What better way to end your feast than with this sweet delicacy along with some refreshing mint tea?
Turkish Delight
Ingredients:
4 cups granulated sugar
1 tbsp lemon juice
1 ½ cups water
1 ¼ cups cornstarch
1 tsp cream of tartar
2 ¾ cups water
1 ½ tsp rosewater
1 cup icing sugar
Vegetable oil or shortening
Method:
Line the sides of a 9-inch baking pan with greased wax paper.
In a saucepan, combine the sugar, lemon juice, and 1 ½ cups water on medium heat. Stir constantly until sugar dissolves and allow mixture to boil. Reduce heat to low and allow to simmer until the mixture reaches 240° with a candy thermometer. Remove from heat and set aside.
In another large saucepan, combine cream of tartar, 1 cup corn starch, and remaining water. Heat over medium, stirring until all lumps are gone and the mixture begins to boil. Once mixture begins to have a glue-like consistency, stir in the first sugar mixture. Keep stirring consistently for about 5 minutes. Reduce heat to low, and allow to simmer for 1 hour, stirring frequently.
Once the mixture has become a golden color, stir in rosewater. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.
Once it has cooled overnight, sift together icing sugar and remaining cornstarch.
Turn over baking pan onto a clean counter or table and cut with oiled knife into 1 inch pieces.
Coat with icing sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.
Mint Tea
Ingredients:
3 heaping tbsp loose oolong tea
2 heaping tbsp dried mint leaves
½ cup sugar
2 - 4 toasted cardamom pods, cracked
Method:
Preheat teapot by rinsing with boiling water. Discard. Add tea, mint,
sugar, and cardamom to the pot. Fill to the brim with boiling water.
Cover, and allow to steep for 3 minutes. Stir and taste for sweetness,
adding more sugar if desired. Strain to juice glasses and serve!
Recipes courtesy Michael Bonacini