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2008

TODAY's CASES:

The Berghoff's Dressing

From: "SS" 
To: phaedrus@hungrybrowser.com
Subject: request for Berghoff's Creamy Garlic
Date: Tuesday, November 18, 2008 9:04 AM

The Berghoff's Salad Dressing

The Berghoff was a now closed famous Chicago classic restaurant

This is the BEST creamy garlic dressing recipe I've ever found and I searched for a long time. 
I noticed a request on your site and thought I'd send it along.  The Berghoff's are neighbors 
of my daughter's in-laws and if I see them at a gathering, I'll see if I can find out more. 
I usually make the blue cheese version, but the creamy garlic is great all by itself.  Feel free 
to edit .makes about a pint. This recipe can be doubled.  I cut the original recipe in half because 
it made too much. 

1 Egg (Use pasteurized eggs)
1 1/2 T Sugar
1 tsp Dry Mustard
1-1/2 tsp garlic powder or granulated garlic
1 tsp salt
1/2 - 1 tsp worcestershire
1/2 -1 tsp A-1*
1/4 tsp white pepper 
1-1/3 C Oil 
2 Tsp lemon juice 
1/3 C Water to thin it - still is pretty thick. 
Optional:  crumbled blue cheese to taste (Maytag is good)

Put egg, sugar, mustard, garlic powder, salt, worcestershire, A-1 and pepper in bowl of food 
processor. Once those ingredients are blended and slightly thickened, SLOWLY add in the oil. 
Then add in the lemon juice. After all that is mixed, add in the lemon juice.  (I actually 
added the lemon juice in the beginning and it didn't seem to make a difference). At this 
point the dressing will be very thick. Add in the water to thin it out. 
Blue Cheese variation:If you want the blue cheese version - add crumbled blue cheese to 
the food processor and pulse for a few seconds. Remove from processor bowl and add additional 
blue cheese crumbles to make a chunky blue cheese dressing if desired. 

My notes:
Using fresh garlic is too strong and slightly bitter.  I use granulated garlic.  I always seem 
to end up adding the larger amount of worcestershire and A-1 because I just dump and don't 
measure. If concerned about salmonella since this dressing is NOT cooked - use pasteurized 
eggs or an egg substitute. I buy a generic A-1 from Aldi's.  It's only $.99 bottle as opposed 
to 3x's that much for A-1 I use Maytag Blue Cheese.I also add in a few fresh thyme leaves. 
I suppose you could add a pinch of dry thyme.  Not quite sure why I ever added this, but it 
does seem to round out the flavor a tad. Use as a dip or a dressing.  Wonderful!

SS

Buttermilk Drop Doughnuts Like McKenzie's

Buttermilk Drop Doughnuts Like McKenzie's
 
From the Times-Picayune food column. 

Peanut or vegetable oil for deep frying. 
1 cup all purpose flour 
2 tsp sugar 
1 tsp baking powder 
1/4 tsp baking soda 
1/2 tsp ground ginger 
1/2 tsp ground nutmeg 
1 egg 
1/2 cup buttermilk. 
Vanilla glaze for coating.  

Heat three inches of oil in a deep skillet or electric fryer to 350. Whisk 
flour, sugar, baking powder, baking soda, ginger and nutmeg in large bowl to 
blend; make a well in the center. 
When the oil is hot, whisk egg and buttermilk in separate bowl, then pour into 
the well in the dry mix, stirring gently till blended. Drop the batter by rounded 
teaspoons into the hot oil without crowding.. Fry till golden on all sides, ( 
they should turn over by themselves as they cook), two or three minutes. Drain 
on paper towels, then roll in cinnamon sugar or cover in vanilla glaze.  

Glaze: 2 cups confectioners sugar 
1 tsp vanilla extract 
2-4 tblsp milk, more if needed. Put buttermilk drops on rack. Stir together all 
the ingredients, add milk till its the consistency of heavy cream. Drizzle glaze 
over hot doughnuts. 

Maple Walnut Cookies

  ----- Original Message ----- 
  From: Debbie 
  To: phaedrus@hungrybrowser.com 
  Sent: Thursday, November 20, 2008 3:16 AM
  Subject: Uncle John's Cider Mill - Maple Walnut Cookies

  Hello,

  I was in St. Johns, MI last week and went to Uncle John's Cider Mill for the first time. 
They bake a lot of different items and my mom purchased a loaf of white bread and a "baby" 
loaf of cinnamon bread. Both were excellent.  I purchased a "baby" loaf of peach nut bread 
(excellent) and a couple of Maple Nut cookies.  They were the larger type and just melted in 
your mouth.  It was obvious that they used the freshest ingredients and I know that two of 
them were pure maple syrup and walnut pieces.  They rest and the quantities of each are what 
I don't know.  We didn't try them until we reached Mom's home in Lansing and then we devoured 
them. I have since returned to Dallas, TX where I live so I can't return to Uncle John's and 
I really want a cookie.

  Hope you can help.

  Thanks,
  Debbie

Hi Debbie,

Sorry, I had no success locating a recipe from Uncle John's Cider Mill. However, below are three maple nut cookies recipes. The first one is from Michigan.

Phaed

  Maple Nut Cookies

  1 cup shortening
  3 eggs, slightly beaten
  1 1/2 cups maple syrup
  3 cups sifted flour
  1/2 tsp baking soda
  1 cup walnut meats
  1 cup dates cut into pieces

  Cream shortening, and add eggs and maple syrup.  Mix well.  Sift together all dry ingredients. 
Add alternately with hot water to creamed mixture.  Add nut meats and drop by spoonful on greased 
cookie sheet.  Bake at 350║ abut 10 minutes.  Store in air-tight container, as cookies improve 
with age.
------------------------------
  Maple Nut Cookies

  1 cup maple syrup
  1 tablespoon molasses
  1 cup butter
  3 eggs
  3 cup whole wheat pastry flour
  1 cup walnuts

  Cream together maple syrup, molasses, butter and eggs.
  Stir in flour and walnuts by hand. Drop by teaspoonful
  onto oiled cookie sheets. BAke at 350 degrees for 7-10
  minutes. Cookies will be golden brown when done. 
  -------------------------------------------------
  Arcadian Inn Famous Maple Walnut Cookies 

  1 cup butter-flavored Crisco
  1 cup sugar
  1/2 Cup brown sugar
  2 eggs
  1 tsp. vanilla
  1 tbsp. maple flavoring
  4 tbsp flour
  1 tsp. salt
  1 tsp. soda
  2 cups flour
  1 1/2 cup chopped English Walnuts

Cream together the Crisco, sugars, eggs, vanilla and maple flavoring. Add 4 tbsp. flour, 
salt and soda. Fold in 2 cups flour and walnuts. Drop by teaspoons on ungreased baking sheet. 
Bake at 350 for 10 minutes.

Morrison's Salmon Patties


Salmon Patties Recipe 
 by Morrison's Cafeteria 


Ingredients:
2 - 14 3/4 oz. cans Salmon (chilled)
2 oz salad oil 
2 oz onions, finely minced 
2 fresh eggs
1 tablespoon flour
2 oz. crushed crackers
Dash of salt
Dash of black pepper
1/2 oz shortening for pan frying

Directions:
Open 2 cans salmon and place in mixing bowl.
SautÚ onion in oil until tender.  Add to salmon and mix.
Add eggs, flour, crushed crackers, salt and pepper and thoroughly mix.
Weigh patties into 5 oz portions and shape like a hamburger.
Place patties on medium heat flat grill or skillet with just enough oil to cover the surface.
Cook approximately 3 minutes on each side until done and golden brown.

Yields 7 patties.  
Egg Sauce for Salmon Patties (From the Morrison's Institutional Recipes) Yield One Gallon (64 - 2 oz portions) 1/2 lb margarine 1/2 lb flour 1/2 gallon milk 1 tbs mustard 6 had boiled eggs place margarine in sauce pan over medium heat and melt. add flour to make a smooth rough, stirring constantly. do not brown. Add milk to roux and stir until smooth. Coarsely chop eggs and add to sauce with mustard.

Nut Tree Bread

Famous Nut Tree Bread

(Nut Tree Restaurant)
Source: Nut Tree Remembered: The Cookbook by Tara Baumann, Jim Moehrke, Roy Moehrke, 1997 
(Vacaville Museum, CA - ordering info: 707-447-4513)
Makes 4 (5x3-inch) loaves

1 cup lukewarm water 
1 1/2 tablespoons sugar 
1 tablespoon active dry yeast 
3 cups sifted all-purpose flour, divided use
1 1/2 teaspoons salt 

Preheat oven to 400 degrees Farenheit. 

Add water to warmed mixing bowl along with the sugar and yeast, stirring until dissolved.
Add 1 1/2 cups flour and the salt, mixing hard with spoon about 2 minutes. 

Gradually add 1 1/4 to 1 1/2 cups flour, mixing first with spoon, then with hands, to make 
a smooth, springy ball of dough. (this takes about 5 minutes) Cover bowl with towel and let 
stand in warm place about 25 minutes until doubled in size. 

Divide dough into 4 pieces, flatten out on an oiled board, shape gently into loaves, and place 
into greased 5 by 2 1/2 by 1 1/2-inch individual size loaf pans. Again cover and let rise in 
warm place about 25 minutes, until doubled in size again. 

Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown. Remove from pan and cool, 
or serve it warm. 

""


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