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2008

TODAY's CASES:

Shrub Drink

On 18 Jan 2008 at 16:22, Mary Lou wrote:

> Hello,
> 
> Could you please help me find a recipe for a drink called search? 
> This drink was popular during the colonial days.  I believe Martha
> Washington enjoyed this drink.  I believe it was flavored with
> raspberry vinegar. It was also in the August 2007 Reader's Digest, but
> it did not provide the recipe.
> 
> Thank you
> 
> Mary Lou

Hello Mary Lou,

I believe you are mistaken. The drink is called "shrub", not "search". It is made with fresh raspberries and vinegar. The Reader's Digest article from August, 2007 is on the web here:

Reader's Digest
It is about Raspberry Shrub.

There are recipes for raspberry shrub below.

Phaed

Raspberry Shrub   

Raspberries
Vinegar (cider vinegar is best for this)
Sugar

Raspberry Shrub is a fine old hot weather drink, easy to put up from wild or
cultivated berries. Although any desired amount may be used, I usually find 4 
quarts at a time convenient. Place raspberries in large agateware kettle. Cover 
with vinegar, just enough so that the berries will not float. Allow the mixture 
to stand overnight.
In the morning squeeze mixture through a cheesecloth. For each cup of strained
liquid, add 1 cup sugar; boil for 20 minutes. Bottle when cool. Store in cool place.

To serve, put into a glass as much of the raspberry shrub as you would use of
concentrated grape juice; then fill the glass with ice cold water or cracked ice.
------------------------------------------
Raspberry Shrub   

Place red raspberries in a stone jar, cover them with good cider vinegar, let stand
overnight; next morning, strain, and to one pint of juice add one pint of sugar, 
boil ten minutes, and bottle while hot. 


Pampushky

On 16 Jan 2008 at 9:49, Linda wrote:

> Hello,
> I cannot seem to find any reference to a doughnut type thing my mother
> in law made. It was a yeasted dough and she made these on Christmas.
> She fried hunks of the dough that she broke off (poked it with a fork
> a couple times) in hot oil, then served them with sugar and sour cream
> (you dipped them in to eat them). Everyone loved them. she called them
> something like "laplushky". Or maybe we thought it sounded like that.
> At the end of her years, she resorted to Bridgeford bread dough, just
> letting it rise a couple times, then the same, breaking off pieces,
> poking them with a fork, then fried in the hot oil. I would appreciate
> your help in locating a recipe for these, as my husband is missing
> them. Thank you, Linda Ferber

Hi Linda,

I had no luck at first, but I decided to try once more this morning and I found a Ukrainian dish called "pampushky".

"In Ukraine there are recipes for fried dough-based pampushky (singular pampushok) which include both a sweet filled doughnut and a 'garlic roll' variety. Pampushky are also sometimes referred to as being Russian doughnuts."

However, pampushky are not really Russian, they are Ukrainian. Russian donuts are called "ponchiki", and they are round with a hole in the center just like American donuts.

Pampushky usually have a filling, but not always, and they might be served with just sugar and sour cream.

Phaed

Pampushky

Ingredients
Amount Ingredient Preparation 
2 tablespoons sugar  
2 packages yeast, active dry  
1/4 cup milk  
5 cups flour, all-purpose  
1/4 pound butter  
1/2 cup sugar  
2 large eggs  
3 large egg yolks  
1 teaspoon vanilla extract  

Directions
Combine the sugar and water, sprinkle with the yeast, and let stand until soft.
Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast 
mixture.
Beat well, cover and allow to rise until light and bubbly, about 10 minutes.
In another bowl, cream the butter and sugar.
Beat eggs and egg yolks together, blending well and combine 
with the sugar-butter mixture, beating thoroughly until the eggs are pale white.
Grate a lemon on a fine grater until all of the yellow color is grated off and add 
this (the zest), vanilla, and the yeast mixture to the butter-egg mixture.
Mix in 4 cups of flour. If the dough seems a little loose, add a little more, but 
the dough should be soft.
Knead, by hand, for about 10 minutes.
Replace in a greased bowl, turning once to grease the top, and cover with a damp 
towel, set in a warm place until double in bulk.
Punch down, knead a few more times, and allow to rise again until the dough is 
doubled.
When doubled, divide the dough into 4 parts.
On a lightly floured surface, roll one part into a rectangle about 1/4-inch thick,
turning once or twice during the rolling to achieve a uniform thickness.
Dust with flour sparingly. Place 1 ts of rose preserve at evenly space intervals 
on the dough, or with a 2 1/2-inch cutter, gently form impressions and place the
filling in each.
Roll another portion out, as above, to the same thickness, and gently cover the
first, overlapping a little.
Cut circles with the cutter. Place them on a lightly floured cookie sheet and allow
rise until double in size.
Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn golden 
quickly.
The fat should not be smoking.
Fry 5 or 6 pampushky at a time. 
-------------------------------------------
Pampushky

This recipe for pampushky is from "Traditional Ukrainian Cookery" by Savella 
Stechishin.

