Recipe Archive - 11 November 2007

Pumpkin Bread
1 cup currants
3 tablespoons dark rum
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin pur�e
1/2 pound (2 stick) unsalted butter
1 1/4 cup sugar
3 eggs, lightly beaten

Custard
2 1/2 cups half-and-half
2/3 cup sugar
2 tablespoons peeled and grated fresh ginger
3 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
Confectioners� sugar for dusting

1. Preheat the oven to 350 degrees F.

2. In a small saucepan, combine the currants and dark rum and place over medium heat. Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes.

3. Butter and flour a 9 x 5-inch loaf pan. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

4. Place the pumpkin pur�e in a bowl. Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin pur�e. Set aside the currants.

5. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy. Reduce the speed to low and gradually add the eggs until well incorporated. Add the dry ingredients to the butter mixture alternately with the pumpkin pur�e, beginning and ending with the dry ingredients. Stir in the currant.

6. Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch. Cool 10 minutes in the pan, then invert onto a wire rack and allow the cake to cool completely.

7. In a medium saucepan, mix the half-and-half, sugar, and ginger. Bring to a boil over medium heat, stirring frequently. Remove from the heat and steep the ginger for 20 minutes. Strain and reserve.

8. Whisk together the eggs and the vanilla until foamy. Whisk in the halfand- half mixture until thoroughly blended.

9. To assemble the pudding, cut the loaf of pumpkin bread in half lengthwise. Wrap one half and refrigerate or freeze for another use. Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles.

10. In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut side down in overlapping rows to fill the dish completely. Pour custard mixture into the dish, pouring around the pumpkin bread to keep the top edges dry. Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard.

11. Place the gratin dish in a large roasting pan and fill the pan with enough water to come halfway up the sides of the dish. Bake in the center of the oven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center. Remove the gratin dish from the water as soon as it is taken from the oven. Dust with confectioners� sugar, scoop out portions, and serve warm.

Yield : 6 to 8



ISSN 1938-7385 Volume 13, Number 33 This Week's Contents 1. Poppyseed Strudel 2. Mexican Horchata 3. Salmon with Brown Mustard and Olive Oil 4. Crock Pot Red Cabbage 5. Union Square Cafe Pumpkin Bread Pudding 6. Russian Tea Cakes 7. Yabluchnyk 8. Union Square Cafe Tuna Burgers

1. Poppyseed Strudel submitted by butterflydog Yoghurt Dough: 1 1/2 sticks of butter or margarine melted and cooled 2 1/2 to 3 cups of self rising flour 1, 8 0z container of plain yoghurt ( regular or even fat free ) Filling:( enough for two strudels ) 1 cup poppyseeds 3/4 cup milk 1/2 stick butter or margarine 2 peeled and coarse grated firm baking apples 3/4 cup dark brown sugar 1 tsp vanilla This unusual recipe uses yoghurt in the dough and has a thick poppyseed apple filling. The dough is tender not sweet ( filling is ). Serve with coffee or tea. Dough makes one strudel and so save extra poppyseed filling for another strudel or as a filling for cookies such as rugelach, filled sugar cookies etc. etc. Make dough: In a large bowl place flour and yoghurt and melted butter or margarine and mix very well with a large fork or spoon until combined . This will be soft and you cannot form it or roll it out. Cover and chill well overnight. Do not skip this step! Make filling: in a saucepan combine all filling ingredients and cook and stir over medium heat until mixture become thickened. Remove from heat, add vanilla and cool well. Refrigerate covered if needed. Make strudel: remove cold dough from bowl and pat or roll out with floured or sugared rolling pin or hands ( to prevent sticking ) also flour or sugar surface , patting or rolling dough into a large rectangle. Spread on the cooled filling leaving a one inch margin from all the edges. Carefully roll up from the long end and place seam side down on a baking sheet, tucking ends under and shaping strudel into a crescent shape. Bake in a 350F oven until golden ( about 40 minutes or as needed) Cool completely before slicing. If desired one may sprinkle some powdered sugar atop the strudel prior to serving. Note: Freezes well

2. Mexican Horchata submitted by amanda Serves 6 - 8. 6 tablespoons rice 6 ounces (about 1 1/4 cups) blanched almonds 1 inch cinnamon stick (canella) 3 2-inch strips of lime zest (rind only, not the white pithy part) 3/4" long 1 cup white granulated sugar The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender. Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours). Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. Add 2 cups of water and blend again for just a few seconds. Place a large sieve over a mixing bowl. Line the sieve with 3 layers of damp cheesecloth. Pour in the rice mixture, a little at a time and keep stirring to help the mixture go through the sieve. Once all the liquid has passed through to the bowl gather the cloth together at the top, give it a twist and squeeze out any additional liquid. Now add 2 more cups of water and stir in as much sugar as you'd like, to taste. If the mixture is too thick, add some additional water. Cover and refrigerate. The drink should keep several days, refrigerated. Serve in a tall glass over ice.

3. Salmon with Brown Mustard and Olive Oil submitted by beat from Benicia, CA, USA This Recipe Suits: Pesco-vegetarians (eats dairy foods, eggs and fish but no other animal foods) Total Prep Time: 15 minutes Serves: 6 Description: Delicious salmon dish, topped with olive oil , brown mustard, and chopped onion . Easy and quick to make, and melts in your mouth. Ingredients: 3 pounds of Atlantic Fresh Salmon 1 tablespoon of brown mustard (Guldons) 1 cup of extra virgin olive oil 1 whole onion Preparation: - Rinse salmon - Chop onion - Mix onion , mustard, and olive oil in bowl and stir well - Place salmon in baking pan . If you have a raised grill (1/4" or so), use this to lay salmon on - Coat salmon with onions, mustard, and olive oil - Put broil on high and place oven rack near top. Place salmon inside. Let broil for 8 minutes. - After 8 minutes, check salmon . Let salmon cook for up to another 2 minutes, or until flaky . - Serve with tossed salad or pasta dish. Are you interested to upload your own cooking video? Would you like to share your recipes with us? Visit us at http://iptvrecipes.com/ and join us for FREE!! Start browsing for recipes! Want to upload one of your own? Sign up today!

