The VJJE Recipe Weekly Vol. 12 No. 47

* 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? We'll get you an answer!

Mailto:webmaster@e-cookbooks.net

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This Week's Culinary Quiz (Answer at the bottom of page)

People from all over the world gather in Ramsbottom, Lancashire
every year to compete in throwing which oft despised edible item?

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Quote of the Week:

     "The economy of the kitchen is only a counterpart, in its
      simplicity or complication, its rudeness or luxury, of the
      economy of the State. The perfectibility of cookery indicates
      the perfectibility of society. The progress of cookery is the
      progress of civilisation."

- Frederick W. Hackwood, 'Good Cheer' (1911)

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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/library/

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UPCOMING FOOD HOLIDAYS:

        December 13 - National Cocoa Day
        December 14 - National Bouillabaisse Day
        December 15 - National Lemon Cupcake Day
        December 16 - Chocolate Covered Anything Day
        December 17 - National Maple Syrup Day
        December 18 - National Roast Suckling Pig Day
        December 19 - Oatmeal Muffin Day
        December 20 - National Sangria Day

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A Solo for Drumsticks
By MARK BITTMAN

Those who believe the best part of the Thanksgiving turkey is the
day-after sandwiches with leftover cranberry sauce will welcome this
recipe. It teams the relatively unappreciated drumsticks with the
rarely used fresh cranberries to produce a dish of uncommon
complexity.

Cranberries contribute as much sourness to braised foods as the far
more celebrated tamarind, or even vinegar. So much so that some sugar
is needed. Yet it's a quality that makes a dish splendidly
refreshing.

But the real stunner is the turkey leg. I had never before cooked a
dish exclusively with turkey drumsticks. Drumsticks are sold nearly
all the time in supermarkets, and are cheap. They respond perfectly
to braising. After about two hours they develop something of the
quality of lamb shanks: chewy and smooth. They're rich, and so are
complemented beautifully by the intense sourness of the cranberries.

Presentation is a problem. It pays to try to remove all the tendons,
but there is no way to make this look great. Yet it's certainly a
couple of levels up from a sandwich.

Turkey Braised With Cranberries
===============================
    2 tablespoons butter
    2 tablespoons extra virgin olive oil
    3 cloves garlic, peeled and lightly crushed
    Several sprigs of fresh thyme
    3 turkey drumsticks
    Salt and pepper to taste
    2 medium onions, or 1 large, peeled and sliced
    1/4 pound shiitake mushrooms, stems removed and discarded (or
      reserved for stock), caps sliced
    1/4 cup sugar, or to taste
    1 cup stock or water, or more as needed
    Grated zest of 1 orange
    1 pound cranberries, rinsed

1. Combine tablespoon of butter with oil in deep skillet or casserole
    large enough for turkey legs to fit comfortably. Turn heat to
    medium high; after a minute add garlic and thyme. Cook for a
    minute, add turkey legs. Brown on both sides (they will brown
    unevenly, because of their shape), sprinkling with salt and
    pepper, and stirring garlic so it does not burn. Remove turkey.

2. Add onion, mushrooms, sugar, pinch of salt, and some pepper, and
    cook; stir occasionally, and adjust heat so vegetables do not
    burn. When very soft, add 1 cup liquid, half the zest, and
    cranberries. Bring to boil, return turkey to pan; cover and adjust
    the heat for a steady simmer.

3. Cook about 2 hours, checking every 30 minutes and adding more
    liquid if necessary, until meat is very tender. Taste sauce, and
    add more salt, pepper, and sugar if necessary. Remove meat; if
    sauce is soupy, raise heat and reduce a little; stir in remaining
    butter. Carve meat as neatly as you can; serve on a bed of sauce,
    garnish with remaining orange zest.

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This Week's Wine Spotlight:
===========================

Penfolds Koonunga Hill Shiraz-Cabernet 2006 Price: $10

The Cabernet and Shiraz blends begin with the 2006 Shiraz (70%) -
Cabernet Sauvignon (22%) "Koonunga Hill". Purple-colored, the wine
offers meaty black currant, blackberry, and blueberry aromas. On the
palate the wine exhibits remarkable focus and structure for its
humble price. The fruit is grapy and primary as well as intensely
flavored. It should evolve for several years and drink well through
2022 if not longer.

