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I love to cook and experiment in the kitchen. Not sure where that talent came from. I guess it just one of those hidden talents that we all have in us. Living by myself though I have no cause to make large meals. Usually a burger and mashed potatoes fits me. Or a three minute stirfry.
But when it comes to the Wiccan holidays I usually cook up a storm. I am the one everyone asks to make all the means. And I don't mind. Everyone loves my cooking and I am happy to see them enjoy it.
Don't get me wrong though. There is noway that I am going to work at a resteraunt again. There is a big difference. I don't like cooking for people I don't know and can easily come off with a snotty remark about what is wrong with my cooking. I also don't make 3 course meals or meals that I can't even pronounce.
needless to say, here is a bunch of recipes that I have put together and serve regularly basis. Some are Wiccan and some are not. they are there for you to take if you wish. thats what cooking is all about anyway, sharing? Sorry to everyone if the instructions don't read like a Martha Stewart cookbook. Like I said, I am no true chef and don't know all the correct words that are used in cooking.
By the way, these recipes are in no particular order. I am putting them in as I recall them. |
Apple Pancakes
2 cups sifted all-purpose flour
2 tbs. sugar
4 tsp. baking powder
1tsp. salt
2 well beaten egg yolks
2 cups milk
2 tbs. butter/margarine, melted
1 cup finely chopped apple, peeled and cored
2 stiffly beaten egg whites.
In a large non-metal bowl, sift together all the dry ingredients.
In a smaller bowl, combine the milk and egg yolks. Pour mixture into
the dry ingredients and stir well. Stir in the butter/margarine and
apple. Fold in the egg whites. Let the batter set up for a few minutes.
Cook on a hot griddle or in a large frying pan, using 1/3 cup of
batter per pancake. Use a spatula or spoon to spread batter evenly.
Remove from heat, dot with butter, sprinkle with powdered sugar, and
roll up into log. Top with slightly heated applesauce and a dash of
cinnamon.
Sun God Sausage and Eggs
1 lb. Bulk pork sausage
4 hard boiled eggs
1/4 cup butter/margarine
1/4 cup all purpose flour
2 cups milk
1- 16oz bag frozen fresh corn
1 cup soft bread crumbs
1 cup coarsely ground turnip
1 zucchini squash sliced
1/2 tsp. salt
In a frying pan, cook sausage and turnip, drain. In a sauce pan boil
zucchini slices until tender, drain. Slice two of the eggs and line
the bottom of a 1 1/2 qt casserole dish. For second layer, top eggs
with 1/2 of the zucchini slices, put other half aside. In the sauce pan
melt butter/margarine, blend in flour, salt, and a dash of pepper.
Add milk all at once. Cook, stirring constantly, until mixture thickens
and bubbles. Stir in sausage mixture and corn. Pour 1/2 mixture over
eggs, arrange the rest of the zucchini slices, pour in rest of mixture.
Slice the remaining two eggs and arrange on top of mixture. Sprinkle
with bread crumbs and bake at 375 degrees for 30 minutes or until
heated all the way through.
Cheese Stuffed Apples
1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine
Beat together both cheeses and the wine, with an electric or rotary
mixer, until smooth. Core the apples and hollow out, leaving apple
shells about 1/2 inch thick. Fill the apples with the cheese mixture
and refrigerate for 2-3 hours.
Cut apples into 8 wedges.
Stuffed Mushrooms
2- 6oz cans of broiled mushroom crowns
1 tbs. finely chopped onion
1 tsp. vegetable oil
1/4 cup smoked cheese spread
1 tbs. catsup
1/4 cup finely chopped turnip*
1 tsp. minced garlic
Fine soft bread crumbs
Drain the cans of broiled mushroom crowns. Hollow out and chop up
enough of the pieces to make 3 tbs. In a sauce pan, combine the
mushroom pieces, onion, turnip, and garlic. Add the vegetable oil and
cook slowly over a low heat. Stir in the cheese spread and catsup.
Stuff the slightly cooled mixture into the mushroom crowns and place
on a greased cookie sheet. Sprinkle tops with the fine soft bread
crumbs. Bake at 425 degrees for 6-8minutes.
Thought-Seed Crackers
1 box family-favorite crackers
Butter/Margarine
melted Onion or garlic powder
Caraway, celery, poppy, and sesame seeds
Dillweed
Brush the crackers lightly with butter/margarine. Sprinkle lightly
with onion or garlic powder and ever so sparingly with dillweed. Top
with combination seed mix. Bake on an un-greased cookie sheet at 350
degrees for 5 minutes or until crisp and hot.
Huna Fruit Ribs
3 pounds beef/pork ribs
2 tbs. shortening
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/2 cup red Burgundy
1 clove garlic, minced
1-11oz package mixed dried fruit
3 tbs. all purpose flour
Meaty side down, place in shallow roasting pan. Bake at 450 degrees
for 30 minutes. Season with a little salt and pepper. Add onion, carrot
, garlic, and burgundy. Cover and reduce heat to 350 degrees, bake for
another hour. Meanwhile, pour 1 1/2 cups of hot water over the fruit
in a non-metal bowl. Let it stand for the hour. Drain the fruit,
reserving the liquid. Place the fruit over the meat. Cover and bake
for another 45 minutes. Remove meat and fruit to a platter. Skim fat
from pan juices. Add reserved liquid to juices. Blend flour and 1/3
cup cold water in a sauce pan, stir in pan juice mixture. Cook and
stir over medium heat until thick and bubbly. Pour over ribs and serve
hot.
Flat Bread
3 cups of flour
1 evelope of active dry yeast
2 tablespoon sugar
1/4 teaspoon salt
1/4 cup olive oil
1 cup very warm water
3 tablespoons cheese
Mix 1 cup of flour with yeast, sugar and salt.
Add olive oil and water.
Beat with mixer on low for 1 minute (scraping the bowl)
Beat on medium speed for 1 minute.
Stir the rest of the flour until dough is easy to handle.
Knead on lightly floored board for 7 minutes.
Place in greased bowl; turn once.
Let rise in warm place for 1 1/2 hours.
Prheat heat oven 425 degrees.
Punch down dough and divide
into number of flat bread you want.
Form into a ball; let rest for 5 minutes.
Roll to 1/2 inch thick.
Place on greased cookie sheet.
Cover and rise for 15 minutes.
Prick the bread with a fork;
brush with olive oil and sprinkle with cheese.
Bake for about 13 minutes until golden brown.
Sun Nuts
1 cup brown sugar
1/2 teaspoon orange peel
1/2 cup orange juice
2 cup toasted pecans or walnuts
Heat brown sugar, orange peel and juice
untill all the sugar is disolved.
Add the pecans or walnuts and simmer until
nuts are coated and the juice is gone.
This is around 30 minutes.
Place nuts on greased cookie sheet to dry.
APPLE BUTTER
4 quarts Apple
2 quarts Water
1 1/2 quarts Cider
1 1/2 pounds Sugar
1 teaspoon Cinnamon
1 teaspoon Allspice
Wash and slice the apples into small bits. Cover with the water and
boil until soft. Press through a sieve to remove skins and seeds.
Bring cider to a boil and then add apple pulp and sugar and cook until
it thickens, constantly stirring to prevent scorching. Add spices and
cook until it is thick enough for spreading. Pour into sterilized jars
and seal.
BLACKBERRY WINE
3 pounds of blackberries
3 pounds of sugar
1 gallon of boiling water
Wash berries, put in large bowl and pour over them the boiling water.
Stir well, then cover the bowl and leave for ten days. Strain liquid
through muslin, add the three pounds of sugar and stir well. Cover the
bowl and leave for three days, but stir daily. Put into bottles and
cork, loosely at first. The wine will be ready to drink in six months.
GARLIC ROASTED POTATOES & GREENS
2 pounds Red-Skinned Potatoes, sliced
6 large Cloves Garlic, sliced
1/3 cup Olive Oil
3 Tablespoons Wine Vinegar
Salt
Pepper
4 cups Watercress Sprigs, rinsed
2 Tablespoons Chives, chopped
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450
degrees until well browned, about 1 1/4 hours. Turn vegetables with a
wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with
spatula to release browned bits and to mix with potatoes. Add salt and
pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the
watercress and mix with potatoes. Tuck remaining watercress around
potatoes and sprinkle with chives.
HONEY WHOLE WHEAT BREAD
9 cups whole-wheat flour
4 teaspoons salt
2 pkg. active dry yeast
1 1/2 cups milk
1 1/2 cups water
6 tablespoons butter
1/2 cup honey
Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour.
Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks.
SAMHAIN CAKES
1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted
2 cup granulated sugar
4 eggs
2 teaspoon vanilla
2 cups cake flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioner's sugar
In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.
Preheat oven to 350 degrees F Roll about a Tablespoon of dough into a ball. Drop balls into confectioners' sugar, and roll until coated. Place balls about 2 inches apart on a greased baking sheet.
Bake for 10-12 min. The cakes should be a soft and the edges should be firm. Do not overbake; they burn easily.
