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Recipes
Hoppin' John 6
By SMSchreiber
Directions In 4-quart saucepan over medium-high heat, heat vegetable oil
- Ingredients
- 1 tablespoon(s) vegetable oil
- 2 stalk(s) celery, chopped
- 1 large onion, chopped
- 1 medium red pepper, chopped
- 2 clove(s) garlic, minced
- 1 package(s) (16-ounce) dry black-eyed peas
- 1 large (about 3/4 pound) smoked ham hock
- 2 can(s) (14 1/2 ounces each) chicken broth
- 1/4 teaspoon(s) red pepper, crushed
- 1 bay leaf
- 2 teaspoon(s) salt
- 2 cup(s) regular long-grain rice
- parsley, chopped, for garnish
Lemon Meringue Pie
By SMSchreiber
or easy slicing, dip a knife in warm water and let the excess water drip off before cutting a slice of pie
- Ingredients:
- For the pastry:
- 1 1/4 * 1 1/4 cups all-purpose flour
- 1/4 * 1/4 tsp. salt
- 1 * 1 tsp. sugar
- 6 * 6 Tbs. (3/4 stick) cold unsalted butter, cut
- into 1-inch pieces
- 1/4 * 1/4 cup shortening
- 2 to 3 * 2 to 3 Tbs. ice water, or as needed
- For the lemon curd:
- 3 * 3 eggs
- 5 * 5 egg yolks
- 1/2 * 1/2 cup sugar
- 3 * 3 Tbs. milk
- * Pinch of salt
- 1/2 * 1/2 cup fresh lemon juice
- 8 * 8 Tbs. (1 stick) softened unsalted butter,
- cut into 1-inch pieces
- For the meringue:
- 4 * 4 egg whites
- 1/2 * 1/2 tsp. vanilla extract
- 1/4 * 1/4 tsp. cream of tartar
- 1/3 * 1/3 cup sugar
Lemon Cloud Tart
By SMSchreiber
Lemon meringue pie is a favorite recipe of spring, when lemons and eggs are in abundance
- Ingredients:
- For the sugared violets (optional):
- 20 * 20 pesticide-free violets
- 1 * 1 egg white, at room temperature
- 1 * 1 tsp. water
- 1 * 1 cup superfine sugar
- For the short-crust tart shell:
- 1 1/2 * 1 1/2 cups all-purpose flour
- 1 1/2 * 1 1/2 Tbs. granulated sugar
- * Pinch of salt
- 12 * 12 Tbs. (1 1/2 sticks) unsalted butter, out of the
- refrigerator for 15 minutes, cut into pieces
- 1 1/2 * About 1 1/2 Tbs. water
- For the lemon filling:
- 4 * 4 egg yolks
- 1/3 * 1/3 cup granulated sugar
- 3 * 3 Tbs. grated lemon zest
- * Juice of 2 lemons
- 3 * 3 Tbs. unsalted butter, melted
- 1/3 * 1/3 cup lightly toasted and finely ground
- blanched almonds
- For the meringue:
- 3 * 3 egg whites, at room temperature
- 3/4 * 3/4 cup granulated sugar
- 1/2 * 1/2 tsp. vanilla extract
Rum-Raisin Bread Pudding
By SMSchreiber
Raisins plumped in rum contribute the signature flavor to this custardy pudding
- Ingredients:
- 1/2 * 1/2 cup golden raisins
- 1/4 * 1/4 cup rum or brandy
- 4 * 4 cups day-old bread cubes
- 1/2 * 1/2 cup sugar
- 1/3 * 1/3 cup unsalted butter, melted and cooled
- 3 * 3 eggs, beaten
- 1 1/2 * 1 1/2 cups milk
- 1 1/2 * 1 1/2 tsp. vanilla extract
- 1/2 * 1/2 tsp. lemon extract
- 1/2 * 1/2 tsp. ground cinnamon
- 1 * 1 tart apple, cored and cubed
Old-Fashioned Apple Pie
By SMSchreiber
Laying a slice of cheddar cheese atop a wedge of warm apple pie is an American tradition
- Ingredients:
- For the pastry:
- 2 1/2 * 2 1/2 cups all-purpose flour
- 1 * 1 tsp. salt
- 2 * 2 Tbs. sugar
- 10 * 10 Tbs. (1 1/4 sticks) cold unsalted butter,
- cut into pieces
- 10 * 10 Tbs. cold vegetable shortening, cut into
- pieces
- 7 * 7 Tbs. ice water
- 1 * 1 tsp. distilled white vinegar
- For the filling:
- 2 1/2 * 2 1/2 lb. baking apples, peeled, cored,
- quartered and cut lengthwise into slices 1/2
- inch thick
- 1/2 * 1/2 cup sugar, plus more as needed
- 1/2 * 1/2 tsp. ground cinnamon
- 1/4 * 1/4 tsp. freshly grated nutmeg
- 1 * 1 Tbs. fresh lemon juice
- 2 * 2 Tbs. unsalted butter, cut into pieces
- 1 * 1 egg yolk
- 1 * 1 Tbs. heavy cream
Traditional Hopping John
By SMSchreiber
Along the coast of the Southern US eating Hoppin' John on New Year's Day is thought to bring a year filled with luc...
