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----- Original Message -----
From: Angela
To: phaedrus@hungrybrowser.com
Sent: Thursday, January 03, 2002 11:56 PM
Subject: Please Help Me Find...
> A recipe for Barley Candy. If you know of one it will be much appreciated.
> Thanks- Angela
Hi Angela,
No problem. See below. Also, see my archived page at:
https://www.hungrybrowser.com/phaedrus/m100601.htm
Note that the "barley candy" or "barley sugar" that's sold commercially in
Canada and England is just sugar candy; it no longer has any barley in it.
Phaed
Barley Candy
This is a recipe from England. 2 Tablespoons of pearl barley. 5 cups water.
Pared rind and juice of 1/2 lemon.2 and 2/3 cups sugar. Pinch of cream of
tartar. Lightly oil baking sheet. Put the pearl barley in a saucepan with 1
and 1/4 cups of the cold water and bring to a boil. Drain and rinse under
cold running water. Put the barley back in the pan with the remaining cold
waterand the lemon rind. Bring to a boil again, cover and simmer about 2
hours. Strain the barley liquid into a measuring cup and add the lemon juice
and enough cold water to make 2 and 1/2 cups. Put the sugar, cream of tartar
and barley water in a large heavy saucepan and heat gently until the sugar
is dissolved, stirring continuously. Bring to a boil and boil to 290
degrees. Remove the pan from the heat and quickly pour the syrup onto the
prepared baking sheet. Tilt the sheet to spread it evenly. Leave to cool a
little. As soon as the barley sugar is firm enough to handle, cut it into
strips with scissors and twist each strip. Place on a board to finish
cooling. The outside cools quicker than the middle, so work from both sides
toward the middle, not straight from one side to the other. Wrap in twists
of clear wrap and store in a glass jar with an airtight stopper.
----- Original Message -----
From: crpaul
To: phaedrus
Sent: Sunday, January 06, 2002 11:52 AM
Subject: Recipe for caramel crunchies
I am looking for a recipe of Caramel Crunchies that was in a small
booklet with red and white cover that I believe was published by
Carnation Evaporated milk. The caramel was made using sugar, butter,
evap. milk, vanilla, baking soda and dark Karo corn syrup. The caramel
was then poured over Kellogg corn flakes and frozen. It is one of my
favorite recipes from my youth and it is a delicious caramel.
Thanks,
CRPaul
Hi CR,
I'm coming up with a few similar recipes, but no exact hits.
Nothing close with that exact name. See below.
Phaed
Corn Flake Candy
Ingredients :
1 c. sugar
1/2 c. corn syrup
1/2 c. evaporated milk
1/4 tsp. salt
1 c. coconut
1 c. chopped nuts
4 c. corn flakes
1/2 tsp. vanilla
Preparation :
Mix and boil to soft ball stage, 20 to 25 minutes. Stir until
boiling. Remove from heat and add: Stir until well mixed. Shape
into small balls, loosely packed. Chill.
----------------------------------
Corn Flake Crunchies
1 cup dark corn syrup
1 cup sugar
1 1/4 teaspoons vanilla
2 cups peanut butter
5 cups corn flakes
Bring sugar, syrup, and vanilla to a boil in a small saucepan.
Remove from heat.
Add peanut butter and stir until mixture is smooth.
Poor over corn flakes in a large bowl.
Drop mixture by spoonfuls onto waxed paper.
Chill.
Store in a tightly covered container.
---- Original Message -----
From: Katrina
To: phaedrus
Sent: Friday, January 04, 2002 12:03 PM
Subject: Moroccan Lamb Stew
Dear Phaedrus,
Your site popped up on my search for a recipe for Moroccan Lamb Stew.
I also had a recipe in the past which was fantastic, but am now unable
to find. The recipe for Moroccan Lamb Stew originally appeared in an
issue of Elle Magazine in the late '80s. The recipe contained lamb
shoulder, saffron, artichoke hearts and couscous. I have been looking
for this recipe for years with no success. If you can find it I would
be happily eating the best Moroccan Lamb Stew there is.
Thanks for you help,
Katrina
Hi Katrina,
Well, it's rare to find a recipe that says it came from "such-and-such"
magazine. I have to search by the name of the dish and the ingredients.
Moroccan lamb stew is normally served with couscous as a side dish, but
I've never seen a recipe for it with couscous in the stew itself.
The recipe below is the closest one that I could find with the artichoke
hearts and saffron. Below it are a couple more, but with no artichoke hearts.
