Mrs. Patmore’s London Particular

For Ham

1 smoked ham hock, soaked overnight in cold water
1 large onion, peeled and halved
2 celery sticks, chopped
4 peppercorns
1 bay leaf
3 sprigs fresh thyme
1 handful parsley

For Soup

1 pound green split peas, soaked overnight
1/2 cup unsalted butter
1 medium yellow onion, chopped
1 medium carrot, chopped
6 cups ham stock from above ham
Kosher salt and freshly ground black pepper to taste
Leftover boiled ham

1. Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1/2 hours or until tender. Cool.

2. Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water.

3. Rinse soaked peas until water runs clear.

4. In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top.

5. Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top.

English Eccles Cake

4 tablespoons unsalted butter
1 cup dried currants
2 tablespoons candied mixed fruit peel, chopped
1/2 cup white sugar, plus extra for decoration
1/2 cup dark brown sugar
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 (17.5-ounce) package frozen puff pastry, thawed
1/4 cup whole milk
1 large egg, beaten

1. Preheat oven to 400°F. Thoroughly grease a large baking sheet.

2. Melt butter in a small saucepan over medium heat. Stir in currants, fruit peel, white sugar, brown sugar, allspice, nutmeg, and cinnamon. Mix thoroughly until sugar is dissolved and fruit is coated. Remove from heat.

3. Roll out thawed pastry on a clean, lightly-floured surface until it is 1/4-inch thick. Cut out eight circles, each roughly 5 inches in diameter; set aside remaining pastry dough for use in other recipes. Divide currant mixture evenly between circles, then moisten edges of pastries with a little bit of milk, fold together, and pinch to seal.

4. Turn pastries upside down onto floured surface and carefully roll out to make a wider and flatter pastry. Be careful not to break the dough.

5. Brush cakes with beaten egg, then sprinkle with white sugar. Make three parallel cuts across the top of each cake, then place on greased baking sheet.

6. Bake pastries in preheated oven for 15-20 minutes or until golden brown. Remove and sprinkle with a little more sugar, then serve.

Edwardian Chicken Tikka Masala

For the chicken

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon ground red pepper
1 tablespoon fresh ginger, minced
1/2 teaspoon kosher salt
3 boneless, skinless chicken breasts, cut into bite-sized pieces
4 long skewers

For the sauce

1 tablespoon unsalted butter
1 clove garlic, minced
1 jalapeno pepper, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon kosher salt
8-ounce can tomato sauce
1 cup heavy cream
1/2 cup fresh cilantro, chopped

In a large metal bowl, thoroughly whisk yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, red pepper, ginger and 1/2 teaspoon salt. Stir in chicken, cover and refrigerate for at least 1 hour. The longer you let the chicken marinate, the more tasty it will be.

Preheat a grill for high heat. Whether or not you soak your skewers is up to you. According to Cook’s Illustrated, it is not necessary.

Lightly grease the grill grate. Skewer chicken, discarding marinade. Grill chicken until juices run clear, approximately 5 minutes per side.

To make sauce: Melt butter over medium-low heat in a large skillet. Saute garlic and jalapeno for 1 to 2 minutes. Season with coriander, cumin, paprika, garam masala and 1/2 teaspoon of salt. Let simmer for 3 to 5 minutes, then stir in tomato sauce and heavy cream. Simmer on low heat about 25 to 30 minutes or until sauce thickens.

Remove chicken from skewers and add to sauce, thoroughly coating chicken pieces. Simmer for 5 to 7 minutes. Remove from skillet and sprinkle with cilantro. If desired, pair with basmati rice and naan. Use garlic naan for extra spice.

Serves 4.

Crepes Francaise

1 cup all-purpose flour
3 tablespoons white sugar
1 teaspoon kosher salt
3 eggs, room temperature
2 cups whole milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter, melted

In a large bowl, stir together flour, sugar and salt. In another bowl, whisk together eggs, milk and vanilla extract until combined. Slowly add wet mixture to dry ingredients, beating until smooth. Add melted butter. Cover and chill mixture for 20 to 30 minutes.

