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Semmel Rolls

----- Original Message ----- 
From: Barbara
To: phaedrus
Sent: Tuesday, June 01, 2004 7:58 PM
Subject: Semmel Rolls

Dear Uncle Phaedrus,
    I recently came across your web page when looking for a cream puff
receipe.  I found what I was looking for.  Your site is terrific.  I hope
you can help me find a receipe for Semmel or Zemmel rolls.  I had them as a
child in Wisconsin, and more recently when I visited Gaming, Austria.  So I
guess they're common to Germany and Austria.  They are a roll with a very
crunchy outside and a very soft and tender inside.  In Gaming we had them
every morning for breakfast with yogurt and museli.  My daughter who studied
in Gaming would love to have them again.  I'm not sure I'm spelling the name
correctly.  Thank you for your help!


Hi Barbara,

See below.


Semmel Rolls:

This is a substantial, chewy roll with a delicately crispy crust. The Semmel
is a close cousin to the Kaiser, but with a distinctive cleavage across the
top. The baked Semmel is large -- about 4 inches in diameter and rises to
about 2 inches in height. To make the single brat bun, shape the rolls like
a hot dog bun before final rising and baking. The genuine Semmel is baked in
a brick oven. In your home oven, your results may vary. A baking stone

4 1/2 cups bread flour (approximate)
1 package dry yeast
1 Tablespoon sugar
1 teaspoon salt
1 1/2 cups hot water (120-130 degrees)
1 teaspoon malt extract
1 egg
1 egg white
1 Tablespoon shortening
Rye flour for dusting

Measure 3 1/2 cups of flour into a mixing or mixer bowl and add the yeast,
sugar, and salt. Stir to blend well. Pour in the warm water and malt
extract. Mix for 1 minute with a wooden spoon or mixer flat beater until a
smooth but heavy batter forms.

Add the egg, egg white, and shortening. Beat together until the mixture is
smooth. If with the electric mixer, remove the flat beater and continue with
a dough hook. Add flour -- 1/4 cup at a time -- until the dough is a solid
but soft mass that can be lifted from the bowl, or left under the dough

Knead the dough with a strong push-turn-fold motion for 10 minutes, adding
liberal sprinkles of flour if the dough is wet. If in the mixer, the dough
will clean the sides of the bowl and form a ball around the dough hook. If,
however, it continues to cling to the sides, add sprinkles of flour.

Place the dough in a greased bowl, cover tightly with plastic wrap, and set
aside to double in bulk, about 1 hour.

Uncover the bowl and punch down the dough with your fingers. Cover the bowl
again and allow the dough to double in volume again, about 45 minutes.

Place the dough on a floured work surface, roll it into a 12-inch long
cylinder. With a sharp knife cut 12 pieces from the length (at every inch on
the ruler).

Shape the pieces under a cupped palm into smooth rounds. Cover and allow to
relax for 5 minutes.

Flatten each roll with your hand to about 1/2 inch thick. Dust lightly with
rye flour. With a length of wooden dowel, a round wooden spoon handle, or a
pencil, press a deep vertical indentation into the top of each roll. Press
firmly and deeply, almost to the bottom (omit this procedure if shaping
rolls into single-brat buns). As each roll is shaped, place it face down on
a greased baking sheet.

Cover the rolls with a length of wax or parchment paper, and leave them at
room temperature to rise -- slightly less than double in size, about 40

In the meantime, prepare the oven by placing a pan under the middle shelf.
Twenty minutes before the bake period preheat the oven to 450 degrees, quite
hot. Five minutes before the rolls are to go into the oven, pour 1 cup of
hot water in the pan to form steam and provide a moist environment for the
rolls. Be certain hot water is in the pan.

Uncover the rolls, carefully turn them right side up, brush them with water
or spray lightly with an atomizer of water.

Place the pan on the middle shelf of the hot oven. Three minutes later
lightly spray the interior of the oven -- not directly on the rolls.

Midway through the bake period turn the sheet around so that the rolls are
exposed equally to temperature variations in the oven. They are done when
crispy brown all over, in about 25 minutes.

Remove the rolls from the oven. If, after the rolls have cooled, they are
not as crisp and crusty as you like, put them back into a hot oven for 10


----- Original Message ----- 
From: "Suzy"
To: phaedrus
Sent: Sunday, June 06, 2004 3:55 PM
Subject: suzy

> i am looking for a recipe
>cipaille or six pates du lac St Jean it's made in a cast iron
pot with layer of different meats and patatoes and a thick dough crust
> thank you
> Suzy

Hi Suzy,

See below for cipaille.


