Cookies, hot toddies, syllabub -- these are our favorite things, for our December recipe call, anyway.
What is a syllabub? A syllabub is something Papaw asks for sometimes when he wants a cocktail. Growing up, I always thought it was a funny word my Papaw made up! Now that he’s nearing 100, and I 50, and my aural travels have brought me far enough afield to hear the word spoken outside of my grandparents’ house I find that a syllabub is a real thing, a dessert, a drink, a frothy liquor confection apparently greatly loved by the Tudors and Stewarts and perhaps by those dwelling even farther back in time than they. (And yes, those who know me can wink at the odd little Tudor connection there). So, this Christmas I vow to make my Papaw a real, true syllabub. Will he like it? I’ll let you know. But I’d love to collect some syllabub recipes here, and hear from you about your experiences making or imbibing it. And I’d love to know if anyone else’s grandpa ever referred to his cocktails this way. Also, just pure curiosity, is the plural of syllabub, syllabi?
-- Margaret
This recipe and commentary are from Food Heritage dot com:
LEMON SYLLABUB
Syllabub was a popular dessert in seventeenth, eighteenth and early nineteenth century England. It was popular for celebrations, special occasions and holidays due to its festive appearance. Many original recipes survive with various modes of preparation. Generally Syllabub was made with a mixture of whipped cream, whipped egg whites, white wine, sugar, lemon juice and zest of lemon. The quantity of white wine added would determine the consistency qualifying whether the mixture would be a creamy dessert or a popular punch. White wine could be substituted with apple cider or other alcoholic beverages. One could always detect the drinker of the beverage by the thick white mustache left behind. The following modern adaptation will make a Syllabub Dessert Parfait for 10 people. For a punch add more wine until you have achieved the desired consistency.
Ingredients:
2 cups of whipped cream
½ cup of white sugar
1/8 cup of white wine
1/8 cup of freshly-squeezed lemon juice and zest of lemon
grated nutmeg
sprig of mint
lemon slice
Method:
Whip cream until thick in a chilled bowl. When the cream begins to thicken, add the sugar, white wine, lemon juice and zest of lemon. Continue to whip until thick. Chill in the refrigerator until ready to serve. Spoon the mixture into footed parfait glasses and garnish with a sprig of mint, a slice of lemon and a sprinkle of grated nutmeg.
Quantity:
10 servings
December 2, 2007
December 1, 2007
Cookies! Hot Toddies! Sillubub!
Thanksgiving. And a plethora of dressings. Bill’s mother-in-law Carol brought one, Bryan (brought along by Molly) brought one, and I made the oyster version.
I have to say, though, that minus that fruity one I made a couple of years ago (which seemed to make everyone forget all the good dressings I’d made in the past and decide I was a lousy stuffing maker) I am missing the cornbread-based versions I’ve whipped up in years past. Those were great. The last two years my mom has had packaged cornbread/bread crumb mixtures laying around and wanted me to use them, and really I’ve been rather horrified at the results, oysters or none.
Next year, then, I vow to post two stuffing recipes: my favorite, made from cornbread crumbs baked the night before and left out, half-crumbly to dry; and Mamaw Greatie’s, which in spite of its use of the packaged crumb product was always wonderful, not at all slimy or chewy. Had I remembered her recipes was in a pile of papers in my bedroom I would have made it! Alas.
In spite of that embarrassment of dressings and a few cranky persons (including myself) it was wonderful to see the old Papaw hanging in there for yet another holiday. Nearing 100. Wow, are we lucky.
And so -- on to December! with its call for Cookies! Hot Toddies! And Sillubub! Send them in, dears. Let’s launch this last month of the year with bang.
I have to say, though, that minus that fruity one I made a couple of years ago (which seemed to make everyone forget all the good dressings I’d made in the past and decide I was a lousy stuffing maker) I am missing the cornbread-based versions I’ve whipped up in years past. Those were great. The last two years my mom has had packaged cornbread/bread crumb mixtures laying around and wanted me to use them, and really I’ve been rather horrified at the results, oysters or none.
Next year, then, I vow to post two stuffing recipes: my favorite, made from cornbread crumbs baked the night before and left out, half-crumbly to dry; and Mamaw Greatie’s, which in spite of its use of the packaged crumb product was always wonderful, not at all slimy or chewy. Had I remembered her recipes was in a pile of papers in my bedroom I would have made it! Alas.
In spite of that embarrassment of dressings and a few cranky persons (including myself) it was wonderful to see the old Papaw hanging in there for yet another holiday. Nearing 100. Wow, are we lucky.
And so -- on to December! with its call for Cookies! Hot Toddies! And Sillubub! Send them in, dears. Let’s launch this last month of the year with bang.
November 14, 2007
Wishing for Warmth, but White Wine and Brussel's Sprouts Will Do
The winds of November are here, and coming upon Thankgiving I am giving you a nice warming recipe for the holiday. Even Brussels Sprouts haters love this dish.
Brussels Sprout with Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
1. Brown bacon in a medium skillet over medium high heat.
2.Remove bacon to a paper towel lined plate.
3. Add extra-virgin olive oil to the pan, 1 turn.
4. Add shallots to the pan and saute 1 to 2 minutes.
5. Add Brussels spouts and coat in oil. Season with salt and pepper.
6. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.
7. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
8. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Brussels Sprout with Bacon
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
1. Brown bacon in a medium skillet over medium high heat.
2.Remove bacon to a paper towel lined plate.
3. Add extra-virgin olive oil to the pan, 1 turn.
4. Add shallots to the pan and saute 1 to 2 minutes.
5. Add Brussels spouts and coat in oil. Season with salt and pepper.
6. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.
7. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
8. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
October 9, 2007
Apple Pie Contest!!! The first entry is in! Thanks, Aunt Sarah
So I put the call out for an Apple Pie Recipe Contest. The idea is:
1. All of you darling relatives send me your apple pie recipes.
2. I bake them.
3. They are judged by an "objective" panel of tasters (like my kids or neighbors).
4. We see which recipe wins.
5. Will there be a prize? Yes. I don't know what. It won't $10,000 or a trip to Hawaii, but it will be something.
And I get to learn a lot more about making various kinds of apple pies, in the process. As an aside but on the subject, on my way back from visiting friends in Kalamazoo, Michigan this weekend I stopped at an MI orchard and bought a really, really yummy deep dish apple-peach pie, all crispy and chewy with brown sugar and really crusty. I like really crusty, if it's good enough. I don't think I will be entering this contest, since it seems that would be sort of unfair since I'm more or less running the baking and the judging. But if I were, I think I would try to replicate that pie.
So -- the first entry is in! Yeah, Aunt Sarah! We should devise some award to you for being timely.
Carmel Apple Pie
1 recipe pastry for a 9-inch double crust deep-dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
20 caramels, halved
2 tablespoons milk
Preheat oven to 375 degrees.
To make the taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To make the apple filling: Place apples in a large bowl. Add white sugar, three tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling and caramels and taffy mixture.
Place top pastry over filling and seal well (this is very important - if edges are not sealed caramel will leak all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
1. All of you darling relatives send me your apple pie recipes.
2. I bake them.
3. They are judged by an "objective" panel of tasters (like my kids or neighbors).
4. We see which recipe wins.
5. Will there be a prize? Yes. I don't know what. It won't $10,000 or a trip to Hawaii, but it will be something.
And I get to learn a lot more about making various kinds of apple pies, in the process. As an aside but on the subject, on my way back from visiting friends in Kalamazoo, Michigan this weekend I stopped at an MI orchard and bought a really, really yummy deep dish apple-peach pie, all crispy and chewy with brown sugar and really crusty. I like really crusty, if it's good enough. I don't think I will be entering this contest, since it seems that would be sort of unfair since I'm more or less running the baking and the judging. But if I were, I think I would try to replicate that pie.
So -- the first entry is in! Yeah, Aunt Sarah! We should devise some award to you for being timely.
Carmel Apple Pie
1 recipe pastry for a 9-inch double crust deep-dish pie
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
20 caramels, halved
2 tablespoons milk
Preheat oven to 375 degrees.
To make the taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To make the apple filling: Place apples in a large bowl. Add white sugar, three tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated.
Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling and caramels and taffy mixture.
Place top pastry over filling and seal well (this is very important - if edges are not sealed caramel will leak all over). Cut steam vents and brush top crust with milk or light cream.
Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.
October 3, 2007
Easy Avacado-Chicken Salad
From Aunt Janey
This recipe isn't Italian but it is delicious. The dressing is good on sandwiches - maybe even a tossed salad. The son of our good friends, who are our age but were moving to a nursing home, served it to us. He, like your Brother Bill and you, is a great cook. You all chops like a professional. I didn't ask him about the roasted red pepper but think since we were drop-in visitors (brought a six pack to share) may have used pimentos. Not sure. Aren't pimentos roasted red peppers?
1 1/2 to 2 lbs. chicken breast - season and grill or broil, then cut into 1/2-inch cubes.
1/3 cup fresh cilantro - chopped
1/3 cup roasted red pepper, diced
15 oz. can whole kernel corn, drained (quality brand)
15 oz. can black beans, drained
Dressing:
1/2 cup Mayo
1 cup plain yogurt
Chipolte sauce
Combine to desired taste.
Mix all together and divide into individual servings, spooning the salad over 1/2 large avocado for each person.
September 14, 2007
Aunt Janey's Quick and Easy Tortellini Alfredo
John and I were at Olive Garden in St. Louis sitting at the bar - there were no tables available, of course, or we wouldn't have been in the bar. The gentleman next to us requested the kitchen to make this dish.
INGREDIENTS
Either frozen or dried Tortellini. John and I need 1/2 package of the dried. We like the five cheese kind.
1/2 jar of Alfredo sauce - I have Frank Sinatra's on hand because I haven't found one that is outstanding and am trying Frank's. Start with your favorite brand of Italian sauces in a jar. One time I purchased dried packaged Alfredo Sauce - bad. Also, I am looking for a low calorie, low fat Alfredo sauce recipe. I could probably figure it out if I would just work on it but the purchased makes this a ten minute meal.
As many pre-cooked frozen shrimp as you would like. I keep this on hand for several different quick meals. One could cook their own but this is a quick and easy recipe. I also do a large salad topped with thawed shrimp for a quick meal.
Frozen peas (or could use fresh asparagus, steamed)
METHOD
Put the shrimp and peas out to thaw [shrimp thaws well in cool water; leave it in the package -- so do peas, for that matter]
Cook and drain the tortellini.
Combine the above, heating thoroughly and serve. Can sprinkle with a grated Italian cheese.
Serve with garlic bread and either a Caesar or garden salad. Enjoy.
INGREDIENTS
Either frozen or dried Tortellini. John and I need 1/2 package of the dried. We like the five cheese kind.
1/2 jar of Alfredo sauce - I have Frank Sinatra's on hand because I haven't found one that is outstanding and am trying Frank's. Start with your favorite brand of Italian sauces in a jar. One time I purchased dried packaged Alfredo Sauce - bad. Also, I am looking for a low calorie, low fat Alfredo sauce recipe. I could probably figure it out if I would just work on it but the purchased makes this a ten minute meal.
