My Gourmet Recipes

Fruit Mixture (To be made 4 days ahead):
1 pound seedless raisins
1 pound sultana raisins
1/2 pound currants
1 cup thinly sliced citron
1 cup chopped candied peel
1 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
1 pound finely chopped suet - powdery fine
1 1/4 cups cognac

Pudding:
1 1/4 pounds (approximately) fresh bread crumbs
1 cup scalded milk
1 cup sherry or port
12 eggs, well beaten
1 cup sugar
1 teaspoon salt
Cognac

Blend the fruits, citron, peel, spices and suet and place in a bowl
or jar. Add 1/4 cup cognac, cover tightly and refrigerate for 4 days,
adding 1/4 cup cognac each day.

Soak the bread crumbs in milk and sherry or port. Combine the
well-beaten eggs and sugar. Blend with the fruit mixture. Add salt
and mix thoroughly. Put the pudding in buttered bowls or tins,
filling them about 2/3 full. Cover with foil and tie it firmly.
Steam for 6-7 hours. Uncover and place in a 250F oven for 30 minutes.
Add a dash of cognac to each pudding, cover with foil and keep in a
cool place.

To use, steam again for 2-3 hours and unmold. Sprinkle with sugar;
add heated cognac. Ignite and bring to the table. Serve with hard
sauce or cognac sauce.

1/4 cup warm water
1 package (1 tablespoon) active dry yeast
1 1/2 cups warm milk
1/2 cup granulated sugar
1 teaspoon salt
1/4 Cup (1/2 stick) unsalted butter or margarine, softened
5 cups (approximately) unbleached all-purpose flour
2 teaspoons crushed aniseed
3/4 cup golden raisins
1/2 cup pine nuts
1/2 cup pistachio nuts
1/2 cup candied lemon peel
1/4 cup candied citron
2 tablespoons grated orange zest (or 1 teaspoon orange oil)

In a large bowl, stir yeast into water to soften. Add milk, sugar,
salt, butter, and 1 cup flour. Beat vigorously for 2 minutes.

Combine crushed seeds, raisins, nuts, lemon peel, citron and orange
zest or oil; mix well. Add this mixture to the yeast mixture.

Gradually add flour, a little at a time, until you have a dough
stiff enough to knead. Turn dough out onto a floured surface. Knead,
adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough
with oil. Cover with towel and let rise until doubled, about 1 hour.

Turn dough out onto a lightly oiled work surface. Shape into a ball.
Punch a large hole in the center and slip the dough over the center
post of a well-greased tube pan. Cover and let rise until almost
doubled, about 1 hour.

Bake in a preheated 375F oven for 45 minutes, or until the internal
temperature of the loaf reaches 190F. Immediately remove from pan and
cool on a rack to prevent crust from becoming soggy.

2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped

Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the heat & simmer, covered, for 15 minutes or until the rice is almost
tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot.

3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 - 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 - 15 minutes.