Mahleb Syrup Recipes
HOMEMADE MAPLE SYRUP
My version of maple syrup - why buy from the store?
Provided by LUCYNDA
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 32
Number Of Ingredients 4
Steps:
- Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 13 g, Sodium 2.2 mg, Sugar 13 g
CHOCOLATE POTS DE CREME WITH MAHLEB
Mahleb, a spice that comes from a sour-cherry tree that flourishes in the Middle East and southern Europe, has an almondlike sweetness that is a great foil for dark chocolate. The mahleb can be omitted if you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 8
Number Of Ingredients 11
Steps:
- Cook 1/4 cup sugar, the corn syrup, lemon juice, and 1 teaspoon water in a medium pot over medium heat until sugar melts and is deep amber, about 12 minutes. Immediately whisk in cream and milk, and whisk until incorporated, about 3 minutes. Bring mixture to a simmer, and add mahleb. Cover, remove pot from heat, and let mahleb steep 30 minutes.
- Pour cream mixture through a fine sieve into a bowl, and discard mahleb. Return cream mixture to pot, and bring to a gentle simmer. Whisk together remaining 2 tablespoons sugar, the egg yolks, vanilla, and a pinch of salt in a heatproof bowl until pale. Gradually add cream mixture to eggs, whisking until incorporated. Return mixture to pot, and cook over medium heat, stirring, until thickened, about 3 minutes.
- Immediately pour cream mixture over chocolate in a heatproof bowl. Let sit until softened, 1 to 2 minutes, then whisk until smooth.
- Divide among eight 2-ounce serving cups, and chill until set, about 2 hours or up to 3 days. Before serving, lightly dust with cocoa powder.
MAHLEB SYRUP
Mahlepi may be difficult in the US to find. It has alternate spellings such as Mahlepi, Mahlab and Mahlebi. Penzy's and thespicehouse.com carry this spice which is made by grinding sour cherry pits from the Saint Lucie tree. Recipe from Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman
Provided by ThatSouthernBelle
Categories Greek
Time 26m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a saucepan.
- Bring to a boil and simmer briskly until thickened and reduced, about 12 minutes.
- Strain into a clean saucepan and set aside to cool until ready to use. The syrup should be at room temperature and still pourable when you use it. Warm slightly if not pourable.
Nutrition Facts : Calories 113, Sodium 1.1, Carbohydrate 30, Fiber 0.1, Sugar 29.9, Protein 0.1
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