A reader named Lisa recently inquired about where to mail-order
Armenian-style holiday treats.
“I was wondering if you know of sources for mail ordering
Armenian food?
My mother used to order rahat locum, fruit leathers,
chocolate covered nuts and apricot roll every Christmas. Now she is gone and I
wish I could remember the name of the company she would order from. I believe
it was in California. I have found a couple of Armenian bakeries online but I
can't find any place online that sells apricot roll! If you know of any, please
let me know.”
I wasn’t sure if she meant apricot leather (also called
‘paste’) that’s sold in large sheets. So I asked her. Lisa replied, “The apricot
rolls I am thinking of are called "apricot logs" by some. They are
about the size of baby carrots (and look about the same) and are rolled in
coconut.”
I sent her 3 sources which I’ve used over the years: Nory Locum (in California), Liberty Orchards (in Washington state), and Macar and Sons (in south Florida). None of them, however, seemed to have the apricot
rolls or logs she was seeking.
But … After researching a bit more, I did find an on-line source, Cal Yee Farm in Suisun Valley, CA, that carries apricot rolls.
As it happened, I was preparing to post an apricot candy recipe to kick-off the coming ‘season of sweets’.
If ever Lisa can't find ready-made apricot rolls or logs, I hope this homemade recipe will satisfy her request - and - give you and
your loved ones a sweet Christmas memory of your own.
Looking for more apricot treats? Check out these previously posted recipes: Apricot Leather, Apricot Pie, and Apricot Crescent Cookies.
Homemade Apricot Leather |
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Apricot Crescent Cookies |
Apricot Logs
Yields about 60 pieces
NOTE: The recipe can easily be doubled.
Ingredients:
1 lb. dried apricots
1/3 cup powdered (Confectioner’s) sugar (Note: Add up to ½ cup
powdered sugar, if you prefer it sweeter.)
4 tsp. orange juice, optional
Coating options: Finely
ground pistachio nuts, finely shredded coconut, or powdered sugar
Directions:
Place apricots in a bowl with enough warm water to cover;
soak for 10 minutes or until apricots become plump. Drain; pat dry with paper
towels.
In a food processor fitted with a metal “S” blade, pulse half
of the apricots a few times. Remove from the processor, and pulse the rest of
the apricots.
Place all of the pulsed apricots to the in the processor, along with powdered sugar and orange juice (if using); process until a paste is formed. Make sure all of the sugar is blended in with the apricots.
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Pulsed apricots |
Place all of the pulsed apricots to the in the processor, along with powdered sugar and orange juice (if using); process until a paste is formed. Make sure all of the sugar is blended in with the apricots.
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Apricot paste |
Place the apricot paste in a bowl; refrigerate about 30 minutes.
Divide the apricot mixture into fourths. Working with ¼ mixture at a time, place it on a piece on parchment paper on a work surface. Shape and roll it into a rope about ½-inch in diameter. Cut the rope into one inch pieces.
Divide the apricot mixture into fourths. Working with ¼ mixture at a time, place it on a piece on parchment paper on a work surface. Shape and roll it into a rope about ½-inch in diameter. Cut the rope into one inch pieces.
Coat each piece in either ground pistachios, shredded
coconut, or powdered sugar. Place coated pieces on a parchment-lined plate and
refrigerate for about 30 minutes so they can firm-up.
Store in a container with a tight-fitting lid. (Note: If
you store the candies in layers, place parchment paper or waxed paper in
between the layers to prevent the candies from sticking together.)
To serve: Place each in a mini paper
or foil liner.
Special Note: This recipe was adapted
from a recipe submitted to the ‘Hovnanian School Cookbook’ by Maral
Medzadourian
Look delicious! Thank you for providing shopping sources. Can you share information to purchase the ‘Hovnanian School Cookbook’? I'd like to add it to my collection of Armenian cookbooks!
ReplyDeleteGlad you like the picture; they taste good, too! My cookbook was a gift, so I don't really know. You might check the Hovnanian School website, http://www.hovnanianschool.org/, or give the school a call.
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