rhi | Entries tagged with recipes

So, it's too warm here for how dark it gets so early, and the leaves are still on the trees so it clearly cannot be deer season yet much less time to worry about holiday presents. But, weirdly, my brain is in fall baking mode. :sighs: Brains, man.

Have an old recipe I adapted years ago, originally from The Spice Cookbook by Avanelle Day and Lillie Stuckey, which I highly recommend and can be found in ebook if nothing else. Also, oh my gods but the buttermilk powder from Bob's Red Mill is the most cost effective thing ever. One bag cost me about... 2 pints of liquid buttermilk? It has made a great deal more than that so far and is nowhere near empty.

Spiced Nut Bread

( Recipe below )

Hope y'all enjoy!

Current Mood: busy

Welp, I printed it out without the URL, apparently, so, I must type it here to share it. Oops.

"Intensely Flavorful, Super Moist Spice Cake" -- I used GF flour, so I'm not sure about the moist, but it's not dry, that's sure. Seriously, this cake is autumn on your plate.

( This way to the recipe )

Current Mood: accomplished

So I asked some friends on a Discord server what items they had from their families and still used. It came up because I was making tea and using an old metal ball tea-strainer I'd inherited from my namesake great-aunt, who, honestly, left me a lot of things. And I was wondering what the rest of you have inherited and still have, and which ones do you still use?

I have furniture, and baking gear, and a cookbook from the 1950s from Aunt P. Mom gave me kitchen stuff for my first apartment in college and those nested mixing bowls are still good and useful (and uncracked; I held them up to the light to see) after at least 60 years and gods know how many moves. I have a Webster's Unabridged Dictionary from one of Dragon's grandmothers, easily 6" thick of marble endplates doorstopper from the 1950s and honestly, if I have to look up something, it's probably in there. His other grandmother gifted me cast iron we still have.

What about the rest of y'all?

Oh, and as for what I found? Aunt P's cookbook has recipe cards tucked in and two recipes written on the front end paper. Might have to make these cookies soon.

( Jumble Cookie 'recipe' )

Current Mood: content

Adapted and experimented with from Bon Appetit:

I list the topping as part of the recipe but to be honest, I've never bothered. I top these with fruit from fridge or freezer, or a little butter and maple syrup, or if I have whipped cream on hand, that's my preference.

( Topping )

( Waffle ingredients )

( Assemble and cook )

Current Mood: calm

Typing this up for a friend from this cookbook: https://www.amazon.com/Spice-Cookbook-Mary-C-Lamia-ebook/dp/B09NN7WMPW (This is the source of my spiced nut bread and the orange cranberry bread, and my favorite vinaigrette, and on and on.)

Caradamom Fork Cookies

This way to the recipe!

Note well: this makes *8 dozen cookies.* Consider halving it.

1 cup (2 sticks, US) soft butter or margarine
2 tsp baking soda
1 tsp ground cardamom
1/2 tsp salt

2 cups light brown sugar
2 large eggs

4 1/2 cups sifted all purpose flour
2 tsp cream of tartar.

Combine the first four ingredients. Gradually blend in the sugar. Beat in eggs. Sift flour with cream of tartar and gradually stir into mixture.

Chill dough three to four hours or until it is stiff enough to handle. Shape into 1/2 inch balls and place on ungreased cookie sheets. Dip a fork in flour and press into each cookie, criss-cross style.

Bake in a preheated, moderate oven (350) for 10 minutes. Cool, stir airtight.

(Looking at this, I would dip that fork in cinnamon sugar or even cinnamon and mace, but that's me.)

Yield: 8 dozen cookies. I did say consider cutting this recipe by half.

Let me know how they come out if you make them? I've never actually tried them.

So, Spook Me is due in 8 days. I have three starts in three fandoms on two prompts. Here we go again. (I hate ADD & chronic fatigue. It is such a hideous combo some days.)

And I'm debating signing up for HLH Shortcuts this year anyway because deadlines do help me finish things. Decisions, decisions.

I'm losing some inches and a few pounds, though, despite having bought Baking Yesteryear. (I would like to say that so far? B. Dylan Hollis has done a damn sight better job of checking and making his recipes comprehensible than one of my GF cookbooks has.) Mostly I'm just eating less, walking every morning, and hitting the gym for weights and stretching twice a week.

