Brandied
Peaches
12 medium sized firm, ripe peaches
3 cups water
3 cups sugar
1/2 cup baking soda
1 cinnamon stick
1/2 tsp ground mace
2 cups brandy
Drop the peaches, 2 or 3 at a time into enough boiling water to cover them completely.
Boil for 1 to 2 minutes and transfer to a colander. When they have cooled enough to handle
peel them with a sharp knife, cut them in half, and remove the pits. In a large stainless
steel or enameled pot bring the 3 cups water, sugar, baking soda, cinnamon and mace to a
boil. Add the peach halves and stir them gently with a wooden spoon just enough to moisten
them evenly. Reduce the heat and simmer 15 to 20 minutes, until the peaches are tender.
Using a slotted spoon transfer the peaches to 2 one quart (1 liter) canning jars. Measure
2 cups of the cooking liquid into a bowl and stir in the brandy. Ladle this mixture over
the peaches, allowing the liquid to flow around the peaches, tilting the jars to eliminate
any air bubbles. Cool tightly and set aside in a cool place for at least 3 days before
serving. |
Curried
Eggs
6 to 8 hard-boiled eggs, peeled and sliced or quartered
4 Tbs butter or margarine
1/2 cup diced onion
4 Tbs flour
1 Tbs curry powder
2 cups milk
4 to 6 slices bread, toasted
Melt the butter or margarine in a saucepan over moderate heat. Add the onion and curry
powder and cook for 5 minutes, stirring frequently, until the onion is soft but not brown.
Add the flour and cook an additional 2 minutes, stirring frequently. Add the milk, 1/2 cup
at a time, stirring until the mixture becomes thick and comes to a boil. Add the sliced or
quartered eggs and stir very gently so as to break the egg yolks as little as possible.
Remove from the heat and let sit for 2 or 3 minutes until the eggs are warm through. Serve
on top of toast. Serves 4 to 6. |
Walnut
Pudding
2 cups bread crumbs
1 tsp baking powder
5 eggs, separated
1 cup sugar, plus 1 tsp for dusting
1 tsp flour for dusting
1/2 cup butter
1/2 cup cognac
1 tsp vanilla extract
2+1/2 cups chopped walnuts
Butter a 2 qt. (2 L) mold and dust lightly with sugar and flour. Mix the bread crumbs with
the baking powder. Beat the egg yolks and the sugar in a bowl until light and fluffy. Melt
the butter and add it to the egg yolks, a little at a time. Add the cognac, vanilla and
the walnuts. In another bowl beat the egg whites until stiff, and then fold in the crumbs
and the egg yolk mixture. Pour into the mold and place the mold in a baking dish with
approximately 1 in. (2.5 cm) of water in the bottom. Bake in a preheated 350F (180C) oven
for 30 to 40 minutes, until firm. Allow to cool for 30 minutes before turning onto a
platter to serve. Serves 4 to 6. |
Creme Blanc (non-fat sour cream
substitute)
4 oz (100 g) nonfat cottage cheese
4 Tbs plain nonfat yogurt
2 Tbs nonfat milk
1 tsp cornstarch (cornflour)
Combine all ingredients in a food processor or blender and blend until completely smooth.
Makes about 1 cup. |
Scottish
Shortbread
2 cups unsalted butter, at room temperature
1+3/4 cups powdered sugar (aka confectioner's or icing sugar)
4+1/3 cups flour
2 Tbs granulated sugar (or to taste)
Cream the powdered sugar and the butter, and mix in the flour a little at a time until
thoroughly blended. Spread in about 1/2 inch (1 cm) thickness on a cookie sheet, and prick
all over with the tines of a fork. Bake at 300F (150C) for about 30 minutes, until light
golden brown. Sprinkle with granulated sugar immediately after removing from oven and
allow to cool for 10 minutes before cutting into bars or squares. Allow to cool completely
before removing from pan. Makes about 30 to 40 squares. |
Camembert
Glacé
Choose a good camembert, not too white in the center. Remove the crust and soak the cheese
in white wine for 12 hours. Then mix the cheese with butter that is one half the weight of
the cheese. Mold back into shape and sprinkle lightly with fine bread crumbs. Serve with
toast rounds or celery. |
| Sangrita 6 medium-sized tomatoes, peeled and seeded
Juice of 3 oranges
Juice of 2 limes
1 small white onion, chopped
1 tsp sugar
Salt to taste
1 tsp cayenne pepper (or to taste. A proper sangrita is quite spicy)
Tequila (optional)
Combine all ingredients except the tequila in an electric blender.
