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Sailor Sandwich

From: "Phaedrus" 
To: Lesley
Subject: sailor sandwich
Date: Saturday, October 16, 2004 7:58 PM

Hello Lesley,

I guess you had about given up on me. My computer crashed just after I received your e-mail, and I'm barely getting going again.

Although I am a mystery fan, I have only read one of Patricia Cromwell's novels, so I was not familiar with her use of "sailor sandwich." I halfway expected it to turn out to be some sort of slang phrase.

It's a real sandwich, though. A sailor sandwich is a whole knockwurst grilled, on grilled rye bread, with 1/2 portion of pastrami, swiss cheese (piece on each slice of bread), sauerkraut, and deli mustard.

As to exactly why it's called a "sailor sandwich", I could not determine. However, it dates from World War Two.


Canapes Lorenzo

----- Original Message ----- 
From: "Rob" 
To: phaedrus
Sent: Sunday, October 17, 2004 10:23 AM
Subject: two questions

> what is the tsp, TBL, etc equivilent for 2 ounces of
> dry mustard?
> #2... my mom has searched for a recipe for something
> called Canapes Lorenzo which is something she had at a
> defunct restaurant in the keys called Ziggy's... later
> reopened under the same name but new menu, owner.
> Work your magic!!!!!
> thanks
> rob

Hello Rob,

Oh boy, a weight-to-volume conversion... Let's see... the Rules of Thumb are:

1 tablespoon of granulated sugar, salt, butter, or oil weighs about 1/2 ounce or 15 grams.
1 tablespoon of flour, powdered sugar, or other powdered ingredients weighs about 1/3 ounce or 9 grams.
Your mustard is a powdered ingredient, so for 2 dry ounces of weight, you'd need 6 tablespoons.

I could not find any mention of Ziggy's on the Internet, but I did find a recipe for canapes Lorenzo. See below.


  Canapes Lorenzo

Toast slices of bread cut in shape of horseshoes. Cream two tablespoons
butter, and add one teaspoon white of egg. Spread slices of bread, rounding
with Crab Mixture, cover with creamed butter, sprinkle with cheese, and
brown in the oven. Serve on a napkin, ends towards centre of dish, and
garnish with parsley.

Crab Mixture. Finely chop crab meat, season with salt, cayenne, and a few
drops of lemon juice, then moisten with Thick White Sauce. Lobster meat may
be used in place of crab meat.

Gravlaks Sauce

Dill sauce recipe for smoked salmon

Sauce Til Gravlaks

2       tbsp vinegar
1/2    cup salad oil
1/2    tsp salt
1/8    tsp paprika
2       tbsp sugar
2       tbsp mustard powder
2       tbsp finely chopped dill (weed)

Mix thoroughly and let flavors marry at least a half hour.

To convert this into a spread for salmon with crackers, mix 
gradually into unflavored cream cheese to the desired consistency.


 ----- Original Message ----- 
From: Bobbie
To: phaedrus
Sent: Tuesday, October 19, 2004 6:29 PM
Subject: Spurgos or Pampuskos

  Can you find a recipe for Spurgos (Pampuskos)?  They are Lithuanian 
  Fried Cakes about the size of a tennis ball.  They are made with 
  cottage cheese & don't have a filling like bismarks.  
  Thanks.  Bobbie

Hi Bobbie,

See below.


  1 k (2 lbs) flour; 2 cups milk; 100 g (3 oz) fresh yeast; 8 egg yolks; 
  1 cup sugar; 30 g (1 oz) rum; 1 teaspoon salt 2 teaspoons vanilla 
  extract; 2 tablespoons sugar; powdered sugar; oil for deep frying 
  Make dough with warm milk and one third of flour, add blended yeast 
  with sugar, mix well. Cover and let rise for 1/2 hour. Beat egg yolks 
  with salt, add to risen dough, mix well. Add melted butter, rum, 
  vanilla and remaining flour. Mix well. Knead dough until it loses 
  shine. Cover dough and let rise for 1 hour. Take walnut size pieces 
  of dough and form round donuts, let rise. Heat oil, drop donuts and 
  fry on both sides until golden brown, about 8 minutes for each side. 
  Drain donuts on paper towels or brown paper, dust with powdered sugar 
  while still warm.   

