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----- Original Message -----
From: Robin
To: phaedrus
Sent: Sunday, May 04, 2003 5:10 PM
Subject: berfee
There is a common Indian desert pronounced berfee. It's a
nutty paste cooked in tin foil usually, very slightly sweet
and creamy tasting.
I've been looking for a receipe for a long time and cannot find
one, can you help me?
Robin
Hi Robin,
The problem with this, as with many Indian recipes, is that it's made differently in different parts of India and, as a result,
each recipe one finds for it is different. See below for a cross-section.
Phaed
Mava Burfee
Ingredients:
500 gms khoya
300 gms. powdered sugar
1 tsp. cardamom powder
2 sheets silver foil (edible)
Method:
Mash khoya . Mix in sugar. Put into a heavy saucepan.
Cook till the mixture is a very soft lump.
Place on a working board and roll with a rolling pin to 1/2 inch
thickness.
Spread on the working board silver foil carefully and evenly.
Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1 1/2 inch squares
----------------------------------------
Burfee with Mango
Ingredients:
1 liter milk
1 Pinch alum powder
40 grams sugar
100 ml mango, alphonso (fresh pulp)
.025 teaspoon cardamom powder
. drops kesar color
. For Decoration pistachio nuts, chopped
How to Cook:
1. Boil milk, sprinkle alum power and add sugar. When it reduces to 1/3rd, add mango pulp.
When it forms a soft ball consistency, add cardamom powder and color.
2. Cool it and mold it in the shape of a mango.
3. Decorate as desired.
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 35 minutes.
Serving Options:
Serve Cold
------------------------------
Burfee (Milk fudge with Indian twist)
Makes 30 to 35
1 stick (4 ounces) unsalted butter
4 tablespoons all-purpose flour
1 1/2 cups sugar
2 pounds ricotta cheese
Red, green and yellow food coloring
Melt the butter and add the flour, stirring to make a smooth paste.
Add the sugar and ricotta cheese, stirring well. Place this mixture
in a microwaveable bowl. Cook on high in the microwave for 30 minutes,
stirring at intervals of 5 minutes, then after another 5 minutes; then
after 4 minutes, then again after 4 minutes; then after 3 minutes and
after that another stirring 3 minutes later. After 2 minutes, stir it
again, then 2 more minutes, stir. Microwave another minute, stir, then
microwave another minute.
The consistency of the batter will resemble Play-Doh. Divide the dough
into three parts and color one part green, another yellow and another red.
Layer the dough 1-inch thick total, a color at a time, on a greased plate
with a rolling pin. Make 1-inch diamond shapes with a knife after the
mixture cools completely.
---------------------------------
Burfee (jelly sweet)
Preparation time: 30 minutes plus 8 hours setting time
Ingredients
170 g cream
500 g milk powder
250 g sugar
250 ml water
300 g ground almonds
2 ml cardamom powder
coloured almond slivers
Method:
1. Stir the cream into the milk powder and pass through a sieve to get
an even consistency.
2. Boil the sugar and water until syrupy. Stir in the milk mixture over
the heat.
3. Remove from the heat and mix well.
4. Add the almonds and cardamom and stir well for a few minutes.
5. Pour into a rectangular ovenproof glass dish and sprinkle with almond
slivers.
6. Cut into squares when cool (mixture takes about 8 hours to set).
------------------------------------
Burfee
Source: Madhur Jaffrey's "An Invitation to Indian Cooking"
4 c. granulated sugar
3 cardamom pods, slightly crushed (or more to taste)
2 c. powdered dry milk
1/2 c. all-purpose flour
1/2 c. vegetable oil (or melted unsalted butter)
1/2 c. milk
Vegetable oil for deep frying (use fresh, these will pick up least
flavor in oil that has been used before)
First, make syrup; in a 4-quart pot, combine 4 c. water, sugar, and
cardamom. Lower heat. Simmer 2-3 minutes, or until sugar has been
dissolved. Do not stir.