PUMPKIN BREAD
2/3 cup Shortening
1 teaspoon Nutmeg
2 2/3 cups Sugar
1 teaspoon Cinnamon
4 Eggs
2 teaspoons Baking soda
1 teaspoon Vanilla
1/2 teaspoon Baking powder
3 1/3 cups Flour
2/3 cup Water
1 can Pumpkin
1 1/2 teaspoons Salt
Mix all the above ingredients together, pour into 2 loaf pans. Bake at
350~F for 50 - 60 minutes. You can add dates and nuts if you like.
BUTTERNUT SQUASH
2 Butternut Squash, halved with seeds remove
Margarine or Butter
Salt
1/2 Cup Brown Sugar, firmly packed
1/2 Cup Honey
4 Tablespoons Butter, melted
Preheat oven to 400 degrees F. Place squash cut-side down on greased
shallow baking pan. Bake uncovered about 45 minutes or until fork
tender. Wipe cut surface with a little butter and sprinkle with salt.
Return to bake cut-side up about 10 minutes longer or until browned
and soft. Reduce oven temperature to 325 degrees. Scrape out the
squash into a mixing bowl. Add sugar, honey, ginger, pumpkin pie spice
and butter. Beat with electric mixer at medium speed until smooth. Put
in buttered casserole. Return to oven, covered, for 30 minutes.
ORANGE CHICKEN WITH SWEET POTATOES
1 Orange
1 4lb.Roasting Chicken
1/2 teaspoon Pepper
1 pound Sweet Potatoes
1 Tablespoon Olive Oil
1 cup Chicken Broth
2 Tablespoons White Wine Vinegar
Preheat oven to 375%.Grate rind from orange(don't include the bitter white part).Rinse chicken & pat dry.Sprinkle with salt,pepper & 1/2 the grated orange rind.Place,breast side up,on a rack in large roasting pan.Roast for 30 minutes.Meanwhile pare & cut the sweet potatoes into 1 inch slices,then toss with Olive oil.Place in single layer in the bottom of roasting pan.Continue roasting 1 hour & 45 minutes,turning potatoes occasionally & basting chicken & potatoes frequently,until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely. During the last 1/2 hour of roasting,combine Chicken broth,cranberry sauce & vinegar in a small saucepan.Bring to boiling over med.heat;boil 20 min. or until reduced to 1 1/2 cups.Peel white pith from orange,seed flesh & chop.Stir remaining rind & chopped orange into saucepan;simmer 5 min. Let Chicken rest for 20 minutes before carving.Cut chicken in half lengthwise down the middle.Spoon Cranberry Sauce mixture over chicken & serve with Sweet Potatoes.
ROAST LOIN OF VENISON WITH CRANBERRIES
2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 Tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground pepper
2 cups beef or venison stock
2 Tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish
In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes.
Stir in the cranberries, then remove from heat and cool. Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan juices, until medium-rare (about 135 degrees F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth.
In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve with the sauce, reheated if necessary.
YULE COOKIES
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds
1 tsp. vanilla
Icing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 T. water
Cream together butter and sugar until fluffy and light. Add grated lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix thoroughly. Place dough in bowl. Cover and chill thoroughly. When dough is well chilled; or next day, roll out dough to 1/8" thickness and cut with moon/crescent cookie cutter. Place 1/2" apart on ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10 minutes.
Icing:
While cookies bake, combine confectioner's sugar, vanilla and water. Spread over tops of cookies while still warm, but not too hot as icing will melt. Thin with additional drops of water if glaze is too thick.
Allow cookies to cool. Yield: 10 dozen cookies.
YULE LOG COOKIES
1/2 cup Brown sugar, firmly packed
3 Tablespoons Butter or margarine, softened
1 Egg
1 cup flour
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
1/4 teaspoon Ground allspice
1/4 teaspoon Ground nutmeg
Red and green decorator icing
Preheat oven to 375 degrees.
In a medium bowl, beat the brown sugar and margarine until blended. Add the egg; beat until well blended. Lightly spoon flour into measuring cup; level off. Add the flour, baking powder, baking soda and spices; mix well. Divide the dough in half. On a lightly floured surface, roll each half of dough with your hands to make two 10 1/2-inch logs; flatten slightly to 1 1/4 inches in diameter. With a spatula, place the logs 2 to 3 inches apart on an ungreased cookie sheet. Dip a non-serrated knife in water; score each log diagonally at 3/4-inch intervals. Bake for 11 to 13 minutes, or until set and no longer moist. Cool for 1 minute. Remove from the cookie sheet; place on a wire rack. Cool for 5 minutes. With a serrated knife, cut the logs at the scored lines.
Cool completely. Decorate each cookie with decorator icing to resemble a holly leaf and berries.