As many pre-cooked frozen shrimp as you would like. I keep this on hand for several different quick meals. One could cook their own but this is a quick and easy recipe. I also do a large salad topped with thawed shrimp for a quick meal.
Frozen peas (or could use fresh asparagus, steamed)
METHOD
Put the shrimp and peas out to thaw [shrimp thaws well in cool water; leave it in the package -- so do peas, for that matter]
Cook and drain the tortellini.
Combine the above, heating thoroughly and serve. Can sprinkle with a grated Italian cheese.
Serve with garlic bread and either a Caesar or garden salad. Enjoy.
[Note from Margaret: In my thinking, there are certain things that are just not worth making in a low fat version. Alfredo sauce is one of those. Fake butter and low fat milk, to me, are not going to get it! Good butter, good cream. That's what it takes. But, Aunt J, if you figure it out then you will get the Best Recipe Modification Award for 2007-2008!]
September 6, 2007
Italtian! Our September Recipes
So confident am I that we are going to get multiple submissions this month that I am putting the plural right in the title. RecipeS. Ours. I know you're on the verge. -- Margaret
Italian Tomato Gravy -- Cheryl's First Recipe!
Okay, I'm actually going to do this one...I make great tomato "gravy." I make a big pot and freeze it in small containers to use throughout the week. It's very easy and doesn't take as much time as you'd think.
2 (large) cans Italian whole canned tomatoes (I use Scalfadi)
1 can Italian tomato paste (also scalfadi)
Fresh herbs: oregano, basil, parsley (I chop a couple of leaves each pretty wide)
1 small onion, chopped (you can also chop a whole big onion, use 1/2 and freeze to use the next time--if you want add a small clove of garlic; I can't eat garlic)
Salt
Pepper
Merlot (wine)
Romano cheese (grated)
Olive oil (a good one)
1. Get a big pot and heat up the oil with the fresh chopped herbs, salt and pepper). I use a good amount of salt to bring out the flavor.
2. When oil's hot, put in the chopped onion and saute until they're transparent and soft -- not brown. This alone will smell really good.
3. Add the whole canned tomatoes and paste and then use a potato masher to smush really good. In fact, I smush every time instead of stirring. Heat well and simmer for as long as you want but really, by the time you make the pasta it's ready (the paste thickens it up; if you don't have paste, then you really should simmer until it's nice and thick, and it can take all day).
4. Add the cheese and Merlot towards the end. If it's bland, then add a little more salt and cheese to taste.
Italian Tomato Gravy -- Cheryl's First Recipe!
Okay, I'm actually going to do this one...I make great tomato "gravy." I make a big pot and freeze it in small containers to use throughout the week. It's very easy and doesn't take as much time as you'd think.
2 (large) cans Italian whole canned tomatoes (I use Scalfadi)
1 can Italian tomato paste (also scalfadi)
Fresh herbs: oregano, basil, parsley (I chop a couple of leaves each pretty wide)
1 small onion, chopped (you can also chop a whole big onion, use 1/2 and freeze to use the next time--if you want add a small clove of garlic; I can't eat garlic)
Salt
Pepper
Merlot (wine)
Romano cheese (grated)
Olive oil (a good one)
1. Get a big pot and heat up the oil with the fresh chopped herbs, salt and pepper). I use a good amount of salt to bring out the flavor.
2. When oil's hot, put in the chopped onion and saute until they're transparent and soft -- not brown. This alone will smell really good.
3. Add the whole canned tomatoes and paste and then use a potato masher to smush really good. In fact, I smush every time instead of stirring. Heat well and simmer for as long as you want but really, by the time you make the pasta it's ready (the paste thickens it up; if you don't have paste, then you really should simmer until it's nice and thick, and it can take all day).
4. Add the cheese and Merlot towards the end. If it's bland, then add a little more salt and cheese to taste.
August 6, 2007
Margaret Wins Pie Baking Contest
Suburban Journal Article with Picture of Margaret with Her Winning Pie!
Yes, it's true, dear readers. Your favorite Cranky Cook won second place in the Clayton Farmer's Market Pie Baking Contest on Saturday. I used the French Lemon Cream we had at the reunion, with the ginger snap crust, but this time I put these gorgeous local blackberries on top, which had macerated over night, and then I reduced the resulting juice (adding some seedless blackberry jam to give it a little more sheen) and drizzled that over the top. It was kinda yummy. I won a tour or the market with the market master, and $25 to spend there (first price was $50).
Yes, it's true, dear readers. Your favorite Cranky Cook won second place in the Clayton Farmer's Market Pie Baking Contest on Saturday. I used the French Lemon Cream we had at the reunion, with the ginger snap crust, but this time I put these gorgeous local blackberries on top, which had macerated over night, and then I reduced the resulting juice (adding some seedless blackberry jam to give it a little more sheen) and drizzled that over the top. It was kinda yummy. I won a tour or the market with the market master, and $25 to spend there (first price was $50).
July 10, 2007
Family Reunion
Countdown: three days and we're all together again. I can't wait to see you all and boat and libate and eat. I am certain I've never had a bad meal at one of our gatherings (sort of a criminal lack of prosity, that). Lisa is playing things close to the chest with her plans, but I'm going to go ahead and post the menu Bill and I have devised for Friday night (though changes are still possible). It's an evening in New Orleans, in case you can't tell.
