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Source: (consider it)
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Thread: HEAVEN: Burnt Offerings: the recipe thread
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Ariel
Shipmate
# 58
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Posted
Post your chargrilled, flambee and red-hot sizzling recipes here...
Ariel
Heaven Host
[ 09. January 2015, 14:49: Message edited by: Firenze ]
Posts: 25445 | Registered: May 2001
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georgiaboy
Shipmate
# 11294
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Posted
This offering has no name -- at least not yet.
I had a bumper crop of Meyer lemons, and my rosemary bushes were growing all over the place, so …
Halve lemons.
Heat in olive oil until the oil is beginning to simmer.
Heat pint jars in boiling water.
Put 2 lemon halves in each jar.
Insert several rosemary springs in each.
Add a dozen or so black peppercorns to each.
Fill jar with the heated oil.
Seal jars with lids and rings.
Give as gifts, with notes suggesting use as a rub for roasting chicken or lamb. Or to use the oil for bread-dipping.
I hope it's good; it smelled delicious.
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You can't retire from a calling.
Posts: 1675 | From: saint meinrad, IN | Registered: Apr 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
The other thing is preserved lemons which are so useful in middle eastern and North African recipes.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Moo
Ship's tough old bird
# 107
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Posted
I just came across a soup recipe which sounds very good, except that it says to add a large amount of Velveeta about twenty minutes before serving.
There is no way I will put Velveeta into anything I plan to eat. Can anyone suggest a substitute? I assume the Velveeta would affect the consistency of the soup, so I need a cheese that acts like Velveeta but doesn't taste like it.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Kelly Alves
Bunny with an axe
# 2522
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Posted
If you have access to Tillamook cheddar cheese, it melts very well. (I have had to work out Velveeta issues, too.)
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Moo
Ship's tough old bird
# 107
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Posted
quote:
Originally posted by Kelly Alves:
If you have access to Tillamook cheddar cheese, it melts very well. (I have had to work out Velveeta issues, too.)
I've never seen Tillamook cheese around here. ![[Frown]](frown.gif)
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Gee D
Shipmate
# 13815
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Posted
quote:
Originally posted by Firenze:
The other thing is preserved lemons which are so useful in middle eastern and North African recipes.
Next season, try preserving tangelos the same way - great in the cavity of a roast duck, with a good sprig of rosemary. The same preserving process works well with cumquats also, except that they only need to be cut in halves rather than quarters. Our cumquat trees have the oval fruit, and we always use some for salt preserving rather than putting them into brandy and sugar.
With any preserved citrus, make some jars with a sliced clove of garlic at the base, others with a chilli. Or both, I suppose.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Piglet
Islander
# 11803
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Posted
Georgiaboy, that lemon/rosemary thing sounds lovely. Are Meyer lemons a particular variety, and does it matter if you use common or garden lemons?
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Gee D
Shipmate
# 13815
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Posted
Thick skinned ones are the ones for the traditional preserving, as it's the diced skin you normally use in cooking rather than the flesh (except when you put a quarter lemon into the cavity in one piece). I think they'd also be better for Georgiaboy's recipe as well.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by Moo:
I just came across a soup recipe which sounds very good, except that it says to add a large amount of Velveeta about twenty minutes before serving.
There is no way I will put Velveeta into anything I plan to eat. Can anyone suggest a substitute? I assume the Velveeta would affect the consistency of the soup, so I need a cheese that acts like Velveeta but doesn't taste like it.
Moo
I have a favorite recipe instruction from the White Trash Cooking
"Use Velveeta, not other cheese will do.."
Tillamook is a commercial "cheddar" cheese made on the US Oregon Coast. Since Velveeta is a process cheese spread, you might try making a cheese spread, mild cheddar and cream cheese and butter run through a food processor.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Firenze
Ordinary decent pagan
# 619
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Posted
What is the cheese supposed to do to the dish?
Usually, if you add a hard cheese (like cheddar) to a hot liquid, it clumps or goes stringy. If the idea is to make the soup rich and creamy, I'd go with creme fraiche, and then, when serving, fresh grated Parmesan.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Pigwidgeon
Ship's Owl
# 10192
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Posted
quote:
Originally posted by Palimpsest:
I have a favorite recipe instruction from the White Trash Cooking
"Use Velveeta, not other cheese will do.."
I had to look. Now every time I go to amazon.com (which I do about once a day) that title will show up in my recent history. They'll tell me that, "since you looked at 'White Trash Cooking,' you might also be interested in 'The Trailer Park Cookbook' or 'The Roadkill Cookbook.'" It's all your fault, Palimpsest!
