Recipes I don't want to forget.
Atomic Fireball
1 part(s) Bacardi 151 Rum
1 part(s) Goldschlager
1 part(s) Rumplemintz
1 part(s) Cinnamon Schnapps
1 dash(es) Tabasco Sauce
KAZAN DIBI
Ingredients
Butter or margarine, 1 teaspoon (5 g)
Confectioner's sugar, 2 1/2 tablespoon (20 g)
Rice flour, 2/3 cup (65 g)
Starch, 1/3 cup (55 g)
Milk, 4 cups (1 qt) (1 lt)
Sugar, 1 1/5 cups (240 g)
Vanilla, 2 1/2 teaspoons (5 g)
Instructions
Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch). Sprinkle with confectioner's sugar. Set aside. Combine rice flour, starch and milk in a saucepan. Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon. Stir in sugar blending well. Simmer for 1 minute over low heat stirring gently and constantly. Remove from heat. Add vanilla; stir well. Spread into baking pan. Bake in a moderately hot oven for 15-20 minutes or until sugar is caramelized. Remove from oven. Place in a cold water bath. Let stand for 10 minutes. Remove from water bath; chill. Cut into 6 even portions Fold each portion in half lengthwise with a turner up sides in. Chill before serving.
6 servings
Nutritive Value (Approx. per serving):
Energy ........: 329 cal
Sodium ..........: 84 mg
Protein .......: 6.3 g
Vitamin A .......: 358 iu
Fat ...........: 3.9 g
Thiamin (Bl) ....: 0.07 mg
Carbohydrate ..: 67.9 g
Riboflavin (B2)..: 0.29 mg
Calcium .......: 206 mg
Niacin ..........: 0.34 mg
Iron ..........: 0.30 mg
Vitamin C .......: 2 mg
Phosphorus ....: 169 mg
Zinc ..........: 1 mg
Cholesterol .....: 18 mg
Kazan Dibi (caramelized Milk Pudding), Alternate Recipe
1 teaspoon butter
3 tablespoons sugar
2/3 cup flour
1/3 cup cornflour
4 cups milk
1 1/2 cups sugar
2 1/2 teaspoons vanilla
cinnamon (optional)
6 servings
45 minutes 20 mins prep
1. Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch).
2. Sprinkle with sugar.
3. Put baking pan in hot oven, untill sugar turns a light caramel colour, take out of oven set aside.
4. Combine flour, cornflour and milk in a saucepan.
5. Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon.
6. Stir in sugar blending well.
7. Simmer for 1 minute over low heat stirring gently and constantly.
8. Remove from heat.
9. Add vanilla; stir well.
10. Spread into baking pan.
11. Bake in a moderately hot oven for 15-20 minutes.
12. Remove from oven.
13. Place in a cold water bath.
14. Let stand for 10 minutes.
15. Remove from water bath; chill.
16. Dust with cinnamon when ready (optional).
BROWN CHICKEN BREAST DESSERT—Kazam dibi Tanik Göğsu
5 kilograms water-buffalo milk (4 ¼ Imp. qts., 5 qts. 10 oz. US measure)
1,250 grams (2Ib. 12 oz.) sugar
1 boiled double chicken breast, well cooked
1 kilogram (2 Ib. 3 oz., scant 4 1/2 cu.) rice
Rinse the rice and soak it in cold water overnight. Drain it and buzz it in a blender in small portions until it becomes a milky liquid. Keep this sübye cool until it is added to the pudding: It stiffens immediately when heated.
Pick the boiled chicken breast into small pieces and rub it between your fingers or pound it in a mortar until it is almost like a puree.
Bring the water-buffalo milk to a boil, adding sugar and stirring. (If you need a substitute, try two or three parts cow's cream to one part cow's milk.) Add the sübye slowly to the simmering milk, stirring continuously. Then add the finely rubbed or pounded white chicken meat to the mixture. Stir continuously for 45 minutes.
The pudding can now be poured into bowls and eaten when cool. However, the more sophisticated version - which is also more attractive and, many say, even more tasty - is browned in a further step and designated kazan-dibi, or "bottom-of-the-pot."