Friday Night Dinner
Starts
Oysters Bienville
Wisconsin Cheese Plate
Guacamole with Lump Crab
Chips
Mains
Centralia House Shrimp
Bread
Pork Tenderloin
Rice
Macaroni with Five Cheeses
Salad of Lettuces and Herbs, with Bacon and Fig Balsamic Dressing
Fresh Hand Made Butter
Desserts
Black Bottom Pie
Margarita Lime Pie
Starts
Oysters Bienville
Wisconsin Cheese Plate
Guacamole with Lump Crab
Chips
Mains
Centralia House Shrimp
Bread
Pork Tenderloin
Rice
Macaroni with Five Cheeses
Salad of Lettuces and Herbs, with Bacon and Fig Balsamic Dressing
Fresh Hand Made Butter
Desserts
Black Bottom Pie
Margarita Lime Pie
Pecan Bread Pudding with Whiskey Sauce
June 28, 2007
BBQ Ribs with Caramelized Onions and Lemon
I can't pinpoint it, but I remember these onions and lemons along with ribs being cooked somewhere, somehow, as I was growing up. I tried it myself a few weeks ago and it was fantastic. Slow cooking the ribs makes them fall-off-the-bone tender. This recipe is really kind of fool-proof.
Hints:
The combination of the slow cooked, caramelized onion and lemon is unbelievable with the BBQ sauce. Make sure there is enough sauce to make it worth the onion's and lemon's while.
A sprig or two of rosemary put on the grill either near the ribs or directly on the coals is a pretty nice addition. Another branch will made a fragrant garnish on the platter, for your touch of green.
1. Take a couple of slabs of ribs, whatever kind you like, and marinate them in your favorite BBQ sauce for two days to a week.
At Least Six Hours Before the Meal (the night before works quite well):
Note: Precision in quantities is not an issue here.
1. Preheat the oven to 2oo degrees, with a rack in the center.
2. Slice 6-10 big onions of any color into medium-thin rounds.
3. Slice 3-4 lemons into very thin rounds.
4. Pour some olive oil into the bottom of a sided cook sheet or a hotel pan.
5. Lay 3/4 of the onions and 3/4 of the lemons into the pan.
6. Put the ribs on top of the onions and lemons.
7. Lay the remaining onions and lemons on top of the ribs.
8. Spray a big sheet of aluminum foil with non-stick oil stuff and cover the tray, making a tent/dome of the foil so that it isn't pressing down on the ingredients; seal the edges tightly to keep moisture in.
9. Put the loaded tray onto the oven's center rack and go away for a long time. Maybe you should just go to bed now.
In the morning (or a couple of hours before the meal):
1. Remove the ribs from the oven and set aside.
2. Prepare you other dishes.
3. Light the grill.
4. Carefully remove the foil from the rib pan and put the ribs on a platter, gently brushing off most of the clinging onions and lemons; put the pan with the onions and lemons into a low oven to warm them up, if they need it.
5. When the coals are white and ready to go, put the ribs on.
6. Grill the ribs for a few minutes on both sides, just long enough to mark them and give them a nice caramelization.
7. Just before removing the ribs from the grill sprinkle a moderate amount of onion and lemon on top of the meat.
8. Put the remaining onions and lemons on the platter, then put the grilled ribs on top of that.
9. Serve.
Hints:
The combination of the slow cooked, caramelized onion and lemon is unbelievable with the BBQ sauce. Make sure there is enough sauce to make it worth the onion's and lemon's while.
A sprig or two of rosemary put on the grill either near the ribs or directly on the coals is a pretty nice addition. Another branch will made a fragrant garnish on the platter, for your touch of green.
1. Take a couple of slabs of ribs, whatever kind you like, and marinate them in your favorite BBQ sauce for two days to a week.
At Least Six Hours Before the Meal (the night before works quite well):
Note: Precision in quantities is not an issue here.
1. Preheat the oven to 2oo degrees, with a rack in the center.
2. Slice 6-10 big onions of any color into medium-thin rounds.
3. Slice 3-4 lemons into very thin rounds.
4. Pour some olive oil into the bottom of a sided cook sheet or a hotel pan.
5. Lay 3/4 of the onions and 3/4 of the lemons into the pan.
6. Put the ribs on top of the onions and lemons.
7. Lay the remaining onions and lemons on top of the ribs.
8. Spray a big sheet of aluminum foil with non-stick oil stuff and cover the tray, making a tent/dome of the foil so that it isn't pressing down on the ingredients; seal the edges tightly to keep moisture in.
9. Put the loaded tray onto the oven's center rack and go away for a long time. Maybe you should just go to bed now.
In the morning (or a couple of hours before the meal):
1. Remove the ribs from the oven and set aside.
2. Prepare you other dishes.
3. Light the grill.
4. Carefully remove the foil from the rib pan and put the ribs on a platter, gently brushing off most of the clinging onions and lemons; put the pan with the onions and lemons into a low oven to warm them up, if they need it.
5. When the coals are white and ready to go, put the ribs on.
6. Grill the ribs for a few minutes on both sides, just long enough to mark them and give them a nice caramelization.
7. Just before removing the ribs from the grill sprinkle a moderate amount of onion and lemon on top of the meat.
8. Put the remaining onions and lemons on the platter, then put the grilled ribs on top of that.
9. Serve.
June 6, 2007
June Has Come Too Soon
God, it's been crazy around here. More has been happening than I can keep up with, and as a result, even though it feels like I've been cooking up a storm (to which my perpetually full-of-dishes sink will bear witness), I don't think I've done much that's original or noteworthy. Except -- I did make that lamb stew from Julia Child's Mastering, with some local lamb stew meat from the Tower Grove Farmer's Market (sorry, Soulard, you're just too crazy and unreliably sourced for me). I also got some fabulous bones from the same farmer ($1 a pound), and I'll tell you, that was a fine stock. It's totally worth it to keep a bag for vegetable and sundry scraps in the freezer for the purpose. The more I make them, the better my stocks get. I think it all has to do with just saving the scraps and then being totally not picky about what you put in the pot. As long as it doesn't have dirt on it, it goes in. I do give a flash of thought to the dish, I guess. For instance, some things might not like a ton of some strong vegetable taste, like asparagus, and I'll sort of sort through the bag with such things in mind. And of course the base is almost always onion, carrot, and celery, unless I haven't managed to get to the store for them. In that case, the scraps of these work fine.
