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Cream of Broccoli Soup Serves 5 as Soup. This has a lot of broccoli and the liquid is savory and lactic but not really rich. It's very chunky with broccoli flavor. 3 T butter 3 T flour 2 c milk 3 c chicken stock 20 oz chopped broccoli Make a light roux with the butter and flour. Whisk in the milk and bring to a boil. Meanwhile, bring the broccoli to a boil in the chicken stock and cook until just done. Add the bechamel to the broccoli and add salt and pepper to taste. Keywords: Soup, Easy, Vegetarian, Vegetables ( RG1873 )

Sheena's Mom's Cranberry-Orange Relish My mother has been using this recipe for Thanksgiving dinner for as long as I can remember. It's really easy to make and is quite refreshing. Also note that you are using an entire orange for this recipe so that means you should be buying an organic one. 12 oz cranberries 1 whole medium orange 1/2 c of walnuts- coarsely chopped 1/2 c of sugar 1)slice unpeeled orange into 1/4 pieces, remove seeds (if there are any) 2)place the cranberries, the orange, the walnuts and the sugar into the food processor 3)pulse until it reaches your desired consistency. I like it the consistency of a relish, almost shredded. Keywords: Side, Vegan, Easy ( RG1872 )

Cranberry Sauce with Ginger and Maple Syrup This is the cranberry sauce that blew my mom's recipe (in use for over 30 years) straight out of the water. It is adapted from a former roommate's family recipe -- and is worth your family's initial reluctance to switch from the recipe on the back of the ocean spray bag or from (the horror) the can. 4 c of cranberries 1-1/2 c real maple syrup 1/2 c water 1 tsp ground ginger Combine all ingredients except cranberries in large pot, and bring to the boil. Add cranberries, and cook until sauce thickens and most of the berries have popped (watch as it has the tendency to overboil easily). Sauce is best after it has sat at least overnight. Keywords: Side, Fruit, Condiment, Vegan, Turkey, Christmas, Vegetarian, Lunch, American, Easy, Sauce ( RG1871 )

Beef Stewed with Tomato, Star Anise, and Lemongrass (Bò Kho/Bo Kho) Serves 4 as Main Dish. This stew is so popular that practically every Viet cook has his or her own version. I have read recipes that call for curry powder, annatto seeds, tomato paste, and beer. But this is how my mother learned to make bò kho decades ago. Although in Vietnam it is traditionally eaten for breakfast, here in the States it has become lunch or dinner fare in the Vietnamese American community. It may be served in shallow bowls with warm French bread for sopping up the flavorful sauce, or it may be spooned over rice or wide rice noodles (bánh phở). The addition of chopped Vietnamese coriander or Thai basil leaves is something that my parents picked up when we lived in Saigon. Also, despite the name, this is not a kho dish. Here, kho means “to simmer” or “to stew.” No caramel sauce is involved. Traditionalists like to use the boneless beef shank sold at Chinese and Viet markets for this dish, which they cook for hours to yield a chewy-tender result. Once in the States, my family switched to beef chuck, which is flavorful, suited to long cooking, and more readily available. This recipe appears in my new cookbook In the Vietnamese Kitchen and an excerpt from this book appears in The Daily Gullet. 2-1/2 lb boneless beef chuck, well trimmed (about 2 pounds after trimming) and cut into 1-1/2-inch chunks 1 hefty stalk lemongrass, loose leaves discarded, cut into 3-inch lengths, and bruised with the broad side of a cleaver or chef's knife 3 T fish sauce 1-1/2 tsp Chinese five spice powder 2-1/2 T peeled and minced fresh ginger 1-1/2 tsp brown sugar 1 bay leaf 3 T canola or other neutral oil 1 yellow onion, finely chopped 2 c peeled, seeded, and chopped fresh tomato or 1 can (14 ounces) crushed tomato 1/2 tsp salt (generous) 2 star anise (16 robust points total) 3 c water 1 lb carrots, peeled and cut into 1-inch chunks 1/4 c chopped fresh Vietnamese coriander or Thai basil leaves 1. In a bowl, combine the beef, lemongrass, fish sauce, five-spice powder, ginger, brown sugar, and bay leaf. Mix well with chopsticks to coat the beef evenly. Set aside to marinate for 30 minutes. 2. In a heavy-bottomed 5-quart Dutch oven, heat the oil over high heat until hot but not smoking. Working in batches, add the beef and sear on all sides, then transfer to a plate. Each batch should take about 3 minutes. Reserve the lemongrass and bay leaf from the marinade and discard the rest. 3. Lower the heat to medium-low, add the onion, and cook gently, stirring, for 4 to 5 minutes, or until fragrant and soft. Add the tomato and salt and stir to combine. Cover and cook for 12 to 14 minutes, or until the mixture is fragrant and has reduced to a rough paste. Check occasionally to make sure the tomato mixture is not sticking to the bottom of the pan. If it is, stir well and splash in some water. 4. When the paste has formed, add the beef, lemongrass, bay leaf, and star anise, give the contents of the pot a bit stir, and cook, uncovered, for another 5 minutes to allow the flavors to meld and penetrate the beef. Add the water, bring to a boil, cover, lower the heat to a simmer, and cook for 1-1/4 hours, or until the beef is chewy-tender (a sign that it is close to being done). To test for doneness, press on a piece; it should yield but still feel firm. 5. Add the carrots and return the stew to a simmer, adjusting the heat if needed. Cook, uncovered, for about 30 minutes, or until the carrots and beef are tender. (This stew may be made up to 2 days in advance. Let cool, cover, and refrigerate, then bring to a simmer before continuing.) 6. Just before serving, do a final taste test. Add salt or a shot of fish sauce to intensify the overall flavor. Or, splash in a bit of water to lighten the sauce. Transfer the stew to a serving dish, removing and discarding the lemongrass, bay leaf, and star anise. Garnish with the Vietnamese coriander and serve. Keywords: Main Dish, Beef, Vietnamese, The Daily Gullet ( RG1870 )

