For your Bealltainn feast: Recipes including oats, cakes, custards, cream cakes, honey, eggs, dandelion, Spring greens, shellfish, edible Spring flowers, it is common to include phallic symbols in the form of eclairs(God) or jam filled tarts (Goddess). Dairy, any foods known for their aphrodisiac properties.
Fried Honey Cakes are another Bealltainn favorite, just plug it into any search engine and up will pop hundreds of sites with the same recipe.
6 oz. crab or shrimp
4 oz. whipped cream cheese
2 tbsp. pimiento, finely chopped
1 can crescent rolls
Mix pimiento, cream cheese and crab or shrimp together. Separate crescent rolls and flatten out slightly. Spread 1 1/2 teaspoon of mixture on each crescent roll; roll up as directed on package. Lay on cookie sheet. Bake at 300 to 325 degrees for 10 minutes or until brown. Cut into 4 sections while still warm.
To reheat, place in microwave for 20-25 seconds.
To freeze, prepare rolls but do NOT bake until ready to serve.
50-60 young snow pea pods
8 oz. cream cheese, room temp
1/4c. chopped fresh parsley or chervil
1/4c. chopped fresh dill
1 garlic clove, minced
black pepper to taste
Blend cream cheese and herbs in mixing bowl until smooth. Set aside.
Removes stem end from peas, string them and blanch in a large pot of rapidly boiling water for 30 seconds.
Plunge them immediately into cold water to stop the cooking process. Peas should be bright green in color.
With a sharp knife, slit open the straight seam of each pod and, with a small tipped pastry bag, pipe in cheese
into each one. (or use a small spatula)
12 hard-cooked eggs
1 (10-ounce) package frozen chopped spinach or 1 bunch fresh spinach, cooked and chopped
1/4 cup sugarfree mayonnaise
2 Tablespoons olive oil
2 Tablespoons freshly grated parmesan cheese
Salt and freshly ground pepper to taste
Cook the spinach. Drain and squeeze dry, getting out as much water as possible so spinach doesn't dilute the filling. Peel eggs and cut inhalf. Mash yolks with spinach, mayonnaise, oil, cheese, salt and pepper. Carefully fill each egg white half with the yolk mixture. Cover with plastic wrap and refrigerate until well chilled.
Serves 6. 3 grams carbs per serving.
Cut cheese into 12 wedges. Mix egg and water with fork until smooth. Dip each cheese wedge into egg mix; sprinkle with wheat germ. Dip again into egg mix and sprinkle with wheat germ. Place wedges on heatproof serving plate. Set oven to broil. Broil wedges with tops about 5" from heat until warm, about 3-5 minutes. Serve immediately with apple wedges.
New blossoms on short stems (MUST BE PESTICIDE FREE AND CLEAN)
1 egg
1 cup milk
1 cup flour
1/2 tsp salt
Pinch of pepper
Hot cooking oil
1.Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water.
2.Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together, because the stems and greenery are bitter.
3.Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of the remaining ingredients (except cooking oil).
4.Drop the batter-coated blossoms into deep hot cooking oil (375°F) and fry until lightly browned.
5.Drain on paper towels.
6.Sprinkle with more salt, if needed, and serve at once.
1 pound fresh green asparagus spears, trimmed
4 slices Swiss cheese
5 (1/2 ounce) slices prosciutto
ground black pepper to taste
4 tablespoons butter, melted
1 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick.
Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese.
Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
1/2 cup fresh,frozen, or canned oysters, rinsed, squeezed dry
cocktail sauce
Heat oven to 400 degrees. Heat water and margarine to rolling boil in saucpan; stir in flour and salt. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, one at a time, continue beating until smooth. Stir in oysters. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed and golden, about 25 minutes. Serve hot with cocktail sauce. Makes about 5 dozen.
