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----- Original Message -----
From: "susan"
To: phaedrus
Sent: Sunday, December 21, 2003 5:52 PM
Subject: a poem
> Dear Phaedrus,
> I am searching for a poem (title, author, whatever) that my
> grandfather used to recite to us on the way to school. It is probably
> from the late 1800's or early 1900's. I only know one verse:
> Silently one by one
> In the infinite meadows of heaven
> Blossom the beautiful stars
> The forget-me-nots of the angels
>
> Hope this helps YOU. I feel lucky to have found your site by looking
> up Kentucky cream pulling candy sites. How funny!
> Many thanks for your help,
> Susan
>
>
>
Hi Susan,
Thanks for a break from the fruit cake recipe requests... (smile)
Those lines are from the long poem "Evangeline" by Henry
Wadsworth Longfellow
They are from Section 1.3 III, canto 43
The entire canto (or whatever they're called) goes like this:
Meanwhile apart, in the twilight gloom of a window's embrasure,
Sat the lovers, and whispered together, beholding the moon rise
Over the pallid sea and the silvery mist of the meadows.
Silently one by one, in the infinite meadows of heaven,
Blossomed the lovely stars, the forget-me-nots of the angels.
Thus passed the evening away. Anon the bell from the belfry
Rang out the hour of nine, the village curfew, and straightway
Rose the guests and departed; and silence reigned in the household.
Many a farewell word and sweet good-night on the doorstep
Lingered long in Evangeline's heart, and filled it with gladness.
Carefully then were covered the embers that glowed on the hearthstone,
And on the oaken stairs resounded the tread of the farmer.
Soon with a soundless step the foot of Evangeline followed.
Up the staircase moved a luminous space in the darkness,
The entire poem is online. If you wish to read it, it's at:
Evangeline
Phaed
----- Original Message -----
From: "Cheryl"
To: phaedrus
Sent: Saturday, December 20, 2003 8:03 PM
Subject: Italian dolce
This is the only part we can recall to a grandmother's recipe: it's made
with dates and raisins and walnuts, soaked in brandy or red wine, and then
the mix is put into a kind of pastry that is rolled out like a pizza, and
then cut up like caramel rolls. Then you assemble it like a wreath, cover
with cheesecloth and let soak for a period of time - probably in brandy or
red wine?? I think both alcohols are used in this recipe.
We are very confused and could use some help tracking this down. I know
it's hard with regional Italian. Whatever you can do will be great.. thank
you! Cheryl
Hello Cheryl,
I can only locate two Italian pasties that are wreath-shaped, and both are
called "buccellato".
The first is from Lucca, in Tuscany. It is associated with confirmation
rather than with Christmas, and it is anise-flavored.
The second buccellato is Sicilian, and it has raisins, sultanas, and nuts
rolled up in a pastry to form a wreath. It does call for red wine. This one
is a traditional Christmas pastry.
I found no pastries that called for brandy.
There is a picture of Sicilian buccellato here:
Flavors of Italy
There is another picture here and a poorly translated recipe:
Ricettemania
I could not find a better recipe
Phaed
From: A
To: phaedrus
Subject: Estonian Blood Sausage
Date: Tuesday, December 23, 2003 5:45 AM
Here is the recipe that I found, It is getting harder to find the Estonian
version here in the US
· 1250 g barley grouts · 750 g meat (bacon)· 200 g onions · salt, pepper·
marjoram, oregano, caraway · 1/2 l blood· about 10 metres intestines Put
washed grouts into hot salted water and boil to half-soft. Cut bacon into little
pieces and fry it with sliced onion until they are light yellow, add to the
grouts and boil until the mixture is soft. Let the mixture cool and add blood
and seasoning. Fill the intestines with the mixture but not hard because blood
and grouts swell when the sausages boil. Tie the ends of the sausages with soft
string. Put the sausages into lukewarm water and boil them slowly for about
30 minutes. Cool the ready sausages quickly down and keep them in a cold place.
Bake or fry before serving. Before frying, put the sausages into warm water.
Serve with fried bacon, cowberry or cranberry jam or pumpkin salad. An older
tradition of Estonians was to make white sausage; later blood sausage became
popular. White sausage has the same ingredients, except for blood.
