Atholl Brose (an alcohol-based dessert)

Before I'd left last year (at just about this time) I'd promised someone my recipe for Atholl Brose. I always felt bad for never having posted it. Here's my corrupted version:

Atholl Brose (an alcohol-based dessert)

2 to 4 tbsp maple syrup
4 tbsp single malt
2 tbsp steel cut oats (I used chopped pecans)
1-1/4 cups heavy cream

Gently heat the syrup with the scotch until it dissolves, cool slightly.

Toast the oats/nuts until they release a nutty fragrance (I use a small dry cast iron pan).

Whip cream until stiff peaks form. Fold in 2/3 of the oats/nuts, scotch and syrup, then spoon into 4 small glasses. Sprinkle with remaining oats/nuts and chill. Serve with a pint of oatmeal stout.

mmm - luckily I only have 1/2 of the ingredients on hand, or else I'd be scarfing some.

QQQ
(4/30/01)

Dyeing Cotton (and Linen) Hints and Tips

Dyeing Cotton (and Linen) Hints and Tips

Dyeing for a Mottled Look

The best way I have found using Procion MX dyes is to cram the fabric into a bucket or plastic bag (depending on how much yardage you are trying to do), pour the dye mixtures (1-3 tsp. dry dye per cup of warm water and then stirred until it is dissolved), let the fabric sit for a few minutes and then pour soda ash water over it until the fabric is covered. The soda ash water is 1 cup of soda ash per gallon of water. Then I let it sit from 2 hours to overnight depending on whether I remember what I am doing right then. Good luck!

Judy
(4/30/01)


I'd use Procion dyes or other dyes specifically created for cellulose fibers rather than the RIT, but RIT will work OK, too. When I want mottled fabric in quantity, I mix up the dyestock, throw it into a great big drywall bucket with water and anything else necessary to get the dye to set then squish the dry fabric up into a wad and stuff it in the bucket. Make sure the fabric is covered with the liquid, then sorta poke it around some twice at half hour intervals, then don't touch it for 24 hours. The less you move it, the more mottled it will be. After 24 hours, dump out the contents of the bucket. At this point it's going to look much more uniform than you wanted it. Now rinse... and rinse... and rinse... and rinse. You get the idea. Finally, throw it in the washer for a couple cycles. Oh, and unless the fabric is dyers cotton, you will need to wash it well first, preferably with synthropol, to remove the sizing they put on it. The sizing will resist they dye and you won't get the color you expect. If you put the fabric in wet, you will get more uniform results and less mottling.

Theresa
(4/30/01)


How to Tie-Dye Cotton Sliver

The big trick to dyeing cotton is to get it thoroughly free of the waxes that it has on it. I soak in a bucket of water and about a cup of washing soda (soda ash) and a little dish detergent. I usually let it soak for a couple of days.

I take the sliver and put it in loose hanks and wrap the end around the middle loosely to keep it together. It's hard to get it wet enough to stay under the water, but just keep squeezing it until you get most of the air out of the fiber. Cotton hangs together quite nicely when it is wet.

When it has soaked enough (whenever I get back to it) I take it out and squish as much water out of it as I can get out. I lay it on some plastic and then pour or squirt the dyes on. The dyes are mixed 1 tsp of fiber reactive dye powder (acid dyes will not work on cotton very well), 1 tsp urea in a cup of water. You can also add more soda ash to this dye mixture if you want to, but if you have washed it in washing soda, the dyes will connect just fine.

Squish the dyes into the cotton with your gloved fingers and make sure that you check the back of the cotton as the dyes don't always go through.

Let the cotton sit for a few hours. Then rinse in cold water until the dyes rinse clear or mostly clear. Hang the cotton on a wire hanger or similar and let it dry. It will fluff up again!

Judy
(7/9/01)


I dyed my own, using procion MX dyes, mixed according to pkg. instructions. My cotton sliver (roving-type stuff) was the silky, high-luster pima. I soaked the sliver in a soda ash solution as long as was safe to avoid fiber damage, squeezed it *gently*, and laid it out in a single layer on a plastic garbage bag. The roving did come apart in several places, but that was irrelevant. I randomly applied the dye solution with squirt bottles, and tried to saturate the fiber. I laid paper towels on top to absorb puddles, put another layer of plastic, then rolled it up, jelly-roll fashion, and let it sit overnight. I rinsed it as well as possible to get the excess dye out. I had to rinse it a *lot*, but I'll probably have some dye still to come out in the final wash of the yarn. I laid it on an old towel to dry. The roving *did* bleed somewhat on the towel. I didn't get total dye penetration throughout the roving. Some areas have much less concentration of color as I strip the roving out for spinning. But this doesn't bother me, I actually like the variation and stripey-ness of the singles that are produced from the lack of dye saturation in some areas.

