This is a refreshing dessert from Shanghai, China. It is especially pleasing in the summertime. In China, desserts are only served at very special dinners. You may wish to add strawberries, mandarin oranges or fruit salad to the syrup. Serves four or five.
Float ingredients:
2 cups milk
1/4 cup sugar
1 envelope unflavored gelatin, dissolved in 1/4 cup cold water
1 T. almond extract
V.S.P. for float: Heat milk to just below boiling. Add sugar and stir until dissolved. Add gelatin and stir until completely combined. Stir in almond extract. Pour into an 8”x8” pan and cover. Refrigerate about four hours or until solid. Serve with syrup given below.
Syrup ingredients:
1/2 cup sugar
2 cups warm water
1 t. almond extract
V.S.P. for syrup: Dissolve sugar in water. Cool slightly in refrigerator. Add almond extract. Cover and refrigerate at least one hour.
To serve: Cut gelatin into small squares and float in syrup. Serve in individual rice bowls and garnish with strawberries, mandarin oranges or fruit salad.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Friday, September 30, 2011
Strawberry Bavarian Recipe
If there are some strawberries available this is a great way to use them. Serves eight.
Ingredients:
1 quart strawberries, hulled
1 cup sugar
1 envelope unflavored gelatin
3 T. boiling water
1 T. lemon juice
2-1/2 cups cream, whipped
Step 1. Crush the berries and add the sugar. Let stand at room temperature for 30 minutes.
Step 2. Soak the gelatin in 3 tablespoons cold water until soft. Dissolve it in the boiling water. Stir the gelatin into the strawberries. Add the lemon juice.
Step 3. Chill the mixture and, when it is about to set, fold in 2 cups whipped cream.
Step 4. Pour the mixture into a cold wet 2 quart mold. Chill until it is firm. Unmold, garnish with remaining whipped cream and strawberries. Serve.
Ingredients:
1 quart strawberries, hulled
1 cup sugar
1 envelope unflavored gelatin
3 T. boiling water
1 T. lemon juice
2-1/2 cups cream, whipped
Step 1. Crush the berries and add the sugar. Let stand at room temperature for 30 minutes.
Step 2. Soak the gelatin in 3 tablespoons cold water until soft. Dissolve it in the boiling water. Stir the gelatin into the strawberries. Add the lemon juice.
Step 3. Chill the mixture and, when it is about to set, fold in 2 cups whipped cream.
Step 4. Pour the mixture into a cold wet 2 quart mold. Chill until it is firm. Unmold, garnish with remaining whipped cream and strawberries. Serve.
Friday, September 23, 2011
Ginger Peach Tart Recipe
In this recipe, the pungent spiciness of crystallized ginger points up the succulence of fresh peaches and cream cheese. Serves eight.
Ingredients:
Tart shell:
1 cup flour
2 T. flour
1/8 t. salt
6 T. cold butter, cut into bits
1 egg yolk
1 T. cold water
Filling:
3 cups water
1-1/2 cups sugar
1 t. vanilla
3 or 4 ripe peaches, peeled
1 8-oz. pkg. cream cheese
2 T. sugar
1-1/2 T. peach syrup (from poaching peaches)
2 T. finely minced crystallized ginger
Glaze:
1/4 cup apple jelly
V.S.P. for tart shell: Preheat oven to 400 degrees. Mix together flour, sugar and salt in medium bowl. Cut in butter with a fork or pastry blender until the consistency of coarse meal. Add egg yolk and water and mix until dough forms a ball. Roll out pastry to fit 9-inch tart shell. Gently press into pan. If pastry tears, lightly smooth together; patches will not be noticeable once shell is baked. Chill 10 minutes. Prick sides and bottoms of pastry thoroughly with a fork. Bake 10 to 12 minutes or until golden brown.
V.S.P. for filling: combine water, sugar and vanilla in a large saucepan. Bring to a boil and cook until syrupy, about 3 to 5 minutes. Add peaches and reduce heat to low. Poach gently, turning occasionally, until tender. Allow to cool in syrup, then slice and drain thoroughly on paper towels.
Beat cream cheese with sugar and peach syrup until smooth. Mix in 1 tablespoon ginger. Spread cheese mixture over bottom of tart shell and arrange peach slices in attractive design on top.
For glaze: In a small saucepan, melt jelly and brush over peaches to glaze. Sprinkle with remaining ginger. Chill well before serving.
Ingredients:
Tart shell:
1 cup flour
2 T. flour
1/8 t. salt
6 T. cold butter, cut into bits
1 egg yolk
1 T. cold water
Filling:
3 cups water
1-1/2 cups sugar
1 t. vanilla
3 or 4 ripe peaches, peeled
1 8-oz. pkg. cream cheese
2 T. sugar
1-1/2 T. peach syrup (from poaching peaches)
2 T. finely minced crystallized ginger
Glaze:
1/4 cup apple jelly
V.S.P. for tart shell: Preheat oven to 400 degrees. Mix together flour, sugar and salt in medium bowl. Cut in butter with a fork or pastry blender until the consistency of coarse meal. Add egg yolk and water and mix until dough forms a ball. Roll out pastry to fit 9-inch tart shell. Gently press into pan. If pastry tears, lightly smooth together; patches will not be noticeable once shell is baked. Chill 10 minutes. Prick sides and bottoms of pastry thoroughly with a fork. Bake 10 to 12 minutes or until golden brown.
V.S.P. for filling: combine water, sugar and vanilla in a large saucepan. Bring to a boil and cook until syrupy, about 3 to 5 minutes. Add peaches and reduce heat to low. Poach gently, turning occasionally, until tender. Allow to cool in syrup, then slice and drain thoroughly on paper towels.