----- Original Message -----
From: "Joyce "
To: "Phaedrus"
Sent: Wednesday, December 17, 2003 9:14 PM
Subject: receipe for maryland crabcakes
> I am looking for a receipe for maryland crabcakes. The type that you bake
with a cornflake coating on it.
>
>
Hello, Joyce,
Below are three recipes for baked crab cakes with corn flakes. From the
recipes that I looked at while conducting this search, it might not be
proper to call these "Maryland" crab cakes. Just call them crab cakes.
Phaed
Crab Cakes
Ingredients
1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco sauce
1 pound jumbo lump crabmeat, picked over
4 cups cornflakes
Whisk together the mayonnaise, egg, mustard, Old Bay seasoning, lemon juice,
salt, pepper, and Tabasco sauce, then gently stir in crabmeat. Chill,
covered, 2 hours.
Pulse the cornflakes in a food processor until coarsely ground and put in a
shallow dish.
Form one heaping teaspoon of crab mixture into a 1 1/2 inch-diameter cake
(mixture will be very moist), then gently dredge in the cornflakes. Make
more crab cakes in same manner, transferring them to buttered baking sheets.
Chill, covered for at least 1 hour. (Unbaked crab cakes can chill up to 4
hours.)
Preheat oven to 400°F. Bake the crab cakes in batches in middle of oven
until crisp and golden, about 8-10 minutes. Transfer with a spatula to a
platter.
-------------------------------------
The Sea Grill's Oven-Baked Crab Cakes
Categories: Seafood
Yield: 20 cakes
5 c Cornflakes
1/2 c Mayonnaise
2 T Dijon mustard
2 t Old Bay seasoning
1/8 t Cayenne
2 lg Egg yolks
2 lb Jumbo lump crab meat;
-picked over
1/4 c (1 stick) unsalted butter;
-softened
Tartar sauce
In a food processor, pulse cornflakes until ground coarse and spread
in a shallow baking pan. In a large bowl, whisk together mayonnaise,
mustard, Old Bay seasoning, cayenne, and yolks and add crab meat and
salt and pepper to taste, tossing mixture gently but thoroughly. With
a 1/4-cup measure, form crab mixture into slightly flattened rounds
about 2-1/2 inches wide and 3/4-inch thick and gently coat crab cakes
with cornflakes, transferring as coated to a wax-paper-lined baking
sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours
and up to 4 hours. Preheat oven to 400 degrees F. Transfer crab
cakes to a large baking sheet. Put about 1/2 teaspoon butter on each
crab cake and bake in middle of oven until crisp and cooked through,
about 15 minutes. Serve crab cakes with tartar sauce.
Makes about 20 crab cakes.
----------------------------
Oven-Fried Crab Cakes
2 1/2 cups cornflakes
1/4 cup Mayonnaise
1 T. dijon mustard
1 egg yolk
1 tsp. seafood seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1 lb crab meat
2 T. butter
Preparation -
Use a food processor to make cornflake crumbs. Pour crumbs in a shallow
dish. Set aside. Mix together - mayonnaise, mustard, egg yolk and
seasonings. Gently stir in crab meat. Form crab meat mixture, about 1/4 cup
at a time, into small cakes. Coat each crab cake with cornflake crumbs.
Place on a wax paper covered plate. Cover with plastic wrap and refrigerate
about 2 hours. Place crab cakes on a baking sheet that has been sprayed with
non-stick cooking spray. Top each one with about 1/2 tsp. butter. Bake in
preheated 400º oven for 15 minutes, or until a golden brown color.
----- Original Message -----
From: Chris
To: phaedrus
Sent: Thursday, December 18, 2003 11:44 PM
Subject: Hush Puppies-From Chris
> Hi
>
> Looking for a hush puppie recipe from the hard back copy of betty crocker
> early 1960's made with corn meal.
>
> Thanks
>
> chris
>
Hello Chris,
See below.
Phaed
Hush Puppies
Southern-Fried Catfish and hush puppies are a great combination. Use a
frying thermometer to make sure the oil is the right temperature so your
pups are golden and light.
Vegetable oil
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup shortening
1 cup milk
2 tablespoons onion, finely chopped
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) (1/4 to 1/2 teaspoon)
1 egg
Heat oil (1 inch) in Dutch oven to 375:.
Mix remaining ingredients. Drop by teaspoonfuls into hot oil. Fry, turning
once, until golden brown, about 1 minute; drain.
Source: Betty Crocker's Best-Loved Recipes
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