Recipe Archive - 6 July 2008

1 cup honey
2 tablespoons brandy
1/4 teaspoon
1 1/2 cups blanched whole almonds (about 10 ounces)

Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes.

Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs", several hours or overnight.

To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20.

NOTES: Koufeta will keep, covered at room temperature for up to 2 days.

Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter.



ISSN 1938-7385 Volume 14, Number 14 This Week's Contents 1. Koufeta 2. Asparagus Mousse 3. Russian Fudge 4. Apricot Bar Cookies

1. Koufeta submitted by rcoen 1 cup honey 2 tablespoons brandy 1/4 teaspoon 1 1/2 cups blanched whole almonds (about 10 ounces) Pour the honey, brandy, and orange blossom water into a large saucepan and bring to a boil over high heat. Stir, reduce the heat, and gently boil until the mixture is the color of burnished mahogany and spins off a spoon, 240°F on a candy thermometer, about 30 minutes. Stir in the almonds and bring to a boil again. Remove the pan from the heat and let the mixture cool until it is no longer bubbling. Turn it out onto a large plate, allowing the almonds to spread out evenly. Cool until the mixture is thick enough to spoon up in "globs", several hours or overnight. To serve, offer each diner a clean spoon or knife as you pass the platter of koufeta around. Each person slides the knife or spoon into the taffy and spins the implement until a scoop of the koufeta takes hold. The koufeta is then eaten off the knife or spoon. Serves 10 to 20. NOTES: Koufeta will keep, covered at room temperature for up to 2 days. Some villages add a little toasted sesame seed in the koufeta mixture or sprinkle it on top once the mixture is poured onto the platter.

2. Asparagus Mousse submitted by china generous bunch of asparagus spears, washed and trimmed 2 tablespoons gelatin 6 tablespoons water 12 fluid oz double cream 3 egg whites freshly ground white pepper Cook the asparagus in boiling water until tender. Cool a little and put through a food processor to obtain a smooth puree. Put the puree into a bowl. Put the water into a cup and sprinkle the gelatin onto it. Stand in a pan of hot water. Allow the gelatin to dissolve in the water. Add the dissolved gelatin to the asparagus puree, stirring all the time. Allow to cool completely and then put into the fridge until it begins to set around the edges. Whip the cream in a basin until slightly thick and then stir into the asparagus mixture. Season and taste. Whip the egg whites until stiff and fold them into the mousse. Pour into chosen moulds (first rinsed with cold water). Chill very thoroughly. Turn out and serve with a small crisp salad and a little mayonnaise if liked.

3. Russian Fudge submitted by rcoen 3 cups sugar 1/2 of 14 ounce can sweetened condensed milk 4 ounces (125 grams) butter 1 teaspoon vanilla 1/2 cup milk 1 tablespoon golden syrup pinch salt 1 cup chopped and lightly toasted nuts Place all ingredients except nuts in a very large microwavable bowl. Stir to mix & cook on high for 15 to 17 minutes stirring well every 3 minutes. Remove from oven and beat until thick, approx, 5 minutes. Add nuts and pour into a greased tin, and cut when set. For chocolate fudge: Add 6 ounces chocolate chips with nuts.

4. Apricot Bar Cookies submitted by stanford 3/4 cup all purpose flour 3/4 cup whole wheat flour 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/4 cup packed brown sugar 1/2 cup plain nonfat yogurt 1/3 cup water 1/4 cup canola oil 1/4 cup molasses 1 egg white, beaten 1 cup rolled oats 3/4 cup finely chopped dried apricots 1/2 cup golden raisins 3/4 cup powdered sugar, sifted 2 Tbsp fresh lemon juice Preheat oven to 350F. Combine both flours, baking soda and cinnamon. Mix in sugar, yogurt, water, oil, molasses and egg white. Stir in oats, apricots and raisins. Spread mixture in a 9- x 13-inch nonstick baking pan. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan. Mix powdered sugar with lemon juice and drizzle over cooled bars. Cut into 24 pieces.

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