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"...that is generally a matter for Pigwidgeon, several other consenting adults, a bottle of cheap Gin and the odd giraffe."
~Tortuf
Posts: 9835 | From: Hogwarts | Registered: Aug 2005
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georgiaboy
Shipmate
# 11294
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Posted
quote:
Originally posted by piglet:
Georgiaboy, that lemon/rosemary thing sounds lovely. Are Meyer lemons a particular variety, and does it matter if you use common or garden lemons?
I'm not quite sure of all the differences in lemons. Meyer lemons have a very thin skin, so less of the sometimes bitter white pithy part. I would think that other varieties would work in the recipe.
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You can't retire from a calling.
Posts: 1675 | From: saint meinrad, IN | Registered: Apr 2006
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lilBuddha
Shipmate
# 14333
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Posted
Point of order!
Velveeta is not cheese! Not quite certain it is actually food.
If one wishes to add cheddar or other hard cheese to soup, find a cheese sauce recipe. Make that then add it to the soup.
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I put on my rockin' shoes in the morning
Hallellou, hallellou
Posts: 17627 | From: the round earth's imagined corners | Registered: Dec 2008
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Firenze
Ordinary decent pagan
# 619
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Posted
Lidl had 5 large limes for £1 today, so I got some despite having 3 already. But I discovered over the holiday that lime juice/zest mixed into mascarpone with honey makes a very useful dessert component.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Arethosemyfeet
Shipmate
# 17047
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Posted
I like to be creative with cake and related baking. A favorite of mine being what, in my house, is known as "cakey stuff":
1lb golden syrup
1lb demarara sugar
8 oz golden caster sugar
12 oz marg or butter
2 sp baking powder
8oz dark chocolate (70% or better)
4 oz cocoa powder
8 oz chopped dried apricots
8 oz raisins
1-1.5lb porridge oats
ginger, coffee, or other flavouring to taste
Melt the syrup, sugar and marg over a medium heat until it starts to boil, and all the sugar has dissolved. Add the chocolate, cocoa powder and baking powder, stirring them in. Finally stir in the dried fruit and oats, making sure the oats are fully coated. Scrape into a lined tin and bake at 150C for 30 minutes. Allow to cool and then cut into slices. 1 inch squares are sufficient for many.
Posts: 2933 | From: Hebrides | Registered: Apr 2012
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Michael Snow
Shipmate
# 16363
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Posted
quote:
Originally posted by lilBuddha:
Point of order!
Velveeta is not cheese! Not quite certain it is actuallyfood.
Having grown up with Velveeta, and used many of those long boxes for toys, I concur: It is not cheese!
Do non-burnt offerings count as recipes?
Today, I made a cranberry 'salad':
2 bags of cranberries [from the State of Washington via South Dakota and American Airlines...I'm in Romania]
1 large orange including the peeling
2 apples
one-half cup of sugar
[my Aunt's recipe called for a cup, but S. Dak. Norwegians are notorious for adding too much sugar]
I did it in a blender [first time for me] just assumed that was the way she made it; I had to run it through in small doses a couploe times. I am now convinced my Aunt used a food grinder of some kind.
This was a favorite holiday salad for me, esp. when eating roast turkey. Anyhow, it was a hit here, though while my wife was watching she said that I might have to eat it all myself.
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http://spurgeonwarquotes.wordpress.com/
Posts: 62 | From: S. Dak./ Romania | Registered: Apr 2011
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Martha
Shipmate
# 185
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Posted
quote:
Originally posted by Arethosemyfeet:
I like to be creative with cake and related baking. A favorite of mine being what, in my house, is known as "cakey stuff":
1lb golden syrup...
One pound of golden syrup? How big is your cake tin??? Cut into 1 inch squares, that sounds like about enough to last a year, but it does sound very yummy. Kind of uber-flapjack.
Posts: 388 | From: in the kitchen | Registered: May 2001
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Pomona
Shipmate
# 17175
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Posted
Is there anything that can replace oats in recipes? I'm allergic to oats but miss flapjacks dreadfully. Barley flakes perhaps?
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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ArachnidinElmet
Shipmate
# 17346
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Posted
quote:
Originally posted by Firenze:
Lidl had 5 large limes for £1 today, so I got some despite having 3 already. But I discovered over the holiday that lime juice/zest mixed into mascarpone with honey makes a very useful dessert component.