1 liter ginger ale
1 pound honey
1 cup orange juice
2 cups pineapple juice
1 cup passion fruit juice
1/2 cup lime juice
1/2 cup papaya juice
1 cup alcohol of choice for "spiking" (optional)
1 spacious punch bowl
In a medium-sized sauce pan, blend the honey and the orange juice over medium heat. Keep stirring until the honey is completely blended into theliquid. If you can still feel "heaviness" in the bottom of the pan, keep stirring. Remove from heat and allow to cool completely. In another bowl, combine remaining ingredients. Pour honey mixture into the punch bowl over crushed ice or ice cubes. Add the rest of the ingredients and mix well.
Source: "A Lusty Brew for Beltaine" by Edain McCoy
4 glasses of white wine
8 glasses of cider
1 glass of brandy
Slices of orange
Ladies' Bedstraw (a wild spring flower)
May Cup is traditionally offered to guests and travelers during the May Day celebrations in parts of England. It's simple to prepare and tastes delicious - why not try it yourselves?
Difficulty Level: Easy. Time Required: 2½ hours maximum.
You should mix the white wine, cider and brandy together. Add the orangeslices and Ladies' Bedstraw. Leave in a cool place for 2 hours. Filter into a jug. Serve out in glasses to your guests.
Tips: Be sure to wash the Ladies' Bedstraw before use. Please ensure that there are no laws or bylaws protecting wild flowers in your area before picking anything. You may use sweet wine and cider if desired.
12 sprigs young Waldmeister(Sweet Woodruff)
1 1/4 cup powdered sugar
1 bottle Moselle or Rhine wine or other dry white wine
Cover the mixture for 30 minutes, no longer. Remove the Waldmeister. Stir contents of bowl thoroughly and pour over a block of ice in a punch bowl. Add:
3 bottles Moselle
1 quart carbonated water or champagne
Thinly sliced oranges, sticks of pineapple and, most appropriately, sprigs of Waldmeister, may be used to decorate the Maiwein.
1 bottle of light dry wine (Bergstrasser- or Moselle wine)
1 bunch (handful) Waldmeister(Sweet Woodruff) (the herb shouldn't be in bloom yet)
2 tbsp sugar
Wash the herb thoroughly, bind into a bunch, and pour the wine over it into a large bowl. Add sugar, and let the mixture stay for 15-30 min in a cool place. Strain the wine through the sieve, and taste for sugar. In case it tastes not sweet enough, add some more sugar.
Tip: add some soda or Seltzer to make the drink more refreshing.
2 - 10 oz pkg. frozen sliced strawberries in syrup
1/2 c Sugar
1 Bottle rose' wine
1 (6 oz.) can frozen lemonade concentrate
1 c Pineapple juice, chilled
1 (28 oz.) bottle club soda chilled
Ice or Ice Ring
In a punch bowl, combine strawberries, sugar and 2 cups rose' wine. Cover and let stand at room temperature for 1 hour. Before serving punch, add frozen lemonade concentrate and pineapple juice. Stir until lemonade is thawed. Stir in remaining wine and club soda. Add ice or Ice Ring. Makes 24 (4 oz.) servings.
Cream the butter and sugars together, add both the flours and mix well.
Add almost all the flaked almonds, work them in and roll out into 1 large round or 2 smaller rounds.
Press in the remaining almonds and citrus peel and decorate the edge by pinching with the finger and thumb.
Mark into slices and prick the top all over lightly with a fork.
On a lightly greased cookie sheet, bake at 300°F for 60 minutes or until just golden brown.
Dust with caster sugar and divide into slices while still warm.
1-1/2 cups bread flour
1 cup whole wheat flour
1/4 cup rolled oats
1/8 cup wheat germ
2 tbsp. honey
7/8 cup warm (110º) milk
1/2 cup warm (110º) water
1 tsp. salt
1 tbsp. butter, softened
1/4-ounce envelope active dry yeast
Dissolve yeast in warm water and milk. Stir in remaining ingredients until combined. Turn onto floured surface and knead until smooth, elastic and no longer sticky, about 8 minutes. Let dough rise in a greased, covered bowl in a warm spot for one hour, or until double in bulk. Punch dough down and shape into a greased 9-1/2x5-1/2-inch loaf pan. Cover and let rise again for one hour, or until double in bulk. Bake at 375º for 25-30 minutes or until bread is done. Remove from pan and let bread cool on wire rack.
