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There's always
room at the Greyland Message Board Tea party so pull up a chair and have
a cup of tea...
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"Earl Grey(eyes) Tea (hot)"
Earl Grey(eyes) gets its unusual flavour from oil of bergamot, made
from the peel of the Canton orange. It has a China black orange pekoe tea
base, and its long-rolled leaves have been sprayed with oil of bergamot,
a citrus plant from Sicily. Steep at a water temperature just below boiling.
Best served in a china cup...and black.
As an accompaniment may we suggest our own "Tea Party" favourite
...and our first recipe~
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"Cucumber Sandwiches (Trad.)"
THERE'S NOTHING QUITE LIKE
A CUCUMBER SANDWICH ENJOYED AT A PICNIC BY THE SEASIDE ...THERE'S JUST
SOMETHING ABOUT THE SALTY, CRUNCHY, MOISTNESS OF THE CUCUMBER ...MINGLED
WITH THE GRITTINESS OF SAND.
Ingredients:
1 cucumber
1 loaf white bread,
sliced
1 stick sweet butter
salt and pepper to
taste
Peel cucumber and slice thinly. Salt
rounds lightly and place in colander for 15 minutes to drain. Press to
release water; pat dry with paper towels.
Spread sliced bread with softened sweet
butter. Put 2 layers of cucumber
slices on bottom slice, salt and pepper to
taste, and top with another buttered slice. Press lightly with palm of
hand. Cut all
crusts off with a sharp knife. Cut sandwiches
in half diagonally.
(Sand to taste.)
Marnie |
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"Southern Cucumber Sandwiches"
INGREDIENTS
1 large cucumber, peeled, seeded, and grated
1 (8 oz) package cream cheese, softened
1 Tbsp. Hellmann's mayonnaise
1 small shallot, minced
1/2 tsp. Seasoned Salt
1/3 tsp. minced garlic
1/2 tsp chili powder
1 (16-oz.) loaf white sandwich bread
Garnish: thin cucumber slices
Drain cucumber well, pressing between
layers of paper towels to remove ALL water and moisture.
Stir together grated cucumber and next
4 ingredients. Spread mixture evenly over half of bread slices. Top with
remaining bread slices. Trim crusts from sandwiches and cut in fourths
YIELD: 8 sandwich rounds
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Owoo ...the Wolfman
of Canada
"Manatoulin Wild Rice Burgers"
(adapted from a recipe by Ojibway chef David
Wolfman)
1 cup cooked white rice
1 cup cooked wild rice
1/4 cup all-purpose flour
1/4 cup seasoned breadcrumbs
2 large eggs
1 grated carrot
3 tablespoons finely chopped green onions
(also called scallions)
2 to 3 Tablespoons Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground sage
1/2 teaspoon chili powder (to taste)
Preheat oven to 350 degrees F.
Mix together well. Wet the palms of your
hands and form into about 10
medium sized "burgers" about 1/2 inch thick.
Bake on a lightly oiled (use
Pam spray) baking sheet, about 30 minutes.
Serve as a side dish, or on hamburger buns.
The burgers taste good served
with some ketchup or salsa.
They can also be broiled or grilled.
Baking makes them a bit more moist.
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Yet ANOTHER
RECIPE ADAPTED FROM DAVID WOLFMAN'S REMARKABLE FUSION COOKING ...BUT RATHER
SADLY MISHEARD AND THUS, MANGLED.
“Aboriginal
Wild Rice Wedge”
A bunch of Wild Rice (about a cup, I think)
A bunch of white rice (another cupful)
Assorted greens (dandelion leaves, arrugala,
and something else that
grows in Northern Ontario but he didn’t say
what, kinda looked like
overgrown grass which apparently could be
used to make baskets too
...thank goodness all my grass is dead or
Mitch may have found me
pulling up the crab grass by the handful then
trying to coerce him to try a
nibble!)
Two eggs,
Bundle of chopped sage
Various herbs ... rosemary
peppercorns, garlic
Olive oil
Balsamic vinegar
Red pepper
Green Pepper
Yellow pepper
Celeriac ( he showed this, explained what
it was ....but I don’t think
he actually used it ....I could be wrong so
those who are adventurous shove
it in somewhere!)
As a garnish (and whilst waiting for
the rice to boil) make some cherry tomato
and radish flowers!
Boil the wild rice for about an hour ...the
white rice doesn’t take so
long so only boil it for about half an hour.
