1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 tsp pure vanilla extract
tsp ground cinnamon
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
4 oz dark chocolate, melted
tsp cayenne pepper (or another favorite ground chile powder, such as ancho)
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, vanilla, and cinnamon in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4
minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a
mound.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets. I use a tightly packed cookie scoop/
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Stir the cayenne into the melted chocolate. Drizzle the cooled macaroons with it. Place on clean
parchment until the chocolate has set.
Yield: 24 cookies
Tuesday, April 26, 2016
Sesame Salted Caramel Macaroons
1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 Tbs tahini
1 tsp pure vanilla extract
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
cup granulated sugar
1 Tbs unsalted butter
1 Tbs toasted sesame seeds
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound. I use a cookie scoope filled tightly.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets.
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.
Make Ahead Tips:
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
Servings: 24
Yield: 24 cookies if using cookie scoop
1 Tbs tahini
1 tsp pure vanilla extract
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
cup granulated sugar
1 Tbs unsalted butter
1 Tbs toasted sesame seeds
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound. I use a cookie scoope filled tightly.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets.
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.
Make Ahead Tips:
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
Servings: 24
Yield: 24 cookies if using cookie scoop
Friday, May 8, 2015
Persian Rice Pilaf
Persian Layered Pilaf
8 cup to 10 water
1 Tbs salt
3 cup basmati rice
1 Tbs olive oil
A- Onion-Garlic-Saffron
1 Tbs olive oil
1 1/2 cup onions… minced
1/2 tsp salt
1 Tbs garlic… minced
3 sprigs saffron thread (dissolve in hot water)
4 each scallions, thinly sliced
3 Tbs parsley… minced
B- Carrot-Cumin
1 Tbs olive oil
1 tsp garlic… minced
1 tsp cumin
3 cup (4 carrots/3cups) carrots… grated
1/2 tsp salt
2 Tbs to 3 orange juice… as needed
1/4 cup Golden Raisins
black pepper
C- Beet
1 Tbs olive oil
1 Tbs garlic… minced
3 small beets, whole… cooked until tender, peel/mince
1/2 tsp salt
2 Tbs dill, fresh… minced
2 Tbs raspberry vinegar
1 Tbs honey
black pepper
1. Preheat the oven to 350*. Put the water and salt in a large saucepan and bring to a rolling boil.
2. Meanwhile, place the rice in a strainer and rinse several times under cold running water.
3. Add the rice to the boiling water and let it boil rapidly, 10 min for white, 30 for brown; until just tender to the bite (almost done). Drain in a colander over the sink, and rinse with warm running water.
4. Brush the oil on a sheet pan and spread out the rice in an even layer. Tightly cover with foil, and bake until the rice is done to your liking. 10-15 minutes for white rice; 20-25 for brown.
5. Divide into three and add special ingredients to each part.
6. A: Heat the olive oil in a skillet. Add the onion and salt, and cook over high heat for about 5 minutes. Lower the heat, add the garlic and dissolved saffron, and cook for about 5 minutes longer over low heat. Remove from heat and stir in the scallions and parsley.
7. B: Heat the olive oil. Add the garlic, and saute for about 10 seconds over low heat. Add the cumin, carrots and salt, and cook for another 8 to 10 minutes, or until the carrots are tender. If it appears to be sticking, add up to 3 Tbsp of orange juice or water. Remove from heat, and stir in the raisins and black pepper.
8. C: Heat the olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds (Don't let it turn color, or it will become bitter.) Add teh beets and salt, and saute for about 5 minutes longer. Remove from heat, stir in remaining ingredients.