At any rate, the stew recipe includes spring vegetables, and I used the entire crop of sweet peas from my garden (maybe two cups, tops; it's a small plot), which made the whole thing feel really springy -- lamb from a Missouri farm, my own garden peas. I meant to make some sort of amuse bouche or other out of fresh mint, but, what with Anth's surgery and all, it didn't happen. I do think a good stew is a very healing thing, and at least he did eat some of it.
I have been getting two quarts of organic berries at the TG market these last two weeks, and they have been fantastic. Just eating a handful here and there feels like such a luxary. These berries are smaller than the typical grocery store variety, and the flavor is far more concentrated. The trick of setting them in a single layer, on top of paper towels, in a sealable (like Tupperware) container without washing them first works very well to keep the berries fresh. Don't let them touch one another. Wash them just before you eat them.
I did make an unbelievable peach, raspberry, and apricot cobbler from a chef friend's family recipe. Ohmygod. I have never had a better cobbler. Strangely, I'd set out that morning for rhubarb and couldn't find any, but the cobbler ended up apparently mimicking rhubarb, as several people thought that's what it was. I have been sworn to semi-secrecy, though, regarding the topping recipe, so I regret to say that I can't share it here (the web is certainly not semi-secret). I will try to make it for the reunion this year, with whatever fruit I can find in season at that moment.
Beyond that, there's been a bit of grilling. I'm enjoying the little Weber Molly got me for Mother's Day. It's been at least 25 years since I've really grilled, and it's a lot of fun. Ribs, burgers, brats. Corn, mushrooms, eggplant, onions. Yum.
Not a lot of baking action. I've had to put a hold on it, more or less, for the sake of my butt. Since I started in on learning to bake a year ago I've put on 15 pounds! My God. There's no excuse. So, except when requested, I will no longer be playing with dessert recipes, at least for the foreseeable future. OK, I know that contradicts the cobbler paragraph above. I'm sorry. I can't explain it. Just remember that in paradox lies the heart of truth.
At any rate, the stew recipe includes spring vegetables, and I used the entire crop of sweet peas from my garden (maybe two cups, tops; it's a small plot), which made the whole thing feel really springy -- lamb from a Missouri farm, my own garden peas. I meant to make some sort of amuse bouche or other out of fresh mint, but, what with Anth's surgery and all, it didn't happen. I do think a good stew is a very healing thing, and at least he did eat some of it.
I have been getting two quarts of organic berries at the TG market these last two weeks, and they have been fantastic. Just eating a handful here and there feels like such a luxary. These berries are smaller than the typical grocery store variety, and the flavor is far more concentrated. The trick of setting them in a single layer, on top of paper towels, in a sealable (like Tupperware) container without washing them first works very well to keep the berries fresh. Don't let them touch one another. Wash them just before you eat them.
I did make an unbelievable peach, raspberry, and apricot cobbler from a chef friend's family recipe. Ohmygod. I have never had a better cobbler. Strangely, I'd set out that morning for rhubarb and couldn't find any, but the cobbler ended up apparently mimicking rhubarb, as several people thought that's what it was. I have been sworn to semi-secrecy, though, regarding the topping recipe, so I regret to say that I can't share it here (the web is certainly not semi-secret). I will try to make it for the reunion this year, with whatever fruit I can find in season at that moment.
Beyond that, there's been a bit of grilling. I'm enjoying the little Weber Molly got me for Mother's Day. It's been at least 25 years since I've really grilled, and it's a lot of fun. Ribs, burgers, brats. Corn, mushrooms, eggplant, onions. Yum.
Not a lot of baking action. I've had to put a hold on it, more or less, for the sake of my butt. Since I started in on learning to bake a year ago I've put on 15 pounds! My God. There's no excuse. So, except when requested, I will no longer be playing with dessert recipes, at least for the foreseeable future. OK, I know that contradicts the cobbler paragraph above. I'm sorry. I can't explain it. Just remember that in paradox lies the heart of truth.
May 26, 2007
Lisa'a Breaded and Broiled Asparagus Spears
Here's a quick and yummy recipe for May:
These asparagus are so tasty that I have to fight not to eat them all before the platter gets to to the table!
A great side dish with meat or pasta, or serve as an appetizer (or just eat them cold out of the fridge- if you have any left over!).
Breaded Asparagus
Fresh asparagus, blanched (or frozen, blanched)
Beaten egg, salt/pepper
Seasoned bread crumbs
Grated or shredded Parmesan cheese (optional)
Oil
1. Blanch the asparagus lightly. Drain and let cool until they are easy to handle.
2. Dip each spear in beaten egg w/salt and pepper, let excess run off.
3. Dredge in breadcrumbs (if adding cheese, mix it w/breadcrumbs, then dredge spears).
4. Lay out on baking sheet, drizzle a bit of oil sparingly on the spears.
5. Broil (watch them closely, it only takes a minute or two).
6. Turn spears and broil until crispy.
Serve!
These asparagus are so tasty that I have to fight not to eat them all before the platter gets to to the table!
A great side dish with meat or pasta, or serve as an appetizer (or just eat them cold out of the fridge- if you have any left over!).
