Homemade Bread

Ingredients

2 and 3/4 teaspoons of yeast
2 ½ cups lukewarm water
Lard (amount the size of an egg)
3 tablespoons sugar
1 tablespoon salt
Enough bread flour to make a soft dough (4-6 cups)

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Directions

1.  In a small bowl, dissolved the yeast in ½ cup warm water. 
2. Set aside for about 5 min 
3. In large bowl, combine the lard, sugar, salt and the remaining 2 cups of water. 
4. Add the yeast mixture and stir to combine. 
5. Add the flour, ½ cup at a time, mixing until the dough is elastic and doesn’t stick to the sides of the bowl 
6. Cover the bowl loosely with plastic wrap or a damp cloth and let the dough rise until double in size, about 1 ½ hours in a warm, draft free place.
7.  Punch the dough down and form it into two loaves with your hands. 
8.  Place each half into a greased 5x9 in loaf pan. (So making 2 loaves of bread) 
9. Cover with a damp cloth and let rise again until the dough is level with the loaf pan, about an hour. 
10.  Preheat oven to 325 F Bake bread for about 45 min. 
11.  The bread will sound hollow when tapped. 
12.  After removing bread from the oven, brush with butter or margarine for a softer crust. 
13. Remove the bread from the pans and cool on a wire rack. 
14.  After completely cool, it can be stored in a sealed bag and frozen for up to 6 months. 
15. If bread is stored in a sealed plastic bag at room temperature, it should be consumed within 4 days.

This recipe was submitted by one of the FCR Forum Moderaters @MacKenzieTwin

Gerry's Gallery Christmas Party Cocktails

Blood Orange Hot Toddy*

Ingredients

2 ounces bourbon whiskey (or whiskey) 
2 tablespoons blood orange juice
1 tablespoon honey
1 1/2 cups hot water 
orange slices
star anise ingredients



Pomegranate Champagne Cocktail

Ingredients

2 cups chilled pomegranate juice
1 1/2 cups limeade
1 (750-ml) bottle well-chilled Champagne

Preparation

1. Combine juices in a large pitcher. 
2. Slowly add Champagne. 

Sticky Toffee Pudding Eggnog **
(requires 48 hours to make)

Ingredients

1 Quart of Heavy Cream
284 ml of Sticky Toffee Pudding
6 Eggs, separated
1/2 Cup of Sugar
1/2 Cup (plus 2 tbsp.) of Cognac
1/2 Cup (plus 2 tbsp.) of Dark Rum
1/2 Teaspoon of Salt

 Method

1.  In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding 
2. Cover and refrigerate for 2 days 
3. In a large bowl, beat the egg yolks with sugar 
4. Stir in the Cognac and rum 
5. Strain in the infused cream through a fine sieve, pressing on the solids 
6. In a medium bowl, whip 3 cups of infused cream until stiff 
7. Fold the egg-yolk mixture 
8. In the large bowl, beat the egg whites with salt on a high speed to stiff peaks 
9. Fold the beaten egg whites into the whipped cream 
10. Refrigerate the eggnog until chilled (2 hours) 
11. And serve glass mugs when ready! 

Mistletoe ***

Ingredients  

1 part fine Cherry infused Vodka  

Splash of tonic water 

Rosemary-infused ice 

Cherry

Directions 

1. Fill a Collins glass with rosemary-infused ice. 
2. Pour all ingredients into glass and garnish with a cherry.

*http://karalydon.com/recipes/blood-orange-hot-toddy/

** From https://www.drinkstuff.com/blog/christmas-concoction-sticky-toffee-pudding-eggnog/

***http://www.cosmopolitan.com/food-cocktails/g2586/christmas-cocktails/?slide=2

Jasper's Plum Jam

"A wild plum." Jasper said with his mouth full. "Jam should be good come fall."  ~ Freeman's Field