HONEY COOKIES
4 cups Flour
2 Eggs
4 teaspoons Sugar
1 pinch Salt
Oil for deep frying
Honey
Make a well in flour in mixing bowl or on work surface. Add eggs, sugar, and salt. Mix well, until thoroughly blended. Knead dough vigorously until smooth and glossy. If using processor, continue mixing for at least 1 minutes after ingredients are combined. Roll dough to an 1/8" thickness or less. Cut dough into 2" squares, starting with 1 corner, roll each square of dough loosely on the diagonal to form pastry roll about the thickness of a pencil. Meanwhile, heat oil for deep frying. Fry pastries by batches in hot oil until golden brown, being careful not to crowd pan. Use a slotted spoon to remove fried pastries from oil. Drain on paper towels. Transfer to serving platter. Drizzle honey over top or dip Cookies into honey.
HONEY CAKES
1 cup margarine
1 cup sugar
1 egg
1 cup honey
1 cup milk
6 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon mace
1 Tablespoon ground cinnamon
Prepare sour milk and mix dry ingredients. Set both aside. Cream margarine and sugar, add egg, beat until light. Add honey and milk. Mix thoroughly. Chill one hour. Roll out to 1/4" thickness. Cut into 2"x3" rectangles and place on buttered cookie sheets. Bake at 375° for 6 minutes. Frost with plain vanilla frosting.
IRISH SODA BREAD
1 1/2 cups All-purpose flour
1 1/2 cups Whole wheat flour
1/4 teaspoon salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk
Set the baking rack in the center of the oven and place a baking stone (if available) on the rack.
Preheat the oven to 375.
In a mixing bowl, combine the dry ingredients. Mix to incorporate. Make a well in the center of the dry ingredients and add the buttermilk. Mix quickly to incorporate the milk evenly. It may be easier to mix with the hands than with a spoon. Form the dough into a loaf shape and place in a nonstick 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry. Remove from the oven and the baking pan. Place on a wire rack to cool.
ROSE HIP WINE
3 pounds of rose hips
3 pounds of sugar
1 gallon boiling water
Wash the rose hips and cut them in half. Put them in large bowl and pour boiling water on them. Stir well with wooden spoon. Cover bowl and leave for two weeks. Strain off liquid into another bowl and add three pounds of sugar. Stir until dissolved. Cover bowl and leave for 5 days, stirring daily. Bottle, remembering to cork loosely at first, and store in a cool, dark place. Push in corks when wine has finished fermenting. It will be ready to drink in 6 months.
PASKHA
3 lbs. Cottage Cheese
1/2 lb. Unsalted Butter, softened
1/2 teaspoon vanilla extract
3/8 pint Heavy Cream
4 Egg Yolks
7 ounces Sugar
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 edge 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 coloured. 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 if desired.
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 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 whole almonds.
EGG NOG
1 Tablespoon Sugar
Shaved ice (1/2 glass)
1 medium Egg
Whiskey (or Rum)
1/2 cup Milk
Nutmeg
Measure one wineglass of whiskey or rum, add other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve.
HONEY FRY BREAD
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon 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 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 desired.
NOTE: This is a variation of the southwestern U.S. fry bread recipe.
HOT CROSS BUNS WITH LEMON FROSTING
1 package active dry yeast
1/4 cup warm water
1 cup warm milk
2 Tablespoon butter or margarine
1/3 cup sugar
3/4 Tablespoon each salt and cinnamon
1/4 Tablespoon each ground cloves and nutmeg
2 eggs
3/4 cup nuts
1/4 cup finely diced candied orange peel
4 1/2 cups flour
1 egg yolk beaten with 1 Tablespoon water
Preheat oven to 400 degrees
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 a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down and divide into 36 equal pieced; 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 oven for about 10 minutes or until lightly browned. Cool on racks 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".
Lemon Frosting:
Combine:
1 cup sifted Powdered Sugar
2 Tablespoon fresh Lemon Juice
1 Tablespoon water
Stir together until smooth. Use as directed above
ROSEMARY POTATOES
1 1/2 pounds Small potatoes
2 Tablespoons Olive oil
1/2 teaspoon Salt
2 cloves garlic, minced
1 1/2 Tablespoons 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 15-20 minutes. Serve with roasted and grilled meats or poultry.
MEAD
1 gallon Water
4 pounds Honey
6 Cloves
2 Sticks cinnamon
Juice & peel from one lemon
1 teaspoon Activated dry yeast
In a large nonreactive pot, add the next four ingredients to the gallon of water. Boil all together for 30 minutes, then strain into a crock that will hold it with a little room to spare. When cooled, add the yeast, dissolved in some of the liquid. Allow to ferment in a cool place - 55 degrees is ideal - until it ceases bubbling and the liquor clears, then bottle, cap tightly and store in a cool, dark cellar. It should not be used for at least a month, and longer is better. This meade, unlike many other drinks, does not improve with really long aging, so it should be consumed within a year of the time it was made.