Anyway, I'm learning new (to me) baking techniques -- hilarious, since my great-aunt who taught me to bake would have been baking in the 1910s with her mom -- and so far, every recipe I've tried has done nicely with either Bob's Red Mill or King Arthur GF measure for measure. That latter, btw, advises that it fortifies its GF flour with the same vitamins as wheat would be, for which I am grateful.

Anyway. This week's try: Sour Cream Cookies.

This way to the recipe!

1/2 cup (115 g) butter, room temp
1 cup (220g) packed dark brown sugar
1 large egg, beaten
1/2 cup (120 g) sour cream (I added 1/2 tsp vanilla to it)

2 cups (280) all-purpose flour
1/2 tsp ground nutmeg (I added 1/4 tsp cinnamon and next time I'm adding 1/2 tsp orange peel)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Preheat oven to 350; consider lining baking sheets with parchment paper, but you do you.

In a large bowl, cream together the butter and brown sugar until fluffy. Beat in the egg and sour cream (and vanilla, if adding any).

In a separate bowl, combine the dry ingredients and whisk together before adding to the creamed ingredients. Mix well.

Drop by level tablespoon onto baking sheets. (I needed two sheets, and I got about 30 cookies.) Bake for 15 minutes.

Cool briefly on the baking sheet before transferring to a wire rack to cool completely. Or, like me, forget to move them and happily nom anyway.

These are seriously amazing and I'm glad Dragon has his weekly in-office meeting tomorrow so I can send most of these in with him. Addictive.

Current Mood: tired

1 medium onion chopped
2 garlic cloves, finally diced
3 Tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1 28 oz can diced or crushed tomatoes (or use a can of whole, chop them yourself, and do NOT throw out the juice)
1 pinch sugar
1 1/4 lb peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 Tbsp dill if you like it, basil if you don't, or nothing if you used already herbed feta

Preheat oven to 375, with rack in the center.

Cook onion and garlic in oil with a sprinkle of salt over medium heat. Used a good-sized, heavy sauce pan, and cook until softened, stirring occasionally. Probably five to eight minutes. Alternately, add the garlic after the first five minutes.

Stir in the spices and cook, stirring constantly, for half a minute. Then add the tomatoes and juice and sugar and simmer, stirring occasionally, for 20 minutes.

Season shrimp with a little salt (1/8th of a tsp; there's plenty of salt in the feta), and stir into tomato sauce. Transfer to a 2 quart shallow dish -- I usually just use a 9 x 13 pan -- and top with feta. Bake until just cooked through, eighteen to twenty minutes. Top with herbs if using such.

Serve with rice or bread to sop up the juices.

Current Mood: sleepy

Posting it here since it's not under my recipe tags and I'm not trawling for it:

Aidan's Pfeffernusse recipe.

5 eggs
2 cups brown sugar
Grated rind of one lemon
3 tablespoons black coffee
6 cups pastry flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon mace
½ teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
1/8 teaspoon crushed cardamom
1 cup ground almonds
½ cup chopped citron
¼ teaspoon anise oil (to be honest, I don't keep anise oil for this little use, aka I don't like licorice, but you do you.)

Beat eggs until thick, add sugar a little at a time, beating thoroughly. Add lemon rind, then coffee alternately with the flour which has been sifted with the baking powder, salt and spices. Add nuts and citron. (I cannot stress enough that stand mixers are a blessing with this!)

Chill two hours, then take pieces of dough and roll into logs about an inch in diameter; slice off half-inch pieces and set on a buttered cookie pan. Allow to stand overnight in a cool place to dry. In the morning turn each cookie over and put a drop of apricot brandy on each moist spot. (Honestly? I used Calvados for years until I moved and gave what was left of the bottle to my mother. Kirsch would work, brandy does work, and I've never tried single malt whisky, but I bet Laophraig'd be good. Kahlua, of course, would not go amiss.)

Bake in a slow oven – about 300 degrees Fahrenheit – for twenty minutes. The brandy causes the cookies to pop and become rounded. The cookies are better for aging and should be kept in an airtight tin, being softened finally by the addition of a cut apple to the tin. They may be rolled in confectioners’ sugar which has been stored with anise or they may be frosted. If they are frosted, no apple will be needed for softening purpose. (I've rolled them in cinnamon sugar, too, no frosting.)

For the frosting, mix anise-flavoured (or almond-) confectioners’ sugar with egg white and a little water, brush the frosting over the whole cookie and allow it to dry partially. While it is still a little damp, roll the cookie again in confectioners’ sugar.

