Weekly Cooking (and related issues) Thread

[Jamestown1630]

A fun thing to do for the Holidays, especially with kids, is to make paper snowflakes. I once decorated the picture windows in my office building with these, and everybody wanted to know how to make them – I guess they hadn't learned this important skill in school ;-)

Searching around the web, you can find many patterns; but I like doing them free-hand, and being surprised by what comes out. Here is a ‘refresher course in paper snowflakes’, but there are many other instruction pages on the Web. Once you've got the folding of the paper down, it's all up to your imagination:

http://www.theluxuryspot.com/diy-spotting-a-refresher-course-in-paper-snowflakes/"

My husband really likes Apple Cider, and I had never thought of making it until a few days ago, when we were enjoying a jug we’d bought. Here is an easy ‘crock-pot’ recipe that we’re going to try this weekend, and I can imagine that it does make the house smell absolutely wonderful. (This is not hard cider, which I’d also like to learn but which seems nearly as exacting as making wine. My husband likes to tell of getting unpasteurized cider in the country when he was growing up, and leaving it alone for awhile to become ‘fizzy’. His story always reminds me of Dom Pérignon’s purported quote about ‘tasting stars'):

http://wellnessmama.com/25946/apple-cider-recipe/

Many years ago, Dr. Marc Cathey, who was the Director of the National Arboretum, had a gardening radio show on a local station here. He was a very charming, avuncular presence every weekend, and I tried never to miss him. Each Christmas, he would share his ‘Christmas Tree Preservative Recipe’, which I wrote down and now can’t find; but I think it was very similar to the ones you find now on a google search, using water, Clorox, corn syrup and lemon juice:

http://www.food.com/recipe/christmas-tree-preservative-399438

Dr. Cathey’s obituary:

http://www.washingtonpost.com/wp-dyn/content/article/2008/10/10/AR2008101002952.html

-JT

[Jamestown1630]

This week, a few special things for the Holidays!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[MV=PY]

Many years ago I made a barrel of hard cider.

Apple cider, raisins, yeast, sugar, as I recall, in an old whiskey barrel. Set it up with a cork in the top and a tube into a bucket of water to keep air out.

It started fermenting too fast and become effervescent.

I don’t know what the alcohol content was. But after drinking a large glass it was the first time in my life I fell asleep sitting up in a chair.

It tasted horrible but I kept sampling it just in case...

;-)

[Trillian]

Forgotten Cookies

Yields 3-4 dozen
10 hr Cook Time

Ingredients
2 egg whites
Pinch of salt
¾ cup sugar
1 tsp. vanilla
6 oz. mini chocolate chips
1 cup chopped pecans

Instructions
Preheat oven to 350 degrees.
Beat egg whites and salt; add sugar gradually, beating until stiff. Fold in remaining ingredients stirring well.
Drop by teaspoons on foil covered baking sheets. Place in oven and turn oven off. Leave cookies in oven overnight. Do not open door.
The next morning, remove the cookies from the oven and enjoy!

http://www.lanascooking.com/forgotten-cookies/

I made these a few days ago for the first time and they are all gone. I used regular vanilla and they remained white after beating the egg whites for a long time. I used 4 egg whites instead of two, because my eggs weren’t that big.

I plan on making these real soon:

Giant Cappuccino Chocolate Chunk Cookies

Ingredients
2 1/2 cups all-purpose flour (315 grams)
1/2 cup unsweetened cocoa powder, natural or Dutch (42 grams)
1 teaspoon cinnamon
1 1/2 teaspoons instant espresso powder
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 oz) unsalted butter, softened
1 1/2 cups granulated sugar (250 grams)
1 cup light brown sugar (200 grams)
2 large eggs
1 teaspoon vanilla
2 cups dark chocolate chunks or dark chocolate chips

Instructions
Preheat oven to 350 degrees F. and have ready two large baking sheets lined with parchment paper or foil.
Whisk together the flour, cocoa, cinnamon, coffee, baking powder, baking soda, and salt.
In the bowl of a stand mixer using the paddle attachment, beat the butter and sugars until creamy. Beat in vanilla, then add eggs, one at a time using lowest speed of the mixer. When eggs are blended, increase mixer speed and beat for 30 seconds, scraping sides of bowl.
Using the lowest speed of the mixer, add the flour mixture and stir until fully blended. Stir in the chips or chunks.
Scoop dough by 1/4 cupfuls onto parchment lined baking sheets, spacing about 3 inches apart. You can bake right away, or chill the shaped dough mounds until ready to use.
Bake at 350 for 12 minutes or until cookies are puffed and just slightly firm to the touch. Let cool for about 5 minutes on the baking sheet, then transfer to a rack and let cool completely.

http://www.cookiemadness.net/2016/11/giant-cappuccino-chocolate-chunk-cookies/

[Ciexyz]

My family always made Pfeffernusse German cookies for Christmas.

