Monthly Cooking Thread - September 2018

[Jamestown1630]

I didn’t know either; I actually thought it was cultured somehow.

[Jamestown1630]

That made me think of ‘Hot Jezebel’:

https://www.allrecipes.com/recipe/14940/hot-jezebel/

[Yaelle]

I remember my mother making it in the coffee can and cutting slices with a string? And covering the slice with butter. What could be wrong? Mmm.

[Yaelle]

I love making 2 tubs of very firm tofu and doubling the recipe because I like having a few “bricks” for snacks sometimes! And I am a meat lover, but it is so good. The first few times I made it, I didn’t have the Korean pepper flakes and it was still good. Now I have it, found it at Whole Foods. I omit the little peppers because it’s spicy enough for me. Hope you like it.

[Liz]

Yum...nice change of pace using apricot jam.

[Liz]

This delightful Ginger Apple Honey uses gingeroot and powdered ginger. Makes a lot. Amazingly good on hot, fresh bread.
Would be nice on buttermilk scones. From a long ago libertarian27 cooking thead.

GINGER APPLE HONEY
ING cup finely very finely chopped fresh ginger root 5-6 large tart-sweet crisp apples --- Prima or Jonagold)
2 cups water 6 cups sugar tsp fresh powdered ginger

PREP Peel ginger root; chop very fine. Peel and core apples; cut in slices.

METHOD Pressure cook ginger root, apples and water 10 min. Then mash. Add sugar and stir well until sugar is dissolved.
Cook (uncovered) on high another 20-30 min or to jam stage at 220F to 222F. Add powdered ginger and stir.

FINAL Let cool completely. Ladle into small containers, seal and freeze if not using immediately.

[Liz]

Re-creates Japanese matcha frappe w/ milk, cream---delightful creamy treat. Cooking grade matcha is ideal;
no need for pricey ceremonial grade when blending w/ other flavors. Delicious. From the 'Green Tea Cookbook.'

The Ultimate Matcha Latte

WHISK 2g matcha green tea powder, 1/2 tea nutmeg, tea sugar, cup warmed full-fat milk.

SERVE topped with squirty cream, nutmeg and matcha powder sprinkles, add chocolate sticks.

[Liz]

No-Churn Lemon Ice Cream

HAVE READY 6 oz lemon curd, slightly warmed; liquid enough to be swirled into batter

METHOD w/ stand mixer, combine 2 c cold h/cream, tb fresh l/juice. Beat on high to stiff peaks; set in bowl.
Fold in in small batches one fourteen oz can sweet/cond/ milk. Final batter is airy and light. Pour into loaf pan.
Pour thin swirls homemade lemon curd over surface; knife-swirl evenly. Freezer set 10-12 hours.

[Liz]

Production number cake but makes a lot of servings brimming with apples.
Almond-scented cake batter, filled with sliced tart apples, topped w/ rich
crumb topping. Baked cake has crunchy top, pudding-like interior.

Apple Almond Crumb Cake / Salted Caramel Sauce

PREP Sprinkle sliced almonds on lightly greased 10" springform. Shake out; reserve for garnish.

BATTER ING cup Almond Paste 1/2 cup sugar 4 oz softened unsalted butter, 2 Tb lemon juice 1 tsp vanilla 3 eggs cup flour 2 large apples, peeled/cored/sliced thinly

BATTER METHOD elec/mixer/paddle 2 min Almond Paste, sugar. Add butter, l/juice, vanilla extract. When smooth, add 3 eggs, singly. Add flour/blend well. Fold in sliced apples. Scrape into pan. Smooth the top. Scatter crumb topping evenly. Sprinkle w/ sliced almonds. Bake 375 deg 30 min. Reset to 325 deg; bake til evenly browned 20-30 min; cool 5 min in pan; then unmold onto rack.

SERVE wedges w/ spoonful of sour cream, drizzle of Salted Caramel Sauce.

=============================================

Salted Caramel Sauce: Stir/dissolve on med cup sugar, 1.4 c water and 2 tb light corn syrup. Brush side sugar crystals w/ pastry brush dipped in water. Raise heat high; cook to deep amber. Immediately set offheat. Pour in 3/4 c h/cream, 4 tb sweet butter, 1 1/2 tsp sea salt; carefully whisk smooth.