Eat with coffee. Or, you know, really strong tea.

Current Mood: cheerful

4 cups/1 lb pecans

4 Tbsp unsalted butter, cut into small pieces

1/2 tsp cumin
1/2-3/4 tsp cayenne pepper, depending on your tolerance. (I used 1/4 tsp to see how it went because I'm not wasting a pound of pecans)
1/2 tsp ground cinnamon
1/2 tsp ground dried orange peel
1/2 tsp smoked paprika

scant 1/3 cup brown sugar, packed. (I used dark)
3 Tbsp warm water

1 tsp kosher salt.

1) Line a clean counter with 20 inches of parchment paper or aluminum foil.

2) Pour pecans into a heavy 9-10 inch skillet and heat on medium for 5-10 minutes, stirring frequently with a wooden spoon or spatula. When the nuts start to brown and smell fragrant, you're ready for step four.

3) In a separate small pot or skillet, melt the butter. Do not boil. Add your spice mix and let bloom; I say again, do not boil.

4) Pour the spiced butter over the nuts and stir until coated. Then add the sugar, and again, stir. Pour the water over this and stir for 2-3 minutes until the sugar is dissolved, and the nuts are coated and starting to look glazed.

5) Sprinkle the salt over it all, stir well, and spread out onto the parchment paper/foil in a single layer to cool. Store in airtight container at this point.

Theoretically, this makes 32 2 Tbsp servings. Good luck stopping at 2 Tbsp. (From the Commercial Appeal, from an Alton Brown recipe, but I've adapted it. Do *not* dump the dry spices over the nuts and then mix; you will inhale suddenly heated cumin, cayenne, and paprika which is NOT an experience I recommend. Do it my way, honest.)

Current Mood: sleepy

Jamaican chili, which can go in a crock-pot or on the stove during the winter. We serve it with cornbread or corn muffins. (How have I never posted this before?)

( Ingredients )

( Directions )

Current Mood: worried

Salad:

2 cans black beans
1 can corn
1/2 onion, medium size (sweet yellow if you have it)
1 bell pepper, not green
Dozen or more black olives chopped up
1 pt cherry or grape tomatoes or a large tomato

Drain the cans, dump in a bowl. Fine chop everything else, add them to it.

Dressing:

4 oz olive oil
2 oz red wine vinegar
1 tsp salt (I used applewood smoked)
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
1/3 tsp smoked paprika
1/3 tsp lemon pepper
1/3 tsp celery salt
1/3 tsp brown sugar
1 Tbsp
lime juice
2 cloves of chopped garlic or your equivalent. (I rehydrated some.)

And I think I tossed in some dried cilantro.

Shake thoroughly, toss with the salad, and serve over greens, with corn chips, in tortillas... Your call. Seriously addictive. The brown sugar is not optional, though.

If I have it in the fridge, I add some feta. If I have some pepitas around, those go well, too. And avocado is never a mistake in this.

Current Mood: cheerful

Rhi's skillet chicken: ( Cut for rambling recipe. )

Current Mood: tired

Stupidly easy and already addictive. I do not expect that to change when I finish rolling them in the crumbs. (Yes. Yes, I have already tampered with the recipe. Have y'all met me?)

Stack bite-sized lemon cheesecake bites like a tower of snowballs or at least yummy truffles.

16 oz cream cheese, room-temperature
1 cup confectioners' sugar
Zest of 4 lemons (medium) or 2 large lemons (originally 2 med lemons. NOPE.)
1 Tbsp chopped candied ginger. (Was 1/2 this. Nah.) (optional)
4 Tbsp fresh lemon juice (and I'm not sure it couldn't use a bit more; these are still a little sweet)
1/2 tsp vanilla extract or paste

1 cup crushed gingersnaps, for coating

Using a stand mixer, combine all of these. Roll into 1 inch balls and roll in the crushed gingersnaps. (I used a pair of spoons, they're more than 1 inch wide, and I have more like 24-28 than 20. I got nothing.) Cover with plastic wrap and refrigerate for at least 2 hours or even overnight.

Stack, and serve. YUM.

Tip: zest the lemon over your mixing bowl to get the lemon oil as well. Great advice, but yeah, I might go with more zest. I like lemon stuff to taste like lemon.

Happy Thanksgiving to everyone celebrating and have a lovely weekend to everyone who isn't!

Current Mood: cheerful

Hi, have a 5 minutes of work and 20 minutes of cooking recipe. Perfect for low spoons days.

