American Sesame Growers Association
Recipes using Sesame
Sesame has been used in cooking for over 5,000 years, and it is still used extensively in recipes. Searching for "sesame recipe" on Google gave 4,740,000 hits (June 2006). The seeds come is many sizes and colors as shown in the photo above. The seeds can be consumed as whole or dehulled (decorticated). Some recipes call for making a sesame paste.
Sesame oil is used extensively in Oriental cuisine because of the unique flavor.
Some recipes call for toasted sesame. The following link provides toasting instructions: http://chinesefood.about.com/cs/sauces/ht/toastsesameseed.htm.
You can also enjoy the sesame by sprinkling it on salads, ice cream, and other foods. Mixing it with honey is close to a complete food.
The following are some of the more popular recipes that have been used in US farm homes.
SIMPLE SESAMES - BETTY SCHWARTZ, SAN ANGELO, TX
2 cup butter, softened
1 cup sesame seeds, toasted
1 1/2 cups sugar
2 cups coconut
3 cups flour
1/2 cup chopped, almonds, toasted
Cream butter. Add sugar and beat until fluffy. Add vanilla and mix well. Add flour and mix just until combined. Stir in remaining ingredients and mix well. Divide dough into thirds. Place 1/3 of dough on sheet of waxed paper. Shape into a 2" long roll. Repeat with remaining dough. Wrap and refrigerate until firm. Cut into 1/4" slices. Do not slice too thick. Bake on ungreased cookie sheets at 300° for 25-30 minutes.
MICROWAVE SESAME BRITTLE - BETTY SCHWARTZ,
SAN ANGELO, TX
3/4 cup untoasted sesame
1 teaspoon butter
1 cup sugar
1 teaspoon vanilla
1/2 cup light corn syrup
1 teaspoon baking soda
1/8 teaspoon salt
Combine sesame, sugar, corn syrup and salt in 1 1/2 quart glass casserole. Microwave on HIGH for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla to syrup, blending well. Microwave on HIGH 1 to 2 minutes longer. Add baking soda. Stir gently until light and foamy. Pour mixture into lightly greased cookie sheet. Let cool for 30 minutes to 1 hour. Break into small pieces. Store in airtight container.
SESAME CANDY - LISA PAVEL, FALLBROOK, CA
1 pkg (12 oz) Butterscotch chips
5 TBLS chunky peanut butter
2/3 cup toasted sesame seeds
Melt butterscotch chips and peanut butter in saucepan on medium heat, stirring occasionally so as not to burn. Once melted, add sesame seeds and stir. Pour mixture into buttered 8" square pan. (I usually spray pan with PAM rather than use the butter.) Cool at room temperature and cut to desired size pieces.
SESAME SQUASH - SANDI COULTER, TONKAWA, OK
1 1/4 lbs yellow crook neck squash or zucchini, sliced thin (1/8" to 1/4")
1/4 to 1/2 cup sesame oil
1/4 cup milk
1 cup flour
1/2 cup sesame seed
Salt and pepper to taste
2 tsp Lemon Pepper (or less according to taste)
Cavenders Greek Seasoning to taste (Optional but good!)
Heat sesame oil in skillet over medium heat. Combine flour, sesame seed, lemon pepper, and Cavender's Greek Seasoning in plastic bag. Shake vigorously to mix. Combine egg, milk, salt and pepper; mix well. Place a few slices of squash at a time in egg/milk mixture then place in flour mixture and coat well. Fry in hot oil until both sides are nicely brown. Drain on paper towels and sprinkle with more sesame seed.
CLUB CHICKEN CASSEROLE
4 tablespoons butter or margarine
5 tablespoons flour
1 cup chicken stock
1 1/2 cups evaporated milk
1 teaspoon salt
3 cups cooked rice
1 1/2 cups diced cooked chicken
1 can (3 oz) mushrooms, sliced
1/4 cup chopped pimento
1/3 cup chopped green pepper
3 tablespoons toasted sesame seed
Melt butter, add flour and blend. Add stock and milk and cook over low heat until thick, stirring constantly. Add salt, mushrooms, pimento, green pepper and sesame. Alternate layers of rice, chicken and sauce in greased baking dish. Bake at 350o for 30 minutes.
SOUTH PACIFIC CHICKEN- LISA PAVEL, FALLBROOK, CA
1 whole chicken
1 teaspoon powdered mustard
1/2 cup soy sauce
2 TBLS sesame seeds
2-3 cloves garlic, minced
1 can (15 oz) apricot halves or peaches, sliced
1 TBLS fresh ginger, grated
Cut chicken into serving size pieces. Mix all remaining ingredients (except fruit) and pour over chicken. Broil 15 minutes, basting frequently. Drain fruit, leaving a little juice. Turn chicken pieces over, pour fruit on chicken and broil another 15 minutes, basting often.
The following links provide a multitude of other recipes:
http://chinesefood.about.com/library/weekly/aa051701a.htm describes how sesame is used in Chinese cooking plus 10 oriental recipes.
http://homecooking.about.com/library/weekly/aa060898.htm provides a bit of history of sesame plus 30 sesame recipes.
The following article from the Los Angeles Times describes the rise in popularity of black sesame seeds: THE CULINARY WORLD'S MAGIC SEED