Kirazli Dondurma Cherry Ice Recipes

KIRAZLI DONDURMA - CHERRY ICE

Steps:

• Puree the pitted cherries in a food processor. Add red food colouring if cherry puree is not dark.
• Combine water and sugar and sitr until sugar is dissovled. Add 2 tsp lemon juice and birng to a boil. Boil for 5 minutes skimming when necessary.
• Remove from heat and let stand until cool.
• Combine the cherry puree with cooled syrup, lemon juce and milk. Chill overnight.
• Next day pour into an ice cream maker and churn (follow instructions for sorbet).
• Pour into a freezer container and place in freezer.

PANCAR SALATASI

Steps:

• Wash the beetroots and cook by boiling. Cool.
• When cool peel the beetroots and cut into small cubes.
• Hold aside 1/4 cup beetroots for garnish.
• Mix beetroots with all the other ingredients. Cover and refrigerate to chill.
• Garnish with diced beetroots and mint sprigs.

YOGURT TATLISI

Steps:

• Preheat oven to 180°C Grease and flour a 20cm cake pan.
• Creame butter, sugar and lemon zest until light and fluffy.
• Add egg yolks one at time. Add yoghurt and mix well.
• Sift flour, baking powder, baking soda. Fold this into butter mix.
• Beat egg whites until stiff. Take about 1/4 of egg whites and mix through cake batter to losen up, then gently fold through the remaining egg whites.
• Pour into cake pan and bake for 50 minutes Test for doness.
• While cake is baking, make syrup by combineing sugar and water and bring to a boil over medium heat. Boil for 10 minutes Remove from heat and add rose water. Cool.
• Let cake cool in pan for 5 mins, then turn out onto serving plate and spoon over the cool syrup.

CHERRY ICE

Steps:

• In small saucepan bring sugar and 1/3 cup water to a boil. Reduce heat and simmer until sugar is dissolved.
• Remove fron heat and let cool.
• Pit cherries: puree in blender and strain through a fine sieve, disgarding solids.
• Mix in sugar syrup, Kirsh and lemon.
• Freeze according to you ice cream makers instructions OR pour into a cake pan and freeze to almost solid, then break up and puree in food processor. Scrape airtight container and freeze until firm).

BULGAR PILAF WITH CHESTNUTS AND SPICY TANGERINE BROWN BUTTER

Steps:

• Heat oil with 1 teaspoon butter in a 3 quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer.
• Stir in the broth, chestnuts and raisins, and bring to a vigorous boil. Reduce heat to low, cover, and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or "eyes" (when it looks at you, it's done) in the surface of the bulgur, about 15 to 20 minutes.
• Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer.
• Meanwhile, melt remaining butter in a small skillet. When white foam falls to the bottom of the pan and starts to smell nutty (about 3 minutes, but timing will depend on the amount of butter you use), add zest and red pepper. Cook for 30 seconds longer, then turn off heat.
• To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon and garnish with dill.