In the meantime finely chop
some of the different peppers (about a quarter
of each ....if you have
big ones ...if not, get more!) When the wild
rice and the white rice are
cooked strain them well and mix together in
a bowl adding some chopped
sage, ground peppercorns ...and any other
seasonings you fancy. Add the
chopped peppers and then the two eggs (binding
agent) mix well together.
On a baking tray, on some oiled wax paper,
form the rice mixture into a large
square about an inch or so deep. Bake in the
oven (He didn’t say what
temperature or how long ...so just take a
stab at it .....350 degrees? 20 minutes?)
He also suggested an alternative ...adding
breadcrumbs, forming them
into patties and making veggie burgers.
While the square is baking, finely (finally?)chop
a clove of garlic, add it to a
spoon of dijon mustard (in a bowl, sheesh)
, add chopped sage, rosemary,
peppercorn. Whisk it together, slowly add
balsamic vinegar (about a cup
and a half, I think) and continuing to whisk,
add a glob of maple syrup
to balance the flavour and drizzle in (some)
olive oil. It should make a
nice glazed, honey coloured mixture. Set aside
Cut the remainder of the peppers into big
triangles and gently, gently,
gently, (just show them the flames to scare
‘em) pan fry them in a tad
of oil ... to keep the bright colours.
Remove the rice square from the oven, cut
into wedges, and arrange it on
an attractive serving dish along with a variety
of greens (just take a
stab at them ...it looked like one of
them was iceberg lettuce), the
peppers and a ladle of the sauce/vinaigrette
surrounding but not poured
over the wedge.
Looked great! It’s the one in the middle above...
Hope you enjoy it ...or are brave enough to
try it without the proper
quantities!
Marnie:)
PS Consider this ...I am one of the world's
worst cooks so my estimates
may be WAY off!! heheheh
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The haggis is a flightless, bonny bird.
Once almost extinct in it's native Scotland this wily survivalist is making
a comeback. While easily recognizable by it's colourful head and breast
plumage and all-over grey furze ...it's actually a remarkable example of
adaptation as it's habitat has been encroached upon by the many Highland
Gatherings and it is thus camouflaged amidst the forest of hairy knees
and multi-coloured kilts.
Another sign of this avian's adaptive abilities
is the obvious shortening of one leg ...this enables it to run very, very
quickly over the mountainous terrain....providing, of course, that the
short leg is on the uphill side!!! |
"Easter Haggis: Duncan
McLeod's favourite":
1 sheep's paunch
heart, lung and liver of sheep
2 packages yellow Easter Peeps
salt
white pepper
black pepper
1 pound beef suet
1/8 tsp nutmeg (or less to taste)
2 onions, chopped
6 oz. oatmeal, toasted
3/4 pint beef stock
Clean the paunch thoroughly and then turn it
inside out.
First pierce the liver and heart.
Boil the lung, liver and heart until tender.
While you are doing this,
put the windpipe over the edge of the pot,
draining into another receptacle.
Set the Peeps out with their eyes averted
from the cooking area (we don't
want to alarm the little fellows)
Chop the meat extremely fine; grate the liver.
Mix the meats with the
spices, onions, suet and oatmeal and Peeps.
(Save three lucky Peeps for
garnish) Mix in the stock and then stuff into
the paunch.
NOTE: the oatmeal will enlarge as it absorbs
the liquid, so leave extra
room. Sew the paunch up and then prick it
with a needle. Boil in water
for 3 hours.
To re-heat, wrap in foil and bake in the over
for around 2 hours; since the
paunch could break, this will save the filling!
Note: The three Peeps that are saved
and used for a garnish, will have a
silly look of relief or a look of abject horror
on their little faces.
"Peeps"
Theresa
PS This recipe actually works ...if you leave
out the peeps....or try this one...
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"Pan Haggis" (for
those who just can't stomach it!)
450 g (1 lb) lamb shoulder or breast, cut
into pieces, or use
ground lamb
225 g (1/2 lb) lamb liver, cut into pieces
125 mL (1/2 cup) water
1 small onion, coarsely chopped
1 large egg
3 mL ( 3/4 tsp) salt
3 mL ( 3/4 tsp) ground black pepper
2 mL (1/2 tsp) sugar
0.5 mL ( 1/8 tsp) ground cloves
0.5 mL ( 1/8 tsp) ground nutmeg
250 mL (1 cup) old fashioned rolled oats
Heat oven to 175 C (350 F). Grease a 21.75
by 11.25 cm (81/2 by
41/2 -inch) loaf pan. In food processor with
chopping blade, process
together half the lamb, liver, water, onion,
egg, salt, pepper, sugar, ginger,
cloves and nutmeg until well combined. Add
remaining half of the lamb
and the oats; process until well combined.