Pork Riblets Simmered in Caramel Sauce (Sườn Kho/Suon Kho) Serves 4 as Main Dish. This kho involves a little more work than the pork and eggs kho (see book, page 146). You must first marinate the meat and then sear it before it settles into its long simmer. The extra steps produce a rich, roasty undercurrent of flavor that permeates the dish. These riblets have special meaning for my mom because her family prepared them for their month-long Tet festivities. An entire pig was slaughtered for the celebration, and the ribs were used in this kho. Since it reheats well, it is the perfect make-ahead dish for the Lunar New Year, a time when everyone is supposed to relax, rather than slave in the kitchen. When purchasing the ribs, remember to ask the butcher to cut them into strips for. For the best flavor, sear the riblets on a grill. This recipe appears in my new cookbook In the Vietnamese Kitchen and an excerpt from this book appears in The Daily Gullet. 3 lb meaty pork spareribs, cut crosswise through the bone into long strips 1-1/2 to 2 inches wide 1/2 large yellow onion, minced 1 T sugar 1 tsp black pepper 6 T fish sauce 6 T Caramel Sauce 2 scallions, green part only, chopped 1. Cut each rib strip between the bones or cartilage into individual riblets. In a large bowl, combine the onion, sugar, pepper, and 3 tablespoons of the fish sauce and mix well. Add the riblets and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight. 2. Remove the bowl from the refrigerator about 45 minutes before searing. Prepare a hot charcoal fire (you can hold your hand over the rack for only 2 to 3 seconds) or preheat a gas grill to high. Remove the riblets from the marinade, reserving the marinade, and sear on the grill, turning as needed, for about 10 minutes total. Alternatively, broil the riblets on a foil-lined baking sheet for about 8 minutes on each side, or until lightly charred. 3. Transfer the seared riblets, the reserved marinade, and any cooking juices to a 5-quart Dutch oven and add the remaining 3 tablespoons fish sauce, the caramel sauce, and water almost to cover. Bring to a boil over medium-high heat. Adjust the heat to a simmer, cover, and cook for 45 minutes. Uncover and adjust the heat so that the riblets simmer vigorously. Cook for about 20 minutes, or until the riblets are tender when pierced with a knife. The sauce will have reduced, but there will still be plenty. 4. Remove from the heat and let stand for a few minutes so that the fat collects on the surface, then skim it off. Return to a simmer and taste the sauce. Add extra fish sauce to create a deeper savory flavor, or water to lighten it. Transfer the riblets and sauce to a bowl. Sprinkle the scallion on top and serve. ( RG1869 )

