt to re-create that delicious meal. Even though this version tasted different, it was flavorsome.<br />
<br />
I’ve used the term ‘curry’ to describe several dishes on this site. The word is an Anglicization of the Tamil word <i>kari</i> which means ‘sauce’. In old <a href="http://en.wikipedia.org/wiki/Tamil_language">Tamil</a>, <i>kari</i> meant chewing, eating or biting. Some suggest that the modern spelling was influenced by the <a href="http://en.wikipedia.org/wiki/Middle_English">Middle English </a>word <i>cury </i>which came from the French word <i>cuire</i>, which meant to cook. An early surviving document from this time is the 14th century cookbook titled <a href="http://en.wikipedia.org/wiki/Forme_of_cury">Forme of Cury</a>.<br />
<br />
The term <i>kari</i> was meant to describe vegetables in a sauce served with rice, but was applied by Europeans to describe a large number of such dishes throughout Asia. Variations of this term (such as <i>kori</i> and <i>kerrie</i>) are now used in French, Swedish, Italian, Dutch, Spanish, Finnish and German.<br />
<br />
In Britain, curry is the generic term used to describe South Asian entrees which are widely consumed throughout the country. One of the earliest British curry recipes appeared in the <a href="http://books.google.com/books?id=xJdAAAAAIAAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false">Art of Cookery made Plain and Easy </a>(1747). Curries became popular during British colonialism and the subsequent migration from South Asia to Britain. Today curry is widely considered an integral part of British cuisine and experimentations with curry have resulted in <a href="http://en.wikipedia.org/wiki/Chicken_tikka_masala">chicken tikka masala </a>and <a href="http://en.wikipedia.org/wiki/Coronation_chicken">Coronation chicken</a>.<br />
<br />
Serves 4 people<br />
<br />
<b>Ingredients</b><br />
3 tablespoons olive oil<br />
5 shallots, finely chopped<br />
1 tablespoon fresh ginger, minced<br />
1 tablespoon garlic, minced<br />
3 tomatoes, finely chopped<br />
1/2 to 1 lb green beans, cut into 1-inch pieces<br />
3 tablespoons Thai red curry paste<br />
2 tablespoons fish sauce<br />
1/2 to 1 tablespoon brown sugar<br />
7 ounces coconut milk<br />
1 1/2 lb mild white fish filets (such as tilapia)<br />
<br />
<b>Directions</b><br />
1. In a saucepan, sauté shallots and ginger in olive oil for 4 minutes.<br />
2. Add garlic, tomatoes and green beans. Continue sautéing for 3 minutes.<br />
3. Add curry paste and continue sautéing for 3 minutes.<br />
4. Add fish sauce, brown sugar and coconut milk. Stir well and immediately add fish.<br />
5. Sauté fish for 5-7 minutes until cooked.<br />
6. Serve with rice.AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com0tag:blogger.com,1999:blog-4554859400603485583.post-23263332287868049132011-06-26T00:25:00.000-04:002011-06-26T00:27:38.641-04:00Chocolate Tiffin (Fridge Cake)<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-Scz3eIAnWeyyN_1M4PfuLkgr4ZRD4_k9iubObhqqYfjrys-T6NsJ-zRzTy-V3lWIIg9wztov26zpXSISAgdqTpbcTXkqqOb4JZPs8YA77fNg49WXPD9qja9XoO9XG30buFKv5Lwz20/s1600/IMG_5706b.jpg"><span style="color: rgb(0, 0, 0);"></span><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622351638413127426" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-Scz3eIAnWeyyN_1M4PfuLkgr4ZRD4_k9iubObhqqYfjrys-T6NsJ-zRzTy-V3lWIIg9wztov26zpXSISAgdqTpbcTXkqqOb4JZPs8YA77fNg49WXPD9qja9XoO9XG30buFKv5Lwz20/s400/IMG_5706b.jpg" border="0" /></a><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622351602039316370" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDfS7V6gbbVpii48l4jSqpfzne2HEtlUCx9cGfnQaprhJNM8-Fi9FtkmlD-M3LHIvFjmwsu_vVxeRJCum_eTYZkCRDxWu1bhS5BIY7-1J4Pv6Wlsg2eengqiwOE0teXN-GYjtpc9i9-os/s400/IMG_5703b.jpg" border="0" /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnlkTnpgc05RmaZDfEPQyF5pvJgbiZRQT6XZ-KcB25BwSLD7cZYsLoli50eyo9YwpOlLHS2efsusXx1ijAClu_j9BISIc4VBJTD7gUdWl9VnLwzOJnxwEGGFoOcR62GuRGaMbWbMTRGM/s1600/IMG_5682b.