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Lardy Cake

Recipe and Ingredients

20 Gram Yeast fresh (1 3/4 tsp dried + pinch of sugar) (3/4 oz)
450 ml Water, warmed (3/4 pint)
600 Gram Strong white flour (1 1/4 lb)
1 1/4 Teaspoon Salt
100 Gram Lard, diced (4 oz)
100 Gram Butter, diced (4 oz)
240 Gram Mixed sultanas and currants (10 oz)
65 Gram Chopped mixed peel (3 oz)
65 Gram Sugar (3 oz)

Makes 16 slices

Method

Preheat oven to 220 °C / 425 °F / Gas 7. Grease a 20 x 25 cm (8 x 10 inch) roasting tin. Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with the pinch of sugar and leave for 15 minutes until frothy.

Put the flour and salt in a bowl and rub in 100g ( 4 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.

Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm ( 1/4 inch) thick. Dot one-third of the remaining lard and butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter turn, then repeat the process twice more.

Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top with a criss-cross pattern with a knife, then bake for about 30 minutes, or until well risen and golden brown. Turn out and serve immediately or leave to cool on a wire rack. Once cooled this can be stores in a freezer until ready to warm up. It's best served plain or with butter.

Lardy Cake is really scrumptious hot or cold and once cooked can be kept in a freezer until ready to carve up and then warmed up prior to eating.

Apple Cinnamon Coffee

This is a great Coffee Cake Recipes, That you and your family will enjoy. This is a little differnt then, your reguler Apple Cinnamon Coffee Cake Recipes. This Recipes has a tasty filling that your kid's and there frend's will enjoy!!

Dough:
1 (1/4-ounce) package active dry yeast
1/4 cup warm water
1 cup milk
1/3 cup granulated sugar
1/3 cup butter
1/2 teaspoon salt
2 large eggs
4 1/2 to 5 cups all-purpose flour

Filling:
1 cup chopped tart green apple
1/4 cup butter, melted - divided use
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup chopped pecans

Glaze:
3/4 cup powdered sugar
1 tablespoon orange juice
For Dough: Dissolve yeast in water. Set aside until foamy.
Meanwhile, heat milk, sugar, butter and salt in a small saucepan to 110°F (45°C).
In a mixing bowl combine the milk mixture, yeast mixture and eggs; mixing well. Add enough flour and stir until a soft dough forms. Turn out onto a floured surface and knead dough 5 minutes or until elastic.
Oil a large bowl, place dough in bowl, turn to coat all sides; cover and let rise in a warm place about 1 hour.
For Filling: Saute apples in 2 tablespoons butter until soft. Remove from heat and add brown sugar, cinnamon, orange peel and pecans. Mix well and set aside.
Once dough has risen, roll out on floured surface to an 11 x 9-inch rectangle. Brush with remaining 2 tablespoons melted butter and top with apple mixture, leaving 1/2-inch border at edges.
Fold dough in thirds lengthwise to make 11 x 3-inch roll. Cut crosswise into 12 equal pieces. Arrange pieces, cut side up, in greased 9-inch springform pan forming a ring. Cover and let rise 40 minutes.
Preheat oven to 350°F (175°C).
Bake for 30 to 35 minutes or until golden brown. Cool on wire rack. Remove from pan and place on a serving plate.
For Glaze: Combine glaze ingredients and drizzle over the ring and serve.
Makes 8 to 10 servings.

Salsa Verde with Boston Butt

Salsa Verde sauce

Salsa Verde is a cold sauce typically used in Italian cooking over meats. Our family serves this dish on special occasions including Thanksgiving. The key to the meat is to cook it slowly. I highly recommend using a meat thermometer. By the way, Boston butt is the shoulder of the pork.

Ingredients (serves 8):

Salsa Verde:

• 3 – anchovies with capers
• 1 clove – garlic
• ¾ cup – fresh Italian parsley
• 1/3 cup – celery leaves
• 1 ½ tablespoons – lemon juice
• 1 tablespoon – lemon peel
• 1 tablespoon – red wine vinegar
• 2 teaspoons – fresh rosemary
• 2 teaspoons – fresh sage
• ½ cup – extra virgin olive oil
• Salt and pepper to taste

Preparation:

Preheat grill to about 400 degrees F. Mix the garlic, sage, rosemary, basil, oregano, salt, pepper, whisky, and oil and rub onto pork.

The rub.

Meat with rub.

Wrap each piece of pork in aluminum foil and place in barbecue (important to not place the meat over the flame – needs to have indirect flame).