Spoon lamb mixture into the greased pan;
pat surface to level. Bake 45
to 55 minutes or until centre feels firm when
gently pressed. Cool 5
minutes in pan; unmould onto platter; slice
and serve. (Accompanied by bagpipes)
Serves 6.
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MAYBE SOME JASMINE
RICE TO JAZZ THIS UP??
"Earl Grey(eyes) Tea Rice"
Yields: 3 cups
Ingredients:
1 cup Japanese rice
3 teaspoons Earl Grey tea, ground in a blender or spice
grinder until it is a powder
1 teaspoon salt
Fresh ground pepper
Rinse the rice under running water until the water runs clear.
Then put it in a small pot with one cup of water and let it soak for thirty
minutes. Stir the rice well and turn on the flame to high. let the rice
come to a boil and then stir well again turn flame down to the lowest flame
possible cover the pot with a tight fitting lid and let cook for 11 minutes.
Then move the rice off the heat and let sit, still covered, for five more
minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea,
and the salt and pepper. Taste and adjust the seasoning.
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"Bunuelos"
1 Tsp dry yeast + 1/2 cup warm water
1 Tsp sugar
(optional: 1 Tsp of anise seed)
Pinch of salt
3 Eggs
1/2 cup of warm milk (approximately)
Enough white flour to make the dough.
Prepare the yeast in the warm water, with the
sugar and pinch of salt, until it bubbles (about 20 minutes). Add
the eggs and rest of the ingredients.
Amount of flour will vary, but add 1/2-cup
at a time until you get a good consistency. Knead the dough well
on a floured surface. Let rise in an oiled bowl (cover the bowl with
a towel, loosely) until it doubles in volume.
Take smallish balls of dough, and with oiled
fingers stretch each ball to about 4 inches in diameter, and fairly thin.
Poke a hole in the middle.
Fry in hot oil, shortening (or lard if you
can afford the calories) until puffy and lightly golden.
Bunuelos are traditionally served with "miel
de chancaca," a syrup made of a
special raw, hardened sugar cane boiled in
water with cinnamon sticks.
Since we can't get that in North America,
we just heat Log Cabin brand pancake syrup in a saucepan with a cinnamon
stick. Pour the syrup on the hot frybread and
pig out to your heart's (but not your cholesterol's)
content!! You can also
drizzle honey on them or serve homemade hot
chocolate with them on a
cold winter evening.
Obviously, our waistlines cannot afford these
Bunuelos more than a couple of
times a year, Caramba!! |
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"Wild Rice Salad"
Use plain wild rice (not a wild rice/regular
rice combination)
Prepare 6-8 oz wild rice according to package
directions. Do not over cook, you do not want it too soft. DO NOT ADD SALT.
It interferes with the poppin' of the rice.
Combine wild rice with approximately ~
1/3 cup of chopped scallions
1/2 cup of pumpkin seeds
1/2 cup of dried cranberries (cranraisins)
about 1/4 cup of REAL maple syrup
salt (vary to taste, I never measure)
optional- splash of a fruit vinegar
Tastes best at room temperature
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Sken:nen kowa
Sandy
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MIGHTY GOOD
WITH TROCKS!!
"Pasta Salad with Earl Grey(eyes)
Tea Vinaigrette"
Deep, rich-tasting tea is the perfect
ingredient to take the place of fat in salad dressings and marinades.
This tea-based mixture can be used as a marinade for meat or fish, for
flavouring stir-fries, as a basting sauce for grilled vegetables, or as
a vinaigrette for green and pasta salads.
Dressing/marinade:
1/2 cup strong Earl Grey tea 125 mL
2 tbsp orange juice 30 mL
1/2 tsp granulated sugar 2 mL
1 tbsp rice wine vinegar 15 mL
1 tbsp minced shallots 15 mL
1 clove garlic, minced
1/4 tsp each salt and pepper
2 tbsp sesame oil 30 mL
1/4 cup chopped fresh basil 50 mL
Salad:
4 cups cooked fussili or other short pasta 1 L
1 cup each red and green pepper, diced 250 mL
1 cup red onion, finely chopped 250 mL
Place tea, orange juice and sugar in
a small sauce pan or skillet and bring to boil; reduce to about 2 tbsp/30
mL.
