Custom Search



Pecan Logs

----- 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.


  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 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

  Makes about 6-1/2 dozen
  Pecan Logs with Nougat Center


  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

Zucchini Flowers, Stuff'd

----- 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,

Hi Jeannie,

No problemo. Recipe below.


  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. 

Green Eggs

----- Original Message ----- 
  From: Robtee
  To: phaedrus
  Sent: Wednesday, January 17, 2001 21:58
  Subject: Cooking Question

  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! 


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.


What to Do with Anise Leaves

----- Original Message ----- 
  From: A. W.
  To: phaedrus
  Sent: Saturday, January 13, 2001 20:24
  Subject: What do I do with Anise?


  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.


  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 

Wine Syrup

----- 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.


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.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus