Although there may be a few versions, loukoumades are made from a yeast dough, fried, and doused in honey or sugar syrup. This one has an addition of chocolate.
I had a very nice email from Jill Browning, Senior Publicist/The Crown Publishing Group, Random House, Inc. in regards to my request for sharing with you all a sampling of John Barricelli's, The SoNo Baking Company Cookbook. The recipe, they chose to share, is for SoNo Cheesecake, which I haven't made yet, but believe me, it's at the top of my list. The fact it has a pistachio coating fits perfectly with my "green" theme and don't those raspberries look so fresh you can smell them? John includes photo steps to complete the cheesecake and there is a sidebar for Technique Tip that will help you achieve a masterpiece. Here is the recipe...thank you again John and Random House. Pistachio Graham Cracker Crust 1/4 cup shelled, unsalted pistachios 1/4 cup granulated sugar 1/4 tsp. coarse salt 5 tablespoons unsalted butter, melted and cooled 1. Preheat the oven to 300F-degrees. Bring water to a boil for a water bath. Butter the bottom and sides of a 9 x 2 inch cake pan, set aside. 2. To make the crust: In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground. Transfer to a large bowl, add the graham cracker crums and butter, and mix to combine. Press the graham cracker mixture over the bottom of the buttered pan. Set aside. Filling 2 pounds cream cheese, at room temperature for at least 6 hours 1 1/3 cups granulated sugar 1/2 tsp. coarse salt 2 teaspoons pure vanilla extract 1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean 5 large eggs, at room temperature 2/3 cup sour cream 3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes. 4. Turn the mixer to low and beat in the eggs, one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended. 5. Place the cake pan in a roasting pan. Pour the cream cheese mixture into the cake pan--it will come all of the way to the top of the pan. Place the roasting pan in the oven and pour in the boiling water to come about 1/2 inch up the sides of the cake pan. Bake until the filling is set, but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes. Chill for 4 to 6 hours, or overnight, in the pan. 1/2 cup apricot jam 1/2 cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground 3 (1/2-pint) containers raspberries Confectioners' sugar for dusting (optional) 6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust. Invert the pan onto a 9-inch cake round or large plate. Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom. In a small saucepan, warm the strained jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the cheesecake with the strained jam. cover the top of the cake with a single layer of raspberries. Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the sides of the cake. Dust with confectioners' sugar, if desired. I love cheesecake and my mother made one of the best Lemon Cheesecakes I've ever had. I usually like to make hers for Easter, but I think I'm going to make the SoNo Cheesecake this year. I certainly will share the results with all of you; in fact, I wish you could really share the results so I don't end up eating it all! Enjoy!
Whether you’re cooking for two or your entire family, this Haitian Tchaka is slow-cooked to perfection and is simple to make thanks to a few ingredients.
My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it’s even better the next day! Be sure to read through for tips and watch the video to make it.
This is the dessert I've been waiting for. This is it.The Napoleon Cake. It's one of the scrumptious food seen in Eat.Pray.Love and I was keen to try [eat] it since then. I love it. So did my husband. Adam? he's too young for this hehe.. the pastry cream is hiding somewhere between the layers DLLurpak has listed few "eat scenes" in EPL including this Napoleon cake in her post here. [psst..she's going to Italyyy soon for her gastronomic holiday!!!..buon viaggio!] cair kena matahari..the icing is melting.. Back on the napoleon cake, here's some info from Wiki on this dessert; "The Mille-feuille (French pronunciation: [mil fœj], "thousand-leaf"), vanilla slice, cream slice, custard slice, also known as the Napoleon, is a pastry originating in France. The name is also written as "millefeuille" and "mille feuille. Traditionally, a Mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream, or jam. The top is usually glazed with icing or fondant in alternating white (icing) and brown (chocolate) strips, and combed. Alternatively the top pastry layer may be dusted with confectioner's sugar, cocoa, or pulverized nuts (e.g. roasted almonds)" It's not that difficult to make this dessert. The steps sounds simple enough. With a store bought puff pastry, it's just a matter of whipping the pastry cream and assembling all of them together. I used From Yeast to Zest's pastry cream recipe and watched few experts assembling it on YouTube clips. Napoleon cake a.k.a Mille-feuille {Recipe taken from From Yeast to Zest} Please visit From Yeast to Zest blog for the full recipe. It's too long to paste it here hehe Note: 1. If you're lazy enough to do the pastry cream, you can opt for whipped cream or jam with fruits like berries.2. In order to get to get a nice flat top, make sure you squeeze the puff pastry between 2 baking pans while baking it... ..[refer to YouTube video above if you didn't get what I mean] "Life is unpredictable, eat dessert first"..Have a nice weekend ;)
We are VERY excited to share our khinkali recipe. They were at the top of our list of things we wanted to learn to cook when we started this blog. Read on to learn how to make khinkali, how to eat khinkali, and even more about these delicious Georgian dumplings.
