TheLaughingMule
Lady Mule
posted 12-17-12 08:29 PM
CT (US)
126 / 146
My Grandmother used to make Divinity. I remember it as extremely sweet fluffy candy. I also remember that Grandpa had to help stir it towards the end. I have never attempted to make it, as I don't eat many sweets.
Recipe of the Day:
Divinity
Ingredients
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
Directions
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
TheLaughingMule
Lady Mule
posted 12-18-12 08:10 PM
CT (US)
127 / 146
I would alter this recipe and use golden raisins instead of the figs, regular dried cherries instead of the candied, and dried peaches instead of the apricots. Perhaps brandy instead of the sherry (because I don't think the local liquor store carries sherry...) I would also substitute cinnamon and nutmeg for the cloves.
Recipe of the Day:
Fruitcake Cookies
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
Yield: 5 dozen small cookies
TheLaughingMule
Lady Mule
posted 12-19-12 08:25 PM
CT (US)
129 / 146
I've always heard you are not supposed to make candy on humid days. Something about how the sugar crystallizes. I have made a lot of fudge over the years and I know its important to beat it while it cools so the sugar doesn't get grainy. Slim soaks dried cherries in boiling water to add to his fudge - it turns out pretty darn good too.
Slim made pumpkin chocolate chip cookies the other day, they turned out really good. I don't have that recipe handy tho...
Recipe of the Day:
Christmas Cookies Recipe
Yield: about 4 dozen 2-1/2-inch cookies
2/3 cup butter
2/3 cup shortening
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla
3-1/2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream the butter and shortening with the sugar, then beat in eggs and vanilla. Combine flour, salt, and baking powder, then stir them into the creamed mixture to make a soft dough. Chill thoroughly.
Work with only a small amount of the cold dough at a time. Use lots of flour to roll dough. (I use a combination of flour and confectioners' sugar instead of plain flour. This gives the cookies a sweeter taste, and they do not taste like flour.) Roll about 1/8 inch thick, cut out cookie shapes, and use a metal spatula to transfer them to a lightly greased baking sheet. Bake at 375 degrees F for 7 to 10 minutes, or until lightly browned.
These cookies can be decorated a variety of ways. Sometimes I frost them after they are cool. Other times I use colored sugar sprinkled on them before baking. Most times, though, I use a mixture of egg yolks, a little water, and some food coloring and "paint" them before baking.
TheLaughingMule
Lady Mule
posted 12-20-12 08:15 PM
CT (US)
130 / 146
Have never had goose before. Terry going to cook a very small turkey breast (wrapped in bacon strips) for the Winter Solstice feast.
Recipe of the Day:
Roast Goose Recipe
1 8-10 pound goose
Choose a young goose of 8-10 pounds, allowing 1-1/4 pounds per person. Wash and dry the goose. If you have any doubts as to the youth and tenderness of your bird, it is wise to parboil it in water for an hour before roasting. Turn the goose once if this is required.
Dry the goose and rub the skin with salt and pepper, and, if desired, a clove of garlic. Fill the cavity loosely with stuffing, and fasten with skewers or string. Prick the skin well to let the fat run off. Place the bird on a rack in a roasting pan; if you have no rack, prop the goose on two wooden spoons to prevent its sticking to the pan. Put it in a 450 degrees F oven for 20-25 minutes to brown, then pour off the fat and reduce the heat to 300 degrees F. Pour a cup of hot cider or wine over the bird and cook uncovered, allowing 20 minutes per pound for the total roasting time.
Serve the bird on a large platter garnished with glazed fruit, crabapples, spiced pears or stuffed prunes, with bunches of parsley or watercress.
TheLaughingMule
Lady Mule
posted 12-21-12 08:18 PM
CT (US)
131 / 146
Recipe of the Day:
Never-Fail Holiday Fudge
Yield: 30 pieces
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes plus 4-6 hours cooling
2 cups granulated sugar
2/3 cup evaporated milk
12 regular marshmallows (not minis)
1/2 cup unsalted butter
1/8 teaspoon table salt
1 cup (8 ounces) semisweet chocolate chips
1 cup chopped walnuts
1 teaspoon pure vanilla extract
Grease or line an 8x8-inch pan with nonstick foil. Set aside.
In a 2-quart saucepan over medium heat, combine the sugar, milk, marshmallows, butter, and salt. Cook, stirring constantly, until the mixture is bubbling.