Ingredients

About 3 pounds plums

3 cups of  granulated sugar

1 tablespoon fresh lemon juice

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Directions 

1. Rinse plums and remove pits. Finely chop or force plums through a food chopper.

2. Place plums in a heavy-bottomed, 4-quart pot, stir in sugar and lemon juice and let stand for 15 minutes.

3. Bring the pot to a boil over high heat—about 10 minutes–mashing the fruit with a potato masher. Stir occasionally to make sure the fruit does not stick to the bottom. Bubbles will rise to the top of the mix. You will see chunks of fruit in the mixture. Skim foam off top and lift and discard skins with a fork if desired. Cook on until the showing mixture thickens and clings to a spoon, falling off in clumps, another 10 minutes or so.

4. In the meantime, scald half-pint jars in a large pot with a fitted rack. Soak lids in a pan of hot water to soften the rubber seal. Lift jars out of hot water one at a time, draining water.

5. Ladle hot jam into hot jars using a wide-mouth funnel or transfer the jam to a heat-proof pitcher and pout into jars. Leave ½ inch headspace. Slide nonmetallic spatula between jam and jar to release trapped air bubbles.

6. Wipe rims and threads of jar with a clean, damp cloth. Remove lid from hot water and place on jar. Screw each band down evenly and firmly until resistance is met. Place jars rack and lower into boiling-water canner until they are covered by about 1 inch of water.

7. Put lid on canner. Bring water to a boil. Process ½ pints 10 minutes at a gentle but steady boil. (Start keeping time after water comes to rolling boil.)

8. Turn off heat and remove canner lid. Let canner cool 5 minutes then remove jars and set them upright on a dry towel or rack. Do not retighten bands. Let jars cool 12 to 24 hours.

9. After jars have cooled, check lids for a good vacuum seal: pressing the center of each lid. If center is pulled down and does not flex remove the band. If the lid does not flex and cannot lift it off, the seal is set. Wipe lid and jar with a clean, damp cloth. Label each jar. Store jam in a cool, dry, dark place. 


 Recipe contributed by FCR Forum member Dizzy who found it on harvettotable.com

Macaroni and Cheese

Paul's  Note: I use twice as much cheese as recommended and bake it until the top is slightly burned (yummy!). I normally triple the recipe since it makes wonderful leftovers. 

Ingredients 

8 ounces Mueller's Elbow Macaroni
2 tablespoons cornstarch
1 teaspoon salt (optional)
1/4 teaspoon ground black pepper
3 cups milk
2 tablespoons butter
2 cups shredded Sharp Cheddar cheese, divided

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Directions

1. Preheat oven to 375° F 
2. Cook pasta 6 minutes. 
3. Drain. 
4. Combine cornstarch, salt & pepper in medium saucepan. Stir in milk until smooth. 
5. Add butter, stirring constantly. 
6. Bring to a boil over medium-high heat. 
7. Boil 1 minute. 
8. Remove from heat. 
9. Stir in 1-3/4 cups cheese until melted. 
10. Add cooked pasta. 
11. Pour into greased 2-quart casserole. 
12. Sprinkle with remaining cheese. 
13.  Bake uncovered 25 minutes, or until lightly browned. 

Submitted by @Bluestocking of the FCR Forum

Cinnamon Rolls

Ingredients

Cinnamon Rolls 
2 cups plus 4 ½ cups bread flour 
2 cups warm water (105-115 F) 
½ cup granulated sugar
3/4 cup brown sugar
1 tablespoon salt
2 packages active dry yeast 
2 eggs
1/3 cup shortening
6 tablespoons margarine or butter, softened
1 tablespoon ground cinnamon