Caramel Sauce (Nước Màu/Nuoc Mau) This is a cornerstone of Vietnamese cooking. The term nước màu was originally coined in southern Vietnam. Northerners know this same ingredient as nước hàng (merchandising water), probably because it was so often used by food hawkers to enhance the appearance of their wares. Its ability to impart incredibly savory-sweet flavors is the key to simmering meats, seafood, eggs, and/or tofu for everyday kho dishes. Some cooks substitute brown sugar, but the results tend to be too sweet. The inky sauce also lends rich brown color to grilled meats, much as molasses does in American barbecue. Traditionally, the sauce is made by pouring boiling water into the caramelized sugar, a somewhat dangerous step that causes the mixture to bubble and spew dramatically. This method immediately arrests the cooking, so that the sugar doesn't burn to a bitter black stage. I find it easier to place the pan in a sink partially filled with water, which cools the caramelized sugar, halting the cooking, and then add the water to dilute the sugar. The result with both approaches is the same bittersweet, inky sauce that is a staple in every Vietnamese kitchen. This recipe appears in my new cookbook In the Vietnamese Kitchen and an excerpt from this book appears in The Daily Gullet. This makes about 1 cup. 3/4 c water 1 c sugar 1. Select a small, heavy saucepan with a long handle. Use one with a light interior (such as stainless steel) to make monitoring the changing color of the caramel easier. Fill the sink with enough water to come halfway up the sides of the saucepan. 2. Put 1/4 cup of the water and all the sugar in the saucepan and place over medium-low heat. To ensure that the sugar melts evenly, stir with a metal spoon. After about 2 minutes, when the sugar is relatively smooth and opaque, stop stirring and let the mixture cook undisturbed. Small bubbles will form at the edge of the pan and gradually grow larger and move toward the center. A good 7 minutes into cooking, bubbles will cover the entire surface and the mixture will be at a vigorous simmer. As the sugar melts, the mixture will go from opaque to clear. If a little sugar crystallizes on the sides of the pan, don’t worry. After about 15 minutes, the sugar will begin to caramelize and deepen in color. You will see a progression from champagne yellow to light tea to dark tea. When smoke starts rising, around the 20-minute mark, remove the pan from the heat and slowly swirl it. Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think the color of a big, bold red wine) as the bubbles become a lovely burnt orange. Pay attention to the color of the caramel underneath the bubbles. When the caramel is the color of black coffee or molasses, place the pan in the sink to stop the cooking. The hot pan bottom will sizzle on contact. Add the remaining 1/2 cup water; don’t worry, the sugar will seize up but later dissolve. After the dramatic bubble reaction ceases, return the pan to the stove over medium heat. 3. Heat the caramel, stirring until it dissolves into the water. Remove from the heat and let cool for 10 minutes before pouring into a small heatproof glass jar. Set aside to cool completely. The result will seem slightly viscous, while the flavor will be bittersweet. Cover and store the sauce indefinitely in your kitchen cupboard. ( RG1868 )

Pancakes (yeast) Serves 2 as Main Dish. I used to always do chemically-risen pancakes, sometimes adding soda water for extra gas... but these are way better, and don't take very much longer. The texture is bouncy and moist (as opposed to fluffy), the way I like it. 1 large egg 1-1/2 c warm milk 1/4 c sugar 1/2 tsp salt 1 tsp vanilla extract 3 T melted butter 2 c all-purpose flour 5 g instant dry yeast Whisk the egg and milk well. Add the sugar, salt, vanilla, and butter, and whisk well. Add the flour and yeast and vigorously whisk about 15 seconds, until the batter is completely smooth. Unlike chemically-risen pancakes, you aren't trying to avoid developing gluten here, so go crazy. Let the batter proof for about an hour, until it's very bubbly. Cook over medium heat in a buttered pan. Keywords: Easy, Vegetarian, Breakfast ( RG1866 )

Celeriac, apple and blue cheese soup Serves 8 as Soup. Highlighting two fall flavors, celeriac and apples, brought together with blue cheese. 1 tsp butter 1 tsp olive oil 2 onions, diced 1 carrot, diced 3 celery ribs, diced 1 celeriac root (approximately 8 oz), 1/2" cubes 1 russet potato, 1” cubes sea salt pepper 6 c vegetable or chicken stock 1 apple (Granny Smith or something tart), diced 2 sprigs thyme 1/2 c whole milk blue cheese (such as Maytag, Danish or Stilton), crumbled fresh parsley Heat olive oil and butter in a large pan over medium heat. When butter is melted add onions, carrot and celery. Cook for one minute, stirring, then add one teaspoon of salt. Turn heat to low, cover and cook for 10 minutes, stirring occasionally to keep onion from burning. Remove lid, add celeriac and potato, and stir until the root veg are up to temperature. Add stock and season with salt and pepper to taste. Add thyme (don’t pull the leaves, just leave the sprigs whole). Bring to a boil, then turn down to low and simmer, covered, for 12-15 minutes. Add apple, then cook for 4 more minutes. Remove soup from heat, and take out the leftover thyme sticks. Blend in batches until smooth. Pour back into the pan and add milk. Reheat, but don’t allow to boil. Sprinkle in a little blue cheese, and stir to combine. Depending on your preferences and what type of blue cheese you’re using, the amount will vary, so just add to taste. Stir in chopped parsley. Serve, garnished with sliced apple, crumbled blue cheese and parsley. Keywords: Soup, Vegetarian, Easy, Vegetables, Dinner, American, Blender ( RG1865 )

