Recipies

This page is a catalog of recipies and cooking-related pages.

Bread

In the Christmas of '93, I was living in Philadelphia. I returned to Dallas to visit family, and while there I baked several breads for the large gathering. These have become my Signature Breads, always asked for at holidays. Luckly, I took notes on how I did it.

Desert

Bavarian Creme Custard

This recipy is from The Cake Bible, a terrific book. As usual, I list the recipy here as I actually made it.

Stir together sugar, salt, gelatin, and yolks until well blended.

Heat milk w/vanilla until boiling.

Combine milk mixture into egg mixture, and heat to 170 - 180 degrees F. Immediatly remove from heat and poor into strainer (and if you didn't know that you should have another bowl under the straner, this recipy is missing too many details you will need to make this come out right).

Scrape through strainer. Scrape the seeds out of the bean and stir until seeds are well blended.

Whip the cream.

Cool the hot mixture in an ice bath, whisking constantly until whisk marks are just visible. Remove from cool bath, and fold in the whipped cream.

Poor into a 6-cup mold lined with shortbread biscuits. Alternativly, use individual desert cups containing pieces of shortbread.

Refrigerate at least 4 hours before serving.


Beverages

Lemonade

Start with 1/2 cup of boiling water. Add 1/4 cup of natural sweetener. I used "organtic, evaporated pure cane juice", but there are numerous products in the same category. The point is to use something that's not pure refined sugar, so it has a full flavor (as well as being better for you). Stir to disolve the sugar.

Remove the zest from two lemons. Make sure you get lemons that are not covered in wax or somesuch to make them "look" better at the store. There are special tools for zesting lemons (see photo), but I've also used a fine grater. Using a greater is a lot of work though, and it's difficult to clean the grater. The zest is the outer part of the peel of the fruit. This is filled with the essential oil that gives the lemon its color and smell, and is also loaded with flavor. The inner part of the peel, or rind, is very bitter. So you want to scrape off just the outer layer from the peel.

Chop the lemon peel and add to the liquid. Then add the juice from the lemons to the liquid. It makes about a cup total. Stir well, and let sit for several hours.

Meanwhile, prepare the glasses by putting them into the freezer.

To serve, poor concentrate into a chilled glass and add cold water and ice. Early testing suggests one part concentrate and two parts water. If you like a sweet drink, add more sugar to the glass.

Summary of proportions:

makes about one cup concentrate, which makes 2 to 4 cups of lemonade.


Page content copyright 1998 by John M. Dlugosz. Home:http://www.dlugosz.com, email:mailto:john@dlugosz.com