Pour half the syrup into a serving bowl, about 3-quart size. Leave other
half in pot with cardamom pods.
Combine powdered milk, flour, oil (or melted butter), and milk in a bowl.
Make a soft dough. Make small, smooth balls out of dough, each about 1 inch
in diameter. You should be able to make more than 2 dozen jamuns.
Heat oil for deep frying in wok, karhai, or any heavy-bottomed wide pot.
You should have at least three inches of oil. Keep on low flame. Jamuns
need to be fried slowly.
Put a jamun into oil as a test. If it begins to brown immediately, your heat
is too high. Each jamun should take 4-5 minutes to get a reddish brown color
on all sides. If first jamun does not turn out right, correct heat. It is
better to take this precaution than have a whole batch burn outside and stay
raw inside.
Now put in 6 jamuns at a time, turn them over as they turn reddish brown on
one side. As they get fried, put them into syrup in pot.
Bring this syrup to a boil. Let each batch simmer in syrup five minutes.
When jamun are "syruped", life them out with a slotted spoon and place
them in fresh syrup in serving bowl. Keep frying and "syruping" a batch
at a time-as one batch fries, another can "syrup" until they are all done.
When cool, cover serving bowl with plastic wrap and refrigerate. Syrup in
pot can now be discarded.
To serve: Gulab jamun can be served cold, at room temperature, or slightly
warmed. Remember, you serve yourself only gulab jamun, not syrup in bowl.
----- Original Message -----
From: Bobbie
To: phaedrus
Sent: Monday, May 05, 2003 7:41 PM
Subject: Vinegar Dumplins Recipe
> My mother(deceased) used to make delicious vinegar dumplins. She was
> raised in East Tennessee, but moved to Howell, Michigan in the early
> l940's. No one in the family knows the recipe.Can you help me?
> Bobbie
>
Hi Bobbie,
Some recipes below. You can also use your own dumpling or biscuit dough to
make the dumplings themselves.
Phaed
Vinegar Dumplings
Ingredients :
2 c. water
2 tbsp. oil
1/2 c. vinegar
3/4 c. sugar
1 tbsp. cornstarch
Pinch of salt
Dumplings:
1 c. milk
1/2 c. oil
1/4 tsp. soda
2 1/2 c. flour
1 tsp. baking powder
Preparation :
In a pan, mix water and cornstarch well. Add sugar, vinegar and
salt; bring to a boil, stirring constantly. In a bowl, mix
dumplings as for drop biscuits. Drop into boiling filling, 1
teaspoon at a time. Cook until done. To test for doneness, stick
with toothpick.
----------------------------------
Vinegar Dumplings
Ingredients :
2 c. water
1/2 c. vinegar
1/2 c. sugar
Dough:
2 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
1/4 c. (1/2 cube) butter
Preparation :
Mix water, vinegar, and sugar. Boil 10 minutes before adding
dumplings. Combine all ingredients for dumplings. Drop from spoon
into sauce. Cook approximately 12 to 15 minutes or until done in a
covered container.
----------------------------------
Vinegar Dumplings
Ingredients :
2 eggs, beaten
1 1/2 c. water
1 c. sugar
1 tsp. vanilla
Dash of salt
1/2 c. vinegar
Preparation :
Mix together water, sugar, salt and bring to rapid boil. Reduce
heat and cook 5 minutes. Drop dumplings in quickly, then replace
cover and boil gently 12 minutes. Pour the dumplings in bowl.
Serve hot with butter or pour milk over top.
Orange Cappuccino Pudding Cake
Source: Ebinger's Bakery
Serves: 12
1 cup all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
2 tsp. grated orange zest
1/2 cup orange juice
2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
1/4 cup semisweet chocolate chips
1/3 cup granulated sugar
1/4 cup instant coffee powder or hot chocolate mix
1/4 cup cocoa
Preheat oven to 350°F (180°C). Prepare an 8" square (2 liter) baking
dish by spraying with vegetable spray.
