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Cardamom White Chocolate Pear Crumble

17 May

Say that title 10 times fast! This dessert has so many different elements going on, all of which combine for an amazing flavor profile, that it is impossible to properly describe! I had been watching the new show, Spice & Easy, and the host was poaching pears with cardamom. While it looked delicious, I am not a fan of poached pears. However, I knew that pears and cardamom could make for an amazing combination. I decided to make a crumble in these cute mini-crocks that I have. I made this from scratch and it didn’t take long at all. Since I am not a big dessert person, I was so excited about this dessert that I rambled about it for days. I will definitely be making this again, and I cant wait to share it with everyone! When making this, estimate approximately 1 pear per person. This recipe makes enough for 4.

Cardamom White Chocolate Pear Crumble
Prep Time: 20 minutes
Total Cook Time: 35 minutes

4 bosc pears, peeled and diced
1/2 stick butter substitute (I use smart balance)
1/2 cup organic sugar
1/2 tsp cardamom powder
1 vanilla bean pod (or 1/4 tsp vanilla extract)

Crumble:
1 1/2 cups of oats
1 cup flour
1/2 cup brown sugar Splenda mix (equivalent of 1 cup regular brown sugar)
1 stick of butter substitute, softened (I use smart balance)
1/2 cup chopped white chocolate discs (or chips)

(1) In a saute pan, melt half of stick of butter over medium heat. Add diced pears, sugar, cardamom powder, and vanilla pod. Mix well.
(2) Let the pears cook over the heat for approximately 10 minutes. Remove the vanilla pod at the end and discard.
(3) In a large mixing bowl, combine all of the crumble ingredients, except the white chocolate. Mix well with your hands until the mixture is dry, but clumpy. If it is too wet, you can add some more oats and flour. If too dry, add a little water.
(4) Add the white chocolate into the crumble, and mix well again.
(5) In a lightly buttered pan, add the pear mixture. Top with the crumble.
(6) Bake in the oven for approximately 25 minutes. Serve warm, and, if desired, with vanilla ice cream.

White Chocolate Mango Tart

16 Mar

I woke up this morning craving sweets, and I remembered this apricot Trader Joe tart that I had bought several months ago. I had a bag of frozen mangos, and I decided to try to make my own version without the apricots. The consistency of the tart filling came out nice and thick, and the dough was not too buttery. I also thought I would have fun decorating the top of the tart. However, the bag of sliced almonds seemed to have been crushed, so when my patience ran out, I dumped a pile of the crushed almonds in the middle. Also, the white chocolate flavor is very subtle, and I am not sure why. 

This tart would go perfectly with a cup of mint tea on a nice spring afternoon. Enjoy!

White Chocolate Mango Tart

Dough:
1 1/2 cups of flour
1/2 stick of butter substitute (I use Smart Balance)
1 egg
1/8 cup sugar
1/8 tsp almond extract
1/2 cup water

Tart Filling:
1 lb frozen mango chunks
2 tbsp sugar
1/4 cup white chocolate chips
1/4 cup quick cooking tapioca
1/2 cup water
1/2 cup almond slices

 

  1. In a large mixing bowl, combine all of the ingredients for the dough, except the water. Knead the dough well. Slowly add the water. You do not need the entire half cup. If you find the dough is too sticky, then add some more flour. If the dough appears crumbly, add a little bit of water.
  2. On a flat surface, roll out the dough with a rolling pin. Once you have the shape of your tart pan, then place the dough into the tart pan. Press the dough firmly into the tart pan so that it takes the shape of the pan. Set aside.
  3. In a small saucepan, combine the mango and sugar. Let it slowly come to a rapid simmer. Use a fork and mash the mango chunks once they become soft. It is okay to have some chunks in the filling.
  4. Once the mangos appear to be soft, add the white chocolate chips, water and tapioca. Mix well. The chocolate chips will clump at first, but they will eventually dissolve into the mixture. Let the mixture come to a rapid simmer for approximately 10 minutes.
  5. The filling should appear thick and the tapioca should have dissolved into the mixture. Taste the mixture. If you can taste the bits of tapioca, then add a little bit more water, and let it simmer for a few more minutes.
  6. Let the filling cool for 10 minutes before adding to the tart pan. Spread evenly.
  7. Decorate the top of the tart with sliced almonds.
  8. Bake in a 350 degree oven for 35 minutes.

