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2006

TODAY's CASES:

Meltaways

Hi,

This is my very favorite and easy recipe for the best tasting cookies.  There 
are a few areas that need special attention...1) do not overbake, the edges must 
be golden and not too dark and 2) flatten to about 1/8".  No need to grease 
cookie sheet because of the high butter content/  Parchment paper works well but 
not necessary.

Evelyn

Meltaways
A Great Butter Cookie

3-quarter sections unsalted butter (3/4 lb.)
1 cup cornstarch
1 cup confectioner's sugar
2 cups all-purpose flour
2 teaspoons vanilla or almond extract

Semi-sweet chocolate chips or dark chocolate bar of good quality, melted.
Since the melted chocolate is a topping, use only as much as desired.

Soften butter at room temperature. Place butter, cornstarch, and
confectioner's sugar in bowl of electric mixer and beat slowly until
well-blended. Add flour and continue mixing until a big blob (like
balled pie dough). Add flavoring of choice.

Make small rolled balls, about 1" in diameter. Place on ungreased
cookie sheet. Flatten each ball with the bottom of a glass to make
a perfect circle.

Bake at 325° for about 15 minutes or until the edges are just turning
golden. Do not over-bake because the butter will burn and flavor the
cookies.

Meanwhile, melt the chocolate. When the cookies are done, drizzle the
melted chocolate on top and spread if you wish. At room temperature,
it can take hours for the chocolate to harden, so if you want to
speed up the process, gently place the cookies on a flat dish and
put in the freezer.

These are fragile cookies and do not travel well.

Rose Petal Jam

On 19 Aug 2006 at 17:51, Krishna wrote:

> 
> Dear Uncle!
> 
> Greetings from India again!
> 
> Mango season just finished, and I made a few nice batches of mango jam
>  made with Chausa mangos. I'm sure we'll be lovin' it in the winter
> when  mangos are a distant dream!  Thanks for your help with that!
> 
> I have a question for you...
> 
> Traditional paczki (polish doughnuts) have a wonderful rose jam
> filling in  them. The only time I have ever had a proper rose jam was
> from a friend of  mine, who's mother spends her summer picking through
> rose leaves to make  large batches of jam.
> 
> Since the roses here in India are so intensely fragrant...so much so
> that  you can smell the rose garlands sold in front of the different
> temples from meters away, I thought that perhaps they would make an 
> excellent jam (provided they are not sprayed with insecticide...)
> There is a garden where they grow the flowers for garlands two doors 
> away, so it's an excellent opportunity for purchasing the flowers.
> 
> I saw rose jam for sale in England once that was made in Pakistan
> (which  must be similar if not same quality of roses as here)...but
> did not try it.
> 
> So, that much being said, how about some recipes for rose jam and some
>  tips?
> 
> Thanks again!
> 
> Krishna
> 

Hi Krishna!

Below are several recipes. I'm guessing that you may not be able to buy pectin in India, but I included a couple with that as well, just in case. If these aren't what you meant, let me know and I'll look some more.

Phaed

Rose  Hip  Jam

Gather rose hips before they grow soft and cut off the heads and stems.  Slice 
in half, discarding seeds and flesh.  Cover with water, cook until soft and 
sieve.  Measure puree and to every 4 cups add 1 cup peeled and finely chopped 
tart apple and a handful chopped fresh red or pink rose petals.  Slice 1 lemon 
and cook in 1/2 cup water for 15 minutes.  Drain liquid into rose hip puree.  
Add 5 cups sugar, bring to a boil, then cook slowly until thick.  
Pour into sterilized jars and seal. 
---------------------------------
Rose Petal Jam

