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Monte Cristo Sandwiches

  ----- Original Message ----- 
  From: Chef Alex\Chef Jaf 
  To: phaedrus
  Sent: Saturday, August 10, 2002 6:13 AM

  Yes, I have reviewed the recipe for Monte Cristo Strata. I am 
  looking for one that is deep fried and is usually served with 
  a reed current jam,dusted with powdered sugar, teamed with Ham,
  turkey, I suppose that this recipe could be improved. I look 
  forward to providing my results soon.

  Chef Alex\Chefjaf
  The orgin would also be intresting to find!!

Hello Chefs,

Below are several recipes. Only the first one and the last one are deep-fried. The others are pan-fried. I included the last two for the different red currant jam sauces. My food dictionary says that the origin of the Monte Christo strata or sandwich is not known.


  Monte Cristo Sandwich 
  4 servings or 4 sandwiches

    1/4    cup mayonnaise  
    2    teaspoons prepared mustard  
    8    slices sandwich bread  
    4    slices cooked turkey  
    4    slices cooked ham  
    4    slices swiss cheese  
    2    egg whites  
    3    eggs  
     1/2    cup sour cream  
    2    tablespoons milk  
    1    cup fine dry breadcrumbs  
       vegetable oil  
      red currant jam

  1    Combine mayonnaise and mustard, stirring well; 
       spread on one side of each bread slice.  
  2    Place one slice each of turkey, ham, and cheese on 
       top of 4 bread slices.  
  3    Top with remaining bread.  
  4    Cut each sandwich in half diagonally; secure with 
       wooden picks.  
  5    beat egg whites until stiff; set aside.  
  6    Beat eggs; add sour cream and milk, stirring well.  
  7    Fold in egg whites.  
  8    Dip sandwich halves in batter; coat with breadcrumbs.  
  9    Carefully lower sandwich halves, one at a time, into 
       deep hot oil (375 degrees); fry until golden turning once.  
  10   Drain; remove wooden picks. Dust with powdered sugar. 
  11   Serve sandwiches immediately with red currant jam on 
       the side
  Monte Cristo Sandwiches 
  17 minutes (5 min prep, 12 min cooking)
  8 servings

    6    eggs  
     1/2    cup milk  
     1/2    lb deli turkey (sliced thin)  
     1/2    lb deli ham (sliced thin)  
    8    slices swiss cheese  
    16    slices egg bread  
    4    tablespoons butter  
     1/4    cup powdered sugar (to dust)  
    1    jar red currant jam  

  1    In a medium bowl, whisk eggs and milk until well combined.  
  2    Place en equal number of slices of the turkey, ham and 
       Swiss cheese on 8 slices 
       of the bread.  
  3    Top with the remaining 8 slices of bread.  
  4    In a large skillet, melt 1 tablespoon of the butter over 
       low heat.  
  5    Dip 2 sandwiches, 1 at a time, in the egg mixture, coating 
  6    Place in the skillet and cook 2-3 minutes on each side, or 
       until bread is golden and cheese melts.  
  7    Repeat with the remaining sandwiches, adding more butter as 
  8    Dust with powdered sugar and serve immediately with jam on 
       the side for dipping.  
  Monte Cristo Sandwiches 

