More archivey joy

[featherynscale]

It's recipes this time.


PUMPKIN SOUP WITH HONEY AND CLOVES

Swirl a little cream decoratively into each bowl of soup for an elegant
presentation.

2 tablespoon (1/4 stick) butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2-pound pumpkin peeled, seeded, chopped (about 6 cups)
6 cups (or more) chicken stock or canned low-salt broth
5 whole cloves

1/2 cup whipping cream
2 tablespoons honey

Melt butter in Dutch oven over medium-high heat. Add carrots, celery and
onion; saute until tender, about 8 minutes. Add pumpkin, 6 cups stock
and
cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.

Discard cloves. Puree soup in batches in blender. Return to Dutch oven.
Stir
in cream and honey. Bring to simmer. Season to taste with salt and
pepper.
(Can be made 1 day ahead. Chill. Bring to simmer before serving,
thinning
with more stock, if desired.)

Serves 8.



Sugar Cookies

1 1/2 cups shortening
1 1/2 cups sugar
3 eggs
6 T. milk
1 T. vanilla or almond extract
1 1/2 t. salt
1 1/2 t. baking soda
1 1/2 t. baking powder
6 1/2 cups flour

Cream shortening and sugar. Add eggs, milk, and vanilla. Add dry
ingredients. Roll out dough and cut with cookie cutters. Bake in 400'
oven for 6-8 minutes. With the big heart cookie cutters, I got 2 1/2
doz. With smaller Yule-type cutters, it makes a gazillion.

Recipe halves and doubles well, but do not triple. If refrigerated or
frozen, allow dough to return THOROUGHLY to room temperature before
rolling. Children can work with dough easily because it can be
rerolled several times before pooping out.



Banana Raita

1 tsp. butter or Ghee
1 1/2 tsp. cumin seeds
1/4 tsp. cardamom seeds
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 cups mashed ripe bananas
2 cups yogurt

Melt the butter or ghee in a skillet. Pound the spices together lightly in a mortar -- they should not be completely crushed -- and add them to the butter. Stir the spices around in the pan for a few minutes and then quickly stir in the mashed bananas. Remove from the heat, stir in the yogurt, transfer to a serving dish, and chill well in the refrigerator.

Serves 6.



Bryani

1/4 cup butter or Ghee
1 1/2 tsp. cumin seeds
1 1/2 tsp. mustard seeds
1/4 tsp. cayenne pepper (more to taste) 1/2 tsp. salt
1 clove garlic, crushed
1/4 tsp. turmeric
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
3 cups peeled and diced eggplant
1 cup sliced green onions
1 cup cut yellow wax beans
1 cup seeded and diced pimiento peppers
1 cup diced tomatoes
3 cups cooked long-grain white rice
3 cups saffron rice
1/3 cup coarsely chopped cashews
1/3 cup pine nuts
1/3 cup raisins

Melt the butter or ghee in a large, heavy skillet and add to it all the spices. Stir the spices in the butter for several minutes and, when they are quite hot, add the prepared vegetables. Turn the vegetables over and over again until they are uniformly coated with the butter and spices, then continue sauteing them, stirring often, until the vegetables are just barely tender.

In a large, glass baking dish, arrange the cooked rice in an even layer. Spread the vegetables over this rice in another even layer. Make yet a third even layer of the saffron rice on top of the vegetables. Sprinkle the nuts and raisins over the saffron rice, and press them in lightly. Cover the dish tightly and bake 35 to 40 minutes at 325 degrees.

Serves 6 to 8.

Comments

[featherynscale.livejournal.com]

Sure, I'll play.

[silentreality.livejournal.com]

What's a good email address for me to reach you at?