Icing
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk

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Directions

Cinnamon Rolls

1. In a large bowl combine 2 cups of flour with water sugar salt and yeast
2. Beat the mixture for 2 min with a wooden spoon (I use a stand mixer), then add the eggs and lard.
3. Stir until well blended.
4. Gradually add the remaining 4 ½ cups flour to mixture and stir until firm dough is formed.
5. Cover bowl and set in a warm area to rest for 20 min (I cover with a wet dish towel)
6. After resting, punch dough down, divide it in half and form into two balls.
7. On floured surface, roll one ball out as thinly as possible.  (I go for a rectangle shape)
8. Brush half of the softened margarine evenly over the dough.
9. Sprinkle with half the brown sugar and half of the cinnamon.
10. Roll the dough up like a jelly roll. And cut into slices about ½ in thick (I get about 12 slices. Easiest is to cut roll in half and set the two halves next to each other and cut each into thirds)
11. Place slices about ½ inch apart in a buttered jelly-roll pan (casserole dish works for this also)
12. Repeat  the same steps 1-6 with the second ball of dough.
13. Place the rolls in a warm area and allow to rise for about 45 min or until double in size. (I cover again)
14. Preheat oven to 350 F 
15. After the rise, bake for 15-20 min until golden brown.
16. Allow to cool for 15 min.

 Icing

1. Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter.
2. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
3. Pour over hot cinnamon rolls. 
4. Devour. 
5. Buy new (bigger) pants.

 Contributed by Falls Chance Forum Moderator @MacKenzieTwin

Funnel Cake

"They stood at a magic show eating some sugary confection that Riley referred to as a funnel cake..."   ~ Mustang Hill Chapter 2

Paul's Notes:  This recipe requires a funnel.  Guests may enjoy a variety of different toppings, so a good host will have a variety of options on hand. 


Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 Tablespoons brown sugar, packed
• 2 Tablespoon white sugar
• ¾ cup whole milk
• 1 egg
• powdered sugar
• strawberries, sliced (optional)
• Whip Cream (optional)

   

Other topping options could include: 

apple pie filling, lemon curd, cherry pie filling, hot fudge, Nutella, ice cream, rainbow sprinkles, marshmallow topping, chocolate chips, bananas, peaches, butterscotch sauce, cinnamon, maple syrup, chocolate sauce

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Instructions

1. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
2. In a large bowl beat brown sugar, white sugar, milk and egg until well blended.
3. Add half of the flour mixture into the egg mixture, beating just until incorporated and then beat in the other half of mixture.
4. Let the funnel cake mixture rest for about 10 minutes. Pour the batter into a liquid measuring cup to make it easier to pour into the funnel. Prepare your desired topping while waiting like slicing strawberries, etc)
5. Heat oil in a skillet to about 365 to 370 degrees.
6. Pour a third of the mixture into a funnel. Use your finger to cover the end of the funnel.
7. Hold the end of the funnel close to the oil and then remove your finger.
8. Quickly make circles in the oil using a spiraling motion.
9. Fry until lightly golden, about 1-3 minutes and then flip. Fry the other side until golden.
10. Remove funnel cake from the oil and let drain on a paper towel.
11. Garnish and serve immediately with powdered sugar, strawberries and whip cream. 

This recipe comes from Divas Can Cook 

Maine Fish Chowder

David sniffed suspiciously at the soup and Paul handed him a spoon.

“Suck it and see.”

David gave him a acerbic look but dipped the spoon.

At home in the boarding house, the daily soup generally held whatever they had heads of, tails of, leftovers of, the ends of vegetables, the beauty of fish stock was that it needed so very little but its natural self to taste at its most wonderful. If you knew fish, you knew that stock. David tasted it cautiously and Paul grinned at his reluctantly prompt second spoonful.

“You see? I get the concept. We used to have a pot of that on the fire all the time. Where do you know fish from? You’ve lived around a harbour, haven’t you?”

“Grew up on one.” David said briefly, dropping a cube of bread into the soup. “And sailed in the merchant navy among other things. Bit of time with a Halifax crew on a schooner before I came in land.”

