Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

A SHOT OF BOURBON FOR A SHOT OF FLAVOR

AEBLESKIVERS

APPLE RAISIN AND MINT SALSA

APRICOT MANGO RADISH SALSA

ASPARAGUS SANDWICH

AVOCADO AND CORN SALSA

BLACKBERRY CHEESECAKE ROULADE

BLACKCURRANT JAM

BOURBON ESPRESSO SURPRISE BROWNIES.d

BRAISED LAMB SHANKS

BROAD BEAN AND POTATO SALAD

BROCCOLI AND LEMON CREAM

CARAMELISED SHALLOTS

CARROTS WITH AN HERB GLAZE

CELERIAC AND POTATO GRATIN

CHICKEN SALAD WITH CITRUS VINAIGRETTE

CIABATTA

COURGETTE AND MINT SUMMER SOUP

COURGETTES WITH ROSEMARY

CREME DE CASSIS

DAMSON JAM

EGGS GIVE RICHNESS TO GREEK BREAD

FENNEL BAKED WITH CREAM

FIVE SPICE TOFU SEARED ON ONE SIDE

FRIED OREO COOKIES

GARLIC MASHED POTATOES

GOOSEBERRY FOOL

GREEK EASTER BREAD

GREEK EASTER BREAD 02

GREEK EASTER BREAD 03

GRILLED CHEESE AND TOMATO PANINI

GUATEMALAN CHIRMOL SALSA

KEEP IT SIMPLE SWEETHEART

LEEK AND PANCETTA RISOTTO

MANGO BRAISED DRUMSTICKS

MANGO GINGERSNAPS

MANGOES OF THE WORLD CATALOGED

MASTER BISCUIT MIX

MELON SALSA

MINT JULEPS

NUTTED ZUCCHINI RICE LOAF

NUTTY APPLE SALAD

ONION BHAJEE

PINEAPPLE SEAFOOD SALAD

PUMPKIN AND SAGE RISOTTO

QUINCE JELLY

RADIO BREAD

RASPBERRY CREME BRULEE

ROASTED ASPARAGUS

ROASTED ASPARAGUS WITH BALSAMIC VINA

ROASTING TRANSFORMS ASPARAGUS

SALSA AZTECA

SALSA CRUDA

SALSA INFORMATION

SESAME ROASTED ASPARAGUS

SHRIMP AND MANGO CURRY

SORREL SOUP

SPRING CASSEROLE OF ROASTED

SPUMONI

SUMMER PUDDING

TACO CHICKEN SHAKE & BAKE

TACO SEASONING MIX FROM MAKE A MIX

VANILLA APRICOT COOKIES

 

 

 

 

A SHOT OF BOURBON FOR A SHOT OF FLAVOR

By Sirina Tsai, Special to the Mercury News

I avoided bourbon until the day I had a mint julep with brunch at Commander's Palace, the justly famous old New Orleans restaurant.

The mint julep, of course, is the drink of the Kentucky Derby, which will be run on Saturday in Louisville, Ky. But the drink is popular throughout the South as a cold refresher.

That first julep was like a snow cone -- sugary, mint-flavored ice with an adult depth. I could taste the bourbon, but the alcoholic burn was completely absent. A warm, happy feeling crept over me, and it lasted the rest of the morning.

When I got home, I went to the liquor store for a big bottle of Maker's Mark, then to the nursery for a pot of peppermint.

I did learn to make juleps, but the big bottle sat, half-empty, until I learned something else: Bourbon isn't just for juleps. It marries well with other flavors, in savory braised meats and rich desserts, as well as in warming drinks. Bourbon's complex, sweet, roasted, fruity and floral flavors go well with other things that are slightly sweet and complex, such as dried fruit, roasted foods and chocolate. It also makes a good match for contrasting herbal and spice notes.

This weekend, though, belongs to the julep: 80,000 will be served at Churchill Downs, site of the famous horse race, and thousands more will be stirred up around the country. They are almost as easy to make as to drink. A good mint julep is simply four ingredients properly treated: simple syrup, crushed ice, fresh mint and bourbon. The syrup -- sugar and water -- can be made months in advance.

Bourbon is named for Bourbon County, Ky., and Kentucky produces the lion's share of that uniquely American whiskey. Like other whiskeys, bourbon is distilled from cooked, fermented grain and aged in barrels. What distinguishes bourbon is the grain mixture -- at least 51 percent corn -- and the fact that the aging barrels are charred on the inside.

I made juleps until summer and the julep urge passed. Then friends visited on New Year's Eve, and we searched the pantry for something fun to raise in our glasses. We turned up the bourbon. It was too cold for mint juleps, and anyway, we didn't have any mint. We looked up hot toddies in the ``Joy of Cooking,'' which said to mix hot water, sugar and whatever strong spirit we had with cinnamon, nutmeg and cloves. They tasted spicy, warm and comforting, and made a delicious toast.

I began experimenting with other toddies. In the most successful, the tingle of ginger plays behind the sweetness of bourbon and honey.

Next, bourbon's deep, complicated aura made me think, ``stew.'' Most stews already include elements that harmonize with the rich and varied taste of bourbon. Browned onions, as well as meat, contain caramelized sugar, paralleling the toasty sugar flavors of good bourbon. Tomatoes and root vegetables have other kinds of sweetness.

I braised lamb shanks with Sichuan peppercorns and star anise. The peppercorns have a mild spiciness that accents the sweet ingredients. Star anise has a sweetish, licorice scent.

Bourbon is a natural choice for desserts because it smells and tastes like fancy vanilla sugar. Bourbon balls, often served at Christmastime, are a well-known example. I set out to transform a French chocolate whiskey cake (invented by Simone Beck, co-author with Julia Child of ``Mastering the Art of French Cooking'') into brownies, easier to make and less special-occasion.

Good chocolate is the key ingredient, but it's assisted by an unusual addition: prunes. They stay in the background but contribute moisture and fruitiness that leavens the heaviness of the chocolate.

I still don't drink bourbon straight, but I have now consumed more than my quota -- by eating it.

AEBLESKIVERS

(DANISH PANCAKE BALLS)

Makes: about 2 dozen balls

6 eggs, separated

1 tablespoon sugar

1/4 teaspoon ground cardamom

1 cup light cream

1 1/2 cups all-purpose flour (sift before measuring)

1 teaspoon baking powder

1/2 teaspoon salt

Melted butter

Powdered sugar and jelly

Beat egg yolks with sugar, cardamom and cream until blended. Sift flour again with baking powder and salt. Stir into egg yolk mixture. Whip egg whites until they hold distinct peaks. Fold into batter.

Heat aebleskiver or monk's pan on medium-high heat for about a minute. Brush entire surface liberally with melted butter, allowing 1/2 teaspoon of butter for each cup (repeat each time); the butter should sizzle. Fill cups about 2/3 full. A thin, light-brown shell should form on the bottom of each pancake in about 30 seconds. While the center is still very soft, stick a slender metal skewer or knitting needle into each shell and flip the ball over. This may take several times to master, but turning the pancakes while soft is essential to get the characteristic round shape.

Continue cooking, turning to keep an even brown until center is dry. The outside will be slightly crisp. Dust the pancakes generously with powdered sugar and serve with a tart jelly. Keep in a warm place until all are cooked. They tend to shrivel slightly if held long or reheated.

APPLE RAISIN AND MINT SALSA

This recipe is from "The Book of Dips and Salsas." It goes well with chicken or duck. It could be saved for apple-picking season. Makes: 6 servings

1/2 cup raisins

2 large crisp, green apples, such as Granny Smith

1 to 2 tablespoons lemon juice

1 small mild onion or 4 green onions, finely chopped

Leaves from 1 large bunch fresh mint

1 tablespoon clear honey

Place raisins in small bowl, cover with boiling water; leave five minutes to plump. Drain well on paper towels.

Peel apples, if desired, then remove cores and chop. In medium bowl, toss apples, lemon juice and onion or green onions together. Reserve a few mint leaves for garnish. Chop remaining mint very finely. Stir into apple mixture with raisins and honey and stir well. Spoon into serving bowl and garnish with reserved mint leaves. Serve within 30 minutes.

APRICOT MANGO RADISH SALSA

This recipe from "The Book of Dips and Salsas" combines sweet mangoes and rich apricots with a slight kick from radishes. It goes well with cold meat, fish or a cheese board. It's one of author Elizabeth Wolf-Cohen's favorites. Serves 6.

1 large ripe mango

2 to 3 ripe apricots

1 bunch (about 12) large red or white radishes, diced

Juice of 1 lime or lemon

1 to 2 small red chilies, seeds removed and finely chopped WEAR GLOVES

2 to 3 tablespoons virgin olive oil

Salt

2 to 3 tablespoons chopped fresh cilantro or mint

Using a large, sharp knife, slice down along large center pit of mango, removing flesh from both sides. Cut each half vertically in half again. Remove skin by sliding knife between skin and flesh, trimming any stray pieces of skin. Chop into 1/2-inch pieces. Trim skin from side of pit. Cut away any flesh still clinging to pit, and chop. Put chopped mango and any juices into large bowl.

Halve apricots, remove pits and chop into 1/4-inch pieces. Add to mango with radishes, lime or lemon juice, chilies, olive oil, salt and cilantro or mint. (If using fresh mint, do not prepare too far ahead, as mint will darken.) Stir well to blend. Cover and refrigerate about two hours.

