Pistacio praline

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Odusevile su me ove praline. Mogu da se naprave i odokativno, umesto pistacija mozete da upotrebite i druge samlevene orasaste plodove. Gotove su za trenutak a ukus je mmmmm :))

Umesite 250gr. marcipana, 1 solju od 250ml. mlevenih pistacia, 2 kasike konjaka  ili soka od narandze. Poravnajte na radnoj povrsini oklagijom, isecite zeljene oblike i prelivajte svaku glazurom od 100 gr. cokolade i 3 kasike ulja.

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Pistachio almond praline

250 gr. almond paste, 1 cup ground pistachios, 2 tablespoons cognac or orange juice. Work the ingredient into a paste. Roll to 1/2 inch thick, cut into cubes and dip in chocolate glaze made with 100 gr.  melted chocolate and 3 tablespoons oil.

Dry on wire rack.

Medeni kolacici sa sljivovicom

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Ovi kolacici su za mene prava novina. Sitne kolace sam uglavnom radila bez pecenja. Ovde je mirisljava biskvitna podloga sa cimetom, karanfilicem, kardamomom, morskim orascicem i limunovom koricom. Zatim je natopljena sirupom i sljivovicom, premazana dzemom od sljiva, pokrevena slojem marcipipana, dekorisana komadicima suvih sljiva i glazurom od cokolade. Znala sam da ce mi se svideti, nisam ocekivala da ce biti ovako dobro. Bojala sam se da ce ukus sljivovice biti prejak, da ce bukvalno udariti kada zagrizem kolacic. Nikakvog jakog ukusa nije bilo, samo je korica dobila vlagu i divan ukus. Toliko se lepo uklopio u sve mirise da na kraju dobijena prava eksplozija ukusa koja podseca na fino domace medeno srce.

Potrebno vam je:
140gr. brasna, 120 gr. razenog brasna, 100 ml. meda, 50 gr. secera, 1 kasika vode, 1 kasicica vanile, 1 zumance, 1 kasicica cimeta, malo mlevenog kardamoma, malo karafnilica, malo naribanog morskog orascica, naribana korica od pola limuna, 1 kasicica sode bikarbone, 2 kasicice mleka, 30 gr. otopljenog putera.

Testo pripremite dan ranije. Brasna zajedno prosejte. Secer, vanilu i kasiku vode kuvajte dok se secer ne otopi. Dodajte med, promesajte dok se smesa ne ujednaci. Jos vruce, dodajte brasnu i mesajte miskerom ili vajracom. Smesa ce biti cvrsta i mrvicasta.
Zumanca pomesajte sa zacinima i dodajte testu.
Sodu bikarbonu otopite u dve kasike mleka, dodajte testu i nastavite da mesite. Na kraju dodajte otopljeni puter i mesite dok ne dobijete glatko testo. Uvijte u prozirnu foliju i ostavite u frizideru do sutradan.
Tepsiju velicine 35x23 cm. premazite uljem ili puterom i na njenoj poledjini razvaljajte testo, pa izbockajte viljuskom. Pecite na 160 F, 14 min.

Dok se testo hladi napravite sirup.
2 kasike secera, prokuvajte sa 2 kasike vode, pa dodajte 3 kasike sljivovice. Cetkicom natopite biskvit. Ostavite da se prosusi pa premazite sa 3-4 kasike dzema od sljiva. Ja sam koristila Podravkin dzem.

250 gr. marcipana umesite sa 2 kasike sljivovice, pa rastanjite izmedju dva lista pek papira na velicinu kolaca. Preko dzema nanesite sloj marcipana. Isecite kolac na kockice, na svaku stavite komadic suve sljive, pa prelijte glazurom od cokolade. Ovde su suve sljive jakooo mekane, tope se poput putera. Ako su one koje nabavite tvrde, potopite ih malo da omeksaju.

Za glazuru, ugrejte 125 ml. slatke pavlake, pa dodajte 150 gr. iseckane cokolade. Sacekajte da se otopi, na viljusku stavite kolacic i kasikom prelivajte kolac po kolac. Glazura ce biti gusta, lupkajte viljusku o ivicu posude u kojoj je glazura da bi na kolacicu ostao samo tanak sloj. Stavite na zicu da se osusi par sati i uzivajte.