~ Keeper's Yard

Makes about 14 cups; serves 8 as a main course

Ingredients

Fish Stock or use Raise the Dead Chicken Stock
2 tablespoons unsalted butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood
2 1/2 to 3 pounds fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
About 2 quarts very hot or boiling water
Kosher or sea salt

Chowder
4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
5 cups Fish Stock or Chicken Stock
Kosher or sea salt and freshly ground black pepper
3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For Garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

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Directions

Fish Stock

1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

Chowder

1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
3. Add the potatoes and stock. If the stock doesn’t over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (200 °F) for a few minutes.
6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

From Epicurious

Sesame Pork Ribs

Note from Paul: Sometimes you have to make the Cavemen happy...

“Because filo pastry is swishier than sushi and a threat to testosterone. You’re Neanderthals, both of you.”

~ The Pumpkin Patch

6 servings

Ingredients

Ribs
1 medium white or yellow onion, sliced
3/4 cup packed brown sugar
1/4 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons cider or white vinegar
3 garlic cloves, minced
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
5 pounds country-style pork ribs

Garnish
2 tablespoons sesame seeds, toasted
2 tablespoons green onions

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Directions

1. Place white or yellow onion slices in bottom of slow cooker.
2. Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger, and red pepper flakes in large bowl.  Add ribs and turn to coat, place ribs on top of onions and pour sauce over meat. 
3. Cover.  Cook on low 5 - 6 hours in a 5 quart slow cooker.
4. Place ribs on serving platter.  Sprinkle with sesame seeds and green onions, serve sauce on side.
5. Devour. 

Submitted by Rolf 

Panzanella - Tomato and Bread Salad

David abruptly got up, went into the pantry and re emerged with a handful of bacon cut directly from the large smoked leg of pork kept hanging from the hook in there, in typical David fashion more hacked than sliced, which he dropped on the counter as he pulled out a skillet. Philip swallowed oatmeal, carefully keeping his voice level.

“David......”

“I’m not starting the day on damn rabbit food.” David dropped the skillet on the stove top, and added the bacon with utter finality, enough of it to be quite clear that it was not just his own interests he was defending. “The grownups get bacon.”

~ Jackson High

Ingredients

5 vine tomatoes roughly chopped and crushed (squeezing in your hands is fine) 

1/2 cucumber cubed small

1/4 red onion chopped small

1 garlic clove finely chopped, or a teaspoon of garlic puree

2 tablespoons of good olive oil

1/2 tablespoon of good balsamic vinegar or red wine vinegar

1/2 loaf of fresh, crusty bread 

large handful of fresh basil leaves torn up. 

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Directions

Put the bread in the oven to warm until lightly toasted. Mix all the other ingredients thoroughly in a bowl. Tear the bread into bite sized chunks and stir into the salad. Put aside and let sit for ten minutes to half an hour to let the flavours work together before you eat. 

Submitted by Ranger

Spanakopita

“Ok, what is that?”

“It’s a potato, gruyere and spinach spanakopita. I felt like making one so stop pulling faces. Tell Jasper dinner’s on the table.”

Riley leaned over the table to lift and peer under a few lids of the dishes there and rolled his eyes.

“We’re eating vegetarian tonight? We grow fricking meat, it’s our main crop, the freezer’s bursting at the seams –” 

“So this will make a wonderful change, won’t it?” Paul said serenely, moving to let Dale get plates out of the warming oven.

“I bet David wouldn’t have eaten that,” Riley said half under his breath to Flynn as he headed to the door. Paul gave him a cheerful smile, bringing a bowl of salad to the table.

“No, but then I wouldn’t have spanked David for being rude about my cooking.”    

~ The Pumpkin Patch

Ingredients

10 cups fresh spinach or 

2 springs of fresh dill

4 shallots chopped

2 1/2 cups Gruyere cheese

1/2 cup  ricotta cheese

1/3 cup  hard grated cheese like Parmesan

5 eggs

2 tablespoons dry breadcrumbs

1/4 teaspoon nutmeg

1/4 teaspoon ground black pepper

1/3 cup olive oil

12 0z - 16 oz pack of filo pastry, either fresh or well defrosted if frozen

2/3 cup  melted butter. 

