Posts
“Blue Moon” ice cream
(page 2)
2 eggs
¾ cup white sugar
2 cups heavy cream
1 cup milk
3/4 tsp. lemon extract
3/4 tsp. raspberry extract
2 T. vanilla pudding mix
1 tsp. blue food coloring (optional)
Cream eggs and sugar until foamy. Stir in cream and milk. Add flavorings and coloring. Freeze in ice cream freezer according to manufacturer’s directions.
Snickerdoodles
(page 41)
½ cup unsalted butter
1 ½ cups white sugar
1 tsp. vanilla
2 eggs
2 ¼ cups flour
½ tsp. baking soda
¼ tsp. salt
Cinnamon sugar (2 T. sugar mixed with 2 tsp. cinnamon)
Cream butter and sugar for several minutes. Add eggs one at a time, and vanilla. Lightly spoon in flour, soda and salt. Shape into one-inch balls and roll in cinnamon sugar. Bake at 400 degrees Farenheit for 5 to 6 minutes.
Whole-grain pancakes
(page 36)
(From The New Laurel’s Kitchen)
2 cups whole wheat flour
½ cup wheat germ
1 tsp. baking soda
1 T. brown sugar
1 tsp. salt
2 large eggs
3 cups buttermilk
2 T. canola oil
Combine dry ingredients in a bowl. Beat eggs until frothy, add milk and oil. Heat griddle, ladle about 1/8 cup batter for each pancake. Fry over medium heat, flip when edges are dry and bubbles come to the surface and pop.
Banana smoothie
(page 36)
1 large, ripe banana
Juice from 3 oranges (about ¾ cup)
½ cup plain, nonfat yogurt
1 T. honey (optional)
Place all items in blender and blend until smooth.
Mark’s Mexican eggs
(page 55)
1/2 tbl. butter
2 eggs
1 large, handmade white tortilla
¼ cup refried beans
½ cup grated jack or cheddar cheese
Salt, pepper, and green salsa, to taste
Melt butter in fry pan, fry eggs sunny-side up, season with salt and pepper. Turn off flame, sprinkle cheese over the top to melt with residual heat. Meanwhile, in another fry pan, warm flour tortilla on both sides. Serve by spreading beans over warm tortilla, place eggs and cheese on top and drizzle with salsa to taste.
Smoked Salmon Trout
(page 60)
Puree:
1 large onion, peeled and quartered
1bunch dill
1 bunch parsley
3 cloves garlic
1 shallot
2-inch piece of gingerroot
Stir puree into:
1/2 cup soy sauce
½ cup white wine
¼ cup brown sugar
1 T. salt
1 bay leaf
2 whole cloves
Pour over trout in a glass dish and add enough water to cover. Marinate overnight. Smoke according to manufacturer’s directions (usually about 8-10 minutes per pound.)
Serve with horseradish sauce, capers and lemons.
Tonkatsu
(page 103)
1 lb. pork tenderloin
¾ cup soy sauce
½ cup mirin
4 cloves garlic, pressed
2 tsp. shichimi togarishi
4 eggs
4 scallions, finely chopped
4 cups panko, or fine bread crumbs, toasted
1/3 cup canola oil
More hichimi togarishi, and tonkatsu sauce for garnish
Trim the tenderloin and then slice thinly across the grain. Combine soy sauce, mirin, garlic and hichimi togarishi and marinate meat for 30 minutes. Drain. Beat eggs and stir in scallions. Dip pork in eggs and then breadcrumbs. Chill for two hours. Heat oil in cast iron pan, fry pork 4 minutes on each side. Drain on paper towels and sprinkle with more hichimi togarishi. Slice into bite-sized pieces, serve reassembled over finely grated green cabbage with tonkatsu sauce to taste. Serve with rice.
Applesauce
(page 107)
2 lbs. apples, peeled, cored, and cut into bits
Sugar, lemon juice and cinnamon, to taste
Place in a heavy saucepan and add enough water to show about an inch below the level of the apples. Simmer until apples are soft. Remove from heat, and allow to cool. Puree in food processor. Season with a splash of lemon juice and a sprinkle of cinnamon. If that’s not sweet enough for you, return to the heat and stir in sugar, ¼ cup at a time until palatable.
Cinnamon rolls
(page 165)
1 ½ cups milk
1 cup butter, cut in small chunks
¾ c. sugar
1 tsp. salt
1 pkg. yeast
¼ cup warm water
2 eggs, beaten
6 cups white flour
Melted butter and cinnamon sugar (2 T. sugar mixed with 2 tsp. cinnamon)
Scald the milk, stir in butter, sugar and salt. Butter will melt as it cools. Sprinkle yeast over warm water. When milk-butter mixture cools to about 100 degrees, stir in yeast mixture and eggs. Incorporate flour one cup at a time, beating in the same direction until you achieve a smooth, soft dough. Place in greased bowl and let rise until doubled. Punch down and let rise again. When doubled, knead gently for a minute. Roll out into a rectangle about one inch think. Brush with melted butter and sprinkle with cinnamon sugar. Roll up into a log, slice crosswise, 1 to 2 inches thick, place each slice in muffin tins. Let rise 15 more minutes, bake at 375 degrees F. for 15 to 20 minutes. While hot, dip in more melted butter and cinnamon sugar to top.
