|
----- Original Message -----
From: Sandi
To: phaedrus
Sent: Saturday, January 20, 2001 13:57
Subject: pecan logs or eggs
I am desperately trying to find a recipe for pecan logs or eggs.
The kind you can only buy at Easter time. Any help would be
gratefully appreciated. These are the kind with a nougant center.
Thanks, Sandi
Hi Sandi,
Here's the thing.....
I could not find any recipes for pecan eggs at all, and none for pecan logs that have a nougat center. All of the pecan log recipes that I found
that had a soft center had a center made of marshmallow creme. If that's what you want, the first recipe below is what you want.
I got a bit creative and combined a nougat recipe with this same recipe to make recipe #2 below. If marshmallow creme won't do & you must have nougat,
try it. It should work fine.
Phaed
Pecan Logs
3 cups powdered sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 bag (14 ounces) caramels
3 Tbl water
1 1/2 cups roasted chopped pecans (or peanuts or whatever)
In a bowl, combine sugar, marshmallow creme and vanilla: knead it
until it's smooth.....it takes a while. Shape into six 4-1/2in x
1-1/4 inch logs. Chill overnight (I freeze em).
Melt the caramels with the 3 Tbls of water until smooth. Dip logs
into caramel; roll in pecans. Chill for 2 hours. Cut into 1/3 in
slices.
Makes about 6-1/2 dozen
------------------------------------------------------
Pecan Logs with Nougat Center
Nougat:
1 1/2 cups sugar
1 1/4 cups light corn syrup
1/4 cup water
2 large egg whites
NOTE: This recipe requires a heavy free-standing mixer. Most hand
mixers will burn out when thickening the egg white and hot syrup
mixture to the consistency of marshmallow creme.
Combine sugar, syrup, and water in heavy 3-quart saucepan; mix
well. Cook over medium-high heat to boiling, stirring constantly
to dissolve sugar. This should take 5 to 7 minutes. Carefully
clip a candy thermometer to side of pan.
Cook over medium heat, without stirring, to soft-ball stage (238
degrees F). Mixture should boil at a moderate, steady rate over
the entire surface. (Watch closely; mixture reaches soft-ball
stage in 5 to 6 minutes.) Remove from heat; remove thermometer
from saucepan.
Immediately beat egg whites in a large mixer bowl with sturdy,
freestanding electric mixer (do NOT use a hand mixer) on medium
speed until soft peaks form (tips curl). Gradually pour hot syrup
in thin stream over whites, beating on medium speed.
Continue beating after all syrup is added until mixture reaches
consistency of marshmallow creme, 5 to 7 minutes. Shape into
4-1/2in x 1-1/4 inch logs. (cover with foil or waxed paper and chill
overnight in refrigerator; mixture will keep several days.)
---
Pecan Logs
6 of the nougat logs you prepared above
1 bag (14 ounces) caramels
3 Tbl water
1 1/2 cups roasted chopped pecans (or peanuts or whatever)
Melt the caramels with the 3 Tbls of water until smooth. Dip logs
into caramel; roll in pecans. Chill for 2 hours. Cut into 1/3 in
slices if desired.
Makes about 6-1/2 dozen if cut into 1/3 inch slices
----- Original Message -----
From: Jeannie
To: phaedrus
Sent: Wednesday, January 17, 2001 09:53
Subject: Stuffed Zuchinni Flowers
Hi Phaed;
Have someone looking for a recipe that her Grandmother made for
Stuffed Zuchinni Flowers. Would you have any ideas on this recipe.
Thanks and all the best,
Jeannie
Hi Jeannie,
No problemo. Recipe below.
Phaed
Stuffed Zucchini Flowers
Serves 6
For this recipe, you go out in the morning and pick fresh zucchini
blossoms still covered in the morning dew. These delicate little
flowers are perfect for stuffing.
12 Zucchini Blossoms
10 oz. Ricotta Cheese
1 Egg
1/2 Cup Freshly Grated Parmesan Cheese
3 Tablespoons of Chopped Fresh Parsley
Salt & Pepper
2 Garlic Cloves, Minced
2 Tablespoons Olive Oil
3 Tablespoons Finely Chopped Onion
2 Cup Canned Tomatoes
Remove the stamens from the flowers and gently wash.
Place the ricotta is a sieve and let sit over a bowl in
the refrigerator for 30 minutes or until all the excess
liquid has drained. In a bowl, combine the cheeses, egg,
parsley and salt & pepper. Mix well.
Using a pastry bag, stuff the flowers.
In a medium sized skillet, heat the oil, garlic, and onions.
Cook for a few minutes and add the tomatoes. Season with salt
and pepper and cook for 5 to 10 minutes. Add the zucchini flowers
and cook an additional 7 minutes. Serve warm with the sauce.
Note: You could also bake these zucchini flowers in a 400 degree F. oven
for 15 minutes until golden brown and serve with the tomato sauce
on the side.
----- Original Message -----
From: Robtee
To: phaedrus
Sent: Wednesday, January 17, 2001 21:58
Subject: Cooking Question
Hi!
I work as a dietitian in a healthcare facility and we find that
toward the end of mealservice the eggs on our steamtable have a
tinge of green to them.
We would like to find out what causes this so we can remedy the
problem as they are not very appealling to the patients.
Thank You!
Hi,
Iron and sulfur compounds in egg yolks turn greenish after prolonged exposure to heat. What this boils down to is that after sitting on your
steamtable for the length of mealservice, the eggs are becoming overcooked.
Perhaps the solution would be to cook a fewer eggs at a time, throughout the mealservice period, instead of cooking all of the eggs before
mealservice begins. Maybe 1/2 of the eggs before mealservice, then another half after mealservice begins. Experiment to see how long the eggs
can sit on the steamtable before turning green.