Bread Machine version: Place ingredients in bread machine pan in the order suggested by the manufacturer. Select the multigrain setting.
8 lg Eggs; Separated, at rm temp
6 tb Butter
14 oz Honey; Clover Or Wild
2 c Sugar
6 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 ts Baking Soda
2 ts Cinnamon
Zest And Juice Of 1 Orange
1 c Strong Coffee
1 c Sour Cream
1 c Filberts Or Walnuts; Chopped (Optional)
Heat the honey to boiling and allow to cool. Separate the eggs, reserving the whites. Beat the room temperature yolks with the butter until fluffy. Add the cooled honey and beat until well blended. Add the sugar and blend
well. Sift the flour, baking powder, baking soda and cinnamon together, then sift again. add to the honey mixture. Add the orange zest, juice, coffee and sour cream stirring until no dry flour shows. Whip the egg whites until stiff, then fold in a little of the whites, mixing well, then add the rest of the whites. Stir in the chopped nuts, if using them.
Pour into buttered and floured loaf pans, rapping them to even the batter. Bake in a preheated 325 Degree F. oven for about an hour. DO NOT open the oven door during the first 30 minutes of baking. When done, cool on wire
heavy duty aluminum foil and store in the refrigerator.
3-1/4 cups flour
1-3/4 cups sugar
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 eggs, slightly beaten
1 cup plus 2 Tablespoons oil
Two 10-ounce packages sliced frozen strawberries and juice
1-1/4 cups chopped walnuts (opt)
Mix first 5 ingredients in a large bowl.
Add liquid ingredients and blend well.
Do not use a mixer. Pour into 2 greased and floured loaf pans.
Bake at 350 degrees for 50 to 60 minutes.
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 cups vegetable oil
4 eggs, beaten
1 teaspoon red food coloring
2 (10 ounce) packages frozen strawberries, thawed and drained
1 (8 ounce) package cream cheese
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, stir together the flour, sugar, salt, cinnamon and baking soda.
Add oil, beaten eggs, food coloring; mix well.
Drain the strawberries and reserve 1/2 cup of the juice for the filling.
Fold in the drained strawberries. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into the center
of the loaf comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
In a medium mixing bowl, mix together the cream cheese with 1/2 cup of the reserved strawberry juice.
Slice the loaf twice horizontally to make three layers.
Spread the cream cheese mixture between the layers and reassemble the loaf.
Wrap loaves in plastic and chill in the refrigerator to set the filling. Slice and serve chilled.
Clean and wash dandelion roots thoroughly. Boil potatoes and dandelion roots and cook until both are tender. Remove from water (the water makes excellent base for soups), mash potatoes and dandelions and add chopped parsley, basil and one medium diced onion. In large skillet, sauté garlic and red pepper in olive oil about a minute. Add potatoes and dandelions and continue to cook another 15 minutes.
1.Sauté the onions in the olive oil.
2.When soft, add the carrots, dandelions, garlic, wine and soy sauce.
3.Cook for 10 to 20 minutes until all the flavors blend.Makes 4 to 6 servings.
3 tablespoons Dijon-style mustard
1/4 cup lemon juice
1/4 cup honey
3 tablespoons white wine vinegar
3 tablespoons fresh dill, finely chopped
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Honey-Mustard Dip-In a medium-mixing bowl, you want to add the mustard, lemon juice, honey, vinegar and dill. Then slowly whisk in the olive oil. Add the salt and pepper, and mix. Cover and put into the refrigerator for 30 minutes to chill.
