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Post by grunt on May 31, 2009 0:09:24 GMT -5
Jo: I just ate, and you're making me hungry!!
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Post by canadamike on May 31, 2009 0:17:12 GMT -5
I is a good idea to take the corn just slightly unripe to cream it, at the very milky stage.
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Post by mnjrutherford on May 31, 2009 8:12:37 GMT -5
;D Why thank you Dan! That's a sweet compliment. ::in preachy voice:: I have a goal. To bring about world peace through mandoo, baklava, and extraordinarily yummy veggies. I have a vision! That all men shall lay down their arms to eat cake and drink cold fresh milk! After the cake and milk, they will lie down in tall sweet grass to nap in the sunshine. When they awake, they will forget about their guns and weapons and go home to enjoy there families... I, have a dream!
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Post by Alan on Aug 27, 2009 0:24:56 GMT -5
Hey, you load me up on baklava and I will forget anything and everything, fall asleep and feel as though in heaven! Seriously my favorite desert of all time.
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Post by mnjrutherford on Aug 27, 2009 5:50:37 GMT -5
::laughing:: No kidding!?!? One of the first trees planted when we got here were hazelnuts. Why? Cause the BEST sausages and smoked meats are made by a friend named Mark at a wursthaus named "Dittmer's" located in Mountain View, California. He ADORES hazelnut baklava and I when I can start sending him pans of the stuff, I MIGHT coax him into mailing me some of his bacon! Imagine my sorrow when I realized that my oldest trees would not bear nuts this year! This was season 3 for them in the ground.
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Post by ottawagardener on Aug 27, 2009 12:12:52 GMT -5
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm... I like this dream and baklava and hazelnuts.
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Post by grungy on Aug 27, 2009 14:52:55 GMT -5
Me, too!
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Post by mnjrutherford on Aug 28, 2009 19:59:58 GMT -5
The recipe I use is on my blog. I'll try to post it here in the cooking thread tomorrow. Kinda time tight right now. It's a lot of fun to make it with a friend. I usually make several pans at once, the stuff keep beautiful for a couple of months. Perfect for care packages, shipping overseas, college kids with no fridge....
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Post by mnjrutherford on Aug 30, 2009 10:44:22 GMT -5
So here is the recipe. It's a word file on my computer and I'll email it if it would be easier for you to capture and print. Just PM me. Also, feel free to ask questions if you've never used phyllo dough before. It's easy to work with when you know what you are doing and why.
Baklava (makes 24 or more) 1 package phyllo (or fillo) sheets (1 pound size, try to get Athens brand which is pre cut to proper pan size) 2 cups chopped nuts (Walnuts, pecans, or almonds should be toasted 15 min at 350 before using. Pecans and pistachios are best. You can also use cashews.) 1 cup superfine sugar (You can use regular sugar but blend it to a powder first) 1 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 lb butter, melted
Glaze 1/2 cup sugar 1/4 cup honey 1/2 cup water 1 tablespoon lemon juice 2 T. rose water
**NOTES** - If phyllo is purchased frozen, follow instructions on the box to defrost. - Cover the unused sheets with a layer of plastic wrap and a damp tea towel to keep them from drying out. - The amount of glaze used can be increased as necessary. - Hand chopping of the nuts is recommended so that the nuts don't release too much oil.
Preheat oven to 350ยบ F. Prepare the dry ingredients first. Combine chopped walnuts, sugar, cinnamon and nutmeg in a bowl. Set aside. Melt butter and set aside. Gently remove phyllo sheets from the box and spread out on a cutting board. Cut the sheets in half crosswise. For example, the sheets that I purchased were 13" x 17". I cut them into 13" x 8.5" pieces. If using Athens brand, you can skip this step. Butter a 13" x 9" baking dish and lay first phyllo sheet on the bottom of the dish. Brush phyllo sheet generously with butter. Continue layering in this manner until you have used 10 sheets. Take one third of the sugar/nut mixture and spread over the top of the phyllo (or fillo) sheet. Repeat the layering process so that you end up with four layers of phyllo (or fillo) and three layers of sugar/nuts. The top layer will be the thickest as you will use up whatever phyllo (or fillo) sheets are left (I ended with about 15 sheets). Cut the baklava into diamonds (I will normally cut the baklava into 12 - 16 rectangles first, then cut diagonally to create the diamond shape). Then bake uncovered for approximately 45 - 55 minutes until golden brown. While the baklava is baking, prepare the glaze. Combine the water, sugar and honey in a small saucepan. Bring to a boil and continue to cook until thick and syrup-y. Remove from heat and cool to room temperature. When baklava is done, remove from oven and let stand for about 10 minutes. Pour glaze over baklava and allow to cool completely (at least a couple of hours).
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