If you add an even sprinkling of brown sugar and pop it into the fridge for a bit (the technical term) the sugar melts down the sides of the bowl into some weird syrup topping thing. It's very pretty served in a wine glass.
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'If a pleasant, straight-forward life is not possible then one must try to wriggle through by subtle manoeuvres' - Kafka
Posts: 1887 | From: the rhubarb triangle | Registered: Sep 2012
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by Pigwidgeon:
I had to look. Now every time I go to amazon.com (which I do about once a day) that title will show up in my recent history. They'll tell me that, "since you looked at 'White Trash Cooking,' you might also be interested in 'The Trailer Park Cookbook' or 'The Roadkill Cookbook.'" It's all your fault, Palimpsest!
White Trash Cooking is actually a lovely and affectionate book, full of real bygone southern cooking and lovely photographs of real places. It does have fun though, there's a white trash dessert recipe which consists of buying a day old apple crumb pie, poking a lot of holes in the crust and pouring in booze. Most of the recipes are a bit more serious although I wonder about the ones for cooter.
[code fix]
[ 04. January 2013, 15:53: Message edited by: jedijudy ]
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by Michael Snow:
quote:
Originally posted by lilBuddha:
Point of order!
Velveeta is not cheese! Not quite certain it is actuallyfood.
Having grown up with Velveeta, and used many of those long boxes for toys, I concur: It is not cheese!
Do non-burnt offerings count as recipes?
Today, I made a cranberry 'salad':
2 bags of cranberries [from the State of Washington via South Dakota and American Airlines...I'm in Romania]
1 large orange including the peeling
2 apples
one-half cup of sugar
[my Aunt's recipe called for a cup, but S. Dak. Norwegians are notorious for adding too much sugar]
I did it in a blender [first time for me] just assumed that was the way she made it; I had to run it through in small doses a couploe times. I am now convinced my Aunt used a food grinder of some kind.
This was a favorite holiday salad for me, esp. when eating roast turkey. Anyhow, it was a hit here, though while my wife was watching she said that I might have to eat it all myself.
My favorite cranberry relish recipe is similar.
quarter an orange, leaving skin on, cut each quarter in half and pop any seeds you see out.
Toss in a food processor, pulse till coarsely chopped.
Add a bag of cranberries after washing them and picking out any damaged ones. Pulse a few times to make a coarse mash.
Add a quarter cup of Cointreau or Grand Marnier orange liquer.
Add a half cup of fine (bakers) suagar. Not powdered confectionary sugar that has starch in it. Pulse couple of times to blend in the sugar.
Add more sugar or orange juice to taste.
Refrigerate overnight.
It's light and delicious and even bettr the next day.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Amazing Grace
High Church Protestant
# 95
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Posted
quote:
Originally posted by piglet:
Georgiaboy, that lemon/rosemary thing sounds lovely. Are Meyer lemons a particular variety, and does it matter if you use common or garden lemons?
Meyers are a particular variety - they're actually a cross between lemon and some kind of orange. They have a skin that is oranger, thinner, and more perfumed than "standard" lemons and the pulp is a tad sweeter (*). But they work fairly interchangeably in recipes. Sugar should be adjusted up or down as needed in sweet recipes.
* one day my ex, being a Canuckistani and not wise in the ways of citrus varietals, thought one of my hoarded-for-baking Meyers was an orange - they can run large - and got a surprise when he peeled it and bit in!
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WTFWED? "Remember to always be yourself, unless you suck" - the Gator
Memory Eternal! Sheep 3, Phil the Wise Guy, and Jesus' Evil Twin in the SoF Nativity Play
Posts: 6593 | From: Sittin' by the dock of the [SF] bay | Registered: Jul 2003
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
As I related in my Blog 2 (see sig) my mum gave me a recipe book for using a slow cooker, as I said I wanted to use my slow cooker more.
The (slight) problem is that it was written in the 1970s so that some recipes seem possibly a bit bland (for example, the lamb with spinach that I plan to cook tomorrow is lamb/onion/tomato/spinach/dried herbs.)
I'm not a very "instinctive" cook, but what suggestions do people have for bringing these recipes into 2013? I know it's difficult to say in general, but "more garlic" ( any garlic!) might help...
Or some other slow cooker recipes, too.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Roseofsharon
Shipmate
# 9657
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Posted
I bought a slow cooker last month to cook a gammon collar for Christmas, but the joint was too big, so it had to go in a pan on the hob.