You may have to do this in batches, depending on the capacity of your blender. Blend until
smooth. Serve chilled or over a little crushed ice. |
|
| Hollandaise Sauce I Note: Recipes for Hollandaise variations
are available in the Pantry.
8 Tbs butter, melted and warm (not hot, you should be able to put
the tip of your finger in it)
2 Tbs lemon juice
3 egg yolks
4 Tbs boiling water
Salt and white pepper to taste
Heat the lemon juice in a small saucepan held over (not in) a
larger pot of boiling water. Add the three egg yolks, beating constantly with a wire
whisk. Add the boiling water, one tablespoon at a time, whisking constantly until the
mixture is slightly thickened. Continue to beat while adding the warm butter slowly, a
tablespoon at a time, until the sauce is thick and creamy. Do not over heat or the eggs
will curdle. Season to taste with the salt and white pepper. Makes about 1 cup.
Hollandaise Sauce II
(Note This recipe does not multiply well. If you need more than 1
cup make two separate batches rather than one double batch.)
8 Tbs butter
3 egg yolks
2 Tbs lemon juice
Salt and white pepper to taste
Melt the butter over a low flame until it begins to bubble. Remove
from heat. Put the egg yolks, lemon juice, salt and white pepper in the container of an
electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and
add the butter in a slow stream, blending at high speed for approximately 30 seconds more.
The sauce should be smooth with no traces of unincorporated butter. If it is not, replace
the cover and continue blending until the butter is completely incorporated, scraping the
sides of the blender (with the motor off) if necessary. Makes about 1 cup. |
| Subscriber Jim Tracy didn't say
anything about this recipe. That must be because it goes without saying - it's great!
Jalapeño & Cheddar Bread
3 cups unbleached flour
1/4 cup whole wheat flour
2 cups water
1 tsp salt
2 packets instant yeast (1/2 oz. each, 28 g total)
1/4 cup corn kernels, canned or cooked and drained
4 Tbs chopped Jalapeño chillies, or locally available hot peppers
1 cup sharp cheddar cheese, cut into 1/2 in (1 cm) cubes- (1/2 inch cubes)
Combine the yeast, flour, whole wheat flour, salt and water. Mix
with a wooden spoon and knead for 5 minutes, or mix with the dough hook of an electric
mixer for 5 minutes.Add the remaining ingredients and mix or knead for another 5 minutes.
If the dough is wet and sticky add a little flour to absorb the excess moisture. Cheese
cubes should stay whole. Let stand in the mixing bowl covered at room temperature for 1
hour, or until it has doubled in volume. Make into two loaves, let rise another hour, or
until doubled in volume. Bake at 450F (230C) for 30 - 40 minutes. |
Subscriber "Angel" sent the
following recipe, along with the accompanying narrative. I don't know which I enjoyed
more.
"My mother came from New Zealand as a war bride and she used to cook up a storm! We
didn't appreciate it until she was gone....hug those Moms every day if you can! She used
to make these scones for the church bake sale...hot and steaming in their package, I had
to hold them on my lap to church..the smell and the overwhelming urge to tear the package
open was incredible for a 10 year old. Before she could put them on the sale table someone
bought them, every time." Date Scones by Mrs. Nita Butler
2 cups (500 ml) flour
2 Tbs (30 ml) butter or margarine (not shortening)
2+1/2 tsp (12.5 ml) baking powder
1 cup (250 ml) dates, cut up
1/4 (1 ml) tsp salt
2/3 cup (165 ml) milk
1 Tbs (15 ml) sugar
Sift dry ingredients, add sugar. Rub in butter, first with two
knives, then with fingertips. Add milk to make a soft dough, kneading slightly. Roll out
half dough 1/2 inch (1 cm) thick. Spread with cut up dates, cover with other half. Roll
up, then roll out to a square, 1inch (2.5 cm) thick. Cut in squares, then in triangles(
diagonal) Brush top with melted butter and bake in oven on cold tray for 10 minutes at
450F (230C). |
| Preserved Lemons 1/2 cup (125 ml) kosher or sea salt
8 to 12 small to medium lemons, thoroughly washed
You will probably need additional lemons for
1 to 2 cups (250 to 500 ml) fresh lemon juice (do not use bottled lemon juice)
Optional seasonings (use any or all of the following): 1 cinnamon stick 3 to 6 whole
cloves 6 to 10 coriander seeds 6 to 10 whole black peppercorns, slightly crushed 2 bay
(laurel) leaves
Slice the lemons into quarters to within 1/2 inch (1 cm) from the
stem end of the lemon, so the quarters are still connected. Squeeze as much juice from the
lemons as you can, collecting it in a small bowl. Place 1 tablespoon of salt in the bottom
of each of two 1 quart (1 L) canning jars, or other glass jars with tight fitting lids.
