Triangular Delights Recipes

Steps:

• 1. Generously coat the baking sheet with cooking spray, and set it aside.
• 2. Make the sugar syrup: Combine the sugar, honey, water, and cream of tartar in a medium-size (4-quart) saucepan, and mix with the heatproof spatula to combine. Bring the mixture to a boil over high heat, and insert the candy thermometer. Reduce the heat to medium-high and cook, without stirring, until the temperature reaches 260°F/127°C (hard ball stage), about 15 minutes.
• 3. Meanwhile (keeping an eye on the sugar syrup), make the cornstarch mixture: In a large (6-quart) saucepan, whisk together the cornstarch, confectioners' sugar, water, and cream of tartar to combine. Once the sugar syrup reaches 250°F/121°C (firm ball stage), place the cornstarch mixture over medium heat and cook, stirring constantly with the whisk; it will thicken and boil quickly, 2 to 3 minutes. Turn off the heat, but leave the mixture on the hot burner; stir well a few times with a whisk, and set aside.
• 4. At this point, the sugar syrup should be close to 260°F/127°C (hard ball stage); when it reaches that temperature, remove it from the heat and carefully pour it into the cornstarch mixture. Stir well with the whisk to combine. Bring everything to a low boil over medium heat. Then reduce the heat to low and cook at a low simmer, stirring frequently with the spatula, until the mixture is thick and gluey and a light golden color, 30 to 45 minutes. Don't turn your back on it! You need to make sure to scrape the bottom of the pan with the spatula every few minutes to prevent scorching and lumps.
• 5. Remove the pan from the heat and add the flavorings: stir in the rosewater, pistachios, and food coloring (if using).
• 6. Wearing oven mitts, immediately pour the candy into the prepared baking sheet. Place a piece of plastic wrap directly on the surface of the candy to prevent it from forming a skin as it cools. Allow it to cool until it has set and is firm and cool to the touch, 6 to 8 hours.
• 7. Gently peel off the plastic wrap. Dust the cutting board with the confectioners' sugar. Run the tip of a paring knife between the candy and the sheet, and gently turn the candy out onto the prepared board.
• 8. Place the cornstarch mixture in a medium-size bowl. Generously coat a sharp chef's knife with cooking spray, and use a gentle slicing motion to cut the candy into 1-inch squares. Dredge the pieces in the cornstarch mixture until well coated.
• Store the Turkish delights, layered with wax paper, in an airtight container at cool room temperature for up to 1 month.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together the dill, garlic powder, oregano, paprika and olive oil. Brush onto one side of each tortilla. Use a pizza cutter, knife, or even scissors to cut the tortillas into wedges. Place the wedges on a baking sheet.
• Bake in the preheated oven until lightly toasted, 5 to 10 minutes.

Steps:

• Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
• In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
• In a 4-quart heavy kettle stir together remaining 1 1/4 cups cold water, granulated sugar, and mint and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in food coloring. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
• Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
• Just before serving, recoat Turkish delight in additional confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together the dill, garlic powder, oregano, paprika and olive oil. Brush onto one side of each tortilla. Use a pizza cutter, knife, or even scissors to cut the tortillas into wedges. Place the wedges on a baking sheet.
• Bake in the preheated oven until lightly toasted, 5 to 10 minutes.

Steps:

• To make the rose syrup, put the water and sugar into a small saucepan and place over medium-high heat. Mix well, using a wooden spoon, and then, once it starts boiling, add the lemon juice. Simmer gently for 2 minutes, then stir in the rose water and remove straight away from the heat. Set aside.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• To make the filling, put the cream cheese, cornstarch, sugar, salt, and vanilla bean paste into a medium bowl and whisk well to combine. Set aside.
• Spread out one filo sheet on a work surface and brush evenly with some of the melted butter. Top with another sheet and brush with butter again. Repeat the process until you have five layers evenly brushed with butter. As is always the case when working with filo, you'll need to work fast when you start brushing and folding; the pastry will dry out if you don't. You should have used about a quarter of the melted butter at this stage.
• Now, using sharp scissors, cut the large layered sheet of pastry into 6 even squares, all 5 x 5-inches-you'll need to trim the sheets to get even squares. Taking one of these smaller squares at a time, spoon about 2 tablespoons (35g) of the thick filling into the center of each square, leaving a 1-inch border clear around the edge. Fold the pastry diagonally in half to form a triangle, press on the edges without reaching the filling (so that it stays well sealed within the pastry), then brush all over with more butter.
• Place all 6 triangle pastries on the prepared baking sheet and repeat the whole process (brushing one large filo sheet with butter, layering it five times, cutting it into 6 squares, filling and folding, and sealing each square) with the remaining pastry, butter, and filling.
• Once all 12 pastries are made, bake for 22 minutes or until golden and crisp- some of them will pop open, but that's okay. Remove from the oven and set aside to cool for 10 minutes. Drizzle with the syrup, sprinkle with the crushed pistachios and rose petals, if desired, and serve.

Steps:

• Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
• While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
• If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
• Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
• Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
• Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
• Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
• Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together the dill, garlic powder, oregano, paprika and olive oil. Brush onto one side of each tortilla. Use a pizza cutter, knife, or even scissors to cut the tortillas into wedges. Place the wedges on a baking sheet.
• Bake in the preheated oven until lightly toasted, 5 to 10 minutes.