JIM WELLER wrote to DAVE DRUM <=-
Today is Casimir Pulaski day in Illinois.
And it's also Mardi Gras and Shove Tuesday so I'll go get me a
paczki at Timmy's. More fun than a pancake.
"You don't have to be Polish to polish off a Paczki."
Actually it was Pulaski day on Monday. The religious stuff is separate
and entirely co-incidental. F'rinstance Party Gras - which most people associate with New Orleans, LA actually began in Mobile, AL. "Starting
in 1703, French soldiers and settlers enjoyed Mardi Gras festivities
in the newly founded city of Mobile, which served as the capital of
French Louisiana territory, until the capital was moved to New Orleans."
While Nawlins holds the largest Mardi Gras parades/celebrations the
runner-up is French-founded St. Louis, MO ..... in the Soulard district/ neighbourhood a month of parties and parades leads up to Fat Tuesday.
Texas has some pre-Lenten celebrations but only gets "honourable mention"
for size and longevity. Bv)=
(two recipes - both decent)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Soulard Duck Fillet in Green Pepper Sauce
Categories: Poultry, Pork, Booze, Dairy
Yield: 4 servings
4 Duck breast fillets
4 sl Fat streaky bacon
2 tb Butter
4 tb Whisky
7 oz Jar cr+?me fra+<che
Soy sauce
Green peppercorns
Salt & pepper
Paprika
Season the four duck fillets with salt, pepper and
paprika.
Cut the four slices of bacon into thin strips.
Heat 2 tbsp butter in a pan.
Cook two fillets on both sides.
Add the strips of bacon and brown very quickly.
Slowly add in 4 tbsp whisky.
Add meat juices, jar of cr+?me fra+<che and 1 tsp ground
green pepper.
Courtesy Ernest Soulard et cie
RECIPE FROM:
https://www.canard-soulard.com
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oswald Rivera's Berliner/Paczki/Jelly Donuts
Categories: Breads, Fruits
Yield: 15 Servings
2 Envelopes active dry yeast
1/2 c Warm water
1 c Warm milk
3/4 c Sugar
1/2 ts Vanilla extract
1/2 ts Salt
4 c All-purpose flour; more for
- dusting
1/3 c Butter; softened
5 c Oil for frying; more for
- coating a bowl
13 1/2 oz Jar strawberry or fruit jam
Powdered sugar; for
- finishing
In a small bowl, dissolve the yeast in warm water and
let it stand for about 5 minutes or until foamy.
In a large bowl, combine the yeast mixture, milk, sugar,
vanilla, salt, and flour. Mix the ingredients until
smooth and soft but not sticky. If using a mixer, mix on
low speed for a few minutes until a shaggy dough forms.
Add the butter, increase speed to medium, and mix until
dough is smooth.
Grease another large bowel with oil. Form the dough into
a ball. Place dough in the bowl, turning to coat with
oil. Cover with plastic wrap or a damp towel. Set aside
in a warm spot and let rise until doubled in size, about
1 to 1 1/2 hours.
Lightly flour a baking sheet or surface (a large wooden
square block is perfect for this). Turn the dough onto
the floured surface and, using a rolling pin, roll out
until about 1/2" thick. Using a lightly floured 2" round
biscuit cutter, cut out as many rounds as possible
(should have 25 or more). Place on a lightly floured
sheet or surface, spacing them apart. Again, loosely
cover with plastic wrap or a damp towel, and let rise
until doubled in size, about 20-30 minutes.
Heat the oil in a deep-fryer, large skillet, or large
pot to 350+XF/175+XC. Using a flat spatula, carefully
slide the dough rounds into the hot oil and, working in
batches to avoid overcrowding, fry until they rise to
the surface, then turn over and fry until puffy and
golden brown (2-3 minutes). Drain on paper towels.
When the donuts have cooled, using a paring knife, cut a
small slit in the side of the donut, and fill this
center with jelly (about 1 tablespoon), using a pastry
injector, syringe, piping bag, or small spoon. Sprinkle
with powdered sugar and serve immediately.
RECIPE FROM:
https://www.thedailymeal.com
Uncle Dirty Dave's Archives
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