Rich Basic Sweet Dough
2 tsp sugar
1/2 cup lukewarm water,
2 packages dry granular yeast
3/4 cup scalded milk, lukewarm
3/4 cup flour
1/2 cup butter
1/2 cup sugar
2 whole eggs
3-4 egg yolks
1 teaspoon salt
1 teaspoon vanilla 
Grated rind of 1 lemon
4 1/2-5 cups sifted flour
Method:
Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it 
stand until softened. Combine with the lukewarm milk and 3/4 cup flour. Beat well, 
cover and let sponge rise with the sugar. Beat the whole eggs and egg yolks together 
along with the salt. 
Combine with the butter-sugar mixture and beat thoroughly. Stir in the vanilla, 
lemon rind and sponge. Add the flour and knead in the bowl for about 10 minutes. 
This dough should be soft. Cover and let rise in a warm place until double in bulk. 
Punch down, knead a few times, and let rise again. 

Poppy Seed Filling
1 cup poppy seed
1/3 cup honey or sugar
1 teaspoon lemon rind
1 egg white
Method:
Pour boiling water over the poppy seed and drain. cover with lukewarm water and 
soak for 30 minutes or longer. Drain over a fine sieve. Grind the poppy seed, using 
a coffee grinder. 
Add the honey, grated lemon rind. Beat the egg white until stiff and fold into the
 mixture.
Roll your dough about 1/4 inch thick. Cut into small rounds with cookie cutter and 
place a teaspoon of the poppy seed mixture. Seal the edges securely and place on 
lightly floured board. Let them double in bulk. Leave them uncovered to form a crust 
on the dough. they will absorb less fat when fried. Fry in canola oil at 375 degrees 
F. for about 3 minutes, turning them over to brown evenly on both sides. Drain
on absorbent paper. Sprinkle with granulated sugar mixed with cinnamon.
------------------------------------------
Pampushky (Raised Doughnuts with Filling)

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Donuts

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2    tablespoons   Sugar
1/2  cup           Water
2    packages      Active Dry Yeast
1/4  cup           Milk
5    cups          Unbleached All-Purpose Flour -- May need up to 6 C
1/4  pound         Butter -- 1 Stick
1/2  cup           Sugar
2    large         Eggs
3    large         Egg Yolks
1    teaspoon      Salt -- If Using Sweet Butte
1    teaspoon      Vanilla Extract
                   Zest Of One Lemon
1    cup           Dry Fruit Preserve
                   Powdered Sugar -- As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand until soft. 
Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast
mixture. 
Beat well, cover and allow to rise until light and bubbly, about 10 minutes. 
In another bowl, cream the butter and sugar. 
Beat eggs and egg yolks together, blending well and combine with the sugar-butter 
mixture, beating thoroughly until the eggs are pale white. 
Grate a lemon on a fine grater until all of the yellow color is grated off and add 
this (the zest), vanilla, and the yeast mixture to the butter-egg mixture. 
Mix in 4 cups of flour. 
If the dough seems a little loose, add a little more, but the dough should be soft. 
Knead, by hand, for about 10 minutes.  Replace in a greased bowl, turning once to 
grease the top, and cover with a damp towel, set in a warm place until double in 
bulk. 
Punch down, knead a few more times, and allow to rise again until the dough is 
doubled. 
When doubled, divide the dough into 4 parts. 
On a lightly floured surface, roll one part into a rectangle about 1/4-inch thick, 
turning once or twice during the rolling to achieve a uniform thickness. 
Dust with flour sparingly. 
Place 1 ts of rose preserve at evenly space intervals on the dough, or with a 
2 1/2-inch cutter, gently form impressions and place the filling in each. 
Roll another portion out, as above, to the same thickness, and gently cover the 
first, overlapping a little. (Filling will show through.) 
Cut circles with the cutter. 
Place them on a lightly floured cookie sheet and allow rise until double in size. 
Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn golden 
quickly. 
The fat should not be smoking. 
Fry 5 or 6 pampushky at a time. 
Do NOT crowd as this lowers the temperature and the doughnuts will absorb too much 
grease. 
When one side is golden, flip with a spoon to fry the other side. 
Dough will puff up in the frying.  Perfect pampushky are light as air. 
Drain on paper towels.  When slightly cooled, sprinkle with powdered sugar.

