Hunter's Style Lamb

----- Original Message ----- 
From: "John" 
To: phaedrus
Sent: Sunday, November 09, 2003 12:24 AM
Subject: Recipe for Lamb Hunters Style

Hello and help!  I have lost the recipe and have lost the magazine to boot.
I am looking for a recipe for "Lamb Hunter's Style" which appeared in Bon
Appetit Magazine, March, 1978, Page 44.

Do you or friends still have this magazine from 1978?  I would love to have
this recipe again.

Thanking you in advance for your help.


Hello John,

I could not locate the Bon Appetit recipe, but below are two that I did find.


Hunter's-Style Lamb-Abbacchio Alla Cacciatora

Serving Size : 4 Preparation Time :0:30
Categories : 0-5G Low Carb Meat Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp olive oil
2 cl garlic -- peel,chop fine
1 1/2 lb lamb -- 750g
fat removed cut into bite-size
2 tbsp fresh rosemary -- leaves only
1/2 cup dry white wine
1/2 cup red wine vinegar
salt and freshly ground black pepper
2 tbsp parsley -- finely chopped.
flat-leafed italian

Heat a saute pan over high heat, then add the olive oil. Lower the heat to
medium-high and add the garlic, shaking the pan all the while so the garlic
doesn't burn. Add the lamb to the pan and brown thoroughly on all sides,
continuing to shake the pan occasionally. Don't crowd the pan, though. If
the lamb doesn't fit comfortably in one batch, divide it and brown it in
batches. Raise the heat to high, add the Rosemary, then the wine, scraping
the bottom and sides of the saute pan to loosen any caramelized particles.
Boil off the wine for a couple of minutes to evaporate the alcohol, then add
the vineagar. Taste for salt and pepper and simmer, uncovered, for about
fifteen minutes or slightly longer until the lamb is tender.
Baby lamb, hunter style

Ingredients: 8 lbs. baby lamb, combination , of leg shoulder, ribs and ,
kidneys , 8 garlic cloves , 4 Tbs. olive oil , 2 oz. lard , 4 salted
anchovies , 1 fresh rosemary sprig , 3/4 cup good white vinegar , salt ,

Cut the baby lamb in equal pieces, each about 2 oz., then, rinse them to
remove bone splinters, and dry thoroughly. Saute 2 cloves of garlic in 4
Tbs. oil and lard in a saucepan large enough to contain all the pieces of
lamb in a single layer. Discard the garlic. Add the pieces of lamb, turning
the meat until all sides are evenly browned.
In the meantime, wash and fillet the anchovies. Mince the rosemary leaves
finely, together with the remaining garlic and the anchovy fillets. Pour the
resulting mixture into 3/4 cup vinegar, mixing well. When the meat is
browned, add pepper and a small amount of salt (remember that the anchovies
are salty) moistening first with the vinegar mixture and then with water and
continue to cook, over medium heat for 30 minutes. When the baby lamb is
ready, arrange the meat in a preheated serving platter together with its
cooking liquids and serve

Recipe for Lamb Hunters Style   March 78 bon appétit per request from John on "John"  November 09, 2003 


Abbacchio Alla Cacciatoria
(Lamb Hunter's Style)

6 Servings

3 pounds boned lamb shoulder, breast or leg, fat removed
1-1/2 tablespoons olive oil
1-1/2 tablespoons butter
2 garlic cloves, minced
1/2 teaspoon rosemary
Pinch of sage
1 teaspoon salt
1/2 teaspoon white pepper

1 tablespoon flour
3/4 cup dry Italian red wine
1 cup chicken stock

4 anchovy fillets, drained & mashed
Riso all'uovo-limone*
2 tablespoons minced parsley(garnish)

Cut lamb into 1-1/2 inch cubes. Heat oil and butter in 6-quart Dutch oven. Add lamb and brown cubes on all sides.
Add garlic, rosemary, sage, salt and pepper. Blend well.

Mix flour to a paste with a little of the wine. Add remaining wine and stir into meat. Mix in chicken stock and 
stir until sauce is slightly thickened. Cover pan and simmer slowly about 1 to 1/2 hours, or until lamb is tender, 
stirring occasionally.

Remove 1/2 cup of sauce, add anchovies and return to pan, blending thoroughly. Simmer 5 minutes. Place on heated 
platter. Surround with Riso all'uovolimone and dust with parsley.

May be prepared 2 days ahead of time or frozen without the anchovies.

*Riso all'uovo-limone

1 1/2 cups long grain converted rice
3 eggs, lightly beaten
2 tablespoons fresh lemon juice
3/4 cup grated Parmesan cheese
Salt and pepper to taste
2 tablespoons minced parsley

Prepare rice according to package directions. Just before serving, combine remaining ingredients in small bowl.
Stir into hot rice using 2 forks.

Chestnut Tart

----- Original Message ----- 
From: "Renee"
To: phaedrus
Sent: Saturday, November 08, 2003 10:49 PM
Subject: Recipe

Hi:  Could you please find the french recipe called Torch Marrons that I
always enjoyed in France. It is a small tartellette with a little meringue
than curly chestnut puree that looks like spaghetti and a dollop of whip
cream on top. They are delicious!  Thank you  Renee.

