Elite life
Jordan (Jordanian Recipes)
Ingredients:
3 cup Blackberries
1/4 cup Lemon Juice
1/4 cup Sugar
1 cup Unsalted Butter
3 Egg Yolks
Cooking Instructions:
Puree the Blackberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Blackberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Blackberry mixture to the egg yolks and blend well. Pour the egg yolk and Blackberry mixture into the saucepan with the rest of the Blackberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Blackberry curd will keep up to 10 days in the refrigerator.
Ingredients:
3 cup Boysenberries
1/4 cup Lemon Juice
1/4 cup Sugar
1 cup Unsalted Butter
3 Egg Yolks
Cooking Instructions:
Puree the Boysenberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Boysenberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Boysenberry mixture to the egg yolks and blend well. Pour the egg yolk and Boysenberry mixture into the saucepan with the rest of the Boysenberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Boysenberry curd will keep up to 10 days in the refrigerator.
Ingredients:
1 1/4 lb White Candy coating
1/2 lb Jordan almonds (pastel colored candy-coated almonds)
1/2 cup Unblanched whole almonds
Cooking Instructions:
Line a baking sheet with foil. Set aside. In 2 qt casserole, microwave candy coating at 50% (medium for 4 to 6 minutes, or until coating can be stirred smooth, stirring twice. Stir in almonds. Spread to 1/4 to 1/2 inch thickness on prepared baking sheet. let stand, or chill, until set. Break into pieces. Store in cool, dry place.
Ingredients:
1/2 cup Butter
1 1/4 cup Sugar
2 Eggs
2 cup Flour
2 tsp Baking powder
1/2 tsp Salt
2 1/2 cup Blueberries
1/2 cup Milk
Sugar for topping
Cooking Instructions:
This recipe is actually from Jordan Marsh, but a former co-worker gave it to me. Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes-sometimes takes a bit longer if batter is rel cold from using frozen berries (don't need to defrost them). Cool in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use apple instead, use about 2 1/2 cups, chopped into small pieces, and then sprinkled with cinnamon-sugar.
Ingredients:
2 lrg Eggs
1 cup Whole milk
1/2 tsp Salt
1/8 tsp Baking soda
1 cup Flour, all-purpose
Cooking Instructions:
Preheat oven to 425 degrees F. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow. Slow the mixer to a crawl and dribble in about 1/2 cup of milk, taking about 20 seconds to pour it in. Into another bowl, sift the flour and measure 1 cup as exactly as you can, sift 100 g flour then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk. Turn the mixer off and use a rubbe spatula to make sure that all of the flour has blended in with the liquid. Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute. Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating can't hurt. Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the 4 corners.) Bake at 425 degrees F. for 15 minutes. Without opening the oven, turn heat to 350 degrees F. and bake for 15 more minutes (20 minutes if your oven door has a window). Serve immediately, with fresh jam and room-temperature butter.
Ingredients:
3 cup Loganberries
1/4 cup Lemon Juice
1/4 cup Sugar
1 cup Unsalted Butter
3 Egg Yolks
Cooking Instructions:
Puree the Loganberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Loganberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Loganberry mixture to the egg yolks and blend well. Pour the egg yolk and Loganberry mixture into the saucepan with the rest of the Loganberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Loganberry curd will keep up to 10 days in the refrigerator.
Ingredients:
8 oz Catfish fillet
2 tbl Olive oil
1/4 cup Cajun Spice, separate
1/2 cup Cajun Cream Sauce:
2 tbl Cornstarch
1/4 cup Water
1 1/2 tsp Shallots, chop
2 tbl Dry white wine
1/2 tbl Cajun
Cooking Instructions:
Fish-Preheat a cast-iron skillet over moderately high heat until hot. Coat catfish with oil and dredge in Cajun Spice. Cook catfish in skillet, turning, until blackened on the outside but flaky and moist within. Transfer to a serving plate and top with Cajun Cream Sauce. In a bowl combine well cornstarch and water. In a saucepan cook shallots in wine over moderate heat until softened. Add Cajun Spice, file powder and salt and combine well. Stir in cream and heat, stirring. Add cornstarch mixture and cook, stirring until thickened.
