Monthly Cooking Thread - September 2018

[Jamestown1630]

Isidore Verheyden - 'Afternoon Tea'

I’ve always been attracted to the various forms of traditional English Tea Time, and found that Chef John of ‘Food Wishes' has done a video on making clotted cream at home. His method is very easy, and just involves heating the cream in the oven at low temperature for many hours, cooling, chilling, and then skimming off the solids that rise to the top. I’m sure it’s not as good as the authentic product enjoyed in Devon or Cornwall, but it looks pretty good.

This is very simple, but takes many hours over several phases, so you will want to start a couple of days ahead if you’re planning for guests; and my choice would be to have it with Black Raspberry Jam on scones :-)

https://www.youtube.com/watch?v=LDyyAb6lB48

For a savory afternoon tea, you might want to try Coronation Chicken, a curried dish originally created as a salad dish for the coronation of Queen Elizabeth II; but it makes a very nice tea sandwich filling, and there are many versions of it. Here’s one from the BBC and the ‘Hairy Bikers’:

https://www.bbc.com/food/recipes/coronation_chicken_30402

Here’s a link to the BBC page for the ‘Hairy Bikers’, with links to many of their recipes:

https://www.bbc.com/food/chefs/hairy_bikers

-JT

[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.