garden apple ice cream
Serve this with thin wafer cookies.3 egg yolks, beaten
1/2 cup granulated sugar
1/2 cup milk
1/4 teaspoon salt
2 cups chilled whipping cream
3/4 cup (6 ounces) frozen apple juice concentrate, thawed
1/2 to 1 teaspoon rose water
3 to 4 drops red food color (optional)Mix egg yolks, sugar, milk and salt in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge. Pour into chilled bowl cover and refrigerate until room temperature 1 to 2 hours.Stir remaining ingredients into milk mixture. Pour into freezer can put dasher in place. Cover and adjust crank. Place can in freezer tub. Fill freezer tub 1/3 full of ice add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Drain water from freezer tub. Remove lid remove dasher. Pack mixture down replace lid. Repack in ice and salt. Let stand several hours to ripen.Yields 8 servings.
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ginger beer
This is alcoholic, so please dont let the children drink it!To Make the Plant
2 ounces fresh baker's yeast
2 level tablespoons superfine sugar
2 level tablespoons freshly ground dried ginger, bought
from a spice store and NOT a supermarketMix yeast and sugar together in a small, clean plastic or china bowl with a small wooden spoon. Add ginger and slowly mix in 1/4 cup of hand-hot water. Stir until well blended, then add another cup of hand-hot water and place in a very clean glass jar and leave, uncovered, in a warm place.To Feed the Plant
10 level teaspoons freshly ground dried ginger
10 level teaspoons superfine sugarEach day feed the plant. Do this by sprinkling onto the surface 1 teaspoon superfine sugar and 1 teaspoon ginger. Do this for 10 days.To Complete the Process
19 cups cold water
2 large fresh lemons
2 1/4 cups superfine sugarWhen you have fed the plant for 10 days, dissolve the 2 1/4 cups superfine sugar with 3 3/4 cups of the water in a heavy-bottom 4-quart saucepan. Heat slowly, stirring with a wooden spoon, until he sugar is dissolved. It will not take long.Using a thoroughly cleansed 10-quart plastic bucket, pour in the sugar and water mixture. Add another 2 1/2 cups cold water and the strained juice of two lemons. Now add the remaining 12 1/2 cups of water. Take the plant youve been feeding for 10 days and strain the liquid through muslin into the bucket. Save the sludge if you want to make more. Stir all the liquid well and pour into screw-top bottles. The 2 1/2-liter plastic screw-top soda bottles are ideal for this. Using a funnel, fill each bottle, leaving about a 2-inch air gap at the top for the ginger beer to breathe. Place the tops on, but dont tighten down until the following day.Sample after 5 days, covering the neck of the bottle with a cloth when opening. A small amount of sediment may collect at the bottom of the bottle. Decant the contents of the bottle into a pitcher, taking care that the sediment remains in the bottle. Serve chilled. Dilute with a lemonade soda or beer to make a refreshing drink.To continue the plant, divide the sludge into two glass juice containers, add 1 1/4 cups of hand-hot water to each and feed the plant in the previous manner. Youll then be running two plants and will be making double the amount.
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beef steak and kidney pie
3/4 pound calf kidney or beef liver
Salted water
2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 pounds beef steak, cut into bite-size pieces
4 tablespoons butter
4 shallots, finely chopped
1 cup beef bouillon
1 bay leaf
1 teaspoon chopped fresh parsley
Pinch of ground cloves
Pinch of marjoram, crushed
1/2 pound fresh mushrooms, sliced and sautéed
1 tablespoon Worcestershire sauce
Pastry ToppingClean and split kidney remove fat and large tubes. Soak in salted water 1 hour. Dry and cut into 1/4-inch slices. Mix flour, salt and pepper roll kidney and beef pieces in flour mixture. Melt butter in heavy pot and sauté shallots. When shallots have taken on a little color, add beef and kidney brown lightly, turning. Add bouillon, bay leaf, parsley, cloves and marjoram. Stir cover and simmer 1 to 1 1/4 hours, or until meat is tender. Add mushrooms and Worcestershire sauce. If liquid is too thin, thicken with smooth paste of flour and cold water.Grease a deep 10-inch baking dish. Place pie funnel in center. Add meat mixture and allow to cool in refrigerator. Meanwhile, prepare pastry. Place pastry over meat, sealing pastry edges to edge of dish. Make vents in pastry to allow steam to escape. Bake at 450 degrees F for 8 to 10 minutes lower heat to 375 degrees F and continue baking 15 minutes, or until crust is golden.Pastry Topping
1/3 cup plus 1 tablespoon shortening
1 cup all-purpose flour
1/2 teaspoon salt
2 to 3 tablespoons cold waterCut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl, adding 1 to 2 teaspoons water if necessary. Gather pastry into a ball shape into flattened round on lightly floured cloth-covered board. Roll out to fit top of casserole.
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gingernut biscuits
The English use golden syrup. Try it if you can find it at a specialty store.1 cup unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrupPreheat oven to 375 degrees F.Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly. Add syrup and mix all together to form a stiff paste.Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on. Make sure that each cookie is the same size. Toll each piece into a ball between the palms of your hands. Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand. Using a wooden spoon, press down on each one to flatten it slightly. Put into the oven and bake for 10 to 15 minutes until they are done.Remove from the oven and leave on the sheet for a little while. Using a spatula, place each on a wire rack for final cooling. Eat immediately with vanilla ice cream or store in an airtight container.
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huckle-my-butt
This is an old-time English drink. Beware of the raw eggs in this recipe!1 quart beer
1/2 pint brandy
2 whole eggs, beaten
Granulated sugar, to taste
Pinch of cinnamon
Pinch of cloves
Pinch of nutmegStir thoroughly.