ASPARAGUS SANDWICH

Serves 4

1/2 teaspoon finely chopped lemon rind

1 tablespoon fresh lemon juice

2 cloves garlic, peeled, minced

1/8 teaspoon salt

1/3 cup reduced-fat or non-fat mayonnaise

1 tablespoon olive oil

8 squares focaccia, about 5 by 5 inches (see Note)

1 1/2 cups baby arugula leaves or baby lettuces

1 cup julienned, well drained, roasted red bell pepper

8 ounces fresh mozzarella cheese, sliced about 1/4-inch thick

16 medium-thick asparagus spears, roasted

4 slices (about 1/8-inch thick) pancetta, cooked almost crisp and broken into 2- or 3-inch lengths; or substitute 8 slices cooked thick bacon

To prepare lemon aioli, in a small bowl whisk together lemon rind, lemon juice, garlic and salt. Whisk in mayonnaise and oil.

To prepare sandwich: Spread smooth side of each square of focaccia with a generous 1/2 tablespoon of aioli. Divide among four focaccia squares and layer the arugula, bell pepper, mozzarella, asparagus and pancetta. Top with remaining 4 squares of focaccia. Cut each sandwich into two triangles and serve at room temperature or warmed a few minutes in a 450-degree oven.

Note: You can substitute 4 rectangular sandwich rolls, split, with about the same surface area.

AVOCADO AND CORN SALSA

This recipe, from "Salsas, Sambals, Chutneys & Chowchows," combines typical Mexican ingredients. The acidity of the lime juice balances the rich, loamy taste of the avocados. Try it with grilled shrimp or other seafood. Makes 5 cups

3 ears corn, husks and silks removed (for about 2 cups kernels)

3 ripe but firm avocados, peeled, pitted and diced large

1 red onion, diced small

1 red bell pepper, diced small

1/2 cup virgin olive oil

1/4 cup red wine vinegar

1 tablespoon minced garlic

4 to 8 shots hot pepper sauce, to taste

1 tablespoon ground cumin

1 teaspoon chili powder

1/4 cup chopped fresh oregano

1/2 cup lime juice (about 4 limes)

Salt and freshly ground black pepper to taste

Blanch corn in boiling water three minutes, drain and cool under cold water. Cut kernels off cobs and mix with all remaining ingredients in medium bowl. This salsa will keep, covered and refrigerated, about two to three days.

BLACKBERRY CHEESECAKE ROULADE

Serves 6

8 oz cream cheese

3 oz caster sugar (superfine granulated sugar)

3 eggs, separated

1 oz cornflour (cornstarch)

4 tbsp red currant jelly

8 oz blackberries

icing sugar (confectioner's sugar)

Grease a 13" by 9" Swiss roll tin and line with greaseproof paper. Whisk the egg whites to soft peaks.

In a separate bowl, beat together the cream cheese and caster sugar. Beat in the egg yolks one at a time, and then the cornflour. Carefully fold in the egg whites, using a metal spoon.

Pour the mixture into the tin and bake for 10-12 minutes at (325 F.) 180 C until light brown.

Cool slightly in the tin then, while still warm, turn the cheesecake out onto a sheet of greaseproof (waxed) paper. Carefully peel off the lining paper.

Melt the redcurrant jelly in a small pan and allow it to cool slightly. Stir in the blackberries and let them warm through. Spread this mixture onto the cheesecake.

Using the greaseproof paper to help you, carefully roll the cheesecake up from one short end and transfer it to a serving plate. Sift icing sugar over the top and serve within 1-2 hours. Do not chill. from English Country Garden

BLACKCURRANT JAM

 

4 lb blackcurrants

3 pints water (60 oz., or 2 quarts, minus 1/2 cup)

6 lb sugar

It is important to remember that Imperial pints contain 20 fluid ounces, while US pints contain only 16 fluid ounces. This recipe uses Imperial measurements.

String and wash the currants and put them in a large preserving pan with the water. Simmer until the fruit is very tender, then continue to cook, stirring frequently, until the pulp is thick (about 30 minutes).

Add the sugar and stir until it has dissolved. Bring the jam to a rolling boil and boil hard until setting point is reached.

Pour the hot jam into very clean jars and cover immediately with the lids.

 

BOURBON ESPRESSO SURPRISE BROWNIES

Makes 2 dozen

1/2 cup (1 stick) unsalted butter

12 ounces semisweet chocolate, broken up

4 eggs

2 cups sugar

1/4 cup bourbon

2 tablespoons instant espresso powder (see Note)

1/2 teaspoon salt

1 1/2 cups flour

1 1/2 cups prunes, roughly chopped and tossed with 1 tablespoon flour

Preheat oven to 375 degrees. Grease a 9- by 13-inch baking pan and, for easier cleanup and to help get the brownies out of the pan easily, line it with foil and grease the foil. In a heavy pan, melt butter over low heat. Remove from heat and add chocolate, stirring until chocolate melts. You may have to put the pan back on the heat briefly, but watch that chocolate doesn't burn. Let mixture cool.

Beat eggs briefly, then add sugar and beat very thoroughly, until batter is thick and turns paler yellow. Add bourbon, espresso powder and salt, and beat until powder dissolves and batter is uniformly brown. Add chocolate mixture and blend well. Add flour and mix just until blended. Stir in prunes. Spread evenly in pan and bake for 25 to 30 minutes, or until a toothpick inserted in center comes out not quite clean. Remove pan from oven and let cool at least 2 hours before cutting. If you can wait, the brownies taste best a day or two after baking, when the flavors have melded.

Note: If you can't find espresso powder, you can use regular instant coffee, though it is not as strong.

BRAISED LAMB SHANKS

WITH BOURBON AND CHINESE SPICES

Serves 4

2-3 tablespoons vegetable oil

3 medium onions, sliced

1 1/2 pounds lamb shanks (3 or 4 shanks)

1 cup fresh or canned tomato, roughly chopped

1/4 cup bourbon

2-3 teaspoons Sichuanese peppercorns (see Note)

1 whole star anise, or equivalent in broken pieces (see Note)

1 teaspoon salt, or more to taste

1 pound turnips, trimmed, peeled if large, and cut in 1- to 2-inch pieces

Choose a heavy-lidded casserole that will hold lamb shanks in one layer. In it, heat oil over medium-high heat until it shimmers slightly, and add onions. Cook, stirring occasionally, until onions are soft and lightly golden brown. Push onions to one side and add lamb shanks. Brown shanks lightly as evenly as possible. Then add tomato and let cook for a few minutes, until oil turns red and sizzles rather than boils. Add bourbon and let mixture boil until liquid is thick and somewhat syrupy and alcohol odor diminishes. Add water to barely cover meat. Add peppercorns, star anise and salt. At this point, the sauce should be slightly undersalted because it will become more concentrated as it evaporates. Bring to boil; then cover and turn heat to low. Simmer gently for about 2 hours.

When a fork goes into the meat easily, but before the meat falls off the bone, uncover the casserole. Continue cooking at slow simmer so sauce will thicken by evaporation. Also around this time, add turnips. Tender white turnips the size of a small apple need only about 20 minutes' cooking, but big old half-purple ones may take 30 or 40 minutes. The goal is to reduce the liquid to 2 or 3 cups of rich gravy at the same time that turnips become soft and pillowy, but not disintegrating. Serve with rice or couscous.

Note: Sichuanese peppercorns and star anise are found in Chinese groceries and specialty stores. You can substitute 1 teaspoon of five-spice powder, which is more widely available and often contains both spices.

 

 

BROAD BEAN AND POTATO SALAD

Serves 4

1 lb tiny new potatoes

8 oz broad beans

4 oz feta cheese

2 tbsp chopped parsley

4 oz ham, diced

Dressing:

1-2 oz mint leaves

5 oz tomatoes, skinned

1 garlic clove, peeled

1 tbsp fresh lemon juice

3 tbsp olive oil

Bring a large pan of salted water to the boil, add the potatoes and cook for 7-8 minutes. Add the beans and cook until the potatoes are tender. Drain into a colander and run them under the cold tap to stop further cooking. Drain very well and put into a serving dish with the ham. Mix well.

For the dressing, chop the mint, tomatoes and garlic together in a food processor. Season with salt and pepper and add the lemon juice and olive oil. Process very briefly to combine.

Stir the dressing into the salad and sprinkle with crumbled feta cheese and parsley.

 

BROCCOLI AND LEMON CREAM

Serves 4-6

1 lb broccoli in florets

1 oz flour

11/2 oz butter

8 fl oz single cream or milk

2 egg yolks

grated zest and juice of a lemon

Melt 1 oz of the butter in a pan until foaming; add the flour and cook this roux for 1-2 minutes. Add the milk gradually and bring the sauce to the boil, stirring constantly. Remove the pan from the heat.

Beat the egg yolks in a bowl and mix in a little of the sauce. Add this to the rest of the sauce, stirring well. Put the bowl over a pan of simmering water and stir in the remaining butter with the lemon juice and most of the zest. Allow the sauce to heat gently until it begins to thicken, then season with salt and pepper.

Steam the broccoli for 5 minutes or so until it is cooked; drain it well and transfer it to a warm dish. Pour the sauce over, garnish with the remaining lemon zest and serve. from English Country Garden

CARAMELISED SHALLOTS

Serves 4

2 lb shallots

2 tbsp oil

2 tbsp red wine

1 tbsp balsamic vinegar

Heat the oil in a large, heavy-based frying pan and add the shallots in one layer. Cook them over a very low heat until they are tender - 15 to 20 minutes, depending on size. Shake the pan to prevent them sticking, from time to time.

Raise the heat and add the wine. Let it reduce to just a glaze by fast boiling.

