JAPANESE-STYLE MEATLOAF
I adapted this from a korokke recipe I frequently use. Korokke is a Japanese fried croquette made with seasoned ground meat and mashed potato. I combined the seasoning used there with a standard meatloaf recipe to create this fun hybrid. I serve it with mashed potatoes and a spicy barbeque sauce.
Provided by abslomrob
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
- Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
- Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
- Let stand before serving, about 5 minutes.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 20.1 g, Cholesterol 125.1 mg, Fat 15.6 g, Fiber 1 g, Protein 26 g, SaturatedFat 4.9 g, Sodium 642.3 mg, Sugar 3.6 g
SESAME SEED COOKIES
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
- Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
- Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
CHOCOLATE & SESAME LOAF CAKE
Tahini gives this cake a subtle nutty flavour that partners perfectly with rich chocolate. This recipe makes 2 cakes, so why not freeze one as a treat for another day!
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h20m
Yield makes 2 cakes
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease two 900g loaf tins (8.5cm deep) and line with baking parchment.
- First, make the chocolate cake mixture. Put the butter and chocolate in a large heatproof bowl set over a pan of simmering water, stirring occasionally. Put all the other ingredients in a large mixing bowl and, when the chocolate and butter have melted, pour over and mix with an electric whisk until smooth and well combined. Set aside and rinse the beaters.
- In another large bowl, add all the sesame cake ingredients, then combine with an electric whisk until smooth.
- Alternating with dollops of each mixture, divide between the two tins. Level the top, then swirl a skewer through the mixture to create a marbled effect. Bake in the middle of the oven for 45-50 mins or until a skewer inserted into the centre comes out clean. Leave the cakes to cool completely on a wire rack while you make the topping (there's enough for both cakes but the topping recipe is easily halved if you want to freeze one and ice it later)
- Heat the double cream and butter together gently in a small pan until just simmering, then remove from the heat and add the chocolate. Stir until the mixture is smooth, then place in the fridge for 20 mins to firm up.
- Beat well with a wooden spoon, then transfer to a disposable piping bag. Snip the end off to make a wide opening, then pipe thick, overlapping zigzags across the cakes. Cut the sesame snaps into shards and arrange on top, scattering over any crumbs, then serve.
Nutrition Facts : Calories 616 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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SESAME HALVAH TEA CAKE RECIPE - TZURIT OR - FOOD & WINE
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Author Tzurit OrTotal Time 2 hrs 45 minsCategory Dessert
- Preheat oven to 325°F. Lightly coat a 9- x 5-inch loaf pan with cooking spray. Line pan with parchment paper, allowing 2 inches of overhang on all sides. Whisk together gluten-free flour and baking powder in a medium bowl; set aside. Beat almond flour, sugar, and butter in bowl of a heavy-duty stand mixer on medium speed until well combined and crumbly, about 4 minutes. Gradually add eggs, beating just until combined. Stir in vanilla extract and salt. Add flour mixture, beating on low speed just until incorporated.
- Pour batter into prepared pan. Sprinkle halvah and sesame seeds evenly over batter. Bake in preheated oven until deep golden brown and top springs back gently when pressed, 55 minutes to 1 hour. (A wooden pick inserted in cake will not come out clean.) Transfer pan to a wire rack, and let cool slightly, about 30 minutes. Using parchment paper as handles, lift loaf from pan, and cool completely on wire rack, about 1 hour. Slice and serve.
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From kingarthurbaking.com
4.7/5 (52)Total Time 3 hrs 10 minsServings 1
- Mix and knead all of the dough ingredients — by hand, mixer, bread machine or food processor — until you've made a smooth, elastic dough., Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours, or until puffy., Gently deflate the dough, and divide it into three equal pieces; each will weigh about 9 to 9 1/4 ounces.
- Roll each piece into a 20"-long rope, tapering the ends slightly., Place the ropes on a lightly greased or parchment lined baking sheet.
- Braid them loosely; pinch the ends together, and tuck them under., Brush the loaf with the beaten egg white, then cover the braid and let it rise for about 1 to 1 1/2 hours, or until it's quite puffy., While the bread is rising, preheat the oven to 400°F., Immediately before you put the loaf in the oven, brush it again with the egg white and sprinkle the sesame seeds or flax seeds on., Bake the braid for 20 to 25 minutes, until it's golden brown. (Tent it lightly with aluminum foil after 15 minutes, if it appears to be browning too quickly.), Remove the braid from the oven, and cool it on a wire rack., Store, wrapped, at room temperature for up to 5 days, or freeze for up to 3 months.
SESAME HONEY LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (21)Calories 200 per servingTotal Time 3 hrs 50 mins
- Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess.
- Combine all the dough ingredients, and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until a smooth, elastic dough forms, adding more water or flour as needed., Cover the dough and allow it to rise for 60 to 90 minutes, or until it's just about doubled in bulk., Transfer the dough to a lightly greased work surface and shape it into a 12" log.
- Place the log into the lightly greased and semolina-dusted base of an Italian baker or a long covered baker.
- Cover with the lid, and let the loaf rise until very puffy, about 1 hour., About 20 minutes before the end of the rising time, preheat the oven to 425°F., Remove the cover and slash the loaf diagonally three times.
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