charisstoma: (Default)
“Pat a Pan” Pie Crust

Pat in the pan pie crust
http://tasteerecipe.com/2017/06/29/farmers-daughter-pat-a-pan-pie-crust-it-never-falls/2/

Ingredients

1½ cups of flour
1½ teaspoons sugar
½ teaspoon salt
½ cup vegetable oil
3 Tablespoons cold milk



Instructions

Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.

In a measuring cup combine the oil and milk and beat until creamy.

Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your fingers, first at the sides of the plate and then across the bottom.
Flute the edges.
Shell is now ready to be filled.



If you are preparing a shell to fill later or your recipe requires a prebaked crust, preheat oven to 425.
Prick the surface of the pastry with a fork and bake 15 minutes.

Check often and prick more if needed.
charisstoma: (Default)
Spicy Ginger & Apple Self-Saucing Pudding
http://queen.com.au/recipes/spicy-apple-ginger-self-saucing-pudding/



Prep:20 min COOK:55 min
SERVES:8

Arm yourself with a spoon and a bowl of this comforting pudding. It’s full of warming ginger and juicy apple chunks, making easy to battle those chilly winter nights.


Ingredients

Pudding
800g (approx. 4) granny smith apples
1/4 cup (55g) caster sugar
150g butter, melted (7 T)
1 ¼ cups (190g) self-raising flour
1/4 cup (55g) firmly packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
60g crystallised ginger, finely sliced
½ cup (125ml) milk
1 egg
2 tablespoons golden syrup (corn syrup might work)*

Sauce
1 cup (150g) lightly packed brown sugar
1 tsp corn flour
20g butter, room temperature (~ 1.5 T)
2 teaspoons Queen Vanilla Bean Paste
1 3/4 cups (435ml) boiling water


Method - Pudding

STEP 1
Peel and core the apples, cutting each apple into 8 wedges. In a frying pan over medium-high heat, cook apples, caster sugar and 50 grams of the butter, turning occasionally, until caramelised (approximately 7-8 minutes). Set aside to cool.

STEP 2
Preheat oven to 180C (fan forced) (356 F). Grease a 2 litre ovenproof dish and spoon in apple mixture.

STEP 3
Combine flour, brown sugar, cinnamon, ground ginger and crystallised ginger in a bowl. Add milk, egg, golden syrup and remaining butter (100g) and stir until smooth. Spoon batter over apples, spreading to cover.

Method - Sauce

STEP 1
In a medium bowl, mix together brown sugar and corn flour. Add butter, Vanilla Bean Paste, salt and boiling water. Stir until butter has melted and mixture is combined. Gently pour over pudding batter, being sure to leave at least 2cm of room at the top of the baking dish. Bake for 45 minutes and serve warm with ice cream.

*recipe - Golden Syrup
This is an inverted syrup (which is one of the things that seem to be sold as "golden syrup"). Recipe that works for me: cook 1:1 (by weight) sugar and water for ~1h at 80-90°C with the juice of one lemon per litre water, then boil it down to ~118°C (gives a light golden color, a thin honey like viscosity)
charisstoma: (Default)
Creamy Lemon Squares
http://www.marthastewart.com/337330/creamy-lemon-squares

The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.

PREP: 15 MINS TOTAL TIME: 45 MINS YIELD: MAKES 16

INGREDIENTS

Crust
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)

Filling
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

DIRECTIONS

Preheat oven to 350 degrees.
Butter an 8-inch square baking pan.
Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

Make crust:
Using an electric mixer, beat butter, sugar, and salt until light and fluffy.
Add flour, and mix on low just until combined.
Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork.
Bake until lightly golden, 15 to 20 minutes.

Make filling:
In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth.
Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes.
Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days.
Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
charisstoma: (Default)
https://food52.com/blog/19782-a-buttery-better-than-breadcrumbs-topping-for-all-your-summer-dinners



Use on soup! Or salads. Or pasta.
Lower the sugar and add some umami oomph—say, chili powder or potato chips—and streusel adopts the role that we normally default to breadcrumbs. Except it’s more adaptable. And buttery.