Gently rinse the petals and remove the white petal ends.  Pack your petal firmly 
into a measuring cup.  You'll need 2 cups for this recipe.  Cover the 2 cups of
petals with 2 cups boiling water in a pan and simmer 10 minutes.  Strain the 
liquid and reserve the petals.  Add 2 3/4 cups sugar and 3 tablespoons honey to 
the water in which the petals were cooked and simmer, uncovered, 30 minutes. Add 
1 teaspoon lemon juice and the reserved petals and simmer 30 minutes more. The 
rose petals will have dissolved.  Have your jelly jars ready. Bottle and seal.
--------------------------------
Rose  Hip  And  Apple  Jam

1 lb. rose hips
1 lb. apples
5 c. honey
2 tbsp. lemon juice
3 c. water

  Wash the rose hips and remove stems and flower ends.  Peel apples and cut 
  into quarters.  Place rose hips and apples into an enamel or stainless steel
  saucepan.  Simmer until both are very tender.  Strain through a sieve, 
  reserving liquid.  Return pulp and liquid to the saucepan.  Add honey and 
  blend well. Bring to hard boil.  Boil 15 minutes, stirring constantly.  Pour 
  into sterilized canning jars or jam jars.  If using jam jars, pour 1/4 inch 
melted paraffin on the tops.  Seal.
--------------------------
Rose  Petal  Jam

1 lb. fresh rose petals
2 lbs. sugar
Water
1 lb. sugar
Juice of 1 lemon

  1. Pack rose petals tightly in a large jar or crock with alternating layers of  sugar.  
  2. Pour enough hot water into jar to cover the petals.  Cover with damp cloth for 3 days.
  3. Prepare a syrup using enough water to dissolve one pound of sugar before it boils.
  4. Cook to soft ball stage.
  5. Cook this syrup with the petals and their juices.
  6. Let simmer until the mixture is about the consistency of honey. Remove from stove. Stir in lemon juice.
  7. Pour into sterilized jars and seal.  Makes 3 to 4 pints. 
-----------------------------
Rose  Petal  Jam

1 2/3 c. granulated sugar
1 1/3 c. water
2 c. firmly packed fragrant rose petals from pesticide-free
                   blossoms (about 15 lg. roses), washed
1 tsp. rose flower water (available at gourmet food stores)
1 (1 3/4 oz.) box pectin
Red food coloring (opt.)

 In a large stock pot, combine sugar and water over medium-high heat; stir 
 constantly until sugar dissolves.  Stir petals and rose flower water into 
 syrup.  Bring to a rolling boil.  Add pectin; stir until dissolved.  Bring 
 to a rolling boil again and boil 1 minute longer.  Remove from heat.  Skim 
 off foam.  If desired, tint with red food coloring.  Store in sealed jars in 
 the refrigerator.  
-----------------------------------
Rose Petal Jam

1 qt. fragrant rose petals, tightly packed (pesticide free)
3 c. water
1 pkg. Sure-jell
2 tbsp. lemon juice
Red food coloring (optional)
4 c. sugar

  Heat petals and water to boiling.  Steep 20 minutes.  Strain and reserve 
  petals. Measure liquid, add water to make 3 cups.  Mix liquid with Sure-jell, 
  lemon juice, and a few drops of red food coloring.  In a large stainless-steel 
  pan bring mixture to a boil over high heat. Add sugar, bring to a rolling boil 
  for exactly 1 minute.  Remove from heat and stir in rose petals to prevent 
  rose petals from floating. Pour into jars and seal. 


Mussels Josephine

> On 21 Aug 2006 at 3:37, Randy wrote:
> 
> > Uncle Phaedrus,
> >
> > First I want to say that I really enjoy your website. It's obvious
> > you've put a lot of time and effort in finding and posting all of
> > the recipes.
> >
> > I have looked everywhere, and I cannot find an accurate recipe for
> > Mussels Josephine from Bonefish Grill. The only one I found is at
> > http://www.kitchenlink.com/mf/14/22366 and it is not the correct
> > recipe. The sauce does not taste right.
> >
> > I have included the link below so you get an accurate description of
> > the menu item.
> >
> > http://www.bonefishgrill.com/starters.asp
> >
> > Any help you can provide in figuring out this recipe will be greatly
> > appreciated. It's my family's favorite recipe at Bonefish Grill.
> >
> > Thank you for your consideration,
> >
> >
> > Randy 
> >

Hello Randy,

The below recipe is direct from a Bonefish Grill chef.

