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Saturday Luncheon

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Joined: Dec 24, 2005

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Posted to Thread #694 at 1:37 pm on Feb 5, 2006

SATURDAY LUNCHEON RECIPES

Crab Salad
2 pounds of back fin crab meat,
picked over carefully
and left in large lumps
1 cup Hellmann's mayonnaise
2 cups chopped celery
2 Tbs onion (optional)
2 Tbs apple cider vinegar
1/2 tsp salt (more to taste)
Dash of pepper
Several shakes of Old Bay Seasoning
Several Tbs of capers (optional)

Mix all ingredients. Cover and refrigerate.
Serve on lettuce on cold salad plates.



Sally Lunn Bread
(Serves twelve)

Oven: 350 degrees
Best not made ahead
Makes 1 large round loaf

2 cups milk
2 Tbs melted butter
1/4 cake yeast
4 cups flour
2 eggs, beaten
1 tsp salt
2 Tbs sugar

Scald 1/4 cup milk, cool to lukewarm, and
dissolve yeast in it. Add eggs, sugar,
melted butter and remaining milk to the yeast
mixture. Sift in flour and salt, mix well,
and beat again. Let rise until almost double
in bulk. Beat down with a spoon, then pour
into a well-buttered round cake pan,
preferably a Turk's head iron mold such
as fruit cakes are made in. Let rise until
almost double in bulk. Bake at 350 degrees
about 1 hour, covering after the first half
hour.

Sally Lunn is a traditional Virginia bread,
but it takes its name from a baker's daughter
in Bath, England, said to have make round
loaves of bread best eaten while hot, and
to have hawked them through the street of
the old watering town in the mid-1700s.
Her recipe seems to have arrived in Virginia
at about the time relations with the Mother
Country were severed.



Luscious Red Ripe Summer Tomatoes
Serves 12

6 Large Ripe Just Picked Tomatoes sliced
Balsamic Vinegar
Extra Virgin Olive Oil
Basil Leaves
Chopped Red Onion
Salt to taste

Get out a beautiful platter arrange the
tomato slices and decorate with Basil Leaves.
You could do a chiffonade of the leaves as
well. Splash with Balsamic Vinegar and
Olive Oil. Sprinkle with some red onion.



Chocolate-Mint Brownies
Brownies:
8 oz semisweet chocolate
1/2 c unsalted butter
4 eggs
1 3/4 c sugar
1 c flour
1/4 c cocoa
1/2 tsp salt
2 Tbs bourbon or dark rum

Frosting:
1/2 c unsalted butter, softened
1 1/2 c powdered sugar
1 tsp mint extract
1/2 tsp vanilla
2 Tbs cream or half-and-half

Topping:
3 oz milk chocolate
3 Tbs heavy cream

Over very low heat, melt semisweet chocolate
and butter. When melted, add coffee, remove
from heat and set aside to cool. Meanwhile,
whisk eggs until light; add sugar and whisk
further. Add flour, cocoa and salt; mix well.
Add kahlua or rum and melted chocolate mixture.
Mix well. Pour into a 9"x13" pan, lined
with aluminum foil and bake at 350 for
25 minutes. Remove and cool.

For frosting, cream butter;
add sugar and beat until smooth.
Add extracts and mix; add cream
until spreading consistency.
Spread over cooled brownies and
freeze for about 15 minutes, until firm.

Meanwhile, chop chocolate finely and set
in a small bowl. Bring cream to boil over
medium-high heat; pout immediately over
chocolate and whisk until smooth. Let cool.
With brush or rubber spatula, spread over
cooled frosting, to coat. Freeze for about
15 minutes more; remove and cut into squares.


Iced Tea with mint
7 American Classic Tea bags
( the only tea grown in the US)
2 Tbs dried spearmint in a tea ball
1 quart water
2 Tbs sugar
3 quarts cold water

Bring quart of water to a boil.
Take off the heat. Add the tea and tea ball.
Cover and let steep for 5 minutes.
Pour in gallon pitcher ( or plastic jug).
Add sugar and stir to dissolve sugar.
Add cold water. Serve over ice with a
lemon wedge.


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