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Ingredients:
1 cup cooked basmati rice
2 cups whole milk
1/2 cup heavy cream
1/4 cup sugar
1/4 teaspoon ground cardamom
1 teaspoon orange blossom water
A handful of toasted & chopped pistachios
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Please Note: I found that cooked basmati rice makes the process much easier & the process is
much quicker.
1. In a large nonstick sauté pan over medium heat, combine the cooked rice and milk. Heat until
the mixture begins comes to boil.
2. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring
frequently, approximately 5 minutes.
3. Increase the heat to medium, add the heavy cream, sugar, orange blossom water and
cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to
10 minutes.
4. Once the mixture just begins to thicken, remove from the heat and transfer the mixture to
individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the rice
pudding.
5. Serve chilled with the toasted pistachios topping. I used my Turkish Chai glasses to serve the
rice pudding which I bought from the Grand Bazaar in Istanbul.
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Ingredients:
4 Room Temperature Eggs
1 Cup Sugar
2 Cups Flour
1 1/2 Cup of Melted Butter
A Pinch of Salt
1 tbsp. vanilla
Confectioners’ sugar (optional)
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Directions:
1. Stir eggs and sugar into top of double boiler until creamy and lukewarm.
2. Remove from heat and beat until cool; add flour gradually, add pinch of salt & mix well.
3. Fold in butter and vanilla.
4. Use special shell-shaped Madeleines molds that have been buttered and floured. Fill molds with a teaspoon.
5. Bake in a 425 degree oven for 8- 10 minutes or until lightly browned. You can also dust cooled Madeleine’s with powdered sugar.
6. *1 Dozen Madeleines from this recipe*
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I:
1 package ladyfingers sponge cakes
1 cup espresso, or strong black coffee
2 ounces coffee flavor liqueur, rum or brandy
½ teaspoon vanilla
2 cups mascarpone cheese
1 cup powdered confectioners sugar
2 teaspoons cocoa powder
1 teaspoon ground cinnamon
Finely chopped hazelnuts (optional)
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- Open the ladyfingers and separate them. Place
them all in a large glass dish, in a single layer.
- Mix coffee, liqueur and vanilla together in
a bowl. Paint the ladyfingers w/ the coffee mixture
using a pastry brush. Let soak for about ½
hour.
- Combine cocoa powder and cinnamon in small
bowl; set aside. Beat the cheese and sugar together
for 2 or 3 minutes.
- Line a serving dish with half of the soaked
ladyfingers, in a single layer. Spoon sweetened
mascarpone over the ladyfingers
- Layer the rest of the ladyfingers on top. Use
any remaining mascarpone to dot the ladyfingers.
Sprinkle with cocoa/cinnamon mixture. Garnish
with hazelnuts if desired.
Serve in individual martini glasses for a fancier
presentation; Garnish w/ shaved chocolate.
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I:
1 cup sugar
1 stick butter, softened
1 cup flour
2 eggs
1 teas baking powder
1/2 cup sour cream
5 plums halved ( you can change up this recipe up by
using peaches halves, or alphonso mango slices, or even
a combo)
topping - lemon juice, cinnamon and sugar (mix 1 tsp
cinnamon w/ 3 tsp sugar)
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- Preheat oven to 350 degrees
- Cream sugar & butter together in a mixing
bowl
- Add eggs, and mix in
- Add flour and baking powder, and beat well.
- Blend in sour cream
- Spoon batter into 9" inch round pan
- Place plum halves in batter, skin side up
- Sprinkle lemon juice over batter, then sprinkle
with cinnamon sugar mix
- Bake for one hour
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I:
For Dumplings:
- Milk 16 oz
- Refined flour (maida) 1 tsp
- Lemon juice 2 tbsp.
- Sugar 1 cup
- Water 1 cup
- Cardamom powder 1/2 tsp
For Cream Sauce:
- Milk 24 oz
- Sugar 5 tbsp
- Slivered almonds and pistachios
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- Make the dumplings:
- Boil 16 oz milk and remove from flame
- Add lemon juice and stir slowly until white
curd forms on the milk surface and separates from
whey
- Using a soft, porous cloth, strain the milk
- the curd will stay in the cloth
- Wash curd well under cold running water and
twist the cloth that was used for straining to
squeeze out any water
- Knead the curd to make a smooth dough
- Add maida (refined flour) and knead again
- Make small balls of equal size (6-7) of the
dough and set aside
- Next, mix sugar and water in a saucepan and bring
it to a boil.
- Add dumplings to the syrup and cook for 15 minutes
with lid partially covered. The dumplings will
puff up.
- Turn off the flame and set aside to cool down
- In a heavy base saucepan, bring milk to a boil and
then reduce the heat to medium.
- Cook milk until it becomes thick and creamy (almost
half of the amount with which you started). Stir occasionally
to prevent its sticking to the bottom of the pan.
- Add 5 tbsp of sugar and cardamom powder; cook for
another 5 minutes and turn off the flame.
- Let the milk sauce cool. On cooling, add the cheese
dumplings, squeezing out any sugar syrup before adding
them to the sauce
- Garnish with slivered almonds and pistachios and
serve
Serves 4 people |
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I:
- Milk 8 oz
- Rice 1 cup
- Sugar 3 tbsp (finely granulated)
- Cardamom seeds 1 tsp
- Slivered almonds 2 tbsp
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- Boil milk in a heavy base saucepan
- Add rice, cardamom seeds, and 1 tbsp of slivered
almonds
- Cook on medium heat until rice is fully cooked and
soft
- Add sugar and cook for 5 minutes, stirring well
- Turn off flame and garnish with remaining almonds
- Let it cool and refrigerate for 1 hour before serving
Serves 4 people |
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