When the wine has all but evaporated, add the balsamic vinegar, and season with salt and pepper. To heighten the sweet flavour, add 1 tsp sugar before serving. from English Country Garden

[] A person in England made this lovely site, and I don't want to change her

spelling. Besides, it IS their language, after all!!!

http://www.alfresco.demon.co.uk/recipes/rec01.html []

CARROTS WITH AN HERB GLAZE

Serves 4

1 lb small carrots

1 oz butter

1 clove garlic

1 onion

1 tbsp chopped parsley

2 tbsp chopped rosemary

Scrub the carrots, peel and finely chop the onion, and peel and crush the garlic.

Melt the butter in a heavy-based pan then add the onions and garlic; cook them gently for 4-5 minutes to soften them.

Add the carrots and cook them slowly for 8-10 minutes until just cooked. Add 1-2 tbsp vegetable stock if needed to prevent the carrots catching.

Add the fresh herbs, shake the pan to coat the carrots evenly, then season with salt and pepper. from English Country Garden

 

CELERIAC AND POTATO GRATIN

Serves 8-10

1 pint vegetable stock

1 bay leaf

2 cloves

1/2 tsp grated nutmeg

1 lb celeriac

1 lb onions

1 lb potatoes

1 lb leeks

8 oz fennel

8 oz parsnips

15 fl oz creme fraiche

2-3 tbsp mixed chopped herbs

For the topping :

4 oz Cheddar cheese, grated

2 oz ground hazelnuts

2 oz fresh breadcrumbs

Peel and slice the vegetables then put them with the stock, bay leaf and spices in a large pan. Bring to the boil and cook for 8-10 minutes.

Transfer the vegetables to a lightly oiled ovenproof dish. Discard the bay leaf and spices, then boil the stock rapidly until it is reduced to about 1/2 pint. Stir in the creme fraiche and cook for a further 2-3 minutes. Add the herbs to the sauce, check the seasoning, then spoon it over the vegetables.

For the topping, mix the cheese, nuts and breadcrumbs together, then sprinkle it over the vegetables. Bake the gratin in a medium hot oven (160C) for 1 hour.

from English Country Garden

CHICKEN SALAD WITH CITRUS VINAIGRETTE

For the vinaigrette:

Juice from 1 lemon

Juice from 1/4 to 1/2 navel orange

1/2 shallot, finely chopped

3/4 cup olive oil (or safflower or grape-seed oil for a lighter flavor)

Salt and freshly ground black pepper to taste

Honey to taste (optional)

For the salad:

3 to 4 boneless, skinless chicken breast halves

Salt and pepper to taste

6 to 8 cups mixed young lettuces or baby spinach

For the vinaigrette: In a bowl, whisk together the juices and shallot. Add the oil in a steady stream and whisk until emulsified. Add salt and pepper.

Taste and, if desired, add a touch of honey or additional orange juice. Whisk again and set aside. (You may process the vinaigrette in a blender for a creamy consistency. May cover and refrigerate for up to three days.)

For the salad: Place a nonstick skillet over medium-high heat.

Place the chicken between two sheets of plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten each piece to an even thickness of between 1/4 and 1/2 inch. Salt and pepper both sides to taste. Add to the skillet, reduce heat to medium and cook, turning once, until browned and cooked through, five to seven minutes per side. Transfer to a cutting board; cool slightly, slice into strips.

Place the greens in a salad bowl, add about 1/4 cup vinaigrette and toss well. Add more vinaigrette if desired and toss again. Divide the greens evenly among individual plates and top with the chicken.

Drizzle the chicken with vinaigrette. Serve immediately.

CIABATTA

Makes 3 loaves, with about 12 slices each

Starter:

Pinch of dry active yeast

1 1/4 cups water at room temperature, about 70 degrees

2 1/4 cups bread flour

Final dough:

3/4 teaspoon dry active yeast

1 1/3 cups water at room temperature, divided use

4 1/2 cups bread flour

2 tablespoons olive oil

4 teaspoons salt

To make starter: In a plastic or stainless-steel bowl, dissolve yeast in water. Add flour and mix until well combined. Cover with plastic wrap and let sit at room temperature at least 12 hours.

To assemble final dough: In large bowl of an electric mixer, dissolve yeast in 1 cup of water. Add bread flour, olive oil, salt and starter. Using dough hook, mix at low speed for 3 minutes or until a soft dough is formed.

Turn mixer to medium speed and mix for 4 minutes. Reduce speed to low and add remaining 1/3 cup water. Mix until water is incorporated. Dough should be very soft and wet. Place dough in a lightly oiled bowl; cover tightly and allow to rest at room temperature 45 minutes.

Turn dough out onto a well-floured surface. Stretch dough in all directions as far as possible without tearing it, then fold it back upon itself. Return dough to bowl; cover and let rest 45 minutes more. Repeat stretching and folding process 2 more times, allowing 45 minutes of resting time after each fold.

After third cycle, turn dough out onto a heavily floured surface and gently stretch into a 3/4-inch-thick rectangle. Using a sharp knife, cut dough into 3 equal rectangles and place them, evenly spaced, onto a parchment-lined baking sheet; cover with plastic and let rise at room temperature 1 hour.

Preheat oven to 450 degrees. Bake loaves 20 minutes; reduce heat to 425 degrees and bake 20 minutes more or until brown.

COURGETTE AND MINT SUMMER SOUP

Serves 4

1/2 oz butter (2 tbsp)

1 onion, chopped

2 sprigs mint

11/2 lb courgettes, diced ([] Courgettes are zucchinis.[])

1 small potato, peeled and diced

1 pint chicken stock

1-2 tbsp mint leaves, chopped

yogurt for garnish

Slowly soften the onion in the butter till translucent. Add the sprigs of mint, courgettes and diced potato. Cook over a low heat 5-10 minutes, very gently.

Remove the mint sprig and add the chicken stock. Bring to the boil and simmer till the potato is soft.

Cool then liquidise the soup and pass through a fine sieve.

Ladle into bowls and chill till needed. Stir in some chopped mint and garnish just before serving with a swirl of yogurt . from English Country Garden

 

 

 

 

 

COURGETTES WITH ROSEMARY

Serves 6

11/2 lb young courgettes 3-4" long ([] Courgettes are zucchinis.[])

2 oz butter

4 fl oz double cream

4" sprig rosemary

Cut the courgettes into 3 or 4 slices but do not peel them. Melt the butter in a pan, over a low heat. Add the courgettes and cook them gently in the butter for 3-4 minutes. Shake the pan to prevent them sticking.

Stir in the cream and add the sprig of rosemary. Simmer for a further 2-3 minutes, stirring the courgettes to coat them with the cream. Remove the rosemary sprig and season with salt and pepper before serving.

from English Country Garden

CREME DE CASSIS

 

For each pound of blackcurrants:

8 fl oz red wine

sugar

8 fl oz brandy

Put the blackcurrants into a large bowl and mash them a little with the back of a wooden spoon. Pour on the red wine, cover the bowl with a clean cloth and allow the fruit to soak for two days.

Liquidise the fruit and wine in a blender, tip the whole mass into a clean pillow case and press the liquid through. Measure the juice which results, pour it into a large preserving pan and add sugar at the rate of 1 oz for each 2 fluid ounces of juice (10 oz sugar per UK pint).

Stir the syrup over a low heat to dissolve all the sugar. Simmer very gently for 2 hours, maintain a temperature of only 70-80C, till the syrup is slightly reduced.

Let the syrup cool, skim the surface of any foam and add the brandy. Pour into clean bottles and leave for a month or so before broaching. (To draw off (a liquid) by piercing a hole in a cask or other container. ) [] I guess when the liquid is in a

bottle, it means to open the bottle and pour out a bit of it. []

from English Country Garden

 

 

 

 

DAMSON JAM

 

5 lb damsons (a type of plum - small and very sweet)

2 pints water (40 oz, or 1 quart plus 1 cup)

5 lb sugar

It is important to remember that Imperial pints contain 20 fluid ounces, while US pints contain only 16 fluid ounces. This recipe uses Imperial measurements.

Wash the fruit and place it in a large preserving pan with the water. Bring to the boil, then simmer until the damsons are soft. During cooking, skim as many stones as possible from the surface of the pulp.

Continue to cook until the pulp is reduced and thickened, stirring frequently to prevent it burning on the bottom of the pan.

Add the sugar and stir until it has completely dissolved, then bring the jam to a rolling boil and boil hard until setting point is reached.

from English Country Garden

EGGS GIVE RICHNESS TO GREEK BREAD

By Beth Hensperger, Special to the Mercury News

Easter, the most festive holiday in Greece, is calculated by the Julian calendar, and so its celebration does not necessarily coincide with the Roman Catholic and Protestant Easter celebration. This year, Eastern Orthodox Easter is May 5.

Like Easter breads from other cultures, the Greek tsouréki looks very much as if it belongs on a long banquet table in a fairy-tale citadel. These festive loaves are oversize, beautifully shaped and topped with one or more brilliantly dyed red eggs. One reason for their beauty is that they also contain lots of eggs, an ingredient that imparts a rich flavor, a subtle sunny color and a delicate cake-like texture. And not only are they delicious, they are also rich with tradition.

Gently scented with Mediterranean sweet spices, tsouréki is cousin to the Polish babka, French brioche, Russian kulich and even the Greek lambrópsomo, all rich and sweet yeast breads made with lots of eggs. Even bakers who find yeast breads frustrating are often delighted with these loaves because of the boost that the eggs give the yeast. Uneven shaping disappears in the heat of the oven when the bread rises dramatically, at least double its volume.

Tsouréki -- the word comes from neighboring Turkey and means ``that which is kneaded'' -- is served at the midday Easter meal of roast lamb, olives, salad, yogurt and cheese.