Braised Lamb Shanks/ daube de jarret d"agneau Serves 2 as Side. I've noticed that there doesn't seem to be a recipe for Lamb Shanks in Recipe Gullet. So, here it is. It's also posted in the Cooking forum in the thread Daube- cook off. There it has pictures. The fullest annotated version is on by blog.click. This is a recipe for braised Lamb Shanks. According to everything I've read it really is a daube by definition. No matter, I don't want to get into the semantics. I'm also not going to get into what kind of pot to cook it in or whether oven or stovetop is better. Suffice it to say that if the dish is slowly & carefully cooked with love & respect it is going to be delicious. The rest is nuance. Here goes: 2 Lamb Shanks 2 yellow onions 3 carrots 2 stalk of celery 5 cloves of garlic Lots of fresh rosemary Lots of fresh thyme. A few bay leaves Hearty red wine Good lamb stock Salt & pepper. 1) Put a small amount of fat into your pot. (duck is best, but others will do) Heat this up & then put the shanks in and brown turning frequently. 2) Meanwhile be chopping up the Onion, carrot, celery mixtrue. (How finely you chop depends upon how you plan to finish the dish. More on this later. 3) Peel & roughly chop the garlic 4) When the shanks are nicely browned remove them from the pot & set aside. Put the vegetable mixture along with the garlic & bay leaves into the pot, turn down the heat to low, cover the pot & sweat the mixture for at least 20 minutes. 5) Rub your rosemany & thyme as you strip the leaves from the stalks. 6) Put the lamb shanks back into the pot with the sweated veggies. Add the herbs. Add the wine & stock to just cover. (I like to use about 50% wine, 50% stock.) Give everything a light seasoning. 7) Bring to the boil then back down to a simmer. Cover & simmer slowly for at least 3 hours. Check & stir occasionally. 8) At the end of this first cooking take the shanks out & put them in the fridge separately from the vegetables & sauce. 9) Next day bring everything back up to room temperature having skimmed off any fat from the sauce. (there normaly won't be much if any.) Now its decision time. How to finish the dish as there are lots of variations. A) my favorite 'classic' version. for this one I would have chopped the veggies much more finely. I would now add some crushed juniper berries and about 3 oz of tomato puree. Everything back into the pot for at least 2 hours covered. Shanks out. Veggies & stock through a strainer or food mill then back into the pot for a final reduction. Add some butter just before serving to give a nice finish. Serve over potatoes, rice or other root vegetables. B) An Italian, "osso bucco" slant. As in A, but no juniper. Add oregano & fennel seeds, the tomato puree & a can of italian plum tomatoes, drained. Cook as before except stir more often to crush the plum tomatoes. Serve over pasta, polenta or rice. C) The 'stew' version. This is the one I've shown with roughly chopped veggies. I now, for the second cooking, add green lentils (about 4 oz per person) or white beans which have been soaked & pre-cooked. Everything together & cook for closer to 3 hours than 2. Serve as is. There are about as many variations upon this basic recipe as there are cooks. Keywords: Main Dish, French, Lamb, Easy, Dinner ( RG1864 )

Monte Crispo Sandwiches Serves 4 as Main Dish. Monte Crispo Sandwich History The Monte Crispo is, of course, a version of the famous Monte Cristo Sandwich, which is itself descended from the French Croque Monsieur, a grilled Gruyere Cheese and lean ham crustless sandwich fried in clarified butter that has been served in French cafes for at least one hundred years. The Monte Cristo seems to have first appeared in California in the early 1950's in conjuction with the Hollywood film version of the Alexandre Dumas novel of the same name. It combined the ingredients of the Croque Monsieur with a similar sandwich called the Croque Madame, which substitutes sliced chicken for the ham. This combination, in keeping with both the sexual innuendo ever present in restaurant kitchens and the lusty spirit of Dumas' novels, lends itself to suggestive jokes about whether Monsieur (ham) or Madame (chicken) goes on top. The matter is of no culinary importance, since the positions are reversed when the sandwich is flipped in any case. Continuing along this line of thought, the Monte Crispo sandwich could be updated, taking into account modern safe sex practices, by incorporating another thin slice of cheese between the ham and chicken as a prophylactic layer? Preparation & Cooking Time 25-30 minutes 8 1/2" thick slices fresh soft homestyle bread 3 eggs 3 T milk 2 tsp salt divided 1 tsp pepper divided 1/4 tsp nutmeg, freshly grated 2 c panko bread crumbs 4 tsp unsalted butter, softened 4 tsp honey mustard 4 oz (4 slices) mozzerella cheese 4 oz prosciutto or other thinly sliced precooked ham 4 oz precooked or smoked thinly sliced chicken breast thinly sliced 4 oz (4 slices) provolone cheese 2 T clarified butter for frying 1. In a large shallow dish, whisk together eggs and milk. Season egg mixture with 1 teaspoon salt 1/2 teaspoon pepper, and nutmeg. 2. In another large shallow dish, combine panko crumbs with 1/2 teaspoon salt and 1/4 teaspoon pepper. 3. Place clarified butter in a heavy 10-inch Teflon fry pan or griddle and heat oil over medium to medium-high heat until hot (about 360 degrees F.). Preheat oven to warm (300 degrees F.). 4. While the oil is heating, arrange bread slices in pairs and spread one slice of each pair with 1 teaspoon butter and the other slice of the pair with 1 teaspoon honey mustard. 5. Layer one buttered bread slice with one slice each of the mozzeralla, ham, chicken/turkey and provolone. Place the top slice mustard side down on top of the provolone to close the sandwich. Repeat this procedure to form two sandwiches. Using a large sharp knife, trim off the crusts to form neat sandwiches. 6. Take two completed sandwiches, dip the tops and bottoms of the sandwiches into the egg mixture, then into the crumb mixture. Place the coated sandwiches in the hot butter and cook for approximately 2 minutes per side until the crumb mixture is golden brown and the cheese begins to melt. Transfer sandwiches to a serving platter and place in the preheated oven. Hold the cooked sandwiches in a warm oven while preparing remainder. Repeat the entire process to prepare 4 sandwiches total. Optional Garnish: In deference to the traditional Monte Cristo sandwich serving practice, include a 1-2 Tbsp. dollop of strawberry preserves or another jam or jelly with each sandwich. Keywords: Intermediate ( RG1863 )