Breaded Asparagus
Fresh asparagus, blanched (or frozen, blanched)
Beaten egg, salt/pepper
Seasoned bread crumbs
Grated or shredded Parmesan cheese (optional)
Oil
1. Blanch the asparagus lightly. Drain and let cool until they are easy to handle.
2. Dip each spear in beaten egg w/salt and pepper, let excess run off.
3. Dredge in breadcrumbs (if adding cheese, mix it w/breadcrumbs, then dredge spears).
4. Lay out on baking sheet, drizzle a bit of oil sparingly on the spears.
5. Broil (watch them closely, it only takes a minute or two).
6. Turn spears and broil until crispy.
Serve!
April 20, 2007
Recipes So Far In April
Mother's [Wanda Smith's] Cream Cheese Cupcakes (from Janey Meek)
Rhubarb-Rose Bread Pudding (from Me)
Two Cupcake Recipes from Sarah Goodrich
Rhubarb-Rose Bread Pudding (from Me)
Two Cupcake Recipes from Sarah Goodrich
Two Cupcake Recipes From Aunt Sarah
Walnut Raspberry Cupcakes
2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 cups fresh or frozen raspberries
1/4 cup chopped walnuts
In a large mixing bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg and vanilla; beat well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the raspberries and walnuts.
Fill paper cupcake cups three-fourths full. Bake at 350 degrees for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yields 1 1/2 dozen.
If using frozen raspberries, do not thaw before adding to batter.
Red raspberries are my favorite berry, so this is a favorite of mine. Sometimes I use pecans instead of the walnuts - I like either one.
White Chocolate Macadamia Cupcakes
I enjoy making cupcakes because they are so versatile and everyone loves them. These sweet cupcakes remind me of one of my favorite cookies.
1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup vanilla or white chips
3/4 cup chopped macadamia nuts
Glaze:
1/2 cup vanilla or white chips
2 tablespoons heavy whipping cream
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the chips and nuts.
Fill paper cupcake cups 2/3 full. Bake at 400 degrees for 15 to 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm cupcakes. Yield: 1 dozen
2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 cups fresh or frozen raspberries
1/4 cup chopped walnuts
In a large mixing bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg and vanilla; beat well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the raspberries and walnuts.
Fill paper cupcake cups three-fourths full. Bake at 350 degrees for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yields 1 1/2 dozen.
If using frozen raspberries, do not thaw before adding to batter.
Red raspberries are my favorite berry, so this is a favorite of mine. Sometimes I use pecans instead of the walnuts - I like either one.
White Chocolate Macadamia Cupcakes
I enjoy making cupcakes because they are so versatile and everyone loves them. These sweet cupcakes remind me of one of my favorite cookies.
1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup vanilla or white chips
3/4 cup chopped macadamia nuts
Glaze:
1/2 cup vanilla or white chips
2 tablespoons heavy whipping cream
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the chips and nuts.
Fill paper cupcake cups 2/3 full. Bake at 400 degrees for 15 to 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm cupcakes. Yield: 1 dozen
April 12, 2007
Mother’s Cream Cheese Cupcakes
Editor's Note: In this instance "Mother" refers to Wanda Smith. This recipe was submitted by her daughter, Janey Meek.
I have this recipe in Mother's handwriting. I was never in Salem when she made it, but it sounds delicious, rather fancy, so it might be something she would take to one of the lady’s activities she went to. One of these days Mother’s daughters should make a cookbook with her handwritten recipes. Before we all get too old! I treasure my recipes in Mother's handwriting.
Mother was making a main dish, Hot Chicken Salad, for the Tuesday Lunch and Learn Brunch when she fell ill. I gave her that recipe when we lived in El Paso. She made it often for potlucks and lunches. I will send that recipe one of these days.
This is quite simple although it sounds "piddling.” Mother so enjoyed "piddling" with fancy foods. A good red raspberry preserve would be tart and delicious.
Mother's Cheese Cake Cupcakes. Serves 24
Cheesecake
3 - 8 ounce packages cream cheese, softened
1 cup sugar
5 eggs
1/2 t. vanilla
Topping
1/2 cup sugar
1 cup sour cream
1/2 t vanilla
Your Favorite Fruit Preserves
The sugar will dissolve and the flavors of the topping will be enhanced if you mix the ingredients together either before making the cupcakes or right after you put them in the oven.
Cream softened cheese with 1 cup sugar. Add eggs one at a time and beat well. Add vanilla. Pour into paper cupcake cups about half full. Bake 40 minutes at 300.
Remove from oven. Put 1 teaspoon topping on each cupcake, then a dab of preserves. Bake another 5 minutes.
May be frozen.
I have this recipe in Mother's handwriting. I was never in Salem when she made it, but it sounds delicious, rather fancy, so it might be something she would take to one of the lady’s activities she went to. One of these days Mother’s daughters should make a cookbook with her handwritten recipes. Before we all get too old! I treasure my recipes in Mother's handwriting.
Mother was making a main dish, Hot Chicken Salad, for the Tuesday Lunch and Learn Brunch when she fell ill. I gave her that recipe when we lived in El Paso. She made it often for potlucks and lunches. I will send that recipe one of these days.
This is quite simple although it sounds "piddling.” Mother so enjoyed "piddling" with fancy foods. A good red raspberry preserve would be tart and delicious.
Mother's Cheese Cake Cupcakes. Serves 24
Cheesecake
3 - 8 ounce packages cream cheese, softened
1 cup sugar
5 eggs
1/2 t. vanilla
Topping
1/2 cup sugar
1 cup sour cream
1/2 t vanilla
Your Favorite Fruit Preserves
The sugar will dissolve and the flavors of the topping will be enhanced if you mix the ingredients together either before making the cupcakes or right after you put them in the oven.
Cream softened cheese with 1 cup sugar. Add eggs one at a time and beat well. Add vanilla. Pour into paper cupcake cups about half full. Bake 40 minutes at 300.