Boil and stir for 5 minutes; remove from the heat. Stir in the chocolate chips until completely melted. Add the walnuts and vanilla.
Spread into the prepared pan and cool for 4 to 6 hours in the refrigerator before cutting.
Store in an airtight container in the refrigerator or at room temperature.
Reviewer's note: If you live at a high altitude (we live in Colorado Springs), decrease cooking time to about 3 minutes or 222 degrees on a candy therm.
TheLaughingMule
Lady Mule
posted 12-22-12 09:17 PM
CT (US)
132 / 146
Recipe of the Day:
Yankee Christmas Pudding
Yield: Serves 16
1 loaf stale bread with crusts
1/2 pound chopped mixed candied fruit peel
1/2 pound suet, chopped
1/3 cup finely chopped pecans or walnuts
2 cups currants
2 cups raisins
grated rind of 1 lemon
1 tablespoon cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon allspice
1/4 teaspoon mace or nutmeg
1 cup sugar
1/2 cup cherry jam
1 teaspoon salt
1/2 cup brandy or rum
6 eggs, well beaten
Crumb the bread and in a large bowl combine the ingredients in the order given. Turn the batter into a well greased 2-quart mold, or two 1-quart molds. Place in a kettle in 1 inch of boiling water. Cover and steam for 4-5 hours, adding more water if needed. Remove mold to a wire rack, uncover, and allow to cool. Invert on wire rack and wrap the cold pudding in plastic film or foil. It may be stored for several weeks in the ice box.
When you are ready to use the Christmas pudding, return it to its mold, cover it, and steam for half an hour. Unmold the pudding again on a hot platter, decorate it with holly and pour heated brandy or rum over it. Touch a match to the pudding and serve it encircled with blue and orange flames. Pass hard sauce or French hard sauce with it.
[Disclaimer - not responsible if you burn your house down by setting your food on fire!]
TheLaughingMule
Lady Mule
posted 12-24-12 07:15 PM
CT (US)
133 / 146
Recipes of the Day:
Traditional Wassail Recipe
For centuries, going back to Anglo-Saxon times, holiday revelers have wished each other "Wes hal!" — Be Whole! — while sharing this drink. Wassail traditionally contained roasted apples, which would swell up and burst apart in the hot punch, giving it the name Lamb's Wool.
Yield: Serves 8 to 12.
5 to 6 large baking apples, peeled and cored
1 cup sugar
2 quarts beer or ale
2 cinnamon sticks, broken in half, or 2 teaspoons cinnamon
1 teaspoon ground ginger
grated zest of 1 lemon
1-1/2 cup sherry or sweet red or white wine
Preheat oven to 400° F. Cut the apples into thick slices, and arrange in layers in a covered casserole dish, sprinkling a few teaspoons of sugar over each layer. Cover and bake for 30 minutes. (The apples will get puffy and soft.)
While the apples bake, combine the beer, spices, lemon zest, and remaining sugar in a large saucepan. Heat slowly, bringing just to a simmer. (Don't let the mixture boil.) When it is hot, add the sherry and keep heating until the mixture reaches a simmer again, still not boiling. Place the hot baked apples in a punch bowl, and pour the hot wassail over them. Serve hot.
-- -- -- -- -- -- -- -- -- -- -- -- -- --
Mulled Cider Recipe
Yield: Serves 8 to 10.
1 gallon apple cider
1/4 to 1/2 cup brown sugar
3 cinnamon sticks, broken into small pieces
8 to 10 whole cloves
3 to 4 strips lemon peel or orange peel
Combine the cider and brown sugar in a large stainless steel or enameled pot. Tie the cinnamon, cloves, and peel in cheesecloth, and add to the cider. Slowly bring just to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Remove the spice bag and serve hot.
-----------------------------
TheLaughingMule
Lady Mule
posted 12-25-12 08:01 PM
CT (US)
134 / 146
Recipe of the Day:
Real Eggnog Recipe
We get the word nog from noggin, a small, wooden cup that English tavern-owners used for serving drinks.
Yield: Makes 10 to 12 servings.
