How To make Golden Apricot Nog
1/2 lb Dried Apricots
1 c Water
1/4 c Sugar
1 Cinnamon Stick (3")
1 c Non-fat Milk
1 tb Vanilla
7 c Non-fat Milk
1/2 ts Ground Nutmeg
4 lg Egg whites
1/2 c Sugar
3/4 c Rum or Brandy (optional)
In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick. Bring to boil over high heat, then cover, reduce heat, gently simmer until Apricots are very tender when pierced, about 15 minutes. Discard Cinnamon. Let Apricots cool at least 1 hour. Pour into blender and add milk. Whirl until mixture is smooth. Mix in a large bowl with vanilla, milk, and nutmeg. Cover and chill at least 4 hours or until the next day. In a large bowl, beat egg whites with an electric mixer on high speed until frothy. Gradually beat in remaining sugar until whites hold stiff moist peaks. Set aside about 1/2 C. of the meringue. Gently whisk Apricot mixture into remaining meringue until smoothly blended. Stir in Rum or Brandy to taste and enough more Milk to thin to desired consistency. Pour into serving bowl and float the reserved meringue on top of the liquid. Makes 3 1/2 Qts. (18 servings at 6 oz. each)
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MOROCCAN LAMB TAGINE RECPIE || Lamb Tagine with Prunes, Apricots, Figs & Almonds || Mrouzia Recipe
MOROCCAN LAMB TAGINE RECPIE || Lamb Tagine with Prunes, Apricots, Figs & Almonds || Mrouzia Recipe
In this video, we show you how to make a Moroccan Lamb Tagine Recipee. Tagine is a traditional Clay vessel that is used to cook almost anything in Morocco, and today we show you how to make a delicious Moroccan Lamb Tagine with Prunes, Apricots, Figs, and Almonds. Moroccan Cuisine is known for its delicious savoury spices mixed with sweet notes from fruit. This type of Tagine is also known as Mrouzia, which is an ancient way of cooking Lamb in a rich thick sauce, with sweet caramelized dried fruit and nuts in honey and cinnamon. The Lamb is slow cooked which makes it super tender, the rich thick gravy is full of fantastic flavours and the sweetness from the fruits is just the icing on the cake. If you don't have a tagine then you can cook in a casserole pot or in the oven, and adjust the cooking times accordingly.
This Moroccan Lamb Tagine is another highly recommended recipe that you guys must try as the flavours are mind-blowing!
To make the Moroccan Lamb Tagine Recipe, you will need:
Step 1: Prepare Lamb
1/2 KG Lamb (small or large pieces as per your choice)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste
1 heaped tsp paprika
1/8 tsp turmeric powder
1/2 tsp cayenne pepper
Step 2: Tagine
2 tbs olive oil
1 large onion (finely chopped or grated)
salt to taste (enough for the onions)
1/4 tsp paprika
2-3 grated garlic cloves
4-5 tbs saffron water
2 medium-sized tomatoes grated
1 bay leaf
1 small cinnamon stick
enough hot water to cover the lamb (we used about 1 cup of water)
Step 3: Fruits
small piece of butter
*the following dried fruit was soaked in hot water for 20 minutes
6 dried apricots
5-6 prunes
1/4 cup raisins
2 dried figs (halved)
1 tbs honey (or more if you like it sweeter)
1/2 tsp cinnamon powder
1/4 cup almonds (soaked and skin removed)
We served this delicious Lamb Tagine (tagine d'agneau) with a Moroccan spiced bulgar salad, but it can also be served with couscous or toasted bread.
We hope you have seen how easy it is to prepare this delicious Moroccan Lamb Tagine with sweet and sticky fruit (Mrouzia), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video Timings:
Intro: 0:00
Prepare Lamb: 0:31
Prepare Tagine: 1:11
Prepare Fruits: 3:09
Serving Suggestion: 5:04
Ending Comments: 5:58
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Make apricot jam from my front yard tree
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Melt-in-Your-Mouth Chocolate Orange Pistachio Shortbread | Sue Li | NYT Cooking
Sue Li is stopping by the studio kitchen for Cookie Week to show us how to make her Orange, Pistachio and Chocolate Shortbread. It’s a buttery shortbread cookie that showcases the classic combination of candied orange and dark chocolate. Yum.
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Betty's Festive Holiday Eggnog
Betty demonstrates how to make her Festive Holiday Eggnog. This is a drink that uses common ingredients that combine to give an uncommon taste! You'll want to keep the ingredients on hand throughout the holiday season to treat your guests to luscious nutmeg-topped eggnog!
Note: In the video, I made only one-half of the recipe for demonstration purposes, but I am giving you the full recipe below, so you will note that all amounts have been doubled, and this makes a nice amount for a punch bowl.
Festive Holiday Eggnot
6 eggs
14 oz. can sweetened condensed milk
1 teaspoon vanilla extract
4 cups milk
1/2 pint heavy whipping cream (very cold)
salt, to taste
ground nutmeg, for sprinkling the top of the punch bowl or the top of individual servings
light rum, to taste (if desired)
In a large mixing bowl, beat 6 eggs. Mix in 14 oz. can sweetened condensed milk, 1 teaspoon vanilla extract, 4 cups milk, and salt, to taste. Beat ½ pint heavy whipping cream, until soft peaks form. Gently fold the whipped cream into the egg and milk mixture. Pour into a punch bowl. Sprinkle the top with nutmeg. Chill for at least 4 hours before serving. You may add light rum, if you want an alcoholic version of eggnog. You may also sprinkle the tops of the individual servings with additional nutmeg. This is a beautiful and tasty drink that you can have all year around, but it is very special during the holiday season. I hope you enjoy it! --Betty
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Tasty & Easy-to-Make Caramelized Honey & Fruit Puff Pastry Tarts: A must-try Recipe!
Hi everyone! In this video, you will learn how to make delicious, caramelized honey-fruit pastries with this easy recipe! Filled with sweet apple slices and juicy nectarines wrapped in puff pastry, these tarts are just perfect for a quick and tasty treat. You won't believe how easy and delicious it is!
Ingredients for 6 tarts:
275 grams of Puff pastry
1 apple
2 nectarines
1 egg
Total calories – about 800
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Making Traditional Cape Malay Bobotie From Scratch
This is how to make classic Cape Malay bobotie completely from scratch exactly as it should be. The beloved South African dish everyone should know how to make. Spiced minced meat baked with egg custard until golden brown. It's delicious.
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