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Interesting Recipe
Apr. 5th, 2009 08:55 pmThis came from a Native American newsletter I get; it reminds me of how clever people have been with what little they have to do with, one of those kinds of recipes that might have arisen out of the desperation of looking in a box of commodities and trying to figure out something good to make of disparate offerings. Maybe I'm wrong, but I know I've never heard of this before.
Blue Grape Dumplings
4 egg yolks (or two eggs if you prefer)
About 4 Tbsp cold water
White flour
Salt to taste
1/2 gallon unsweetened grape juice
2 cups sugar
Add salt to egg yolks, beat with fork, add water and beat well. Add just enough flour to make a dough that is easy to knead, not too sticky. Knead for about 5 or 6 turns, roll out on floured board, dough should be thin. Cut small squares with knife dipped in hot water.
Blend juice and sugar in large pan and bring to a boil. Drop cut dough pieces in, just a few at a time, to keep the mixture boiling. Boil for 5 minutes, remove dumplings from liquid and add more pieces to boil. When all are boiled, return to pot and simmer for about ten minutes. Serve hot or cold with cream.
Blue Grape Dumplings
4 egg yolks (or two eggs if you prefer)
About 4 Tbsp cold water
White flour
Salt to taste
1/2 gallon unsweetened grape juice
2 cups sugar
Add salt to egg yolks, beat with fork, add water and beat well. Add just enough flour to make a dough that is easy to knead, not too sticky. Knead for about 5 or 6 turns, roll out on floured board, dough should be thin. Cut small squares with knife dipped in hot water.
Blend juice and sugar in large pan and bring to a boil. Drop cut dough pieces in, just a few at a time, to keep the mixture boiling. Boil for 5 minutes, remove dumplings from liquid and add more pieces to boil. When all are boiled, return to pot and simmer for about ten minutes. Serve hot or cold with cream.
Bread Machine Bagels
Feb. 23rd, 2007 09:51 pmRecipe under the cut, from a daily recipe newsletter I get. Dough is made in the bread machine, then bagels as normally, by boiling and baking in the oven. We want to try these; Mani really misses fresh bagels like we used to get up north. Store bagels are okay in a pinch but just aren't the same.
( Bread Machine Bagels Recipe )
*Tummy Growls*
Jan. 11th, 2007 10:42 pmBaked Brie in Puff Pastry with Almonds
1/2 package frozon puff pastry, thawed
1 (8 ounce) package brie cheese, round
1/8 cup toasted almonds, slices (optional)
Preheat oven to 425.
Lightly grease cookie sheet.
Roll puff pastry out slightly.
Place cheese wheel on top (leave rind on).
Place almonds on top of preseves.
Bundle Puff Pastry up and around the cheese.
Bake for 20-25 minutes.
Let cool for five minutes.
Serve with your favorite crackers.
I read in the comments with this on Recipe Zaar that someone did this with honey and walnuts on top of the brie instead of almonds, and I'm thinking pecans would be yummy. Many people do a sweet version with preserves (like apricot or seedless raspberry) under the almonds or instead of them.
I've had baked brie before and it is decadent. This looks so easy I may have to comparison shop the ingredients and make some.
Rice Fritter Recipe from NY Times
Dec. 6th, 2006 12:59 pmLaissez le bon temps roulez, ma cher... and don't be chintzy with the powdered sugar.
Recipe: Calas (Ka LAHS)
Adapted from Poppy Tooker
Time: 20 minutes
Vegetable oil, for deep-frying
2 cups cooked medium- or long-grain white rice
6 tablespoons flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
Pinch of freshly grated nutmeg
2 large eggs
¼ teaspoon vanilla extract
Confectioners’ sugar.
1. In a fryer or a deep pot, add oil to a depth of at least three inches, and bring to 360 degrees. In a large bowl, combine rice, flour, sugar, baking powder, salt and nutmeg.
2. In a small bowl, mix together eggs and vanilla. Add to rice mixture and stir with a fork until well blended. Keep mixture cool (below 70 degrees) so that it will not separate when dropped into hot oil.
3. When oil is correct temperature, drop in heaping tablespoons of batter. Calas will brown on one side and turn themselves over. When browned on both sides, after about 5 minutes, remove them with a wire skimmer and drain on paper towels. Sprinkle with confectioners’ sugar, and serve hot.
Yield: About 12 calas (4 to 6 servings).
Comfort Food from Acadiana
Sep. 25th, 2005 02:53 pmCaramel Cup Custard
from Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories
INGREDIENTS:
1 cup sugar
2 cups half & half
3 cups milk
4 eggs and 8 egg yolks
1 cup powdered sugar
2 teaspoons vanilla
TO PREPARE:
Caramel: Melt 1 cup sugar in a heavy pot. Cook sugar until it is a golden color – pour into custard cups.
Custard: Bring cream and milk to a boil. Beat eggs, yolks and sugar until thick, slowly add hot milk to egg mixture. Mix well. Pour into cups. Bake at 325 degrees in a water bath for 1 hour.
Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. To purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories, call the Junior League of Lafayette at (337) 988-2739 or (800) 757-3651 or order by mail at 504 Richland Avenue, Lafayette, Louisiana 70508.
from Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories
INGREDIENTS:
1 cup sugar
2 cups half & half
3 cups milk
4 eggs and 8 egg yolks
1 cup powdered sugar
2 teaspoons vanilla
TO PREPARE:
Caramel: Melt 1 cup sugar in a heavy pot. Cook sugar until it is a golden color – pour into custard cups.
Custard: Bring cream and milk to a boil. Beat eggs, yolks and sugar until thick, slowly add hot milk to egg mixture. Mix well. Pour into cups. Bake at 325 degrees in a water bath for 1 hour.
Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved. To purchase copies of Tell Me More, A Cookbook Spiced with Cajun Traditions and Food Memories, call the Junior League of Lafayette at (337) 988-2739 or (800) 757-3651 or order by mail at 504 Richland Avenue, Lafayette, Louisiana 70508.
