Arcane Treatise 286Dracula's Heart2 sticks of butter, softened1 egg1/3 cup granulated sugar2 cups all purpose flour1/4 cup molasses7 tablespoons cocoa powder2 teaspoons baking powder1 teaspoon powdered ginger1 tablespoon grated fresh ginger2 teaspoons cinnamon1 teaspoon allspice3 tablespoons instant coffee powder1/4 teaspoon salt48 pieces Turkish delight1) Beat together brown sugar, and egg in a large bowl until fluffy. Beat in molasses, then flour. Now stir in baking powder, gingers, one teaspoon cinnamon, allspice, salt, six tablespoons cocoa powder, and two and one half tablespoons coffee. Cover bowl with plastic wrap, and refrigerate for one hour. 2) Preheat oven to 350 degrees Fahrenheit. In a small bowl, stir together granulated sugar, and remaining coffee, cinnamon, and cocoa powder until evenly mixed. Reserve. Shape dough into one-inch balls, and flatten. Wrap one flattened ball around one piece of Turkish delight
Arcane Treatise 285Bo He San Bu Zhan15 egg yolks1/2 cup packed brown sugar1/2 cup cornstarch or potato flour1/2 cup rice wine1/4 cup + 2 tablespoons vegetable oil1 tablespoon chilled water1 bunch mint, choppedmaraschino cherries1) In a small sauce pan over high heat, bring the wine to a boil, and dissolve sugar, stirring until completely dissolved. Remove from heat, and let cool until warm. Meanwhile, puree mint in a blender. Pour the pureed mint into the saucepan through a piece of cheesecloth. Wring the cheesecloth out thoroughly over the saucepan, then stir the syrup.2) In the bowl of a standing mixer, whisk the syrup into the egg yolks. Combine the chilled water with cornstarch, then whisk that into the egg mixture, too, one tablespoon at a time.3) Use one-fourth cup oil to grease the upper compartment of a double boiler. Fill the lower compartment with water, and bring to a boil over medium heat. Add remainin
Arcane Treatise 284Stanton's Curry Chicken2 tablespoons mustard seeds4 tablespoons sesame oil4 large yellow onions, chopped8 ounces curry paste10 curry leaves, minced2 tablespoons grated fresh ginger1 teaspoon grated fresh tumeric1 teaspoon powdered ginger1 teaspoon ground coriander1 teaspoon fennel seeds, crushed2 teaspoons 5-spice5 cloves garlic, chopped2 cups unsweetened coconut milk8 ounces paneer cheese, or cream cheese1/2 pound pearl onions1/2 pound cherry tomatoes1/2 pound small button mushrooms4 large potatoes, diced1 chile pepper3 shallots, minced2 cups rice wine10 chicken thighs with skin and bone-insalt, pepper and brown sugar1) Rub chicken thighs generously with salt, pepper and sugar. Now place thighs in a pan and pour over with curry paste and reserve.2) In a large wok or skillet over high heat, heat sesame oil until fragrant. Add mustard seeds: once seeds pop, add garlic, shallots, and half of chopped onions, and reduce he
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