Lavender Pound Cake Chanlette's Yummy Pound Cake with Beanie's Lavender Do not preheat oven! : ) Whirl 3 teaspoons lavender with 1/3 cup sugar in blender add that to: 2 2/3 c. sugar 2 sticks (1 cup) soft butter ^^^cream together ^^^ 2 teaspoons vanilla ^^^add ^^^ 6 eggs ^^^add one at a time & combine each well ^^^ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ To the above mixture, add alternately: 3 cups cake flour 1 cup whipping cream ~~~~~~~~~~~~~~~~~~~~~ That means add 1 cup of cake flour to your mixture, combine well, then add one half cup of whipping cream, combine well, then add 1 cup of cake flour to your mixture, combine well, then add the remaining 1/2 c. whipping cream, combine well, then add the last cup of cake flour to your mixture, combine well. ~~~~~~~~~~~~~~~~~~~ Use a couple loaf pans or a bundt type pan. ~~~~~~~~~~~~~~~~~~~ ****Place in a COLD OVEN. Turn to 350 degrees, bake for 70 minutes or until toothpick inserted comes out clean. Cool 20 mins remove from pan. ~~~~~~~~~~~~~~~~~~~ Just way delicious! Gives a mild lavendar glow in the throat. Keywords: Easy, Cake ( RG1862 )

Coconut rice This is a combination of a few rice preparations, with ideas from Suvir Saran, Mark Bittman, and myself. 2 c basmati rice 10 fl oz coconut milk 1 tsp black peppercorns 1 tsp salt 1 c thick yogurt or kefir 1 T black mustard seeds 1 tsp tumeric 2 T butter Wash the rice three times in cold water and then soak for 30 minutes. Drain the rice and add the coconut milk, peppercorns, and salt. Cook the rice, adding additional water or coconut milk if necessary (I use a rice cooker for this step and this is the right amount of liquid). When the rice is done, mix with the yogurt or kefir. Heat the butter, tumeric, and mustard seeds in a large heavy pot until the mustard seeds start to pop. Add the rice mixture without disturbing the layer of butter and seeds on the bottom of the pot. Use a rubber spatula to smooth the rice into an even layer. Cover the pot, turn the heat to low, and cook for 10 minutes to make a brown, crisp layer on the bottom. Use a metal spatula to scoop out portions, inverting onto the plate. Keywords: Main Dish, Side, Easy, Indian, Southeast Asian, Rice ( RG1861 )

Indian River Consomme Serves 8. This soup is a very light starter--a little tart and very unusual. Great served (like you'd serve hot cider) at large gatherings with cheese straws. (From my cookbook "Nobody Cooks Like Ruth: Menus from Cherotree" 2003, Infinity Publishing, www.buybooksontheweb.com) 1 medium onion, sliced 2 T butter 32 oz tomato juice 8 oz double strength beef broth 2 oz orange juice concentrate 2 tsp lemon juice 1 T sugar, or to taste 1/4 c vermouth White pepper 1/4 c fresh basil, cut in chiffonade Saute onion in butter until soft. Puree in food processor or blender, adding a little tomato juice to rinse it out. Combine with all remaining ingredients except basil and simmer 20-30 minutes. May be made ahead and reheated. To serve, reheat and garnish each serving with basil. You may use a 10 ounce can of beef broth, undiluted, instead of the home made beef broth. Keywords: Soup, Easy ( RG1860 )

Gevulde speculaas This is a traditional Dutch cookie, cloesely associated with the feast of Sinterklaas on December 5th. From early November onwards, the wonderful smell of spicy cookies is coming out of all the bakeries. To make these cookies you need the special spicemix, speculaaskruiden. You can make your own, the spices that should be in there are: cinnamon, cloves, nutmeg, ginger, aniseed, coriander, cardamom, in a ratio: cinnamon 3 : cloves 2: nutmeg 2: ginger 1/2: aniseed 1/2: coriander 1/2: cardamom 1/2. Or you can PM your Dutch eGullet contact (that's me) and she'll be happy to send you some! 300 g flour 150 g butter, softened 150 g soft brown sugar 1 T speculaas spices, to taste 1 tsp baking powder pinch of salt 1 T milk 250 g almond paste (see below) grated rind of half a lemon 2 T cream or milk beaten egg to glaze almond halves to decorate To make the almond paste, grind 125 grams of blanched almonds together with 125 grams of fine sugar until you have a coarse paste. Mix with 1 egg and keep in the fridge. Make a dough by mixing the first 5 ingredients together, adding some milk if you have to, to make it come together. Divide into 4 equal parts. Mix the almond paste with the lemon zest and the cream until you have a spreadable mixture. Roll out two parts of the dough into a narrow rectangle. Put unto a buttered baking sheet (or one lined with baking parchment). Spread the almond paste on top. It will still be pretty stiff. Carefully spread it over the pastry with the back of a spoon, wetting it to keep the paste from sticking. Roll out the other 2 parts of the dough and place on top. Press the edges to seal and trim all around with a knife. Press the almond halves on top and glaze the two logs with the beaten egg. Bake at 180 C / 350 F for 20- 30 minutes. Cut into small pieces (it's very rich) to serve. note: instead of making two logs, you could make one big square ‘cake’. Or make it in a round tin, or (as Abra did) littel individual cakes made in miniature muffin tins. Keywords: Brownies/Bars, Snack, Cake ( RG1859 )

