Blog Love, Challenges

Almond Pista Kulfi (a Bite of Blog Love)

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Almond Pista Kulfi -side

This post is part of a “Blog Bites” challenge issued by Nupur, of the blog One Hot Stove. This month, we’re asked to pick ANY recipe from the blog of our choice, make it, take pics and blog about it. The spirit of the “Blog Bites” challenge series is to get us checking out other food blogs and posting about our experiences, while giving due credit to the original poster. This also fits with the ‘Blog Love’ series I started back in June…

I had already found the perfect recipe when I saw the challenge. Sweet! (Literally)

I have always wanted to try making ice cream, but I don’t have an ice cream maker (and try not to buy unitasking gadgets). Summer brings a slew of amazing sounding ice cream recipes which, for the most part, just depress me into trying to justify making an ice cream maker (can I make dinner ice cream?).

Then I came across a recipe for Almond Pista Kulfi, posted by indosungod on Daily Musings.

Kulfi is an Indian frozen dessert that is made with milk, instead of cream, so doesn’t require an ice cream maker. They often come in flavours like mango, almond, pistachio – and can contain ground nuts. This recipe is a combination of almond and pistachio.

Ground Almonds, Pistachios and Vanilla Beans

Vanilla Beans with Ground Almonds and Pistachios.

I first had to roast my almonds and pistachios, and then grind them coarsely in the food processor. Since I had some on hand – and totally love them – I decided to add vanilla bean, as well as a few drops of almond extract.

You start by cooking down some whole milk and condensed milk on the stove, adding in a few ingredients and cooking it down a little more.

Making Almond Pista Kulfi

Making kulfi. It may be too thick already…

Here is where I ran into some trouble. Never having made kulfi before, I wasn’t sure how thick it should be. Initially, I followed the instructions, cooking the milk down for a certain amount of time. After adding in some ingredients and letting it thicken, you’re supposed to cook it down a little bit further. I did take it off earlier than it called for, thinking it was thick enough… but it was actually too thick. It was actually too sticky to freeze all the way through!

The next day, I decided I would try to fix things. I warmed up a little more of the whole milk and stirred it into the “semifreddo” concoction, crossed my fingers and stuck it back in the freezer. It worked!!

Writing instructions for these kinds of things can be tricky, because different stoves and cookware can cook things differently. Trial and error are definitely required! I now have a better idea of the consistency it should be when done. I know this sounds gross when talking about dessert, but it had the consistency of clam chowder (sans lumps) before freezing. Thick, coats the spoon, but not too sticky.

Almond Pista Kulfi - top

Back off! This bowl is MINE!

Sooo delicious! Once I’m done killing this batch, I’m going to make a cardamom coffee one!!! Can’t wait!!

Recipe after the jump!

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Recipes

Grainy Mustard Potato Salad

Grainy Mustard Potato Salad

Potato salad is one of those typical summer things. I love a traditional potato salad, full of cooked egg and mayo, but sometimes you want something a little different. This potato salad contains no mayo, instead using deliciously tart yogurt for the creamy dressing. Like the traditional, this salad gets much flavour from mustard, but this time using grainy mustard for added texture. To top it off, some fresh tarragon (from the garden! woo!) and sour green apples give it a little kick.

When I first made this dish, modified from one we saw on TV many many years ago, I used Kozlik’s “Sweet & Smokey” mustard, purchased from the St. Lawrence Market here in Toronto. I don’t happen to have any on hand this time around (if only I had planned this in advance a little!), so I’ve added a couple of sweet & smoky elements to make up for it. If you are lucky enough to be able to find Kozlik’s mustards, I highly recommend using “Sweet & Smokey” in this recipe.

This dish reminds me of the first time I had the salad that serves as inspiration for this one. It was made for my university graduation, alongside some incredible grilled portabello mushrooms. That version of the salad had mayo, and a few other differences that I can’t recall (it really has been that long…), but it was a great starting point for me to explore alternatives to ye olde potato salad. I’ve been making it ever since.

Recipe after the jump!

Continue reading Grainy Mustard Potato Salad →

About Food

Macarons

Lemon Tree Macarons - assortment

A while ago I mentioned how macarons are starting to eclipse the popularity of cupcakes. I still don’t think they have the mass appeal of cupcakes, but they are pretty special. Do a Google image search, and you’ll see why — while they all have a similar shape, they can come in bright jewel colours and complex flavours.

I first saw Lemon Tree macarons while in the throes of my cupcake obsession. Of course, every time I passed the little table at St. Lawrence Market, I was on my way to buy cupcake supplies for that weekend. Must buy macarons next time.

These macarons don’t really mess with the gimmicky stuff. They are all inspired by classic flavours, like mint, nut, caramel, mocha and chocolate.

Lemon Tree Macarons - Salted Caramel

Delicious salted caramel – can you blame me for being greedy?

It took a couple of months, but I finally caved and bought a few. J and I shared them bite by bite, and found a delicious surprise in each.

Probably my favourite one, the only one I kept all to myself, was the salted caramel. You can’t tell from the outside, but inside there is a well of delicious flowing salted caramel. Sooooo good!

If you want these babies, you either have to make a custom order or buy a few from the select stock at their small table downstairs at the St. Lawrence Market (just next to Rube’s rice and bean island). You won’t regret it!!