Raspberry Hungarian Pastry
Makes 25 servings of 2 1/2-inches square
3 large eggs, separated
3/4 cup unsalted butter, softened
3/4 cup sugar
1 1/2 teaspoons vanilla
2 1/4 cups flour
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup raspberry jam
1 cup finely chopped walnuts, divided
Preheat the oven to 300ºF. Prepare a 10-x-15-inch jelly roll pan by greasing lightly with cooking spray or butter.
Whip the egg whites with an electric mixer until they form stiff peaks. Gently transfer to a separate bowl and set aside.
Use the mixer to cream the butter and sugar. Add vanilla and egg yolks, and beat for a full three or four minutes, until their volume has increased and the mixture is yellow and smooth.
Add the flour, baking soda, baking powder, and salt. Stir into the butter mixture with a wooden spoon or your hands. Pat it out in the prepared pan, crimping it into the corners; if the dough is a little crumbly just press it in firmly.
Spread the dough with jam; sprinkle 1/2 cup ground walnuts over the jelly and spread beaten egg whites evenly over the nuts. Sprinkle the remaining nuts over egg whites.
Bake for 30 minutes. Watch carefully and avoid over-baking the egg white topping. It should be crisp but not really brown at all. The crust should be just barely golden brown.
Cut into squares when cool. Store in a closed container at room temperature for up to 5 days. These are best on the day they are made, as the egg white topping softens after a day.
Raspberry-Coconut French Macarons
Makes about 48 macarons
For the shells:
120 grams ground almond flour
228 grams powdered sugar, sifted
2 teaspoons freeze-dried raspberries, finely ground
140 grams egg whites
70 grams granulated sugar
Pinch cream of tartar
Pink gel food coloring (optional)
For the filling:280 grams good white chocolate, chopped
1/2 cup whole-fat coconut milk
1 teaspoon coconut extract or emulsion (optional)
For the shells:Cut a piece of parchment paper to fit inside a baking sheet and draw 1 1/2- to 2-inch circles on the parchment. Flip the paper over so that the ink or pencil markings are not on the cooking surface, but are still visible through the paper. Alternatively, cover the parchment with a Silpat, but make sure you can still see the circles through the Silpat.
Sift together the ground almond flour, powdered sugar, and powdered freeze-dried raspberries in a large mixing bowl.
Place the egg whites in the bowl of a stand mixer fit with a whisk attachment. Begin whipping egg whites on medium speed until they start to foam. Add the granulated sugar and turn mixer up to medium-high speed for about 5 minutes. Once egg whites are fairly fluffy, add the cream of tartar and turn up to high speed. Continue for another few minutes until the egg whites hold stiff, but not dry, peaks. (See
this post for more details on whipping egg whites.) Be sure not to overmix or the meringue will start to break down. Add the food coloring during the last minute of mixing.
Add half of the meringue to the dry mixture. Using a rubber spatula, give the mixture about 5 big folds (see
this post for more details on folding). Add the remaining meringue and continue to fold. Begin smoothing out the batter by pressing the mixture around the sides of your mixing bowl while turning the bowl and knocking a bit of the air out of the meringue. Continue to fold the batter up and over from the bottom of the bowl, making sure there are no dry clumps left behind. Mix until the batter makes thick, lava-like, ribbons. Do not over-mix.
Fit a pastry bag with a plain, round piping tip (about 1/2-inch wide). Fill the pastry bag with batter and carefully pipe out dollops of batter onto the parchment, using the circles as a size guide. Once one tray is full, set the pastry bag aside. Rap the baking sheet against the work surface 2 to 3 times to eliminate any trapped air bubbles.
Let macarons rest for about 20 minutes, or until the tops of the rounds are dry and not sticky to the touch. Meanwhile, preheat oven to 325°F. Bake the macarons for 9 to 10 minutes. Check to see if they are done by gently wiggling the top shell. If the shells feel attached, they are done. If not, bake for 1 to 2 minutes longer. Let cool slightly before removing from the parchment or Silpat. Match together similar-sized shells and set aside.
For the filling:
Place chopped white chocolate in a heat-safe bowl. Heat the coconut milk in a small saucepan over medium-low heat. Bring the coconut milk to a slight simmer and then pour over the chocolate. Let sit for 15 to 30 seconds before whisking to combine; the warm coconut milk will melt the chocolate. Add the coconut extract, and mix until smooth.
Let filling thicken at room temperature or chill in the refrigerator. Once filling is cool, transfer it to a small pastry bag fitted with a small, round tip. Pipe filling on the half of the shells. Top filling with the second shell.
Recipe Notes
- The most accurate way to make macarons is to measure by weight. The raspberry powder is very light, and might not be picked up well by all kitchen scales, so it is measured in teaspoons.
- Be sure that your oven is calibrated or you are using an oven thermometer. Oven temperature is vital to baking times.
