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BS: Favorite Midwinter recipes

Mrrzy 21 Dec 21 - 02:14 PM
Joe Offer 21 Dec 21 - 03:36 PM
Rapparee 22 Dec 21 - 09:25 AM
leeneia 22 Dec 21 - 01:12 PM
Steve Shaw 22 Dec 21 - 02:14 PM
Joe_F 22 Dec 21 - 05:54 PM
Mrrzy 23 Dec 21 - 09:29 AM
Thompson 26 Dec 21 - 05:36 AM
BobL 27 Dec 21 - 05:11 AM
Thompson 28 Dec 21 - 03:33 AM
BobL 28 Dec 21 - 03:58 AM
Mrrzy 25 Nov 23 - 04:32 PM
Thompson 26 Nov 23 - 04:53 AM
Stilly River Sage 26 Nov 23 - 12:09 PM
Steve Shaw 26 Nov 23 - 01:06 PM
Charmion 27 Nov 23 - 08:44 AM
Mrrzy 27 Nov 23 - 12:55 PM
Steve Shaw 27 Nov 23 - 09:00 PM
Mrrzy 27 Nov 23 - 09:20 PM
Mrrzy 03 Dec 23 - 01:05 PM
Steve Shaw 03 Dec 23 - 01:59 PM

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Subject: BS: Favorite Midwinter recipes
From: Mrrzy
Date: 21 Dec 21 - 02:14 PM

Marzipan.

Daiquiri balls.

Chocolate zucchini bread.

Rocket crumple (rokott krumpli).

Gulyásleves.

Florentines... Only the supply chain got to the candied orange peel. Short of sucking all the chocolate off candied chocolate-dipped orange peel, what to do? I tried candying my own one year and the result was so hard the food-processor merely *sharpened* them...


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Subject: RE: BS: Favorite Midwinter recipes
From: Joe Offer
Date: 21 Dec 21 - 03:36 PM

Bratwurst mit Sauerkraut und Bier

Who needs anything else?

-Joe, who grew up in Wisconsin-


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Subject: RE: BS: Favorite Midwinter recipes
From: Rapparee
Date: 22 Dec 21 - 09:25 AM

I thought Wisconsinites grew up on Leinenkugel and cheese.


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Subject: RE: BS: Favorite Midwinter recipes
From: leeneia
Date: 22 Dec 21 - 01:12 PM

No. Bratwurst & sauerkraut or kielbasa & cabbage.

Other winter favorites of mine: chili & cornbread, beef stew, roast chicken & baked squash, roasted pork shoulder with herbs


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Subject: RE: BS: Favorite Midwinter recipes
From: Steve Shaw
Date: 22 Dec 21 - 02:14 PM

Soups suitable for drinking out of lunchtime mugs on cold days. I'm in haste so I'll give you a recipe later...


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Subject: RE: BS: Favorite Midwinter recipes
From: Joe_F
Date: 22 Dec 21 - 05:54 PM

Hot buttered rum.

Mix in a glass, in quantities according to taste & conscience:

Rum
Water
Lemon extract
Nutmeg

Put a pat of butter on top.
Microwave till the butter is melted -- about a minute


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Subject: RE: BS: Favorite Midwinter recipes
From: Mrrzy
Date: 23 Dec 21 - 09:29 AM

Sounds yum! Take some to the Tavern...


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Subject: RE: BS: Favorite Midwinter recipes
From: Thompson
Date: 26 Dec 21 - 05:36 AM

Parsnips pared and cut into batons, steamed and then cooked in a cheese sauce with French mustard and honey added, baked till the top sizzles and goes golden and bubbly.


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Subject: RE: BS: Favorite Midwinter recipes
From: BobL
Date: 27 Dec 21 - 05:11 AM

Add a measure of spiced rum (e.g. Capt. Morgan Spiced Gold or Sailor Jerry) and the same of Stones Ginger Wine to your bedtime cocoa. Yumissimo!


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Subject: RE: BS: Favorite Midwinter recipes
From: Thompson
Date: 28 Dec 21 - 03:33 AM

What on earth is ginger wine?


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Subject: RE: BS: Favorite Midwinter recipes
From: BobL
Date: 28 Dec 21 - 03:58 AM

Look it up! There are two main UK brands, Stones (English) and Crabbies (Scottish), plus various supermarket own-label versions.


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Subject: RE: BS: Favorite Midwinter recipes
From: Mrrzy
Date: 25 Nov 23 - 04:32 PM

Rabbit cacciatore


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Subject: RE: BS: Favorite Midwinter recipes
From: Thompson
Date: 26 Nov 23 - 04:53 AM

Colcannon. I like the New York Times' method: fry up a couple of bunches of chopped scallions and a load of chopped kale, make mashed potatoes with hot milk, an egg and butter beaten in, then add the kale and onions and whizz it up. Serve with a knob of butter on every mound. Total winter comfort food.


