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Food Art Friday for June 19th
Posted by Trish | Under Food Art Friday Jun 19, 2009Food Art Friday for May 29th
Posted by Trish | Under Food Art Friday May 29, 2009
Holiday Fried Oysters
Posted by Trish | Under Appetizers, Dinner, Seafood Wednesday Nov 5, 2008
Submitted by CrabPlace.com
Serves 6-8
| 1 pt. shucked oysters | 4 c. all-purpose flour | |
| 1 c. cracker meal (or crushed crackers) | 2 c. vegetable oil | |
| 2 tbsp butter | 1 tbsp sea salt |
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
Food Art Friday for August 29th
Posted by Trish | Under Food Art Friday Aug 29, 2008
Hamantaschen
Posted by Trish | Under Confections, Dessert Saturday Mar 29, 2008Submitted by JamiSings
Dough Ingredients:
| 3 c. flour | ½ c. almonds, finely ground | |
| 1½ tsp baking powder | ¼ tsp salt | |
| ½ c. sugar | Zest of one lemon | |
| ½ lb. unsalted butter or margarine | 1 egg | |
| 2 tbsp cold water | 1 tbsp lemon juice | |
| 1 egg white, beaten |
Poppy Seed Filling Ingredients:
| 4 oz. poppy seeds | ½ c. milk | |
| 1 tbs unsalted butter or margarine | ¼ c. seedless raisins, plumped | |
| ¼ c. toasted walnuts, pecans, or almonds | 1 tbsp honey | |
| ½ tsp vanilla extract |
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.
