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Subject: Almost enough time
Dale: Thu, 03 Dec 1998 14:57:32 PST
From: "Del Kahn"
Marty
We just may have enough time for this one.
These have molasses in them instead of honey or brown sugar, and were truly baked in the old-fashioned German way. The dough, which had to sit for 3 weeks in a cool basement, was made early in December so the cookies would be ready by the Christmas holidays. They are still great if you don't have the full 3 weeks. But the flavors really have time to marry this way and they have such a wonderful flavor.Braune lebkuchen3 lbs (1350 g) flour (bout 6 cups, 1.5 L)
(Brown Christmas Cookies)
1 lb (450 g) sugar (about 2 cups, 500 ml)
1+1/2 lb (675 g) molasses (about 3 cups, 350 ml)
5 oz 140 g) Butter
5 oz 140 g) Lard or shortening
2 oz (60 g) candied orange peel
1/4 oz (7 g) baking powder
1 cup (250 ml) rose water (or l cup water)
1/2 oz (15 g) Cloves
1/2 oz (15 g) Cinnamon
grated lemon rind
1 cup (250 mL) almonds, blanched and split in halves
It is better to take again as much butter and lard. Cook molasses and sugar for a little. Let cool. Stir everything else in. Then add flour. Leave dough stand for three weeks. Roll out fairly thin, cut into rectangles 1 and a half inches by 3 inches (4 x 8 cm) with a fluted cutting wheel, or just a knife. Brush with beaten egg to make them glossy, decorate each with 1/2 slice of almond, and bake for about 10 minutes. This recipe makes lots of cookies, but they keep well if kept in a tightly covered tin or in the freezer.
Cheers,
Del
One reason European types give presents around the solstice is the works of a Bishop in Smyrna in the Fourth Century CE. He was acustomed to provide poor girls with a dowry. No girl without a dowry was likely to be married. As Melissa said: "Oh. cool!"Preheat oven to 350ºf. Mix 2½ cups flour with 2 teaspoons baking powder, ½ cup Brown sugar, ¼ teaspoon each of anise, cinnamon, cloves and nutmeg and 1/8 teaspoon salt. Add one egg yolk and 2 tablespoons of water. Butter two baking sheets. Knead all ingredients into a soft ball. form into about 90 marble sized balls and place on sheets. Bake 20 minutes or until rather hard.Somehow my flour is always too dry for this to work. So I add a whole egg and about a half cup of water. Add it little by slow so you wont use too much. When it is right the dough will clump together rather than stick to the sides of the bowl. I also double the quantity of the spices and replace some of the four with a cup of whole wheat and a ½ cup of rye flour. The result is not particularly sweet but, lord, they are too easy to eat!
Ryan pointed to V for Vendetta, which was on top. "I've been thinking about it, and I think the book is better than the movie," he said.
"It usually is," I said.
"They should have kept in a lot of stuff that they cut, and they sort of changed the entire meaning of the story with the screenplay." He said.
Tuesday, AM: ShopThis works if you happen to have the days off before Thursday.
Tuesday, PM: Make lime sherbet, cranberry sauce
Tuesday, Eve: Start knot rolls
Wednesday, AM: Finish knot rolls, make pie crust, roast nuts
Wednesday, PM: Assemble rice ring and stuffing up to baking, make pumpkin pie filling
Wednesday, Eve: Turkey into oven for overnight baking.
Thursday, AM: Breakfast, soup, salad and relish for lunch
Thursday, PM: Vegetables, warm stuffing. rice ring and so forth, make gravy, relish tray etc.
The point of the feast is to be mindful of the good in our lives. Good food is surely one of these. It's preparation, if fun, will make it so.
Saturday: Shop
Sunday: Sherbet, cranberry sauce, nuts and pie pastry.
Monday, Eve: Make pie filling,
Tuesday Eve: make rice ring and stuffing.
Wednesday Eve: Start knot rolls overnight. Turkey.
Thursday, AM: Breakfast, bake rolls, make soup, salad for lunch.
Thursday, PM: Vegetables, pies, warm it up, gravy and serve.
Mincemeat
1 cup beef suet, shredded
1/2 cup fruit mix
1 cup golden raisins
1 cup currants
1 cup Thompson raisins
1 wineglass dark rum
3 medium green apples, diced
1/2 lemon, juiced
1/2 cup marmalade
1/4 tsp nutmeg, grated
3/4 cup almonds, chopped
1 slice ginger root, smashed
1 cup brown sugar
Mix all in a large bowl.
