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---- Original Message -----
From: Debbie
To: phaedrus
Sent: Tuesday, November 06, 2001 1:09 PM
I am looking for the recipe for cream candy. When you make it
you put it on a cold marble slab and then pull it until it turns
creamy. We had it when we were small but have not been able to
find a recipe that works. Also could you tell me any hints as to
how to make it so as not to turn hard and crumbly?
Hi Debbie,
Below are three recipes for Kentucky Cream Candy. See the bottom two
recipes for pulling tips. If you pull it too long, it turns to sugar and
gets crumbly. When it stops being shiny, stop pulling and cut it immediately.
Phaed
Kentucky Cream Candy
Ingredients :
3 c. sugar
1 c. cream
1/2 c. water
Pinch of soda
Preparation :
Combine ingredients in a heavy greased saucepan. Stir until
boiling cook covered 3 minutes until sides of pan are washed free of
crystals. Uncover and cook, without stirring, to hard ball stage 262
degrees. Remove from heat and pour onto a buttered marble slab or
platter. Let cool enough to handle easily. Pull for about 15
minutes. Cut into pieces with well buttered scissors. Wrap candies
in foil, store in a closed tin.
----------------------------------
Mother's Cream Candy
Ingredients :
3 c. sugar
1 c. hot water
1 c. milk
1 tsp. vanilla or almond extract
Pinch of salt
1/4 tsp. soda
1/2 stick butter
Preparation :
Boil sugar, salt and water to soft ball stage. Add soda, milk
and butter, a small bit at a time. (Add milk slowly by the
teaspoonful.) Keep mixture boiling. DO NOT STIR! Cook to hard
ball stage (it turns brown). Pour onto buttered marble slab or
porcelain table or very large platter. Add vanilla. As soon as it
is cool enough to handle, butter hands and pull candy as long as
possible (don't let the vanilla drip out). It turns white. When it
loses its gloss, pull out quickly into a rope and cut with buttered
scissors. (If it goes to sugar because you pulled it too long -
make fudge!) Wrap separately. If successful, it will turn creamy
in a few hours.
----------------------------------
Pulled Cream Candy
Ingredients :
3 c. sugar
3/4 c. water
1 tbsp. butter
1/2 c. heavy cream
1/2 tsp. vanilla
Preparation :
Combine sugar, water and butter in a heavy 4 quart saucepan and
stir over medium heat, bringing slowly to a boil, until all sugar is
dissolved. Cover pan for 2 or 3 minutes to steam down last
remaining sugar crystals. Drizzle the cream into the sugar mixture
slowly, so that the boiling never stops. Reduce heat to very slow
boil to eliminate danger of scorching. Continue to boil slowly
without stirring until candy forms a very firm ball when tested in
cold water, also watch for it to "spin a hair" about an inch long.
This would be 250 degrees on a candy thermometer. Pour candy onto a
buttered marble slab and allow to cool until you can pick it up
comfortably. Pull for a minute or so, until it firms up somewhat,
then form candy into a ring. Now repeatedly stretch the circle of
candy and fold it on itself into a small circle again. Keep pulling
the circle and folding it, always keeping it round. This technique
is much easier than pulling it out long, once you get the hang of
it. It saves motion, and it pulls the candy more uniformly. When
the candy holds its shape well, drip the vanilla over it. Pull
until it looks "dusty", and the ridges hold up well. Pull candy out
into a rope about 2" wide on buttered marble and cut with scissors
into "pillows" about 1/2" wide. Leave on cool marble until it
"creams" and wrap each in wax paper.
----- Original Message -----
From: Dorothy
To: phaed
Sent: Wednesday, November 07, 2001 7:15 AM
Subject: Recipe gentleman's relish
> Hello there,
> Can you find a recipe for gentleman's relish - a secret recipe -
> anchovies - a pate - also called pate perium or something similar?
> I'd be very grateful.
