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21 Dec 21 - 02:14 PM (#4129572) Subject: BS: Favorite Midwinter recipes From: Mrrzy 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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21 Dec 21 - 03:36 PM (#4129576) Subject: RE: BS: Favorite Midwinter recipes From: Joe Offer Bratwurst mit Sauerkraut und Bier Who needs anything else? -Joe, who grew up in Wisconsin- |
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22 Dec 21 - 09:25 AM (#4129631) Subject: RE: BS: Favorite Midwinter recipes From: Rapparee I thought Wisconsinites grew up on Leinenkugel and cheese. |
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22 Dec 21 - 01:12 PM (#4129665) Subject: RE: BS: Favorite Midwinter recipes From: leeneia 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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22 Dec 21 - 02:14 PM (#4129680) Subject: RE: BS: Favorite Midwinter recipes From: Steve Shaw 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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22 Dec 21 - 05:54 PM (#4129701) Subject: RE: BS: Favorite Midwinter recipes From: Joe_F 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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23 Dec 21 - 09:29 AM (#4129753) Subject: RE: BS: Favorite Midwinter recipes From: Mrrzy Sounds yum! Take some to the Tavern... |
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26 Dec 21 - 05:36 AM (#4130011) Subject: RE: BS: Favorite Midwinter recipes From: Thompson 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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27 Dec 21 - 05:11 AM (#4130094) Subject: RE: BS: Favorite Midwinter recipes From: BobL 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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28 Dec 21 - 03:33 AM (#4130175) Subject: RE: BS: Favorite Midwinter recipes From: Thompson What on earth is ginger wine? |
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28 Dec 21 - 03:58 AM (#4130177) Subject: RE: BS: Favorite Midwinter recipes From: BobL Look it up! There are two main UK brands, Stones (English) and Crabbies (Scottish), plus various supermarket own-label versions. |
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25 Nov 23 - 04:32 PM (#4192359) Subject: RE: BS: Favorite Midwinter recipes From: Mrrzy Rabbit cacciatore |
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26 Nov 23 - 04:53 AM (#4192376) Subject: RE: BS: Favorite Midwinter recipes From: Thompson 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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26 Nov 23 - 12:09 PM (#4192401) Subject: RE: BS: Favorite Midwinter recipes From: Stilly River Sage 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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26 Nov 23 - 01:06 PM (#4192404) Subject: RE: BS: Favorite Midwinter recipes From: Steve Shaw 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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27 Nov 23 - 08:44 AM (#4192455) Subject: RE: BS: Favorite Midwinter recipes From: Charmion 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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27 Nov 23 - 12:55 PM (#4192469) Subject: RE: BS: Favorite Midwinter recipes From: Mrrzy Hot whiskey is cloves, studding the lemon slice. |
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27 Nov 23 - 09:00 PM (#4192495) Subject: RE: BS: Favorite Midwinter recipes From: Steve Shaw 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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27 Nov 23 - 09:20 PM (#4192499) Subject: RE: BS: Favorite Midwinter recipes From: Mrrzy That sounds so good! |
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03 Dec 23 - 01:05 PM (#4192823) Subject: RE: BS: Favorite Midwinter recipes From: Mrrzy 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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03 Dec 23 - 01:59 PM (#4192828) Subject: RE: BS: Favorite Midwinter recipes From: Steve Shaw 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. |