Posts Tagged With: dessert

Lemon Sherbet From Azerbaijan

Azerbaijani Dessert

LEMON SHERBET

INGREDIENTS

½ teaspoon saffron threads
½ cup water
2 lemons*
5½ cups water
¼ teaspoon coriander seeds
¼ cup sugar
crushed ice

* = There are only a few ingredients in this recipe, so their freshness is important. However, if you don’t have a juicer or a zester, substitute 2 tablespoon lemon zest and ¼ cup lemon juice for the 2 lemons.

SPECIAL UTENSILS

zester*
juicer*

Makes 6½ cups, enough for a party. Takes 4 hours 30 minutes.

PREPARATION

Add saffron threads and ½ cup water to small bowl. Cover and let aside. Remove zest from lemons with zester. Keep the main part of the lemons. Boil 5½ cups water. Add boiled water, lemon zest , and coriander seeds to large mixing bowl. Let steep for 4 hours.

Strain the lemon zest/water into jug or other container. Extract the lemon juice with juicer. Add lemon juice and sugar to pitcher. Mix with long spoon until sugar dissolves. Strain saffron infusion. Add saffron infusion. Stir until well blended. Keep this sherbet liquid in refrigerator until completely cooled. Fill short glass with crushed ice. Pour sherbet liquid over crushed ice. Be happy. You now have a nice, cooling glass of lemon sherbet.

TIDBITS

1) If you were to attach the end of a screwdriver to the bottom of your glass of Lemon Sherbet, you could screw your glass into the dining room table. This would accomplish three useful things. First, it would be impossible to knock over your Sherbet, or any other drink for that matter, with your elbow. Second, even an severe earthquake couldn’t spill your cooling beverage spill. Of course, that would be bad if you were depending solely on your screwed-down beverage for your early warning earthquake detection system. Third, you could ask your guests to lift your screwed-down drink. Of course they won’t be able to do so. You then unscrew and lift it easily. Your guests will think you’re Thor. Wouldn’t that be cool?

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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Lemon Drizzle Cake from Britain

British Dessert

LEMON DRIZZLE CAKE

INGREDIENTS – CAKE

1½ cups sugar
2 tablespoons lemon zest (takes 2-to-3 lemons)
1 cup butter
4 eggs
¼ cup milk
5 teaspoons baking powder
¼ teaspoon salt
2¼ cups flour
1 cup confectioners’ sugar
4½ tablespoon lemon juice

SPECIAL UTENSILS

electric beater
9″ * 12″ baking pan
parchment paper

Serves 12. Takes 1 hour 5 minutes to prepare and 30 minutes to cool.

PREPARATION

Preheat oven to 340 degrees. Add sugar, lemon zest, butter, eggs, milk, baking powder, and salt to large mixing bowl. Blend with electric beater set on high until mixture becomes fluffy. Fold in the flour with a spatula until cake mix is well blended. Line baking pan with parchment paper. Ladle cake mix into baking pan. Smooth cake mix with spatula. Bake at 340 degrees for 35 minutes or until cake turns golden brown, becomes springy, and a toothpick inserted into the center comes out clean.

While cake bakes, add confectioners’ sugar and lemon juice to mixing bowl. Stir with whisk or fork until confectioner’s sugar dissolves. Use toothpick to poke holes in the warm cake. Spoon drizzle over cake. Let cake sit in tin until it’s cools completely. Remove cake and cut into squares.

TIDBITS

1) In 1844, Alexander Cartwright was eating a corner piece of Lemon Drizzle Cake. His piece looked very much like the one like the one shone in this recipe. Then a mosquito landed on his cake. He flicked it off. This act inspired him to invent the sport of Lemon Drizzle. LD as it was called, was supposed to have been played a lot like baseball. However, the athletes would show up and stuff themselves cake after cake until they didn’t feel athletic anymore.

2) Then in 1845, Mr. Cartwright forbade the eating of Lemon Drizzle Cake. Once, players actually played baseball, they loved it. So much so, that it became the national pastime.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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Mincemeat Pie

British Dessert

MINCEMEAT PIE

INGREDIENTS – DOUGH

3¼ cups flour (2 tablespoons more later)
1¾ cups confectioners’ sugar (1 tablespoon more later)
1¼ cups butter, cubed
1 egg
ice water, 1 teaspoon at a time, as necessary
2 tablespoons flour

INGREDIENTS – FINAL

1 28-ounce jar mincemeat
1 tablespoon confectioners’ sugar

SPECIAL UTENSILS

round pastry cutter, glass cup, or muffin tray
sonic obliterator

Makes 12 small pies. Takes 2 hours 30 minutes.

