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Coconut Spice Cookies
1 and 1/4 cup all purpose flour
1 cup sweetened coconut, toasted
2 & 1/2 tsp Kashmiri masala
1/4 tsp salt
1 cup unsalted butter, room temperature
1/2 cup sugar
3/4 tsp pure coconut extract
2 large egg yolks
Toast coconut at 350 degrees for 8 to 10 minutes in a jelly roll cookie sheet. Check after 4 minutes and stir every few minutes because the coconut on the edges turns brown before the center gets done.
Preheat oven to 400 degrees.
Mix flour, Kashmiri masala and salt in a medium bowl.
Beat the butter, sugar, and coconut extract with an electric mixer, starting on low and increasing to medium high until the mixture is light & fluffy. Add the yolks and beat until well combined. Reduce speed to low and add the flour mixture in 2 batches until combined. With a spatula, stir in the coconut.
Line an 8×8 pan with parchment paper and smooth dough out to the corners. The dough is soft and you may have to chill it in a ball for an hour before shaping it in the pan. Use some wax paper on top of the dough and another 8×8 pan on top of the wax paper to even out the dough in the pan all the way to the corners. Then, chill at least 2 hours or up to 2 days. Remove dough from the pan, cut into thirds and cut each section into generous one-quarter inch slices. This dough is soft and tends to break if the cookie is cut too thin.
Use parchment paper on double-walled cookie sheets. Place cookies 2 inches apart. Bake at 400 degrees, one sheet at a time in the middle of the oven. Bake for 10 to 12 minutes until the edges are golden brown. Turn the cookie sheets half-way through. Let cookies rest on the paper on wire racks until cool. Then store in air-tight container at room temperature.
*I found that the oven was so hot after the first cookie sheet that the next 2 batches were done in 9 to 9 and 1/2 minutes.
Pick the flowers on a hot sunny day as the yeast is mainly in the pollen
5 quarts water
3 1/2 cups sugar
juice and thinly peeled rind of one lemon
2 TBS cider or wine vinegar
12 Elderflower heads
1) Bring the water to a boil. Pour into a sterilized container; add the sugar , stirring until dissolved.
2) When cool, add the juice and rind of the lemon, vinegar and elderflowers. Cover with several layers of cheesecloth and leave for 24 hours.
3)Filter through cheesecloth into strong bottles. This drink is ready after 2 weeks. Serve chilled.
6 – 3″ Cinnamon sticks
1 tsp. – Black peppercorn
3/4 tsp. – Whole Cloves
1tbsp. – Cardamom
3/4 cup – Fresh slices and peeled Ginger
2 tbsp. – Indian Black Tea
Bring 6 cups of water to a boil. Add cinnamon sticks, peppercorns, cloves, cardamom and ginger. Bring back to a boil, lower heaat, cover and boil for1 1/2 hours. Remove from the flame and let it sit for at least 1 1/2 hours (no longer than 3 hours). Strain the spices out. Throw in the tea and reheat. Steep for 10 minutes. Strain the tea leaves out. Mix with 1/4 cup of milk and sweetener if you like. Can be enjoyed hot or iced. Stores in the refridgeration for up to 2 weeks.
Check out this new, original recipe from your own charcutier Christopher Leach from The Beautiful Pig.
Christopher’s Quiche Lomo
4 oz - white mushrooms, cleaned and thickly sliced 1 tbs - unsalted butter 1 tbs - extra virgin olive oil 2 c - Half & Half ½ c - Parmagiano Reggiano cheese, grated 6 oz - Gruyere cheese, grated 2 lg eggs plus 1 yolk, lightly beaten ¾ tsp - kosher salt Pinch - cayenne pepper One deep-dish pie crust 50 Preheat oven to 425 degrees. Prepare pie plate with homemade or purchased crust. Place in freezer until ready to fill. In large sauté pan, gently brown Lomo slices over medium heat. Cool, coarsely chop and place in medium bowl. Warm butter and olive oil in the same pan. When first wisps of smoke appear, add mushrooms and sauté over medium high heat until excess moisture has evaporated. Cool and place in bowl with Lomo. Add remaining ingredients and mix well. Pour into prepared pie crust. Bake in 425 degree oven for 10 minutes. Reduce heat to 325 degrees and continue cooking 45 minutes to 1 hour, until top is golden brown and table knife inserted in center comes out mostly clean. Serve with fresh fruit.
