tag:blogger.com,1999:blog-88940174272960592742024-03-14T03:34:03.479-07:00A Cookie for Every CountryChef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-8894017427296059274.post-11437542548624681252010-06-21T06:35:00.000-07:002010-07-24T05:27:18.718-07:00United States: Amish Ginger Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6iBraH_juwbZ8PiJ9Z5vpjHedhqNCxMKt7CmFomYljGzsCL2fqXRMuvlo0bHNpZmGwzD_abVfPsEIRg3jIRq7z4QKhzIFYIAApphJEnsP_fbC66zm4cSaBlpRfscTURovNoMs-u6QJ8/s1600/united-states-flag.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6iBraH_juwbZ8PiJ9Z5vpjHedhqNCxMKt7CmFomYljGzsCL2fqXRMuvlo0bHNpZmGwzD_abVfPsEIRg3jIRq7z4QKhzIFYIAApphJEnsP_fbC66zm4cSaBlpRfscTURovNoMs-u6QJ8/s400/united-states-flag.gif" width="400" /></a></div><br />
The Amish in the United States are known for their simple living. They shun most modern conveniences and live with an emphasis on family, community and the church. Although Amish groups can be found in Ohio, Missouri, Minnesota and Ontario, Pennsylvania has the largest Amish population in the United States.<br />
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The Amish eat what they grow or raise, and avoid commercial and processed foods that many of us take for granted. The women spend a lot of their time baking traditional Amish sweets like sugar cookies and schnitz pie.<br />
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This simple recipe for Amish Ginger Cookies uses dried, ground ginger, but you can substitute fresh grated ginger for a more authentic taste. Sandwich vanilla ice cream between two of these cookies for a tasty and refreshing summertime treat. <br />
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<span style="font-size: large;"><b>AMISH GINGER COOKIES</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCClTdMfsBgQc0behIlO5CqnNs7uKGXJ1t8JyCYarE1Vaxl-en0F0ZZnE8D3fvOR6dMq08sMYKYWe0RdCwO_XW_zFdmjAQepwb6-BU5wHstAHuRxj8qbIpYvMiVsyB2N2swXuDnWVWh7Y/s1600/Gingersnaps.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCClTdMfsBgQc0behIlO5CqnNs7uKGXJ1t8JyCYarE1Vaxl-en0F0ZZnE8D3fvOR6dMq08sMYKYWe0RdCwO_XW_zFdmjAQepwb6-BU5wHstAHuRxj8qbIpYvMiVsyB2N2swXuDnWVWh7Y/s320/Gingersnaps.jpg" /></a></div>3/4 cup softened butter<br />
1 cup granulated sugar<br />
1 egg<br />
1/4 cup unsulfured molasses<br />
2-1/2 cups all-purpose flour<br />
1 tsp gound ginger<br />
1 tsp ground cloves<br />
1 tsp ground cinnamon<br />
1-1/2 tsp baking soda<br />
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Preheat oven to 350. Cover a large baking sheet with parchment paper.<br />
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In a medium bowl, combine the flour, baking soda, ginger, cloves and cinnamon. Stir with a fork or whisk until the ingredients are fully combined. <br />
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Use a mixer to cream the butter and sugar together until light and fluffy. Add the egg and mix until combined. Add the molasses and mix until combined. Add the dry ingredients, a little at a time, beating well between each addition.<br />
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Roll the dough into small balls, roughly one-inch in diameter. Place some additional granulated sugar in a small bowl, and dip the tops of the balls into the sugar. Place on the parchment-lined baking sheet, sugar side up, roughly two-inches apart.<br />
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Bake for 5 to 7 minutes, until they are slightly browned and the tops start to crack. Allow to cool on the baking sheet for 1 to 2 minutes. Remove to a wire rack to cool completely.<br />
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NOTE: If using fresh grated ginger, use roughly 2 tbs and add an additional 1 to 2 tbs of flour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGgMyVpfcw4DscJVbqKQksJwcKnMuD4Lgm-Vy-d2x-XsNIPVSVvlBbCSrqH3UFS8OW5yAMiMMy0IWge_51ISPUqQ7RBOqdyZa-OESPRrb3YoC89yKMAFnXBB2EvF-a7BocK9q-S2aSgw/s1600/Amish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGgMyVpfcw4DscJVbqKQksJwcKnMuD4Lgm-Vy-d2x-XsNIPVSVvlBbCSrqH3UFS8OW5yAMiMMy0IWge_51ISPUqQ7RBOqdyZa-OESPRrb3YoC89yKMAFnXBB2EvF-a7BocK9q-S2aSgw/s400/Amish.jpg" width="400" /></a></div><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-8894017427296059274.post-5445731632304414372008-05-18T04:16:00.001-07:002010-07-24T05:27:34.304-07:00Latvia: Tokorzvarhitjas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzAFhDhuL9E_c87rK_PixDX5y4Q_ePawYxrlQXvgaJ0Ulox_2wlZWyjGX4jVq2f1-7Qv09E96BGjf_KdmJAKe5I-D9umfBVBvMQw4OlenRx96TdT_DNNw_Jy8_qBQgG0TsWcxxwvBMwg/s1600-h/latvia-flag.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5201675238387461202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzAFhDhuL9E_c87rK_PixDX5y4Q_ePawYxrlQXvgaJ0Ulox_2wlZWyjGX4jVq2f1-7Qv09E96BGjf_KdmJAKe5I-D9umfBVBvMQw4OlenRx96TdT_DNNw_Jy8_qBQgG0TsWcxxwvBMwg/s400/latvia-flag.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
Latvian cuisine overall has been greatly influenced by its neighboring countries. Tokorzvarhitjas, or bowknot cookies, may have originated in Latvia, but the idea is basically the same whether the cookie is made in Poland, Lithuania, Bulgaria or Russia.<br />
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The basis for this delicious treat is a sour cream dough that is rolled out, cut deep fried and sprinkled with confectioners sugar.<br />
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<b><span style="font-size: 180%;">Tokorzvarhitjas</span> (Sour Cream Bowknots)</b><br />
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1/2 cup confectioner's sugar<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaaTHBW1FkID5LMhCg_uIOINQSvGNYUh2IBCwHlSBLTep-BXEAYsqWt1l-be5UdCIhKxXfTduJrAtxfNK5va3jxFhvGaLe5_CbRL_ZQYQ_sj0sefX4eO8Rtt5zkl9dIwm2zh2w2bTtD4/s1600-h/Croatia_Krostule3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5201677772418165858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisaaTHBW1FkID5LMhCg_uIOINQSvGNYUh2IBCwHlSBLTep-BXEAYsqWt1l-be5UdCIhKxXfTduJrAtxfNK5va3jxFhvGaLe5_CbRL_ZQYQ_sj0sefX4eO8Rtt5zkl9dIwm2zh2w2bTtD4/s200/Croatia_Krostule3.jpg" style="float: right; margin: 0px 0px 10px 10px;" /></a> 1/2 tsp grated lemon rind<br />
1 egg<br />
6 tbs sour cream<br />
1-1/4 cups flour<br />
3/4 tsp baking powder<br />
1/4 cup confectioner's sugar (for finished cookies)<br />
vegetable oil<br />
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In a large mixing bowl, beat the egg slightly. Add the 1/2 cup confectioner's sugar and combine with a spoon. Add in the lemon rind and sour cream and mix well to combine. Sift or whisk together the flour and baking powder and gradually add to the wet ingredients, mixing well after each addition.<br />
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Lightly flour a pastry board and knead the dough for a few minutes until it is very elastic. Sprinkle a bit more flour on the pastry board and roll out the dough until it is 1/8" thick or less.<br />
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Use a pizza cutter, knife or pastry wheel and cut the dough into strips 3/4" wide. Then cut diagonally in the opposite direction every 2". Using a sharp knife, cut a small slit in the center of each piece of dough. Using one piece of dough at a time, pull one end through the slit in the center to form a bowknot.<br />
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In a wok or deep fryer, heat approx. 1-1/2" of the oil over medium heat until hot but not smoking. You should be able to see little movements on the surface of the oil.<br />
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Using a skimmer or slotted spoon, lower about 5 bowknots at a time into the hot oil. Let them brown on one side for approximately 10 seconds, then turn them over and let the other side brown. Remove from the oil immediately and place on paper towels to drain. Continue until all of the bowknots have been cooked.<br />
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Let the bowknots cool and sprinkled with the 1/4 cup confectioner's sugar through a sieve.<br />
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<b><i>Note</i></b>: Letting the cookies cool before sprinkling with the sugar will help to keep them crisp.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com12tag:blogger.com,1999:blog-8894017427296059274.post-66728424751244135892008-01-15T14:08:00.000-08:002010-07-24T05:28:38.177-07:00Sweden: Pepparkakor<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXY-CboKmUuQtfAxl8su43nhKAMLOUemJTSqWm2DDpDHUKlEY3wzG_mqkQXbC3gdCO6QRgJsEDgyG5-zgaMPCFNth_o1Xi5MaRkXjT72fxBquaAb6eJw_zQbljcFbLuWp2OMINAEz3Gcc/s1600-h/sweden-flag.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5155828918822867154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXY-CboKmUuQtfAxl8su43nhKAMLOUemJTSqWm2DDpDHUKlEY3wzG_mqkQXbC3gdCO6QRgJsEDgyG5-zgaMPCFNth_o1Xi5MaRkXjT72fxBquaAb6eJw_zQbljcFbLuWp2OMINAEz3Gcc/s400/sweden-flag.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
There is no cookie that says "Christmas in Sweden" more than traditional <b><i>Pepparkakor</i></b>, commonly referred to as "ginger thins" or "gingernuts" in the UK. Although they are similar in taste to the United States' gingersnaps, they are very different cookies. <b><i>Pepparkakor</i></b> are generally spiced a bit heavier, with a smooth finish and are extremely thin -- approximately 1/8". Gingersnaps in the United States are usually drop cookies with crackes on the top and oftentimes a soft center.<br />
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<b><i>Pepparkakor</i></b> is an integral part of the Christmas feast in Sweden and is also used to decorate their Christmas trees. While you will usually see them in the shape of a heart, at the holidays they are also cut into pig and goat shapes. What? You don't know about the <a href="http://archives.cnn.com/2000/TRAVEL/DESTINATIONS/12/22/sweden.christmas/">Christmas goat</a>?<br />
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Swedish custom says that you should place a <b><i>Pepparkakor</i></b> in the palm of your hand. Then, make a wish. Using the index finger or thumb of your free hand, tap the cookie in the middle. Swedish tradition states that if the <b><i>Pepparkakor</i></b> breaks into three pieces, your wish will come true. If the <b><i>Pepparkakor</i></b> does not break into three pieces, well, you'll just have to enjoy eating the cookie in smaller pieces.<br />
<a name='more'></a><b><span style="font-size: 180%;">Pepparkakor </span>(Ginger Thins)</b><br />
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2 tbs ground cinnamon<br />
1 tbs ground ginger<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjII0Ozn9-ZMYb1q_RQ8W40AUxYeh6mTvIj3GXWAyYH32LhSBlZ9V5SbiPsb21yQ32TKKqMvVyO8MnD9uKYpihLM5xVc74SK6k_iKMnoOZl7imv6qCJENtg_VYIE0cfqRtpcL4XZWOJnDU/s1600-h/Sweden_pepparkakor.jpg"><img alt="" border="0" height="205" id="BLOGGER_PHOTO_ID_5155832887372648674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjII0Ozn9-ZMYb1q_RQ8W40AUxYeh6mTvIj3GXWAyYH32LhSBlZ9V5SbiPsb21yQ32TKKqMvVyO8MnD9uKYpihLM5xVc74SK6k_iKMnoOZl7imv6qCJENtg_VYIE0cfqRtpcL4XZWOJnDU/s320/Sweden_pepparkakor.jpg" style="float: right; margin: 0px 0px 10px 10px;" width="258" /></a><br />
1 tbs ground cloves<br />
1 tsp ground cardamom<br />