Phaed

> Mussels Josephine
> 
> Coat a hot skillet with melted butter.  Add the fresh Prince Edward
> mussels to the skillet, and cover.  The steam will cook the mussels,
> along with the heat of the pan.  It will take about 1 minute to cook
> the mussels.  You'll know when they're done when the mussels begin to
> open.  Next, add into the pan:  4 oz chopped onions, 2 oz chopped
> garlic, 4 oz chopped tomatoes, and fresh basil.
> 
> Deglaze the pan with 2 ounces of sambuca (licorice flavored liqour) -
> let the alcohol cook off, then add melted lemon butter to the pan.
> 
> Serving all the contents of the pan in a bowl, topped with fresh
> chopped parsley.
------------------------------------------------------------------
On 21 Aug 2006 at 17:56, Randy wrote:

> Thank you.
> 
> I tried this recipe. I suspect the Sambuca isn't correct or some other
> alcohol is missing. In the restaurant it taste more like white wine.
> Sambuca has a very distinct licorice flavor and it was too
> overpowering in this recipe.
> 
> Thanks for trying...
> 
> Randy 

Hello Randy,

Well, below are three more recipes. The first calls for anisette and the second uses Chardonnay instead of a licorice liqueur. The third one is basically the same as the first one that I sent you, but it offers alternatives to the Sambucca. I believe that at some of the Bonefish Grill locations, Pernod is used instead of Sambucca.

Phaed

Bonefish Grill Mussels
Source: Bonefish Grill
From: WZZM 13, Grand Rapids, MI 

4 cups mussels

Steam mussels in skillet over high heat until shells open up

Combine the following ingredients to taste:
Chopped red onion
Chopped tomatoes
Kosher salt
Minced garlic
Basil cut in strips
Anisette (licorice-flavored cooking liquor)
Lemon butter sauce

Combine all ingredients to create a sauce, pour over mussels in large bowl.
--------------------------------------
Mussels Josephine

lots of garlic, cleaned chopped fine (you decide what's a lot) 
olive oil
3 to 4 lbs. black mussels washed, de-bearded cleaned of barnacles
1 1/2 cup chardonnay your favorite, mellow but inexpensive
white roux, flour and butter cooked in frying pan stirring constantly till bubbles for 5 minutes.
1/2 tomato, fresh, seeded and skinned, chopped fine 
fresh basil, 5 good sized leaves cut chiffonade style.
1/2 cup chopped red onion
1 lemon juice fresh, seeded. fresh lemon zest (just a bit)

Saute garlic in olive oil.

Place mussels in large pot, add wine and sauteed garlic. Steam mussels until they open.

Cook roux till done, set aside.

Remove mussels, add Roux, tomato, basil, onion, lemon juice and zest and whisk 
gently till combined and smooth. 

When broth is finished add mussels and serve quick and hot.
-----------------------------------------------------------
Mussels Josephine

3  dozen fresh prince edward mussels (about 2 pounds)  
4  ounces chopped yellow onions  
2  ounces chopped garlic  
14  ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted)  
 fresh basil  
2  ounces sambuca romana or ouzo or Pernod  
1/2  lemon, juice of  
 parsley, garnish  
Lemon Butter Sauce (use 3/4 cup) 
1/4  cup real butter  
2  tablespoons minced yellow onions  
2  tablespoons minced garlic  
1/3  cup fresh lemon juice  
2  tablespoons dry white wine  
 kosher salt or sea salt  
 white pepper, to taste  
2  tablespoons cold butter  

Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to 
the skillet, and cover. The steam will cook the mussels, along with the heat 
of the pan. It will take about 1-2 minutes to cook the mussels. You'll know 
when they're done when the mussels begin to open. 
Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes. 
Add 2 ounces of sambuca (licorice flavored liqour) - let the alcohol cook off, 
then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds. 
Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley. 
Lemon Butter Sauce. 
Melt butter over low heat;remove from heat and let sit until the milk solids 
settle to the bottom; skim the clear butter from the top; discard the sediment. 
Saute onion and garlic in 2 Tbls. of the clarified butter until transparent. 
Stir in lemon juice and white wine and season with salt and pepper. 
Simmer 2-3 minutes to reduce liquid. 
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted. 

