RECIPES & WINE SUGGESTIONS
I have put up some of my favorite recipes...feel free to submit some of yours for consideration!
I will try to change or add recipes as I come across interesting ones.
DESSERTS!
FLAN
Carmelize 3/4 cups of sugar in a pan. In a separate bowl beat six eggs until lemon colored. Add 3/4 cups of
sugar, 1 quart whole milk and 1 1/2 tsp. vanilla. Mix thoroughly. Pour mixture into a pan (on top of the carmelized
sugar). Bake at 325 degrees for 1 hour (or longer) until knife inserted into flan comes out clean.
This is the real stuff, smooth and light. Enjoy!
BANANA-BRAZIL LOAF
1/2 Cup Shortening,
1 1/2 Cups Sugar,
1 tsp. Vanilla,
2 well-beaten eggs,
2 Cups Cake Flour,
1/2 tsp. salt,
1/2 tsp. baking soda,
4 tblsp. sour milk,
1 Cup Banana Pulp (2 1/2 - 3 bananas)
To Sour Milk:
Add 1 tblsp. vinegar to 1 cup milk. (or use 1/3 tblsp. lemon juice)
4 tblsp. = 1/3 cup
Cream shortening & sugar thoroughly; add vanilla & eggs. Beat until fluffy. Add flour, sift with salt and baking soda.
(Alternate with the milk and banana pulp, beating well after each addition). Use 8x8x2 pan and bake at 350 degrees for 60 mins or until toothpick inserted in cake comes out clean. Yummy!
CHOCOLATE TRUFFLES
In small heavy saucepan over low heat, melt 8 ounces semisweet chocolate chips and 2/3 cup
heavy cream. Off heat, beat in 2 tablespoons butter. Freeze until firm. Roll 2 tablespoons
mixture around a chocolate kiss; toss in unsweetened cocoa powder to coat. Chill before
indulging. Makes about 12 to 14 truffles. Quick and satifying for your chocolate cravings!
HOLIDAY BOURBON BALLS
1 package vanilla wafers, crushed,
1 cup powdered sugar,
1 cup finely ground walnuts,
1/4 cup light corn syrup,
2 tblsp. cocoa,
1/2 cup bourbon, rum or whiskey,
1/2 cup granulated sugar,
Blend vanilla wafer crumbs, powdered sugar, walnuts, corn syrup and cocoa. Add bourbon (or other liquor); Mix well. Form into dough balls about the size of small walnuts. When shaping dough put a small amount of powdered sugar on your hands. Roll each ball in granulated sugar. You can chill these or serve them room temperature for a real festive treat!
HOT & HEARTY
GRAN'S BEEF BARLEY SOUP
Beef short ribs, soup meat and beef bones,
Goodman's vegetable soup mix with barley and alphabet noodles,
onion (scored), celery, carrots,
fresh parsely, fresh dill to taste,
salt, pepper to taste,
water,
1 diced potato
Wash meat, bones and ribs and put in pot - add 8 cups of water. Bring to a boil. Skim off fatty film that forms on top. Add
Add onion, celery, carrots, potato and soup mix. Cook until meat is soft - flavor with the spices. Cook until spices blend in and make the soup
aromatic. Enjoy!
CUBAN CHICKEN AND RICE (an old family recipe)
1 chicken cut up,
1 onion cut up,
1 can tomato sauce,
1 can diced tomatos,
1 1/2 cups Long grain Rice (not instant),
1 can baby peas or 2 cups frozen peas,
salt, pepper, saffron and paprika to taste
Brown onion in oil in a big pot. Wash and salt the chicken. Brown chicken on all sides. Sprinkle with paprika and pepper. Add the can of tomato sauce and diced tomatos with its juice.
When chicken gets soft, remove it and keep it warm. Add rice to liquid and add some water if necessary. Cook rice until soft. When rice is soft, add peas and saffron. Simmer until peas are
soft. Add chicken to rewarm and then serve when chicken is warm.
Note: As rice cooks add boiled water to the pot whenever necessary to prevent burning. Simmer on low heat to cook rice and stir often.
CHICKEN LORELI
Cut up chicken parts - skinned,
fresh yams - cut in chunks (leave on skins),
1/4 Cup Rum or Brandy (optional),
2 handfuls of raisins,
1 onion chopped,
brown sugar, cinnamon, thyme, cracked or ground ginger to taste,
butter or margarine,
1/2 Cup water with 2 tsp. catsup mixed in
Place chicken in an oven safe casserole dish. Pour rum or brandy over chicken. Let sit and marinate awhile.
Sprinkle with thyme. Pour in water mixture. Place yams around chicken sprinkle them with cinnamon. Toss in raisins and ginger. Sprinkle the top of
everything with brown sugar. Cover with aluminum foil and cook 1/2 hr. Uncover and check that gravy is covering the meat. Add water if necessary. Dot yams
with butter or magarine and then recover and cook another 1/2 hr. or until yams are tender and meat is cooked.
