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2004

TODAY's CASES:

Sufganiot

----- Original Message ----- 
From: "barbara"
To: phaedrus
Sent: Saturday, February 28, 2004 12:12 PM
Subject: help I am late

Hi,
I know the holiday of Hanukkah is over, but my kids are disappointed because
I have lost the recipe for donuts using self raising flour, and no yeast.
This donut is called a sufgania. Plural is sufganiot. The original recipe
appeared on a bag of self raising flour in Israel from the OSEM food
company. Can you help me so I won't disappoint them next year.
thanks
Barbara

Hello Barbara,

See below.

Phaed

Donuts ("Sufganiot")

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/8                6 lb Sifted flour
    2                    Eggs
      1/2  teaspoon      Salt
    4      tablespoons   Sugar
      1/2  cup           Oil
    1 3/4  ounces        Fresh yeast
      1/3  ounce         Package of vanilla sugar
    2      cups          Warm water -- approximately
      1/4  cup           Cognac
                         Jam
                         Icing sugar

 Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar.Mix
 well. Add oil, water, cognac. Mix till smooth. Add eggs. Mix again. Add
 remaining flour until smooth, elastic texture is obtained. Leave to
 rise. Knead, then roll out dough with rolling pin and divide into 4
 sections. Roll out each section, cut into rounds with a cup, leave to
 rise for 1 hour. Fry in deep oil until golden brown. Drain. Inject with
 jam and roll in icing sugar.
----------------------------------------
Sufganiot - Hanukkah Jelly Donuts:

Ingredients:
2 tbsp or packages dry yeast
4 tbsp sugar and sugar for rolling
3/4 cup lukewarm milk or water
21/2 cups all-purpose flour
2 egg yolks
 Pinch of salt
1 tsp cinnamon
11/2 tbsp softened butte or margarine, at room temperature
Vegetable oil for deep frying
Plum, strawberry, or apricot preserves

Dissolve the yeast and 2 tablespoons sugar in the milk or water. let sit 10
minutes.
Sift the flour. Place it on a board and make a well in the center. Add the
yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead
well. Work the butter or margarine and knead until the dough is elastic.
Cover and let rise overnight in the refrigerator.
Sprinkle flour on the board. Roll the dough out to 1/8 inch. Cut out with a
glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes
more.
With your hand form into a ball. Insert a teaspoon of jam; enclose
completely.
Pour 2 inches of oil into a heavy pot and heat to 375 degrees F.
Drop the doughnuts in the oil, 4-5 at a time, turning when brown. Drain on
paper towels.
Roll in granulated sugar and serve. you can make a larger Sufganiot if you
like. What ever you decide, eat them immediately
----------------------------
Sufganiot Recipe
Ingredients:

2 1/2 teaspoons active dry yeast
1/4 cup white sugar
3/4 cup warm milk (110 degrees F or 45 degrees C)
2 1/2 cups all-purpose flour
2 egg yolks
1/4 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoons butter, softened
1/2 cup drained cottage cheese
1 egg
2 tablespoons white sugar
1 teaspoon vanilla extract
Your favorite jam or preserves
2 cups vegetable oil
1/2 cup confectioners' sugar

Utensils:
You will need the following utensils:

A large and a medium mixing bowl
A sifter
A rolling pin
A glass with a 2-inch diameter opening or a 2-inch round cookie cutter
A deep fryer or deep pot
A candy thermometer to test temperature of frying oil


Directions:
Mixing the sufganiot (doughnuts)

Dissolve yeast and 2 tablespoons white sugar in warm milk.
Sift flour into a large bowl, make a well in the center and add the yeast
mixture, egg yolks, salt, nutmeg, butter and remaining sugar.
Stir flour into center.
Once combined, turn dough out onto a lightly floured surface.
Knead dough until it is elastic.
Cover dough and let it rise overnight in the refrigerator.
Remove dough from the refrigerator and roll on a lightly floured surface to
1/8 to 1/4 inch thick.
Cut an even number of 2-inch rounds from dough.
Cover rounds and let them rise for 15 to 20 minutes.
Making and adding the fillings
In a medium bowl, create the cheese filling by combining the cottage cheese,
egg, 3 tablespoons white sugar and vanilla.
Beat until well mixed.
Form dough rounds into balls.
Insert about 2 teaspoons of cheese filling into half of the rounds and 2
teaspoons of preserves into the other half.
Cooking doughnuts
In a heavy pot, pour in oil to about the 2 1/2 inch mark.
Heat oil to 375 degrees F (190 degrees C).
Drop doughnuts in the oil.
Turn doughnuts when they are brown.
Drain on paper towels.
Roll in confectioners' sugar.