- When mixing the batter, it is always best to test it early rather than after it is already overmixed. When batter is smooth yet still thick, take your spatula and create little peaks in the batter. Wiggle the bowl around and see if they fall back into the batter. If they are still standing, then the batter is under-mixed. If they fall back slowly, the batter is just right. If they disappear immediately, then your batter is overmixed.
- If shells are slightly overbaked, do not worry. Fill shells and refrigerate in an airtight container overnight. The flavors will mature and the filling with help soften up the shells. In fact, some recommend this maturing process for all macarons. Bring back to room temperature before serving.
Pumpkin Snickerdoodles
Makes 18 cookies
6 tablespoons unsalted butter, softened
1/4 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pinch of salt
1/4 cup sugar
1 tablespoon cinnamon
1 teaspoon ground nutmeg
Preheat your oven to 325°F. Line a baking sheet with parchment or a Silpat.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter, the sugars, and the pumpkin puree until it's smooth. Mix in the eggs one at a time.
In a separate bowl, stir together flour, tartar, baking soda, and salt. Slowly stir in the dry ingredients into the creamed mixture. Mix it just enough to combine the ingredients, but try not to over mix the cookie dough.
In a small bowl, stir together sugar, cinnamon, and ground nutmeg.
Measure out heaping tablespoons of dough. Roll the cookie dough into a ball and then roll it in the sugar mixture. Place the rolled cookie on the baking sheet. Repeat until the dough is gone. You should get about 18 medium-sized cookies out of the batch.
Bake the cookies for 11 to 12 minutes until they are slightly puffed and golden brown around the edges. Let the cookies cool before serving. Keep extra cookies in an airtight container for up to 3 days.
Recipe Notes
Gluten-Free Pear Tart with Walnut Crust & Frangipane
Serves 8
For the crust: 1 cup (120 grams) all-purpose gluten-free flour blend (See Recipe Note)
3/4 cup (90 grams) walnut pieces
1/2 teaspoon kosher salt
1 stick (4 ounces) unsalted butter, frozen and coarsely grated
3 tablespoons ice water
For the poached pears: 2 cups water
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground vanilla bean or vanilla bean paste
2 whole D’Anjou or Bartlett pears, slightly underripe
For the frangipane:1/2 cup (100 grams) granulated cane sugar
1/2 cup (60 grams) walnut pieces
4 tablespoons (2 ounces) unsalted butter, softened
2 large eggs, warmed to room temperature
1 1/2 tablespoons all-purpose gluten-free flour blend
Special Equipment: 14- x 4.5-inch rectangular tart pan with a removable bottom (See Recipe Note)
To make the crust: In a food processor, combine the flour, walnuts, and salt. Process until the walnuts are thoroughly ground into the flour, about 10 seconds. Transfer the mixture to a bowl and chill in the freezer for 30 minutes.
Return the flour mixture to the food processor and add the grated butter. Process until butter is incorporated but little flecks remain throughout, about 5 seconds. Add the ice water and pulse briefly, just until the water is distributed evenly and the dough begins to come together into large pieces.
Turn the dough out into a 14- x 4.5-inch rectangular tart pan with a removable bottom. Use your fingers press it into the pan evenly, making sure to get it firmly into the corners. Do this quickly to avoid warming the dough.
Place a piece of parchment paper on top of the crust, then pour in a single layer of pie weights or uncooked beans. Refrigerate for 20 minutes.
While the crust chills, preheat the oven to 375°F.
Place the tart pan on a baking sheet lined with parchment paper or aluminum foil. Bake until the butter in the crust has begun to steam and bubble a bit around the edges, about 12 minutes. Remove from the oven, remove pie weights and parchment, and allow the crust to cool to room temperature.
To make the poached pears: Peel the pears, then cut them into quarters and remove the cores. In a medium (2-quart) saucepan, heat the water, sugar, spices and vanilla over medium-low heat, stirring until the sugar has dissolved completely.
When the sugar has dissolved, add the quartered pears. Bring up to a rapid simmer, then turn down to low and simmer, covered, until the pears are cooked through but still firm, about 10 minutes.
Use a slotted spoon to transfer the pears to a wire rack. Let them cool until you can handle them comfortably. Slice each pear quarter into 1/4-inch thick wedges.
To make the frangipane: In a food processor, combine all ingredients and process into a thick, smooth batter.
To assemble the tart: When ready to bake, preheat the oven to 350°F.
Place the crust in its tart pan on a baking sheet lined with parchment or aluminum foil. Pour the frangipane batter into the cooled crust. If you made the frangipane in advance and kept it chilled, it will have thickened slightly — use an offset spatula to spread it into an even layer. Gently layer overlapping slices of pear down the middle of the tart. Don’t worry if the pears sink into the batter a bit — the batter will rise and puff up around them as it bakes.
Bake the tart until the frangipane is golden brown and puffy, 45 to 55 minutes. Remove it from the oven and allow it to cool completely.
To unmold the tart, push the base of the pan up from the bottom and put aside the frame. Leave the base of the pan underneath the tart and carefully slide it onto a serving plate. Cut into slices and serve with whipped cream or vanilla ice cream and a sprinkle of cinnamon, if desired.
