1/2 c Sugar 1 Stick butter, softened (4oz) 1 Egg 1/2 ts Almond extract 1 1/2 c Flour 1/2 ts Baking powder 1/8 ts Salt 1/4 c Firmly packed dried apricots 1 tb Honey From "375 Great Cookies & Brownies," by Joanne Lamb Hayes and Bonnie Tandy Leblang (HarperCollins, 1993, $16.95). In medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and almond extract until light and fluffy. Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula. Wrap dough and refrigerate 2-3 hours, until firm. Meanwhile, finely chop dried apricots. In a small bowl stir together apricots and honey. Set apricot filling aside at room temperature until dough has chilled. Heat oven to 350'F. Between pieces of waxed paper, roll out dough 1/8" thick. Cut out cookies with 2" round cutter. Reroll scraps to make additional cookies. Place half of cookies 2" apart on lightly greased cookie sheets. Spoon about 1/2 teaspoon apricot filling into center of cookies. Moisten edges of cookies with water and top with remaining cookies to make a sandwich. Press edges together with fingertips to seal. Pierce center of each "pillow" with tines of fork. Bake 10-12 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and cool completely. Store in a tightly covered container. Makes about 20 cookies. |
2 lb Lamb shoulder, boneless 8 oz Apricots; dried 3/4 c Chicken stock; hot Salt Pepper 1/2 t Thyme; dried 1/2 t Ginger; ground 2 ts Cornstarch Use fresh or frozen lamb shoulder. If using frozen, thaw in refrigerator overnight. Trim off any fat from lamb and pat dry Chop apricots finely (scissors work well) and combine with chicken stock. Set aside for 20 minutes. Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. Reserving stock, drain apricots and spread inside shoulder. Fold two halves togethe to enclose apricots and wrap tightly in large piece of greased foil. Place in roasting pan and roast in 300F(150C) oven for 1 1/2 hours or until lamb is fork tender. Carefully remove from foil and place on board; keep warm. Pour juices from foil into roast pan with reserved stock. (Dont worry if there are lots of apricot bits in the pan.) Bring to boil. Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. Cook, stirring, until thickened. Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top. |
4 lb Middle neck of lamb, cut in One inch chunks 4 lb Potatoes, peeled 10 sm Onions, sliced 2 oz Pearl barley 2 pt Beef stock Salt and pepper to taste "That's the basic recipe. You can add a load of sliced carrots and leeks to make it go further and about 5-6 tsps. of Worchestershire sauce or regular brown sauce wot you Yanks pour over everything!! If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator. If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!) You'll need to start with about 5 pints of liquid. Then bung everything into a ginormous pan, bring to the boil, and then simmer for about two hours...should taste bloody orgasmic! Salt and pepper to taste, depending on your level of drunkeness!!" |
1 x 8 to 12 oz New York Sirloin 1/4 c Olive Oil 1/4 c Teriyaki Sauce 2 tb Worcestershire Sauce Coarsely Crushed Peppercorns Red Wine Cream Cognac 1) Combine olive oil, teriyaki and worcestershire sauces to form a marinade for the meat. Or, you may use a marinade recipe of your choice. Marinade the steak at least a few hours, or overnight in the fridge turning the meat occasionally. 2) Crush enough peppercorns to cover the steak on both sides. Put the crushed peppercorns on a cutting board and press the steak onto the peppercorns to coat. Do the same for both sides of the steak. 3) Heat a heavy skillet (preferably cast iron with grill lines) and plop the steak into it. Depending on the meat and the marinade, you may have to add a bit of oil. 4) Cook both sides evenly until the meat is medium rare, or to your liking. 5) Put the meat on a heated plate. Keep the liquid in the skillet and add some wine to deglaze the skillet. (ie collect all the remains into a sauce). Cook (fairly high heat) until the sauce thickens, stirring occasionally. 6) For more sauce, or Steak au Poivre la Creme, add cream and cook a little longer. Usually you need to do this to thicken the sauce. 7) Add cognac, cook some more. Sauce should always be thick. Pour sauce over steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve with Parisienne potatoes and carrots. |
1/2 lb Lean venison or lamb, Ground twice 1/2 c Cooked rice, ground wheat Or bulghour 1/4 c Finely chopped onion 1/4 c Finely chopped parsley 2 cn Condensed chicken broth (10-1/2 ounces each) 2 cn Water 1/3 c Lemon juice 2 Eggs Salt, pepper Combine first four ingredients. Shape into 3/4-inch balls. Heat broth and water to the simmering point. Add meatballs; simmer 15 to 20 minutes. In a soup tureen, beat lemon juice and eggs until smooth. Gradually beat in hot broth. Add meatballs last. Season to taste with salt, pepper. Adaption from recipe by George Mardikian, Omar Khayyam's Restaurant Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By [email protected] (KAREN MINTZIAS) On 23 NOV 95 232235 -0800 |
3 lb Red-skinned potatoes 1 md Red onion, thinly sliced and -separated into Rings 1 Green pepper, seeded and -finely chopped 3 tb Minced fresh parsley Juice of 1/2 lemon 1/3 c Olive oil salt, pepper and cayenne pepper to taste Boil potatoes in their jackets until barely tender. Cool enough to handle, cut into generous bite-size pieces while still warm. Place potatoes in a large salad bowl along with onion rings and green pepper; mix well. Add parsley and lemon juice; carefully toss again. Dribble oil over the vegetables and season to taste with salt, pepper and cayenne pepper; toss and set aside for several hours for salad ingredients to mellow. If refrigerated, bring to room temperature before serving. (Goes well with roasted lamb, chicken or simple fish recipes). Serves 8 to 12. From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo, 9/92 |
2 lb Zucchini, washed and trimmed 1 c Ground lamb shoulder* 1/2 c Raw rice 1 Small onion, chopped fine 1 tb Chopped parsley 1/2 c Stewed tomatoes Salt Black pepper *Note: May use lamb patties. Peel the zucchini and cut into 3 inch lengths. Scoop out the centers. Soak the vegetable in cold salted water about one half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper. Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a saucepan and add water to the depth of one inch. The water should not reach more than halfway up the sides of the zucchini. Cover the pan tightly and simmer over low heat until the rice is>>> tender, about one hour. Check from time to time to see that the water has not evaporated. Source: New york Times Cookbook. |