ISSN 1938-7385 Volume 13, Number -3 This Week's Contents 1. Steak Marinated in Scotch Whiskey 2. Chocolate Whiskey Balls 3. Irish Whiskey Sauce 4. Gulab Jamun 5. Malaysian Black Pepper Crabs 6. Thai Tamarind Candy 7. Finnish Trifle
1. Steak Marinated in Scotch Whiskey submitted by rcoen 1/3 c. Scotch whiskey 1/4 c. brown sugar 1/3 c. soy sauce 2 tbsp. Dijon mustard 1 tsp. Worcestershire sauce 1 onion, chopped 4 New York strip sirloin steaks In a container large enough to hold the steaks, combine all ingredients for marinade. Place steaks in marinade and leave in refrigerator overnight. Remove steaks from marinade and broil as desired.
2. Chocolate Whiskey Balls submitted by rcoen Makes 30 balls 1 cup pecans toasted chopped fine 1 cup chocolate wafer cookies crumbled fine 1 cup powdered sugar 1 1/2 tbsp light Karo Syrup 1/4 cup whiskey extra powdered sugar for rolling Note: Time shown includes the time for rolling the balls. In a microwave, roast the pecans. Place nuts in a cup, microwave for one minute, stir and microwave another minute. Grind the pecans in food processor after cooling. Grinds the cookies also. Combine. Add the sugar, corn syrup and whiskey to the crumbs. Mix well into a thick dough. Using your hands coated with sugar, I use thin plastic gloves although not needed, make small balls about the size of a walnut or quarter, roll in powdered sugar and place on wax or parchment paper to dry. Store in an air tight container.
3. Irish Whiskey Sauce submitted by rcoen 2 tablespoons butter 2 tablespoons flour 1 cup milk ¼ cup sugar 1 tablespoon Irish whiskey Melt butter over medium heat in a quart saucepan. Add flour and cook, whisking until well combined. Remove from heat and stir in milk, sugar and whiskey. Bring to a boil, whisking constantly, until thickened 5 - 7 minutes. Serve immediately. Makes 1½ cups.
4. Gulab Jamun submitted by philpot Milk Balls in Sweet Syrup Make a syrup by boiling together until the sugar dissolves: 3 cups sugar 7 cups water Turn off the heat and add: 2 teaspons cardamom powder 1/4 teaspoon saffron Set the syrup aside in the saucepan on the stove. Mix by hand in a bowl: 2 cups powdered milk 2/3 cup all-purpose flour 1 teaspoon baking soda Gradually mix in to form a soft dough (only slightly sticky): 1 1/2 cups (or less) heavy cream Make into walnut sized balls (you may use a small amount of cream on your hands while rolling) set aside and cover with a damp cloth. Heat in a deep frying pan or wok: 4 cups vegetable oil Add the milkballs a few at a time in a basket. Fry to an even dark brown, shaking the basket continously. (Adjust the heat so they don't get dark any sooner than 5-7 minutes.) When browned, drain the oil off the milkballs, dip them into the syrup, then transfer onto a serving dish. (Re-boil the syrup between batches to keep the thickening process happening.) After all the balls have been prepared, boil the syrup again for about 15 minutes, until thicker, and pour over the milkballs. Let the syrup soak in for a few hours before serving. Serve hot or cold. This may be re-heated from the refrigerator (or freezer) by pouring hot syrup over the (defrosted) milkballs. They may also be topped with whipped cream.
5. Malaysian Black Pepper Crabs submitted by philpot 2 fresh uncooked crabs 1 tbsp oyster sauce 2 tbsp light soy sauce 2 tbsp sugar 1/2 cup water 5 red bird's eyes chillies (seeded & chopped) 10 curry leaves 2 tbsp freshly ground black pepper 1 tbsp salted soybean paste (mashed) 1 tbsp dried shrimp (roasted & ground) 4 cloves garlic (chopped) 4 shallots (sliced thin) 2 tbsp butter 5 tbsp oil cilantro leaves - garnish 1. Clean both crabs well and cut in 1/2, discard the spongy material inside the shell 2. Smash the claws with a cleaver (to allow seasoning to penetrate) 3. Heat oil in wok 4. Add crabs and stir-fry for 15 mins over high heat (or till crabs are half cooked) 5. Remove, drain and set aside 6. Heat wok again 7. Add in butter, shallots, garlic, salted soy bean paste, dried shrimp, pepper, chillies and curry leaves 8. Saute till fragrant 9. Add a bit of water if the mixture looks like it is drying out 10. Return crabs to the wok, add soy sauce, sugar and oyster sauce 11. Stir-fry for another 10 mins on medium to high heat 12. Add more water if it looks dry 13. Scoop crabs, serve on a platter and garnish with cilantro
6. Thai Tamarind Candy submitted by colonel 3 cup Hot (not boiling) water 1½ cup Tamarind paste 1½ cup Sugar (palm or light brown) (up to) 2 teaspoon Powdered red chile 1 pinch Salt As it happens one of my wife's cousins has a business making candies, and she was kind enough to give a little more information on this tamarind candy: however it was a phone conversation, and the recipe is certainly not a complete specification - merely a basis for a little experimentation. So, if it will help, here is what she said: Take three cups of hot (not boiling) water, and soak one and half cups of tamarind paste in it for about an hour, then squeeze the paste through a fine muslin cloth to extract as much juice as possible and then boil it to reduce it to two cups of tamarind juice. Whilst still boiling, stir in one and half cups of sugar (she suggests palm sugar, but light brown sugar will do), until fully dissolved, then add one to 2 teaspoons of powdered red chili and a pinch of salt and continue to boil and reduce. meanwhile get a few cold glass plates or saucers, and when you think the liquid is sufficiently reduced put a few drops on a plate and leave in the fridge for 5 minutes to see if it sets. Once it sets, pour all the liquid into a shallow tray and leave to set, then cut into bite sized pieces, dust with icing sugar and keep in a well stoppered jar. P.S. If your attempts don't set, pour them on croutons, and serve them as "unusual" bites on the apperitif tray...
7. Finnish Trifle submitted by anon4380436282656 Recipe serves 4 200 g of cookie crumbs. 1 dl apple juice 2 dl strawberry jam Whip the cream until light. Moisten the cookie crumbs with the juice. Place the ingredients in layers. (crumbs,jam, and whipped cream) in dessert dishes. Cover the dishes and place in the refrigerator for two hours before serving. This is a great dessert.
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