Combine tea mixture, vinegar, shallots, garlic,
salt, pepper and sesame oil. Stir in basil. [Can be made up to 2 days ahead.
Doubles easily].
In large bowl, toss together, pasta, peppers
and onion; drizzle overdressing and toss to combine. Taste and adjust seasoning,
if necessary.
Makes 4 to 6 servings. |
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Now for something
completely different
"Sonja's Famous Bomber Frybread"!!
(Used as paving stones, weapons, and artillery,
all over Greyland!)
Open all doors and windows...making this frybread
can be an explosive
experience!!
Take 16 pounds of rough ground bread flour
5 cups of salt
10 blocks compressed yeast
water
1. Mix flour and salt
2. Don't bother to dissolve the blocks
of yeast in sugar...just crumble 'em
up into the flour and salt mixture.
(It's important that you DON'T wash your hands
before this next step...any
dirt on your hands is considered 'flavouring')
3. Dig hands deep into mixture and make
sure crumbled yeast is well mixed
through the flour.
4. Add water a few dashes at a time,
mixing constantly with your hands
until a doughy consistency is achieved.
Now its time to use your elbows and feet
5. Turn dough out onto flat surface
(I find the floor works very well)
6. Remove shoes and using elbows and
bare feet start kneading the dough,
adding fistfuls of flour when needed to prevent
the dough from sticking to
floor, feet and elbows.
7. Allow to rise for one hour. (here
is where the windows and doors need to
be open...this dough needs space!!!)
8. After one hour, punch and kick the
dough once again. (You'll HAVE to do
this in order to gain access to your kitchen
again.)
9. Heat oil in a very large pan.
10. Breaking clumps of dough about the size
of a video tape, shape them into
any interesting shape you desire, and place
them one at a time into the oil.
11. Allow to cook till golden brown.
12. Remove from oil and drain.
You should have enough of Sonja's famous frybread
to pave your entire
yard...AND your neighbour's!!! Enjoy!
PS: For an interesting 'mottled' effect
on the bread, add 3 pounds of
raisins to dry mixture.
HOW ABOUT A
MORE TRADITIONAL FRYBREAD, HMMM?
"INDIAN FRYBREAD"(from the Smithsonian)
INGREDIENTS:
4 Cups flour
1 Tsp baking powder
1 Tsp salt
2 Cups buttermilk (if you use plain milk instead
leave out the baking soda)
A Pinch of baking soda
2 Cups vegetable oil or shortening
In a large bowl, mix together the flour, baking
powder, and salt. Make a hole in the centre of the mixture and pour
in the buttermilk and baking soda. Knead the dough
until it is smooth (a few minutes) and shape
into a ball.
Press it out with your fingers or roll it
out until it is about one-half inch thick.
Using a cup or glass turned upside down, cut
the dough into rounds.
Add the oil to a deep pot and heat it
until the oil is hot (but not smoking).
Fry the rounds, a few at at time for about
three to four minutes, until light
brown. You will have enough for four
people.
You can eat it plain, with powdered sugar or
honey, or you can make it into
an Indian taco.
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| MMMM, FRESH SHRIMP
JUST CAUGHT OFF ADAM BEACH THERE IN GREYLAND:
"Sauté of shrimp with
Earl Grey(eyes) Infusion"
Yield: 12 servings
1 Ripe papaya, peeled, diced
1 Lime zest and juice
1 Red onion minced
1 Fresh cilantro, chopped
1/2tsp Coarse ground black pepper
84 Raw headless Mexican shrimp, -peeled and deveined
4 Red bell peppers, roasted-and peeled
3 c Hot water
6 Earl Grey tea bags
60 Asparagus spears, 2" long
2 Oranges, zest and juice
6 oz Olive oil
2 T Ginger root, minced
2 T Shallots, minced
5 c Court bouillon
3 c Couscous
1oz Olive oil
Prepare the papaya salsa first to allow flavours
to combine. Place papaya, lime
zest and juice, red onion, cilantro and black
pepper into small mixing bowl; stir
and allow to marinate until service.
Start by cleaning the Mexican shrimp.
Next roast and peel the red bell peppers.
