SC - Fwd: Fwd: [Mid] Food from Kingdom A&S
Deborah Schumacher
chicagojo at my-dejanews.com
Fri Jun 5 14:56:04 PDT 1998
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Date: Fri, 05 Jun 1998 14:40:10 -0700
From: "Deborah Schumacher" <chicagojo at my-dejanews.com>
Subject: Fwd: [Mid] Food from Kingdom A&S
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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?
Chicago jo-
posting from my other email address.
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From: "Richard & Lara Campbell" <scotland at cloudnet.com>
Date: Thu, 4 Jun 1998 16:41:25 -0500
Reply-To: sca-middle at dnaco.net
Subject: [Mid] Food from Kingdom A&S
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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
=B7 Olives
=B7 Brioche
=B7 Whipped Roast Garlic Butter
=B7 Marinated Mushrooms
Second Course
=B7 Fresh Tri-color Tomato Salad
=B7 Olive and Potato Salad
=B7 Rosemary Garlic Chicken
=B7 Grilled Eggplant with Fresh Tomatoes and Basil
=B7 Tarragon and Almond Green Beans
Dessert Course
=B7 Drambuie Shortbread
=B7 Cloved Strawberries
=B7 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 t=
o
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 wh=
en
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 unt=
il
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. Reser=
ve
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 wi=
th
goat cheese crumbles. In blender combine all other ingredients. Pour ove=
r
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 =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. Pou=
r
over chicken and refrigerate for 1 day. Grill and baste chicken pieces.
Place chicken into baking pans and top with water. Bake in 325=BA oven fo=
r 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
=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 a=
nd
beans. Add water until just covered. In a skillet toast almonds with butt=
er.
Season and add wine. Saut=E9 until dry. When beans are tender add almond=
s 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 over 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 Northshi=
eld
Principality Seneschal chow hound.
From: "Richard & Lara Campbell" <scotland at cloudnet.com>
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