Vegetables-In a large stockpot, add cold water and bring to a rapid boil. Now, add the asparagus and blanch for 2 minutes. Next, add the peas to the asparagus boiling and blanch for an additional 1 minute.You want to quickly stop the asparagus and peas from cooking. Drain the pot and add in cold tap water. Let them sit in the cold water for 5 minutes to cool. Then remove from water and pat dry with paper towels.Pour Honey-Mustard Dip into a small serving bowl and place on a large serving platter. Surround the bowl of dip with the asparagus and sugar snap peas.Makes 6 servings
1 head romaine lettuce
1 red onion, sliced
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges
1 cup mayonnaise
2 tablespoons maraschino cherry juice
2 tablespoons honey
1 tablespoon poppy seeds
1/8 teaspoon lemon juice
In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges.
In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup blanched and slivered almonds
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup shredded Cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk
Preheat oven to 375 degrees F (190 degrees C).
Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.
3 kilograms (7 lbs) of mussels, cleaned
350 grams (12 oz) onion, coarsely chopped
300 grams (10 oz) celery, coarsely chopped
250 grams (8 oz) shallots, coarsley chopped
2 garlic cloves (10-15 grams), finely chopped
3 fish bouillon cubes (intended for 750 ml/3 cups of bouillon)
1 teaspoon dry thyme leaves
1 teaspoon dry basil leaves
1 bottle (750 ml) of dry white wine
3 grams saffron (the quantity can be reduced)
Let the vegetables and the garlic simmer in the white wine for 15-20 minutes in a pan with a volume of 4-6 litres. At a late stage add the thyme and the basil. Increase the heat, place half of the mussels on top of the vegetables and let them steam until they have opened. This should take about 5 minutes. Remove the steamed mussels using a perforated ladle and set them apart. Place the remaining half of the mussels on top of the vegetables and let them steam for another five minutes until they all have opened. Remove them and add them to the first mussel batch.
Sieve the liquid to remove the vegetables, let the sieved bouillon boil for 5-10 minutes to reduce the volume somewhat, then leave it to cool. When cool, add the saffron. Remove the mussels from the shells. Keep them separated from the bouillon. Now you have the starting materials for a number of delicious dishes, e.g. mussel soup, diet mussel soup, mussel pasta sauce and mussel risotto. You can put the mussels and the bouillon in the deep-freeze for use later on; if so we suggest you pack in separate plastic bags about 100 grams of mussels per bag and 250 ml (1 cup) of bouillon) per bag. Otherwise you can use the ingredients almost immediately, but remember that the saffron will require a few hours to merge with the bouillon!
24 shucked Maryland select oysters
(about 1 cup, or 8 ounces)
3/4 cup buttermilk
6 strips bacon
About 6 tablespoons olive oil, divided
1/4 cup finely chopped red onion
1/4 cup red wine vinegar
1 tablespoon water
Scant 1 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup white or yellow cornmeal
5 cups mixed greens or mesclun
1/4 cup chopped sweet red pepper
Stir oysters together with the buttermilk; set aside. Fry bacon until crisp in a 12-inch skillet, preferably nonstick. Pour off fat and reserve. Blot bacon on paper towels. Add 3 tablespoons olive oil and the onion to skillet. Cook, stirring, about 30 seconds until onion begins to soften. Remove from the heat. Stir in vinegar, water, sugar, salt and pepper just until sugar dissolves. Pour off and reserve vinaigrette. Wipe out skillet.
Drain buttermilk from oysters. In a large, shallow plate, toss oysters with cornmeal until coated. Add reserved bacon fat and enough additional olive oil to film the skillet. Heat until very hot but not smoking.
Add oysters and fry on one side about 1« minutes. Turn over and cook just until nicely browned, about 1 to 2 minutes longer, depending on their size; be careful not to overcook. Add salt and pepper to taste. Immediately transfer oysters to paper towels. Toss greens with generous half of vinaigrette.