Key Lime Pie
Makes 1 pie.
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar
Pinch salt
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup Key lime juice, from about 12 limes
2 teaspoons Key lime zest
Whipped cream for garnish (optional)
Heat oven to 375°F. Grease an 8 or 9-inch pie or tart pan. Place graham cracker crumbs, butter, sugar and pinch of salt in a large mixing bowl, stirring until combined. Dump this sand-like mixture into the tart pan and press evenly to create a thin crust. Bake for about 10 minutes. Remove from oven and cool on a wire rack.
Lower oven to 325°F. In a large bowl, mix together the lime juice, zest, egg yolks and condensed milk. Pour into crust and bake for 15 minutes. Remove from oven, cool on a wire rack and refrigerate until serving.
Turkish Lentil Soup
- 1 small onion
- 1 small carrot
- 1 small potato
- 3/4 cup red lentils
- 1 teaspoon cumin powder
- Salt and pepper to taste
- 6 cups (1 1/2 liters) water
- 2 tablespoons butter or margarine
- 1 tablespoon all-purpose flour
- Peel and coarsely chop onion, carrot, and potato and place into a large saucepan. Add the red lentils, cumin, salt and pepper to taste, and water. Bring to a boil then reduce the heat to low and cover.
- Let the mixture simmer slowly until the vegetables are very soft and the lentils fall apart. Remove the pan from the heat.
- To make a smooth mixture, press the contents through a fine wire mesh strainer using a wooden spoon, or process in your food processor or blender. Hand blenders (immersion blenders) are great for puréeing the soup right in the pot.
- In a small skillet, melt the butter or margarine and then add the flour. Stir the mixture for a few seconds then add it to the soup (don't let the flour burn).
- Stir well, then let the soup simmer on low for about 15 minutes. Adjust the seasonings to your taste.
- If the soup seems too thick add a little more water. Serve hot with chunks of crusty bread and a wedge of lemon.
Turkish Pide
Ingredients:
- 4 cups flour
- 1 packet instant dry yeast
- 1 1/3 cup warm water
- ½ cup warm milk
- 1 tbsp. soft butter or margarine
- 2 tbsp. olive oil
- 1 tbsp. sugar
- 1 tsp. salt
- 1 egg yolk
- ½ cup plain yogurt
- 1 tbsp. sesame seeds
- 1 tbsp. nigella seeds
Directions:
- Put the flour in a large mixing bowl. Empty the packet of dry yeast on top and combine with your fingers.
- Add the warm water and combine lightly with a fork. Next add the milk and do the same.
- Add the softened butter or margarine and olive oil and combine. Lastly, add the sugar and salt.
- Now it’s time to knead the dough. If you are using a mixer, process the dough for about 10 minutes using the dough kneading hooks. If you choose to knead by hand, knead the dough in the bowl for 15 minutes.
- Turn the dough out on to a floured surface and knead for about five minutes more. The dough should be very soft. If it’s too firm, knead in another tablespoon of olive oil until smooth.
- Transfer the dough to a warm place. Cover it with a damp cloth and let it rise for about two hours.
- After two hours, the dough should be about double in size. Remove the cloth and turn it on to a floured surface. Divide the dough into two pieces with a dough cutter or sharp carving knife.
- Shape your ‘pide’ loaves using your fingers . Make each loaf flat and either oval or round, about ½ inch thick.
- Place each loaf on a metal baking tray sprinkled with flour.
- Using a sharp knife dipped in flour, first cut about 1 inch in from the edge to make a circle all the way around the loaf. Then, inside the circle, make diagonal cuts in opposite directions to make a diamond pattern. Do the same with the other loaf.
- In a bowl, whisk together the yogurt and egg yolk. Using a pastry brush, coat the top of the loaves generously with the yogurt-egg mixture.
- Sprinkle the sesame and nigella seeds evenly over the tops.
- Bake in a preheated oven at 430° F/ 225° C oven with a shallow tray of water placed at the bottom for about 30 minutes, or until the top becomes deep, golden brown. Serve the ‘pide’ hot out of the oven.
- https://www.thespruce.com/turkish-ramadan-flat-bread-3274362
apple pancake
- 2 tablespoons butter (or vegan earth balance)
- 3 apples, peeled, cored and sliced
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 3 large eggs
- ½ cup almond milk (or regular milk)
- 2 tablespoons flour (any kind: white, wheat, spelt*, or a gluten-free blend)
- ¼ teaspoon baking powder
- powdered sugar, for dusting (optional)
- Preheat oven to 375.
- Combine brown sugar and cinnamon.
- Whisk together eggs and milk.
- Mix together flour and baking powder and stir it into the egg/milk mixture.
- In a skillet, heat butter, add the apple slices and 1 tablespoon of the brown sugar mixture and cook, stirring, until soft. About 5 minutes.
- Pour the batter over the apples and sprinkle the remaining brown sugar on top.
- Bake until it puffs up, about 18-20 minutes.
- Dust with a little powdered sugar.
