The 'Anything' Page!
ALMOND CREME for MUFFINS
with LEMON CURD
For the Almond Cream:
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup slivered almonds, finely ground
1/3 cup sugar
1/4 cup all-purpose flour
1 large egg
To Make the Almond Cream:
1. Preheat the oven to 350 degrees F.
Combine the butter, ground almonds, sugar, flour,
and egg in a large bowl and beat until smooth.
LEMON CURD
1/4 cup cold water
1/2 cup granulated sugar
(preferably demerara or other natural sugar)
3 Tablespoons cornstarch
pinch of salt
1/4 cup fresh lemon juice
1 teaspoon finely-grated lemon zest
In a steep-sided bowl, whisk together the water, sugar, cornstarch,
and salt until the cornstarch is dissolved.
Transfer to a saucepan. Bring the mixture to a boil over medium
high heat, stirring constantly.
When the mixture thickens, reduce the heat to low and cook for
another minute, still stirring
.Pour the mixture into a bowl, and mix in well the lemon juice and zest.
Allow to cool and thicken at room temperature
. Best served at room temperature, but may be refrigerated,
covered, for several days.
Either way, before serving, beat thoroughly with a whisk or fork
to a smooth, spreadable consistency.
Yield - About 1 cup
FROZEN BAY CUSTARD
2 cups half-and-half
2 cups heavy cream
1 vanilla bean, split lengthwise
2 bay leaves
2/3 cup sugar
8 egg yolks
1. In a saucepan, combine the half-and-half, cream, vanilla bean,
and bay leaves and bring to a boil over moderate heat.
Remove the pan from the heat, cover, and let steep until cool.
Bring back to a simmer.
2. In a bowl with an electric mixer, beat the sugar and yolks
until thick and lemon-colored.
Add one third of the hot cream mixture to the yolks,
whisking, and return liquid to pan.
Cook, stirring, until custard coats the back of a spoon — about 5 minutes.
Do not let mixture come to a boil.
3. Transfer mixture to a bowl and let cool.
Scrape the seeds from the bean into the custard and
discard the bean and bay leaves.
Chill the custard, covered, until cold.
4. Transfer the mixture to an ice cream machine and
freeze according to manufacturer's directions.
Yields: about 1 quart
GRAPE-FLAVOURED WHIPPED CREAM
1 cup heavy cream
1/4 cup white grape juice reduced to 1/8 cup
2 tablespoons confectioners sugar
1/4 teaspoon vanilla
In a bowl, using electric mixer, combine all the ingredients
and beat until lightly whipped.
Serve with scones, biscuits, or other 'cakes'.
HOMEMADE VEGETABLE DIP
1 cup mayonaise
1 cup sour cream
(or equal parts of each)
Season to taste with:
Salt, white pepper, celery salt and onion powder
Serve with either chips, fruit chunks, or cut up veggies
YUMMY BBQ SAUCE
Saute:
1/4 cup chopped onions in bacon fat in medium fry pan
ADD:
1/2 cup water
2 tablespoons vinegar
1 tablespoon worcestershire sauce
1/4 cup lemon juice
2 tablespoons brown sugar
1 cup catsup
1/2 teaspoon salt / 1/4 teaspoon paprika
1 teaspoon pepper / 1 teaspoon spicy brown mustard
Cook over medium heat for about 15 minutes
CRAB MEAT DEVILED EGGS
~ an alternative ~
1 doz hard boiled eggs, shelled and cut in half
1/4 cup mayonnaise
1/2 pound lump crab meat, shelled and picked for cartilage
1 teaspoon minced garlic
1 tablespoon minced capers
2 tablespoons caper juice
Salt & WHITE pepper to taste
2 ounces Caviar
Remove the yolks from the whites and place in a mixing bowl.
Using a back of a fork, break the yolks into small pieces.
Add the mayonnaise, crab meat, garlic, capers and caper juice.
Mix well. Season the mixture with the salt and white pepper.
Spoon the mixture into the white halves.
Chill the eggs completely and garnish with caviar.
Yield: 2 dozen eggs.
CHARLESTON SHE_CRAB SOUP
1 tablespoon unsalted butter
1/4 cup fish stock
1/4 cup clam juice
salt, white pepper & cayenne pepper to taste
2 small stalks celery - minced
2 cups heavy cream
2 - 4 oz cooked crab meat
1 onion - minced
2 cups chicken stock
For the 'Roux' -
4 tablespoons softened unsalted butter, 4 tablespoons flour.
MELT butter over medium heat
ADD onions and celery and cook 5 minutes
ADD chicken stock, cream, fish stock, clam juice and
salt and peppers
THEN bring to a boil.
TO MAKE THE ROUX -
mix butter and flour until smooth in a sauce pan
STIR 'Roux' into the boiling soup and simmer for 20 minutes.
ADD crab meat just before serving and cook until heated through
(you can also add 'popcorn shrimp' when adding the crab meat)
MAKES 4 SERVINGS