Master Recipe for Any Savory Streusel
https://food52.com/recipes/71132-master-recipe-for-any-savory-streusel

Makes 5 to 6 cups
3 1/4 cups all-purpose flour
2 tablespoons sugar
Salt, to taste
12 ounces cold unsalted butter, cubed

Directions
1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)

2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.

3. To make streusel crunch, heat the oven to 325° F and line a baking sheet with parchment or a silicone mat. Spread into a single layer (you may need to use 2 sheets if you can't spread the streusel out adequately) and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from soups to pastas. Store in an airtight bag or jar for up to 3 days.


HOW TO MAKE IT YOUR OWN

Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.
charisstoma: (Default)

https://food52.com/recipes/71130-base-recipe-for-any-kind-of-sweet-streusel

Streusel—better known by its street name, crumb topping—is simply flour, sugar, and salt that’s cut with lots of butter until it turns, well, crumbly—like a free-spirited cookie dough.

It takes just minutes to whip up, can be baked straight from the freezer, and keeps there for months. It can be piled on pies or layered into cakes.
Or—à la Dorie Greenspan, who writes about “streusel crunch” in her book Dorie's Cookies—it can be baked solo on a sheet tray, then scattered over ice cream. Or yogurt.

Or soup! Or salads. Or pasta. That's right: Lower the sugar and add some umami oomph—say, chili powder or potato chips—and streusel adopts the role that we normally default to breadcrumbs. Except it’s more adaptable. And buttery. 

THE BARE BONES BASE RECIPE
Makes 5 to 6 cups

2cups all-purpose flour
1 3/4cups sugar
3/4teaspoon salt
8ounces cold unsalted butter, cut into cubes

Directions
1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)

2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.

3. Put it to good use! Mound 1 to 1 1/2 cups on top of a pie before baking. For cake, follow your pan size and your heart, but figure a very thick layer of streusel in the middle and on top. The more, I say, the better. Or, to make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread into a single layer and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from yogurt and ice cream. (You can even serve it with milk, like the cereal of your dreams.) Store in an airtight bag or jar for up to 3 days.


HOW TO DRESS IT UP
Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.



A note on the mixing order: Streusel is rustic by nature, so the only crucial step is under-mixing (too dry) or over-mixing (too cohesive). Any "bonuses" can be included with the other dry ingredients, and the fat should always be last.

HOW TO USE THE ENTIRE BAG

For pies, mound 1 to 1 1/2 cups on top before baking.
For cake, follow your pan size and your heart, but figure you'll want a very thick layer in the middle and on top (pour in half the batter, add streusel, add the rest of the batter, then sprinkle on more streusel). The more streusel, I say, the better.

To make streusel crunch, preheat the oven to 325° F and line a baking sheet with parchment or a Silicone mat. Spread streusel into a single layer (use two baking sheets if you have to) and bake until the streusel begins to brown and crisp, about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from yogurt to ice cream to macerated fruit. You can even serve it with milk, like the cereal of your dreams. Store in an airtight bag or jar for up to 3 days.

For more ideas, check out this flow chart (https://s3.amazonaws.com/food52/Sweet-and-Savory-Streusel-Flowchart.pdf), which well help you figure out what flavor of streusel to make depending on what you're cooking. For example, peach pie with salty brown butter streusel. Or frozen yogurt with wheat germ streusel. Or chocolate babka with hazelnut-rye streusel.
charisstoma: (Default)
Homemade Pickling Spice Recipe
http://www.tasteofhome.com/recipes/homemade-pickling-spice

TOTAL TIME: Prep/Total Time: 10 min. MAKES: 128 servings Yield: 1/3 cup.

Ingredients
2 tablespoons mustard seed
1 tablespoon whole allspice
2 teaspoons coriander seeds
2 whole cloves
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick (2 inches)

Directions

Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.

Originally published as Homemade Pickling Spice in Country Woman July/August 1992, p38


pickling Spice
charisstoma: (Default)


Was checking the difference between vanilla and artificial vanilla.

Artificial vanilla: is a byproduct of paper production or a derivative of coal tar. Coal tar has in the past had a possible link to cancer. Am still researching this.

Natural vanilla though: Cancer: Numerous studies have demonstrated that vanillin, the major component of vanilla, has anti-carcinogenic properties, killing human cancer cells, limiting metastasis (movement of cancer cells from the original site to the rest of the body), inhibiting angiogenesis (creation of new blood supply for tumor). Bromovanin, a vanillin derivative, has been found to stop the advance of a broad spectrum of human cancers. Research at New York University School of Medicine concluded that vanillin is antimutagenic – in human cells it reduced by up to 73% the ability of toxins to mutate DNA in 64 genes that may play a role in cancer.*

*Vanillin is generally regarded as safe for use in food and cosmetics. However, this does not suggest it is safe when inhaled from smoking cigarettes.Vanillin is known to release several substances when burnt. These include polycyclic aromatic hydrocarbons, which have been classed as human cancer causing agents by the International Agency for Research on Cancer (a leading expert cancer organisation). http://health.gov.mt/en/environmental/Pages/Policy-Coordinating-Unit/PITOC/Vanillin.aspx

So don't smoke it.

Home Brew: Vanilla Extract

A lot of commercial "pure" vanilla extracts may contain sugar, corn syrup, caramel or artificial colors as well as stabilizers, and just minimum amounts of low-grade alcohol. To avoid all that stuff and enjoy superior flavor, why not make your own? Here's how:
Take 5-6 vanilla pods (or more!), slice lengthwise, exposing the seeds.
Place pods in a clean jar with an airtight lid. A recycled jar (16 oz.) works well. (You can cut pods in shorter pieces, if too long for the container.)
Pour in enough vodka to cover the beans – any kind of vodka will do (many liquor stores now carry organic!) – and seal tightly. Put it in a cool place out of sunlight. Each day for a week, shake the jar gently, then shake once a week or so for at least 8 weeks, though many aficionados recommend 3 – 5 months for optimum flavor. That's it!
You can remove the beans or keep them in the jar, adding more vodka as you start using the extract. The beans will continue to add flavor for up to a year, but the extract will last for years. For a unique gift: pour into smaller bottles with a pod or two. Cheers!

http://www.rethinkingcancer.org/resources/recipes/vanilla-extract.php

source: http://www.rethinkingcancer.org/blog/spice-of-the-month-vanilla/

In the Kitchen

In Europe and the U.S., vanilla is traditionally found in sweet dishes, though vanilla itself is not sweet. It’s gentle, full-bodied fragrance enhances puddings, cakes, custards, creams, soufflés, ice cream, even liqueurs like Crème de Cacao and Galliano. In Africa and other tropical countries, however, it’s used more in savory stews than sweet treats. Western chefs are just beginning to catch on, adding vanilla to sauces, mostly for fish.
If possible, use fresh beans instead of extract, though both can be used in cooking. To prepare the bean, slit the pod and scrape out the seeds; both pod and seeds can be added. Here are a few different ways of cooking with vanilla:

The spice is exceptional with lobster, shrimp, scallops. Make a cream sauce and spike with vanilla beans.
Vanilla marries well with butter. Add a little to butter sauces for savory dishes featuring fish or chicken.
Use vanilla to round out stronger flavors in salsa, chutney, curries.

Steep a vanilla bean in coffee, cover and chill. Serve with whipped cream and grated nutmeg.
Add vanilla to fruit compotes with apples, gooseberries, rhubarb.
Add a drop or 2 of vanilla extract to holiday eggnog or when whipping fresh cream.

Profile

charisstoma: (Default)
charisstoma

July 2017

S M T W T F S
       1
23456 7 8
9 10 11 12 13 14 15
1617 18 1920 21 22
23242526272829
3031     

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 23rd, 2017 04:32 am
Powered by Dreamwidth Studios