The cookbooks I also bought are up-to-date, but I will be adapting many of my 'normal' recipes, many of which date back to the seventies and beyond. I don't stick closely to recipes (apart from baking) and usually add or subtract herbs & spices according to how we like our food.
Which for us generally means increasing garlic by 50%, reducing chillies, increasing amounts of fresh garden herbs, reducing cinnamon (especially in recipes from the US) but increasing cardamom, cumin, coriander seed and nutmeg, reducing salt and increasing black pepper.
If you don't want to work by trial and error you could look up similar recipes online and see how the seasonings have changed to suit modern palates.
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Roseofsharon:
If you don't want to work by trial and error you could look up similar recipes online and see how the seasonings have changed to suit modern palates.
There are some
links here to several different lamb & spinach recipes
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Arethosemyfeet
Shipmate
# 17047
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Posted
quote:
Originally posted by Martha:
quote:
Originally posted by Arethosemyfeet:
I like to be creative with cake and related baking. A favorite of mine being what, in my house, is known as "cakey stuff":
1lb golden syrup...
One pound of golden syrup? How big is your cake tin??? Cut into 1 inch squares, that sounds like about enough to last a year, but it does sound very yummy. Kind of uber-flapjack.
The Lakeland website tells me my tin is 15" by 10" by 3". ![[Smile]](smile.gif)
Posts: 2933 | From: Hebrides | Registered: Apr 2012
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
![[Eek!]](eek.gif) Thatza big pan!
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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Moo
Ship's tough old bird
# 107
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Posted
I have a pan that is about 10" by 15", but it's less than two inches deep.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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nickel
Shipmate
# 8363
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Posted
I found and adapted this recipe which went over well at Christmas. Does anyone know if it would work with other dried fruit -- apricots, maybe?
Sparkly Cranberry Gems
1 1/2 cups dried cranberries (craisins)
1 cup white whole wheat flour
2 tablespoons powdered sugar
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter
1 teaspoon vanilla
2 tablespoons orange marmalade – optional
1 tablespoon whiskey or bourbon – also optional but highly recommended
3 tablespoons milk
Coating:
1/2 cup coarse white sparkling sugar (or regular granulated sugar)
Roughly chop cranberries; set aside. Mix dry ingredients in a bowl. Add butter by either cutting it in with a pastry blender, or use a cheese grater to grate most of the stick into the flour (much easier). Either way, next stir in the cranberries. Add the wet ingredients, using either a little more or little less milk at the end to make a stiff cookie dough. Don’t over-mix.
Form the cookies by dividing whole lump of dough into three even chunks. Form each chunk into a rectangle. Use a knife to cut the rectangle twice the long way, three times the short way, and you’ll have 12 even pieces of cookie dough. Repeat with other two pieces of dough = 36 balls.
Roll each cookie ball in sparkly (or regular) white sugar. Place on greased baking sheet, and use the bottom of a glass to flatten them to about 1/4 inch thick. Bake at 350 degrees F for about 15 minutes – they should be brown around the edge but still pale on the top.
Posts: 547 | From: Virginia USA | Registered: Aug 2004
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John Holding
Coffee and Cognac
# 158
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Posted
Not a comment on your recipe, Nickel, but I have to say I always have to look carefully at recipes that call for unsalted butter and then add salt.
On a different matter, what's "Sparkly sugar"?
John
Posts: 5929 | From: Ottawa, Canada | Registered: May 2001
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Latchkey Kid
Shipmate
# 12444
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Posted
John,
I checked out a few recipes that did that and worked out that by using salted butter in place of salt and unsalted butter about three times the amount of salt was introduced, and I am trying to keep to a low salt diet.
OTOH I did not find the extra salt affected the taste in most instances.
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'You must never give way for an answer. An answer is always the stretch of road that's behind you. Only a question can point the way forward.'
Mika; in Hello? Is Anybody There?, Jostein Gaardner
Posts: 2592 | From: The wizardest little town in Oz | Registered: Mar 2007
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Latchkey Kid
Shipmate
# 12444
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Posted
quote:
Originally posted by piglet:
Georgiaboy, that lemon/rosemary thing sounds lovely. Are Meyer lemons a particular variety, and does it matter if you use common or garden lemons?
Meyer lemons are regarded as a lemon/orange cross. They are no good for preserves (marmalade) as they have a low pectin content.
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'You must never give way for an answer. An answer is always the stretch of road that's behind you. Only a question can point the way forward.'
