Sohan Konjedi

Ingredients

3 1/2 tablespoons thick honey
150 g sugar (about 3/4 cup)
110 g sesame seeds
1/2 teaspoon ground saffron
4 1/2 tablespoons canola oil
3 tablespoons boiling water

Preparation

Dissolve ground saffron in 3 tablespoons of boiling water (see How to Use Saffron), cover and set aside.

Place the sugar, honey and oil in a saucepan; cook over medium-high heat, stirring occasionally until sugar melts and turns golden (avoid too much stirring).

Add solved saffron and sesame seeds; reduce the heat to medium, stir gently and continue cooking while stirring occasionally (do not let it darken too much).

Using a teaspoon, drop small portions of the mixture on the greased aluminum foil (or parchment paper), make sure to leave enough space between them. If it quickly solidifies, turn the heat to low.

Allow to cool. Separate Sohan Konjedi from the aluminum foil using a knife. Store covered. Serve with black tea.

Makes 4 to 5 servings.

(cookingandcooking.com)

Chocolate Butter Cake

Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped

1/3 cup (30 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (295 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Frosting:

5 ounces (140 grams) unsweetened chocolate, chopped

1/3 cup (80 ml) milk

1/2 cup (113 grams) unsalted butter, softened and cut into pieces

4 cups (1 pound) (454 grams) confectioners (powdered or icing) sugar, sifted to remove lumps

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Chocolate Cake:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

Frosting: 

Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Serves 8 - 10 people.

(joyofbaking.com)

Shir Berenj (Persian Rice Pudding)

Ingredients

200 g white rice
8 cups milk
1 cup sugar
2 1/2 cups water
3/4 cup rosewater (Use vanilla if you can't find it)
1 1/2 cups whipping cream (35%)
Slivered pistachios for garnish

Preparation

Wash the rice and soak in water for 2 hours; then drain the water.

Place rice and water in a deep pot; cook uncovered over medium heat until rice slightly softens (about 20 minutes).

Add milk and sugar; cover the pot, cook and simmer over low heat until the mixture thickens; about 2 hours (stirring occasionally to prevent rice from sticking to the bottom). Then add rosewater and whipping cream; stir well and cook for 10 minutes.

Pour into individual dessert dishes and garnish with slivered pistachios.

Serve cold or hot with jam, syrup or more sugar.

Makes 8 servings.

(cookingandcooking.com)

Nan-e Gerdui (Persian Walnut Cookies)

Ingredients

300 g ground walnuts

6 egg yolks

1/2 cup sugar (about 100 - 115 g)

1 teaspoon vanilla extract

Preparation

Preheat oven to 300°F (150 C).

In a bowl, beat egg yolks, sugar and vanilla until they are thick and color turns pale yellow (about 8 minutes).

Add ground walnuts and mix well.

Cover a baking sheet with parchment paper or greased aluminum foil. Using a teaspoon, drop small portions of the walnut mixture on the sheet; make sure to leave enough space between them.

Bake in the middle rack of the oven for 15 minutes (they look soft but it is ok, they start to harden when they cool). Remove the baking sheet from the oven and allow to cool. Then separate walnut cookies from parchment paper or aluminum foil. Store them covered.

Serve with black tea.

Makes about 90 bite-size walnut cookies.

(cookingandcooking.com)

Lemon Cupcakes

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk

Filling:

1/3 - 1/2 cup (80 - 120 ml) lemon curd (store bought or homemade) (recipe follows)

Lemon Curd:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Vanilla Cupcakes: 

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter. Bake for about 18 - 20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have cooled completely, cut a deep hole in the center of each cupcake, using a melon baller or the end of a large pastry tip. Fill each hole with a heaping teaspoon of lemon curd.

Lemon Curd: 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Frosting: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula, or if you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

If not serving the cupcakes immediately, cover and place in the refrigerator until serving time.

