aside for 5 minutes. Meanwhile, in a large bowl, combine beef,
pork, salt, allspice and onion. Mix and add bread crumb mixture
and beaten egg. Mix gently to not pack meat. Using a light touch,
shape into one inch balls. Cook meatballs in batches: heat 2
tablespoons butter in a skillet. Add 10 to 15 meatballs. Sauté
over moderate heat until the meatballs are brown and cooked
through, about 8 minutes. Transfer to a serving dish and keep in
a warm oven while sautéing remaining meatballs.Serves:10-12
around pan. Melt butter and let cool (or use liquid margarine).
Crush with a mortar and pestle, the saffron preferably with a
sugar cube. Beat eggs and sugar, add saffron, butter and milk.
In a separate bowl, mix flour with baking powder. Add to egg
batter. Pour batter into the baking pan. Bake on bottom rack
of oven at 350°F for 40-50 minutes. Test for doneness.Let cake
cool before removing baking pan. Cut out a star or a heart shape
from paper and place it on the cake, sift the confectioner's
sugar over the top.Yield: 1 9x12
Stir to mix and keep cool in refrigerator.Whip together eggs,
sugar and salt until creamy and white. In separate bowl, mix
together flour, baking powder, cinnamon, cardamom vanilla and
optional walnuts. Mix together all ingredients and put batter in
a buttered&flour dusted pan (capacity 4 cups)Bake in preheated
325 F oven until done, about 25 to 30 minutes. A toothpick should
not be sticky when testing. Turn cake upside down on a rack.
Remove pan, then cover cake with a tea towel for 35-40 minutes.
Put cake on a plate and cover it with the washed and dried pan
again to rest and cool totally preferably over night.It will be
spongy and juicy at the same time.Dust cake lightly with
confectioner's sugar before serving!
In a medium bowl with an electric mixer beat cream until it just
holds stiff peaks. In another large bowl beat butter and sugar
until mixture is light and fluffy and on low speed beat in corn
syrup and whipped cream, beating until cream is just combined.
Add flour mixture and beat until combined well. Form dough into
a disk. Chill disk wrapped in plastic wrap until firm, at least
2 hours, and up to 2 days. Preheat oven to 400°F. Cut dough into
quarters and work with 1 quarter at a time,keeping remaining
dough covered and chilled. Using a rolling pin with cover dusted
with flour, roll out dough into a round on a floured pastry cloth
rolling dough as thin as possible (less than 1/8" thick & about
14" in diameter) and with assorted 2-3" cutters cut out cookies.
Carefully transfer cookies as cut to ungreased baking sheets with
a metal spatula, arranging them about 1/2" apart,& top each with
an almond slice. Reroll scraps and cut out more cookies in same
manner.Bake cookies in batches in upper and lower thirds of oven,
switching position of sheets halfway through baking,until cookies
puff and then collapse slightly,about 6 minutes. Cool cookies on
sheets 1 minute and transfer with metal spatula to racks to cool
completely.Make more cookies with remaining dough in same manner.
Cookies keep in airtight containers at room temperature 1 week.
Makes about 150 cookies.
strands. In a small saucepan, heat milk to lukewarm.Mix yeast
with 1/4 cup milk and 1 tablespoon sugar. Set aside.On low heat,
melt butter in saucepan with milk. Add crushed saffron. Let cool.
In large bowl, mix together flour salt and remaining sugar. Stir
yeast into cooled milk mixture. Mix into dry ingredients, beating
to mix well. Add beaten eggs. Knead in bowl for 5-7 minutes. Turn
onto floured board and knead another 7-8 minutes. Put dough in
lightly greased bowl, turn to coat all sides, cover and put in
warm, draft-free place to rise for about 1 hour. When dough has
risen, knead lightly to push out air and divide into small pieces
(about 10-12).Using the hands, roll each small piece into a strip
about 8-10 inches long. Shape each strip into an 'S' or figure 8
Place on lightly buttered cookie sheets. Cover with clean cloth
and let rise again until double in bulk, about 1 to 1 1/2 hours.
When dough has risen, brush lightly with egg white. Bake in
preheated 375° F oven for 15 minutes, or until lightly browned.
Let cool on wire rack. Yield: 10-12 buns
cardamom, cloves, cinnamon and orange peel in a cheesecloth.Put
with remaining ingredients into a nonreactive pot.Heat over
medium flame, letting mixture simmer, but not boil.When sugar
has melted, remove cheese cloth and discard.Place a few raisins
and almonds in each glass. May be saved overnight and reheated.
simmer for about 2 minutes. Drain off the water and add the
butter. Pour the milk into a double boiler; stir in the salt
and sugar and add the rice. Cover. Cook about 2 hours, or
until rice is tender and milk is absorbed. Stir in the single
almond. pour pudding into individual serving dishes.(The almond
should not be visible.) Sprinkle with cinnamon sugar. Serve warm
or cold, with milk. Serves 8.
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