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----- Original Message -----
From: Valerie
To: phaedrus
Sent: Sunday, May 30, 2004 5:39 AM
Subject: almond pasty
It has a very flaky crust, like philo dough. And an almond paste
inside. It's called bonket (that's how it sounds). Any clues?
Valerie
Hello Valerie,
See below for several recipes.
Phaed
Banket
Ingredients :
--Crust:--
2 sticks margarine
2 c. flour
1/2 c. cold water
--Filling:--
1/2 lb. almond paste
1 egg
1/2 c. sugar
Preparation :
Mix flour and margarine well. Add water. Divide pastry into 3
parts. Chill several hours. Mix well paste, eggs and sugar. Roll
pastry into 3 strips 4x15 inches. Divide filling and spread on a
strip and roll up the long way pinching ends to seal in filling.
Put on large cookie sheet. Brush tops with beaten egg yolks with a
teaspoon of water added. Sprinkle with sugar. Bake 15 minutes at
425 degrees then 10 minutes at 350 degrees.
----------------------------------
Bonquet
Ingredients :
--Crust:--
1/4 tsp. cream of tartar
1/2 tsp. baking powder
4 c. flour
1/2 tsp. salt
1 lb. oleo (Imperial)
1 c. ice water
--Filling:--
1 lb. almond paste
2 c. sugar
3 eggs
Preparation :
For crust: Mix like pie crust. Divide into 8 parts, wrap each
separately. Put in refrigerator. Filling: Beat eggs and add the
sugar, crumble in almond paste. Mix well. Divide into 8 parts -
wrap separately and refrigerate. (Keeps days in the refrigerator.)
Roll one part dough into strip 14x4 inch. Put one part filling into
center of strip. Fold each side toward center and wrap ends. Put
folded side down on cookie sheet. (I bake 3 strips at a time.)
Brush with egg white slightly beaten. Bake 450 degrees for 10
minutes or 350 degrees for 20 minutes.
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Banket
Ingredients :
1 lb. oleo or butter
4 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. ice water
1 lb. almond paste
2 c. sugar
2 eggs and 1 egg yolk
Preparation :
Blend butter, flour, baking powder, salt and ice water like pie
crust and chill. Mix almond paste, sugar, eggs and egg yolk.
Divide each mixture into 8 parts. Roll each section of dough thin.
Roll filling into long roll (with flour on your hands) and place on
dough. Roll up and place on greased cookie sheet. Brush with
slightly beaten egg white. Sprinkle with sugar. Bake at 425 degrees
for 15-20 minutes.
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Banket
Ingredients :
1 lb. butter
1 lb. flour (4 c.)
1 c. water
1 lb. almond paste (2 c.)
1 lb. sugar (2 c.)
3 eggs, beaten
1 tsp. almond extract
Preparation :
Mix butter, flour and water. Refrigerate overnight. Beat
together almond paste, sugar, eggs and almond extract. Divide dough
into 8 parts. Roll each part into rectangle. Place almond mixture
down middle of dough. Overlap each side and slightly pinch to seal.
Brush top with evaporated milk and sprinkle with sugar. Punch with
a fork about every 2 inches. Bake in a 400 degree oven for 30
minutes on greased cookie sheets.
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Banket
Ingredients :
4 c. sifted flour
1 lb. oleo (or 1/2 butter, 1/2 oleo)
1 c. ice water
Filling:
1 lb. almond paste, crumbled
2 eggs, plus 1 yolk
1 c. powdered sugar
1 c. reg. sugar
1 tsp. lemon extract
Preparation :
Blend in bowl like pie crust. Refrigerate overnight. Gradually
add eggs and yolk to almond paste. Add sugars and extract.
Refrigerate overnight. Divide dough in 8 equal parts and roll each
part on floured board, 4 inches wide by 12 inches or more. Put
filling on dough to about the size of a dime. Fold crust over both
sides like a pig in a blanket. Brush the top of the roll with
beaten egg white. Prick holes on top and bake at 450 degrees for 10
minutes, then turn oven down to 400 degrees for 12 minutes.
----- Original Message -----
From: "howard"
To: phaedrus
Sent: Friday, May 28, 2004 10:59 AM
Subject: A type of dessert, milk i think
dear sirs,
Thank you for your web site.
in 1957 I was a child attending school in Cyprus. Each day a street food
vendor (with a cart) would offer a type of milk (I think) dessert. The
dessert would be served on a plate approximately eight to nine inches in
diameter. The pudding was about a quarter of an inch in depth, milky white,
smooth,( no bumps or other additives such as fruit or nuts) with a little
clear liquid poured over the top.(liquid was not syrup). I have in my later
years attempted to find this dessert. needless to say without success. Any
help you might offer would very much be appreciated. I thank you in advance.
sincerely
Howard
Hello Howard,
Cypriot cuisine is much influenced by both Greek and Turkish cuisines. I
found two possibilities among Turkish influenced recipes. One is a sort of
rice pudding which is said to be popular on Cyprus, and the other is a
Turkish milk pudding. Leaving off the optional spices and/or nuts, perhaps
one of these is what you remember.
