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Text File | 1991-11-22 | 15KB | 430 lines

Rec.Food.Recipes Digest #108
Sun 07 Apr 1991

Cl:    Fudge (Lynn M Alford)
OV:    Jamaican Jerk Seasonings (Carol Miller-Tutzauer)
BV:    Thai Sticky Rice (Carol Miller-Tutzauer)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#108 FUDGE-3 Cl "29 Mar 91" 1991
.RZ "FUDGE"
.IH
.IG "2 oz" "bitter chocolate" "50 g"
.br
(or
.IG "6 Tbls" "cocoa" "100 ml"
.br
plus
.IG "2 Tbls" "oil" "30 ml"
)
.IG "2 cups" "sugar" "400 g"
(fine grained sugar will dissolve fastest)
.IG "\(34 cup" "milk, or cream, or half milk and half cream" "170 ml"
(cream will produce the richest fudge but it is more expensive)
.IG "1 Tbls" "butter" "13 g"
.IG "1 tsp" "vanilla"
.IG "\(34 cup" "nuts" "75 g"
(optional, I \fInever\fR use them myself, but you might like nuts in your
fudge)
.IG "few grains" "salt"
.SH "Useful Equipment"
.RS
a candy thermometer
.br
a marble slab
.AB "18x18 inches" "30x30 cm"
.RE
You might be able to make do without these, I haven't tried it. The marble
in particular is useful for cooling the candy quickly.
.PH
.SK 1
Assemble all materials and utensils; see that hands and nails are clean.
.SK 2
Put chocolate into saucepan and melt over hot (not boiling) water in another
saucepan until free from lumps. If you are using cocoa, then mix the cocoa
and oil thoroughly in the saucepan.
.SK 3
Add the
.AB "2 cups" "400 g"
of sugar very slowly to the chocolate, stirring well. (With granulated sugar,
moisten with
.AB "2 Tbls" "30 ml"
water to help dissolve).
.SK 4
Add
.AB "\(34 cup" "170 ml"
of milk and salt, slowly while stirring.
.SK 5
Place saucepan over low heat. (\fINote\fR, no longer as part of a
double-boiler).
.SK 6
Stir constantly (back and forth, \fBnot\fR round and round), until the sugar
is entirely dissolved. Bring up to simmering but do not let boil. (This is
\fBvital\fR. The sugar must fully dissolve before you let it go to a boil.
If the sugar doesn't dissolve, it will recrystalise).
.SK 7
Wash down the sides of the saucepan: Have a cup half full of water, dip the
pastry brush in this, shake it a little leaving some of the water in the
brush. Wipe the sides of the saucepan from the top down to the sugar mixture.
(If sugar is standing in grains all up and down the sides of the saucepan,
these grains will keep your candy from being smooth because they will cause
many other grains to form when you are working the fudge).
.SK 8
Test your mixture to make sure that there are no grains of sugar left: Lift
your spoon (this should be a wooden spoon), dip your fingers in cold water and
rub over the back of the spoon. You will be able to feel grains of sugar when
you cannot see or hear them. (I know, it sounds weird but it does work. I
wouldn't suggest trying it if you are using a metal spoon though).
.SK 9
Now increase the heat, and bring your candy to boiling and boil briskly
\fBwithout\fR stirring. (Do not start the boil if there are any grains of
sugar left).
.SK 10
Boil the fudge until it reaches the
.TE 232 111
degree mark on your candy thermometer. (The soft ball stage). You can test
the candy by putting a few drops into cold water. They should form a soft
ball when rolled between the thumb and finger.
.SK 11
If your fudge doesn't feel as firm as you would like, boil it a little longer
to
.TE 234 112
or
.TE 236 114 .
(Here in Queensland, I have to boil it longer, due to the warm weather).
.SK 12
Before the candy has quite reached the right temperature, sprinkle a few drops
of water on your marble slab.
.SK 13
Pour the fudge from the saucepan gently and evenly on to the slab. Do not let
the last of it drip on what is already there. Do not scrap out the saucepan.
(Use scrapings in next batch or in other ways as they might start crystals
forming in the fudge).
.SK 14
Put butter on the fudge, letting it melt on the hot candy.
.SK 15
Let fudge stand on the slab undisturbed until barely warm (not cold) to the
back of the hand. This should not take over 15 minutes.