Mika; in Hello? Is Anybody There?, Jostein Gaardner
Posts: 2592 | From: The wizardest little town in Oz | Registered: Mar 2007
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nickel
Shipmate
# 8363
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Posted
quote:
Originally posted by John Holding:
Not a comment on your recipe, Nickel, but I have to say I always have to look carefully at recipes that call for unsalted butter and then add salt.
On a different matter, what's "Sparkly sugar"?
John
I agree that's weird, and no I had not worked out the math (thanks Latchkey Kid). But that's what the original recipe called for, and I try to stay low-salt so I usually only buy unsalted butter. So not an issue unless you're seriously avoiding any extra salt at all.
Sparkly sugar is (are?) larger crystals of sugar, about the size of jimmys. They give a slightly coarser crunch to the cookie than using regular granulated sugar. But mostly I like it because it's a bit fancier looking since you can see the actual sugar crystal, and these were for the holidays.
I might make them sometime with raisins....
Posts: 547 | From: Virginia USA | Registered: Aug 2004
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mousethief
Ship's Thieving Rodent
# 953
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Posted
Mousethief's Chicken-and-onions
- 2 large onions, sliced thin
- oil or butter for frying same
- salt
- 4 large boneless, skinless chicken thighs or 2 boneless, skinless breasts cut in half
- buncha sliced swiss cheese
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Fry the onions in oil in a skillet until limp. Salt while turning. Dump into a 10x10 square glass baking dish (or whatever). Salt chicken and lay on top, pieces not touching each other. Lay the cheese slices on top so no chicken or onions are showing (slight overlap). Cover with foil. Bake at 350°F for 40 minutes. Yum. At the end if you like uncover and broil to make cheese bubbly.
Serves 2 as a complete meal; more if you add side dishes.
[ 07. January 2013, 03:05: Message edited by: mousethief ]
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This is the last sig I'll ever write for you...
Posts: 63536 | From: Washington | Registered: Jul 2001
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Amazing Grace
High Church Protestant
# 95
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Posted
quote:
Originally posted by Latchkey Kid:
quote:
Originally posted by piglet:
Georgiaboy, that lemon/rosemary thing sounds lovely. Are Meyer lemons a particular variety, and does it matter if you use common or garden lemons?
Meyer lemons are regarded as a lemon/orange cross. They are no good for preserves (marmalade) as they have a low pectin content.
I have made marmalade with them that set well by putting all the seeds (and there are a lot in the lemons I get) in cheesecloth and cooking that with the jam.
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WTFWED? "Remember to always be yourself, unless you suck" - the Gator
Memory Eternal! Sheep 3, Phil the Wise Guy, and Jesus' Evil Twin in the SoF Nativity Play
Posts: 6593 | From: Sittin' by the dock of the [SF] bay | Registered: Jul 2003
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Mechtilde
Shipmate
# 12563
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Posted
In the spirit of MT's chicken & onions, I offer a variation of what my mother called:
Chicken Chest with Cheese
Boneless, skinless chicken breasts: pound them flat-ish, dunk in egg & flour seasoned w/S&P
Fry in olive oil, or olive oil w/some butter
Top w/sliced mushrooms, also sauteed in oil or oil/butter
Cover each w/slice of taleggio (Italian cheese with a mild but distinctively nutty flavor), cover pan & cook till cheese just melts
Throw a little chopped parsley over it & serve. Mom learned it at a cooking class in Rome. Mr. M's absolute favorite.
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"Once one has seen God, what is the remedy?"
Sylvia Plath, "Mystic"
Posts: 517 | From: The cloud of unknowing | Registered: Apr 2007
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Lothlorien
Ship's Grandma
# 4927
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Posted
quote:
What do you do with preserve lemons?
When required in a Moroccan or similar recipe, take lemon piece from jar, remove the flesh of the lemon and finely slice the rind. Discard flesh, or if you are like me eat it. If it is very salty, it may need a quick rinse. Add rind to tagine. Goes very well with chicken or lamb tagines.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
What Lothlorien said.
They give a nice sour, tangy note to offset the typical spices like ginger, cumin, cinnamon and the tendency to have dried fruits like apricots or dates in meat dishes.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Clarence
Shipmate
# 9491
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Posted
Absolutely right. Try roasting in the oven, basted In a sauce of onion, garlic, preserved lemon, olives and chicken stock! Yummy! (Thanks to Athrawes for this).