Beat cream cheese with sugar and peach syrup until smooth. Mix in 1 tablespoon ginger. Spread cheese mixture over bottom of tart shell and arrange peach slices in attractive design on top.
For glaze: In a small saucepan, melt jelly and brush over peaches to glaze. Sprinkle with remaining ginger. Chill well before serving.
Peach Crisp with Maple Cream Sauce Recipe
This lovely old favorite helps the Kitchen Mouse recall afternoons spent in grandmother’s kitchen. Except that here the pastry chef has updated the recipe by adding maple flavored sauce. Serves eight.
Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 t. ground cinnamon
1/4 t. grated nutmeg
1/4 t. salt
1/2 cup butter, cut into bits
5 to 6 cups peeled, sliced fresh peaches
Juice and grated rind of 1/2 lemon
2 T. maple syrup
Maple cream sauce
Step 1. Preheat oven to 350 degrees. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is consistency of coarse meal.
Step 2. Place peaches in 8-inch square baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover lightly with foil and bake about 15 minutes. Remove foil and bake 30 minutes longer, or until top is crisp and browned. Serve warm with Maple Cream Sauce.
Ingredients:
1 cup flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 t. ground cinnamon
1/4 t. grated nutmeg
1/4 t. salt
1/2 cup butter, cut into bits
5 to 6 cups peeled, sliced fresh peaches
Juice and grated rind of 1/2 lemon
2 T. maple syrup
Maple cream sauce
Step 1. Preheat oven to 350 degrees. Combine flour, sugars, cinnamon, nutmeg and salt in medium bowl. Cut in butter with fork or pastry blender until mixture is consistency of coarse meal.
Step 2. Place peaches in 8-inch square baking dish. Gently mix in lemon juice, rind and maple syrup. Top with crumb mixture. Cover lightly with foil and bake about 15 minutes. Remove foil and bake 30 minutes longer, or until top is crisp and browned. Serve warm with Maple Cream Sauce.
Peach and Walnut Pie Recipe
Crunchy walnut pie, heady with peach brandy or bourbon, is crowned with sliced peaches just before serving. Serves eight.
Ingredients:
1 9-inch unbaked pie shell, chilled
1 egg white, lightly beaten
4 eggs
1 cup dark corn syrup
2/3 cup brown sugar, firmly packed
2 T. butter, melted
2 T. peach brandy or bourbon
1/8 t. salt
1-1/4 cups chopped walnuts
2 fresh peaches
2 T. sugar
1 T. fresh lemon juice
Whipped cream or ice cream
Step 1. Preheat oven to 400 degrees. Brush inside of pie shell with egg white. Combine eggs, corn syrup, brown sugar, butter, brandy and salt in large bowl and beat well. Stir in walnuts. Pour mixture into prepared pie shell. Bake 10 minutes, reduce temperature to 325 degrees and bake an additional 35 to 40 minutes, or until set. Cool.
Step 2. Peel and slice peaches and gently mix with 2 tablespoons sugar and lemon juice. Refrigerate. Just before serving, arrange peach slices on pie and top with dollops of whipped cream or small scoops of ice cream. Serve with pride.
Ingredients:
1 9-inch unbaked pie shell, chilled
1 egg white, lightly beaten
4 eggs
1 cup dark corn syrup
2/3 cup brown sugar, firmly packed
2 T. butter, melted
2 T. peach brandy or bourbon
1/8 t. salt
1-1/4 cups chopped walnuts
2 fresh peaches
2 T. sugar
1 T. fresh lemon juice
Whipped cream or ice cream
Step 1. Preheat oven to 400 degrees. Brush inside of pie shell with egg white. Combine eggs, corn syrup, brown sugar, butter, brandy and salt in large bowl and beat well. Stir in walnuts. Pour mixture into prepared pie shell. Bake 10 minutes, reduce temperature to 325 degrees and bake an additional 35 to 40 minutes, or until set. Cool.
Step 2. Peel and slice peaches and gently mix with 2 tablespoons sugar and lemon juice. Refrigerate. Just before serving, arrange peach slices on pie and top with dollops of whipped cream or small scoops of ice cream. Serve with pride.
Old-Fashioned Peach Pie Recipe
Made with plenty of fresh peaches, this pie will become the family’s favorite. Serves eight.
Ingredients:
2 cups all-purpose flour
1 t. salt
2/3 cup shortening
4-1/2 to 5-1/2 T. cold water
5 to 6 large fresh peaches (5 generous cups, sliced)
Juice of 1/2 lemon
2/3 cup sugar
1/4 cup flour
1/4 t. ground cinnamon
1/8 t. grated nutmeg
3 T. butter, cut into bits
Step 1. Combine flour and salt in medium bowl. Cut in shortening with a fork or pastry blender until mixture is consistency of coarse meal. Add water, a little at a time, stirring until dough holds together and can be formed into a ball.
Step 2. Divide dough in half. Roll one half into a round 2 inches larger than an inverted 9-inch pie pan. Place in pan. This is a rich crust and may crack a bit; simply patch together.
Step 3. Preheat oven to 425 degrees. Peel peaches and slice into large bowl. Add lemon juice and toss gently. Add sugar, 1/4 cup flour, cinnamon and nutmeg and mix well. Turn into pastry and dot with butter.
Step 4. Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within one inch of edge, and fold and roll top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Cover edge of pastry with strip of aluminum foil to prevent over-browning. Bake 45 to 50 minutes, removing foil strip during last 15 minutes. Serve warm.
