Egg-Lemon Drop Soup (Avgolemono Soup)
Queen's Biscuits (Biscotti di Regina)
Pashka (Russian Easter Cakes)
Honey Fry Bread
Hot Cross Buns with Lemon Frosting
Honey and Orange Tea Loaf (Scottish)
Ardshane House Irish Stew
Roast Leg of Lamb
Mixed Greens with Raspberry Vinaigrette
Fettuccini with Asparagus and Lemon
Egg-Lemon Soup (Avgolemono Soup)
12 cups chicken broth
1 cup long chicken rice
salt to taste
4 medium eggs, at room temperature
2 Tbsp. cold water
1 1/2 lemons, juiced
Make your favorite chicken soup. Strain broth. Bring to boiling point, stir
in rice. Cover and simmer over moderate heat until tender. Salt to taste.
Cool soup slightly and blend with the sauce ingredients listed above.
Separate the eggs. Beat egg white until stiff. Blend in egg yolks which have
been lightly beaten. Then add water and lemon juice, beating until thick.
With ladle, add a small amount of hot broth to egg mixture, blending
quickly. Pour this into soup and stir well. Serve at once.
(Biscotti Di Regina)
4 cups flour, sifted
1 cup sugar
1 Tbsp baking powder
1/4 tsp. salt
1 cup shortening
2 eggs, slightly beaten
1/2 cup milk
1/4 lb. sesame seeds
Lightly grease 2 cookie sheets. Sift together in a bowl the flour, sugar,
baking powder and salt. Cut in with pastry blender or two knives until
pieces are size of small peas. Add shortening and stir in eggs and milk.
Make a soft dough. Mix thoroughly together. Break dough into small pieces
and roll each piece between palms of hands to form rolls about 1 1/2" in
length. Flatten rolls slightly, and roll in sesame seeds. Place on cookie
sheets about 3" apart. Bake at 375° for 12-15 minutes or until cookies are
lightly browned. Makes 6 dozen cookies.
3 lbs. cottage cheese
1/2 lb. unsalted butter, softened
2 1/2 oz. chopped candied fruits and rinds
1/2 tsp. vanilla extract
3/8 pint heavy cream
4 egg yolks
7 oz. caster sugar
2 1/4 oz. blanched almonds, finely chopped
2 oz. whole almonds, toasted
2 oz. candied fruits and rinds
Drain the cottage cheese in a colander with a plate on top for 2-3 hours.
Meanwhile, place the candied fruits and rinds in a small bowl with the
vanilla extract. Mix together well and allow to rest for 1 hour. Put cottage
cheese in blender to whip, then place in a large bowl. Beat softened butter
into cheese. Heat cream in saucepan until small bubbles form around the
edges of the pan (DO NOT BOIL!) Set aside. Beat eggs and sugar together in
another bowl with a whisk until they are thick and lemon colored. Slowly add
the hot cream to the egg mixture, whisking constantly, then place mixture
back in pan. Cook over very low heat, until mixture becomes the consistency
of custard. Do Not Allow Mixture to Boil! Remove from heat. Stir in candied
fruits and set the pan in a large bowl of ice covered with water. Stir the
custard constantly with a metal spoon until completely cool, then mix gently
into the cheese mixture. Stir in the chopped almonds.
Russians have a special mold for this cake, but you can use a bowl or a 3
pint clay flower pot. Line mold with a double thickness of cheesecloth,
leaving 2 inches hanging on the outside. Pour the batter into the mold and
fold the edges of the cheesecloth lightly over the top. Set a weight on top
of the cheesecake, and chill in the refrigerator for at least 8 hours.
Unwrap the cheesecloth from the top and invert mold onto a plate. The Pashka
will slide out easily. Gently peel off remaining cheesecloth and decorate
cake with candied fruits and whole almonds.
1 Tbsp. sugar
shaved ice (1/2 glass)
1 medium egg
whiskey or rum
1/2 cup milk
Measure one whole wineglass of whiskey or rum, add other ingredients (use
whole milk), shake thoroughly and strain. Grate a little nutmeg on top and
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
1/2 tsp. baking powder
1 Tbsp. sugar
1/2 cup honey
2 cups vegetable oil, for frying
Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup
water and mix well, adding a bit more water if needed to make a stiff dough.
Turn out on a lightly floured surface and knead until dough becomes elastic
and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into
squares, strips or circles. Deep fry in very hot oil until golden brown.
Drain on brown paper bags or paper towels. Drizzle honey in a very thin
stream over bread and serve immediately. Sprinkle with a little cinnamon if
*Variation of the Southwest US fry bread recipe.
Hot Cross Buns with
1 pkg. active dry yeast
1/4 cup warm water (about 110°)
1 cup warm milk (about 110°)
2 Tbsp. butter or margarine
1/3 cup sugar
3/4 Tbsp. each salt and ground cinnamon
1/4 Tbsp. each ground cloves and nutmeg
3/4 cup currants
1/4 cup finely diced candied orange peel or citron
4 1/2 cups all purpose flour, unsifted
1 egg yolk beaten with 1 Tbsp. water
Preheat oven to 400°. In a bowl, dissolve yeast in warm water. Stir in milk,
butter, sugar, salt, cinnamon, cloves and nutmeg. Beat in eggs. Add
currants, orange peel and enough of the flour (about 4 cups) to make a soft
ball. Turn dough out onto floured board; knead until smooth and satiny
(10-20 minutes), adding flour as needed to prevent sticking. Turn dough over
in greased bowl; cover and let rise in a warm place until doubled (about 1
Punch dough down and divide into 36 equal pieces; shape each into a smooth
ball. Place balls about 2 inches apart on lightly greased baking sheets.