½ tsp allspice<br />
1 tsp of salt<br />
1 tbsp baking soda<br />
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1-1/4 cups unsalted butter<br />
1-1/4 cups granulated sugar<br />
2/3 cup brown sugar<br />
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1 small egg<br />
the zest of 1/2 of one orange<br />
1-1/3 cups <a href="http://www.google.com/search?num=100&hl=en&rlz=1T4GFRD_enUS242US242&defl=en&q=define:golden+syrup&sa=X&oi=glossary_definition&ct=title">golden syrup</a>*<br />
1-1/3 cups heavy cream<br />
8-3/4 cups flour<br />
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<b><i>Day one</i></b>: Sift or whisk the spices and the baking soda together. Mix butter with the two sugars; add the spices and the egg. Add orange zest, golden syrup, cream and finally flour. Shape into several discs or logs. Wrap in plastic wrap and refrigerate overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq0TjZBdQe7dshEp4BAyCTUUdyaSlR0ou1VOH5XV5jTbiJmtxhGsGdGtBT-KGMIlkzKhu4ca_VdDIgK0NBKw9y6PmL7uXEjaDG46t0aM07JKJs5LVRyE_tYQUkaj6RhHFsD5Ss1IIDEs/s1600-h/Sweden_pepparkakor2.jpg"><img alt="" border="0" height="272" id="BLOGGER_PHOTO_ID_5155833321164345586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq0TjZBdQe7dshEp4BAyCTUUdyaSlR0ou1VOH5XV5jTbiJmtxhGsGdGtBT-KGMIlkzKhu4ca_VdDIgK0NBKw9y6PmL7uXEjaDG46t0aM07JKJs5LVRyE_tYQUkaj6RhHFsD5Ss1IIDEs/s320/Sweden_pepparkakor2.jpg" style="float: left; margin: 0px 10px 10px 0px;" width="251" /></a><b><i>Day two: </i></b>Preheat the oven to 350 degrees. Line baking sheets with parchment paper.<br />
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Using one piece of dough at a time, roll it out on a floured workface until very thin -- approximately 1/8". Dip cookie cutter in flour and cut out into desired shapes. Continue until all of the dough has been used.<br />
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Bake for 7 to 8 minutes, depending on size. Remove from baking sheets and put on wire racks to cool.<br />
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<b><i><span style="font-size: 85%;">*If you can't find any golden syrup or treacle, substitute light, unsulphured molasses.</span></i></b> <br />
<i>Thanks to </i><a href="http://annesfood.blogspot.com/"><i>Anne's Food</i></a><i> for the recipe. Please visit her blog for </i><a href="http://annesfood.blogspot.com/2004/11/pepparkakor.html"><i>modern-day Pepparkakor trivia</i></a><i>!</i><br />
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The Portuguese have had an impact on the way Asians cook. This can be seen as early as the early 16th century when the Portuguese went abroad from Malaysia to nearby Thailand, then known as Siam. The Portuguese influenced an unexpected aspect of Thai cuisine: its sweets. By introducing the concept of using egg yolks and flour, ingredients integral to Portuguese dessert making, the Portuguese had an impact on Thai desserts that exists until today.<br />
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Real traditional Thai desserts contains only three main ingredients : flour, sugar and coconut. These three are mixed in different amounts and cooked by various methods such as bolling, frying, streaming, and grilling, to produce nummerous kinds of desserts. Almost 1,000 different desserts have been invented from only 3 main ingredients displaying great imagination and perseverance on the part of the Thai people. <br />
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<b><span style="font-size: 180%;">Khanom Phing</span></b><br />
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2-1/2 cups tapioca flour<br />
1 cup undiluted coconut milk<br />
2-1/2 cups sugar 2.5 cup<br />
1 egg yolk<br />
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(<i>These directions are loosely translated from the original recipe. If anyone can assist in the translation, please email me at </i><a href="mailto:globalcookies@gmail.com"><i>globalcookies@gmail.com</i></a><i>.)</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNcFZ4hquFzEIh9emFRxkjU-FxaBedYPNTOYNmiEnJjdicpxlutQQUR-jlZF_yJNfDu-UKPStfnskuMFaCg2VKJxYi02DkvEk2EfYRz0sXskeE1B_reP2cmWu-74VqmKVf9SyMuYCVqc/s1600-h/Thailand_Khanom_Phing.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5155690577926262978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNcFZ4hquFzEIh9emFRxkjU-FxaBedYPNTOYNmiEnJjdicpxlutQQUR-jlZF_yJNfDu-UKPStfnskuMFaCg2VKJxYi02DkvEk2EfYRz0sXskeE1B_reP2cmWu-74VqmKVf9SyMuYCVqc/s320/Thailand_Khanom_Phing.jpg" style="float: right; margin: 0px 0px 10px 10px;" /></a>Heat the coconut milk, sugar and egg yolk in a saucepan over medium heat and simmer it until it thickens slightly. Let it cool down.<br />
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Add flour to the coconut milk and mix well until combined. Turn onto a lightly floured board and knead until smooth. Cover and let rest for 8 to 10 hours.<br />
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Preheat oven to 325 degrees. Grease baking sheets or line with parchment paper.<br />
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Cut dough into rounds or roll into small balls and place on baking sheets. Bake until the bottoms are lightly browned and the tops are still pale. Remove from baking sheets and cool in wire racks.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-8894017427296059274.post-10787568081062683482008-01-13T09:28:00.000-08:002010-07-24T05:29:08.760-07:00United States: Apees<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqUixnEcQVdcxqutkaceziMswxFgnLqDqLS0H-oxRRUUafTl50wwIT9kh1Mk-ITOVqPNodFIjJ1FaxjBONBd4m64yO8m-ny5PlNjoSWkCCSLsCR40AsvmhQmKjCfpaLCaLGKmbQiNuVI/s1600-h/united-states-flag.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5155014661743022194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqUixnEcQVdcxqutkaceziMswxFgnLqDqLS0H-oxRRUUafTl50wwIT9kh1Mk-ITOVqPNodFIjJ1FaxjBONBd4m64yO8m-ny5PlNjoSWkCCSLsCR40AsvmhQmKjCfpaLCaLGKmbQiNuVI/s400/united-states-flag.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<b><i>Apees</i></b> (also known as <i>A.P.</i> or <i>apeas</i>) are a spiced butter cookie of German origins that are popular in Philadelphia and the Pennsylvania Dutch country.<br />
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History has is that the cookies got their name from the fact that they were a form of <i>Anis Platchen</i> (anise cookies) and they were stamped with A.P. on top of them to distinguish them from cookies made with carraway which were known as "seed cakes".<br />
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There were many bakers selling these on the streets in Philadelphia, and one of the most popular was Ann Page. Very quickly, the A.P. stamped on the cookies became associated with Ann Page. <a href="http://globalcookies.blogspot.com/2008/01/united-states-apees.html"></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl1nkP3Ig024G5xn5frOXZPJUXLa39LgJ4KuBQ4twCCDNeqrB8gCuf6r-kJPv2ofB98dI6AqpTF-pZkPN7eFYdtpR6k7iNhHeX8GLv7GX5uGfjqrplqYIZ5nriqUxDRBLAg7DxElVbFU/s1600-h/US_Apees.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5155014842131648642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl1nkP3Ig024G5xn5frOXZPJUXLa39LgJ4KuBQ4twCCDNeqrB8gCuf6r-kJPv2ofB98dI6AqpTF-pZkPN7eFYdtpR6k7iNhHeX8GLv7GX5uGfjqrplqYIZ5nriqUxDRBLAg7DxElVbFU/s400/US_Apees.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
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<b><span style="font-size: 180%;">Original Apees Recipe</span></b> <b>(circa 1828)</b><br />
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"A pound of flour, sifted.<br />
Half a pound of butter.<br />
A glass of wine, and a tablespoonful of rose-water, mixed.<br />
Half a pound of powdered white sugar.<br />
A nutmeg, grated.<br />
A tea-spoonful of beaten cinnamon and mace.<br />
Three table-spoonfuls of carraway seeds.<br />
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Sift the flour into a broad pan, and cut up the butter in it. Add the carraways, sugar, and spice, and pour in the liquor by degrees, mixing it well with a knife. If the liquor is not sufficient to wet it thoroughly, add enough of cold water to make it a stiff dough.<br />
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Spread some flour on your paste-board, take out the dough, and knead it very well with your hands. Put it into small pieces, and knead each separately, then put them all together, and knead the whole in one lump.<br />
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Roll it out in a sheet about a quarter if an inch thick. Cut it out in round cakes, with the edge of a tumbler, or a tin of that size. Butter an iron pan, and lay the cakes in it, not too close together. Bake them a few minutes in a moderate oven, till they are very slightly coloured, but not brown. If too much baked, they will entirely lose their flavor. Do not roll them out too thin."<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com3tag:blogger.com,1999:blog-8894017427296059274.post-33451058724373239582008-01-13T08:15:00.000-08:002010-07-24T05:29:24.584-07:00Poland: Chrusciki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cu4qMC4u0oPrFgPm1OH25v15QWBuWY3R8Dk7l5EUQN06_ctUOKXW-951ceRPWsrh_LtYgRxRO8K8mMtkijhorrTUatVfdebkGsP_HSftupwqeMkuVQYjrP0sFVl89yi0yhkpeL-YevM/s1600-h/poland-flag.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5154996193383649362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cu4qMC4u0oPrFgPm1OH25v15QWBuWY3R8Dk7l5EUQN06_ctUOKXW-951ceRPWsrh_LtYgRxRO8K8mMtkijhorrTUatVfdebkGsP_HSftupwqeMkuVQYjrP0sFVl89yi0yhkpeL-YevM/s400/poland-flag.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
Loosely translated, <b><i>Chrusciki</i></b> means “<i>cookie</i>” in Polish. They are also commonly referred to as "<i>Angels’ Wings"</i>, although North Americans also refer to them as "<i>Bow Ties</i>". They are also known as <i>Chiacchiere</i> in Italy. These sugar-dusted sweets are associated with the pre-Lenten carnival in Poland. In the United States, they are generally served at Polish-American weddings and other festivities. <br />
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<b><span style="font-size: 180%;">Chrusciki</span></b><br />
<b><span style="font-size: 180%;"></span></b><br />
1 cup all-purpose flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LjnS0kVfy7prHBDFRDNxs2rJ4HXDuVNAd7P5YtAC9feGaSRR9HjaxEJ34Dor_fJO8-a4G0ot6axi7wrpa-p_sm7M_GUGVs6aZEHHTJSeJaUWYkIoUOX5HpmpqwMmeHACPCdRIrrJP7Y/s1600-h/Poland_chrusciki.jpg"><img alt="" border="0" height="207" id="BLOGGER_PHOTO_ID_5154996481146458210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-LjnS0kVfy7prHBDFRDNxs2rJ4HXDuVNAd7P5YtAC9feGaSRR9HjaxEJ34Dor_fJO8-a4G0ot6axi7wrpa-p_sm7M_GUGVs6aZEHHTJSeJaUWYkIoUOX5HpmpqwMmeHACPCdRIrrJP7Y/s320/Poland_chrusciki.jpg" style="float: right; margin: 0px 0px 10px 10px;" width="270" /></a> 1 tbs sugar<br />
3 large egg yolks<br />
3 tbs sour cream<br />
1 tbs vodka or whiskey<br />
Vegetable oil<br />
2-2/3 cups powdered sugar<br />
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Place flour and sugar in medium bowl; stir to combine. Make well in center of flour mixture; add egg yolks, sour cream and vodka. Stir with spoon until soft dough forms.<br />
