The Clinton Legacy Cookbook
SIGNEDBe one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!
Posted on 11/26/2005 7:32:00 AM PST by carlo3b
Christmas Memories, Cookies, Candies, and Desserts
For me, it was the official start of the Christmas season, seeing the matriarchs gather in coffee klatches and recipes exchanges. As a little tike, anything that signaled the approach of Christmas was enough to cause excitement around our home. Watching my great-grandmother summon the elderly women of our family and neighborhood, was a sure sign that big things were heating up in our little kitchen. These beautiful women were dignified and almost aristocratic in their black mourning dresses, with clouded stockings, and clumpy shoes. I can still recall the gentle scent of lavender and rose perfumes as they shuffled to their places around our modest kitchen table. Those mixtures of colognes and coffee were far from the only wonderful smells that began to fill our home and hearts at this glorious time of the year. Fabulous homemade Italian pastries were a right of passage for these gatherings. Baking for the clan was a near sacred honor that my great-grandmother cherished..
We were a typical nuclear family for those times. A working man, my great-uncle, a stay at home wife, my-great aunt, my retired great-grandmother, and great-grandfather, and of course yours truly. Our familial arrangement was not unique, most households had extended family members, and everyone had a place on the clan hierarchy. Women generally ruled the roost, and menfolk earned the bacon. Grandmothers, at least in my family, routinely prepared the meals. Wives raised the offspring and kept the house, meaning the housework and shopping, and those lucky enough to have grandpas, had the benefit of wisdom and history that could only come from invaluable, accumulated life experiences, and vivid recollections..
Our homes were mostly small walk-up apartments, located in the bowels of the inner city of Chicago. They were called, "cold water flats", meaning each apartment had to make their own hot water with a silver colored water heater tanks, located in a convenient corner of the kitchen. If you wanted hot water you had to turn it on and cautiously feel the sides of the tank to see how close it was becoming hot. It was surely crude, but efficient enough to accomplish the job so nobody complained. However, you had to be mindful, not to forget to turn the tank off when the task was complete, the explosive consequences were all too frightening and frequent..
If you were lucky, as we were, you had heat furnished by a landlord in the form of cast iron coiled radiators. The heat was generated by coal fired furnaces, located in dark damp cellars. These subterranean dungeons were also called "the basement", which also housed whatever passed for a clothes washers in those days. I mostly remember those radiators, because they clanged from expanding heat filled pipes on cold winter mornings as we waited for the heat to raise to a reasonable warmth to venture out from under our heavy blankets. The radiators were sparsely placed, usually in the busiest areas of the home. We often warmed and dried clothes on this solitary heat source on frigid winter mornings. More than once I left my chilled trousers on too long, and burned myself on an overheated zipper. Chicago winters were especially cold, and flimsy windows were typically drafty. What was a blessing in the stifling summer heat, a window or skylight, was truly a detriment on cold winter nights.
A single low wattage light bulb hung conspicuously over the center of the white porcelain topped kitchen table. The light cord had a protruding plug for connecting a clothes iron. The light had an on-off string which dangled down low enough so the shortest member of the family could reach it. Every home had an icebox, with a small refrigerated compartment, and a square slot that held a cube of solid ice. The ice block needed to be replenished at least once a week by a gentleman who was aptly named, "the iceman". He carried the heavy block of ice 3 flights of stairs from his waterlogged horse drawn wagon. The gas cooking stove was a 4 burner antique, with an unregulated double oven that could only be lit with a stick match. The kitchen sink was one compartment with a long drain board. It had a single cold water faucet and a sturdy garden hose that connected it to the hot water tank. All of this was crude and simple by today's standards, but it was all that was needed to prepare at least two meals a day, a hardy breakfast, and a scrumptious 4 course, made-from-scratch dinner.