Ingredients:
2 cups all-purpose flour
1 t. salt
2/3 cup shortening
4-1/2 to 5-1/2 T. cold water
5 to 6 large fresh peaches (5 generous cups, sliced)
Juice of 1/2 lemon
2/3 cup sugar
1/4 cup flour
1/4 t. ground cinnamon
1/8 t. grated nutmeg
3 T. butter, cut into bits
Step 1. Combine flour and salt in medium bowl. Cut in shortening with a fork or pastry blender until mixture is consistency of coarse meal. Add water, a little at a time, stirring until dough holds together and can be formed into a ball.
Step 2. Divide dough in half. Roll one half into a round 2 inches larger than an inverted 9-inch pie pan. Place in pan. This is a rich crust and may crack a bit; simply patch together.
Step 3. Preheat oven to 425 degrees. Peel peaches and slice into large bowl. Add lemon juice and toss gently. Add sugar, 1/4 cup flour, cinnamon and nutmeg and mix well. Turn into pastry and dot with butter.
Step 4. Roll out remaining dough. Moisten rim of bottom crust with water and put top crust in place. Trim overhanging pastry within one inch of edge, and fold and roll top edge under bottom edge, pressing together to seal. Cut a few slits in top crust to allow steam to escape. Cover edge of pastry with strip of aluminum foil to prevent over-browning. Bake 45 to 50 minutes, removing foil strip during last 15 minutes. Serve warm.
Monday, September 19, 2011
Moravian Sugar Cake Recipe
Winston-Salem N.C. was founded in 1766 by the Moravians, a pious Germanic people who funneled down the Appalachian valleys from Bethlehem, PA into the rolling Piedmont of North Carolina. The first Moravians arrived in November of 1753 and took refuge in an abandoned log cabin on 98,985 acre site sold to the brethren by Lord Granville of England. Immediately they set about building their town, which they called Bethabara, meaning “house of passage”, for they intended this site to be a temporary one. Within three years, Bethabara had become a bustling community, looked upon by the Indians as a place “where there are good people and much bread.”
Moravian sugar cake is a light, spongy, yeast-raised coffee cake with puddles of melted butter, brown sugar, and cinnamon on top. This recipe makes two 13x9x2 loaves.
Ingredients:
2 medium-sized potatoes, peeled and cubed
1-1/2 cups water
6 T. butter
6 T. lard (hog lard, not shortening)
1 scant cup sugar
2 eggs
2 t. salt
2 pkgs. active dry yeast softened in 1/4 cup warm water
5-1/2 cups sifted flour
1/4 cup butter, more or less
1/4 cup light brown sugar, not packed
Ground cinnamon
1/4 cup heavy cream, more or less
Step 1. Boil the potatoes in the water in a covered saucepan about 15 minutes until very tender. Drain off cooking water and reserve. Mash potatoes until light and fluffy but add no seasoning. Measure out 1 cup and set aside; when measuring the mashed potatoes, just spoon them lightly into the measuring cup - do not pack down.
Step 2. Cream the butter, lard and sugar until very light, then beat in eggs, one at a time. Beat in the mashed potatoes and, when creamy, mix in 1 cup of the reserved potato cooking water and the salt. Test the temperature of the mixture - it should be warm but not too hot. If too hot, allow to cool a bit, then mix in the softened yeast.
Step 3. Stir in the flour, about 1 cup at a time, beating well after each addition. When all the flour has been mixed in and you have a nice soft dough, cover with a dry cloth, set in a warm spot 2 hours or until doubled in bulk.
Step 4. Punch dough down in the bowl and beat a minute or so to reduce the volume. Divide dough in half and pat out in two well-buttered 13x9x2-inch loaf pans. The dough will be springy and you will have to persist, with well-buttered hands, to flatten the dough over the bottoms of the pans. Cover each with a dry cloth, set in a warm spot away from drafts, and let rise again until doubled in bulk, about 2 hours.
Step 5. When the dough is puffy and light and has risen to within about a half inch of the tops of the pans, punch holes down in the dough with your thumb, index and third fingers bunched up. Its best to do this in an orderly pattern, making five evenly spaced rows, three holes each, across the 9-inch side of the dough. Cut the butter into little chips about the size of kidney beans and drop one into each hole. Scatter brown sugar lightly across the top of each loaf, then sprinkle with cinnamon. Finally, drizzle cream over the top of each loaf. Bake loaves in a preheated 400 degree oven about 20 to 25 minutes until richly browned. Remove to wire racks and let cool about 5 minutes. To serve, cut into large squares and put out lots of sweet butter for spreading.
Moravian sugar cake is a light, spongy, yeast-raised coffee cake with puddles of melted butter, brown sugar, and cinnamon on top. This recipe makes two 13x9x2 loaves.
Ingredients:
2 medium-sized potatoes, peeled and cubed
1-1/2 cups water
6 T. butter
6 T. lard (hog lard, not shortening)
1 scant cup sugar
2 eggs
2 t. salt
2 pkgs. active dry yeast softened in 1/4 cup warm water
5-1/2 cups sifted flour
1/4 cup butter, more or less
1/4 cup light brown sugar, not packed
Ground cinnamon
1/4 cup heavy cream, more or less
Step 1. Boil the potatoes in the water in a covered saucepan about 15 minutes until very tender. Drain off cooking water and reserve. Mash potatoes until light and fluffy but add no seasoning. Measure out 1 cup and set aside; when measuring the mashed potatoes, just spoon them lightly into the measuring cup - do not pack down.
Step 2. Cream the butter, lard and sugar until very light, then beat in eggs, one at a time. Beat in the mashed potatoes and, when creamy, mix in 1 cup of the reserved potato cooking water and the salt. Test the temperature of the mixture - it should be warm but not too hot. If too hot, allow to cool a bit, then mix in the softened yeast.