Cover with a cloth and
leave in a cool place overnight.
Next day Mix thoroughly
pack in sterile jars and
seal in hot water bath
for 5 minutes (sea level)
Make at least 3 weeks
ahead of time.
Keep it for a year for the best flavor.
Dorothy would say "All our pies are pumpkin" in that particular way that people use to signal they are quoting. I remain ignorant of the source to this day. So all my pies are not pumpkin. Neither were Dorothy's.Pie Pastry
Yield: 3 Pies
-ml- Lard to make it flaky,
Butter to make it tasty.
1/2 cup lard
1/2 tsp salt
1/2 cup butter
2 tbl ice water, approx.
21/2 cups flour
Cut lard and butter into flour and salt
until the texture of coarse meal.
Add just enough ice water to
gather the pastry in a ball. Chill.
Cut in thirds.
Roll one third out for each crust.
Prick all over the bottom
for a crisp pastry.
This makes pastry for
a one crust pumpkin
and a two crust mince.
Pumpkin Pie FillingYield: 6 Servings1 squash
1/2 tsp cloves
1/2 cup brown sugar
1/2 cup sugar
1 tbl molasses
2 eggs, slightly beaten
1 cup milk
1/2 tsp ginger 1/2 tsp nutmeg
1/2 tsp salt
Cook butternut, acorn, or other squash.
Preheat oven to 400°f.Place 1½ cups squash, in chunks, in a bowl.
Add remaining ingredients and mix.
Keep texture coarse. Pour into single crust.
Bake 40 minutes
Brussels Sprouts With ChestnutsIt may be that Dorothy's straight forward presentation had a lot to do with my early rejection of turnips.
2 cups Brussels sprouts
1 tsp sugar
1/2 cup chestnuts
2 tbl butter
Steam sprouts. Blanch and shell chestnuts. Sauté in sugar and butter. Mix.
Dorothy's TurnipsAs I said, Dorothy liked turnips and rutabagas.
Peel and dice a cup of turnips. Cover with water. Salt and bring to a boil. Simmer 'til done. Add salt, pepper and butter and serve. Treat rutabagas the same way.
Turnip Yer NoseAnother possibility:
3 lbs turnips
3 tbl cilantro
3 cloves garlic
3 tbl rice vinegar
1 tbl sesame oil
1 tbl sugar
1 tbl sesame seeds
2 tbl Canadian bacon
Peel and dice turnips. Simmer 'til just cooked. Drain.
Mix remaining ingredients. Add to turnips and toss to coat.
Var: use fresh tarragon instead of cilantro and omit garlic.
Baked Turnips And CreamHere is this year's new addition which probably has appeared at many other tables unbeknownst to me.
(with apologies to whoever I stole this from and forgot to note down.)
½ cup cubed bacon
6 medium turnips, peeled and sliced 1/8 inch
3 leeks (white portion only) cleaned and sliced
3 cups whipping cream
3 tbl Dijon mustard
2 tsp nutmeg
salt & pepper
Fry bacon until almost crisp; drain. Layer raw turnips with bacon and leaks in baking pan. Combine whipping cream, Dijon mustard and nutmeg in a small bowl; season to taste with salt and pepper. Pour over turnips. Bake at 350º for 1 to 1 ½ hours or until tender. Serves 6 to 8.
Crustless Leak QuicheThis is straight off the Ocean Spray package:
2 tbl ham cubed
3 or 4 leaks, cleaned and sliced.
1 lb Gruyeres cheese cubed.
1 cup whipping cream
3 eggs
nutmeg
celery seed
cayenne pepper
salt and pepper.
Butter a baking dish and fill with the first three ingredients.
Whisk remaining ingredients in a bowl and pour over leaks.
Bake in 350º f. for ½ hour or until done.
Cranberry SauceAnn does this which we very much prefer:
1 cup water
1 bag (12 oz) cranberries
1 cup Sugar
Rinse and pick over cranberries.
In a saucepan bring sugar and water to a boil.
Add cranberries and return to boil. Stir.
Reduce heat to a slow boil for 10 minutes. Stir. Cool and refrigerate.
Cranberry ChutneyAnn comments: It keeps for quite awhile in fridge, though is so good it can be eaten by the spoonful from the jar and thus doesn't stay around long.