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Directions

1. Preheat the oven to 350 degrees F. 
2. Grease a flat baking sheet.
3. Remove stalks from spinach, wash, drain and shred the leaves. 
4. Mash up together the gruyere, ricotta, parmesan, eggs, breadcrumbs, nutmeg, pepper and oil. 
5. Add the spinach leaves, mix well and set aside. 

Now the fun part!

1. Spread the filo sheets out on a table or counter and cover with a dry dish towel and then a damp one to stop them drying out. 
2. Take one sheet at a time. brush the top surface with the melted butter, fold the bottom upward about two inches. 
3. Spoon spinach cheese filling in a line along the bottom leaving about an inch on either side, fold the pastry over the filling and then roll it up so it forms a long sealed roll. Twist it into a coil and place on your baking sheet. 
4. Repeat with each filo sheet, but keep wrapping each new roll onto the original spiral so it makes a continuous spiral until your pan is full or you run out of filling. 
5. Bake for about 40-50 minutes (keep checking) until crisp and golden, and let rest for about 15 mins before cutting into wedges like a cake and eating. 

(Meanwhile get out and defrost the hamburgers for the fussy folk.) 

Submitted by Ranger

Sugar Free Apple Pie

Paul brushed his hands off. “I’ll think about what to feed stroppy executives. I’ve had a lot of practice, it shouldn’t be a problem. I can handle gluten free, vegetarian and nut allergies-”

~The Brig

This pie is delicious...you would never know it was sugar free!

Ingredients

Pie Crust
2 1/2 cups all-purpose flour
Fine sea salt
1/4 teaspoon baking powder
1/2 pound (2 sticks) cold unsalted butter, cut into cubes, plus more for greasing
About 1/3 cup ice-cold water

Apple Pie Filling
3 tablespoons cornstarch
1 cup Equal sugar replacement
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups peeled cored sliced Granny Smith or other baking apples (about 8 medium)

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Directions

1. Preheat oven to 400°F.
2. Put the flour and baking powder in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse a few times until the mixture begins to become mealy and the butter forms plainly visible pea-size nuggets
3. Dissolve 1/2 teaspoon salt in the water. With the motor running, pour in the water and let mix, just until the dough pulls together. Do not over-mix the dough. If it appears dry and is not holding together, add a few additional tablespoons of water.
4. Form the dough into a ball, flatten, and wrap in plastic wrap, and refrigerate until ready to use.
5. Lightly flour a pastry board and a rolling pin and unwrap the dough. Divide the dough into 2 equal pieces and keep the second piece refrigerated. Tamp down the dough with the rolling pin and gently begin to roll it out into a circular pie shape by rolling evenly in one-eighth turns to keep the rolling even. When the dough is rolled out to an even thickness of about 1/8-inch and is about 12 inches in diameter, it is ready to be transferred to a 10-inch pie dish.
6. Lightly butter the dish, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the dish, and unroll. Pierce the dough in several places with the tines of a fork.

Apple Pie

1. Combine cornstarch, Equal, cinnamon, nutmeg and salt. Sprinkle over apples in a large bowl and toss to coat. Arrange apples in pie crust.
2. Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape.
3. Bake 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack. Serve warm or at room temperature.

*Recipe comes from Mike at the Falls Chance Ranch Yahoo Discussion Group

Pie Crust from Food Network

Lamb Pasties

Shaking off the bowl, Dale returned it to his saddle bag and accepted one of the still hot lamb pasties from Paul.

“This is the nearest I could get to our ‘crop’,” Paul explained, “Since we’re blessing what’s in the woods rather than the trees themselves. What tree did we just wassail?”

“A wild plum.” Jasper said with his mouth full. “Jam should be good come fall.”

“Liquor for breakfast.” Riley, looking warmer and definitely cheerful, leaned against Boris to eat his pasty. “I could get used to this.”

