Subj : Re: Richyssoise (Chilled, Cre
To : Ben Collver
From : Dave Drum
Date : Tue Apr 04 2023 07:28:55
-=> Ben Collver wrote to Dave Drum <=-
BC> Title: Richyssoise (Chilled, Creamy Potato-Onion Soup)
DD> Someone has take liberties with that recipe. I could not find it with
DD> that spelling anywhere in the Moosewood collection.
DD> Title: Leek & Baked Potato Vichyssoise w/Red Caviar
BC> Thanks for the correction. This cookbook was published in 1977 and it
BC> is entirely hand-written including the illustrations, table of
BC> contents, and index. Very aesthetically pleasing, but they wrote the V
BC> with curly ends and to my eye it looked a lot like a lower-case letter
BC> "r". My bad.
More like a marketing gimmick. It may look authentic and like something
handed down from previous generations. Sorry, but I prefer printed in
an easy to read typeface (and with modern measurements if actual archaic
measures were used). I had several hand-written recipe cards from the
collection of my Grandmother - and when I was entering them into Meal
Muncher format I had to go ask more than once "What's this mean?" And
she wrote a very nice Spencerian script with her Esterbrook fountain
pen.
BC> The other day i went to the library to renew my card, and i found that
BC> they have a re-printed edition of the original Moosewood Cookbook. How
BC> cool is that!
Except for having to renew a library card - pretty cool. My library
issues cards only to juveniles. My voter's ID serves as my library card.
What's neat about my library is that they have many books available in
electronic format. So in a lot of instances I can download a volume to
my Kindle .... and not have to worry about hustling it back to the library
before the due date. The only problem with that is if doing reference
reading it's very hard to flip from page to distant page. Or to go back
several chapters to check how something came about. So, I have an online
account and download to my confuser and use my Kindle app and a search
engine.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Library Punch
Categories: Beverages, Booze, Dairy, Fruits, Herbs
Yield: 12 Servings
1 1/2 c Sugar
8 Lemons; 6 zest peeled in
- strips & juiced, 2 thin
- sliced
1 Pineapple; peeled, cored,
- chopped
3 c Simmering water
4 c Brandy
2 c Rum
1 c Absinthe
1/2 c Grenadine
1 tb Whole cloves
1 tb Coriander seeds
2 ts Fresh grated nutmeg
8 ds Bitters
2 c Whole milk
20 Sprigs mint
Recipe courtesy of Nancy Fuller
In a large pot or bowl, stir to combine the sugar, lemon
zest, lemon juice and pineapple. Let stand for 30
minutes.
Add the hot water and stir to dissolve the sugar. Add the
brandy, rum, absinthe, grenadine, cloves, coriander,
nutmeg and bitters. Let stand, covered, for at least 1
hour or up to overnight.
In a medium saucepan, scald the milk, then add to the
punch. The milk will curdle when mixed with the lemon
juice and alcohol. Let stand for 1 hour.
Strain the punch through a double-cheesecloth or a
coffee-filter-lined strainer. Transfer to the
refrigerator to chill.
To serve, fill a large bowl with the punch and add the 2
sliced lemons. Fill a small glass with ice, add a mint
sprig, then fill with punch. Repeat for the remaining
cocktails.
COOK'S NOTE: The lemon, pineapple and sugar combines to
make a mixture called Oleo-Saccharum which dates back to
the 19th century, when it was the go-to ingredient for
cocktails. It is a great sweetener and base for other
beverages like iced teas or lemonade. This mixture can be
made 2 to 3 days ahead and kept refrigerated.
Yield: 12 servings
RECIPE FROM:
http://www.foodnetwork.com
Uncle Dirty Dave's Archives
MMMMM
... Take pride in your pain. You are stronger than those who have none.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