Brush each gently with egg yolk mixture. Cover lightly and let rise in a
warm place until doubled in size (about 35 minutes).
Bake in a 400° for about 10 minutes or until lightly browned. Cool on a rack
for about 5 minutes; then with a spoon or the tip of a knife, drizzle
frosting over top of each bun to make a small "X". Makes 3 dozen.
1 cup sifted powdered sugar
2 Tbsp. fresh lemon juice
1 Tbsp. water
Stir together until smooth.
Orange Tea Loaf (Scottish)
6 oz. self rising flour
6 oz. honey
1 oz. margarine
1 large egg
1 tsp. baking powder
6 Tbsp. milk
1 large orange, with rind grated off
Preheat oven to 350°. Grease and line a 2 lb. loaf tin. Cream the margarine
and honey together in a bowl, mixing thoroughly. Add the egg and beat
vigorously. Sieve the flour, salt and baking powder and add alternately with
the milk, to the creamed mixture. Sprinkle in orange rind and mix well.
Spoon the mixture into the tin. Bake for 45 minutes. Remove from the oven,
glaze with honey and return to the oven for a further 10 minutes. Remove
from the tin and cool on a wire rack. Serve sliced and buttered.
4 lbs. middle neck of lamb, cut into 1" cubes
4 lbs. potatoes, peeled and cubed
10 small onions, quartered
2 oz. pearl barley
2 pints stock
salt and pepper to taste
This is the basic recipe. You can add sliced carrots and leeks to make it go
further and about 5-6 tsp. Worcestershire sauce or could add a half a pint
of Guinness to your stock. I make my stock from the potato peelings, carrot
tops, leek ends, and any other things I find in the refrigerator. If you put
in a few lamb bones and simmer these together for a few hours, you'll have a
rich stock, strain well before using. You'll need to start with about 5
pints of liquid. Put everything into a large kettle, bring to a boil, and
then simmer for about 2 hours. Add more liquid if necessary. Salt and pepper
Roast Leg of Lamb
5 lb. leg of lamb
2 cloves garlic, sliced
1/3 cup olive oil
1 tsp. salt, coarse or Kosher
1/2 tsp. black pepper, freshly ground
1 tsp. rosemary
1/2 tsp. thyme
Trim lamb of fat. Cut slits about 1/2" deep all over lamb and insert slivers
of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and
rubs herb mix all over lamb. Allow to sit at room temperature for 20
minutes. Preheat oven to 450°. Roast lamb for 15 minutes at 450°, then turn
down to 350°. Continue to roast until desired degree of doneness is reached,
about an hour for medium rare. Baste with pan juices once or twice. Remove
from pan and allow to rest at room temperature for 15-20 minutes before
carving. Potatoes, carrots, and onions may be roasted in pan with lamb.
2 Tbsp. fresh lemon juice
1 1/2 Tbsp. sugar syrup **
1 cup water
Put the lemon juice, sugar syrup and water in a glass and stir. Add ice to
chill. Garnish with lemon slices.
** To make sugar syrup, bring equal parts sugar and water to a boil, stir
until sugar dissolves, and remove from heat. Cool before using. Store unused
syrup in a covered container in the refrigerator.
1 1/2 lbs. small new potatoes
2 Tbsp. olive oil
1/2 tsp. salt
2 cloves garlic, minced
1 1/2 Tbsp. fresh rosemary, chopped
Cover new potatoes with water and bring to a simmer. Cook 5 minutes. Drain
and toss potatoes in pan over heat until outside of potatoes are dry. Add
olive oil, salt, garlic and fresh rosemary. Place potatoes in a pan, in one
layer, and bake in a 350° oven until crispy and browned, about `5-20
minutes. Serve with roasted and grilled meats or poultry.
Mixed Greens with
3 Tbsp. Raspberry vinegar
1 Tbsp. Dijon mustard
1 tsp. garlic, minced
1/3 cup olive oil
8 cups mixed baby greens
Combine first 3 ingredients in medium bowl. Gradually whisk in olive oil.
Season to taste with salt and pepper. Place mixed baby greens in large bowl.
Toss with enough dressing to coat and serve.
with Asparagus and Lemon
- 1 lb. Italian fettuccine
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 cups tender asparagus spears, tough ends
- 2 tablespoons capers, rinsed
- 2 tablespoons lemon juice
- 2 tablespoons dry white wine
- 1 teaspoon grated lemon peel
- ½ cup cream
- ¼ cup grated Asiago or Pecorino cheese
- White pepper, freshly ground
- 2 tablespoons chopped fresh parsley
Boil fresh water in a large pot for the fettuccine, and cook the pasta till
al dente. In a large skillet, heat the olive oil over medium heat and sauté
the garlic for 1 minute. Slice the asparagus spears, diagonally, into 3-inch
pieces and toss in with the garlic. Add the capers and lemon juice and sauté
for 4 – 5 minutes, just until the asparagus is tender-crisp. Add wine, lemon
peel, and cream. Stir well until heated through. (Do not overcook the
When the pasta is done, drain and pour it into a warmed pasta-serving bowl.
Drizzle with a little extra-virgin olive oil, add the cheese and freshly
ground white pepper, and toss well. Add the asparagus and sauce from the
skillet and toss together.
Garnish with the fresh parsley and serve at the table Italian-style, with a
salad of baby greens and Lemon-Garlic Vinaigrette.