Speculaaskoekjes This is a traditional Dutch cookie, cloesely associated with the feast of Sinterklaas on December 5th. From early November onwards, the wonderful smell of spicy cookies is coming out of all the bakeries. To make these cookies you need the special spicemix, speculaaskruiden. You can make your own, the spices that should be in there are: cinnamon, cloves, nutmeg, ginger, aniseed, coriander, cardamom, in a ratio: cinnamon 3 : cloves 2: nutmeg 2: ginger 1/2: aniseed 1/2: coriander 1/2: cardamom 1/2. Or you can PM your Dutch eGullet contact (that's me) and she'll be happy to send you some! 250 g flour 150 g soft butter 125 g dark soft brown sugar 1 tsp salt 1 tsp baking powder 1 T speculaas spices beaten egg, to glaze slivered almonds Mix all ingredients except the egg and almonds into a dough. Leave this to rest in the fridge overnight, to allow the flavors of the spices to develop. Next day, roll out thinly and cut into any desired shape. Put on a buttered baking sheet, brush with egg glaze, and sprinkle with the almonds. Bake in a preheated (180 C) oven for about 15 minutes. note: the cookies in the picture are really thin. For a more traditional shape, roll out slightly thicker. this recipe differs slightly from the recipe in the thread. It uses a bit less spices and I have added baking powder to make them a bit lighter. Keywords: Easy, Cookie ( RG1858 )

Aunt Eloisa's Tamales These are the tamales my Grandma & Mom & Aunts used to make. They would gather in our kitchen and work and visit. It was surprising how many neighbors just "happened" to drop in while the tamales were cooking. My grandma would use a portable electric oven to cook the tamales. About a 1/2 inch of water was put in the bottom of the oven, then a rack. The tamales were stood up on their folded edge, leaning toward the center, and cooked with the steam. For smaller batches, a pot with a rack and lid would do. My mother always said the tamales kept better in the freezer if they were frozen before cooking. Of course, in those days, no one had a good freezer, so we would eat tamales until they were gone. I should mention this was considered, in our family, to be my Aunt Eloisa's recipe. But, she got it from her aunts who were from San Angelo, TX. Their parents, who were my great- grandparents, were from Chihuahua, Mexico. Aunt Eloisa’s Tamales MASA 10 pounds freshly ground masa 2 ¾ pounds lard salt to taste 7 teaspoons baking powder Knead until a chunk floats in cold water. SAUCE 1 pound California Chiles (dry red chiles) whole cumino (cumin) seed 8 to 10 garlic cloves Boil California red chiles in water until tender. Remove stems, squeeze peppers with hands, and run through sieve. Brown flour in lard. Add chile mixture to which cold pork roast broth has been added. Add cumino and garlic to chile. Add powdered or dried New Mexico chiles to taste (for hotness) while boiling. MEAT Boil 6 pound pork roast with 3 garlic cloves in water until tender. Cool. Tear apart pork roast with fingers and add to chile mixture. CORN SHUCKS Soak 1 ½ pounds corn shucks in warm water for one hour. Take apart and wash. ASSEMBLY Spread masa on corn shuck in a thin layer. Place spoonful of chile on masa. Fold sides in then the bottom up. Stand tamales up in roaster that has been lined with shucks – Stand one tamale up in the middle. Lean other tamales against the center tamale and away from sides. Put ¾ inch of water in bottom of roaster and place lid on roaster. Cook one hour at 375 degrees. If you wish to freeze tamales, freeze them uncooked. Keywords: Intermediate, Pork, Mexican, Hot and Spicy ( RG1857 )

