Tag: apricots

Ice Cream – Middle Eastern Style

Desserts Fruit Fruit Dessert Ice Creams/Sorbets Baroness Tapuzina

L to R: Roasted Apricot-Almond Ice Cream and Tehina-Pistachio Ice Cream

It is quite hot here now and I thought it was time to pull the ice cream maker out again. I took a look at my long list of ice cream recipes and really didn’t see anything that tickled my fancy, so I started thinking about what ingredients are available right now and one of them was fresh apricots. As most of you know by now, I love to experiment with different ingredients and I didn’t want to make some ordinary apricot ice cream, so I thought about what spices would go well with apricots…. ras al hanout. I got the idea for this ice cream from a recipe from a fellow blogger, Mike’s Table. He is hosting a blog event called “You Scream, I Scream, We All Scream for Frozen Desserts“. I can’t wait to see the other entries.

The other ingredient I have wanted to experiment with for quite a while is raw tehina (sesame paste). I didn’t want to use sugar to sweeten the tehina because it just didn’t sound right to me, so I decided the perfect sweetener in keeping with its Middle Eastern roots would be date honey, also known as silan in Hebrew.

The apricot ice cream came out nice and creamy with a strong fruity taste, although perhaps not quite as acid as I would have liked. Next time, I will try adding some dried sour apricots as well.

The tehina ice cream is creamy and has a smoky sesame flavor that is reminiscent of halva. It is not too sweet and the pistachios add a nice crunch. Next time, I will add some chopped dates to the mixture.

They are both delicious ice creams and will be added to the top of my ice cream recipes.

Print
Roasted Apricot-Almond Ice Cream
Ingredients
  • 12 ripe apricots
  • 2 teaspoons ras al hanout
  • 1 tablespoon sugar plus some for sprinkling
  • 2 tablespoons honey
  • 1 cup double cream
  • Small squeeze lemon juice
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 1/2 cup whole milk
  • 1/2 cup whole almonds with the skins
Instructions
  1. Roasted Apricots
  2. Preheat oven to 220C (425F). Cut the apricots in half, remove the seed, and place the halved apricots, cut side up in a baking dish. Sprinkle them with sugar and the ras al hanout. Roast them in the oven until they are caramelised (as shown in the picture above). Let them cool for 20 minutes. Puree the apricots, honey and any juices from the baking dish in a food processor or blender. Transfer to a bowl and mix with 1/2 cup of the cream, lemon juice and vanilla. Mix well and set up in an ice bath with a strainer on top.
  3. Ice Cream Base
  4. Meanwhile scald the remaining 1/2 cream and 1/2 cup of whole milk, talking care not to boil it. In the bowl, beat the egg yolks and 1 tablespoon of sugar until creamy. Temper the eggs with a scoop of the hot cream and slowly add the rest. Place the egg-cream mixture in a clean saucepan and cook at medium heat, whisking constantly, until the mixture is thick enough to coat the back of spoon.
  5. Pour the cooked custard through the strainer, discarding the solids, into the cooled apricot mixture and whisk all together. Place a piece of plastic wrap directly on the surface to prevent a skin from forming and put in the refrigerator for about six hours.
  6. While the custard cools, toast the almonds on a cookie sheet in a 200C (400F) oven for about 5-10 minutes, shaking them halfway through to prevent burning. Once they have cooled, cut the almonds in half.
  7. When the custard is cold, place it in a ice cream maker, and follow the manufacturer's instructions. Add the almonds during the last minute or two of churning. Transfer to the freezer and eat when ready.

 

Print
Tehina-Pistachio Ice Cream
Ingredients
  • 1 cup raw tehina raw sesame paste
  • 2 cups full fat milk
  • 1 cup double cream
  • 4 egg yolks
  • 1/2 cup date honey silan
  • 2 teaspoons vanilla
  • 3/4 cup roasted pistachios roughly chopped
Instructions
  1. Scald the milk in a saucepan, taking care not to boil. Remove from the heat and add the tehina, mix well, cover, and let steep for about an hour. In a bowl whisk the egg yolks and date honey.
  2. Rewarm the milk mixture and strain into the yolk mixture, constantly stirring, using a spatuala to extract as much of the milk-tehina mixture as possible. Discard the solids.
  3. Tehina Ice Cream Base
  4. Place the egg-tehina mixture in a clean saucepan and cook at medium heat, whisking constantly, until the mixture is thick enough to coat the back of spoon. Strain the mixture once again, and cool over ice-cold water. Chill in the refrigerator, add the double cream and churn it in an ice-cream maker according to manufacturer's instructions.

