Slow Cooker Wassail
8 cups Apple
Juice
2 cups Orange
Juice
4 sticks
cinnamon
12 cloves
¼ tsp. ginger
powder
1 orange
sliced
1 apple
sliced
½ lemon
sliced
Cranberries
for garnish
Instructions:
2.
Cook
on High for 3 hours or low for 6 hours.
3.
Strain
fruit and spices if desired.
4.
Serve
hot and garnish with cranberries.
Creamed Egg
Sandwich
4
hard-boiled eggs, chilled after boiling to prevent green yolks
2
Tbsp. Mayonnaise
2
Tbsp. plain yogurt
1
Tbsp. Dijon mustard
2
tsp. chopped or dried dill
2
tsp. chopped or fresh parsley
Sea
salt and fresh-ground black pepper to taste
8
slices bread
Instructions:
1.
Mash the eggs, mayo, yogurt and mustard with a potato
masher or a fork.
2. Stir in the
herbs and spices.
3. Spread the egg
salad onto four slices of bread.
4. Top the egg
salad with the remaining four slices of bread.
5. Remove the
crusts and slice the sandwiches two times,
diagonally, to make four
tea sandwiches from each large
sandwich.
Mint Butter
and Cucumber Sandwiches
8 slices of bread
(such as buttermilk bread)
Instructions:
1.
For
every two slices of bread, spread both slices evenly
and thinly with herbed butter.
2.
Cover
one side of the sandwich with sliced cucumber in
one to two layers.
3.
Salt and pepper to taste
4.
Put the slices together, cut off the crusts and slice the
sandwich
diagonally two times to create four triangle-
Proper English Scones
A proper English scones recipe using North American measurements instead
of weight measures. Perfect with thick cream and your favorite homemade
jam.
Serves: 18 one and a half inch scones or 6 8 large triangular scones.
Ingredients
1⅔ cups all purpose flour
2½ tsp baking powder
3 tbsp white sugar
pinch table salt table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract (optional)
1 egg
Instructions
1. Preheat oven to 400 degrees F.
2. In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just
mix the ingredients in a bowl if you prefer the manual method)
3. Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter
through the dry ingredients until the same texture is achieved.)
4. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the
scones. This helps them brown nicely)
5. Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It
should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
6. Turn the dough out onto a well floured board or counter top.
7. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round
about ¾ of an inch thick.
8. Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment
lined baking sheet.
9. Reroll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk
and egg liquid.
10. Pop the scones into the hot oven for about 1215 minutes or until the tops of the scones are evenly
browned. Cool on a wire rack.
11. Serve with thick or clotted cream and your favorite jam.
Notes
I like to make the larger scones if packing them into lunches or picnics
A proper English scones recipe using North American measurements instead
of weight measures. Perfect with thick cream and your favorite homemade
jam.
Serves: 18 one and a half inch scones or 6 8 large triangular scones.
Ingredients
1⅔ cups all purpose flour
2½ tsp baking powder
3 tbsp white sugar
pinch table salt table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract (optional)
1 egg
Instructions
1. Preheat oven to 400 degrees F.
2. In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just
mix the ingredients in a bowl if you prefer the manual method)
3. Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter
through the dry ingredients until the same texture is achieved.)
4. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the
scones. This helps them brown nicely)
5. Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It
should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
6. Turn the dough out onto a well floured board or counter top.
7. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round
about ¾ of an inch thick.
8. Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment
lined baking sheet.
9. Reroll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk
and egg liquid.
10. Pop the scones into the hot oven for about 1215 minutes or until the tops of the scones are evenly
browned. Cool on a wire rack.
11. Serve with thick or clotted cream and your favorite jam.
Notes
I like to make the larger scones if packing them into lunches or picnics
Homemade Clotted Cream
2 pints heavy cream (not ultra pasteurized)
a heavy casserole dish
2 pints heavy cream (not ultra pasteurized)
a heavy casserole dish
INSTRUCTIONS
set your oven to 180F
Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
Remove the dish from the oven and set to cool. Then cover and refrigerate.
The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
Spread the clotted cream on freshly baked scones.
notes:
An oven thermometer is an essential kitchen tool, and really comes in handy for this project. If your oven is too cool or too hot your homemade clotted cream will not ‘clot’.
Make sure your cream is not ‘ultra pasteurized’, you will need to find regular pasteurized cream at a Whole Foods or other similar store.
set your oven to 180F
Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
Remove the dish from the oven and set to cool. Then cover and refrigerate.
