FRAGRANT INDIAN BRITTLE
Categories Apple
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface. Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife. Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes. Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick. Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces. Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature
FRAGRANT INDIAN BRITTLE
This delicious and slightly exotic Indian-influenced candy incorporates a blend of cashews, pistachios, and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom.
Categories Candy Nut Dessert Cocktail Party Almond Cashew Pistachio Spice Poker/Game Night Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 4 to 5 dozen pieces
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 300°F. Lightly oil 2 (16- by 12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
- Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
- Bring sugar, honey, corn syrup, water, crushed cardamom seeds, and salt to a boil in a 4- to 5-quart heavy pot over moderately high heat, stirring occasionally, then boil, stirring occasionally, until mixture registers 350°F on thermometer, about 9 minutes.
- Add nuts and cook, stirring constantly with a wooden spoon, until mixture returns to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to 1/4 inch thick (use caution; mixture will still be hot). If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment sheets) and warm brittle in oven 5 minutes to soften, then continue rolling to 1/4 inch thick.
- Cool brittle until firm enough to hold its shape but still pliable, 2 to 5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 1/2-inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines. Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
- Brittle keeps in an airtight container, layered between sheets of parchment or wax paper, at room temperature 1 month.
FRAGRANT INDIAN VEGETABLES
Provided by Marian Burros
Categories side dish
Time 45m
Yield 2 large or 3 smaller servings
Number Of Ingredients 12
Steps:
- Heat oven broiler and cover broiler pan with aluminum foil.
- Arrange eggplant slices on broiler pan and brush lightly on both sides with oil. Broil eggplant as close to heat as possible, watching that the slices do not burn. When one side is brown, turn and brown on second side. Total broiling time about 15 minutes.
- Cut the potato slices into quarters and saute in 2 tablespoons of oil until slices begin to brown and soften. Remove and set slices aside. In same skillet pour remaining oil and saute onion and garlic in oil for a minute or two. Add cumin and bay leaf and mix well; continue to saute until onions soften and take on color.
- Add cauliflower, ginger and tomatoes, breaking up tomatoes with hands before adding them to pan. Cover and cook about 5 minutes, until cauliflower is done.
- When eggplant is cool enough to be handled, trim off skin, cut into large chunks and add to skillet to heat through.
- Serve with cilantro and yogurt.
FRAGRANT INDIAN BRITTLE
This candy incorporates a blend of cashews, pistachios and almonds in a golden brittle sweetened with honey and lightly spiced with cardamom. Mmm! You'll need parchment paper and a candy thermometer. This sounds SO good, I had to plop it down here at Zaar for safe-keeping. Must try soon. If you do first, please let me know how you like it! Courtesy Gourmet Magazine.
Provided by Sandi From CA
Categories Candy
Time 1h15m
Yield 4-5 dozen
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 350*. Lightly oil 2 (16x12-inch) sheets of parchment paper with vegetable oil and put 1 sheet, oiled side up, on a heatproof work surface.
- Crush cardamom pods with side of a large heavy knife and scrape out seeds, discarding pods. Coarsely crush seeds with mortar and pestle or side of heavy knife.
- Bring sugar, honey, corn syrup, water, crushed cardamom seeds and salt to a boil in a 4-5 quart heavy pot over moderately high heat, stirring occasionally, then boil., stirring occasionally, until mixture registers 350* on thermometer, about 9 minutes.
- Add nuts and cook, stirring constantly, with a wooden spoon until mixture return to a boil, about 1 minute. Carefully pour hot caramel mixture onto parchment on work surface (use caution when pouring hot liquids) and carefully cover with remaining sheet of parchment, oiled side down. Immediately roll out mixture between parchment sheets, pressing firmly with a large wooden rolling pin to ¼ inch thick. If brittle hardens before it is thin enough, transfer to a large baking sheet (still between parchment) and warm brittle in oven 5 minutes to soften, then continue rolling to ¼ inch thick.
- Cool brittle until firm enough to hold its shape but still pliable, 2-5 minutes, then remove top sheet of parchment. Lightly oil blade of a large heavy knife or a pizza cutter and score surface of brittle into 1 ½ inch squares. If brittle hardens too much to score, transfer to a large baking sheet and warm on parchment, uncovered, until surface softens, about 5 minutes, then immediately score remaining lines.
- Cool brittle completely, uncovered, about 30 minutes. Invert brittle and peel off bottom sheet of parchment, then break into pieces.
- Keep in an airtight container, layered between sheets of parchment or wax paper, at room temperature for up to 1 month.
Nutrition Facts : Calories 860.4, Fat 28.6, SaturatedFat 4.4, Sodium 92.8, Carbohydrate 151.6, Fiber 4, Sugar 126.5, Protein 10.9
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