Recipe Archive - 29 June 2008

Syrup

3 cups granulated sugar
3 cups water
1 tablespoon fresh lemon juice (grate the zest for the cake first)

Cake

1/2 cup all-purpose flour
1 teaspoon baking powder
1 cup fine semolina
10 large eggs, separated
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
1/2 cup whole milk
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and still hot
3/4 cup unsalted pistachios, coarsely chopped
Lightly sweetened whipped cream for serving

To make the syrup, combine the sugar, water, and lemon juice in a heavy medium saucepan over medium-high heat and stir almost constantly until the liquid comes to a full rolling boil. Reduce the heat so that the syrup boils slowly and cook, without stirring, for 10 minutes. Remove the pan from the heat and cool to room temperature. Cover and refrigerate until cold, at least several hours, or overnight.

To make the cake, adjust an oven rack to the center position and preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking pan.

Sift the flour together with the baking powder and semolina twice.

In the bowl of a heavy-duty mixer, use the whip attachment to beat the egg yolks with the sugar on medium speed for 1 minute. Increase the speed to high and beat for another 3 to 4 minutes, until the yolks have increased in volume and are very pale and thick. On low speed, beat in the vanilla, lemon zest, and milk. Add the dry ingredients and beat just until incorporated. Scrape the batter into a large wide bowl. Wash and dry the mixer bowl and whip.

Put the egg whites and salt into the clean mixer bowl and beat on medium-low speed until the whites are frothy. Increase the speed to medium-high and beat just until the whites form puffy, droopy peaks that curl slightly at their tips when the beater is raised. With a large rubber spatula, gradually fold the whites into the yolks—about 3 additions—only until no whites show. Scrape the batter into the prepared pan and smooth the top.

Bake for 30 to 40 minutes, until the top is an even golden brown, the cake springs back in the center when gently pressed, and a toothpick inserted in the center comes out clean.

Set the cake pan on a wire rack and immediately begin brushing the hot melted butter all over the top of the cake, using it all. This will take a couple of minutes. Cut the cake, in its pan, into 15 portions with a small sharp serrated knife. Slowly pour the cold syrup all over the cake, using it all. Sprinkle the top of the cake with the pistachios. Let the cake stand at room temperature until it has cooled completely.

Cover the cake with plastic wrap and refrigerate overnight before serving.

Storing

The cake gets even better over a few days in the refrigerator. Let come to room temperature before serving, with the whipped cream.



ISSN 1938-7385 Volume 14, Number 13 This Week's Contents 1. Mija 2. Fried Plantains 3. Curried Rainbow Swiss Chard 4. Revani 5. Oprah's Favorite Turkey Burgers

1. Mija submitted by rcoen 1 cup butter 1 cup sugar 1 (3 1/2 ounce) package slivered almonds 1 tablespoon white corn syrup 1 tablespoon water 7 chocolate bars Cook all ingredients except chocolate bars over high heat in heavy pan. Stir constantly until amber or brown, DO NOT BURN. Pour into buttered 9 X 13 inch pan. While still hot place 7 Hershey bars on top, spread after melted. Cool and crack.

2. Fried Plantains submitted by rcoen Green plantains Vegetable oil for frying Salt and pepper Hot sauce (recipe below) Directions: Peel the plantain and cut off both ends. Thinly slice the plantain into ¼ - ½ inch rounds. In a large, heavy skillet, heat the vegetable oil over medium heat keeping a close watch on it. Once the oil sizzles when a slice of plantain is added, add several plantain slices and brown them for about 2 minutes on each side. Transfer them to towels to drain the excess oil. On a cutting board, use a rolling pin to flatten each slice into a flat round. Add the flattened rounds into the oil once again and brown on each side for a minute more on each side. Drain again on the towels, add salt and pepper and serve at once. Hot sauce recipe 1 small hot pepper, finely diced 1 large chopped onion ½ cup chopped green onions 3 cloves of garlic, minced ½ cup lime juice ¼ cup olive oil salt and pepper to taste Pour the lemon juice over the onions and let marinate for about 2 hours. Place all ingredients in a pot, bring to a boil and cook until the pepper is soft (about 10-15 minutes). Let the mixture cool and refrigerate to store.