The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
Spread the clotted cream on freshly baked scones.
notes:
An oven thermometer is an essential kitchen tool, and really comes in handy for this project. If your oven is too cool or too hot your homemade clotted cream will not ‘clot’.
Make sure your cream is not ‘ultra pasteurized’, you will need to find regular pasteurized cream at a Whole Foods or other similar store.
Ham Cullen
Skink
1
package Bear Creek Creamy Potato Soup Mix
1
package cubed ham
1
can of corn
Instructions:
1.
Bring 8 cups of water to a rolling boil.
2.
Whisk in soup mix.
3.
Reduce heat to medium and simmer uncovered 15
minutes, stirring occasionally.
4.
Add ham and corn and stir together.
5.
Salt and Pepper to taste.
I
like to move it to my crock-pot and set it on “keep warm.” This lets it stay warm, but not reduce
and thicken too much.
Smoked Salmon
Bites
Spread
8 oz cream cheese, softened
½ cup sour cream
½ tsp garlic powder
Zest of 1 lemon (large) - more is better, adjust to taste
½ tsp salt
¼ cup dill, chopped
Assembly
3 soft large tortillas, like Mission brand large and soft style
12 oz smoked salmon slices
Table butter, softened
Instructions:
1.
Mix Spread ingredients together.
2.
Spread half on a tortilla in a square shape.
3.
Top with half the smoked salmon.
4.
Spread a flatbread with butter - just thinly, like buttering a piece of
bread. Place the butter side down onto the salmon.
5.
Spread remaining Spread on tortilla, again in a square shape. Top with
remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.
6.
Use a large flat object, like a cutting board, and press down lightly to
smooth the surface and compress everything.
7.
Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so
the filling sets.
8. Using a serrated knife, trim edges to make a square. Don't
cut down - filling may squirt out, cut back and forth in a sawing motion.
9
Cut square into 6 or 7 even strips, then each strip into squares. Serve
with toothpicks, wedges of lemon and extra dill for garnish.
Individual Beef
Wellingtons
Serves 6 generously
6, 6oz beef tenderloin (filet mignon)
2 Tablespoon vegetable oil
6 Tablespoons unsalted butter
18 ounces finely-chopped baby bella mushrooms
3 Shallots
3 large clove garlic, minced
10 oz. Spinach
1 teaspoon kosher salt, or more to taste
Freshly-ground pepper, to taste
2 large sprig fresh thyme
2 puff pastry boxes (They have 2 sheets/box and
each sheet
makes two Wellingtons.)
1 Tablespoon Dijon mustard
Egg wash (1 beaten egg + 1 tablespoon milk)
Instructions:
1.
Heat a stainless steel pan or cast iron
skillet over medium-high heat. Add the vegetable oil and heat until just
starting to smoke.
2.
Rub the meat generously with salt and
pepper.
3.
Once the pan is very hot, sear
the filets very briefly on each side. You don’t want to cook the interior of
the meat at this point, so it shouldn’t be more than a minute or two per side.
Remove the filets from the pan and place on a plate in the freezer while you
make the filling.
4.
Take puff
pastry out of freezer to thaw, while you chop vegetables and make the
filling.
5.
Let the pan cool slightly and turn the
heat down to medium. Add the mushrooms, onion and garlic to the pan, and
sprinkle on salt and pepper. Cook until the mushrooms release all their water and
the onion is translucent. About
half way through add the thyme and spinach.
6.
Remove from
the heat and refrigerate until cold.
7.
Roll out one puff pastry piece and cut
in half, so you have two rectangular strips of dough.
8.
Remove the steaks from the freezer and
brush with the Dijon mustard on both sides.
9.
Put a scoop of the mushroom mixture in
the middle of one piece of the puff pastry. Top with one steak, then add
another scoop of the mushrooms. Repeat with the other steaks, puff pastry piece
and mushrooms.
10. Fold the long sides of the pastry over the steak, tucking in and
tightly sealing all the edges so the juice doesn’t escape. Wrapping it all in
plastic wrap.
11. Preheat the oven to 425 degrees Fahrenheit and line a sheet pan.
While the oven preheats, put the wrapped beef in the freezer.
12. Once the oven is hot, remove the beef from the freezer and plastic
wrap and put on the lined sheet pan. Coat with the egg wash.
13. Bake for 25 minutes, until a thermometer inserted into the middle of
the steak reads 135 to 140 degrees Fahrenheit (medium-rare) and the pastry is a
deep golden brown.
14. Take out of oven and
let rest for 10 minutes. Cover
with tin foil to keep warm.
15. Cut in half so you can
see the intersection of steak, pastry and mushrooms, and serve.