> Thank you
> Dot
>
Hi Dot,
"Gentleman's relish" is a type of anchovy paste. It's also called
Patum Peperium, and it was created in 1828 by an Englishman called John
Osborn. This recipe is absolutely top secret. There is no way for anyone to
get this recipe. You don't make it, you buy it. Only Elsenham Quality Foods
is licensed to make it, and only one person there knows the recipe. Besides,
it can only be made from Mediterranean anchovies. Sorry. If you do want to
buy some, you can get it at these sites:
Relish 1
Relish 2
Relish 3
Phaed
Copycat Recipe:
Gentleman's Relish Patum Peperium
(A copycat by Ray & Pam Williams. See their other recipes at
https://www.raywms.com/Cookbook/recipe.htm )
"Patum Peperium was invented in 1828 by an Englishman called John Osborn.
The original "Gentleman's Relish "made from a blend of anchovies, butter,
exotic herbs and spices. This classic recipe has remained a secret over
the years, passed down through generations by word of mouth. Today, this
delicacy is only made at Elsenham where the original recipe is still in use.
This is my version of this recipe."
Ingredients:
4 oz Anchovies in Olive Oil (2 cans)
1/4 tsp Dill Weed
1/2 tsp Garlic Powder
1/4 tsp Ginger Powder
1/4 tsp Lemon Peel
1/4 tsp Ground Mace
1/2 tsp Onion Powder
1 tsp Worcestershire Sauce
4 Tbs Butter
Pinch Cayenne Pepper
Directions:
Process in blender until smooth
----- Original Message -----
From: Alice
To: Phaedrus
Sent: Wednesday, November 07, 2001 10:45 AM
Subject: Ricotta amaretti biscotti and Mostaccioli cut like little logs
> Hi Phaedrus,
>
> This is the season in which I received the most recipe requests and I
> have two for you below.
>
> This reader wants a recipe for Amaretti cookies made with ricotta and
> Mostaccioli which he describes below. Would you kindly help me?
> Alice
>
> Thank you, Alice, I shall try them and let you know what happens. By
> >the way, years ago, great-grandma and her daughter, my grandmother
> >from Sicily,(Agira in Catania) , made an Italian cookie called
> >Mostaccioli which I recently came across on About/food.com. translated
> >into English, the recipe called them chocolate cookies which were round
> >in shape, however, I remember my grandmothers rolling the dough and
> >mixture into long logs and cutting them diagonally about 4-5 inches.
> >Also, as I recall they contained either honey or molasses and were
> >sticky. Any help in duplicating this recipe.? Again, thank you.
> Alice
Hi Alice,
Sorry, I can find amaretti biscotti and I can find ricotta biscotti, but no
biscotti with both.
As for the mostaccioli, below is the closest thing that I can find to what
your reader describes. No logs, but it does contain honey.
Phaed
Mostaccioli (Mustaches)
Makes 2 -1/2 dozen cookies
1 cup hazelnuts
1 cup walnuts
1/3 cup honey
1 egg white
1 tablespoon unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pinch salt
1/3 cup all-purpose flour
1/3 cup confectioners' sugar for decoration
1/2 cup confectioners' sugar
1 egg white, beaten
1/2 tablespoon orange liqueur
Directions
1 Preheat oven to 275F. Grease baking sheet.
2 Finely grind nuts in food processor. Add honey, egg white, cocoa, spices
and salt. Blend to paste. Add flour and mix using on/off turns until just
incorporated. (NOTE: Dough will be sticky.)
3 Place dough on work surface heavily dusted with sifted confectioners'
sugar. Sift more powdered sugar over dough. Gently roll dough out to
thickness of 3/8". Cut into 1x1 1/2 inch bars using knife that has been
dusted with powdered sugar. Arrange on greased sheet, spacing 1inch apart.
4 Bake cookies at 275 F (135 degrees C) until firm and tops appear dry,
about 25-30 minutes. Cool cookies completely on racks.
5 To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg
white. Mix in enough liqueur to make thick but pourable icing. Set racks on
waxes paper; arrange cooled cookies on racks with edges touching. Drizzle
icing over cookies in irregular lines. Separate cookies. Let stand until
icing is dry. Store in airtight container.
Makes 2 -1/2 dozen cookies
----- Original Message -----
From: Aaron
To: phaedrus
Sent: Thursday, November 08, 2001 6:06 PM
Subject: Powdered Chai Solution
Early last month you had posted a question about chai ingredients.