Chicken Braised in Sherry Vinegar Sauce This recipe is based on one from Sally Schneider's book A New Way to Cook. In an only-in-the-eG-Forums reversal of the usual progression of recipes, I turned a lower-fat, lower calorie recipe into one with more of both. To go back to Schneider's original, lower fat version, remove the skin from the chicken and use less fat to saute. But in that case, you're better off reducing the sauce on the stovetop after removing the chicken pieces. It won't benefit from the oven browning. 4 large chicken thigh-leg quarters (or use 6-8 thighs) 4 T chicken fat, pork fat or olive oil 1/2 c sliced shallots or onions 2/3 c medium dry sherry 1/3 c sherry vinegar 1 c chicken stock 1 14-oz. can diced tomatoes, drained 1 T Dijon style mustard 1 tsp brown sugar salt and pepper to taste 1. Preheat the oven to 325 degrees. Sprinkle the chicken pieces with salt and pepper. If you're using chicken legs, you can snip the tendons around the chicken "ankle" with scissors to make the pieces easier to eat when serving. 2. Melt 3 tablespoons of the fat or oil in a large skillet (or oven proof braising pan if you have it). Brown the chicken pieces on both sides and remove from the pan. 3. Add the remaining tablespoon of fat to the pan. Saute the onions or shallots until slightly browned, about 6 minutes. 4. Add the sherry and stir to dissolve the browned fond from the bottom of the pan. Simmer for a few minutes to reduce by about half. 5. Add the sherry vinegar and cook for several minutes to reduce again, by about half. 6. Add 1 cup of chicken stock, a pinch of salt, the tomatoes, sugar and mustard and stir to combine. Bring to a simmer. 7. If your pan is oven safe, add the chicken pieces skin side up. If not, transfer the liquid to a large oven proof pan (with lid) and add the chicken. Add more chicken stock, if necessary, to bring the level of liquid about half to two-thirds up the sides of the chicken pieces. 8. Cover the pan and bake in the oven for 25 minutes. 9. Remove the pan from the oven and remove the lid. Turn the oven up to 375 and return the uncovered pan to the oven for another 25 minutes. The liquid will reduce and the chicken skin will get brown and crisp. 10. Take the chicken out of the oven. Depending on the amount of fat in the sauce, you may need to remove the chicken and degrease it at this point. You might also want to reduce it further. Season with salt and pepper to taste. Serve with grits or polenta. Keywords: Main Dish, Chicken ( RG1856 )

Mini Chocolate Bar Serves 6 as Dessert. This is dessert 6 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 50 g Butter 70 g Flour 30 fl oz Sugar 10 ml Water 2 T Cocoa Powder 50 g Dark Chocolate Cut the cold butter into the flour, sugar & cocoa powder until you get to the stage of small peas. Add in the water until the mixture just comes together. Let it chill in the fridge for an hour and then roll out into a sheet. Bake at 350 F until cooked and cut them while hot. Melt the dark chocolate and bring to a temper and glaze the cooled bars. Keywords: Dessert, Expert, Chocolate, Plated Dessert, Brownies/Bars ( RG1855 )

Mini Chocolate Bar Serves 6 as Dessert. This is dessert 6 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 50 g Butter 70 g Flour 30 fl oz Sugar 10 ml Water 2 T Cocoa Powder 50 g Dark Chocolate Cut the cold butter into the flour, sugar & cocoa powder until you get to the stage of small peas. Add in the water until the mixture just comes together. Let it chill in the fridge for an hour and then roll out into a sheet. Bake at 350 F until cooked and cut them while hot. Melt the dark chocolate and bring to a temper and glaze the cooled bars. Keywords: Dessert, Expert, Chocolate, Plated Dessert, Brownies/Bars ( RG1854 )

Wild Kiwis with a Lygonberry Biscuit Serves 6 as Dessert. This is dessert 7 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 4 Wild Kiwis 50 g Butter 70 g Flour 30 g Sugar 10 ml Lygonberry Syrup Cut the cold butter into the flour & Sugar until you get to the stage of small peas. Add in the lygonberry syrup until the mixture just comes together. Let it chill in the fridge for an hour and then roll out into 6 crescent shaped biscuits. Bake at 350 F until cooked. To serve, place 4 wild kiwis onto the plate and then top with 1 biscuit Keywords: Dessert, Intermediate, Fruit, Plated Dessert ( RG1853 )

Duck Biscuits with Cilantro Jelly Serves 6 as Dessert. This is dessert 4 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 Biscuit 100 g Duck Fat 150 g Pastry Flour 50 fl oz Sugar 1/2 tsp Star Anise Jelly 100 g Sugar 70 g Water 4 T Rice Wine Vinegar 1/4 pt Pectin 1 pkg Cilantro To make the biscuits, first put the duck fat in the freezer. Mix the flour, sugar and star anise together and place in the freezer for an hour. Use a grater to grate in the duck fat and mix gently to coat. Add in a few tablespoons of cold water and mix until the dough comes together. Wrap it up in some plastic wrap and let it chill for an hour so the dough can absorb the moisture. Roll out the dough and bake at 350F until the edges are golden. Cut the biscuits while they are still hot and let them cool to room temperature. To make the jelly, combine the sugar, water & pectin in a measuring cup and let it cook in the microwave until boiling. Add in the rice wine vinegar, cook for a while longer and then test to see if it has jelled. If it has, bring it back to the boil and then add in about 1/2 a bunch of cilantro immediately after you've taken it off the heat. Let it cool to room temperature and then chill in the fridge overnight. To serve, simply top each biscuit with a dab of cilantro jelly. Keywords: Dessert, Expert, Duck, Brownies/Bars, Plated Dessert ( RG1852 )