Remove from oven. Put 1 teaspoon topping on each cupcake, then a dab of preserves. Bake another 5 minutes.
May be frozen.
Rhubarb-rose bread pudding with strawberry-rose sauce
Don't get the wrong idea. The party I describe below is not indicative of my general "lifestyle" (that is one of my least favorite words, by the way, and I use it a little bit sarcastically-- it's so deceptive; what is a life "style" anyway? the word implies that we are all living be some sort of grand design that we chose in consultation with some professional, and that we're careful not to veer off of it; as if; maybe that elusive 1%). Anyway, maybe once a year I manage something like this. But one of the reasons I'm currently aspiring to do some private cheffing is that I love to put together and execute menus. I would do it more if I had, well, more money, time, and energy!
Anyway, getting to the point, every year my neighborhood in St. Louis has a Spring House Tour (http://www.lafayettesquare.org/). Many home owners dress in Victorian outfits and proudly display their homes to tourists and aficionados of architecture. I haven't yet heard anyone expound, however, on the deep French influence in our Lafayette Square (for heaven's sake), in relation to the tour. They seem to lean toward the English expression of the period, totally. I hope to remedy that this year with a poetry reading in our Community Garden that includes both the Victorian and the French poets of the period. The French, while the Victorians were busy being all, well, Victorian about everything, just carried on being French, and so the two 'schools' play rather obviously off one another. It doesn't take a literary theorist to grok the implications. Imagine Victorian-costumed persons reading poems, with cocktails in their hands. Under the arbor in the garden. We're trying to get it together....
Anyway, last year I had just moved into the neighborhood. Molly and I had some friends over for the tour, and for a little pre-tour buffet I called A Brunch of Roses. I tried to make everything I could with edible flowers in it. It proved nearly impossible for less than a zillion dollars to find unsprayed flower petals and especially rose petals on shortish notice, so I worked with a lovely organic rose syrup from Tuscany (http://www.foodandwine.com/articles/ingredient:-flower-power-%7C-organic-rose-syrup) and culinary rose water (http://www.amazon.com/Monteux-Culinary-Flower-Flavored/dp/B000KDJLYS). The whole thing was divine. If I may:
Champagne Rose Cocktails
Rose Iced Tea
Coffee
Fresh Squeezed Orange Juice
Spring Water
Porcini Tart with Walnuts and Wild Arugula
Smoked Salmon, Prosciutto, and Fresh Baked Bread
Floral Butter and Jam
Herbed Grilled Spanish Cheese on ‘Seeduction’ Bread
Berries with Rose Cream
Rhubarb and Rose Bread Pudding with Strawberry Rose Sauce
Saffron and Rose Ice Cream (a quart of Briar's vanilla, softened slightly, then swirled with the rose syrup and a pinch of saffron)
Home Made Deep Chocolate and Rose Truffles
I had an unfamiliar-food-squeamish guest who just totally fell in love with the bread pudding (as did everyone), even though she'd never heard of putting flowers in food. It was by far the most raved about dish we served. It really is lovely, subtle, not too sweet. The rose aroma is the perfect compliment to the rhubarb.
This very simple recipe comes from Everything French Gardening (http://www.frenchgardening.com/). I wish I could say I thought it up. But I am just happy enough to be able to eat it once a year. I'm giving it to you a little early so that you can be on the lookout for the rhubarb when it hits the markets. Definitely get it at its peak!
Rhubarb-rose bread pudding with strawberry-rose sauce
(Pain perdu à la rhubarbe et à la rose, coulis fraise-rose)
Ingredients:
For 6 servings:
1 lb rhubarb, preferably pink
1/2 + 3/4 c. sugar
4 packed cups crustless brioche or good white bread
2 c. heavy cream, light cream, crème fraîche, and/or milk in any combination
2 whole eggs + 2 yolks
1 T + 1 t. rose water (or more to taste)
One pint very fresh, flavorful strawberries
Optional garnish: fresh organic rose petals or candied rose petals, mint sprigs
2 hours before serving, slice the rhubarb 1/4" thick and toss in a bowl with 1/2 c. sugar. After 2 hours, drain the rhubarb into a small enameled saucepan, pressing down on it with the back of a spoon, reserving the syrup. Chop the rhubarb medium texture by hand or in a food processor (if the latter be careful not to over-process). Toss in a bowl with the brioche cubes. In another bowl, whisk the eggs, yolks, cream mixture, 3/4 c. sugar, and 1 T. rosewater. Test for rose fragrance: the mixture should smell slightly of rose. Pour over the bread-rhubarb mix and toss gently to combine. Pour into a buttered 8" souffle dish or into individual ramekins for a more elegant presentation. Place in a larger baking dish and pour hot water around the container. Bake at 350 degrees for about 1 hour, or until a knife inserted in center comes out clean. Allow to cool.Meanwhile, heat the reserved rhubarb syrup to boiling and cook for about 10 minutes until reduced and syrupy. Puree the strawberries with the cooled syrup, add 1/2-1 tsp. rosewater (to taste). Strain the strawberry sauce through a fine sieve if you want to remove the seeds. Serve the pudding with a swirl of strawberry coulis, a scattering of rose petals (if you have them) and a sprig of mint to remind us that these wonders come from the vegetal world.
Note: This wonderful spring dessert combines 3 naturally complementary flavors. In fact, rose and rhubarb are so magical together I can't understand why I hadn't thought of pairing them before! We had this as dessert after soup of petit pois à la française and roast spring chicken stuffed with ramps (wild leeks), spring garden leeks, and pearls of new garlic.