.SK 16
Lay candy bars on sheet of heavy paraffin paper on board or wooden table,
making a rectangle
.AB "9x4 inches" "23x10 cms" .
.SK 17
Once cool, work fudge with spatula scraping up and turning the edges of the
fudge over to the center. Continue in this way, working from the edges to the
center and keeping slab and spatula clean.
.SK 18
Scrape spatula frequently with a knife, do not add grainy scrapings to the
candy. (Quite frankly, I add these scrapings to the candy, and I don't think
it matters as much as the previous warnings).
.SK 19
Soon after beginning to work fudge, pour on 1 teaspoon of best vanilla extract
and continue working.
.SK 20
When the fudge seems to be creamy throughout, but \fBbefore it gets firm\fR,
add nuts a few at a time and work in well until all are added.
.SK 21
When fudge gets firm, place between candy bars making it
.AB "\(34 inch" "2 cm"
thick. After fudge has set, you can cut it into squares.
.NX
Well, that's it. After you have made a batch, you can decide if your
equipment will let you make a double batch (ie. did the fudge almost boil out
of the saucepan, or overflow the marble?) My pan is deep enough to boil a
double batch of fudge, but I have to use extra wooden bars on the marble to
restrain it while it cools. A double batch also needs to be worked longer,
but it will last longer too. Just double the ingredients to make twice as
much at a time. Some of the comments added to the recipe are obviously mine,
others added are not as obvious but still mine. Some belong to the original
recipe.
.PP
My candy bars are specially made for this job (I don't know where my
grandmother got them from). They are the required
.AB "\(34 inch" "2 cm"
deep, and they are marked off in inches so it is easy to make the squares.
Each has a hook on one end, that lets you attach them securely to each other.
.SH RATING
.I Difficulty:
difficult.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Lynn M Alford
[e-mail]


.RH REC.FOOD.RECIPES-#108 JAMJERK-SEASON OV "31 Mar 91" 1991
.RZ "JAMAICAN JERK SEASONINGS"
.KY BARBECUE CHICKEN BEEF PORK
My experience is that there are as many \fIJerk seasoning\fR recipes as you
will find barbecue sauce recipes in the south. With that caveat, I offer the
following recipes from my own library:
.SH "Seasoning Paste for Jerk Pork"
From \fIThe Whole Chile Pepper Book\fR by Dave DeWitt and Nancy Gerlach,
Boston: Little, Brown, & Co., ISBN# 0-316-18223-0
.IH
.IG "4" "Habanero"
stems and seeds removed, chopped
.br
or
.IG "7" "Jalapeno chiles,"
stems and seeds removed, chopped
.IG "2 oz" "fresh pimiento berries" "50 g"
(allspice berries),
.br
or substitute
.IG "\(14 cup" "powdered allspice" "55 ml"
.IG "3 Tbls" "lime juice" "50 ml"
.IG "2 Tbls" "chopped scallions"
.IG "1 tsp" "ground cinnamon"
.IG "1 tsp" "ground nutmeg"
.PH
.SK 1
Pound or puree all the ingredients to make a thick paste.
.SK 2
Spread paste over meat and marinate for 1 hour or longer before grilling.
.SH "Bajan Seasoning"
From \fIThe Whole Chile Pepper Book\fR (see above).
.IH
.IG "3" "Habanero chiles,"
stems and seeds removed, finely chopped
.IG "6" "scallions,"
finely chopped, including the greens
.IG "3 cloves" "garlic,"
minced
.IG "2 Tbls" "lime juice" "30 ml"
.IG "2 Tbls" "chopped fresh parsley"
.IG "\(12 tsp" "ground cloves"
.IG "\(12 tsp" "freshly ground black pepper"
.PH
.SK 1
Combine all ingredients.
.SK 2
Cut deep gashes in meat and fill with seasoning mixture.
.SK 3
Cook as desired.
