RootGil-BEER-t Blythe 16 c coldwater 2½ c sugar 2 T rootbeer extract 1 lb. dryice In largeinsulated container stir sugar and water until sugar is dissolved. Stir in rootbeer extract. Using gloves, add dry ice to container. Do not cover container.Stir frequently until dry ice is dissolved, 30-60 minutes. Serve immediately orstore in refrigerator. Makes 1 gallon. Matthew’sFavorite Fried Chicken Salt,pepper, and garlic powder 4 eggs 1/3 cupwater 1/2 cuphot red pepper sauce (this just makes it flavorful, but not too spicy) 2 cupsself-rising flour 1 teaspoonpepper HouseSeasoning 21/2-pound chicken, cut into pieces Oil, forfrying, preferably peanut oil Directions In amedium size bowl, beat the eggs with thewater. Add enough hot sauce sothe egg mixture is bright orange. In another bowl, combine the flour andpepper. Season the chicken with the salt, pepper, and garlic powder. Dip theseasoned chicken in the egg, and then coat well in the flour mixture. Heat theoil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full withoil. Fry thechicken in the oil until brown and crisp. Dark meat takes longer than whitemeat. It should take dark meat about 13 to 14 minutes, white meat around 8 to10 minutes. RachelLynde’s Potato Salad 1 poundsmall white boiling potatoes 1 poundsmall red boiling potatoes 5tablespoons chicken broth 4tablespoons rice wine vinegar 1/2teaspoon Dijon mustard 2teaspoons kosher salt 3/4teaspoon freshly ground black pepper 10tablespoons good olive oil 1/4 cupminced scallions (white and green parts) 2tablespoons minced fresh dill 2tablespoons minced flat-leaf parsley 2tablespoons julienned fresh basil leaves Directions Drop thewhite and red potatoes into a large pot of boiling salted water and cook for 20to 30 minutes, until they are just cooked through. Drain in a colander andplace a towel over the potatoes to allow them to steam for 10 more minutes. Assoon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)and place in a medium bowl. Toss gently with the chicken stock. Allow theliquids to soak into the warm potatoes before proceeding. Combinethe vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowlywhisk in the olive oil to make an emulsion. Add the vinaigrette to thepotatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and1/2 teaspoon pepper and toss. Serve warm or at room temperature. JosiePie Pie Crust:(Makes one 9 inch crust--for a lattice crust, you'll want to double therecipe.) 1 1/4c.all-purpose flour
1/2 tsp.salt
1/3 c.+ 1Tbsp. shortening (I prefer butter flavored but either works)
Ice water(probably about 1/4 c.)
PieFilling:
6 cupspeeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp.lemon juice
1/2 c.sugar
1/2 c.brown sugar
2 Tbsp.all-purpose flour
1/2 tsp.ground cinnamon
1/4 tsp.ground nutmeg
2 Tbsp.butter, chopped
Roll halfof the pastry to 1/8″ thickness on a surface that’s beensprayed with cooking spray. Gently place in a 9″pieplate; set aside. Preheat your oven to 450. Combine lemon juice and applesin a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well.Spoonover apple mixture, tossing gently. Spoon filling evenly into pastryshell and dot with chopped butter. Roll remaining pie crust 1/8″thick. We decided to try a lattice crust for our Josie Pie and it was a funexperiment and not too difficult. When your top is how you want it, bake at 450for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep aneye on the pie; you may need to make a shield if it starts getting too brown.If you get worried, go ahead and make a square of foil, cut a center out of thefoil, and place it on the pie so the foil covers the edge of the pie.
MarillaBean Ice Cream (Ice Cream Made in a Tin Can)
2 c. WhippingCream
1⁄2c. Sugar
1⁄2 tsp.Vanilla or 1/2 of the inside of a vanilla bean
Supplies:
1 lb.metal coffee can with tight fitting plastic lid 2 lb. metal coffee (or #10 can)with tight fitting plastic lid (1 lb. and 3 lb. metal coffee cans really workthe best) Measuring cups and spoons Rubber scraper Ice cream scoop Masking orDuct tape Crushed Ice Rock salt
Directions:
1. Putmilk, cream, sugar and vanilla in 1 lb. coffee can. Place plastic lid on thecan. Be certain the lid is on tight. You may want to secure the lid withmasking or duct tape.
2. Put thesmaller can into the large can. Pack crushed ice around the smaller can, insidethe larger can.
3. Pour atleast 3⁄4 cup of rock salt evenly over the ice. (If you don’t add enough salt,the mixture won’t freeze. If you add too much, it will freeze too fast. Then itwill have poor texture.)
