Down home end of summer dinner tonight...

R

richard-in-cincy

Well-known member
Garlic Braised Beef Short Ribs in Red Wine Sauce

English Christmas Lunch Roasted Potatoes

Kale cooked with smoked Kentucky Jowl Bacon, onions, red pepper flakes, vinegar, and sugar.

Glazed Carrots

Sliced Garden Tomatoes

Weissenberger Kentucky Stone Ground Cornmeal Bread

Test Fruitcakes

I baked the Christmas fruitcakes this week and I always make some wee cakes for quality control. This year's cakes are out of this world. The Scotch Whisky Cherry, Pineapple, and Pecan Cake in Vanilla Pound Cake is transcendental. The Italian black fruitcake with chocolate, homemade cherry preservies, cherries, pineapple, golden raisins, walnuts, almonds, and Lebkuchen spices is ADDICTIVE. I can't stop pinching the test cakes. Scotch cake has been liberall doused with more Scotch. Italian cake with rum.

 
Scotch Cherry Whisky Cake

REC: Scotch Cherry Whisky Cake

I have a new fruitcake. This is some seriously good stuff. It's basically a brown sugar pound cake, scented with lemon zest and nutmeg, stuffed with 5 lbs. of fruit and nuts, and then walloped with a slug of Scotch whisky. Very fine indeed. 1 pound granulated sugar (appr. 2 cups) 2 tbls...
recipeswap.org recipeswap.org
 
Anyone still able to mine recipes at old Gail's? The Italian Black Fruitcake is posted there if

someone can find it and paste it in here. It's a long recipe.

 
Do you measure or wing it for the kale? Not a kale fan but sounds like something I

Would love with chard or broccoli rabe.

 
Paul, I think we need an emergency search button named GayR...like the bat

silhouette Gotham police beam in the night sky to locate Batman.

It would also notify her side kicks, Curious and Pat in NoCal....they're brilliant as well at finding stuff buried in the bowels of the Internet Intestinal System.

 
Judy, the URL does not work.....too many numbers I believe and there has to be a

Hyphen in the numbers.....

 
Yes, I have the link also.....but without a specific number it is impossible to find the recipe. I

have searched and searched on Gail's and no luck.....to large a site to find one particular recipe when there is no search engine to help..

 
Gay, that recipe came from the Gail's Recipe Swap

Way back in the beginning, there was a "Group Project" and that was one of the included recipes. It was yet another Judy, from AZ, who submitted it!

 
Yes, that is the recipe I posted, word for word with my notes. Someone lifted it.

I make it a little differently these days however. I'm always adapting, changing, and evolving.

I have really upped the cherries and pineapple and eliminated nearly all the raisins except for golden. I use homemade cherry jam from my tree instead of strawberry, and I add extra chocolate by way of a couple spoonfuls of cocoa powder.

It's like a great big fruity spicy brownie when it's finished.

 
Cyn, I wing nearly everything! Southern Greens 101...

This is the old timey southern way to make greens.

Slice up the smoked jowl bacon, fry it in the pan until it's nicely browned. Add about a quart of water, cover, and simmer for an hour to get the pot liquor started. Add chopped onions, red pepper flakes (I use lots), 1/4 cup of cider vinegar, 1/4 cup of sugar, then fill the pot with your cleaned greens, stripping out the big woody stems if using Kale. Cover and simmer for 2 hours. Stir every so often to until all of the greens are down in the pot liquor.

I won't touch raw Kale (carefully massaged) in salads. It is inedible until you tame it with a couple hours simmering in pork juices. These are really wonderful, especially served with a nice homemade cornbread.

 
And a shout out to those British Roasted Christmas Lunch Potatoes...

As most everyone knows, I never met a potato in any form that I didn't like. This method elevates the spud to, dare I say it, a higher realm than Julia Childs Pommes de Terre Sautees which I have long held as the gold standard of spud cuisine.

It's like you have a plate of the most perfect crinkle cut french fries at your favorite diner: crust is golden brown and crispy, they are are screaming hot, and the inside is like mashed potatoes.

That is this in a whole potato form.

I started this cooking tantrum with lots of beef bones, trimmings, and stew meat from the market, simmered for two days. This was the stock that went into the spareribs.

Peel 2 to 2.5 inch diameter red potatoes. Rinse them off and drop them into simmering beef broth for 8 minutes.

Scoop the whole potatoes out of the broth into a colander. Sprinkle with flour and toss about to slightly rough up the surface and coat evenly with flour.

Meanwhile, in the 400F oven, you have a rimmed baking sheet with 1/3-1/2 cup duck or goose fat searing hot.

With tongs, place the parboiled and floured potatoes in the fat, rolling them around to coat and spacing them far enough apart so they can brown nicely. Using tongs, turn them and roll them around half way through the roasting, which takes about 30 minutes.

When finished, you have little orbs of crispy browned potato crunch filled with a center of soft mashed potato-like yummieness.

 
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