Thursday, December 15, 2005
Bu ayki Ye'nin konusu Kestane, ben de tam yilbasi oncesi herkesin yapabilecegi, pratik ve lezzetli bir tarif bulup denemek istedim. Yilbasi partinizde bu tarifi ikram edebilirsiniz, ya da tatli seven arkadaslariniza guzelce paketleyip hediye olarak da verebilirsiniz.
1/2 kavanoz şokella
2 çorba kaşığı pudra şekeri
100gr erimiş margarin
1 çay fincanı sıcak süt
1 bardak dişli çekilmiş ceviz
1 bardak hindistancevizi sutu (coconut milk) ve ya sut
4 bardak pudra sekeri
Kestaneleri yıkadıktan sora üzerlerini bıçakla çizerek içine bir tatlı kaşığı toz şeker ve 1 çay kaşığı tuz koyduğunuz kapta üstünü örtecek kadar suyla çizilen yerlerden ayrılmaya başlayana kadar haşlayin.
Kestaneleri sudan çıkarıp ayıklayın (tüylü zarı üstünde kalmasın).
Ayıkladığınız kestaneleri tekrar yeni su koyarak ve 1 tatlı kaşığı toz şeker ilavesi ile haşlayın.
Kestaneleri ezerek püre haline getirin, pudra şekerini, şokellanın yarısını, erimiş margarini ve dövülmüş cevizi katarak yoğunlaştırın. Karisimi buzdolabinda yarim saat dinlenmeye birakin.
Simdi sira toplarin uzerine dokecegimiz glazenin hazirlanmasinda. 1 bardak hindistancevizi sutu (ya da normal sut) ile 4 bardak pudra sekerini karistirin.
Buz dolabinda beklettiginiz kestaneli karisiminizindan ceviz buyuklugunde toplar yapin ve hazirladiginiz glazeyi uzerine dokun. Toplari ardindan hindistan cevizine baritin, kartoplariniz hazir! Eger vaktiniz varsa, sekilli kaliplardan minik yildizlar ya da bademezmesinden kardanadam yapin.
Umarim begenirsiniz, yorumlarinizi bekliyorum, ne demisler kestane kebap, acele cevap!
Monday, December 12, 2005
Peppermint Rocky Road
1 bag, 12 oz. semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 tablespoons of unsalted butter
3 cups dry roasted peanuts or almonds or walnuts (I used peanuts)
1 bag, 10.5 oz, mini marshmallows
1 large candy cane, crushed*
* Note: If you are already maxed out with the mint -thanks to the amazing peppermint mochas, you can omit the candy cane, but the mint does add some serious kick to this holiday tradition.
Line a rectangular cake pan, (9*13) with wax paper.
1) Melt chocolate chips, sweetened condensed milk and butter in microwave, stirring, until smooth and chips are melted. Use medium power and stir every 30 seconds. If you don't have a microwave, you can use a double boiler and melt everything on the stove.
2) Stir in peanuts and marshmallows.
3) Spread the mixture in the greased pan. Sprinkle crushed candy cane on top.
Refrigerate until firm, about 2-3 hours. Once firm, you can cut the bars into small cubes and wrap them individually as gifts.
to be cont'd...
More recipes and pictures are on the way, so stay tuned!
Thursday, December 08, 2005
Saturday, December 03, 2005
Cenk and I were trying to find a cinnamon cookie recipe we had in Istanbul on our bakery tour. They were very simple but still tasted amazing. I decided to give it a shot with this recipe from Lovescool, it was a good start, but the ones in Istanbul were less buttery and more cinnamonny (!)...don't get me wrong, these were very tasty and perfect for tea and I will keep making them...I used round cutters but you can also shape the dough into a log and slice thin rounds. Our hunt for the cinnamon cookies continues! Stay tuned!
Update: Check out the competition from my sister!
Makes 4 dozen
2 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed dark-brown sugar
1 large egg
1/2 cup unsulfured molasses
1 tablespoon peeled grated fresh ginger
Fine sanding sugar, for sprinkling
1. Preheat oven to 325°. Whisk together flour, cocoa powder, spices, salt, baking powder, and baking soda in medium bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.
3. Halve dough; shape into disks.Wrap each disk in plastic; refrigerate until cold, about 1 hour.Working with 1 disk at a time, roll out dough on a lightly floured surface to a G inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shape cookie cutters; space 1 inch apart on baking sheets lined with parchment paper. Refrigerate until firm, about 20 minutes.
4. Score designs with a paring knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Store cookies in an airtight container at room temperature up to 5 days.
Thursday, December 01, 2005
In between Thanksgiving rush and getting sick, I managed to squeeze in two cookies: Cranberry-Pistachio biscottis, and Cinnamon Sugar cookies. I will post the recipes and pictures in a day or so! Stay tuned!