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 257px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622351629637030658" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnlkTnpgc05RmaZDfEPQyF5pvJgbiZRQT6XZ-KcB25BwSLD7cZYsLoli50eyo9YwpOlLHS2efsusXx1ijAClu_j9BISIc4VBJTD7gUdWl9VnLwzOJnxwEGGFoOcR62GuRGaMbWbMTRGM/s400/IMG_5682b.jpg" border="0" /></a><br />The last time I was in England I had lunch at <a href="http://www.pretamanger.co.uk/http://www.pretamanger.co.uk/">Pret a Manger</a> and finished it with a ‘<a href="http://www.pretamanger.co.uk/menu/cakes_slices/choc_bar_PUK3339.shtm">Choc Bar</a>’, a British treat often referred to as fridge cake or chocolate concrete. Interestingly, this confection is also known as tiffin, a British Indian word used to describe a snack, light meal, or packed lunch.<br /><br />Tiffin is usually a combination of dried fruit, cookie pieces, nuts, and chocolate. Although it is virtually unknown in North America, <a href="http://en.wikipedia.org/wiki/Cadbury_plc">Cadbury’s</a> makes a <a href="http://www.foodireland.com/images/candy/530343.gif">tiffin chocolate bar</a>.<br /><br />Tiffin is the perfect treat for summer since it requires no baking. It is also an excellent way to use neglected items in your pantry. This recipe helped me to reduce stores of dried fruit, <a href="http://en.wikipedia.org/wiki/Agave_syrup">agave syrup</a>, and pecans that we had purchased in bulk quantities during a short-lived dalliance with <a href="http://en.wikipedia.org/wiki/Costco">Costco</a>.<br /><br /><strong>Ingredients</strong><br />5 ounces graham crackers (9 double crackers) or digestive biscuits, broken into small pieces (not crumbs)<br />5 ounces whole dried peaches (approximately 5), chopped into small pieces<br />1 cup pecans, chopped<br />1/2 cup unsalted butter (1 stick)<br />1 1/2 cups bittersweet chocolate chips<br />1/4 cup agave syrup (can substitute corn syrup, honey or golden syrup)<br />1 teaspoon vanilla extract<br />cocoa (for dusting, optional)<br /><p><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5622351617046783490" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzcwdydTKtm60onWRWTpfSxXAxaRXJIoRG8jM6LJFMJmqVPKOg_cwaaL1EdJWh6BxCFd9K6gF3SEPPA6uj8W2mirQYvpgSzAo1akqFH2KWdqo_4LwboutWE6_KwMcJrpbjfk8xPWXVQc/s400/IMG_5671b.jpg" border="0" /><br /><strong>Directions</strong><br />1. Line a 8 x 8-inch baking pan with plastic wrap.<br />2. In a large bowl, mix graham crackers, peaches and pecans. Set aside.<br />3. In a large pot over low heat, melt butter, chocolate chips, agave syrup and vanilla extract.<br />4. Add dry <span style="color: rgb(0, 0, 0);">ingredients</span> to chocolate and mix well.<br />5. Transfer to a baking pan and pat down with the back of a spoon.<br />6. Cool in the refrigerator for 6 hours or overnight.<br />7. To serve either unmold and dust with cocoa or cut into individual squares in the pan and serve each slice with a dusting of cocoa.</p><p> </p></div>AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com2tag:blogger.com,1999:blog-4554859400603485583.post-69617742753750405242011-06-09T23:37:00.005-04:002011-06-09T23:59:18.205-04:00Black Forest Cake<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-NkPuKENPl777E9xRHy7zAwyK5B0pplceivIrq-9xbw29p27Z1AA7AWnwT9rWfDC1jrw9eKx5Rayk1E84nHHO8gmqw2dukUtcHa_gGYdMB_fM4mmoikbL9ndvM-Bg1k1fADjJe-yhYU/s1600/IMG_9633b.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5616431133322649058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCv-QlDZmkal15dacewitQmm5Tf-CqorPkkxVTmbSQPbMPzlgP51opqbTxOFdCihKuLBgsdK-CIbuwmnNUEP8WjFZcwr6VVtJTcr5Yh_MrFTgia0LplKIYTPVcBI3ry3-k12DqFj8XpYA/s400/IMG_9556b.jpg" /><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5616431148310257698" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-NkPuKENPl777E9xRHy7zAwyK5B0pplceivIrq-9xbw29p27Z1AA7AWnwT9rWfDC1jrw9eKx5Rayk1E84nHHO8gmqw2dukUtcHa_gGYdMB_fM4mmoikbL9ndvM-Bg1k1fADjJe-yhYU/s400/IMG_9633b.jpg" /></a><div><br />Black Forest Cake is the English name for <em>Schwarzwälder Kirschtorte </em>(literally “Black Forest cherry torte”). The cake is named after a key ingredient – <em>Kirschwasser</em> (literally “cherry water”), a colorless fruit brandy which is double distilled from whole sour <a href="http://en.wikipedia.org/wiki/Prunus_cerasus">Morello cherries</a>. The <a href="http://en.wikipedia.org/wiki/Brandy">brandy</a> is produced in the Black Forest region of southwestern Germany. The liqueur is a critical ingredient in this recipe; in Germany the cake cannot be marketed as <em>Schwarzwälder Kirschtorte </em>without containing <em>Kirschwasser</em>.