.SH "Jamaican Jerk Rub"
From \fIThe Thrill of the Grill\fR by Chris Schlesinger & John Willoughby,
NY: Wm. Morrow, ISBN # 0-688-08832-5
.IH
.IG "\(14 cup" "Inner Beauty or other Caribbean hot sauce"
.br
or
.IG "10" "pureed Scotch Bonnet (or Habanero) chile peppers"
(you may substitute 15 of your favorite fresh chile peppers)
.IG "2 Tbls" "dried rosemary"
.IG "2 Tbls" "parsley,"
chopped
.IG "2 Tbls" "dried basil"
.IG "2 Tbls" "dried thyme"
.IG "2 Tbls" "mustard seeds"
.IG "3" "scallions,"
finely chopped
.IG "1 tsp" "salt"
.IG "1 tsp" "black pepper"
.IG "juice of 2" "limes"
.IG "\(14 cup" "cheap yellow mustard"
(we omit this)
.IG "2 Tbls" "orange juice" "30 ml"
.IG "2 Tbls" "white vinegar" "30 ml"
.PH
.SK 1
Combine all ingredients in a food processor or blender, and blend them into a
paste, making sure that all the ingredients are fully integrated. The paste
should be approximately the consistency of a thick tomato sauce. If it is too
thick, thin it out with a little more white vinegar.
.SK 2
Cover the paste and let it sit in the refrigerator for at least 2 hours for
the flavors to blend together. Overnight is the ideal amount of time to give
them to get acquainted. (\fBNote:\fR If you want to avoid making a fresh
batch every time you make this dish, you can multiply the amount of paste
easily. Don't worry about it going bad, since it keeps almost infinitely).
.SK 3
Rub paste on meat and grill.
.SH "Jerk Rub"
From \fIJerk: Barbecue from Jamaica\fR by Helen Willinsky, Freedom, CA: The
Crossing Press, ISBN# 0-89594-439-1 pbk (or hardcover ISBN# 0-89594-440-5)
.IH "Yields about 1 cup" "Yields about 225 ml"
.IG "1" "onion,"
finely chopped
.IG "\(12 cup" "finely chopped scallion"
.IG "2 tsp" "fresh thyme leaves"
.IG "2 tsp" "salt"
.IG "1 tsp" "ground Jamaican pimiento"
(allspice berries)
.IG "\(14 tsp" "ground nutmeg"
.IG "\(12 tsp" "ground cinnamon"
.IG "4-6" "hot peppers,"
finely ground
.IG "1 tsp" "ground black pepper"
.PH
.SK 1
Mix together all the ingredients to make a paste. A food processor fitted
with a steel blade is ideal for this.
.NX
Store leftovers in the refrigerator in a tightly closed jar for about a month.
.SH "Jerk Marinade"
From \fIJerk: Barbecue from Jamaica\fR by Helen Willinsky (see previous
recipe).
.IH "Yields ~1 \(12 cups" "Yields ~1/3 l"
.IG "1" "onion,"
finely chopped
.IG "\(12 cup" "finely chopped scallion"
.IG "2 tsp" "fresh thyme leaves"
.IG "1 tsp" "salt"
.IG "2 tsp" "sugar"
.IG "1 tsp" "ground Jamaican pimento"
(allspice)
.IG "\(12 tsp" "ground nutmeg"
.IG "\(12 tsp" "ground cinnamon"
.IG "1" "hot pepper,"
finely ground
.IG "1 tsp" "ground black pepper"
.IG "3 Tbls" "soy sauce" "50 ml"
.IG "1 Tbls" "cooking oil" "15 ml"
.IG "1 Tbls" "cider or white vinegar" "15 ml"
.PH
.SK 1
Mix together all the ingredients. A food processor fitted with a steel blade
is ideal for chopping and combining.
.NX
This will provide an excellent marinade for chicken, beef, or pork.
.PP
Store leftover marinade in the refrigerator in a tightly closed jar for about
1 month.
.SH "Dry Jerk Seasoning"
From \fIJerk: Barbecue from Jamaica\fR by Helen Willensky (see previous
recipe).
.IH "Yields 5 Tbls" "Yields 80 ml"
.IG "1 Tbls" "onion flakes"
.IG "1 Tbls" "onion powder"
.IG "2 tsp" "ground thyme"
.IG "2 tsp" "salt"
.IG "1 tsp" "ground pimento"
(allspice)
.IG "\(14 tsp" "ground nutmeg"
.IG "\(14 tsp" "ground cinnamon"
.IG "2 tsp" "sugar"
.IG "1 tsp" "coarsely ground black pepper"
.IG "1 tsp" "cayenne pepper"
.IG "2 tsp" "dried chives or green onions"
.PH
.SK 1
Mix together all the ingredients.