Heat a 10- to 12-inch pan over high heat. Pour or scoop about 2 to 3 tablespoons of the batter onto the hot griddle, swirling or tipping pan so batter completely covers the bottom. Brown for 2 to 3 minutes on 1 side, then 1 to 2 minutes on the other. (I used an offset spatula to flip it.)

Stack crepes on top of one another on a serving plate; serve hot.

Makes about 12 crepes.

Saxe-Coburg Soup

6 tablespoons unsalted butter
1 ½ pounds Brussels sprouts, trimmed, chopped and blanched in boiling water for 2 minutes
1 large yellow onion, chopped
2 medium potatoes, peeled and diced
4 tablespoons flour (regular or gluten free)
1 tablespoon white sugar
1 ½ cups heavy cream
1 ½ cups whole milk
4 cups vegetable stock
½ cup sherry

Instructions

In a medium-large pot, melt butter over medium-low heat. Add the chopped Brussels sprouts, onion and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color but should soften. Stir in flour and sugar, and allow them to soften.

In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock and sherry.

Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 25-30 minutes or until the vegetables are incredibly tender.

Remove the soup and puree it in small batches with an immersion blender or food processor.

Serve the soup in a classic ‘no-handled’ cream cup with saucer.

Serves 4.

I love their magazine. I have never had one of their recipes fail me. They are written well with clear instructions.

This recipe is from the Cooking for 2 section.

Sirloin with Blue Cheese Butter

1/2 cup crumbled blue cheese
1/4 cup butter, softened
1/4 cup chopped walnuts, toasted
2 tablespoons minced fresh parsley
1-3/4 teaspoons minced fresh rosemary, divided
6 large garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef top sirloin steaks (6 ounces each)

In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.

In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended. Rub over both sides of steaks.

Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months. Yield: 2 servings.

Traditional Cinnamon Roll Dough

Makes 6 jumbo, 12 large, 16 to 20 medium or 48 mini-rolls

1 cup whole milk
4 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs
3 1/3 cups all-purpose flour, plus more for kneading and dusting
2 1/2 teaspoons instant or bread machine yeast

In a 4-cup measuring cup, combine the milk, butter, sugar and salt. Microwave on high for 1 minute or until warm. Whisk in the eggs.

Place the flour and yeast in the bowl of a stand mixer fitted with a paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.

Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded it enough (4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.

Proceed with a cinnamon roll recipe.

Note: This easy dough, which bakes up all soft and feathery, can be kneaded with a mixer or by hand. If you can stick your knuckle in it and it bounces back, like a pillow, you’re done kneading.

Swedish Cinnamon Rolls

1 recipe Traditional Cinnamon Roll Dough (see above)
Flour for dusting
1/2 cup granulated sugar
1 tablespoon cinnamon
1 teaspoon cardamom
4 tablespoons unsalted butter, melted
2 large egg yolks, beaten with 2 teaspoons water
3/4 cup Swedish pearl sugar or coarsely crushed sugar cubes

Line 48 muffin cups with cupcake liners.

Transfer the dough to a floured surface. Cut the dough in fourths. Roll each fourth out to an 8-by-12-inch rectangle.

For the filling, combine the sugar, cinnamon and cardamom in a small bowl. Brush a fourth of the butter over the dough and sprinkle with a fourth of the spice mixture.

Roll up the dough and form it into a tight 12-inch-long cylinder. Cut each cylinder into 12 slices. Place each slice, spiral side up, in a paper-lined muffin cup. Repeat with the remaining dough. Cover the pans with a tea towel and rest in a warm place until almost doubled, 45 to 60 minutes.

Brush the tops of the rolls with egg wash and sprinkle with pearl sugar.

Preheat the oven to 350 degrees. Bake for 12 to 14 minutes, or until lightly browned.

Yield: 48 mini rolls

Vegan Cinnamon Roll Dough

This recipe makes an incredibly soft, flaky dough that you’d never guess was made without real eggs or butter.

