Delicately flavoured with rosewater, these homemade Turkish Delights look gorgeous and taste wonderful. A great gift. This easy rose Turkish Delight recipe makes 36-49 squares and is the perfect food gift to wrap up in cellophane bags and give to loved ones. It’s a classic recipe that you’ll want to make time and time again.
Don’t forget to dust each cube with icing sugar before handing to friends and family. Once you’ve made your Turkish Delight store in a cool, dry place (but not in the fridge) for up to 1 week. This recipe is not suitable for freezing. Turkish Delight like most recipes to best made and eaten on the same day.
Whether it’s breakfast at Northanger Abbey, tea and cake at Mansfield Park, or one of Mrs Bennet’s dinners to impress, food is an important theme in Jane Austen’s novels. And now, Austen fans can recreate the dishes featured in the author’s works, thanks to new book “Dinner with Mr Darcy” by Pen Vogler
Flummery is a white jelly, which was set in elegant molds or as shapes in clear jelly. Its delicate, creamy taste goes particularly well with rhubarb, strawberries, and raspberries. A modern version would be to add the puréed fruit to the ingredients, taking away the same volume of water.
A rather posh dessert recipe found in Valerie Barrett’s
“The Chocolate Book” published in 1987
Bavarois or Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps more likely in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach. Escoffier declared that Bavarois would be more properly Moscovite, owing to its preparation, in the days before mechanical refrigeration, by being made in a “hermetically sealed” mold that was plunged into salted, crushed ice to set — hence “Muscovite”.”Pannacotta”, the Italian dessert of sweetened cream thickened with gelatin and molded is comparable.
True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs D.A. Lincoln, 1884, and by Fannie Merritt Farmer, 1896. The Fannie Farmer Cookbook offers a “Bavarian Cream”.
A recipe from “The Fifty States Cookbook” published in 1977
A chiffon pie is a type of pie that consists of a special type of airy mousse-like filling in a crust. The filling is typically produced by folding meringue and/or whipped cream into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin. This filling is then put into a pre-baked pie shell of variable composition. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie.
A classic cake recipe found in the Danish International Food Encyclopedia “Menu” published by Lademann in 1976
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an “ice-box cake”. Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruitpuree or custard. It can also be made using layers of breadcrumbs.
Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.
The Norwegian Royal Yacht Heimdal bringing King Haakon VII and Queen Maud of Norway to their coronation in Trondheim (Photo credit: Wikipedia)
This dessert is also called Queen Maud’s Dessert, Queen Maud’s Mousse and Haugesund Dessert. It was first made for Queen Maud and King Haakon’s visit in Haugesund during their coronation voyage in 1906. King Haakon had just been asked to be king of Norway after the dissolution of the union with Sweden 1905, and they were on their way to the medieval cathedral in Trondheim to receive the archbishops blessing.
The swearing in as king of Haakon VII, the first king of Norway following the 1905 dissolution of the union with Sweden. Haakon VII is sworn in in the Norwegian Parliament Building with Queen Maud on his left hand side. (Photo credit: Wikipedia)
A Classic Norwegian Christmas sandwich spread and buffet accessory found on matprat.no
“Sylte” is a classic Norwegian Christmas sandwich spread that many still make at home. It can be made from pork ribs like in this recipe or from the meat in the pig’s head. The last was a tradition in my childhood home and my sister and I thought the big pig’s head my mother brought home was both fascinating and gross. On the other hand, we had nothing against the finished product. And “sylte” is still one of the things I’m looking forward to when it’s getting close to Christmas.
“Sylte” is usually eaten on wholemeal bread topped with either strong, sweet, Scandinavian mustards or pickled beetroots or wrapped in lefse with the same accessories.
Elin Vatnar Nilsen is a pastry chef and works as a writer. She is a frequent contributor to www.godt.no and a Norwegian newspaper’s week-end magazine. Since 1999 she has tried to keep the confectioner knowledge alive through www.krem.no, which turned into a blog in 2012. Here you wont find cupcakes with pastel coloured butter creams, but basic recipes, easy decorating tips and lots of great recipes for cakes, desserts, ice cream and confectionery.
This was one of my favourite deserts as a kid and we had it quite often. Now a days you can get it in a cardboard package at most grocers. It doesn’t taste half as good as the homemade one and it’s full of E stuffs and other crap. Unfortunately most people go for that one. It’s good to know we got enthusiasts like Elin who reminds us that homemade is always best – Ted
Cream Ring could probably be called Norway’s Panna cotta. This is also a cream pudding, but here the cream is not heated. Lovely soft and with a myriad of possibilities. Served often with fresh fruits and berries. For this recipe you need a tube mould, or the like, which holds about 2 pint.