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PAYASAM ORIGINAL 12TH CENTURY RECIPE (From the Manasollasa)

(source)

"In the middle of the meal, the king should take well cooked payasam made of rice, milk, sugar."

MODERN RECIPE

INGREDIENTS

• Heaping 1/2 Cup (100g) Small Grain Rice
• 1 Quart (1 Liter) Whole Milk
• 1 Cup (150g) Grated Jaggery OR 1/2 Cup (100g) Sugar
• 5 Cardamom Pods (or 3/4 teaspoon ground cardamom)
• 10-15 Saffron Threads

METHOD

1. Wash and soak the rice for 20 - 30 minutes, then drain.
2. Pour the milk into a medium saucepan and set over medium heat until boiling. Reduce heat to medium-low and add in your drained rice and stir. Allow to boil for 15 minutes stirring every few minutes so the rice does not burn.
3. Once the rice is soft enough to be easily mashed between your fingers, add the jaggery or sugar and the spices and mix until incorporated. Allow to simmer for 5 minutes.
4. Remove the pot from the heat and allow to cool before serving.

(source)

Ingredients

Instructions

Ingredients

For the donuts

2 1/4 cup (255 grams) cake flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup (100 grams) sugar

2 tablespoons (29 grams) butter, at room temperature

2 large egg yolks

1/2 cup (113 grams) sour cream

Canola oil, for frying

For the glaze

3 1/2 cup (350 grams) powdered sugar, sifted

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/3 cup hot water

Directions

For the donuts:

In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.

Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

For the glaze:

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Instructions

1. Preheat the oven to 400F.
2. Cream together the butter, shortening, and sugar. Add in the eggs and vanilla. Stir in the flour, cream of tartar, baking soda and salt.
3. Mix together the 2 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl. Roll the dough into tablespoon sized balls and roll in the cinnamon sugar mixture. Place on ungreased baking sheets, at least 2 inches apart.
4. Bake for 8-10 minutes, or until just set on the edges. Remove immediately from baking sheets to cool completely.

Notes

Ingredients

• 2 1/3 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, at room temperature
• 1 1/4 cups sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla

• 1 tablespoon sugar
• 1 tablespoon cinnamon

• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1/4 teaspoon vanilla

Instructions

1. Preheat the oven to 350F. Spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a small bowl, combine the flour, baking powder and salt.
3. In a large bowl, beat together the butter and both sugars until light and fluffy. Gradually beat in the eggs, scraping the sides of the bowl as needed. Beat in the vanilla. Add in the dry ingredients and beat on low until combined.
4. Spoon half of the batter into the prepared pan. Spread evenly. (Use your hands if needed to spread evenly.) Sprinkle the cinnamon sugar mixture evenly over the batter. Drop teaspoon sized amounts of the remaining batter over the cinnamon sugar layer.
5. Bake in the preheated oven for 20-25 minutes, until golden brown. Cool completely.
6. In a small bowl, combine the glaze ingredients. Drizzle over the bars.
7. Cut and serve.
8. ----------------------
9. recipe from Betty Crocker

Source

1. Melt butter and ~1T sugar in pan
2. Add apples in batches, cook about 3 min each side, adding more sugar as needed
3. add wine, cinnamon and remaining sugar, cook down to syrup
   

Recipe from Laura Adrian, of Hidden Kitchen

This recipe makes sixteen small cakes (using 2 ounce ramekins), but Laura noted that it would likely make eight to ten larger (using 4-6 ounce ramekins). Only fill the molds up two-thirds of the way full since the cakes are rich.

Note the quantity of white chocolate is for the already caramelized white chocolate, so start the caramelization with more white chocolate than the finished amount, to allow for reduction and "spoon lick-loss", as I call it. You can make the white chocolate in advance; it'll firm up, but can be rewarmed in a microwave oven or set over simmering water.

6 ounces (1 1/2 cups, 170g) almond flour (see Note)
3/4 cup (110g) all-purpose flour
1/2 teaspoon sea salt
12 ounces (340g) caramelized white chocolate, warm
1 1/2 ounces (45g) salted or unsalted butter, melted
3 tablespoons (45g) sugar
4 large eggs, at room temperature

1. Preheat the oven to 375ºF (190ºC).

2. Generously butter sixteen 2-ounce ramekins, or similar-sized molds, and set them on a baking sheet.

3. Whisk together the almond flour, all-purpose flour, and salt in a bowl and set aside.

4. In a medium bowl, whisk together the white chocolate with the melted butter and sugar. Add in the eggs one at a time, until they're completely incorporated. The mixture may be lumpy, which is normal.