Divide the lemons between the two jars, and using a wooden spoon, pack them into the
bottom of the jars in order to extract more juice. Add the remaining salt and optional
seasonings, divided between the two jars, and fill with lemon juice to within 1/2 to 1
inch (1 to 2 cm) of the top of the jars. Cover tightly and allow the jars to rest,
un-refrigerated, for 3 weeks, turning the jars every three to four days, after which time
the lemons can be kept refrigerated for up to one year. After the 3 weeks the rinds should
be thickened and soft. Scrape out and discard the pulp before using. Makes about 2 quarts
(2 L). |
| Classic Clam Dip 1
small can (7 oz, 200 g) chopped clams, drained, juice reserved
1 8 oz (225 g) package cream cheese (room temperature)
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) Worcestershire sauce
1 Tbs (15 ml) onion, grated or chopped very fine
Salt and freshly ground black pepper to taste
Combine all ingredients plus 4 Tbs (60 ml) of the reserved clam
juice in a bowl and mix until thoroughly combined. Put mixture in a serving bowl and serve
with potato chips, crackers, or small pieces of raw vegetables.
My Favorite Clam Dip
1 large, round loaf of crusty bread, unsliced (about 24 oz, 700 g)
2 8 oz (225 g) packages cream cheese (room temperature)
3 small cans (7 oz, 200 g) clams, drained, juice reserved
2 Tbs (30 ml) onion, grated or chopped very fine
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) hot pepper sauce, or to taste
Salt and freshly ground black pepper to taste
With a sharp knife remove a slice from the top of the loaf of
bread and set aside. Hollow out the loaf, leaving a shell 1 to 1+1/2 inches (2 to 3 cm)
thick. Cut or tear the removed bread into 1 inch (2 cm) cubes or chunks. In a large bowl
beat the cream cheese until smooth. Stir in the clams, 1/4 cup (60 ml) of the reserved
liquid, lemon juice, Worcestershire sauce, onion, hot pepper sauce, salt, and pepper.
Center the hollowed out loaf on a piece of aluminum foil large enough to wrap it with and
pour the clam mixture into the loaf. Cover with the slice of bread and wrap in the
aluminum foil. Bake in a 250F (120C) oven for 3 hours. Serve on a large serving platter
surrounded by the bread you removed from the inside of the loaf, along with raw
vegetables. When empty the bread shell can be cut or torn apart and eaten. |
| Tortilla de Patatas 2 Tbs (30 ml) olive oil
1 medium-sized onion, thinly sliced
3 medium-sized potatoes (1 lb, 450 g) peeled and cut into 1/8 in (5 mm) slices
Salt and freshly ground black pepper to taste
4 eggs
Heat the olive oil in a skillet (preferably one with a non stick
surface) and cook the onions and potatoes over moderate heat, tossing occasionally, until
they have colored lightly. Cover the skillet and cook over low heat for 12 to 15 minutes,
or until the potatoes are tender. In a small bowl beat the egg with the salt and pepper
until frothy. Pour into the skillet and cook uncovered for 3 to 5 minutes, until the eggs
are set. Place an inverted plate over the skillet and, grasping plate and skillet firmly
together, turn them over, transferring the omelet to the plate. Add an additional
tablespoon (15 ml) of oil to the skillet if necessary, then slide the omelet back into the
skillet, browned side up. Cook over moderate heat for an additional 3 to 5 minutes. Serves
4. |
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