* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 46 = = = = = = = = = = = = = = = = = = = = = = = = = = = A Terrific Gift Idea!! ====================== Beginner cooks and professional chefs alike will enjoy a personalized chef coat this holiday season ... only $19.95!! http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: A Fast Bite of Mexico > Wine Appreciation: Nepenthe The Tryst White 2006 > Food Funnies: Questions the Butterball Hotline Just Hates to Get S E L E C T E D R E C I P E S : * Cookie Mix In A Jar http://www.e-cookbooks.net/recipes1/12091.htm * Roast Goose with Caramelized Apples http://www.e-cookbooks.net/recipes/12222.htm * Prime Rib with Cabernet Jus http://www.e-cookbooks.net/recipes/12014.htm * Ham with Apple Mustard Glaze http://www.e-cookbooks.net/recipes/12092.htm * Christmas Stollen http://www.e-cookbooks.net/recipes1/12095.htm * English Plum Pudding http://www.e-cookbooks.net/recipes/12025.htm * Chocolate Christmas Truffles http://www.e-cookbooks.net/recipes/12096.htm * Holiday Slush Punch http://www.e-cookbooks.net/recipes1/12098.htm > Healthy Eating: Low Carb: Creamy Meat Balls http://www.e-cookbooks.net/recipes/lc44.htm Diabetic: Coconut Sweets http://www.e-cookbooks.net/recipes/diab42.htm Low Fat: Light Coffee Cheesecake http://www.e-cookbooks.net/recipes/lowfat38.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Do not refrigerate potatoes. The temperature in your cooler will turn the potato starch into sugar. you will then have to store the potatoes for up to two weeks at 50 degrees to convert the sugar back to starch. Always store your potatoes in a dark, cool, dry area with good air flow. * Roasting your meats fat side up will allow for continuous basting. As the meat roasts the fat will run down the meat as it renders, adding moisture and flavor. * Garlic's flavor comes from sulfur compounds that are exposed when the membranes of the individual cells are severed or broken and come in contact with the air. So...understanding this we can assume that a clove of garlic that is run through a garlic press or smashed under your chefs knife will offer your dish a stronger flavor then will garlic that has been sliced or quartered. A roasted or simmered bulb will be even milder. * When beating eggs, it is always best to allow them to come to room temperature first; 30-45 minutes will do it. If you add a little water instead of milk, you will get more volume and a fluffier cooked product. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) This Southern gravy, Red-eye gravy, is composed mainly of what? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I idolized my mother. I didn't realize she was a lousy cook until I went into the army." - Jackie Gayle, American comedian. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY ======================= Find out why the E-Cookbooks Library is one of the greatest values on the internet! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: December 9 - National Pastry Day December 10 - National Lager Day December 11 - National Noodle-Ring Day December 12 - National Ambrosia Day December 13 - National Cocoa Day December 14 - National Bouillabaisse Day December 15 - National Lemon Cupcake Day December 16 - Chocolate Covered Anything Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A Fast Bite of Mexico By MARK BITTMAN In the world of fresh pastry, few things are quicker than churros - those crullerlike strips of crisp fried dough that are street-corner snacks in Spain, Mexico and some New York City subway stations. In fact, there are few breakfast dishes or last-minute late-night snacks that can match a batch of churros. Churros are a huge step up from doughnuts or most fritters because they are made with pâte-à-choux, the classic French dough used for éclairs, profiteroles and cream puffs. Its main ingredients are flour, butter and egg, but there is no rolling and barely any mixing. The dough is made by melting butter in water (along with a little sugar and salt), then stirring in flour and egg; it takes 10 minutes. At that point, the dough can be spooned into a pastry bag fitted with a big star tip - which is the way to obtain the traditional shape - or just dropped by the spoonful into hot oil. Ah, you're saying, I knew there was a catch: deep frying. Yes, but if there is a recipe ideal for learning deep frying, this is it. The dough is extremely forgiving, and will brown nicely at any temperature in the neighborhood of 350; with a frying thermometer, you can hit the temperature right on the money. The only trick, as with all deep frying, is to not crowd the dough strips. If you use a broad pan, with about three inches of oil (some people use olive oil, but it's unnecessary), you can fry all of this batter in one batch; but that's a lot of oil. Better to use a standard three- or four-quart pot, which will take less than a quart of oil, and fry in batches. Once the strips are gloriously brown, turn them in a sugar-cinnamon mixture and serve hot, or at least warm. Cold churros are certainly edible, but they're a far cry from hot ones. The preferred accompaniment is good hot chocolate - and, yes, you dip. Churros ======= Corn, grapeseed, canola or other neutral oil for frying 1/2 cup plus 1 tablespoon sugar 1 teaspoon cinnamon 1/2 cup or 1 stick butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1. Add enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350F. Mix 1/2 cup sugar and the cinnamon together on a large plate. 2. Combine remaining sugar, butter, salt and 1 cup water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition. 3. Spoon dough into a pastry bag with a large star tip (or simply drop spoons full of batter into oil). Press strips of dough about 4 inches long into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5 to 10 minutes each.] 4. Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm. Yield: 1 dozen 4- to 6-inch churros. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Start our Own Catering Business! ================================ Are You Passionate About Parties? Do You Live To Cook? Now You Can Realize Your Dream By Starting A Catering Business! http://vjjepub.catering.hop.clickbank.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Spotlight: =========================== Nepenthe The Tryst White 2006 Price: $14 The 2006 Tryst White is a fresh, approachable wine from the heart of the cool, pristine Adelaide Hills. The blend is made up predominantly of fragrant, crisp Sauvignon Blanc balanced by finely structured, elegant Semillon. While these two varieties receive much of the regard, the heart of the blend is the vital splash of Pinot Gris, contributing an extra dimension of texture, spice and depth. This depth greatly increases the potential range of food matches. Serve With: Seafood Risotto =============== 2-1/2 cups water 2 8-ounce bottles clam juice 6 tablespoons olive oil 1 cup finely chopped shallots 1-1/2 cups arborio rice or medium-grain white rice 1/2 cup dry white wine 1 14 1/2-ounce can Italian-style stewed tomatoes 3/4 pound uncooked shrimp, peeled, deveined, and coarsley chopped 3/4 pound bay scallops 3 garlic cloves, minced 2 tablespoons finely chopped fresh Italian parsley Combine 2 1/2 cups water and bottled clam juice in a medium saucepan. Bring to a simmer and keep warm over low heat. Heat 3 tablespoons olive oil in a large heavy saucepan over medium heat. Add the shallots and saute until light golden, about 4 minutes. Stir in the rice and saute 2 minutes. Add wine and stir until liquid is absorbed, about 2 minutes. Add the stewed tomatoes and cook until most of the liquid is absorbed, about 3 minutes. Add 1 cup clam juice mixture to rice and simmer until liquid is absorbed, stirring often. Continue cooking and adding clam juice 1/2 cup at a time, until rice is tender but still slightly firm in center and mixture is creamy. Simmer until liquid is absorbed after each addition, stirring often, for about 25 minutes total. Heat the remaining 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 4-5 minutes. Stir the seafood into rice and cook 3 minutes longer. Risotto should be creamy and moist. Remove from heat. Season to taste with salt and pepper and stir in chopped parsley. Transfer to serving bowl and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Questions the Butterball Hotline Just Hates to Get ================================================================ 9. "Dude. I can't figure out how to smoke this turkey ...." 8. "What are the microwave instructions for a frozen 12-pound bird? And can you hurry? The guests arrive in an hour!" 7. "Can you explain the infield fly rule?" 6. "I tried this popcorn stuffing recipe I found on the Internet, and my oven blew up. Who should I sue?" 5. "So I stuffed the candy in there and glued the opening shut, and the kids have been whacking at it for like an hour now. When should it break open? The birthday guests have to go home now and they want their candy." 4. "Do you have a recipe for turkey sushi?" 3. "It says, 'Bake at 325 for 15 minutes a pound.' I weigh 143. How much time does that come to?" 2. "As I pulled the turkey out of the oven, my dog jumped me and ran off with it. My question is, what is the recommended cooking time for stuffed terrier?" ... and the #1 Question the Butterball Hotline Just Hates to Get ... 1. "Yes Mr. Perdue, our refrigerators *are* running, thank you." =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cookie Mix In A Jar =================== 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup raisins 2 cups rolled oats 3/4 cup packed brown sugar 1/2 cup white sugar Mix together flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside. Layer ingredients in the following order into a 1 quart, wide mouth canning jar: Flour mixture, raisins, rolled oats, brown sugar, and white sugar. It will be a tight fit, make sure you firmly pack down each layer before adding the next layer. Decorate jar and attach a tag with the following instructions: Oatmeal Raisin Spice Cookies 1. Preheat oven to 350F. Line cookie sheets with parchment paper. 2. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly mix. 3. Mix in 3/4 cup butter or margarine, softened. Stir in one slightly beaten egg and 1 teaspoon of vanilla. Mix until completely blended. You will need to finish mixing with your hands. Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2 inches apart. 4. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned. Cool 5 minutes on cookie sheet. Transfer cookies to wire racks to finish cooling. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roast Goose with Caramelized Apples =================================== 1 13-pound goose, giblets and neck discarded 3 garlic cloves, thinly sliced 8 Gala or Golden Delicious apples, peeled, each cut into 6 wedges 1/4 cup fresh lemon juice 6 tablespoons sugar 1/4 cup Calvados (apple brandy) 1 1/2 teaspoons ground cinnamon Position rack in bottom third of oven and preheat to 350F. Rinse goose inside and out; pat dry with paper towels. Sprinkle inside and out with salt and pepper. Using knife, cut small slits all over goose; place garlic slices into slits. Place goose on rack, breast side down, in large roasting pan. Roast goose 2 hours 45 minutes, basting occasionally with drippings and removing excess fat; reserve 6 tablespoons fat. Turn goose over. Roast until brown and thermometer inserted into thickest part of thigh registers 175F, basting occasionally with drippings, about 45 minutes longer. Meanwhile, toss apples and lemon juice in large bowl. Pour 6 tablespoons goose fat into 15 x 10 x 2-inch glass baking dish. Using slotted spoon, transfer apples to baking dish; toss apples in goose fat. Add sugar, Calvados and cinnamon to apples; toss. Bake apples alongside goose until very tender and golden, about 1 hour. Serve goose with caramelized apples. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Prime Rib with Cabernet Jus =========================== 2 (750-ml) bottles Cabernet Sauvignon 4 cups beef stock or canned broth 2 cups ruby Port 3 large garlic cloves, peeled 1 large shallot, peeled, halved 2 bay leaves 3 teaspoons dried thyme 1 6-pound boneless prime rib beef roast 4 large garlic cloves, pressed Fresh parsley sprigs Combine first 6 ingredients and 1 teaspoon thyme in large nonaluminum saucepan. Boil until reduced to 2 cups, about 1 hour. (Cabernet mixture can be prepared 2 days ahead. Cool, cover and refrigerate.) Preheat oven to 450F. Place beef, fat side up, in heavy 13x9x2-inch baking pan. Rub beef all over with pressed garlic and remaining 2 teaspoons thyme. Season beef generously with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118F for rare, about 35 minutes. Transfer to platter and let stand 20 minutes. Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet mixture to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Pour jus into sauceboat. Garnish platter with parsley, if desired. Carve beef and serve, passing jus separately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ham with Apple Mustard Glaze ============================ 12- to 14-pound shankless skinless smoked-cured ham whole cloves for studding ham 1/2 cup apple jelly 2 tablespoons Dijon mustard Accompaniments: assorted relishes such as pickled watermelon rind and pickled bell peppers brandied fruits Preheat oven to 350F. Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven 1 1/2 hours. In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more. Transfer ham to a platter and let stand 15 minutes. Serve ham with relishes and brandied fruits. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Christmas Stollen ================= 1 1/2 cups milk 1/2 cup white sugar 3/4 cup butter 1/2 teaspoon salt 2 eggs 2 egg yolks 5 2/3 cups all-purpose flour 1 ounce yeast 1/2 teaspoon ground cardamom 1/2 cup raisins 1/2 cup candied citrus peel 1/2 cup candied cherries Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix. Add to 3 cups flour and yeast in food processor. Process and let rise until double. Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl. When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double. Bake at 375 degrees F for 25 minutes. Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= English Plum Pudding ==================== Fruit Mixture (To be made 4 days ahead): 1 pound seedless raisins 1 pound sultana raisins 1/2 pound currants 1 cup thinly sliced citron 1 cup chopped candied peel 1 teaspoon cinnamon 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon allspice 1/4 teaspoon freshly ground black pepper 1 pound finely chopped suet - powdery fine 1 1/4 cups cognac Pudding: 1 1/4 pounds (approximately) fresh bread crumbs 1 cup scalded milk 1 cup sherry or port 12 eggs, well beaten 1 cup sugar 1 teaspoon salt Cognac Blend the fruits, citron, peel, spices and suet and place in a bowl or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days, adding 1/4 cup cognac each day. Soak the bread crumbs in milk and sherry or port. Combine the well-beaten eggs and sugar. Blend with the fruit mixture. Add salt and mix thoroughly. Put the pudding in buttered bowls or tins, filling them about 2/3 full. Cover with foil and tie it firmly. Steam for 6-7 hours. Uncover and place in a 250F oven for 30 minutes. Add a dash of cognac to each pudding, cover with foil and keep in a cool place. To use, steam again for 2-3 hours and unmold. Sprinkle with sugar; add heated cognac. Ignite and bring to the table. Serve with hard sauce or cognac sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Christmas Truffles ============================ 1/2 cup whipping cream 1/4 cup Irish cream liqueur 2 tablespoons coffee liqueur 1 1/2 teaspoons instant-coffee crystals 1 12-ounce package semisweet chocolate pieces 1/4 cup butter Sifted cocoa powder 1. In a bowl, combine whipping cream, Irish cream liqueur and coffee liqueur. Stir in the instant-coffee crystals; set aside. 2. In a heavy saucepan, melt chocolate and butter over low heat. Remove from heat; gradually stir in cream mixture until blended. 3. Transfer to a bowl; cover tightly and chill in refrigerator about 2 hours or until completely cool and smooth, stirring occasionally. Mixture will be slightly sticky. 4. Shape tablespoons of candy into balls. Roll each in cocoa powder. Place on a waxed-paper-lined baking sheet. Chill until firm. 5. Store tightly covered in the refrigerator for up to 2 weeks. If you like, roll in additional cocoa powder before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Holiday Slush Punch =================== 2 1/2 cups white sugar 6 cups water 2 (3 ounce) packages strawberry flavored gelatin 1 (46 fluid ounce) can pineapple juice 2/3 cup lemon juice 1 quart orange juice 2 liters lemon-lime flavored carbonated beverage In a large pot, boil sugar, water and strawberry flavored gelatin for 3 minutes. Stir in pineapple juice, lemon juice and orange juice; mix well. Divide mixture in half and freeze in 2 separate containers. When ready to serve, place frozen containers in a punch bowl, stir in lemon-lime flavored beverage and stir until slushy. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: strong black coffee and ham drippings This gravy is very basic, although there are some variations. Usually, strong coffee is blended with ham drippings, although it may be built upon. Other fats may be added, as well as sugars or thickeners. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=