Hello Renee,

I could not find any recipe with the name "torch marrons". The closest that I found was the below recipe for "chestnut tarts". There is a picture here:

Chestnut Tart


Chestnut Tart

Ingredient Quantity
1. Frangipan Tart Shell 8
2. Chestnut Buttercream 12 ounces
3. White Fondant 8 ounces

Preparation Instructions:

Process Instructions
1. Spread Using a spatula, spread the buttercream into the tart shell. Mound
it so the center is higher and the edges are smooth.
2. Chill Chill very well, or overnight.
3. Prepare Warm fondant with a BainMarie to 110°(F)
4. Dip Dip cold tarts into the fondant (holding firmly from the bottom), and
smooth with a spatula.
5. Garnish With a star tip, garnish with a rosette of chestnut buttercream.

Sugar-Free Pear Butter

----- Original Message ----- 
From: "Jim"
To: phaedrus
Sent: Monday, November 10, 2003 1:32 PM
Subject: Diabetic Pear Jelly

I am looking for a recipe for sugar free or diabetic pear jelly or butter.

Thank You,

Hello Deanna,

See below.


Sugar Free Pear Butter

4 qt water
1/2 cup lemon juice, divided
4 lb firm ripe pears, (about 10 large)
2/3 cup white grape juice
2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp ground allspice
8 12 packets sugar substitute

In a kettle, combine water and 1/4 cup lemon juice. Peel, core and quarter
the pears, placing them in lemon juice mixture to retard browing until all
have been peeled. Drain liquid in kettle. Add grape juice and remaining
lemon juice; bring to a boil. Reduce heat to medium;cook until pears are
soft,about 20 minutes, stirring occasionally. Cool. Press through a sieve
or food mill, or process in a blender until smooth. Return puree to kettle.
Add spices;cook and stir until very thick;20-35 minutes. Remove from heat;
stir in sweetener. Adjust sweetner to taste. Pour into jars or plastic
containers. Refrigerate up to 3 weeks. ( For longer storage time pour hot
into hot jars, leaving 1/4 in. headspace. Process in a boiling ~water bath
for 10 minutes. Use within 3 weeks of opening) Yield: 4 cups Diabetic
Exchanges: One 1-tablespoon serving equals 1/2 fruit; also 26 calories, 1
mg. sodium,0 cholesterol,7gm. carbohydrate,trace protein, trace fat.

Sugar-Free Apple Butter

----- Original Message ----- 
From: "Barbara" 
To: phaedrus
Sent: Monday, November 10, 2003 2:04 PM
Subject: apple butter receipe


Can you find me a recipe for apple butter made without sugar?  I bought a
bottle of apple butter and it listed the ingredients as apples and cider.



Hi Barb,

See below for two.


Sugar Free Apple Butter

List of Ingredients

42 oz unsweetened applesauce
12 oz apple juice, frozen concentrate, unsweetened
6 t cinnamon
1 t allspice
1/4 t ground cloves


Blend ingredients in blender until smooth (do it in two batches). Place in
heavy, large pan and bring to a boil. Reduce heat to a simmer, cover with
lid ajar and cook 1 hour and 20 minutes. Stir every once in a while. Cool
and store in refrigerator. Will turn darker as it cooks. Makes 1 quart
Sugar-Free Apple Butter

4 c. Pureed apples (takes 7 to 8 cups of apples to reduce to 4)
1/4 c. Vinegar
2 t. Cinnamon (or other spices) to taste
1 c. Brown sugar substitute

Put into Crockpot and cook about 1 hour. Add cinnamon (or other spices) to
taste, and cook another hour. Cool, and stir in brown sugar substitute.

Kronenbourg Beer

----- Original Message ----- 
From: "Renee" 
Sent: Saturday, November 08, 2003 10:56 PM
Subject: Beer

Hi:  You are an answer to my prayers! I have tried to find an importer/store
who would have "Kronenbourg Beer" it comes from France-Alsace region. I used
to find it several years ago, now all of a sudden it is no longer available.
It is my favorite as I grew up with it. My father used to work for the
Brasserie as chief account. I am residing now in Georgia and even in Helen
(German Village) it is not available. Can you help?  Thank you  Renee.

Hello Renee,

Kronenbourg Beer is now owned by a British Company, "Scottish and Newcastle", who purchased it from Danone. Kronenbourg.has a wide distribution in the United States, so you should be able to find it without much problem. I believe that I have seen it in Kroger supermarkets.

These two places should definitely have it:

World Beverages
3890-A Pleasant Hill Rd
Duluth, GA
Mon-Thu 9-10:30, Fri-Sat 9-11:30
Carrying over 250 beers from 20 countries.

Your Dekalb Farmer's Market
3000 E. Ponce de Leon Blvd.
1.5 miles west of N. Decatur Rd.
Decatur, GA
Mon-Sat 9-9
Excellent selection of imported beers organized by country.

More Georgia beer stores are listed here:

Atlanta Area Beer



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