Frozen Halvah Pecan Terrine With Maple Rum Sauce And Pecan Lace Cookies

• 1/2 cup soy milk powder (available at health food stores)
• 2 tablespoons corn starch
• 1 cup sugar
• 4 eggs
• 1 cup boiling water
• 1 pound extra-firm tofu, drained and patted thoroughly dry
• 1 tablespoon maple extract (available at health food stores)
• 1 tablespoon vanilla
• 1 pound vanilla halvah
• 1 cup shelled pecans, toasted for 15 minutes in a preheated 300 F oven and chopped coarsely.
• 1 pound vanilla halvah, coarsely crumbled
• Mix the soy milk powder and corn starch with 1/2 cup cold water, and set aside. Put water to boil in a saucepan. Reduce the heat to low, keeping the water at a simmer, and place a stainless steel or Pyrex bowl over the saucepan. Add the sugar, eggs, soy milk mixture and boiling water, and whisk constantly until thickened, 3 to 4 minutes. Let the mixture cool slightly. Meanwhile, process the tofu, maple extract, vanilla and halvah for a full 3 minutes. Add the egg mixture and process a few more seconds. Transfer the mixture to a bowl, and stir in the crumbled halvah and pecans. Pour the mixture into a springform 1-1/2 quart rectangle mold, and place in the freezer (It will take 6-8 hours to freeze.) Take out of the freezer for a few minutes before serving, unmold, slice thin, and serve with maple rum sauce (recipe follows). Stand a lace cookie in the center of the terrine slice (recipe follows).

1. Maple Rum Sauce
2. 1/2 cup maple syrup
3. 1/4 cup dark corn syrup
4. 1/4 cup soy milk powder, mixed with 1/2 cup cold water
5. 1/4 cup rum
6. Bring all the ingredients to a boil in a small saucepan. Reduce the heat to medium, and cook for about 5 minutes. Let the sauce cool before storing in a glass jar. Makes about 1 cup.
7. Lace Cookies
8. 1/3 cup dark corn syrup
9. 1/2 stick unsalted margarine (4 tablespoons)
10. 1/3 cup brown sugar
11. 1/2 cup toasted pecans, chopped (toast on a cookie sheet 10 minutes in a preheated 325 F oven)
12. 1/2 cup flour
13. 3 tablespoons quick oats
14. Pinch salt
15. 1-1/2 teaspoons vanilla
16. Preheat the oven to 375 F. Heat the corn syrup, margarine and sugar over low heat until just melted. Turn off the heat and add the pecans, flour, oats, salt and vanilla. Mix until well combined. Drop by 1/2 teaspoon, 2 inches apart, on a cookie sheet lined with foil. Bake for 8 minutes. If they are not perfectly crisp one minute after they come out of the oven, put them back in for 1 to 2 minutes. Store in an airtight container. Do not refrigerate. Makes 3 dozen cookies.

soy milk, corn starch, sugar, eggs, boiling water, extrafirm tofu, maple, vanilla, vanilla, pecans, vanilla, mix the soy milk

Taken from www.epicurious.com/recipes/member/views/frozen-halvah-pecan-terrine-with-maple-rum-sauce-and-pecan-lace-cookies-52406911 (may not work)