<br /><br />The origin of Black Forest Cake is the subject of much discussion. Some claim the confection was created in the 16th century. More recently, two men claimed it as their own. Pastry chef Josef Keller asserted that he invented the cake in 1915 at Café Agner in what is now a suburb of <a href="http://en.wikipedia.org/wiki/Bonn">Bonn</a>. A conflicting story is that it was created in 1930 by Erwin Hildenbrand at Café Walz in <a href="http://en.wikipedia.org/wiki/T%C3%BCbingen">Tübingen</a>. The cake is first mentioned in writing in 1934; at the time it was particularly associated with Berlin.<br /><br />Since this cake is fairly elaborate and rich, I decorated it with simple whipped cream instead of making a rich buttercream frosting.<br /><br />Apparently, National Black Forest Cake Day is March 28, but I decided to post this recipe now rather than depriving you of it for another nine months.<br /><br /><img style="margin: 0px auto 10px; width: 400px; height: 266px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5616431142192459058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5IPc3SB07Jg6sCgNpOL5olNT5wOEsjdFhJ2uqOqgIpurazbKSrPTrHtopT7RbJnyqZHgKtUm9CjCG78IM0E8czmFK2UxrEVsEIAxmFkPuOB4Ok5AsoUkky4ZFhkkw4GmdM0e2xdqHWa8/s400/IMG_9568b.jpg" /><br /><strong>Ingredients</strong><br /><em>Cake</em><br />2 cups unbleached all-purpose flour<br />1/2 cup cocoa<br />1 1/2 teaspoons baking soda<br />1 1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />2 ounces unsweetened baking chocolate<br />3/4 cup unsalted butter (1 1/2 sticks), at room temperature<br />1 1/3 cups buttermilk<br />1/2 cup milk<br />2 cups white granulated sugar<br />2 eggs<br />5 teaspoons vanilla extract<br /><br /><em>Sugar Syrup</em><br />2 cups white granulated sugar<br />1 cup water<br />1/2 cup <a href="http://en.wikipedia.org/wiki/Kirsch">Kirsch</a><br /><br /><em>Filling</em><br />2 15-ounce cans pitted cherries in syrup<br />3 tablespoons cornstarch<br />1/4 cup Kirsch<br /><br /><em>Frosting</em><br />1 1/2 cups heavy whipping cream<br />chocolate shavings, for garnish<br />fresh or Maraschino cherries, for garnish<br /><br /><strong>Directions</strong><br />1. Preheat oven to 350F. Grease and flour two 9-inch baking pans.<br />2. In a large bowl mix flour, cocoa, baking soda, baking powder and salt. Set aside.<br />3. Melt baking chocolate and 1/2 stick of butter together and set aside. Add milk to buttermilk and set aside.<br />4. In a large bowl beat remaining stick of butter and sugar together until fluffy.<br />5. Reduce beater to low and mix in eggs and vanilla.<br />6. Continue to beat and alternate additions of flour mixture and milk mixture until batter is well mixed.<br />7. Divide batter between pans and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.<br />8. Remove cakes and cool at room temperature. Place cakes in the refrigerator overnight. In the morning, use a long serrated knife to gently cut each cake horizontally into two layers. Separate layers with wax paper and put back into the fridge.<br />9. To make the sugar syrup, in a small saucepan bring sugar and water to a boil and stir until sugar dissolves. Cook for a further 2 minutes. Remove from heat. Mix in Kirsch and set aside.<br />10. To make filling, in another saucepan bring pitted cherries to a boil in their syrup. In a small bowl dissolve cornstarch in Kirsch and add to the warm cherries. Whisk mixture for 2 minutes or until it thickens. Remove from heat.<br />11. Remove cake layers from the fridge. Brush the freshly cut surface of each layer with 1/4 of the sugar syrup. Allow the liquid to soak in for 30-60 minutes.<br />12. To assemble, place a cake layer on the cake plate with the cut surface facing up. Cover with 1/3 of the filling (about 1 cup) and top with another cake layer with the cut surface facing up. Repeat with filling and third cake layer also cut surface facing up. Repeat with remaining filling and place fourth and final layer with the cut surface down (so that baked surface is facing up).<br />13. To make frosting, whip cream on high speed and spread evenly over the top and sides of the cake. Garnish with chocolate shavings, fresh cherries or anything else you fancy.<br /></div></div>AKRhttp://www.blogger.com/profile/12582996205865758049noreply@blogger.com4