Phaed
Kazan Dibi (caramelized Milk Pudding)
1 teaspoon butter
3 tablespoons sugar
2/3 cup flour
1/3 cup corn flour
4 cups milk
1 1/2 cups sugar
2 1/2 teaspoons vanilla
cinnamon (optional)
1. Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch).
2. Sprinkle with sugar.
3. Put baking pan in hot oven, until sugar turns a light caramel colour,
take out of oven set aside.
4. Combine flour, corn flour and milk in a saucepan.
5. Cook over low heat for 10 minutes or until thickened, stirring
constantly in rotary fashion with a wooden spoon.
6. Stir in sugar blending well.
7. Simmer for 1 minute over low heat stirring gently and constantly.
8. Remove from heat.
9. Add vanilla; stir well.
10. Spread into baking pan.
11. Bake in a moderately hot oven for 15-20 minutes.
12. Remove from oven.
13. Place in a cold water bath.
14. Let stand for 10 minutes.
15. Remove from water bath; chill.
16. Dust with cinnamon when ready (optional).
------------------------------------
Muhallebi (Cypriot Rice Powder Pudding)
Serves 5
This is a much loved Turkish-Cypriot dessert prepared by families all year round.
Ingredients
1 pint (568 ml) semi-skimmed milk
4 tablespoon rice powder [1 rounded tablespoon rice powder per 1 water
glassful of milk]
3/4 to 1 water-glassful sugar [or enough sugar to taste]
2-4 granules of mastic (mezdeki) grounded with 1 teaspoon of sugar
2-3 bitter orange leaves or orange blossoms
Water optional or if available
Pistachios and almonds (if desired)
Preparation
1. In a basin or a large bowl, mix rice powder into a paste with a little
milk taken from 1 pint (568 ml
2. Heat remaining milk to almost boiling point and pour onto the rice
paste, stirring well
3. Return the mix to the saucepan and add orange leaves and bring to boil
over gentle heat while stirring continuously.
4. Once the mixture starts bubbling, reduce the heat and continue stirring
for another 5-10 minutes more.
5. Add sugar and keep stirring until it dissolves completely.
6. If the mixture becomes too thick dilute with a little milk or water
7. Just before turning the heat off add powdered mastic, orange blossoms
(or bitter-orange leaves) and stir well
8. Remove the leaves (if used instead of blossoms) and pour the creamy
mixture into small bowls (or a one large shallow dish approximately 1-1 and
1/2" deep.
9. Decorate the pudding top with pistachios and almonds if desired.
Helpful Hints
Add sugar after the rice powder mixture has been stirred, boiled and
thickened for at least 10 minutes
Add mastic right at the end
At the end, you may wish to place the saucepan in cold water and beat the
mixture for a few minutes before pouring into small dishes
----- Original Message -----
From: "Bob"
To: phaedrus
Sent: Friday, May 28, 2004 11:36 AM
Subject: Poor Man's Pudding
> Dear Phaedrus, I am searching for a recipe for Poor Man's Pudding for my
> 79 year old uncle. He grew up in Southern Ohio and I think the recipe must
> have been used in the Depression years. He remembers the ingredients of 1
> egg white, and cinnamon. It was served with what he calls, "dope" and I
> presume to be a sauce. Thank you for this service and also for the
> delightful past hour I spent going through just a part of your archives:
> so many memories (like perfection salad) and lots of new-to-me recipes.
>Cherry
>
Hi Cherry,
There are lots of recipes called "poor man's pudding". Bread pudding was
originally known as "poor man's pudding." I think the below recipes are
closer to what your uncle recalls.
I could not find a recipe with both egg white and cinnamon in the same
recipe. See below. These recipes have the sugar syrup that's
sometimes called "dope".
Phaed
Poor Man's Pudding
Ingredients :
1 c. milk
1 c. sugar
2 c. flour
1 c. raisins
3/4 tsp. salt
1 tsp. soda
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. vanilla
1 c. nuts
Syrup:
3 tbsp. melted butter
4 c. boiling water
2 c. brown sugar
Preparation :
Mix as for cake. Put in baking dish that has been greased.
Make the following syrup and pour slowly over cake. Let boil a few
minutes. Pour slowly over cake and bake for 40 minutes at 375
degrees F. Don't cut down on water and be sure to have syrup ready
before you put dough in pan (use all the water). For high altitude,
add a couple extra tablespoons of flour.
