I'm baaaack!
3 posts already,hmm. That recipe for hot chocolate looks very easy, DiGoRyKiRkE. Thanks! I will try it. I will also try the eel stew, since I always eat eel, especially how the Koreans cook it. (No, I am not Korean.) I know The Narnia Cookbook has a recipe for that, plus Pigeon Pie (They don't use pigeons, literally, just Cornish hens.), "Lucy's Roasted Apples", Buttered Eggs, Roast Pheasant, porridge, marmalade roll, cakes with sugar topping, and the more complicated recipes of the Calormens,etc. I finished making my Turkish Delight. It tastes really good, despite some cornstarch lumps. (I made a few mistakes, like I added too much cornstarch, I refrigerated the Turkish Delight when it was in the pan overnight, (Never, ever refrigerate TD as it ruins the texture! I just realized that, plus it said so in a review, which I read after I made it.
) and I let the cornstarch mixture thicken too long before adding the sugar mixture.) Oh, well, it is my first time making it. Candy takes lots of patience, energy, a couple of friends helping you, precision, and the right ingredients & equipment. Here is the recipe. It's the authentic one. Real TD does not have gelatin in it, & please do follow the recipe carefully! Enjoy!
http://mideastfood.about.com/od/dessertssweetspastries/r/turkishdelight.htm Here's the same one, except with food coloring:
http://candy.about.com/od/sugarcandy/r/turkish_delight.htm. If you cannot find rosewater, use all natural extracts, like lemon, mint, or other floral extracts. Do not use synthetic or fake ones, as your TD will taste AWFUL. Good luck!
Here is a Turkish Delight maker's extra tips for the best TD, and to avoid disasters: Cream of tartar will mitigate sugar crystallizing and to some extent sweating.
I have made "Turkish delight" for more than forty years, the recipe as provided will work just fine with a couple of caveats.
The mixture should be allowed to stabilize for a day or so after pouring, this equalizes moisture content throughout.
When cut into cubes and layered in the cornstarch/icing sugar it is important to use a lot of both, not a dusting but a veritable bath. I use a tray 3" deep in the dusting powder and I mix the cut up pieces into it and leave for a further two days. After this time you will be left with perfect TD, a slight crust covering a gorgeous soft interior.
As a change up, I also use real orange water and violet water. In all instances it is important not to use synthetic flavourings as they are disgusting.
Lastly do not refrigerate TD at any time as this ruins the texture; store in a cool but not cold place and pack with lots of the icing sugar corn starch mixture."
Here is someone else's review: "I made this for a cultura assignment, and it was quite an ordeal. Rose water is not a common ingredient, so i ended up having to pick and distill my own roses to get rose water. This process took about an hour, also making sure you follow the directions on the spot except for the amount of flavoring you use is quite important, because I failed to pour the right amount of water in the corn startch, and began to cook it, and it clumped together quite badly, and i was unable to seperate the lumps. Although that set back happened, it actually turned out really great! Do no refrigerate this by the way, it ends up having quite an odd texture and ruins the confection. Place tin foil or an air tight covering over it while it hardens overnight, and place it in a cabinet so that it cools faster. The seal will keep bugs out and help it hold it's flavor. Also you can play around with flavors, it is a candy, not a pastry, and you can also place more rose water than it tells you. Overall, it is a really good and interesting creation, and i enjoyed it very much."
@ Morna: Thanks for the info about pasting recipes!