  4 tablespoons unsalted butter, softened 
  8 slices firm-textured sliced bread, white or whole wheat 
  Dijon mustard 
  6 ounces sliced smoked ham, such as Black Forest or Westphalian 
  6 ounces sliced Swiss cheese 
  6 ounces sliced roasted turkey breast 
  For the batter: 
  4 large eggs 
  1/2 cup milk 
  Salt to taste 
  Cayenne pepper 
  Gherkins for serving 
  Put a griddle or 2 medium skillets over moderate heat. Melt the 
  4 tablespoons butter on the griddle or divide it between the 
  skillets. Heat until the foams subsides. 
  Meanwhile, spread one side of each slice of bread with some of 
  the mustard. Top 4 of the slices with some of the ham, cheese, 
  and turkey. Top each with 1 slice of the remaining bread, pressing 
  down to form 4 compact sandwiches. 
  Make the batter: In a shallow bowl, whisk 4 large eggs with the 
  1/2 cup milk and salt and cayenne pepper to taste. 
  Dip each sandwich on both sides into the batter, coating it well. 
  When the foam from the butter on the griddle or in the skillets 
  subsides, add the sandwiches to each hot surface. Cook for 4 minutes, 
  turn with a metal spatula, and cook 4 minutes more, or until golden 
  brown. (Use the back of the spatula to press each sandwich down as 
  a way of melting the cheese.)  
  Step 2: serve
  Transfer the sandwiches to a cutting board and cut each in half 
  on the diagonal. Divide the triangles among 4 plates. 
  Dust with powdered sugar, garnish with gherkins and serve with 
  red currant jam.   

  The classic Monte Cristo sandwich is a three-layered affair with ham, 
  turkey, and cheese that when classically prepared is dipped into batter, 
  then deep-fried. We opted to pan-fry these ones instead--a nod to health
  considerations as well as ease of preparation. A word about ingredients: 
  The better the bread you use, the better the sandwiches. It should be 
  firm textured, the homemade variety. Serve these sandwiches with a fork 
  and knife.  
  Monte Cristo Sandwich With Sweet Mustard Sauce

  Sweet Mustard Sauce
  1/4 cup red currant jelly
  2 tablespoons Dijon mustard
  1 tablespoon orange juice
  1 tablespoon water

  2/3 cup egg substitute
  1/2 cup fat-free milk
  1/4 teaspoon salt
  1/4 teaspoon black pepper
  4 slices cooked turkey breast
  4 sliced cooked ham
  4 slices 50%-less-fat Jarlsberg or Swiss cheese
  8 slices white bread
  Cooking spray
  1 1/2 teaspoons powdered sugar
  To prepare sauce, combine first 4 ingredients in a small saucepan 
  over low heat, stirring well with a whisk. Cook until jelly melts.

  To prepare sandwiches, combine egg substitute, milk, salt, and 
  pepper in a shallow dish.

  Place one slice each of the turkey, ham, and cheese on each of 
  4 bread slices. Top with remaining bread slices. Carefully dip 
  both sides of each sandwich into the egg substitute mixture. 
  Place sandwiches in a large nonstick skillet coated with cooking 
  spray over medium-high heat. Reduce heat to medium; cook 3 minutes 
  on each side or until sandwiches are golden.

  Sprinkle sandwiches with powdered sugar. Serve sandwiches with sauce.

  Serves 4.
  Blue Bayou Monte Cristo Sandwich 

  This is the Monte Cristo Sandwich that you get at Disneyland in the 
  Blue Bayou Restaurant. 

  Currant Jelly Sauce 

  2/3 cup currant jelly 
  1 Tbs. water 
  1 Tbs. half and half 

  Combine jelly, water and half and half in blender and mix until smooth. 
  Makes about 3/4 cup. 

  Fruit Compote 

  Combine your favorite fresh and canned fruits and chill well. Plan 
  about 1/2 cup per person. 


  2/3 cup water 
  1 small egg 
  1/2 Tsp. salt 
  1/8 Tsp. white pepper 
  1/8 yellow food coloring 
  2/3 cup all-purpose flour 
  1 3/4 tea. baking powder 

  Place water, egg, salt, pepper and food coloring in a bowl and using 
  an electric mixer, mix well at low speed. Add flour and baking powder 
  and mix until batter is smooth. Chill. Makes enough for 4 sandwiches. 


  8 slices white bread 
  4 slices turkey (1 oz. each) 
  4 slices Swiss cheese 
  4 slices sliced ham 

  Make 4 sandwiches, putting cheese between ham and turkey. Cut into 
  fourths and put a toothpick through each quarter. 