Arrange greens on plates. Arrange oysters in a circle on greens. Crumble bacon, and sprinkle over plates, along with diced red pepper. Spoon as much remaining vinaigrette as desired over plates. Serve immediately.
Note: Recipe can be doubled, but the oysters should be fried in 2 batches.
1 goose or capon
2 dozen hard boiled egg yolks, chopped
2 lbs. seedless grapes
4 bunches fresh parsley, chopped
3-4 large onions, chopped
1 Tbs. each ginger, pepper, cinnamon, & salt
1/4 lb. (1 stick) butter
Sauté the onions and parsley together in the butter until the onion softens. Mix together the grapes, egg yolks, and spices; add the butter, onions, & parsley. Mix well. Stuff the goose or capon with this mixture and place in a roasting pan. Rub a little oil into the skin, sprinkle with salt & pepper, then roast at 400° F for 2-3 hours for the goose or for 1-2 hours for the capon, until the bird is tender and has turned a deep golden brown.
As you will have noticed, I have varied from the original recipe by not parboiling all the ingredients together, but instead have sautéed the onion & parsley and then mixed with the other items. My reason for this is personal: I have made the boiled version before, and simply do not like it! Feel free to boil the stuffing as described, but be assured that the modern recipe works just as well (if not better), and uses the same cooking procedure indicated in other, similar medieval stuffing recipes. I've included both the onions & the grapes in the modern recipe, but using either one by itself is perfectly fine.
1 chicken, with the feet and head still attached (often available through a Kosher butcher)
1 lb. mixture of mutton, veal, and chicken dark-meat, or a combination or single use of any of these meats, cooked and diced or ground
6 eggs, beaten
½ cup cooked chestnuts (whole or ground)
1 cup mozzarella or brie, diced or shredded
½ - 1 tsp. each of spices: black & white pepper, savory, cumin, etc. Use to taste.
few thread saffron (or few drops yellow food coloring)
½ tsp. salt (or to taste)
2 egg yolks
few drops yellow & green food coloring
unseasoned bread crumbs (optional)
Combine all ingredients except chicken in a large bowl; mix well. Stuff the chicken with this mixture, reserving the leftover stuffing. With your hands, gently rub olive oil over the entire bird, then lay belly-down on foil on a baking sheet. Sprinkle with salt & pepper. Cover the delicate areas of the feet, head, and wings with foil to prevent overcooking. Place the bird in a 350° F oven and bake just until the skin begins to turn golden brown. Try not to overcook as the bird will fall apart if it becomes too tender. Remove from oven and very carefully remove the foil from the wings, etc. Immediately brush the entire bird with egg yolk which has been dyed either gold or green, or use a combination of colors in any whimsical manner that you like. Return to the oven for just a few seconds, to set the glaze - be careful not to overheat as it will spoil the colors. Remove from oven, place on a serving platter, and garnish with "eggs" made from the leftover stuffing.
To make the "eggs," take the remainder of the stuffing and mold it into small, egg-shaped balls. If your stuffing is too moist to work with, add enough bread crumbs to make a malleable mixture. Place the eggs on a well greased baking sheet and bake at 350° F for ½ hour, or until done. At this point, if you wish the eggs to match the hen in color, you may also brush the eggs with colored yolk, with a quick return to the oven to set the glaze. When ready, place along side the hen on its serving platter.
Walnuts make a suitable substitution for the chestnuts, an ingredient often not readily available.
Ideally, your hen and its eggs should be roasted on a spit, which was a staple of every Medieval kitchen hearth. Sadly, unless one is lucky enough to have a home rotisserie, roasting in an oven will have to suffice for the modern cook. Spit-roasting gives the eggs a wonderfully 3-dimensional effect, but roasting in an oven produces an egg which is flat on one side.
During roasting, some of the stuffing may pour out of the chicken from the back opening onto the baking sheet. This unattractive lump should be removed before placing the hen on the serving platter, for appearance's sake.
3 cups Flour
1 cup Shortening
1/2 cup Water, cold
1/2 pound Lamb, small dice
1/2 cup Onion, small dice
1 Carrot, peeled, small dice
1 small Potato, peeled, small dice
1 stalk Celery, small dice
Salt and pepper
1 Egg, beaten
Sift the flour into a mixing bowl. Cut in the shortening. Slowly add the water and mix until a pie-like dough forms. Wrap in plastic wrap and refrigerate. Pre-heat the oven to 350. In a separate bowl, mix together the lamb, onion, carrot, potato and celery. Season. Roll out the dough and cut out 4 5-inch circles. Place 1/4 of the lamb mixture in the center of each circle. Fold into a half-circle. Crimp the edges. Brush the egg on the seal and on the top of the pastry. Cut several small vent slits in the top of each one. Place on a baking sheet. Cook for 1 hour. Makes 4
--SAUCE:--
16 oz. sour cream
1 med. cucumber, pureed (puree in blender & strain to remove liquid)
2 cloves garlic, pressed
1/4 tsp. salt
2 tbsp. sugar
Combine first ten ingredients in large bowl; blend. Place mixture in skillet; cook over medium heat, stirring constantly until meat is browned. Drain off excess drippings. Combine sour cream, cucumber, garlic, salt and sugar in bowl. Blend well. Cut pita pockets in half; spoon in meat mixture, top with tomatoes and onions. Spoon sauce over each sandwich and serve immediately.
Makes 6 servings. Makes a good main course served over rice.
1 1/2 cups sifted cake flour
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs
1 cup heavy cream
1 teaspoon vanilla
Citrus Glaze (recipe follows)
Grease and flour a 9-inch springform pan. Sift together the flour, sugar, baking powder and salt on a sheet of waxed paper; set aside. In a small mixing bowl, whip the eggs with an electric mixer on medium speed until light and fluffy, about 1 minute; set nearby. Without washing the beaters, whip the cream in a large mixing bowl just until the cream starts to thicken but does not form soft peaks. Fold in eggs and vanilla. Add the flour mixture, stirring briskly just until the batter is smooth. Spread batter evenly into pan.
Bake in the lower third of a preheated 350 oven for 30 to 35 minutes or until cake tests done. Cool on wire rack 15 minutes before removing the springform's hinged band that clasps to the bottom of the cake pan. Cool completely before glazing.
Citrus Glaze: Combine 1 tablespoon melted unsalted butter, 3 tablespoons fresh orange juice and 1 1/3 cups sifted powdered sugar until smooth. Spread evenly over cooled cake; sprinkle finely grated lemon and orange zests over glaze. For variations, substitute fresh tangerine or blood orange juice.
2 (12 ounce) packages prepared pound cake
2 pint orange sherbet
1 cup heavy whipping cream
1/4 cup white sugar
1 teaspoon vanilla extract
Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps.
Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours.
In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter, and frost with sweetened whipped cream. Return cake to the freezer until ready to serve.
1 envelope (1/4 ounce) unflavoured gelatine
5 extra-large egg yolks
1 cup sugar
1/2 cup dry sherry
2 3/4 cups heavy cream, chilled
1 tablespoon vanilla extract
Angel Food Cake (recipe below), cut into 1 inch squares
1 cup fresh strawberries, sliced
1 1/2 cups fresh raspberries
1 1/2 tablespoons fresh lemon juice
In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften. In a medium bowl, beat the egg yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 cup water. Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly, until the custard thickens enough to coat the back of a spoon lightly; do not let boil. Strain the custard into a large bowl and whisk in the sofened gelatine; set aside. In a large bowl, whip 2 cups of the cream until it begins to thicken. Gradually beat in 1/4 cup of the sugar and the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream. Set the bowl containing the custard and gelatine into a large bowl of ice and water. Whisk gently until the custard is cold and begining to set, 3 to 4 minutes. Remove from the ice and fold in the whipped cream. Fold the Angel Food Cake squares into the custard cream until they are completely coated. Spoon this mixture into a buttered 10 inch tube pan. Cover and refrigerate until set, 1 to 2 hours. Meanwhile, in a food processor, combine the strawberries, 1 cups of the raspberries, the remaining 1/4 cup sugar and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate the strawberry-raspberry sauce until chilled. Beat the remaining 3/4 cup cream until moderately stiff.
To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a knife around the edge. Unmold the cake onto a platter and cover with the whipped cream. Garnish the cake with the remaining 1/2 cup raspberries and serve the strawberry-raspberry sauce on the side.
1 cup plus 2 tablespoons cake flour
1/4 teaspoon nutmeg, preferably freshly grated
1 1/2 cups sugar
12 extra-large egg whites
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 374F. Sift together the cake flour, nutmeg and 1/2 cup of the sugar. In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks form. Beat in the vanilla and fold in the flour mixture. Turn the batter into an ungreased 10 inch tube pan and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Invert onto a rack to cool.
2 cups (5 dl) almonds or other nuts
2 cups (5 dl) confectioners' sugar
8 egg whites
Cherry Cream:
1/4 cup (3dl) whipping cream
2 egg yolks
2 T confectioners' sugar
3 1/2 T chocolate sauce or syrup
3 1/2 T cherry juice
The Cake:
Grind almonds twice, the second time with the confectioners' sugar. The almonds should have the consistency of flour. Whip the egg whites until stiff but not dry, and blend with the nuts. Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F (160 degrees C) 25 to 30 minutes. Cool slightly in pan before removing to rack to cool completely. Makes two 9-inch layers.
Cherry Cream:
Beat the cream until firm and glossy. Add eggs and confectioners' sugar which have been whipped together until light and fluffy. Stir in the chocolate sauce or syrup, and add cherry juice to taste. Place one cake layer on platter, baked side down, and cover with half of the cream mixture. Add second layer, baked side up, and top with remaining cream. Keep refrigerated until serving time.
Cake:
1 8 oz Low-fat cream cheese, softened
1 Cup Sugar
1 Cup Unsweetened cocoa powder
2 Large Eggs
2 Cups Nonfat sour cream
3 1/2 Tbsp Cherry liquer
1 tsp Pure vanilla extract
1 10-12 oz jar Cherry spreadable fruit
1 Tbsp Cocoa for garnish optional
Preheat oven to 350 degrees. In blender or food processor, pulse chocolate wafers into powdery crumbs. In small bowl, stir together cookie crumbs and cinnamon; then pat into bottom of 9-inch springform pan.
In medium bowl, beat together low-fat cream cheese and sugar until creamy. Beat in cocoa powder, then beat in eggs. Stir in sour cream, cherry liqueur and vanilla extract. Pour batter into prepared pan. Bake for 45 minutes or until set. Spread cherry spreadable fruit, and return to oven for 1-2 minutes to set. Cool to room temperature and sprinkle top with cocoa for decorative garnish, if desired; cover and refrigerate at least 3 hours or until thoroughly chilled at (at least 3 hours). Remove spring form ring. Cut and serve.
Makes 16 Servings
Calories 11 % ( 225 cal) Protein 6 % (3.27 g ) Total Fat 7 % ( 5.5 g ) Carbohydrate 12 % (43.5 g )
SIEVE the þour into a mixing bowl. Add baking powder, sugar and water and mix well. Knead dough until smooth.
To make custard paste:
Place melted butter, sugar, þour, custard powder and cornþour into a container and mix well. Add eggs and continue mixing. Pour in coconut milk, evaporated milk, condensed milk, water, vanilla essence and blend well to obtain a smooth texture. Steam the mixture for an hour. Whisk it every 15 minutes while steaming.
