SC - Cat-head biscuits
Philip & Susan Troy
troy at asan.com
Fri Jun 5 18:04:25 PDT 1998
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I figured i should resend it so that it could actually be read.
IO thought you might be interested in seeing this. it said that it was for
a curia dinner at the Kingdom a&s two weeks ago. What does a curia dinner
mean? I have already been called an authenticy N*** for questioning this so
please let me know what you think?
Deborah
aka
Chicagojo
Many people have requested this recipes and I have decided to post them
here.
Enjoy Magnus Campbell of Breadalbane
Menu from HRM Keena's Kingdom A&S Curia Meal
First Course
· Olives
· Brioche
· Whipped Roast Garlic Butter
· Marinated Mushrooms
Second Course
· Fresh Tri-color Tomato Salad
· Olive and Potato Salad
· Rosemary Garlic Chicken
· Grilled Eggplant with Fresh Tomatoes and Basil
· Tarragon and Almond Green Beans
Dessert Course
· Drambuie Shortbread
· Cloved Strawberries
· Fresh Cream
Brioche
1½ cup Milk
3 packages Quick Rise Yeast
3 tbsp. Sugar or Honey
3 tbsp. Butter
2 tsp. Salt
8 cups Bread Flour
3 whole Eggs
1 cup Butter
1 whole egg
¼ cup water
First make a sponge, warm the milk with the sugar, butter, & salt. Cool to
lukewarm. Sprinkle yeast over milk mixture let stand 10 min. If yeast is
active, this mixture should be covered with foam. In stand mixer with
paddle, add 2½ cups of flour and mix for 3-5 minutes until very elastic. Add
eggs. Change to dough hook and add 3½ cups of flour slowly. Add butter in
small clumps and let it get kneaded in. Add enough of remain flour until the
dough cleans sides of bowl.
Place into greased bowl. Rise until double. Punch down. Let rest for 5
minutes.
Divide into fourths. Form three pieces into round loaves. Place onto a
cornmeal covered baking sheet. Divide fourth piece into thirds form into
balls. Score a cross into the top of the large loaves and place the small
balls atop the cross. Preheat 350º oven.
Rise until double, brush with egg mixture and bake until sounds hollow when
thumped with knuckle.
Whipped Roast Garlic Butter
1 head Garlic
2 tbsp. oil
½ cup milk
1 lb. Butter, soften
2 tsp. Salt
Preheat 350º oven. Cut off top of head of garlic. Coat garlic with oil and
roast 20-30 minutes until soft. Cool. Squeeze garlic into milk. Blend until
smooth. Add milk and salt to butter. Whip until smooth and fluffy.
Marinated Mushrooms and Sweet Onions
3 cups Italian dressing
2 cups Vinegar
2 cups Vegetable oil
2 tbsp. Salt
3 tbsp. Sugar
2 tsp. Red pepper flakes
3 whole Vidalla onions slices thick
5 lbs. Mushrooms quartered
Combine all ingredients except mushrooms. Bring to a boil. Simmer 10
minutes. Pour over mushrooms. Refrigerate for 3 days. Pour off extra
liquid, store up to another 3 days in just enough liquid to cover. Reserve
extra liquid for Tri-color Tomato Salad.
Tri-color Tomato Salad
4 whole Red Tomatoes
4 whole Orange Tomatoes
4 whole Yellow Tomatoes
1 bunch Fresh Basil Leaves
10 oz Goat Cheese Crumbled
Reserved Liquid from Mushrooms
¼ cup Roasted garlic
2 tbsp. Dried basil leaves
Slice tomatoes and arrange. Mince the basil and sprinkle over tomatoes with
goat cheese crumbles. In blender combine all other ingredients. Pour over
tomatoes and reserved extra for use with eggplant.
Olive & Potato Salad
7 lbs. Red new potatoes quartered, steamed, and cooled
1 large Red onion minced
1 large Yellow onion minced
3 stalks Celery
20 oz Olives, drained
3 cups Italian dressing
2 tbsp. Dried basil leaves
Salt and Pepper to taste
Combine all ingredients and cool. Allow favors to blend over night.
Grilled Eggplant with Fresh Tomatoes and Basil
3 Eggplants, sliced lengthwise, salted, and drained
1 whole Red Tomatoes
1 whole Orange Tomatoes
1 whole Yellow Tomatoes
8 slices grilled Brioche
10 oz Goat Cheese sliced
Reserved Liquid from Tomato Salad
1 bunch Fresh Basil Leaves
Slice tomatoes & eggplant night before. Pour ¾ reserved liquid over
tomatoes & eggplant. Grill eggplant and tomatoes. Arrange eggplant on the
bread slices. Top with Tomatoes and goat cheese. Drizzle liquid over these
open faced sandwiches. Warm through under broiler and top with minced basil
leaves.
Rosemary Garlic Chicken
7 whole Chickens cut into pieces
2 heads Garlic
1 cup Rosemary or ½ dried
1 cup soy sauce
2 cups olive oil
2 cups Chianti
Cut, wash, & dry chickens. Combine all other ingredients in blender. Pour
over chicken and refrigerate for 1 day. Grill and baste chicken pieces.
Place chicken into baking pans and top with water. Bake in 325º oven for 2
hours. Chicken is done when falling of the bone.
Tarragon and Almond Green Beans
5 lbs. Fresh green beans
2 large Vidalla onions minced
¼ cup Butter
½ cup Tarragon or ¼ dried
1 cups White wine
1 tbsp. Butter
1 cup Almonds
1 tbsp. White wine
Salt and Pepper to taste
Cut, wash, & dry beans. Brown onions in butter with tarragon. Add wine and
beans. Add water until just covered. In a skillet toast almonds with butter.
Season and add wine. Sauté until dry. When beans are tender add almonds and
cook for 30 minutes more.
Drambuie Shortbread
1 lb. Butter soften
¾ cup sugar
3 tbsp. Drambuie
1 cup Cornstarch
4 cups Flour
Preheat oven 350º. Cream butter, sugar, and Drambuie together for 10
minutes. Mix in cornstarch then flour. Roll out until ½ inch thick. Cut out
shortbread. Prick with fork. Place in over and immediately reduce
temperature to 250º. Bake until golden brown.
Cloved Strawberries
4 lb. Strawberries quartered
¾ cup sugar
2 tsp. Cloves
½ cup water
Combine sugar, cloves, and water in a saucepan. Bring to a boil and pour
over strawberries. Cool. This makes enough for 25 people and one Northshield
Principality Seneschal chow hound.
From: "Richard & Lara Campbell" <scotland at cloudnet.com>
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