Mush Muffins

On 21 Aug 2006 at 19:55, Fredrick wrote:

> I once found a recipe in an article in Country Living magazine. It
> was for a "Mush Muffin". The writer of the article said it was a family
> recipe and was of Mennonite or Pennsylvania Dutch origin.. The recipe
> was a yeast roll and it included cooked grits in the ingredients..I
> made these rolls several times and they were delicious. Can you find
> this recipe for me? Thank You, Fredrick 
> 

Hello Fredrick,

The below recipe is the only one that I can find. It has cornmeal mush rather than grits.

Phaed

Mush muffins

2 cups cooked mush
1 cup warm milk or water
1 tablespoon butter or substitute
5-6 cups flour
2 teaspoons salt
2 teaspoons sugar
1/2 teaspoon dry yeast

Mix milk or water, sugar, salt, and butter with the fresh cooked mush. Let cool 
to lukewarm. 
Mix the yeast with the flour and add to the mixture to make a moderately stiff 
dough. Let rise overnight in a cool place. Next morning punch down the dough and 
roll out onto a board about an inch thick or a little less, cut with a biscuit 
cutter or a drinking glass. Let rise on a floured board and bake on a hot greased
 griddle. Turn and bake other side.

As a side note: the mush muffins are not to be fried... you need to have your 
griddle low enough so they will cook through, and not just on the outside. They 
are the best if you let them cook until they turn golden brown on the outside.  

To make the mush:

-Mix one cup cornmeal with 1/2 cup water to make a paste. Put 2 cups of water 
on to boil. Once it comes to a rolling boil remove from heat and add the paste
 gradually. Cook over low heat until thick stirring frequently.

Some Mexican Recipes

Mexican foods are among my favorite foods. The key to really good Mexican food 
is often found in the sauce. I thought I offer you a few of my favorites. If you 
care to share them with your readers you may do so.
Timm in Oregon
 
Manchamantel Sauce
 
Ingredients:
1/2 cup whole dried ancho chiles 
2 quart water 
1/2 lb. roma tomatoes 
2 cloves garlic, roasted and peeled 
1-3/4 cup fresh pineapple, diced 
1/2 lb. ripe bananas 
1 large green apple, peeled, cored and chopped 
3 tbs. canela or 1-1/2 tablespoons cinnamon 
1 tbs. cider vinegar 
1 pinch ground clove 
1/4 tsp. ground allspice 
2 tsp. salt 
1 tbs. piloncillo or brown sugar 
3 tbs. peanut oil or lard 
 
Instructions:
Remove the stems and seeds from chiles. With a comal or black iron skillet, 
roast chiles for 5 minutes. Shake once or twice but do not allow blackening. 
Add to the water in a covered pan and simmer on very low heat for 30 minutes 
to rehydrate. Place the chiles, tomatoes and remaining ingredients in a blender 
or food processor and pure. If necessary, add a little of the soaking liquid. 
Taste the chile water first; if it is not bitter, use it, otherwise add plain 
water. Add the oil or lard to a high sided pan and heat until almost smoking. 
Refry the sauce at a sizzle for 3 to 4 minutes, stirring constantly.
 
Note: Manchamantel literally means "tablecloth stainer". This sauce is from 
Central Mexico and is excellent when served with many pork dishes as well as 
many seafood dishes like salmon.
 
