Line a bowl (glass) with vanilla wafers or lady fingers.
Add pureed apricots (sweetened).
Top with stiffly beaten and sweetened whipped cream.
Refrigerate.
Thursday, September 30, 2010
Austrian Germknoedel
Austrian Germknoedel
Prepare Powidl (plum filling):
2 or 3 lbs. of plums (I try to use Italian)
half plums and remove pit
put in large saucepan with ½ -3/4 c. sugar and barely cover with water
bring to boil and let simmer for 2 or 3 hours until it starts to thicken and liquid reduces
I just “put a lid on it” and stick it in the oven on low setting for the rest of the day
Cook until mixture is reduced to thick paste
Cool before making Germknoedel.
In a mixing bowl combine:
3 cups flour sifted flour
1/8 t. salt
1/3 cup powdered sugar
5 drops lemon extract
1 t. rum extract
2 eggs
stir together and let bubble: ca. 10 minutes
½ stick melted butter
1pckg. dry yeast
2/3 cup warm milk
Add to dry ingredients and mix until dough leaves side of bowl. Cover bowl with dishtowel and let rise for ca. 30 minutes.
Turn dough out on lightly floured surface. Knead until bubbles pop. Form dough into a log ca. 3 inches in diameter. Wrap a length of dental floss around the log and pull gently through dough, cutting a section approximately 1 ½ inches thick. Form a cup with the dough
Put about 1 T. plum filling in the middle and fold the edges toward the middle and pinch closed so that none of the plum filling escapes. It should look like a dough ball.
Wrap ball in several thicknesses of plastic wrap and freeze.
To prepare:
Boil water in steamer. Place several Germknoedel in top of steamer. There should be about 1½ inches of space between. Cover and let steam for approx. 15-20 minutes depending on size. Dough will raise and become less shiny when done.
Serve hot with melted butter, powdered sugar and poppy seeds on top.
Guten Appetit!!!!!!!!!!!
Prepare Powidl (plum filling):
2 or 3 lbs. of plums (I try to use Italian)
half plums and remove pit
put in large saucepan with ½ -3/4 c. sugar and barely cover with water
bring to boil and let simmer for 2 or 3 hours until it starts to thicken and liquid reduces
I just “put a lid on it” and stick it in the oven on low setting for the rest of the day
Cook until mixture is reduced to thick paste
Cool before making Germknoedel.
In a mixing bowl combine:
3 cups flour sifted flour
1/8 t. salt
1/3 cup powdered sugar
5 drops lemon extract
1 t. rum extract
2 eggs
stir together and let bubble: ca. 10 minutes
½ stick melted butter
1pckg. dry yeast
2/3 cup warm milk
Add to dry ingredients and mix until dough leaves side of bowl. Cover bowl with dishtowel and let rise for ca. 30 minutes.
Turn dough out on lightly floured surface. Knead until bubbles pop. Form dough into a log ca. 3 inches in diameter. Wrap a length of dental floss around the log and pull gently through dough, cutting a section approximately 1 ½ inches thick. Form a cup with the dough
Put about 1 T. plum filling in the middle and fold the edges toward the middle and pinch closed so that none of the plum filling escapes. It should look like a dough ball.
Wrap ball in several thicknesses of plastic wrap and freeze.
To prepare:
Boil water in steamer. Place several Germknoedel in top of steamer. There should be about 1½ inches of space between. Cover and let steam for approx. 15-20 minutes depending on size. Dough will raise and become less shiny when done.
Serve hot with melted butter, powdered sugar and poppy seeds on top.
Guten Appetit!!!!!!!!!!!
Chicken Vindaloo
Chicken Vindaloo (Chelsea)
1 3 ½ pound chicken quartered
and skinned. Salt and freshly ground
Black pepper to taste
¼ cup ghee or butter
3 cloves garlic peeled & minced
2 cups yellow onions finely chopped
2 TB fresh ginger
2 tsp. ground cumin
2 tsp. crushed yellow mustard seeds
1 tsp. ground cinnamon
½ tsp. ground cloves
1TB turmeric
1 ½ tsp. cayenne pepper
1 TB paprika
1 TB tamarind paste(2TB tamarind
Mixed with 2TB hot water)
2 tsp. lemon juice
2 TB distilled white vinegar
1 tsp. brown sugar
2 tsp. salt
2 cups water
Garnishes: Cored and thinly sliced jalapeno peppers and chopped fresh coriander
Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the ghee. You will have to do this in two batches. Remove the chicken to a 6 quart stove-top covered casserole, leaving the fat in the pan. Add the garlic and onion to the pan and saute’ until golden brown. Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne and paprika. Sauté all for a few minutes and then add the remaining ingredients except the garnishes. Cover and simmer until the chicken is tender, about 45 minutes. Stir a few times while cooking. Partially remove the lid during the last 10 minutes. Top with the garnishes.