FRESH BROCCOLI SOUP IN BREAD BOWLS
Round sour dough bread loaves, halved
1/2 pound Broccoli, fresh
1/4 cup Onion, chopped
1/4 cup Margarine
1/2 cup Flour
3 cups Water
4 teaspoons Chicken Bouillon crushed
2 cups Milk
1 teaspoon Worcestershire sauce
1 cup Cheddar Cheese, shredded
Steam broccoli in small amount of salted water for 10 minutes or until crisp-tender; coarsely chop. In large saucepan, sauté onion in margarine until tender but not brown. Blend in flour. Add water, chicken bouillon, milk, and Worcestershire sauce. Cook and stir until mixture slightly thickens. Add chopped broccoli. Bring to boiling and stir in shredded cheese until melted. Serve soup in individual hollowed out bread loaf halves. Leftover soup freezes well.
HERBED ROAST CHICKEN
Juice of 1 Lemon
1 teaspoon garlic, minced
1/2 teaspoon Dried oregano
4 pounds Chicken, quartered
1/2 cup Olive oil
1/2 cup Tomato sauce
1 Onion, minced
1 Green pepper, minced
1/2 teaspoon Garlic powder
In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon oregano and pinch of salt. Add chicken, turning to coat well and marinate for 1 hour. Preheat oven to 350 degrees F. In a saucepan combine remaining ingredients and 1/4 teaspoon oregano and bring to a simmer. Cook for 15 minutes. Put chicken in a baking dish and top with sauce. Bake for 1-1/2 hours, or until done.
FRESH HERB SOUP
1 Tablespoon Butter or margarine, unsalted
2 Tablespoons Fresh chives, minced
2 Tablespoons Fresh chervil, minced
2 Tablespoons Lemon sorrel leaves, minced
2 teaspoons Fresh tarragon, minced
1 cup Celery ribs -- finely chopped
4 cups Vegetable broth
Salt and Pepper
1 pinch Sugar
1 dash Freshly ground nutmeg
Grated cheddar cheese
Melt the butter over medium heat in a large heavy pot. Add the herbs and celery and cook, stirring, until wilted and soft, about 3 minutes. Add the broth, salt, pepper, and sugar. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes.
Place a slice of toast in each soup bowl and pour the soup over. Dust with nutmeg and sprinkle with grated cheese
ORANGE HONEY BUTTER
2 Tablespoons Grated Orange Rind
3 Tablespoons Powdered Sugar
1/2 cup Unsalted Butter, soft
1 Tablespoon honey
Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed. Chill slightly and serve with biscuits.
GAME HENS WITH ROSEMARY AND GARLIC
3 Cornish Game Hens
3/4 cup Olive oil
4 Garlic cloves, crushed
1 Tablespoon Fine chopped fresh rosemary
juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
Using a very large bowl mix ingredients together. Marinate the bird halves in this mixture for 1 hour, turning often. Broil in oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your liking.
CRESCENT COOKIES
1 cup butter
2 cups flour
1 cup nuts
1/4 cup powdered sugar
1 teaspoon vanilla or almond extract
Cream butter and add flour, nuts, powdered sugar, and vanilla. Shape dough into crescents. Bake in 250 degrees Fahrenheit oven for 1 hour. Roll in powdered sugar while still hot.
Mint Medly Tea
1 part dried peppermint
1 part dried spearmint
1 part dried catmint
1/2 part dried chopped lemon slices
served hot or cold.
Orange Spice Tea
2 parts chopped dried orange slices or dried orange peel
1 part dried hibiscus flowers or rose hips
1 part lemon verbena, lemon mint, or lemon balm
Put 1-3 whole cloves in each pot (depending on size).
Great served hot or cold.
Greek Feta And Olive Spread
6 oz feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon minced garlic
2 ounces tomatoes
1/2 teaspoon dried oregano
1 tablespoon chopped black olives, drained
In a food processor, place the feta cheese, olive oil, lemon juice, garlic, tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate.
Cheese Garlic Herb spread
2 tbsp mixed fresh herbs, chopped
ground paprika
3 scallions, chopped finely
6 slices of white bread
cherry tomatoes
1 1/2 cups sharp cheese, grated finely
1/2 cup soft cheese
mixed salad greens
1 garlic clove, crushed
1 tbsp butter
Melt the butter in a small skillet and gently fry the garlic and scallions together for 3-4 minutes, until softened. Allow to cool.