Citrus Cardamom Rice Pudding (Roz bi Laban)

28 Feb

I have failed numerous times at making rice pudding. The rice is either undercooked, or the texture isn’t right. It took me a few tries, but I finally figured it out! I realized that arborio rice is overly starchy, so there is no need to add corn starch. For other types of rice, it is necessary so keep that in mind when trying this recipe.  

In Egypt, rice pudding usually is only flavored with cinnamon and rose-water. In this version, I used my favorite cardamom spice and added citrus zest for a refreshing taste. I tried to avoid the rose-water since it is an acquired taste that I havent quite acquired, but towards the end of making the batch, I didn’t feel right not adding it. Feel free to omit it. Also, we ate it warm, but it is even better when it is chilled.

Citrus Cardamom Rice Pudding (Roz bi Laban)
Prep Time: 5 minutes
Cook Time: 1 hour

1 cup arborio rice
2 cups water
3 cups of skim milk
1 1/2 cups of organic sugar (you can use regular)
1/2 tsp cardamom extract
1/2 tsp rose-water (optional)
1/2 tsp lemon zest
1/2 tsp orange zest

(1) In a pot, add 2 cups of water and the 1 cup of rice on high heat.  Once the mixture starts to boil, reduce the heat.
(2) In a large mixing bowl, combine the remaining ingredients. Stir well to dissolve the sugar.
(3) When the water has all been absorbed into the rice (approx. 15 minutes), add the contents of the mixing bowl.  Let the mixture come to a slow simmer over low heat. You do not want it to boil, otherwise it will boil over and make a mess.
(4) Stir frequently.  After 30 minutes, you will notice that the mixture has thickened. It will continue to thicken as it is cools.  If you like your rice pudding thicker, then let it simmer a little longer before removing and placing into serving bowls. Enjoy!

Almond Cookies

19 Feb

Almonds always have their way of making it into Middle Eastern foods – they are toasted and put on top of savory dishes and they are often in desserts. I came across this recipe in an old Mediterranean cookbook of mine; however, the cookies were bland and topped with almonds. This recipe integrates almond flavor and the almonds into the cookie, making for a simple flavorful cookie that tastes great with a cup of mint tea.

Almond Cookies
Prep Time: 45 minutes
Cook Time: 15 minutes

1 ½ sticks unsalted butter, softened
2 ½ cups of flour
¾ cup of sugar
¼ tsp vanilla extract
¼ tsp almond extract
½ cup slivered almonds
1 egg, separated
2 tbsp cold water
¼ cup of fine sugar (or regular sugar)
(1) Preheat oven to 400 degrees.
(2) In a large mixing bowl, mix the softened butter with the flour. Using your hands is the easiest way to mix these properly.
(3) Add the sugar, and mix well.
(4) Add the egg yolk, water, almonds, and extracts and mix again. If the dough seems sticky, you may add more flour.
(5) Once the dough is well mixed, take the dough to a well floured surface. I use a wooden cutting board for this.
(6) Using a rolling pin, roll out the dough until it is less than ¼ inch thick. Using a cookie cutter of your choice, cut out the cookies and place on a cookie sheet.
(7) Take the leftover dough and gather it into a ball. Re-roll out the dough and cut until there is no more dough.
(8) Lightly brush the top of each cookie with the egg white. Sprinkle each cookie with a small amount of fine sugar.
(9) Bake for approximately 15 minutes, or until lightly browned. Enjoy!

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