Salted Carmel Sauce Ing: 1 cup granulated sugar 1/4 cup water 2 Tablespoons light corn syrup 3/4 cup heavy cream 4 Tablespoons unsalted butter 1 ½ teaspoons sea salt

Crumb Topping: elec/mixer/paddle flour, almonds, br/sugar, butter, cinnamon and salt til dry and crumbly.

Crumb Topping Ing: 1/2 sliced natural almonds 1/2 cup all-purpose flour 1/2 cup almonds, chopped 1/2 cup light brown sugar, firmly packed 5 tablespoons butter, melted 1 teaspoon cinnamon, ground 1/4 teaspoon salt

[Liz]

PENINSULA HOTEL HIGH TEA---Beverly Hills
Imperial Tea: caviar cake, champagne flute, fresh strawberries and cream.
Sandwiches--caviar, smoked salmon, curry chicken, egg salad, roasted vegetable. Caviar Crab Cake.
Buttery Scones---buttermilk and currant. Sweets---Custard fruit tarts chocolate cake, raspberry cream, apricot cream puffs, macaroons,
Spreads of home-made Devonshire cream, chocolate raspberry jam, and blueberry jam. Caramel pear tea melts in your mouth.

Served in The Living Room-literally a living room w/ grand piano and harp; ceiling Windows with draperies.
Calm atmosphere......came w/ take-home unique apple custard cake---very delish.

[morphing libertarian]

Bkmrk

[Liz]

For your holiday recipe collection. Use candied orange zest, dried cranberries...or raisins, maybe mixed dried fruit bits.

Cranberry Crunch

MELT/stir smooth on low 4 c wh/choc/chips, 14 oz can sweet/cond/milk. Pour over 4 c pretzels sticks or twists, stir/coat.

SPREAD immediately on foiled sheetpan. Sprinkle w/ cup dried fruit, candied orange zest.
Press lightly w/ back of spoon. Chill set 1-2 hours.

SERVE broken into chunks ot cut into squares.

[Liz]

This recipe is from the dairy farmers organization. Nice way to use up that extra can of plain pumpkin sitting on the pantry shelf.

CREAM OF PUMPKIN SOUP

PREP Roast 4-6 lge gar/cl 400 deg 15-20 min.

SOUP Puree peeled garlic, 2 c cooked pumpkin, 6 c chix broth, 2 tb honey, 1/2 tsp coriander.
Heat/stir/BTB; stir in 1/2 c h/cream. Cover/steep/offheat 5 min.

SERVE w/ toasted pumpkin seeds, swirl of cream, bit of greenery.

[Jamestown1630]

That looks very peaceful.

I’ve always wanted to play - or play around with - the harp. They make some very nice small Celtic-type harps, and there’s a lady a few blocks from me who teaches...

https://www.youtube.com/watch?v=qjng-9_MvC8

[Liz]

Go for it, J/T..........

[Jamestown1630]

For the ever-lengthening retirement list.

Gardening and Reading will come first; then I’ll have to figure out the remaining order ;-)

[Liz]

These would be nice for a high tea. Easy and fast....can do-ahead. Serve warm.

CHEESE PUFFS

METHOD Roll thawed puff pastry sheet into 14x10" rectangle 1/8" thick on flour-dusted surface.
Trim edges; pizza wheel is good; cut lengthwise 6-1 1/2" wide strips. Saran/chill on sheetpan 10 min.

FILLING Proc/blend smooth 1/2 c crumbled feta, tbl h/cream, 1/8 tea pepper, tbl egg.
Then form 21 balls of Filling on work surface.

ASSEMBLY Keep rest pastry covered, brush one strip's top w/ bit beaten egg. Starting 1/2" from end, leaving 1/2" at opposite end.
Evenly space 7 cheese balls down center; Cover with 2nd strip, press ends together, then press between balls gently but firmly.
Press pastry around each ball to seal top and bottoms; wipe any leaks. Brush top only w/ bit egg; sprinkle with 1/2 tbl thyme.
Cut between mounds to form squares and bake inch apart on parchmented sheetpan puffed and golden 425 deg 12 min. Make rest.

VARY FILLINGS---use olive paste, blue cheese brie, roasted pepper, chp scallions, tomato feta, tapenade.

[Jamestown1630]

I’ll eat puff pastry with just about anything in it.

[Liz]

An excellent product......so versatile......from sweet to savory.

[Jamestown1630]

We tried making it once. When I see chefs do it on television, it looks so easy; but it’s NOT! It’s a lot of strenuous work.

Ours turned out alright, but I don’t think I’d make it again when you can just buy it so easily.