WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

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Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

MMMMM

Title: Soba Noodles with Grilled Tuna Soy Ginger Sauce
Categories: Chinese, Seafood
Yield: 8 servings

1 c Chicken broth
1 tb Olive oil
8 4 oz. tuna steaks
1/2 inch thick
3 tb Minced garlic
2 1/2 Inch piece of fresh ginger
Peeled and minced
1 c Rice vinegar
2/3 c Soy sauce
1 1/2 tb Finely grated lemon zest
1 ts Minced serrano chile
Or
1/2 ts Crushed red pepper
1 ts Sugar
6 Scallions, thinly sliced
1 lb Dried soba noodles or
Rice noodles or linguine
1/4 c Minced fresh chives
1 tb Minced fresh mint
Sprigs of mint for garnish

Rub tuna steaks with oil and season with salt and
pepper. Set aside. In a small saucepan, heat remaining
2 tsp. oil over moderately high heat. Add the garlic
and ginger and cook, stirring until slightly colored,
about 1 minute. Stir in the stock, vinegar, soy sauce
and 1 tsp. of the lemon zest. Add the chile and sugar
and bring to a boil. Remove from the heat and stir in
the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once,
until charred on the outside and pink in the middle.
Transfer to a plate and keep warm. Cook the noodles
and toss with half of the soy sauce mixture. Mound the
noodles on 8 warm plates. Place the tuna on the
noodles and spoon the remaining sauce over. In a small
bowl, toss the remaining zest with the chives and
minced mint and sprinkle over each serving. Garnish
with mint and serve immediately.

Source:Food and Wine November 1992.

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Title: Tiramisu – Cooked
Categories: Desserts
Yield: 8 servings

6 Egg yolks
1/2 c Granulated sugar
2 T Brandy or almond extract
1 1/3 c Extra strong coffee
1 lb Mascarpone or ricotta cheese
1 1/2 c Cream; whipping
24 Ladyfingers; giant italian
4 oz Chocolate semisweet; choppe

In bowl, beat egg yolks with sugar till light about 5 minutes. Whisk in
1/2 cup coffee and 1 tbsp brandy or almond extract. Transfer to double
boiler, over gently simmering water, whisk for about 7 minutes, till
thickened. Let cool. Beat cheese till smooth, fold into egg mixture. Whip
cream, stir 1/4 into egg mixture. Fold in remaining cream. Combine
remaining strong coffee and 1 Tbsp brandy or almond extract. Arrange 1/2 of
ladyfingers in 11X7″ glass baking dish, brush with half of coffee mixture.
Spread with half of cream mixture. Repeat layers. Top with chocolate. Cover
and refrigerate overnight. Can be frozen for up to 2 weeks, let defrost in
fridge for 24 hours.

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—– Family Circle, 12/3/85

Title: Hot Spicy Banana Catsup
Categories: Condiments, Sauces, Caribbean
Yield: 7 Cups

1 c seedless raisins, dark or golden
1 c coarsely chopped onion
3 large cloves garlic
1 can (6 ounces) tomato paste
2-2/3 c distilled white or cider vinegar
8 Large bananas (approximately 3#) ripe and fragrant
4 to 6 c water
1 c firmly packed dark brown sugar
1 T salt
1 t cayenne pepper
1/2 c light corn syrup
4 t ground allspice
1-1/2 t ground cinnamon
1-1/2 t freshly grated nutmeg
1 t freshly ground black pepper
1/2 t ground cloves
1/4 c dark rum, preferably Jamaican

Combine raisins, onion, garlic and tomato past in container of food
processor or electric blender. Whirl until smooth puree, adding a little
vinegar if necessary to help the pureeing. Pour into large heavy or dutch
oven.

Peel bananas. Cut into chunks. Puree in food processor or blender, adding
vinegar, if necessary, to help pureeing. Add to mixture in saucepan. Add
remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend.

Bring to boiling over medium-high heat, stirring frequently. Lower heat to
medium-low. Cook, uncovered, stirring often, for 1-1/4 hours. If mixture
becomes too thick and threatens to stick, add enough water to just moisten.

After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and
cloves. Continue to cook, stirring frequently, 15 minutes. Remove from heat.

To test for thickness: Spoon catsup on chilled saucer. Chill in
refrigerator. A fingertip should leave a track when drawn through catsup.
If catsup has jellied, thin with little extra vinegar and water, equal
amounts of each.

Let catsup cool slightly. Working in batches, puree in food processor or
blender. Or, push through fine-mesh sieve. Return puree to rinsed-out
saucepan. Taste for hotness, adding more cayenne, if you wish. (The
flavor will become more pronounced after catsup has mellowed, so be
cautious about adding more.)

Meanwhile, wash half-pint or pint or other canning jars or bottles, and
lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place
lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum;
stir to combine. Ladle boiling catsup into hot, clean canning jars,
leaving 1/4-inch headspace. Wip jar rims and threads clean with clean,
damp cloth. Cover jars with hot lids; screw on bands firmly.

