I am so happy it's spring, I love Autumn, but spring is such a wonderful time of renewal. Watching all the trees go from being naked to looking furry with beautiful tiny buds. All the birds making nests and singing their happy songs. The rain turning from cold winter storms to spring showers that promise to make everything the amazing greens of the Pacific Northwest. The first day of spring is also the day that my husband and I got married. We had both been married before and decided that the first day of spring was the perfect day for us to tie the knot. So, ten years ago, at sunrise, we stood on the beach and made the vow to spend the rest of our lives together. This year to celebrate we spent the weekend in Portland, without our children. it was wonderful. Amazing entertainment, wonderful food and great cocktails, the perfect way to spend the first days of another year together.
I hope you have all been enjoying the change in seasons as much as I have, and that you are all thawing out. Since Easter is this week I decided to make a classic treat for this time of year. The recipe I'm using is from the 50's, but the tradition of Hot Cross Buns are much older. Here is the link to a fun article about them. This one is to their Wiki for a quick bite of their history.
Hot Cross Buns
2 dozen buns
1 cup milk
¼ cup shortening
1/3 cup granulated sugar
½ teaspoon salt
1 packet dry active yeast
2 tablespoons lukewarm milk
1 teaspoon granulated sugar
1 egg, beaten
½ cup raisins
1 teaspoon cinnamon
¼ teaspoon allspice
3 ½ to 4 cups all-purpose flour
1 egg white
Scald the milk, stir in the shortening, 1/3 cup sugar and salt.
Cool to lukewarm.
Stir the yeast into the warm milk, mix in 1 teaspoon sugar.
Add the milk mixture.
Mix in the egg, raisins, cinnamon and allspice.
Stir in as much flour as can be stirred in by hand.
Transfer to a greased bowl, cover and let rise until double.
Grease a 9x9x1 inch pan.
Knead the dough on a floured surface and shape into
2-inch balls. Arrange the balls
in the greased pan, brush them with egg white and let
rise until double.
Preheat oven to 400 degrees.
Snip a deep cross into each roll using a pair of scissors.
Bake for 15 minutes.
Remove from the pan and let cool on a wire rack.
Fill the cross on each roll with powdered sugar icing.
I used powdered sugar, heavy cream and vanilla to make the icing.
I have always loved Saint Patrick's Day, even when our only celebration was dyeing scrambled eggs green. So, this year instead of just a single dish I went with an entire meal.
I am going to do all my shopping tomorrow and wanted to give you a chance to do the same. So all the recipes are posted below.
The menu I'm following didn't specify what cake . I'm just going to make a pound cake, I think it will go well with the ice cream. Chocolate or a rose flavored cake would be nice too. Maybe my pound cake will end up with a little rose flavor....
There really isn't much of a recipe for the grapefruit, but it does specify to place the sugar in the center after the grapefruits are cut in half and sectioned. Don't forget to buy the mint!
3 pounds lamb
1 large onion, sliced
1 cup diced carrot
1 cup diced turnip
3 cups cubed potato
¼ cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
Cup the meat into 2-inch cubes. Place it in a heavy pot, add enough boiling water to cover the meat. Simmer for 90 minutes.
Add the onion, carrot and turnip, cook for 30 minutes.
Add the potatoes and cook for 20 more minutes.
Thicken with the flour, season with salt and pepper.
2 cups milk
5 tablespoons shortening
3 tablespoons sugar
3 teaspoons salt
2 packets active dry yeast
6 ½ cups all-purpose flour
Heat the milk in a saucepan, add the shortening, sugar and salt. Pour the mixture into a large bowl.
When it cools to lukewarm, add the yeast.
Mix in 2 cups of flour. Cover and let rise for 1 ½ hours.
Mix in enough flour to make a firm dough.
Knead on a floured surface until the dough is smooth and elastic.
Cover and let rise in a warm place until double.
Grease 3 muffin tins.
Divide the dough into 3 pieces.
