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Armenian Hazelnut Cake in Honey Syrup | Revani

Serves 8 This dense cake has a muffin like texture. Depending on how coarse you grind the nuts, you can experience quite a bit of “crunch.” Serve chilled or room temperature with vanilla ice cream. Ingredients: For syrup: 1 cup water 3/4 cup sugar 2 Tbsp honey 2 pieces cinnamon stick 2 lemon slices 3 Tbsp brandy For Cake: 4 large eggs, separated 1/2 cup sugar 3 Tbsp vegetable oil 1/4 cup greek yogurt 1 cup flour 1 1/2 cups toasted, skinned, ground hazelnuts (you can grind them up in a food processor) 1/3 cup ground walnuts 1 1/2 tsp baking powder 1 tsp ground cinnamon 1 orange, zested 1 lemon, zested optional garnish – hazelnut halves Method: For the syrup: 1. Combine all syrup ingredients in a small saucepan. Bring to a simmer and cook for 5 minutes. Let cool. For the Cake: 1. Preheat the oven to 325F. Grease a 12 x 9 pan with vegetable oil. 2. In a large bowl, beat egg yolks with sugar until light yellow and a ribbon forms. Add oil, yogurt, flour, …

Crepes with Milk Fudge | Panqueques de Dulce de Leche

Serves 4 Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material. Ingredients: For the crepes: 1 cup flour 1 cup milk 2 eggs 1 1/2 tsp vanilla extract butter For the dulce de leche: Recipe Method: For the crepes: 1. In a medium bowl, whisk all ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture. 2. Heat a frying pan over medium heat. Add a bit of butter. When pan is hot, add about a 1/4 cup of crepe batter to the pan and swirl it around to spread into a disc shape. When the surface of the crepe no longer changes from looking wet to looking dry, turn over and cook for about 1 minute longer. There should be only light browning on the crepe. 3. Remove crepe from pan and spread with dulce de leche. Roll up and serve immediately. If serving later, line several rolled crepes in a casserole dish. Reheat …

Cream Roll | Brac de Gitano

Serves 4-6 Brac de Gitano is a thin cake filled with apricot cream, rolled and then sliced. Andorrans enjoy this rich dessert with tea or coffee. Ingredients: Cake: 4 eggs, separated 1/2 cup sugar 1/2 cup flour pinch salt 1 oz butter 1 tsp almond extract Filling: 1 cup whipping cream 1/2 cup plus 5 Tbsp apricot or peach jam 1/4 cup powdered sugar 1/4 cup cocoa powder 1/3 cup almonds Method: For the cake: 1. Preheat oven to 350F . Grease and cover a 9×13 sheet pan with parchment paper. (A sheet pan looks like a cookie sheet with 1/2 inch high sides) 2. In a large bowl, whisk egg yolks with sugar until pale yellow. Add flour, salt, butter, and almond extract. 3. Add egg whites to a medium bowl, beat until stiff. 4. Add 1/3 of the egg whites to the yolk mixture. Sir gently until just combined. Fold in remaining egg whites. 5. Pour into pan and bake for 25 minutes or until golden brown. 6. Cool slightly. Remove cake from pan and place on a sugared dish towel or saran wrap. Roll up into …

Lamb Baked in Yogurt | Tava Elbasani

Serves 4-6 Although this dish is simple, the tender lamb and tangy yogurt are very satisfying on a cold winter’s day. Use Hungarian Paprika to give the dish mild heat. Ingredients: 3 lbs lamb, cut into 10 pieces 2 cups cooking water from lamb 2 Tbsp butter 2 Tbsp flour 4 eggs 3 cups greek yogurt 1 tbsp white rice 1 tsp red pepper (paprika) salt Method: 1. In a large pot over medium-high heat, sear the lamb on all sides. Do not crowd. You may have to sear just a few pieces at a time. 2. Add all pieces back into the pot and cover with water. Add a generous amount of salt and simmer for 1 hour. 3. Meanwhile, melt butter in a small skillet over medium heat. Add flour and stir until they blend and cook together. When the mixture thickens and begins to turn the color of light peanut butter, begin adding the water. Heat until thick, stirring constantly. You are essentially making gravy. Let cool. 4. Preheat the oven to 350F. NOTE: I …