Tips
·
Make the puff
pastry easier to work with by keeping it cold. That’s why this recipe calls for
chilling the meat and filling in between steps.
·
The pan needs
to be very hot in step 3 because it’s the key to searing the meat and
subsequently adding flavor. If the pan isn’t hot, the meat either won’t brown,
or it will take too long to brown and the middle will start to cook.
·
You can make
this recipe ahead of time by following it up to step 9, then freezing until
ready to bake. When you’re ready to cook, just put it in the oven directly from
the freezer without thawing, and cook until the interior temperature of the
meat is 135 to 140 degrees Fahrenheit (for medium rare), which will take longer
than the 25 minutes. I also made
ahead and just refrigerated over night.
Scottish Rumbledethumps
(I added the sour cream and
cream of mushroom soup to make this dish a little creamier- the traditional
Scottish recipe doesn’t use these)
8-10 potatoes (peeled and
chopped)
1 and half sticks of salted
butter
Half green cabbage
(shredded/chopped small)
1 yellow onion (sliced thin
and chopped)
¼ c milk
1 can of cream of chicken
soup
1 cup sour cream
Salt
Shredded cheddar cheese
(about 2 and a half cups)
Directions:
Boil the chopped potatoes in
salted water until soft.
Saute the onion and cabbage
until tender (salt to taste).
Combine the milk, sour
cream, and cream of mushroom soup.
Strain the potatoes and
then add the butter and gently stir the potatoes.
Then add the milk mixture
and gently stir. The idea is to keep some of the chunkiness of the
potatoes unless you want more of a mashed potato dish.
Then transfer the potatoes
to a large baking dish and sprinkle the cheese on top.
Bake at 350 degrees until
cheese is melted and the potatoes are hot and bubbly.
Bakewell Tart
Tart Shell
2 cups all purpose
flour
Pinch of salt
1 stick butter
1 tsp sugar
4 to 5 TBSP ice-cold
water
Filling
3 to 4 TBSP
raspberry jam, or any other flavor
1 1/2 stick butter
3/4 cup sugar
3/4 cup ground
almonds
2 eggs, beaten
1/2 tsp. almond
extract
1/2 cup flaked
almonds
Icing
2/3 cup confectioner’s
sugar
2 to 3 tablespoons
water or milk
Preheat the oven
to 400F
PASTRY-
1
. Place
the flour and salt into a bowl and rub in the butter with your fingers until
the mixture looks like fine breadcrumbs. Add the water, and mix gently to make
a soft dough.
2
. Roll
out the dough on a lightly floured surface, then line a 9"in tart tin.
Refrigerate for 30 minutes.
3
. Using
a fork, press the tines into the bottom and sides of the pastry in the tin,
then bake for about 15 to 20 minutes, until cooked, but not completely (it's
going back in the oven.) Remove and set aside.
FILLING
. Spread the jam on the bottom of the
crust then make the filling.
. Melt the butter in a pot, remove from
heat and stir in the sugar, ground almonds, egg and almond extract. Pour the
mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
. Bake for about 35 minutes. If the
almonds begin to brown too quickly, cover the tart loosely with aluminum foil.
ICING
1
. Place
the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife
or spoon, drizzle the icing all over the cooled tart (make sure it isn't warm
or the icing will not look as pretty as it should.) Allow the icing to set
before serving. Cut into slices
and enjoy!
Perfect English Sticky
Toffee Pudding
Author: Barry C. Parsons
Serves: 18 muffin sized puddings
Ingredients
For the pudding
8 ounces chopped pitted dried dates
1½ cups water
⅓ cup butter
1 cup firmly packed brown sugar
2 tsp vanilla extract
2 extra large eggs
3 tbsp molasses
2 tbsp golden syrup (or substitute dark corn syrup)
1⅔ cups all purpose flour
1½ tsp baking powder
1 tsp baking soda
For the toffee sauce
½ cup whipping cream
¼ cup butter
¼ cup firmly packed brown sugar
1 tbsp molasses
2 tbsp golden syrup
2 tsp vanilla extract
Instructions
To prepare the pudding
1. Add the dates and water to a small saucepan.
2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while
preparing the rest of the batter.
3. Cream together the butter brown sugar and vanilla.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the molasses and golden syrup and beat well.
6. Sift together the flour and baking powder.
7. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each
addition.
8. Puree the date mixture in a food processor or blender before mixing in the baking soda.
9. Add this hot mixture immediately to the batter and mix until smooth.
10. Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F
until the center is just firm.
11. Serve warm with Toffee Sauce.
To make the toffee sauce
1. Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings