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Place dough on lightly floured surface; knead gently until dough is smooth. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.<br />
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Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8-inch-thick (12X10-inch) rectangle. Cut dough lengthwise in half; cut each half into 12 strips.<br />
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Make 1-inch vertical slit down center of each strip. Insert one end of strip through cut to form twist; repeat with remaining strips.<br />
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Heat oil in large saucepan to 375°F. Place 6 strips at a time into hot oil. Fry about 1 minute or until golden brown, turning cookies once with slotted spoon. Drain on paper towels.<br />
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Place 1/3 cup powdered sugar in small brown paper bag. Add 6 warm cookies at a time; close bag and shake until cookies are coated with sugar. Repeat with additional sugar and remaining cookies. Cookies are best when served immediately, but can be stored in airtight container 1 day.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com6tag:blogger.com,1999:blog-8894017427296059274.post-2890677303399190702008-01-13T07:58:00.000-08:002010-07-24T05:29:45.126-07:00Russia: Kosh Tili<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-jCNGOJECRvAga68sMVSonAvnfAU5no5y7j2qYXJss5qagCt1ebAlu4g5ONHgg8raZNi_vg5Qk4_YoQdczHp0uTEOTkFVvqRI23TztfuI76CBlAFLqlGqAjn-WIkRZtpb0bxwidicjM/s1600-h/russian-federation-flag.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5154992078804979730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-jCNGOJECRvAga68sMVSonAvnfAU5no5y7j2qYXJss5qagCt1ebAlu4g5ONHgg8raZNi_vg5Qk4_YoQdczHp0uTEOTkFVvqRI23TztfuI76CBlAFLqlGqAjn-WIkRZtpb0bxwidicjM/s400/russian-federation-flag.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div>One of the smallest and least-known ethnic groups in Russia are the <i>Tatars</i>. They represent an area officially known as <i>Tatarstan</i>, 500 miles east of Moscow. <b><i>Kosh Tili</i></b>, which means "<i>birds' tongues</i>", is a traditional fried cookie treat prepared for holidays. <br />
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<div></div><b><span style="font-size: 180%;">Kosh Tili</span> (Birds Tongues)</b><br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-9W_J0CbdOJpXLG5TyHVuYXvoDUGadyiMFRAdWYmYlcxs4VuAmt5ssYY6Yc7yPcwx0JPH_dpXw5Rx_muME0SyM4eNdJZYKfThEeYseMiAI_hoUYl30Ryv_iuX6pLT2hHbEiNrGy87oo/s1600-h/Russia_Kosh_Tili.jpg"><img alt="" border="0" height="207" id="BLOGGER_PHOTO_ID_5154994999382741058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-9W_J0CbdOJpXLG5TyHVuYXvoDUGadyiMFRAdWYmYlcxs4VuAmt5ssYY6Yc7yPcwx0JPH_dpXw5Rx_muME0SyM4eNdJZYKfThEeYseMiAI_hoUYl30Ryv_iuX6pLT2hHbEiNrGy87oo/s320/Russia_Kosh_Tili.jpg" style="float: right; height: 186px; margin: 0px 0px 10px 10px; width: 238px;" width="264" /></a> cup flour, sifted<br />
6 tbs granulated sugar<br />
1 tsp salt<br />
2 eggs<br />
3 tbs yogurt<br />
1/2 cup milk<br />
Vanilla or rosewater<br />
Oil for deep-frying<br />
Powdered sugar<br />
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<div>Sift together flour, granulated sugar and salt. Add eggs, yogurt, milk and optional dash of vanilla or rosewater. Mix well with spoon, then pour out onto lightly floured work surface and knead until smooth. </div><br />
<div>Divide dough into 4 parts. Place 1 piece of dough on floured board and roll out 1/8-inch thick. Using a knife or crimp-edged cutter, cut into strips about 1-1/2 or 2 inches wide and 6-8 inches long. Using knife, cut a 1-1/2-inch slit in middle of each strip. Take 1 end of each strip, fold it through slit and pull out on the other side. Repeat with remaining dough strips. </div><br />
<div>Heat oil for deep-frying. Fry 1 or 2 dough strips at a time, holding under surface of oil until puffed and golden brown. Drain finished fritters in colander, then place on paper towels and sprinkle with powdered sugar. </div></div></div><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-8894017427296059274.post-59471373660611527052008-01-12T05:23:00.000-08:002010-07-24T05:30:00.399-07:00Puerto Rico: Mantecaditos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdylx4FAxicELb-ZSmg7WvdbCYuukeOVe6zauQwIjTJdJo3tGUoCqeYbFoK5Z9YWqdXD4jDvWlFWnda3vWM1Tgh4jvuSNEN9q4fzmWb8O9Rk-0h0xo-9h4AerHys1bcnlVCCSf_WY9Hg/s1600-h/puerto-rico-flag.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5154580328880246674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdylx4FAxicELb-ZSmg7WvdbCYuukeOVe6zauQwIjTJdJo3tGUoCqeYbFoK5Z9YWqdXD4jDvWlFWnda3vWM1Tgh4jvuSNEN9q4fzmWb8O9Rk-0h0xo-9h4AerHys1bcnlVCCSf_WY9Hg/s400/puerto-rico-flag.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
Historically, several countries have had an influence on Puerto Rican cuisine: Spain, Mexico, Africa and the United States.<br />
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Sweets are very much a part of the Puerto Rican cuisine, with custards, puddings and flans as some of the favorites. Mantecaditos are favorite cookies, particularly at the Holidays. <br />
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<b><span style="font-size: 180%;">Mantecaditos</span> (Almond Sugar Cookies)</b><br />
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2-1/4 cups all-purpose flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1DsurOmf__ymKy1CPsSpHmqdETvkRtjVCdpygNHFs6g_DozOv0M0j03YW6hkGk25tVEiHMoUVr1BPKZwG_xJnTpUhbmLTYu_J10AUWjWu03lSYF5DKe9YWU7iFsNSHGa_KwOSyNrDfw/s1600-h/Puerto_Rico_Mantecaditos2.jpg"><img alt="" border="0" height="195" id="BLOGGER_PHOTO_ID_5154580552218546082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1DsurOmf__ymKy1CPsSpHmqdETvkRtjVCdpygNHFs6g_DozOv0M0j03YW6hkGk25tVEiHMoUVr1BPKZwG_xJnTpUhbmLTYu_J10AUWjWu03lSYF5DKe9YWU7iFsNSHGa_KwOSyNrDfw/s320/Puerto_Rico_Mantecaditos2.jpg" style="float: right; margin: 0px 0px 10px 10px;" width="249" /></a>1/4 tsp freshly ground nutmeg<br />
3/4 cup butter<br />
1/4 cup vegetable shortening<br />
1-1/2 tsp almond extract<br />
1/2 tsp vanilla extract<br />
1/2 cup sugar<br />
maraschino cherries, cut into eighths (<i>optional</i>)<br />
shots, sprinkles or jimmies (<i>optional</i>)<br />
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Place oven rack in middle position of the oven. Preheat oven to 350 F.<br />
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Combine flour and nutmeg; set aside.<br />
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In a large bowl, beat butter, shortening and extracts with an electric mixer until smooth. Gradually add sugar to butter mixture and cream until mixture is light and fluffy. Blend in flour mixture.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SOVu-BC7dXe1k7IcKMTyugeSceEmJcLAlDyyu6_EuUZMpvN0WE4p7FgPm8JXCUrsAEQ3nGifGfBbOSg8EhwyoUvOXK7cUr93C2VNDebZGYuTCFK-e_eg_zEg7qXIMhzhYVZ8gRO7Jn4/s1600-h/Puerto_Rico_Mantecaditos.jpg"><img alt="" border="0" height="155" id="BLOGGER_PHOTO_ID_5154580676772597682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SOVu-BC7dXe1k7IcKMTyugeSceEmJcLAlDyyu6_EuUZMpvN0WE4p7FgPm8JXCUrsAEQ3nGifGfBbOSg8EhwyoUvOXK7cUr93C2VNDebZGYuTCFK-e_eg_zEg7qXIMhzhYVZ8gRO7Jn4/s320/Puerto_Rico_Mantecaditos.jpg" style="float: left; margin: 0px 10px 10px 0px;" width="248" /></a><br />
Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.<br />
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Spoon dough by teaspoons and form into balls. Place on an ungreased baking sheet. Gently press each ball with palm of hand to form cookie. Garnish with a cherry piece placed in the center of each cookie or top with shots, sprinkles or jimmies.<br />
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Bake 20 minutes or until golden. Remove to a wire rack to cool.<br />
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<span style="font-size: 85%;">Recipe adapted from <i><b>Private Chef PR</b></i></span><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com8tag:blogger.com,1999:blog-8894017427296059274.post-52444680514619094732008-01-10T16:03:00.000-08:002008-01-10T16:26:21.245-08:00Ukraine: Varenyky<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dsYCGhqTV8r6G6A05nUX3jBYdZcK_IXKrSBKwUT8PzLItgWmDzxIhQkElPaWFvMnQCEjqTbBNYOTZ3vVCsCUdcxXRRUtjbhWiYf4J39R1U1XTLn328HcPIgtor_KP23V9uDifDxxb-s/s1600-h/ukraine-flag.gif"><img id="BLOGGER_PHOTO_ID_5154004506909839202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dsYCGhqTV8r6G6A05nUX3jBYdZcK_IXKrSBKwUT8PzLItgWmDzxIhQkElPaWFvMnQCEjqTbBNYOTZ3vVCsCUdcxXRRUtjbhWiYf4J39R1U1XTLn328HcPIgtor_KP23V9uDifDxxb-s/s400/ukraine-flag.gif" border="0" /></a> </div><div></div><div></div><br /><div><strong><em>Varenyky</em></strong> (or <em>vareniki</em> in Russian) are stuffed dough pockets that are near and dear to the hearts of the people of the Ukraine, although variations are also found in Belarusian, Russian, Polish and Turkish cuisine. They are similar to Polish pierogi, Siberian pelmeni and Italian ravioli. Thte name varenyk simply means "boiled thing". To prepare them, filling is wrapped in a dough, boiled and then covered with butter or some type of oil. </div><div></div><br /><div>The savory version of these are generally filled with cottage cheese or a potato and cheese filling and are topped with sour cream and sauteed onions. The sweet version of <strong><em>Varenyky</em></strong> are generally stuffed with fruit and served with sour cream and sugar. In Latvia, they glaze them with egg whites, bake them and then serve with soup; Mennonites generally bake and serve them with borscht; and the Polish boil them, fry them up in some butter and then top with bread crumbs.</div><br /><div></div><br /><div><strong><span style="font-size:180%;">Varenyky</span></strong></div><div></div><div><br />12 tablespoons cold butter</div><div>2 cups all-purpose flour</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcus9d3T9vP3dHPXE6SA_YPxs_wq4mUxJ0pg0Pft2A0JLB66s59xE7SJw2BUf_RrgxuoKrt4yZXbnBWAsmudK5qMIWeO6UKqa85SgaFOVe3eoAl5M23tcvyx1Ov-GJzNfHDnw7RHVDycY/s1600-h/Ukraine_Vareniki2.gif"><img id="BLOGGER_PHOTO_ID_5154007818329624450" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcus9d3T9vP3dHPXE6SA_YPxs_wq4mUxJ0pg0Pft2A0JLB66s59xE7SJw2BUf_RrgxuoKrt4yZXbnBWAsmudK5qMIWeO6UKqa85SgaFOVe3eoAl5M23tcvyx1Ov-GJzNfHDnw7RHVDycY/s320/Ukraine_Vareniki2.gif" border="0" /></a>1/4 cup granulated sugar</div><div>2 eggs</div><div>1/2 cup blackberries, fresh or frozen (thawed)</div><div>14 ounces cream cheese, room temperature</div><div>1 egg yolk, optional</div><div>3 tablespoons granulated sugar or to taste</div><div>1/4 cup sour cream</div><div>pinch of ground cinnamon</div><div>pinch of salt</div><div>granulated sugar</div><div>sour cream for garnish</div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6TmkOPyxguGw_4F5USToi8IvNWQHVh3CwoFsp44VeuVV8W0km-s7xyKP4Xfxc_f1N_y-NAiXPip53qHHW8hAkBqVQWdDZmlKIZwwGqo8KPKCYikZNBhmWSG_gQoDEEr_h2sk3wUJ0YM/s1600-h/Ukraine_Vareniki.jpg"><img id="BLOGGER_PHOTO_ID_5154004618578988914" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 194px; CURSOR: hand; HEIGHT: 275px" height="275" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6TmkOPyxguGw_4F5USToi8IvNWQHVh3CwoFsp44VeuVV8W0km-s7xyKP4Xfxc_f1N_y-NAiXPip53qHHW8hAkBqVQWdDZmlKIZwwGqo8KPKCYikZNBhmWSG_gQoDEEr_h2sk3wUJ0YM/s320/Ukraine_Vareniki.jpg" width="182" border="0" /></a>Combine flour and 1/4 cup of sugar. Rub in butter until well combined and mixture is crumbly. Stir in the eggs (add a little water if necessary).