|
----- Original Message -----
From: g.
To: phaedrus@ebicom.net
Sent: Monday, January 14, 2002 4:54 PM
Subject: fondo recipes
hi looking for a old fashion beer fondoo recipes
any help thank u
Hi,
Sure 'nuff. Try the ones below.
Phaed
Pub fondue
1 halved garlic clove
2 cups grated mild Cheddar
2 cups grated sharp Cheddar
pepper
1 1/4 cups beer
1 tbsp flour
1 tsp dry mustard
Rub the fondue pot with the cut garlic clove and discard the garlic.
Add the beer and bring to the boil. Toss cheeses in flour and mustard
and add to the beer, stirring over low heat until melted. Season to
taste and serve with bread cubes and pickles. Serves 6.
----------------------------------
Beer fondue
1 small chopped onion
4 cups grated Lancashire cheese
1 tbsp butter
5 tbsp light cream
4 tsp cornflour
1 cup light ale
Sauté the onion in butter until soft. Add the ale and bring to the boil.
Add the cheese and melt slowly. Thicken with blended cornflour and cream.
Pour into the fondue pot and serve with parboiled cauliflower, radishes
and mushrooms. Serves 4-6.
-----------------------------------------
Cheddar-Beer Fondue
1 lb. sharp cheddar cheese, shredded
1 tbsp. flour
1 1/2 tsp. dry mustard
Dash cayenne (or add a dash of hot sauce to the melted mixture)
3/4 c. beer
2 tsp. Worcestershire sauce
In bowl, combine cheese, flour, mustard and cayenne; mix thoroughly.
In fondue pot, combine beer and Worcestershire sauce. Set temperature
at 375 degrees and heat until bubbling. Gradually add cheese mixture
and stir constantly until cheese melts and mixture is smooth, about
5 minutes. Reduce temperature to 200 degrees and serve.
-----------------------------------
Cheddar Beer Fondue
2 oz beer per person
garlic
cheddar and emmenthaler cheese, grated, in roughly 3:1 proportion
dry mustard
worcestershire
fresh ground black pepper
Directions:
Warm the beer in the fondue pot until it is almost, but not quite
boiling.
Add some minced garlic; as much as you like.
Add cheese and keep stirring until it becomes the right consistency.
Now add a dash of dry mustard, a dash of worcestershire, and some
fresh ground black pepper.
Stir. Serve with assorted cubed breads, fresh vegetables and fruit
(apples go well in the cheddar
---------------------------------
Beer Fondue
3/4 cup light-bodied Mexican beer, such as Corona or Carta
Blanca
1 cup shredded sharp Cheddar cheese
1 cup shredded pepper Jack cheese
Tortilla chips or French bread cubes for dipping
Pour beer into a heavy saucepan or fondue pot and heat
gently over medium-low heat. Gradually add cheeses and
stir continuously until melted. If not using a fondue pot,
pour mixture into a small heavy casserole and keep warm
over a candle or low flame. Serve with tortilla chips or
French bread cubes. Makes 4 to 6 servings.
----- Original Message -----
From: Chris
To: phaedrus
Sent: Tuesday, January 15, 2002 3:13 PM
Subject: Hawaiian Fudge
Dear Phaedrus:
About that Black Fruit Cake, I got the recipe back in 1982 or 1983
from the Washington Post or Washington Times. I checked the Post
and the recipe they have isn't the same one I had. I know because
I remember the recipe called for 2 tablespoons of cocoa or 2 squares
of unsweetened chocolate--which one, I don't quite remember--thus it's
dark color. The cake had just enough batter to hold the nuts and fruits
together and was spicy. It required the soaking of the fruit for one
or two weeks in good cognac. Truly, this is the best fruit cake I've
ever come across. I hope you can help!
Sincerely,
Chris
Hi Chris,
Well I've searched everywhere for a black fruitcake recipe like you describe, but I can't find one
that contains chocolate or cocoa in any form. The three types that I did find are below.