The egg, often referred to as the Cosmic Egg in ancient writings from the Mediterranean basin to India, has reigned over the centuries and across religions as the definitive symbol of spring, the season of rebirth and renewal.

Since eggs are not eaten during the long 48 days of Lent in the Eastern Orthodox church, communities ended up with piles of eggs to be eaten after the fast. Eggs are the last food on the table on Cheese Fare Sunday, the day before the beginning of the Lenten fast. Traditionally at this meal, eggs are baked until firm in the ashes of an outdoor wood fire oven, each egg inscribed with a person's name.

Since it is made in so many regions, tsouréki can be flavored a number of ways -- with lemon, orange, vanilla, bay leaf, allspice, aniseed or even petimezi (a grape must syrup). The lesser-known exotic spices that are often used in this and other Greek sweet baking are masticha (mastic), a resiny spice, and mahlepi seeds from the crushed pits of St. Lucy's cherries. Both are readily available at Middle Eastern or Greek markets.

Loaves of tsouréki are often fashioned into oversize three-strand long or serpentine braids representing the Holy Trinity. The simplest shape, however, is the round kouloura ring, symbolizing the sun and the universe. A crimson-red egg is baked right into the loaf. It is discarded before slicing.

I have given instructions for making the dough by hand, since it is an extra large batch. You can use a heavy-duty electric mixer if you have one that will accommodate a dough with 9 cups of flour. Or cut the recipe in half.

FENNEL BAKED WITH CREAM

Serves 4

2 lb fennel

1/2 pint double cream

3 tbsp Parmesan cheese

Quarter the fennel bulbs and cook them until tender in boiling salted water. Drain them well. Arrange the fennel in one layer in a shallow ovenproof dish and pour on the cream. Season with salt and pepper and top with grated Parmesan.

Bake for 15-20 minutes in a medium-hot oven (325 F) (170 C) until the cheese begins to crisp. from English Country Garden

 

 

 

 

 

FIVE SPICE TOFU SEARED ON ONE SIDE

Serves 4

Ginger-sesame marinade:

1/8 cup low-sodium soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon sesame seeds

2 teaspoons minced ginger root

2 cloves garlic, minced

Chinese vegetables:

2 cups shredded green cabbage

2 cups shredded Napa cabbage or bok choy

1 cup thin-sliced snow peas, cut on diagonal

1 cup thin-sliced carrots, cut on diagonal

8 scallions, sliced on diagonal

Tofu:

1 pound firm tofu, cut lengthwise into 4 ( 1/2-inch-thick) slices

1 teaspoon light brown sugar

1/2 teaspoon five spice powder

2 teaspoons canola oil

To prepare marinade: Combine ingredients in small, non-reactive bowl.

To prepare vegetables: Combine vegetables in a medium bowl and set aside.

To prepare tofu: Drain tofu slices on a paper towel 2 minutes per side. Mix together sugar and five-spice powder and sprinkle on both sides of tofu. Set aside.

Heat oil in large skillet over medium heat. Place tofu in pan and cover with sliced vegetables. Cover pan and cook over medium heat 5 minutes. Pour marinade over vegetables. Cover and continue cooking 2 minutes. Tofu will be golden brown. Vegetables should be steamed tender. Remove vegetables from pan and place on 4 plates. Top with a slice of tofu.

FRIED OREO COOKIES

2 eggs -- beaten

1 1/2 cups milk

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups cooking oil

about 20 Oreo cookies

In a bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture and beat with electric mixer until smooth. (Check to see if mixture flows easily). Dip Oreos into mixture and deep fry at 360 degrees until batter is golden (about 3 minutes) turn and fry about 1 min more. drain on paper towel and sprinkle with powdered sugar.

GARLIC MASHED POTATOES

Serves 4

2 lb potatoes

5-6 fat cloves of garlic, peeled

2-3 fl oz milk or cream

2 oz butter

Peel the potatoes and cut them into large, even-sized pieces. Cook them with the garlic cloves in boiling, salted water until they are tender. Drain them and return them to the hot pan to dry out a little, over a very low heat.

Transfer the potatoes and garlic to a large bowl and mash them with butter and milk or cream. Season with salt and pepper.

Do not be tempted to use a food processor to mash the potatoes; the starch in them will make the mash "gluey".

GOOSEBERRY FOOL

Serves 6

1 lb gooseberries

1 oz (1 tbsp) butter

sugar

1/2 pt double cream (heavy cream, such as whipping cream)

Top and tail the gooseberries, rinse and drain them, then put them in a pan with the butter.

Soften the fruit over a low heat for 5 minutes. When they are soft, mash them lightly with the back of a spoon. Season with sugar, to taste.

Whip the cream until firm and fold it in to the gooseberries. Chill before serving.

from English Country Garden

 

 

 

GREEK EASTER BREAD

(Tsoureki)

Yield: 2 Loaves

[] This recipe was not published with the article titled Eggs Give Richness to Greek Bread. The newspaper failed to publish it, even though it was mentioned in the article. I found this recipe in another place. I also had two other ones, which will be in this same collection. Shalom, from Spike the Grate []

2 pkg (4 1/2 tsp) (7 gram) active dry yeast

2 cups warm milk

9 cups all-purpose flour; (up to -10 cups)

1 1/2 cups granulated sugar

2 tsp makhlepi; (optional)

8 tbsp butter; melted and cooled

6 eggs; 1 lightly beaten

1 tsp salt

1 tbsp grated orange rind; (zest)

1 tbsp grated lemon rind; (zest)

2 hard-cooked red-dyed eggs; -(optional)

2 tbsp black cumin seeds

This braided bread recipe has its origins in the Byzantine Era and was traditionally prepared with an essence drawn from the seeds of Mediterranean wild cherries, called makhlepi. It's worth a trip to your local specialty market to purchase this uncommon ingredient, but you may elect to prepare this beautiful bread without the seed essence.

You don't have to be a theologian to comprehend the correlation between the

Easter season and bread making as nearly any yeast-activated bread will rise again when diligently prepared. Even if you elect not to prepare this deliciously unique Greek Easter Bread, you'll want some type of yeast-based bread on the table of your Easter feast.

In a large bowl, dissolve yeast in warmed milk. Stir in 1 cup flour and 1/2 cup sugar, cover bowl with plastic wrap and set aside for 1-hour. Steep makhlepi (if utilizing) in 1/2 cup simmering water for about 5-minutes. Strain mixture and discard seeds. Set remaining liquid aside to cool.

Stir 1/2 cup water or makhlepi-scented liquid into the yeast mixture. Add butter and 5 eggs and thoroughly combine. Sift in 8 cups of flour, salt and remaining sugar into bread mixture. Add salt, orange and lemon zest, and mix thoroughly with a large wooden spoon. Turn out dough onto a floured surface. Knead, adding more flour if necessary, until smooth, approximately 10-minutes. Form the dough into a ball and place in a lightly greased bowl. Cover the dough with a clean dish towel and set aside to raise for about 2-hours.

Return dough to the floured surface. Divide the dough into 6-equal parts and roll into ropes about 15-inches long. For each loaf, loosely braid 3 ropes, turn under ends and press 1 dyed egg (optional) near one end of each braid. Set bread aside to rise again for at least 1-hour on a lightly greased cookie sheet.

Pre-heat oven to 350-F degrees. Brush bread with remaining beaten egg and

sprinkle with black cumin seeds. Bake until golden, approximately 40 to

50-minutes. Store cooled bread in an airtight container or serve warm.

Kitchen Staff Tip: Take the time to carefully prepare the orange and lemon zest. Make sure you remove nearly all of the white pith from the rind of the fruits or your bread may turn out bitter. Peal the fruit and utilize a small, sharp, non-serrated knife to remove any remaining pith from the rind. Then mince, food process or grind the zest into tiny bits before using in this recipe.

Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff

on Apr 04, 1998

GREEK EASTER BREAD 02

Tsourekia Yield: 50 Servings

2 cups yogurt

2 cups milk

12 eggs; ( reserve 3 yolks )

5 lbs flour

1 tbsp salt

3 pkg (2 Tbsp + 3/4 tsp) yeast

3 cups sugar

1 lb butter; sweet

2 cups warm water

sesame seeds for garnish

1 hard cooked red-colored egg ( -optional )

Dissolve yeast in the warm water and add enough flour to make a thick batter and cover and let rise double. this is called the " sponge. Meanwhile In a large bowl, beat butter and sugar very light and fluffy, about 20 minutes. Beat in the eggs ( except for 3 yolks ). Alternate adding flour and yogurt and milk to egg/ sugar mixture and stir in the yeast mixture. Enough flour should be added to make a non sticky dough. Knead smooth and elastic. Cover dough in a large greased bowl and let rise double. Punch down and let rise double again. Then shape as desired in pans or in braided rings. Let rise double and brush loaves with the reserved egg yolks. Sprinkle with sesame seeds. Traditionally for Easter, red colored hard cooked eggs may be pressed into the braided ring before the

3rd rising. Bake in a 350 oven until golden, about 30minutes. loaves are light, sweet and delicious. Note: recipe may be easily halved. Yield: 5 loaves

GREEK EASTER BREAD 03

(Tsoureki) (2 loaves)

1 cup Milk

1/2 cup Sweet butter

1 pkg (2 1/4 tsp) Active dry yeast

1/2 cup Granulated sugar

1 tsp Salt

2 Eggs; beaten

5 tbsp Orange juice

1 tbsp Grated orange rind

5 1/2 cups Sifted flour

Butter; melted

Red-dyed, hard-boiled eggs

1/4 cup Slivered almonds

2 tbsp Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble.

Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).

Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki.

Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut.

Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. From "The Food of Greece" by Vilma Liacouras Chantiles.

GRILLED CHEESE AND TOMATO PANINI

WITH CRISPY APPLES

Makes: 1 sandwich

2 slices thickly cut sourdough bread, or a 6-inch hoagie or submarine roll with

some of the inside removed

1/2 cup shredded or sliced sharp Cheddar cheese

1/2 cup whole, peeled, canned tomatoes, drained and halved lengthwise (2 large

tomatoes)

1/2 medium tart apple such as a Granny Smith, unpeeled and sliced thinly

Vegetable or olive oil, for spraying pan

Sprinkle half of the cheese evenly over one of the bread slices. Arrange the tomato halves over the cheese, covering the bread slices evenly. Top with apple slices. Sprinkle with the remainder of the cheese. Top with the remaining bread slice. Heat a nonstick sauté pan and spray lightly with vegetable oil.

Place the sandwich in the pan and weigh the top down by pressing a plate over the sandwich, topped with a can. Sauté over low heat for three or four minutes. Turn the sandwich over and repeat the process until the bread is golden brown and the cheese is melted. Slice in half and serve immediately.

GUATEMALAN CHIRMOL SALSA

Chirmol salsa is a national favorite in Guatemala. The word "chirmol" means "smashed tomatoes." Makes 6 to 8 servings

3 scallions

12 medium-size vine-ripened tomatoes

1 cup corn kernels

2 cloves garlic, minced

3 tablespoons olive oil

1 lime, juice only

1/2 cup chopped cilantro

1/2 jalapeno, seeded and minced

Salt and pepper to taste

Grill scallions and chop. Grill tomatoes whole until soft; grill corn. (You may do the grilling by any method; it may be done ahead of time unless you wish to serve the salsa hot.) Combine tomatoes, scallions and garlic in a bowl and "smash," i.e. break up, tomatoes. Add olive oil, lime juice, grilled corn kernels, cilantro, jalapeno and salt and pepper. Serve hot or cold over striped bass, swordfish or other white fish.

 

 

 

KEEP IT SIMPLE SWEETHEART

When I cook, whether for the Yeshiva or for a special affair, I am always looking for easy recipes that make people say, "That's really great! What's the recipe?" Making your own salad dressing, believe it or not, can give you that satisfaction. It's easy, fun and can save you a lot of money.

Homemade dressing can be kept in the refrigerator for at least one week. One tablespoon of dressing per serving if you are measuring.

French

3 Tablespoons oil (olive oil has no peer)

1 Tablespoon vinegar

1/4 teaspoon pepper

1 teaspoon salt

Shake.

This is called a temporary emulsion. Don't worry about the oil getting hard while in the fridge; it returns to liquid at room temperature.

White Garlic dressing

(mayo based)

3/4 cup mayo

1/2 cup lemon juice

2 teaspoons sugar

2 teaspoons salt

2 teaspoons garlic (fresh, frozen or granulated)

1 teaspoon parsley (dry or fresh)

Put in blender or food processor -- mix well.

Garlic Parsley Vinaigrette

Fresh or dry parsley

1/2 cup oil

1/4 cup vinegar or lemon juice

1-2 Tablespoons frozen or fresh garlic

1 Tablespoon soy sauce

Put in a blender or food processor -- mix well.

Chef Herschel prepares hundreds of meals a day at Aish HaTorah's World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.

LEEK AND PANCETTA RISOTTO

Serves 4

1 tbsp olive oil

1 small onion, finely chopped

2 leeks, thinly sliced

2oz pancetta, chopped (pancetta is Italian dry-cured bacon)

1 onion, finely diced

11/2 pints (3 cups) hot chicken stock

8-10 oz Carnoroli or Arborio rice

1 glass white wine

butter

Parmesan cheese

(Carnoroli rice will take longer to cook than Arborio.)

Heat the oil in a heavy-based pan and cook the pancetta until it begins to brown. Lower the heat a little, add the onions and allow them to soften; then add the leeks and cook until they are soft - about 5 minutes.

Stir in the rice; cook it for a few seconds just to coat with oil. Increase the heat and pour in the wine - stir until it is absorbed.

Add the stock, a ladleful at a time, stirring all the time. Each addition of stock should be fully absorbed before you add the next and the risotto should take at least 20 minutes to cook.

Once the stock is absorbed and the rice cooked al dente, check the seasoning and stir in a knob of butter and 1-2 tbsp freshly grated Parmesan cheese.

Serve right away, with more Parmesan cheese.

MANGO BRAISED DRUMSTICKS

Serves 4

4 tablespoons olive oil

1 onion, thinly sliced

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

1 small jalapeńo chili, seeded and diced

Seeds from 3 cardamom pods, crushed

1-inch piece cinnamon stick

10 chicken drumsticks

2 teaspoons kosher salt

1 large ripe mango, peeled, cut from pit and diced

1/2 cup dry white wine

3 tablespoons chopped fresh cilantro

In a large skillet, over medium heat, heat 3 tablespoons oil and sauté onion until soft, about 5 minutes. Stir in garlic, ginger, chili, cardamom and cinnamon. Cook, stirring frequently, until onion is golden brown, about 5 minutes more. Remove from pan and set aside, reserving pan for chicken.

Season drumsticks with salt. Add remaining tablespoon oil to skillet and heat over medium high. Add chicken and cook on all sides until lightly browned, about 5 minutes. Add mango, onion mixture and wine. Cover and simmer over low heat for 25 minutes, or until chicken is tender. To serve, garnish with fresh cilantro.

MANGO GINGERSNAPS

Makes about 3 dozen

1 large ripe mango, peeled, cut from pit and chopped

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

2 1/2 cups sugar

2 large eggs

3 3/4 cups unbleached all-purpose flour

1 1/2 teaspoons baking soda

Pinch of salt

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a food processor, puree mango until smooth. In a small saucepan, combine 3/4 cup of mango puree, ginger, cinnamon and cloves. Bring to a simmer and cook, stirring frequently so mango does not scorch on bottom of pan, for 5 minutes, or until thickened. Remove from heat and let cool.

In a medium bowl, cream butter and 2 cups sugar together until light and fluffy. Beat eggs, one at a time, into butter mixture. In a small bowl, stir flour, salt and baking soda together. Fold half of flour mixture into batter. Stir in mango mixture. Fold in remaining flour mixture.

Scoop dough into walnut-sized balls and roll individually in remaining 1/2 cup sugar. Place balls 2 inches apart on prepared pan and flatten slightly with prongs of a fork. Bake 10 minutes, until golden brown. Remove from oven and let cool slightly before transferring from pan to wire racks.

 

 

 

 

MANGOES OF THE WORLD CATALOGED

By Carolyn Jung, Mercury News

It's related to poison ivy, of all things, but it's sweet, juicy and voluptuous as can be.

Mangoes, a member of the cashew family of flowering plants, originated 5,000 years ago in India. Now, the fruit brightens all manner of foods -- from California cuisine to Thai dishes to Latin specialties.

In ``The Great Mango Book'' (Ten Speed Press, $14.95), Miami chef Allen Susser, one of the inventors of ``New World Cuisine,'' a blend of American, Caribbean and Latin flavors, shows how to make the most of a variety of mangoes, from the ``Ah Ping,'' which originated in Molokai, Hawaii, and has a pronounced peach flavor with a hint of rose, to the ``Zill,'' one of the first Florida-grown varieties to gain prominence around the world. It became a favorite for dehydrating because of its deep orange color.

Susser tells how to choose mangoes: Most Indian and Southeast Asian varieties have little fiber compared with Caribbean, Latin and Floridian varieties. The less fiber, the more custard-like the texture. More fibrous mangoes, however, usually have more bite and mouth appeal.

And he shows how to cook with both ripe and green mangoes, in sweet and savory dishes. Green mangoes can be immature (picked early so they will never become ripe and sweet) or mature (grown to full maturity on the tree before being picked).

MASTER BISCUIT MIX

Makes: about 11 cups

8 cups sifted all-purpose flour

1 cup instant nonfat dry milk

1/4 cup baking powder

1 1/2 teaspoons salt

2 teaspoons cream of tartar

1 3/4 cups shortening

Measure all dry ingredients on a large piece of waxed paper. Sift together three times. Put the mixture into a large bowl. Cut in the shortening with a pastry blender until the size of small peas. Store the mix in tightly covered containers.

 

 

 

 

MELON SALSA

Jalapeno chili offers a fiery counterpoint to a trio of melons. The jicama, if used, adds a crunchy texture to the salsa. Makes: about 3 cups

1 cup casaba melon, cut in 1/4-inch dice

1 cup honeydew melon, cut in 1/4-inch dice

1 cup Crenshaw melon, cut in 1/4-inch dice

1/2 cup chopped papaya (optional)

1 tablespoon chopped fresh mint

1 teaspoon minced jalapeno pepper WEAR GLOVES

1 teaspoon cider vinegar

1 teaspoon lemon juice

1 small jicama, peeled and finely diced or shredded (optional)

In a a large, non-reactive bowl, gently mix all ingredients. Cover and refrigerate at least one hour before serving.

MINT JULEPS

Serves 4

For simple syrup:

2 cups sugar

2 cups water

For juleps:

4 16-ounce glasses, chilled

Ice

About 40 leaves fresh spearmint or peppermint, plus 4 sprigs for garnish

1 cup bourbon

Prepare simple syrup: Combine sugar and water in saucepan. Set over high heat and stir occasionally just until sugar dissolves. Refrigerate until cold. (The syrup can be made months in advance and stored in the refrigerator. As long as it remains clear, it is usable.)