Yield: 9 cups cooked
Source
Source: Mollie Katzen's Vegetable Heaven
8 cup to 10 water
1 Tbs salt
3 cup basmati rice
1 Tbs olive oil
A- Onion-Garlic-Saffron
1 Tbs olive oil
1 1/2 cup onions… minced
1/2 tsp salt
1 Tbs garlic… minced
3 sprigs saffron thread (dissolve in hot water)
4 each scallions, thinly sliced
3 Tbs parsley… minced
B- Carrot-Cumin
1 Tbs olive oil
1 tsp garlic… minced
1 tsp cumin
3 cup (4 carrots/3cups) carrots… grated
1/2 tsp salt
2 Tbs to 3 orange juice… as needed
1/4 cup Golden Raisins
black pepper
C- Beet
1 Tbs olive oil
1 Tbs garlic… minced
3 small beets, whole… cooked until tender, peel/mince
1/2 tsp salt
2 Tbs dill, fresh… minced
2 Tbs raspberry vinegar
1 Tbs honey
black pepper
1. Preheat the oven to 350*. Put the water and salt in a large saucepan and bring to a rolling boil.
2. Meanwhile, place the rice in a strainer and rinse several times under cold running water.
3. Add the rice to the boiling water and let it boil rapidly, 10 min for white, 30 for brown; until just tender to the bite (almost done). Drain in a colander over the sink, and rinse with warm running water.
4. Brush the oil on a sheet pan and spread out the rice in an even layer. Tightly cover with foil, and bake until the rice is done to your liking. 10-15 minutes for white rice; 20-25 for brown.
5. Divide into three and add special ingredients to each part.
6. A: Heat the olive oil in a skillet. Add the onion and salt, and cook over high heat for about 5 minutes. Lower the heat, add the garlic and dissolved saffron, and cook for about 5 minutes longer over low heat. Remove from heat and stir in the scallions and parsley.
7. B: Heat the olive oil. Add the garlic, and saute for about 10 seconds over low heat. Add the cumin, carrots and salt, and cook for another 8 to 10 minutes, or until the carrots are tender. If it appears to be sticking, add up to 3 Tbsp of orange juice or water. Remove from heat, and stir in the raisins and black pepper.
8. C: Heat the olive oil in a small skillet. Add the garlic and cook over low heat for about 10 seconds (Don't let it turn color, or it will become bitter.) Add teh beets and salt, and saute for about 5 minutes longer. Remove from heat, stir in remaining ingredients.
Yield: 9 cups cooked
Source
Source: Mollie Katzen's Vegetable Heaven
Sicilian Hummus
An unusual Hummus that was delicious!
Sicilian hummus (ceci alla Sicillia)
38 ounces chickpeas, rinsed and drained (2 cans)
2 teaspoons garlic juice
10 each sage leaves, fresh, cut with scissors
8 each saffron threads
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon, ground
1/2 teaspoon thyme, dried
1/4 cup olive oil
2 Tablespoons lemon juice
1/4 cup orange juice
Smooth orange hummus (below)
1. Toss chickpeas with garlic juice and set aside.
2. Combine sage, saffron, salt, sugar, pepper flakes, turmeric, cinnamon and thyme in a small bowl and crush between your fingers to blend. Saute mixture in oil in a skillet over medium heat until fragrant, about 3 minutes.
3. Add reserved beans and toss to coat in oil. Cook for 6 to 8 minutes.
4. Remove from heat and deglaze with lemon juice to make a sauce.
5. Scrape into a wide mixing bowl and add orange jice. Coarsely crush with a potato masher, then fold in orange hummus and serve.
Yield: 12 servings
Smooth Orange Hummus
1/4 cup sesame seeds, toasted
6 cloves garlic
1/2 ea orange, seeded, peel and pith intact
1/4 cup lemon juice
2 teaspoons sea salt
3/4 cup olive oil
19 ounces garbanzo beans, drained and rinsed (1 can)
Yield: 36 ounces
Source
Author: Chef/Partner Stephen Lanzalotta, Slab, Portland, Me.