4. Placethe lid on the larger can. If you have extra lids, place one on the bottom sidealso. This will help it roll better.
5. Nowpick a partner and have some fun! Roll the can back and forth to each other for10 minutes. (It is best to do this on the cement.)
6. Openthe larger can. Wash your hands. Remove the small can. Remove the lids and stiringredients with a rubber scraper. Be sure to scrape the inside of the smallcan really well. (Do not let any of the ice or ice water get into the smallcan.)
7. Drainthe ice water from the large can. Put the small can back in the large can andpack in ice and salt like in step 3.
8. Rollback and forth for about 5 minutes, until the mixture is frozen. 9. Now openthe large can and remove the small can. Wash your hands. Scoop the ice
cream intoserving bowls and enjoy.
TeaParty Recipes
Marilla'sPlum Pudding
(Itdoesn't have any plums in it! During this time period, a "plum" wasany dark fruit, even raisins, currants, etc. Also, a "pudding"included bread dishes that were cooked in a sauce like this.)
1/2 cupbutter
3/4 cupwhite sugar
5 eggs
1/2 cupdried currants
1/2 cupraisins
1/2 cupchopped pecans
1tablespoon all-purpose flour
3 cupsbread cubes
2teaspoons ground cinnamon
1/2teaspoon ground allspice
1/2teaspoon ground cloves
1/2teaspoon pumpkin pie spice
Preheatoven to 350 degrees Cream together butter and sugar. Beat in eggs, one at atime, until fully incorporated. In a separate bowl, toss currants, raisins andpecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice,cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish. Bake inpreheated oven 40 minutes, until set.Combine the brown sugar, flour, and saltin the small saucepan. Very gradually add the boiling water and stir with thewooden spoon.
Pudding Sauce(Mouse not included!)
1/2 cupbrown sugar, firmly packed
1 1/2tablespoons flour
salt,pinch of
1 cupboiling water
1tablespoon butter
1/2teaspoon vanilla
Over lowheat stir the mixture until it is thick and creamy - about 5 minutes.
When thesauce is thick, remove the saucepan from the heat. Stir in the butter andvanilla. Let the butter melt completely.
We added abig gummy mouse to our pudding sauce for fun!
RaspberryCordial
2 (300 g)packages frozen raspberries
1 1/4 cupssugar
6 cupsboiling water
3 lemons
Put thethawed raspberries into a saucepan and add sugar.
Cook onmedium, stirring occasionally until all the sugar has dissolved.
Using apotato masher, mash the raspberries and syrup thoroughly.
Pour themixture through a strainer, extract all the juice.
Squeezetwo of the lemons and strain the juice, add it to the raspberry juice.
Add theboiling water to the raspberry juice.
Allow thecordial to cool, then chill it in the refrigerator.
Servecordial with a thin slice of lemon in each glass.
DianaBerry Tarts
SweetPastry Crust:
1 1/2 cupsflour
1/8teaspoon salt
1/2 cupunsalted butter, at roomtemperature
1/4 cup(50 grams) granulated whitesugar
1 largeegg, lightly beaten
In aseparate bowl, whisk the flour with the salt.Place the butter in the bowlof your electric mixer, or with a hand mixer, and beat until softened.Addsugar and beat until light and fluffy. Gradually add the beaten egg, beatingjust until incorporated. Add the flour mixture all at once and mix just untilit forms a ball. Flatten the pastry into a disk, cover with plastic wrap, andrefrigerate for 15-30 minutes or just until firm (can place in freezer forabout 10-15minutes.)
Lightlybutter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8- 9 inch (20 - 23 cm) tart pan with a removable bottom.Evenly pat thechilled pastry onto the bottom and up the sides of the pan. Cover with plasticwrap and place in the freezer for about 15 minutes.
Meanwhile,preheat oven to 400 degrees and place rack in center of oven. Lightly prickbottom of pastry crust with the tines of a fork (this will prevent the doughfrom puffing up as it bakes). Place tart pan on a larger baking pan and bakecrust for 5 minutes. Reduce oven temperature to 350 degrees and continue tobake the crust for about 15 minutes or until dry and lightly goldenbrown.Remove from oven and place on a wire rack to cool completely beforefilling. Can be covered and stored for a few days.
PastryCream:
1 1/4 cupsmilk (whole or2%)
½vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanillabeanpaste
3 largeeggyolks
1/4 cupgranulated whitesugar
2tablespoons (20 grams) all-purposeflour
2tablespoons (20 grams) cornstarch (corn flour)
In amedium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't letthe mixture sit too long or you will get pieces of egg forming.) Sift the flourand cornstarch (corn flour) together and then add to the egg mixture, mixinguntil you get a smooth paste.
