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----- Original Message -----
From: Candace
To: phaedrus
Sent: Sunday, December 05, 2004 2:03 PM
Subject: leaf lard
I'm trying to find a place to buy leaf lard. I read in Cook's
Illustrated that it makes the best pie crusts, and I researched
the store they cited (Dietrich's Country Store in PA) but they
have no way of ordering over the internet. I can call and see
if they would ship some here to me (in CA) but was hoping you
might know of a store or chain that sells this on the west coast.
Thanks for your help.
Candace
Hi Candace,
Remember, leaf lard is still lard. It's lard made from the fat found around the kidneys of a hog.
It's no better health-wise than any other lard.
That said, there are a couple of websites that advertise leaf lard for sale. See:
Flying Pigs Farms
and
Falter's Meats
Leaf lard is common in Canadian supermarkets. Back East, butcher shops might be the best place to get leaf lard.
Out West, you might try Mexican grocers.
Phaed
----- Original Message -----
From: Andrea
To: phaedrus
Sent: Saturday, December 04, 2004 11:22 PM
Subject: Jula Kaga
The spelling is not good but the bread surely is. It is Jule or
a Kaga and known as a Norwegian Christmas cake. It is really a
type of bread loaded with dried fruits particularly cherries and
peels and white raisins. The main spice is cardamon. Lots of it
and FRESH. I mean a new bottle of ground and not left from last
year so half of the potency is gone. It begins like a sweet bread
dough and then some of the dry ingredients are mixed with the fruits
and mixed into the rest of the dough. left to rise in a large bowl
and then punched down and divided and put into two round cake pans
and allowed to rise for a second time and baked. This is from
memory when my memory when my mother used to make it but of course,
it was a family recipe which needed amounts and I don't have them.
Can you help? Thanks. Andrea, Canada
Hello Andrea,
Four recipes below.
Phaed
Julekake - Cardamom Bread
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c All-purpose flour
2 pk Active dry yeast
3/4 ts Ground cardamom
1 1/4 c Milk
1/2 c Sugar
1/2 c Butter
1 t Salt
1 Egg
1 c Candied fruits -- optional
1 c Light raisins
2 1/2 c All-purpose flour
In a large mixer bowl combine 2 1/2 cups all-purpose
flour, yeast, and cardamom. In a saucepan heat milk,
sugar, butter, and salt just till warm (115F) and the
butter is almost melted; stir constantly. Add heated
milk mixture to flour mixture; add 1 egg. Beat at low
speed of electric mixer for 1/2 minute. Beat 3
minutes at high speed, scraping sides of bowl
constantly. Stir in 1 chopped mixed candied fruits
and peels (optional), raisins, and as much of the 2
1/2 cups all-purpose flour as you can mix in with a
spoon. Turn out onto a lightly floured surface. Knead
in enough of the remaining all-purpose flour to make a
moderately stiff dough that is smooth and elastic (6
to 8 minutes total). Shape dough into a ball. Place in
a lightly greased bowl; turn once to grease surface.
Cover, let rise in a warm place till double (about 1
1/2 hours). Punch dough down; divide dough in half.
Cover; let rest 10 minutes. Shape into 2 round loaves;
place on greased baking sheets. Flatten each slightly
to a 6-inch diameter. Cover; let rise till nearly
double (45 to 60 minutes). Stir together 1 slightly
beaten egg yolk and 2 tablespoons water, brush over
loaves.
Bake in a 350F oven for 35 minutes or till done.
Cool on a wire rack. Makes 2 round loaves.
---------------------------------------------------
Norwegian Julekake
This recipe makes two large round loaves.
- 2 cups milk
- 1 cup sugar
- 1/2 cup butter (or margarine)
- 2 packages of yeast
- 1/2 cup warm water
- 1 teaspoon salt
- 1 teaspoon cardamom (substitute cinnamon or nutmeg if you prefer)
- 7 cups flour
- 1 cup of raisins
- 1/2 cup of citron
- 1/2 cup of red candied cherries
- 1/2 cup of green candied cherries
In a medium saucepan, heat the butter, milk, sugar and salt until
the margarine/butter has melted. Pour the milk mixture into a large
bowl and let it cool.
Dissolve the yeast in the warm water and add it to the milk mixture.
