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----- Original Message -----
From: Bob
To: phaedrus
Sent: Friday, January 31, 2003 4:22 AM
Subject: Hunters Gravy
Dear Phaedrus,
Once again I come to you, My New Friend, for help.
Could you tell me any thing about , what is known as "Hunters Gravy"
and how it is made?
Thank you for your Help.
You are the Best.
Bob
Hello Bob,
"Hunter's gravy", or "hunter sauce", is a sauce made with mushrooms, sweet jelly, and white wine. It's primarily used over fowl, game birds in particular.
It's also called "Chasseur sauce."
It's believed that Chasseur sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s.
It's also said that he invented Mornay Sauce, Sauce Bechamel, Sauce Lyonnaise, and Sauce Porto. Chasseur is French for "hunter."
Chasseur, or Hunter Style sauce was meant for badly shot game or tough old birds. The birds were always cut up to remove lead shot or torn parts,
and often cooked all day on the back of the range if they were old or tough. Originally the vegetables used were ones hunters would find while they hunted.
See below for recipes
Phaed
Quick Hunter Sauce
Ingredients :
1/2 c. red currant jelly
1/2 c. catsup
2 tbsp. butter
1/2 c. Port wine
1/2 tsp. Worcestershire sauce
Preparation :
Combine all ingredients. Heat and serve over game birds or
leftover turkey.
-----------------------------
Hunter's Sauce
This is supposed to be good on any roasted game bird.
1/2 cup red currant jelly
1/4 cup catsup
1/4 cup port wine
1/2 teaspoon Worcestershire sauce
Cook, stirring constantly until smooth and jelly is melted
--------------------------------
Hunter Sauce
Serve with leg of lamb or roasted turkey.
1/3 C. firmly packed brown sugar
1/2 C. ketchup
1/4 C. butter or margarine
1/4 C. apple jelly
3 T. lemon juice
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground pepper
1/4 tsp. ground cloves
Combine all ingredients in a medium saucepan; cook over low heat,
stirring until smooth. Yield: 1 1/3 cups (about 8 servings).
Per Serving: 129 Calories; 6g Fat (38.7% calories from fat); trace
Protein; 20g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol;
248mg Sodium
Exchanges: 0 Grain (Starch); 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates
-------------------------------------------------
Hunter's Sauce For Wild Duck
1 C. red currant jelly
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
Juice of 2 lemons
1 T. prepared horseradish sauce
1 C. dry red wine
Combine ingredients in a small, heavy saucepan and bring to a boil.
Simmer slowly until slightly thickened.
----- Original Message -----
From: Irene
To: phaedrus
Sent: Friday, January 31, 2003 9:28 AM
Subject: sucanat
What is sucanat?
Hi Irene,
SUCANAT is short for SUgar CAne NATurally. It's an unrefined natural sugar made by evaporating sugar cane juice.
It looks similar to brown sugar, but with slightly larger grains. Brown sugar and Turbinado sugar make good substitutes.
Sucanat tends to be a bit less sweet than white sugar.
Phaed
----- Original Message -----
From: "Nedra"
To: phaedrus
Sent: Friday, January 31, 2003 2:32 PM
Subject: Pineapple Chiffon Cake
> Hello, I'm looking for a recipe from the early 1950's that was
> on the back of a cake flour package. I believe that it was either
> Soft as Silk or Swan's Down. It has crushed pineapple, four eggs,
> and was baked in a tube pan. It had an angel food cake texture and
> did not have gelatin, cool whip, nuts, coconut, graham crackers or
> any other kinds of fruit. It is called pineapple chiffon cake and
> I would really appreciate your help as it was a favorite many years
> ago.
> Many thanks!
> Nedra
Hello Nedra,
Well, I cannot find one with exactly four eggs. However, the one below seems
to fit your other requirements.