----------------------------------
Poor Man's Pudding
Ingredients :
Syrup:
2 c. brown sugar
2 c. water
Batter:
1 heaping tsp. cinnamon
2 tbsp. butter or margarine
1 3/4 c. sifted flour
1 c. milk
1 c. sugar
1 tsp. baking powder
1/2 c. nuts
1/2 c. raisins
Preparation :
Also know as Cinnamon Pudding. Boil brown sugar and water
together for 5 minutes or just until brown sugar is completely
dissolved. Pour syrup into a round casserole or cake pan of desired
shape. Mix batter ingredients in a bowl until well blended. (I mix
all dry ingredients together before adding to the batter mixture.)
Pour the batter evenly over the syrup mixture. Bake at 350 degrees
for an hour. To serve, turn upside down on large serving dish. May
serve with whipped cream if you can tolerate the extra calories.
----- Original Message -----
From: Jonathan
To: phaedrus
Sent: Friday, May 28, 2004 11:12 AM
Subject: tabulegh
I'm in the sixth grade and another gruop prepared an herbal salad at school
by using healthy products. I loved this salad and I think it's called
tabulegh. I have searched but cannot find any receipe with this or anything
close to it's name. Thank you
From,
Jonathan
Hello Jonathan,
I think that you mean "tabbouleh". See:
Tabbouleh
and the recipe below.
Phaed
Mint and Parsley Salad
Tabbouleh
1 cup fine burghul (crushed wheat)
1/2 cup finely chopped . mint
1 1/2 cups finely chopped parsley
1 cup finely chopped onions
3/4 cup chopped tomatoes (optional)
3/4 cup olive oil
1 cup lemon juice
Salt and pepper
Tabbouleh ranks along with kibbeh and hummus bi taheeni as the most popular
Lebanese dishes. Tabbouleh parties are popular on summer afternoons.
Soften burghul by soaking one hour in water, then drain well and press out
the excess water. Mix burghul, onions, salt and pepper together, crushing
onion juice into burghul with fingers. Add parsley, mint, oil, lemon juice,
tomato and salt and pepper. Mix thoroughly, adding more lemon juice if
necessary to give a tart flavor. Adjust salt to taste. Serve on lettuce
leaves in individual dishes, or use tender lettuce heart leaves, cabbage
leaves and vine leaves as scoops to eat the tabbouleh. In Lebanon tabbouleh
is generally served on a large platter and decorated with chopped tomatoes.
The vegetable leaves are served on a separate dish in an attractive way.
----- Original Message -----
From: Norma
To: phaedrus
Sent: Sunday, May 30, 2004 2:22 AM
Subject: Shashlik Sauce
Dear Dr Phaedrus
I lived in Germany for several years a while back and one of our favourite
schnell imbiss foods was bratwurst mit mayonaise and shashlik sauce. I
have been unable to buy the shashlik sauce here in Australia so would like
to make my own. Can you help please?
I have looked through a lot of the archives but cannot find the recipe for
the sauce yet but have found a lot of other recipes I would like to try.
Thanks for the service.
Regards Norma
Hi Norma,
Ok.... "Shashlik" needs a bit of explanation.
"Shashlik" is the Russian/Caucasus word for "shish-kebab". It's marinated
cubes of lamb that are skewered and grilled.
The shashlik sauce that you describe is a sort of bottled Russian barbecue
sauce. In Europe, it has come to be used as a condiment on all kinds of
meat, not just on lamb shish kebab.
I could not find a recipe for the bottled sauce. The original marinade
that's used with the lamb cubes is described in the recipe below.
You can buy bottled shashlik sauce online. See:
Shashlik 1
and
Shashlik 2
Phaed
Shashlik Caucasus
Categories: Meat Bbq Lamb Russian
Yield: 4 Servings
2 lb Boneless lamb; cut into
-2 inch cubes
1 c Cooking oil
2 ts Lemon juice
1 ts Salt
1 ts Pepper
1 Bay leaf
1 ts Dillweed
1 Small clove garlic; minced
4 Celery tops;coarsely chopped
3 Tomatoes; quartered
2 Onions; cut in wedges
2 Green peppers; cut in 1"
-squares
Hot cooked rice
Place lamb in large bowl or shallow dish. In screw top jar combine oil,
lemon juice, salt, pepper, bay leaf, dill, garlic, and celery. Shake well
and pour over the lamb. Cover and marinate in refrigerator for 6 to 8
hours or overnight, stirring occasionally. On each of 4 long skewers, thread
lamb, tomato, onion, and green pepper; repeat, using 4-5 cubes of lamb on
each skewer. Grill shashlik over medium coals 12-16 minutes, turning once.
(or, place shashlik on rack in shallow baking pan, 4 inches from broiler.
Broil 10 minutes, turning once, for medium rare.) Brush meat and
vegetables with additional marinade, if desired.
Serve on a bed of hot cooked rice. If desired, garnish with fresh dill.
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