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I scraped my knees while I was praying - Paramore
Posts: 793 | From: Over the rainbow | Registered: May 2005
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Bostonman
Shipmate
# 17108
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Posted
quote:
Originally posted by nickel:
Sparkly sugar is (are?) larger crystals of sugar, about the size of jimmys.
On a side note: are you from New England, originally? I haven't heard sprinkles called jimmies by anyone who's not from Boston!
Regarding the discussion of cheese in soups up above...one thing that also works pretty well is putting a Parmesan rind, with most of the cheese cut off, into a pot of soup. Gives it a little extra flavor and also some body, without the stringiness of trying to melt Parmesan cheese in their (which would be horrifying, I'm sure). Works well in tomato-basil soup, or tomato ravioli or whatever.
Posts: 424 | From: USA | Registered: May 2012
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
I made an "interesting" variation of a Hairy Dieters recipe today. I think it worked:
Cut 500g butternut squash into chunks; toss in 1 tsp oil, salt & pepper. Roast at 200°C for about 35 minutes until tender. Slice a small red onion, toss in same bowl, put in oven with squash for the last 10 minutes of cooking. Zuzz mixture in blender. Add 25g grated parmesan cheese, 3 tbsp low fat creme fraiche, handful basil leaves (or a tbsp of pesto) and two big handfuls baby spinach leaves. Heat gently. If sauce is too thick, let down with some semi skimmed milk or water. Serve over cooked pasta.
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Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Firenze
Ordinary decent pagan
# 619
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Posted
I think I have just about cleared the Christmas backlog. Smoked salmon fish cakes are very nice: as is a sauce for steak made by melting Stilton into a couple of tbs of creme fraiche.
But if anyone has any ideas for leftover brandy butter, I'd be pleased to hear them.
Tonight it's back to plainer commons: sausages baked with onion, potato and cheese.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Celtic Knotweed
Shipmate
# 13008
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Posted
quote:
Originally posted by Firenze:
But if anyone has any ideas for leftover brandy butter, I'd be pleased to hear them.
![[Confused]](confused.gif) Didn't know such a thing was possible! Nor did Sandemaniac (probably because he ate most of it last time I made a batch).
More seriously, you could try using it as the icing in the middle of a sponge cake. The parental Knotweeds often use Archers in the icing, so brandy might be even nicer. ![[Big Grin]](biggrin.gif)
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My little sister is riding 100k round London at night to raise money for cancer research donations here if you feel so inclined.
Posts: 664 | From: between keyboard and chair | Registered: Sep 2007
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Moo
Ship's tough old bird
# 107
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Posted
You can always spread it between plain cookies.
As a teenager, I loved hard sauce on vanilla wafers.
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by Firenze:
But if anyone has any ideas for leftover brandy butter, I'd be pleased to hear them.
Take one teaspoon. Remove lid of container. Hold the container in your left hand, teaspoon in the right ...
(reverse if you are left handed of course)
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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nickel
Shipmate
# 8363
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Posted
quote:
Originally posted by Bostonman:
// I haven't heard sprinkles called jimmies by anyone who's not from Boston!
Regarding the discussion of cheese in soups up above...one thing that also works pretty well is putting a Parmesan rind, with most of the cheese cut off, into a pot of soup. //
We called them jimmies when I was a little kid, I don't know why -- my family was from Milwaukee, living in Texas then Oklahoma. No New England connections I'm aware of!
I'm not sure I've had parmesan with a rind. I've had blocks of parmesan dry up in the fridge, is that the same? Does the rind melt into the soup or do you need to fish it out?
Posts: 547 | From: Virginia USA | Registered: Aug 2004
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Piglet
Islander
# 11803
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Posted
I haven't much experience of brandy butter - the sauce my mum used to make for Christmas pudding was more like a sort of boozy, pourable custard (along with pouring cream).
A friend of ours always gives us a pot of Cumberland Rum Butter for Christmas, which is excellent spread on toast or toasted cinnamon-and-raisin bread.
Would that work with brandy butter?
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by piglet:
I haven't much experience of brandy butter - the sauce my mum used to make for Christmas pudding was more like a sort of boozy, pourable custard (along with pouring cream).
A friend of ours always gives us a pot of Cumberland Rum Butter for Christmas, which is excellent spread on toast or toasted cinnamon-and-raisin bread.
Would that work with brandy butter?
yes, but if you're not careful it melts. You could do bread and brandy butter sandwiches with a sweet bread. These are best eaten standing up in the kitchen at night.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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