Grape paste (Mustopita-μουστόπιτα)

October 14th, 2011 § Comments Off on Grape paste (Mustopita-μουστόπιτα) § permalink

Grape is native to the Aegean region and its juice sometimes called as nectar of the gods.

The traditional mustopita (μουστόπιτα) or mustoalevria (μυστοαλευριά) recipe has wood ash in it. When I first heard that wood ash is used while making grape paste, I was astonished. But very interestingly, wood ash set offs the taste, makes the pudding more sweet, gives a distinctive flavour. Also wood ash neutralizes the grape must’s acidity.

This made me search the contents of a wood ash. I found out that soda and cream of tartar have a similar effect (but never the same delectable taste of a wood ash).

It is known from the ancient times that, wood ash is rich in potassium and it is an antibacterial.

  • 1 lt freshly blended grape juice
  • 2 T fireplace wood ash (clean and pure wood ash – no paper or other materials/additions)
  • cheesecloth
  • 4 T flour
  • walnut (cut in big pieces)
  • cinnamon

Prepare the grapes (2 kg) by removing the stems. Wash and drain. Put them in a juicer or a blender and juice the fruit. 2 kg of grapes, approximately make 1 lt of grape juice.

Pour the grape juice in a pot.

Place the ash in a cheesecloth. Make the cheesecloth triple folded and bring the four corners together to make a knot.

Tie up the ash packed cheesecloth to a wooden spoon. Swing the wooden spoon into the grape juice pot and bring to boil.

When it comes to a full boil, remove the cheesecloth and set aside. Allow to rest overnight or at least 6 hours, to cool slowly.

Cover the sieve with a clean cheescloth and filter (strain) the grape juice.

Cook the filtered juice by stirring constantly over low heat until it boils.

At the same time, take 4-5 T. of grape juice in a separate bowl. Add 4 T. flour in it and beat until the flour dissolves to make a paste.

Then combine the paste to the simmering grape juice and stir well all together occasionally.

After about half an hour, the mixture begins to thicken.

Add coarsely chopped walnuts. Rinse serving cups with cold water and pour the thick mustopita into them. It will thicken more as it cools.

Decorate with extra walnut on top. Sprinkle with cinnamon.

Ice cream with yogurt

August 2nd, 2011 § Comments Off on Ice cream with yogurt § permalink

The simplest ice cream recipe for hot August!

  • 750 gr strained yogurt (I used Sütaş süzme yoğurdu)
  • 120 gr caster sugar
  • 1 t mastic sweet of Sarantis
  • 1 t vanilla extract powder
  • 1 t salep
  • 30 gr (50%) couverture chocolate (grated)
  • 10 gr pistachio (grated)
  • Put strained yogurt, vanilla extract powder, caster sugar, mastic sweet and salep powder to a food processor. Whip until smooth.  

    Pour the mixture into a deep baking bowl made of glass or stainless steel or something durable in the freezer.

    Sprinkle the top with grated chocolate and pistachios.

    Cover and put it into the freezer for at least 7 hours. 

    Black mulberry ice cream

    July 21st, 2011 § Comments Off on Black mulberry ice cream § permalink

    The black mulberry is known to be a very long lived tree, and can bear fruit for several hundred years. They are low in calories and has anti oxidant properties. They are excellent source of iron, rich in B complex vitamins besides vitamin A ,E and K.
    According to me, the black mulberry is the best tasting of the various mulberry species.

    It is fantastic with cheese, ice cream, sherbet(sorbet) or for jam making. Perfect for the hot summer days!

  • 500 gr milk
  • 100 gr sugar (You can add additional 50 gr of sugar, if you like sweet flavour)
  • 500 gr black mulberry
  • 1 1/2 T salep
  • 1 t vanilla extract powder
  • Put milk, vanilla extract, sugar in a heavy bottom saucepan. Add salep. Boil by stirring it constantly until the mixture turns thick. Use electric mixer for stirring.

    Repeat stirring the milk mixture with mixer and whip it.

    Blend the black mulberries until smooth. Strain it with a cheese cloth. Combine the black mulberry puree into the milk mixture. Stir well.

    Put the mixture into a deep baking bowl made of glass or something durable in the freezer. Cover and put it into the freezer.

    After an hour, remove it from the freezer and stir it with electric mixer.

    Then place it again to the freezer for at least 7 hours.

    Traditional ice cream with salep, mastic and chocolate

    July 3rd, 2011 § Comments Off on Traditional ice cream with salep, mastic and chocolate § permalink

    Dondurma(ice cream), literally means freezing in Turkish.

    With today’s modern technology, generally ice creams are not made by hand from small businesses. Although the caloric and nutritional values are noted on the packages of ice creams, they are frozen desserts with heavy creams but without milk. However, they are very popular for their enormous conveniences.

    This traditional ice cream is a miraculous blend of salep and mastic with milk. I am inspired by the famous KahramanMaraş ice cream which contains salep in it.

  • 1 lt whole milk
  • 130 gr sugar
  • 1/2 cup rice
  • 1 t  rice flour
  • 2 t vanilla extract powder
  • 3 t salep
  • 2 mastic pieces (crushed in mortar with pestle)
  • 50 gr (50%) couverture chocolate
  • Grind the rice in a blender as possible as you can. Put the rice to a bowl and pour boiling water over it. Cover and let stand overnight. Drain excess water and puree the rice until it is as smooth as possible. Strain the mixture well.

    Put milk, vanilla extract, sugar, the strained rice puree in a heavy bottom saucepan. Add rice flour, salep and mastic powder. Boil by stirring it constantly until the mixture turns thick. Use electric mixer for stirring.

    Repeat stirring the milk mixture with mixer(whip),until completely cooled.

    Put a deep baking bowl made of glass or stainless steel or something durable in the freezer and pour the milk mixture into it. Cover and put it into the freezer. After an hour, remove it from the freezer and stir it with electric mixer.

    Set the chocolate over a saucepan of simmering water(bain marie), stirring gently until melted and smooth. Remove from heat.

    Transfer the half of the milk mixture to the bowl. Drizzle melted chocolate over the half, making strips of chocolate.

    Then pour the rest of the milk mixture, cover and freeze. The melted chocolate drizzles make Italian style stracciatella to the ice cream. 

    Water pudding with rose water (Su muhallebisi)

    June 30th, 2011 § Comments Off on Water pudding with rose water (Su muhallebisi) § permalink

    A nostalgic Turkish pudding, among an extensive variety of milk based pudding desserts.

  • 2 cup water
  • 2 cup milk
  • 1/2 cup starch
  • Dissolve starch in 1 cup water. Add the rest of the water and milk. Cook stirring constantly over low heat until boils for 15 minutes. Continue to stir until it begins to thicken.

    Rinse a 30x50cm rectangular pan with 1/2 cup water. Put the pudding into the pan let cool.

    Then refrigerate 4 hours.

  • 1/2 cup rose water
  • 4 T caster sugar
  • Before serving, cut the pudding in squares.

    Sprinkle with rose water and caster sugar.

    Optionally; dissolve 2 T sour cherry jam in 2 T water. Put the pudding in this syrup.

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