Georgianbeetsincherrysaucecharkhalischogi Recipes

BEIGNETS WITH RASPBERRY SAUCE

Beignets with Raspberry Sauce image

Provided by Kardea Brown

Time 3h

Yield 20 beignets

Number Of Ingredients 13

Ingredients

3 1/2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 teaspoon kosher salt
One .25-ounce packet active dry yeast (2 1/4 teaspoons)
3/4 cup evaporated milk, warmed (110 to 120 degrees F)
1/2 cup warm water (110 to 120 degrees F)
1 large egg, at room temperature
2 tablespoons vegetable shortening
Canola oil, for frying, plus more for oiling the bowl
1 cup confectioners' sugar
4 cups raspberries (fresh or frozen)
1/2 cup light brown sugar
2 teaspoons lemon juice

Steps:

For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.

GEORGIAN BEETS IN CHERRY SAUCE (CHARKHALIS CHOGI)

Georgian Beets in Cherry Sauce (Charkhalis Chogi) image

I love beets. I have found that very few share my passion for this wonderful root vegetable. Ah, well, I'll eat my beets alone, then. Here is a wonderful sweet/tart, fruity and yet savory way to prepare beets. Try to find unsweetened dried tart cherries -- if you use cherries that are not tart, the dish loses something, though it will still be very good. This recipe is by way of "Olive Trees and Honey," by Gil Marks.

Provided by Susiecat too

Categories Cherries

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 beets, stems trimmed to 1 inch (2 lbs. total without the greens)
olive oil, for coating during roasting (or vegetable oil)
2/3 cup dried tart cherry
1 1/4 cups water
2 tablespoons unsalted butter or 2 tablespoons vegetable oil
2 onions, chopped
1/4 cup chopped fresh cilantro or 1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/4 teaspoon salt

Steps:

Preheat oven to 375°F.
Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice.
While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor.
Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt.
Pour the sauce over the beets. Serve warm, or at room temperature.

Nutrition Facts : Calories 88.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 153.1, Carbohydrate 12.6, Fiber 2.2, Sugar 8.4, Protein 1.8

CHICAGO-STYLE HOT GIARDINIERA

Chicago-Style Hot Giardiniera image

I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Time 30m

Yield 8 cups.

Number Of Ingredients 12

Ingredients

1 small head cauliflower, broken into small florets (about 5 cups)
2 celery ribs, chopped
1 medium carrot, chopped
4 jalapeno peppers, sliced
4 serrano peppers, sliced
1/2 cup salt
1 cup white vinegar
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
1 cup canola oil
1 jar (10 ounces) small pimiento-stuffed olives, drained

Steps:

In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.

Nutrition Facts : Calories 80 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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