Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of 3 men who revolutionized the food industry with their world-wide renowned products Harland David "Colonel" Sanders, Maurice James "Mac" McDonald and John Harvey Kellogg.This week’s recipes are ideal for Christmas gifts for those people who are difficult to buy for and, also for getting your kids involved in making. They are Chocolate Truffles, Spicy Tree Biscuits andChristmas Stuffed Dates.
Harland David "Colonel" Sanders (September 9, 1890 – December 16, 1980) was an American fast food businessman who founded the Kentucky Fried Chicken restaurant chain, now re-branded as KFC. His image remains iconic in KFC promotions, and a foundation he established in his later years aids charities and funds scholarships with more than a million dollars in grants a year.
Richard James "Dick" McDonald (February 16, 1909 – July 14, 1998) and his brother, Maurice James "Mac" McDonald(November 26, 1902 – December 11, 1971) were early American fast food pioneers, who established the first McDonald's restaurant at West 14th Street and 1398 North E Street in San Bernardino, California in 1940. They introduced the "Speedee Service System" in 1948.
The McDonald family were of Irish origin. In the US Federal Census of 1910, both brothers (Maurice as "Morris") appear in Manchester ward 8, Hillsborough County, New Hampshire, and their father Patrick J. McDonald is shown as originating from Ireland, having emigrated in 1877 as a baby. Their mother Margarete is also shown as Irish born, emigrating to the USA in 1884 as a child. In 1937 Patrick opened "The Airdrome" restaurant on Huntington Drive (Route 66) near the airport in Monrovia, California. In 1940 the entire restaurant was moved 40 miles east to San Bernardino and renamed "McDonald's".
John Harvey Kellogg (February 26, 1852 – December 14, 1943) was an American medical doctor in Battle Creek, Michigan, who ran a sanitarium using holistic methods, with a particular focus on nutrition, enemas and exercise. Kellogg was an advocate of vegetarianism and is best known for the invention of the corn flakes breakfast cereal with his brother, Will Keith Kellogg. He led in the establishment of the American Medical Missionary College. The College, founded in 1895, operated until 1910 when it merged with Illinois State University.
The full version of this article can be found at www.garfysplaceinfo.blog.co.uk
My first recipe is Chocolate Truffles. Recipe by SweetUnique, courtesy of www.bbcgoodfood.com
Makes 20 plus 4 hrs chilling time
250g x Good Quality Plain Chocolate
250ml x Double Cream
40g x Unsalted Butter
3tbps x Brandy, Rum or Other Liqueur to Flavour
250ml x Double Cream
40g x Unsalted Butter
3tbps x Brandy, Rum or Other Liqueur to Flavour
Coating Options;
Chocolate Sprinkles
Cocoa Powder
Finely Chopped Hazelnuts, Walnuts, Pistachios or Almonds
Icing Sugar
Chocolate Sprinkles
Cocoa Powder
Finely Chopped Hazelnuts, Walnuts, Pistachios or Almonds
Icing Sugar
Break the chocolate into small pieces. Bring the cream to the boil in a saucepan then remove from heat and add the broken chocolate. Stir until it melts, then stir in the butter and allow it to melt completely. Add the brandy or other liquer and make sure it is well mixed.
Pour the mixture into a bowl and, when cool, cover with clingfilm then refrigerate for at least 4 hours, preferably overnight.
Pour the mixture into a bowl and, when cool, cover with clingfilm then refrigerate for at least 4 hours, preferably overnight.
Line a baking sheet with non-stick paper. Using a teaspoon or a melon ball maker if you have one, make 20 to 30 balls from the chilled chocolate mixture, placing each one on the baking sheet. Put the cocoa, icing sugar, cocoa powder, vermicelli or nuts on to separate plates, if you are using more than one kind of covering. Roll the truffles in whichever you choose. Doing a variety looks very good.
You can also dip the uncovered chocolate in melted chocolate (use a skewer or cocktail stick) instead of the other coverings to give a smooth chocolatey appearance. For best results, freeze the truffles before coating them in melted chocolate.
Allow the truffles to chill.
Present them in little truffle paper cases or piled up in a dish or on a plate. They keep in the refrigerator for about 10 days or you can freeze them for about 8 weeks.
My next recipe is Spicy Tree Biscuits. Recipe by Mary Cardogan, courtesy of www.bbcgoodfood.com. First appeared in Good Food Magazine January 2010.
Makes 30-40 depending on size, Prep 40 mins and Cook 15 mins + chilling
175g x Dark Muscovado Sugar
85g x Golden Syrup
100g x Butter
3 tsp x Ground Ginger
1 tsp x Ground Cinnamon
350g x Plain Flour , plus extra for dusting
1 tsp x Bicarbonate of Soda
1 egg, lightly beaten
85g x Golden Syrup
100g x Butter
3 tsp x Ground Ginger
1 tsp x Ground Cinnamon
350g x Plain Flour , plus extra for dusting
1 tsp x Bicarbonate of Soda
1 egg, lightly beaten
To Finish
100g x White Chocolate
Edible Silver Balls
100g x White Chocolate
Edible Silver Balls
Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling. Cover the surface of the biscuit mix with cling film and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.
Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely. Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.
My final recipe is Christmas Stuffed Dates original recipe by Pookie Bear
Gift idea, overall time approx 40mins plus cooling time.
60 Dates (usually sold in packs of 30), destoned
Marzipan
Cherries
Brazil nuts
Cocktail sticks
Large bar of Chocolate (any variety or type)
Marzipan
Cherries
Brazil nuts
Cocktail sticks
Large bar of Chocolate (any variety or type)
Using a sharp knife cut in the centre length ways, remove the stone. Once stone is removed fill with either the above and press together. Melt chocolate, do not boil. Insert a cocktail stick into each date, dip in chocolate and leave to cool on a tray covered in greaseproof paper. You must leave the cocktail stick in the dates once dipped until it they are dry. Don’t put them in a refrigerator to chill, as this may cause the chocolate to go white.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
came in thru bloggers......I'm surely going to try out this chocolate truffles recipe...bookmarking it....following u here :-)
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