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Food Art Friday for August 7th
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Tag Archives: almonds
Hamantaschen
Submitted by JamiSings
Dough Ingredients
| 3 c. flour | ½ c. almonds, finely ground | |
| 1½ tsp baking powder | ¼ tsp salt | |
| ½ c. sugar | Zest of one lemon | |
| ½ lb. unsalted butter or margarine | 1 egg | |
| 2 tbsp cold water | 1 tbsp lemon juice | |
| 1 egg white, beaten |
Poppy Seed Filling Ingredients
| 4 oz. poppy seeds | ½ c. milk | |
| 1 tbs unsalted butter or margarine | ¼ c. seedless raisins, plumped | |
| ¼ c. toasted walnuts, pecans, or almonds | 1 tbsp honey | |
| ½ tsp vanilla extract |
Directions
- Preheat oven to 350°F.
- Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
- In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
- In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
- Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
- Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
- Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.
White Chocolate & Raspberry Cheesecake
Submitted by jen LUVS REVIEWS
Crust Ingredients
| 18 vanilla wafer cookies | 1 c. almonds, toasted | |
| 4 ½ tbsp unsalted butter, melted |
Filling Ingredients
| 4 oz. imported white chocolate, chopped | 1 8oz. packages of cream cheese, room temp | |
| 2/3 c. sugar | 2 tsp vanilla extract | |
| ¾ tsp grated lemon peel | 2 large eggs | |
| ¾ c. fresh raspberries or frozen unsweetened, thawed, drained |
Topping Ingredients
| 1 8oz. container sour cream | 3 tbsp sugar | |
| ½ tsp vanilla extract | 2½ pint baskets raspberries | |
| ½ c. seedless raspberry jam |
Crust Directions
- Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet.
- Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.)
- Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor.
- Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan.
- Bake until golden, about 10 minutes.
- Cool. Maintain oven temperature.
Filling Directions
- Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water.
- Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth.
- Add eggs 1 at a time, beating just until combined. Beat in white chocolate.
- Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over.
- Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes.
- Cool 20 minutes. Maintain oven temperature.
- Using fingertips, press down gently on edges of cheesecake to flatten slightly.
Topping Directions
- Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan.
- Bake 5 minutes. Transfer cake in pan to rack.
- Run small knife around sides of cake. Cool completely.
- Chill cake overnight. Fold down foil along sides of pan.
- Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil.
- Cover cake with berries.
- Bring jam to simmer in small saucepan, stirring often.
- Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)
Espresso Chocolate Cake with Kahlua Cream
Submitted by Ruth
Cake Ingredients
| ¼ c. good instant coffee | 5½ oz. unsalted butter | |
| ¾ c. soft dark brown sugar | 2 eggs, lightly beaten | |
| 1/3 c. ground almonds | 1½ c. self-rising flour | |
| ¼ unsweetened cocoa powder | ¾ c. water |
Kahlua Cream Ingredients
| 2 tsp espresso coffee powder | 2 tbsp super fine (castor) sugar | |
| ¼ c. Kahlua (recipe calls for ½, I use ¾) | 10½ fl oz. cream, lightly whipped |
Cake Directions
- Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
- Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
- Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
- Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
- Carefully spoon the mixture into the cake pan & smooth the surface.
- Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.
Filling Directions
- Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
- When cake is done, put filling between the two layers.
Kahlua Cream Directions
- Combine everything in a small saucepan & stir over low heat until coffee dissolves.
- Serve cake warm covered with Kahlua cream.
Moroccan Lamb & Fruit Stew
Submitted by serenityn0w
Servings: 6-8
Ingredients
| 1-2 tsp crushed dried red pepper | ¾ tsp ground turmeric | |
| ¾ tsp ground ginger | ¾ tsp ground cinnamon | |
| ½ c. tsp salt | 2 lbs. well trimmed, boneless leg of lamb, cut into | |
| 2 tbsp olive oil or cooking oil | 1″-1½” pieces | |
| 2 large onions, chopped | 3 cloves garlic, minced | |
| 1 14 oz. can beef broth | 1 tbsp cornstarch | |
| 2 tbsp cold water | 1 c. pitted dates | |
| 1 c. dried apricots | Hot cooked couscous or rice | |
| ¼ c. toasted slivered almonds | Orange peel curl (optional) |
Directions
- In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture.
- In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
- Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender.
- Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
- Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
- To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.