Sorry.
Phaed
Black Fruit Cake
Ingredients :
2 c. Crisco
4 c. brown sugar
6 egg yolks, beaten, beat whites until stiff
1 lb. raisins
1/2 lb. dates
1/2 lb. figs
1 c. jam, blackberry
1/2 lb. candied cherries
1/2 c. sorghum
1/2 c. blackberry juice, orange or apple
1/2 c. buttermilk
1/2 c. black coffee
1 lb. pecans
5 c. plain flour
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
Preparation :
Cream Crisco and sugar until well mixed, add egg yolks, all
liquid ingredients, always add fruit after flour has been put in.
Fold in egg whites and nuts last. Make sure you put a little flour
on the nuts before adding to mixture. Pour into a greased tube pan
and 1 greased loaf pan.
---------------------------------
Black Fruitcake
This is an English cake. It is also known as Dark Fruitcake, English
Fruitcake and Merry Christmas Cake.
1/4 lb. candied citron
1/8 lb. candied lemon peel
1/8 lb. candid orange peel
1/2 lb. candied cherries
1 lb. candied pineapple
1 lb. golden raisins
1/2 lb. seeded raisins
1/4 lb. currants
1/2 C. dark rum, cognac, sherry or Madeira
1/4 lb. blanched shelled pecans
1/4 lb. shelled walnuts or pecans
2 C. sifted all-purpose flour
1/2 tsp. mace
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 C. butter
1 C. sugar
1 C. brown sugar, firmly packed
5 eggs
1 T. milk
1 tsp. almond extract
Prepare fruits and nuts a day ahead. Sliver the citron, lemon and
orange peel into very thin strips; cut cherries in half and pineapple
in thin wedges. Set aside. Pick over raisins and currants to eliminate
stray stems or seeds; add rum, cognac, sherry or Madeira, and soak
overnight. Chop almonds and walnuts or pecans coarsely.
Set them aside, also.
The following day, grease a 10-inch tube pan, four 1-pound coffee cans,
or 2 bread pans measuring 9 x 5 x 3 inches. Line with brown paper.
To make the cake, mix 1/2 cup of the sifted flour with all the fruits
and nuts in a large bowl. Sift remaining flour with spices and baking
soda. Cream butter until soft, then work in granulated sugar and brown
sugar, a little at a time, until mixture is smooth. Stir in the eggs,
milk, almond extract and flour mixture. Mix thoroughly. Pour over the
fruit and nuts and work together with your hands until batter is very
well mixed. Lift the batter into the pan or pans and press it down
firmly to make a compact cake when cooked. Bake at 275ºF. A tube pan
that uses all the batter will take 3 1/4 hours. The bread pans, which
will each hold half the batter, will take 2 1/4 hours. The coffee cans,
which each hold one-fourth of the batter, will take 2 hours.
Remove cakes from oven, let stand 30 minutes, then turn out onto cake
racks. Peel off the brown paper very carefully. The four small, round
cakes make attractive Christmas gifts.
To age fruitcakes, allow at least four weeks. Wrap each cake in several
layers of cheesecloth well soaked in rum, cognac, sherry or Madeira.
Place in an airtight container, such as a large crock or kettle, and
cover tightly. If cheesecloth dries out, moisten it with a little of
the wine or spirits. Do not overdo it. The cakes should be firm, not
soft, at the end of the aging period. This will make them easy to slice
in neat, compact slices. If you wish to frost fruitcakes after they have
been properly aged, cover the top first with Almond Paste, then with
Milk Frosting. To decorate, make a garland of candied cherries, slivered
angelica, and blanched whole almonds around the edge of the cake.
Almond Paste
1 lb. blanched almonds
1 lb. confectioners' sugar, sifted
3 egg whites
1 tsp. almond extract or 2 tsp. rose water
Work almonds through a food grinder or blend in an electric blender.