Beat the soft cheese in a large mixing bowl. Then add the garlic and scallions. Stir in the herbs, mixing well. Add the sharp cheese and work the mixture together to form a stiff paste. Cover and refrigeratorate.
Akropolis Pizza
1/2 cup crumbled feta cheese
2 garlic cloves
1 cup spaghetti sauce
1 cup chopped onion
2 10-ounc packages frozen chopped spinach, thawed
1 lbs ground beef
2 cup chopped tomato
1 loaf frozen bread dough,thawed
1 cup shredded reduced-fat monterey jack or mozzarella cheese
Spray a 12-inch pizza pan or 13x9x2-inch baking pan with nonstick spray coating. Press bread dough into pan, forming a 1-inch thick edge. using tines of a fork, prick the dough several times. Bake in a 375 degree oven for 10 minutes.
Meanwhile, squeeze all liquid from spinach. Sprinkle spinach over prebaked crust. In a large skillet, cook beef, onion, and garlic for 5 minutes or till meat is no longer pink. Drain off excess fat and stir in spaghetti sauce. Spoon meat mixture over spinach layer and sprinkle with tomato and cheeses.
Bake in a 375 degree oven for 30 to 35 minutes or till cheese is golden brown. Let stand 5 minutes. Cut into wedges or squares.
HERB BREAD
1 t. granulated sugar
1-1/3 cups warm water
1 envelope active dry yeast
2 c. all purpose flour
1 T. granulated sugar
2 T. cooking oil
1 t. dried whole oregano
1 t. ground sage
1/4 t. garlic powder
1/4 t. onion powder
1 t. salt
1 c. flour
Stir first amount of sugar in warm water in large warmed bowl.
Sprinkle with yeast. Let stand for 10 minutes. Stir to disolve yeast.
Add next 8 ingredients. Beat on low to moisten. Bean on medium for 2
minutes. Work in second amount of flour. Turn into greased 3-1/2 quart
slow cooker. Smooth top with wet spoon or hand. Place 5 paper towels
between top of slow cooker and lid. Put wodden match or an object 1/8"
thick between paper towels and edge of slow cooker to allow a bit of
steam to excape. Do not lift lid for the first2 hours cooking time.
Cook on high for about 2-1/2 hours. Loosen sides with knife. Turn out
onto rack to cool. Cut into 14 slices.
Spinach Feta Rolls
Filling:
1 1/4 lb Spinach, fresh, stemmed and washed
1 tb Olive oil
3 bn Scallions, trimmed and chopped (1-1/2 c)
1/4 c Feta cheese, crumbled
2 tb Parmesan cheese, freshly grated
2 tb Dill, fresh, chopped
1 tb Lemon juice
Salt & pepper
2 lg Egg whites
Phyllo pastry:
8 Phyllo dough sheets (14x18")
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 t Poppy or sesame seeds, or both
To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture.
To form phyllo rolls: Set oven rack on the upper level; preheat to 350
degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot.
The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36.
All Souls Dead
1/4 cup milk
1/4 cup (half a stick) margarine or butter, cut into 8 pieces
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup very warm water
2 eggs
3 cups flour
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar
Bring milk to boil and remove from heat. Stir in margarine or butter, 1/4 cup sugar and salt.
In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
Separate the yolk and white of one egg. Add the yolk to the yeast mixture, but save the white for later. Now add flour to the yeast and egg. Blend well until dough ball is formed.
Flour a pastry board or work surface very well and place the dough in center. Knead until smooth. Return to large bowl and cover with dish towel. Let rise in warm place for 90 minutes.
Meanwhile, grease a baking sheet and preheat the oven to 350 degrees. Knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into "ropes." On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 "bones." Cross and lay them atop braided loaf. Cover bread with dish towel and let rise for 30 minutes.
Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together.
In another bowl, beat egg white lightly.
When 30 minutes are up, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350 degrees for 35 minutes.
Dragon Bread
1 can Beer
2 tbsp Sugar
3 cups self rising flour
Preheat the oven to 350 degrees. Get out a medium-sized mixing bowl. Get out a 8-1/2 by 4-1/2 inch bread pan. Spray the bread pan lightly with Pam. Pour the flour and sugar in the mixing bowl and mix thoroughly. Slowly add the beer and stir with a wooden spoon. That's right, wooden. Gives the bread a sense of style. You should now have a batch of brown goo. That is, unless you tried to cheat and use a pilsner beer. Pour the goo into the bread pan. Tap the pan until the goo evens out in the pan. In order to make the top of the loaf smooth, dip your fingers in some milk and smooth the top. Works great. Put the bread pan in the center of the oven and bake for one hour.
