Please share your recipes for punch
happy2b…gw
6 years ago
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Islay, will you share your beef Bourgignon recipe please?
Comments (2)To get the best flavour, start by preparing a marinade. Get a good bottle of wine - Burgandy, of course!!!-and put it in a pan. Boil it and reduce by about 1/3 and allow to cool. Prepare your beef. Traditionally, the chunks are left quite large but I prefer smaller pieces of beef. Once the wine is cool, put the meat, wine, diced carrots and onion in a dish and leave to marinate 24 hours. Then drain the meat and veg from the wine. Don't throw the wine away! Brown the pieces of meat in some oil. Remove from the pan and add the veggies. Remove from the pan, drain the pan of the oil then put the meat, veg, wine, crushed garlic cloves, a little salt and pepper in the pan and cook slowly in the oven for 2 and a half to 3 hours. Check the level of the wine from time to time. If it drops below 2/3 of the height of the meat, add a little water. When the meat's nice and tender, remove it to a dish and liquidise the sauce and veggies until really velvety and smooth. while the beef is cooking, prepare the garniture. Peel small, white onions. Put in a pan, just cover with water, add a good knob of butter and a spoon of sugar. Cover with a cartouche and cook until the water has evaporated; Add a little balsamic vinegar and set aside. Prepare lardons. Cook briefly in boiling water, then fry til crisp in a pan. Prepare and pan fry mushrooms. I like chopped parsley on the top. Serve with potatoes of noodles as you like. Not traditional, but I love it with spaetzle! Put your meat to gently reheat in the sauce. Add your garniture and voila! Bon apetit!...See MoreMeyer lemons-please share your tips and recipes
Comments (21)Recently Ina Garten made skillet roasted lemon chicken on her show. I plan to try it using bone-in, skin-on b**asts instead of a whole bird. https://barefootcontessa.com/recipes/skillet-roasted-lemon-chicken ETA: I originally tried to post this an hour ago, but it never posted. Could it be the word b**asts? I tried again with the edit and it went through immediately. ???????...See MorePunch Recipe Please !
Comments (22)At Thanksgiving and Christmas, if the weather is cool, I like to make mulled cider. Into a large pot, pour 1/2 gallon of apple cider (which has a more pronounced flavor than apple juice, so that is why I prefer cider). Add 4 sticks of cinnamon bark and a thoroughly washed orange that is studded with at least 18 whole cloves. Simmer on low heat, do not boil, about an hour. Taste it to see if you can taste the spices; if so, it is ready to serve. If it has not picked up the spice flavors, give it another half hour. You can serve this in mugs as is, or pour a tablespoon or two of brandy or rum into the cup before pouring in the mulled cider. It really makes the house smell like a special holiday for sure. The weatherman is predicting 88 degrees for our Thanksgiving this year, so I will save the cider for Christmas when it ought to be cooler. PS After another hour, if the cider is still on the simmer, remove the cinnamon, cloves and orange to prevent them from turning the cider bitter....See MorePlease share your Dijon, no mayo, potato salad recipe
Comments (1)Potato Salad Serves 4-6 1.5 lbs Yukon gold potatoes Kosher salt 1/4 c EVOO 1/3 c cider vinegar 1 tsp each sugar & Dijon 1/2 c firmly packed flat leaf parsley, finely chopped 1 bunch (5-6) green onions, white & tender green parts only, sliced Place potatoes in a large saucepan, add water to cover. Bring to a boil over high heat; add 1 tsp salt. Reduce heat to med; cook 20-30 minutes until tender. Drain; cool slightly. Pat dry; transfer to a large bowl. Whisk together EVOO, next 3 ingredients, 2 Tb water, and 1 tsp salt in a small bowl until well blended and smooth. Adjust seasoning. Stir in 1/2 of parsley and 1/2 of onions. Dice or lightly mash potatoes into small pieces. Toss gently with olive oil mixture. Adjust seasonings. Garnish with remaining parsley and onion. I seve this warm but my husbnd eats it cold as leftovers. It’s quite adaptable, I’ve used other kinds of potatoes, and added other green herbs. I think its too much dressing and cut back on that but you should make it as written the first time and adjust from there, obviously. The recipe is from Max & Eli Sussman’s cookbook, The Best Cookbook Ever, but my Mum found the recipe in a People magazine....See More
DawnInCal
6 years agohappy2b…gw
6 years agolast modified: 6 years agohappy2b…gw
6 years agolast modified: 6 years ago
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