</div><br /><div></div><div>Form dough into a ball. Cover in plastic wrap and refrigerate at least one hour.</div><br /><div></div><div>Wash blackberries and mash with a fork. Add cream cheese, egg yolk, 3 tablespoons sugar, sour cream, cinnamon, and salt. </div><div></div><br /><div>Remove the dough from the refrigerator and roll out thinly on a lightly floured work surface. Use a round cookie cutter or rim of a drinking glass and cut the dough into 4" rounds. Place a spoonful of the filling in the middle of each circle. Moisten the edges of the dough and fold in half to enclose the filling. Pinch to seals the edges well. </div><br /><div></div><div>To cook, drop into boiling salted water and cook until the dumplings are floating. Remove, drain and sprinkle with sugar. Serve with sour cream.</div><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-25704085564655497082008-01-10T14:34:00.000-08:002008-01-10T14:50:56.869-08:00Lebanon: Nammoura<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFMvinRvJP83VxVDmk-YXuH953sP10UQiiGmUa3fQflATOcnetx5TxBQDaNSt9OPkbKU7d-QEPQBTfB7oxChoo6bnbw7eZkEzCa51sXMg8WapKf_SXk_7s54RWIS-XSHGpCVLe1gfXck/s1600-h/lebanon-flag.gif"><img id="BLOGGER_PHOTO_ID_5153980738560823074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFMvinRvJP83VxVDmk-YXuH953sP10UQiiGmUa3fQflATOcnetx5TxBQDaNSt9OPkbKU7d-QEPQBTfB7oxChoo6bnbw7eZkEzCa51sXMg8WapKf_SXk_7s54RWIS-XSHGpCVLe1gfXck/s400/lebanon-flag.gif" border="0" /></a><br /><br />Nammoura is a traditional Middle Eastern sweet treat that everyone, especially the children, enjoys.<br /><br /><strong><span style="font-size:180%;">Nammoura</span></strong><br /><br />14 oz. Cream of Wheat<br />1/4 pound butter, melted<br />1-1/2 tsp vanilla extract<br />1 tsp baking powder<br />1-1/2 tsp. baking soda<br />1-1/2 cups whole milk<br />3/4 cups sugar<br />16 whole raw shelled almonds<br />3 cups cold Atter<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbxG8pFFPuR45ToceQRutMe-NgVOYVCRBJ-L88tv4mAUIe1Kbuw4uSO7m5gsvSounDBMxwH0f77h77vIfg-BIVQ3enGgelK0fb15Tv1BGgg1sb02fzsKP18Gy-IXu0-BlDnNWYDH5uTw/s1600-h/Lebanon_Nammoura.gif"><img id="BLOGGER_PHOTO_ID_5153982825914928946" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="164" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbxG8pFFPuR45ToceQRutMe-NgVOYVCRBJ-L88tv4mAUIe1Kbuw4uSO7m5gsvSounDBMxwH0f77h77vIfg-BIVQ3enGgelK0fb15Tv1BGgg1sb02fzsKP18Gy-IXu0-BlDnNWYDH5uTw/s320/Lebanon_Nammoura.gif" width="227" border="0" /></a><br />Preheat oven to 350 degrees.<br /><br />Mix well all ingredients except almonds. Pour into a 13 x 9-in. pan. Top with almonds (1 per serving, on center).<br /><br />Bake for 20 to 30 minutes or until golden. Cut into squares or rectangles. Pour cold atter syrup over namoura immediately.<br /><br /><strong>Yield</strong>: 1 tray.<br /><br /><strong><em>NOTE</em></strong>: It is important to keep namoura covered to prevent dryness.<br /><br /><br /><strong><span style="font-size:180%;">Atter Syrup</span></strong><br /><br />This is the standard syrup that most Arabs pour over all things sweet. This syrup is used for a number of Middle Eastern pastries and treats. It will keep for a very long time stored covered in the refrigerator.<br /><br />3 cups granulated sugar<br />1-1/2 cups water<br />1 tbs lemon juice<br />1 tsp rose water or orange blossom water<br /><br />Dissolve sugar in water. Add lemon juice, bring to a boil. Stir occasionally until syrup slightly thickens (about 10 minutes). Add rose water towards end of cooking time. Let stand to cool.<br /><br /><strong>Yield</strong>: 3 cups.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-8894017427296059274.post-73946820201855847612008-01-08T12:42:00.001-08:002008-01-08T12:52:17.411-08:00South Africa: Koeksisters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ugSDvXA_skC6S_Jb0v1UcgOJYH5WCKNZuXPhL_yQ7_OGqg7BE6gjBcX03q9axvK71anQWQD4fMYzSxHd4YGLc2alnXPwZUXkBFex0HUpf4ggWkmSuj90DHPBdYxvl5xzbEbmQ4i1g1c/s1600-h/south-africa-flag.gif"><img id="BLOGGER_PHOTO_ID_5153209087556554482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ugSDvXA_skC6S_Jb0v1UcgOJYH5WCKNZuXPhL_yQ7_OGqg7BE6gjBcX03q9axvK71anQWQD4fMYzSxHd4YGLc2alnXPwZUXkBFex0HUpf4ggWkmSuj90DHPBdYxvl5xzbEbmQ4i1g1c/s400/south-africa-flag.gif" border="0" /></a><br /><strong><em>Koeksisters</em></strong> are a very sticky South African sweet. They originated from the Malayan slaves brought to Cape Province by the European settlers. The Malays made this deep-fried spiced sweet in round balls.<br /><br />The Afrikaaner version is shaped like a short, fat plait. Koeksisters dough is divided into strips with a special koeksisters cutter. It’s then plaited and deep-fried. To finish, it is plunged straight from the hot oil into an icy cold sugar syrup.<br /><br /><strong><span style="font-size:180%;">Koeksisters</span></strong><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjAAktqCV5NTNcI2ZSHjqtmW6ALQO3CwfXgtG9OucuxRBNPZerMXVYGczccfxePv9hjQOLiXsRwc8LvpsI1jpn51CPRGfXCPWyPqfrArNE5ttner6-gDvTHrYTqAbx5SXC_QHeSooSCI/s1600-h/Syria_koeksisters.jpg"><img id="BLOGGER_PHOTO_ID_5153209229290475266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="199" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjAAktqCV5NTNcI2ZSHjqtmW6ALQO3CwfXgtG9OucuxRBNPZerMXVYGczccfxePv9hjQOLiXsRwc8LvpsI1jpn51CPRGfXCPWyPqfrArNE5ttner6-gDvTHrYTqAbx5SXC_QHeSooSCI/s320/Syria_koeksisters.jpg" width="241" border="0" /></a>1-1/2 (to 3) cups all-purpose flour<br />1 cup brown sugar<br />1-1/2 teaspoons baking powder<br />2 teaspoons ground cinnamon<br />1 teaspoon ground cloves<br />1 teaspoon ground nutmeg<br />1/2 teaspoon ground allspice<br />1/2 cup butter<br />4 eggs<br />vegetable oil for frying<br /><br /><strong><em>For syrup</em></strong>:<br />1-1/2 pounds granulated sugar<br />1 pint water<br />1/2 tablespoon cinnamon<br /><br />Heat sugar and water over medium heat. When mixture thickens, remove form heat. Stir in cinnamon. Cool syrup, then refrigerate.<br /><br />Combine flour, sugar, baking powder, cinnamon, cloves, nutmeg, and allspice. Cut in butter. Beat the eggs. When dough comes together, form in to a ball.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9Mqp6SMNQIJwAxP99VsoZvdblo5NxQ-E7PNk7HC_jUXT29CD6SCtIe5pHZaIAoUk8WivEn0kNQCyC3y6Y4w5PqGKjEAoaQSPK14DpHujk-lFIwn0-ZnDVqnIO14Kzp-_Azxz_yp7cyw/s1600-h/Syria_koeksisters_shaping.jpg"><img id="BLOGGER_PHOTO_ID_5153209315189821202" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="223" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW9Mqp6SMNQIJwAxP99VsoZvdblo5NxQ-E7PNk7HC_jUXT29CD6SCtIe5pHZaIAoUk8WivEn0kNQCyC3y6Y4w5PqGKjEAoaQSPK14DpHujk-lFIwn0-ZnDVqnIO14Kzp-_Azxz_yp7cyw/s320/Syria_koeksisters_shaping.jpg" width="286" border="0" /></a>Roll out dough between two pieces of wax paper until 1/4" in thickness. Carefully remove the top sheet of wax paper. Cut into rectangles approximately 2" X 4". Cut each rectangle lengthwise into three strips, keeping them joined at the top. (<strong><em>See illustration</em></strong>.) Braid the strips and twist the ends to seal.<br /><br />Heat oil to 350F. Fry cookies, a few at a time until golden brown. Drain on paper towels. Dip hot cookies into cold syrup.<br /><br /><strong>Yield</strong>: approximately 3 dozen<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-8894017427296059274.post-42032481024095205882008-01-08T12:18:00.001-08:002008-01-08T12:31:51.749-08:00South Africa: Soetkoekies (Spicy Wine Cookies)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pA4YO3lzr5M13QIwCREh89HBDRg16aer8IQJGz6NU7IE0MsaPkn1u-toRCxPCczIkGe1Qe8WRCSuRDT_mhsxPC487UzgEI79t_MKK2vOHF07QztXHmBc4grOeT-GCNQ9AVWav-1P2Tw/s1600-h/south-africa-flag.gif"><img id="BLOGGER_PHOTO_ID_5153202748184825554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pA4YO3lzr5M13QIwCREh89HBDRg16aer8IQJGz6NU7IE0MsaPkn1u-toRCxPCczIkGe1Qe8WRCSuRDT_mhsxPC487UzgEI79t_MKK2vOHF07QztXHmBc4grOeT-GCNQ9AVWav-1P2Tw/s400/south-africa-flag.gif" border="0" /></a><br /><br /><strong><em>Soetkoekies</em></strong> are of Dutch origin and have been a favorite South African treat for many years, together with other traditional cookies such as <em>crunchies</em> and <em>rusks</em>. The Dutch colonised Cape Town in 1652 and rapidly established their cooking traditions at the Cape, so this is probably one of the older recipes still in use in South Africa.<br /><br />Unsurprisingly, given their Dutch roots, there is a definite correlation between the ingredients and flavors of these cookies and Dutch <a href="http://globalcookies.blogspot.com/search/label/Belgium">Speculaas</a>. The main differences between the two are the omission of the white pepper and cardamom from the <strong><em>Soetkoekies</em></strong> and the addition of the red wine. However, in appearance and texture they are quite different. While speculaas is made in shaped molds, <strong><em>soetkoekies</em></strong> are drop cookies. And whereas speculaas is quite crisp and crumbly, <strong><em>soetkoekies</em></strong> are deliciously chewy.<br /><br />Traditionally, these cookies used to be decorated with red stripes using "<em>rooi bolus</em>" (a ferris-oxide mixture used as food colouring) as a coloring.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYu_cglfTwxtliA2LqoRnJBJf6lZdFADtDzkOsYsffZ7KyhwCzaCveJLjF06xEVOU4-iUrJBLOUTQVpUxrUTw1gsZZEpJcwwXACkvml-A5YpTKY9c-P-kyEm2K5N_bXsILUnlDiuhKSm8/s1600-h/South_Afrida_Soetkoekies.jpg"><img id="BLOGGER_PHOTO_ID_5153202825494236898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYu_cglfTwxtliA2LqoRnJBJf6lZdFADtDzkOsYsffZ7KyhwCzaCveJLjF06xEVOU4-iUrJBLOUTQVpUxrUTw1gsZZEpJcwwXACkvml-A5YpTKY9c-P-kyEm2K5N_bXsILUnlDiuhKSm8/s400/South_Afrida_Soetkoekies.jpg" border="0" /></a><br /><br /><strong><span style="font-size:180%;">Soetkoekies</span> (Spicy Wine Cookies)</strong><br /><br />2 cups all-purpose flour<br />1/2 teaspoon baking soda<br />1/2 teaspoon cream of tartar<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/2 teaspoon ground nutmeg<br />1/4 teaspoon ground cloves<br />1 cup packed brown sugar<br />3/4 cup chopped almonds<br />1/2 cup cold butter, cut into small pieces<br />2 eggs<br />1/4 cup red wine<br />1 egg white, beaten<br /><br />Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper.<br /><br />Combine flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds and whisk together. Cut in the butter. Stir in the eggs and red wine.<br /><br />Roll dough into walnut-sized balls and place on cookie sheets about 2" apart. Dab tops with beaten egg white.<br /><br />Bake 12-15 minutes or until brown around the edges.Transfer to wire racks to cool.<br /><br /><strong>Yield</strong>: 3 dozen cookies<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-73191056647755565792008-01-08T11:32:00.001-08:002008-01-08T11:53:46.647-08:00Malaysia: Durian Apom Balik<em><span style="font-size:85%;"></span></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-n1OHN77J2t12RI7jO3Gcgr96jUJszOiEFsNqJlWffL2mP6wlw3J4YLuot_5bdg41u_gv_MDxZ-ztFN1swf9H618g7yxvwvfL1L4yns0haXwlZN3V1saBBCLiQOQSe8aDOpOY3_vGhc/s1600-h/malaysia-flag.gif"><img id="BLOGGER_PHOTO_ID_5153191044398943906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-n1OHN77J2t12RI7jO3Gcgr96jUJszOiEFsNqJlWffL2mP6wlw3J4YLuot_5bdg41u_gv_MDxZ-ztFN1swf9H618g7yxvwvfL1L4yns0haXwlZN3V1saBBCLiQOQSe8aDOpOY3_vGhc/s400/malaysia-flag.gif" border="0" /></a><br /><br />Malaysian sweets are often made with copious amounts of coconut and/or palm sugar. They are plentiful with street vendors hawking delicious treats all day.