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Let The Recipes Begin! - eustacetilley - 11-17-2013
This is the right time of the year to start this topic. I'm going to start with an apple recipe, because, after all, this is an Apple board. Feel free to jump in.
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Apples Melbourne
This is based on my faulty memory of the Galloping Gourmet show of over four decades back. I've played with it a bit over the years. If you want to get in a real Galloping Gourmet mood, judiciously drink and judiciously apply some Calvados.
This is not Apple Melbourne, it's Apples Melbourne, because everybody gets their own. It is based on any ordinary apple pie recipe, so the variations are infinite. (No cinnamon!)
1 large Granny Smith apple (Kerr's favorite. Use your own favorite if you wish.)
All the bits and pieces leftover from the pastry from the other pies. (Plan ahead to have enough bits and pieces.)
Tbs. brown sugar
Tbs. butter
A few raisons
Ground cloves (Under no circumstances use cinnamon!)
Whole cloves
Chopped almonds, if you like chopped almonds
Peel and core the apple. Roll and piece together the bits of pastry on your floured board so as to resemble a burst rose.
Place the apple in the center of your burst rose, stuff with a mixture of the butter, brown sugar, raisons, and enough ground cloves. Don't forget the chopped almonds, if you like chopped almonds. If there is some of the mixture left over, just sprinkle on top.
Pull the petals up and over the apple, pinching the edges together, and stick whole cloves in to hold the mess together. Be sure to use enough whole cloves.
Bake on a small pan along with the other pies; you know your oven so you already know how long and how hot to bake.
After it's done, pull out all, and I mean _all_ of the whole cloves, and serve with a huge dollop of whipped cream to the side. If you've done it right, you can whack the top with a heavy spoon, and it will shatter nicely.
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I've got a bunch of other trending into Winter recipes. The next one also involves apples, and is known by some as Chelmford's Pudding.
Eustace
Re: Let The Recipes Begin! - archipirata - 11-17-2013
Ham
Ingredients: Ham
Simple and one of my faves!
Re: Let The Recipes Begin! - steve... - 11-17-2013
Recipes? I don't need no recipes!
I get my holiday deserts at the store.
Re: Let The Recipes Begin! - Dennis S - 11-17-2013
Potatoes and gravy is all I need. Everyone else can have the rest.
Re: Let The Recipes Begin! - voodoopenguin - 11-17-2013
eustacetilley wrote:
Apples Melbourne
This is based on my faulty memory of the Galloping Gourmet show of over four decades back.
I loved his way of adding wine to the mix by upturning the bottle and saying slowly "Add one, two, three fluid ounces of wine" and only then stop pouring.
Paul
Re: Let The Recipes Begin! - eustacetilley - 11-17-2013
archipirata wrote:
Ham
Ingredients: Ham
Simple and one of my faves!
Oh, I'm going to get to ham.
Patience, patience... and it involves apples.
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Chelmsford's Pudding
Let's just talk about pudding for a moment; it has only recently been associated with some congealed milk and chemical concoction. Pudding historically has been associated with a much wider range of cooking styles, from Yorkshire Pudding, to Figgy Pudding, to Christmas Pudding, to the subject of this recipe: Chelmsford's Pudding. I have no idea why it carries this name.
Chelmsford's Pudding (Yet Again)
This pudding, like many puddings is more of a concept rather than a strict recipe. The concept is much like a Trifle- multiple layers. So we start out with the result, and then work backwards in how to achieve them.
The result is this- in your deep ceramic or glass baking bowl, a foot in diameter, just pulled from the oven, the lowest layer is thus: two pounds of baked slices of apple, flavored with butter, brown sugar, with either/and nutmeg, allspice, or ground cloves. Maybe some rum, but sherry works quite well. Just about any apple will do, but the baking varieties add texture. On top of that is the gooey layer, and on top of that is the cake, and on top of that is the custard.
Now immediately above the apples is the gooey layer, something like a custard, but isn't. It is the result of the steaming, rather than baking, of what is above the apples, which is:
Pound cake. Make up just enough to cover the apple mix about an inch; it will double in size while baking. Now you can get really serious about this- a pound of this, and a pound of that, but it is actually quite reasonable to just use the Dromedary Pound Cake mix. It isn't bad. Flavoring the pound cake is very much a personal thing- a Tsp. of grated orange peel, a generous, very generous, Tbs. of brandy, sherry or Whiskey… there is much room for experimentation here.
It's been baked in an oven, until a toothpick inserted into the center came up dry, with maybe just a few tiny crumbs attached. The crust color should resemble that of a very well-worn pair of brown Sperry Topsiders.
When served, right out of the oven, it should be covered by a pint of just cooked Bird's custard. You _did_ use a large enough bowl? No matter, have a gravy boat full of Bird's to the side; you can never have enough.
Now as to the actual recipe, with ingredients, and weights, and timing goes...
There is no actual, written, provenanced recipe. You are on your own.
Eustace
(I was going to go on about Trifles, or cream cheese almond cookies next, but maybe I should just talk about ham.)
Re: Let The Recipes Begin! - mrlynn - 11-17-2013
Re Apples Melbourne: Not for me. I love cinnamon; I detest cloves.
Now don't tell me you're going to desecrate your ham with those godawful cloves, as so many evil folk do. . .
/Mr Lynn
Re: Let The Recipes Begin! - sekker - 11-17-2013
We will be brining our turkey, a la Mr Alton Brown.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
4379 reviews, 5 stars average.
I'll go on a limb and be an unofficial review #4380, and give it 5+ stars.
We've NEVER had turkey leftovers when we use this for our party.
Re: Let The Recipes Begin! - August West - 11-17-2013
voodoopenguin wrote:
[quote=eustacetilley]
Apples Melbourne
This is based on my faulty memory of the Galloping Gourmet show of over four decades back.
I loved his way of adding wine to the mix by upturning the bottle and saying slowly "Add one, two, three fluid ounces of wine" and only then stop pouring.
Paul
Paul vs. Stop Pouring…………..I know where the smart money is going .
-D
Re: Let The Recipes Begin! - rich in distress - 11-17-2013
That turkey looks good...
My recipe:
Chicken breast, garlic, salt, ground pepper.
Rib Eye, salt.
Potatoes, ground pepper, reynolds wrap.
Onions, olive oil, reynolds wrap.
Coal Grill.
Adjust to taste, Voila!