On 13 Sep 2007 at 12:42, Caroline wrote:
> Hi there, my name is Caroline. I visited a Country House in
> Wales, Beddgelert a couple of years ago. The place's name is Sygun
> Fawr Country House and it's a few minutes out of Beddgelert. I had a
> Goat's cheese tartlet as a starter, and as the waiter told me, it was
> bought, not made. Is there maybe a way that you can find something
> similar to that?
> Kind Regards,
Well, I cannot find a recipe that mentions Sygun Fawr Country House or
a commercial product, but below are two recipes.
Goat's cheese tartlet
Yield: 1 servings
2 cup All purpose flour
1/2 teaspoon Salt
1 Stick butter
1/2 cup Ice water
1 Egg white beaten with 1 tsp water
A cup of cheese; about
3 Egg yolks
1 1/2 cup Light cream
Salt; pepper and Worcestershire sauce
FOR THE PASTRY FOR THE TART Preheat oven to 450f. 1 Blend the flour,
salt and butter until the mixture resembles cornmeal. Add just enough
water to shape the dough into a ball. Also add the egg white with water
to the dough. 2 Roll the pastry to about 1/8" thick. Cut out the pieces
to fit into 3" tartlet tins. Place the pastry into buttered tins. Cover
with circles of waxed paper and dried peas or beans. Put the tins on a
baking sheet and bake for 10-12 minutes. 3 Remove the paper and dried
peas or beans and bake for three minutes more.
Turn off the heat. Keep the tarts in the oven with the door open for
1-2 minutes to dry thoroughly. 4 For the Goat's Cheese Tart: Crumble a
cup or so of cheese into a tart. Whisk 3 egg yolks with 1 1/2 cups light
cream, season with salt, pepper and drops of Worcestershire sauce and
pour over the cheese. Bake for about 15 minutes at 450f until firm.
Title: Goat Cheese Tartlets with Caramelized Shallots
Yield: 12 servings
5 tb Unsalted butter
7 lg Shallots; sliced lengthwise
2 1/2 tb Sugar
Freshly-ground black pepper
22 oz Creamy goat cheese
1 1/3 c Heavy cream
1/2 c Sour cream
1 ts Minced thyme leaves
3 tb Minced flat-leaf parsley
Flat-leaf parsley; for
8 oz Frisee; for garnish
=== PATE BRISEE ===
3 3/4 c All-purpose flour
1 1/2 ts Salt
1 1/2 c Chilled unsalted butter; cut
Make the Pate Brisee: Combine the flour and salt in the bowl of a food
processor; pulse for 5 seconds. Add the butter pieces, and process until
the mixture resembles coarse meal. In a slow, steady stream, add 6
tablespoons of ice water through the feed tube. Pulse until the mixture
holds together when squeezed. Divide dough into two equal balls. Flatten
each ball into a disk, and cover with plastic wrap. Chill at least 1 hour.
Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet
pans with removable bottoms on two parchment-lined baking sheets. Lightly
flour a clean working surface. Roll Pate Brisee to a 1/8-inch thickness.
Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a
fork, prick pastry all over; chill until firm, at least 15 minutes.
Heat oven to 375 degrees.
Line shells with aluminum foil; fill with dry beans or pie weights.
Transfer baking sheets to oven; bake shells 12 minutes, rotating once
during baking. Remove beans and foil. Continue baking until slightly
golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a
Reduce the oven temperature to 325 degrees. Melt butter in a medium skillet
over medium-low heat. Add shallots and sugar; season with salt and pepper.
Cook, stirring frequently, until shallots are very tender and have deeply
caramelized, 30 to 35 minutes. Remove from heat; set aside.
Place goat cheese in bowl of a food processor; puree until very smooth. Add
heavy and sour creams; process until well combined. Transfer to a medium
bowl. Stir in thyme and parsley; season with pepper. Spoon 2 to 3
tablespoons filling into each shell, filling to within 1/8-inch from top.
Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
Transfer baking sheets to oven; bake tartlets until filling has set, 13 to
15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly,
about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets.
To serve, place tartlets on plates. Garnish each plate with frisee.
