Dejah
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I have an 18 rib crown pork roast for a dinner party.
Was wondering if anyone has good recipes for stuffing, etc?
In the past, I have made the old bread stuffing and just roasting. The meat was on the dry side. Is there any way to have a moist crown roast?
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If you make it stovetop, instead of baking, you can pour it into any container you want. I prefer stovetop, as you have more control over your entire batch (no oven hotspots etc...
Karen et al,
By making it stovetop, is there another recipe for this...or can I still use any creme brulee recipe? How long do I cook the mixture then? Just until thickened?
Tan suggested making the creme brulee the night before....do I do all the steps, then, instead of putting it in the ramekins and baking immediately, put into containers and refridgerate until I bake them NEXT day?
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Ben, You are correct to think these festive rituals are usually the province of women, unless you are the male elder in the household, who just step in at the last minute to perform
My s-i-l only keep up with these rituals for my Mom's sake. I don't think she will continue when Mom is gone...too Canadianized? I am trying to record these rituals in our weekly talks. She gave me a "prayer" for Chinese new years. I wrote it down phonetically. This was very important for me when we had the restaurant biz, to ensure prosperity.
I don't like the sweet tang yuen either...it's the julienned lo bak and dried shrimp in the savory tang that I love. My husband and kids dread the glutinous balls....always seem to stick in their throat. They often try to sneak them into MY bowl!
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Tracey,
I would really appreciate the recipe!
kthull,
I am going to take tan's suggestion. I am actually going to make the eggnog one tomorrow for a test run. and I realized after, that it wasn't eggnog-eggnog that I use, but rum and brandy! Please don't expect a report tomorrow night as I may be under the table from the booze!
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I don't do anything special in my house, but my 94 year old mother does. This is an important date for her...but maybe not so much for the younger generation. I asked my brother why it always falls on Dec. 22. He didn't even realize that. He just does what mother tells him!
My sister-in-law, with whom she lives, will steam a chicken with head and feet intact with the required "sam sang" for offering to the dieties.
First thing in the morning, they will place 6 bowls of tang yuen (sweet ones), with 6 tang yuen in each bowl, on a table facing the south window. There will be incense burning. This is an offering to the gods of heaven.
Then they will add a plate each of chicken, pork and fish ( heaven, earth, water), with 6 bowls of savory tang yuen for the offering to our ancestors.
The table will also have 6 small bowls of rice, 6 pairs chopsticks and 6 tiny wine cups.
My brother, being the only male in the family line, will do the kowtows, along with my Mom who will say the prayers.
We are still waiting for the lunch invite...
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Thanks for the link, Gary. We have a Jewish friend in Brooklyn. He's been pretty sheltered... 58 years old...was in a bit of cultural shcok when he visited us in Canada acouple summers ago. I'll forward the link to him and maybe he'll be braver next trip up.
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I'm about 3 months late...but I just joined this forum. If anyone is still interested, here is my Mom's recipe for white fluffy steamed baos.
Pastry ingredients:
4 cups all purpose flour ( measure to 8oz. line in measuring cup)
sugar (measure to 7 oz line in measuring cup)
1/2 tsp. salt
4 heaping tsp. baking powder
2 cups LESS 1 TBSP cold milk
1 tbsp veg. oil
I use my KitchenAid with the paddles.
Mix dry ingrdients, then blend in milk and oil.
Knead for 10 minutes. Let the dough rest for 5 minutes..
Knead again until smooth. Cut into desired size balls. Roll out into circles, thinner atround the edges.
Fill with desired filling. Place on muffin liners.
Steam for 20 minutes.
I lift the lid after 15 mintes, wipe the inside as it will be full of condensation. Then steam again for another 5 or 6 minutes.
I think the MILK may be the deciding factor in white fluffy baos.
I have since found packaged bao flour at Chinese grocery stores. I think it must have baking powder mixed in. All I have to add is sugar and, again, it is MILK and not water. The brand I use has a 3 bells symbol on the upper left hand corner. I often make bao with chicken, Chinese mushrooms, lapcheong, onion and ginger. If there are some left over, I put into freezer bags and into the freezer for quick snacks.
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Thanks, kthull, for the lead on eggnog creme brulee. Looks like what I'll be able to handle for the crowd, and I just happen to have lots of eggnog on hand. I'll do the recipe early Xmas morning to serve that evening.
I hope it is a "no fail" recipe!
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What is or what are POKE?
A Canuck prairie girl wants to know .
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I want to make creme brulee for our family Xmas dinner. Crazy request from the family as I have never made it before, but they all love it.
There will be 25 of us for the meal. Is it possible to make this in a large container, for example, the French white type lasagne dish? I am wondering if the centres will cook thru' in the same amount of time.
Can I keep it cool, bake the second one, and then do the carmalizing just before serving?