Divide the mixture into two large flat pans similar to roasting pans. Cook it slowly on the stove top, over medium heat, while you stir the upper layers only with a spatula. Don't stir too deep: Allow the undercrust to turn dark golden brown, but without burning. Continue, shifting the pan if necessary, until the whole bottom layer becomes the desired color, then remove from heat and allow to cool.
The pudding is traditionally served in rolled-up slabs, with the browned side up and the seam of the roll beneath. Cut the pudding into rectangles of a size that allows each one to make a single fat roll. Use a spatula to scrape each portion off the bottom of the pan, rolling it up with your hand as you go. Serves 25 - and rarely made in smaller quantities.
Turkish Cake
CAKE
1 cup plain yogurt
1 1/2 cups icing sugar
3 large eggs
1/4 cup melted butter
2 cups all-purpose flour, sifted
1 tablespoon grated orange rind or fresh lemon rind
1 teaspoon baking powder
SYRUP
2 1/2 cups granulated sugar
3 cups water
2 tablespoons freshly squeezed lemon juice
GARNISH
1 cup heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons granulated sugar
4 tablespoons ground pistachio nuts
2 cups fresh strawberries or sliced frozen strawberries
12 servings
1 hour 5 minutes 20 mins prep
CAKE.
1. Preheat oven to 350 F (180 C).
2. In a mixing bowl, add yogurt and beat with an electric mixer for 30 seconds.
3. Gradually beat in icing sugar, eggs, butter, flour and rind until batter is smooth, about 4 minutes.
4. Add baking powder and beat lightly, DO NOT OVERBEAT.
5. Prepare a 9" x 13" oven-proof casserole dish or baking pan by spraying with a vegetable oil.
6. Pour batter into prepared pan.
7. Bake in preheated 350 F (180 C) oven for 40 to 45 minutes.
8. Test for doneness by inserting a wooden toothpick into center; should come out dry.
SYRUP.
1. About 20 minutes before cake is done, make the syrup.
2. In a saucepan, combine sugar, water and lemon juice.
3. Bring to a boil, stirring until sugar is dissolved.
4. Reduce heat and simmer for about 10 minutes.
5. Remove from heat and keep hot.
GARNISH.
1. In a cold mixing bowl, add whipping cream and beat until cream starts to thicken.
2. Add vanilla extract and beat for 10 seconds.
3. Gradually add sugar and beat until cream is thickened.
4. Cut cake into serving pieces and place on individual dessert plates.
5. Pour hot syrup over each piece, set aside and let cool.
6. To serve, sprinkle each piece with ground pistachio nuts, whipped cream and strawberries.
MORELLO CHERRY BREAD
1 kilogram (35 oz.) morallo cherries (750 grains [26 oz.] when pitted)
200 grams (7 oz.) water
450 grams (1 lb., 2cu.) sugar
1 loaf of firm, day-old white bread, unsliced
The ingredients are the making of this dish; select flavorful bread - perhaps homemade - and ripe, fresh cherries. Use a loaf that is nearly square in cross-section. Slice it thickly, and cut the slices in two to make 20 long, rectangular pieces. Pit the cherries and stir the sugar into them. Let them rest in a large pan for about half an hour, then stir in the water and bring to a boil.
Toast the pieces of bread in the oven until crisp. Put them on a platter and slowly pour over them the hot cherries and syrup. Let the dish cool.
Put each two-piece serving onto a dessert plate. Decorate with whipped cream and a generous pinch of chopped almonds. Serves 10.
Turkish Delight
Ingredients
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
red food coloring (optional)
1 cup confectioners sugar Introduction:
This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.
Makes 80 pieces.
Total time: 2 hours.
Step 1:
Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
Step 2:
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.
Step 3:
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
Step 4:
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
Step 5:
Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
Step 6:
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
TURKISH DELIGHT, Alternate recipe
2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners' sugar
* Flavorings: rose, mastic, strawberry, orange or lemon.
** Food coloring: red, yellow, green or orange (depending on flavoring used) *** Nuts: almonds or pistachios
Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220 degrees F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts.
Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag.
[side note: yay! another recipe that i can use to get rid of the mastic!]
Snow Fudge
* 2 cups sugar
* 1 cup light cream or evaporated milk
* 1/2 cup butter
* 8 oz. white confectionery coating, chopped
* 1/2 cup flaked coconut
* 1/2 cup coarsely chopped pecans
* 1 teaspoon vanilla
* Place sugar, cream and butter into a heavy 3 quart saucepan.
