TURKISH TARATOR -- HAZELNUT DIP (TURKEY -- MIDDLE EAST)
This recipe comes from the 2002 cookbook Mediterranean Street Food. Preparation time, as given, does not include the hour needed for the hazelnuts to soak.
Provided by Sydney Mike
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a deep bowl, put the hazelnuts with enough boiling water to cover them, & let them soak for 1 hour, then drain them.
- In a blender bowl, put the nuts along with the bread, garlic & 1 teaspoon of water, then blend until smooth, before drizzling the oilve oil into this mixture with the motor running.
- When oil is completely absorbed, add lemon juice & salt to taste. NOTE: If patience is one of your virtues AND you have energy to spare, you could do this grinding & blending in a large mortar with a pestle!
- Taste & adjust the seasoning, if desired, then transfer to a serving bowl & serve at room temperature.
Nutrition Facts : Calories 838, Fat 85.3, SaturatedFat 9.8, Sodium 160.2, Carbohydrate 19.4, Fiber 7.1, Sugar 2.7, Protein 9.1
CHOCOLATE HAZELNUT TRUFFLES
I've given these delectable candies with a nutty surprise inside to teachers and friends. -Debra Pedrazzi, Ayer, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, sift together confectioners' sugar and cocoa; set aside. , In a small saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight. , Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.
Nutrition Facts :
TRUFFLE CREAM SAUCE
A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.
Provided by rshah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 3.7 g, Cholesterol 177.2 mg, Fat 51.3 g, Protein 6.3 g, SaturatedFat 30.7 g, Sodium 231.9 mg, Sugar 0.2 g
BAKED HAZELNUT TRUFFLES
Attractive bite-sized cookies capture the decadent flavor of truffle candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large microwavable bowl, microwave baking chocolate and butter uncovered on Medium (50%) 2 to 3 minutes, stirring once, until softened. Stir in condensed milk, liqueur, flour and hazelnuts. Cover and refrigerate until firm, about 30 minutes.
- Shape dough by tablespoonfuls around each chocolate star. On ungreased cookie sheet, place 1 inch apart.
- Bake 7 to 8 minutes or until dough is shiny and set but still soft. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool about 30 minutes.
- In small microwavable bowl, microwave white vanilla baking chips and oil uncovered on Medium (50%) 1 minute to 1 minute 15 seconds, stirring once, until softened. Stir until smooth. Dip top of each cookie into melted mixture; immediately top each with candy sprinkles while mixture is still soft. Let stand until coating is set.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 6 g, TransFat 0 g
HAZELNUT CHOCOLATE NUTELLA TRUFFLES
Haven't tried these as yet, they look like a good treat to make for the holidays. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Candy
Time 2h
Yield 25 truffles (approx)
Number Of Ingredients 7
Steps:
- Mix cream butter and corn syrup together in a saucepan.
- Place over medium heat and bring to a full boil; turn off heat.
- Add in 9 ounces of chopped chocolate and gently swirl the pan (do not stir).
- Allow to rest for 5 minutes.
- After 5 minutes add in Nutella and whisk slowly to combine.
- Transfer the mixture to a bowl.
- Refrigerate for 45 minutes, stirring every 15 minutes.
- Meanwhile line baking sheets with parchment paper.
- After 45 minutes the mixture will start to thicken quickly, keep refrigerated another 11-15 minutes, stirring every 5 minutes.
- Using a mini ice cream scoop or 2 spoons, form the mixture into 1-inch balls, and place onto prepared sheets; chill until firm (about 10-15 minutes).
- While the balls are chilling, melt remaining 6 ounces of chocolate; cool the chocolate slightly before continuing.
- Place chopped hazelnuts in a small bowl.
- Remove the balls from the refrigerator.
- Using one hand, dip the balls into the melted chocolate.
- Roll it around in your hand (allowing the excess to drip back into the bowl).
- Place the truffle into the chopped hazelnuts.
- Using your clean hand cover the truffle with nuts.
- Lift it out and place back on the sheets.
- Repeat with remaining truffles.
- Place back into the refrigerator to set for about 5-8 minutes.
DIPPED CHOCOLATE TRUFFLES
What's more decadent than a truffle? One that's enrobed in chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 4
Steps:
- Butter an 8-inch square pan; line bottom with parchment. Chop chocolate into 1/4-inch pieces; place in a large heat-proof bowl.
- Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula to stir chocolate and cream until totally combined. Pour mixture into prepared pan. Cover with plastic wrap; chill until mixture is cold and set, 30 to 45 minutes.
- Turn ganache onto a cutting board. Using a very sharp knife, trim edges to form right angles. Cut into 7 strips about 7/8 inch wide. Cut strips crosswise to form cubes. Place on a parchment-lined tray; chill for 5 minutes if soft, otherwise proceed to next step.
- Once chocolate is tempered, use it immediately. Drop truffles into tempered chocolate one at a time; turn over to completely cover. Use a chocolate-dipping fork to lift truffle out. Tap fork; allow excess to drip back into bowl. With a second dipping fork, slide truffle onto a parchment-lined tray. Working as quickly as possible, repeat with remaining truffles (if tempered chocolate cools too much, it goes out of temper). When all truffles are dipped, you may drizzle with excess tempered chocolate.
- Allow truffles to sit for at least an hour or overnight to fully set. Store at room temperature in a cool dry place.
CARAMEL TRUFFLES
These candies disappear as fast as I can make them. The five-ingredient microwave recipe is easy and fun to make. When drizzled with white chocolate and packaged with ribbon, they're a pretty gift. -Charlotte Midthun, Granite Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm., In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.
Nutrition Facts : Calories 110 calories, Fat 6g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
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