20 oz almonds, ground
6 cup sugar, up to 7 cups
3 tbsp bitter almond extract
2 oranges, juice of
ALMOND COOLER, 1 SERVING
2 tbsp almond syrup
2 tbsp yogurt cold water, 3/4 c
Directions
To serve, put a few tablespoons in a glass and add cold or sparkling
water and ice.
Bring water to a boil; add almonds and return to a boil. Remove from
heat and allow to cool thoroughly. Squeeze the ground almonds in
several layers of rinsed cheesecloth. Pour almond extract into a
saucepan; add sugar, bitter almond extract, and orange juice. Stir
well and bring to a boil; cook to a thick syrup consistency. Let cool
completely. If syrup if not thick enough, boil again for 5 minutes.
Pour into sterile bottles, seal and refrigerate. Can be used
immediately Serve with ice water or with club soda.
FOR 1 SERVING ALMOND COOLER: Combine a2 tb almond syrup, 2 tb yogurt
and 6 oz (3/4 cup) cold water.
MAKES: 1 QUART SOURCE: _From My Grandmother's Kitchen: A Sephardic
Cookbook_ by Viviane Bicheck Miner
Servings: 1 bottle
Almond Syrup Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
We are able to trace the history of `recipes` way back into the far past, at least as far back as early Egypt, and potentially, even further back. Interesting though that is, these, ancient recipes were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and dessert, something we still use today. He also informs us how the Roman chefs used many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and dill. In the 15th century, the Crusaders brought back many spices and herbs from the holy land, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for an eruption in manuscripts on food, most of which still exist in private cookery archives. Over the next few centuries, the powerful families of the West competed with each other to serve up the most exotic banquets, and consequentially the best chefs and their recipes were greatly in demand. Even so, it was during the 19th century that formal cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing popular recipes of the day. The introduction of television brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Almond Syrup recipe.