Almond Red Sauce
 
Ingredients:
1/2 cup slivered almonds; toasted 
1 cup onion; finely chopped 
1 clove garlic; crushed 
2 tsp, vegetable oil 
One 8 oz. can tomato sauce
2 tsp. paprika 
1 tbs. red chilies; ground 
1/4 tsp. ground cayenne 
 
Instructions:
Place the almonds in food processor work bowl fitted with steel blade or in 
blender container; cover and process until finely ground. Cook the onion and 
garlic in oil over medium heat while stirring frequently until onion is tender.
Stir in the remaining ingredients except the almonds. Heat to boiling; reduce 
the heat and simmer while minute stirring constantly as you stir in the almonds.
Serve hot. Yield: about 1-3/4 cups of sauce. This a classic Mexican sauce often
served with poultry or game birds like pheasant
 
Casera Sauce
 
Ingredients:
1-1/2 cup tomatoes, finely diced
1 clove garlic, minced
1 jalapeno chile, canned, seeded and minced 
1/2 tsp. jalapeņo chile liquid 
1 tbs. lemon juice 
1-1/2 tsp. vegetable oil 
1/2 cup onion, diced
1 tbs. fresh cilantro leaves, chopped
1/2 tsp. Mexican oregano leaves, dried
 
Instructions:
Mix all of the ingredients in a glass. Cover and refrigerate up to 5 days. 
Yield: about 2 cups of sauce. Excellent over baked chicken.
 
Citrus Mojo Sauce
 
Ingredients:
1/3 cup olive oil 
6 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice 
1/2 tsp. cumin 
Sea salt to taste
Black pepper, freshly ground to taste 
 
Instructions:
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook 
until fragrant and lightly toasted but not brown, about 30 seconds. Add the sour
orange juice, cumin, and salt and pepper. Bring the sauce to a rolling boil 
remove from the heat; correct the seasonings, adding salt and pepper to taste. 
Cool before serving. 
 
Serve on Cuban style sandwiched, grilled seafood or meat of choice. Mojo tastes 
best when served within a couple of hours of making, but it will keep for several
days, covered, in the refrigerator.
 
Poblano Chocolate Mole 
 
Ingredients:
1 lb. poblano chiles, roasted 
1 large yellow onion, peeled, halved, root end left on 
1 tbs. vegetable oil 
1/2 cup pistachio nuts, shelled 
1/2 cup pumpkin seeds 
1/2 cup pine nuts 
2 tsp. chili powder 
1 tsp. garlic, minced 
1 tsp. ground cumin 
1 tsp. ground coriander 
1 tsp. sea salt 
1/2 tsp. black pepper, freshly ground 
4 cup low sodium chicken stock 
1/2 cup fresh cilantro leaves, chopped
2 oz. semisweet chocolate, finely chopped 
1/2 cup heavy cream 
 
Instructions:
To Roast the Peppers: Place them directly on the burners of a gas stove over 
medium heat and turn them frequently with tongs until all sides are charred 
black, 7 to 10 minutes. Alternatively, the peppers can be roasted under a broiler 
or over a hot gas or charcoal grill. Transfer the peppers to a plastic or paper 
bag, seal the bag, and let cool for about 15 minutes. Peel the peppers, remove 
the seeds and stems, and coarsely chop the flesh.
 
Roast the onion halves over medium heat, using the same procedure, until the 
cut surfaces are lightly charred and the onion is slightly softened, about 
10 minutes. Remove from the heat and let cool. Remove and discard the root ends 
from the onions; coarsely chop the onions.
 
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the
pistachios, pumpkin seeds and pine nuts; cook while stirring occasionally 
until the nuts are browned. Add the peppers, onions, chili powder, garlic, 
cumin, coriander, salt and pepper and stir for 1 minute. Add the chicken stock 
and cilantro and bring to a boil over high heat.

Reduce the heat to medium-low and simmer for 45 minutes. Add the chocolate and 
stir until melted. Add the cream, stir well, and simmer for an additional 15 
minutes. Puree with an immersion blender. Excellent with turkey many other 
poultry dishes including wild birds like pheasants. 

""


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