Divide each piece into 12.
Divide each of those pieces into 3. Roll each piece into a ball and place the 3 balls into a single muffin tin.
Let rise in a warm place until double.
Preheat oven to 400 degrees.
Bake for 10-15 minutes.
Cheese Pepper Salad
1 cup cottage cheese
4 tablespoons heavy cream
1 green pepper
2 tablespoons chopped nuts
¼ teaspoon paprika
Mix together the cottage cheese and the cream.
Slice the pepper into rings.
Place a ring of pepper on individual salad plates. Make a mound of cheese in each.
Sprinkle with chopped nuts and paprika
Pistachio Ice Cream
1 ½ cup whole milk
½ cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon pistachio flavoring
Green food coloring
1 cup heavy cream
Separate the eggs.
Scald the milk and set it aside.
Beat together the egg yolks, sugar and cornstarch in the top of a double boiler. Stir in the milk. Allow the mixture to cook for 20-25 minutes.
Beat the egg whites until stiff. Add the salt and the beaten egg whites to the cooled milk mixture.
Add the pistachio flavoring and a few drops of food coloring to make the custard a light green.
Pour into a shallow dish and chill until it becomes a thick mushy texture.
Whip until fluffy.
Whip the cream and fold it into the custard.
Return the mixture to the freezer.
There are the recipes.
I will be making the cake and ice cream tomorrow night, but the rest will be waiting until Thursday morning. My daughters both have busy schedules for the next couple days but I will be posting lots of pics and probably the pound cake recipe too, so be sure to follow me on social media for all the latest.
I wasn't able to find any pistachio flavoring so I left my ice cream vanilla. Fortunately I had a jar of pistachio cream and decided to use that on the ice cream to get the pistachio flavor.
Also, I did add some rose water to my pound cake which add just a touch of rose to the finished dessert that was lovely.
The Irish stew was the best I've ever had. Being American lamb isn't a flavor I grew up with. As an adult I usually only have lamb with Indian and Uzbek food which usually is so heavily spiced you dont really taste that much of the lamb. I have made Irish Stew before, but this one was much better. I think part of it was the cut of meat and part of it was the long cooking time with nothing in the water but the meat.
I hope you had a wonderful day.
I'm keeping this one short and sweet since St. Patrick's Day is this week I have a whole menu for that .
2 anchovy fillets
2 boiled eggs
1 tablespoon medium white sauce
1/2 teaspoon essence of anchovy
Rinse, dry and chop the anchovy fillets.
Slice the very end off both sides of each egg. Cut them in half, remove the yolk and place them in a small bowl.
Add the chopped anchovy fillets and smash them together to make a paste.
Stir in the white sauce.
Fill the egg whites with the yolk mixture.
Sprinkle with cayenne.
Serve on a plate garnished with fresh greens
Essence of anchovy is an ingredient that is hard to come by in the states. I did a little research and there were three ideas of what to use for a replacement: Thai Fish Sauce, Anchovy Paste or Worcestershire Sauce. I used Thai Fish Sauce and they turned out well.
I love this book! I think the recipes are some of the most interesting and delicious of any of the books in the Retro series.
I have never eaten hominy as anything except grits until I started testing these recipes. I think the recipe for Hominy-Bacon Scramble is one of the recipes my daughters and I will be making again, only they think it needs cheese. Let me know what you think when you try it, or share the changes you try.
My husband loved the Pecan Rolls, he actually says that they are one of the best retro foods I've made. I did find out the hard way that I have to flip the muffin tins immediately on that recipe or the caramel sticks and you cant get them out. I added that to the instructions you you don't end up in the same sticky mess I did.
There are 43 recipes in the book, I ended up with more sweet recipes than salty, but I think that's pretty normal with American breakfast foods.
Images of some of the delicious food from Retro Recipes: Breakfast
This week there is no recipe of the week. You get a whole cookbook instead
Have a fantastic week and Happy Cooking!