Saturday, December 22, 2012
Kugelhopf Breakfast Sweet Rolls
These were very tasty and totally satisfying. I'd like to figure out a miniature, bite-sized version...
Fish Cakes
I didn't even use half of the listed ingredients, but these were still special. Worth repeating.
Thursday, November 29, 2012
אין מױל ארײן: Jacob Toper's Yeast Cake עוגת שמרים של יענק'לה
אין מױל ארײן: Jacob Toper's Yeast Cake עוגת שמרים של יענק'לה
Raising the question, what recipe will you leave on your tombstone?
Raising the question, what recipe will you leave on your tombstone?
Wednesday, November 28, 2012
Deviled Quail Eggs
I used the Spotted Pig recipe, subbing quail eggs for chicken eggs. A total home run. The trick is to spread out the prep over a couple of days. In this case, I did all of the boiling, peeling, slicing, scooping, mixing and filling for the holiday platters during a two-day Downton Abbey binge. My idea of a good time!
Pickled Quail Eggs
Amazingly cute! This one's a definite keeper. (I admit, I will try using canned quail eggs next time.)
Sylvia Lav’s Perfect Hamantaschen
Time 2 to 3 days
Deborah Gardner (for the New York Times)
This recipe makes enough to send out to relatives or feed a large party. You can reduce the recipe. The prune butter also stores well, and the dough works nicely for other pastries.
Ingredients
* For the prune butter:
* 3 pounds pitted prunes, ideally tart ones
* Juice of 1 large lemon (or more if your prunes aren’t tart)
* 2 to 3 tablespoons sugar
* Water
* For the dough:
* 4 cups flour
* 4 eggs
* 1 teaspoon baking powder
* A pinch of salt
* 1 cup of oil
* 3 tablespoons of warm water
* Zest of 2 lemons
* 1 cup sugar
* For assembly:
* Melted butter, about one stick
* Extra flour
Method
* For the prune butter:
* 1. Put prunes in large pot. Add lemon juice and sugar.
* 2. In a separate pot, boil water. Pour boiling water over the prunes.
* 3. Cook the prunes on medium heat for 20 minutes. Turn heat off, cover, and let them sit overnight in the pot on the stove.
* 4. The next morning, beat the prunes in a mixer on low until they form a smooth mixture, with no pieces of skin visible. The consistency should be a smooth enough purée that it can drop off a spoon.
* --
* For the dough:
* 5. Make a pile of flour, baking powder and salt. Dig a well into the middle.
* 6. Put two eggs in the middle with half the oil and water, half the sugar, and half the lemon rind. Do not break the flour walls.
* 7. With a fork, use gentle circular motions to mix flour into the middle from the walls while keeping the walls solid.
* 8. Gradually, very slowly, add the rest of the eggs, oil, water, sugar and lemon rind until everything is mixed in. Finally, mix in the rest of the walls. Your dough will be very sticky. Use a dough scraper to scrape it up. Knead it with small dustings of flour (not too much extra!) until you get a nice, silky dough. Wrap it up in waxed paper and put it in the fridge overnight.
* --
* Assembly:
* 9. Cut the dough into three segments. On a floured surface, roll out one segment evenly to about 1/8" thick.
* 10. Melt some butter in a dish and set aside with a pastry brush.
* 11. Dip an inverted glass or 2- or 3-inch-diameter glass or cookie cutter into flour and use it to cut as many circular pieces of dough as possible, re-dipping into flour as needed. Paint an X of melted butter onto the center of each circle with the brush.
* 12. Using two teaspoons, place a small amount of prune butter in the center of each circle, on top of the butter. If you use too much they will fall apart.
* 13. Lift up the edges of the circle so they form a triangle. Gently pinch each corner closed.
* 14. Bake at 375 degrees for about 12 minutes. The corners should be just slightly golden-brown. Watch them near the end because they go from golden to burnt very easily.
Deborah Gardner (for the New York Times)
This recipe makes enough to send out to relatives or feed a large party. You can reduce the recipe. The prune butter also stores well, and the dough works nicely for other pastries.
Ingredients
* For the prune butter:
* 3 pounds pitted prunes, ideally tart ones
* Juice of 1 large lemon (or more if your prunes aren’t tart)
* 2 to 3 tablespoons sugar
* Water
* For the dough:
* 4 cups flour
* 4 eggs
* 1 teaspoon baking powder
* A pinch of salt
* 1 cup of oil
* 3 tablespoons of warm water
* Zest of 2 lemons
* 1 cup sugar
* For assembly:
* Melted butter, about one stick
* Extra flour
Method
* For the prune butter:
* 1. Put prunes in large pot. Add lemon juice and sugar.