Chicken Makhani

----- Original Message ----- 
From: "Sandy" 
To: phaedrus
Sent: Saturday, January 31, 2004 12:26 AM
Subject: request for Chicken Makhani recipe from Swagat restaurant

> Help me Uncle Phaedrus, you're my only hope!
>
> Swagat is a small chain of Indian restaurants in California and Oregon
> (www.swagat.com).  My husband and I have greatly enjoyed Swagat's
> Chicken Makhani.  It's tandoori chicken with an incredibly tasty rich,
> creamy buttery very mildly spicy sauce - the sauce is a light
> yellow-orange in color.  Since we moved, we haven't found anything quite
> as good.  What I'd really like is just a recipe for the sauce; it
> doesn't have to be on tandoori to be good. :)
>
>    -Sandy
>

Hello Sandy,

Sorry, no recipes from Swagat's. There are three chicken makhani recipes below.

Phaed

Title: Chicken Makhani
Categories: Poultry, Indian, Sauces
Yield: 4 servings

1 t Cumin seeds
1 c Canned tomato sauce
1 1"-cube fresh ginger; peeled grated to a fine pulp
1 c Heavy cream
1 t Garam masala
1/4 t Salt
1 Fresh hot green chile sliced into very fine rounds
1/4 t Cayenne pepper
1 T Cilantro; minced
1 T Fresh lemon juice
1 Stick unsalted butter
Grilled Tandoori-Style Chicken
Sprigs of Cilantro, for Garnish

In India, tandoori chicken is either served whole, to be torn up and eaten
with a tandoori bread called naan, or cut into serving pieces and doused with
a quickly made sauce containing butter, tomatoes, cream, ginger and toasted
cumin. This is what is known as chicken makhani. The sauce for this can be
made while the tandoori chicken is grilling.

1. In a small, ungreased skillet, dry-roast the cumin seeds over medium
heat, stirring until they turn a shade darker. Use a mortar and pestle, or a
spice mill, to grind the seeds finely.
2. In a bowl, combine the tomato sauce, ginger, heavy cream, garam masala,
salt, green chile, cayenne, cilantro, lemon juice and roasted cumin seeds.
3. In a large skillet, melt the butter. Add the ingredients from the mixing
bowl to the hot butter, bring to a simmer and cook over medium heat for 1
minute.
4. Add the Grilled Tandoori-Style Chicken pieces, stirring once to coat and
briefly rewarm them.
5. Transfer the coated chicken to a warm serving platter and spoon
additional sauce evenly over the top. Garnish with cilantro sprigs and serve
immediately.
Source: Madhur Jaffrey, The Best of Food & Wine Chicken Collection.
--------------------
Chicken Makhani

Ingredients:

2 lb chicken
1 cup yogurt
1 inch ginger
8 cloves garlic
2 tbsp lime juice
4 inch cinnamon stick
1 tbsp oil
2 1/4 lb tomatoes
1 tsp dried fenugreek leaves, optional
1 tbsp white pepper powder
1 oz cream, optional
1 lb butter
8 cloves
8 cardamoms
10 black peppercorns
salt to taste

Step By Step:

Clean chicken and remove the skin. Make a smooth paste of yogurt, garlic,
ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil
Marinate the chicken in this for 6 hours
Bake the chicken in a preheated oven for 10 minutes at 250 degrees F. Put it
aside.
Cut tomatoes, put in a pan and boil. When the quantity has dropped by half,
strain through a fine sieve
Take a pan, start heating the sauce, add the butter. When the butter is
melted, add the white pepper powder, salt, fenugreek leaves and cream
Mix the chicken pieces into this sauce. Serve hot with steam rice, topping
with coriander or cilantro.
-------------------
Chicken Makhani (Butter Chicken)

 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Indian

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   pt           Yogurt, plain
    1       t            Ginger, crushed
    1       t            Salt
      1/4   ts           Red food coloring
    3       lb           Chicken, skinless -- cut in pieces
                         Oil
    2       oz           Butter
    1                    Cinnamon stick -- 1 inch
    6                    Cloves
    6                    Green cardamoms
    1                    Bay leaf
      1/4   pt           Sour cream
      1/4   ts           Saffron -- crushed
      1/4   pt           Cream
                         Salt -- to taste
    2       ts           Almonds, ground
      1/4   ts           Cornstarch
    1       tb            -- Water

   Mix yogurt, ginger, salt and red coloring and rub into
   chicken.  Let it marinate overnight.

   Place in an oven proof dish and brush with oil.  Bake
   in a 375 degree oven for 40-50 minutes.  Save the
   liquid, if any.

   In a saucepan, melt butter and fry cinnamon, cloves,
   cardamoms and bayleaf for 1 minute.  Add sour cream
   and chicken liquid.  Add crushed saffron, and cream.
   Cover and simmer gently for 5-6 minutes. Add chicken
   pieces and adjust seasoning.  Add ground almonds.
   Dissolve cornstarch in water and add to the chicken.

   Let it thicken.  Cover and simmer for 3-4 minutes.
   Remove from heat. Serve with nan.

   Serving Ideas:  Nan makes a pleasant accompaniment to
   this dish.

Ebinger's Orange Cake

Ebinger's Orange Glazed Layer Cake with Orange Butter Filling 

2-1/2 C. cake flour
1-1/2 t. baking powder
1/2 t. salt
2 sticks  unsalted butter, at room temperature, plus additional for the pan
2 C. granulated sugar
4 large eggs
2 t. vanilla extract
1 t. grated orange zest
1 C. whole milk

Orange Icing:
2 C. confectioners' sugar
1/2 C. water
2 T. granulated sugar
6 T. unsalted butter
4 t. grated orange zest

Orange Butter Cream Filling:
1 stick unsalted butter, at room temperature
1-1/4 C. confectioners' sugar
3 T. freshly squeezed orange juice
1/2 t. grated orange zest
1/2 t. vanilla extract

Position a rack in the middle of the oven. Preheat the oven to 350F. Butter the 
bottoms and sides of two 9-inch-diameter cake pans with 2-inch-high sides. 
Line bottoms with parchment or wax paper and butter the paper.

To make the cake: 
Sift the flour, baking powder and salt together onto a piece of wax paper or into 
a medium bowl and set aside.

Put the butter and granulated sugar in a large bowl and beat with an electric mixer 
on medium speed until lightened in color and fluffy, about 3 minutes. Move the beaters 
around in the bowl if using a hand-held electric mixer. Stop the mixer and scrape the 
mixture from the sides of the bowl and from the beaters as needed throughout the mixing 
process. Put the eggs in a small bowl and stir them vigorously with a fork to blend the 
yolks and whites. Add the eggs in 3 additions, beating for 1 minute after each addition, 
stirring the vanilla and orange zest in with the last addition of eggs. Decrease the speed 
to low, and in 5 additions (3 flour, 2 milk) add the flour mixture and the milk alternately, 
beginning and ending with the flour mixture. Let each addition of milk and flour incorporate 
before adding another. The batter may look curdled after the milk additions. Scrape the sides 
of the bowl again after the last addition of flour. The batter is ready when the final addition 
of flour is mixed completely into the batter and the batter is smooth. If any flour clings to 
the sides of the bowl, stir it into the batter. If any orange zest clings to the beaters, 
crape it off and stir it into the batter.

Pour the batter into the prepared pans, dividing it evenly between the 2 pans. Use a rubber 
spatula to scrape all of the batter from the bowl. Smooth the top.

Bake for about 37 minutes, until the top feels firm when touched lightly and a toothpick 
inserted in the center comes out clean.

Cool the cakes in their pans for 10 minutes. Use a small sharp knife to loosen the cakes 
from the sides of each pan. Place a wire rack on the top of each cake and invert the cakes 
onto it. Carefully remove the papers lining the cake bottoms and replace them loosely on 
each cake. Let the cake layers cool thoroughly with the top sides down. Discard the paper 
liners.

To make the icing: 
Sift the confectioners' sugar into a large bowl. Set aside. Heat the water, granulated sugar 
and butter in a small saucepan over low heat until the sugar dissolves and the butter melts, 
stirring often. Increase the heat to medium-high and boil the mixture for 3 minutes, stirring 
occasionally. Pour the hot mixture over the confectioners' sugar and add the orange zest. 
Use a whisk to mix the glaze smooth. Refrigerate the icing until it is cool to the touch and 
firm enough to spread, about 1 hour. 

