September 9, 2017July 17, 2019 » by Michael » Theme: Saucy!

Watermelon Caramel Sauce “Carmelon or cara-melon”

I think it would have been better with less sugar. I think the sugar took away from the complexity of the flavor and made it too sweet. I had waited until the watermelon was thick so I only cooked it a minute or two with the sugar (until it dissolved) I didn’t want it to burn. The color was cool. When I made it I cooked the pieces so I had do strain it 1/2 way through the cooking and then continue cooking it down.

What Does It Taste Like?

This sauce doesn’t take on the same nutty, butterscotch flavor as traditional caramel, nor does it get quite as gooey and sticky. Instead, you’re rewarded with a summery caramel sauce that’s much, much better. Slow cooking transforms watermelon from a once light and bright snack, to a thick sauce with rich, deep sweet undertones. It might even remind you of an ultra-ripe summer tomato.

Put Your Watermelon Caramel Sauce to Work

If you can stop yourself from enjoying it straight from the pan, there are more than a few ways to eat this watermelon caramel sauce: Spoon it over everything from ice cream and pound cake, to pavlovas and cheesecake. It’s wonderful with savory dishes, too: Pair it with creamy burrata, drizzle it on spicy tacos, or spoon it over plain white fish for a dinner that pops with flavor.

Watermelon Caramel Sauce

Serves 4

16 ounces watermelon juice
1/2 cup granulated sugar

Optional – strain the small solids from the juice.

In a medium saucepan, bring the juice to a steady boil and cook until it reduces to about 2/3 cup, about 30 minutes. As it cooks, the water and sugar from the melon will separate, and the liquid will eventually begin to thicken slightly.

Add the sugar and stir until it’s completely dissolved. Continue cooking the caramel for 10 to 12 minutes until thickened. Remove the pan from the heat and cool before using. If you don’t eat it all immediately, store it in a sealed jar in the refrigerator for up to one week.

Recipe Notes

Watermelon Juice. Use 3 pounds uncut watermelon or 3 cups cubed watermelon for 16 ounces of watermelon juice.
Storage. Store in an airtight jar in the refrigerator for up to 1 week.

January 21, 2017August 2, 2017 » by Michael » Theme: Turkish (Türk Mutfağı)

Sekerpare: Tender and Moist Turkish Semolina Cookies in Syrup

By Ozlem Warren on July 13, 2015

Sekerpare is a much loved Turkish dessert, made in Turkish homes and a huge favorite of my dear brother-in-law, Mehmet. You can also find Sekerpare in bakeries and patisseries, pastane as we call it, all around in Turkey. Semolina based national favorite Sekerpare would always appear at my mother’s tea time spread, during celebrations with family and friends, as well as at religious festivities as when marking the end of Ramadan.

Sekerpare means “a piece of sweet” in Old Turkish and I love the crumbly, lighter texture semolina brings to Sekerpare, it simply melts in your mouth. My version is a little lighter and less sweet, fragrant with lemon juice and lemon zest.

We enjoy Sekerpare with Turkish coffee, Turkish tea, cay for a tea time treat or as a dessert after meal. I hope you can have a go at this delicious and easy to make treat.

Afiyet Olsun,

Ozlem

^{Adapted from Adventures in Turkish Cooking, Anatolia Cookery Book}

Author: Ozlem Warren
Recipe type: Semolina based Turkish Desserts
Cuisine: Turkish Cuisine
Serves: 20 pieces

Ingredients

Zest of 1 small lemon
115 gr/ 4 oz. / ½ cup sugar
125 gr/ 4 ½ oz. unsalted butter
300 gr/ 10 ½ oz. /2 cups plain (all – purpose flour)
95 gr / 3 ¼ oz. / ½ cup fine grained semolina
2 eggs
15 ml/ 1 tbsp. baking powder
30 ml/ 2 tbsp. light olive oil (and a little extra to grease the baking tray)
20 blanched almonds or hazelnuts
Small bowl of cold water (to help shape the sekerpare cookies)
For the syrup:
Juice of 1 small lemon
345 gr/ 12 oz. /1 ½ cup sugar
480 ml/ 16 fl. oz. / 2 cups water

Instructions

Preheat the oven to 180 C/ 350 F/ Gas mark 4
First make the syrup. Grate the lemon zest into a bowl and set aside for the dough.
Squeeze the lemon juice into a cup.
Combine the 345 gr/ 12 oz. /1 ½ cup sugar and 480 ml/ 16 fl. oz. / 2 cups water in a heavy sauce pan over the medium heat and bring to the boil. Stir and let the sugar dissolve.
Add the lemon juice, reduce the heat and simmer for a further 15 minutes for the syrup to thicken slightly. Turn the heat off and set the syrup aside to cool.
Now, let’s make the dough. Gently melt the butter in a small saucepan over low heat (or cut in small chunks and melt in microwave for 30 – 40 seconds, mixing half way).
Sift the flour into a large mixing bowl and stir in the semolina. Make a well in the middle and pour in the butter. Stir in the 2 eggs, 115 gr/ 4 oz./ ½ cup sugar, lemon zest, 2 tbsp. light olive oil and the baking powder.
Knead for 5 minutes, until you achieve a soft, moist dough. Cover with a damp cloth and set aside to rest for 15 minutes.
Have a small bowl of cold water nearby. Knead the dough again for 5 minutes. Then wet your hands lightly with cold water and divide the dough and shape into twenty ping pong sized balls.
Grease a baking tray with a little of light olive oil (about 1 tbsp.) and place the sekerpare dough balls side by side, making sure you leave extra space between them to expand. Gently press down on top of each ball to flatten slightly.
Push an almond or hazelnut in the center of each sekerpare ball.
Bake in the preheated oven for 20 – 25 minutes, until they start to turn light brown.
Remove the sekerpare from the oven and pour cooled syrup over hot sekerpare cookies. Leave to cool and let the sekerpare cookies absorb the syrup for 15 minutes; they will get soft and tender.
Serve cooled sekerpare with Turkish tea or coffee. You can keep sekerpare cookies covered in a container at room temperature for 2-3 days.

Tips

Make sure to leave enough space between each sekerpare on the baking tray, as they expand during baking.
First make the syrup, as it needs to cool down. Pour the cooled syrup over hot Sekerpare and let the Sekerpare cookies absorb the syrup as they cool. Once all the syrup absorbed, Sekerpare will be soft and tender enough to eat with a fork.