Cut them into large pointed strips about
1" wide and reserve for service.
Steep the Earl Grey tea bags in hot water and
allow the flavour to extract until
time for de-glazing.
Prepare asparagus, oranges, ginger root and
shallots.
Bring court bouillon to boil. Add couscous
and olive oil. Cover and remove
from heat.
In 2 12" sauté pans heat olive oil.
Sauté the ginger, shallots and
shrimp together. Sear shrimp 2 minutes and
turn over. Add asparagus
and roasted pepper. De-glaze with the Earl
Grey tea, add the orange
zest and juice; reduce for 2 minutes.
Place a timbale mould of couscous at top of
entree plate. Place a
melange of shrimp, asparagus and red pepper
around base of plate and
baste with tea sauce. Accompany with a tablespoon
of papaya salsa
next to the couscous. Serve immediately.
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Now, you may have seen
various mentions of 'Trocks' as an ingredient in these recipes ...there
is a pitched Greyland battle on-going as to what these actually are ...but
we've been assured that the following is THE most definitive Trock recipe
(however the next entrant disagrees ...but read on and you decide!)
'Trocks'
(it's a dessert ...naturally)
1
cup water
1/2 cup stick margarine or butter
1 cup all-purpose flour
4 large eggs
Cream Filling or sweetened Whipped Cream Powdered sugar
1.Heat oven to 400 degrees
2.Heat water and margarine to rolling boil
in 21/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously
over low heat about 1 minute or until mixture forms a ball; remove from
heat.
3. Beat in eggs, all at once; continue beating
until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto
ungreased cookie sheet.
4. Bake 35 to 40 minutes or until puffed and
golden. Cool away from draft. Cut off top third of each puff and pull out
any strands of soft dough.
5.Fill puffs with Cream filling; replace tops.
dust with powdered sugar. Cover and refrigerate until serving. Refrigerate
any remaining dessert. (Yeah, right, I usually eat it before it
gets to the refrigerator.)
Carol
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| No No No ...that's
not right!!! These are TROCKS......
"Trocks"
Trocks can variously be your favourite recipes
for biscuits/scones with whatever yummy additives (such as chocolate bits,
nuts, dried fruits) you want to add; dumplings; dim sums (steamed or deep
fried)
filled with ... beefcake, or sweet stuffing ... also the ingredients for
haggis; rock cakes -- sweet, largish, humpy-looking, hard biscuits; spotted
dick -- a vanilla cake with lots of raisins; and, of course, none of the
above.
They have been used to cosh people into submission;
as disci (plural of discus, I'm told) in the Highland Games; worn strung
together as jewellery, or singly as rings; as substitute game pieces (when
certain people have gotten angry and thrown authorized bits across the
garden so key components of same have disappeared); as pacifiers/dummies
for anxious women; as worry beads; substitute hammers; projectiles in heated
discussions; things to put in Speedos.
They can be soft or hard, depending on intended
usage; with or without hair; sentient and/or about as intelligent as a
stick; make great pets (absolutely obedient, no discipline required); always
willing to be stroked; can be neglected for extremely long periods of time
without getting into a 'mood', feigning a headache or disappearing over
or under the nearest fence to meet up with another trock in heat.
All in all, TROCKS are versatile little critters
whose uses evolve daily.
Zan |
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HOW APPROPRIATE
FOR OUR FAVOURITE CANADIAN ACTOR...
"Canadian Maple Pie with
Earl Grey(eyes) Tea"
Makes 1 - 9 inch pie
1 recipe pastry for a 9 inch single crust pie
3 eggs
7/8 cup light brown sugar
3/4 cup real maple syrup
6 tablespoons unsalted butter, melted
1/4 cup brewed tea
6 1/2 teaspoons cider vinegar
1 pinch salt
3/4 cup toasted chopped walnuts
Directions
1 Roll out the dough, and fit it in a
9 inch pie pan. Crimp the edges. Chill while preparing
filling.
2 In a bowl, whisk together the eggs and sugar.
Add the syrup, butter, tea,
vinegar, and salt. Whisk until smooth. Stir
in the nuts.
3 Place the pie shell on a cookie sheet, and
pour the filling into the shell. Bake in a preheated 450 degree F
(230 degrees C) oven for 10 minutes. Lower the
heat to 350 degrees F (175 degrees C), and
bake until the centre is still a bit
wiggly. It will set completely when cooled,
about 25 minutes. Cool, and serve with sweetened whipped cream.