Lemon Mirror Cake

From: PEM
To: phaedrus
Subject: Lemon Mirror Cake
Date: Friday, October 15, 2004 7:15 PM

Lemon Mirror Cake
16 servings
Almond Biscuit
1 1/3 cups almond meal 
1 cup plus 2 tablespoons sugar 
4 extra-large eggs, room temperature
4 egg whites, room temperature 
Pinch of cream of tartar 
7 tablespoons sifted cake flour 
3 tablespoons unsalted butter, melted and cooled
Lemon Syrup
1/3 cup Water 
1/4 cup sugar
1 tablespoon finely grated lemon
3 tablespoons strained fresh lemon juice
Lemon Bavarian
1 1/2 tablespoons unflavored gelatin
1/2 c strained fresh lemon
1 3/4 c. milk
1 T. finely grated lemon peel
5 egg yolks, room temperature
2/3 c. sugar
1/8 t. salt
1 1/4 c. whipping cream
1/8 to 1/4 t. lemon extract (optional)
Lemon Mirror
1 1/2 t. unflavored gelatin
2 T. cold water
3/4 cup boiling water
1/2 cup sugar
Pinch of salt
1/4 cup strained fresh lemon juice 
Few drops of yellow food
coloring (optional)
Lemon leaves and blossoms (optional)
For biscuit: Preheat oven to 4500F. Butter and then flour 
11xl7-inch jelly roll pan. Line bottom of pan with parchment 
paper; butter and flour paper. 
Combine almond meal and 9 tablespoons sugar in large bowl. 
Beat in eggs one at a time and continue beating until mixture 
is light and thick, about 5 minutes. 
Beat whites with cream of tartar in another large bowl until 
soft peaks form. Gradually add remaining 9 tablespoons sugar, 
beating until whites are stiff and glossy; do not overbeat. 
Fold 1/4 of whites into almond mixture. Resift flour over 
mixture, then fold in carefully. Fold in remaining whites. 
Blend 1/2 cup of batter into butter. Fold back into batter. 
Spread evenly on prepared pan. Bake until cake is very light 
brown, about 10 minutes; do not overbake or cake will crack 
when handling. Cool completely. Invert onto work surface and 
peel off parchment. Cut out two 8- inch circles. Wrap in plastic.
For syrup: Cook water, sugar and lemon peel in heavy small 
saucepan over low heat until sugar dissolves, swirling pan 
occasionally. Increase heat, bring to boil and let boil 1 minute. 
Remove from heat and stir in juice. Cool to room temperature.
For bavarian: Oil sides of 9 1/2x21/2- inch springform pan. 
Cut out cardboard circle to fit bottom. Wrap in foil and press 
into pan. Line sides of pan with plastic wrap, smoothing 
carefully. Soften gelatin in lemon juice. Bring milk and lemon 
peel to boil in heavy large saucepan. Beat yolks, sugar and salt 
in mixer bowl until lemon col­ored. Whisk in milk. Return mixture 
to saucepan. Stir over medium-low heat until custard is thick 
enough to coat back of spoon, about 8 minutes; do not boil. 
Strain through fine sieve into bowl. Set in larger bowl filled 
with ice. Stir in softened gelatin. Cool mixture until texture 
resembles slightly whipped cream, stirring occasionally, about 
20 minutes.
Beat cream to soft peaks. Fold into cooled custard. Add lemon 
extract if stronger lemon flavor is desired.
To assemble: Place 1 cake circle in pre­pared pan. Brush lightly 
with some of syrup. Pour half of bavarian cream over (cream will 
surround edges of cake). Gently place second cake circle in center 
of cream. Brush cake lightly with some of syrup (there will be left-
over syrup; do not soak cake). Pour remaining bavarian cream over, 
filling pan to 1/4 inch of top); smooth surface. Refrigerate cake 
for 3 hours.
For mirror Soften gelatin in cold water in small bowl. Add boiling 
water and stir until gelatin is dissolved. Add sugar and salt and 
stir until dissolved, Blend in lemon juice and food color­ing. Set 
bowl in larger bowl filled with ice and let stand until mixture is 
syrupy and begins to thicken, stirring Occasionally, about 30 minutes; 
do not let set. Brush paper-thin layer of mixture over top of cake.
Refrigerate until set. Pour second layer over; total thickness 
should not be more than Ms inch.~ Refrigerate until mirror is set.
To serve: Carefully release springform; slide cake out. Smooth side 
of cake with warm, narrow, stainless steel spatula. Garnish cake with 
lemon leaves and blossoms if desired.   


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