5. Stir in the flour mixture with a spatula just until no specks of flour remain.

6. Spoon the batter into the butter molds, filling them no more than two-thirds full.

7. Bake for 12 to 15 minutes, until the cakes are still quite soft in the center, but firm at the edges.

8. Remove from the oven and when cool enough to handle, run a small knife around the outside of the cake to loosen it from the mold, then turn the cake out onto a serving plate.

Note: Also called almond meal or ground almonds, almond flour is simply pulverized almond. It's available in specialty stores, including Trader Joe's and online at King Arthur Flour and Amazon. You can make your own by pulverizing sliced blanched almonds in a food processor with the sharp blade attachment (measuring by weight) with the flour and salt, until finely ground.

About one cup (250ml)

The original recipe said it should take 20 to 30 minutes at a slightly-higher oven temperature. Mine took about twice that long, but I baked it a lower temperature since I was concerned about overcooking the white chocolate. Note that this is a recipe more about technique than one to be followed strictly to the letter. So if you think your batch is done before the time indicated, then it's likely done.

Basically what you're doing is checking the chocolate every ten minutes and giving it a good stir to promote the caramelization. The only danger is overcooking: you want to cook it until it's the color of natural peanut butter. If you do overcook it and it gets grainy, you can press it through a fine mesh sieve and it'll be just fine.

12 ounces (340gr) white chocolate, a block or in fêves (as shown)
pinch of flaky sea salt

Preheat the oven to 250F (120 C)

1. If the white chocolate is in a block, chop it into coarse pieces.

2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

3. Remove it from the oven and spread it with a clean, dry spatula.

4. Continue to cook for and additional 40-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky but keep stirring and it will smooth out and caramelize.

5. Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt.

If it's lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Store in a jar, at room temperature, until ready to use. It should keep for several months, if stored in a cool, dry place.

*UPDATE (6/5/09): I did try this with 'supermarket' white chocolate, which probably had the minimum of cocoa butter (20%) and it was quite chalky and hard to stir. When it was done, I blended it with heavy cream and it was nice and smooth. But be aware if you use a white chocolate with a low cocoa butter content, it will be quite dry during the caramelization. Check the package and look for one with a high cocoa butter content, boasting at least 30%, for best results.

Almond Cake

One 9-inch or 10-inch (23-25 cm) cake. (AM: 8" is TOO small)

Adapted from Chez
Panisse Desserts by Lindsey Remolif Shere

As mentioned, this cake is best made in the food processor. If using a
stand mixture, use the paddle attachment and let the mixer run until the
almond paste is finely broken up. There's a few notes at the end of the
recipe, including some almond paste tips and suggestions.

I dialed down the butter from the original recipe, which had two more
ounces (55g), for a total of 10 ounces (280g) since some feel the cake
was a bit heavier and too-buttery with all that butter in it. But if you
do wish to go that route, I'd be interested in knowing what you think.

1. Preheat the oven to 325ºF (162ºC). Grease a 9- or 10-inch (23-25 cm)
cake or spring form pan with butter, dust it with flour and tap out any
excess. Line the bottom of the pan with a round of parchment paper.

2. In the bowl of a food processor, grind the sugar, almond paste, and
1/4 cup (35g) of flour until the almond paste is finely ground and the
mixture resembles sand.

3. In a small bowl, whisk together the remaining 3/4 cup (105g) of
flour, baking powder, and salt.

4. Once the almond paste is completely broken up, add the cubes of
butter and the vanilla and almond extracts, then process until the
batter is very smooth and fluffy.

5. Add the eggs one at a time, processing a bit before the next
addition. (You may wish to open the machine and scrape the sides down to
make sure the eggs are getting fully incorporated.)

After you add all the eggs, the mixture may look curdled. Don't worry;
it'll come back together after the next step.

6. Add half the flour mixture and pulse the machine a few times, then
add the rest, pulsing the machine until the drying ingredients are just
incorporated, but do not overmix. (You can also transfer the batter to a
bowl and mix the dry ingredients in, which ensures the dry ingredients
get incorporated evenly and you don't overbeat it.)

7. Scrape the batter into the prepared cake pan and bake the cake for 65
minutes, or until the top is deep brown and feels set when you press in
the center.

8. Remove the cake from the oven and run a sharp or serrated knife
around the perimeter, loosing the cake from the sides of the pan. Let
the cake cool completely in the pan.

Once cool, tap the cake out of the pan, remove the parchment paper, and
set on a cake plate until ready to serve. (Tip: Warm the bottom of the
cake pan directly on the stovetop for just a few seconds, which will
help the cake release.)

Storage: This cake will keep for four days at room
temperature, well-wrapped. It can also be frozen for up to two months.

Tips: If your almond paste has dried out, the Odense
FAQs (see below) recommends placing the almond paste in a plastic bag
with two slices of bread or an apple half, and letting it sit overnight.