Step 3. Stir in the flour, about 1 cup at a time, beating well after each addition. When all the flour has been mixed in and you have a nice soft dough, cover with a dry cloth, set in a warm spot 2 hours or until doubled in bulk.
Step 4. Punch dough down in the bowl and beat a minute or so to reduce the volume. Divide dough in half and pat out in two well-buttered 13x9x2-inch loaf pans. The dough will be springy and you will have to persist, with well-buttered hands, to flatten the dough over the bottoms of the pans. Cover each with a dry cloth, set in a warm spot away from drafts, and let rise again until doubled in bulk, about 2 hours.
Step 5. When the dough is puffy and light and has risen to within about a half inch of the tops of the pans, punch holes down in the dough with your thumb, index and third fingers bunched up. Its best to do this in an orderly pattern, making five evenly spaced rows, three holes each, across the 9-inch side of the dough. Cut the butter into little chips about the size of kidney beans and drop one into each hole. Scatter brown sugar lightly across the top of each loaf, then sprinkle with cinnamon. Finally, drizzle cream over the top of each loaf. Bake loaves in a preheated 400 degree oven about 20 to 25 minutes until richly browned. Remove to wire racks and let cool about 5 minutes. To serve, cut into large squares and put out lots of sweet butter for spreading.
Wednesday, September 14, 2011
Brauner Kirschkuchen - German Chocolate Cherry Cake Recipe
A quintessentially German cake that will always please your guests. Serves eight.
Ingredients:
1/2 cup butter
3/4 cup sugar
3 eggs, separated
2 whole eggs
2-1/2 oz. semi-sweet chocolate, grated
1/4 cup fine cracker crumbs
3/4 cup grated raw (unblanched) almonds
1 T. sugar
1/2 lb. fresh cherries
Butter
Flour
Confectioner’s sugar
Step 1. Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Gradually beat in 3 egg yolks and 2 whole eggs, beating well between additions. Add grated chocolate, cracker crumbs and almonds and mix lightly.
Step 2. Beat egg whites with 1 tablespoon sugar, until they stand in stiff, glossy peaks. Fold into first mixture, gently, but thoroughly, using a rubber spatula. Butter, then flour a layer cake pan, tapping out excess flour. Pour batter into pan and top with cherries - they should be whole, uncut and unstoned, but if that seems too much to bother to eat, pit them.
Step 3. Bake 40 minutes. When cake is cold, slip it out of the pan and sprinkle with confectioner’s sugar before serving.
Ingredients:
1/2 cup butter
3/4 cup sugar
3 eggs, separated
2 whole eggs
2-1/2 oz. semi-sweet chocolate, grated
1/4 cup fine cracker crumbs
3/4 cup grated raw (unblanched) almonds
1 T. sugar
1/2 lb. fresh cherries
Butter
Flour
Confectioner’s sugar
Step 1. Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Gradually beat in 3 egg yolks and 2 whole eggs, beating well between additions. Add grated chocolate, cracker crumbs and almonds and mix lightly.
Step 2. Beat egg whites with 1 tablespoon sugar, until they stand in stiff, glossy peaks. Fold into first mixture, gently, but thoroughly, using a rubber spatula. Butter, then flour a layer cake pan, tapping out excess flour. Pour batter into pan and top with cherries - they should be whole, uncut and unstoned, but if that seems too much to bother to eat, pit them.
Step 3. Bake 40 minutes. When cake is cold, slip it out of the pan and sprinkle with confectioner’s sugar before serving.
Schokoladen Kartoffeltorte - German Chocolate Potato Torte Recipe
Another great German recipe which French chefs enjoy serving. Potatoes in a dessert? You bet! Serves eight.
Ingredients:
3 to 4 medium potatoes - you need 1-3/4 cups when cooked and riced
4 eggs, separated
2 oz. unsweetened chocolate
1/2 t. baking powder
2 cups sifted flour
1 cup ground, raw almonds
3/4 cup butter
1-2/3 cup sugar
2 t. vanilla extract
1 T. sugar
Step 1. If possible, boil and peel potatoes a day ahead of time so they can dry out a little. If not, be sure they are thoroughly cold before you rice them or they will stick together and be difficult to blend evenly into batter. Puree potatoes through a food mill, sieve or ricer. Measure out 1-3/4 cup and set aside.
Step 2. Preheat oven to 350 degrees. Separate eggs so whites will not be too cold when you beat them. Melt chocolate over hot water. Add baking powder to flour and sift again, together, onto a sheet of paper.
Step 3. Add nuts to flour and gently toss together with a fork until thoroughly blended. Cream butter with 1-2/3 cup sugar until light and fluffy. Beat in egg yolks and, when blended, beat in melted chocolate, potatoes and vanilla. Whip egg whites and as they begin to stiffen, beat in 1 tablespoon sugar; continue beating until whites stand in stiff, glossy peaks. Beat 2 or 3 tablespoons of beaten egg whites into chocolate batter to lighten it. Turn egg whites into a wide, roomy bowl, if not already in one. Turn chocolate batter onto egg whites and sprinkle with flour-nut mixture. Using a rubber spatula, fold ingredients together gently but thoroughly. There should be no traces of egg whites or flour showing.
Step 4. Bake in two unbuttered 9-inch layer cake pans or in an 8-inch spring form. Cool in pan, invert onto rack until completely cold. If you have used a spring form, cut cake into two layers. Layers may be filled with whipped cream, jam or butter cream.
