recipelink.com Chat Room Recipe Swap
08-05 to 08-11-2000 – 7 Assorted Recipes

Becky,.LA 10:54:11

PEAR RELISH

35 Med pears -- ground
8 sma onion -- ground
8 red and green bell peppers -- ground
4 c sugar
1/4 c salt
2 Tbsp dry mustard
2 Tbsp tumeric
2 Pints vinegar

Drain off some of the juice from ground veggies/pears. Add sugar, salt, mustard, vinegar, tumeric.
Cook slowly over low heat for 45 minutes.
Place in sterilized jars. Process in hot water bath 15 minutes.

Makes 8 pints.

Burgundy/LA 03:39:05

Panna Cotta (Italian Creme Custard) with Caramel Sauce

Mini Embossed Heart Pan
1-1/2 envelopes unflavored gelatin (approx. 1 tablespoon and 1/2 teaspoon)
1/2 cup milk
2-1/2 cups whipping cream, divided
1/2 cup plus
1 teaspoon confectioners' sugar, divided
1 tablespoon lemon zest, finely chopped
2 teaspoons vanilla

Dissolve gelatin into milk; let stand until softened, about 5 minutes. Heat 1-1/2 cups whipping cream and 1/2 cup confectioners' sugar in heavy saucepan to a simmer. Stir dissolved gelatin mixture and lemon zest into cream.

Cook and stir just long enough to melt the gelatin. Transfer mixture into glass or stainless bowl set in a larger bowl filled with ice. Stir in vanilla.

Cook, stirring occasionally, to room temperature. Meanwhile, beat remaining 1 cup cream with 1 teaspoon confectioners' sugar until stiff peaks form. Gently fold whipped cream into gelatin mixture. Place mixture in the 6 pan cavities. Chill overnight. Makes 8 servings.

Caramel Sauce:
1/2 Cup Each Granulated Sugar and Water

For caramel sauce, combine sugar with 1/4 cup water in small saucepan. Heat to a boil; stir to dissolve sugar. Cover with lid and boil 1 minute. Uncover pan, boil without stirring, until mixture turns a light brown color. Carefully add remaining water (mixture may splatter) and return to a boil. Pour mixture into small bowl and cool to room temperature. To serve; run a paring knife around edge of each mold and dip pan into hot water for 15 seconds. Invert onto cookie sheet and shake gently to unmold. Place on serving dish. Drizzle caramel sauce over and around Panna Cotta. May garnish with raspberries and mint.

Panna Cotta with Strawberry Compote

For the Panna Cotta

1 envelope unflavored gelatin
1/4 cup water
1/2 cup granulated sugar
1/3 cup whipping cream
2 1/3 cups buttermilk

For the Compote

1 cup dry red wine
1/4 cup granulated sugar
1 pint strawberries

For the Panna Cotta

In the saucepan, sprinkle gelatin over water; let stand . Add sugar and cream and heat over low heat until steaming, stirring to dissolve sugar. Remove from heat and slowly stir in buttermilk.

Pour custard into six 6 ounce (3/4 cup) ramekins or molds. Cover and refrigerate panna cottas until firm, about 2 hours.

For the Compote

In a small nonreactive saucepan, heat wine and sugar over medium heat until boiling. Lower heat and simmer until reduced to 1/2 cup, about 15 minutes.

Place strawberries in a medium bowl and pour in wine mixture. Let compote cool to room temperature.

Dip ramekins or molds in hot water for a few seconds, then invert panna cottas onto dessert plates. Shake to loosen, then lift off ramekins or molds. Spoon compote around ramekins.

Eggnog Panna Cotta with Spiced Cranberry Compote

1/3 cup pecan pieces

Eggnog Panna Cotta

1 cup high-quality eggnog
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon rum extract
1 cup (8 oz. wt.) mascarpone
1 cup sour cream
2 teaspoons gelatin
1 tablespoons water

Place the eggnog, sugar, nutmeg, extract, mascarpone and sour cream in a large metal bowl over a pan of simmering water (bain marle). Whisk until smooth and warmed.

In a small bowl sprinkle the gelatin over the water and let bloom for a couple of minutes, then heat in microwave or over hot water until melted. Whisk into the warmed eggnog mixture.