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BettyK and anyone interested: The recipe for KAY MAH:
INGREDIENTS:
3 EGGS
1 CUP WATER
2 1/2 CUPS FLOUR
2 TBSP. RAISINS
2 TSP. BAKING POWDER
10 CUPS OIL ( FOR DEEPFRYING)
6 OZ. MALTOSE
1 tbsp SESAME SEEDS
1 1/2 CUPS SUGAR
PROCEDURE:
1. Sift flour and baking powder together onto the pastry board. Spread to form a hollow in the centre. Add eggs. Blend the flour and eggs together with your fingers. Then knead the dough thoroughly until it is smooth.
2. Roll the dough with a rolling pin until it is about 1/6" thick.Cut it into 2" wide long strips. Dust the strips with flour so they don't stick together. Stack the strips, then cut into thin noodles (across the width). Separate these noodles and again dust with flour.
3. Heat the oil in a deep pan (wok). Shake off excess flour in a strainer, then lower the noodles carefully into the hot oil. Deep fry the strips 1/3 at a time until golden. The noodles should sizzle and float up quickly.( I keep them moving, turning with a Chinese lie lay untensil to keep the colour even). Lower the heat if they are turning brown too quickly. Remove, drain and place noodles in a large platter.
4. In a small sauce pan, add the sugar, maltose and water. Bring to a boil then simmer and stir over low heat until the mixture is like syrup and pours out as a thread. Pour it on the fried noodles and mix immediately, carefully, thoroughly.
5. At this point, IF you want raisins, you can put them onto the pastry board. Then, put the noodles from #4 on top, pat into a big square about 1 1/2" thick. Sprinkle with toasted sesame seeds. Cut into squares with a sharp knife.
These can be stored in a closed container for several days.
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QUOTE (Shiewie @ Nov 4 2003, 08:05 PM)
the eggy dough stuff coated with treacle (sutt kay mah)
BETTYK:Is it cut into big cubes? There's one we called 'macaroni cake'. Don't know the chinese name. It looks like lots of small broken pieces of dough coated with caramel and sesame seeds. Wish I could have the recipe for this.
BettyK: Do you still want a recipe for sutt kay mah?
I have one from Pei Mei's Chinese Cook Book Volume II
I have never used the recipe. Have always made it with my Mother at my elbow.
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In my restaurant days, we used Tenderflake lard in huge blocks in our deepfryers.
We tried vegetable oil, but found lard gave us the lighter and fluffier batter. Canola oil was our choice for stir-fries, because of the cost factor. Canola is like a clean slate, you can develop different flavours with what you add as you cook.
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Many thanks, Jo-Mel. for all the info'.
I'll be checking into the restaurant supply and Chinese stores when I next hit Winnipeg.
I enjoyed your response on HomeEc stations...
The perfect teaching station may be the semi-circle counter, like on Emeril Live, with the students and their own cooktops facing the instructor. Ah....dream on....I think most of my "potential students" would just like me to cook my recipes for them as they watch. I love to cook for them, but it gets expensive. Someone suggested a "private dining club" at my house...not worth the hassel! and really, what could one charge? The cooking itself is quick, but the prep.....
I've packaged up Xmas care parcels for some friends...assortment of dim sum that they can steam at home. For our own extended family Xmas dinner, we are having Angus Prime rib roast!
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Well, if project won't deviate from his "geometric precision", then JO-MEL's idea:
"The proof, tho, no matter how perfect the pleated dumpling, is in the eatin'. No words, please. We want samples!! "
is good enough for me!
Accept the challenge, PROJECT! please....
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PROJECT:
We will want to SEE results, ie...pictures of picture perfect geometric pleats!
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Is huo guo the Mandarin pronunciation for hot-pot?
Cantonese pronunciation "da bing lo"?
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JO-MEL,
Yes, please! send information and tips for the butane burner.
My daughter laughed this morning when I called it a bunsen burner...LOL!
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Ok, Guys, Thanks alot! Now I'll have to have another party!
Haven't had a hot pot party for about 20 years. Time just hasn't permitted a relaxed, many hours of eating kind of party.
Years ago, we used an electric deep fryer, clear chicken stock, a variety of meats, seafood, vegetables and cellophane noodles. The broth at the end was so incredibly delicious
I have since acquired 2 stainless steel hot pots. Now that I have been inspired, I'll get them down from the top of the cupboards and test them out with the family.
A question: Until I get a butane burner, would a can of sterno keep the broth hot enough? I would heat the stock to boiling first before transferring to the hot pot.
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PAN: si gup (jup) pi gwut = black bean garlic ribs, which I do marinate in soya sauce and cornstarch before steaming. My phonetic translations are terrible.
JO-MEL: I understand what you mean about convience of teaching at home...everything you'd need would be right on hand. I wish I had the HomeEc. kitchen I had when I taught high school...8 cooking stations! We did do stir-fry, wontons, etc. In my evening immigrant ESL class, one of the lessons on following instructions was making Jell-o no bake cheesecake. The first time, I forgot the sugar. This term, I forgot BOWLS!
Luckily, a good friend lived close by...Next summer ( I hope) I am installing an old commercial gas stove in the backyard. Perhaps then, I can think about doing some classes.