Ingredients:
2 1/2 tbl Fresh parsley, chop
2 cup Ex-heavy mayonnaise
5 tbl Worcestershire sauce
2/3 tsp Cayenne
3 tbl Old Bay Seasoning
2/3 tsp White pepper
1 1/2 lrg Eggs
7 oz Cracker meal
3 lb Lump crabmeat, pick over
1/2 cup Drawn or clarified butter
Lemon Basil Mayjnnaise:
2 cup Heavy mayo
2 tbl Fresh basil, chop
1/4 cup Lemon juice
1 tbl Dijon-style mustard
2/3 tsp White pepper
Musnard Mayonnaise:
2 cup Heavy mayo
1/2 cup Dry mustard
1/2 cup Champagne vinegar
1/2 cup Grainy mustard
1/4 cup Worcestershire
1/4 cup Light brown sugar
Cooking Instructions:
Cakes-In a bowl combine well parsley, mayo, Worcestershire and seasonings. Add eggs and cracker meal and combine well. Add crabmeat and combine gently. Form lightly into 12 patties. Preheat oven to 450 . In a castiron skillet heat butter over moderately high heat until hot but not smoking. Cook cakes, turning, until lightly browned. Put cakes on a baking sheet and bake for 10 minutes. Serve with Mayjnnaise. Combine ingredients for each mayonnaise and serve with cakes.
Ingredients:
4 Portabello mushrooms, 4oz
Ea
1/2 cup Olive oil
1 cup Mustard Herb Sauce
1/2 cup Demiglace
1/2 lb Unsalted butter, cut pcs
1 1/2 tsp Dijon-style mustard
1 tsp Fresh sage, chop
1/4 tsp Garlic, mince
1 1/2 tsp Olive oil
Fried Leeks
1 bn Leeks, julienne, soak in
Water
4 cup Canola oil
1/4 cup Flour, season with
Salt
Pepper
Garnish
1/4 cup Red bell pepper, dice
1/4 cup Romano cheese, grate
Cooking Instructions:
Preheat a grill until hot. Brush mushroom tops with oil and sprinkle with salt and pepper. Grill until slightly soft. Spoon 1/4 sauce onto each of 4 serving plates. Mound leeks in the center and top with mushrooms. Garnish with red pepper and cheese. Mustard Herb Sauce-Boil demiglace until reduced by half. Add butter, 1 pc at a time, stirring constantly. Remove from heat and whisk in mustard. In a small saucepan simmer sage and garlic in oil until soft. Add to sauce and season with salt and pepper. Fried Leeks-Preheat oil in a deep-fryer to 350 . Drain leeks. Dredge in flour and deepfry in batches for 25 to 30 seconds.
Ingredients:
3 cup Mulberries
1/4 cup Lemon Juice
1/4 cup Sugar
1 cup Unsalted Butter
3 Egg Yolks
Cooking Instructions:
Puree the Mulberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Mulberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the Mulberry mixture to the egg yolks and blend well. Pour the egg yolk and Mulberry mixture into the saucepan with the rest of the Mulberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Mulberry curd will keep up to 10 days in the refrigerator.
Servings: 8
Ingredients:
3 cup water
3/4 cup bulgur wheat
1/2 cup short grain rice
1 tsp salt
1 cup milk
1/2 cup sugar
1/2 cup light raisins
1/4 cup dried currants
1/4 cup chopped pitted dates
1/4 cup chopped dried apricots
1/4 cup orange juice
Chopped walnuts or chopped almonds
Cooking Instructions:
In a medium saucepan combine water, bulgur wheat, uncooked rice, and salt. Bring to boiling, reduced heat. Cover and simmer for 20 minutes. Add milk, sugar, light raisins, currants, dates, apricots and orange juice. Cook, uncovered, over low heat for 20 minutes. Spoon into serving bowls, Sprinkle each serving with walnuts or almonds. Serve warm or chilled.