Divide mixture between 4 small custard cups (the small Pyrex glass ones). Place on a baking pan, cover with plastic wrap and refrigerate at least 6 hours until set, or overnight.

Spiced Cranberry Compote

1 1/2 cups frozen or fresh cranberries
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/4 cup orange juice
1 1/2 teaspoons orange zest

In a medium, heavy-bottomed saucepan place the cranberries, nutmeg, sugar, orange juice and zest. Place over medium-high heat and bring to a simmer then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 5-6 minutes. Let cool completely before serving. Let cool completely before serving.

To serve:
One at a time, place each ramekin of panna cotta in a shallow bowl of very hot water-to 1/2 inch from the top- for about a count of 10, remove, run a knife around the outside and unmold onto individual dessert plates. Scatter the cranberry compote over the tops of the custards. Sprinkle with toasted pecans and serve immediately.

Chef's Note: All the dessert components can be made up to 3 days before serving.

Panna Cotta with Strawberries and Raspberries

1 (16-ounce) package strawberries
2 envelopes unflavored gelatin
1/2 cup milk
4 cups whipping cream, divided
One sprig fresh rosemary, optional
Thinly pared zest of one orange
1/2 cup powdered sugar

Raspberry Syrup

1 (6-ounce) package raspberries
1 cup water
1 cup sugar
1/4 cup lemon juice

Rinse and drain strawberries.
Sprinkle gelatin over the milk and stir. Let stand to soften. Combine 3 cups of the whipping cream, rosemary and orange zest in a saucepot or large, deep skillet and heat to boiling. Reduce heat slightly and boil for five minutes, watching carefully so it doesn't boil over, or until reduced to about 2 1/2 cups. Stir in the gelatin-milk mixture until gelatin is dissolved. Strain, discarding rosemary and orange zest. Chill, stirring occasionally, until just beginning to thicken, about 2 to 3 hours.

Beat remaining cup of whipping cream until almost stiff. Beat in powdered sugar. Fold whipped cream into chilled cream mixture. Lightly spray 6 to 7 large martini glasses with cooking spray. Divide cream mixture among glasses. Chill until firm, several hours or overnight.

To prepare syrup:
Rinse and drain berries. In small saucepan, bring water, sugar and lemon juice to boiling. Simmer for 2 minutes. Add raspberries. Return to boiling. Remove from heat, cover and let stand 10 minutes. Strain, without pressing raspberries. Chill syrup.

To serve:
Hull and slice strawberries. Pour about 1/4 cup Raspberry Syrup into center each of 6 or 7 pretty 8- inch or larger dessert plates. Run a sharp knife around the edge and then down the sides of each martini glass to loosen panna cotta. Turn panna cotta out onto each plate. Top with the sliced strawberries. Garnish with additional sprig of rosemary, if desired.
Makes 6-7 servings.

PANNA COTTA

2 cups heavy cream, minus 2 tablespoons to dissolve gelatin
1/4 cup sugar
1 1/2 teaspoons gelatin (1/2 packet)
4-8 tablespoons fruit puree, sweetened fruit or chocolate sauce

Heat cream with sugar, simmering for 15 minutes. Sprinkle gelatin over 2 tablespoons of cream. Remove simmered cream from heat and add gelatin mixture, stirring to dissolve. Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4-6 hours. Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes. Serve each with 1-2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce. Makes 4 servings.

calliope,.NY (03:31:23) : CALLIOPE'S IDEA FOR A GRILLED POTATO, CHICKEN, CORN, ETC SALAD...WILL BE TRYING THIS THIS WEEKEND!

Marinate some chicken breasts or chicken tenders in LAWREY’S JAMAICAN JERK marinade...or your marinade of choice and grill or pan fry.

If using the outside BBQ, also grill some onion slices...(onion of choice)
and some 1/4” slices of potato...or pan fry till crispy on each side in butter or olive oil.

Grill some corn in the husk...or pan fry cut kernels in butter or oil

Let all these ingredients cool and toss with some more FRESH marinade or mix your BBQ sauce of choice with a bit of mayo and toss.

Add some uncooked, paper-thin slices of red and green, and/or jalepeno, peppers, (seeds to taste for heat) and some angle sliced celery.

Serve this with a fruit compote of the season and your choices, sprinkled with lime or lemon juice and some flour totillas dry-pan-fried on both sides with some Monterey Jack cheese inbetween