Fowl Rubs MK Basic Rub 4 Tbs. Kosher or sea salt 3 Tbs. Brown, maple sugar 3 Tbs. Paprika 3 Tbs. Parsley, dried 2 Tbs. Garlic powder 2 Tbs. Onion powder 2 Tbs. Chili powder 1 Tbs. Lemon zest 1Tbs. Orange zest 1 Tbs. Pepper, fresh ground 1 Tbs. Cumin, ground 1 tsp. dill 1 tsp. Chipotle 1/4 tsp. Cayenne pepper 1 tsp. Oregano, ground --- For Chicken add following to MK Basic Rub: 1 Tbs. Bay leaves, ground 1 Tbs. Basil, ground 2 tsp. Rosemary, ground 2 tsp. of sage, ground 1-1/2 tsp. Thyme, ground 1 tsp. Cinnamon 1 tsp. nutmeg, ground 1 tsp. Lemon zest (optional) -- For Turkey add following to MK Basic Rub: 1 Tbs. Basil, ground 1 Tbs. sage, ground 2 tsp. Rosemary, ground -- For Duck add following to MK Basic Rub: 2 Tbs. orange zest 2 tsp. Fennel, ground 1 tsp. Ginger, groundMK’s Fowl Rubs
Pork Rub 4 Tbs. Kosher or sea salt 3 Tbs. Brown, maple sugar 3 Tbs. Paprika 3 Tbs. Parsley, dried 2 Tbs. Garlic powder 3 Tbs. Onion powder 3 Tbs. Chili powder 1 Tbs. Lemon zest 1Tbs. Orange zest 2 Tbs. Pepper, fresh ground 1 Tbs. Cumin, ground 1 tsp. dill 1-1/2 tsp. Chipotle 1/4 tsp. Cayenne pepper 2 tsp. mustard, ground 1 tsp. Oregano, ground 1 tsp. sage 1 tsp. cinnamon 1/2 tsp allspiceMK’s Pork Rub
MK Lamb Rub (makes enough for many grillings, store in jar) 3 Tbs. kosher or sea salt 2 Tbs. brown sugar 2 Tbs. Paprika 1 Tbs. Chili powder 2 Tbs. garlic powder 1 Tbs. onion powder 1 Tbs. + 2 tsp. Fresh ground pepper 2 Tbs. Dried parsley 2 Tbs. Rosemary, ground 1 Tbs. Cumin, ground 8 juniper berries, ground if you want the “gin effect,” Or, if you enjoy mustardy flavors with lamb use 2 tsp. Dijon mustard instead of juniper.MK Lamb Rub
MK’s Enhanced Beef Rub I don’t like hot and spicy rubs because they over-power the food and my stomach. I want something gentle and complex. I make this for all kinds of beef cooks. Combine the following in a food processor or grinder. Blend well and store tightly in a jar. This recipe makes about 1+ cups. All herbs are dried and not fresh. 3 Tbs. Kosher or Sea Salt 3 Tbs. Brown Sugar 2 Tbs. Lemon zest 2 Tbs. Paprika 2 Tbs. Garlic powder 2 Tbs. Parsley, dried 2 Bay leaves, ground 1-1/2 Tbs. Rosemary, ground 1 Tbs. Oregano, ground 1 Tbs. Espresso coffee beans, ground 1 Tbs. Onion, powder 1 Tbs. Pepper, ground 2 tsp. Cumin, ground 1-1/2 tsp. Chipotle, dry and ground 1-1/2 tsp. Chili powder 1/4 tsp. Cayenne pepperMK’s Enhanced Beef Rub
MK Salmon (and general fish) Rub ¼ brown sugar 3 Tbs. kosher or sea salt 1 Tbs. Dill, dried (If you use fresh you typically use twice as much) 1 Tbs. garlic powder 1 Tbs. lemon zest 2 tsp. pepper, fresh ground 1 tsp. Coriander 1/2 tsp. Bay Leaves, ground 1/2 tsp. cardamom, ground 1/2 tsp. ginger, ground 1/2 tsp. nutmeg, ground 1/4 tsp. Chipotle, ground 8 to 10 juniper berries, groundMK Salmon (and general fish) Rub
MK’s Basic Warm and Sweet Rub (A good general purpose rub, which is then adapted to the other rubs shown later) Makes about 1 cup 4 Tbs. Kosher or sea salt 3 Tbs. Brown, maple sugar 3 Tbs. Paprika 3 Tbs. Parsley, dried 2 Tbs. Garlic powder 2 Tbs. Onion powder 2 Tbs. Chili powder 1 Tbs. Lemon zest 1Tbs. Orange zest 1 Tbs. Pepper, fresh ground 1 Tbs. Cumin, ground 1 tsp. dill 1 tsp. Chipotle 1/4 tsp. Cayenne pepper 1 tsp. Oregano, groundMK’s Basic Warm and Sweet Rub