 Cipaille Or Cipate (Layered Meat Pie)
  Categories: Ethnic, Poultry, Beef, Pork/ham
       Yield: 8 Servings

       2 lb Boneless chicken meat
       2 lb Lean beef
       2 lb Lean pork
       4 md Onions, coarsely chopped
     1/4 lb Salt pork, thinly sliced
       2 c  Potatoes, peeled and cubed
       1 ts Salt
     1/2 ts Ground black pepper
     1/4 ts Mixed ground cloves, nutmeg,
            -cinnamon, allspice
       2 c  Chicken stock (approximate)

   Traditionally this layered pie is best made with game.
   Failing a supply of venison or pheasant it can be made
   with a mixture of meats and poultry as is this recipe.

   Servings:  8 to 10

   Pastry for double crust pie Cut chicken, beef and pork
   into 1 inch cubes and place in a large bowl. Combine
   with onions; cover and refrigerate for at least 12
   hours or overnight.

   Arrange salt pork evenly in the bottom of a 3 quart
   casserole, preferably cast iron with a cover.  Layer
   with 1/3 of the meat mixture and 1/3 of the potatoes;
   season with 1/3 of salt, pepper and spices.  Roll out
   half of the pastry slightly thicker than for a normal
   pie and arrange on the potato layer, cutting a small
   hole in the centre.  Repeat with 2 more layers of meat
   and potatoes seasoned with salt, pepper and spices.
   Cover with remaining pastry, cutting a small hole in
   the centre.

   Slowly add enough chicken stock through the hole until
   liquid appears. Cover dish and bake in a preheated 400
   deg F oven for 45 minutes or until liquid simmers.
   Reduce temperature to 250 deg F and continue to bake,
   covered, for 5 to 6 hours more or until top crust is a
   rich golden brown.

   Source: "A Taste of Quebec" by Julian Armstrong

Jalapeno Syrup

----- Original Message ----- 
From: "Lea Ann" 
To: phaedrus
Sent: Wednesday, June 02, 2004 7:59 AM
Subject: Jalepeno Syrup

I am looking for a recipe for Jalapeno Syrup.  The man I met that says that
he developed it (I don't think it was originally his idea) called one
version (the hotter version) of it motor oil.  He told me that the
ingredients were "basically" "specially processed" jalapeno peppers, sugar
and water.   Thanks for your help
Lea Ann 

Hi Lea Ann,

The below recipe is the only jalapeno syrup recipe that I can find.


Pineapple Jalapeno Syrup

   1/2 cup water
   1/2 cup sugar
   1/2 fresh pineapple, peeled, cored and cut into l inch chunks (3 cups)
   2 large or 3 small jalapeno chilies, seeded and minced
   1/4 tsp cayenne pepper
   pinch of salt

   Combine water and sugar in small saucepan and bring to boil over med. high heat.
   Cook for 3 minutes to dissolve, then set aside.
   Puree pineapple in processor or blender and stir in sugar syrup and jalapenos.
   Season with cayenne pepper and salt.
   Store in non reactive container, covered, and in fridge for up to one week.
   *NOTE If that is too much cayenne pepper for you cut it back to taste.

Island Lime Shrimp

----- Original Message ----- 
From: "Sarah" 
To: phaedrus
Sent: Thursday, June 03, 2004 2:10 PM
Subject: margaritaville island lime shrimp

> Can you get a recipe for Margaritaville Island Lime Shrimp?  Thanks,

Hello Sarah,

See below.


Shrimp Margaritaville

1/4 cup Triple Sec
1/4 cup Tequila
1 teaspoon grated lime rind
1/4 cup fresh lime juice
2 teaspoons cumin
1/2 teaspoon salt
1/8 teaspoon cayenne
3 garlic cloves, minced
1 lb. medium shrimp, deveined (tails on)
bamboo skewers, soaked

Mix first 8 ingredients in a shallow dish. Marinade shrimp for one hour.
Place on skewers and grill until pink and cooked through. Serve with Spanish Rice

No Jelly

----- Original Message ----- 
From: "Pam"
To: phaedrus
Sent: Thursday, June 03, 2004 12:48 PM
Subject: No Jelly Candy Bars

> I love your website!!!!!  Just stumbled upon it this morning while
> searching for a Melting Pot recipe - you're the best!!!!!
> Since you are the ultimate resourceful person I thought I would run a
> search by you which I have been doing for several years now.  Back in
> the 70's there was a candy bar called "No Jelly".  I believe it was made
> by Peter Paul, and packaged like Almond Joys and Mounds.  I'm sure they
> are no longer made, however, I would be interested in any type of trivia
> which even references this candy bar???
> Help!!!  This is for a very dear friend who loved them.  I would like to
> do something special for her for Christmas this year with anything you
> might find.
> Thanks!
> Pam 

Hi Pam,

Back in 1972, the Presidential race was between Richard Nixon and George McGovern. That year, Peter Paul issued campaign buttons that said "Yes Nixon - No Jelly" and "Yes McGovern - No Jelly" as a gimmick to promote the "No Jelly" candy bar. You can buy one of those Nixon buttons here:

No Jelly

Nixon '72



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