Sunday, January 20, 2008
A Jewish Dessert....
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
A powder made from steamed rice that has been dried, toasted, and ground. It is mixed with cold water and sugar or honey to make a popular summer drink.
Misutgaru is a mixture of different roasted grains. the recipe varies widely. but it often has ground rice, ground sweet rice, ground roasted black beans, ground corn meal, roasted ground barley...
It is often used as a substitute meal and in the army can be used as emergency food. which is a little strange (as an emergency food) because it goes rancid/moldy very quickly, more so than plain ground grains alone. even if you keep it in the freezer, you have to use it up pretty quickly.
Misutgaru HwachaeMisutGaru [1/2 cup]
Sugar [1/2 cup]
Water [4 cups]
Water Melon [1/6]
Caned Pineapple 
Mix all and serve.
Misutgaru patbingsoo recipe
[미숫가루 팥빙수] (Roast grain powder bingsoo)
A more traditional twist on the basic patbingsoo; has a nutty, satisfying taste
- misutgaru powder (roast grain powder, do not confuse this with malt powder)
- cereal (corn flakes, frosted flakes, captain crunch, etc)
- chapsal dduk (sweet rice cake)
- a scoop of vanilla ice cream
- crushed ice
- red bean
- condensed milk
Make the patbingsoo according to the regular recipe and then top with cereal, then ice cream, then rice cake, and finally sprinkle the misutgaru powder over the whole thing!