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 Posted: Sun Jul 17, 2011 8:40 pm
I have a Harry Potter cookbook so I'm going to post some recipes incase you ever want to make anything. If you haven't heard of harry potter then you are stupid. Just Kidding. Look him up.
Please don't post, I don't want this to get cluttered with comments and recipes.
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Posted: Sun Jul 17, 2011 8:57 pm
Dark Chocolate Truffles
Ingredients:
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
10 ounces bittersweet chocolate melted
Unsweetened coca powder for dusting, optional
Recipe:
1. Place the chopped chocolate and heavy cream in the microwave for two minutes only stopping to stir every thirty seconds, until melted and smooth.
2. Cool the chocolate mixture at room temperature until stiffens. Pinch of pieces and roll them into 1 1/2-inch ball. Lay the balls on a piece of parchment paper. This is messy work, you may want to stop and wash your hands from time to time, as the melted chocolate on your palms will be difficult to roll into balls.
3. Make sure the balls are very stiff before dipping them. You can place the balls in the refrigerator to speed things up. Using two forks, lift the balls one at a time, dip into melted chocolate, roll to coat, lift out, and allow the excess chocolate it drip back into the bowl before laying the balls back on the parchment.
4. When the chocolate coating has set, peel the balls off of the parchment paper and roll them in the coca powder, if using. Store in an airtight container. TO speed things up, you can put the coated truffles in the refrigerator for ten minutes, but no longer than that. The condensation will ruin the chocolate.
Makes 2 dozen truffles
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Posted: Sun Jul 17, 2011 9:08 pm
Queen Victoria's Soup
Ingredients:
1 cup water
1/4 cup pearl barley
6 cups chicken stock
1 cup heavy cream
Salt and white pepper to taste
Recipe:
1. Bring the water to boil in a heavy 2-quart saucepan or soup pot. Add the barley and cook for 5 minutes. Drain the barley and rinse with cold water.
2. Wipe out the pan. Add the chicken stock and drained barley and bring to a boil. Reduce heat to a simmer and cook for 1 hour and 15 minutes.
3. Transfer 2/3 of the soup to a large bowl, leaving 1/3 of the soup in the pot. In batches, purée the soup removed to the bowl until very smooth, and then return to the pot. Add the heavy cream, stir to combine, and season with salt and white pepper to taste.
Serves 6
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Posted: Sun Jul 17, 2011 9:19 pm
English Tomato Ketchup
Ingredients:
2 pounds (About 4 large) ripe tomatoes cut into quarters
1 medium onion, cut into chunks
2 cloves garlic, cut into small chunks
1/4 cup packed brown sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon salt
1 cup water
1 stick cinnamon
5 whole cloves
5 peppercorns
Recipe:
1. Place all the ingredients in a large pot. Bring to boil, then reduce heat to a simmer and cook until the tomatoes are very soft, about 30 minutes.
2. Remove the pot from the heat. Pour the contents into a large sieve set over a large bowl and push it through with a rubber spatula until all juice is extracted. Discard the remaining pulp, skin, and spices.
3. Reture the cooked tomato mixture to the pot and boil, uncovered, stirring occasionally until it is reduced and very thick, about 30 minutes.
Makes 3/4 cup
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