The homemade meals, complete with fresh bread were prepared with meticulous care each and every day, rain or shine. Needless to say, from this dim, sparsely equipped kitchen that made cooking and baking for our large family gatherings all that more remarkable. I learned to cook standing on a kitchen chair at that humble stove, under the watchful eye of my loving great-grandmother. She stood under 5 feet, but she was a giant to all that knew her. I think of her every day when I shamefully complain as the time comes to prepare my family meals at my fully equipped gourmet kitchen..
Our bathroom was small and simple. It had a top tank, gravity flushing toilet that sported a pull chain with a ivory handle. The lavatory was a tiny cold water basin that had circular chips from some unknown historic calamity, and a claw footed bathtub that was enormous, with a rubber plug on a chain.. The hot water had to be bucketed in from the kitchen sink, which was unfortunately located at the far end of the adjoining room. The bucket brigade took 2 people, 3 loads each. There was a small gas heater that furnished plenty of heat on the floor, but the small whitewashed window above the tub had a constant whistling from frigid air that seemed to be unobstructed and unending. It made standing for towel drying an olympic speed event..
The apartment had 2 small bedrooms, each only large enough to hold a double bed, and squatty art deco styled dresser. Each dresser was equipped with a mirror and on it's polished top lay assorted decorative perfume bottles and each had a matching sterling silver brush set, which was dutifully arranged at all times. The front room of the home was in reality, our living room, although we hardly ever lived there. The long narrow room held a large sofa, which doubled as my bed, a matching side chair, a huge floor model radio, and a mufti-bulb lamp with a oversized shade with dangling decorative fringe. An imposing chandelier hung prominently in the center of the vaulted ceiling. The floors were all buffed wood, and covered with assorted throw rugs that forever gathered under foot traffic. Our kitchen floor was covered with a patterned linoleum that had long ago began to show a well worn path. The bathroom was a beautifully tiled mosaic, in alternating black and white octagon shapes. At strategic locations were yellowed photographs of unknown origins in various shaped ornate frames, and on every flat surface aside from the kitchen were dozens of tiny knickknacks, and candles..
We lived in 4 simple rooms, but I never thought of it in those terms. In my mind it was a mansion, filled with love and devotion to one another. We were near penniless but rich with respectability and honor. We had all that we needed and enough left over to share with others. Everyone I knew loved me, and I loved and respected each of them. The family expected the best from me and I did my best to fulfill my duty to my good name, in their well deserved honor..
Just recalling these golden, olden days is a treasure in itself, because it brings me back to an era that laid the foundation of my life and that of my own family. It reminds me of the importance we placed and the respect we had for the generational roots and traditions that were instilled at an early age. Those roots were planted deep and would ultimately shape my character. Cooking and baking wasn't just food in our home, it was our women's only gift to give. These recipe choosing assemblages were not called just to pick the heirloom cookies that were going to dominate their lives for the month leading up to Christmas. This was a time-honored task and was the solemn obligation our women placed in making their modest but treasured gifts so very special. Those dear aged women demonstrated their devotion to the family not by buying our presents, but by caring for us, the giving of themselves with their own loving hands..
The men of our family proudly gave up their youth, much too early in life and they did it voluntarily. They fought for their country on distant battlefields they couldn't even pronounce. They risked their lives to insure a freedom for a future they couldn't be sure they would live to enjoy. When they returned, they worked tirelessly to support a fine family of their own. These hardy men gave us an honorable name and a high bar in which to strive. They each raised respectable children that proved what they were made of. Our forefathers scratched an indelible place in our history and in our hearts. They earned our love, our gratitude, and our everlasting respect..
The stalwarts of our family, our beautiful women, have given us our sense of worth, our humanity, the true meaning of love for family. Their selfless sacrifice, placed a high value on sharing, fairness, and a soft simple abiding love. Their talent was devotion, their legacy was in the future of the family traditions passed on in perpetuity.. It is in their name I pass many of my family recipes on to you, for you to share with your family, and hopefully with others far and wide.. Enjoy.. Carlo
MERRY CHRISTMAS, AND GOD BLESS YOU,
GOD BLESS AMERICA.