4. Crock Pot Red Cabbage submitted by butterflydog 1 small to medium head of red cabbage ( 2 1/2 lb ) 1/2 cup dry red wine 1/4 cup honey 1 cup dried apricots chopped 2 Tbs fresh lemon juice salt and pepper to taste Normally, apples and onions are often added to such recipes. However the apricots really added some extra sweetness to the recipe. I did lift cover once quickly halfway during cooking to stir mixture since I thought there wasn't enough liquid for the recipe. But it turned out great. Core and fine slice /shred cabbage. Place into cock pot with remaining ingredients and stir well. Cover and cook low about 6 to 8 hours or until cabbage is tender. When done, season with salt and pepper and adjust sweetness if desired with a bit more honey. Even a bit of cinnamon could be added for additional flavor if desired Yield. 6 to 8 servings. Reheats very well and flavors improves with age.

5. Union Square Cafe Pumpkin Bread Pudding submitted by butterflydog Pumpkin Bread 1 cup currants 3 tablespoons dark rum 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon grated nutmeg 1/8 teaspoon ground cloves 1 cup canned pumpkin pur�e 1/2 pound (2 stick) unsalted butter 1 1/4 cup sugar 3 eggs, lightly beaten Custard 2 1/2 cups half-and-half 2/3 cup sugar 2 tablespoons peeled and grated fresh ginger 3 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon Confectioners� sugar for dusting 1. Preheat the oven to 350 degrees F. 2. In a small saucepan, combine the currants and dark rum and place over medium heat. Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes. 3. Butter and flour a 9 x 5-inch loaf pan. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. 4. Place the pumpkin pur�e in a bowl. Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin pur�e. Set aside the currants. 5. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy. Reduce the speed to low and gradually add the eggs until well incorporated. Add the dry ingredients to the butter mixture alternately with the pumpkin pur�e, beginning and ending with the dry ingredients. Stir in the currant. 6. Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch. Cool 10 minutes in the pan, then invert onto a wire rack and allow the cake to cool completely. 7. In a medium saucepan, mix the half-and-half, sugar, and ginger. Bring to a boil over medium heat, stirring frequently. Remove from the heat and steep the ginger for 20 minutes. Strain and reserve. 8. Whisk together the eggs and the vanilla until foamy. Whisk in the halfand- half mixture until thoroughly blended. 9. To assemble the pudding, cut the loaf of pumpkin bread in half lengthwise. Wrap one half and refrigerate or freeze for another use. Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles. 10. In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut side down in overlapping rows to fill the dish completely. Pour custard mixture into the dish, pouring around the pumpkin bread to keep the top edges dry. Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard. 11. Place the gratin dish in a large roasting pan and fill the pan with enough water to come halfway up the sides of the dish. Bake in the center of the oven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center. Remove the gratin dish from the water as soon as it is taken from the oven. Dust with confectioners� sugar, scoop out portions, and serve warm. Yield : 6 to 8

6. Russian Tea Cakes submitted by zheynar 1 cup softened butter or margarine 1/2 cup powdered sugar 1 teaspoon vanilla 1/4 teaspoon salt 2 1/4 cups all purpose flour 3/4 cup finely chopped walnuts In a large bowl, combine ingredients on low speed of mixer about 1 minute. Blend well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into 1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-10 minutes until firm to the touch but not brown. Do not overbake. While warm, roll in powdered sugar. Cool; re-roll in powdered sugar before serving.

7. Yabluchnyk submitted by zheynar Russian Apple Cake Serves 12. 1 1/2 cups all-purpose flour 1/4 cup white sugar 1/4 teaspoon salt 2 teaspoons baking powder 1/2 cup butter 1 egg, beaten 1/3 cup cream 4 large apple - peeled, cored and thinly sliced Struesel Topping 2 tablespoons cold butter 1/2 cup brown sugar 2 tablespoons flour 2 teaspoons ground cinnamon Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly butter an 8 inch square baking dish. Sift together 1 1/2 cups of flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly. Stir together the egg with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples into the dish overlapping, in neat rows. Prepare streusel by mixing the brown sugar, 2 tablespoons flour, and cinnamon together in a small bowl. Cut in 2 tablespoons butter until the mixture is crumbly. Sprinkle over apples. Bake in preheated oven until apples have softened, and topping has browned, about 25 minutes.

8. Union Square Cafe Tuna Burgers submitted by butterflydog Ginger-Mustard Glaze 1/3 cup Teriyaki sauce 2 teaspoons minced ginger 1/2 teaspoon minced garlic 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon white wine vinegar Tuna Burgers 1 1/2 pounds yellowfin tuna, free of any skin or gristle 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1/2 teaspoon cayenne pepper 1 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 4 seeded, fresh hamburger buns 1/4 cup Japanese pickled ginger, available in Japanese specialty food shops (optional) 1. Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to two days ahead and stored, refrigerated and covered. 2. Grind the tuna in a meat grinder or chop with a large, sharp knife to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. 3. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into four equal amounts. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. 4. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, about 3-4 minutes per side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices. Yield: 4 servings

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