- Ingredients
- 4 each bacon slices
- 1/4 cup onion diced
- 1/2 each sweet red bell pepper diced
- 2 cups black-eyed peas
- 2 cups water
- 1/2 cup rice
- 1 x kale leaves or any greens, optional
- 1 x salt and black pepper to taste
Watermelon and arugula salad with feta and tapenade
By SMSchreiber
DIRECTIONS Tapenade Put the olives, anchovies, capers, garlic, and orange zest in a blender
- For the tapenade:
- INGREDIENTS
- • 1 cup pitted Nicoise olives (from about 2 1/2 ounces pitted olives), or 4 ounces unpitted olives
- • 2 (preferably salt-packed) roughly chopped anchovy fillets, soaked, drained, and patted dry
- • 2 teaspoons capers, rinsed and drained
- • 2 small garlic cloves, roughly chopped
- • 1 teaspoon finely grated orange zest
- • 3/4 cup extra virgin olive oil
- • 1 tablespoon cognac (optional)
- • Black pepper in a mill
- For the salad:
- • 3 tablespoons freshly squeezed lime juice
- • 1/2 tablespoon honey
- • 1/4 cup plus 2 tablespoons extra virgin olive oil
- • Kosher salt
- • Black pepper in a mill
- • About 3 pounds seedless watermelon, rind removed, cut into 1-inch cubes
- • 4 cups loosely packed arugula (about 2 ounces arugula), tough stems removed, well washed in several changes of cold water and spun dry
- • 1/2 cup crumbled goat cheese feta (from about 3 ounces cheese)
Potato-Apple Kugel
By SMSchreiber
Only slightly less traditional for Hanukkah than latkes, potato kugel is a lot easier to make and, once it is in th...
- Ingredients:
- 3 Tbs. olive oil
- 1/4 cup grated onion
- 2 lb. baking potatoes, peeled and grated
- 2 Granny Smith apples, peeled, cored
- and grated
- 2 eggs, lightly beaten
- 1 tsp. baking powder
- Salt and freshly ground pepper, to taste
- Sour cream for serving (optional)
Roasted Green Beans and Carrots with Red Onion
By SMSchreiber
These roasted vegetables can be served hot from the oven, warm or at room temperature
- Ingredients:
- 3/4 lb. green beans, trimmed
- 1/2 lb. carrots, peeled and cut diagonally
- 1/4 about 1/4 inch thick
- 1 red onion, sliced
- 2 large garlic cloves, very thinly sliced
- 1 1/2 Tbs. olive oil
- 1 tsp. ground cumin
- Salt and freshly ground pepper, to taste
Nouveau Hoppin' John
By SMSchreiber
Hoppin’ John, but with sherry & rosemary
- 2 c black-eyed peas
- 1 medium onion, diced
- olive oil
- 1 T dried rosemary
- 2 tsp celery salt
- 1/4 c sherry
- 4 c stock
- 1/2 c Arborio rice