<br /><br />"<em>Durian</em>" is the fruit of a Malaysian tree that can weigh up to 10 pounds. It has a brownish-green, semi-hard shell covered with thick spikes, and is slightly larger than a football. The creamy, slightly sweet flesh has a rich custardy texture. The seeds are roasted and eaten like nuts.<br /><br />The fruit has an overpowering odor, similar to stinky feet. Durian has been described as "smelling like Hell and tasting like Heaven." Durian fruit is used in a variety of Malaysian sweets, such as candy, rose biscuits and cakes.<br /><br />While the fruit is generally not available in the United States, you should be able to find the puree for this recipe at most Asian stores.<br /><br /><strong><span style="font-size:180%;">Durian Apom Balik</span></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimewVSmFfecmto_exrRbcfxqcRBPDrGRNHO9oU1Jre4xGvYnHHPmN5J81YRGXm8RoNBHbHuiHyxfEmi-hfgG6RWa6SvY7d4JBLdYaqZcugSt5aNU2bO26WiSCSM7VUrYZxk-JULm8Msag/s1600-h/Malaysia_durian-apom-balik.jpg"><img id="BLOGGER_PHOTO_ID_5153191147478159026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimewVSmFfecmto_exrRbcfxqcRBPDrGRNHO9oU1Jre4xGvYnHHPmN5J81YRGXm8RoNBHbHuiHyxfEmi-hfgG6RWa6SvY7d4JBLdYaqZcugSt5aNU2bO26WiSCSM7VUrYZxk-JULm8Msag/s320/Malaysia_durian-apom-balik.jpg" border="0" /></a> 2-1/2 cups flour<br />1/4 cup rice flour<br />1-1/2 cups caster sugar<br />1 tsp baking powder<br />1/2 cup durian puree (optional)<br />8 pandan leaves<br />2/3 cup thick coconut milk<br />1 cup water<br />3 eggs<br />a pinch of salt<br /><br /><br />Wash and blend pandan leaves with the water and strain out the juice.<br /><br />Sift or whisk together the rice flour, plain flour, salt and baking powder into a mixing bowl.<br /><br />In a separate bowl, combine sugar, eggs and durian puree with the thick coconut milk. Stir till sugar dissolves.<br /><br />Mix dry ingredients with 1 cup of the pandan water to make a smooth batter. Gradually add this batter to the egg mixture. Mix well and strain mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDU5M6NLOlf5ym_WDZ0bR1o1mMZ-QT2ziOtPoHkeynHQTFOzhggtSxxHdgMRZrxqThvUt52r392Gy5qIpC7cgYAoAlkwp85fm5AMh1NANvL9UNK-gMISVK2bREIl6qqqITqW2Q2Cckdc/s1600-h/Malaysia_apom-balik-mould-2.jpg"><img id="BLOGGER_PHOTO_ID_5153191237672472258" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 264px; CURSOR: hand; HEIGHT: 208px" height="184" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDU5M6NLOlf5ym_WDZ0bR1o1mMZ-QT2ziOtPoHkeynHQTFOzhggtSxxHdgMRZrxqThvUt52r392Gy5qIpC7cgYAoAlkwp85fm5AMh1NANvL9UNK-gMISVK2bREIl6qqqITqW2Q2Cckdc/s320/Malaysia_apom-balik-mould-2.jpg" width="246" border="0" /></a>Heat an apom balik mould or kwali (small wok) until hot. You can also use a small skillet or crepe pan for this purpose. Reduce the heat and grease slightly with oil.<br /><br />Pour thin layer of the batter into the mould. Cook over low heat, uncovered, until bubbles appear on the top. Cover with a lid and cook until the apom balik turns golden brown. Remove from mould and fold the apom balik into half.<br /><br /><br /><br /><em><span style="font-size:85%;">Recipe and photos courtesy of </span></em><a href="http://roseskitchen.wordpress.com/"><em><span style="font-size:85%;">Rose's Kitchen</span></em></a><em><span style="font-size:85%;">.<br /><br /></span></em><em><span style="font-size:85%;"></span></em><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-8894017427296059274.post-25479558839352717702008-01-08T10:44:00.001-08:002008-01-08T10:53:20.674-08:00Italy: Amaretti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dJa0LqJOS9RJGDdvhDHnbZKwBfqTo2EzggxHbGONivyCZV8nU2ycCWdBf4dqGkU_3NLjkcEc8rmtQ4dwDB9LvoiETkdNkbtWaHpnafq8H3hAZ8oZP8mzWo7Qw71DPVEEkcDp6W8bGjc/s1600-h/italy-flag.gif"><img id="BLOGGER_PHOTO_ID_5153178550339079794" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dJa0LqJOS9RJGDdvhDHnbZKwBfqTo2EzggxHbGONivyCZV8nU2ycCWdBf4dqGkU_3NLjkcEc8rmtQ4dwDB9LvoiETkdNkbtWaHpnafq8H3hAZ8oZP8mzWo7Qw71DPVEEkcDp6W8bGjc/s400/italy-flag.gif" border="0" /></a><br /><strong><em>Amaretti</em></strong> is the Italian name for macaroons, which means "<em>little bitter things</em>". Crisp and crunchy on the outside and soft inside, these small, domed shaped cookies originated in Venice, Italy during the Renaissance period.<br /><br /><strong><em>Amaretti</em></strong> cookies are made from either ground almonds or almond paste, along with sugar and egg whites and can be flavored with chocolate or liqueurs. Oftentimes, two baked cookies are sandwiched together with ganache, buttercream or jam.<br /><br />Traditionally these cookies were served with a sweet dessert wine or liqueur, but they are also wonderful with a bowl of ice cream, sherbets, or mousses. Another favorite way to use these cookies is to finely ground them and then add them to desserts (such as trifles) for added texture and flavor.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5RQarpVmZwZ1sZuII_Lz4En-Ux3jgqnPv-zO_ZLe8cNoro7idOqXSYUis8E0DdqmhIBtDJyoDbEno6EvjISYXRguNv1YhiZEFalbCi6E6m6-wLtqB-n6NDNBdDZyIZhvKxYWRg1Ixm0/s1600-h/Italy_Amaretti.jpg"><img id="BLOGGER_PHOTO_ID_5153178653418294914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5RQarpVmZwZ1sZuII_Lz4En-Ux3jgqnPv-zO_ZLe8cNoro7idOqXSYUis8E0DdqmhIBtDJyoDbEno6EvjISYXRguNv1YhiZEFalbCi6E6m6-wLtqB-n6NDNBdDZyIZhvKxYWRg1Ixm0/s400/Italy_Amaretti.jpg" border="0" /></a><br /><strong><span style="font-size:180%;">Amaretti Cookies</span></strong><br /><br />8 oz almond paste<br />1 cup superfine sugar<br />2 large egg whites<br />granulated sugar for dusting finished cookies<br /><br />Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Have ready a pastry bag fitted with a 1/2 inch plain tip.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgZN9Be3mZW4r7sddtz0rNG-UWv6lMg0HJdpnyHP-gUEYtPMOHA-kppbwyH_mm0FV_6uHuBxrkTrpBWTZTmeKewv75bkM6yoUCycCmjxA1WbjtS706Z-Vbeb3uT3egNYL54Gw779l_uU/s1600-h/Italy_Amaretti2.jpg"><img id="BLOGGER_PHOTO_ID_5153178743612608146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="216" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgZN9Be3mZW4r7sddtz0rNG-UWv6lMg0HJdpnyHP-gUEYtPMOHA-kppbwyH_mm0FV_6uHuBxrkTrpBWTZTmeKewv75bkM6yoUCycCmjxA1WbjtS706Z-Vbeb3uT3egNYL54Gw779l_uU/s320/Italy_Amaretti2.jpg" width="275" border="0" /></a>Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar. Mix on low speed until very fine. Add the egg whites in three additions, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes.<br /><br />Fill the pastry bag with the almond mixture. Pipe 1-1/2 inch mounds onto the parchment paper, spacing about 1 inch apart. After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface (you want to smooth out the tip of dough at the top of each cookie caused from piping). Lightly sprinkle a little sugar on top of each cookie.<br /><br />Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.<br /><br />Remove from the oven and place baking sheet on a rack to cool. When cooled, gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.<br /><br /><strong>Yield</strong>: 3 1/2 dozen<br /><br /><br /><em><span style="font-size:85%;">Adapted from </span></em><a href="http://www.nickmalgieri.com/recipes/index.html"><em><span style="font-size:85%;">Great Italian Desserts</span></em></a><em><span style="font-size:85%;"> by Nick Malgieri </span></em><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-8894017427296059274.post-20917461608378485812008-01-08T09:02:00.000-08:002010-10-13T14:37:56.684-07:00France: Madeleines<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_DJpv7_jjtBDycDv5Er6R38hyphenhyphenIRQcPKB-U1hVzYSPwi4MQyTqqy_H9WAda7Vu49v3YWvsVbPxDL_-FPUEeEx-e5FDpfni3TyHBX6N_E_VB4dHHbxddevJt-bnOy7VFdQOEmkl8Uijls/s1600-h/france-flag.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5153152454117789234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_DJpv7_jjtBDycDv5Er6R38hyphenhyphenIRQcPKB-U1hVzYSPwi4MQyTqqy_H9WAda7Vu49v3YWvsVbPxDL_-FPUEeEx-e5FDpfni3TyHBX6N_E_VB4dHHbxddevJt-bnOy7VFdQOEmkl8Uijls/s400/france-flag.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<br />
<i>Guest contributor, Alicia Rohner</i><br />
<br />
There are two legends associated with <b><i>Madeleines</i></b>, those delicious French treats.<br />
<br />
Madeleines are almost always associated with the little French town of Commercy, whose bakers were said to have once, long ago, paid a "very large sum" for the recipe and sold the little cakes packed in oval boxes as a specialty in the area. Nuns in eighteenth-century France frequently supported themselves and their schools by making and selling a particular sweet. Commercy once had a convent dedicated to St. Mary Magdelen. Historians posit that the nuns, probably when all the convents and monasteries of France were abolished during the French Revolution, sold their recipe to the bakers.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU5A3ys3ZVF4IWw4IFIB2lJQGN-5KDVTforYe0QgEr32VthugjI0Fd4Cgq5bjI16RFdxdaNgH0u5eFVRO37yUFvFsO5TKNdBDwcUnlD9pUX4_qXMg-uzGm-UoID9YagpnSKZ6K17xkA4/s1600-h/France_chocolate_madeleines.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5153155559379144290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU5A3ys3ZVF4IWw4IFIB2lJQGN-5KDVTforYe0QgEr32VthugjI0Fd4Cgq5bjI16RFdxdaNgH0u5eFVRO37yUFvFsO5TKNdBDwcUnlD9pUX4_qXMg-uzGm-UoID9YagpnSKZ6K17xkA4/s320/France_chocolate_madeleines.jpg" style="float: right; margin: 0px 0px 10px 10px;" /></a><br />
According to another story or legend, during the 18th century in the French town of Commercy, in the region of Lorraine, a young servant girl name Madeleine made them for Stanislas Leszczynska, the deposed king of Poland when he was exiled to Lorraine. This started the fashion for <b><i>Madeleines</i></b> (as they were named by the Leszczynska). They became popular in Versailles by his daughter Marie, who was married to Louis XV (1710–1774).<br />
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<br />
<b><span style="font-size: 180%;">Chocolate Madeleines</span></b><br />
<br />
3 eggs<br />
3.5 oz all-purpose flour<br />
4.5 oz granulated sugar<br />
3.5 oz dark chocolate (70 %, Valhrona)<br />
4 oz butter<br />
1 tsp baking powder<br />
<br />
<div>Place the chocolate and butter in a bowl and melt over a pot of simmering water. Remove from heat and let it cool. </div><div><br />
Sift or whisk the flour and baking powder together and set aside. </div><div><br />