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Tarantula's Favourite
snack
"Chocolate Covered Tarantulas"
(what else?.....)
Ingredients
I pkt Pretzel sticks
24 milk chocolate candy kisses
1 (1.69 ounce) package mini candy-coated chocolates
1 pkt unsalted mini-crackers or favourite cookies.
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place crackers on baking sheets. Break pretzel sticks and arrange
on the crackers like legs. (Using super glue at this point is tempting
.....but don't!) Unwrap candy kisses and place one in the center of each
cracker.
3 Place in preheated oven 1 to 2 minutes, until kisses melt. Remove
from oven
and place one candy-coated chocolate in the center of each pretzel.
Chill in
refrigerator until set. (If still not enough chocolate for you -
you can then dip them in melted chocalete and allow to set again!)
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I THINK I DIED AND
WENT STRAIGHT TO CHOCOLATE HEAVEN:
"Earl Grey Chocolate Cake" (from
the Guggenheim Museum)
12 servings
for cake:
2 Earl Grey
tea bags
2/3 cup boiling
water
8 ounces bittersweet
or semisweet chocolate, chopped
2/3 cup orange marmalade
1 cup unsalted butter,
room temp
1 cup sugar
6 large eggs
1/3 cup chopped walnuts
1 teaspoon vanilla
extract
2 cups flour
1 1/2 teaspoons baking
powder
for glaze:
1/2 cup whipping cream
6 ounces bittersweet
or semisweet chocolate, finely chopped
For cake: heat over to 325 F. Place rack in
centre of oven. Butter a 10-inch diameter tube pan (the kind shaped like
an angel foodcake pan). Place tea
bags in glass measuring cup. Pour 2/3
cup boiling water over. Let stand
5 minutes. Remove tea bags, squeezing liquid
into cup. Let tea cool to
room temp.
Melt chocolate in double boiler set over simmering
water, stirring until
smooth. Remove and cool to room temp. Puree
marmalade in food
processor until almost smooth, set aside.
Using electric mixer, beat butter and sugar
until light and fluffy. Add
eggs 1 at a time, beating well after each
addition. Stir in melted chocolate, marmalade, walnuts and vanilla.
Mix flour and baking powder in a
medium bowl. Beat flour mixture and tea alternately
into chocolate
mixture in 2 additions each (do not overbeat).
Pour batter into prepared pan. Bake until tester
inserted near centre of cake comes out with some moist crumbs attached,
about 1 hour 10 minutes.
Transfer to rack and cool 10 minutes.
Using sharp knife, cut around edges
of cake to loosen. Turn out cake onto rack
and cool.
For glaze: bring cream to a boil in small saucepan,
remove from heat. Add chocolate and let stand 2 minutes. Stir until smooth;
cool slightly.
Place cake on platter and spoon glaze over,
allowing glaze to drip down the sides. Can be made 1 day ahead; cover with
cake dome and store at room temp.
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| WHAT ON EARTH IS
A GANACHE AND WHY SHOULD I CARE???
"Earl Grey(eyes) Tea Ganache"
MAKES
ABOUT 2 CUPS
2 tablespoons corn syrup (optional, see Note)
1 1/4 cups whipping cream
2 tablespoons Earl Grey tea (loose tea)
2 cups dark chocolate (such as Valrhona 56 percent cacao), chopped
1/3 cup milk chocolate (such as Callebaut), chopped
4 tablespoons (1/2 stick) unsalted butter (softened)
1. Place corn syrup in a saucepan. Add cream
(do not stir) and bring to a boil.
Add tea, remove from heat immediately,
cover and allow to infuse in a warm place 15 minutes.
2. Place chocolate in a mixing bowl.
Strain infused cream over the chocolate; press the tea well to extract
all flavour. Whisk the ganache, warming if
necessary to melt all chocolate.
3. Add the butter bit by bit and whisk
thoroughly to incorporate.
Note: Corn syrup helps ganache hold its
moisture. Use it if you plan to store the
candy for some time.
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SOUNDS DELICATE AND LOVELY, LIKE ALL LOYAL
CITIZENS OF GREYLAND ARE SUPPOSED TO BE:
"Apricot Earl Grey(eyes) Ice
Cream"
1.00 c Dried apricots -(about 6 oz.)