Makes 12 cupcakes

(joyofbaking.com)

Saffron meatballs / Safran-Fleischbällchen

Ingredients

150 gr. (5 oz.) Schär Pan Gratí (gluten-free bread crumbs)
800 gr. (1 3/4 lb.) ground meat
100 ml. (1/2 cup) milk
2 packages saffron
2 eggs
1 bunch Italian parsley
3 tablespoons grated parmesan cheese
1 cup (unsweetened) white grape juice or ginger ale
salt and pepper to taste
olive oil as needed.

Method

Mix together well the ground meat, milk, salt, pepper, eggs, chopped parsley, grated cheese, and bread crumbs. Dissolve the saffron in a little warm water and add. Knead well with the hands, form small balls, and fry them in a generous amount of oil. Remove the oil, add the white grape juice or ginger ale, and simmer over low heat for about 20 minutes.

Zutaten

150 g Pan Gratí Schär
800 g gemischtes Hackfleisch
100 ml Milch
2 Päckchen Safran
2 Eier
1 Bund Petersilie
3 EL geriebenen Parmesankäse
1 Glas ungesüßter Weißer Traubensaft oder Ginger Ale
Salz und Pfeffer nach Bedarf
Olivenöl nach Bedarf

Zubereitung

Hackfleisch, Milch, Salz, Pfeffer, Eier, gehackte Petersilie, geriebenen Käse und Paniermehl vermengen. Den in etwas warmen Wasser aufgelösten Safran hinzugeben. Mit den Händen gut verarbeiten, kleine Klößchen formen und diese in einer Pfanne mit reichlich Öl braten. Das Öl entfernen, Weißen Traubensaft und 2 EL Wasser hinzugeben und ca. 20 Minuten bei niedriger Temperatur kochen.

(schaer.com; slightly adapted)

Molten Chocolate Cakes

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

(joyofbaking.com)

Are Distilled Vinegars Made from Wheat Safe?

White vinegar or just plain vinegar are typically distilled, and, if so, are gluten-free. Distilled vinegar can be distilled from wheat, corn, potatoes, beets, wood, apples and many other things. Most in the USA are not made from wheat, but are instead made from corn, potatoes or wood, which are all safe (Heinz white vinegar is distilled from corn). Distilled vinegars that are made from wheat are probably gluten-free because of the distillation process described in Frederik Willem Janssens article on this site.

Distilled vinegar made from wood are gluten-free. Wood-based vinegar is often the vinegar used in processed foods.

Flavored vinegars are made with white, distilled vinegar, and flavorings are then added. Some of these may also not be gluten-free (the cheapest vinegars are used since the flavors are masked by the herbs and flavoring).

Malted vinegars are usually not gluten-free.

Red and white wine and balsamic vinegars are gluten-free.

(celiac.com)

Potato bread / Kartoffelbrot

 60 min.250 min at 180°C - 220°C (350°F, Gas Mark 4 - 7)

Ingredients

500 gr. (1 lb. 2 oz.) Schär "Bread Mix" Mix B (gluten-free bread mix)

250 gr. (9 oz.) boiled, peeled, and puréed potatoes

50 gr. (2 oz.) margarine (or 15 ml. / 1 1/2 tablespoons oil)

1 egg

10 gr. (1 tablespoon) dried yeast or 15 gr. (1 1/2 tablespoons) fresh yeast

300 ml. (1 1/4 cups) lukewarm water.

Method

If fresh yeast is used, dissolve the yeast in some water, put the flour in a mixing bowl, and add the dissolved yeast and the rest of the water, add in the potatoes, the margarine, and the egg, and work all of the ingredients into a smooth dough. If dried yeast is used, mix it well with the flour, add all of the other ingredients, and then work everything into a smooth dough. Put the dough in a greased bread tin that has been coated with flour and leave to rise in a warm place (30° C. / 86° F.) for about half an hour. The dough should have approximately doubled in volume. Put the bread in a preheated oven and bake at 180°C. (350°F, Gas Mark 4) for env. 40 minutes, than bake for another 10 minutes at 220°C (425°F, Gas mark 7).

