Morels Rosenthal In Kataifi Nests Recipes

MORELS ROSENTHAL IN KATAIFI NESTS

Steps:

• Heat oven to 300 degrees. On a nonstick baking sheet or a baking sheet lined with parchment paper, form each bunch of kataifi strands into a circle about 4 1/2 to 5 inches in diameter, allowing some strands to form the bottom of the nest. Melt 3 tablespoons butter, and drizzle over the kataifi. Sprinkle the fresh herbs on top. Bake until lightly golden and crisp, about 15 minutes. Set aside at room temperature. (Nests may be made up days in advance if stored in an air-tight container and kept cool.)
• In a large saute pan over a medium flame, heat 2 tablespoons butter and add onion and bell pepper. Saute until slightly softened, about 1 minute. Add morels, and stir. Reduce heat to low, cover pan, and allow morels to braise for about 15 minutes.
• While morels are braising, prepare a roux: in a small saute pan over medium-low heat, melt the remaining 2 tablespoons butter. Add flour, and stir with a wooden spoon until smooth. Continue stirring until roux is golden brown, 5 to 7 minutes. Remove from heat and set aside.
• Add salt, sugar and soy sauce to the morels, and stir well. Bring liquid to a simmer, and stir in just enough roux to thicken the sauce. All of the roux may not be needed; the mixture will continue to thicken as it stands.
• To serve, place the kataifi nests on four serving plates, and fill each with morels. Serve immediately.

KATAIFI NESTS

Steps:

• Preheat oven to 375 degrees.
• Brush 12 muffin cups with butter or use silicone muffin pans.
• Pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
• Divide among 12 muffin cups; press into bottom and up the sides.
• Cook until golden and crisp around the edges, 15 to 20 minutes.
• Let cool.
• Fill with jelly beans, speckled eggs or other candy eggs.

KATAIFI NESTS WITH STRAWBERRY CREAM AND PISTACHIOS

Steps:

• Preheat oven to 375° F. Brush the muffin tins with butter. (I used a 6-cup medium-size muffin tin and a 12-cup mini-muffin tin).
• Remove half of the kataifi from the package, separate it with your hands into a loose pile, and spread it on a clean surface. Drizzle it with the cooled, melted butter and gently toss to moisten it evenly. Separate it into 1"-thick bundles and use a pair of scissors to cut each bundle into a manageable size, about 6" long or smaller (the size depends on the tin you are using). Press each bundle into the bottom and sides of the tin. Bake for about 15 minutes or until golden brown and crispy around the edges.
• While the kataifi nests are baking, make the syrup. Place a small saucepan over medium heat and combine the sugar, water, honey, and lemon juice. Bring to a boil, reduce the heat and simmer for about 10 minutes. Let it cool.
• When the kataifi nests come out of the oven, pour some of the syrup into each nest, tilting the tin to distribute the syrup evenly in each nest, until the syrup is used up. It is very important to use cooled syrup on the hot kataifi nests. Depending on the size of you kataifi nests, you might not need to use the whole syrup (you can store it in the refrigerator for another use). At the beginning it will look like there is too much syrup, however, allow the nests to sit at room temperature to soak up all the syrup for an hour or overnight.
• Before you make the strawberry cream, remember to chill the ingredients, the mixing bowl, and the whisk attachment. Add the mascarpone cream in the mixing bowl and beat it on medium speed until fluffy. Pour the heavy cream into the bowl, increase the speed and beat until soft peaks form. Add the powdered sugar, the powdered, freeze-dried strawberries, and the vanilla extract and continue beating until everything is well incorporated and stiff peaks form.
• Place the kataifi nests in sturdy, grease-proof paper cups. Transfer the strawberry cream to a piping bag and pipe some of the cream onto each kataifi nest. Alternatively, use an offset spatula to top each one with a good dollop of the cream, the way you would do with cupcakes. You will have left overs - cover it well and refrigerate or even freeze. Sprinkle with some chopped pistachio nuts and serve!

MORELS WITH RUFFLED PASTA

Steps:

• Bring about 6 quarts of lightly salted water to a boil, and add the ruffled pasta. Cook until it is al dente, about 8 minutes.
• While the water is coming to a boil, prepare the mushrooms: in a large skillet over a medium-high flame, heat the oil and add the onions and bell peppers. Sauté until they are slightly softened, about 2 minutes. Add the morels, salt, sugar and soy sauce. Stir well, and simmer for 1 minute. Add the arrowroot mixture, and simmer until the sauce thickens, about 1 minute more. Adjust the salt to taste.
• Drain the pasta, and transfer it to a serving bowl. Add morels and sauce, and mix gently. Serve immediately.

CHEESE-FILLED BIRDS' NESTS

Steps:

• Make syrup:
• Bring water, sugar, honey, zest, and juices to a boil in a 2-quart saucepan over moderate heat, stirring until sugar is dissolved, then simmer until slightly thickened, about 8 minutes. Cool syrup.
• Make filling:
• Stir together cheeses, honey, zest, and cinnamon.
• Assemble and bake nests:
• Preheat oven to 350°F and butter 2 shallow baking pans (about 1 inch deep).
• Gently pull apart strands of kataifi in a large bowl to loosen, then toss with all of butter. Pack a 1/3-cup measuring cup with strands and invert into a baking pan to form a mound. Make 36 more mounds (18 in each pan) in same manner.
• With your finger, make a 1-inch-deep depression in top of each mound to form a nest. Spoon filling into holes, then sprinkle pine nuts over filling.
• Bake birds' nests in upper and lower thirds of oven, rotating pans halfway through baking for even browning, until nests are pale golden, about 35 minutes. Discard zest and drizzle all of syrup over nests (syrup will gradually be absorbed). Cool birds' nests in pans on a rack.