Ingredients:
3 to 4 medium potatoes - you need 1-3/4 cups when cooked and riced
4 eggs, separated
2 oz. unsweetened chocolate
1/2 t. baking powder
2 cups sifted flour
1 cup ground, raw almonds
3/4 cup butter
1-2/3 cup sugar
2 t. vanilla extract
1 T. sugar
Step 1. If possible, boil and peel potatoes a day ahead of time so they can dry out a little. If not, be sure they are thoroughly cold before you rice them or they will stick together and be difficult to blend evenly into batter. Puree potatoes through a food mill, sieve or ricer. Measure out 1-3/4 cup and set aside.
Step 2. Preheat oven to 350 degrees. Separate eggs so whites will not be too cold when you beat them. Melt chocolate over hot water. Add baking powder to flour and sift again, together, onto a sheet of paper.
Step 3. Add nuts to flour and gently toss together with a fork until thoroughly blended. Cream butter with 1-2/3 cup sugar until light and fluffy. Beat in egg yolks and, when blended, beat in melted chocolate, potatoes and vanilla. Whip egg whites and as they begin to stiffen, beat in 1 tablespoon sugar; continue beating until whites stand in stiff, glossy peaks. Beat 2 or 3 tablespoons of beaten egg whites into chocolate batter to lighten it. Turn egg whites into a wide, roomy bowl, if not already in one. Turn chocolate batter onto egg whites and sprinkle with flour-nut mixture. Using a rubber spatula, fold ingredients together gently but thoroughly. There should be no traces of egg whites or flour showing.
Step 4. Bake in two unbuttered 9-inch layer cake pans or in an 8-inch spring form. Cool in pan, invert onto rack until completely cold. If you have used a spring form, cut cake into two layers. Layers may be filled with whipped cream, jam or butter cream.
Saturday, September 10, 2011
Lemon Curd Recipe
This is a very old English recipe used for a spread on toast and a filling for tarts. My mother used it as a filling in layer cakes. Makes about three cups.
Ingredients:
4 large juicy lemons
2 cups sugar
1/2 cup unsalted butter
4 egg yolks, well beaten
V.S.P. Scrub the lemons, grate the rind, cut in halves and squeeze out the juice. Pour the juice into the top of a double boiler, add sugar, butter and grated rind. Cook over medium heat until the sugar dissolves. Pour this mixture over the egg yolks, stirring all the while to prevent curdling. Return the mixture to the pan and continue cooking over gentle heat until the mixture thickens. Put into sterilized jars and seal at once. Cool before serving.
Ingredients:
4 large juicy lemons
2 cups sugar
1/2 cup unsalted butter
4 egg yolks, well beaten
V.S.P. Scrub the lemons, grate the rind, cut in halves and squeeze out the juice. Pour the juice into the top of a double boiler, add sugar, butter and grated rind. Cook over medium heat until the sugar dissolves. Pour this mixture over the egg yolks, stirring all the while to prevent curdling. Return the mixture to the pan and continue cooking over gentle heat until the mixture thickens. Put into sterilized jars and seal at once. Cool before serving.
Arroz Doce - Lemon Rice Pudding Recipe
This is a lemon rice pudding from Portugal. All the ingredients are readily available, will serve six to eight, it is very inexpensive and everyone will enjoy it.
Ingredients:
3/4 cup medium or short-grain rice
5 cups milk
1-1/2 T. grated lemon rind
3 T. butter
3 egg yolks
1/2 cup sugar
3 T. fresh lemon juice
1/4 t. ground cinnamon
Step 1. Bring 3 cups water to a boil and gradually add the rice. Cook, stirring, two minutes then remove from heat and drain the rice in a colander or sieve.
Step 2. Combine 2-1/2 cups milk, the lemon rind and butter in a heavy saucepan. Bring to a boil and add the rice, stirring. Cook over very low heat, stirring frequently. After 30 minutes or when the rice absorbs all the milk, stir in the remaining milk and continue cooking until the rice is soft and the mixture looks like a thick, creamy sauce.
Step 3. Beat the egg yolks with the sugar until light and lemon colored. Add the lemon juice. Fold the egg mixture into the rice and set over low heat, stirring constantly for 4 or 5 minutes, spoon the rice into a serving dish, allow to cool. Dust with ground cinnamon and serve.
Ingredients:
3/4 cup medium or short-grain rice
5 cups milk
1-1/2 T. grated lemon rind
3 T. butter
3 egg yolks
1/2 cup sugar
3 T. fresh lemon juice
1/4 t. ground cinnamon
Step 1. Bring 3 cups water to a boil and gradually add the rice. Cook, stirring, two minutes then remove from heat and drain the rice in a colander or sieve.
Step 2. Combine 2-1/2 cups milk, the lemon rind and butter in a heavy saucepan. Bring to a boil and add the rice, stirring. Cook over very low heat, stirring frequently. After 30 minutes or when the rice absorbs all the milk, stir in the remaining milk and continue cooking until the rice is soft and the mixture looks like a thick, creamy sauce.
Step 3. Beat the egg yolks with the sugar until light and lemon colored. Add the lemon juice. Fold the egg mixture into the rice and set over low heat, stirring constantly for 4 or 5 minutes, spoon the rice into a serving dish, allow to cool. Dust with ground cinnamon and serve.
Old-Fashioned Lemon Creams Recipe
In the parts of the country where milk and cream were plentiful in the nineteenth century, the desserts took on a lavishness which is far removed from today’s dependence on cream substitutes and desserts in low calories. Modern housewives prepare a lemon cream that has little resemblance to this delicious recipe.
Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks
3/4 cup sugar
1/8 t. salt
Grated rind of 1 lemon
Juice of 2 lemons
4 egg whites, stiffly beaten
1/2 pint cream, whipped
V.S.P. Sprinkle gelatin over cold water to soften. Place over hot water and stir until dissolved. Cool slightly. Beat egg yolks until thick, add sugar and beat until the mixture falls from the spoon in a ribbon. Simmer over hot, not boiling, water until the mixture clings to the spoon, stirring constantly. Add the gelatin, lemon rind and juice. Cool, stirring occasionally, but do not allow to thicken too much. Fold in the egg whites and the whipped cream. Pile high in a dessert dish. Refrigerate until serving time.
Ingredients:
1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks
3/4 cup sugar
1/8 t. salt
Grated rind of 1 lemon
Juice of 2 lemons
4 egg whites, stiffly beaten
1/2 pint cream, whipped
V.S.P. Sprinkle gelatin over cold water to soften. Place over hot water and stir until dissolved. Cool slightly. Beat egg yolks until thick, add sugar and beat until the mixture falls from the spoon in a ribbon. Simmer over hot, not boiling, water until the mixture clings to the spoon, stirring constantly. Add the gelatin, lemon rind and juice. Cool, stirring occasionally, but do not allow to thicken too much. Fold in the egg whites and the whipped cream. Pile high in a dessert dish. Refrigerate until serving time.
Lemon Preserves Recipe
This is an old fashioned American favorite for use as a preserve. See the USDA’s guidelines for home canning.
Ingredients:
4 large lemons
1 large orange
Water as needed
Sugar as needed
Step 1. Remove the peel from the lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds.
Step 2. Add one cup water for each cup pulp and peel. Let stand overnight.
Step 3. Boil the mixture until the peel is tender. Cool.
Step 4. Add one cup sugar for each cup of fruit and juice. Cook until the syrup gives a jelly test - two drops form on the edge of a metal spoon and drop off simultaneously. Stir occasionally. Pour into hot sterilized half-pint jars. Seal at once. Store for later use.
Ingredients:
4 large lemons
1 large orange
Water as needed
Sugar as needed
Step 1. Remove the peel from the lemons and orange. Cut the peel into paper-thin julienne strips and combine with the sliced or chopped fruit. Discard seeds.
Step 2. Add one cup water for each cup pulp and peel. Let stand overnight.
Step 3. Boil the mixture until the peel is tender. Cool.
Step 4. Add one cup sugar for each cup of fruit and juice. Cook until the syrup gives a jelly test - two drops form on the edge of a metal spoon and drop off simultaneously. Stir occasionally. Pour into hot sterilized half-pint jars. Seal at once. Store for later use.
Thursday, September 8, 2011
Indian Pudding Recipe
If there is one true Native American flavor, it is that of cornmeal and molasses, which the earliest settlers developed from the natural foodstuffs long used by the Indians, and which is characterized in such other American classics as corn cakes and anadama bread. This recipe is for a rather firm pudding with a decided butterscotch flavor. Serve six to eight.
Ingredients:
4 cups milk
1/2 cup yellow cornmeal
3 T. butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup dark molasses
1 t. cinnamon
1 t. salt
1/4 t. ground nutmeg
1 t. vanilla extract
3 eggs
Heavy cream, whipped cream or vanilla ice cream
Step 1. In the top of a double boiler, scald milk. Add cornmeal gradually, stirring constantly. Place over, not in, boiling water and cook, stirring occasionally, 10 minutes. Remove from heat and cool slightly.
Step 2. In a small saucepan cream together butter and brown sugar, then add molasses, cinnamon, salt and nutmeg. Cook over low heat, stirring, just until blended. Remove from heat and stir in vanilla extract.
Step 3. Beat eggs into cornmeal mixture one at a time. Add molasses mixture and mix thoroughly.
Step 4. Pour mixture into buttered 2-quart baking dish. Bake in a preheated 325 degree oven 1-1/2 hours or until firm and lightly browned. Serve with cream, whipped cream or vanilla ice cream.
Ingredients:
4 cups milk
1/2 cup yellow cornmeal
3 T. butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup dark molasses
1 t. cinnamon
1 t. salt
1/4 t. ground nutmeg
1 t. vanilla extract
3 eggs
Heavy cream, whipped cream or vanilla ice cream
Step 1. In the top of a double boiler, scald milk. Add cornmeal gradually, stirring constantly. Place over, not in, boiling water and cook, stirring occasionally, 10 minutes. Remove from heat and cool slightly.
Step 2. In a small saucepan cream together butter and brown sugar, then add molasses, cinnamon, salt and nutmeg. Cook over low heat, stirring, just until blended. Remove from heat and stir in vanilla extract.
Step 3. Beat eggs into cornmeal mixture one at a time. Add molasses mixture and mix thoroughly.
Step 4. Pour mixture into buttered 2-quart baking dish. Bake in a preheated 325 degree oven 1-1/2 hours or until firm and lightly browned. Serve with cream, whipped cream or vanilla ice cream.
Monday, September 5, 2011
Zucchini Bread Recipe
When your neighbor begins to offer zucchini from his garden this is the best way to use them. Makes two loaves and these can be easily frozen for later use.
Ingredients:
3 eggs
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 T. vanilla
2 cups sifted flour
1 T. cinnamon
2 t. baking soda
1 t. salt
1/4 t. baking powder
2 cups coarsely grated zucchini, loosely packed
1 cup chopped nuts
V.S.P. In a bowl, beat eggs until fluffy. Beat in sugar, oil and vanilla until it is thick and lemon colored. Add remaining ingredients, mix well and pour into two loaf pans and bake at 350 degrees for 50 to 60 minutes. Invert on wire racks and let cool completely. Serve.