  Final Preparation Soybean or vegetable oil for frying Confectioners 
  sugar Fruit compote Currant jelly sauce Heat about 6-inches of oil 
  to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. 
  Deep fry sandwiches until golden brown, turning as needed. Remove 
  from oil, take out toothpicks, sprinkle sandwiches with confectioners' 
  sugar. Serve with fruit compote and currant jelly sauce. 

  Note: Might be a good idea to double up on the batter recipe as it 
  does not seem to make enough to cover all the sandwiches. 

Peppermint Cake

----- Original Message ----- 
From: "curry" 
To: phaedrus
Sent: Saturday, August 10, 2002 12:27 PM
Subject: peppermint-extract

> Hello phaedrus,
>   Okay, can you send me the cake-recipes with Peppermint-Extract ?
>   (on my Scottland-Hollyday, I bought the peppermint-extract...but I
>   don't know, what can I bake or cook with it ??? )
> -- 
> Best regards,
>  curry                         

Hello Curry,

See below. Some of these sound very tasty.


 Peppermint  Marble  Angel  Cake

 Ingredients : 
 1 pkg. Duncan Hines angel food cake mix
 1 tsp. peppermint extract
 6 drops red food coloring
 1 c. confectioners' sugar
 2 tbsp. milk
 1/4 tsp. peppermint extract
 3 drops red food coloring
 1 peppermint candy stick, crushed (optional)

 Preparation : 
   1.  Preheat oven to 375 degrees F.  2.  For cake, prepare batter
 following package directions.  Stir in peppermint extract.  Divide
 and tint half of batter with red food coloring.  Spoon batter into
 ungreased 10 inch tube pan alternating colors to marble.  Bake and
 cool cake following package directions.  Brush loose crust from cake
 with paper towel.  3.  For glaze, combine sugar, milk, peppermint
 extract and red food coloring in small bowl.  Stir until smooth. 
 Drizzle over cake.  Sprinkle with crushed peppermint candy, if
 desired.  12 to 16 servings.  
 Chocolate  Mint  Cake

 Ingredients : 
 1 c. unsifted all-purpose flour
 1/3 c. cocoa
 1 tsp. baking powder
 1/2 tsp. salt
 1/4 tsp. baking soda
 3/4 c. sugar
 1/3 c. shortening
 1 egg
 1 tsp. peppermint extract
 2/3 c. milk
 2 c. sifted powdered sugar
 2 tbsp. butter or margarine
 1/4 tsp. peppermint extract
 2-3 tbsp. milk
 1-2 drops green food coloring
 Thin chocolate covered mint candies,halved
 Chocolate chip mint bon bon ice cream (optional)

 Preparation : 
   1. Stir together flour, cocoa powder, baking powder, salt and
 soda.    2. Beat together sugar and shortening on high speed mixer
 until fluffy.  Beat in egg and peppermint extract.   3. Add dry
 ingredients to creamed mixture alternately with the milk, beating
 well after each addition.  4. Pour batter into greased and floured
 9" round cake pan.  5. Bake at 350 degrees for 25 to 30 minutes or
 until cake test is done.  Cool 10 minutes.  Turn out onto rack to
 cool completely.  6. For frosting, beat together the sugar, butter
 extract and enough milk to make a spreadable consistency.  Tint
 frosting pastel green with food coloring.  7. Place cake layer on
 serving plate.  Frost cake on top and sides.  Decorate with mint
 halves.  Serve bon bon ice cream if desired.  Daneta Baker 
 Seafoam  Cake

 Ingredients : 
 1 white cake mix
 6 tbsp. green creme de menthe or 2 tsp. peppermint extract and green
    food coloring
 1 (1 lb.) container chocolate fudge topping
 9 oz. container non-dairy whipped topping

