Two of my favorite fillings are prune, and cheese. But they’re all really good. Originally published on January 2, 2016 and well worth a rerun! From West, Texas MRS. NEMECEK’S KOLACHES AND FILLINGSMakes about 3 ½ dozen DOUGH 2 envelopes active dry yeast ¼ C lukewarm water1 Tbsp sugar, plus ½ C2 C milk1 stick butter
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Getting to be that time of year when you don’t mind spending a little extra time being creative. And so, from Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide, I present to you… HOW TO MAKE THREE- AND FIVE-STRAND BRAIDS AND OTHER FANCY BREAD SHAPES from The Creative Cooking Course (1982). We will
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Since it’s so balmy out there, Mr. Big Food, Missy, Rocky, and I went to give Jack and The Dummy a few Christmas carrots. Good thing they have their winter coats on.
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of a White Christmas… As far as I’m concerned, white Christmases can stay in Vermont, but I want you to have that tune in your head as I tell the story of little Israel Baline, and the man he came to be. Israel was born in Temun, Russia in 1888. His family was Jewish and
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White chocolate and Creme de Cocoa variation. I made one cup and we split it. It’s rich. HOT CHOCOLATE TO DIE FOR AND VARIATION For each cup, in a double boiler combine: 2 to 3 ounces milk chocolate 1 teaspoon butter ½ teaspoon vanilla Stir together until completely melted and smooth. Then
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SWEDISH GLOGG “Serve in heated mugs or small glasses with a few almonds and seedless raisins in each.”—The New York Times Cook Book by Craig Claiborne (1961) About 20 punch cup servings ¾ C water, plus more3 cardamom seeds8 whole cloves2 Tbsp grated orange peel¼ C blanched almonds½ C seedless raisins1 C prunes1 bottle (24
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Games grew up around the Yuletide bowl. For centuries Snapdragon has been played on Christmas Eve in every English shire. Remember the party at Dingley Bell and the great game of Snapdragon where fingers were burned aplenty? A handful or raisins are placed in a shallow dish, brandy is poured over, then ignited. The trick
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Final group of Frigid Week Hot Drink Recipes is gluggs, syllabubs, wassails, and assorted punches. By the time you see this, the weather will probably have been driven you to drink. Most are alcoholic, though some–like this one–are not, or you could omit / substitute. Get the punch bowl out! Clementine is in Virginia… Here
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From The Deplorable Cookbook by The Horde (2017) Chef’s Note: “A merry Christmas, Bob,” said Scrooge, with an earnestness that could not be mistaken. “I’ll raise your salary, and endeavor to assist your struggling family, and we will discuss your affairs this very afternoon, over a Christmas bowl of smoking bishop, Bob!” SMOKING BISHOP Yield:
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MRS. MABEL GREGG HUNT’S SYLLABUB First Lady Bicentennial Cookbook (1975) Serves 12 1 quart cream½ pint sweet wine½ pint MadeiraJuice of 2 lemonsA little finely powdered spice and sugar to taste, “peel of lemon must be steeped in the wine until the flavor is extracted” Whisk together all ingredients, and as the froth rises “take
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Mr. Big Food’s aunt reports that the wind chill is 9˚ where they are in Texas. She emailed to request some Gluhwein (mulled wine) recipes. Happy to oblige. (I knew people would be driven to drink! More hot alcoholic hot drinks with alcohol coming up tomorrow. Unless you want them sooner. Let me know in
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YUANYANG “Hong Kong-Style Coffee with Sweetened Tea” Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink … —Saveur 153 (Jan./Feb., 2013) Serves 2-4 4 small black tea bags, paper and strings removed1 C water14-oz can sweetened condensed milk2 C strong brewed coffee Simmer tea and water in
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This wraps up our coffee recipes. Now I was hearing first hand about croquignolles with café-au-lait. These “cracknes,” as the name translates, were like doughnuts, deliciously crisp, light and luscious like bonnes bouches, good mouthfuls. The coffee was made creamy with hot milk, half-and-half, an exhilarating beverage with a pleasing flavor and a deep rich
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KOPI JAHE “Indonesian Coffee with Ginger” This rustic Indonesian coffee … gets a spicy jolt from smashed ginger. —Saveur 153 (Jan./Feb., 2013) Serves 6 6 Tbsp coarsely ground coffee3-inch piece ginger, smashed3½ oz palm sugar, chopped coarse6 C water Bring coffee, ginger, and sugar to boiling in a 2-quart saucepan with water, reduce flame to
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They have in Turkey a drink called coffee – This drink comforteth the heart and aids digestion. –Francis Bacon CORDIAL COFFEE BOWL Bayou Cuisine: Its Tradition and Transition (1970) Makes 8 demitasse servings “Measure 1/3 c. freeze-dried (or up to ½ cup instant) coffee and ¼ cup sugar or sugar substitute into a heated chafing
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ITALIAN DESSERT COFFEE From Southern Kitchens Cooking School Recipes (n.d.) “These recipes especially suited for holiday and other festive occasions.” Yields: 8 servings 8-oz. package semisweet chocolate morsels½ C waterDash salt¾ C whipping cream¾ C milk2¼ C boiling water1/3 c instant coffee powder, “Nescafé”Sweetened whipped creamGround nutmeg Combine chocolate morsels, water and salt in top
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CAFÉ AU LAIT I “The delicious New Orleans way of preparing coffee with milk.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) Makes about 2 C 1 C fresh boiling water1 heaping Tbsp drip or finely ground coffee (either pure or with chicory)1 C milkSugar to taste (optional) “Use a French drip pot if possible.” Pour
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Monday we did cocoa-type hot drinks. Yesterday it was teas. Guess what time tit is? Coffee time! INTERNATIONAL BREWS From Pillsbury’s Food for Friends (1978) SWEDISH ¼ C brown sugar¼ tsp ground cinnamon¼ tsp ground cloves¼ tsp ground nutmegOrange peelStrong hot coffeeWhipped cream or topping Combine brown sugar, cinnamon, cloves, and nutmeg, and mix well.
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More international brews from Master Chef Louis P. De Gouy, The Gold Cook Book (1947). A few look rather involved but it is the holiday season! ARMENIAN COFFEE “This brew requires a special pot, a racquie, carried by Armenian or Syrian stores. These pots are of copper, nickel-lined, urn-shaped, with a long handle at the
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BREWED TEA ENGLISH STYLE Partially fill a teapot with boiling water and let stand. Meanwhile, into a kettle measure as much water as desired for making tea, allowing one cup per person. Place the kettle on high heat and bring to a full boil.Drain and dry teapot and add one teaspoon of tea or one
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