The Clinton Legacy Cookbook
SIGNEDBe one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!
Thanks for the ping carlo
I've got mine and loved it
Authentic Cheese BlintzesWrapper (Crepe) batter
For filling
- 3 large eggs
- 1/4 cup water
- 1/4 cup milk
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1 tablespoon unsalted butter
Make wrapper batter:
- 1 1/2 cups farmer cheese
- 2 cups cottage cheese
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon all-purpose flour
In a blender blend wrapper batter ingredients and let stand 30 minutes.
In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
Make filling:
In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
Preheat oven to 250°F. and line a baking sheet with parchment paper.
Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.
Makes 10 blintzes.
How ya doing??? MUCH better I hope!
Caramel Apple-Nut Dippers Dough:
- 1/3 C. chopped, unpeeled apple
- 1/3 C. evaporated milk
- 1/3 C. granulated sugar
- 1/3 C. chopped walnuts
Topping:
- 1/2 C. butter or margarine, softened
- 1/4 C. confectioners' sugar
- 1/4 C. packed brown sugar
- 1 egg
- 1 t. vanilla extract
- 1/4 t. salt
- 2 C. all-purpose flour
1) In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
- 1 14-oz. package caramels
- 2/3 C. evaporated milk
- Green toothpicks
- 1 C. finely chopped walnuts
In a bowl, cream butter and sugars.
2) Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls.
Flatten each ball and place 1/4 teaspoon filling in center of each.
3) Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets.
Bake at 350° F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
4) In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
Makes about 3 dozen.
LOLOL! Bump!
Well you BEHAVE yourself, OK???
This looks decadent
Golden Roasted Pork with Porcini The Italian name is, Maiale ai Funghi Porcini -- The recipe calls for porcini, but should also work with other flavorful wild mushrooms. Industrially grown champignons won't do it justice.
* 1 1/2 pounds boneless pork
* 3/4 pound fresh procini or other wild mushrooms
* Flour
* 3/8 cup olive oil
* 2 gloves garlic, peeled and crushed
* 2 bay leaves
* 1 pinch oregano
* 1 pint dry white wine, heated
* 1 ladle (about 2/3 cup) hot broth
* A small bunch parsley, minced
* A pinch of marjoramRub the meat with salt and dredge it in the flour, then brown it in a pot with 3 tablespoons of oil. Once it's browned pick over the mushrooms, scraping the stems to remove dirt and (if need be) washing them under cool running water and patting them dry. Cut them into quarter-inch or slightly thicker slices.
Heat the remaining oil in a second pot and sauté the garlic and the bay leaf until the garlic is browned 9don't let it burn). Remove and discard the bay leaf and garlic and place the meat in the pot, with half the onions, the oregano, the wine, and the broth. Let everything simmer for a half hour to 45 minutes, occasionally stirring about what's in the bottom of the pot.
Remove the meat and blend sauce with the cooked mushrooms. Return the meat and the sauce to the pot, together with the marjoram, minced parsley, and sliced mushrooms. Check seasoning and simmer the meat uncovered, turning it occasionally, until the meat is quite tender and the sauce has thickened. When it is done remove the meat to a platter and slice it. Ladle the mushroom sauce over it and serve it with squares of grilled polenta, and an elegant wine
It's been rumored that people has kidnapped someone for their, CRANBERRY-WHITE CHOCOLATE COOKIES.. I'm not sured about that.. But I could understand claiming temporary insanity as a defense, and beating the rap.. :)
Each week Lauren shares cooking tips, food facts, and recipe essentials to give you confidence in the kitchen. Read this week's cooking article only on CDKitchen.* 3 cups sugar
* 4 heaping tablespoons cocoa
* 3 tablespoons light corn syrup
* 1 cup evaporated milk
* 6 tablespoons butter, plus extra for buttering dish
* 1 cup chopped pecans
* 1 1/2 teaspoon vanilla extractMix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla.
Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.
Is there any difference in cooking live lobster as opposed to frozen?
