One of the more charming traditions I've found on DKos is replying to Trolls with Recepies. January 3rd is Troll Suppression Day in Japan. Well, really, it's Satsubon, but Troll Suppression Day is close enough. So, with this diary, I shall attempt to ritually cleanse DKos of Trolls and the associated Troll-Taint with a large dump of recepies.
Feel free to chip in, either with recepies of your own, with faux-Troll postings (to have recepies pinned upon), or with your favorite Troll stories from the past.
Swedish Meatballs
1 Onion Chopped 2 teaspoons salt
½ cup bread crumbs 3/4 teaspoons pepper
½ cup light cream 2 eggs, beaten
1 pound ground beef 2 tablespoons chopped parsley
1 pound ground pork Reasonable amount of carraway seeds,
partly crushed
½ pound ground veal Flour and cream, for gravy
Saute the onions in butter, approx. 10 minutes or till clear but not carmelized. In a separate
container, soak the breadcrumbs in the cream - this turns into a cement like mixture, so do it right
before transferring to the mix. Combine the beef, pork, and veal in a bowl, and add the sauteed
onions, bread crumbs&cream, salt, pepper, eggs, parsley, and carraway seeds. Make one
meatball, and fry it in butter. Taste for seasoning, and adjust if necessary - I normally add more
salt and pepper, and maybe more carraway. When the mixture is properly seasoned, roll into
balls, and fry the balls in butter. This will probably take from 2-3 pans worth of frying, because
there are a lot of meatballs. To make the gravy, add the cream to a frying pan with the meatballs,
just before they are finished frying. Add the flour to thicken, and season with salt, pepper,
carraway, and perhaps some sauteed onions.
Cheesecake
Crust
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
½ cup butter
1 slightly beaten egg yolk
1/4 teaspoon vanilla
Filling
5 8-ounce packages cream cheese
1/4 teaspoon vanilla
3/4 teaspoon grated lemon peel
1 3/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
4 or 5 eggs (1 cup)
2 egg yolks
Make Crust: Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch springform pan. Bake at 400 around 8 minutes or until golden: cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches. (NOTE - I normally put all the crust on the bottom, and leave the sides bare. It results in a nifty effect, where there is a raised ring around the edge of the cooked cheesecake, that nicely holds in a cherry filling. But you can do it the other way as well.)
Make Filling: Let cream cheese stand at room temperature to soften (1 to 1 ½ hours). Beat till creamy; add vanilla and lemon peel. (NOTE - It is REALLY hard to beat it to softness if the cream cheese is cold.) Mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolk one at a time, beating after each just to blend. (NOTE - you don't need to use all the eggs listed. You can, of course, but you don't have to. 4 eggs total does it just fine.) Gently stir in cream.
Turn into crust-lined pan. Bake at 450 for 12 minutes, reduce heat to 300; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool ½ hour; loosen sides of cheesecake from pan with spatula. Cool ½ hour more; remove sides of pan. Cool 2 hours longer. (NOTE - just put it in the fridge.)
I like to top this with canned cherry pie filling, Comstock or another brand like it.
Chocolate Mint Chip Cookies
Cookies Glaze
4 cups all-purpose flour 2 cups sugar
1 cup unsweetened cocoa 1/2 cup unsweetened cocoa
1 teaspoon baking soda 1/2 cup margarine or butter
1/2 teaspoon salt 1/2 cup milk
1 1/2 cup sugar 1 teaspoon vanilla
1 cup firmly packed brown sugar
1 1/2 cups margarine or butter,
softened
3 eggs
1 (10-oz.) pkg. mint-flavoreds
chocolate chips
1. Heat oven to 350 F. Lightly grease cookie sheets. In
large bowl, combine flour, 1 cup cocoa, baking soda and
salt. In another large bowl, combine 1 1/2 cups sugar,
brown sugar and 1 1/2 cups margarine; beat until light and
fluffy. Add eggs; blend well. Add flour mixture; mix well.
Stir in chips. Drop dough by tablespoonfuls 3 inches
apart onto greased cookie sheets; flatten slightly.
2. Bake at 350 F. for 8 to 10 minutes or until set. Cool
1 minute; remove from cookie sheets. Cool 15 minutes or
until completely cooled.
3. Meanwhile, in medium saucepan, combine all frosting
ingredients except vanilla. Bring to a boil; boil 1 minute.
Remove from heat; stir in vanilla. Cool 5 to 10 minutes or
until slightly cooled. Beat until smooth and of spreading
consisstency. Glaze cooled cookies. Let stand until set.
Yeild: 6 dozen cookies
Oaxacan Chocolate Mocha Cake
1 pound bittersweet chocolate, chopped plus 3 ounces, melted
8 ounces (2 sticks) unsalted butter
6 large eggs
2 tablespoons finely ground espresso beans
2 cups pecan halves
2 cups crema, recipe follows
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water, or on the top of a double boiler. Stir together chopped chocolate and butter, until melted. Remove from the heat. Place a mixing bowl over warm tap water. Add eggs and beat with an electric mixer, until light in color and tripled in volume, about 3 minutes at medium speed and then high speed for another 5 minutes. Gently fold half of the eggs into the chocolate mixture. Then fold in espresso beans. Add the remaining eggs, folding gently, until a few streaks remain. Be careful not to overmix. Pour batter into the cake pan. Place cake pans in a bain marie (water bath). Place in the oven and bake for 5 minutes. Cover the cake pan with aluminum foil and bake, still in the bain marie, and additional 10 minutes. Set aside to cool on a rack for 45 minutes, then refrigerate for at least 6 hours, to overnight.
Turn oven down to 350 degrees. On a baking sheet spread pecan halves. Toast until golden, about 10 - 15 minutes. Set aside to cool. To remove cake from pan, place the pan over a low burner for a moment or two. Run a sharp knife around the inside edge to loosen the cake. Invert onto a platter. Whisk the crema or creme fraiche with the sugar and vanilla until peaks form. Pile the stiff cream on the chocolate cake. Then, using a spatula, spread it out to the edges to make a thick even layer of cream over the top, being careful not to drip the white cream onto the sides of the cake. Refrigerate for 10 minutes to set.
Arrange pecan halves on top of the cream to form a circle around the outside edge. Dip your fingertips or a fork into the melted chocolate and drizzle over the center in a free-form pattern. Refrigerate until serving time. The finished cake can be held overnight.
Crema
2 cups heavy cream
1/4 cup buttermilk
In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.