teresafloyd: (Default)
There isn't really enough time before Christmas, but I think I'll give it a try! I combed the web and my cookbook collection, and this is what I've come up with. It's a hybrid of many but based mostly on allrecipes.com/recipe/christmas-fruitcake-2/detail.aspx

Combine and allow to blend for 24 hours:
1/2 cup chopped, dried cherries
1/2 cup chopped, dried mango
1 cup dried cranberries
1 cup mixed peel
1/2 cup chopped, dried sultana raisins

(Total: 3 and 1/2 cups of fruit)
1 cup dark rum


Next morning:

Butter two 9 by 3 round pans (or equivalent) and line with parchment paper. Butter the parchment paper.

Preheat oven to 325 F.

Cream together:
1 cup butter
1 cup packed brown sugar


Beat in:
4 eggs.

Whisk together:
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice

Stir together:
1/2 cup unsulfured molasses (or honey)
1/4 cup milk


Add dry ingredients to creamed mixture in three additions, alternating with liquid ingredients.

Stir in prepared fruit and rum along with:
1 cup chopped walnuts (or pecans, or almonds)

Scrape batter into prepared pans.

Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.

Storing instructions, from the link above:

"Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If
storing longer, douse with additional rum for every 10 weeks of storage."

Since I don't have time to mellow it for ten weeks, I think I'll poke the cake with a skewer after taking it out of the pans, and pour some rum into the holes,

Any experienced bakers with any warnings, or sage advice?

teresafloyd: (Default)
Lentils – Hot and Cold

Bring a large pot of water to a boil. Sort, rinse and drain:

1 cup dry red lentils
Add to boiling water, reduce heat and simmer until tender. Old lentils take longer, so check them.

While the lentils cook, get out a large bowl for salad, and a medium bowl of any sort for a hot dish. Clean and chop:

1 large onion - divide equally between bowls.
1 large green pepper – divide equally between bowls.
1 large red pepper – divide equally between bowls.
3 or so stalks of celery, including tops – Put a little in the bowl for salad, and most in the other bowl.

Garlic, at least 4 or 5 peeled and chopped cloves – Most goes in the bowl for hot things, the rest in a salad dressing mixing thing.

Take out a bowl or shaker for salad dressing. Put the garlic into it, and then add:

Vinegar (red wine, white wine, plain – lemon juice would work)
Oregano
Thyme
Parsley
Olive oil
Shake or whisk together very well.

By now, the lentils are likely cooked.

Drain most of the hot water off and fill the pot back up with cold water.

Roughly measure out about two cups of cooked lentils and add to the salad vegetables, then pour the dressing over.

Taste and adjust seasonings then put that mixture in the fridge for a later meal or lunch.

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Now put your favourite large frying pan or wide saucepan on the stove with some olive oil.

When it’s hot, put in the rest of the chopped veggies. Allow them to sauté briefly while you drain the rest of the lentils. Add the lentils and then throw in a large can of peeled and chopped tomatoes.

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Let that mixture simmer away while you wash up the mess you’ve made. Okay, maybe that’s more of a good idea than what I did which was write this out and eat a bowl of lentils with tomatoes.

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Inspirations:
http://www.dinnercakes.com/2009/03/not-your-average-salad-red-lentil-salad.html
http://allrecipes.com/Recipe/Lentils-with-Tomatoes/Detail.aspx

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teresafloyd

August 2016

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