Place the eggs in the bowl of a stand mixer and beat until thickened. Reduce the speed and add the sugar gradually. Increase the speed to high again and beat until light and fluffy. </div><div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXTP-IFAu0UDRlUOMKqb7NjZkP4FGKV1aGhtSMJGJA8Ku9wsvmmqQ11_Q6tUXE5vX8oZEn5_fL5r9ROQTTfdB1Ij9O5SD48LIt4_ZcvP5xCHgBd5cY7ShltLV0ndEYJF_1OkBsAYJvkk/s1600-h/France_chocolate_madeleines2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5153152724700728914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXTP-IFAu0UDRlUOMKqb7NjZkP4FGKV1aGhtSMJGJA8Ku9wsvmmqQ11_Q6tUXE5vX8oZEn5_fL5r9ROQTTfdB1Ij9O5SD48LIt4_ZcvP5xCHgBd5cY7ShltLV0ndEYJF_1OkBsAYJvkk/s320/France_chocolate_madeleines2.jpg" style="float: left; margin: 0px 10px 10px 0px;" /></a></div><div></div><div>Remove the bowl from the mixer and add the flour and baking powder by hand. Mix in the cooled, melted chocolate and butter mixture and blend, not overworking the dough. Place the batter in the fridge for a few hours before baking (minimum 1 hour).</div><div></div><div>Preheat the oven to 430 degrees. Fill madeleine molds 3/4 full. Bake for 7 minutes first so that they rise nicely, then reduce the heat to 350 F and continue to cook for 4 more minutes.</div><div><br />
<b><i>Note</i></b>: These madeleines can be kept for a few days in an air-proof metallic box but are much nicer if eaten the day they are cooked.</div><div></div><div></div><div></div><div></div><br />
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<br />
<div><i><span style="font-size: 85%;">Recipe and photos courtesy of </span></i><a href="http://www.latartinegourmande.com/"><i><span style="font-size: 85%;">La Tartine Gourmande</span></i></a><i><span style="font-size: 85%;">.<br />
</span></i></div><div></div><br />
You can purchase special Madeleine Molds at <a href="http://www.crateandbarrel.com/family.aspx?c=540&f=24322">Crate and Barrel </a>for $15.95 or at <a href="http://www.williams-sonoma.com/products/702084/index.cfm?clg=36&bnrid=3180501&cm_ven=FRO&cm_cat=Shopping&cm_pla=bkwspti&cm_ite=Nonstick%20Madeleine%20Pan">Williams-Sonoma</a> for $22.00.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-8894017427296059274.post-46432523142842365422008-01-08T08:00:00.001-08:002008-01-08T08:06:53.996-08:00Mexico: Polvorones de Canela<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJS7vr_hezw2Q6v_YNRUpZESDn8Zv2MES9V_w2xj-mIGjLZ3x6s6iM5dMy-Az3Y8vTwhELiTx-PBUmdYgvKFDa6Ruj8n7TfW96weUedAWn0OMPPbrf-QnFNVlwrpJq-7W7KX-DMVb5io0/s1600-h/mexico-flag.gif"><img id="BLOGGER_PHOTO_ID_5153136339400494610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJS7vr_hezw2Q6v_YNRUpZESDn8Zv2MES9V_w2xj-mIGjLZ3x6s6iM5dMy-Az3Y8vTwhELiTx-PBUmdYgvKFDa6Ruj8n7TfW96weUedAWn0OMPPbrf-QnFNVlwrpJq-7W7KX-DMVb5io0/s400/mexico-flag.gif" border="0" /></a><br /><br /><div><strong><span style="font-size:180%;">Polvorones de Canela</span> (Cinnamon Cookies)</strong><br /><br />1 cup butter<br />1/2 cup powdered sugar<br />1/2 tsp cinnamon<br />1/4 tsp salt<br />1 teaspoon pure vanilla extract<br />2 cups flour<br />1 cup powdered sugar plus 1 tsp cinnamon for dusting</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93Cz7YPu0E19_i3Kf2SzcMxqrwg3XD38FDvz7i4696lC58ZdGAxWWn3BcWi89WWxfYG7NPo61WOIEXb3wX2OTMfy0WiWMxsePRS4Fprj_ZqbAdYZ8jca4meZUxO4qmkDA2_PYKY_EgqE/s1600-h/Mexico_Polvorones_de_canela.jpg"><img id="BLOGGER_PHOTO_ID_5153136700177747490" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93Cz7YPu0E19_i3Kf2SzcMxqrwg3XD38FDvz7i4696lC58ZdGAxWWn3BcWi89WWxfYG7NPo61WOIEXb3wX2OTMfy0WiWMxsePRS4Fprj_ZqbAdYZ8jca4meZUxO4qmkDA2_PYKY_EgqE/s400/Mexico_Polvorones_de_canela.jpg" border="0" /></a><br /><br />Cream the butter and sugar until light and fluffy. Add in the cinnamon, salt, and vanilla. Add the flour in gradually, mixing well after each addition. Wrap the dough in plastic wrap and chill for an hour or so in the refrigerator.<br /><br />Preheat the oven to 350 degrees. Line baking sheets with parchment paper.<br /><br />Roll the dough into one-inch balls and then roll them in the cinnamon-powdered sugar mixture. Place on baking sheets approximately 2" apart. <br /><br />Bake for 15-20 minutes, until browned. Cool on a wire rack.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com5tag:blogger.com,1999:blog-8894017427296059274.post-75622821087643707232008-01-08T07:07:00.000-08:002008-01-08T07:24:24.111-08:00Portugal: Raivas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvf4Vufe906aNeIP0TIj16eMNejo8ClSYB2crzoJiTon3MUAtbVGXer1aRIBC5KIZ14Xo8qkHROuzIhwLcL9Jwx-kWIPb2bEg52Qi4WP9LVzkLzwVrwHuov0yagKOxjwdveXHT39-7aR8/s1600-h/portugal-flag.gif"><img id="BLOGGER_PHOTO_ID_5153123020706909682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvf4Vufe906aNeIP0TIj16eMNejo8ClSYB2crzoJiTon3MUAtbVGXer1aRIBC5KIZ14Xo8qkHROuzIhwLcL9Jwx-kWIPb2bEg52Qi4WP9LVzkLzwVrwHuov0yagKOxjwdveXHT39-7aR8/s400/portugal-flag.gif" border="0" /></a><br />Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is a prime example of a Mediterranean diet. The influence of Portugal's former colonial possessions is clear, especially in the wide variety of spices used. These include <a title="Piri piri" href="http://en.wikipedia.org/wiki/Piri_piri">piri piri</a> (small, fiery chili peppers), as well as cinnamon, vanilla and saffron.<br /><br />There are also Arab and Moorish influences, especially in the south of the country. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley.<br /><br />This recipe for a favorite Portugese treat, <strong><em>Raivas</em></strong>, uses cinnamon as its main flavoring. They are a specialty of the Beira Litoral region of Portugal.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-gM9pOZHyc6XKzbPUh2bqtLkhyphenhyphenCYsM-2NZTSgAKYrHO6DMQBVSAMKxquJCXZmBsZ9GmWeNNdObNZxqXNvm9QxvTroJGQis8ZB6NZ05B3NcMRcWiivKO9ZzPn0IQsgFeW5PdKeRDZzbw/s1600-h/Portugal_Raivas.jpg"><img id="BLOGGER_PHOTO_ID_5153124287722262018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-gM9pOZHyc6XKzbPUh2bqtLkhyphenhyphenCYsM-2NZTSgAKYrHO6DMQBVSAMKxquJCXZmBsZ9GmWeNNdObNZxqXNvm9QxvTroJGQis8ZB6NZ05B3NcMRcWiivKO9ZzPn0IQsgFeW5PdKeRDZzbw/s400/Portugal_Raivas.jpg" border="0" /></a><br /><br /><strong><span style="font-size:180%;">Raivas</span> (Cinnamon Butter Cookies)</strong><br /><br />2 cups flour<br />1 tsp cinnamon (more to taste if desired)<br />1/4 cup sugar<br />5 tbs sweet, unsalted butter<br />3 large eggs<br /><br />Preheat oven to 350F.<br /><br />Cream the flour and sugar until light and fluffy. Whisk the flour and cinnamon together. Beat the eggs into the butter sugar mixture. Add the flour to the butter mixture gradually, mixing well after each addition.<br /><br />Turn dough onto a floured surface, and knead once or twice until smooth. Do not over handle this dough, or it will be tough. Form dough into a log and divide into 6 equal pieces. Divide each of these into four pieces -- one piece for each cookie.<br /><br />Line baking sheets with parchment or silpats. Roll each piece of cookie dough into a long thin snake on the floured surface. Join it into a circle, and set it on the covered cookie sheet. Then push the sides of the circle into the middle, making squiggly shapes.<br /><br />Bake six to a sheet, for 12 to 15 minutes. Remove to a cooling rack.<br /><br /><strong>Yield</strong>: 24 cookies<br /><br /><span style="font-size:85%;">Recipe adapted from Maria deLourdes Modesto's <em><strong>Cozinha Tradicional Portuguesa,</strong></em> c Editorial Verbo, Lisboa/Sao Paulo, 1982</span><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-56215143197183608302008-01-08T06:30:00.000-08:002008-01-08T06:41:16.479-08:00Scotland: Shortbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnppLdtKapGYhyphenhyphent_QRcbIG0yz3zWtrNbZL2UIo6a_Au2rGbZ-ngEHCbDh8ubaphvBOw9mRTLg2QYrCUYq1Nn1__gDJfKeRRg4uUdpob3ArsNm0sZniZAorh8NMej91xqKlysaRc-AIro/s1600-h/scotland-flag.gif"><img id="BLOGGER_PHOTO_ID_5153113481584545234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnppLdtKapGYhyphenhyphent_QRcbIG0yz3zWtrNbZL2UIo6a_Au2rGbZ-ngEHCbDh8ubaphvBOw9mRTLg2QYrCUYq1Nn1__gDJfKeRRg4uUdpob3ArsNm0sZniZAorh8NMej91xqKlysaRc-AIro/s400/scotland-flag.gif" border="0" /></a><br /><br />Scotland is known for many things, their <strong><em>Shortbread</em></strong> being one of them. While <strong><em>Shortbread</em></strong> was traditionally made with fine oat flour and butter, the recipe has been updated to use wheat flour, sometimes mixed with rice flour.<br /><br />The importance of butter in this recipe has never changed, however, and the flavor of the finished product absolutely relies on it. You would never see a Scot substituting margarine in this recipe. And there's never any salt in genuine Scottish <strong><em>Shortbread</em></strong>, so be sure to use sweet, unsalted butter.<br /><br />The word "short" in <strong><em>Shortbread</em></strong> means that it contains a lot of shortening (butter), which makes it break and crumble easily. This is the sign of a good <strong><em>Shortbread</em></strong>.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbkNDcYITOkFQpT_Z-XQAutHWvfMoh8eg7aq-3dfeE65zuf81AW6jAdY9kD-H6lVqTo8QJPKk7pm91zNeFj8Ski_6ZkqsdGKTkExdfi14e-XZkkDKJZ34S1Z3Ip5QTZ3_CKkg-4yzzXM/s1600-h/Scotland_Shortbread.jpg"><img id="BLOGGER_PHOTO_ID_5153114701355257314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZbkNDcYITOkFQpT_Z-XQAutHWvfMoh8eg7aq-3dfeE65zuf81AW6jAdY9kD-H6lVqTo8QJPKk7pm91zNeFj8Ski_6ZkqsdGKTkExdfi14e-XZkkDKJZ34S1Z3Ip5QTZ3_CKkg-4yzzXM/s400/Scotland_Shortbread.jpg" border="0" /></a><br /><strong><span style="font-size:180%;">Scottish Shortbread</span></strong><br /><br />1/2 cup (1 stick) sweet butter<br />1/4 cup sugar<br />1 cup flour<br />1/2 cup rice flour<br /><br />Preheat oven to 350 degrees.<br /><br />Cream butter in a mixing bowl until soft. Add sugar gradually and mix well. Soft or whisk together the flours. Gradually add to the butter mixture, mixing well.<br /><br />Spoon the dough into a 9-inch, ungreased pie pan and use the back of a spoon to press it down smoothly and evenly over the bottom of the pan. With the tines of a fork, make rows of fork pricks on the dough approximately every 1/2 inch.<br /><br />Bake for 25 to 30 minutes or until a light golden-brown. Remove from the pan and cut into 8 wedges. Remove from the pie pan and cool on a wire rack.<br /><br /><strong><em>Yield</em></strong>: 8 pieces<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0tag:blogger.com,1999:blog-8894017427296059274.post-53844597213018537802008-01-07T13:28:00.000-08:002008-01-07T13:35:15.641-08:00Spain: Almendrados<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinujO83VKoQ_d7px0AlV_DXzB8fyTywbCLokhjlyrwAAHgoXdpoMrnIb2ZXVTFrUyZgqlIepq_WNJQAMLW0W9kubsplfxoSLwxEDQYmJQH7dNwDy1v6LB66j2y40u8-ryKWBP0izv_gRg/s1600-h/spain.gif"><img id="BLOGGER_PHOTO_ID_5152850075535248818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinujO83VKoQ_d7px0AlV_DXzB8fyTywbCLokhjlyrwAAHgoXdpoMrnIb2ZXVTFrUyZgqlIepq_WNJQAMLW0W9kubsplfxoSLwxEDQYmJQH7dNwDy1v6LB66j2y40u8-ryKWBP0izv_gRg/s400/spain.gif" border="0" /></a><br /><div><strong><em>Almendrados</em></strong>, almond-lemon macaroons, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar and are left out to dry for a day before baking.<br /><br />“We have found examples of these cookies from 1491,” said David M. Gitlitz, professor of Hispanic culture at the <a title="More articles about University of Rhode Island" href="http://topics.nytimes.com/top/reference/timestopics/organizations/u/university_of_rhode_island/index.html?inline=nyt-org">University of Rhode Island</a>. After the expulsion of Jews from Spain, he said, a Jew who was passing as a Christian “was accused by the Inquisition of buying almond cookies from the Jewish quarter in Barbastri in Aragón.”