3. Curried Rainbow Swiss Chard submitted by butterflydog 1 large bunch rainbow colored Swiss chard olive oil 1 med onion chopped 1 large clove garlic chopped salt, pepper, curry powder to taste additional olive oil Delicious way of using fresh Swiss chard Cut off tough stem ends and discard. Chop ribs from leaves. Sauté in olive oil, the onions, chopped ribs until softened and mostly tender. Add the garlic and cook a few minutes more. Add the chopped green leaves and cook a few minutes till wilted. Add salt, pepper and curry powder to taste. Drizzle a bit more extra virgin olive oil over. Yield 4 servings

4. Revani submitted by schleaf Syrup 3 cups granulated sugar 3 cups water 1 tablespoon fresh lemon juice (grate the zest for the cake first) Cake 1/2 cup all-purpose flour 1 teaspoon baking powder 1 cup fine semolina 10 large eggs, separated 1/2 cup granulated sugar 1 teaspoon pure vanilla extract Finely grated zest of 1 lemon 1/2 cup whole milk 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted and still hot 3/4 cup unsalted pistachios, coarsely chopped Lightly sweetened whipped cream for serving To make the syrup, combine the sugar, water, and lemon juice in a heavy medium saucepan over medium-high heat and stir almost constantly until the liquid comes to a full rolling boil. Reduce the heat so that the syrup boils slowly and cook, without stirring, for 10 minutes. Remove the pan from the heat and cool to room temperature. Cover and refrigerate until cold, at least several hours, or overnight. To make the cake, adjust an oven rack to the center position and preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking pan. Sift the flour together with the baking powder and semolina twice. In the bowl of a heavy-duty mixer, use the whip attachment to beat the egg yolks with the sugar on medium speed for 1 minute. Increase the speed to high and beat for another 3 to 4 minutes, until the yolks have increased in volume and are very pale and thick. On low speed, beat in the vanilla, lemon zest, and milk. Add the dry ingredients and beat just until incorporated. Scrape the batter into a large wide bowl. Wash and dry the mixer bowl and whip. Put the egg whites and salt into the clean mixer bowl and beat on medium-low speed until the whites are frothy. Increase the speed to medium-high and beat just until the whites form puffy, droopy peaks that curl slightly at their tips when the beater is raised. With a large rubber spatula, gradually fold the whites into the yolks—about 3 additions—only until no whites show. Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 40 minutes, until the top is an even golden brown, the cake springs back in the center when gently pressed, and a toothpick inserted in the center comes out clean. Set the cake pan on a wire rack and immediately begin brushing the hot melted butter all over the top of the cake, using it all. This will take a couple of minutes. Cut the cake, in its pan, into 15 portions with a small sharp serrated knife. Slowly pour the cold syrup all over the cake, using it all. Sprinkle the top of the cake with the pistachios. Let the cake stand at room temperature until it has cooled completely. Cover the cake with plastic wrap and refrigerate overnight before serving. Storing The cake gets even better over a few days in the refrigerator. Let come to room temperature before serving, with the whipped cream.

5. Oprah's Favorite Turkey Burgers submitted by butterflydog 1/4 cup thinly sliced green onion - chives (white and green parts) 1/2 cup finely diced celery 3 Granny Smith apples, peeled, cored and diced. 1/8 cup Canola Oil or Peanut Oil 4 Lbs. Ground Turkey 2 Tbsp salt 2 Tbsp black pepper 1 Tbsp chipotle Tabasco 1 whole lemon juice and a some grated zest 1/2 bunch Parsley, finely chopped 1/4 cup Major Grey's Chutney (buy and puree) - usually in the grocery store's section where mustards, bbq sauces, etc. We tried these and enjoyed these very much ! Saute' the chives, celery and apples in oil until tender. Let cool Place the ground turkey in a large mixing bowl. Add the sautéed items and ALL remaining ingredients. Shape into eight 8-oz patties. Refrigerate at least 2 hours (or make burgers one night, cover with foil and cook the next night). Season the patties with salt and pepper. Place on preheated OILED grill (indoor or out) Grill each size about 7 minutes until meat thoroughly cooked. Let rest for 5 minutes. Serve with sides of cottage cheese, avocado, favorite toasted bread, pita, salsa, sliced red onions and/or ranch dressing. Yield 8 servings

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