Phaed
Pineapple Chiffon Cake
Ingredients :
2 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
7 unbeaten egg yolks
1/2 c. pineapple juice
1/4 c. water
2 tsp. vanilla
1 c. egg whites
1/2 tsp. cream of tartar
Ice with Pineapple Icing
Pineapple Icing:
2 tbsp. shortening
1 tbsp. butter
1/4 tsp. salt
2 1/2 c. confectioners' sugar
1/2 c. drained crushed pineapple
Preparation :
Sift dry ingredients together into mixing bowl. Make a well and
add all other ingredients; mix well. Beat egg whites and cream of
tartar until very stiff. Fold egg whites and other batter together;
do not stir. Bake in 10 inch tube pan at 325 degrees for 55
minutes. Then at 350 degrees for 10-15 minutes more. When baking
invert on funnel to cool.
----- Original Message -----
From: "Lyn"
To: phaedrus
Sent: Friday, January 31, 2003 2:24 AM
Subject: sweet corn polenta recipe needed
> Hi,
>
> I was wondering if you might have a sweet corn Polenta recipe -
> similar to the sweet corn polenta served at Chevy's restaurants?
> I searched your site and didn't find one.
>
> TIA for any help!
>
> Lyn
Hello Lyn,
Do you mean Sweet Corn Tomalito? See below.
Phaed
Chevy's Restaurant Sweet Corn Tomalito
5 tablespoons margarine, softened
1/4 cup masa (corn flour)
1/3 cup sugar
1/2 water
2 cups corn kernels, fresh or frozen, thawed; divided use
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk
In a small mixing bowl, mix the margarine, masa and sugar using an
electric mixer until light and fluffy, about 1 minute. In a blender
container, blend half the corn kernels with the water until smooth.
Combine this mixture with the margarine mixture, stirring well. Add
the remaining corn kernels, corn meal, baking powder, salt and milk
and mix well. Pour the corn mixture into an 8-inch square baking pan.
Tightly cover with plastic wrap and steam by setting atop a medium
saucepan of water on top of the stove.
Bring water to a boil and steam corn mixture for 50 minutes to one
hour (check to see whether you might need to add more water), until
a toothpick inserted in the center comes out clean. Tomalito should
have a smooth, moist texture.
Note: The pan must be tightly wrapped at all times.
Makes 12 to 16 servings.
Approximate values per serving: 87 calories, 4 g fat, 0 cholesterol,
13 g carbohydrates, 119 mg sodium, 36 percent calories from fat.
----- Original Message -----
From: Ted
To: phaedrus
Sent: Friday, January 31, 2003 9:30 PM
Subject: Doughnut fillings
Do you have the recipe for the custard filling for doughnuts from Dunkin'
Donuts?
Hello Ted,
I don't know if this is what you want, but I have the vanilla creme filling recipe. See below.
Phaed
Donut Shop Vanilla Creme Filled Doughnuts
Donuts
1 pkg. regular or quick-acting yeast
1/8 C. warm water (105-115ºF)
3/4 C. lukewarm milk (scalded then cooled)
1/4 C. sugar
1/2 tsp. salt
1 egg
1/6 C. shortening
2 1/2 C. all-purpose flour
Vanilla Filling
1/4 C. solid vegetable shortening
1/4 C. butter or margarine
1/2 tsp. clear vanilla extract
2 C. sifted confectioners' sugar
1 T. milk
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt,
egg, shortening and 1 cup of flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally,
2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place
until double, approximately 50-60 minutes.
Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round
cookie cutter. Cover and let rise on floured baking sheets until double,
30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350ºF. Slide doughnuts
into hot oil. Turn doughnuts as they turn golden brown, about one minute
on each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla filling (recipe follows). Take
a sharp narrow knife and carefully make a large cavity inside of the doughnut
to hold the filling. Fill the doughnuts generously and dust heavily with
powdered sugar.
Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at
a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2
weeks in airtight, refrigerated container. Fills: 12 doughnuts
Servings: 12
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