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Slivovitz honey bars

140 gr. flour, 120 gr. rye flour, 1 tablespoon water, 100 ml. honey, 50 gr. sugar, 1 teaspoon vanilla, 1 egg yolk, 1 teaspoon cinnamon, pinch of cloves, cardamom, nutmeg, grated zest of 1/2 lemon, 1 teaspoon baking soda, 2 teaspoons milk, 30 gr. butter.

Preapare the dough a day in advance. Sift the two types od flour. Bring the water to a boil with the sugar and vanilla. Add the honey, and stir until dissolved. Use an electric mixer to work the flour into the hot liquid until it becomes a smooth dough.

Combine the egg yolks with the spices and lemon zest, and mix into the dough. Dissolve baking soda into 2 teaspoons milk, and add the to the dough.
Finally, work in the butter. Next day roll out the dough to 1/8 inch thick, place on baking sheet 10x12 inch, prick with fork, and bake for 14 min.

Boil 2 tablespoons sugar with 2 tablespoons water. Add 3 tablespoons slivovitza. Moisten the cake with the brandy mixture and spread with 3-4 tablespoons plum butter. Allow to dry a little.

Work 2 tablespoons of the slivovitz into 250 gr. grams of almond paste. Roll it between parchment paper, and cover the cake with it.

Using a knife cut the cake into bars 3/4x11/2 inches. Place a small piece of prune on each and coat with chocolate ganache.

For the ganache:
125 ml. heavy cream, 150gr. chocolate.
Heat whipping cream, add chocolate and mix until it melts. Dip each peace into the ganache, and put on the wire rack to dry.

Stollen

Please scroll down for english S ove strane okeana su vec pocele pripreme za Bozic. Radnje su prepune jelki, novogodisnjih ukrasa, poklon paketa, finih cokolada i marcipana, kojeg uglavnom bude samo pred praznike. Kada sam bila mala, nisam ga bas puno volela, a sada ga obozavam i stvarno mi je zao sto ne moze da se kupi tokom cele godine.
Stollen, tradicionalan drezdenski bozicni kolac je takodje stigao na rafove, ali me debeli sloj secera na njemu uvek odbije. Akivana priprema testa ne traje duze od 15 minuta, tako da bi bilo steta jesti onaj koji vec dugo stoji na policama.
Ovaj sam recept isprobala pre par godina i jako mi se svidja. Ima varijacija, cesto se tek ispecen hlepcic premazuje istopljenim puterom i obilno posipa prah secerom, ali meni to bas i ne lezi najbolje.
U toku zime ga napravim barem par puta, ovo je prvi ove sezone.

Testo:
375gr. brasna
50gr. secera
kasicica kvasca
150 ml. mleka
110gr. putera
1 celo jaje
200gr. iseckanog suvog voca (kasije, brusnice, grozdjice)
malo limunove i narandzine korice
50gr. seckanih badema
200gr. marcipana
kasicica dobre vanile


Pripremite brasno sa kvascem, mlekom i secerom. Umesite sa ostatkom brasna, jajetom i puterom, vanilom, limunovom koricom. Dobicete mekano testo. Kratko mesite dok ne dobijete fino elasticno testo. Ostavite na toplom mestu da narasta i pokrijte vlaznom krpom. Testu treba malo vise vremena za narastanje jer je sa puterom. Ovog puta sam zamesila sve sastojke pred polazak na spavanje, pokrila i ujutru me je cekalo savrseno naraslo testo.
Kada se udvostruci, dodajte suvo voce i bademe. Umesite. Razvijte pravougaonik (25×20cm). Od marcipana napravite kobasicu i stavite na sredinu testa. Preklopte ili urolajte testo i ostavite da jos jednom na toplom naraste, oko 45min.
Pecite na 190C oko 30 min. Peceno pospite sa malo prah secera.

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Stollen

375 gr./ 3 cups flour
50 gr./ 1/4 cup sugar
1 tsp yeast
150 ml. / 2/3 warm milk
115 gr. / 1 stick butter
1 egg
200 gr. mixed dried fruit (raisins, apricots, cranberries)
50 gr./ 1/2 cup blanched almonds chopped
Finely grated rind of lemon and orange
200 gr./ 1 cup marzipan
1 tsp vanilla

Sift the flour, salt, and sugar. Stir in the yeast. Add milk, melted butter and egg. Kneed for 10 min, until smooth and elastic. Put in a clean bowl brushed with butter, cover with clear wrap, and leave over night until doubled in size.
On a lightly floured surface knead the dough with the dried fruit and almonds. Roll it out to a rectangle about 20x25cm/ 10x8in.
Roll the almond paste to a sausage, slightly shorter than the dough. Place it in the middle of the dough, and enclose. Leave in a warm place to rise for 45 min, or until doubled in size. Bake for 30 min at 375F/190C. While still warm, brush it with melted butter and dusted it generously with powder sugar.