Shavuot 2008 – Updated

Bread Cheesecakes Fish Shavuot Baroness Tapuzina

Being away for most of May didn’t give me a lot of time to decide what to make for Shavuot this year. I decided to keep it simple and not over do it. My menu was:

Salad of baby mixed greens with nectarines

Trout stuffed with dried apricots and pistachios

Mashed potatoes with basil

Steamed broccoli

All of the dishes were delicious. I have to admit the trout dish really caught my eye because of the unusual stuffing. I would have never have thought that apricot and pistachios should be stuffed inside of any fish, but it really married well with the trout. The sour apricots and the crunch of the pistachios lent such a nice flavour to the mild flavour of the trout. I will definitely make this again.

Print
Trout Stuffed with Dried Apricots and Pistachios
Ingredients
  • 25 g/1oz white breadcrumbs
  • 55 g/2oz dried sour California apricots, finely chopped
  • 2 tablespoons parsley or coriander finely chopped
  • 40 g/1-1/2 oz pistachio nuts finely chopped
  • 55 g/2oz melted butter
  • Salt and pepper
  • 2 fresh whole trout gutted and rinsed
Instructions
  1. Preheat the oven to 180C (350F).
  2. <img src="http://farm4.static.flickr.com/3037/2597675181_ce46f4dd53.jpg" width="500" height="375" alt="Apricot-Pistachio Stuffing"
  3. Place the breadcrumbs, apricots, parsley, pistachios, half the butter, salt and pepper into a bowl and mix well.
  4. Stuffed Trout
  5. Place each of the trout on a large sheet of buttered foil on a baking tray. Spoon half the mixture into each of cavities. Brush the trout with the rest of the melted butter and enclose the foil around each of the fish to form two parcels. Place the tray into the oven for 25-30 minutes. Remove from the foil and serve.

 

I know you are going to say that every French baker is going to sentence me to death for making brioche with whole wheat flour, but I have to tell you that the bread was delicious. Okay, it wasn’t as delicate as regular brioche, but it is was still very tasty.

Print
Whole Wheat Brioche with Dried Fruit
Servings: 2 loaves
Ingredients
  • 1/2 cup hand-hot water
  • 1 tablespoon dried yeast or 25g fresh yeast
  • 3 tablespoons sugar
  • 6 large eggs room temperature
  • 4-1/2 cups whole wheat flour or white flour for traditional brioche
  • 2 teaspoons salt
  • 226 g 2 sticks butter, at room temperature
  • 1 cup of mixed dried fruit such as cranberries, raisins, apricots
  • 1 egg mixed with 1 tablespoon milk for egg wash
Instructions
  1. Combine the water, yeast and sugar in the bowl of an electric mixer fitted with a paddle attachment.
  2. Let stand for five minutes to let the yeast and sugar dissolve.
  3. Add the eggs and beat at medium speed for one minute, until well mixed. At low speed, add two cups of flour and the salt. Mix for five minutes. Add an additional two cups of flour and mix for five minutes. Still on low speed, add the softened butter in chunks and mix for two minutes, scraping down the beater and sides of the bowl, until well blended. Sprinkle in the remaining 1/2 cup of flour.
  4. Use the dough hook or knead the dough by hand for two minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
  5. The next day, allow the dough to sit a room temperature for one hour. Grease two loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam-side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
  6. Preheat the oven to 180C (350F). When the dough has risen, brush the top of each with the egg wash and bake for approximately 45 minutes or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves onto a wire rack to cool.

Torta di Chioccolata al Forno con Vaniglia e Nocciola (Perugian-style chocolate hazelnut cheesecake)

This cheesecake is to die for! I used Israeli 5% white cheese instead of cream cheese and it was just as creamy, but with a lot less calories. I am not a big chocolate eater, but this was made with 60% bittersweet chocolate and it was just sweet enough. I really liked that this recipe did not call for a lot of sugar and the hazelnuts really make the cake. I felt like I was eating a Perugina Baci. Smacking delicious it was.

Chag Sameach everyone!