Meanwhile,in a saucepan bring the milk and vanilla bean just to boiling (just until milkstarts to foam up.) Remove from heat and add slowly to egg mixture, whiskingconstantly to prevent curdling.(If you get a few pieces of egg (curdling)in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds,and add the seeds to the egg mixture. Then pour the egg mixture into a mediumsaucepan and cook over medium heat until boiling, whiskingconstantly.When it boils, whisk mixture constantly for another 30 - 60seconds until it becomes thick. Remove from heat and immediately whisk in theliqueur (if using). (Stir in vanilla extract is using instead of a vanillabean.) Pour into a clean bowl and immediately cover the surface with plasticwrap to prevent a crust from forming.Cool to room temperature. If notusing right away refrigerate until needed, up to 3 days.Beat or whiskbefore using to get rid of any lumps that may have formed.
ApricotGlaze: Heat the apricot jam or preserves and water in a small saucepanover medium heat until liquid (melted). (Can also heat in the microwave.)Remove from heat and strain the jam through a fine strainer to remove any fruitlumps.
ToAssemble Tart: To remove the tart from the fluted sides of the pan, place yourhand under the pan, touching only the removable bottom not the sides. Gentlypush the tart straight up, away from the sides. The fluted tart ring will fallaway and slide down your arm. If you want to remove the bottom of the pan, runa knife or thin metal spatula between the crust and metal bottom, then slide thetart onto your platter.
Spread athin layer of apricot glaze over the bottom and sides of the baked tart shellto prevent the crust from getting soggy.Let the glaze dry (about 20minutes).Then spread the pastry cream onto the bottom of the tart shell.Place fruit randomly on top of cream or in concentric overlapping circles,starting at the outside edge. After arranging the fruit, rewarm the glaze, ifusing, and gently brush a light coat on the fruit. If not serving immediately,refrigerate but bring to room temperature before serving. This fruit tart isbest eaten the same day as it isassembled.Cover and refrigerate anyleftovers.
CucumberSandwiches
4 ouncescream cheese, at room temperature
2tablespoons chopped fresh dill
Zest andjuice of 1 lemon
Koshersalt and freshly ground black pepper
6 slicesgood-quality white bread*
1/3 largeEnglish seedless cucumber (about 4 inches), thinly sliced
Cancut off the bread crusts, if desired.
Directions
In a smallbowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Seasonthe mixture with salt and pepper.
Lay theslices of bread on your work service and distribute the cream cheese evenlyamong each slice, spreading into a thin layer. Arrange the cucumber slices inrows over 3 slices of the bread. Top with the remaining bread, and cut intoquarters so there are 4 pieces from each sandwich. Serve immediately.
ChickenCurry Sandwiches
2 cookedwhole chicken breasts finely chopped
1/4 cupfinely-chopped nuts 4 celery stalks, finely chopped
Salt totaste
Mayonnaise(just enough to moisten)
Currypowder to taste (about 1 teaspoon)
16 slicesbest-quality white bread
1/2 cupunsalted butter, room temperature
In a largebowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until wellblended. Add curry powder.Spread one side of each piece of bread lightlywith butter. Top the buttered side of 8 slices of bread with some of thechicken mixture and top with the remaining bread slices, buttered side down.
Carefullycut the crusts from each sandwich with a long, sharp knife. Cut the sandwichesin half diagonally and then cut in half again.
Yields 8whole sandwiches or 16 halves or 32 fourths.
OtherTea Sandwich Ideas:
(The Fluffernutter Tea Sandwiches were a BIG HIT!)
Matthew’sLady Bugs (Because he was so bugged by ladies!)
Baguette cut into slices or round crackers
CherryTomatoes
BlackOlives (pitted)
Spinachleaves
ChiveCream Cheese
Cutthe baguettes an inch to 2 inches in thickness .Toast the pieces lightly justso they have enough crunch but not so they get completely toasted. Cut cherrytomatoes in half and de-seed (cut long ways so one side lays flat) Cutblack olive in half, through the middle, then cut that half in half as well. Using a plastic bag, pipe cream cheese into the half of the tomato. Placeone or two pieces of spinach on top of the baguette of cracker. Add thetomato and olive for the lady bug body. Lastly, using a tooth pick use somecream cheese to make the eyes and do the same all over the tomato. Cut up tinypieces of olive to use as the dots for the lady bugs back.