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irish coffee
Sip the hot coffee/whiskey mixture through the cream so that you get a mustache of cream around your lips as you drink. Irish or Gaelic coffee is served in restaurants and homes throughout England.4 teaspoons light brown sugar
1/2 cup Irish whiskey (Jamison or Paddy's)
3 1/2 cups coffee, freshly brewed and hot
8 ounces heavy cream, chilled and slightly
whipped to pouring consistencyIn each of 4 stem wine glasses, warmed slightly, place a teaspoon of sugar, then stir in 2 tablespoons of whiskey. Now stir in the coffee, leaving 1/2 inch clear at the top. Stir each glassful so that the sugar gets dissolved. Position the cup of a teaspoon so that it is just below the surface of the coffee mixture. Pour on the cream so that the flow hits the spoon. The spoon will help to disperse the cream so that 1/2 inch of cream will rest on the top. Serve immediately.
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lemon middle
3 large egg whites (at room temperature)
1 cup superfine sugar
1/4 teaspoon cider vinegar
1 teaspoon cornstarch
2 large fresh eggs (at room temperature)
1 large, fresh lemon
1/2 cup superfine sugar
4 tablespoons butter
8 ounces heavy cream, whipped (optional)Lightly grease a cookie sheet, then lay a piece of wax paper over it and grease the paper. Preheat oven to 300 degrees F.In a very clean mixing bowl, place egg whites and whisk until soft peaks start to form. Add the 1 cup superfine sugar, about 1/6 of a cup at a time, whisking briefly after each addition. When all the sugar has been added, quickly whisk in the vinegar and cornstarch. Pour the meringue onto the lined baking sheet and spread into an 8-inch diameter circle. Try to use circular movements to spread the mixture, starting from the center and spreading outward. Place in the oven immediately turn heat down to 275 degrees F and bake for 1 hour. After the hour is up, turn off the heat, but leave the Pavlova in the oven until the oven is completely cold — preferably overnight.When the meringue is completely cool, prepare the lemon curd.In a medium-size metal bowl whisk the eggs and lemon juice together, then add lemon rind and sugar. Add butter in little pieces. Place bowl so that it sits over a pan of simmering water. Stir occasionally until the curd thickens, about 10 to 15 minutes. Remove from the heat, then cool.When curd is cool, carefully remove the wax paper from the Pavlova and place it on a serving dish.Just before serving, pour the cooled lemon curd over the meringue. To finish the dish and make it extra-rich, serve with whipped cream. This lemon curd keeps well if refrigerated in a sealed container.
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mulligatawny soup
This is an Indian soup which was adapted to British tastes in the days of colonial strength.1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
4 cups water
1 1/2 teaspoons salt
1 teaspoon curry powder
1 teaspoon lemon juice
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1 medium onion, chopped
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 medium carrot, thinly sliced
1 apple, chopped
1 medium green bell pepper, cut into 1/2-inch pieces
2 medium tomatoes, chopped
ParsleyHeat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes. Remove chicken and broth skim fat from broth if necessary. Add enough water to broth if necessary to measure 4 cups. Remove bones and skin from chicken cut chicken into pieces.Cook and stir onion in butter in Dutch oven until tender. Remove from heat stir in flour. Gradually stir in broth. add chicken, carrot, apple, green pepper and tomatoes. Heat to boiling reduce heat. Cover and simmer until carrot is tender, about 10 minutes.Serve in shallow soup bowls garnish with parsley.Yields 6 servings.
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old english trifle
It is best to make everything the day ahead, and assemble the trifle at the last minute.Cake
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter
2 eggs
1 cup granulated sugar
2 teaspoons vanilla extractSift together flour, baking powder and salt in a large bowl. In small saucepan, heat milk and butter until butter melts keep hot. In mixer bowl, beat eggs at high speed until thick, about 3 minutes. Gradually add sugar, beating constantly at medium speed for 4 to 5 minutes. Add sifted dry ingredients to egg mixture. Stir until just blended. Add hot milk mixture and vanilla extract blend well. Turn into two greased and floured 8-inch round cake pans. Bake at 350 degrees F for 20 minutes. Cool.Custard
1/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2 beaten egg yolks
1 tablespoon butter
2 teaspoons vanilla extract
1/2 cup whipping creamCombine sugar, cornstarch and salt in a saucepan. Stir in milk. Cook and stir over medium heat until thick and bubbly. Stir moderate amount of hot mixture into egg yolks to warm them. Then combine yolks with mixture in pan, stirring constantly. Cook and stir 2 more minutes remove from heat. Stir in butter and vanilla extract. Cover surface of custard with wax paper or clear plastic. Chill. Beat whipping cream until stiff, and fold into chilled pudding. Set aside.Topping
3 pints strawberries
3 tablespoons granulated sugar
1/3 cup high-quality orange liqueur
Confectioners’ sugar
Whipped creamCrush strawberries to make 2 cups after setting aside 14 of the best berries for garnish. Stir in sugar, and set aside.To assemble the trifle, make four cake layers by cutting both cakes in half horizontally. Fit one bottom layer into the bottom of a large glass bowl spread 1 cup berry mixture over cake. Top with second cake layer, cut side up sprinkle half of the liqueur over the cut side, and spread with all of the custard mixture. Place third layer atop custard and spread with remaining berry mixture. Sprinkle cut side of top layer with remaining liqueur and place it, cut side down, atop berries. Cover and refrigerate.Just before serving, sift confectioners sugar on top of trifle. Score top with X's. Garnish with whipped cream and reserved strawberries.Serves 12 to 16.
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pimms punch
1 (750 ml) bottle Pimms, chilled
1 (2 liter) bottle lemon-lime carbonated beverage, chilled
Apple chunks
Fresh mint sprigsCombine all ingredients just prior to serving. Serve punch over ice.Makes 11 cups.
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