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Subject: RE: BS: Favorite Midwinter recipes
From: Stilly River Sage
Date: 26 Nov 23 - 12:09 PM

Pot roast and beef stew.

Homemade bread and homemade soup - any kind. These two smells are the most welcoming I can think of - when friends and family come to dinner in cold weather, walking into the house with these smells is an instant visceral welcome.

For breakfast, oatmeal with raisins or dates. I cook mine in an old crockpot (very low power, about 75 Watt) and it's so creamy by morning.


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Subject: RE: BS: Favorite Midwinter recipes
From: Steve Shaw
Date: 26 Nov 23 - 01:06 PM

As I read this, my beef pot roast is due out in about an hour. I'm just off to check it.


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Subject: RE: BS: Favorite Midwinter recipes
From: Charmion
Date: 27 Nov 23 - 08:44 AM

Speaking of ginger wine — the Whisky Mac.

Equal parts ginger wine and Scotch (not the good stuff), over ice if you like that kind of thing.


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Subject: RE: BS: Favorite Midwinter recipes
From: Mrrzy
Date: 27 Nov 23 - 12:55 PM

Hot whiskey is cloves, studding the lemon slice.


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Subject: RE: BS: Favorite Midwinter recipes
From: Steve Shaw
Date: 27 Nov 23 - 09:00 PM

My two-pound-plus beef pot roast was a cheap cut of meat I'd never heard of before, called "boxheater." I browned it and cooked it for four hours very gently on the hob in my smaller Le Creuset casserole. The pot also had onion, garlic (squashed, no garlic crusher in sight), celery, red wine (quite a lot),chopped bacon and seasoning. I cooked the bacon in olive oil for a few minutes, browned the meat in the pot then took it out, cooked the veg for a few minutes then put the meat back in along with some big glugs of red wine and some salt and pepper. The juices were a bit too rich by the end so I watered them down a bit and added half a can of plum tomatoes. Lovely stuff. Next time I'll do that again and drink half of the red wine. We had it sliced with mashed potato and greens. It was gorgeous.

There was enough for cold tonight so we had that with bubble and squeak using the leftover cabbage and mash and some mushrooms and grilled cherry toms. Two days of cheap food fit for the gods!


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Subject: RE: BS: Favorite Midwinter recipes
From: Mrrzy
Date: 27 Nov 23 - 09:20 PM

That sounds so good!


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Subject: RE: BS: Favorite Midwinter recipes
From: Mrrzy
Date: 03 Dec 23 - 01:05 PM

Firepit flank steak, newly invented.

Mashed a ton of garlic, put in nonreactive bowl with some avocado oil. While that infused, sliced flank steak thin-thin-thinly. Added to bowl, put a glove on to mix and whatever the English is for enduire the meat with the oil. Added Berber spice with other hand, generously, making sure that every meat slice was enduite and that the garlic was nicely distributed throughout, put into smaller bowl, covered with some more avocado oil, lid on, off to firepit occasion. Had mushrooms and mixed small tomatoes, and those telescoping prongs for cooking over fire.

Before making any, gloves, stir the meat and marinade and re-enduire each slice, and loosen the pile.

Learned after the 1st one to put the tomatoes on the prongs first, so you eat them last, else they are lava. Use your fingers for putting tomatoes on.

Weave the meat slices' middles onto the prongs, but let some hang down. If you bunch it all up it is hard to cook the insides. Stick the un-telescoped prongs straight into the loosened slices.

Use fingers to add the mushrooms, to anchor.

Salt each brochette after assembling.

Sit by firepit, so that now-telescoped-out prongs are angled *up* (key!) and the meat is hanging in the flames. Turn slowly, get all sides.

When done, use your burnable paper plate to un-telescope the hot hot prongs. The mushrooms are usually immediately edible. Eat straight off the prongs -chomp the ends of the meat off cromagnon-style with your teeth, the insides might want re-telescoping-out and some more fire.

By the time you've eaten the meat, the tomatoes should be reasonable.

Repeat about 17 times, as each brochette is a tiny serving. It was a huge hit.


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Subject: RE: BS: Favorite Midwinter recipes
From: Steve Shaw
Date: 03 Dec 23 - 01:59 PM

Sounds great. But dispense with that glove! There's no greater pleasure (culinarily speaking) than getting your bare hands in there to caress the mixture. Indeed, I did just that a couple of hours ago to make my sausage meat stuffing for tonight's roast chicken.


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