Add the cardamom (or other spice) and 3 cups of flour and beat until
smooth. Mix in the fruit and 4 cups of flour. Knead the dough for
about 10 minutes. If the dough becomes too sticky, knead in another
1/4 to 1/2 cup of flour.
Put the dough in a greased bowl and cover and let it rise in a warm
place until doubled, or about one hour.
Punch down the dough and divide in half. Knead for a minute or so,
and then form each half into rounds. Place the dough on a large
greased cookie sheet and let rise for 45 minutes. (The loaves will
become very large, so be careful not to put them too close to the
edge of the cookie sheet.)
Bake at 350 degrees for 40 to 45 minutes. If the loaves start turning
too brown, turn the oven down to 325. After you remove the loaves from
the oven, brush them with shortening while they are still hot. This
will help the crust to stay soft. Remove loaves from the cookie sheet.
Allow the julekake to cool before slicing.
If you prefer, after the julekake is cool, drizzle on powdered sugar
icing and decorate with cherries, walnuts or pecans.
---------------------------------------------------
Danish Julekake
Denmark
Ingredients
2 cups milk
1 cake yeast
1/2 lb. raisins
1/3 lb. butter
1/2 lb. citron, or less
1 tsp. cardamom seeds, ground
1 tsp. Salt
1 egg
1/2 cup sugar
Flour, to make soft dough
Directions
Mix the milk, yeast cake, salt, sugar, butter, egg, and flour
as you would for ordinary bread. Let rise and knead well on bread
board. Add cardamon seed, citron, and raisins. Let rise again. Form
into two loaves. Let rise in pans and brush over with milk or butter.
Bake about 1/2 hour.
-------------------------------------
Julekake- Cardamom Bread
2 1/2 c All-purpose flour
2 pk Active dry yeast
3/4 ts Ground cardamom
1 1/4 c Milk
1/2 c Sugar
1/2 c butter
1 t Salt
1 Egg
1 c Candied fruits -- optional
1 c Light raisins
2 1/2 c All-purpose flour
In a large mixer bowl combine 2 1/2 cups all-purpose
flour, yeast, and cardamom. In a saucepan heat milk,
sugar, butter, and salt just till warm (115F) and the
butter is almost melted; stir constantly. Add heated
milk mixture to flour mixture; add 1 egg. Beat at low
speed of electric mixer for 1/2 minute. Beat 3
minutes at high speed, scraping sides of bowl
constantly. Stir in 1 chopped mixed candied fruits
and peels (optional), raisins, and as much of the 2
1/2 cups all-purpose flour as you can mix in with a
spoon. Turn out onto a lightly floured surface. Knead
in enough of the remaining all-purpose flour to make a
moderately stiff dough that is smooth and elastic (6
to 8 minutes total). Shape dough into a ball. Place in
a lightly greased bowl; turn once to grease surface.
Cover, let rise in a warm place till double (about 1
1/2 hours). Punch dough down; divide dough in half.
Cover; let rest 10 minutes. Shape into 2 round loaves;
place on greased baking sheets. Flatten each slightly
to a 6-inch diameter. Cover; let rise till nearly
double (45 to 60 minutes). Stir together 1 slightly
beaten egg yolk and 2 tablespoons water, brush over
loaves.
Bake in a 350F oven for 35 minutes or till done.
Cool on a wire rack. Makes 2 round loaves.
From: Laurie
To: phaedrus
Subject: spiced round
Date: Monday, December 06, 2004 2:35 PM
It was part of my family that made spiced round. Henry Neuhoff, Senior,
was a German immigrant. He came to this country and sold hams and meats
door to door. Eventually, he opened his own packing company. Spiced Round
was their recipe. He and wife Emma had nine children. My aunt Dorothy
was the youngest, married to my Uncle, John Dubuisson, who was with
Cain Sloan his entire life and died as president of Cain Sloan in 1967.
He was active in Urban Renewal, president of the Chamber of Commerce,
Rotary, etc. Mr. Neuhoff was on the board of several banks. His sons went
to Dallas where they opened a packing plant. Mr. Neuhoff lived well into
his nineties and went horseback riding on his farm. I used to go with him.
He broke his hip several times, but kept riding, until a fall that was
NOT from a horse, broke a hip for the final time. There were many
descendants, and the last I heard there was a Henry Neuhoff the IV in Texas.