Phaed
Lamb Tagine With Artichokes
This Moroccan lamb stew is quick to assemble and can simmer
while you do other things.
2 lbs. stewing lamb
oil for frying
1 medium onion, sliced
2 medium tomatoes, chopped
1/4 cup chopped parsley
1/4 tsp. saffron or turmeric
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ginger, grated, or 1/4 tsp. ground ginger
1/4 tsp. cinnamon
2 packages frozen artichoke hearts or hearts from 12 fresh artichokes
Chop the lamb into bite-size cubes, then sauté in oil in a large,
heavy pot. (The oil is hot enough when a test piece of meat sputters.)
Stir cubes to brown them on all sides. When well browned, add onion
and continue to stir until onions are golden. Reduce heat to low and
mix in the tomatoes, parsley, saffron or turmeric, salt, pepper,
ginger and cinnamon. Simmer for 15 minutes, stirring occasionally
before adding 1 1/2 cups water along with the artichokes.
Cook an additional 15 - 20 minutes if the hearts were frozen, and
35 - 40 minutes if they're fresh.
Serves 6.
---------------------------------------
Moroccan Lamb Stew with Preserved Lemons
This is one of the easiest stews imaginable, because there is no
browning of the meat, yet the flavor is very intense. Serve with
apricot couscous and a fennel, mint, and radish salad. Preserved
lemons must be made several weeks in advance, but they are simple
to prepare and add exquisite flavor.
3 pounds boneless lamb stew meat, from the shoulder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch saffron threads
1 orange, zested and juiced
1/2 bunch cilantro, stems removed
3 cloves garlic
1 teaspoon kosher salt
2 yellow onions, finely chopped
1 (14-ounce) can diced tomatoes, with juice
1 cup water
1 cup pitted green Moroccan (or other) olives, chopped
Minced peel of 1 preserved lemon, recipe follows, optional
Trim excess fat and gristle from meat and cut lamb into 1-inch
cubes. Place meat in a large bowl. In a small bowl, mix the cumin,
ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
On a cutting board, mince together the orange zest, cilantro leaves,
garlic, and salt until you have a paste. Add to the meat along with
the orange juice and stir well to coat. Cover the bowl and let stand
at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and
1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake
in a preheated 350 degree oven) until the meat is very tender, about
1 1/2 hours. Add olives and, if using, preserved lemon to the pot.
Cook about 10 minutes more, then serve.
Preserved Lemons:
10 to 12 organically grown lemons, preferably Meyer lemons
Kosher salt
2 fresh or dried bay leaves, preferably Mediterranean
Wash a 1-pint glass-canning jar and its lid with hot soapy water;
rinse and dry thoroughly.
Cut 6 of the lemons, 1 at a time, into quarters through 1 end
without cutting all the way through the other end. You want the
lemon to open out like a flower, but not to separate. Place the
lemon on a large piece of parchment or waxed paper, spread quarters
open and sprinkle flesh with a heaping tablespoon of kosher salt;
put the lemon into the jar. Continue with remaining lemons, sprinkling
salt on each. Pack the lemons in the jar tightly, filling it to the
top (you may need more or less than 6 lemons, depending on their size).
When you reach the top, lift the parchment and pour the excess salt
from it into the jar of lemons.
Slide the bay leaves down opposite sides of the jar. Juice the
remaining lemons 1 by 1, adding juice to the jar, until it reaches
the top. Seal jar, shake well, and let stand at room temperature,
shaking well every 12 hours, for 1 week. After 1 week, transfer jar
to the refrigerator, continuing to shake every day. Lemons are
preserved after 3 weeks and keep up to several months in the
refrigerator.
To use lemons, pull out as needed and scrape away pulp. Dice peel
and use as a condiment.
Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 2 hours
-----------------------------------------
Moroccan Lamb Stew
Ingredients:
4 Tbsp. vegetable oil
2 lbs. cubed lamb
3 Tbsp. flour
1 cup chopped onion
3 Tbsp. tomato paste
1 cup red wine
1/2 can chopped tomatoes
2 1/4 cups chicken, beef, or lamb stock
1 1/2 cups diced carrots
1 1/2 cups peeled potatoes
1 1/2 cups chopped celery
3 cloves chopped garlic
1 pinch saffron
1 cinnamon stick
1 Tbsp. cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. cayenne pepper
1 cardamom pod
2 Tbsp. chopped mint
2 Tbsp. chopped cilantro
2 pinches lemon zest
Salt and pepper to taste
Instructions:
Brown lamb cubes in smoking hot oil.