I didn't have much "horrid mush", but I did make sure I handled the fiber as little as possible. It did look totally horrible after the soda soak, and after rinsing as I laid it to dry. After it was dry, it looked pretty much like the pre-dyed stuff you'd buy in a shop.

Ann
(7/7/01)


How to Dye Cotton and Linen

Wash the fabric. If she wants it to be streaked or motley, put the fabric in a bucket. Mix the dyes 1 tsp or more for darker colors to 1 cup of water and 1 tablespoon urea. Stir until you think you have it mixed well and then stir it some more especially if the dyes are blue or turquoise or black.

Pour the dyes onto the fabric and let it sit until the dyes migrate to the point that you want them to. Then cover with water and one cup of soda ash (mixed well already). The fabric will be "done" in a couple of hours or so or you can leave it as long as you can stand to wait.

It took me a long time to be able to dye fabric like I wanted it to come out. The Complexcloth group helped a lot. Tons of knowledge there!

Judy
(4/8/02)


MX and soda ash; salt helps. Soaking time depends on what colour you are using; anything with turquoise as part of the colour mix needs to soak much longer (up to 24 hours), other colours as short as 3 or 4. The dye chart in Dharma's catelog notes which colours have turquoise in them.

For the first hour or 2, you will need to stir it around regularly, otherwise you could get a LOT of streaking and white spots (depends on how large of a container you use). The less frequent the stirring, the more likely you'll get more noticeable streaks.

Sue in roseville -- who doesn't think streaks "ruin" fabric....
(4/8/02)

Cold Noodles with Peanut Sauce

Cold Noodles with Peanut Sauce

Here's the recipe for the noodles I brought to True North on Saturday, as promised. It's from The Savory Way, by Deborah Madison:

salt
1 lb Chinese egg noodles or linguine
2 tbsp roasted peanut oil or dark sesame oil
1/2 cup chopped cilantro leaves
6 scallions, thinly sliced on the diagonal
1 (1/2-lb) package silken-firm tofu, cut into small cubes (optional)
peanut sauce (recipe follows)
chopped roasted peanuts or toasted sesame seeds
fresh cilantro sprigs for garnish

Bring a large pot of water to boil for the noodles. Have a colander ready in the sink. When the water boils, add salt to taste and the noodles. Cook until the noodles are just done. Immediately dump them into the colander and rinse them with cold water to stop the cooking. Shake off the excess water, then toss the noodles with the oil, cilantro, scallions, and tofu. Cover and refrigerate until ready to use; then toss with the peanut sauce. Garnish with the roasted peanuts or sesame seeds and fresh cilantro sprigs.

(If you prefer to have the noodles hot, shake off the excess water when they're finished cooking, but don't rinse them. Warm the sauce in a double boiler and toss it with the noodles.)

Peanut Sauce
6 large garlic cloves
1 large bunch of cilantro, leaves and upper stems only
1 (1/2 oz) piece fresh ginger, pealed and roughly chopped (about 2 tbsp)
1 tbsp peanut oil
1 tbsp dark sesame oil
1 tbsp hot chili oil
1/2 cup peanut butter or sesame-peanut butter (use a natural, unsweetened type like Arrowhead Mills)
1/2 to 2/3 cup soy sauce
3 tbsp sugar
3 tbsp rice wine vinegar or to taste
hot water, if necessary

Put the garlic, cilantro, and ginger in the work bowl of a food processor and work until they are finely chopped (says I: or chop them small by hand). Add the oils, peanut butter, 1/2 cup soy sauce, and sugar, process (or stir) until well combined with the seasonings. Add the vinegar and season to taste with the additional soy sauce, if necessary. If the sauce is thicker than you wish, thin it with hot water. Store the sauce in an airtight jar and keep it refrigerated.

Thin it again with hot water as needed before using. This sauce will keep for months. (NOT in my house - Gretchen)

Gretchen
(4/24/2001)

Lani's Jambalaya

Lessee if I can remember the jambalaya recipe... this is the version I made last time; a red one (it's different every time).