Tom Kha Gai soup is my favorite thai soup ever! It's creamy, spicy, and loaded with chicken and shrimp.
Oh-so tasty Barbecue Jackfruit Quesadillas. Made with simple ingredients these quesadillas are bursting with flavor.
And….. I’m back! I know it’s been some time (feels like a lifetime) but I had to take care of a number of things before coming back to my blogging world, recharged and ready to continue sharing with you guys all my cooking. I moved out of LA and I’m currently in Sunnyvale, CA for […]
Discover the best souffle recipe ever. This souffle's secret is in its country of origin: Austria. This dessert is simple to make and similar to its French counterpart. For more inspiring recipes, head to Domino.
These easy Samosas are filled with spiced potatoes for the perfect little handheld snack.
Your complete guide to Cape Verdean food with a link to each authentic recipe! Learn to make cachupa, canja, pastel and more!
Ensaymada are Filipino style brioche topped with softened butter, sugar and grated cheese.
This recipe for tahchin, a Persian dish of baked rice, chicken and yogurt colored by saffron, has a crunchy tahdig at the bottom, which is the best part.
Drunken Thai Shrimp Noodles
This mamaliga recipe is the Romanian version of polenta and has been called the country's national dish. Learn the fascinating history behind the dish.
Koulourakia are popular year-round but more common as a staple on Greek Easter day. Yiayia's koulourakia are fluffy and flavored with anise.
We consider ourselves very lucky to be raised in Asian households in Canada, being exposed to both Eastern and Western cuisines. Naturally, one of the things we love the most is Asian fusion food! If we're
This chicken recipe is packed with great flavors!
This vegan cacio e pepe is creamy, delicious, and packed with peppery flavor! It's a super simple pasta dish that comes together in a flash and you'll want to make again and again.
Quick and easy Thai Red Curry Noodles that take 15 minutes to make!
Nadiya Hussain's delicious matchstick fries, as seen on her BBC series, Nadiya's Family Favourites, are coated in a Japanese-inspired Furikake seasoning, and make for the most flavourful chips that the whole family will love.
Laos khao soi is one of the best hidden gems in the world of noodle soups. It has a garlicky tomato meat sauce that gives this dish its wonderful flavour and colour.
Uttapam Waffles, or dosa waffles, are crisp savory Indian waffles made of dosa batter topped with caramelized onions, tomatoes, chili, and cilantro.
Greek Stuffed Cabbage Rolls or Lahanodolmades are the perfect comfort food for cold days. These delicious Greek cabbage rolls are stuffed with an herby meat and rice mixture and topped with a delicious avgolemono or egg-lemon sauce.
Dry roasted minced meat with Southern Thai curry paste, lemongrass, kaffir lime leaves, and more delicious ingredients.
A technique for bringing out the hidden beauty in cabbage—and a soupy, risotto-ish cure for the end-of-winter blues. Adapted very slightly from Marcella Hazan's Essentials of Classic Italian Cooking (Knopf, 1992).
Savoury, Spicy, and Addicting Dandan Noodle is super easy to make at home! Dandan Noodle is one of Asia's most famous street food, and you can make it in under 20 minutes! This spicy, numbing sesame sauce is served with fresh noodles and topped with pickled ground pork. Dandan Noodle is one of my must-order dishes wherever I go to a Sichuan restaurant, and once you try it, I promise it will be yours as well!
This is THE BEST spiced prune danish recipe! The dough is surprisingly easy to make (and make-ahead) and the spiced prune jam comes together in minutes. Lots of tips to get warm, flaky danishes on your breakfast table asap! The instructions are a little longer than usually so I can walk you every step of the way. Have fun! xo
Drunken Thai Shrimp Noodles
You can hardly beat a classic Creme Brulee during the summer. It’s creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine.
A very tasty recipe for custard popovers. A special treat for any diner party. Custard Popovers Ingredients: Popovers: 1 cup flour 1/2 tsp. salt 2 eggs 1 cup milk 2 tsp. butter or margarine Filling:
This version of Balinese chicken, is simple enough that you don't have to go hunting all over town for ingredients. It's tangy and delicious and one pot wonderful. Watch the video to see how easy it is.
This chicken larb is packed with bright, delicious flavors and contrasting textures. Serve them in lettuce cups for a low carb option or with sticky rice!
These coffee scroll biscuits are a copy of the Arnott's brand biscuits. You have to try them, you won't believe the taste and how easy they are to make.
You know me... a die hard pasta and vegan cheese lover! This idea for a pumpkin cheese stuffed ravioli is perfect if you're a pumpkin fan but are so over the pumpkin spice obsession.
Vegetarian Jap Chae - This recipe is for a vegetarian version of traditional Korean japchae. Made with sweet potato starch glass-looking noodles, vegetables, and tofu.
This vegan bulgogi swaps the beef for soy curls that are marinated in the most aromatic marinade. Infused with garlic, ginger, black pepper, and toasted sesame oil, this meaty vegan bulgogi is delicious served with steamed rice!