 Preparation : 
    Prepare cake mix according to directions and mix in 3 tablespoons
 creme de menthe (or 1 teaspoon peppermint extract and green food
 coloring).  Bake in 13 x 9 inch pan.  To whipped topping, add 3
 tablespoons creme de menthe (or 1 teaspoon peppermint extract and
 green food coloring).  When cake is cool, spread fudge topping on
 top; then frost with whipped topping.  Garnish with mint leaves and
 Peppermint  Cake

 Ingredients : 
 1 box white cake mix
 2 1/4 tsp. peppermint extract
 Red food coloring
 1 can white frosting
 Peppermint candy, crushed

 Preparation : 
    Mix the cake mix according to cake directions.  Before putting
 into pan(s) add 2 teaspoons peppermint extract and 4 drops red food
 coloring.  Bake as directed.  Cool.  Mix white frosting with 1/4
 teaspoon peppermint extract.  Frost.  Then garnish with crushed
 peppermint candy.
 Mint  Cake

 Ingredients : 
 1/2 c. butter or oleo
 1 c. sugar
 4 eggs
 1 lb. can Hershey syrup
 1 c. & 1 tbsp. flour
 1 tsp. vanilla
Topping #1:
 2 c. powdered sugar
 1/2 c. margarine
 2 tbsp. milk
 1 tsp. peppermint extract
 Green food coloring
 Topping #2:
 6 oz. pkg. chocolate chips
 6 tbsp. margarine

 Preparation : 
    Cream butter and sugar.  Add the eggs, syrup, flour and vanilla;
 mix well.  Batter will be runny.  Bake in greased and floured 9 x 13
 inch pan at 350 degrees for 30 minutes.  Cool completely.  Topping
 #1:  Combine all ingredients and spread over cooled cake.
 Refrigerate until set.  Topping #2:  Melt the chocolate chips and
 combine with margarine. Cool to finger touch.  Pour over cake and
 smooth.  Refrigerate.  This is very rich cake, so cut it into small
 "Chocolate  Velvet  Cake"

 Ingredients : 
 2 1/4 c. flour
 2 tsp. baking powder
 1/2 tsp. baking soda
 3 eggs
 1 tsp. vanilla extract
 1 1/3 c. sugar
 1 c. mayonnaise
 4 oz. pure baking chocolate, melted
Chocolate Peppermint Glaze:
 1/2 c. sugar
 2 tbsp. cornstarch
 1 c. hot milk
 2 oz. chocolate, coarsely grated
 1/4 tsp. salt
 1 1/2 oz. unsalted butter, chilled
 1/2 to 2 tsp. peppermint extract

 Preparation : 
    Cake:  Sift the flour and baking soda together three or four
 times.  Mix eggs, vanilla and sugar with electric mixer until thick
 and fluffy.  Add the mayonnaise and the cooled chocolate.  Add the
 dry ingredients and cold in.  Bake at 350 degrees for 50 to 55
 minutes.  GLAZE:  Mix the sugar and cornstarch in a small non-stick
 saucepan.  Stir in the hot milk, and add the grated chocolate,
 beating to form a smooth sauce.  Cook over low heat until the sauce
 thickens.  Add the salt, and remove from heat. Cut the butter into
 small pieces, and add to the sauce, beating well between each
 addition.  Flavor with drops of the peppermint extract as desired. 
 A truly family favorite.
 Rainbow  Cake

 Ingredients : 
 1 white cake mix
 Ingredients listed on box
 1/2 tsp. almond extract
 1/2 tsp. peppermint extract
 Red food coloring
 Green food coloring

 Preparation : 
    Oven, 350 degrees.  Grease and flour baking pan(s).  Prepare
 white cake mix as directed on package, except divide batter among 3
 bowls.  Stir almond extract into batter in first bowl.  Stir
 peppermint extract with drops of red food coloring into second bowl.
  Stir drops of green food coloring into third bowl. Pour batters
 alternately into pan(s).  Swirl by running knife through the batter.
  Bake according to time listed on cake mix box.  Use chocolate
 frosting when cool.
 Pistachio  Mint  Cake