Thoroughly mix in confectioners' sugar. Beat egg whites slightly, then
stir into the almond mixture. Add almond extract or rose water, using
your hands to blend the heavy mixture.
Milk Frosting:
1 1/2 C. sugar
1/2 C. milk
1 tsp. butter
1/2 tsp. vanilla extract
Combine sugar, milk and butter in a saucepan. Cook, stirring constantly,
until mixture begins to boil. Then boil, without stirring, until a few
drops tested in cold water form a soft ball. Remove from heat, stir in
vanilla extract, and beat until frosting is of spreading consistency.
Spread over top of cake letting it dribble down the sides. If frosting
becomes too stiff to spread, melt in top of double boiler over boiling
water, then beat again.
-----------------------------------------------------
Jamaica Spiced Black Fruitcake
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
3 1/4 cups dried currants
2 1/4 cups seedless raisins
2 cups seeded raisins, chopped
1 1/4 cups sliced citron
1 1/2 cups dried figs, chopped
1 cup cooked and drained dried prunes, pitted and chopped
1 1/2 cups blanched whole almonds, toasted and sliced
1 cup chopped, pitted dried dates
1 cup glazed whole cherries, sliced
1/2 cup glazed orange peel, chopped
3 cups dark Jamaica rum
1 cup butter
2 cups dark brown sugar, firmly packed
1 1/2 teaspoons each, cinnamon, allspice and nutmeg
5 large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Prepare the fruits and almonds and mix well. Stir in the rum and
allow to soak one week.Preheat oven to slow (275 degrees). Soften
the butter in a large mixing bowl and gradually blend in the sugar
and spices. Beat in two of the eggs. Sift the flour with the baking
powder and salt and add one cup to the butter mixture. Beat in the
remaining eggs, stir in the rum-soaked fruit, undrained, and add the
remaining flour. Mix well. Line two greased 9 x 5 x 3 inch loaf pans
with brown or waxed paper and grease the paper lightly. Divide the
batter equally between the two pans.
Place a large shallow pan of hot water beneath the cake pans in the
oven to prevent the cake from drying. Bake the cake until a toothpick
inserted in the center comes out clean, about 2 1/2 hours. Cool in
the loaf pans one hour.
Remove to a wire rack, remove the paper and let rest until cold.
Wrap in aluminum foil and store in a tightly closed tin box.
Moisten occasionally with Jamaican rum.
Age at least one month before serving
----- Original Message -----
From: Chris
To: phaedrus
Sent: Tuesday, January 15, 2002 9:24 PM
Subject: Re: Hawaiian Fudge
Dear Phaed:
Thank you! That is incredible that you found it so fast! Thank you so
much! I'm glad I stumbled onto your web site! Weather permiting, I'll
give this a try, tomorrow! I wish I'd found your web site before
Christmas. My mother will be so happy because she LOVED this fudge.
By the way, I would LOVE to make some good old Southern Cherry Bounce.
The problem is that I have no idea as to where I can get wild cherries.
I wonder if I could use dried cherries or frozen cherries (if I could
find any). I have a recipe. Do you have any advice on this?
Chris
Hi Chris,
Well, you don't have to use wild cherries, although they're said to be best for cherry bounce.
You can use any kind of cherries, but they need to be fresh cherries. I wouldn't think dried or
frozen would work well. I think I'd try canned before either of those. If I did try canned,
I'd cut the amount of added sugar way down.
Cherry season was back in August, so you aren't going to find fresh cherries this time of year.
I think I'd wait until this summer and make it with fresh cherries. Depending on where you live,
you might be able to find wild cherries that you can pick yourself next August.
Phaed
Cajun Cherry Bounce
Ingredients :
1 lb. fresh firm ripe cherries
2 c. sugar
1 fifth inexpensive bourbon
Preparation :
Wash and scald a gallon jug with an adequate opening at top to
drop in cherries and a tight fitting cap. Remove stems and wash
cherries, but do not pit or peel. Drop cherries into jug. Pour in
sugar, then bourbon. Cap tightly. Turn upside down and back every
day for at least a month to help sugar to dissolve. Let age at least
6 months at room temperature. After six months, transfer cherries
and liquid into an attractive bottle for serving an ice cream or
cake topping or for gift giving.