Gourmet Magazine Nov 2000
Makes about 2 cups
5 shallots (6 oz) coarsely chopped
1½ tbl vegetable oil
12 oz cranberries
2/3 cup sugar
¼ cup cider vinegar
1 tsp minced garlic
1 tsp minced peeled fresh ginger
½ tsp salt
½ tsp black pepper
Cook shallots in oil in a 3 qt heavy saucepan over moderate heat, stirring occasionally, until softened. Stir in remaining ingredients. Simmer, stirring occasionally, until berries pop, about 10 to 12 minutes, then cool.
Note: may be made 1 wk ahead and chilled, covered
Potatoes With A Butter MineMelissa prefers Yukon golds. Oh well. Works.
-ml (Stolen from Phyllis)
8 medium red potatoes, peeled
6 cloves garlic, peeled and smashed
3/4 cup butter
1/4 tsp cayenne
1/2 cup milk
salt & pepper
Cook potatoes. Drain. Reserve water. Add ¼ cup butter, ½ cup milk, garlic, cayenne, salt & pepper. Whip in electric mixer until smooth. Add reserved potato water if needed. Put in serving bowl. Push remaining stick of butter into the middle. Mold potatoes to hide the butter.
Rice Ring
-ml- From Phyllis who used all wild rice. I sometimes mix wild and pearl (short grain.) Long grain also works.
Wild rice calls for simmering about 40 minutes to cook. 1 cup of rice to 3 cups of water. Or use dilute (1 can stock to 2 cans water) chicken stock. A rice cooker, which is my preferred method for cooking long and short grain rice, doesn't do it. Shitakes are wonderful in this. Any mushroom you like would be.
2 cups rice
21/4 cups chicken stock
1/2 cup butter
6 cloves garlic, peeled and smashed
2 medium onions
8 oz brown mushrooms, sliced
salt & pepper
Cook rice in stock. Add ¼ stick butter. Set aside. Sauté garlic, onions and mushrooms in remaining butter. Add to rice. mix. Pour into a buttered mold or covered casserole. Bake in 350°f. oven for 30 minutes (or more) Unmold onto platter to serve.
Onion & Sage Stuffing
-ml- loosely based on Dorothy
1 loaf bread
1/4 lb butter, melted
2 tsp celery seed
3 medium onions, chopped
1 celery with leaves
1 tbl thyme, fresh chopped
2 tbl sage, fresh chopped
pepper
1 can (10.5 oz) chicken stock
2 cans (10.5 oz) water
Leave the bread out for a day or two to dry out. Dice into ½" cubes. Place in a large bowl with the rest of the ingredients. Mix Thoroughly. Pour into 2 buttered casseroles. Cover (with foil if no lid.) Bake in 325°f. (or more whatever °) for a minimum of 30 minutes. After that hold at the cook's pleasure.
-n.b. Stuffing in the bird's cavity spends too long at the proper temperature to grow unwelcome critters.
Turkey StuffingSo that does it for side recipes. What about the main event: the turkey? Oh that's here and here.
-ml- experiment #1 of 11/98. If you make bread often this may interest you.
1/3 cup water, lukewarm
1 tsp salt
1½ tbl yeast
½ cup butter
2 tbl honey
1 cup celery with leaves, chopped
1 cup regular rolled oatmeal
2 cups onion, chopped
4 cups bread flour
1 can (10.5 oz) chicken stock
1 can (10.5 oz) water
2 tbl olive oil
2 tbl sage
1 tbl thyme
¼ tsp cayenne
1 tbl celery seed
Three or four days ahead:
Proof yeast in lukewarm water and honey.
In a bowl combine yeast with oatmeal, oil, sage, thyme, salt and 2 cups flour. Mix. Add rest of flour. Knead. Rise. Form into a long loaf. Rise.
Preheat oven to 400°f. Bake loaf 25 to 30 minutes. Spritz well to make heat moist.
Let loaf dry at room temperature until ready to make dressing.
Cut bread into ¾" cubes.
Sauté onions and celery in butter until translucent.
Mix with bread. Add stock and water. Season with pepper and cayenne.
Pour into 2 buttered casserole and cover.
Bake above 325°f. for at least 30 minutes.
- n.b.: Heating stuffing in the bird's cavity makes a very good growing media for nasty critters because it takes so long to get the stuffing above 120°f. This method reduces the chance of ruining a fine holiday.
