!Need Ideas!?!
!Need Ideas!?
For are social studies class we have to make a dessert that is from another country. I was wondering if any one has a good and easy to make receip that could feed about 20 people?
Answers:
Chinese Almond Cookies
Chinese almond cookies are lighter and more delicately flavored than many other types of cookies.
INGREDIENTS:
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar (can add up to 2 more tablespoons, if desired)
2 eggs
2 1/2 teaspoons almond extract
1/4 pound whole, blanched almonds (one for each cookie)
1 egg, lightly beaten
PREPARATION:
1.Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius).
2.In a large bowl, sift the flour, baking powder, baking soda, and salt. In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar.
Add the eggs and almond extract and beat until well blended. Add to the flour mixture and mix well. The dough will be very dry and crumbly at this point, but don't worry - that is what it's supposed to be like.
3. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles).
4. Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.
5. Brush each cookie lightly with beaten egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store in a sealed container.
Canolis --- Italian ... basically a small crunchy pie crust type of thing wrapped around sweet filling. SO GOOD.
You can buy the canoli shells and make the filling. top with chocolate sprinkles, cinnamon, etc.
Asian style cookies.
One package of pre made sugar cookie dough, add two teaspoons of almond extract and 1/2 cup of chopped almonds. Roll into small balls and put an almond on top of cookie ball. Bake at 350 for about ten mintues.
Mousse au Chocolat (Chocolate Mousse - from France)
Chocolate Mousse
Pronounced: moose / oh / shoh koh lah
INGREDIENTS:
4 egg whites
pinch of salt
8 oz bittersweet chocolate, chopped
1 orange
2 Tablespoons sugar
6 Tablespoons heavy cream
1 Tablespoon of Almond or Vanilla Extract
PREPARATION:
1. Put the egg whites into a mixer with a pinch of salt. Beat until stiff.
2. Melt the chocolate in top of a double boiler.
3. With a vegetable peeler, peel a strip from the orange and finely grate the rest of the orange.
4. When the eggs are stiff, add the sugar and whisk until glossy and they form a light meringue.
5. Pour the cream into a small pan, bring to a boil then pour over chocolate. Let stand 15 seconds then stir. Remove from water bath and stir in the almond or vanilla extract and orange zest.
6. Add the chocolate to egg whites, fold gently until mixed.
To Serve:
Pour into mousse pots, ramekins or stemmed glasses. Cover and chill for 2 hours. Decorate with a bit of the orange peel and serve well chilled
from which country? here are some ideas from each country.
Brazilian Orange Flan Recipe
Ingredients:
1 can sweetened condensed milk
equal ammount of freshly squeezed orange juice
3 eggs
1 tsp orange zest(fresh)
1 cup sugar for caramel sauce
1 8 inch ring mold
Directions:
For caramel sauce: put 1 cup sugar in the ring mold. Place the mold directly over medium heat. With a wooden spoon, keep stirring the sugar as it melts. Be extra careful as this gets VERY HOT. After the sugar melts into a golden caramel, spoon it up the sides of the mold.
Let it cool while preparing the flan.
Combine the condensed milk, orange juice, orange zest and eggs in a blender. Mix until smooth. Pour this mixture into the prepared mold and place it in the center of a cookie sheet. Add about an inch of water to the cookie sheet. Bake the pudding for about one hour at 325 to 350 degree oven. It will depend on your oven. The pudding will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temp. and place in refrigerator, preferably overnight or for at least 6 hrs.
Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert. The pudding will slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10.
India
BOONDI LADOO RECIPE
Ingredients
1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water
How to make boondi laddu:
Mix the flour, rice flour, baking powder and colour.
Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
If the mixture cools balls cannot be made as the sugar crystallizes.
Mango Pudding
INGREDIENTS:
2 envelopes (1 tablespoon) unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL) 2 percent evaporated milk
8 ice cubes
lime wedges, optional
fresh mango slices for garnish, optional
PREPARATION:
Add gelatin and sugar to hot water and mix until dissolved and smooth.
In large bowl, mix mango puree, evaporated milk and ice cubes. Pour gelatin mixture into mango mixture and stir until ice cubes are melted.
Pour mixture into jelly mould and chill until set, at least 3 hours. To serve, dip jelly mould briefly in hot water then turn pudding out onto platter.
Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day). Serves 8.
Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
This is a sample recipe from HeartSmart Chinese Cooking by Stephen Wong, one of the books in the Heart and Stroke Foundation's Heart Smart Library. Recipe reprinted with permission from Douglas & McIntyre.