Recipes Included On This Page Emerald Dreams Emeril's Mushroom Confit on Pasta English Plum Pudding -- 1890 (Mary Litchfield Grimwood's) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Emerald Dreams Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces cream cheese 1/4 cup sweet butter 1/4 cup Creme de Menthe 1/2 cup chopped pistachio nuts Cream softened cream cheese and butter with a fork. Work in the creme de menthe until smooth. Chill for one hour or until firm. Roll in tiny marble size balls and then roll in chopped pistachios. Place in paper bon bon cups. These are quite delightful tidbits for any party buffet. Great appetizer! Yields 8 servings. Contributed to the FareShare Gazette by Joan; 6 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 10g Fat (77.7% calories from fat); 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 31mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Emeril's Mushroom Confit on Pasta Recipe By : Emeril Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds assorted wild and exotic mushrooms [cleaned and stemmed] 3 bouquet garni [bay leaves, heads of garlic, thyme and peppercorns] 1/4 cup salt 2 quarts vegetable oil 1 pound fresh pasta sheets -- torn into pieces 3 tablespoons truffle oil 1/2 cup shaved Parmigiano-Reggiano cheese Salt and black pepper 2 tablespoons chopped chives Preheat the oven to 200 degrees F. In a large (1 gallon) metal baking pan, combine the mushrooms, bouquets, salt and vegetable oil. Stir to blend all the ingredients. Cover the pan with aluminum foil and place in the oven. Slow roast the confit for 1 to 1 1/2 hours or until the mushrooms are soft and tender. Remove from the oven and drain the mushrooms, reserving the oil. Bring a pot of salt water to a boil. Cook the pasta for 3 to 4 minutes and drain. In a mixing bowl, toss the pasta with the mushrooms, truffle oil, cheese, salt, pepper and chives. Serve the pasta immediately. Yields 4 to 6 servings Source : Emerils dot com. Formatted by Chupa Babi in MC: uk 06.26.07 Chupa Note: replace truffle oil with walnut or hazelnut oil, something flavorful and woody. Contributed to the FareShare Gazette by Chupa; 25 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3855 Calories; 436g Fat (100.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6395mg Sodium. Exchanges: 0 Vegetable; 87 Fat. * Exported from MasterCook * English Plum Pudding -- 1890 (Mary Litchfield Grimwood's) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour -- sifted * 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon cloves 1 box Muscat raisins -- seeded [golden raisins] or 1 box sultanas 2 cups finely chopped apples 6 eggs -- well beaten 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon allspice 1/4 teaspoon nutmeg 1 box seedless nectar raisins or 1 box currants 1 1/2 cups chopped black walnuts and pecans mixed with suet ground by butcher 1 pound good beef suet 2 cups light brown sugar 1 1/2 cups buttermilk 1 cup soft fresh bread crumbs from homemade-type bread * Plus additional flour for dusting fruits and adding to batter if needed. Grease and flour six 1-pound coffee cans or pudding molds. Sift the 4 1/2 cups flour with next 7 dry ingredients into a large bowl. In a separate bowl, dust the raisins, currants, apples and nuts with 2 tablespoons additional flour. Mix together the suet, brown sugar, eggs and buttermilk. Add the suet mixture gradually to the sifted dry ingredients, mixing well. Add fruits and bread crumbs; mix until well-blended. (If batter is not stiff, stir in additional flour as needed.) Divide mixture among prepared cans or molds, filling them half full. Cover each with a double sheet of waxed paper and tie down securely. Pressure cooker: Place hot water in the bottom of a large pressure cooker/canner, using enough to reach a level just below the bottom of a steaming rack. Place cans or molds on the rack. Cover the pressure canner and steam the puddings 20 minutes with the vent tube (or petcock) open. Then attach the automatic pressure control or close the petcock and cook for 50 minutes at 10 pounds pressure. Remove the pressure cooker from heat. When pressure is completely reduced, open and remove the puddings from the cooker. Regular steamer: In a large stockpot or boiling water bath canner, add water to come up just below the bottom of the steaming rack. Add puddings, cover and steam for 6 hours, adding water as necessary to keep from boiling dry. It helps if the lid is tight-fitting; if not, try putting a weight on the lid to keep it down, or cover the pot rim with a strip of aluminum foil to help the lid fit more tightly. To serve, slice and re-steam in the top of a double boiler over simmering water until hot, about 1 hour. Serve with hard sauce and whipped cream flavored with brandy or the Wilson family's favorite sauce. This pudding will keep for months in the refrigerator or may be frozen up to one year. Eulalie Jeter's grandmother's recipe in Special Writer Marilyn Kluger's 11/25/92 "A Dickens of a Delight: Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde England" article in "The (Louisville, KY) Courier- Journal." Pg. C7. Typed for you by Cathy Harned. Contributed to the FareShare Gazette by Jim; 16 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 627 Calories; 7g Fat (9.4% calories from fat); 18g Protein; 124g Carbohydrate; 3g Dietary Fiber; 214mg Cholesterol; 868mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 3 Other Carbohydrates.

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