6 oz Brazil Nuts
2 cans (10.5 Oz) Consommé
1 cup whipped cream
Slice the Brazils nuts thinly. Toast in a 400°f. oven about five minutes until brown.
Whip cream.
Heat undiluted Consommé.
Serve the nuts and cream in small bowls to garnish the top of the soup.
2 cups water, boiling
1 cup oatmeal
2/3 cup brown sugar
3 tbl olive oil
1 tbl yeast
1/3 cup water, luke warm
5 cups bread flour
2 tsp salt
Pour boiling water over oats and oil.
Set aside 'til lukewarm.
Proof yeast in luke warm water.
Combine oats, and yeast in a large bowl.
Add brown sugar, salt and 3 cups of flour.
Rise. (Can do this over night at room temp.)
Punch down and roll to ½" thick.
Cut into 1" X 3" strips. Tie in overhand knot.
Place on a buttered (or parchment paper covered) tray.
Rise. Bake in 375°f. oven 20 to 25 minutes.
Butter tops when done.
Per person:
2 leaves curly endive (escarole)
1 tsp cider vinegar
2 tsp black olives, sliced
2 tsp olive oil
1 ring red onion
salt & pepper
1 tbl bleu cheese, crumbled
Mix bleu cheese, oil and vinegar.
Rinse Escarole. Slice or tear into bite size pieces.
Arrange on a plate.
Place onion ring on top.
Fill center with olives.
Pour dressing on top. Season.Lime Sorbet1 tbl lime zest, Grated
Yield: 6 Servings
-dl-
1/2 cup lime juice, Fresh squozen
1 cup water
1 cup whipping cream
3/4 cup sugar
Grate zest, squeeze limes (about four.)
Heat sugar and water to boiling. Cook about five minutes. Add lime zest and cool to room temperature. Add lime juice and pour into a tray. Freeze to mush. Stir often to break up the ice crystals. Whip cream. Fold in mush and freeze.
var.: Substitute lemon or cut the sugar to ½ cup and use oranges or tangerines.
1/2 lb shelled almonds
1/2 lb shelled nutmeats, of your choice
1/2 lb shelled hazel nuts
6 tbl butter
1/2 lb shelled Brazil nuts
salt
Preheat oven to 400 °f.
Warm a baking tray a minute or two so it will melt butter without burning it.
Add a pat or two of butter and let it melt.
Add no more than ½ pound of nuts. Shake pan to coat nuts in butter. Bake for 5 to 10 minutes until nuts begin to brown. Remove to another pan covered in paper towels to absorb excess fat.
Sprinkle salt. Stir. Let cool. Repeat until all nuts are roasted. Store in paper towel lined tin.
A country without a memory is a country of madmen.
--George Santayana
The Horizon Cookbook1 is one of my favorites for festal occasions. It provides the starting point, a very good one, for Parkin as follows:1/2 cup molasses
6 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon baking soda
l egg, beaten
2 cups Flour, sifted
l teaspoon baking powder
1/2 teaspoon salt
2 teaspoons powdered ginger
3/4 cup sour cream
l teaspoon grated lemon rind
(3-4 cups powdered sugar
mixed with 2-4 tablespoons
lemon juice.)
Heat molasses. Add butter, sugar,
and baking soda and cool.
Beat in the egg.
Resift Flour with baking powder,
salt, and ginger into a large bowl.
Make well and pour in molasses and
sour cream. Work flour into
molasses mixture until smooth.
Add lemon rind and beat well.
Butter and flour a 7 by ll inch
pan and pour in batter. Bake in a
preheated 350° oven for 15 to 20
minutes or until cake springs back
when touched. Cool for about 10
minutes and remove. Ice with sugar
icing. Cut into "fingers." Makes 24.
Remember, the blogosphere thing is just a bubble, and its skin, like that of the paramecium, is only semi-permeable: news may enter, but outrage mostly stays inside, which is of course the secret of both the blogosphere's growth and its ineffectuality: it swells without discharging.--ml
If you don't understand 'base', it is 'infrastructure'.base (bās) (n.)116240627907725424">
A supporting part or layer; a foundation.A basic or underlying element; infrastructure.
He went up the Chisholm trail three times as a youth, and cooked for ranches until he “got too old and stove up to climb up on the wagons during roundup”.Read the rest and make the chili. I aim to.
To make real Texas chili | CorrenteWire
When I was just starting as an actor I was engaged to play the Doctor in Dracula for a touring company. Dracula was, of course, Bela Lugosi.