Lani's Jambalaya

12 oz andouille*, cut up,
1 lb chicken cut up,
1 cup diced green pepper,
1 cup chopped celery
2 cups diced onions
1 tbsp minced garlic
3 tbsp cajun seasoning
2 cups long grain white rice (brown rice will require more liquid)
2-1/2 cups liquid (this time it was ham stock and spicy bloody mary mix)
diced tomatoes
chopped scallions (forgot to add them)
oil

* Andouille is a pork sausage used in Louisiana Creole cooking.

Season chicken and brown the chicken in oil or fat, and once brown, add the andouille. Saute for a couple of minutes and remove from pot.

Add chopped vegetables to pot and saute 'til desired tenderness.

Return meats to pot. Add liquids and bring to boil. Stir in remaining cajun seasoning.

Add rice and simmer covered for 25 minutes; after 10 minutes stir, making sure to turn over ingredients from top to bottom of pot.

After rice is done, stir in tomatoes and scallions.

I think that's it - best I can do without my notes at home.

QQQ
(4/23/01)

Easter Lamb Wrapped in Buttermilk Crust

Easter Lamb Wrapped in Buttermilk Crust

Lamb:
2 tbsp oil
1 boneless shoulder of lamb, rolled and tied
1 carrot, peeled and sliced
1 onion, sliced
1 celery stalk, slicked
1.-1/4 to 1-1/2 cups lamb stock or chicken broth
2 tbsp Irish whiskey
10 slices bacon, preferably Irish bacon

Dough:
2 cups sifted flour
1/5 tsp salt
1/2 pkg (1 tsp) active dried yeast
1 tbsp oil
1/4 cup boiling water
1/2 cup buttermilk
egg wash (1 egg mixed with 1-1/2 tsp water)
2 tbsp sesame seeds
Salt, freshly ground pepper.

To prepare lamb, heat oil in dutch oven or flameproof casserole over medium heat. Add lamb and brown on all sides, about 10 minutes. Transfer to plate. Add carrot, onion and celery to pan to make a bed for the lamb. Return meat to casserole and add enough stock to come about 2/3 of way up the meat (I had to add much more stock than called for). Add whiskey, now drink some whiskey. reduce heat to simmer, cover and cook until meat is tender, about 2 hours. Transfer lamb to plate (use same plate, why make more dirty dishes?) and let cool. Set aside.

Let cooking liquid stand 10 minutes, then skim off fat. Strain and set aside. When lamb has cooled, remove string and wrap meat in bacon. Lightly grease baking sheet large enough to hold meat. (I'm not going to use bacon the next time....made the bread too gooey)

To prepare dough, combine flour, salt and yeast in large bowl. Mix oil, water and buttermilk. Add to dry ingredients and mix well. On lightly floured surface, knead until smooth and elastic, about 5 minutes. Roll dough out to a size big enough to wrap around meat. Place meat in center and roll dough around it.

Place wrapped meat on prepared baking sheet and set aside until dough has puffed up twice its size, 10-15 minutes. Brush egg wash over dough and sprinkle with sesame seeds. (I didn't do this)

Bake at 400° 15 minutes, then reduce heat to 325° and bake until dough is golden brown, about 30 minutes. Remove from oven.

Boil cooking liquid over medium-high heat until reduced by half. Season with salt and pepper.

To serve, cut 1 thick slice per serving and spoon reduced cooking liquid over top.
Serves 4.....so make two if you're piggy like we are.

That's today's dinner!
The Princess
(4/15/01)

Avital's Matzah Ball Recipe

 Avital's Matzah Ball Recipe

I have lots of recipes for matzah balls but this is the one I tend to use the most, mainly because it's fast and it gives reliable results with only ONE egg. During Passover, many families consume eggs by the tray (1 tray = 36 eggs). I like to consume my eggs in ones and twos, not dozens.

3/4 cup matzah meal
3/4 cup boiling water
2 tbsp oil
1 tsp salt
pepper
1/2 tsp garlic powder
     (you can get more creative here and use minced garlic, crispy fried onion, or cinnamon or whatever strikes your fancy; matzah balls are naturally bland and  can use a little seasoning)
1 egg

Pour boiling water over the matzah meal, oil, salt, pepper, garlic powder, and stir *well*.

Let it cool. It will take on the consistency of concrete but don't worry--these matzah balls are light. Beat the egg and stir in thoroughly. You'll notice that the texture changes immediately and the mixture becomes more workable.