.NX
Store leftovers in a tightly closed glass jar. It will keep its pungency for
over a month.
.SH "Jerk Seasoning Sugar Reef Style"
From \fISugar Reef Caribbean Cooking\fR by Devra Dedeaux, NY: Roundtable Press
(McGraw-Hill), ISBN # 0-07-062457-7
.IH (Dry)
.IG "1 Tbls" "ground allspice"
.IG "1 Tbls" "dried thyme"
.IG "1 \(12 tsp" "cayenne pepper"
.IG "1 \(12 tsp" "freshly ground black pepper"
.IG "1 \(12 tsp" "ground sage"
.IG "\(34 tsp" "ground nutmeg"
.IG "\(34 tsp" "ground cinnamon"
.IG "2 Tbls" "salt"
.IG "2 Tbls" "garlic powder"
.IG "1 Tbls" "sugar" "13 g"
.IH (Wet)
.IG "\(14 cup" "olive oil" "55 ml"
.IG "\(14 cup" "soy sauce" "55 ml"
.IG "\(34 cup" "white vinegar" "170 ml"
.IG "\(12 cup" "orange juice" "110 ml"
.IG "juice of 1" "lime"
.IG "1" "scotch bonnet pepper,"
seeded and finely chopped
.IG "1 cup" "chopped white onion"
.IG "3" "green onions,"
finely chopped
.PH
.SK 1
\fBNote:\fR You can make a paste by combining in a food processor all the
ingredients listed above, \fBOR\fR you can mix the dry spices (the first
group), store away, and then combine with remaining ingredients just prior to
using.
.br
In a large bowl, combine the first group of ingredients.
.SK 2
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice,
and lime juice. Add the Scotch Bonnet pepper, onion, and green onions and mix
well.
.SK 3
Marinate meat in mixture for at least 1 hour, longer if possible. Then grill.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#108 STICKY-RICE BV "31 Mar 91" 1991
.RZ "THAI (MANGO) STICKY RICE" "Sticky rice/Mango with sticky rice"
.KY THAI
Sticky rice is a very special kind of rice, sometimes called \fIsweet rice\fR
or \fIglutinous rice\fR. Go to the Asian market and ask specifically for
sticky rice. When they try to talk you out of buying it, stand firm and
\fBINSIST\fR that "yes," you know how to cook it and "yes," this is really
what you want.
.PP
The following recipes are from \fIKeo's Thai Cuisine\fR by Keo Sananikone:
Berkeley, CA: Ten Speed Press, ISBN # 0-89815-183-X
.SH "Sticky Rice"
.IH "Makes 1 \(12 cups" "Makes 1/3 l"
.IG "1 cup" "sweet rice" "200 g"
.PH
.SK 1
Rinse rice in a colander until water runs clear; drain well.
.SK 2
Place rice in a bowl and add water to cover. Let stand 12 hours or overnight.
.SK 3
Drain rice and spread in an even layer in a steamer lined with cheesecloth or
in a stick rice steaming basket. Cook, covered, over boiling water for 40-45
minutes or until tender and translucent.
.SK 4
Remove from heat and fluff rice with a spatula. Serve hot.
.SH "Mango with Sticky Rice"
.IH "Makes 4-6 servings"
.IG "3-4" "ripe mangoes,"
chilled
.IG "3 cups" "cooked sticky rice" "2/3 l"
.IG "1 cup" "coconut milk" "225 ml"
.IG "2-4 Tbls" "sugar" "25-50 g"
.IG "\(14 tsp" "salt"
.PH
.SK 1
Rinse mangoes and chill them whole. Peel and slice mangoes just before
serving to keep the fresh sweet taste.
.SK 2
In a saucepan combine sticky rice and coconut milk and cook on medium heat
for 5 minutes or until thick.
.SK 3
Stir in sugar and salt. The amount of sugar depends on the sweetness of the
mangoes. Reduce heat to low and simmer, covered, for 2 minutes.
.SK 4
Serve warm on a platter with chilled mango slices arranged around the edge.
.NX
Mold the rice-coconut-milk mixture in a bowl, then invert and place on a large
round serving platter. Remove bowl. Arrange sliced mangoes all around. If
possible, garnish with some fresh flowers. -- CMT).
.SH RATING
.I Difficulty:
easy.
.I Time:
Rice - \(34 hour + standing time.
Mango rice - \(14 hour.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]