Zutaten

500 g Schär „Brot-Mix“ Mix B
10 g Trockenhefe oder 15 g Frischhefe
250 g gekochte und durch die Kartoffelpresse gedrückte Kartoffeln
50 g Margarine
450 ml lauwarmes Wasser

Zubereitung

Mehl und Hefe in einer Rührschüssel vermischen (siehe Kastenbrotrezepts). Das Mehl mit den anderen Zutaten zu einem glatten und gleichmäßigen Teig verarbeiten. Anschließend den Teig in eine mit Butter gefettete und bemehlte Kastenform geben, mit einem feuchten Tuch abdecken und an einem warmen Ort ca. 30 Minuten gehen lassen. Etwa 40 Minuten im vorgeheizten Backofen bei 180°C backen, dann die Temperatur auf 220°C erhöhen und weitere 10 Minuten backen (damit die Kruste knusprig wird).

Oscar's Tipp: Dieser Teig kann auch als Pizzateig verwendet werden. Hierzu den Teig auf einem Backblech ausrollen und belegen. Einfach köstlich!

(schaer.com)

Red Velvet Cupcakes / Red Velvet Cupcakes mit weißer Schokoladen-Buttercreme

Ingredients:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

4 ounces (113 grams) cream cheese, room temperature

1/4 teaspoon pure vanilla extract

1/4 cup (30 grams) confectioners' (icing or powdered) sugar, sifted

1/3 cup (80 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cupcakes

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.

(Source: joyofbaking.com)

Royal Icing

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar

3 tablespoons (30 grams) meringue powder

1/2 teaspoon extract (vanilla, lemon, almond)

1/2 - 3/4 cup (120 - 180 ml) warm water

Note: Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Royal Icing with Egg Whites:

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing with Meringue Powder:

In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups

Tips:

For the right consistency to cover cookies, first test the icing by lifting your spoon and letting the icing drip back into the bowl. The proper consistency is when the ribbon of icing that falls back into the bowl remains on the surface for about 5 seconds before disappearing. Another way is to take a cookie and place a small amount of icing in the middle of the cookie. Using a small knife or spatula, push the icing to the edge of the cookie. If the icing runs off the edge, thicken the icing by adding a little more confectioners sugar. Do not add too much sugar at once. You want the icing to spread smoothly but don't worry about a few light streaks. They will disappear as the icing dries, and be aware that the icing can take several hours, or even overnight, to dry completely.

(joyofbaking.com)

Gluten Free Brownie Pops

Ingredients

Your favorite Gluten Free Brownie Mix, and ingredients to prepare mix

2/3 cup semi-sweet chocolate chips

1 1/2 teaspoon shortening

Sprinkles, sanding sugar, chopped nuts, flake coconut or other edible decor

16 craft/popsicle sticks or lollipop sticks

*Special Equipment: Brownie Pop Mold or Square Baking Pan lined with foil or parchment paper

Directions

Prepare brownie mix according to package directions. If using a brownie pop baking mold, fill the cups and bake for 25-30 minutes at temperature directed by mix. Otherwise, bake according to mix directions in a square pan lined with foil or parchment paper and sprayed lightly with non-stick cooking spray.

For Brownie Pop Molds:

Cool brownies completely while in mold. Invert the mold and press gently to release brownie pops. n small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 45 seconds, stir until smooth. If necessary, microwave additional 5-10 seconds at a time. Dip each stick into the melted chocolate and insert into brownies (do this step for all brownies first, so sticks have time to dry before you begin to decorate.) Dip 1/3 to 1/2 of each brownie into melted chocolate; and add sprinkles or other decor immediately. Allow to dry on waxed paper or foil.

For Brownies Baked in a Square Pan:

Cool brownies completely, then place in freezer for 30 minutes. Remove brownies from pan by lifting foil or paper; peel foil or paper from sides of brownies. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze another 30 minutes.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 45 seconds; stir until smooth. If necessary, microwave additional 5-10 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; and add sprinkles or other decor immediately. Allow to dry on waxed paper or foil.