Raspberry Curd
Ingredients:
3 cup Raspberries
1/4 cup Lemon juice
1/4 cup Sugar
1 cup Unsalted butter
3 Egg yolks
Cooking Instructions:
Puree the raspberries, combine them with the lemon juice and sugar,
if needed. Place in saucepan, simmer about 5 minutes, and strain through
a mesh sieve. Place the strained raspberries in a blender or food
processor. Melt the butter in a saucepan until it is just bubbly. With
the machine running, slowly drizzle in the butter. Return the mixture to
a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons
of the raspberry mixture to the egg yolks and blend well. Pour the egg
yolk and raspberry mixture into the saucepan with the rest of the
raspberry mixture. Over very low heat, stir until the mixture thickens,
about 10 or 15 minutes. Cool and refrigerate. Raspberry curd will keep
up to 10 days in the refrigerator.
Red
Velvet Cake
Ingredients:
3/4 cup Crisco
3 Eggs
1 1/2 tsp Vanilla
1 1/2 tsp Salt
3 3/8 cup Flour
2 1/4 cup Sugar
3 oz Red food coloring
3 tbl Cocoa
1 1/2 cup Buttermilk
1 1/2 tsp Vinegar
1 1/2 tsp Soda
Frosting:
3 tbl Flour
1 cup Milk
1 cup Butter (not whipped)
1 cup Sugar
1 tsp Vanilla
Cooking Instructions:
Preheat oven to 350 degrees. Put vinegar and soda in a cup; set
aside. Cream Crisco, sugar and
eggs with a mixer. Make a paste of food coloring and cocoa and add
it to the creamed mixture. Put salt and flour in sifter. Add flour to
mixture a little at a time. As you add the flour, add buttermilk along
with it. Add vanilla; beat well. Lastly fold in soda and vinegar. Beat 2
minutes. Measure out the batter into 3 bowls, so you can get the same
amount in each layer. Use 8x8x2 inch square pans, 3 layers. Grease and
flour each pan before you fill it with batter. Cook 1 layer at a time.
Bake at 350 degrees for 30 minutes or until toothpick come out clean.
After the layers are cooled, trim edges. Don't frost sides. Be sure you
don't mash the layers as you frost and stack them. The white frosting is
thick between the layers.
Frosting for Red Velvet Cake: Have butter at room temperature. Cook
flour and milk until thick, the consistency of oatmeal. Let the cool.
After this mixture cools, strain it and set aside. Put butter and
vanilla in a bowl; beat. Add sugar a little at a time;beating with an
electric mixer a long time after each addition of sugar. Fold in the
flour mixture. Don't beat. Frost the tops only of the 3 layers.
Ingredients:
3/4 cup Unsalted butter
3/4 cup Creamy peanut butter
2 cup Brown sugar, packed
3 Eggs
2 cup Unsifted all-purpose flour
1 tbl Baking powder
1/2 tsp Salt
1 cup Milk
1 tsp Vanilla
Peanut Butter Filling
Chocolate Glaze
Peanut Butter Filling:
1 cup Cream cheese, softened
1/2 cup Creamy peanut butter
Chocolate Glaze:
1/2 cup Water
4 tbl Unsalted butter
1/2 cup Cocoa, sifted
1 cup Powdered sugar, unsifted
1 tsp Vanilla
Cooking Instructions:
In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into 2 well-greased and floured 9 inch cake pans. Bake in preheated 350 degree oven until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm. As glaze cools, it will thicken.
Peanut Butter Filling: Cream ingredients together until light and fluffy.
Chocolate Glaze: Place water and butter in small saucepan. Bring to a boil.
Add cocoa, sugar and vanilla to water mixture. Mix until smooth.