Process jars in boiling water bath for 15 minutes (water should cover jars
by 1-2 inches). Remove jars from boiling water to wire racks to cool.
Test for seals. Label, date and store in cool, dark place for up to one
year. Catsup is ready to serve after ripening for 2 weeks.

Contributor: Peggy M.
pmakolon@mail.wiscnet.net
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Title: CHEESE INFO (3 OF 3)
Categories: Cheese, Info/tips
Yield: 1 servings

1 x Information on Cheeses follo
1 x (This is part 3 of 3)

MILK AND MILK PRODUCTS
Milk is used infrequently in cheesecakes. Other milk
products that appear more frequently in cheesecakes
are buttermilk, sweetened condensed milk, and Yogurt.
Buttermilk is made when special bacteria are added to
lowfat milk; therefore, an average eight-ounce serving
has about 100 calories. It is available in most
supermarkets, in 1-quart containers.
Sweetened condensed milk is evaporated milk to which
sugar has been added. It is very high in calories —
about 980 calories in a cup.
It is sold, unrefrigerated, in most supermarkets.
Yogurt is milk that has been allowed to ferment to a
semisolid consistency. It can be made from either
whole or skim milk. It is often used as a substitute
for sour cream, since it often achieves a similar
result.
If you do attempt to substitute yogurt for sour
cream, use whole milk yogurt if possible and drain
carefully of excess water. Yogurt has far fewer
calories as well — about 120 as opposed to sour
cream’s average of 475 per cup. Yogurt is sold in all
supermarkets in eight-ounce and larger containers.
You can also make it at home quite easily.
EGGS
Since the cheeses and creams used in cheesecakes have
such a high moisture content, it is necessary to have
an ingredient that can hold or absorb water. The most
popular and the most elegant solution to this problem
is the egg. Also since egg yolks and whites harden as
they bake, they add body and texture to the
cheesecake. Egg yolks in particular contain lecithin,
an emulsifier, which has the effect of congealing the
fats in the cheese. Generally a cheesecake recipe with
a high fat content will also call for relatively more
eggs.
EGG WHITES;
Many recipes require you to separate the eggs and to
beat the whites until they form stiff peaks with the
beaters of your mixer. As egg whites are beaten, the
albumen is spun out into a finer and finer web of
protein, the finer the structure, the more moisture
the batter can hold. If the whites are overbeaten or
overheated, however, the delicate structure collapses
and the result is a soggy cheesecake.
Since air is also encapsulated, the egg whites also
add lightness to the cake. Oddly enough, the freshest
eggs are not the best for cheesecakes; the whites of
eggs that are a few days old can be beaten to a larger
volume. Unless you have access to farm fresh eggs,
though, this isn’t likely to be a problem as most of
the store bought eggs are already at least several
days old.
When beating the egg whites, add a dash of cream of
tartar to make them more stable. To make the whites
stiffer 9 if this is desired) you can blend in some
confectioners’ sugar or a boiling sugar syrup once the
whites have reached the soft peak stage.
BUTTER AND SHORTENING
Except for a few special cheesecakes, butter is not
found among the ingredients in the fillings. However,
it is basic for most of the crusts. Please use sweet
butter rather than the salted.
FRUITS AND NUTS
Many of the cheesecake recipes use the grated rind of
a lemon or orange. For the best results use the fresh
peel rather than the dried because as the peels are
dried they lose much of their aromatic oils. The only
part of the peel that is used is the outermost,
colored layer, called the zest. The zest can be
removed with a zester or with any ordinary grater.
Many cheesecake recipes call for a small amount of
lemon juice.
Fresh is the best to use, but good results can be
obtained using reconstituted lemon juice. You may
wish to experiment, varying the amount to suit your
own taste and which kind to use.
Many times ground nuts are called for and it has been
found that lightly toasting them brings out a better
flavor in almonds and hazelnuts (filberts). They
retain more of their crunch when used in the batter.
To roast the nuts, spread them out on a baking pan and
bake for 10 minutes or so in a 350 degree F. oven,
stirring occasionally to ensure even browning. If you
use hazel nuts (filberts) that still have their
paperlike skins, the skins must be removed before use
— they acquire a burnt taste during the roasting.
The cost of nuts, especially walnuts, in small
quantities is outrageous, but you can save a bundle if
you buy them in the bulk and in the shell. Shelled
nuts turn rancid fairly quickly, though, store them in
the refrigerator or freezer, well wrapped.
SPICES AND FLAVORINGS
Spices such as cinnamon, cloves, ginger, nutmeg, and
cardamom will appear frequently in cheesecake recipes
because the contrast so well with the mildness of the
cheeses. Spices do deteriorate as they sit on your
rack, so be sure to always have fresh ones on hand for
your baking day. Cinnamon and ginger can be used
ground commercially, but you may want to grate your
own nutmeg and grind your own cloves or cardamom from
the whole spices. A coffee grinder is one of the best
ways to do this.
Certain flavorings such as vanilla extract or
instant-coffee powder are used in cheesecakes.
Rosewater is used in some and can be found in
specialty stores as well as the drugstore.
Chocolate is used in the mocha-flavored and
chocolate-flavored cheesecakes. Please use the real
chocolate, baking or semi-sweet

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