(gfreefoodie.com)

Red Velvet Cake

Ingredients:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature
(or 16 ounce if you don't want to use Mascarpone cheese)

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

Red Velvet Cake: 

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator (for several hours) or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up.

Cream Cheese Frosting: 

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: 

With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Serves 10 - 12 people.

(joyofbaking.com)

Mast o Khiar (Persian Cucumber and Yogurt)

Ingredients

2 cups plain yogurt (I used 3%)
1 1/2 cups cucumber, peeled and grated (or diced)
2 teaspoons dried mint
2 teaspoons dried oregano leaves or dried thyme leave (optional)
2 teaspoons dried basil (optional)
1/2 teaspoon garlic powder
salt & black pepper to taste
ground rose petals and fresh mint leaves for garnish

Preparation

In a serving bowl combine the yogurt, grated cucumber (Do not grate cucumber too fine. This will cause the cucumber to release a lot of juice, causing your Mast o Khiar to be watery.), dried mint, (dried oregano leaves, dried basil,) garlic powder, salt and black pepper. Mix well.

Chill for at least 30 minutes before serving. Serve cold.

Makes 2 to 3 servings.

Zutaten

1 große Gurke
1 Becher türkisches Joghurt
1 Teelöffel getrocknete, zerriebene Pfefferminze (je nach Geschmack)
1/2 zerriebene Knoblauchzehe (je nach Geschmack)
je 1 Prise Salz und Pfeffer nach Geschmack
Getrocknete, zerriebene Rosenblätter und frische Minze zum Garnieren

Zubereitung

Gurke in kleine Würfel schneiden und mit den übrigen Zutaten abschmecken. In den Kühlschrank stellen und mind. 30 Min. ziehen lassen.

Lemon Avocado on Pita Bread

Ingredients

1 ripe avocado
3/4 large pita bread, cut into 6 equal pieces
3 tablespoons sunflower seeds
3 tablespoons fresh basil, finely chopped
2 tablespoons lemon juice
black pepper and salt to taste

Preparation

Heat the pita breads in the oven at 350°F (175 C) or in a toaster until crunchy.

Mash the avocado with a fork or with a blender (I used electric blender). Add lemon juice, salt, chopped basil and sunflower seeds; combine well.

Place the avocado mixture on crunchy breads and sprinkle with black pepper.

Makes 6 lemon avocado on pita breads.

(cookingandcooking.com)

Sohan Asali

Ingredients

3 1/2 tablespoons thick honey
150 g sugar (about 3/4 cup)
150 g unsalted almonds, slivered
1/2 teaspoon ground saffron
4 1/2 tablespoons canola oil
3 tablespoons boiling water
slivered pistachios for garnish

Preparation

Dissolve ground saffron in 3 tablespoons of boiling water, cover and set aside.

Place the sugar, honey and oil in a saucepan; cook over medium-high heat, stirring occasionally until sugar melts and turns golden (avoid too much stirring).

Add almonds, stir gently and continue cooking while stirring occasionally until almonds also turn golden (do not let it darken too much).

Add solved saffron and stir gently (be careful not to burn it). If it quickly solidifies, turn the heat to low.

Using a teaspoon, drop a small portion of the mixture on a greased aluminum foil or on a parchment paper, make sure to leave enough space between them. Garnish with slivered pistachios.

Allow to cool. Separate Sohan Asali from the aluminum foil using a knife. Store them covered in the fridge.

Makes 4 to 5 servings.

(cookingandcooking.com)

Toot - Persian Marzipan Mulberry

Zoolbia & Baamieh

4 Servings

Zoolbia

500 grams starch

150 grams yogurt (non-skim)

200 grams sugar

2 cups cooking oil

3 tablespoons rose-water

Mix starch, 2 tablespoons of sugar, and water, then add yogurt and mix well until the mixture is even and smooth.

Heat oil in a pan until hot. Pour the mix through a funnel into the pan creating round lattice shapes about 5-6 cm in diameter. Turn heat down and fry fully on one side, then on the other.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak zoolbia in the syrup for about 5 minutes, then serve.

Baamieh

125 grams flour

3 large eggs

200 grams sugar

5 tablespoons cooking oil

3 tablespoons rose-water

Mix cooking oil with a glass of water and 1-2 spoons of sugar, and bring to a boil. Pour in flour and mix well. When water boils off and the mix thickens, remove from heat. Allow the mix to cool down, then add eggs and mix well until smooth. Heat oil in a pan until hot. Pour the mix through a funnel into the pan, creating flattened balls about 3 cm in diameter. Fry on both sides.

Mix well sugar, rose-water, and a glass of water. Heat until water comes to a boil, and the syrup thickens. Remove from heat. Soak baamieh in the syrup for about 5 minutes, then serve.

Alcohol Substitutions in Halal Cooking

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Iced melon with rose water / Geeiste Melone mit Rosenwasser

Quantities for two servings

Ingredients

1 sweet melon (Galia melon, honeydew melon or cantaloupe)
2 tablespoons rose water
1 teaspoon sugar
dried rose petals

Preparation

Cut the melon in halves and remove the seeds, collect the juice escaping. Remove the flesh carefully without damaging the shells. Cut into small cubes or thin slices.

Mix the flesh with the juice, the rose water and sugar. Let it rest one hour.

Then fill it in the melon halves and place it in the freezer for about an hour.

Crush the rose petals and sprinkle them over the iced food.

Mengenangaben für zwei Portionen

Zutaten

1 süße Melone (Galiamelone, Honigmelone oder Kantalupe)
2 EL Rosenwasser
1 TL Zucker
etwas getrocknete Rosenblätter

Zubereitung

Die Melone halbieren und die Kerne entfernen. Dabei den austretenden Saft auffangen. Das Fruchtfleisch vorsichtig herauslösen ohne die Schalen zu beschädigen. In kleine Würfel oder dünne Scheibchen schneiden.

Diese Masse mit den ausgetretenen Fruchtsaft, dem Rosenwasser und dem Zucker verrühren.

Eine Stunde ziehen lassen. Danach in die Melonenhälften füllen und etwa eine Stunde in die Kühltruhe bzw. das Eisfach des Kühlschranks stellen.

Die Rosenblüten mit einem Mörser zerkleinern und über die geeiste Speise streuen.

Bastani-e gol-o bolbol (Saffron Ice Cream)

Ingredients

4 cups (about 600 g) vanilla ice cream
3/4 cup (177 ml) whipping cream (35%)
1/4 teaspoon ground saffron dissolved in 3 tablespoons rose water
2 tablespoons slivered pistachios for decoration (optional)

Preparation

Cover a small flat tray with aluminum foil and pour a layer of whipping cream on the foil (not too thick and not too thin layer). Place it in the freezer until it hardens, at least 3 hours.

Remove the vanilla ice cream from freezer and let it stand at room temperature for 30 minutes or until softened, add the saffron-rose water.

Remove the whipping cream from freezer and break it into small pieces.

Add whipping cream pieces to ice cream mixture and stir.

Return to the freezer and let stand overnight.

Best served with Faloodeh.

Makes 5 to 6 servings.

Faloodeh

Ingredients

1 cup (236,58 ml) water
1 cup (225 g) sugar
1/4 cup (59 ml) rose water
Saffron (optional)
Rice Noodles
fresh lemon juice

Preparation

Combine sugar and water in a small pot. Simmer over medium-high heat until sugar is dissolved (about 3-5 minutes).

Remove from the heat, add saffron and rose water and stir. Set syrup aside until it is cooled down.

Cook the rice noodles (about 10-14 minutes). Drain and rinse under cold running water until cool. Drain again and cut noodles into two-inch (5 cm) pieces, using scissors.

Add the noodles to the sirup and stir well, then place it in the freezer until frozen (about 4-5 hours).

To serve, place into individual dessert dishes and add lemon juice.

Serve immediately.

Makes 3 to 4 servings.