~Freeman's Field

Ingredients

Puff Pastry
5 1/2  tablespoons  salted butter, chilled and cut into 1/2 in cubes
5 1/2 tablespoons lard, chilled and cut into 1/2 in cubes
1 2/3 cups flour, sifted, plus extra for dusting
½ tsp salt

3 tablespoons cold water
1 tsp lemon juice
1 large free-range egg, beaten, for egg wash

Mint Sauce
bunch of fresh mint, leaves picked
pinch table salt
1 tbsp granulated sugar
3 tablespoons  white wine vinegar

6 tablespoons boiling water

Lamb Filling
3.5 oz  lamb leg steak, diced into 1 in cubes
1 garlic clove, crushed
½ tsp dried rosemary
salt and freshly ground black pepper
½ large red onion, finely chopped
½ large sweet potato, chopped into small cubes
1 medium carrot, chopped into small cubes
½ bunch fresh flatleaf parsley, leaves picked and chopped
½ tsp dried oregano

1/4 cup  frozen peas, defrosted

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Directions

Puff Pastry

1. Put the butter and lard in a bowl and briefly mix. 
2. Put the flour and salt in a large mixing bowl and, using your fingertips, briefly rub about a quarter of the butter and lard mixture into the flour (you should still see lumps of butter).
3. Add cold water and the lemon juice and mix until it comes together to form a dough. Roughly shape the dough into a rectangle.
4. On a lightly floured work surface, roll out the dough into a rectangle about 1/4 inch. With a short end of the rectangle facing you, scatter the remaining lard and butter over the top two thirds of the dough. Fold the bottom third over the butter, then fold the top third down. Rotate the dough 90 degrees, then roll out the dough into a rectangle as before and repeat the folding. Turn, roll and fold the dough another two times, then wrap in cling film and refrigerate for 20 minutes.
5. Take the cooled pastry from the fridge and repeat the rolling and folding one more time, then return it to the fridge for another 20 minutes.
6. Roll out the pastry to about 1/4 inch thickness. Cut out 6 circles, approximately 5 inches  in diameter using a small saucer or bowl as a guide. Any offcuts can be rolled out again to make more circles.

Mint Sauce

1. Sprinkle the mint leaves with a little salt and finely chop. 
2. Transfer to a jug and pour over about 100 ml  boiling water. Add the sugar, stir well and leave to cool. 
3. When cooled, stir in the white wine vinegar.

Filling

1. In a medium bowl combine the lamb, garlic and dried rosemary. Add half of the mint sauce and season with salt and pepper. Cover with saran wrap and set aside.
2. Add the onion, sweet potato, carrots, parsley and oregano to a separate bowl. Add the rest of the mint sauce, season with salt and pepper and mix well. Finally add the frozen peas and mix again.
3. Preheat the oven to 350 F and line two large baking trays with parchment paper.

Lamb Pasties

1. Put a few spoonfuls of the vegetable filling to one side of each circle and top with a few pieces of lamb – you need enough to fill the pastry but not so full that the pastry will split open. Fold the pastry over the filling (to encase the filling) and use a little water to help the edges of the pastry stick. Crimp the edges using your fingers and place on a baking tray. Repeat until each baking sheet has six pasties on them. 
2. Brush each pasty with beaten egg and bake for about 40 minutes, or until golden-brown. When cooked, use a spatula to lift the pasties onto wire racks to cool before serving.