Prepare mint juleps: Crush or shave the ice. You'll need about 8 cups. Finely shaved ice is ideal, but ice crushed small in a blender works fine, too. Hammers also work, if the ice is first put in a plastic bag wrapped with a towel and placed on something to cushion the kitchen counter, such as a cutting board.

Crush the mint. Old-fashioned recipes say to ``muddle'' (bruise) it in the bottom of the glass with a swizzle stick, but I feel that rolling up the leaves in groups of 8 to 10 and pounding them gently with a spatula handle or the back of a knife is more effective.

Fill 4 glasses with ice. Put 10 crushed mint leaves on top. Pour 1/4 cup bourbon into each glass, then fill with 1 cup simple syrup. Stir and add more ice if needed. Garnish with the mint sprigs. Straws are traditional and prevent the ice from smacking drinkers in the nose.

[] Spike thinks some drinkers need to be smacked in the nose! []

NUTTED ZUCCHINI RICE LOAF

WITH CHEDDAR CHEESE SAUCE

1 cup brown rice

1 3/4 cups water

1 teaspoon salt

1 pound small zucchini, washed and trimmed

3 eggs

3 green onions, sliced

1 cup finely chopped walnuts

1/2 teaspoon leaf sage, crumbled

1/2 teaspoon leaf thyme, crumbled

1/4 teaspoon pepper

Forsauce:

1 tablespoon butter

1 tablespoon plus 2 teaspoons cornstarch

2 teaspoons sharp prepared mustard

1/4 teaspoon salt

1 1/4 cups milk

4 ounces sharp Cheddar cheese, shredded (1 cup)

1/2 cup buttermilk

Preheat oven to 350 degrees. Combine rice, water and 1/2 teaspoon salt in a saucepan; bring to boil over high heat. Cover. Lower heat. Simmer 35 minutes. Remove from heat and let stand, covered, for 20 minutes. Meanwhile, shred zucchini and place in large sieve or colander over medium-sized bowl. Add remaining salt and let stand 30 minutes while rice cooks. With back of wooden spoon, press liquid from zucchini until dry.

Beat eggs in a large bowl; add zucchini, mixing well. Add rice, green onion, walnuts, sage, thyme and pepper. Mix well to moisten thoroughly, using hands if necessary.

Spoon mixture into a buttered 8 1/2-inch by 4 1/2-inch glass or aluminum baking dish. (Do not use tin because it will discolor loaf.) Spread evenly in pan; cover with aluminum foil.

Bake 45 minutes. Remove foil and continue baking 10 minutes more. Remove from oven to wire rack. Let stand 15 minutes. Run a small, sharp pointed knife around edges of pan to loosen loaf; place serving dish on top and invert loaf onto dish.

While loaf rests, make sauce. Melt butter in a saucepan. Stir in cornstarch, mustard and salt; continue stirring over medium heat until frothy. Remove from heat. Gradually add milk, stirring with a wire whisk until smooth. Return to heat. Cook over low heat, stirring constantly until mixture thickens. Add cheese; continue to cook until cheese melts. Stir in buttermilk. Spoon some sauce over loaf; pass remaining sauce at table. Garnish loaf with whole walnuts if desired.

NUTTY APPLE SALAD

3 large Apples -- diced, sweet

1/2 cup Celery -- sliced thin

1 1/2 cups Grapes -- seedless, halved

1/2 cup Peanuts, dry-roasted

1 cup Yogurt, skim milk -- un-flavored

Core and dice apples. Do not peel. Combine apples, celery, grapes and

peanuts. Toss with yogurt. Serve cold.

ONION BHAJEE

 

1 large onion

3-4 oz purchased** gram (chickpea) flour (chickpeas are garbanzo beans)

3 fl oz water

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala**

Oil for deep fat frying Slice the onion finely and soften in a little hot oil for 3-4 minutes.

Mix the flour and spices together and add the water. Stir to make a stiff, smooth batter - adding more flour if necessary. Season with a little salt.

Stir in the onions then take a heaped tablespoon of the batter at a time and deep fry until golden brown.

Drain on paper and keep warm until all the bhajees are cooked.

**These items are available in an Indian market.

 

 

PINEAPPLE SEAFOOD SALAD

IN PINEAPPLE SHELLS

(from Cooking with Fruit)

An impressive presentation for a brunch, lunch, or supper main dish, or a first course. An individual serving consists of a small pineapple shell filled with a mixture of curried seafood and fresh pineapple seasoned with a zesty dressing.

Do-ahead tip: Salad can be prepared a day ahead. Assemble in pineapple

shells at serving time. For a buffet, individuals can dish out from pineapple their individual portion. Use 4 half-shells as bowls.

4 small ripe pineapples

2 6 1/2-ounce cans water-packed tuna, drained and coarsely flaked

1 pound steamed shrimp, shelled and deveined

2 Tbsp curry powder

Dressing:

1 cup mayonnaise

1 tsp dry mustard

2 tsp tomato catsup

1/2 tsp tamari soy sauce

2 tsp pimiento, chopped

4 tsp finely chopped chives

4 tsp finely chopped green bell pepper

2 tsp finely chopped fresh parsley

1 hard-cooked egg, finely chopped

2 tsp grated horseradish

Combine mayo, mustard, catsup, and tamari soy sauce and beat well. Add

pimiento, chives, green pepper, parsley, hard-cooked egg, and horseradish, and beat again. Add dressing to seafood and pineapple mixture and toss lightly. Chill mixture and pineapple shells separately until serving time.

Garnish:

1 lemon, cut into wedges

Crisp watercress

Cut each pineapple in half lengthwise. Using a small sharp knife, cut along both sides of the core at an angle, pull out core, and discard. Carefully cut out pineapple pulp leaving about a 3/8-inch thick shell. Cut pineapple pulp in thin strips or small chunks, and place in mixing bowl. In separate bowl, combine tuna and shrimp. Sprinkle with curry powder and toss lightly. Add seafood to pineapple strips (or chunks).

Presentation: Fill each pineapple shell with salad mixture. Garnish with

watercress and lemon wedges.

Yield: 8 generous servings - 1/2 pineapple per person.

Pineapple shells would also be nice filled with a fruit salad made up of fresh fruits: strawberries, peaches, apples, pears, the pineapple, grapes, etc, etc.

PUMPKIN AND SAGE RISOTTO

Serves 4

2lb pumpkin or winter squash

1 tbsp olive oil

1 clove garlic, chopped

3-4 sage leaves, finely chopped

1 oz butter

1 onion, finely diced

11/2 pints hot chicken stock

8-10 oz Carnoroli or Arborio rice

1 glass white wine

Parmesan cheese

(Carnoroli rice will take longer to cook than Arborio.)

Quarter the pumpkin and remove the seeds. Drizzle the flesh with olive oil, garlic and the sage; season with salt and pepper. Place in a roasting tin and cover loosely with foil. Roast in a moderately hot (350 F) (180C) oven for 40-50 minutes until the pumpkin is tender. Leave to cool then dice neatly.

Heat the butter in a heavy-based pan and cook the onions until soft and translucent. Add the rice and stir; cook it for a few seconds just to coat with oil. Pour in the wine and stir until it is absorbed.

Add the stock, a ladleful at a time, stirring all the time. Each addition of stock should be fully absorbed before you add the next and the risotto should take at least 20 minutes to cook.

Once the stock is absorbed and the rice all but cooked, very gently stir in the pumpkin and 1-2 tbsp freshly grated Parmesan cheese. Cover the pan and let it sit for a minute or two to warm the pumpkin through before serving with more Parmesan and a dash more chopped fresh sage.

 

 

 

 

QUINCE JELLY

 

4 lb quinces

6 pts water (3 quarts plus 3 cups)

2-3 cinnamon sticks

1-2" piece fresh ginger

4-5 cloves

sugar

It is important to remember that Imperial pints contain 20 fluid ounces, while US pints contain only 16 fluid ounces. This recipe uses Imperial measurements.

Halve and core the fruit, then chop or mince in a food processor.

Pour 4 pints (2 quarts plus 2 cups) of water into a large preserving pan and add the fruit and spices. Bring up to the boil, then cover (with foil or a baking sheet if your pan doesn't have a lid) and simmer for one hour until the fruit is very soft.

Tip the mass into a jelly bag and squeeze out the liquid (For a clear jelly but a lower yield, do not squeeze the pulp). Put the pulp back into the preserving pan and add the remaining 2 pints (1 quart plus 1 cup) of water. Bring to the boil and simmer for 30 minutes, then strain this second batch through the jelly bag.

Combine the two sets of juice and measure the volume. Put the juice in a clean preserving pan and add 1lb sugar for each (20-oz) pint of juice. Bring the juice to a boil in a clean pan, then add the sugar, stirring well until it has completely dissolved. Boil fast until you reach a set.

Pour the jelly into very clean jars and cover immediately with the lids. Allow to cool before labeling and storing. from English Country Garden

RADIO BREAD

(Apparently, this recipe was given on the radio in the 1950's)

3 c. self-rising flour

2 Tbsp sugar

12 oz can or bottle of beer

1/4 c. melted butter or margarine

Mix flour and sugar with a wooden spoon. Add beer. Put it all into a 9"x5"

pan sprayed with Pam. Drizzle the melted butter over the top. Bake at 350

for 50-60 minutes.