PREPARATION – DOUGH

Add 3¼ cups flour and confectioners’ sugar to large mixing bowl. Mix with whisk or fork until well blended. Use cold hands to fold butter and egg into flour. Add ice water 1 teaspoon at a time, if necessary, until dough starts to form a ball without being sticky. (Don’t over do it.) Cover pastry and let chill in refrigerator for 15 minutes. (You might to re-roll the dough so you can make more circles.)

Dust flat surface with 2 tablespoons flour. Place about ¼ of the dough at a time on flat surface.. Leave the rest in the refrigerator until needed. (You really do want to work with cold dough.) Roll out dough until it is 1/6″ thick. Use round pastry cutter to make a large circle sufficiently wide to fill the bottom and side of muffin cups, about 5″ wide. Re-roll the dough as needed to make more circles.

Line muffin cups with 5″ dough circles. Now make 12 small circles wide enough to cover the top of the muffin, about 3″ wide. Use ¼ of the remaining dough, left over from making the 5″ circles, Leaving the rest in the refrigerator until needed.

PREPARATION – FINAL

Preheat oven to 375 degrees. Fill the pastry-lined muffin cups ¾ full with mincemeat. Cover with 3″ dough circles. These lids should overlap the mincemeat-filled pastry cups. (But not go over onto the rest of the muffin tin.) Gently push down on lid edges to form seals. Bake at 375 degrees for 20 minutes or until golden brown. Let cool on wire racks then sprinkle mincemeat pies with 1 tablespoon confectioners’ sugar. Or serve right away. Zap any guest who doesn’t fully appreciate the care you took in making this dish.

TIDBITS

1) Mincemeat pies don’t have mincemeat in them.

2) But way back in the 16th century, in Tudor times, they did.

3) Because meat was cheaper than fruit in those days. The meats of choice were: beef, venison, and lamb. There was even a Tudor poem about this.

Little Bo Peep has lost her sheep.
But where did they go?
Into a neighbor’s pie they weeped.
Ho, ho. Ho, ho. Ho, ho.

In real life, the next-door neighbor was usually a rapacious, unfettered lord, who supported King Henry VIII. So many sheep were stolen by the greedy nobility that the peasantry became increasingly disgruntled.  It didn’t help that space aliens kidnaped the remaining sheep in 1535. Since the extraterrestrial sheep abductions occurred at night, no one saw them happen. The poor people naturally blamed the barons, lords, and earls.

A surly mob of peasants gathered at the Duke of York’s castle demanding the return of all their sheep. We are lucky to have the following exchange in writing as the historian John Haggis was just happened to be present. Here it is:

Surly Peasant Leader: We want our sheep back!
Duke of York: There are no sheep. I have no sheep. No one has sheep.
Surly Peasant 1: We don’t believe you.
Duke of York: I don’t care.
Surly Peasant 2: But how can we make mincemeat pies without sheep?
Duke of York: Eat mincemeat pie made from giraffes.
Surly Peasant Leader: C’mon lads, lets throw Duke Greedypants from off the castle walls.

They stormed the castle and they him down into the moat. This act precipitated a rather serious revolt with the rather mild title of The Pilgrimage of Grace. Eventually, King Henry VIII had this revolt put down.

But the king had seen the writing on the wall. King Henry proclaimed in The Great Ingredient Decree of 1538 that no matter the prevailing conditions of the realm, every peasant would had a right to find all she needed to make a proper mincemeat pie. Since, the sheep were all gone, pie makers switched to beef. Centuries later, the price of fruit began to fall compared to that of beef. So the beef in the pies began to be phased out in favor of dried fruits. Nowadays, mincemeat pies have no meat in them at all. Now you know. Oh, the sheep found their way back to Earth and England in 1567,

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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Fluffy Curd Cake From Lithuania

Lithuanian Dessert

FLUFFY CURD CAKE

INGREDIENTS

½ cup milk
6 tablespoons semolina
3 eggs
3 tablespoons melted butter
5 tablespoons sugar
1 pound curds
¼ cup hard bread crumbs

SPECIAL UTENSILS

electric beater
8″ * 8″ casserole dish or casserole dish

PREPARATION

Serves 9. Takes 1 hour.