Recipe comes from pbs.org

Chocolate Banana Bread

Ingredients

1 1/2 cups all purpose flour

1/2 cup sour cream
1/2 cup granulated sugar
3-4 very ripe bananas
1 egg
1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

2 teaspoons vanilla

1 teaspoon cinnamon
1/4 cup olive oil
1 1/2 cups semi-sweet chocolate chips (could use 1 cup semi-sweet and 1 cup peanut butter chips)

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Directions

1. Preheat oven to 350 F.
2. Grease and square baking pan.
3. Mix together the flour, sugar, baking soda, baking powder, cinnamon and salt.
4. Smash bananas in a separate bowl, add sour cream, vanilla, egg and oil.
5. Combine wet and dry ingredients and mix.
6. Fold in 1 cup of chocolate chips.
7. Pour batter into greased loaf pan. 
8. Sprinkle remaining chocolate chips over the top of batter.
9. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.

recipe is from http://gottagetbaked.com/

Mince Pies

Paul made mince pies for David. 

It was an English recipe that David knew about, and which Paul experimented with since David had mentioned them to him as something he remembered from his childhood, and he ended up making several batches as the rest of the household enjoyed them as much as David did, and Paul found that he thoroughly enjoyed making mincemeat. The smell of the spices permeated the house for days, sweet with cinnamon. 

~ Keeper's Yard

Note

Mincemeat takes 4 weeks to mature. If making this recipe from scratch please plan ahead and be prepared to start in November.

Ingredients

Mincemeat

1 1/2 cups raisins
1 1/2 cups sultanas
1 1/2 cups currants
3/4 cup mixed peel (chopped small if in big bits)
large cooking apple peeled and grated
1/2 cup butter
zest of 1/2 a lemon and 1/2 and orange
a pinch each of cinnamon, nutmeg and allspice (more is optional if that suits your tastes)
1 1/4 cups dark brown sugar
1 cup brandy or dark rum

Short Crust

3 cups flour
1 cup cornstarch
1 teaspoon of salt
13 oz. unsalted butter, cold, cut up
1/2 teaspoon cream of tartar
1/3 cold water

Egg Wash

1 egg
1 tablespoon milk

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Directions

Jar sterilization

1. Fit a large pot with a rack, or line with a folded kitchen towel. Fill 2/3 with water and bring to a boil. Add canning jars and boil for 10 minutes. 
2. Place canning rings in a small saucepan, cover with water and bring to a boil. 

Mincemeat

1. Dissolve the sugar in the alcohol and set aside. 
2. Chop apple, and mixed peel if necessary. 
3. Ensure all the fruit is now approximately the same size. 
4. Mix raisins, sultanas, currants, mixed peel, apple, butter, lemon and orange zest, cinnamon, nutmeg, and allspice together in a bowl 
5. Pour the sugar/alcohol mixture over the fruit and spice mixture and combine well. 
6. Cover and leave to stand for 24 hours, and stir again. 
7. Place into clean, sterilized jars and seal. 
8. Mincemeat takes about 4 weeks to mature. 

Short Crust

1. Sift together the flour, cornstarch and salt. 
2. Rub in the butter until it resembles fine crumbs can be done in a processor; use high speed. 
3. Dissolve the cream of tartar in the water, and add to the crumbly mixture. Again you'll need high speed to bring the mixture together into a dough. 
4. Turn out into a bowl if you used a processor. 
5. The pastry should be very easy to handle. If at all necessary, add a few drops more water, but be careful. When the consistency is right, it does not stick to your hands and feels silky soft but firm. 
6. Cover with saran wrap, and refrigerate until 15 minutes before you need it, or otherwise about 20 - 30 minutes. 

Mince Pies

1. Preheat Oven to 350 F 
2. Roll out between saran wrap or sprinkle flour on a granite board and roll out 1/2 the pastry to start with -- easier to control. 
3. Cut it into rounds for tartlet tins. 
4. Cut a top round for each pie. 
5. Gather the leftover bits together, press into a ball, and roll out again. 
6. Use dough to line loose-bottomed small pastry tins or jam tart pan 
7. Put a spoonful of mincemeat into the middle of each 
8. Dampen the edge of the pastry with egg wash 
9. Place pie top on and seal the edges. 
10. Cut a little slice in the top of each pie to release the steam out of each pie. 
11. Brush the top of pie with more egg wash. 
12. Bake for 15 -20 minutes.