End note from Margaret: Cooking with rose water is very old fashioned. I have a very old pound cake recipe that calls for three drops. Rose water is also very calming to the nerves. And good for one. Since 1988 I have been misting my face with rose water every morning and every night. It is supposed to ease inflamation and all sorts of other things. It is a lovely way to start and end the day, if nothing else. Also, for those of you interested in the spiritual side, rose water works on the heart chakra, so it's very good for opening one to the love and beauty of the world, and for healing the hurts that naturally fall upon one in the course of living.
Anyway, getting to the point, every year my neighborhood in St. Louis has a Spring House Tour (http://www.lafayettesquare.org/). Many home owners dress in Victorian outfits and proudly display their homes to tourists and aficionados of architecture. I haven't yet heard anyone expound, however, on the deep French influence in our Lafayette Square (for heaven's sake), in relation to the tour. They seem to lean toward the English expression of the period, totally. I hope to remedy that this year with a poetry reading in our Community Garden that includes both the Victorian and the French poets of the period. The French, while the Victorians were busy being all, well, Victorian about everything, just carried on being French, and so the two 'schools' play rather obviously off one another. It doesn't take a literary theorist to grok the implications. Imagine Victorian-costumed persons reading poems, with cocktails in their hands. Under the arbor in the garden. We're trying to get it together....
Anyway, last year I had just moved into the neighborhood. Molly and I had some friends over for the tour, and for a little pre-tour buffet I called A Brunch of Roses. I tried to make everything I could with edible flowers in it. It proved nearly impossible for less than a zillion dollars to find unsprayed flower petals and especially rose petals on shortish notice, so I worked with a lovely organic rose syrup from Tuscany (http://www.foodandwine.com/articles/ingredient:-flower-power-%7C-organic-rose-syrup) and culinary rose water (http://www.amazon.com/Monteux-Culinary-Flower-Flavored/dp/B000KDJLYS). The whole thing was divine. If I may:
Champagne Rose Cocktails
Rose Iced Tea
Coffee
Fresh Squeezed Orange Juice
Spring Water
Porcini Tart with Walnuts and Wild Arugula
Smoked Salmon, Prosciutto, and Fresh Baked Bread
Floral Butter and Jam
Herbed Grilled Spanish Cheese on ‘Seeduction’ Bread
Berries with Rose Cream
Rhubarb and Rose Bread Pudding with Strawberry Rose Sauce
Saffron and Rose Ice Cream (a quart of Briar's vanilla, softened slightly, then swirled with the rose syrup and a pinch of saffron)
Home Made Deep Chocolate and Rose Truffles
I had an unfamiliar-food-squeamish guest who just totally fell in love with the bread pudding (as did everyone), even though she'd never heard of putting flowers in food. It was by far the most raved about dish we served. It really is lovely, subtle, not too sweet. The rose aroma is the perfect compliment to the rhubarb.
This very simple recipe comes from Everything French Gardening (http://www.frenchgardening.com/). I wish I could say I thought it up. But I am just happy enough to be able to eat it once a year. I'm giving it to you a little early so that you can be on the lookout for the rhubarb when it hits the markets. Definitely get it at its peak!
Rhubarb-rose bread pudding with strawberry-rose sauce
(Pain perdu à la rhubarbe et à la rose, coulis fraise-rose)
Ingredients:
For 6 servings:
1 lb rhubarb, preferably pink
1/2 + 3/4 c. sugar
4 packed cups crustless brioche or good white bread
2 c. heavy cream, light cream, crème fraîche, and/or milk in any combination
2 whole eggs + 2 yolks
1 T + 1 t. rose water (or more to taste)
One pint very fresh, flavorful strawberries
Optional garnish: fresh organic rose petals or candied rose petals, mint sprigs
2 hours before serving, slice the rhubarb 1/4" thick and toss in a bowl with 1/2 c. sugar. After 2 hours, drain the rhubarb into a small enameled saucepan, pressing down on it with the back of a spoon, reserving the syrup. Chop the rhubarb medium texture by hand or in a food processor (if the latter be careful not to over-process). Toss in a bowl with the brioche cubes. In another bowl, whisk the eggs, yolks, cream mixture, 3/4 c. sugar, and 1 T. rosewater. Test for rose fragrance: the mixture should smell slightly of rose. Pour over the bread-rhubarb mix and toss gently to combine. Pour into a buttered 8" souffle dish or into individual ramekins for a more elegant presentation. Place in a larger baking dish and pour hot water around the container. Bake at 350 degrees for about 1 hour, or until a knife inserted in center comes out clean. Allow to cool.Meanwhile, heat the reserved rhubarb syrup to boiling and cook for about 10 minutes until reduced and syrupy. Puree the strawberries with the cooled syrup, add 1/2-1 tsp. rosewater (to taste). Strain the strawberry sauce through a fine sieve if you want to remove the seeds. Serve the pudding with a swirl of strawberry coulis, a scattering of rose petals (if you have them) and a sprig of mint to remind us that these wonders come from the vegetal world.
Note: This wonderful spring dessert combines 3 naturally complementary flavors. In fact, rose and rhubarb are so magical together I can't understand why I hadn't thought of pairing them before! We had this as dessert after soup of petit pois à la française and roast spring chicken stuffed with ramps (wild leeks), spring garden leeks, and pearls of new garlic.
End note from Margaret: Cooking with rose water is very old fashioned. I have a very old pound cake recipe that calls for three drops. Rose water is also very calming to the nerves. And good for one. Since 1988 I have been misting my face with rose water every morning and every night. It is supposed to ease inflamation and all sorts of other things. It is a lovely way to start and end the day, if nothing else. Also, for those of you interested in the spiritual side, rose water works on the heart chakra, so it's very good for opening one to the love and beauty of the world, and for healing the hurts that naturally fall upon one in the course of living.
Subscribe to:
Comments (Atom)