Add milk to medium mixing bowl. Add semolina. Set aside to let semolina swell. Separate eggs. Add butter and sugar to large mixing bowl. Mix with whisk or fork until sugar dissolves. Add egg yolks. Mix with whisk or fork until well blended. Crumble curds, if necessary. Add curds. Mix with whisk or fork until well blended.

Preheat oven to 370 degrees. Add milk/semolina to curd mix in large mixing bowl. Mix with whisk or fork until well blended. Add egg whites to small bowl. Use electric beater set on high. Whip egg whites until they form stiff beaks.

Spread bread crumbs into baking dish. Carefully pour semolina/curd mix into baking dish. Gently shake baking dish, or smooth with spatula, until mix is level. Carefully spoon egg whites onto semolina/curd mix. Bake for 30 minutes or until mix rises, hardens, and turn golden brown, or stick a toothpick in the center of the curd mix. If nothing sticks, it is ready. Serve warm.

TIDBITS

1) The game of dominoes remains the world’s most relaxing game. Sure, a nap loosens you up like nothing else can. But suppose you want it all? Let’s say you want to stay awake AND chill out. This is why we play dominoes. Modern dominoes uses black, solid tiles with white dots on them.

2) But back in 1919, the Lithuanian chef, Andrius Balkus, noticed that a square of his Fluffy Curd Cake looked like a gaming tile. Also, the tops of some of the squares seemed similar to each other while different to the rest. His Fluffy Curd CakesTM used the same rules as modern dominoes, But problems arose right away. People argued constantly about what the tops of the squares looked like. Also, game after game ended when hungry players ate the curd squares. We now play dominoes.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

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Mason Jar Chocolate Ice Cream

American Dessert

MASON JAR CHOCOLATE ICE CREAM

INGREDIENTS

1 cup semi-sweet chocolate chips
2 cups heavy whipping cream
5 tablespoons sugar
2 teaspoons vanilla extract
⅛ teaspoon salt

SPECIAL UTENSILS

food processor or blender
3 cup Mason jar

Makes 2½ cups. Takes 20 minutes to make and 4 hours to firm in freezer.

PREPARATION

Add chocolate chips to pan. Melt using low-medium heat. Stir constantly. Add melted chocolate chips and all other ingredients to 3 cup Mason jar. Make sure that the lid to Mason jar is screwed on tightly. Shake jar vigorously for 5 minutes or until mixture thickens to the consistency of batter. Put jar in freezer. Let sit for 4 hours or until firm.

TIDBITS

1) Family dinners can often be quite contentious.

2) Why?

3) There’s always someone who doesn’t like some dish that you made for the gathering on the clan.

4) And you spent up to two days making your feast.

5) And someone always brings up politics, which always gets people riled.

6) But this argument gets forgotten when someone offers to help and puts your grandmother’s cast-iron skillet in the washer. 30 minutes your angel of a daughter, Sally, looks up at you with soulful eyes. Tears drip down as she quavers, “Mommy, you were going to give that skillet one day.” Her distress punches you in the feels as you review the ingratitude and argument of the dining room. You wish, you really wish that just once serenity could prevail while eating with those oafs.

7) With this recipe your wish is granted. Everybody, absolutely everyone loves chocolate ice cream. Eating this dessert makes everyone so happy that they become strangely pleasant. Furthermore, this dish takes almost no effort to make and is so easy to clean. What more could you want?

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook,  Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on  amazon.com.

Categories: cuisine, observations | Tags: , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Chocolate Frosting

American Dessert

CHOCOLATE FROSTING

INGREDIENTS

1¾ cups heavy whipping cream
1¾ cups (10 ounces) semi-sweet chocolate chips
3¼ cups confectioners’ sugar

Makes 4½ cups. Takes 1 hour 15 minutes.

FROSTING NEEDED

Dessert Type Needs Cups of Frosting
—————– —————————–
2 layer cake                       3
3 layer cake                       4
12 cupcakes                      2
13″ * 9″ cake                     2

PREPARATION

Add heavy whipping cream to pan. Heat whipping cream at medium heat until cream just starts to bubble. Stir constantly. Remove from heat. Add chocolate chips. Stir with spatula or fork until all chips melt. Transfer to large mixing bowl. Keep in refrigerator until cooled and still pourable, about 40 minutes. Gradually add confectioners’ sugar.

