Tag Archives: almonds

Polskie Nalesniki (Polish Crepes)

09 Sunday May 2010

Posted by in Dinner, Entree, Vegetarian

≈ 2 Comments

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This savory and subtly sweet polish crepe (nalesniki) is a wonderful weekend brunch dish. Serve with potato salad, a simple green salad, and deviled eggs for a simple Polish Easter brunch. (*Indicates CSA product.)

INGREDIENTS

Crepe Batter

  • 1 cup organic skim milk
  • 2 organic eggs*
  • 1 cup all-purpose organic flour
  • 2 tbsp organic salted butter, melted

Crepe Filling

  • 2 cups organic, part-skim ricotta cheese
  • 2 organic eggs*
  • 1 1/2 tsp sweet orange marmalade
  • 1/3 cup finely chopped almonds
  • 1/3 cup golden raisins
  • 2 tbsp organic cane sugar
  • 2 tbsp organic butter*
  • sour cream

DIRECTIONS

  1. Combine crepe batter ingredients in a large bowl and beat on medium speed with an electric mixer until ingredients are thoroughly mixed. Set aside in the refrigerator for 1 to 1 1/2 hours.
  2. Meanwhile, combine the ricotta cheese through sugar in a large bowl.
  3. Heat a large, non-stick skillet on medium-heat. Grease pan well with butter. Pour a small amount (about 1/4 cup) of the crepe batter onto the greased pan (note: the pan must be hot), titling the pan to allow batter to spread evenly. Brown lightly on each side (about 15-30 seconds per side; use a spatula to carefully peel away the crepe from the pan and flip – see this video for more information). Remove the crepe to a large plate, and repeat until the batter is used up.
  4. Spread about 1/3-1/2 cup of the filling on each crepe (except for about a 1 inch edge around the crepe), and roll up, completely enclosing the filling.
  5. Melt about 1 tbsp of butter in the skillet, and lightly brown the outside of each rolled up crepe.
  6. Garnish with sour cream and serve.

Semolina and Ground Almond Cake

21 Monday Dec 2009

Posted by in Dessert, Recipe, Sauce

≈ 1 Comment

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Originally from The Glorious Foods of Greece, this is a different and elegant desert that I would highly recommend as a sweet end to a Greek feast.  It’s not overly sweet like Baklavah, and the texture is unique and satisfying.  I paired it with some apples from the farmer’s market and drizzled those with some of the leftover cinnamon clove simple syrup.  The recipe calls for these to be baked in a cake pan, but I decided to make individual servings and it worked out just fine!

Ingredients

  • 1 cup (2 sticks) plus 1 tablespoon unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 4 large eggs, separated
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups coarse semolina
  • 2 scant teaspoons baking powder
  • 1 cup finely ground blanched almonds
  • 1 teaspoon grated lemon zest
  • Pinch of salt
  • 1/2 teaspoon fresh lemon juice
  • 2 1/2 cups granulated sugar
  • 2 cups water
  • 1 small cinnamon stick
  • 4 to 5 whole cloves, to taste
  • One 1-inch strip lemon zest
  • 2 tablespoons brandy

Preparation

1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners’ sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.

2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.

3. Preheat the oven to 375 degees. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.

4. About 15 minutes before the cake is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the heat to medium-low and simmer until the syrup is viscous, about 10 minutes.

5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300°F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot cake and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.