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On 13 Mar 2005 at 23:49, Beverly wrote:
> Hi
> A number of years ago, in the San Diego Evening Tribune newspaper,
> there was a recipe for homemade Peach Brandy. Unlike yours, it was
> made with at least the following ingredients: Brown sugar, raisins,
> yeast, fruit, water. This may not be a complete list. I haven't seen
> the recipe since about 1985. It was printed in that newspaper's food
> section, the Readers Ask column. I've written the publishers, and
> they said that they don't have these columns indexed, so they would
> not be able to help me.
> As I recall the recipe, (I used plums instead of peaches), you
> mixed the ingredients together in a large vat, stirring at
> least once a day, every day, for 10 days. Then one
> strains the mix, and puts into a glass container, and loosely close
> the top, and let it stand for 40 days. Strain it again, and bottle
> it. Just wondered if you've ever seen a recipe of this ilk. I'm
> going to have a lot more fruit available to me this year, and would
> like to try doing this again, If I can find a recipe with the right
> proportions. Thanks in advance.
>
> Beverly
>
Hello Beverly,
Below are all of the similar peach brandy recipes that I can find.
Phaed
Easy Peach Brandy
Ingredients :
2 qts. peaches, cut (also include the
peach stones)
2 lbs. raisins
3 lbs. sugar
1 cake of yeast
2 qts. cold water
Preparation :
Mix and let stand for 21 days in a crock. Stir every second day.
Strain and bottle.
----------------------------------
Peach Brandy
Ingredients :
6 c. mashed peaches
3 qts. warm water
1 lb. raisins
3 lbs. brown sugar
2 c. mashed cornmeal
1 compressed yeast cake
Preparation :
Put ingredients together in a crock and stir well each day for
ten days. Strain thoroughly and pour into bottles. Place corks
loosely.
----------------------------------
Peach Brandy
Ingredients :
2 qts. peaches, cut up
4 lbs. seedless raisins
1 1/2 pkgs. cake yeast
10 lbs. sugar
3 gal. boiling water
3 lemons, ground with skins
Preparation :
Put everything in crock except raisins and yeast. When lukewarm
crumble yeast over top. Stir every morning and night for seven days
then add raisins and let stand 3 weeks without stirring. After 3
weeks syphon and put in gallon jugs with lids on loosely. Let stand
until clear, pour into bottles and seal tightly. Makes 2 1/2
gallons.
----------------------------------------
Peach Brandy
1-1/2 cups of peeled, pitted, sliced peaches
1 - 1 1/2 cups granulated sugar
4 strips lemon peel
4 whole cloves
2 cinnamon sticks
2 cups of brandy
Place peaches in a sugared bowl. Crush peaches slightly, blend, pour into saucepan,
heat over low heat until sugar dissolved and peaches juicy. Pour back into bowl. Stir in
cloves, cinnamon and brandy. Cover loosely with saran wrap at room temperature from
4-7 days, stirring occasionally (once a day).
Strain into a crock or bottle, age for one month or more, then strain again into gift
bottles. Serve or age another month.
>On 12 Mar 2005 at 18:52, Lisa wrote:
> Dear Phaedrus,
>
> My request is for the Piccadilly's Squash Casserole recipe.
>
> Thank You
> Lisa
Hello Lisa,
See below.
Phaed
Piccadilly Style Squash Casserole
1 lb. yellow squash, cooked, drained, and mashed
1 c. chopped green peppers
1/2 roll Ritz crackers, crushed
1/4 c. butter, melted
2 c. grated cheese (save sm. amount for top)
1 med. onion, chopped
1 egg, beaten well
Salt and pepper to taste
Mix all ingredients and put in 1 1/2 quart casserole. Sprinkle a few
cracker crumbs on top and bake at 400 degrees about 30 minutes until
firm and slightly brown. Sprinkle a little cheese on top and put lid
on to melt after cooked.
This cake was a blue ribbon winner at the Arkansas State Fair years ago.
Arkansas, the Razorback State, is known for hog production. Pig roasts
are common, and this cake lends itself well to the festivities.