 Ingredients : 
 1 pkg. yellow cake mix
 1 pkg. pistachio instant pudding mix
 4 eggs
 1 c. water
 1/4 c. oil
 1/2 tsp. peppermint extract
 8 drops green food coloring
 1 c. chocolate chips, coarsely chopped
 20-24 chocolate covered thin mints

 Preparation : 
    Combine first 6 ingredients in a bowl.  Blend and beat at medium
 speed 4 minutes.  Stir in chocolate chips.  Pour into greased and
 floured 9x13 inch pan. Bake 40-45 minutes at 350.  Do not overbake. 
 Remove from oven and cover top of cake with mints.  Return to oven
 for 3 minutes only.  Remove and spread chocolate.  Cool and cut into
 Peppermint Candy Cake

 Ingredients : 
 2/3 c. shortening
 3 c. sifted cake flour
 1/2 tsp. salt
 1 tsp. vanilla extract
 Peppermint filling
 Fluffy Frosting
 1 3/4 c. sugar
 3 1/2 tsp. baking powder
 1 1/3 c. milk
 4 egg whites
 3/4 c. (5 oz.) crushed peppermint candy, divided
Peppermint Filling:
 1/3 c. butter or margarine
 1/3 c. milk
 1 c. sugar
 1/2 tsp. peppermint extract
Fluffy Frosting:
 1 c. sugar
 1/3 c. water
 1 tsp. vanilla extract
 1/4 tsp. cream of tartar
 2 egg whites

 Preparation : 
    Cream shortening; gradually add sugar, beating well at medium
 speed of an electric mixer.  Combine flour, baking powder and salt;
 add to creamed mixture alternately with milk, beginning and ending
 with flour mixture.  Mix after each addition.  Stir in vanilla. 
 Beat egg whites (room temperature) until stiff peaks form.  Gently
 fold into batter.  Pour batter into 3 greased and floured 8 inch
 round cake pans.  Bake at 350 degrees for 25-27 minutes or until a
 wooden pick inserted in center comes out clean.  Cool in pans 10
 minutes.  Remove from pans; cool 10 minutes on wire racks.  While
 warm, prick cake layers at 1 inch intervals with a fork.  Place 1
 cake layer on cake plate; spread with 1/3 cup Peppermint Filling and
 sprinkle with crushed peppermint candy.  Repeat with remaining
 layers.  Frost top and sides with Fluffy Frosting; sprinkle top and
 sides with peppermint candy.  Yield: one 3 layer cake.  Melt butter
 in a small saucepan.  Add remaining ingredients and bring to a boil;
 stir constantly.  Boil 1 minute, stirring constantly.  Yield 1 cup. 
 Combine sugar, cream of tartar and water in a saucepan.  Cook over
 medium heat; stir constantly until clear.  Cook, without stirring,
 to soft ball stage (240 degrees).  Beat egg whites until soft peaks
 form; beat slowly adding syrup mixture.  Add vanilla; continue
 beating until stiff peaks form and frosting is thick enough to
 spread.  Yield: 5 cups.  Note:  I crush peppermint candies between
 towels with a hammer.
 Spumoni  Cake

 Ingredients : 
 2 lg. containers of Cool Whip
 1 devil's food cake mix, prepared and cut into layers (slice each round
    layer horizontally so you have 4 round layers)
 Food coloring
 Peppermint extract
 Rum extract
 1 tbsp. powdered sugar
 Almond extract
 Slivered almonds
 2 tbsp. sifted cocoa
 1/4 tsp. cinnamon

 Preparation : 
    To Assemble:  Mix 2 tablespoons cocoa, 1 tablespoon powdered
 sugar and 1/4 teaspoon cinnamon with 1/2 container Cool Whip. 
 Spread on bottom layer of cake; top with next layer.  Mix 1 teaspoon
 rum extract, yellow food coloring and 1/2 container Cool Whip;
 spread on cake.  Add next layer of cake.  Mix 1/4 teaspoon
 peppermint extract, red food coloring and 1/2 container Cool Whip;
 spread on cake.  Add next layer of cake.  Mix 1/4 teaspoon almond
 extract, green food coloring and 1/2 container Cool Whip. Spread on
 top layer.  Sprinkle with almonds.