Mix with whisk or fork. Lasts for 7 days in refrigerator when stored in Mason jar or other airtight container.

TIDBITS

1) Chocolate has pleased billions of people for thousands of years. Just saying “chocolate” puts even the most stubborn people in a good mood. This is why chocolate figures prominently in peace treaties, legislation, and court cases.

2) If only there were enough chocolate to dispel all disagreements, the world would be perfect.

3) But there isn’t. Powerful people try to secure the globe’s chocolate supply for themselves. The Aztec nobility monopolized Mexico’s chocolate. This bred fierce resentment among the poor Aztecs and in all of the surrounding tribes. So, when Cortés and his fellow conquistadors set out in 1519 to conquer the Aztecs, the chocolate-lacking Mexicans said, “Sure, why not? Go ahead.”

4) The gold-lusting Spanish then went onto conquer the Incans in Peru for its gold. Spanish gold financed over a hundred years of wars in Europe. And all this happened because the Aztec elite wouldn’t share its chocolate. So when people ask for part of your chocolate bar, give them some. Oh look, I have an extra line left. Let’s use this space to daydream about chocolate. Mmm.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook,  Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on  amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Red Velvet Cookies

American Dessert

RED VELVET COOKIES

INGREDIENTS

1¼ teaspoons baking soda
¼ cup unsweetened cocoa powder
2⅔ cups flour
½ teaspoon salt
1 cup butter, softened
1½ cups sugar
2 eggs, room temperature
¾ teaspoon lemon juice
3½ teaspoons red food coloring
1¾ teaspoons vanilla extract

SPECIAL UTENSILS

electric beater
parchment paper
2-to-3 cookie sheets

Makes 40 cookies. Takes 1 hour 10 minutes.

PREPARATION

Preheat oven to 350 degrees. Add baking soda, cocoa powder, flour, and salt to 1st large mixing bowl. Mix with whisk or fork until well blended. Add butter and sugar to 2nd large mixing bowl. Use electric beater set on high to beat butter and sugar until the mix is light and fluffy. Add eggs, lemon juice, red food coloring, and vanilla extract. Mix with electric beater set on high until well blended. Gradually add in flour/cocoa powder while mixing with electric beater set on high. Mix until dough is well blended. Chill in refrigerator for 10 minutes.

Form 1″ dough balls. Put parchment paper on cookie sheets. Place dough balls 1″ apart on parchment paper. Bake at 350 degrees for 10 minutes or until edges of cookies turn golden brown. Transfer cookies with spatula to plate and let cool. Cookies go well with cream-cheese frosting.

Red Velvet flag………. Soviet flag

TIDBITS

1) By March 15, 1917, the Red Velvet Cookie makers of Russia finally had enough of the Czar’s indifference, cruelty, and incompetence. So they up and overthrew him, setting up the Provisional Red Velvet Government. The Red Velvet Makers chose the red background of the new flag to match their cookies. They also put their cookies in the upper left corner because you can never have enough red velvet cookies. Then the bratty Communists overthrew the Provisional Government and replaced the cookies with the hammer and sickle, because the Soviets weren’t into nice things.

 

Paul De Lancey, The Comic Chef, Ph.D.

My cookbook,  Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on  amazon.com.

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Come Visit “Chatting With Chefs”

 

CHATTING WITH CHEFS

 

Chatting With Chefs” is hoping to foster interaction between chefs and all who love food and food preparation. We would love to see you and anything of the following:

Recipes
Food pictures
Food reviews

Reviews of wines
Food and wine pairings
Restaurant reviews

Recommendations of restaurants and hotel with great food
Listings and description of food tours
Where to find ingredients that are hard to find in some regions or how to find them online

Information on legislation to help restaurants and workers in the food industry.
Information on restaurants that are hiring
Information on restaurants that are the best or worst to work for.

I’d like people to advertise* themselves, their restaurants, and their cookbooks.
* = For the time being, advertising will be on Fridays only. Advertising will also be limited to people and restaurants who contribute, at least a little, to discussions on this group’s site. We don’t want to get spammed. Also, advertisements of a non culinary nature are considered spam.

And, of course, we welcome discussion on anything that’s posted.

Again, please feel to visit and participate.

