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Archive for April, 2009
Lollipops Or Hard Candy
Mix sugar, syrup, and water in a medium sized saucepan.
Stir over medium heat until sugar dissolves.
Boil, without stirring, until temperature reaches 300 degrees hard crack stage on a candy thermometer.
Remove from heat.
After boiling has slowed, stir in flavoring and desired coloring.
Pour into lollipop molds that have been lightly sprayed with pam.
Let set, then remove from molds about 10 minutes.
For hard candy.
Pour onto a cooky sheet that has been sprayed lightly with pam.
Score while still warm.
Let cool, then break into pieces.
Coat pieces with confectioners sugar.
Note: the lorann flavoring is available at most drug stores.
The cinnamon and clove oil is used here in virginia to make apple butter.
The small bottle contains.
125 oz, and you use the entire bottle.
It comes in luscious, exotic flavors as well as the standard ones.
Yesterday i made strawberry, tangerine, plum, blackberry, raspberry, and caramel flavored lollipops.
I fixed five boxes to be mailed tomorrow, and saved out 30 lollipops to take to my homeroom students at school.
Yes, i let them eat in class!
Lone Chimney Ranch Style Beans
Brown the bacon and remove before it gets crisp.
Add the ham to the bacon drippings and warm.
Add the onion and cook till translucent.
Add the remaining ingredients and simmer 30 minutes.
I use “old mill” barbecue sauce from omaha hot, but use your favorite.
Lopez Red Chile And Garlic Mussels (Wash)
Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan with mussels.
Cover and bring to a boil over high heat.
Steam mussels until just open, about 3 minutes.
Place mussels on serving dish and pour remianing liquid over mussels.
Loco Cocoa Mocha
Combine all ingredients in your favorite cup and stir garnish with a donut of your choice.
Posted by chef on April 30th, 2009 under cocoa, mocha | Comment now »Loin Of Lamb Sandwich With Garlic Aioli
In a pan over low heat, slowly simmer garlic in six ounces of olive oil until tender, to impart the taste of the garlic in the oil.
This will take about one hour.
Let cool, and remove garlic from the oil.
In a small bowl, slowly whip the garlicinfused oil and the egg yolk.
Add salt and pepper to taste, set aside.
This will create the aioli.
Rub loin of lamb with garlic, thyme, salt and pepper and two ounces of oil and let the meat “marinate” for at least i hour, and most overnight.
Once the rub has saturated the loin, grill loin in a heavy skillet on high heat to sear all sides.
Make sure the loin is well browned on all sides.
Transfer to a 350 degree oven for two to three minutes for medium rare, longer for more well done.
Let the loin rest for three minutes before slicing it thinly and filling the brioche bun.
Top with one teaspoon of the aioli and wrap well for the picnic basket.
Boathouse, nyc.
Lotus Rice
Wash rice and lotus seeds and place in a pressure cooker.
Add water and soak for 3 to 5 hours, until softened.
Add salt and secure lid.
On medium-high heat, bring pressure up to 15 pounds.
Lower heat and place a flame deflector or heat diffuser beneath the pressure cooker.
Cook for 50 minutes.
Remove from heat and allow pressure to reduce.
Mix in almonds and serve hot.
Long Island Tea
Combine ingredients and pour over ice in highball glass.
Garnish with a slice of lemon.
Locke-Ober Indian Pudding
Step one: mix the cornmeal with enough of the cold milk to pour easily.
Stir until smooth.
Add slowly 2 cups scalded milk and cook in the top of a double boiler for 20 minutes, or until thick.
Step two: add molasses, salt, sugar, cinnamon or ginger, and butter.
Pour into a buttered pudding dish and pour over the balance of the cold milk and the rum.
Teaspoon of each.
Step three: set in a pan of hot water and bake 3 hours in a 250-degree oven.
Let stand 1/2 hour before serving.
To serve: serve topped with vanilla ice cream.
This pudding should be very soft, and should whey, or separate.
Lollipops
Lollipops are best made on the day you wish to serve them.
Place corn syrup, water and sugar in small saucepan, stir over low heat until sugar is dissolved.
Brush sides of pan with a wet pastry brush to dissolve sugar crystals.
Increase heat, cook until syrup reaches 150 degrees cups when tested with a sweets thermometer or until syrup reaches hard crack stage.
Remove from heat, add a little flavouring and colouring to syrup, stir through.
Pour spoonfuls of mixture in desired shapes onto foil-covered trays.
Press a lollipop stick into each shape; allow lollipops to cool at room temperature.
Flavouring & colouring suggestions.
For one batch of syrup add 1/2 teaspoon of raspberry, orange, lime or lemon flavouring and 1/2 teaspoon of red, orange, green, or yellow colouring.
Mixture can also be divided and flavoured and coloured, as desired, to create multicolored lollipops.
Lopatky
Place meat in pot; add enough water to cover.
Add all remaining ingredients except, sauerkraut, caraway seed and potato.
Cover and cook slowly for 1 hour 30 minutes, or until tender.
Remove meat; strain liquid.
Put sauerkraut into pot, add enough meat broth to cover.
Add caraway seed.
Cook slowly for 30 minutes.
Add grated potato; mix well.
Cook for 5 minutes.
Serve sauerkraut with meat and boiled potatoes.
Happy cooking, marie.
Lotsa Peppers Relish
I believe someone was looking for a pepper relish.
I got this from __gifts from the harvest__ a homemade jams and jelly book from sure jell.
Stem and halve red peppers; discard seeds.
Finely chop or grind pepper.
Measure 2 cups into 6- or 8-quart saucepot.
Stem and halve green peppers.
Discard seeds.
Finely chop or grind.
Measure 1 cup into saucepot.
Stem and halve jalepeno peppers; discard seeds.
Finely chop or grind.
Measure 1 cup into saucepot.
Stir in vinegar.
Prepare jars.
Keep lids hot until ready to fill jars.
Measure sugar into separate bowl.
Stir fruit pectin into peppers in saucepot.
Add margarine.
Bring mixture to full rolling boil on high heat, stirring constantly.
Quickly stir in all sugar.
Return to full rolling boil and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids.
Screw bands tightly.
Invert jars 5 minutes, then turn upright.
Cool 1 to 1-1/2 hours, then shake jars to distribute peppers evenly througout relish.
After jars arecooled completely, check seals.
Or use a water bath method.
Makes about 6 1 cup jars.
Serving and gift ideas: mix with sour cream and serve with potato chips.
Serve over a block of cream cheese for an appetizer.
Mix ground beef with a small amount of chilli powder, form into patties and cook.
Serve with a spoonful of relish.
Londontown Terrace Crab Pie
Sautee the onion rings and celery in butter until the onion is soft and golden.
Spoon alternate layers of crab, cheese your choice - use sharp, cheddar, or swiss, and onion/celery mix into pie shell.
In bowl, beat together eggs, cream, salt and pepper.
Pour into pastry shell over other ingredients.
Bake in hot oven, 400 degrees, until firm, about 30-40 minutes.
When knife point inserted into center comes out tomatos.
Cool slightly before cutting.
Mrs.
Harold t.
Cook.
Publik house assembly, edgewater, medium 21037.
Funds from sale of book used in restoration and maintenance of the 17th century inn hint, hint.
Long Island Iced Tea 3
Fill a mixing glass with ice.
Add liquors and lemon juice but not the cola.
Shake and strain into a collins glass filled with ice cubes.
Fill with cola.
Garnish with a slice of lemon and a sprig of mint and serve with a straw and an iced tea spoon.
Cynthia acheson.
Lobster Tails
Place frozen lobster tails in a shallow, 1 1/2-quart, heat- resistant, non-metallic baking dish.
Face meatiest part of lobster tails toward the outside of the dish.
To thaw lobster tails heat, uncovered, in microwave oven 3 1/2 minutes.
Let stand at room temperature 10 minutes.
With a sharp, heavy knife, open shell on underside of tail and brush with melted butter.
Heat, uncovered, in microwave oven 7 minutes or until lobster flesh is opaque and the shells are red.
Loin Of Lamb In Salt Crust
Preheat the oven to 450 degrees.
Lightly oil a large baking sheet.
In a large skillet, heat the oil over high heat.
Add the lamb loins and cook, turning occasionally, until seared on all sides.
Transfer to a platter and refrigerate until completely cooled.
Brush each lamb loin with the mustard.
Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat.
Divide the dough in half.
According to the directions in the salt crust dough recipe, roll out each portion as thinly as possible.
Wrap each loin completely with dough.
Place on the prepared baking sheet.
Bake for 10 minutes for rare meat, or longer, if desired.
Remove from the oven and let stand for 10 minutes.
Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel.
Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates.
Lollipop Sugar Cookies
Preparation time: 15 minutes chill time: 2 hours bake time: 8-10 minutes.
Cream butter flavor crisco, sugar, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
Beat in egg.
Combine flour, baking powder and salt.
Mix into creamed mixture.
Cover and refrigerate several hours to overnight.
Heat oven to 375 fahrenheit.
Shape dough into 1 1/2 inch balls.
Push ice cream stick into center of dough.
Place dough.
With sticks parallel, 3 inches apart on ungreased baking sheet.
Flatten to 1/2 inch with large, smooth, greased and floured spatula.
Decorate as desired.
Press decorations 1/4 teaspoon water.
Divide into 3 cups.
Add 2 to 3 drops different food color to each.
Stir.
Use clean water color brushes to paint cookies before baking.
Bake at 375 for 8 to 10 minutes.
Cool on baking sheet 2 minutes.
Remove to cooling rack.
Shared by: david knight.
Locke-Ober Fish Stock
In a medium pot, cook onion and celery in butter until transparent.
Add fish bones and trimmings, lemon juice and wine, salt and pepper.
Cook until wine is reduced by 1/2, then add water.
Bring to a boil and simmer for one hour.
Strain through a fine strainer.
Use at once or freeze until needed.
Long Island Iced Tea 1
Robert foster.
Posted by chef on April 30th, 2009 under iced, island, tea | Comment now »London Town Gratitude Punch
Combine all ingredients.
Use two tablespoons per cup of boiling water.
Mrs.
Robert fahrenheit lewis.
Publik house assembly, edgewater, medium 21037.
Funds from sale of book used in restoration and maintenance of the 17th century inn hint, hint.
Loose Recipe For Brats
* take a fork and poke holes in them, 28 holes per brat, to be exact and you must use a 3-pronged fork.
** to cover the amount of brats you will be simmering and 9 extra for the chef to drink.
*** smashed with the side of a large knife, not chopped just smashed.
I grew up in wisconsin, the home of the brat.
The key is to use a fresh brat, never a precooked one and to simmer them in beer and spices before smoking or grilling.
Any other spices you want to toss in.
I have found that there is a direct correlation between the amount of beer you have drunk and the amount and variety of different spices that you will put into the simmering liquid.
Simmer, do not boil, the brats in the beer, garlic, onions and hot sauce for 30 minutes.
Turn off heat and let sit in mixture for at least 1 hour.
This allows the brats to absorb the flavors of the beer, onions and hot sauce.
Smoke at a higher heat than normal so they do not dry out or grill over a moderate fire.
I would recommend grilling the brats if you use this simmering method, the shorter cooking time and the higher heat will sear the brat and keep it.
Serve on brat buns, somewhat like a french roll, with koops horseradish mustard, chopped onions and hot pickled peppers, peppers are optional.