<br /></div><div><br /><strong><span style="font-size:180%;">Almendrados</span></strong><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjjr76GZFRIJ86Cc2Hqx5QOPo2ajMIU7uvKQSOS8oq0jf1TzMrM8voWvYMYFelnads-vwj8DtmhZpnC7p57j53DBseKzUSwTz8mESWaCxnyJ229cIVrN3h7sqCGn5DX272dW7Rvg_PuM/s1600-h/Spain_Almendrados.jpg"><img id="BLOGGER_PHOTO_ID_5152850479262174658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjjr76GZFRIJ86Cc2Hqx5QOPo2ajMIU7uvKQSOS8oq0jf1TzMrM8voWvYMYFelnads-vwj8DtmhZpnC7p57j53DBseKzUSwTz8mESWaCxnyJ229cIVrN3h7sqCGn5DX272dW7Rvg_PuM/s400/Spain_Almendrados.jpg" border="0" /></a>2 cups whole blanched almonds, plus about 30 almonds for decoration<br />1 cup granulated sugar<br />1 large egg<br />Finely grated zest of 1 lemon<br /><br />Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.<br /><br />Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.<br /><br />Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.<br /><br />Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.)<br /><br />Cool completely, and store in an airtight container.<br /><br /><strong>Yield</strong>: About 30 cookies.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-28733830265111378402008-01-07T11:49:00.000-08:002008-01-07T12:13:03.405-08:00Egypt: Zalabia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuTlzfAXF9BOUaBEi-gIV7rNKQadBGm8YDIyMhnldzufZS0Qxtw2BbdSNS9b213xYLgAOCkfhyPVCrkzkkAmLSq_hcH64OoVLofh3DBWrz3tVI2Q8nt9Vb4-zNqxjBjwE4SB8mbD3iZM/s1600-h/egypt.gif"><img id="BLOGGER_PHOTO_ID_5152824387335851378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuTlzfAXF9BOUaBEi-gIV7rNKQadBGm8YDIyMhnldzufZS0Qxtw2BbdSNS9b213xYLgAOCkfhyPVCrkzkkAmLSq_hcH64OoVLofh3DBWrz3tVI2Q8nt9Vb4-zNqxjBjwE4SB8mbD3iZM/s400/egypt.gif" border="0" /></a><br /><strong><em>Zalabia</em></strong> are puffy fritters soaked in syrup that are popular in Egypt and other Middle Eastern countries. The dough is usually colored red or yellow to express joy and happiness, and the fritters are sometimes sprinkled with sugar or cinnamon.<br /><br />In Lebanon, it is preferred to dip their <strong><em>Zalabia</em></strong> in <a href="http://en.wikipedia.org/wiki/Halva">halvah</a>, a mixture of ground sesame seeds and honey. In some places, <strong><em>Zalabia</em></strong> is still called by its medieval name, Luqmat el Qadi, which means "judge's mouthfuls".<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8j0uLybpAZValzQnvO3PJzdSxtfdC41yCxdK7ghiiCKM8PQAhiHavr782GF97Pq50HBnEMPYXsdJd4oIf2hxmxDlaV6xLX-ndBx6G3zKbXQsX8uJq4Mg-X4_wVyMqfo0sbqW-jOHb_MU/s1600-h/Egypt_Zalabia.jpg"></a><br /><strong><span style="font-size:180%;">Zalabia</span></strong><br /><br /><strong><em>For the fritters</em></strong>:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs-UBzZd1su9bFA6HJUcV_E4nczJVVGEGyRxAlR09KuDwZrPOSiLJsgPvYmTanjurmC8SrS-h9zNNnRyyJ4fXDcpBcWcbAzv0ULgvYlsw-mbBCe-oqVAYWm5-Gc4B6eDrZPUcP-TIytQ/s1600-h/Egypt_Real_Zalabia.jpg"><img id="BLOGGER_PHOTO_ID_5152829537001639330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGs-UBzZd1su9bFA6HJUcV_E4nczJVVGEGyRxAlR09KuDwZrPOSiLJsgPvYmTanjurmC8SrS-h9zNNnRyyJ4fXDcpBcWcbAzv0ULgvYlsw-mbBCe-oqVAYWm5-Gc4B6eDrZPUcP-TIytQ/s400/Egypt_Real_Zalabia.jpg" border="0" /></a>1 package active dry yeast<br />1/4 cup warm water<br />1 tsp sugar<br />1 cup water<br />1-1/4 cups milk<br />3-1/2 cups flour<br />vegetable oil<br /><br /><strong><em>For the syrup</em></strong>:<br />2-1/2 cups sugar<br />1-1/4 cups water<br />1-1/2 tsp lemon juice<br />1 tsp rose water<br />1 tsp orange flower water<br /><br /><strong><em>For the top</em></strong>:<br />1/4 cup sugar<br />1/2 tsp cinnamon<br /><br />In a small bowl, sprinkle the yeast over the warm water (110 degrees) and stir until yeast is dissolved. Add the sugar and stir until dissolved. Place in a warm spot for about 20 minutes or until the mixture becomes frothy. While the yeast is activating, heat the 1 cup water and the milk until it is warm -- not hot. Remove from heat. When the yeast mixture is ready, stir the milk mixture in to the yeast mixture.<br /><br />Sift or whisk the flour into a large bowl. Add the yeast mixture to the flour, stirring constantly. Cover the bowl with a warm, damp cloth and set it in a warm place for one hour.<br /><br />To make the syrup, combine the sugar, water and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved. Lower the heat and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the rose water and orange flower water. Allow to cool. Cover and refrigerate.<br /><br />After one hour, the dough should have risen and will be bubbly. Stir the dough until the bubbles are gone. Cover again with a warm, damp cloth and set it back in a warm place for one more hour.<br /><br />Pour enough oil into a heavy saucepan or wok until the oil is at least 1-1/2" deep or heat a deep fryer. Place over medium heat until the oil is hot but not smoking. Drop the dough into the hot oil in teaspoonfuls, making about four fritters at a time. When they become golden brown on one side, turn them over to brown on the other side. Remove with tongs and drain on paper towels.<br /><br />When you are finished frying the fritters, dip each fritter into the cold syrup. <br /><br />In a small bowl, mix the topping sugar and cinnamon and sprinkle over the fritters.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-74099020096634116132008-01-07T10:55:00.000-08:002008-01-07T11:26:15.220-08:00Israel: Hamantaschen (Haman's Pockets)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5bhbka6qixQDNhBclnZb8B_isR5QV8lHg6zHTb_AmdpEEFcaoQHIrQW4F5JT3eC_uU4rhViVQ3wd6X13T-I8oqS7QX9EBME5v4AOHRUtR-GCbLrS_-P-wlNlRSwCA4xjq6lx3OcvI0k/s1600-h/israel.gif"><img id="BLOGGER_PHOTO_ID_5152810475936779586" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG5bhbka6qixQDNhBclnZb8B_isR5QV8lHg6zHTb_AmdpEEFcaoQHIrQW4F5JT3eC_uU4rhViVQ3wd6X13T-I8oqS7QX9EBME5v4AOHRUtR-GCbLrS_-P-wlNlRSwCA4xjq6lx3OcvI0k/s400/israel.gif" border="0" /></a><br /><strong><em>Hamantaschen</em></strong> are a traditional sweet of the Purim holiday. Purim takes place in the early springtime and celebrates the deliverance of the Jews long ago in Persia from the plotting of the Persian prime minister, Haman. The cookies represent Haman's triangular-shaped pockets which were filled with silver coins given him to massacre the Jews.<br /><br />These cookies are baked using poppyseed, prune or apricot fillings and are also known as "<em>Haman's Hats</em>" and "<em>Haman's Donkey Ears</em>".<br /><br /><br /><strong><span style="font-size:180%;">Hamantaschen </span>(Haman's Pockets)</strong><br /><br />1/4 cup vegetable oil<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Yr_ETnSY2-QnX5Nygewm8f75utNOYBcBJpAadFF8vapPxRyZQJDK03PIDjb2DhOtEESGX635mmKhb_qf3RefxDj_0vMHAWTYR4kzO3V4ZLcPgKkvZy8IszNbFsYDJ2aBwnlmZmmUpJg/s1600-h/Israel_Hamantaschen1.jpg"><img id="BLOGGER_PHOTO_ID_5152811773016902994" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="268" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Yr_ETnSY2-QnX5Nygewm8f75utNOYBcBJpAadFF8vapPxRyZQJDK03PIDjb2DhOtEESGX635mmKhb_qf3RefxDj_0vMHAWTYR4kzO3V4ZLcPgKkvZy8IszNbFsYDJ2aBwnlmZmmUpJg/s320/Israel_Hamantaschen1.jpg" width="221" border="0" /></a>1/3 cup sugar<br />2 eggs<br />1 tsp vanilla extract<br />2 cups flour<br />1 tsp baking powder<br />pinch of salt<br />one 10-oz can poppyseed filling, lekvar (prune butter) or apricot butter<br /><strong><em></em></strong><br /><br /><strong><em>For the top:</em></strong><br />1 egg<br />1 tbs cold water<br /><br />In a large bowl, mix together the vegetable oil and sugar. Add the 2 eggs and mix until well blended. Add the vanilla extract and combine.<br /><br />Sift or whisk together the flour, baking powder and salt. Gradually add to the egg mixture, mixing well after each addition. Wrap dough in plastic wrap or cover bowl and place the dough in the refrigerator to chill for at least one hour.<br /><br />Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1R1bA-g5LonAbRmV_QapxJ_6C-Dy-bG191p8Uyc3OWLeuNK4x7Ru7xutgVppmAA_UeIMcs0dfQGfZ2KIR7fTbSaKOevOKYAsWLV0z7v-ZiHAr76DxhLI1WPeknn01B85Sq5JRsXv4FIY/s1600-h/Israel_Hamantaschen2.jpg"><img id="BLOGGER_PHOTO_ID_5152815496753548642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="217" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1R1bA-g5LonAbRmV_QapxJ_6C-Dy-bG191p8Uyc3OWLeuNK4x7Ru7xutgVppmAA_UeIMcs0dfQGfZ2KIR7fTbSaKOevOKYAsWLV0z7v-ZiHAr76DxhLI1WPeknn01B85Sq5JRsXv4FIY/s320/Israel_Hamantaschen2.jpg" width="249" border="0" /></a>Sprinkle your work surface lightly with flour. Roll out the dough until it is approximately 1/8" thick. Cut out as many circles as you can using a round cookie cutter or rim of a drinking glass. With a spatula, transfer six of the circles to the baking sheet. Put a heaping teaspoon of the filling in the center of each circle.<br /><br />Moisten the edges of the circles with cold water. Pick up the sides of the circle and bring them up and together to form a triangle or pyramid. Pinch the edges together so that there is only a very small space open at the top. Repeat with the remaining circles.<br /><br />In a small bowl, beat one egg with 1 tablespoon of cold water. Use a pastry brush to brush this mixture on each cookie, coating evenly all over.<br /><br />Bake for 18 minutes. Remove from oven and cool on wire racks.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-64026009325564192312008-01-07T10:32:00.001-08:002008-01-07T10:45:34.192-08:00Burma (Myanmar): Mok-Si-Kyo (Coconut Fritters)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQso-FbS8vhi1gmubakKiKkDL57XdXGcWvVg25F9dmnrApKL7I-0AIGhsLui8QSW0HuiU7tlBWkwMhDVtdK2-u5al4fn8md6t1y2tckLZNnPOrjps91oAqGkVuA8kneraLicFmS3l6wFU/s1600-h/burma.gif"><img id="BLOGGER_PHOTO_ID_5152805270436416786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQso-FbS8vhi1gmubakKiKkDL57XdXGcWvVg25F9dmnrApKL7I-0AIGhsLui8QSW0HuiU7tlBWkwMhDVtdK2-u5al4fn8md6t1y2tckLZNnPOrjps91oAqGkVuA8kneraLicFmS3l6wFU/s400/burma.gif" border="0" /></a><br />In Burma, a sweet dish is usually served in the middle of a meal because the Burmese feel that it is a nourishing way to eat. They generally end up their meal with fruit, especially mangoes. Pastries, such as <em><strong>Mok-Si-Kyo</strong></em> (Coconut Fritters), are saved for snack-time.<br /><br />Burmese pastries and sweetmeats are often made with coconut, nuts, raisins and are sometimes tinted with food coloring.<br /><br /><br /><strong><span style="font-size:180%;">Mok-Si-Kyo</span> (<em>Coconut Fritters</em>)</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZycIo_rma_pz0LVRo26VRZ02yQeU2mKhaVds_z7I8w7-A4KWvzCc0LkYL46SsUzM0itbpbfds0Kg-z4vmkvH5VAduRs2vfvmV-cnthC1ynribw-RfoeV52UIbJiytq5IsHqpU1g8VqE/s1600-h/Burma_Coconut_Fritters.jpg"><img id="BLOGGER_PHOTO_ID_5152806631941049650" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="209" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZycIo_rma_pz0LVRo26VRZ02yQeU2mKhaVds_z7I8w7-A4KWvzCc0LkYL46SsUzM0itbpbfds0Kg-z4vmkvH5VAduRs2vfvmV-cnthC1ynribw-RfoeV52UIbJiytq5IsHqpU1g8VqE/s320/Burma_Coconut_Fritters.jpg" width="256" border="0" /></a><br />1/2 cup flour<br />1/2 cup rice flour<br />pinch of salt<br />pinch of baking soda<br />1/3 cup flaked, unsweetened coconut<br />1/12 cup brown sugar, firmly packed<br />1-1/4 cups water<br />oil for frying<br /><br />In a large bowl, sift together the flours, salt and baking soda. Add the coconut and brown sugar and toss well to combine. Add the water and mix until well blended.