| Traditional British Easter-tide Foods
, from various parts of the UK
Posted: 15-Mar-2004, 08:37 AM
Lady of Starlight and Petal
Group: Celtic Nation
Realm: Barony-Marche of the Debatable Lands
| Mind if I horn in here a bit Cat
This is only traditional in my home..
so its a bit off topic..
If you are having a bunch for brunch..
this over night French Toast from Epicurious.com it is fantastic !
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
an 8- to 9-inch round loaf country-style bread
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
Makes 6 servings.
You Asked For It; Inn at Sunrise Point, Camden, Maine
I use a cinnoman raisin bread from a local bakery and an egg challah,
I slice them thickly myself the night before.. and let them get a bit "stale"
and remove the crusts.. I have to try the baguette version sometimes..
This is a real crowd pleaser , and simple to make and serve..
I like a tart fruit salad with it, it is sweet !
In Service to the Dream.
Thanks for sharing your "kitchen" with me Cat ,
Proud member of Clan Mac Roni , CEO of The KDC
The curve is mightier than the sword ...
"He's twitching, because ,
mah axe is embedded in
his nervious system " !
Posted: 17-Mar-2004, 09:10 AM
Group: Celtic Nation
I found this menu online when I was looking for a 'different' braised lamb dish - I thought this one sounded great. www.uktvfood.co.uk
Wild Mushroom and Juniper Braised Shoulder of Lamb
by Georges Laurier
Level of difficulty: Intermediate
Preparation Time: 35 minutes
Cooking Time: 2 hours 30 minutes
250ml robust dry white wine, such as Sauvignon Blanc
1 shoulder of lamb, bone-in
100g dried mushrooms, ground to a powder
2 tbsp olive oil
2 tbsp butter
200g carrot, diced
200g celery, diced
200g leek, diced
200g onion, diced
3 tbsp garlic, finely chopped
2 ripe plum tomatoes, such as Roma
3 fresh bay leaves
1 tbsp black peppercorns
1 litre veal stock
450g fresh wild mushrooms, such as morels, chanterelles, cèps, sliced if large
4 tbsp juniper berries, crushed
1 tbsp mace
salt and freshly ground black pepper
You will need:
Measuring jug, small saucepan, scales, blender or food processor, cook's knife, chopping board, bowls, measuring spoons, large roasting pan, meat lifters, wooden spoon, perforated spoon
1. Pour the wine into a small saucepan and simmer briskly until reduced to just under half (100ml). Set aside.
2. Preheat the oven to 190°C/gas 5.
3. Season the lamb with the powdered mushrooms, salt and freshly ground black pepper.
4. Place a large sturdy roasting pan over medium-high heat. Add the olive oil and butter. When sizzling, add the lamb and sear on each side.
5. Add the diced vegetables, garlic, tomatoes, cloves, bay leaves and the whole peppercorns. Stir in the reduced white wine and the veal stock. Bring to the boil, then transfer to the oven.
6. Braise the shoulder for approximately 1 hour.
7. Using a perforated spoon, remove the vegetables from the pan. Reserve and keep warm.
8. Add the fresh mushrooms, juniper berries and mace to the pan. Return to the oven and braise for another hour or more, until the meat is easily removed from the bone.
9. Arrange the reserved vegetables on a serving platter. Place the lamb on top and spoon the mushroom sauce around.
Use a blender or food processor to grind the dried mushrooms to a powder
If you can't find wild mushrooms, use a mixture of cultivated mushrooms such as portobello, chestnut, crimini.
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