[Jamestown1630]

LOL!

One year my brother and his wife gave me a wine-making kit. I was very exact and sterile and everything, and thought I had done well. Maybe I did too well.

That wine was so strong, it gave me the first and only real hangover that I’ve ever had - horrible headache, the morning after our, um, ‘tasting’. My SIL said it was like port.

I haven’t made wine again ;-)

I’d like to make beer,though...

[stonehouse01]

“...made a barrel of hard cider...”

Great story! In rural upstate New York the family farmsteads almost always grew apple orchards - mostly so they could make their hard cider to get through the winter! I don’t “partake” myself, however a good glass of fresh cider is so good.

[Jamestown1630]

The ‘forgotten’ meringues look like something to try!

[Harmless Teddy Bear]

I made black bean soup tonight for when we got back from the hospital. I was going to stop at the store for tomatoes but it is cold and nasty out there. So I improvised.
Black Bean Soup
One bag of dried black beans
One medium bottle of chunky salsa
Two cubes of vegetable bouillon
Two cloves of garlic (or more if you really like garlic)
One lime Juice and Zest
One tablespoon Sazon* seasoning
One can of corn
I cooked the beans in the crock pot, when we got back to the house I just dumped in everything else and let it cook for another half hour. Warm and tasty!

Home made Sazon Seasoning
mix 1 tablespoon each of ground coriander, cumin, smoked paprika, garlic powder, pepper and salt, 2 teaspoons oregano.

Put in jar and shake to blend.

You can use Annatto instead of paprika (or with the Paprika!) if you are looking for that yellow color you get in spanish rice.

[Jamestown1630]

That looks very good. I used to get a Black Bean Soup in a can that I liked a lot and have wanted to figure out how to make from scratch. I think ‘Goya’ made it. I\ve tried a couple of times, but haven’t quite ‘hit’ it; will save your recipe for my next experiment.

[MV=PY]

You nailed it. At the time I was in Grand Island, NY.

I’ve had amazing hard cider, almost like champagne.

(This wasn’t it.)

[Harmless Teddy Bear]

Did you use Sazon? It really is the seasoning that does the trick. I make my own because I try to avoid MSG.
It is really good in eggs and in rice too.

[Carthego delenda est]

Making hard cider is as easy as can be. It’s just important to make sure your fermenting tank, lid, and airlock are sterile. I’ve had good luck using this yeast in the past: https://www.williamsbrewing.com/RED-STAR-PREMIER-BLANC-YEAST-P554.aspx

[mylife]

Unpasteurized cider, let it go fizzy.
A balloon on the mouth will keep air out, let you know when the yeast has peaked.

Then you freeze it and take an ice pick to the frozen bit to pour off the applejack!

[Jamestown1630]

I’ve seen Sazon in the local ethnic store, but didn’t use it. I’ll save your recipe.

[Carthego delenda est]

“Then you freeze it and take an ice pick to the frozen bit to pour off the applejack!”

Excellent! I can’t believe I never thought of that! Duh!!! So simple! My mind had always been stuck thinking I’d need to make a still. Thanks for that tip! I no longer drink, so if I make it, it would only be for sharing.

[mylife]

It wont be as stout but heck, through the miracle of time and seasons God makes wonderful things.

[Jamestown1630]

Dang. I’m learning a lot here.

I had heard the term ‘applejack’, but I didn’t know anything about ‘jacking’ or ‘freeze distilling’. I looked it up and found a wiki, but can’t seem to post the link here.

Here’s a link that does work:
http://www.eckraus.com/wine-making-applejack

[mylife]

We used to just let nature do the work with cider and the seasons

[leaning conservative]

I love the sound of the seasoning mixture. Going to make up a batch sometime. I make the yellow Spanish rice & always add a spoonful of turmeric which gives it a lovely color & richer flavor.