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----- Original Message -----
From: "Maya"
To: phaedrus
Sent: Thursday, January 16, 2003 9:51 AM
Subject: Jamaican spiced bun
> Hi!
>
> I am looking for a recipe for, and the nutritional info
> (calories, fat, etc) on, Jamaican Spiced Bun.
> Can you help me?
> Thanks,
> Maya.
Hello Maya,
I have the recipes, but I could not locate any nutritional information. Two
recipes below.
Phaed
Spice Bun
1 1/2 cups of brown sugar
2 dessert spoons melted butter
2 teaspoons Jamaican logwood honey
2 teaspoons mixed spice
1 cup Dragon Jamaican Stout
2 cups flour
3 teaspoons baking powder
1 cup dried fruits
2 eggs
Preheat oven to 400 degrees Fahrenheit
Dissolve sugar, butter, syrup, and spices in Dragon Stout on low heat.
Mix flour, baking powder and fruit. Beat eggs and mix all ingredients
together.
Placed in greased and lined tin. Bake for approximately 1 hour. Serve
topped with soft cheese.
Prep Time: 30 minutes
Cook Time: 1 hour
---------------------------------
Jamaican Easter Spice Bun
1/2 cup sugar
3 cups flour
1oz margarine
2 tsp baking powder
1/4 lb cheddar cheese
2 oz honey
1 cup mixed fruit
1 tsp mixed spice
2 tbsp spoon molasses
2 eggs
1 bottle Jamaican Dragon Stout
Dissolve molasses, sugar, butter, honey and Stout in a saucepan over a
medium heat flame. After mixture has heated add 2 eggs beaten to the
mixture. Grate the cheese and add to a large bowl which contains flour,
baking powder, and mixed spice. To this mixture add the cup of mixed fruit.
Combine the heated liquid mixture in the bowl containing the flour mixture.
Mix well until the liquid ingredients have been completely incorporated
into the flour mixture. Bake at 350° for 40 mins. in a greased loaf pan.
----- Original Message -----
From: Bob
To: phaedrus
Sent: Thursday, January 16, 2003 1:34 PM
Subject: Salmon in Puff pastry
Dear Phaedrus, This is Old Gringo, Bob,
I am trying to find a recipe I saw on some TV cooking program where the
Salmon was cooked in a Puff Pastry and served with Caviar on top. If you
can help me? I also had a Lobster Tail cooked and served with A Strawberry
Sauce , in Denver Colo. once that was a super dish.
Your are super and I always enjoy looking at your Recipes.
Thanks So Very Much
Bob (Old Gringo )
Texas
Hi Bob,
I'm not sure that I found what you want. The first recipe below is for
smoked salmon and caviar in puff pastry shells. The second is just smoked
salmon in puff pastry. Hope one of these will do - they're all I could find.
Phaed
Smoked Salmon and Caviar Tart
Assembled like a pizza, this appetizer has a puff-pastry crust,
a cream-cheese "sauce," and a topping of smoked salmon and caviar.
Serving: Serves: 8
One 17 1/4- ounce package frozen puff pastry, thawed
1 large egg, beaten
3/4 cup low-fat sour cream
1/2 cup low-fat (Neufchâtel) cream cheese, softened
2 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
1/3 pound smoked salmon, thinly sliced
4 ounces black caviar, drained
2 tablespoons minced red onion
1 tablespoon drained capers
1. Heat oven to 400 degrees F and line a baking sheet with parchment
or waxed paper. Unfold both pieces of puff pastry. Brush the long
edge of one sheet with beaten egg. Lay the second sheet over the
egg-coated edge and join. Cut a 4-inch-wide strip of dough from one
end of the joined sheets and set aside. Roll out joined sheets to
an 11- by 16-inch rectangle; place on baking sheet. Brush perimeter
of pastry with beaten egg. Cut reserved strip of dough lengthwise
into 4 equal pieces. Arrange pieces around rectangle, forming a raised
border; brush with egg. Using a fork, pierce pastry all over. Bake
until golden brown and crisp - 20 to 25 minutes. Let cool completely.
2. In a small mixing bowl, combine sour cream, cream cheese, dill, and
lemon juice. Spread mixture evenly over crust.
3. Cut salmon into 2-inch by 3-inch rectangles and arrange in a
checkerboard pattern over sour cream mixture. Fill in remaining spaces
with caviar, smoothing with the back of a spoon. Scatter red onion and
capers over top and serve within 1 hour
----------------------------------------------------------------
Smoked Salmon in Puff Pastry
12 servings
8 ounces smoked salmon
6 ounces cream cheese, room temperature
1 tablespoon very finely grated onion
1 tablespoon strained-fresh lemon juice
1/4 teaspoon salt, to taste
1/4 teaspoon ground white pepper, to taste
2 tablespoons finely minced fresh dill weed
12 each miniature puff pastry shells
Combine salmon, cream cheese, lemon juice, salt, and
white pepper in a food processor
process until smooth and well blended
season to taste with additional salt and white pepper
stir in minced dill by hand, just until mixed
cover and chill for 8-48 hours
remove centers from pastry shells
bake as directed on package
remove from oven and allow to cool completely
allow salmon mixture to return to room temperature
spoon into a pastry bag, fitted with a large star tip
pipe salmon mixture into pastry shells
serve slightly chilled or at room temperatur
----- Original Message -----
From: Brenda
To: phaedrus@hungrybrowser.com
Sent: Thursday, January 16, 2003 9:06 AM
Subject: Bosnian sour cabbage
Hi,
I'm looking for a recipe for sour cabbage. It's a Bosnian dish.
I can find the recipe for the Bosnian sour cabbage rolls, but it
starts with sour cabbage. When I was in Canada, the supermarkets
sold sour cabbage but I can't find them here. How do I make sour
cabbage?
Brenda
Hi Brenda,
What I'm finding is that there are two ways to go. You can make traditional sour cabbage heads, or you can "sour" a cabbage head for use in the rolls.
Below is a recipe for traditional sour cabbage heads, called "kiseli kupus.". Below that is a sour cabbage rolls recipe that tells you how to sour just
one cabbage head.
Phaed
Kiseli Kupus (Sour Cabbage)
Categories: Vegetables
Yield: 1 batch
24 Cabbage heads (solid heads)
3 Red peppers; quartered
1 Fresh horseradish, peeled and chopped
1/2 Box bay leaves
1 Garlic head
1/4 Box dry whole red peppers
52 oz Salt (not iodized)
Core cabbage and fill with salt. Place, core side up,
in large crock. Layer cabbage, above ingredients
alternately. When all has been place in crock, cover
with large leaves which have been removed from
cabbage; fill crock with water. Place a heavy weight
on top of cabbage; cover with clean cloth. Should be
ready in 40 days. Keep water clean by removing foam
each day which will begin to form in about 10 days.
--------------------------
Sarma, Croatian Cabbage Rolls
Yield: 1 Servings
Ingredients
1 c cooked rice
1 1/2 lb ground pork
1 lb ground ham
1/2 lb ground beef
1 lg onion, diced
1/8 ts minced garlic
1 egg
1 lg head soured cabbage *
2 qt sauerkraut
1 salt and pepper
1 bacon strips
1 cn tomato soup (optional)
Instructions
This recipe is a Croatian main dish.
* To sour cabbage: Core a fresh cabbage head and place in boiling
water for 10-15 minutes, or until the leaves soften. One to two tbsp.
vinegar may be added to the boiling water to sour the leaves, if desired.
If a soured head of cabbage is not used, place cabbage in large pan of
water, core head and separate leaves.
Wash each leaf and drain in colander. Wash sauerkraut and drain.
Brown onion lightly in fat. Mix with meat, garlic, rice, seasonings
and egg.
Roll a generous portion of meat mixture in each leaf.
Cover bottom of large roasting pan with sauerkraut and place cabbage
rolls on top. Alternate sauerkraut and cabbage rolls ending with
sauerkraut.
Pour tomato soup on top (optional) and cover with strips of bacon.
Cover with cold water almost to top.
Bake covered at 350 degrees for 2 hours. Yield: Approximately 22 sarmas.
Croatian Cultural Society of Minnesota
----- Original Message -----
From: "John"
To: phaedrus
Sent: Thursday, January 16, 2003 7:25 PM
Subject: tipsey cake
> I would like to know if you have a receipe for a tipsey cake,
> made with Jack Daniels wiskey.
>
Hello John,
There are several recipes for tipsy cake, but the first one below is the
only one I could find that called for Jack Daniels whiskey by name. The
other calls for Irish Whiskey.
Phaed
Jack Daniels Tipsy Carrot Cake
2 C. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
2 C. granulated sugar
1 1/2 C. vegetable oil
4 eggs, beaten
2 C. grated raw carrots
1 (8 oz.) can crushed pineapple, drained
1 C. chopped pecans
1/3 C. Jack Daniels whiskey
Preheat oven to 350ºF. Sift together flour, baking powder, soda, salt and
cinnamon. Mix together the sugar, oil and eggs, then add to flour mixture.
Stir in carrots, pineapple, pecans and Jack Daniels whiskey.
Bake in greased and floured 9 x 13-inch cake pan for 35 to 40 minutes or
until a tester in center comes out clean.
Cool and frost with Tipsy Frosting.
Tipsy Frosting
1/2 C. soft butter
8 oz. soft cream cheese
1 T. Jack Daniels whiskey
1 box confectioners' sugar, sifted
Combine butter, cream cheese and Jack Daniels whiskey in mixer, blend well.
Add confectioners' sugar gradually, beat well. If too thick, add a little
more Jack Daniels for desired consistency.
----------------------------------
Tipsy Irish Whiskey Cake
(one 10-inch tube cake)
Ingredients:
1 (18.25-ounce) package yellow or chocolate cake mix
1 (3-4-ounce) package instant vanilla or French vanilla or chocolate pudding
and pie-filling mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oi
4 jumbo or extra large eggs, at room temperature
3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and
oil, add eggs and beat at medium speed of an electric mixer for 4 minutes,
scraping down sides of bowl as necessary. Spoon into a greased and floured
10-inch bundt or tube pan. Bake in a preheated moderate oven (350 degrees)
for 45 minutes, or until a cake tester inserted into the cake comes out
clean.
When cake is almost done, prepare syrup. Combine sugar, butter, water, and
lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring
until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup
Irish whiskey or bourbon.
Turn cake out onto two large sheets of aluminum foil placed together to form
the shape of a cross. Let cake cool for 10 minutes, top side up for tube
cake and upside down for bundt cake. Using a skewer or long bamboo pick,
make holes all over top and sides of hot cake. Drizzle syrup very slowly
over cake, being careful that too much does not run into any cracks on top
of cake. Bring foil up around cake and wrap securely. Cake may be served
when completely cool, or store in an airtight container overnight. Cake may
be wrapped securely in foil and stored in the refrigerator for several weeks
or in a freezer for up to six months.
----- Original Message -----
From: Ldb
To: phaedrus@hungrybrowser.com
Sent: Thursday, January 16, 2003 1:19 PM
Subject: Williecake
I can't believe a recipe for Williecake cannot be found. I've been
searching the internet, how can it be that big of a secret??
Hello Ldb,
Well, it's a secret because Chef Willing Howard, who created it and named
after his son, Willie, is very careful with the recipe.
The recipe below is supposed to be a copycat recipe for willie cake, but
without the rum.
Phaed
Willie Cake
14 oz. good quality bittersweet or semisweet chocolate (NOT unsweetened)
3/4 c. unsalted butter, cut into pieces
6 large eggs, separated
12 T. sugar
2 tsp. pure vanilla extract (not imitation)
Preheat oven to 350-degrees. Butter a 9-inch springform pan. Line bottom
of pan wtih parchment paper; then butter the paper. Wrap outside of pan
with foil.
Stir chocolate and butter in a heavy saucepan over low heat until melted
and smooth. Remove from heat; cool until lukewarm, stirring often.
Using an electric mixer, beat egg yolks and 6 T. sugar in a large bowl
until mixture is very this and pale (around 3 minutes). Fold lukewarm
chocolate into yolk mixture, then fold in vanilla extract.
Using clean, dry beaters, beat egg whites in another large bowl until
soft peaks form. Gradually add the remaining sugar, beat until medium-firm
peaks form. Fold the egg whites into chocolate in 3 stages. Pour the batter
into the prepared pan.
Bake cake until top is puffed and cracked. A tested inserted inot the center
will have some moist crumbs attached to it (approximatey 50 minutes). Cool
cake in the pan on a rack. The cake will fall.
Gently press down the crusty top to make an evenly thick cake. Loosen cake
from side and invert onto a platter. Remove parchment paper.
Cover with Chocolate Granache:
1-1/4 c. heavy cream
1 lb. good quality bittersweet or semisweet chocolate (not unsweetened)
Bring the cream to a boil in a saucepan. Pour hot cream over the chocolate
in a metal bowl and stir until smooth. Cool until thickened; pour over
cooled cake, covering completely.
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