Subject: Turkish Delight
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 11 2002 - 11:25:28 EST
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FOOD FUNNY
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Thanks to Sue Farrell for sending us this one:
A wife invited some people to thanksgiving dinner. At the table, she
turned to their six-year-old daughter and said, "Would you like to say
the blessing?"
"I wouldn't know what to say," the girl replied.
"Just say what you hear Mommy say," the wife answered.
The daughter bowed her head and said, "Lord, why on earth did I invite
all these people to dinner?"
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TODAY'S RECIPE
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This jiggly, gooey confection is popular all over the Middle East and
makes a wonderful holiday gift. Consider using other flavorings such
as orange, lemon, or creme de menthe, along with an appropriate food
coloring.
Turkish Delight
2 cups (500 ml) sugar
1 1/4 cups (310 ml) water
2 envelopes (2 Tbs, 30 ml) gelatin
1/2 tsp (2 ml) cream of tartar (tartaric acid)
2 Tbs (30 ml) rose water*
Red food coloring
3 Tbs (45 ml) powdered (confectioner's) sugar sifted with
1 Tbs (15 ml) cornstarch (cornflour)
* Available at finer supermarkets and Middle Eastern specialty shops
Combine the sugar and 1 cup (250 ml) water in a saucepan over moderate
heat, stirring occasionally until the sugar has dissolved. Stir the
gelatin into the remaining water in a small saucepan over low heat
until dissolved. Bring the sugar mixture to a boil and cook uncovered
until it reaches 260F (127C). Stir the cream of tartar into the
gelatin mixture, then add to the sugar mixture and stir to combine.
Remove from the heat. Add the rose water and one or two drops of food
coloring to make the mixture pale pink in color. Pour into two square
8-inch (20 cm) pans and allow to sit at room temperature for several
hours or overnight. Dip the bottoms of the pans into warm water to
loosen the gelatin and invert onto waxed paper dusted with a little of
the powdered sugar mixture. Cut into 1-inch (2.5 cm) squares with an
oiled knife and toss in the powdered sugar mixture to coat evenly.
Makes about 1 pound (450 g).
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