Marzipan rolls / Rolnice sa marcipanom

For the dough you will need:

125 ml  warm milk

4 tablespoons sugar

1 1/2 teaspoon of yeast

1 whole egg

1 egg yolk

400 gr flour

100 gr softened butter

1 tablespoon rum

pinch of salt

Combine warm milk and sugar, and sprinkle the yeast over the top. Add 1 tablespoon of flour and let it sit for 5-10 min until it foams. Add egg yolk and egg and whisk until well blended. Stir in the pinch of salt, flour and knead on on low speed for 2 min. Increase the speed and knead for 1 min. Add soft butter, 1 tablespoon at the time, allowing each addition to blend in before adding the next. Decrease the speed an knead for 5-6 min longer, until the dough is soft and silky.
Transfer the dough into the buttered bowl, and cover with plastic wrap. Let it rise until doubled. 

You can punch down the dough and refrigerate overnight, and just roll it out in the morning. 

For the filling:
150 gr almond paste

4 tablespoons sugar

2 lemon juice

80 gr butter

dried cranberries, raisins, chopped apricots 

Cut out almond  paste, and place it in food predecessor with sugar. Process for 15 seconds, until the almond paste is cut into peaces. Add softened butter and lemon juice. Process for 30 sec longer until the mixture is blended and smooth. It will be very thick. 

Roll out the dough onto a work surface dusted with flour. Don't kneed the dough again. Dust it with flour and roll into an 11x15 inch. Spread the almond filling in a thin layer over the dough, leaving 1-inch border along the long side. Sprinkle dried fruit on top. Roll it into a cylinder, gently tucking as you go.
Roll the dough backwards and pinch it to seal it. Turn the seam to face away from you and cut the dough into 1 1/2 inch intervals. Place peaces in baking pan, but give them enough room to rise. 

Cover them, and let the rise until it is almost doubled in size. Bake at 375F/190C  for 20-25 min. Until golden brown on the top and bottom. Dust them with powder sugar, and enjoy with the coffee. 

Napravila sam ove rolnice jutros za dorucak. Mekane, mirisljave, tople...Bogovski dorucak koji bi valjalo ostaviti za desert uz soljicu kafe.
Recept je bio dosta komplikovan, pa sam ga malo prilagodila ranim jutarnjim satima kada vise volim neke jednostavne stvari. Ispalo je odlicno, odusevljena sam rezultatom.

Za testo
125 ml. toplog mleka
4 kasike secera
1 1/2 kasicica kvasca
1 celo jaje
1 zumance
400 gr. brasna
100 gr. putera
1 kasika ruma
malo naribane limunove korice

Pripremite kvasac sa secerom, toplim mlekom i malo brasna. Ostavite da ispuni solju pa umesite sa preostalim brasnom, jajima, rumom, naribanom limunovom koricom i omeksalim puterom. Dobicete fino, mekano testo. Ostavite na toplom da nadodje, oko 2h.

Nadev
150 gr. marcipana
4 kasike secera
2 kasike limunovog soka
80 gr. putera

malo suvog voca po vasem izboru

Za nadev, marcipan i secer umutite u procesoru, pa dodajte limunov sok i omeksali puter. Dobicete gustu kremu.

Testo istresite da na dobro podbrasnjenu povrsinu, nemojte mesiti, vec samo rastanjite. Trebali bi da dobijete pravougaonik velicine 27 cm. x 37 cm. Premazite nadevom od marcipana i pospite suvim vocem. Ja sam stavljala malo suvog grozdja, brusnica i suvih borovnica, ali mozete staviti bilo sta sto vam je pri ruci.
Savijte kao strudlu, isecite na svakih 2-3 cm pa poredjajte u pleh i ostavite da nadodje oko sat vremena. Pecite na 190 C dok se ne zarumeni.