This individual had made a powdered chai solution. You couldn't find
the Starbuck or Safeway recipes for the powdered solution but do you
know where to find any other powdered chai solutions or what the
individual who e-mailed you used?
Cheers!
Chai Hunter
Hi Chai Hunter,
Try the two recipes below. There are a lot of chai recipes at:
Chai
Phaed
Instant Chai
2 c. nonfat dry milk
3/4 c. sugar
1/2 c. powdered honey (Honey Sweet is the brand I found)
1/2 c. unsweetened iced tea mix (Lipton works well)
1/2 c. non-dairy creamer
1 t powdered ginger
1 t powdered cinnamon
1/2 t powdered clove
1/2 t powdered cardamom
1/2 t powdered vanilla (or 1 t vanilla extract)
Mix all ingredients together in a blender or food processor and blend
until you get a powdery texture, about one minute. This will make
about 1 gallon of prepared chai. For one cup at a time, use 2 to 3
rounded tablespoons to about 8 oz of water. Always mix with hot water,
or you will get clumps. Once mixed, you can pour over ice or just keep
in the fridge for iced chai -- very refreshing!!
Substitutions: If you cannot find powdered honey, just use 1/4 cup more
of plain sugar. (Chai is meant to be quite sweet, but you may wish to
start with less sugar and add more to taste. The amounts above did seem
to appeal to everyone who tried it though.) You can use only powdered
honey if you want, but I found it too expensive for my budget.
If you cannot find powdered vanilla, use vanilla extract. *Hint:* pour
the extract in with your sugar and stir it around to break up the lumps,
then let it dry before mixing it in with the other ingredients. Otherwise
you'll end up with a mess on your hands (don't ask how I know!). Lastly,
if you don't want to use iced tea mix, you can mix all the other
ingredients, and brew regular tea and mix about 2 rounded tablespoons
of mix to your brewed tea.
----------------------------------------------------------------------
Chai Masala (masala means sorta "mix")
Combine the following in a clean coffee grinder:
1 black cardamom pod*
25 green cardamom pods
8 cloves
1/2 t. fennel seeds
8 black peppercorns
1 t. ground ginger
1 t. ground cinnamon
Grind until pretty much powdered. You'll still see larger bits of
cardamom shell, this is OK. Store in a tightly sealed jar.
To make the tea, per cup:
8 oz. hot water
1 t. loose black tea leaves
1/8 c. milk
Brown or white sugar to taste
Place the water and the masala in a saucepan, and bring to a boil
over high heat. Reduce the heat, and simmer for 5 minutes or so. Turn
off the heat, add the tea, and let steep for a few minutes. Add the
milk, and strain into cups. Add sugar as desired. Normally, I loathe
sugar in tea or coffee, but this is actually much better with sugar.
----- Original Message -----
From: Jcb
To: phaedrus
Sent: Saturday, November 03, 2001 7:12 PM
Subject: glazed baby carrots
> hello i am need of a recipe.....i have lost it....all i remember is it
> was a sauce that had beef consomme white wine and something else and
> then you baked it.....not much information to go on but i would
> appreciate your input....Thank You
Hi ?,
Ok, I'm confused..... This is a recipe for glazed baby carrots that has beef
consomme and white wine in the glazing sauce? All of the glazing sauces that
I could find are based on either honey or sugar. I could not locate any with
the wine and consomme. The recipe below was the only one I could find that
was even remotely similar, but it uses regular carrots and is not baked.
If you can provide another name for the sauce or dish, I might have better luck.
Phaed
California Carrots
Ingredients :
8 carrots, steamed
1/2 onion, chopped
1/2 clove garlic
1 tbsp. butter
1 tbsp. flour
1/2 can jellied consomme
1/4 c. white wine
Salt & pepper
Preparation :
Steam carrots in small amount of water. Saute onion and
garlic in butter, cook until onion is tender, then discard
garlic. Stir in flour and slowly add consomme and white wine.
Stir and cook until thickened. Add carrots, cover and heat
until bubbly. Season with salt and pepper. Serves 4. You can
double the recipe and add browned Swiss or round steak to the sauce
and cook until the meat is tender then add the carrots. It is an
excellent gravy. Good over rice.
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