Phaed
----- Original Message -----
From: A. W.
To: phaedrus
Sent: Saturday, January 13, 2001 20:24
Subject: What do I do with Anise?
Hello,
Just recently acquired the stem and leaves of an anise plant.
There's lots of information on the web about what to do with
anise seeds, but not much info on how to use the stem and leaves
in cooking. Please help!
Thanks a lot
A. W.
Hello A.W.,
Well, the leaves and stems aren't used as much as the seed because the flavor in them isn't as strong. However, they can be used. The most common use of anise
leaves is to make anise tea (recipe below). They are also used in salads and as a garnish. Also, they are often used to flavor meat dishes, especially pork,
stews, and soups. Below are a couple of recipes. There aren't many actual recipes around. People that use them just add a few leaves to their own taste.
Phaed
-------------------------------------------------------------------------
Anise Tea
1 t Dried anise leaves or
2 tsp. fresh leaves
1 c Boiling water
1 t Honey
1 Lemon slice (optional)
Place anise leaves in cup and pour boiling water over them.
Let steep 5 - 8 minutes. Stir in honey and serve with lemon slice.
---------------------------------------------------------------
Fruit Salad
1 cantaloupe, peeled and sliced into thin wedges
1 cup blackberries
1 tablespoon chopped anise leaves
Juice of 1 small orange
In a shallow serving bowl, combine fruit, anise leaves, and orange juice.
Cover and refrigerate for 1 to 4 hours.
Makes 6 servings.
------------------------------------------------------------------
Arctic-Cold Cucumber Soup (serves 2)
This soup looks like a bunch of green leaves swimming in water,
but looks are deceiving. This is a delicious minty-lime-licorice-like
thing. Anise has a taste similar to licorice, and sweetens the lime
"broth". It tastes good when first made, but for an extra-cool experience,
let the herbs "marinate" each other for 1 or 2 hours in the refrigerator
before serving.
Food you'll need
1 cup peeled & diced cucumber
3 cups water, distilled preferred
1/8 cup lime juice
1 stalk of anise (fennel), with leaves included
1/8 cup fresh peppermint leaves
1/8 cup fresh cilantro leaves
Preparation (15 minutes)
To measure peppermint and cilantro, rinse thoroughly and tear unspoiled
leaves from stems. Add leaves to cup measurer, packing down lightly until
1/8 cup level is reached.
Combine all ingredients except anise in serving bowl. Tear anise leaves
into 1/2" lengths; add to soup. Chop anise stalk and its wider base into
thin pieces; add to soup as it is chopped, to prevent anise from turning
brown. Stir, then chill for 1-2 hours before serving.
----------------------------------------------------------------
Add the Anise leaves to fruit salads with figs, dates and chestnuts.
You can also use Anise leaves as a garnish. The roots and stem can be
mixed into soups and stews.
Uses: Soups, veal stews, curries (including vegetable curry), fish and
shellfish (add a handful of Anise leaves when you boil shrimp), cookies,
and cakes. Leaves are less flavorful than the seeds, but make a nice
garnish.
----- Original Message -----
From: Lee
To: phaedrus
Sent: Wednesday, January 17, 2001 19:45
Subject: Wine Syrup
> Dear Phaedrus, Thank you for the recipe for Carteddate. I am looking for
> a home made wine syrup. My family made their own wine for the
> carteddate. All I know is he was sicillian. any information will be
> greatful. Thank you Lee
Hi Lee,
I have not had any luck finding an authentic Italian wine syrup recipe.
Below are the only recipes for wine syrup that I could find.
Phaed
Dessert Wine Syrup
Serve this syrup drizzled over bread pudding, angel food cake,
spice cake, carrot cake, zucchini cake, fresh fruit ...
Makes about 3/4 cup.
In a small heavy saucepan, combine
3/4 cup date sugar
1/3 cup water
Bring to a simmering boil over low heat, stirring occasionally,
until sugar melts. Increase heat to medium-high and cook, without
stirring, until syrup turns medium amber, 5 to 10 minutes.
Remove from heat and carefully add (it will sputter), stirring to
dissolve caramel
---------------------------------------------------------------
Red Wine Syrup
Makes about 1 cup syrup and doubles easily
Make a glossy garnet colored syrup by simmering down red wine,
sugar and spices. Store it away in the fridge and use it to dress
up simple desserts. Lustrous and richly flavored, this syrup makes
anything you blend it with taste grander. Try it over winter fruits,
vanilla ice cream, panna cotta, gingerbread, chocolate cake, even
roast duck, pork or chicken. Wine syrup originated sometime in the
seventh or eighth centuries. It was court food made with the precious
spices from the Spice Islands. Probably at first honey was used
instead of sugar.
3 cups full-bodied red wine (Zinfandel, Barolo or Cabernet Sauvignon)
1-1/2 cups sugar
Shredded zest of a large orange
Pinch salt
1 heaping teaspoon black peppercorns, bruised with a mortar and pestle
1-1/2 teaspoons whole anise seed, bruised with a mortar and pestle
8 bay leaves, broken
6 whole cloves
4-inch cinnamon stick, broken
Pinch freshly ground nutmeg
1. In a 12-inch skillet combine wine, sugar and spices. Simmer,
uncovered, about 10 minutes, or until syrupy. Stir often.
Turn off heat, cover, and let steep 20 minutes.
2. Strain the syrup, turning it back into the pan. Boil another
few minutes or until a spatula pulled across the skillet leaves a trail.
Cool and refrigerate.
|