1/4 cup water
3/4 cup soy, rice or almond milk, preferably vanilla flavored
1/2 cup granulated sugar or date sugar
4 tablespoons vegan buttery-flavored sticks, such as Earth Balance, softened
1 1/2 teaspoons salt
1 tablespoon powdered egg substitute, such as Ener-g Egg Replacer
3 1/3 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons instant or bread machine yeast

In a 4-cup measuring cup, combine the water, soy milk, sugar, vegan buttery-flavored sticks, and salt. Microwave on high for 1 ½ minutes or until warm. Whisk in the egg substitute.

Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes.

Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (3 to 5 minutes). Place the dough in a large, oiled mixing bowl, cover with plastic wrap, and let rise in a warm place (about 85 degrees) for 45 to 60 minutes, or until it has almost doubled.

Proceed with a cinnamon roll recipe.

Yield: 6 jumbo, 12 large, 16-20 medium, or 48 mini rolls

A New Jersey-based company is recalling 293,488 cases and 296,224 individual units of fruit, vegetable and sandwich products because they contain apples that may be contaminated with Listeria monocytogenes.

Missa Bay, LLC, a subsidiary of Ready Pac Foods, Inc. of Swedesboro, NJ initiated a voluntary recall of the products Friday after Listeria monocytogenes was found on equipment used by the company to process its apple products, which are sold at McDonalds, Burger King and a variety of retail locations around the country.

8 oz. bulk pork sausage
1/4 tsp. garlic powder
2 Tbl. tomato paste
dried leaf oregano
fennel seeds
1/2 cup shredded mozzarella
1 (3.75 oz.) tube of flaky-style biscuits

Preheat oven to 400 degrees.

Crumble sausage into a skillet, add garlic powder and cook until the sausage is browned; drain.

On a lightly floured surface, roll out each biscuit to a 3 1/2″ diameter circle. Place the circles on a parchement-lined baking sheet (or use no-stick aluminum foil). Spread 1 tsp. of tomato paste on each circle. Sprinkle with oregano to taste. Top with browned sausage, fennel seed to taste, and cheese.

Bake 12 minutes or until crusts are browned.

Makes 6

Blend drinks with ice on high - you want to both crush the ice and aerate it.

Frozen Daiquiri

2 oz light rum
1 1/2 oz lime juice
3/4 oz simple syrup
2 cups ice
Lime wedge

Blend the rum, juice, and syrup with the ice. Pour into a collins glass. Garnish with the lime wedge.

Frozen Strawberry Daiquiri

2 oz light rum
1/2 oz triple sec
1 oz lime juice
1/2 tsp sugar
1 cup ice
5-10 strawberries (to taste)

Blend all of the ingredients on high. Serve in a margarita glass.

Strawberry Smoothie

1 container strawberry, strawberry yogurt
1/2 cup sliced strawberries
1/2 cup orange juice
strawberries

Blend yogurt, strawberries and juice on medium speed about 2 minutes or until smooth.
Pour into serving glass. Garnish with a strawberry.

A Los Angeles-based firm is recalling approximately 1,350 pounds of its ground smoked bacon because the food may contain pieces of cardboard and plastic.

Yum, nothing like a little cardboard and plastic to really bring out the bacon flavor.

“Bahama Breeze Island Grill, Fogo de Chão, Ted’s Montana Grill and Genghis Grill have all rolled out new beverages.”

Two of the cocktails from Genghis Grill are:

The Dragon’s Blood is a take on the classic Bloody Mary, made with vodka, Bloody Mary mix and the 87-unit chain’s signature Dragon Sauce.
The Dragon Bowl Blue, made for between two and four adults to share, is dragon fruit-flavored vodka, coconut rum, Blue Curaçao, lime sour mix, lemon-lime soda and pineapple juice.

Too bad the season is over for Game of Thrones, don’t these sound like the perfect cocktails to drink while watching it? Perfect…except for the problem of getting the drinks from the restaurant to your home. Maybe someone will figure out the recipes and post them online before season 3.

American Grown: The Story of the White House Kitchen Garden and Gardens Across America, available in hardcover or Kindle edition which has extra recipes that are not in the printed book. It’s also available as an audiobook narrated by the first lady.

This sauce is like the traditional hot fudge sauce but it uses honey instead of corn syrup and adds extra chocolate flavor with Hershey’s dark cocoa powder.