* Cook over medium heat to 238 degrees F., stirring constantly.
* Remove from heat.
* Allow mixture to stand, without stirring for 10 minutes.
* Add confectionery coating. Beat until melted.
* Quickly stir in coconut, pecans, and vanilla.
* Pour into a buttered 8" square pan. Cool. Cut into squares.
Makes 64 1-inch squares.
Microwave Caramels
1 cup butter
2 1/2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1. Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
2. Place butter in a large microwave-proof mixing bowl. Microwave on MEDIUM-HIGH (70 percent) power 1 to 2 minutes, or until melted.
3. Stir in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on HIGH (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency.
4. Uncover and stir well. Microwave, uncovered, on MEDIUM-HIGH for 16 to 20 minutes, or until candy forms a soft ball when small amount is dropped in cold water and flattens when removed.
5. Mix in vanilla. Pour into prepared pan. Let cool at room temperature. Invert pan; peel off foil and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.
Bourbon Creme Confections
1 cup finely chopped or ground pecans
1 ounce bourbon
1 (16-ounce) package powdered sugar
1/2 cup (1 stick) butter, softened
1 (12-ounce) package semisweet chocolate morsels or preferred chocolate
1 tablespoon vegetable shortening
1. Combine chopped pecans with bourbon and set aside for 15 minutes.
2. Cream sugar and butter. Add pecan/bourbon mixture and mix well. Roll into 1-inch balls and place on a waxed paper-lined baking sheet. Refrigerate for about 30 minutes or until well-chilled.
3. Melt chocolate and shortening in top of a double boiler over simmering water. Using a wooden pick inserted into a ball, dip into melted chocolate, coating well. Place on the waxed paper-lined baking sheet; chill until firm. Store in an airtight container.
Makes about 60 confections.
Buttercream filling
1/2 cup butter
1/3 white corn syrup
1 tsp. vanilla
3 cup confectioners sugar
Mix and refrigerate.
flavorings: 1/2 tsp mint, 2 tbsp rum, 3 tbsp coconut
Coated Candy Canes or Pretzels
Use either twisted pretzels, pretzel sticks, candy canes or sticks for these great gifts. You can substitute semisweet chocolate for the white chocolate chips if you like - or use a combination of both for a marbled effect
INGREDIENTS:
* 1 cup vanilla milk chips
* 1 tsp. solid shortening
* candy canes or pretzels
* edible glitter, decorating sugars, crushed peppermint candies
PREPARATION:
Melt together chocolate chips and shortening over very low heat or in microwave on low power, stirring frequently until smooth. Dip candy canes into melted chocolate mixture, then immediately sprinkle with glitter, crushed candy or decorating sugars.
Place upside down in a clean cup and let sit until chocolate firms.
White Choc Pistachio Fudge
1-1/2 cups sugar
3/4 cup sour cream
1/2 cup margarine
12 oz white chocolate, coarsely chopped
1 (7 oz ) jar marshmallow cream
3/4 cup toasted chopped walnuts or pistachios
3/4 cup candied cherries (Candied cherries are significantly drier than Maraschino Cherries. If using maraschino cherries for the candied cherries, drain them, cut into 1/8th's and let sit overnight to dry.)
1. In a heavy 2-1/2 to 3 quarts saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.
2. Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly.
3. Remove from stove and stir in white chocolate until melted.
4. Stir in the remaining ingredients until well blended.
5. Pour in a greased 8 inch or 9 inch square pan.
6. Cool for several hours or overnight; cut into squares.
Pistachio Fudge
INGREDIENTS:
* 3/4 cup evaporated milk
* 2 1/2 cups white sugar
* 1/2 cup butter
* 2 cups marshmallow creme
* 8 ounces vanilla-flavored candy coating
* 1 cup chopped pistachio nuts
* 1 teaspoon vanilla extract
* 1 drop green food coloring
DIRECTIONS:
1. Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
3. Pour into prepared pan and cool.
Ganache Recipe
This recipe has a little butter added to ensure the ganache has a shiny finish, even when refrigerated.
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)
( 11:57 EH | mmm food. )