Serve With:

Rack of Lamb with Mustard-Thyme Crust
=====================================
    1/3 cup Dijon mustard
    1 tablespoon minced garlic
    1 tablespoon chopped fresh thyme or 1 teaspoon dried
    1 1/4-pound rack of lamb, well trimmed
    1 cup fresh bread crumbs from French bread
    2 tablespoons olive oil
    Fresh thyme sprigs (optional)

Whisk mustard, garlic and chopped thyme in small bowl to blend.
Sprinkle lamb with salt and pepper. Place lamb on baking sheet,
rounded side up. Spread mustard mixture evenly over lamb. (Lamb
can be prepared up to 6 hours ahead. Refrigerate uncovered.)

Preheat oven to 425F. Stir bread crumbs and oil in heavy medium
skillet over medium heat until crumbs begin to crisp, about 5
minutes. Cool slightly. Press crumbs onto mustard coating on lamb.
Roast lamb until thermometer inserted into center registers 125F
for rare, about 25 minutes. Garnish with thyme sprigs, if desired,
and serve.

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FOOD FUNNIES: Martha Stewart's Secret Tips For Living
=====================================================

8. If you notice a guest using the "wrong" fork, pick up the
"right" fork and jam it into his head.

7. Heavily sedated pets make unusual centerpieces.

6. Add glitter to every damn thing you own.

5. Nothing spruces up a bathroom like potpourri & a stack of
wrestling magazines.

4. Old gym shorts stuffed with cat hair make great throw pillows.

3. You want livin'? Take a Big Mac, coat with butter, then refry it.

2. Household putty is an excellent way to fill embarrassing
gaps between teeth.

... and Martha Stewart's #1 secret tip for living:

1. To liven up a "black tie only" affair, wear only a black tie.

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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.

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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.

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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.

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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.

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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.

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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.

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Christmas Bread
===============
    1/4 cup warm water
    1 package (1 tablespoon) active dry yeast
    1 1/2 cups warm milk
    1/2 cup granulated sugar
    1 teaspoon salt
    1/4 Cup (1/2 stick) unsalted butter or margarine, softened
    5 cups (approximately) unbleached all-purpose flour
    2 teaspoons crushed aniseed
    3/4 cup golden raisins
    1/2 cup pine nuts
    1/2 cup pistachio nuts
    1/2 cup candied lemon peel
    1/4 cup candied citron
    2 tablespoons grated orange zest (or 1 teaspoon orange oil)

In a large bowl, stir yeast into water to soften. Add milk, sugar,
salt, butter, and 1 cup flour. Beat vigorously for 2 minutes.

Combine crushed seeds, raisins, nuts, lemon peel, citron and orange
zest or oil; mix well. Add this mixture to the yeast mixture.

Gradually add flour, a little at a time, until you have a dough
stiff enough to knead. Turn dough out onto a floured surface. Knead,
adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough
with oil. Cover with towel and let rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Shape into a ball.
Punch a large hole in the center and slip the dough over the center
post of a well-greased tube pan. Cover and let rise until almost
doubled, about 1 hour.

Bake in a preheated 375F oven for 45 minutes, or until the internal
temperature of the loaf reaches 190F. Immediately remove from pan and
cool on a rack to prevent crust from becoming soggy.

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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.

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This Week's Culinary Quiz Answer: Black Pudding

Competitors pay a small fee to throw a 6 oz. black pudding, wrapped
in women’s tights at a pile of Yorkshire puddings. The person who
dislodges the most puddings is the winner. The event is supposed to
symbolise the Wars of the Roses (Lancashire black puddings vs
Yorkshire puddings) but I suspect it was the result of a "beer idea".
I suspect most people who profess a dislike of black pudding haven’t
tried it. Go on, give it a go - pigs’ blood, suet and cereal boiled
in a pig’s intestine - what’s not to like?

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