The Clinton Legacy Cookbook
SIGNEDBe one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!
Posted on 11/26/2005 7:32:00 AM PST by carlo3b
The Clinton Legacy Cookbook
SIGNEDBe one of the FIRST to own this great gift, our own creation. Produced by, for, and with Freepers!
Thanks for the ping carlo
I've got mine and loved it
Authentic Cheese BlintzesWrapper (Crepe) batter
For filling
- 3 large eggs
- 1/4 cup water
- 1/4 cup milk
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1 tablespoon unsalted butter
Make wrapper batter:
- 1 1/2 cups farmer cheese
- 2 cups cottage cheese
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon all-purpose flour
In a blender blend wrapper batter ingredients and let stand 30 minutes.
In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
Make filling:
In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
Preheat oven to 250°F. and line a baking sheet with parchment paper.
Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.
Makes 10 blintzes.
How ya doing??? MUCH better I hope!
Caramel Apple-Nut Dippers Dough:
- 1/3 C. chopped, unpeeled apple
- 1/3 C. evaporated milk
- 1/3 C. granulated sugar
- 1/3 C. chopped walnuts
Topping:
- 1/2 C. butter or margarine, softened
- 1/4 C. confectioners' sugar
- 1/4 C. packed brown sugar
- 1 egg
- 1 t. vanilla extract
- 1/4 t. salt
- 2 C. all-purpose flour
1) In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
- 1 14-oz. package caramels
- 2/3 C. evaporated milk
- Green toothpicks
- 1 C. finely chopped walnuts
In a bowl, cream butter and sugars.
2) Add egg, vanilla and salt; beat well. Add flour; mix well. Shape dough into 1-inch balls.
Flatten each ball and place 1/4 teaspoon filling in center of each.
3) Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets.
Bake at 350° F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
4) In a saucepan over low heat, cook caramels and 2/3 cup evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.
Makes about 3 dozen.
LOLOL! Bump!
Well you BEHAVE yourself, OK???
This looks decadent
Golden Roasted Pork with Porcini The Italian name is, Maiale ai Funghi Porcini -- The recipe calls for porcini, but should also work with other flavorful wild mushrooms. Industrially grown champignons won't do it justice.
* 1 1/2 pounds boneless pork
* 3/4 pound fresh procini or other wild mushrooms
* Flour
* 3/8 cup olive oil
* 2 gloves garlic, peeled and crushed
* 2 bay leaves
* 1 pinch oregano
* 1 pint dry white wine, heated
* 1 ladle (about 2/3 cup) hot broth
* A small bunch parsley, minced
* A pinch of marjoramRub the meat with salt and dredge it in the flour, then brown it in a pot with 3 tablespoons of oil. Once it's browned pick over the mushrooms, scraping the stems to remove dirt and (if need be) washing them under cool running water and patting them dry. Cut them into quarter-inch or slightly thicker slices.
Heat the remaining oil in a second pot and sauté the garlic and the bay leaf until the garlic is browned 9don't let it burn). Remove and discard the bay leaf and garlic and place the meat in the pot, with half the onions, the oregano, the wine, and the broth. Let everything simmer for a half hour to 45 minutes, occasionally stirring about what's in the bottom of the pot.
Remove the meat and blend sauce with the cooked mushrooms. Return the meat and the sauce to the pot, together with the marjoram, minced parsley, and sliced mushrooms. Check seasoning and simmer the meat uncovered, turning it occasionally, until the meat is quite tender and the sauce has thickened. When it is done remove the meat to a platter and slice it. Ladle the mushroom sauce over it and serve it with squares of grilled polenta, and an elegant wine
It's been rumored that people has kidnapped someone for their, CRANBERRY-WHITE CHOCOLATE COOKIES.. I'm not sured about that.. But I could understand claiming temporary insanity as a defense, and beating the rap.. :)
Each week Lauren shares cooking tips, food facts, and recipe essentials to give you confidence in the kitchen. Read this week's cooking article only on CDKitchen.* 3 cups sugar
* 4 heaping tablespoons cocoa
* 3 tablespoons light corn syrup
* 1 cup evaporated milk
* 6 tablespoons butter, plus extra for buttering dish
* 1 cup chopped pecans
* 1 1/2 teaspoon vanilla extractMix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla.
Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.
Is there any difference in cooking live lobster as opposed to frozen?
Any special attention required?
Carlo, it is great to see you. You need to help me out with this pork recipe. Note that it refers to adding half the onions at one point, but no onions are mentioned in the ingredients. Also, there is no reference to what to do with the remaining half of the onions. ???????
Fresh lobster (live) is always preferable to frozen for the simple reason you know how you want it cooked and it will always be just a bit more tender if you start fresh./. However with today's flash freezing, there really isn't much of a difference.. well, except the price.. :)Preparing and cooking frozen, you can thaw them in the refrigerator for 8 to 10 hours or in a microwave oven (especially if it has an auto-defrost setting). You can cook them frozen, but they tend to be more tender if thawed first. Many people would broil them, but it's hard to keep sections from overcooking. You can bake them in a 400°F (205°C) oven for 8 to 10 minutes (if they were thawed in advance; longer if frozen). Brush them with a bit of butter or olive oil before they go into the oven. Serve with lemon juice, butter, or a fancier sauce such as hollandaise or beurre blanc.
You can also steam the tails for about 5 to 7 minutes. They will curl up as they steam, so for the sake of presentation, you might like to run a wooden skewer through the length of each tail. The steaming liquid (a cup is enough) can just be water, but if you use white wine, you could also use it to make a sauce when the lobster is done. Reduce the liquid in a saucepan and add a few tablespoons of tarragon, parsley or chervil and finish the sauce with a little butter or cream.
You can also grill them (oil the grill surface first to keep them from sticking), but it will take a deft touch to keep them from drying out. There are other options, too, after you steam or bake them. You can make a delicious lobster stew or bisque. Or put them in the refrigerator to cool and make a huge lobster salad.
| MERRY CHRISTMAS
|
Golden Roasted Pork with Porcini
* 1 1/2 pounds boneless pork
* 3/4 pound fresh procini or other wild mushrooms
* Flour
* 1 medium onion, sliced thin
* 3/8 cup olive oil
* 2 gloves garlic, peeled and crushed
* 2 bay leaves
* 1 pinch oregano
* 1 pint dry white wine, heated
* 1 ladle (about 2/3 cup) hot broth
* A small bunch parsley, minced
* A pinch of marjoram
Rub the meat with salt and dredge it in the flour, then brown it in a pot with 3 tablespoons of oil. Once it's browned pick over the mushrooms, scraping the stems to remove dirt and (if need be) washing them under cool running water and patting them dry. Cut them into quarter-inch or slightly thicker slices.
Heat the remaining oil in a second pot and sauté the garlic and the bay leaf until the garlic is browned & don't let it burn). Remove and discard the bay leaf and garlic and place the meat in the pot, with half the onions, the oregano, the wine, and the broth. Let everything simmer for a half hour to 45 minutes, occasionally stirring about what's in the bottom of the pot.
Remove the meat and blend sauce with the cooked mushrooms. Return the meat and the sauce to the pot, together with the remaining onions, the marjoram, minced parsley, and sliced mushrooms. Check seasoning and simmer the meat uncovered, turning it occasionally, until the meat is quite tender, the onions are cooked and the sauce has thickened. When it is done remove the meat to a platter and slice it. Ladle the mushroom sauce over it and serve it with squares of grilled polenta, and an elegant wine
Good morning sunshine.. thank you for this beautiful message of the real reason we should remember Christmas.. :)
Thanks, carlo. That is something I am sure my family would love. I've been serving up a few of your great things and they have started asking if this is from carlo. :)
Ingredients for the crust:
Directions for the filling:
1) In a metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until it is smooth, and remove the bowl from the heat. In a large bowl with an electric mixer beat the cream cheese until it's light and fluffy; add the sugar, and beat in the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the flour and the vanilla and add the melted chocolate in a slow stream, beating until the filling is combined well.
2) Scatter the raspberries over the bottom of the crust, pour the filing over them, and bake the cheesecake in the middle of a preheated 250°F oven for 1 hour or until the top is firm to the touch. Let the cheesecake cool in the pan on a rack; chill it, covered loosely, overnight, and remove the side of the pan.
Good morning, Chef! I'm trying to get into the Christmas spirit. I'll be decorating the 'walls' of this thread today as time permits.
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