12 egg yolks
1 cup superfine sugar
1 quart milk
1 teaspoon cinnamon
1 teaspoon ground cloves
1 quart half-and-half
1 to 2 cups rum (optional)
freshly grated nutmeg
Whisk egg yolks and sugar in a large bowl, until smooth. Combine milk, cinnamon, and cloves in a large saucepan and heat slowly until mixture just reaches a boil. In a thin stream, whisk the hot milk into the yolks and sugar, whisking constantly. Return mixture to pan and cook over low heat, stirring frequently with a wooden spoon, until mixture coats the back of the spoon (about 12 minutes; do not let mixture boil). When thick, pour into a large bowl and let cool. Stir in the half-and-half and rum, if using. Chill for 3 hours or overnight. Sprinkle each serving with grated nutmeg.
TheLaughingMule
Lady Mule
posted 12-26-12 07:49 PM
CT (US)
135 / 146
Recipe of the Day:
Potato Pancakes
Ingredients
5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds)
1 large onion, halved
1 large egg
2 tablespoons all-purpose flour or matzo meal
Kosher salt and freshly ground pepper
Vegetable or canola oil, for frying
Applesauce or other toppings, for serving
Directions
Peel the potatoes, immediately immersing them in very cold water as you finish each one.
Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels.
(If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
Yield: 18 latkes
TheLaughingMule
Lady Mule
posted 12-30-12 08:00 PM
CT (US)
143 / 146
Lovely looking pie D_R !! I don't know if we can order in puff pastry. Slim uses crescent roll dough instead of pie crust quite often when he makes "pie" (quiche or pot pie.)
Tonight's recipe has a nice sauce.
Recipe of the Day:
Marinara Sauce & Perfect Pasta
Yield: 2 Cups of Sauce
INGREDIENTS
6 cloves garlic
6 Tablespoons Extra-Virgin Olive Oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:
Smash 6 cloves of garlic with the back of a knife.
Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.
Add tomatoes and generous pinch of salt and pepper.
Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
Add 3 more Tbsp. more of EVOO, turn to higher heat.
Crush tomatoes with the back of a wooden spoon.
Cook until the oil turns red. This will tell you the sauce is done!
Cook's Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts.
Tips and secrets
* Slice tomatoes with a very sharp knife to keep in the juices
* For sauce, 90% of the time canned is better because it contains more flavor. Use canned variety packed in tomato juice not water.
* Crush the tomatoes yourself as one of the last steps to maintain deep flavor.
-- --
Perfect Pasta
Yield: 4 servings
Ingredients
For the pasta:
4 eggs (one per serving)
1 Tbsp. extra virgin olive oil
1 large pinch salt
1 large pinch fresh cracked pepper
1 cup all-purpose flour
For the ravioli:
1/2 Cup Ricotta
1/4 stick of butter
2 sprigs fresh sage
lemon zest
Method:
Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few times to combine.
Add 1/2 cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about 1/4 cup more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.
Using a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten and use as desired.
To make a quick-filled pasta: dollop 1 Tablespoon of ricotta per ravioli on a sheet of pasta. Brush the edges of pasta sheet with water, fold sheet over the ricotta and seal. Cut a circle around each dollop using the rim of a glass. Shape the ravioli around your finger and boil in water for 2 minutes. Melt sage leaves in butter for the sauce. Add salt and pepper. Garnish with lemon zest.
Cook's Note: Don't let it dry! Fresh pasta should be kept covered by a moist towel and if stored should be wrapped in air-tight plastic.
Tips and secrets
* Varieties of dry pasta taste the same; the difference is in how the noodles collect the sauce.
* Use salt in the water when boiling because dry pasta is not seasoned! Don't add salt if you are boiling fresh, since you control the seasoning.
* Boil dry for less time than the box directions! Finish the pasta off in the sauce.
* Add pasta water (touch of starchy liquid) to your sauce, it will help it taste richer and bring out the creamy texture through the entire dish.
* Cooked al dente (al-DEN-tay) literally means "to the tooth," which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.
* Considering there are only two inexpensive basic ingredients to make (flour and eggs), it may be worth spending around $100 equipment make it fresh. In the long run you'll get restaurant quality taste that will save you money
TheLaughingMule
Lady Mule
posted 01-28-13 08:07 PM
CT (US)
146 / 146
Both recipes sound good ax. I do the stew meat the same way, except I give it a quick browning with a little oil or bacon grease before starting the stew (used the dutch oven for the browning then add the rest to stew until tender.) It gives the meat a little better flavor, seals in the juices, etc.
This is the recipe I put in the newsletter today:
Chicken with Pepperoni-Marinara Sauce
Ingredients
Cooking spray
1/2 teaspoon minced fresh garlic
16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese
Preparation
1. Preheat broiler to high.
2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.