Cook a quarter of an onion (half a cup, maybe, if you're using frozen, pre-chopped) in some butter. Add a lemon worth of juice (1 Tbsp or so) and 1 1/2 Tbsp of your favorite Middle Eastern spice assortment. Mine is a premix that has onion, garlic, cumin, salt, pepper, mint, turmeric, cinnamon, rose petals and saffron, but honestly, have fun.

Add a cup of chicken broth or chicken bone broth, 1/2 cup of quinoa, a bag of prechopped butternut squash* (10 oz, I think), and a drained, rinsed 15 oz can of black beans. Stir all, put on medium-low, put a lid on it, and let it simmer. Stir after ten minutes; after ten minutes more, take it off the burner and serve it out. Add some yogurt on the side -- plain would work, pomegranate definitely worked, cherry might not be bad, lemon or peach would be good -- and eat. It was amazing, and I'm hoping it warms up well because it's lunch for the next two days. ETA: Yup. It reheats well.

You could also make it with more Mediterranean spicing -- basil, rosemary, thyme, marjoram, garlic, red pepper flakes -- and sour cream instead of yogurt. I suspect that would also be amazing.

Enjoy if you make it!

* I said this was a low spoons recipe. I REALLY meant it.

Current Music: Watching Instinct.

Right, types of villains post tonight, recipe this morning. (I will be so glad when it's April and both sets of parents are moved. I am very tired of packing and decluttering other people.)

( Almond Flour Blueberry Muffins recipe )

1. I had forgotten how much I enjoy Diane Duane's Spock's World. I love Sarek and Amanda, I love K's't'llk and Naraht and Harb Tanzer. Just a happy-making thing to spend time in her Federation with her OCs and canon characters.

2. Black bean and corn salad for lunch. One of those 'chop or rinse everything and throw together a dressing' salads, but man. It tastes amazing every time. (I need to type up the recipe Sunday and post it here and email it to the sisters-in-law.)

3. Dragon texted me before he came home from work, just being silly and cheering me up, and then he brought me iced green tea just because he could.

And now to bed because tomorrow has a lot of housework ahead. But after the housework, I have a scavenger hunt to play on Dark Manor. So, whee!

Current Mood: sleepy
Crossposts: http://gryphonrhi.livejournal.com/611015.html

From

devohoneybee : Riffing on the recipes request: pick 3 characters you write (canon or OC) and describe each of their favorite recipes. :)

Alex and Xan both love spanokopita and have cheerful arguments about it. Alex likes throwing in sun-dried tomatoes chopped fine, and he's been known to add kale if there's not enough spinach. Xan likes tossing in chopped black olive, or extra cheese and egg if he wants more protein. Both of them agree wholeheartedly that mass-produced filo is a gift from the gods. And no matter whose version they made, they'll kill an entire pie between the two of them and debate making another the other way -- just for comparison, of course. (The BBC Spanokopita recipe that Alex modifies is over here.)

Connor? Connor loves pizza. (What? He lives in New York. He appreciates a good slice!) He'll eat just about anything on one and has tried any number of the classic versions. His current favorite has mozzarella, pesto, and sun-dried tomatoes, but give him a month, that'll change again. (He modifies from this recipe.)

And Marc? (What? I was talking about Marc in the last post so he's noisy again. I'm good with this.) Marc loves homemade Italian food, as you might imagine. He also enjoys arguing. It's nothing unusual for siblings to call and end up talking to Aidan and Marc both while they debate proportions of veal to pork in one recipe, chicken to cheese in another, and marjoram versus oregano and basil in a third. But honestly, Marc's perfectly happy roasting vegetables in the oven with a little olive oil and garlic, or picking herbs while the pasta boils and the olive oil and pepper grinder are waiting by the bowl. And Aidan? Aidan just enjoys having a student who likes cooking with her. (That said, here, Marc and Aidan are both fond of making these when they want finger foods for a party or just a quick dinner before heading back out to Joe's.)

Current Mood: drowsy
Crossposts: http://gryphonrhi.livejournal.com/602744.html

From

gingicat : Recipes? Music to listen to? Music to play? Music your fictional characters like? ;)

What the heck, a couple of each, then.