Ingredients:
3 eggs
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 T. vanilla
2 cups sifted flour
1 T. cinnamon
2 t. baking soda
1 t. salt
1/4 t. baking powder
2 cups coarsely grated zucchini, loosely packed
1 cup chopped nuts
V.S.P. In a bowl, beat eggs until fluffy. Beat in sugar, oil and vanilla until it is thick and lemon colored. Add remaining ingredients, mix well and pour into two loaf pans and bake at 350 degrees for 50 to 60 minutes. Invert on wire racks and let cool completely. Serve.
Saturday, September 3, 2011
The Kitchen Mouse’s Spanish Menu - Wine & Desserts
Originally published July 19, 1984
The Wines of Spain
From the earliest time of which we have any record, Spain has been one of the largest wine-producing countries of the Mediterranean. It is probable that wine was introduced into the country by the Phoenicians between 1000 and 600 B.C. In antiquity, as today, these wines have always been famous for their excellent quality and wide variety. The soil and climatic conditions of the different regions of Spain produce grapes of such varying characteristics that it is difficult to establish a too rigid classification, because wines are the combined results of soil, climate and vine. Spanish wines are mainly known by their geographical names according to the region where they were produced. The finest ones are further distinguished by the producer’s name which is also printed on the bottle.
The Wines of Spain
From the earliest time of which we have any record, Spain has been one of the largest wine-producing countries of the Mediterranean. It is probable that wine was introduced into the country by the Phoenicians between 1000 and 600 B.C. In antiquity, as today, these wines have always been famous for their excellent quality and wide variety. The soil and climatic conditions of the different regions of Spain produce grapes of such varying characteristics that it is difficult to establish a too rigid classification, because wines are the combined results of soil, climate and vine. Spanish wines are mainly known by their geographical names according to the region where they were produced. The finest ones are further distinguished by the producer’s name which is also printed on the bottle.
Basic Flan Recipe
Popular Spanish flan is, in its simplest form, nothing more than a custard cream, the main difference being that it is cooked in a pan previously lined with caramelized sugar syrup. Serves six. This is a very basic recipe, adaptable to many variations. You can flavor it with coffee, orange, lemon or anything you might prefer.
Ingredients:
6 egg yolks
2/3 cup sugar
2 cups milk
1 t. vanilla
4 T. sugar
2 T. water
Step 1. Beat the egg yolks and 2/3 cup sugar together thoroughly. Add the milk and vanilla. Mix well and pass the mixture through a fine strainer. In a tin flan mold, place 4 tablespoons sugar and 2 tablespoons water. Boil the syrup until it becomes well-browned. Watch it carefully - it turns rapidly from light brown to burned brown: don’t let it get too dark.
Step 2. While the syrup is still hot, swirl the pan carefully to distribute the syrup evenly over the bottom and sides of the pan, forming a thin, solid crust as it cools.
Step 3. In the pan thus prepared, pour the egg/milk/sugar mixture. Cover and cook by the double-boiler method - setting the mold in a pan of water - for 45 to 60 minutes.
Step 4. Finish by baking uncovered for about 20 minutes in a preheated 350 degree oven, without removing it from the pan of water. When its crown is golden-brown, test it by sticking a needle in it. When the needle comes out completely dry, remove it from the oven and let it cool before trying to get it out of the mold.
Step 5. To remove from the mold, hold it over the fire a few seconds, then turn it over.
The same procedure applies for smaller individual molds but of course they require less cooking time.
Ingredients:
6 egg yolks
2/3 cup sugar
2 cups milk
1 t. vanilla
4 T. sugar
2 T. water
Step 1. Beat the egg yolks and 2/3 cup sugar together thoroughly. Add the milk and vanilla. Mix well and pass the mixture through a fine strainer. In a tin flan mold, place 4 tablespoons sugar and 2 tablespoons water. Boil the syrup until it becomes well-browned. Watch it carefully - it turns rapidly from light brown to burned brown: don’t let it get too dark.
Step 2. While the syrup is still hot, swirl the pan carefully to distribute the syrup evenly over the bottom and sides of the pan, forming a thin, solid crust as it cools.
Step 3. In the pan thus prepared, pour the egg/milk/sugar mixture. Cover and cook by the double-boiler method - setting the mold in a pan of water - for 45 to 60 minutes.
Step 4. Finish by baking uncovered for about 20 minutes in a preheated 350 degree oven, without removing it from the pan of water. When its crown is golden-brown, test it by sticking a needle in it. When the needle comes out completely dry, remove it from the oven and let it cool before trying to get it out of the mold.
Step 5. To remove from the mold, hold it over the fire a few seconds, then turn it over.
The same procedure applies for smaller individual molds but of course they require less cooking time.
Melocotones Borrachos - Brandied Peaches & Cream Recipe
This translates as drunken peaches and makes a lovely dessert. At this time of year we prefer to use fresh ripe peaches. Serves six.
Ingredients:
1 small sponge cake
1 can (16 oz.) peaches - or equivalent fresh ripe peaches
3 eggs, beaten
2 T. cornstarch
3 T. apricot jam
1/4 cup brandy
1 cup milk
5 oz. sugar
A few drops vanilla extract
3 T. water
Step 1. Lay sponge cake on a china plate and sprinkle with the brandy. Lay sliced peaches on top of the cake.
Step 2. In a saucepan, mix the milk with the peach syrup, add 3 eggs and 3 oz. of sugar. Blend the cornstarch with a little of the syrup, making a smooth paste. Slowly add to the saucepan, stirring constantly, until very smooth. Cook over low heat, bringing to a boil for only one minute. Remove from heat, stir in vanilla and pour over sponge cake.
