Wednesday, April 28, 2010

MMC Ingredient 5 - Dates, Jaggery, Coffee

MMC ingredient(s) 5:

Here's what "M" had to say about it
For a change, this challenge will be different. You will be getting 3 ingredients and you have to use them all. It is not necessary that you use them in equal proportions. But the end thumb rule is, for a person who eats the final product, he/she should be able to identify all the 3 ingredients on his/her own.

The ingredients are Dates, Jaggery,
Coffee (ground).

Here's what I made for this challenge.

Dates Crepe with Pear-dates Compote and Coffee Cream Sauce

When I think of dates, the recipe I almost involuntarily think of is dates chutney aka the sweet chutney we get for chaats. If the challenge ingredients were just dates and jaggery I would have surely opted for the chutney. But the moment I laid eyes on the third ingredient: coffee, I knew my recipe was going to be a dessert or a breakfast. I can safely say that the meal I enjoy the most in a day is breakfast, be it the simple toast/jelly or an elaborate weekend spread. And ofcourse always with a cuppa java, unadulterated (i.e no cream, no sugar !!)

I wanted to make sure I maintain the individuality of each of the ingredients yet make sure they complement each other well. Coffee has one of the stronger flavors and I kept it distinct by using it in the sauce. I used dates and jaggery in both the crepe and the pear compote to sweeten the dish. Though the ingredient list and the method looks a bit long, its actually quite simple. If the pear compote and coffee sauce are made ahead of time its just a matter of whipping up the crepe batter. This dish is a pretty delicious and sweet treat. Or if you would like it as a breakfast serve it with scrambled eggs or poached eggs on the side. Now that Mother's day is just around the corner, I think this will be a great dish for a Mother's day brunch !!

Notes:

  1. Jaggery water: Most of the times I find that jaggery is contaminated with dirt. Dissolve 1/4 cup jaggery in 1/4 cup water. Boil until jaggery dissolves. Filter to remove dirt. Reserve 2 tbsp of this if using it for the compote.
  2. The amount of jaggery listed here makes this dish a pretty sweet one. So adjust the jaggery according to the sweetness you'd like.
  3. I use food processor to make the crepe batter. But mixing it buy hand works just fine as well.
  4. For the coffee sauce I use instant coffee dissolved in just enough hot water. Freshly brewed coffee can also be used. Adjust the strength according to taste.
  5. I had pears on hand, so used it for the compote but feel free to use any fruit that you like.
  6. Both coffee sauce and pear compote can be made ahead of time and refrigerated. Though warm before serving.
Ingredients
Crepes:
8 dates (pitted)
1/4 cup jaggery water (reserve 2 tbsp for the pear compote, if using)
1 egg
1/2 cup unbleached all-purpose flour
1/2 - 3/4 cup milk
1 tbsp melted butter
Salt, a pinch

Pear Compote:
1 pear, diced (ripe but firm)
1/4 cup dates (pitted, coarsely chopped)
2 tbsp jaggery water (optional)
1 tsp lemon

Coffee Sauce:
1 tbsp butter
1/4 cup semi-sweet chocolate chips
sugar (optional)
1 tbsp instant coffee (see notes)
1/4 cup heavy cream

Method
Crepes:
  1. Boil dates with jaggery water for a few minutes - just until dates get tender.
  2. Let it cool. Grind to a smooth paste. Set aside.
  3. Mix flour and salt. Set aside
  4. In a food processor combine eggs and dates paste. Pulse for a few seconds.
  5. Add the flour and keep the processor on.
  6. Slowly pour milk starting with 1/4 cup and keep adding until the flour is incorporated and the batter is of a pouring consistency.
  7. Finally add melted butter and transfer it to a bowl.
  8. Heat a griddle or a crepe pan. Brush with a bit of melted butter.
  9. Pour a ladle full of the batter. Swirl the pan to make thin circle of even thickness.
  10. Cook for a few minutes, until the bottom browns. Flip, cook for a few seconds.
  11. Fold and transfer onto a plate.
Pear Compote:
  1. In a saute pan, combine pear, dates and jaggery water if using.
  2. Saute for a few minutes just until the pear gets tender and all the ingredients are well combined.
  3. Remove from heat, add lemon juice. Stir. Set aside.
Coffee Sauce:
  1. Combine all the ingredients under coffee sauce in a pot.
  2. Heat until all the ingredients mix well and the sauce gets a smooth consistency.
  3. Remove from heat. Set aside.
Assembly:
  1. Place 2 crepes on a plate.
  2. Scoop a spoonful or two of the pear compote onto the crepe.
  3. Drizzle with coffee sauce and serve.
This will be my entry to Panch Pakwan's Mother's day event.

Enjoy !!

6 comments:

Sushma Mallya said...

Different but nice one...lovely clicks too

Jagruti said...

Wow..never heard of this dish..you made it really nicely..intresting!!

Gulmohar said...

Interesting recipe..looks scrumptious

Nostalgia said...

Good one! You are quite innovation coming up with such indigenous idea

Faiza Ali said...

different and unique..you have a lovely space here

Priya (Yallapantula) Mitharwal said...

What is MMC challenge, you got me curious :)