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By Panaderia Canadiense
Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
Makes 40 cookies, 2 loaves.
50-60 g very aromatic olive oil
80 g honey
120 to 150 g sugar (I use 120 because I like it only gently sweet)
2 teaspoons of fine lemon zest, from apx 1 lemon
230 g flour
1 teaspoon salt
1 teaspoon baking powder
75 g lightly toasted peeled pistachios
50 g lightly toasted almonds (you can replace some with pine nuts)
Optional: a little rosemary or anise seed
Optional: more olive oil for brushing
Heat oven to 170 deg C.
In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform.
Separately mix together the flour, salt and baking powder.
Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix.
Add nuts and fold until well dispersed.
On a parchment lined baking tray, create two even loaves of dough.
With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long.
Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking.
Remove from tray and let chill slightly or completely.
Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices.
Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden.
Brush with extra olive oil, if desired. This will and more olive flavor.
Let chill completely before removing from tray.
Cookies keep well in a closed container and are best served with desert wines or herbal tea.
By Tennessee Cowboy
I'd like help from anyone on making the best Pistachio Ice cream. This forum is a continuation of a conversation I started in my "introduction" post, which you can see at
I recently made Pistachio ice cream using the Jeni's Ice Cream Cookbook. I love Pistachio ice cream, so I've launched an experiment to find the best recipe. I am going to try two basic approaches: The Modernist Cookbook gelato, which uses no cream at all, and ice cream; I'm also experimenting with two brands of pistachio paste and starting with pistachios and no paste. Lisa Shock and other People who commented on the earlier thread said that the key is to start with the best Pistachio Paste.
Any advice is appreciated. Here is where I am now: I purchased a brand of pistachio paste through nuts.com named "Love 'n Bake." When it arrived, it was 1/2 pistachios and 1/2 sugar and olive oil. I purchased a second batch through Amazon from FiddleyFarms; it is 100% pistachios. I bought raw pistachios through nuts.com. The only raw ones were from California. If anyone has advice on using the MC recipe or on best approaches to ice cream with this ingredient I'd appreciate them. I will report progress on my experiment in this forum.
By Tennessee Cowboy
I am planning to make Pistachio Ice Cream with broken up Pistachio Pralines as a mix in. I tried it once, using the Jeni's Ice Cream recipe (roast and run 1 c pralines through the blender until smooth, then add to her normal mixture. There is a discussion of the pistachio ice cream under new members forums. On the Pralines, I have read all of the posts in this forum on Pecan Pralines--click below if you want to see all of the posts.
My questions are:
1. In general, how should I adapt the pecan praline recipes for Pistachios? I have attached a file with most of the different recipes from the generic pralines forum. Is there any reason to think one would be better than the other, as applied to pralines?
2. Any particular pistachio roasting recipe you think would work well? (I've purchased raw, unsalted)
3. To get more pistachio-related flavor, should I substitute Pistachio Extract for Vanilla Extract. Do I substitute one-for-one?
4. Is there a role for Pistachio Paste to impart a more intense Pistachio flavor? If so, how?
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