In a bowl stir together flour, brown sugar and baking powder. In a
separate bowl, whisk together orange zest, orange juice, oil, egg and
vanilla. Add the wet ingredients to the dry, blending just until mixed.
Batter will be thick. Pour into prepared pan. Sprinkle chocolate chips
over top.
In a bowl whisk together 1-1/4 cups (300ml) hot water, sugar, coffee mix
and cocoa. Pour carefully over cake batter. Bake 35 minutes or until cake
springs back when touched lightly in center. Serve warm; spoon cake and
underlying sauce into individual dessert dishes.
---------------------------------
Chocolate Blackout Cake
Source: Ebinger's Bakery
Serves: 16
Cake:
1/3 cup unsweetened cocoa powder
1 cup milk
4 oz. (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 tsp. pure vanilla
2-1/4 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Pudding Filling:
2/3 cup sugar
2 tbsp. cornstarch
1/4 tsp. salt
1-1/2 cups milk
3 1-ounce squares unsweetened chocolate, chopped
1 tsp. vanilla
Frosting:
4 1-ounce squares unsweetened chocolate
4 oz. (1 stick) unsalted butter
1-1/2 tsp. vanilla
3 eggs
3 cups confectioner's sugar
Preheat the oven to 350°F.
Make the cake:
Butter two 9" cake pans; dust them with flour and tap out the excess.
Set aside.
Stir the cocoa with some of the milk to form a paste. Stir in the rest
of the milk, and beat with a whisk until the mixture is smooth. Set aside.
In the bowl of an electric mixer combine the butter, shortening, sugar,
eggs and vanilla; beat for 1 minute, or until the mixture is fluffy.
Sift together the flour, baking powder, baking soda and salt. Add the
mixture, alternately with the cocoa mixture, to the contents of the bowl,
beating between additions. Begin and end with the flour mixture, and beat
only until the dry ingredients are absorbed. Divide the batter between the
cake pans and smooth the tops with a spatula to even them.
Bake for 35 to 40 minutes, or until the layers shrink from the sides of the
pans and the tops spring back when gently pressed with a fingertip. The cake
is dense and moist, so be careful not to overbake it. Cool the layers on wire
racks for 10 minutes, then carefully invert them onto the racks. Turn right
side up and let cool completely.
Make the pudding:
Combine the sugar, cornstarch and salt in a small heavy saucepan. Gradually
add the milk, mixing thoroughly with a wire whisk. Add the chocolate.
Place over moderate heat and cook, stirring constantly, until the mixture
thickens and bubbles for 3 minutes. Remove from the heat and stir in the
vanilla. Pour into a small bowl and put plastic wrap or wax paper directly
on the surface to prevent a skin from forming.
Make the frosting:
Melt the chocolate in the top of a double boiler. Remove it from the heat
and cool slightly.
In a medium bowl, beat the butter, vanilla, and eggs until well mixed.
The mixture will not blend completely - do not worry.
Gradually beat in the sugar, about 2 tbsp. at a time, beating well after
each addition. Beat in the melted chocolate. Chill the frosting while
assembling the rest of the cake, about 15 minutes.
Assembly:
Cut each cake layer in half horizontally, using a serrated knife. You now
have 4 layers, 3 for the cake assembly and 1 for the outside crumbs. Place
one of the layers in the food processor bowl and pulse-chop to make crumbs;
set aside (or break it up with your hands.)
Sandwich the remaining 3 layers with the chocolate pudding filling, assembling
the cake on a cardboard circle or the bottom of a springform pan, if possible.
Frost the side and top of the cake with the chocolate frosting.
Working over a baking sheet lined with aluminum foil or wax paper, hold the
cake in the palm of your hand. With the other hand, gently press the cake
crumbs all over the top and sides of the cake, pressing them to adhere. Pick
up any crumbs that drop and press them back on.
----- Original Message -----
From: James
To: phaedrus
Sent: Tuesday, May 06, 2003 5:09 PM
Subject: fatballs
I am tring to find out how to make European Fatballs with a Bavarian Cream
I used to eat them at the fair as a kid i hope you can help
Thank you James
PS I am glad I found your site I lov it
Hi James,
Glad you like the site.