STEAK WITH ORANGE SAUCE
2 Oranges,
2 tblsp. soy sauce,
2 tblsp. brandy,
2 pounds top round beef steak,
4 cups plus 1 tblsp water,
2 tblsp. sugar,
1/2 tsp. salt,
1/4 tsp. freshly ground pepper,
1 tblsp. peanut oil,
2 tblsp. finely chopped ginger,
1 tblsp. chopped garlic,
1 Cup chicken broth,
1 red pepper, cut into strips,
4 green onions, cut into pieces,
1/4 tsp. red pepper flakes,
1 tsp. cornstarch,
1 tblsp. chopped Fresh Cilantro
Use vegetable peeler to remove colored peel from 1 orange; cut peel into thin strips. With knife, cut off entire peel and pith from the 2 oranges and cut into segments, reserving the juice. Combine 2 tblsps. orange juice, soy sauce and brandy in a large shallow glass dish. Marinate steak in this mix. Turn to coat. Let stand for at least 30 mins. Meanwhile, bring 4 cups water and sugar to boil in a saucepan. Add orange peel and cook 5 minutes; drain. Remove steak from marinade. Save the marinade. Sprinkle steak with salt and pepper. Heat oil in large skillet over medium-high heat. Add ginger and garlic, cook 1 minute. Add steak and cook about 7 minutes. Remove ginger and garlic; set aside. Turn steak and cook 6 more minutes for medium rare. Transfer steak to serving platter. Add broth to skillet along with the reserved ginger and garlic. Cook 2 mins. Dissolve cornstarch in remaining 1 tblsp. water in cup. Stir into dish with marinade; bring to boil. Add orange segments with remaining juice; cook 2 mins. Stir in cilantro and orange peel. Slice meat against the grain and then pour finished sauce over the meat.
I like to serve this with cous-cous as a side dish. Enjoy!!
RUSSIAN WINTER BORSCHT
3-4 lbs. beef short ribs and marrow bones,
1 bunch large dark beets,
1/2 large cabbage,
1 onion, peeled and scored,
1 glove garlic,
1 lemon,
2-3 large potatoes peeled and julienned,
1 can tomato sauce,
1/2 cup sugar,
salt and pepper to taste
Trim fat and cut between ribs. Add bones and meat into soup pot with water to cover the meat (about 8 cups). Bring water to boil. Skim foam off the top. Peel beets and julienne them (slice and then cut into stips). Add onion and garlic. Cook 1/2 hour. Add lemon cut in half and squeezed. Add sugar, tomato sauce, julienned potatos. When meat is soft, cut up cabbage and add to pot. Cook until cabbage is soft. I love to serve this with pumpernickel bread! Eat and enjoy!
CHALLAH
8-9 cups flour,
2 1/2 cups lukewarm water,
3/4-1 cup sugar,
1/2 cup oil,
1 Tbsp. salt,
1/4 cup raisins (optional),
1-2 oz (50 gr.) yeast,
5 eggs,
1 tblsp. poppy seeds (optional)
Mix together 2 1/2 cups flour with sugar, salt, yeast (no need to dissolve first), water and oil. Mix in 4 eggs. Beat in 1 1/2 cups flour very well. Add 4-5 cups flour until a very soft dough is formed. Add raisins (optional). Knead for 10 to 15 minutes. Let rise 1-2 hours, or refrigerate overnight and then let warm to room temperature for 1-2 hours.
Make balls, roll them into ropes and braid. Let rise covered for 1/2 - 1 hour. Make an egg wash by beating the remaining egg. Brush on the challah. Sprinkle poppyseeds on while egg wash is still wet (optional).
Bake in a preheated oven at 325 degrees F (150 degrees C) for 30 minutes.
Apply the egg wash once more and bake another 30 minutes at 350 F (175 C).
Makes 4 medium sized challahs. I like to eat Challah with Gran's Beef Barley Soup! Leftover bread is great for making french toast with the next day!
WINES
Wine is a very subjective thing. Everyone's taste is different so it is hard to tell you what is best. Of course, I have my favorites and, if you want to know more, please feel free to email me and I will talk wine with you. Just don't whine to me about my choices because, afterall, I am entitled to my opinion! (evil grin)
Some of my most favorite wines come from California (Amador, Napa and Sonoma Counties) and Washington State. Zinfindel grapes are grown in Amador County so some of the best White and Red Zinfindels in the world come directly from there. Napa and Sonoma truck in the Zinfindel grapes and make some good Zinfindel wines too. Mumm Winery specializes in sparkling wines and have just come of age this year as far as quality goes. I was impressed enough to join their wine of the month club after recently attending a tasting. Washington state makes some great Gewerztraminers and Johannisberg Rieslings. Check out Chateau Ste. Michelle. All of their wines are excellent and affordable. Recently I discovered a few wines from Spain and France that I think are worthy of mentioning too. Try a Rioja like Marques de Arienzo from Spain or a Mouton Cadet like Rothschild (from France) and tell me what you think.
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LINKS TO OTHER RECIPES, WINE INFORMATION & FOOD IDEAS
Recipes Online!
Chocolate, Chocolate & More Chocolate!
Just Desserts!
The Gourmet Connection
The Kitchen Link
Wines On The Internet
Wine
Country Gourmet Recipes
The Wine Zone
Epicurious - For People Who Eat
Geocities Community Cookbook
Cook Books Galore!
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