Ingredients

Directions

1. Heat griddle or skillet over medium to low heat.  In a large bowl combine flour, salt, baking powder, & sugar.
2. In another bowl, combine evaporated milk, lemon juice, & lemon zest.  Let rest for 4-5 minutes.  Add egg, vanilla, & melted butter.  Lightly stir to blend.
   
3. Gently combine wet & dry ingredients (wet into dry).  Stir to blend ingredients.  Add more milk if batter seems too thick.  Do not make too thin of a batter.
4. Melt a dab of butter on heated skillet/griddle.  Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side).  Serve with softened butter & syrup of choice.

Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste.  Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.

1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.

Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.

Mix all ingredients & blend into your salad just before serving.

Images from WarNet.ws

Submit your food art or found food art photos to info@foodaskew.net!

Process all ingredients in a food processor until smooth mousse. Chill until serving.

Combine all ingredients in a large sauce pot & simmer on low heat, stirring frequently until all the cranberries pop. Chill before serving.

Poppy Seed Filling Ingredients:

1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.

Topping:

Filling:

1. Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add. Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
2. Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
3. For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
4. For topping, cover in melted chocolate. Allow to harden & enjoy!

1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
2. Add sugar to mixture. Then add flour & eggs alternately.
3. Add vanila.
4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.

Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.