Recipes Included On This Page Papaya Spring Rolls With Peanut Sauce Peanut Butter Popcorn Balls Peppered Tarragon Peaches - Anglo Indian Poached Cucumber With Tarragon Butter - British Pumpkin Soup With Crème Fraiche Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Papaya Spring Rolls With Peanut Sauce Recipe By :Bon Appétit, June 2004 Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chunky peanut butter 1/3 cup water 2 tablespoons unseasoned rice vinegar 2 tablespoons fish sauce -- such as nam pla or nuoc nam* 2 teaspoons hot chili paste -- such as sambal oelek* 24 6 inch rice paper rounds -- ** 24 large fresh basil leaves 48 large fresh mint leaves 1 1/2 large papayas - firm but ripe halved lengthwise then crosswise -- seeded, peeled and cut crosswise into 1/2-inch-thick strips 1 English hothouse cucumber -- unpeeled and cut into 1/4-inch-thick 2 1/2-inch-long strips 48 small fresh cilantro sprigs Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.) Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce. *Available at Asian markets and in the Asian foods section of many supermarkets. **Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets. S(Formatted by Chupa): "09.28.04" Copyright : "Epicurious Food © 2003 CondéNet Inc" Yield : "24 spring rolls" Contributed to the FareShare Gazette by Chupababi; 25 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 3g Fat (67.3% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Peanut Butter Popcorn Balls Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups peanut butter 1 1/2 cups honey 3 tablespoons butter 1 1/2 teaspoons vanilla 4 quarts freshly popped popcorn Warm peanut butter, honey and butter in a sauce pan. Stir until it is creamy. Add vanilla. Pour over popcorn. Stir gently, just to coat. Butter your hands and form into balls. Wrap individually in waxed paper, after cooled. Refrigerate or freeze. Contributed to the FareShare Gazette by Margie; 28 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 416 Calories; 23g Fat (46.7% calories from fat); 10g Protein; 50g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 218mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Peppered Tarragon Peaches - Anglo Indian Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 pounds barely ripe peaches or nectarines 1 1/4 cups white wine vinegar 1 1/8 pounds caster sugar or granulated sugar 3 pieces cinnamon stick -- one inch each 4 sprigs tarragon 2 teaspoons black peppercorns -- coarsely crushed Try skinning the peaches. If they are ripe enough the skin will pull away easily. If it won't bring a pan of water up to the boil and one by one dip the peaches into it for about 30 seconds and strip off the skins if they are sufficiently loosened. Repeat if necessary. Quarter the skinned peaches discarding stones. Cut out and discard any bruised patches. Put all the remaining ingredients except the tarragon into a saucepan and stir over a moderate heat until the sugar has dissolved. Bring to the boil and simmer for three minutes. Add the peaches and simmer gently over a low heat until they are tender and slightly translucent. Turn them once or twice if you have to, but don't stir them or you will damage their shape. As soon as they are cooked lift the peaches out with a slotted spoon and leave to cool then pack into sterilized jam or Kilner jars tucking a sprig or two of tarragon and a piece of cinnamon in with them. Try to bring as many of the peppercorns as possible with the peaches to distribute them evenly. Reduce syrup by about half and pour over the peaches making sure that they are submerged. Seal with non corrosive lids, label and store in a cool dark cupboard for at least three weeks. Serve with cold meats instead of a chutney. Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" Yield : "3 one-half pint jars" Contributed to the FareShare Gazette by Chupababi; 25 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 1g Fat (8.4% calories from fat); 2g Protein; 23g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Poached Cucumber With Tarragon Butter - British Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 large cucumber -- (large and thick) 2 tablespoons tarragon vinegar 1/4 cup butter 4 bushy stalks of tarragon -- roughly chopped [4 to 5] Peel the cucumber but only because the skin goes a dreary colour when cooked. Cut the cucumber in half lengthways and then into quarters. Slice each long strip into thick chunks and place in a shallow pan which has a lid. Add a couple of tablespoons of water the tarragon vinegar half the butter and half the tarragon. Bring gently to the boil then turn down to a simmer. Cook at a gentle bubble for about 10 minutes or until the cucumber pieces are tender almost soft. Scoop out the cucumber with a draining spoon and set it to one side in a warm dish. Turn the heat up and let the liquid boil then add the remaining tarragon and butter. With a small whisk beat the mixture till it thickens slightly. Dont eect a sauce as such, just more slightly thickened juices. Pour them over the warm cucumber and eat straight away. Serves 4 as a side dish. Source : "lovelyrecipes.com" S(Formatted by Chupa): "10.04.04" NOTES : A lovely accompaniment to poached salmon or salmon trout or perhaps as a side dish to cold chicken. Contributed to the FareShare Gazette by Chupababi; 26 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 12g Fat (93.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 118mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pumpkin Soup With Crème Fraiche Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion, halved 1/4 cup butter 1/2 teaspoon cumin 2 cups canned pumpkin (or fresh cooked) 1 1/2 teaspoon salt 1 cup heavy cream 1 cup half and half 2 1/2 cups chicken stock 1/2 cup crema or creme Fraiche (optional) 1/2 cup chopped cilantro (leaves and fine stems only) Slice the onion into thin slices using a food processor fitted with a slicing disk. Melt the butter in a skillet, add the onion and saute until limp. Sprinkle the onion with the cumin and saute another minute or two. Add the cooked onion, pumpkin, and salt to the food processor bowl fitted with the metal blade. Process just until the ingredients are blended, about 10 seconds. Add the cream and half and half with the processor running and blend until fully incorporated. Transfer the mixture to a large heavy saucepan. Add the chicken stock and cook over medium-low heat until the soup is steaming but not boiling. Makes: 1 1/2 quarts. To Serve: Ladle soup into individual bowls. Drizzle a dollop of crema in the center of each bowl (or a dollop of creme fraiche) then sprinkle with chopped cilantro. Make Crema or Creme Fraiche: Creme Fraiche has the flavor of a buttery rich sour cream. "In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally." The varieties available domestically are no different than you can make at home. Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Information -- Cumin (Comino): Cumin seed is actually the fruit of a plant in the parsley family and a native to Egypt. It was introduced to Mexico in the colonial times. Cumin varieties include amber color, white or black seeds with amber being the common variety in Mexican cooking. Source: http://www.gourmetsleuth.com/recipe_pumpkinsoup.htm Another similar recipe recommends tossing in a Scotch Bonnet pepper and taking it out before serving the soup. If you like spicy foods, feel free! Contributed to the FareShare Gazette by Martha 02 October 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 27g Fat (91.4% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 1537mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 5 1/2 Fat.

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