0.33 c Granulated sugar
2.00 tb Granulated sugar
1.50 c Whole milk
2.00 tb Earl Grey tea leaves
1.50 c Heavy cream
1.00 pn Salt
4.00 lg Egg yolks
1.00 tb Apricot brandy or -Cointreau
In a small heavy saucepan, combine the apricots,
2 tb. of the sugar and 2/3 c. water. Bring to a boil over moderate
heat. Reduce heat to moderately
low and simmer, uncovered, until apricots
are tender, 10 to 12 minutes.
Transfer apricots and any remaining liquid
to a food processor and puree
until smooth, scraping down the sides of the
bowl once or twice. Set aside.
In a heavy medium saucepan, combine milk and
tea leaves. Warm over low heat
until milk is hot. Remove from the heat;
let steep for 5 minutes. Strain
the milk through a fine-meshed strainer.
Return milk to the saucepan and add the heavy
cream, remaining 1/3 c. sugar
and salt. Cook over moderate heat, stirring
frequently with a wooden
spoon, until sugar is completely dissolved
and the mixture is hot, 5 to 6
minutes. Remove from the heat.
In a medium bowl, whisk egg yolks until blended.
Gradually whisk in one-
third of the hot cream in a thin stream, then
whisk the mixture back into
the remaining cream in the saucepan. Cook
over moderately low heat,
stirring constantly, until the custard lightly
coats the back of the spoon,
5 to 7 minutes; do not let boil. Immediately
remove from the heat and
strain the custard into a medium bowl. Set
the bowl in a larger bowl of ice
and water. Let custard cool to room temperature,
stirring occasionally.
Whisk in the reserved apricot puree and the
brandy until blended.
Cover and refrigerate until cold, at least
6 hours or overnight. Pour
custard into an ice cream maker and freeze
according to the manufacturer's
instructions.
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| SHOULD GO NICELY
WITH THAT CHOCOLATE CAKE:
"Earl Grey(eyes) Ice Cream"
Ingredients:
6 cups milk
1 vanilla bean
8 Earl Grey tea bags
1 1/2 cups sugar
24 egg yolks
1 1/2 cups sugar
5 cups cream
Split the vanilla bean open and scrape the
seeds into a heavy, 1 gallon
pot. Put in the milk and 1 1/2 cups sugar
and bring to a scald. Put in the
tea bags and let steep for 20 minutes. Set
aside.
Using a tabletop mixer, place the yolks and
sugar in the bowl and mix at
medium-high speed until the yolks are stiffened
and are a pale, yellow
colour.
On low speed, gradually add about 2 cups of
the hot milk and vanilla
bean mixture. Bring this mixture back to the
pot.
Cook on medium-low heat until just thickened,
and coats the back of a
spoon. Immediately strain through a fine strainer
and chill overnight.
(Putting the tea bags back into the ice cream
mixture.) This helps to
infuse the flavour of the tea into the milk
and cream. Freeze according to
manufacturer's instructions.
Note: This is a larger batch and can be made
in smaller batches. For a
stronger flavour, use more tea bags. |
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MARNIE, THAT SASKATOON
BERRY BUSH IN YOUR BACKYARD WILL FINALLY COME IN HANDY:
"Earl Grey Sorbet with Fresh
Berries"
Earl Grey tea, scented with oil of bergamot,
makes a subtle and refreshing sorbet to serve
with sugar-coated fresh berries. This is a
wonderful way to serve season fresh fruits.
Serves 8
Earl Grey
3¼ cups water
1½ cups sugar
6 Earl Grey tea bags
juice of 1 lemon
Garnish
4 cups fresh strawberries
4 cups fresh blackberries
4 cups fresh blueberries
8 fresh grape leaves (optional)
sifted confectioners' sugar for dusting
To make the Earl Grey:In a large saucepan,
combine the water and sugar
and heat over high heat until the sugar has
dissolved. Remove from heat and
add the tea bags. Let steep at room temperature
for 30 minutes, then remove
the tea bags and refrigerate the syrup until
it is well chilled, 1 hour or more.
Add the lemon juice and freeze in an ice cream
maker according to the
manufacturer's directions. When the ice cream
is frozen, remove it from the
ice cream maker and place in an airtight container
in the freezer to ripen for at
least 1 hour or up to 24 hours before serving.
To prepare the garnish: Cut the strawberries
into flowers by cutting off the
stem end of each berry to form a flat surface.