To make the filling: 
Put the butter and confectioners' sugar in a medium bowl and beat with an electric mixer on 
medium speed until smooth, about 1 minute. Add the orange juice, orange zest and vanilla, 
mixing just to blend them smoothly into the mixture. Place a serving plate over the exposed 
side of 1 cake layer and, using the wire rack to hold the cake in place, invert the cake onto 
the serving plate. The top side of the cake layer will now be up. Spread the filling over the 
top of the cake layer, spreading it to the edges. Invert the second layer onto a plate and 
slide it onto the filled layer.

When the icing is firm enough to spread and adhere to the cake, use a thin metal spatula to 
spread it over the top and sides of the cake. The icing will still be pourable, and you should 
begin by pouring about two-thirds of the icing over the top and spreading it evenly. Then spread 
the remaining icing and any drips onto the sides of the cake. Refrigerate the cake, uncovered, 
to firm the icing; cover the cake with plastic wrap. Serve cold or let it sit at room temperature 
for 1 hour. The covered cake can be refrigerated up to 3 days. 

Makes 12 servings. 

More Ebinger's recipes


Swansdown Pineapple Upside Down Cake

----- Original Message ----- 
From: "Beth"
To: phaedrus
Sent: Thursday, January 29, 2004 8:41 AM
Subject: Swansdown Pineapple Upside Down Cake

> Dear Phaedrus,
>
> My name is Beth and I'm looking for the Swansdown Pineapple Upside Down
> Cake recipe. I have searched and searched because my grandmother, who is
> 79, has lost her recipe some years back. Any help you can give me is
> greatly appreciated.
>
> Thank you for your time and consideration,
>
> Beth 
>

Hello Beth,

See below.

Phaed

Perfect Pineapple Upside-down Cake

Preparation Time: Average

 1 20-ounce can pineapple slices, drained well
 7 to 9 sweet canned or fresh cherries, pitted
 1/4 cup (1/2 stick) unsalted butter
 1/2 cup packed light brown sugar
 1/4 cup pecans, halved
 3 egg yolks
 1/2 cup sour cream
 1 teaspoon vanilla
 1-1/2 cups Swans Down Cake Flour, sifted
 3/4 cup sugar
 3/4 teaspoon baking powder
 1/4 teaspoon baking soda
 1/4 teaspoon salt
 1/2 cup (1 stick) unsalted butter., softened


Preheat oven to 350 degrees. Place oven rack in lower third of oven. In
10-inch oven-proof skillet melt 1/4 cup butter. Stir in brown sugar until
moistened and remove from heat. Place 1 whole pineapple slice center of pan.
Arrange 6 around center. Cut remaining slices in half; place cut side down
around edge of skillet. Place cherries in center of each pineapple slice.
Tuck pecans around fruit. Combine yolks, 1/4 of the sour cream and the
vanilla. Set aside. Mix together dry ingredients in large bowl. Add butter
and remaining sour cream. Mix well. Gradually add remaining batter in 3
batches, beating after each addition. Spread batter over fruit. Bake until
golden and tester comes out clean, 40 to 50 minutes. Remove from oven.
Invert at once onto serving plate.

Cooking Ammonia

----- Original Message ----- 
From: linda
To: phaedrus
Sent: Friday, January 30, 2004 7:59 PM
Subject: cooking ammonia

> I have a recipe for lemon crackers from my Aunt Ellen. It calls for
> cooking ammonia and she has a note at the bottom saying to get it
> at the drug store.
>
> Well, I've tried and can't seem to find it anywhere around my
> neighborhood. My Aunt died this fall, so I can't ask her where she
> got hers. But her passing makes the recipe even more precious and
> I would love to make them to continue the family tradition.
>
> So my question is whether there is something else that I can
> substitute for the cooking ammonia. Her recipe is very similar to the
> lemon cookie recipe on your website.
>
> Sure hope you can help me.
> -- 
> Take care & God bless,
> Linda
>

Hello Linda,

Before there was baking soda and baking powder, people in Europe used bicarbonate of ammonia as a leavening agent, and a few old recipes, mostly cookies, still call for "baker's ammonia". It's also called "hartshorn" or "carbonate of ammonia".

I have no idea of the specifics of substitutions for the ammonia in your recipe, but I did find this statement on a website:

"I would suggest substituting an equal amount of double acting baking powder for the powdered ammonia (hartshorn) in a recipe"

Phaed

""


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