Today’s Epicurean Horoscope: Jason Kuller
Maastricht’s marijuana selling coffee shops will ban most foreigners under the belief that they bring an unwanted element into the shops, as foreigners, why don’t we just stick to dutch cocoa cookies and chocolate?
Dutch Cocoa Cookies:
1/2 Cup Unsalted butter at room temperature
1/2 cup light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/4 cup DUTCH PROCESSED COCOA POWDER
1/2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups white chocolate chips or chunked white chocolate
Chocolate Cookies: Preheat oven to 350 degrees F, place rack in center of oven. Line two baking sheets with parchment.
Beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla and beat until incorporated. Sift, together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the the chocolate chips.
Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.
Bake 8 -10 minutesor until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.
Makes about 24 – 3 inch round cookies.
Courtesy Joy of Cooking
Today’s Epicurean Horoscope:
Texas Murderer Duane Buck spared execution; why not make spare ribs?
- 1 cup brown sugar
- 1/2 cup fajita seasoning (such as Fiesta®)
- 2 tablespoons Hungarian sweet paprika
- 2 racks pork spareribs, fat trimmed
- 1 cup beer
- 1 tablespoon honey
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared brown mustard
SPARE RIBS Directions
- Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Take 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.
- Bake in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
You might be in the mood to do something completely different again.
In the News Today Al Quaeda terror threat looking more like a “goose chase”
Why not cook a goose?
- 1/2 cup soy sauce
- 4 teaspoons canola oil
- 4 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 2 pounds cubed goose breast
- 3/4 to 1 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 1-1/3 cups water
- 1 envelope onion soup mix
- Hot cooked noodles or rice
- In a large resealable plastic bag, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
- Drain and discard marinade. Place flour in another large resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, brown goose in butter on all sides.
- Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with noodles or rice. 4 servings.
Today Italy and Spain pass budget plans:
Why not pass a bowl of Mild Pea and Sweet Potato Curry
2 tbsp vegetable oil
500g sweet potato, peeled and cut into large dice
1 red onion, finely chopped
2 cm piece root ginger, peeled and finely chopped
1 tsp ground cumin
2 tbsp mild Korma curry paste
1 tin chopped tomatoes
200ml chicken stock
sea salt and black pepper
300g frozen peas
Juice 1/2 lemon
Handful coriander, roughly chopped
Heat the oil in a large casserole or deep frying pan. Add the sweet potato and red onion and fry for 5 – 10 minutes, until the vegetables are starting to colour. Add the garlic and ginger and cook for a further minute. Add the ground cumin and curry paste and cook, stirring constantly, for another minute. Add the tinned tomatoes and blend in the stock. Season with sea salt and black pepper and bring to the boil.
Simmer gently for 20 minutes, stirring regularly and topping up with extra stock if necessary, until the sweet potato has softened and is cooked through. Stir in the frozen peas and cook for a further 3 minutes. Adjust the seasoning and add the lemon juice. Stir through the chopped coriander and serve with steamed basmati rice, warm naan bread, yoghurt and chutney.
Relatively Easy Lemon Mousse Dessert
This can be fed to relatives!
1 package lemon jello
1 cup boiling water-HOT!
3 tablespoons crème de menthe
¼ cup cold water
1 graham cracker pie crust (6 oz)
2 cups Whipped Topping
GO GREEN with green food coloring
½ lemon, sliced
Fresh mint, for garnish
Stir the jello into the boiling water until it dissolves, then add the cold water and the crème de menthe.
Add a few drops of green food coloring.
Chill for 2 hours, and then stir in the whipped topping.
Spoon the mousse into the pie crust and chill it overnight or for at least 3 hours, then garnish with slices of green lemon and garnish each slice with a sprig of mint.
Today is a good day to make a crunchy jello pretzel salad!
Crunchy Pretzel Jello Salad
2 cups crushed pretzels
3 tablespoons sugar
2 ½ cups boiling water
6 oz pack strawberry jello
8 oz kraft cream cheese, softened
2 cups miniature marshmallows
¾ cup melted butter
8 oz whipping cream or cool whip or dream whip
10 oz frozen strawberries
½ cup powdered sugar
Preheat the oven to 350 degrees F.
Combine the melted butter, sugar and crushed pretzels. Press this mixture into a 9 x 13 inch baking pan and bake for 15 minutes.
Set this aside to cool.
Cream the powdered sugar with the cream cheese, and then fold in the marshmallows and dessert topping. Spread this over the pretzel crust.
Mix the jello in boiling water, adding the strawberry juice. Stir in the strawberries. When the mixture has thickened a bit, pour it over the cream cheese layer. Refrigerate until set.
This recipe serves 8 people. This recipe is not kosher