Hello Recipe Club,

I would like to thank Chef Paul Silva for his wonderful recipes this week. I have already copied them to my "Keepers" folder. Do you all have a "Keepers" folder?

Next week we will be hearing from our friend Dana Carpender and more Low-Carb recipes from her new book 500 More Low-Carb Recipes. OK...back to Chef Paul Silva...

Well let's get into some desserts here! The first is a classic Indian dessert that is called Gulab Jaman. It is normally flavoured with rosewater, but if you have difficulty finding it, you can use orange blossom water, or just skip them entirely! Getting the deep brown colour on them is important, so using clean oil at the proper temperature is important.

The figs with honey are also inspired by Indian flavours - using yogurt that is full fat is important - it gives the right mouthfeel to the dish.

5-spice is one of my favourite seasonings. Using fresh, whole spices, toasting and grinding them gives them a flavour way beyond what is offered at supermarkets!

Anyway, it has been a pleasure sharing these recipes with you - hope you have fun with them!

Cheers,

Paul Silva

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Pomegranate Figs

Makes 4 servings

Ingredients:

1/2 cup yogurt
1 1/2 tablespoons honey
1 teaspoon lime zest
1 teaspoon lime juice
1/8 teaspoon salt

8 figs
3 tablespoons pomegranate molasses
2 tablespoons maple syrup

2 tablespoons pistachio nuts, roasted
2 tablespoons dried currants

Preparation:

Combine the yogurt, honey, lime zest, lime juice and salt in a small bowl. Cover and refrigerate for 30 minutes.

Halve the figs, toss them in a small bowl with the pomegranate molasses and maple syrup. Grill for about 1 to 2 minutes. Remove and drain.

Rough chop the pistachios.

In the bottom third of 4 martini glasses, spoon some of the yogurt mixture. Top with 4 pieces grilled figs. Top again with some more yogurt mix and then finish with 1/2 teaspoon each of the pistachio and dried currants.

Serve immediately.

Drizzle with more pomegranate molasses or maple syrup.

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Gulab Jamuns

Makes 12 rounds

Ingredients:

1 1/2 cups water
1 cup sugar
1/2 teaspoon rose essence

1/2 cup nonfat dry milk powder
2 tablespoons all purpose flour
1/4 teaspoon cardamom, ground
1/8 teaspoon baking soda
1 tablespoon ghee, melted
1 1/2 tablespoons plain yogurt
vegetable oil

Preparation:

Syrup:

Heat water and sugar to boiling point in small saucepan. Reduce heat to medium. Cook uncovered for 4 minutes, stirring occasionally. Remove from heat. Stir in rose essence.

Rounds:

Mix milk powder, flour, ground cardamom and baking powder in small bowl. Add butter (ghee). Rub mixture between palms of hands about 1 minute until mixture is coarse.

Add yogurt, 1 teaspoon at a time, mixing by hand or spoon, until mixture starts to come together to form a slightly sticky dough. Knead in bowl about 1 minute or until smooth.

Shape dough into 6-inch log. Divide into 12 equal pieces. Roll each piece into a ball. Set aside.

Heat oil in large pot or use deep fryer to 325°F. Fry balls 1 to 2 minutes, turning occasionally, until golden brown. Remove, drain and place in bowl.

Pour syrup over balls. Cover and let stand at room temperature at least 2 hours but no longer than 4 hours.

Cover and refrigerate.

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Coconut 5-Spice Meringues

Ingredients:

8 ounces egg whites
1 teaspoon cream of tartar
625 grams sugar -- 1 pound 4 ounces
1/2 ounce vanilla extract
1 pound macaroon coconut
1 teaspoon 5-spice (recipe follows)

Preparation:

Whip the egg whites with the cream of tartar until they form soft peaks. Gradually whip in the sugar and vanilla. Continue to whip until stiff and glossy. Fold in coconut and 5-spice.

Pipe with star tip onto parchment lined baking sheet. Bake at 300°F for about 30 minutes.

5 Spice

Ingredients:

2 tablespoons Szechuan peppercorns, whole
2 tablespoons fennel seeds, whole
2 tablespoons cloves, whole
2 sticks cinnamon, broken up
2 tablespoons star anise, whole

Preparation:

Toast and grind the spices in a clean spice or coffee grinder.