Halvah Souffle Recipes

CHEF JOHN'S CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
• Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
• Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
• Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
• Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
• Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

HALVAH SOUFFLE

Steps:

• Preheat oven to 400 degrees. Butter inside of 5-cup souffle dish and sprinkle with sugar. Line bottom with lady fingers.
• Crumble halvah and mix to smooth paste with a little water. Add cornstarch, one tablespoon sugar, pinch of salt, egg yolks, brandy and mix.
• Heat milk almost to boiling, then pour into halvah mixture, beating nonstop with fork. Sift in the flour, mix gently and let cool.
• Beat egg whites to stiff peaks with one tablespoon sugar. Stir a third into halvah mixture, then fold in the rest. Pour into souffle dish and place a round, buttered piece of foil on top. Bake 25 minutes (do not open door until finished). Serve immediately.

HALVAH

Steps:

• Adult with Child: In a frying pan, brown the flour over low heat, watching constantly, for about 20 minutes, stirring occasionally. Remove from heat.
• Child: To the flour, add the sugar, cinnamon, and oil. With the pan off the heat, stir for about 5 minutes, keeping the mixture a light brown color.
• Adult: Add the water and reheat, stirring for about 5 minutes, until the halvah thickens. Then cover and simmer slowly for 5 minutes more. Fold in the walnuts.
• Child: Let cool, then cut into squares.

UKRAINIAN BABA MARY'S HALVAH COOKIES

Steps:

• In a large bowl, mix eggs and oil.
• Incorporate halvah using a hand mixer.
• Add sugar, baking powder, baking soda and flour to make a workable dough.
• Add extra flour if necessary.
• Preheat oven to 350 degrees F.
• Oil hands, roll spoon sized pieces of dough into small balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 15 to 20 minutes.
• Cool completely before eating, at least 30 minutes.
• Makes 3 dozen.
• The Great Canadian Feast.