Source: Plate Magazine
Sicilian hummus (ceci alla Sicillia)
38 ounces chickpeas, rinsed and drained (2 cans)
2 teaspoons garlic juice
10 each sage leaves, fresh, cut with scissors
8 each saffron threads
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon ground tumeric
1/2 teaspoon cinnamon, ground
1/2 teaspoon thyme, dried
1/4 cup olive oil
2 Tablespoons lemon juice
1/4 cup orange juice
Smooth orange hummus (below)
1. Toss chickpeas with garlic juice and set aside.
2. Combine sage, saffron, salt, sugar, pepper flakes, turmeric, cinnamon and thyme in a small bowl and crush between your fingers to blend. Saute mixture in oil in a skillet over medium heat until fragrant, about 3 minutes.
3. Add reserved beans and toss to coat in oil. Cook for 6 to 8 minutes.
4. Remove from heat and deglaze with lemon juice to make a sauce.
5. Scrape into a wide mixing bowl and add orange jice. Coarsely crush with a potato masher, then fold in orange hummus and serve.
Yield: 12 servings
Smooth Orange Hummus
1/4 cup sesame seeds, toasted
6 cloves garlic
1/2 ea orange, seeded, peel and pith intact
1/4 cup lemon juice
2 teaspoons sea salt
3/4 cup olive oil
19 ounces garbanzo beans, drained and rinsed (1 can)
Yield: 36 ounces
Source
Author: Chef/Partner Stephen Lanzalotta, Slab, Portland, Me.
Source: Plate Magazine
Sunday, February 8, 2015
Poppy Seed Crazy Cake (pareve)
Again, the LA Times. Note: This recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.
1 1/2 cup unbleached flour
1 cup sugar
1 1/2 tsp baking powder
1/4 cup poppy seeds
2 tsp lemon juice, fresh
1 tsp Cider Vinegar
1 1/2 tsp almond extract
1/4 cup canola oil
2 Tablespoons canola oil
1 cup water… BOILING
Fruit glaze
1/4 cup apricot jam
1/2 tsp lemon juice
1 Tbs water
1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar and baking powder. Stir in the poppy seeds. Use the handle of a wooden spoon to make three holes in the mixture. Put lemon juice and vinegar in one hole, almond extract in the second and the canola oil in the third. Pour the heated water over everything. Stir with the wooden spoon until the mixture is smooth.
2. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
3. Cool the cake, then brush with a fruit glaze or sprinkle with powdered sugar.
4. Glaze: In a small saucepan over low heat, combine the jam, lemon juice and water. Cook, stirring frequently until the jam melts, about 3 minutes. Remove from heat to a small bowl. Refrigerate, covered, for up to 1 week.
Servings: 9
Cooking Times
Preparation Time: 50 minutes
Nutrition Facts
Serving size: 1/9 of a recipe (3.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
1 1/2 cup unbleached flour
1 cup sugar
1 1/2 tsp baking powder
1/4 cup poppy seeds
2 tsp lemon juice, fresh
1 tsp Cider Vinegar
1 1/2 tsp almond extract
1/4 cup canola oil
2 Tablespoons canola oil
1 cup water… BOILING
Fruit glaze
1/4 cup apricot jam
1/2 tsp lemon juice
1 Tbs water
1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar and baking powder. Stir in the poppy seeds. Use the handle of a wooden spoon to make three holes in the mixture. Put lemon juice and vinegar in one hole, almond extract in the second and the canola oil in the third. Pour the heated water over everything. Stir with the wooden spoon until the mixture is smooth.
2. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
3. Cool the cake, then brush with a fruit glaze or sprinkle with powdered sugar.
4. Glaze: In a small saucepan over low heat, combine the jam, lemon juice and water. Cook, stirring frequently until the jam melts, about 3 minutes. Remove from heat to a small bowl. Refrigerate, covered, for up to 1 week.
Servings: 9
Cooking Times
Preparation Time: 50 minutes
Nutrition Facts
Serving size: 1/9 of a recipe (3.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Shirley's crazy cake with cream cheese frosting
I believe this came from the LA Times. I needed a non-dairy dessert for my 'kosher' theme. This worked well and is a science experiment as well. The recipe works best with a higher-protein all-purpose flour, such as King Arthur brand.
