SC - coconut milk
LYN M PARKINSON
allilyn at juno.com
Sun Jun 7 19:58:44 PDT 1998
here's what I got. as you can see there are still some problems. Any
body got the answers? Genevia
From: "Deborah Schumacher" <chicagojo at my-dejanews.com>
Date: Fri, 05 Jun 1998 14:56:04 -0700
Subject: SC - Fwd: Fwd: [Mid] Food from Kingdom A&S
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
1=BD 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
=BC 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 2=BD cups of flour and mix for 3-5
minutes until very elastic
. Add eggs. Change to dough hook and add 3=BD 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 350=BA 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
=BD cup milk
1 lb. Butter, soften
2 tsp. Salt
Preheat 350=BA 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
=BC 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 overnight.
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 =BE reserved liquid
over
tomatoes & eggplant. Grill eggplant and tomatoes. Arrange eggplant on
th=
e
bread slices. Top with Tomatoes and goat cheese. Drizzle liquid over
thes=
e
open faced sandwiches. Warm through under broiler and top with minced
bas=
il
leaves.
Rosemary Garlic Chicken
7 whole Chickens cut into pieces
2 heads Garlic
1 cup Rosemary or =BD 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 325* oven
for 2 hours. Chicken is done when falling off the bone.
Tarragon and Almond Green Beans
5 lbs. Fresh green beans
2 large Vidalla onions minced
=BC cup Butter
=BD cup Tarragon or =BC 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. Saute until dry. When beans are tender add
almonds and cook for 30 minutes more.
Drambuie Shortbread
1 lb. Butter soften
=BE cup sugar
3 tbsp. Drambuie
1 cup Cornstarch
4 cups Flour
Preheat oven 350=BA. Cream butter, sugar, and Drambuie
together for 10 minutes. Mix in cornstarch then flour. Roll out
until =BD inch thick. Cut out shortbread. Prick with fork. Place
in oven and immediately reduce temperature to 250=BA. Bake until
golden brown.
Cloved Strawberries
4 lb. Strawberries quartered
=BE cup sugar
2 tsp. Cloves
=BD 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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On Sun, 7 Jun 1998 09:34:41 EDT Seton1355 at aol.com writes:
>I would really love to have the recipes from the Middle Kingdom Curia
>dinner,
>but when I tried to download them all I got was "format unknow."
>Would some
>kind gentle be willing to send me the recipes by email?
>Many thanks in advance!
>A greatful Phillipa
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