Weekly Cooking (and related issues) Thread

[Liz]

I gotta hankering for lemon sorbet thinking of Trump's dinner for Xi. Luckily I had this recipe from Roxy....her website mrsbutterfingers.com is a delight. The hardest part is squeezing all the lemons. Set your ice cream maker on chill and prepare for a fabulous flavour.

FRENCH LEMON SHERBET / SORBET AU CITRON

METHOD Pour generous cup lemon juice thru sieve directly into ice cream freezer, add generous cup non-effervescent mineral water and generous 1 1/third cup sugar syrup;begin freezing.Freezing time is approximately 20-40 min depending on your machine.

About ten minutes before sherbet has finished freezing (it should just be beginning to thicken), stop and take out 2 tb. Place this in a bowl with a fresh egg white and whisk vigorously until the mixture becomes thick and foamy, then pour back into the ice cream freezer and finish freezing. The egg white makes the sherbet creamier. (Industrial sherbet almost never contains egg white since sherbets made this way don’t keep as well.)

FINAL Pack into a couple of containers and IMMEDIATELY STORE IN YOUR FREEZER.

SERVE w/ fresh fruit.
VARY Or put a scoop into a glass of oj.

SUGAR SYRUP Place over high heat, stirring w/ wooden spoon until the sugar has dissolved 4 1/4 (1l) of water and 5 cups (1 kg) granulated sugar. Continue heating until the syrup comes to a full boil. Then immediately remove the saucepan from the heat and pour the syrup into a large bowl or the jar in which you wish to store it. Leave it to cool completely before using. Once cooled, fridge in covered jar; keeps for months.

[ETL]

...cucumbers, not brocolli. As I expected, it didn’t really go with a hot pasta dish. Never heard of heating cucumbers.

[leaning conservative]

Your recipe tortured me because I ended up slicing a boiled egg into a pita w/ mayo & s/p. Not exactly up there w/ yours!

[Jamestown1630]

Hey, egg sammies are great! We liked making them as kids, because we got to use the egg-slicer thing.

[Liz]

How cute are these Carrot Cupcakes?

Sprinkle chocolate wafer dust (the garden dirt) on chocolate frosted cupcakes.
Pipe on two circles of orange icing for the carrots;
add green gumdrop sticks for the carrot tops.

[leaning conservative]

The egg slicer was a cool thing. I think we tormented my little brother by putting his finger in it one time. I truly never get tired of egg sandwiches, good comfort food.

[leaning conservative]

That looks scrumptious. I have a few old junior league cookbooks. They are fun to browse.

[Liz]

I’ve made every recipe in mine.

I found a great resource for Jr League Cookbooks-—a bookstore in a Georgetown (DC) mall has every one ever printed.

[Liz]

SUGAR COOKIE EASTER BUNNY HOUSE.

Make sugar cookies...cutout a window and arched doorway before baking. Assemble into a
house shape (melted sugar makes good "glue"). Then let your creativity flow: Peanut butter cup
planters w/ frosting flowers. Jelly beans outline the structure, a nice fat foiled chocolate bunny
in the doorway. Curlicue icing outlines finish the construction.

[Jamestown1630]

I think you posted that a previous Easter - it’s adorable. The nonpareils look like mosaic adornments.

[Liz]

Yes, it is a repost......makes use of all those mini candies....like the tiny nonpareils you spotted.

[pugmama]

Thank you Liz. We hope to grow carrots again this year and will do this recipe with fresh ones. This is such a great dish.

[Liz]

Fantastic recipe——hits all the top flavor notes.....the addition of goat cheese is inspired.

[pugmama]

I threw a bit of Sumac over it and my husband had to remove me from the plate. I wanted it all. LOL!

[Liz]

LOL....try to have a little self-control, huh?

[Liz]

Here's a quick Easter table centerpiece....and you get rid of some of those
ubiquitous marshmallow peeps in the process. Use popsicle sticks for the
"fence"...or buy ready-made at Hobby Lobby. Add fake grass and a few
early blooms.

[Liz]

[lizma2]

Love Junior League cookbooks!

Have Centennial Cookbook and Celebration. (and several others)

Best cookbooks ever!!

Your recipe sounds very different. I LOVE these. THX!

Friend of mine is now working for the Gambian Embassy.

This is a Gambian chicken recipe that’s sounds interesting. Haven’t made it yet. I’d cut wayyyyy back on the peppers. African’s like there food scorching. Painful! Don’t ever eat the red stuff. If you ever eat at an African celebration, go for the green stuff. And I’d cut back on the vinegar.

Chicken Yassa

1-2 chickens cut into serving pieces
2. 6-8 large onions, sliced
3. 2 tablespoons of Dijon-style mustard
4. 3 heads of garlic (optional)
5. 1 cup of red vinegar
6. 2 fresh chili peppers
7. 1 teaspoon of dried chili peppers
8. 1 tablespoon of black pepper (freshly ground)
9. 6 Maggi © cubes (sub beef bouillon and a couple dashes of Worchestshire.)
10. 1 bay leaf
11. 6 lemons or limes
12. Salt to taste
13. Cooking oil

Cooking Method:
1. Wash the chicken pieces and dry them with a clean cloth.

2. Now score the chicken and set aside for later.

3. In a large cooking-pot, mix the onions, garlic, vinegar, lemon juice, bay leaf, mustard, vinegar and chilies.

4. Now add the chicken pieces, stirring in well - preferably by hand.

5. Let the chicken marinate for at least one hour. (For the best results you can keep the chicken marinating in the fridge for several hours or overnight).

6. Before any cooking, remove the chicken pieces from the marinade; and, grill, over charcoal, until done on both sides.

7. Remove the onions from the marinade; sauté gently in a little oil until soft and brown.

8. Add the marinade and cook for five minutes.

9. To this, add the chicken pieces and half a cup of water.

10. Cover with lid and simmer for approximately 30 minutes or until the chicken is properly cooked; adding the Maggi© cubes, salt and pepper to taste.

11. Serve with plain boiled rice (preferably Basmati Rice).

Servings (6-12) | The recipe is aka as Yassa Gannarr

[Jamestown1630]

That’s clever!

[lizma2]

Cook your soups in crockpot. Amazing. Anything that has to be simmered for a long time is great in a crock pot.