Add onions and celery, sauté until transparent.
Add flour and coat evenly, stir for 2 minutes over a medium high heat.
Add tomato paste and caramelize for a moment.
Add wine, tomatoes, stock, garlic, saffron, cinnamon, cumin, coriander,
ginger, cayenne, and cardamom.
Simmer on a stove or braise in a 350-degree oven until tender or for
about 11/2 hours.
Add diced carrots, potatoes and lemon zest, cook for 20 more minutes.
Salt and pepper to taste.
Garnish with mint and cilantro.
Serve with couscous.
----- Original Message -----
From: Suzanne
To: phaedrus
Sent: Saturday, January 05, 2002 1:56 PM
Subject: Pumpkin pie spice cappuccino
Have you ever heard of a recipe for the above? I've been looking for it
but haven't had any luck.
Thank you for your trouble.
Suzanne
Hi Suzanne,
I found two. The first one below is the one for home use. The second recipe
is for pumpkin pie spice if you want to make your own. The bottom recipe is
how they make pumpkin pie cappuccino in coffee shops.
Phaed
Pumpkin Pie Cappuccino
Directions:
Step 1.Combine about 4 ounces of light cream with 1/2 teaspoon of
pumpkin pie spice, steam lightly.
Step 2.Fill two heavy mugs about half full with your favorite coffee.
Top each with steamed cream/spice mixture.
Step 3.Garnish with whipped cream, a tiny sprinkle of pie spice and
a candy corn. (You can be even more creative and add a touch of yellow
and red food coloring to the cream before it is whipped to make it
turn orange like a pumpkin!)
----------------------------------
Pumpkin Pie Spice
1/4 cup ground cinnamon
1/8 cup ground ginger
1 Tablespoon nutmeg
1 Tablespoon ground cloves
----------------------------------
Pumpkin Pie Cappuccino
Ingredients:
1/2 oz. Pumpkin Pie Syrup
1 shot Longbottom Espresso
foamed milk
Directions: Combine ingredients in a 6 ounce glass or mug. Mix well.
Sprinkle with cinnamon and nutmeg.
----- Original Message -----
From: Roxanne
To: phaedrus@hungrybrowser.com
Sent: Friday, January 04, 2002 8:32 PM
Subject: Sundowner Cornbread
I had a recipe from the '70s called "Sundowner Cornbread" that was really
great. What I remember of the ingredients were whole wheat flour, corn
meal, yogurt, raw sugar, eggs, baking powder and salt. What I need are
the proportions. Any ideas?
Roxanne
Hi Roxanne,
I can't find a recipe with that name, but I do have a couple of cornbread
recipes with those ingredients. See below.
Phaed
Cripple Creek Cornbread
Ingredients :
1 c. whole wheat flour
1 c. cornmeal
1 egg
1/4 c. raw sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 c. plain yogurt
1/4 c. oil
Preparation :
Stir together the flour, cornmeal, sugar, soda and salt. Combine
yogurt, oil and egg. Beat until smooth. Stir into dry ingredients
until dry ingredients are moistened. Pour into an 8 inch square
greased baking pan. Bake at 400 degrees for about 15 to 18 minutes.
Serve warm.
----------------------------------
Up In The Country Cornbread
Ingredients :
1 c. whole wheat flour
3/4 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. sea salt
2 tbsp. honey
1 egg, beaten
2/3 c. yogurt (soy)
1/4 c. oil
Preparation :
Heat oven to 425 degrees. Oil an 8x8x2 baking pan. Stir the dry
ingredients together. Stir the liquid ingredients together and blend
into the dry ingredients. Stir just to blend, do not overmix. Bake
at 425 degrees for 20 to 25 minutes.
Later, I found the below recipe posted on a message board.
Sundowner Cornbread
3/4 cup yellow cornmeal
1 cup unsifted flour
1/2 cup sugar (I use 1/4 cup sugar)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt
1/4 cup milk
1 egg, beaten
2 tablespoon butter
Mix all together just enough to blend. Pour into greased 8" x 8" pan and bake at 425 degree oven about 20 min.
Cut into squares. Serve hot with butter. I often use a round 9" x 9" pan.
From: The Complete Yogurt Cookbook by Karen Cross Whyte
Sour cream or buttermilk in place of the yogurt would probably yield similar results.
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