Cheese Herb Bread
1 1/4 cups warm water
3 cups bread flour
2 tablespoons dry milk powder
2 tablespoons white sugar
1 1/2 teaspoons salt
2 tablespoons margarine, softened
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons marjoram
1 1/2 teaspoons thyme
1 teaspoon basil
1 teaspoon oregano
1 tablespoon active dry yeast
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select the basic bread cycle. Select start.
To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
Cauldron Cookies
3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon rind
2 cups flour
1 cup finely chopped pecans
Cream the butter in a large cast-iron cauldron (or mixing bowl).
Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and rind, and then beat by hand or with an electric mixer until the mixture is well blended. The next step is to stir in the flour and pecans.
Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.
When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets. Bake in a 375-degree preheated oven for approximately eight minutes. Remove from the oven and place on wire racks until completely cool.
Lavender Cookies
2 eggs
1/2 cup margarine
1 cup sugar
1 teaspoon lavender leaves
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
confectioner's sugar
rosewater
Preheat the oven to 375 degrees. Put eggs, margarine, sugar and lavender into blender and run on low until well mixed. Sift flour, baking powder and salt into a mixing bowl. Add other ingredients and stir until well blended. Drop dough a teaspoon at a time onto ungreased cookie sheets. Bake until lightly browned.
Blend enough rosewater into the confectioners sugar to make a smooth frosting. Ice the cookies and let them set until frosting is firm.
Sweet and Sour Meat Balls
1 pound hamburger
1 egg, beaten
1 onion, grated
1 slice bread, crumbled
Salt and Pepper
Mix. Form into 3/4" balls. Brown.
1 can (8 ounces) tomato sauce
1/2 cup water
2 tablespoons lemon juice
1/2 cut sugar
Salt and pepper
Combine and pour over meatballs. Bake covered at 350 degrees for 1 hour.
Chinese Garlic Chicken
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.
In small bowl, lightly beat egg white, then mix in 1 TBS cornstarch and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Slice green onions on the diagonal into very thin slices. Mince ginger root and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon.
Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown.
Return chicken to wok, stir in sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.
Gyroll
1 tablespoon olive oil
1 pound ground lamb
6 cloves garlic, crushed
1 large onion, sliced
1 tablespoon dried oregano
2/3 teaspoon ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 dash hot pepper sauce
2/3 cup chopped fresh parsley
1 pound pizza crust dough
6 ounces feta cheese
1/2 zucchini, diced
8 ounces chopped black olives
1/2 teaspoon garlic powder
Preheat oven to 450 degrees F (230 degrees C).
Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.
Roll pizza dough out into a rectangle (about 18 inches by 12 inches), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini and black olives evenly over the dough, leaving 3 inches from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered.
Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a 'strip' to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic powder and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F (175 degrees C) and bake for about 30 minutes, or until golden brown.
Sherwood Cornish Hen
8 16oz Cornish hens
1/2 cup fresh parsley, chopped
1 tsp fresh ginger, chopped
8 oz mixed, dried fruit
1 tsp salt
4 cup brown rice, cooked
1/4 cup orange marmalade
Cook rice following directions on package.
Add all other ingredients and blend with cooked rice.
Wash hens and dry. Stuff with rice mixture. Tie legs together and set on roasting pan, baste with butter, paprika, salt and pepper.
Preheat oven to 350 f and roast for about an hour.
Honey Chicken
3 tbsp wheat germ
1 tbsp canned apricot nectar or apricot jam
3/4 tsp reduced-sodium soy sauce
2 tbsp honey
6 skinless bone-in chicken breast halves, 5 oz each, trim
1 tbsp Dijon mustard
Preheat an oven to 375 degrees F (190 degrees C).
In a small bowl, mix together the wheat germ, honey, mustard, apricot nectar or jam, and soy sauce until well blended.
Arrange the chicken pieces, bone side down, on a baking sheet. Spread the wheat germ mixture evenly over the chicken breasts. Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes.
Green Man Salad with Green Dressing
Slice or dice: Zucchini, cucumbers, water cress, with salad greens and sprouts and toss together in a bowl.
Green Dressing: 1 cup mayonaise, 1/4 cup pesto, a pinch of watercress,
poppy seeds, and a dash of vinegar. Stir all ingredients together and chill. Keep refridgerated.
Greek Salad
1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste
In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.
Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.
Broccoli, Onion and Cheese Soup
5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli
1 red bell pepper, dice
In a large flameproof casserole, melt 2 tablespoons of the butter over
moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly over the top of the onions and cover tightly with a lid. Simmer, stirring occasionally, until the onions are very soft and golden, about 1 hour and 15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate. Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
minutes.