Best Fudge Brownies Ever
( cut for recipe length )

Spice rub for steak:

( cut for recipe length )

Music to listen to:
Hmm. Songs I've been listening to lately, in no real order:
Piano Guys' Carol of the Bells (on cello): here, on YouTube
Piano Guys' Code Name Vivaldi: here, on Youtube (I listen to this when writing caper, heist, or case fic.)
Depeche Mode, Waiting For The Night: here on Youtube
Tori Amos, Raining Blood: here on Youtube (I write horror to this one)

For Methos: Dead Can Dance, The Ubiquitous Mr. Lovegrove: here, on Youtube
For Duncan: Rodrigo y Gabriela, Savitri: here, on Youtube
For Krycek: Red Ryder's Lunatic Fringe: here, on Youtube
For Connor: Peter Gabriel's Different Drum: here on Youtube

And I quit playing flute years ago, so nothing for me to play, I'm afraid! Other recipes in the tags, though.

Current Mood: cheerful
Crossposts: http://gryphonrhi.livejournal.com/601415.html

I mean, come on, company in ~~getting in trouble~~ ~~bouncing off the walls~~ trying new recipes is fun, right?

All that said, this is what just came up as Epicurious' recipe of the day: Candied Espresso Walnuts.

Current Mood: cheerful
Crossposts: http://gryphonrhi.livejournal.com/555138.html

Posted here mostly because I'd have sworn I already had... Oh, well! Enjoy!

( Cranberry Almond Biscotti )

( Cranberry Orange Bread )

Crossposts: http://gryphonrhi.livejournal.com/533167.html

Feel free to skip, guys -- I crammed a bunch of recipes into one place, stared at them, and then did my own version. And now I need to write it down before I forget because the in-laws want me to make this again next Thanksgiving.

( Apple galette )

Current Mood: cheerful
Current Music: "Road To Zanzibar"
Crossposts: http://gryphonrhi.livejournal.com/504699.html

shrewreader , I'm mostly thinking of you, here, but in case anyone else wants it and doesn't get NPR's Splendid Table/Weeknight Kitchen email... (No, I haven't made this yet, but it certainly looks doable.) Anyway. Good luck!

Triple-Chocolate Flourless Christmas Log

( This way to the chocolate. )

And now I guess I'd better go to the gym. Later!

ETA, after the aftermath of Whichever Lord's 2020 (I can't imagine anyone taking the blame):
Do not make this when it's really humid. If you do, the cake will have to bake at least twice as long.
The syrup needs less liquid or to be cooked down. WAY too wet. Also? Just put some parchment paper over while it cools; I'm still washing cocoa cake out of the towel.
Add a little cream while melting the chocolate, to make it smoother before blending in the whipped cream.
No notes needed on the final frosting.

It has potential, but for once, for a Splendid Table recipe, I was not happy. And I made it as advertised, not so much as a single substitution. I got nothing.

Current Mood: cheerful
Crossposts: http://gryphonrhi.livejournal.com/497153.html

A BBC recipe for Crispy Greek-Style pie that I've modified a little.

( Spanakopita )

Current Mood: sleepy
Crossposts: http://gryphonrhi.livejournal.com/438960.html

What? Alternate brownie recipes are always useful this time of year, right? (And I've been promising to send this recipe to my ballet classmates for weeks now.)

Best Fudge Brownies Ever
( a.k.a. Death by Chocolate )

Current Mood: sleepy
Crossposts: http://gryphonrhi.livejournal.com/438149.html

( Chocolate buttermilk cake recipe herein; amazingly moist. )

Crossposts: http://gryphonrhi.livejournal.com/427861.html

Interstices & Liminal Spaces

Recipe: Spiced Nut Bread

Spice Cake recipe

Families and finding things

GF chocolate buckwheat waffles

Cardamom Fork Cookies

Sour cream cookies & sign-ups

Recipe, Greek-spiced baked shrimp

Not the post you're looking for /handwave

Recipe: spiced pecans

Jamaican chili recipe

Black bean and corn salad, because it's too hot to cook

Low spoons chicken and veg recipes

Lemon-Ginger Cheesecake Truffles

Black bean, butternut squash, and quinoa for lunch, on minimal spoons of work

Recipe: Almond flour blueberry muffins (GF)

Positive meme, day two

December meme: Characters' favorite recipes!

Recipes and music, some for fictional characters

Why should I be the only one?

Two cranberry recipes, 1 dried berries and 1 fresh/frozen

Apple galette recipe

Anyone want a yule log recipe?

Triple-Chocolate Flourless Christmas Log

Spinach pie recipe

Brownies!

About that chocolate cake recipe

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