<br /><br />Pour 1 inch of oil into a wok or deep fryer and place over medium heat. Heat the oil until you can see soft movement on the surface of the oil.<br /><br />Drop 1 tablespoon of the batter into the hot fat. When the fritter browns at the edges, turn it over. Fry until both sides are browned. Remove from the oil and drain on paper towels. Repeat with the remaining batter.<br /><br /><strong><em>Note</em></strong>: Try not to let the oil get too hot or the fritters will fall apart as they cook.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-68735942903294816242008-01-07T08:11:00.000-08:002008-01-07T08:43:35.211-08:00Japan: Yokan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrnOfx00sdoIgOto9zcCCKl-6HZIQQ0v4tW_QBCgNtMRpZAeAkS-510wXQpq4Xx4Cq1tC3kQSboB4NdIoAyZGOW5xec6EEsXT4dwGgIGTmUtm9U_10Na2Gwp5avIyO_Lqc4m6YTa1iqc/s1600-h/japan.gif"><img id="BLOGGER_PHOTO_ID_5152768200573684978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrnOfx00sdoIgOto9zcCCKl-6HZIQQ0v4tW_QBCgNtMRpZAeAkS-510wXQpq4Xx4Cq1tC3kQSboB4NdIoAyZGOW5xec6EEsXT4dwGgIGTmUtm9U_10Na2Gwp5avIyO_Lqc4m6YTa1iqc/s400/japan.gif" border="0" /></a><br />Most little cakes, or <em><a href="http://books.google.com/books?id=vqi5aBzp8zgC&pg=PA326&lpg=PA326&dq=japanese+kashi&source=web&ots=Kh7o_sSKPz&sig=H_zZkb1ZN-Fi8AqRnbfqVKjL0rg">kashi</a></em>, made in Japanese homes are mixtures of bean or potato paste and sugar, thickened with <a href="http://en.wikipedia.org/wiki/Agar">agar-agar</a>. Agar-agar is made from seaweed and is a cross between gelatin and cornstarch in the way it makes foods thicken and firm.<br /><br />In Japan, finished squares of <strong><em>Yokan</em></strong> (which look very much like our American chocolate fudge), are wrapped in cherry leaves and served as a sweet indulgence with a cup of tea.<br /><br /><strong><span style="font-size:180%;">Yokan</span> (<em>Sweet Azuki Squares</em>)<br /></strong><br /><br /><strong><em>First Step</em></strong>:<br />1 cup red azuki beans*<br />cold water<br />1 cup sugar<br />1 tsp salt<br /><br /><strong><em>Second Step</em></strong>:<br />1 stick agar-agar* (approx. 1" x 1" x 11")<br />2 cups cold water<br />1-1/2 cups sugar<br />1/2 tsp salt<br /><br /><strong><em>First Step:</em></strong> Put the red azuki beans in a bowl and cover them with cold water. Let them soak overnight.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ94KF6DxpWHnJROpwshixIItUHbWZ7eWjsApHVfdOihBgcAm9tfq8gv7shJmfWMHFpRlrSUA1kf8CKj078KfMnxTdwTh9meZVieDoGMWG74-lZpK7LWZV2txYyzX1rRHyiJQMh17-q9s/s1600-h/Japan_Yokan.jpg"><img id="BLOGGER_PHOTO_ID_5152775167010639106" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ94KF6DxpWHnJROpwshixIItUHbWZ7eWjsApHVfdOihBgcAm9tfq8gv7shJmfWMHFpRlrSUA1kf8CKj078KfMnxTdwTh9meZVieDoGMWG74-lZpK7LWZV2txYyzX1rRHyiJQMh17-q9s/s320/Japan_Yokan.jpg" border="0" /></a>The next day, drain the water off of the beans and put them in a deep heavy-bottomed saucepan. Fill the pan 3/4 of the way full with cold water. Turn heat to high and bring to a boil. Lower the heat. Simmer for approximately 1-1/2 hours or until the bean shells break open and the beans become soft. If too much water boils away or is absorbed by the beans, add additional boiling water. Drain the beans in a colander.<br /><br />Run the beans through a food mill or push them through a coarse strainer with a wooden spoon. Put the strained beans back into the saucepan and add the salt. Add the sugar gradually and mix well.<br /><br />Set the saucepan over medium heat and cook, stirring constantly, until the paste becomes very thick and leaves the sides of the pan clean when you stir. Remove pan from the heat.<br /><br /><strong><em>Second Step</em></strong>: Put the cold water into a clean saucepan. Break the agar-agar stick into the pan and bring to a boil over medium heat, stirring constantly. When the agar-agar has melted, add the sugar and stir until dissolved.<br /><br />Pour through a fine strainer into another clean saucepan. Add the salt and the bean paste and stir until smooth. Set over medium heat and cook, stirring every minute or two, for approximately 20 minutes or until the mixture becomes thickened and looks something like a chocolate pudding.<br /><br />Pour cooked mixture into baking pan and allow to sit until completely cool. Cut into 1-1/2" squares.<br /><br /><span style="font-size:85%;">*<em>You can buy both agar-agar and red azuki beans at Asian or health stores.</em></span><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com2tag:blogger.com,1999:blog-8894017427296059274.post-60255764014384370482008-01-07T06:48:00.001-08:002010-04-05T01:51:45.699-07:00Iran: Nan-e Berenji<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk50EmTSy-LY1wIXMYfdJBLmGP1-4kcszOb-hdXhBnf8FzijZz_FzMvtjbltdQ4ygXr86cC-xz89PQQym-Thghu6GEbtZ-5PHCHnwM_fyadR03j_yH4OTAKRdCOGLYwcsWeW3Lbv8JOrA/s1600-h/iran.gif"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5152746854586223826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk50EmTSy-LY1wIXMYfdJBLmGP1-4kcszOb-hdXhBnf8FzijZz_FzMvtjbltdQ4ygXr86cC-xz89PQQym-Thghu6GEbtZ-5PHCHnwM_fyadR03j_yH4OTAKRdCOGLYwcsWeW3Lbv8JOrA/s400/iran.gif" style="display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<br />
<b><span style="font-size: 130%;">Nan-e Berenji</span> (<i>Cardamom Rice Cookies</i>)</b><br />
<br />
<b><i>For Syrup</i></b>:<br />
1-1/2 cups sugar<br />
1/2 cup water<br />
1/4 tablespoon <a href="http://en.wikipedia.org/wiki/Rosewater">rose water</a>*<br />
<br />
<b><i>For Batter</i></b>:<br />
3 egg yolks<br />
1 tbs sugar<br />
1 cup clarified butter or <a href="http://en.wikipedia.org/wiki/Ghee">ghee</a>*<br />
1/2 cup corn oil<br />
1-1/2 teaspoons ground cardamom<br />
3 cups rice flour<br />
2 tbs poppy seeds or roughly chopped pistachios<br />
<br />
Combine the sugar and water in a pot. Bring to a boil and simmer for 4 minutes, being careful not to let the mixture boil over. Remove from the heat, add the rose water, and set aside to cool. This syrup should be room temperature and not too thick. Set aside 1 cup and bottle the remainder for future use.<br />
<br />
In a warm mixing bowl, combine the egg yolks with 1 tablespoon sugar and beat well, until creamy.<br />
<br />
In another mixing bowl, combine the clarified butter, oil, cardamom, and rice flour. Mix well for a few minutes then add the egg yolk mixture and mix a few seconds. Add the 1 cup syrup from created earlier and knead well for a few seconds, or until the dough no longer sticks to your hands. This will create a snow-white dough. Allow the dough to cool for 30 minutes at room temperature.<br />
<br />
Preheat the oven to 350°F. Line a cookie sheet with parchment.<br />
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Take a spoonful of dough, roll it into a ball the size of a hazelnut, flatten it slightly, and place it on the cookie sheet. Repeat, leaving 2 1/2 inches between each ball. With a fork or the edge of a cookie cutter, draw geometric patterns on the cookies and sprinkle them with poppy seeds or chopped pistachios. You may also use a cookie press (readily available in most cookware stores) to stamp a design in the dough.<br />
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Place the cookie sheet in the center of the preheated oven and bake the cookies 10 to 15 minutes. Keep in mind that the cookies should be white when they are done.<br />
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Remove the cookies from the oven and cool. Lift the cookies off the baking paper carefully: They crumble very easily.<br />
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Arrange the cookies in a pyramid on a footed cake dish.<br />
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<span style="font-size: 85%;">Recipe from Najmieh Batmanglij's </span><a href="http://www.mage.com/cooking/TOP.html"><span style="font-size: 85%;"><b><i>A Taste of Persia</i></b></span></a><span style="font-size: 85%;">,</span><div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com1tag:blogger.com,1999:blog-8894017427296059274.post-6719971893047481232008-01-05T14:42:00.000-08:002008-01-05T11:40:55.780-08:00Ireland: Oatcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJ0wzXOkzIMvyj0vaH8JamLKBgKUtF96EJeNXfSBBor1QCJA5WuuSDwJfbj4NZxJo2ldS2HVlubjh0Xr9u42U_50b12RHXhXhWhGFxoeu0dQIU__gV1_xeiRFEDBVcqiWoTqcLq0hv2s/s1600-h/ireland.gif"><img id="BLOGGER_PHOTO_ID_5152077501113011058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJ0wzXOkzIMvyj0vaH8JamLKBgKUtF96EJeNXfSBBor1QCJA5WuuSDwJfbj4NZxJo2ldS2HVlubjh0Xr9u42U_50b12RHXhXhWhGFxoeu0dQIU__gV1_xeiRFEDBVcqiWoTqcLq0hv2s/s400/ireland.gif" border="0" /></a><br /><div>Farms all over Ireland grow the traditional oats, so it is no wonder that it is a favorite cereal there. Irish oatmeal is a hardy breakfast dish, and Oatcakes are eaten throughout the day.<br /><br />These unleavened cakes known as <em>strones</em> in Ulster and <em>bannocks</em> in Scotland were historically set to bake on little stands placed directly over glowing coals in the fireplace. </div><div></div><br /><div>Oatcakes are hard and crunchy and will certainly give your jaws a workout! They are delicious served with some butter, jam, honey or cheese.</div><div></div><br /><br /><strong><span style="font-size:180%;">Oatcakes</span></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIQi9MlhLJ8GSR_hTwdXHKvR_Y1bgzKmSdSZcwv-PaBL7hRfjbUzA2LB5oB04B-jTCM5iBBJgMpudVLP8XhpPvVKWAfIB8BM3PLun_-rlgqbZh3BJvj13xM3HYpFYcq_Hlac2cX3Tx58/s1600-h/Ireland_oatcakes.jpg"><img id="BLOGGER_PHOTO_ID_5152079270639537026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSIQi9MlhLJ8GSR_hTwdXHKvR_Y1bgzKmSdSZcwv-PaBL7hRfjbUzA2LB5oB04B-jTCM5iBBJgMpudVLP8XhpPvVKWAfIB8BM3PLun_-rlgqbZh3BJvj13xM3HYpFYcq_Hlac2cX3Tx58/s320/Ireland_oatcakes.jpg" border="0" /></a>1/2 cup flour<br />1 tsp cream of tartar<br />1-1/2 tsp salt<br />1/8 tsp baking soda<br />1-3/4 cup rolled oats<br />1/4 cup boiling water<br />2 tsp vegetable oil<br /><br />Preheat oven to 325 degrees. Sprinkle baking sheets lightly with flour.<br /><br />Into a large mixing bowl, sift or whisk together the flour, cream of tartar, salt and baking soda. Add the rolled oats to the bowl and toss well.<br /><br />Add 1/4 cup boiling water to the oatmeal mixture and mix well. Mix in the vegetable oil. If the dough is too dry and will not hold together, add 1 more tablespoon of boiling water. Divide the dough into two equal parts.<br /><br />Sprinkle a pastry board lightly with some rolled oats. Working with one portion of dough, roll it out on the pastry board making it as then as you can while keeping the shape as round as you can.<br /><br />Using a sharp knife, cut the round into 8 wedges like a pie. Transfer the wedges to one of the baking sheets with a spatula. Repeat with the remaining dough portion.<br /><br />Bake approximately 25 minutes or until centers are dry and edges are lightly browned.<br /><br />Remove from the baking sheets and eat right away. They are also good eaten cold or lightly toasted.<br /><br /><br />Makes 16.<div class="blogger-post-footer">Questions or recipes? Email me at GlobalCookies@gmail.com.</div>Chef Momhttp://www.blogger.com/profile/05708341505735279186noreply@blogger.com0