Sunday, February 12, 2012

Desserts from Around the World

It seems that human beings everywhere like desserts. Here are desserts from around the world and some of their delicious attributes.

This is an almond pudding with custard sauce. It’s made in a tower mold and when it’s done it looks like a pink, green and yellow turban and tastes and smells of almonds. But the cook shouldn't fear. It’s easy to make, with sugar, unflavored gelatin, egg whites, almond extract, chopped almonds, egg yolks, more sugar, milk, vanilla and more blanched almonds for a topping. Put on a pretty serving dish, it will be the hit of the evening!

Native American
This is dough balls made of flour, baking powder, salt, sugar, butter and one cup of milk. Yes, they're rather like doughnut holes. The trick is to toss the balls into a cast iron skillet lined with greased aluminum foil that’s heated over a campfire. The dough balls are cooked till they’re puffed up, golden brown and delicious. Then, they're served with honey or butter.

Basque Country, Spain
Tostadas de Crema, or Fried Milk
Who can resist something called fried milk? It’s also called leche frita and it’s somewhat like French toast, except there’s no bread involved. It’s also a bit of a challenge for the cook because they have to stir the milk non-stop for at least 20 minutes or the dessert won’t come together. Then, they have to pour the creamy milk and flour mix into a jelly roll pan and wait till it’s completely cool to cut it into little squares. If they don’t, the dessert will fall to pieces. Then, the squares are fried after being dipped in egg. Finally, the fried milk can be eaten with 
sprinklings of sugar and cinnamon!

Ohagi are sweet rice eggs. They only need a few ingredients: a cup of sweet rice, one quarter cup of regular rice, two cups of red bean paste, one cup of sugar and one quarter teaspoon of salt. However, they’re just about as challenging to make as fried milk. The red bean paste has to be made beforehand, after mashing a bunch of adzuki beans and straining them through cheesecloth. In this recipe, the adzuki paste covers a little egg of rice, which is then set on a decorative platter and eaten with chopsticks. This dessert is a favorite during Shubun No Hi, the autumnal equinox holiday.

Dragon Eye and Litchi Dessert
No, they’re not real dragon eyes, but rice boiled with rock sugar and tossed with litchis and logans. A quite simple and satisfying treat!

Savarin aux cerises
This is cherry savarin. This cake is so incredibly rich.  It’s impossible to eat more than a little sliver of it at a time, but that’s the beauty of it. It’s a yeast cake filled with cherries, sugar, water, Kirsch and whipped cream, then soaked in a syrup of sugar, water, brandy and more Kirsch. Clearly, it’s a bit much. It goes very well with a good, cold, sweet white wine.

Calciuni del Molise
This dessert, traditionally served at Christmas around Abruzzo-Molise, is sweet ravioli stuffed with pureed chestnuts, chocolate, honey, almonds, candied peel, cinnamon and vanilla. It’s deep fried, taken from the hot oil with a slotted spoon and served sprinkled with a mix of confectioner’s sugar and ground cinnamon.
Christy Levine currently writes for eDrugstore.MD, an online facilitator for Viagra, Cialis and Levitra online. Christy uses her research scientist skills to cover and uncover big pharma news she shares on eDrugstore.MD Health Articles.

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