 

 

 

RASPBERRY CREME BRULEE

Serves 4

8 oz raspberries

2 tsp caster sugar (superfine granulated)

1/4 pint thick Greek-style yoghurt

1/4 pint double cream (whipping cream)

Sugar to finish

Sprinkle the raspberries with the sugar and divide them between two heat-proof ramekins. Beat the cream until stiff and fold the yoghurt into it. Spread the mixture over the fruit and chill overnight.

Sprinkle an even layer of sugar over the surface, then glaze the sugar with a blowtorch (or put it under your broiler) until it is a deep caramel colour. Allow to cool and serve within 1-2 hours, else the sugar will soften. Do not refrigerate during this time. Many people outside the US do not have stoves with ovens

or broilers. Many do not have refrigerators, either. They manage.

Instead of a blowtorch, use the grill at its highest setting to glaze the sugar; turn the ramekins often to ensure even browning. It may help to prevent the cream heating up too much, if you put the ramekins in a roasting tin with 1" cold water.

from English Country Garden

ROASTED ASPARAGUS WITH BALSAMIC VINAIGRETTE

Serves 4

1 pound asparagus, cleaned, bottoms trimmed

2 large cloves garlic, peeled and minced

1 to 2 tablespoons olive oil

Salt and pepper to taste

Balsamic vinegar to taste (about 2 to 3 tablespoons)

Preheat oven to 450 degrees.

Place asparagus in a single layer with garlic on a rimmed baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with salt and pepper to taste.

Roast, uncovered, shaking pan once or twice to turn spears, about 12 minutes. Remove from oven and place on a serving platter. Drizzle with balsamic vinegar.

Variation: Omit balsamic vinegar and instead crumble goat cheese and bacon over asparagus and then drizzle with lemon juice.

 

 

ROASTED ASPARAGUS

Serves 4

11/2 lb asparagus spears

2 tbsp olive oil

2 tbsp Parmesan cheese

Lay the asparagus spears in a single layer in a roasting tin and brush them with the olive oil. Roast in a hot oven (400 F.)(200 C.) for 8-10 minutes, shaking the tin occasionally to turn the spears in the oil.

Transfer the asparagus to a serving dish, season with salt and pepper and sprinkle with the cheese.

The asparagus can also be char-grilled, but be careful to turn the spears frequently to prevent burning. from English Country Garden

ROASTING TRANSFORMS ASPARAGUS

CONCENTRATING ITS SWEET FLAVORS

By Sylvia Rector, Knight Ridder

Posted in the San Jose Mercury News 5/1/02

To those of us who have seen and tasted the awful outcome of overcooking the first, fresh green stalks of spring, the idea of subjecting asparagus' tender spears to a 450-degree oven seems unthinkable.

But if you've never tried roasting asparagus, you're missing something deeply delectable. The flavor becomes bigger. Rounder. Sweeter. The grass-green color turns richer, burnished with streaks of bronze. And the texture -- though not always as crisp as steamed asparagus -- is tender and medium-firm.

Once you've gotten your fill of steamed spears dressed with butter and lemon, or stir-fried asparagus with sesame oil and soy sauce, or creamy, pale green, pureed soups, turn to roasting.

``Like all vegetables, when you roast asparagus, you lose a lot of water. That makes them look less attractive, but it has the effect of concentrating the flavors,'' says Andrea Chesman, author of ``The Roasted Vegetable'' (Harvard Common Press). ``And although asparagus isn't really a sugar-rich vegetable, it does have sugar, which caramelizes, and the flavor is delicious.''

The trade-off is appearance.

Like other roasted vegetables, the spears shrink and become slightly wrinkled. ``It's really not as good-looking as when you steam it,'' Chesman says.

But it's still delicious, roasted and drizzled with balsamic vinegar or lemon juice and sprinkled with a little coarse sea salt at the table.

Add roasted asparagus to cooked pasta dishes and to rice or pasta salads. Dress it with a flavorful vinaigrette and toss with other vegetables for a side dish. It's great on pizza -- especially one topped with goat cheese. And it will surprise you in a sturdy focaccia sandwich; try it in combination with garlic aioli, roasted red pepper, bacon, fresh mozzarella and spring greens.

The basic asparagus-roasting technique is easy:

Preheat the oven to 450 degrees. Wash and trim asparagus spears as you would for streaming: Snap off the tough end and, if you prefer, use a vegetable peeler to thinly shave some of the skin off the sides near the bottom. Spread the spears on a large, rimmed baking sheet. Use two pans, if necessary, to avoid crowding.

Drizzle with extra-virgin olive oil and roll spears around to coat lightly but completely. You should add salt after roasting instead of before. And try to avoid roasting soft and hard vegetables in the same pan. Roast medium-thick spears about 15 minutes, thin ones about 11 minutes, occasionally shaking the pan for even browning.

``They're done when they're tender throughout and lightly browned or deeply browned, but not charred,'' Chesman says. ``You don't want to blacken vegetables; they get nasty when they're charred.''

If your recipe calls for coating asparagus with something besides oil before roasting -- say, a lemon vinaigrette -- lower the oven temperature to 400 degrees to reduce the risk of burning the marinade and creating off-flavors.

But don't worry: Roasting is a nearly fool-proof way to prepare asparagus. And since it's in season, you can afford to experiment a little.

Even the purists will thank you.

SALSA AZTECA

Hotter than salsa cruda, this fresh-tasting salsa is naturally chunky, but can be blended for a smoother texture. For a milder taste, use canned diced green chilies instead of the fresh jalapenos or serranos. Makes 4 cups

3 jalapeno or 4 serrano chilies, fresh or canned, minced WEAR GLOVES

5 vine-ripened large tomatoes, peeled and finely chopped

2 cloves garlic, minced

1 small white onion, minced

1 tablespoon vinegar

2 tablespoons chopped cilantro

Salt to taste

In a medium bowl, mix together chilies, tomatoes, garlic, onion and vinegar. Stir in the cilantro and salt just before serving.

SALSA CRUDA

This mild-tasting salsa is simple to make. Set out warm, crisp-fried triangles of tortilla (tostadas) or slices of bell pepper, cucumber and carrot for dipping into the salsa (no double-dipping allowed); drizzle it over scrambled eggs or seafood; or spoon it into tacos and burritos. Makes: about 3/4 cup

1 yellow onion, peeled and minced

3 vine-ripened tomatoes, peeled, seeded and coarsely chopped

2 tablespoons minced cilantro

1 clove garlic, minced

1 small jalapeno or serrano chili, minced (or more to taste) WEAR GLOVES

1 tablespoon fresh lime juice

Salt, to taste

In a small bowl, combine all ingredients except salt no more than an hour before serving. Do not add salt until the last minute before serving.

SALSA INFORMATION

Time to bring on exotic salsas and do a little dance

May 1, 2002 Posted: 07:45:10 AM PDT

By KAREN HERZOG, KNIGHT RIDDER NEWSPAPERS

Like the Latin dance that shares their name, the best salsas are "wild, loose and loud."

That description, from cookbook author and chef Chris Schlesinger, captures the essence of the intense, chunky salsas that marry flavorful raw fruits and vegetables with fresh herbs and spices commonly used in Mexico and Latin America.

Salsa adds vibrance to any pairing, whether it's tortilla chips or grilled sea scallops.

It's perfect anytime, but especially now during Cinco de Mayo celebrations and backyard barbecues.

The most common chip-dipping salsas tingle with fresh tomatoes and lime juice.

But your grill can inspire other exotic salsas, mingling tropical fruits with jalapeno peppers for sweet heat.

Sharpen your knife, turn on some lively mood music and chop a papaya, a red bell pepper, a red onion and some cilantro or parsley. Add a diced garlic clove and diced jalapeno pepper to the mixture. Then toss in pineapple juice and lime juice. (Recipes will be in this same collection.)

Ta-da! It's a papaya salsa that could make grilled sea scallops do the macarena.

Schlesinger, who co-wrote "Salsas, Sambals, Chutneys & Chowchows" with John Willoughby (William Morrow, 1993, $20), said the papaya salsa got him hooked on salsas.

Most Americans think of spicy, hot concoctions based on tomatoes, onions, chilies and garlic that are known in Mexico as salsa Mexicana, Schlesinger wrote. This tomato relish became so popular in the early 1990s that its yearly sales outpaced the classic condiment ketchup.

The salsas that restaurants typically serve with grilled fish or roast meats are more complex and full of intense, conflicting flavors.

The typical salsa herbs are cilantro and oregano, and the spices include chili powder or cumin. Vegetables and fruits may range from corn and bell peppers to tomatoes and onions, jicama, pineapple, mangoes, tomatillos and papaya. Lime juice and chilies -- most often jalapeno -- are essential.

Schlesinger said that in addition to livening up entrees, salsas also can add healthful flavor to steamed vegetables, or brighten up heavier starch dishes such as rice or beans.

Salsas are like a fruit or vegetable salad, said Elizabeth Wolf-Cohen, author of "The Book of Dips and Salsas" (HP Books, $12). They can be used as a condiment or a salad, she said.

Salsa recipes should be considered general ideas or guidelines, not restrictive, she said.

"Be creative." If you don't like cilantro, substitute parsley. It's OK to substitute one herb for another, or to increase the amount used.

While salsas are simple to make and come together in one bowl, they do require some patience and time. There's a lot of peeling, chopping and mincing involved. So be sure to set aside enough time for preparation. Once it's all together, the flavors typically blend in half an hour.

Because most ingredients in salsa are fresh and colorful with a crunchy texture, salsas are best made no more than two hours ahead, or just long enough to be chilled. Most do keep, covered, in the refrigerator for a couple of days, however.

Luckily, salsas tend to be low in calories because they contain little fat. So dig in and enjoy.