Arkansas Pig Pickin' Cake
1 box yellow cake mix (the kind with pudding in it) - dry
1 small can mandarin oranges (do not drain!)
4 eggs
3/4 Cup vegetable oil
Mix all ingredients with hand mixer until oranges are mushed up and
everything is blended well. Pour into greased, floured pan(s).
Very nice baked in three 9" round pans, but a 9" X 13" will do just
as well.
Bake in 350 degree preheated oven until toothpick comes out clean.
Cake may rise, then fall. This is normal.
Remove from oven, cool completely.
Frosting
1 small can crushed pineapple, partially drained
1 (4 serving size) Jello vanilla instant pudding mix
1 small container Cool Whip
Chopped pecans (optional)
Mix pudding mix into pineapple until blended well. Fold in Cool Whip.
Spread on completely cooled cake. Sprinkle with chopped pecans (optional.
Refrigerate or freeze cake. Individual slices may be frozen for packing
in lunches, etc.
Light, moist, wonderful cake that tastes like you fussed all day!
Hope you enjoy.
On 13 Mar 2005 at 9:03, Jason wrote:
>
> Phaedrus,
>
> There is a cold coconut dessert soup with sliced
> almonds that is served at an Indian restaurant lunch
> buffet. I do not know what it is called nor have I had
> any luck finding a similar recipe on the internet.
> Please help.
>
> Jason
>
Hello Jason,
I believe that this is called "paneer kraki". The below recipe is the only
one that I can locate.
Phaed
Indian Coconut Soup
2 tablespoons butter
1/2 cup shredded coconut
1/4 cup sliced almonds or chopped pistachios or both (, plus a little extra)
3 tablespoons honey
1/2 teaspoon cardamom
1/2 cinnamon
1/2 nutmeg
1/4 teaspoon fennel
2 cups milk
2 cups coconut milk, well shaken
5 servings
Sautee coconut in butter until toasted, stirring well.
Add 1/4 cup almonds, sauteing a little longer.
Add honey and spices and stir.
Add milk and coconut milk, stirring slowly.
Heat but don't boil.
Froth individual servings in blender or expresso machine if desired.
CAUTION: Be careful not to put more than one serving at a time in the
blender or it may overflow and scald you.
Serve garnished with almonds or pistachios
On 15 Mar 2005 at 11:42, Margie wrote:
> Hi, I would like the recipe please for Walt's in Seal Beach, their
> Artichoke appetizer with Lee & Perrins dip.
>
>
> Thank you,
> Margi
>
Hi Margi,
See below.
Phaed
Walt's Wharf Grilled Artichokes With Sesame Dipping Sauce
Dipping Sauce
1/2 cup mayonnaise
3 tablespoons Worcestershire sauce
2 tablespoons olive oil
2 tablespoons oriental sesame oil
1 1/2 tablespoons honey
1 tablespoon fresh lemon juice
3/4 teaspoon seasoned salt
Artichokes
2 tablespoons fresh lemon juice
4 large artichokes
1/3 cup olive oil
1 garlic clove, minced
For dipping sauce:
Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey,
lemon juice, and seasoned salt in small bowl to blend well. Cover and
refrigerate until cold.
For artichokes:
Fill large bowl with cold water; add lemon juice. Cut off stem and top
quarter of 1 artichoke. Bend back dark green outer leaves and snap off
at artichoke base until only pale green and yellow leaves remain. Cut
any dark green areas off base. Cut artichoke lengthwise into 6 wedges.
Place artichoke wedges in lemon water. Repeat with remaining artichokes.
Steam artichokes until tender, about 30 minutes. Cool. Remove choke and
any purple-tipped leaves from center of artichoke wedges. (Dipping sauce
and artichokes can be prepared 1 day ahead. Keep sauce refrigerated.
Cover artichokes and refrigerate.)
Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in
small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes
with salt and pepper. Grill artichokes until slightly charred, turning
occasionally, about 8 minutes.
Transfer artichokes to platter and serve with dipping sauce.
Makes 6 servings.
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