What are some of the dishes you have "taught"? Are your classes for Chinese cooking or a mixture?
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Second load of dishes going now. Mainly pots, pans, platters left to do.
I ate very little while cooking and serving. Like you, I find it hard to eat when I have a large party. Being a good host, anticipating and looking after others' needs is foremost, I guess
I had sui mai, beef balls and congee left over, so that's what we just finished having for lunch.My counter space was pretty much full...but I have a 2 tiered island with my stove top on one side. This was great for keeping food in chafers. I have seen the butane stoves. Must get one before the next party!
You are right about being organized. I make planning notes, then post a "work-list" right on the fridge close to my stove. Can't trust my memory when there is a crowd
trying to visit with me as I cook!
Didn't serve anything in bamboo steamers. With the quantities needed, it just wasn't practical. I do have a restaurant size steel steamer, but my stove wouldn't allow anything else then. I transfer the food to platters, and many have bamboo motifs...Good substitutes?
Cooking classes?! Tell me more!!!
We have a Chinese cooking class at the local community college. I'd love to be able to do something like that, but the instructor has been teaching the course for several years...entranched
I've had many requests, but I don't want to ruffle any feathers. From what I have heard, he doesn't do alot of authentic. Couldn't do it at home. My family would rebel! -
Good Morning,
jo-mel: puff...puff...puff...it was cook, serve, cook, serve...
Two of our guests were unavoidably delayed...so it was a repeat performance 2 hours after we started.
I had steamed some items earlier as I am limited to a 4 burner electric stove. But everything else came together well...giving us a breather between items.
As our friends arrived and mingled, I started the evening with spiced beef or vegetarian cigars made with phyllo pastry, coated with sesame seeds and baked 'til crispy. Not much of a wine person, I did have Portugese mateus in honour of our Portugese friend
My table (seats 14 snuggly)was set with dipping sauces, pickled cucumber, chopped cilantro, green onions, chili oil, century eggs and cut pieces of yu tiao, appetizer plates, chopsticks and spoons, and lots of napkins.
By the time we were seated, my double stacker steamer of ha gow was ready. I transferred these to 2 platters. I also served the congee at this time.
The sui mai and meat balls I had put into 10" glass pie plates. This way, I saved all the juices and makes it easier to plop into and take out of the steam trays. The sui mai followed the ha gow. I had blanched the gai lan earlier, placed on a platter. These I zapped in the microwave as I preped the oyster sauce and hot oil as someone suggested. The splatter was impressive!
This was a welcome item.The curry chicken puffs were ready from the oven. Crazy, but I love Mexican salsa with these, so I put out bowls of this cold stuff. I had to keep reminding people: Don't fill up on any one thing! Try everything first, then go back again!
Then it was meat balls that "bounce"
These I served with pieces of romaine lettuce and cilantro. I found the meat balls took longer steaming than other items, because they are pingpong ball size of solid meat. So I cooked them for 15 minutes earlier in the day, cooled then re-steamed for 15 minutes before serving. Didn't affect the texture at all. I also put out the sticky rice in lotus leaves steamed earlier and kept hot in a chafer. The baos took 10 minutes of re-steaming to warm up and stayed fluffy. I made chicken wings, BBQ ribs and si gup ribs to serve with these. The wings and ribs were in foil and warmed up the same time as the curry puffs. The si gup I kept warm in the slow cooker.
Ho fun with beansprouts and long pieces of green onion finished the list.
Slices of fresh pineapple was a good finish after all that starch and meat.
There was lots of Chinese tea, Guan Yen something...a gift from one of my Taiwanese students.
We didn't get to the red bean soup...just couldn't handle it.
I put thru' one load in my dishwasher before I went to bed. The counters are still covered. Must wake up obedient daughter to help!
I love feeding people and watching them enjoy new foods. Made the days of prep. worthwhile...but damn! I hate cleaning up!
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jo-mel.
My old one is cast iron and they work the best. A friend from Texas brought one up for me, aluminium, and it doesn't work nearly as well...lack the weight, I think.
It's 3 pm here, I am tidying up my kitchen before the feeding frenzy!
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Ben Hong: As for "medicinal" type soups, I personally like only a couple, as most of them require a lot of procedral driven cooking methods. I do enjoy them when someone else makes them though, eg: by a little old Chinese Popo (Grandma) who really does believe in the beneficial aspects of the dishes.
I hear ya! Hurray for Po-Pos!
I usually cook these soups when Po-Po comes for the day. Prepare the ingredients the night before per her instructions, then cook while she is here.
Classic French Crème Brulée - The Topic
in France: Cooking & Baking
Posted
Thanks for the info', Tan.
I made the eggnog recipe last night and we tasted it tonight. I had some "bubbles" on top, and now I realize I should have strained it as I poured into the baking dish. Otherwise, I browned the sugar under the broiler ( as I don't have my Xmas present yet
). The family enjoyed my first creme brulee!
Tonight, I was just wanting more info' as I think I am ready to try and make the recipe for the large family dinner on Thurs. I am also making my traditional trifle, just in case