By now they have have given up on the line of succession. I was pained to
see the food editor in the Tennessean attributed Spiced Round to "German
Immigrants." Time moves on, and the history of these fine people is lost
in obscurity. Mr. Neuhoff gave most of his farm land to build St. Henry's
Church, hence the name!
Laurie,
My computer crashed in 2008, so I no longer have either your e-mail address or your last name.
I am hoping you'll read this and contact me. I have been contacted by friends of Henry Neuhoff V,
and they'd like to correspond with you.
Phaed
----- Original Message -----
From: Verna
To: phaedrus
Sent: Sunday, December 05, 2004 7:14 PM
Subject: Maple walnut Fudge
I am desperately looking for the recipie for Maple Walnut fudge.
Fannie Farmer used to have the best! They also have it at Disney
World in Orlando Fl. Can you help? Thank you.
Verna
Hello Verna,
See below for three.
Phaed
Maple Walnut Fudge
Ingredients :
2 (10 oz.) pkg. vanilla milk chips
1 can sweetened condensed milk
1/4 c. margarine
1 tsp. maple extract
1 1/2 c. chopped walnuts
Preparation :
Combine chips and condensed milk in glass bowl. Microwave on
high for 2 minutes. Stir and microwave 1 minute more if needed to
melt chips. Stir in the rest of ingredients. Spread into 8-inch
square pan. Refrigerate and cut into squares when cool.
----------------------------------
Maple Walnut Fudge
Ingredients :
4 c. sugar
1/2 c. butter or margarine
3/4 c. maple syrup
1 c. milk
1 c. miniature marshmallows
1 1/2 c. chopped walnuts
1 tsp. vanilla extract
Preparation :
Mix together the sugar, butter or margarine, maple syrup, milk,
and marshmallows in a large saucepan. Cook, stirring occasionally,
until the mixture forms a thread when you lift the spoon, about 20
minutes. Remove from the heat and let cool while you grease a 9
inch square pan. Add the nuts and vanilla to the fudge. Stir until
the mixture starts to harden around the edge of the saucepan. Pour
into the prepared pan. Cool completely. Cut into 36 squares.
----------------------------------
Maple Walnut-Fudge
Ingredients :
2 lbs. light (golden brown) sugar
1/2 stick butter
1/4 tsp. salt
2/3 c. Carnation evaporated milk
1 tbsp. vanilla or 1 tsp. maple flavoring
8 or 12 oz. chopped walnuts
Preparation :
In 2 quart saucepan (preferred nonstick) spread - smear etc.,
butter in pan. Then add sugar, salt and milk. Mix and heat on
medium heat until it starts boiling - turn heat down lower - stir
occasionally to be sure it doesn't catch on bottom. When a drop
from a spoon into a cup of cold water holds its shape fairly well -
then add flavoring and chopped nuts. Continue to heat until it
starts to bubble again. Remove from heat - allow to cool - keep
stirring until it starts to thicken. Pour into a buttered pan
(lined with aluminum paper - buttered). When set - cut into desired
size pieces. Enjoy!
From: "Jimmy"
To: phaedrus
Subject: Steak & Shake Chili Mac
Date: Saturday, December 04, 2004 4:44 PM
I noticed a recipe for Steak & Shake's Chili Mac that had been posted
a few years back.
I worked at Steak & Shake years ago and was actually held the title,
"Master of the Grill."
Allow me to mention a few things that were left out of your recipe.
There have been three different kinds of Chili Macs.
Chili Mac
Chili Three Ways
Chili Six Ways
Chili Mac:
Spaghetti
Sauce: Mixture of Ketchup (Heinz) and Worcestershire Sauce: Something
like 2 or 3 tablespoons per cup of ketchup or as desired.
Meat: This came in a special recipe premixed (about two table spoons).
Three Ways:
Add Chili (I think it is 1/2 cup)
Sometimes Shredded Cheddar Cheese
Six Ways:
Add onions finely diced
Shredded Cheddar Cheese
Green Peppers cut up in some kind of a chopper (chopped up very fine)
Now Steak and Shake offers there chili for sale in the market and at
their restaurants. This can be substituted for the meat sauce and adds
that distinct Steak & Shake flavor. I don't think there is any other
substitute. This is what makes it a chili mac.
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