 

Paul R. De Lancey, Ph.D., an administrator of Chatting With Chefs

 

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: Chatting With Chefs, cuisine | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Cuban Cascos de Guayaba (Guava Shells with Cheese)

Cuban Dessert

CASCOS DE GUAYABA
(Guava Shells With Cheese)

INGREDIENTS

1 15-ounce can guava shells in syrup*
8 ounces cream cheese

* = Found in Hispanic supermarkets or online.

Serves 4. Takes 15 minutes.

PREPARATION

Remove guava shells from syrup. Keep syrup. Add ½ tablespoon to 2 tablespoons cream cheese to guava shell. (Amount depends on size of guava shell.). Drizzle 1 teaspoon to 1 tablespoon syrup over each guava shell with cream cheese, again depending on the size of the shell. Repeat for each guava shell. Goes well with saltine crackers.

TIDBITS

1) I had to go online to order guava shells in syrup.

2) They traveled the entire country by truck. They arrived by truck. The whole process took days. Fortunately, I planned to prepare this dessert for family. They were willing to wait days.

3) But if instead, I am regaling my business associates about Cascos De Guayaba. I’m really selling how great it tastes when I made it. I can see them starting to drool.

4) Finally, my boss snaps. “Dang, that sounds great,” he says, “I sure could go for some good Cascos de Guayaba. Whip me up a batch right now and I’ll make you vice president. And if you can’t, well . . .” He draws a finger across his throat. I’ll be clearing out my desk tomorrow.

5) But it doesn’t have to end this way. What if I could launch millions of bags of Cascos de Guayaba into the outer atmosphere? Higher than where planes fly, of course. I am nothing, if not careful.

6) Anyway, I’ll have billions of freezer bags full of this delicious dessert orbiting the Earth. All you have to do is order. With seconds a package of Cascos of Guyaba will be directly over your house. A little parachute will deploy. Your dessert will drift precisely to your doorstep. You will be able to make this dessert for your boss. You will become vice president. Your life will be good, very good.

7) But won’t billions of bags of Cascos de Guayaba in the atmosphere block out the Sun, at least to an extent? Won’t that temperatures to fall? Yes. But that what’s needed to stop global warning. I see a Nobel prize in my future.

 

Paul De Lancey, The Comic Chef, Ph.D

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, Following Good Food, international | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Madeeda Hilba

Sudanese Dessert

MADEEDA HILBA

INGREDIENTS

¼ cup vegetable oil
1 teaspoon fenugreek seeds
1½ cups water
¼ teaspoon salt
1 cup flour
1½ cups water
½ teaspoon baking soda
3 tablespoons water
1 cup milk
⅔ cup sugar

SPECIAL UTENSIL

colander

Serves 6. Takes 30 minutes.

PREPARATION

Add oil to pan. Heat oil using medium-high heat. It is hot enough when a fenugreek seed will dance in the oil Add fenugreek seeds. Sauté for 1 minute or until fenugreek seeds darken. Stir constantly. Add 1½ cups water and salt. Reduce heat to low-medium, Simmer for 12 minutes or until fenugreek seeds soften. Stir enough to prevent burning. Reserve fenugreek seeds.

While fenugreek simmers, add flour and 1½ cups water to large mixing bowl. Mix with whisk or fork until flour dissolves. It should be be quite watery. Use colander to strain fenugreek seeds from water. Keep both fenugreek seeds and fenugreek-flavored water. Add baking soda and 3 tablespoons water to cup. Stir with fork until baking soda dissolves.

Add watery flour to pot. Set heat to low-medium. Stir constantly with whisk keep flour from clumping. Add more water if necessary. Add fenugreek liquid. Stir until well blended. Stir constantly. Add milk. Stir constantly until mixture thickens. Add sugar. Stir until well blended. Add reserved fenugreek seeds. Add dissolved baking soda. Stir until mixture thickens to the consistency of porridge. Serve warm or chilled.

TIDBITS

1) This recipe, Madeeda Hilba, tells you to stir the contents while cooking. Suppose you’ve hurt both your wrists and can’t stir. What then? Simple, buy yourself a Bushnell Rotating Electric RangeTM (BRER). Simply put your liquid in a pot on top of a burner and hold firmly a spatula. Your rotating range will move the liquid around the spatula. No more stirring! Your wrists will say, “Thank you, Bushnell.”

 

Paul De Lancey, The Comic Chef, Ph.D

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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