Ritz Strawberry Pie

----- Original Message -----
From: Michelle
To: phaedrus
Sent: Saturday, August 10, 2002 7:18 PM

> Hello,
> My husband and I grew up in Panama City Florida and
> would eat at a restaurant named the Cheese Barn. They
> had a secret recipe for a strawberry fluff that was
> their signature dessert. It was unbelievably
> delicious. It was very interesting as it was made with
> ritz crackers in it. We were wondering if you have
> ever heard of such a pie and if you would have a
> recipe for it.
> Thank you very much!
> Michelle

Hi Michelle,

Well, I could not locate any recipes from the Cheese Barn. I did find a news article about it. It has recently been re-opened as "Mergenthal's Bistro", and Mike Mergenthal has retained much of the Cheese Barn's menu.

The only recipes for "Strawberry Fluff" that I could find were for a frozen strawberry dessert. It was not a pie and did not contain ritz crackers. I did, however, find the below strawberry pie recipes which do contain ritz crackers. I hope one is similar to what you want.


Ritzy Strawberry Pie

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Ritz crackers -- ground
   1      cup           Walnuts -- coarsely chopped
     1/2  teaspoon      Baking powder
   1      cup           Plus 2T sugar
                        Egg whites
   1 1/2  teaspoons     Vanilla extract
   1      cup           Heavy cream
                        To 2 pints strawberries

Heat oven to 325F.  Butter a 9" pie pan.  Combine crackers and walnuts.
Combine baking powder and 1 cup sugar.
 Beat egg whites until they hold soft peaks.
Gradually add sugar mixture, beating all the while,
 and continue beating until whites hold stiff peaks.
 Beat in 1 tsp vanilla.

Fold cracker mixture into beaten whites. Spread in prepared pan.
Bake until golden brown, 40 to 50 minutes.

 Beat the cream with 2 Tbs sugar and 1/2 tsp vanilla until the cream holds
stiff peaks.
 Spread over the pie. Slice the strawberries and arrange on top.
Strawberry  Cracker  Pie

 Ingredients :
 3 egg whites
 1 c. sugar
 1 tsp. vanilla
 23 round snack crackers (Ritz)
 1 c. chopped pecans
 Whipped cream
 Fresh strawberries, sweetened

 Preparation :
   Beat egg whites until stiff, add sugar gradually.  Add vanilla.
 Crush crackers and combine with pecans.  Fold into egg whit mixture.
  Pour into well buttered pie plate.  Shape into form of pie shell.
 Bake at 350 degrees for 30 minutes or until done.  Let cool.  Fill
 with whipped cream and fresh strawberries.

Smooth Moves Fudge Recipes

----- Original Message -----
From: Mary
To: phaedrus
Sent: Saturday, August 10, 2002 12:34 AM
Subject: Wondering if you can help...

> My aunt made the most fabulous fudge in the world and unlike any others
> I've tried.  The texture was shiney and satiny smooth.  It had a
> different flavor to it that I cannot describe.  How impossible it will
> be for you to understand when I cannot!  Do you have any "special" fudge
> recipes?  Thanks for any help.  Mary

Hello Mary,

Well, I don't know much about making fudge. Chocolate gives me migraines. However, I did find a few recipes. Take a look at the ones below.


