Ingredients:
Meanwhile, boil the potato in salted water until just tender. Cool, then peel and cube.
Saute the onion in the oil until soft.
Drop the tomatoes into boiling water and cook them until soft, about 10 minutes. Drain then force through a sieve to make a puree. Add tomato puree to the onion along with the green pepper and the minced garlic. Simmer uncovered for 10 minutes, until slightly thickened.
Peel eggplant and cut into cubes. Add the cubes to the tomato mixture along with the cubed potato. Stir in the remaining ingredients and heat gently for 5 minutes more. Cool to room temperature before serving.
Ingredients:
12 tablespoons or 1 1/2 sticks of very cold unsalted butter
1 3/4 cups of unbleached white flour
1/2 teaspoon of baking soda
1 egg yolk
1 cup of sour cream
Filling:
Heaping 1/2 cup of shelled walnuts
1 cup of sugar1/2 teaspoon of vanilla extract
2 egg whites
1 egg yolk, beaten
Instrutions:
With pastry blender or in a food processor, cut the butter into the flour and baking soda until it resembles coarse meal. Mix in the egg yolk and sour cream to make a soft dough. Wrap in was paper and chill in the refrigerator for at least 2 hours.
Preheat the oven to 350°F. Grease and lightly flour a 10-inch saucepan.
To make the filling, finely grind the walnuts: stir in the sugar and vanilla. Beat the egg whites until stiff but not dry and fold into the nut mixture.
Divide the chilled dough into 3 parts. Roll out one of the parts and transfer it to the pan. Spread with half of the filling, leaving a 1-inch border. Roll out the second part and carefully place it on top of the filling. Cover the remaining filling. Roll out the last part and place it on top. Tuck the edges under slightly to seal. Flatten the pastry to conform the sides of the pan. With a sharp knife, score the top of the pie lightly into diamonds.
Brush the tops of the pieces with beaten egg yolk and bake for 45 to 50 minutes, until browned. Cut into diamonds to serve.
Note: Unlike its close cousin baklava, it is made with baking soda and sour cream dough rather than phyllo.
1 1/2cups of unbleached white flour
Filling
2 tablespoons of white flour
Meanwhile, prepare the filling. Place the flour in a skillet and fry over medium high heat, stirring constantly, until the flour turns a deep pink, bordering brown. Do not allow the flour to burn. Add butter and stir until the butter melts and the mixture is smooth. Remove from heat, stir in the sugar, and cool.
Preheat the oven to 350°F. Dust a 10-inch pie plate with flour.
Roll the dough out into a 9 X 16-inch rectangle. Cover with filling to within 2 inches of the edges and roll up starting from the longer side. Using your hands, carefully stretch the roll to 28 inches.
Seal the seam of the roll with cold water, then carefully coil it into the pie plate, seam side down, forming a ring around the base of the plate. Bring the ends together and seal them well. Brush the ring with the beaten egg yolk. Bake until lightly brown, 45 to 50 minutes. Remove from the pie plate while still warm and cool on a rack.
1/2 pound or two sticks of butter,
Filling:
2 cups of shelled walnuts
Preheat the oven to 350°F. Toast the walnuts for 10 minutes until lightly browned, then grind them.
Steam the raisins over boiling water until plump. Mix with the ground walnuts and stir in 1/ 2 cup sugar and the cinnamon.
Divide the dough into 4 parts, keeping the unused dough refrigerated. On a floured board, roll out 1 piece of dough to a round 20 inches in diameter. Place it on a greased baking sheet. Cover to within 1 inch of the edges with 1/3 of the filling. Roll out the second round and place it over the filling, then top with half of the remaining nut mixture. Roll out the third round and place it over the filling, then top with the remaining nut mixture. Cover with the last round of dough. Trim the edges and fold the top edge under to seal. Pat the pie into a uniform round shape and crimp the bottom edges with your fingers. Make 5 slits in the top crust.
Place in the oven and bake for 50 minutes or until nicely browned.
Meanwhile, prepare syrup by mixing together in a saucepan the remaining 1/2 cup of sugar and the grape juice. Bring to a boil and simmer for 3 to 5 minutes, until syrup forms.
When the pie is don, remove from the oven and allow cooling for 15 minutes. Then brush with the syrup to glaze, allowing it to soak into the filling through the slits in the crust. Set under a hot boiler for a minute to set the glaze.
Store any leftover cake tightly covered at room temperature.
This is a dish that is a long string of nuts that have been dipped repeatedly in a concentrated fresh grape juice to form a confection.
Ingredients:
40 walnuts halves or whole hazelnuts
1 1/2 quarts of white grape juice
3/4 cup of sugar
1 cup of flourConfectioners' sugar
Instructions:
Thread a needle with a 30-inch length of heavy-duty thread. Knot the ends together. With the flat side of the nuts facing up, thread 20 walnut halves onto the thread, then thread the remaining walnut halves flat side down.
Cut the thread from the needle and knot the ends. Then push half of the walnuts to that end of the thread, leaving about 6 inches of thread in between the 2 portions of nuts. Pick up the thread from the top. You will have 2 separate strands of walnut halves hanging flat side up.
In a large skillet combine the grape juice and sugar. Heat to just below the boiling point. Place four in a bowl and very gradually stir in the heated juice, whisking constantly so that no lumps form. When about half of the juice has been added to the flour, pour the remaining flour mixture into the skillet and bring to a boil, stirring. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened slightly.
Meanwhile, find a board about 4 inches wide and suspend it between two chairs. Place newspaper on the floor underneath to catch the drips.
Pick up the walnuts by the middle of the thread and slowly dip them into the juice mixture, using a spoon to coat the topsides, if necessary. Slowly pull them up from the juice and carefully drape the thread over the prepared board so that the walnut strands hang down over the newspaper.
Allow the nuts to dry for 15 to 20 minutes, or until the coating is slightly tacky. Then return the nuts to the juice, which has been kept warm, and repeat the dipping process. Allow to dry again for 20 minutes or so. The drier the coating, the better the next layer will adhere.
Repeat the dipping process, 8 to 10 times, or until the nuts are completely coated. Leave to dry for 3 to 4 days, until the strands are no longer sticky to the touch. When dry, pull out the strings and dust it with confectioner's sugar.
To serve, cut the delicacy into rounds.
Ingredients:
4 tablespoons (1/2 stick) of unsalted butter, softened
6 tablespoons of white grape juicetablespoons of sugarRed sugar sprinkles or flakes.
Cream the butter with sugar until fluffy and stir in the extracts. In another bowl combine flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with milk, beating well after each addition. Bet the egg whites until stiff but not dry. Fold into the batter.
Pour about 1/4 cup of batter into each custard cup. Bake for 20 to 22 minutes, or just until a cake tester comes out clean. Do not let the cakes brown. Remove from oven and immediately turn the cakes out onto a wire rack. Working quickly, turn each cake upright and with a serrated knife trim the crown of each cake to make a flat surface. Discard the trimmings or save for a later snack.
Spread a thin layer of peach jam on the sliced end of each cake, and then press 2 cakes together to form a "peach". The cakes will stick together if they are still warm. If desired, gently press one end of each "peach" into a slightly pointed shape.
To make the syrup, combine the grape juice and sugar in a small saucepan. Bring to a boil and simmer for 5 minutes. With pastry brush, brush each "peach" all over with the syrup. Put the red sugar sprinkles in a bowl and dip each "peach" into the sprinkles.
These cakes are best made earl in the day or even before serving so that the syrup will soak in.
Ingredients:
Makes about 2 dozen pieces of candy
3 1/ 2 cups of shelled walnuts
1 cup of honey
Instructions:
Toast walnuts lightly at 350°F for 10 minutes, then chop them coarsely.
In a deep saucepan bring the honey to a boil. Stir in the nuts and cook over medium heat for 8 to 10 minutes, stirring periodically, until the mixture is thick. Be careful not to let it burn.
Pour the mixture out onto a moistened wooden board or oiled marble slab. With a spatula, spread it 1/2 inch thick. When cool, cut into 2-inch diamonds.
THIS IS ONE OF THE BEST!!!
Ingredients:
4 large eggs
1 tablespoon of butter,softened
1/ 4 cup of shelled walnuts, ground
2 tablespoons of minced fresh dillPinch of salt
1 tablespoon of adzhika or hoot Mexican salsa
Instructions:
Hard-boil the eggs and allow them to cool; separate the yolks from the whites. Mash the yolks with softened butter. Stir in the ground walnuts, dill, salt and adzhika.Turn out onto a serving plate and surround with chopped egg whites. Serve at cool room temperature.
Variation:
For a creamier salad, do not separate the hard-boiled eggs. Mash the eggs with 3 tablespoons of softened butter, ground walnuts, dill, 2 tablespoons each of minced cilantro and scallion (white part only) and 1/8 teaspoon of salt. Sprinkle 2 tablespoons of pomegranate seeds on top of the salad for garnish.
Adjaruli Khachapuri (adjarian cheese bread)
0 comments Posted by Psycho_cat at Sunday, December 16, 2007
Ingredients:
