I found the below recipe. Is this it?
Pickled Onion Rings A La Cock Of The Walk
Yield: 1 Servings
2 c cider vinegar
1/2 c sugar
4 ts salt
1/2 ts garlic salt
1/4 ts white pepper
4 c sliced sweet onions
Combine all ingredients except onions in large saucepan. Bring to boil.
Drop in onion slices and turn heat off. Let cool, then refrigerate.
----- Original Message -----
Sent: Wednesday, September 15, 2004 2:28 AM
Subject: Poffertges Recipe
I have tried (unsuccessfully) to obtain a recipe for poffertges from the
internet. All the web sites I have searched call them "doughnuts from
Holland" which are made of choux pastry and then deep fried.
The "genuine poffertge" is a very light mixture similar in texture and taste
to a "pancake" dough, but it rises when cooked in a special poffertge pan.
They are served warm with a generous dusting of icing sugar and dobs of
I think if I knew the recipe, I would be able to improvise the cooking
method (maybe in a muffin tin).
Hoping you can help.
The first recipe below is an Americanized one. The second one is authentic.
There are also authentic recipes on this website, plus you can buy the
pofferjes pan there:
Poffertges--Doughnuts From Holland
Categories: Brunch, Breads
Yield: 1 servings
1 c Flour; sifted
1/4 ts Salt
1 tb Sugar
1/4 c Butter
1 c Milk; scalded
3 Eggs; unbeaten
Add the butter to the milk and stir until it melts
in a saucepan. Add the flour and salt and beat until
smooth. Cook, stirring constantly, until the dough
leaves the sides of the pan; remove from the stove and
blend in the sugar and eggs. Shape into small balls
and fry in deep fat until dark brown.
125 grams (4 1/2 oz) flour
125 grams buckwheat flour
300 mls (1/2 pint) lukewarm milk
10 grams (2 teaspoons) dried yeast
2 tablespoons corn or golden syrup (optional)
75 grams (2 1/2 oz) melted butter
icing (powdered) sugar
Dissolve the yeast in a small portion of the milk. Sieve all the
flour with the salt, make a hole in the middle and pour in the
yeast mixture. Stir from the centre, slowly adding the remaining
milk and later, the beaten egg and syrup. Leave mix to rise for
about three quarters of an hour in a warm place. Heat the pan on
high, butter each cup and pour in a small amount of the mix, filling
it about half way.
Cook till the poffertjes are golden and dry on the bottom. Turn
them (with a small fork or toothpick) and cook the other side. A
poffertjes pan usually makes about a dozen, enough for one person.
Sprinkle generously with icing sugar and put a small lump of butter
on top of the poffertjes. Serve hot.
You will need a poffertjes pan. This was originally an enameled
cast iron (one handle) fry pan with about a dozen small depressions
covering the whole bottom of the pan.
----- Original Message -----
Sent: Tuesday, September 14, 2004 6:48 PM
Subject: Sangster's Rum Creams
A few years back, I was in Jamaica and brought back a bottle each of:
Sangster's Original Jamaica Rum Cream
Sangster's Blue Mountain Coffee Rum Cream
Sangster's (World's End) Banana Rum Cream
Sangster's (World's End) Coconut Rum Cream
These are rum based drinks in dairy cream with the associated flavors.
I cannot find any liquor stores who carry these drinks or who can import
Is there a way to make them with basic ingredients and Rum?
Thanx in advance,
Well, I didn't have much luck with recipes for these delightful sounding liqueurs. The two below recipes are all that I could find.
You can order Sangster's Rum Creams direct from Jamaica. See:
See here for copycat recipes:
Banana Rum Cream recipe
Scale ingredients to servings
1 1/2 oz Dark Rum
1/2 oz Creme de Bananes
1 oz Light Cream
In a shaker half-filled with ice cubes, combine all of the ingredients.
Shake well. Strain into a cocktail glass.
Banana Coconut Rum Cream Liqueur
2 med ripe bananas; mashed
2 tsp coconut extract
1 1/2 cup rum
1/2 cup vodka
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 cup cream of coconut
Mash bananas and blend in blender with coconut extract, rum, and vodka. Add
milks and blend at low speed for one minute. Add cream of coconut or
coconut milk and pulse stir for one minute (use lowest speed on blender and
turn on-off eight times.) Makes about four cups.
----- Original Message -----
Sent: Thursday, September 16, 2004 2:44 PM
Subject: Pasturized eggs
Curiosity led me to one of the links on your site; "Pasteurized Eggs". No
where on the site do they explain exactly how the eggs are "pasteurized".
Pasteurization was indeed invented by Louis Pasteur. It is a process where
by milk is brought up to a high temperature (well below boiling) and then
cooled rapidly. I believe this is done several times (so my memory of high
school science tells me). I don't believe true Pasteurization can be done
to eggs without physical injury to the eggshell.
Perhaps you can find what is actually done to these eggs by National
Pasteurized Eggs to rid them of potentially harmful bacteria such as
I trust they are not being irradiated.
Well, the most common method of milk pasteurization in the United States is
High Temperature Short Time (HTST) pasteurization, which uses metal plates
and hot water to raise milk temperatures to 161° F for not less than 15
seconds, followed by rapid cooling.
The companies that do egg pasteurization do it one of two ways. They remove
the eggs from their shells and pasteurize the liquid eggs or egg whites at
high temperatures followed by rapid cooling.
Some companies, such as Davidson Pasteurized Eggs, pasteurize eggs still in
their shells by the use of a series of hot water baths to raise the
temperature of the eggs to the necessary temperature, keep it there for the
required length of time, and then they rapidly cool them. They claim that
this does not cook the eggs; that the only noticeable effect is a slight
change in the texture of the whites. This process is FDA approved and even
has the Good Housekeeping Seal of Approval. (Seriously!)
More info at these sites:
Pasteurized Eggs 1
Pasteurized Eggs 2
Pasteurized Eggs 3
> From: "rebecca"
> To: "Phaedrus"
> Subject: Mango
> Date sent: Sat, 18 Sep 2004 07:54:40 -0400
> Dear Phaedrus,
> I am looking for a mango chardonnay vinaigrette, I had some at a
> Brooklyn Bagel chain and it was great. Can you help me with this
> one. Thanks Rebecca
I could not find one from Brooklyn Bagel, but I did find one. See below.
Mango Chardonnay Vinaigrette
1/4 cup pureed mango (use a food processor)
1/4 cup fresh squeezed lime juice
1/4 cup chardonnay (any cheaper brand will do)
1/4 cup honey
1 teaspoon chopped shallots
2 tablespoons cilantro leaves
1 cup virgin olive oil
Salt and pepper
It is easiest to use a food processor for this. Blend all, adding the
olive oil in a drizzle at the end. Season with salt and pepper.