Step 3. In a small saucepan, put 3 tablespoons water, apricot jam and 2 oz. sugar. Cook over low heat one minute and pour over cream. Chill in refrigerator and serve very cold.
Ingredients:
1 small sponge cake
1 can (16 oz.) peaches - or equivalent fresh ripe peaches
3 eggs, beaten
2 T. cornstarch
3 T. apricot jam
1/4 cup brandy
1 cup milk
5 oz. sugar
A few drops vanilla extract
3 T. water
Step 1. Lay sponge cake on a china plate and sprinkle with the brandy. Lay sliced peaches on top of the cake.
Step 2. In a saucepan, mix the milk with the peach syrup, add 3 eggs and 3 oz. of sugar. Blend the cornstarch with a little of the syrup, making a smooth paste. Slowly add to the saucepan, stirring constantly, until very smooth. Cook over low heat, bringing to a boil for only one minute. Remove from heat, stir in vanilla and pour over sponge cake.
Step 3. In a small saucepan, put 3 tablespoons water, apricot jam and 2 oz. sugar. Cook over low heat one minute and pour over cream. Chill in refrigerator and serve very cold.
Suspiros de Monja - Fried Puffs Recipe
“Sigh of a Nun” - These are small dessert fried cakes or doughnuts which are usually served hot and accompanied by coffee. Serves six.
Ingredients:
1/2 lb. flour
2 T. butter
1 cup milk
6 eggs
Pinch of salt
Grated rind of a lemon
Oil for deep frying
Step 1. Heat the milk with the lemon rind, butter, salt and sugar. When it begins to boil, add the flour, stirring all the time until it becomes a thick paste. Remove from heat and let it cool a bit. Add the eggs, one at a time, stirring well after each addition.
Step 2. In a skillet heat the oil; put in little pieces of dough, about the size of a walnut; do not touch them, as they will, by themselves, open, turn and puff up. Drain and serve hot, sprinkled with sugar or hot syrup.
Ingredients:
1/2 lb. flour
2 T. butter
1 cup milk
6 eggs
Pinch of salt
Grated rind of a lemon
Oil for deep frying
Step 1. Heat the milk with the lemon rind, butter, salt and sugar. When it begins to boil, add the flour, stirring all the time until it becomes a thick paste. Remove from heat and let it cool a bit. Add the eggs, one at a time, stirring well after each addition.
Step 2. In a skillet heat the oil; put in little pieces of dough, about the size of a walnut; do not touch them, as they will, by themselves, open, turn and puff up. Drain and serve hot, sprinkled with sugar or hot syrup.
Pastel Gitano - Gypsy Tart Recipe
Centuries ago, gypsies wandered from Castile into southern Spain, and the Grenada Mountains. Soon the mountains were echoing the sweet music of the guitars and the wild, foot-stomping and handclapping of the gypsy girls. It was the festive swirling of of their skirts that inspired this popular confection found in all their festivities. This pastel Gitano is a delicate shell of flavored meringue filled with fresh fruits and cherries imitating polka dots and ruffled with a meringue border. This will make a beautiful centerpiece for any occasion. Serves eight.
Meringue Shell
Ingredients:
4 egg whites, at room temperature
1/4 t. cream of tartar
1/4 t. salt
1 T. vanilla, or coffee, strong and very cold
1 cup sugar
V.S.P. combine the egg whites, cream of tartar and salt. Beat egg whites until soft moist peaks form. Gradually add sugar a little at a time, beating well after each addition. Add flavoring and continue beating until very stiff. Spread half of meringue around sides and rim of plate making a decorative edge using a spatula or pastry tube. Bake 1 hour in a 275 degree oven or until crisp to the touch. Cool well before filling.
Filling
Ingredients:
2 bananas, sliced
1 cup seedless grapes
2 T. lemon juice
2 oranges, sliced
20 pitted cherries
V.S.P. Combine bananas with grapes and lemon juice. Arrange with orange slices and cherries in meringue shell. Garnish with additional cherries, melon balls or any other fruit you care to use.
Sauce
Ingredients:
1/2 cup sugar
1/4 cup flour
2 cups milk
4 egg yolks
2 T. butter
2 T. vanilla extract
1/4 t. salt
V.S.P. Combine sugar, flour, milk, egg yolks and butter. Cook over hot water four minutes, stirring constantly. Cool, stir in vanilla. Serve with Pastel Gitano.
Meringue Shell
Ingredients:
4 egg whites, at room temperature
1/4 t. cream of tartar
1/4 t. salt
1 T. vanilla, or coffee, strong and very cold
1 cup sugar
V.S.P. combine the egg whites, cream of tartar and salt. Beat egg whites until soft moist peaks form. Gradually add sugar a little at a time, beating well after each addition. Add flavoring and continue beating until very stiff. Spread half of meringue around sides and rim of plate making a decorative edge using a spatula or pastry tube. Bake 1 hour in a 275 degree oven or until crisp to the touch. Cool well before filling.
Filling
Ingredients:
2 bananas, sliced
1 cup seedless grapes
2 T. lemon juice
2 oranges, sliced
20 pitted cherries
V.S.P. Combine bananas with grapes and lemon juice. Arrange with orange slices and cherries in meringue shell. Garnish with additional cherries, melon balls or any other fruit you care to use.
Sauce
Ingredients:
1/2 cup sugar
1/4 cup flour
2 cups milk
4 egg yolks
2 T. butter
2 T. vanilla extract
1/4 t. salt
V.S.P. Combine sugar, flour, milk, egg yolks and butter. Cook over hot water four minutes, stirring constantly. Cool, stir in vanilla. Serve with Pastel Gitano.
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