Stand the berries up on the cut
end, and use a paring knife to cut petals
by making small cuts down through
the sides of the berries, almost to the base,
first around the lower portion, then
around the next higher portion, leaving a
standing centre. Or the berries may
be cut in parallel slices from the tip toward
the stem end and fanned out.
To serve: Place a row of strawberries down
the centre of each dessert plate.
Arrange a row of blackberries and blueberries
on either side of the
strawberries. Place 1 grape leaf on the edge
of each plate and add 2 small
scoops of the sorbet. Dust confectioners'
sugar over the berries and the
plates. Serve immediately.
|
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| SO WHO’S CALLING
US A BUNCH OF TARTS ANYWAY, EH???
"Pear-Almond Tart With an Earl
Grey Sauce"
The addition of Earl Grey tea
to the pears' poaching liquid give it a distinctive flavour - just perfect
for an afternoon tea party.
Ingredients:
Crust
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch dice
1 large egg
1/2 teaspoon vanilla extract
Topping
2 cups white wine
2 Cups water
1 cinnamon stick
3/4 cup sugar
1/2 vanilla bean
2 teaspoons Earl Grey tea
3 Bartlett pears, peeled, cored and halved
Almond cream
1 cup sliced almonds
1/2 cup sugar
2 large eggs
1 stick unsalted butter, room temperature
1/2 teaspoon almond extract
2 tablespoons all-purpose flour
Method
Make the crust
1. In food processor fitted with metal blade,
pulse flour, sugar and salt several times.
2. Add butter, and pulse until mixture
resembles coarse breadcrumbs. Add egg and vanilla and pulse until dough
just forms a ball.
3. Shape dough into a disk, wrap in plastic
and refrigerate for 1 hour.
Make the topping
1. Bring all ingredients, except pears,
to a boil in a large saucepan. Boil for
5 to 7 minutes. Strain and return liquid to
pan.
2. Add pears, lower heat to medium and
poach 15 to 20 minutes or until tender. Remove to a plate to cool. Cut
each pear half into 1/4-inch horizontal slices. Set aside.
3. Reduce remaining liquid to 3/4 cup.
Set aside.
Make the almond cream
1. Combine almonds and sugar in a food processor
fitted with a metal blade. Pulse until mixture is finely ground; about
1 minute.
2. Add eggs, butter, almond extract and flour
and process until smooth.
Assemble the tart
1. Place baking sheet on a rack set at lower third
of oven and preheat to 350°F (180°C).
2. On a lightly floured surface, roll out dough
to 1/8-inch thickness. Transfer to 10-inch tart pan with removable bottom.
Gently press down especially where sides meet bottom. Run the back of a
knife along pan's top to remove excess dough.
3. Spread almond cream in shell. Slip a spatula
under sliced pear halves and place on top, stem ends pointing toward centre.
Drag fingers along slices toward centre to elongate pears and fill in tart.
4. Place tart on baking sheet and bake for
30 to 40 minutes or until almond cream has risen and is golden brown. Transfer
to wire rack to cool. To un-mould, place pan on a large can, let ring drop
and slide tart onto a serving platter.
5. To serve, drizzle poaching liquid on plates
then place slices on top.
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HICCUP - PASS ME ANOTHER MUG, SOMEBODY, GOTTA
WASH DOWN THOSE TROCKS IN THE VINAIGRETTE...
"Hot mulled cranberry and bourbon
punch"
8 servings
2 cups cranberry juice
2 cups Earl Grey tea
2 cinnamon sticks, broken
a few whole cloves
brown sugar to taste
1/2 cup bourbon (optional)
Combine cranberry juice, Earl Grey tea, cinnamon
sticks, and a few
whole cloves in a non-stick pan.
Sweeten to taste with brown sugar
and heat gently until just boiling. Remove
from heat, add 1/2 cup
bourbon (if desired) and ladle into cups.
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Please use these recipes in good health ...but
be warned we accept no liability whatsoever...either for the destruction
of your stove ...or digestive discomfort!
Marnie,
Sonja,
Zan,
Carol,
Theresa,
Sandy
and those who wish to remain nameless for
fear of litigation!!
(Not to mention those others who wish to remain
anonymous because they don't want to be held responsible for your weight
gain. Which is just plain silly ...for everyone knows that in Greyland
there are no calories! !) |
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"Table
For Two"
more recipes ...as served to the Hi-G!
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or back to
The
Greyland Links Network
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