Mini Pumpkin Ice-Cream Sandwiches Serves 6 as Dessert. This is dessert 3 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 1 Butternut Squash 1/4 c Cream 3 T Brown Sugar 1 tsp Cinnamon 100 g Sugar 1 T Water Bring the Sugar and Water to a boil and create an amber caramel. Let it cool slightly and then pour 12 patterns onto a silpat to form thin sheets about 4" in diameter (if the sheet is too thick, then use a spoon to spread it out). Roast a halved butternut squash in the oven for 2 hours and then scoop out the flesh and run through a sieve. Take about 200 grams of the squash mixture and mix it with the cream, sugar and cinnamon. Place some plastic wrap in a glass cup and then place the pumpkin mix into the cup. Freeze overnight. To serve, unmould the pumpkin ice-cream from the cup, smooth out the crinkles from the plastic wrap and then slice into 6 equal sized pieces. Wedge each piece of ice cream between two pieces of caramel and serve. Keywords: Dessert, Vegetables, Ice Cream ( RG1851 )

Mini Cherry Toffee Apples Serves 6 as Dessert. This is dessert 5 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 6 Crab Apples 200 g Sugar 1/4 c Water 12 Cherry Candies Put the cherry candies into a spice grinder and grind until they are coarsely ground but not too fine. Bring the Sugar and Water to a boil and cook until it is an amber caramel. Place toothpicks into the ends of all 6 apples and dip them into the caramel while hot. You need to work quickly as the caramel will continue cooking while you are working. Let the caramel drip off until only a thin layer remains and then place them on a silpat. When the caramel becomes tacky to touch, gently roll them in the cherry candy powder and then let them cool completely. Note: If you follow the standard procedure and chill the pan to stop the caramel from cooking further, it will thicken up and create too thick a coating. Keywords: Dessert, Easy, Fruit ( RG1850 )

Grapefruit Terrine & Lygonberry Shooter Serves 6 as Dessert. This is dessert 1 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 1 Grapefruit 1/3 c Lygonberry Syrup 2/3 c Water 1 pkg Gelatin Combine the Lyngonberry Syrup and Water to form 1 cup of well flavoured liquid and add in 1 package of gelatin. Stir to ensure that it is completely dissolved and then bring to a simmer in the microwave. Segement 1 grapefuit into chunks and then add one chunk to the bottom each shotglass. Let the Lygonberry mixture cool to room temperature and then add just enough mix to each shotglass to cover the grapefruit and allow it to cool in the refridgerator. After 1/2 an hour, remove and top up the rest of the shotglass with the mixture and then chill. This two stage process ensures that the grapefruit will remain at the top of the mix when presented. Before serving, briefly dip the glass in warm water and then invert onto a plate. Keywords: Dessert, Plated Dessert, Easy, Fruit ( RG1849 )

Vegemite Parmesan Cheesecake Serves 16 as Dessert. This is dessert 7 of the 7 desserts I made for the Supreme eGullet Pastry and Baking Challenge: Round 4 The inspiration for this came from the observation that at the time of development, there was NO google search results for "vegemite dessert". What you are witnessing is the first documented instance of using vegemite in a dessert setting! 2 pkg Philadelphia Cream Cheese 6 T Vegemite 1/2 c Cream Parmesan Rinds 2 Egg 3/4 c Sugar Base 6 Graham Crackers 3 T Melted Butter 3 T Sugar Base: Crumble up graham crackers, and mix with melted butter and sugar and pack firmly into a 9" Springform Pan. Blind bake the crust at 350F for 10 minutes and then take out and cool. Filling: Put the cream and the parmesan rinds in a bowl and heat in the microwave until the cream is simmering. Let steep for half an hour and then remove the rinds. Add 1/2 the vegemite to the cream and mix until smooth. Meanwhile, in a stand mixer, add the cream cheese and beat until smooth, scraping down the sides. Add the sugar and beat until dissolved and then add the eggs, continuing to scrape down the sides every 5 minutes. Add the cream and taste the batter to see the strength of the vegemite flavour and the sweetness level. If more sugar or vegemite is needed, take a bit of the batter into another bowl and stir in more vegemite/sugar and then readd back into the batter. Pour the batter into the pan and shake to release any bubbles. Cover the outside with tin foil, place in a water bath and bake for 1 hour at 300F or until the centre is just slightly jiggly. Let it cool in the oven for an hour, then on the counter until it reaches room temperature and then chill overnight. This cheesecake is VERY rich and VERY overwhelming. Serve only small portions otherwise your palate will rebel. Although there is a definate vegemite flavour to it, it is toned down enough that even people who are put off by vegemite are able to enjoy this dessert. It has a very intriguing flavour, sort of chocolatly, sort of nutty, sort of savoury. Keywords: Dessert, Intermediate, Cheese, Plated Dessert ( RG1848 )