Any special attention required?
Carlo, it is great to see you. You need to help me out with this pork recipe. Note that it refers to adding half the onions at one point, but no onions are mentioned in the ingredients. Also, there is no reference to what to do with the remaining half of the onions. ???????
Fresh lobster (live) is always preferable to frozen for the simple reason you know how you want it cooked and it will always be just a bit more tender if you start fresh./. However with today's flash freezing, there really isn't much of a difference.. well, except the price.. :)Preparing and cooking frozen, you can thaw them in the refrigerator for 8 to 10 hours or in a microwave oven (especially if it has an auto-defrost setting). You can cook them frozen, but they tend to be more tender if thawed first. Many people would broil them, but it's hard to keep sections from overcooking. You can bake them in a 400°F (205°C) oven for 8 to 10 minutes (if they were thawed in advance; longer if frozen). Brush them with a bit of butter or olive oil before they go into the oven. Serve with lemon juice, butter, or a fancier sauce such as hollandaise or beurre blanc.
You can also steam the tails for about 5 to 7 minutes. They will curl up as they steam, so for the sake of presentation, you might like to run a wooden skewer through the length of each tail. The steaming liquid (a cup is enough) can just be water, but if you use white wine, you could also use it to make a sauce when the lobster is done. Reduce the liquid in a saucepan and add a few tablespoons of tarragon, parsley or chervil and finish the sauce with a little butter or cream.
You can also grill them (oil the grill surface first to keep them from sticking), but it will take a deft touch to keep them from drying out. There are other options, too, after you steam or bake them. You can make a delicious lobster stew or bisque. Or put them in the refrigerator to cool and make a huge lobster salad.
| MERRY CHRISTMAS
|
Golden Roasted Pork with Porcini
* 1 1/2 pounds boneless pork
* 3/4 pound fresh procini or other wild mushrooms
* Flour
* 1 medium onion, sliced thin
* 3/8 cup olive oil
* 2 gloves garlic, peeled and crushed
* 2 bay leaves
* 1 pinch oregano
* 1 pint dry white wine, heated
* 1 ladle (about 2/3 cup) hot broth
* A small bunch parsley, minced
* A pinch of marjoram
Rub the meat with salt and dredge it in the flour, then brown it in a pot with 3 tablespoons of oil. Once it's browned pick over the mushrooms, scraping the stems to remove dirt and (if need be) washing them under cool running water and patting them dry. Cut them into quarter-inch or slightly thicker slices.
Heat the remaining oil in a second pot and sauté the garlic and the bay leaf until the garlic is browned & don't let it burn). Remove and discard the bay leaf and garlic and place the meat in the pot, with half the onions, the oregano, the wine, and the broth. Let everything simmer for a half hour to 45 minutes, occasionally stirring about what's in the bottom of the pot.
Remove the meat and blend sauce with the cooked mushrooms. Return the meat and the sauce to the pot, together with the remaining onions, the marjoram, minced parsley, and sliced mushrooms. Check seasoning and simmer the meat uncovered, turning it occasionally, until the meat is quite tender, the onions are cooked and the sauce has thickened. When it is done remove the meat to a platter and slice it. Ladle the mushroom sauce over it and serve it with squares of grilled polenta, and an elegant wine
Good morning sunshine.. thank you for this beautiful message of the real reason we should remember Christmas.. :)
Thanks, carlo. That is something I am sure my family would love. I've been serving up a few of your great things and they have started asking if this is from carlo. :)
Ingredients for the crust:
Directions for the filling:
1) In a metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it's light and fluffy; add the sugar, and beat in the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating until the filling is combined well.
2) Scatter the raspberries over the bottom of the crust, pour the filing over them, and bake the cheesecake in the middle of a preheated 250°F oven for 1 hour or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill it, covered loosely, overnight, and remove the side of the pan.
Good morning, Chef! I'm trying to get into the Christmas spirit. I'll be decorating the 'walls' of this thread today as time permits.
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