1 1/2 cup unbleached flour
1 cup sugar
1/2 cup NOT dutch process cocoa powder, unsweetened
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp Cider Vinegar
2 tsp vanilla extract
1/2 cup canola oil
1 cup cold coffee
Simple Cream Cheese Frosting
8 oz cream cheese
1/2 cup powdered sugar
2 Tbs heavy cream… up to 4T
1 tsp vanilla extract
1. Heat the oven to 350 degrees. In an 8-inch-square baking dish, sift together the flour, sugar, cocoa, baking powder and salt. Smooth out the powder. Then, using the handle of a wooden spoon, poke two small holes and one large hole in the dry ingredients. Put the vinegar in one small hole and the vanilla in the other. Pour the oil into the large hole. (It will overflow, not a problem.)
2. Pour the cold water or coffee all over the top. Then use the wooden spoon and stir well to blend all of the ingredients together until smooth.
3. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
4. When the cake is completely cool, top with your favorite icing or sprinkle on powdered sugar. It is also nice with berries and whipped cream or ice cream. (Or you can skip any topping and instead add three-fourths cup of chocolate chips as you stir the mixture. There are vegan and nondairy chocolate chips available at Whole Foods and Trader Joe's.)
5. Simple cream cheese frosting
6. On a low speed of an electric mixer, beat the cream cheese and sugar until soft. Beat in 2 tablespoons of the cream and then the vanilla. If the frosting is too thick, add more cream, 1 tablespoon at a time, until it is the right consistency for spreading.
7. Wait until the cake is completely cool before frosting and then store it in the refrigerator.
Servings: 9
Cooking Times
Total Time: 40 minutes
Kung Pao Lettuce Cups
6 medium carrots peeled and diced
3 each celery stalk diced
5 ounces water chestnuts, sliced
4 ea scallions, sliced thin crosswise
1/2 bunch cilantro leaves and stems, coarsely chopped
3/4 pound tofu, cut in small cubes
1/2 cup seasoned rice vinegar
salt, pepper, red pepper flakes to taste
1 teaspoon chili sauce
6 each lettuce leaves
1 cup frozen baby peas
2/3 cup peanuts, lightly toasted
Optional Garnishes
1 handful snow peas, trimmed and cut in diagonal strips
Green onion wonton strips
1. In a medium size bowl, combine the carrots, celery, water chestnuts, scallions, cilantro, tofu, chili paste and seasoned rice vinegar. Mix well, and add salt, pepper, and red pepper flakes to taste.
2. Arrange the lettuce leaves like small bowls on a serving platter or on individual plates, and divide the salad evenly among the lettuce cups. Top with a scattering of green peas and peanuts and, if they're available some sliced snow peas. Can be served with Green Onion Wonton Strips
Servings: 6
3 each celery stalk diced
5 ounces water chestnuts, sliced
4 ea scallions, sliced thin crosswise
1/2 bunch cilantro leaves and stems, coarsely chopped
3/4 pound tofu, cut in small cubes
1/2 cup seasoned rice vinegar
salt, pepper, red pepper flakes to taste
1 teaspoon chili sauce
6 each lettuce leaves
1 cup frozen baby peas
2/3 cup peanuts, lightly toasted
Optional Garnishes
1 handful snow peas, trimmed and cut in diagonal strips
Green onion wonton strips
1. In a medium size bowl, combine the carrots, celery, water chestnuts, scallions, cilantro, tofu, chili paste and seasoned rice vinegar. Mix well, and add salt, pepper, and red pepper flakes to taste.
2. Arrange the lettuce leaves like small bowls on a serving platter or on individual plates, and divide the salad evenly among the lettuce cups. Top with a scattering of green peas and peanuts and, if they're available some sliced snow peas. Can be served with Green Onion Wonton Strips
Servings: 6
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