In his native Hungary Lugossi had been the leading theatrical light of his generation. A fabulous actor capable of a much broader range than the Count. But he came to Hollywood to do Dracula and never had another role. He ended his career in his eighties taking a vaudeville send up of Dracula to London.
Given that there is lots of what Samuel Beckett quaintly called "filth" up for grabs (ie, money)
The Song of the Rice Barge Coolie *has* been contracted by Aeon Speculative Fiction, http://www.aeonmagazine.com/, for either their Nov 2006 or Feb 2007 numbers.
Ah the noble joint
Roast on Sunday
Boiled on Monday
Cold on Tuesday
Fried on Wednesday
Hash on Thursday
Minced on Friday
Soup on Saturday
The beef of old England!
So far, this is unsurprising. Publication bias is a well-known and widely studied effect, and it would be surprising if G&M hadn't found evidence of it. But take a closer look at the graph. In particular, take a look at the two bars directly adjacent to the magic number of 1.96. That's kind of funny, isn't it? They should be roughly the same height, but they aren't even close. There are a lot of studies that just barely show significant results, and there are hardly any that fall just barely short of significance. There's a pretty obvious conclusion here, and it has nothing to do with publication bias: data is being massaged on wide scale. A lot of researchers who almost find significant results are fiddling with the data to get themselves just over the line into significance.In any system where continued occupation depends on particular results, does it surprise anyone that those results appear to be found more often? It is a corollary of Sinclair Lewis' observation that it is very hard to convince a man of a truth when his livelihood depends on his believing in a lie. (Paraphrase)
The most amazing part of cow college was meeting the cow whisperer. Think of everything you know about moving cattle from one place to another -- for shots, round-up or loading into trucks for market -- just physically moving a lot of cattle. GEE, GIT ON, GO DOGIE, whistle, whip crack, move 'em out, chase 'em down. Turns out all these years we've been doing it wrong.
What happens when you scare a cow by making a lot of noise and chasing it down and forcing it to move where it doesn't want to go is the cow responds by relieving itself. And since a cow has three stomachs, it can unload up to 20 percent of its total weight at one go, the last thing you want just before you take it to market to sell.
Goodnight Loving BeansWash and pick over 1 pound of pinto beans. Place in a 4 qt. Dutch dutch oven with water to cover. Place in fire pit with 6 briquets beneath and 12 briquettes on top. When the pot boils remove 3 briquettes from beneath and 4 from the top. This should maintain a simmer fast enough to cook the beans. After an hour, or so, the skin should peel when you blow on a bean. Now add 1 tsp baking soda (softens the beans[?]), ¼ cup sweetener (honey, molasses, cone sugar etc.) a spice bag -- containing allspice, anise seed, cloves, cinnamon stick, cumin seeds, celery seeds, mustard seed and pepper corns -- dried tomatoes, and ½ pound salt pork. Simmer another hour. Add a rabbit or duck, disjointed if necessary, and a spring onion & pasilla pepper chopped. Simmer another hour or 'til done.
Mix 1 cup flour with 2 teaspoons baking powder and a pinch of salt. Work a ¼ cup butter in to flour mixture. Add enough milk to make a soft dough. Drop spoonsfull on top of the beans. Bake ½ hour, or until done.
2. Soak most beans in three times their volume of cold water for six hours before cooking. (You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked.)
To Discard Soak Water or Not Some people are more susceptible than others to the discomforts of the gas, or flatulence, sometimes caused by eating beans. Flatulence occurs when bacteria normally found in the digestive tract reacts on certain chemical compounds in beans. Some are water-soluble and will be partially removed when the bean soak water is discarded. Small amounts of water-soluble vitamins and minerals are also removed by discarding the soak water. Therefore, many cooks believe it is nutritionally important to use the soak water for cooking the beans. Current research shows that only small amounts of nutrients are lost. For many people, the discomfort avoided by discarding the soak water is more important than the small amount of nutritional benefits from using it.
Consumers do not soak the beans, because it changes the flavor and the aspect of the cooked beans and they do not add salt at the beginning of the cooking process due to the same reason. Organoleptic studies conducted in the laboratory confirmed that soaking of beans or addition of salts in the soaking water or at the beginning of the cooking process negatively affected acceptability of cooked beans by panelists.Your experience will very. When it is good stick with it. Else, try this and see if its any good for you.