In a large saucepan, melt the remaining 3 tablespoons butter over moderate heat. Whisk in the flour and cook, stirring, for 2 minutes without browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
until crisp-tender, about 8 minutes. Stir in the red pepper and cook
until heated through, about 2 minutes.
Well thats most off it. Please try some off these at home and feel free to copy this page if you want. And if you have any that you wanna share with me, please feel free to E-mail. Warning, if they are that good I will post them.
My kitchen and hearth
STUFFED MABONS
4 large oninons
4 tbs cooked rice
parsley
pre-browned chop meat
4-6 TBS grated cheese
olive oil
finely chopped peppers
pepper
melted butter
Cut a thin slice off the top of each onion and scoop out the center leaving a thick shell. Fill the center with the ingrediants above and drench with melted butter. Bake for 30 minutes at 350, or till the onions get a golden brown.
ROSEMARY TOASTEIES
small red potatoes
Oil
salt
paprika
fresh rosemary
Cut the potatoes in half and bring them to a boil in a pot of water. Then drain them and lay them on a cookie sheet. oil them with the oil and sprinkle them with the rest of the ingrediants. Lastly, roast them for 30 minutes.
Rosemary chicken
4 small squab roasters
chicken stock
rosemary sprigs
thyme sprigs
bay leaf
Prepare the chicken as you best see fit and place them in in a roasting pan with whatever else you wish (vegatables, potatoes) Add to this the chicken stock and the herbs. Cover and cook in the oven for 1 hour at 350.
When done, remove the chicken and make sure the bayleave is discarded.
The stock can be docked up with garlic and white wine. Just make sure no herbs are left in it.
MINT LAMB
lamp cut to thin strips
Any vegatables or potatoes
1/2 clove of garlic
3 TBS fresh chopped mint
olive oil
honey
pepper
Start this the day before. Mix together the mint, garlic, honey, oil and blk pepper. Add to this the lamb slices and vegetables and let sit for 24 hours.
When ready, remove the meat and others and place the lamb and vegatables in a pan and broil for 10-15 minutes. Baste as you want to add even more flavor.
This is even good cubed and skewered. I have also tryed it on the BBQ grill.
MINT BURGERS
This is real easy. To your chop meat mix, add chopped fresh mint! About 2 TBS to each 1 pound of meat. Wanna take it one step furthr? about half way through cooking the burgers, coat them with honey, or add hoeny to the mixture
BUFFALO ROAST
4 heads of garlic
3/4 cup dijon mustard
peasant bread loaf w/ crust off
1/2 cup oil
olive oil
thyme
2 TBL flour
2 TBL butter
1 tsp celery seed
Bake garlc heads in foil in oven at 450, for one hour or till they are soft. Toast the bread in the oven untill dry. Peel the garlic and mash together with the musterd in a small bowl. Now break the bread into small [peices and put in food processor and add the garlic/ mustard mixture. Heat the oil in a roasting pan and roast your meat and season with pepper and salt as you wish. After brown remove ity and let it cool down. Now any oil left at the bottem use as a baste on the meat. Spread the garlic mixture on the meat and press the thyme into the meat. Roast the whole meat now for one hour or till the crust is brown. and the center is about 125 degrees. When done whisk in the flour and oil into a sauce pan until a gravey forms. Season it with the celery seed and salt and pepper. and starian it before serving
You can use any type of meat but the best is buffalo meat if you can find it.
B>Mabon Soup
1/4 cup butter
1 diced onion
1 cup of sliced mushroom
i lbs. carrot coins
1 lbs. parsnips peeled and sliced
1large appgle (perferably granny smith)
1 quart chicken stock
a few sprigs of thyme
1 1/2 cups of heavy cream
1/4 tsp nutmeg
1/2 cup of pure apple cider
In a large pot, melt the butter and add the onions and mushrooms and saute for 10 minuts. Then add the carrots, parsnips and apple and stir till they begin to soften. then add the chicken stock and thyme. Boil and them simmer for about 30 minutes.
Take the thymne sprigs out and pure'e the mix in a blender until smooth. When smooth, pour it back to the pot and add the cream, cider, nutmeg and if you want salt and pepper (though to me it kinda kills the taste) and heat before serving.
Lammas muffins 1
1 cup of cooked and purred squash
1 cup milk
1 TBS.. baking powder
1/4 cup melted butter
1/4 cup honey
1 egg beaten
1 cup flour
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Mix together the squash, milk, butter, honey and egg. Seperatly mix together the flour, sugar, baking powder and sunflower seed or raisins. Now add the two mixes together and mix till moist. Put the mixture into a muffin pan and bake for about 15 minutes at 400 degrees.