Satin  Fudge

 Ingredients :
 1 lb. (3 1/2 c.) sifted powdered sugar
 1 (8 oz.) pkg. cream cheese, softened
 1/2 c. chopped nuts
 4 (1 oz.) envelopes pre-melted unsweetened chocolate
 1 tsp. vanilla
 Dash of salt

 Preparation :
    Gradually add sugar to softened cheese, blend well.  Stir in
 remaining ingredients.  Press into a greased 8-inch square pan.
 Chill and cut in squares. Makes about 2 pounds.
 Smooth  Chocolate  Fudge

 Ingredients :
 1 (12 oz.) pkg. Nestle chocolate morsels
 1 can condensed sweetened milk
 1/2 tsp. vanilla
 1 tsp. butter

 Preparation :
   Melt chocolate in double boiler; add remaining ingredients.  Stir
 and heat until mixture becomes glassy.  Pour into 8 inch pan.  When
 cool, cut into bite-sized pieces.  (Peanut butter chips may be used
 instead of chocolate.)
 Best  Of  All  Fudge

 Ingredients :
 4 c. granulated sugar
 1 (14 oz.) can evaporated milk (1 2/3 c.)
 1 c. butter2 c. chocolate chips
 1 (10 1/2 oz.) marshmallows
 1 tsp. vanilla
 1 c. broken nutmeats

 Preparation :
   Boil to a soft ball stage, 232 degrees, stirring very often with
 wooden spoon.  Add:  Mix well and pour into buttered 10 1/2 x 15 1/2
 inch pan.  Cut small and store in covered tin.  Makes a large batch!
 Best  Chocolate  Fudge

 Ingredients :
 3 c. sugar
 1 c. milk
 3 squares unsweetened chocolate
 2 tbsp. light corn syrup
 1/2 tsp. salt
 3 tbsp. butter or margarine
 1 1/2 tsp. vanilla extract
 1 c. pecans, coarsely chopped

 Preparation :
    In a 4-quart saucepan over medium heat, heat sugar, milk,
 chocolate, corn syrup, and salt to boiling, stir.  Set candy
 thermometer in place and cook, don't stir until thermometer reaches
 238 degrees or soft ball stage, about 10 minutes. Remove saucepan
 from heat.  Cool mixture, don't stir until saucepan is lukewarm.
 When ready, add butter and vanilla extract with wood spoon, stir
 until smooth.

Brine for Smoking Salmon

----- Original Message -----
From: "Dee" 
To: phaedrus
Sent: Saturday, August 10, 2002 10:59 PM
Subject: brine solution for smoked salmon

> Hello,
> My eyeballs have gone absolutely square searching your archives for this
> recipe!! LOL!
> We are looking for a specific brine solution recipe for smoking salmon.
> This recipe has water, apple juice, pickling salt, brown sugar, white
> sugar, worchestshire sauce and other stuff we cannot remember.
> Can you help?
> Thanks!
> Dee 

Hi Dee,

Hehe! Well, you didn't have to get square eyes searching my site. If you'd used the Search feature and typed in "salmon", you'd only have had to look at three or four pages....

On the other hand, I did get square eyes from looking at hundreds of brine recipes... Sadly, I didn't find the exact one that you want. That combination of apple juice and worcestershire isn't very common. The below recipe is the closest that I could find to what you describe. You could, of course, use pickling salt instead of the regular salt that it calls for, and you could change the 1 C. brown sugar to 1/2 C brown and 1/2 C white.



In a large bowl or pot mix the following until the sugar & salt has
dissolved as much as possible:
2 C.  Water
3 C.  Apple Juice
1 C.  Brown Sugar
1/2 C.  Honey
2 Tbsp. Worcestershire Sauce
1/2 C.  Salt (non-iodized)
1 Tsp.  Accent
3  Bay Leaves

(I usually use 4 cups of apple juice to one cup of water. But 
keep the ratio close to the recipe no matter how big a batch 
you are using.)

Fillet your salmon and cut into chunks, 2-3 inches long by 2-3 
inches wide. Once you try a batch you will figure out the right 
measurements for your strips.

Put the salmon in the brine and let soak completely covered at 
least 6 hours but longer is better, usually overnight.

When the brining is complete, take your salmon out of the brine 
and let air dry on some paper towels meat side up.


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