Posted on 01/03/2019 4:14:28 PM PST by Jamestown1630
I recently found a very nice cookbook of traditional and historic Maryland recipes, 'Maryland’s Way' by Mrs. Lewis R Andrews and Mrs. J Reaney Kelly, and published by the Hammond-Harwood House Association. It’s a very good overview of Maryland cookery spiced with history, and is available on Amazon.
In 1851, a Hungarian revolutionary named Louis Kossuth visited Baltimore in an effort to raise support for his cause of Hungarian independence from Austria. He was hailed as a hero and freedom fighter in Baltimore, and treated to great hospitality; and though in the end he only raised $25.00 for his cause, a baker invented a special pastry, the Kossuth Cake, in his honor.
There are several different versions of the Kossuth Cake recipe floating about, but the blog ‘A Taste of History’ by Joyce White, has the same recipe with raspberry icing as appears in ‘Maryland’s Way’:
(This is a very interesting blog for anyone interested in culinary history.)
The Hammond-Harwood House Museum of 18th Century Art and Architecture looks like a wonderful visit if you’re ever in Annapolis:
https://hammondharwoodhouse.org/about-hammond-harwood-house/
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Unfortunately, I won’t be eating cakes of any kind this month: too many people gifted me with too many wonderful things to eat this Christmas; and I need to get back into the low-carb traces.
I recently made this Chile Relleno casserole recipe from ‘Linda’s Low Carb Menus and Recipes’, and it turned out very well. I didn’t have the right chiles, but used a smaller amount of pickled jalapenos and really liked it. I also sprinkled the top layer of cheese with Paprika:
https://www.genaw.com/lowcarb/chile_relleno_casserole.html
(Linda's is a very good website for interesting low carb recipes.)
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In last month’s thread, Freeper V K Lee informed us that Santa had brought her a Ninja Foodi, combination pressure cooker /steamer/air fryer gizmo. I don’t think we’ve discussed this item, and if anyone has one, let us know how it works for you.
-JT
I will do that, thank you.
Can’t handle the heat anymore.
:)
This is one of our favorite low carb-keto meals:
https://www.thekitchn.com/recipe-lasagnastuffed-spaghetti-squash-recipes-from-the-kitchn-208523
Happy New Year.
I like spaghetti squash a lot, but for me it’s great just with butter, parmesan, S&P.
Merlin ping!
Happy New Year! Those Kossuth cakes look delicious.
Every time I see or hear the words chicken paprikash I ALWAYS hear Billy Crystal saying in “When Harry Meet Sally.” Makes me smile.
It
a movie I have never seen!
My last day off of work before we go back Monday. A perfectly gray, gray day......a lounging day with no guilt! I too could easily live on appetizers. My husband bought a box of Wal-Mart’s frozen spanikopita. I managed to get off the couch long enough to put some in the oven. I love the serving portion suggestion........it wouldn’t even fill up a legless Barbie doll.
I am a fearless cook for the most part, but I am still nervous about using puff pastry. My goal for this year is to just do it!
Peach Dumplings with Brandy Cream
Ingredients for Dumplings 2 cups flour 3/4 tsp salt 2/3 cup plus 2 tb shortening 4 to 5 tb cold water 6 fresh peaches, peeled, cut in half and pitted 3 tb raisins 2 1/2 cups packed brown sugar 1 1/3 cups water Ing for Brandy Cream one egg 3/4 cup whipping cream 1/4 cup sugar tb brandy or 1/2 teaspoon brandy extract
METHOD---mix flour and salt. Cut in shortening til particles are size of small peas. Sprinkle with cold water, tablespoon at a time, tossing with fork til flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather into a ball; reserve one-third. Shape remaining pastry into flattened round on lightly floured surface. With floured rolling pin, roll into 14-inch square; cut into 4 squares. Roll reserved pastry into 14x7-inch rectangle; cut into 2 squares.
Place peach half, flat side up, on each square; spoon in raisins (can add nuts). Top with peach halves. Moisten corners; bring 2 opposite corners of pastry up over peach and press together. Fold in sides of remaining corners; bring corners up over peach and press together. Place dumplings in ungreased 13x9-inch pan.
In 2-quart saucepan, heat brown sugar and 1 1/3 cups water to boiling, stirring occasionally, until sugar is dissolved. Carefully pour around dumplings Bake 400 deg about 40 min, spooning syrup in pan over dumplings about 5 minutes before dumplings are done, until pastry is brown and peaches are tender.
SERVE Serve warm Brandy Cream over dumplings.
BRANDY CREAM---whisk egg foamy. Add cream and sugar; cook/stir on med til mixture thickens and boils. Boil/stir a min; offheat stir in brandy.
DO AHEAD----make sauce day before and refrigerate; gently reheat just before serving---stir frequently to prevent scorching.
Love tilapia but around here can’t find any that’s not from China.
I don’t know how I stumbled on to this but I love it topped with creamed spinach, lemon and good parm.
I got a sous vide cooker for Christmas and am looking forward to playing with it. The more so since I got a sizable tenderloin for $5 a pound at our local crazy grocery store.
They make a good argument for induction. I’ve had both.
Still like gas. Feel like I’ve better control with gas and over time the induction surface tends to break down.
Annndd maybe I’m influenced that my Dad worked for the local gas and electric company on the gas side. I’m biased! (Although he later taught electricians.)
Puff pastry is easy. You are fearing the unknown!
Phyllo is another story. My Grandma always made apple strudel. I don’t know where she got the dough on did she make it herself. Spent many hours dipping a paint brush in butter and wiping the dough.
She also made her own noodles. She would roll out dough on a huge cloth that she had draped over her dining room table, cut them by hand, hang them in a back room to dry and store them in a bunch of Quaker Oats containers.
To this day the Quaker Oats guy seems to part of my family!!!
That’s a great memory! I will let you know how my frozen puff pastry experience goes once I do it.
Thanks for the link
Pumpkin Puff Pastry / Caramel Frosting
Ingredients • box thawed puff pastry • 15 ounce can pumpkin •8 ounces cream cheese, softened
•½ cup brown sugar • teaspoon vanilla •½ teaspoon cinnamon •½ cup sugar coated pecans
Frosting •3 Tb butter •¼ cup h/cream •½ cup brown sugar •cup conf •tsp vanilla
FILLING beat smooth pumpkin, cr/cheese, br/sugar.
ASSEMBLY carefully open pastry sheets. Place one down on sprayed sheetpan; rolling pin gently
to smooth creases. Spread w/ pumpkin mixture. Sprinkle w sugared nuts.
LATTICE TOP Place opened 2nd pastry on floured work surface. Gently roll smooth. Pizza cutter in 10 equal strips.
Evenly space 5 strips over filling. Then 5 strips in the other direction. Bake golden 400 deg 20-25 min.
Drizzle with Caramel Frosting.
FROSTING Stir to boil on med butter, cream, br/sugar. Cool offheat 5 min. Add conf, vanilla; stir smooth.
Hungarian Butter Horns
Ing 8 oz pkg cream cheese, stick of butter, cup flour
METHOD Cut butter into flour with pastry blender, then cut in cr/cheese. Mix well. Form small balls walnut-size. Chill overnight.
NEXT DAY flatten each ball thin, then fill with apricot filling (canned Solo filling is recommended). Roll-up; form crescent shape.
Bake/ brown on ungreased cookie sheet 350 deg.
TO SERVE roll in powdered sugar while still warm.
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