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
My grandmother made her own strudel dough too, I buy the leaves. She made two kinds apple and cheese. And we always made our own noodles, cut up to dry on a opened up brown grocery bag on the dining room table. I have made them too just not lately.
30 years ago when our daughter was crawling I made her a toy, a quaker oats container filled with a couple of cups of dried beans. Tape the lid on good (used to be the old lid that came off by pulling a string). She rolled that on the floor for hours crawling behind it listening to the beans rattle and loved looking at the quaker oats guy.
that sounds really good!
It’s delicious-——and a cinch to make.
Looks so delicious! This I can make. We both love pumpkin pie too, so a win win. Thanks Liz!
Glad you like the recipe.
I promise, making this will place you among the top chefs.
And at Kroger today Libby pumpkin was .25 cents a can. Got a bunch from the dogs & a few for us! Thanks!
For
Wow........that price is right.
“brown grocery bag”
OMG!!! Forgot about the bags!!!!
Thank you soo much for the memory!!
Now THAT”S an old container!
He has that and another printable label from the old boxes. You can print one out and put it on a modern box, to make your project look antique.
Hungarian Chocolate Mousse Cake / sutemeny Rigo Jancsi.
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CAKE ING 3 oz unsweet, melted chocolate cooled to lukewarm) 3/4 cup unsalted, softened butter 1/2 cup sugar 4 eggs (separated) pinch salt 1/2 cup flour
ING for Filling: 1 1/2 cups h/cream 10 oz semisweet, chp chocolate 4 tb dark rum tsp vanilla
ING For Glaze: 7 oz semisweet, chopped chocolate 2 tb butter (unsalted) 2 tb corn syrup (light) tsp vanilla
CAKE Line jellyroll pan with parchment. Cream 3/4 cup butter, 1/4 cup sugar light and fluffy. Add cooled melted chocolate; beat in egg yolks singly. Beat egg whites, pinch salt til whites cling to beater. Add 1/4 cup sugar; beat stiff. Lighten mixture by stirring in 1/3 of the whites. Then, carefully, fold in the remaining whites. Sprinkle flour over batter; carefully, fold it in without decreasing the volume. Bake in prepared pan 350 deg 12-15 min (starts to pull away from sides). Do not overbake. Cool a few minutes on wire rack and then invert onto rack. Remove parchment paper and let cool completely.
FILLING Bring cream to boil; pour over 10 oz chocolate in heatproof bowl. Saran, then steep 10 min.
Add rum and vanilla; stir smooth. Chill an hour then whip til volume has doubled.
ASSEMBLY Halve cake; place one half on rack. Spread filling over; then top with second cake half. Chill an hour.
GLAZE Set rack holding the cake over a pan to catch drips. Holding glaze 2 inches above the cake
pour glaze over evenly, spatula sides to cover. Chill/set 20 min
Hungarian Chocolate Mousse Cake / sutemeny Rigo Jancsi.
CAKE ING 3 oz unsweet, melted chocolate cooled to lukewarm) 3/4 cup unsalted, softened butter 1/2 cup sugar 4 eggs (separated) pinch salt 1/2 cup flour
ING for Filling: 1 1/2 cups h/cream 10 oz semisweet, chp chocolate 4 tb dark rum tsp vanilla
ING For Glaze: 7 oz semisweet, chopped chocolate 2 tb butter (unsalted) 2 tb corn syrup (light) tsp vanilla
CAKE Line jellyroll pan with parchment. Cream 3/4 cup butter, 1/4 cup sugar light and fluffy. Add cooled melted chocolate; beat in egg yolks singly. Beat egg whites, pinch salt til whites cling to beater. Add 1/4 cup sugar; beat stiff. Lighten mixture by stirring in 1/3 of the whites. Then, carefully, fold in the remaining whites. Sprinkle flour over batter; carefully, fold it in without decreasing the volume. Bake in prepared pan 350 deg 12-15 min (starts to pull away from sides). Do not overbake. Cool a few minutes on wire rack and then invert onto rack. Remove parchment paper and let cool completely.
FILLING Bring cream to boil; pour over 10 oz chocolate in heatproof bowl. Saran, then steep 10 min.
Add rum and vanilla; stir smooth. Chill an hour then whip til volume has doubled.
ASSEMBLY Halve cake; place one half on rack. Spread filling over; then top with second cake half. Chill an hour.
GLAZE Set rack holding the cake over a pan to catch drips. Holding glaze 2 inches above the cake
pour glaze over evenly, spatula sides to cover. Chill/set 20 min
ZUCCHINI ENCHILADAS
FILLING Cook/soften 5 min on med tb heated evo, chp lge onion; add k/salt. Add 2 minced gar/cl, 2 tsp
ea cumin, chili powder; stir/combine. Add 3 cups shredded chicken, cup enchilada sauce; stir til saucy-ish.
ASSEMBLY Using Y-shaped peeler, thinly slice 8 lge zucchini halves. Lay out three slices, slightly overlap;
add spoonful Filling. Roll up; set in baker. Spoon 1/3 cup enchilada sauce over; sprinkle w/ cup ea shredded
Jack/Cheddar. Bake melty, 350 deg 20 min. SERVE garnished w/ sour cream drizzle, cilantro sprigs.
A Braided Beef Tenderloin! Who knew?
This man knows his meats. His stuffed steak with cheese looked delicious as well.
That looks very good. I hadn’t seen his channel before.
From the chatter of family members, both Brazil and Cuba was thought to be heard in passing. Never having been to either country, it is thought Brazil is a country that loves their beef. Seem to remember Dallas area had a Brazilian steak house, grill, etc. which was given top ratings around town. Never ate there but did want to try it at some point in time.
Never seen a tenderloin braided in such a manor. It was enticing; and, after he cut it to braid; easier than braiding hair. :-/
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