Meat wrapped in foil on grill (direct flame is too the left).

Cook until center of each pork piece is cooked (about 180 degrees F in center). It should take about 5 to 6 hours. I recommend that you remove the aluminum foil one hour before the meat is finished cooking.

Thermometer coming out of meat.

Mix the anchovies, capers, garlic, parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, rosemary, sage, and oil in a food processor on high until the ingredients are completely blended. Add salt and pepper to taste.

Salsa Verde

Cooked pork.

Boston Butt rub:

• 6 gloves – garlic, minced
• 2 tablespoons – fresh sage, chopped
• 2 tablespoons – fresh rosemary, chopped
• 2 tablespoons – fresh basil, chopped
• 1 tablespoon – fresh oregano, chopped
• 1 teaspoon – salt
• 2 teaspoons – black pepper
• ½ cup -- whisky
• 1 tablespoon – extra virgin olive oil
• 8 pounds – Boston butt (with bone) cut into three equal parts – trim excess fat off.

Boston butt

Risotto alla milanese

Like osso buco, risotto was perfected by the Milanese, and the two are frequently served together on big occasions in Italy. rice is believed to have come to Milan in the later part of the Middle Ages through the Arabs who controlled Sicily and southern Italy at the time. Therefore, you want to make sure you use the type of rice used for centuries in risotto. You absolutely need a short-grained rice like Arborio, Vialone Nano, Roma, Baldo, or Carnaroli. Risotto is almost a creamy blend of rice and additional ingredients. Long-grained rice should not be used, because it will not blend – it remains as separate kernels. And don't even think about using minute rice which does not absorb the liquids correctly and stays hard in the center.

Arborio Italian rice.

Short-grained kernels.

A test of your skills as a chef

In my opinion, risotto requires some practice and your full attention to make correctly. Timing is everything. But the pleasures of well cooked risotto makes it worth the trouble. I never order risotto in restaurants, because I rarely find well-cooked risotto. The chefs do not have time to prepare it correctly. Warning: make sure when you start cooking the rice that you have prepared everything properly, because once you start, there are no timeouts. For example, you need to add warm wine and near boiling meat broth at various points, and you will not have time to heat it once you start cooking the rice.

Preparation:

Let the saffron pistils steep in a bowl with a small amount of hot beef broth. In a large frying pan over low to medium low heat (small flame), sauté the onion and beef marrow in 5 tablespoons of butter for about 10 minutes until the onion is soft and translucent. Do not brown. Remove the onion with a slotted spoon into a bowl. You will inevitably pick up some of the butter with the onions. I just cover the onion with the spoon and pour back into the pan any excess butter that came out with the onion (the butter sinks to the bottom of the bowl).

The key from here on is to never stop stirring. You don't want the rice to burn or stick to the bottom of the pan. Change the heat to medium and sauté the rice in the butter for 9 minutes and then add the onion and marrow mixture and sauté for another minute. Don't forget to stir continuously. Add the warm wine (make sure it is warm), and cook until it has evaporated or the rice has absorbed it completely. Then start adding the near boiling beef broth one cup at a time until each cup is absorbed (or almost absorbed) by the rice, continually stirring.

Beef broth being absorbed by the rice.

Here is where it gets a bit tricky. You want the rice to be cooked but al dente. Keep cooking until the rice does not taste starchy or hard but is al dente.

Finally, stir in the saffron, the parmesan cheese, and 5 tablespoons of butter and mix thoroughly. Remove from the heat and cover the pan for one or two minutes. Serve immediately. Bon appétit.

After the cheese, saffron, and butter have been mixed.

Ingredients (8 servings)

• 1 – medium onion, finely chopped
• 10 tablespoons – butter
• 2 ounces – beef marrow, minced (Veal shank bones, osso buco, tend to be rich in marrow. You can push the marrow out of the center of the bone and mince it. Ask your butcher for regular beef shank bones if you cannot find veal shank bones. But cafes tend to have more marrow.)
• 3 cups – (2 – 12 ounce packages) short grained rice (I usually use Arborio)
• 6 cups – meat broth (heated to near boiling) – if you have time, try making your own. (The risotto tends to take on the taste of the broth so make sure you like the broth you use.)
• 1 cup – dry white wine (e.g., chardonnay), warmed
• 0.1 gram – saffron pistils (e.g., Vigo brand)
• 1 ½ cups – parmesan cheese (more if you wish to sprinkle on top of the risotto when you dish it up), grated

Saffron pistils.