Below are several recipes for fat balls, and at the very bottom is one for Bavarian Creme.
Phaed
Oliebollen (Fat Balls)
Ingredients :
1 1/2 c. potato water
1/4 c. sugar
1/2 tsp. salt
2 tbsp. shortening
1 egg
1 yeast cake
3 c. flour
1 c. raisins
Preparation :
Dissolve yeast in lukewarm water, mix all ingredients into a soft
dough. Let rise in a warm place. Drop dough by spoonful into deep
hot fat. Fry until brown. Sprinkle with powdered sugar.
----------------------------------
Fat Balls (Fried Cakes)
Ingredients :
1 c. white sugar
2 eggs
1 tsp. salt
2 1/2 tsp. baking powder
1 can (sm.) crushed pineapple and
juice
1 1/2 c. sweet milk
3 1/2 c. flour
Preparation :
Use pineapple juice and milk to get 1 1/2 cups. Mix all the
above. Heat oil until 300-325 degrees in deep fryer. Drop in and
fry until golden brown. Test with toothpick.
----------------------------------
Fat Balls
Ingredients :
2 eggs
6 tbsp. sugar
1/4 tsp. nutmeg
4 tsp. baking powder
3/4 tsp. salt
2 tbsp. melted shortening
6 tbsp. milk
2 c. flour
1/2 c. nutmeats
Preparation :
Mix and drop by spoonfuls into hot fat (370 degrees). Drain and
roll in a mixture of powdered sugar and cinnamon.
----------------------------------
Fat Balls
Ingredients :
1 c. sugar
1 egg
2 tsp. melted shortening
1 1/2 c. milk
1 c. raisins or currants
1 apple, chopped
2 tsp. baking powder
1/2 tsp. salt
4 c. flour
Preparation :
Stir well. Drop in hot fat by spoonfuls. Fat should be 360 to
375 degrees.
----------------------------------
Fat Balls
Ingredients :
1/2 c. sugar
1 egg
1/2 tsp. salt
1 1/4 tsp. baking powder
1 3/4 c. flour
1/2 to 3/4 c. milk
Preparation :
Mix all ingredients; add milk slowly. Batter should be thick.
Heat deep fryer to 350 degrees. Drop by 1/2 filled gravy laddle
into hot oil. Fry until brown. Don't make balls too big or they
will be burnt and not done inside. Put on paper towel to drain.
Sprinkle with powdered sugar and brown sugar; serve.
----------------------------------
Bavarian Creme
Ingredients :
1- 8 oz. cream cheese
2/3 c. light cream
2/3 c. sugar
1 tsp. vanilla
Preparation :
Blend and whip all of the above ingredients.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Tuesday, May 06, 2003 8:01 PM
Subject: Lard in Donuts?
Phaedrus,
Can you tell me if (famous donut shop) donuts have lard in them?
Actually in the reciept and or cooked in Lard?
It has been a big major discussion with family and friends........
I walked into one store and the employee., just smile and said "yes"
when ask if Lard was one of the ingredients that made the KC donuts
taste good.........a few days later, a friend called the same store
and as if there was Lard in the donuts and go No for an answer...
Also, my sister said , she was watching an interview on TV with the
OWNER and she said the Owner, said Fresh Lard was on of the special
ingredents that made the Donuts taste so good....
I can not seem to find an official site of (FDS) Donuts to ask there.....
so, if you know of a better and more reliable source in information,
I would appreciate the answer to my question.....thank you very much
and
May God bless you richly......Linda
Hi Linda,
That famous donut shop does have a website. On that site they guarantee that
their donuts do not have lard in them, nor are they cooked in lard.
That employee you spoke to probably just didn't know, and said the first thing
that came to mind. Believe it or not, there are some people around who don't know
the difference between lard and shortening. I've heard people call both "lard" as
a generic term.
Phaed
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