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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Posted: 30 December 2012 at 08:37 |
I have about 3 pounds of this dried apricot/prune, walnut/pecan, crystallized ginger, honey, all processed into a thick paste and a sack of chopped up shredded coconut mixed with some granulated sugar and more ginger. I have to make some sort of small confection out of this.
The first thing I thought was just rolling the paste into small balls and rolling them in the coconut stuff. However this results in balls of paste with flaky stuff that just falls off, making them sort of messy to eat. They do taste good though. I need other ideas sort of quick. I'm looking for small bites that are clean and easy to eat. Something that uses both the coconut and the paste but keeps them somewhat separate, but results in a one small bite confection that isn't messy or leaves a residue on the hands of the consumer. Can anyone help me out here. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I suspect, Ron, that there are two problems. First, the paste is probably so dry that the coconut has trouble sticking to it. And, second, the shreds of coconut might be too long.
For starters, I'd moisten the paste very slightly; perhaps using an orange-ginger syrup, or even a straight simple syrup. Go slow, cuz it won't take much liquid. It's easier to add a small amount several times than to try and correct for too much.
If that, alone, doesn't do it, try grinding he coconut smaller. Put it in a food processor and use the pulse button to grind the shreds smaller.
That should do it.
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Thanks for the response. Wetting the paste after it is formed sounds like a good idea. The coconut has already been chopped in a food processor along with the crystallized ginger and granulated white sugar it seems. Shaking some of the formed bits of paste in the coconut mixture results in mostly sugar adhering to the paste.
I have some dried tangelo peels that are quite a potent flavoring agent. If you can, tell me how to make a syrup with it. If I were to make the syrup and mix it with the coconut the right way, could it be possible to make a layered sort of thing? Like a layer of paste, a layer of coconut and then another layer of paste? Maybe then cut into 1" squares and all coated in a coarse, but dry, sugar somehow flavored with the tangleo peels? Somehow, I don't like the idea of little balls of stuff, I don't know why. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Rod,
Since I have arrived close to the end of the film, so to speak; I am uncertain whether this would be of any assistance.
I would suggest with the ingredients you possess, an Apricot Jalousie with Cream, and / or Mil Hojas, which is a layered Dessert filled with cream, fruit of choice and coconut is a fruit.
Jalousie translates to venetian blinds and they are prepared with Puff Pastry and its top crust, is cut open in parallel lines to resemble a window shutter.
They are very famous in the Languedoc region.
Mil Hojas, which is a poor translation for a Napolean Pastry; layers are capas in Spanish, and thus, mil is 1,000 and hojas are sheets or leaves ...
Thus, they are often called Napoleans in the USA. Dust a wood or plastic work board, and roll the dough out thinly so you can create layers, or even lunar crescent Empanadas filled with apricot and coconut !
Hope this assists,
Happy New Year,
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Feather
Cook Joined: 21 October 2012 Location: USA Status: Offline Points: 221 |
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Well we each have our own tastes, many good ideas here.
for the first mixture of fruit and nuts, roll into balls and dip in dark chocolate. for the second mixture, mix with a combination of butter/icing sugar/orange extract, roll in balls and dip in dark chocolate. if you are steering away from rolling it into balls, roll it or layer it into a pans lined with waxed paper, cut into triangles or squares, separate and then dry slightly, then drizzle with white and dark chocolate. Use the first mixture, thinned with simple syrup, as a filling in a sweet dough, baked to perfection. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Feather,
Great black chocolate bom bom idea, truffles often called ... Nice idea, number 1.
Margi.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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