SESAME ROASTED ASPARAGUS

Serves 4

Oil for baking sheet

2 tablespoons oyster sauce

2 tablespoons rice wine or dry sherry

1 tablespoon toasted sesame oil

1 tablespoon peanut oil

1 pound asparagus (12 to 16 medium-thick spears), cleaned, bottoms trimmed

2 tablespoons sesame seeds

Preheat oven to 400 degrees and lightly oil a large shallow roasting or half-sheet pan.

In a small bowl, combine oyster sauce, rice wine, sesame oil and peanut oil.

Arrange asparagus in a single layer in pan. Pour oyster sauce mixture over asparagus and roll vegetables to coat evenly.

Roast 10 minutes. Shake pan. Sprinkle with sesame seeds and roast another 5 minutes, until asparagus is tender and lightly browned. Serve immediately.

SHRIMP AND MANGO CURRY

Serves 4

2 tablespoons unsalted butter

1 onion, diced

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

3 tablespoons Madras curry powder

1/2 teaspoon cayenne pepper

3 teaspoons fine sea salt, divided use

2 cups canned coconut milk

2 cups water

2 large sweet potatoes, peeled and cut into chunks

1/2 teaspoon freshly ground black pepper

16 jumbo shrimp, shelled and deveined

1 mature green mango, peeled, cut from pit and diced

3 tablespoons minced green onion, including green parts

3 tablespoons chopped fresh cilantro

In a large, heavy saucepan, melt butter over medium heat and sauté onion and garlic about 3 minutes. Stir in ginger, curry powder, cayenne and 2 teaspoons salt. Stir in coconut milk and water. Bring to a simmer and cook 5 minutes.

Add sweet potato and simmer, uncovered, 15 minutes more. Season shrimp with remaining teaspoon of salt and pepper. Add shrimp and mango to pan, return to a simmer and cook 4-5 minutes, or until shrimp are evenly pink. Garnish with green onion and cilantro.

SORREL SOUP

Serves 4

8 oz sorrel leaves

2 oz butter

21/2 pints water

2 egg yolks

4 tbsp cream

Slice the sorrel leaves into shreds with a sharp knife. Melt the butter in a large pan, add the sorrel cook for 1-2 minutes until the sorrel melts. Add the water and simmer for 15 minutes.

Beat the egg yolks and cream together in a small bowl, add to it a small ladle of the soup and whisk to incorporate it. Add this emulsion to the hot soup and cook for a further 1-2 minutes until the soup is thickened. Season with salt and pepper before serving.

Don't allow the soup to boil after the egg yolks are added, else the soup will curdle. from English Country Garden

SPRING CASSEROLE OF ROASTED

ASPARAGUS AND ARTICHOKES

Serves 6

Oil for roasting pan

1 1/4 to 1 1/2 pounds asparagus (16 to 24 medium spears), bottoms trimmed and

cut into 2-inch pieces

12 canned or frozen and defrosted artichoke hearts, quartered

1 medium red bell pepper, julienned

2 garlic cloves, peeled, minced

2 teaspoons grated lemon rind

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper to taste

1 1/2 cups basmati rice

2 1/4 cups water

2 cups halved cherry tomatoes

8 ounces feta cheese, crumbled, divided

1/2 cup pitted brine-cured black olives, such as kalamata

1/4 cup chopped parsley leaves

Preheat oven to 425 degrees and lightly oil a large shallow roasting pan.

In a large bowl, combine asparagus, artichokes and red pepper. Add garlic, grated lemon rind, lemon juice, olive oil, salt and pepper. Toss to coat. Arrange in a single layer in pan. Do not wash mixing bowl yet.

Roast asparagus mixture 20-25 minutes or until vegetables are lightly browned and tender, stirring once or twice. Remove from oven and reduce temperature to 350 degrees.

Meanwhile, in a medium saucepan, combine rice and water. Bring to a boil; cover; reduce heat and simmer 12 minutes or until water is absorbed.

In mixing bowl, combine cooked rice, roasted vegetables, tomatoes, half the cheese, olives and parsley. Mix well. Taste and adjust seasoning.

Transfer to a 2 1/2-quart casserole dish or 9-by-13-inch baking pan. Sprinkle remaining cheese on top. Bake 20-30 minutes or until cheese is melted and casserole is heated through.

SPUMONI

Serves 10 to 12

Mixture 1, outside custard:

4 tablespoons cornstarch

1 quart milk, divided

5 egg yolks

1 1/4 cups sugar

2 tablespoons chopped almonds

teaspoon salt

Mixture 2, cream filling:

1/2 pint heavy cream

1/2 cup sugar

6 maraschino cherries

2 tablespoons candied orange peel

Prepare mixture 1 as follows: Blend cornstarch in 1/2 cup of the milk. Combine with the rest of the milk, egg yolks and sugar. Blend thoroughly in deep saucepan. Cook very slowly over hot water, stirring constantly, about 10 minutes or until mixture thickens and comes to a boil. Remove from heat immediately. Stir in chopped almonds. Cool. Pour into a shallow bowl and refrigerate. When firm but not hard, remove from freezer.

While mixture 1 is freezing, prepare mixture 2 as follows: Pour cream in deep, chilled mixing bowl. Whip until firm. Add sugar, whip until very thick. Chop maraschino cherries and orange peel very fine. Blend into whipped cream. Place bowl in refrigerator to keep cold and stiff while preparing molds.

Spumoni molds are always made to order. If unable to purchase them, use 10 to 12 individual aluminum-covered Jell-O molds. Chill molds before using. Remove mixture 1 (outside custard) from shallow bowl. Line individual molds with a 1-inch thickness of this partially frozen custard. Leave hollow in center of mold. Fill hollow with Mixture 2 (cream filling). Cover with Mixture 1. Cover molds. If molds are without covers, protect spumoni by covering with two thicknesses of heavy waxed paper. Place individual molds in freezer.

SUMMER PUDDING

Serves 6

1 loaf white sliced bread

4 oz redcurrants

4 oz blackcurrants

1 lb raspberries

4 oz sugar

Put the red- and black currants into a pan with the sugar and 1 tbsp water, and heat gently until the juices begin to run. Add the raspberries and heat them through for 1-2 minutes to release some of their juices. Using a slotted spoon, transfer the fruit to a bowl.

Remove the crusts from the bread and dip one each slice in the fruit juice. Line the bottom and sides of a 2 pint pudding basin with the bread. Make sure that there are no gaps.

Tip the fruit into the lined bowl and press more bread on top to cover it. Cover the basin with cling film or foil, put a weight on top and refrigerate overnight. Chill the remaining fruit juice.

To serve, unmould the pudding onto a serving dish and spoon juice over any of the bread that is not fully soaked. from English Country Garden

 

 

 

 

 

TACO CHICKEN SHAKE 'N BAKE

For use with skinless chicken breasts or thighs, pork chops (well-trimmed)

or fish fillets.

Mix together in a plastic zip-lock bag:

1/4 cup Butter Buds or one packet

1/3 cup dry bread crumbs*

1 envelope Taco seasoning

Shake each piece of meat, fish or poultry separately. Put onto glass dish

with widest part of meat, etc., to the outside. Use paper towel as a lid.

Microwave on HIGH. Rule of thumb: 1 minute per ounce, e.g., one chicken

breast (3 oz.) would take +/- 3 minutes. Six chicken breasts would take

15-18 minutes. Allow standing time of 3 + minutes.

This is a low-fat recipe. The fat grams would equal the ounces of meat,

fish r poultry being eaten, e.g., 4 oz. of chicken would be 4 fat grams because

there is 1 fat gram in each ounce of raw chicken.

You can use 1/4 cup Contadina Italian-style bread crumbs which equals 1.5 grams of fat.

TACO SEASONING MIX FROM MAKE A MIX

2 tsp Instant Minced Onion

1 tsp Chili Powder

1/2 tsp Crushed Dried Red Pepper

1/4 tsp Dried Oregano

1 tsp Salt

1/2 tsp Cornstarch

1/2 tsp Instant Minced Garlic

1/2 tsp Ground Cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto

a 6-inch square of aluminum foil and fold to make airtight. Label as Taco

Seasoning Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you

can increase the amounts to make any number of packages.

Taco Filling: Brown 1 lb lean ground beef in a medium skillet over

medium-high heat; drain the excess grease. Add 1/2 cup water and the

seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Makes filling for 8 to 10 tacos.

VANILLA APRICOT COOKIES

Makes 3 dozen

1 cup butter-flavored vegetable shortening

1 cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups plus 1 tablespoon sifted all-purpose flour (divided)

1 teaspoon baking soda

3/4 teaspoon salt

2 1/2 cups old-fashioned or quick-cooking oatmeal, uncooked

1 cup finely chopped hazelnuts

1 cup finely diced dried apricots

1 cup white chocolate chips

Preheat oven to 350 degrees. In large bowl, mix shortening, the sugars, eggs and vanilla. Beat at medium speed with an electric mixer until well-blended.

Combine 11/2 cups flour, baking soda and salt. Stir into the shortening mixture. Stir in oatmeal. Stir in nuts.

Toss apricots with remaining 1 tablespoon flour. Stir into dough. Stir in white chocolate chips.

Shape dough into 11/2-inch balls. Flatten slightly and place 2 inches apart on ungreased baking sheets.

Bake 11 to 13 minutes until slightly moist in the center and just beginning to brown around the edges. Remove immediately to wax-paper-covered paper towels. -- Best Oatmeal Cookie, Oregon State Fair, Susan Middleton and Alisha Delos, Keizer

 

SHALOM FROM SPIKE & JAMIE



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