Per serving: 311 Calories (kcal); 17g Total Fat; (49% calories from fat);
5g Protein; 35g Carbohydrate; 53mg Cholesterol; 284mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Recipe by: Martha Stewart
I have searched the internet off and on for several years with no
There used to be a restaurant on the ground floor of the L & C Tower
in Nashville, Tennessee. It was located at the corner of 4th Avenue
and Church Streets. The name was Langford's. They had very unusual
(but great) spaghetti. This restaurant was open in the 1960's and
possibly early 1970's.
Once ,many years ago, I read in one of the Nashville newspapers that
others were looking for this recipe.
If you have run across this recipe during your detective work, I would
very much appreciate a copy.
Hello, I hope you will be able to help me find these two recipes.
When I was a child, my grandmother worked at the now closed Ralston
Hotel in Columbus, Georgia as a waitress. When we went to visit her, we
would sit at tables covered with white cloths and have vanilla ice cream
in silver desert bowls and the most delicious cookies. The cook they
called "Aunt Bessie" made them and would send home a brown bag of any
broken cookies with my grandmother whenever we were visiting her. They
weren't a sugar cookie, but I think they had butter in them as they had
a beautiful brown edge, would melt in your mouth, left grease stains on
the brown bag, and broke easily. I wondered if they were tea cookies,
but haven't found a recipe yet that was close to it.
Thank you so for your help! I hope you are able to find these recipes,
especially the wonderful Ralston Hotel cookie from my childhood.
Every year over Labor Day weekend we have something known as The Fair
at New Boston in Springfield, Ohio which accurately depicts life in
the late 17th century. Tents of the period are set up, the vendors
all dress in period costumes and they cook as they did back then.
The food is undescribably delicious. They sell sugar cookies known
as Shrewcakes. They are approx. 2/12" wide, at least 1/2" thick, are
firm but not crisp and I can detect vanilla and nutmeg in them.
They are sweet but not overly sweet and are great with a hot cup of
fresh coffee or tea. I found the recipe once on the internet but
have lost it. Recently I have tried Google, AltaVista,Dogpile, Ask
and Yahoo to no avail. Perhaps you know of a better search engine.
Thanks for any attempt,
Several of the Hungrybrowser Regulars responded to this request:
I think the shrew cake asked for today is a Shrewsbury Cake:
or Shrewsbury Biscuit
Phaedrus, I love your recipe site, thanks for all the effort you put
into it! I can help you with one of today's requests. Yvonne asked for
"Shrewcakes" as sold at the Fair at New Boston in Springfield, Ohio. I'm
a participant in the fair and I can tell you they are actually called
Shrewsbury Cakes, a traditional English recipe * that's why Yvonne
couldn't find the recipe online.
Jennie in Columbus
Shrewsbury Cakes, from the Colonial Williamsburg Raleigh Tavern Bakery
1/4 c. unsalted butter
1/4 c. shortening
1 c. sugar
1-1/2 tsp. of grated orange peel
1 tsp. vanilla extract
3 Tbl. milk
2 c. sifted all purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream or tartar
Cream the butter, shortening and sugar. Add the orange peel and vanilla
extract. Add the egg and milk. Sift the flour, baking soda, salt, and
cream of tartar and add to the creamed mixture. Mix well. Roll into
1-inch balls and roll the balls in sugar. Arrange the balls 1-1/2 inches
apart on an ungreased cookie sheet. Flatten the balls gently with a
small glass. Bake in a preheated 350 degree oven for 8-10 minutes or
until very light golden brown.
They are called Shrewsbury cakes. If she googles that she will find many
recipes. Here is one to get her started. Love your site, I check it every
1/2 cup shortening
1 cup sugar
2 each eggs, well beaten
1 tablespoon milk, or cream
1/2 tablespoon ginger
1 orange, grated or lemon rind
1/4 teaspoon baking soda
2 cups cake flour
1/8 teaspoon salt
1 caraway seeds
Sift flour, measure, and sift with baking soda and ginger.
Cream shortening and sugar.
Add eggs and milk. Combine with sifted dry ingredients.
Mix thoroughly. Add orange or lemon rind. Chill overnight.
If necessary, add flour to make a soft roll dough.
Turn onto lightly floured board.
Roll in sheet 1/4 inch thick. Cut with floured cutter.
Place on slightly oiled baking sheet.
Sprinkle with sugar and caraway seed.
Bake in hot oven (425 F) about 10 minutes.
The Desi Cookbook