To make custard buns:
Cut dough into small pieces and shape them into balls. Flatten dough with the palm of your hand and place a teaspoonful of custard paste in the middle of the þattened dough. Cover the paste with the dough and shape into a ball again. Heat oil to about 175 degrees C (350 degrees F)and then deep-fry the custard buns until golden brown.
22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling
Crush crackers with rolling pin, between waxpaper. Combine with sugar and butter, stir well. Press firmly into 9" pieplate. Bake at 350 F for 8 minutes, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.
Toast the oatmeal on a sheet of foil under the grill, stir twice so it browns evenly. Leave until cold. Add the honey and liqueur to the cream and whisk until thick. Fold in most of the oatmeal. Spoon into serving dishes and layer with the raspberries. Serve topped with the remaining oatmeal and raspberries.
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn theSOURCE:unknown
In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract. On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours. In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving, better if made 2 weeks in advance
2 cups all-purpose flour
1/3 cup white sugar
1/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup milk
4 cups strawberries, sliced
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup
Preheat an oven to 400°F. Grease two 9 inch layer pans. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
Bake at 400°F for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool. In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.
2 c (1 pint carton) Heavy cream or whipping cream
1 c Good quality milk chocolate (Hershey's Symphony or else Lindt)
[1c equals 6 oz of chocolate chips but I tend to use an entire 7-oz. bar of Hershey's Symphony. Not the nut version]
1 c Semi-sweet chocolate. I use Nestlé Tollhouse - don't use store brand
1/4 c packed light brown sugar
1 tsp. Vanilla essence
1-2 tbsp. liqueur (optional) rum, brandy, coffee, or orange with grated rind of 1 orange
Heat cream, sugar, essence and liqueur to near boiling point (known as scalding the cream) in either the microwave or a saucepan. Chop chocolates together in a processor or grate finely, (you can leave the chocolate in rough chunks but it will take longer to melt down). Once the cream is hot enough, pour over the chocolates.
Leave to soften for five minutes and then either run processor or stir continuously until you have a smooth, glossy mix. It may be necessary to warm the chocolate mix a little more if you do not have either a food processor or the hand held Braun that can be used directly in a pan. There should be no lumps left in the mix.
Let cool and then refrigerate for at least four hours. It is much easier to make it one day and whip the next.
Whip mix with electric mixer until thick and fluffy, this should only take 1-2 minutes using an electric mixer. If you use a Kitchen Aid do not walk away and leave it beating, as you will have chocolate flavored butter!
Spoon or pipe mousse into one big bowl or individual serving dishes. This sets firm but not rock solid. It is best when freshly whisked and served as it tightens up on standing, but still tastes wonderful. It will last unwhisked in the fridge for about a week.
SOURCE:First Published in New Hampshire Seasons - Oonagh's Kitchen (Nov. 1999)
1 cup all purpose flour
2 eggs
1 cup milk
2 Tbsp. butter
1/4 tsp. salt
1 Tbsp. sugar
Filling:
2 cups strawberries, sliced
8 oz. mascarpone cheese
8 oz. whipped cream
1 tsp. vanilla
3 Tbsp. sugar
Combine flour, eggs, milk, salt and sugar in a blender or food processor and blend until smooth. allow batter to rest for 20-20 minutes before cooking. Heat a crepe or 8-9 inch nonstick skillet to low-medium heat. Melt a small amount of butter in the pan. Pour 2-3 Tbsp. of batter into the pan and immediately tilt the pan to spread batter evenly on the bottom of the pan. Cook for 1 minute per side. Place crepes on wax paper after cooking. Repeat this step until all crepes are cooked. Makes 12-15 crepes and these crepes can be refrigerated and frozen. Combine strawberries, sugar, mascarpone cheese, vanilla, and half of the whipped topping in a large bowl and mix well. When ready to serve, place some filling on each crepe and roll up.
Top with some of the remaining whipped topping.