Serve with tea.

Torti di Patate

On 20 Jan 2008 at 0:29, Nicole wrote:

> Hello my pop was born in Naples around 1918. He died in 1992. I am 36
> now.  When I was little up until teens he used to make a potato
> casserole - he called 
>  it poopatune. No idea what that means. It was baked in the oven in a
> rectangle  pan- I remember it had potato's , onion but not a lot,
> parsley, grated  cheese, salt, pepper and bread crumbs. When you
> sliced it you could  lift it up like a piece of cake. It was very well
> done with bread crumbs and  cheese throughout and on top. It was made
> with chopped cooked potato - not all  the way mashed. I do not know if
> it contained eggs or milk. I never saw him make  it. There is no
> recipe written down. It was sooo delicious. I have searched the 
> Internet and while I have seen similar things made with totally mashed
> potato -  these recipes do not even come close to what I remember
> having. 
> 
> Well that's all I remember - thanks for your help Nicole 
> 

Hi Nicole,

I think that what this is is a potato torta or "Torta Di Patate". These come with a lot of recipe variations - different kinds of cheese are used, some don't have onion, some don't have any cheese, some have cheese just on top, and some are topped with sliced tomatoes.

Below is a very basic recipe. It's the closest that I could find to your description. Remember, different kinds of cheese are used in different recipes. This one calls for romano pecorino, but your Pop may have used mozzarella or another kind.

Phaed

Potato Torta (Torta Di Patate )

ingredients:
6 tablespoons extra-virgin olive oil
4 pounds waxy potatoes, peeled
1 small onion, chopped 

2 cups fresh bread crumbs
Salt and freshly ground black pepper
1/2 cup finely chopped Italian parsley
1 cup freshly grated pecorino romano

1. Preheat the oven to 350F. Grease a 2- to 3-quart, 2- to 3-inch-deep 
earthenware casserole or baking dish with 2 tablespoons of the olive oil.
2. Slice the potatoes 1/4-inch thick and place in a large bowl. Add onion. 
Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. 
In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, 
the remaining 1/4 cup olive oil, and the pecorino.
3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 
3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering,
finishing with the breadcrumb cheese mixture.
4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown.
Serve hot.

Bao Tse

I saw in your archives that someone was looking for a recipe for Bao Tse.  
This doesn't sound exactly like what they were wanting, but it's different from 
the one you posted:

http://www.recipelink.com/mf/14/27846
Bao Tse (Steamed Honey-Filled Buns)

For The Dough:
1 cup warm water (110 degrees F)
1 pkg. active dry yeast
1 tsp. sugar
1 tsp. salt
1/4 cup oil
3 1/2 cups all purpose flour, divided use
For The Honey-Sesame Seed Filling:
4 Tbsp. honey
1 Tbsp. sugar
2 tsp. sesame seeds

First, Make The Dough:
Pour warm water into a large bowl; sprinkle with yeast. Add 1 tsp. sugar 
and let stand until bubbly (5 to 12 minutes). 

Add salt, oil, and 2 cups flour. Beat with an electric mixer at medium speed
for 5 minutes.

Using a spoon or a heavy-duty mixer, stir in 1 1/4 cups more flour to make a 
soft dough. Sprinkle about 1/4 cup more flour on a board. Turn out dough and 
knead until smooth and satiny (about 10 minutes--this is where I use the dough 
hook attachment for my electric mixer). Transfer to a greased bowl, turn over 
to grease top of dough, cover, and let rise in a warm place until almost doubled
(about 1 hour).

Punch down dough. Turn out onto a lightly floured board and knead for 
1 minute. Shape into a rectangle. With a floured knife, cut rectangle into 
quarters, then cut each quarter into thirds. Shape dough pieces into balls 
and let stand on a lightly floured board, covered, for about 20 minutes.

In The Meantime, Make Your Honey-Sesame Seed Filling:
Mix honey, 1 Tbsp. sugar, and sesame seeds. Set aside until it's time to fill 
the buns.

Roll each ball into a 5-inch round. Lightly moisten edges of dough with water; 
then pull edges up around 1 tsp. of the filling and twist at top to seal. 

Place buns, sealed side down, on 2-inch squares of wax paper or parchment
paper. Then set the buns, paper side down, in a steamer about two inches apart 
from each other. Steam the buns for about 15 minutes.

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