----- Original Message -----
From: Chris
To: phaedrus
Sent: Tuesday, January 15, 2002 3:13 PM
Subject: Hawaiian Fudge
Dear Phaedrus:
I've looked high and low for a wonderful recipe that was given to me
by a now deceased family member. Unfortunately, I lost this treasured
recipe in 1995 due to a kitchen fire in which all my recipes and recipe
books were lost. I also lost my recipe for Black Fruit Cake which I've
sorely missed, too. The Hawaiian fudge had NO CHOCOLATE in it. It had
sugar, butter, PET milk, pineapple and pecans, that I know of. It was
one of those old fashioned fudge recipes that had to be beaten quite a
lot before it would set up. It was scrumptously, deliciously, different!
Sincerely,
Chris
Hello Chris,
I've got the Hawaiian Fudge. See below. I'll look for the Black Fruit cake.
Phaed
Hawaiian Fudge
Ingredients :
2 c. sugar
2/3 c. well drained crushed pineapple
3 tbsp. light corn syrup
1/3 c. chopped nut meats
1/2 c. cream or evaporated milk
1 tbsp. butter
Preparation :
Cook sugar, cream, pineapple, butter and syrup to soft ball stage
(238 degrees), stirring often to prevent scorching. Set pan to cool
until a little more than lukewarm. Add nuts and beat hard until
candy begins to sugar and is thick and creamy. Pour out quickly and
spread on waxed paper. Score off into pieces and break off when
cool and set.
--------------------------
Hawaiian Fudge
Ingredients :
2 1/2 c. sugar
1 c. rich milk or cream
1 sm. can crushed pineapple, drained
1 c. pecans
A few drops green food coloring
Preparation :
Combine sugar, milk or cream and well drained pineapple. Bring
to a boil over medium heat and cook until mixture reaches soft ball
stage. Remove from heat and add pecans and coloring. Let cool
slightly, then beat until creamy. Pour into greased pan. Cool and
cut into squares.
----------------------------------
Hawaiian Fudge
Ingredients :
2 c. sugar
1 c. cream or rich milk (evaporated milk)
1 sm. can crushed pineapple, drained
1 c. pecans
Few drops red food coloring
Preparation :
Boil sugar, milk and pineapple until soft ball stage is reached.
Remove from heat, add pecans and food coloring. Beat and pour into
buttered pan.
----- Original Message -----
From: Doug
To: phaedrus
Sent: Tuesday, January 15, 2002 6:52 AM
Subject: Selenium Content of Brazil Nuts
How many brazil nuts( please provide a range) would be needed to
obtain the daily recommended quantity of 55 micrograms? Please advise.
Thank you.
Doug
Hello Doug,
Well, there are a couple of things to consider about brazil nuts and selenium. Testing of brazil nuts from different
parts of Brazil found a wide variation in the amount of selenium contained in the nuts depending on where they were grown.
Brazil nuts grown in areas where the soil is high in selenium will contain more selenium. Also, when you count nuts instead
of weight, the size of the nuts must be taken into account. Just searching on the web, I found a wide range of numbers for
the selenium content of an ounce of Brazil nuts. I figure the National Institute of Health has the most reliable numbers at:
Selenium
They say that 1 ounce of dried, unblanched Brazil nuts contains 840 Mcg (mean selenium content) of selenium, which they
say is 1200% of the recommended intake.
In practical terms, if I wanted to be sure I was getting daily allowance, and didn't know the exact selenium content of
the nuts I was eating, I'd eat between 5 and 10 average size nuts per day. Not more than that because too much selenium can
be bad, and not less because you might not be getting the minimum if your nuts are on the low end of the selenium content scale.
Phaed
|