Bring your soup or a pot of salted water to a rolling boil. With a bowl of water nearby to dip your hands into, quickly roll the gunk into marble-size balls and throw them into the boiling soup or water. Cover tightly, turn heat way down, and simmer for half an hour.

Serve immediately in a rich chicken broth or any other kind of soup. You can reheat them the next day in soup but they'll be slightly heavier.

Avital
(4/11/01)

Chocolate Fudge Truffle Torte with Berries

Chocolate Fudge Truffle Torte with Berries

Torte:
12 oz semi-sweet chocolate
4 oz unsweetened chocolate
1 cup sugar (I added about 1/8 - 1/4 cup more)
1 lb margarine
1 cup + 2 tbsp strong coffee

Melt all of the above and whisk in 8 eggs.

Bake in a lined 10" springform pan at 350°F for 50 - 55 minutes. Chill.

Serve cold or at room temperature with strawberry puree, mixed berries and whipped cream (NO SUGAR, DAMMIT!)

Strawberry Puree
About 12 oz fresh strawberries
Sugar to taste

Puree. The mixed berries were fresh strawberries, blueberries, blackberries and raspberries.

Utter yum.

Charlene in St Louis
(4/9/01)

Charoset

Charoset

Charoset is a mixture eaten at Passover, and part of the ritualistic Seder, which actually has quite a wide interpretation in terms of recipes. A bit like cranberry sauce. In Western countries, it's
generally chopped (fine!) apples, walnuts and dates, mixed with sweet (VERY sweet) kosher red wine. Last year I made a Yemenite version, which was a fabulous thick goo of dried figs, dates, sesame seeds, coconut and spices, none of which I can remember. It's good with plain yoghurt, or on matzo with horseradish. The Yemenite stuff was an excellent toast-spread.

This is what I made this year:

4 granny smiths, peeled and cored
1 pear, ditto
juice of a lemon
6 tbsp sweet red wine
1 cup walnuts
1/2 cup dried cherries
handful of dates
cinnamon/sugar, a good sprinkling, because I grabbed the mix instead
of the plain cinnamon.

Pulse in a food processor until all chopped up.

It's supposed to remind us of the mortar that the Hebrew slaves in ancient Egypt used when building for the pharoes (how DO you spell that? It looks All Wrong to me).

The egg is (IMO) a remnant of pagan spring celebrations: the circle of life, etc.

Charlene in (Marge is right) nastily warm St Louis
(4/9/01)

Carolyn's Leg of Lamb

Carolyn's Leg of Lamb

I made a boneless leg of lamb last year. The recipe does not exist, but I essentially did the following:

Pounded it flat with a large heavy mallet.

Put a mixture of fresh herbs, garlic, parsley, bread crumbs and a little parmesan (and the obligatory salt and pepper).

Rolled and tied it. See Julia Child or Joy of Cooking for instructions as to how to do this.

Seared it on all sides, briefly.

Roasted it at 350° until it was about 140°F in the center -- can't remember how long that took.

Served it with fettucine primavera. It was oh so good.

Carolyn
(4/5/01)

Mad Dawg's Leg of Lamb

Mad Dawg's Leg of Lamb

How big a leg?

DO you have a meat thermometer?

Preheat oven to 500°F (yes 500°)

Trim fat. Stab the leg with a paring knife and stick sliced cloves of garlic in the incisions. Rubbing with salt and pepper would not be amiss. (wouldn't be a mister, either.)

We're going for a meat temp of around 165°F.

For whole leg with bone in 6 to 7-3/4 lbs blast that sucker at 500° degrees for an hour.

For boned whole leg - more like 70 minutes since bone conducts heat into the middle of the meat

For small leg, bone in, say 5.5 lbs, do 500° for 10 minutes then lower to 425° for 35 more minutes

For small leg boned and tied, do 500° for 10 minutes the reduce heat to 425° for 40 minutes.

This is from Barbara Kafka's _Roasting_ and it works for us, YUM!

Mad Dawg
(4/5/01)

Notes from others:

Also, a splash of dry vermouth over the lamb helps cut the fat and adds to the taste of the gravy.
Shoshana - salivating at the thought of fresh roast leg of lamb.




For bone in, I dredge it with flour, minced rosemary and garlic, then bake it at 325° with some quartered onions in the pan.


For butterfly leg of lamb, I mince fresh rosemary, crush garlic, grind black pepper, and use a big fork to work it into the meat. Spritz or rub the meat with olive oil, then grill on the BBQ.
Sylvia, not a lamb-eater, but I married an Aussie...

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