1 3 ½ pound chicken quartered
and skinned. Salt and freshly ground
Black pepper to taste
¼ cup ghee or butter
3 cloves garlic peeled & minced
2 cups yellow onions finely chopped
2 TB fresh ginger
2 tsp. ground cumin
2 tsp. crushed yellow mustard seeds
1 tsp. ground cinnamon
½ tsp. ground cloves
1TB turmeric
1 ½ tsp. cayenne pepper
1 TB paprika
1 TB tamarind paste(2TB tamarind
Mixed with 2TB hot water)
2 tsp. lemon juice
2 TB distilled white vinegar
1 tsp. brown sugar
2 tsp. salt
2 cups water
Garnishes: Cored and thinly sliced jalapeno peppers and chopped fresh coriander
Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the ghee. You will have to do this in two batches. Remove the chicken to a 6 quart stove-top covered casserole, leaving the fat in the pan. Add the garlic and onion to the pan and saute’ until golden brown. Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne and paprika. Sauté all for a few minutes and then add the remaining ingredients except the garnishes. Cover and simmer until the chicken is tender, about 45 minutes. Stir a few times while cooking. Partially remove the lid during the last 10 minutes. Top with the garnishes.
Peaches and Cream Scones
Peaches and Cream Scones
1 large egg
½ cup heavy cream
¼ cup orange juice
½ tsp orange extract
½ tsp almond extract
2 ¼ cups flour
¼ cup sugar
1 tbsp baking powder
Pinch baking soda
Pinch salt
1 stick cold butter, cut into cubes
1 cup fresh peaches, peeled and diced
¼ cup chopped almonds
Place diced peaches on a paper towel to absorb extra juices. Set aside until ready to use.
In a large bowl whisk together egg, cream, orange juice, orange and almond extracts. Set aside.
In a separate large bowl combine the flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients together.
Using a pastry blender or your fingers, combine the butter and dry ingredients until it resembles small peas.
Add liquid to the dry ingredients. Mix just until dry ingredients are incorporated.
Fold in prepared peaches being careful not to bruise them.
Spoon a large tablespoon of batter on to a parchment lined baking sheet. Bake in a preheated 350 degree oven until golden brown (about 20-25).
Ice with confectionary icing and serve.
1 large egg
½ cup heavy cream
¼ cup orange juice
½ tsp orange extract
½ tsp almond extract
2 ¼ cups flour
¼ cup sugar
1 tbsp baking powder
Pinch baking soda
Pinch salt
1 stick cold butter, cut into cubes
1 cup fresh peaches, peeled and diced
¼ cup chopped almonds
Place diced peaches on a paper towel to absorb extra juices. Set aside until ready to use.
In a large bowl whisk together egg, cream, orange juice, orange and almond extracts. Set aside.
In a separate large bowl combine the flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients together.
Using a pastry blender or your fingers, combine the butter and dry ingredients until it resembles small peas.
Add liquid to the dry ingredients. Mix just until dry ingredients are incorporated.
Fold in prepared peaches being careful not to bruise them.
Spoon a large tablespoon of batter on to a parchment lined baking sheet. Bake in a preheated 350 degree oven until golden brown (about 20-25).
Ice with confectionary icing and serve.
Tuesday, September 7, 2010
General Relief Society Meeting and Dinner
From the Stake
"Sisters, as we anticipate the General Relief Society Meeting Broadcast on September 25th, we as your Stake Relief Society Presidency suggest that you prepare your hearts and minds to be fed by Sister Beck, Sister Thompson, Sister Allred and our Priesthood leaders. These faithful sisters and brethren are guided by our Heavenly Father to teach and inspire us. We will learn and understand much more if we arrive at the meeting ready to be taught. You might want to reread their latest conference talks and pray to have a receptive spirit. It will be a wonderful evening as we share a dinner, fellowship together, and listen to our General Relief Society and Priesthood leaders."
September 25, 2010
Dinner: 5:00pm
Place: Stake Center
"Sisters, as we anticipate the General Relief Society Meeting Broadcast on September 25th, we as your Stake Relief Society Presidency suggest that you prepare your hearts and minds to be fed by Sister Beck, Sister Thompson, Sister Allred and our Priesthood leaders. These faithful sisters and brethren are guided by our Heavenly Father to teach and inspire us. We will learn and understand much more if we arrive at the meeting ready to be taught. You might want to reread their latest conference talks and pray to have a receptive spirit. It will be a wonderful evening as we share a dinner, fellowship together, and listen to our General Relief Society and Priesthood leaders."
September 25, 2010
Dinner: 5:00pm
Place: Stake Center
Sunday, September 5, 2010
A tasteful evening
Get your taste buds ready! Marta has invited us to her home on the 8th for an evening of multi-cultural cooking demonstrations, taste testing and recipe sharing.
Please arrive at 6:30 and feel free to bring a favorite dish or treat to share. Don't forget to bring the recipe along. See you there!
Please arrive at 6:30 and feel free to bring a favorite dish or treat to share. Don't forget to bring the recipe along. See you there!
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