* 2. In a separate pot, boil water. Pour boiling water over the prunes.
* 3. Cook the prunes on medium heat for 20 minutes. Turn heat off, cover, and let them sit overnight in the pot on the stove.
* 4. The next morning, beat the prunes in a mixer on low until they form a smooth mixture, with no pieces of skin visible. The consistency should be a smooth enough purée that it can drop off a spoon.
* --
* For the dough:
* 5. Make a pile of flour, baking powder and salt. Dig a well into the middle.
* 6. Put two eggs in the middle with half the oil and water, half the sugar, and half the lemon rind. Do not break the flour walls.
* 7. With a fork, use gentle circular motions to mix flour into the middle from the walls while keeping the walls solid.
* 8. Gradually, very slowly, add the rest of the eggs, oil, water, sugar and lemon rind until everything is mixed in. Finally, mix in the rest of the walls. Your dough will be very sticky. Use a dough scraper to scrape it up. Knead it with small dustings of flour (not too much extra!) until you get a nice, silky dough. Wrap it up in waxed paper and put it in the fridge overnight.
* --
* Assembly:
* 9. Cut the dough into three segments. On a floured surface, roll out one segment evenly to about 1/8" thick.
* 10. Melt some butter in a dish and set aside with a pastry brush.
* 11. Dip an inverted glass or 2- or 3-inch-diameter glass or cookie cutter into flour and use it to cut as many circular pieces of dough as possible, re-dipping into flour as needed. Paint an X of melted butter onto the center of each circle with the brush.
* 12. Using two teaspoons, place a small amount of prune butter in the center of each circle, on top of the butter. If you use too much they will fall apart.
* 13. Lift up the edges of the circle so they form a triangle. Gently pinch each corner closed.
* 14. Bake at 375 degrees for about 12 minutes. The corners should be just slightly golden-brown. Watch them near the end because they go from golden to burnt very easily.
Monday, November 26, 2012
Friday, November 16, 2012
Poached Pears in Ginger-Cinammon Syrup
Adapted from Nina Simmonds. The very best thing for a dry cough...
Tuesday, November 13, 2012
Maduros Con Queso
I made little bite-sized appetizer versions of this as a New Year's Eve app in Mexico a few years back. Incredibly good. The green sauce is key.
Sunday, November 11, 2012
Sunday, October 14, 2012
Saturday, October 13, 2012
Pasta Caprese
Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta.
Goi Chay
Emily Ho posted this:
http://www.thekitchn.com/thekitchn/salad/recipe-goi-chay-vietnamese-vegetarian-salad-067437
Bean Mole With Roasted Winter Squash
So good...I used unsweetened chocolate for this and added a few spoonfuls of brown sugar. I might throw in creamy peanut butter or sesame paste instead of ground almonds next time. Top with Greek yogurt to temper the heat.
Tuesday, September 18, 2012
Banana Oat Bran Muffins
1 and 1/8 cups oat bran
1 tablespoon ground cinammon
1 tablespoon baking powder
1/8 cup brown sugar
2 frozen bananas, thawed and mashed
1 large egg or 2-3 egg whites
2 tablespoons vanilla extract
1 tablespoon agave or honey or maple syrup, or more to taste
1/4 cup raisins or craisins or whatever is on hand
(optional nuts, roasted fruit chunks, etc)
Preheat oven to 425 degrees. Spray 6 cup muffin tin with nonstick cooking spray.
Mix dry ingredients in a large bowl. Mix dry ingredients in a separate bowl. Stir together to combine all ingredients. Divide batter among muffins cups. Bake until a metal tester comes out clean -- 12-15 minutes. Cool on a wire rack, and store in an airtight container at room temperature.
Sunday, September 2, 2012
Wednesday, May 23, 2012
Peggy's Cole Slaw
(Tom Casey's Cole Slaw)
Makes about 6 cups
2 #head cabbage
3/4 cup mayo
1/2 cup sour cream
3T wine vinegar
1t dill seed
salt and pepper
slice cabbage thin, transfer to bowl. Cover with ice water for at least 2 hours. Process all other ingredients. Drain cabbage very very thoroughly. Toss with dressing.
Best served 1-2 days later. Keep in fridge until.
"This is really delicious."
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