Something else to hang off your xmas tree, besides the cat

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

www.intimately-yours.org

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

Coating Options;
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.

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.

www.intimately-yours.org

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

To Finish
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.

www.intimately-yours.org

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)

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

Follow me on Twitter www.twitter.com/therealtonyc
www.intimately-yours.org
www.chefgarfy.blog.co.uk/
www.chefgarfyinfo.blog.co.uk
www.chefgarfy.blogspot.com/

It's OCD Time - Operation Christmas Dinner

Hi everyone and welcome to the blog. This week’s blog is all about a stress free Christmas day, where you can sit down with the rest of your family instead of running around like a headless chicken – or turkey. Yes you saw right, it’s OCD time – Operation Christmas Dinner I know what you’re thinking... CHRISTMAS!!! But, it’s MID-NOVEMBER!!!! Why am I reading about preparing for Christmas dinner when it’s not even December yet?! Because it’s now that you do the preparation for the big day, to save you from having to do it all there and then. This week’s Spice of the week is Mustard and the recipe is for As-You-Like-It Christmas Cake.

This is a Christmas Countdown... with a difference. Here’s a list of what to do and how far ahead to do it.

1 Month: Order the turkey or goose If you don’t want either, decide what meat you’re having and tell your butcher (or your abattoir), so he’ll have a nice piece set aside for you.
3 weeks: Body Count Find out who is coming, then plan the menu and assign everyone a job so they know well in advance what they’re responsible for.
2 weeks: Booze Shopping online for your wine, spirits and mixers is a real time-saver. You don’t want to be rushing out for last-minute prosecco or tonic – or worse, running out of it.
Up to 1 week: Gravy and the rest Your gravy can be made in advance. Finalise what else you’re cooking, write your shopping list and place last orders. Gently remind everyone about their jobs so they’ve got no excuse to turn up empty-handed.
2 days: Do the big food shop: Unless you’ve ordered everything in, there’s no way around this. Make sure you have a list, take a deep breath and go to the supermarket. Also, if your having a very large frozen bird, best to take it out now and let it thaw naturally. Always check the defrosting instructions on the bird, saves any journeys to casualty on Christmas Day/Boxing Day with food poisoning.
1 day: Start cooking If you’re having goose, make it now, and brine your turkey. You may as well have as many veg done as you can*. Provided you cover them and have somewhere cool to store them (like a garage or secure shed), you can reheat them to piping hot the next day.
The big day Start your turkey and roast spuds. Have a check-list (after all this is a military-like operation) – it’s easy to forget things. Make sure everyone is on track with their task, then leave them to get on with it. If you haven’t, put someone on drinks duty – getting glasses, opening wine and, most importantly, pouring you a glass of fizz.
* Note: Vegetables can be done as far in advance as possible, like now for instance. Blanching your vegetables i.e. your potatoes, root veggies et al, and then freeze them giving you a massive head-start for the big day.

Spice of the Week – Mustard (brassica species
Mustard is a word that, for many of us, draws up an image of backyard grilling, hamburgers, and hot dogs. The word as we know it comes from the Middle English, mustarde, which means "condiment." It, in turn, came from the Old French, mo(u)starde, which is from the Common Romance, mosto. Mosto derives directly from the Latin mustum, from which we get our English term "must" to indicate new wine, or the unfermented juice that is being processed for wine. Originally, the condiment we know as mustard was made by mixing grape juice with mustard powder.
It is believed that mustard was first cultivated in India around 3000BC and came to Britain with the Romans. Although recipes for mustard paste appear as early as 42 AD, the use of mustard as a condiment was not widely practiced in either Greece or Rome.
When it was used, however, diners crushed mustard seed on their plate and mixed it with wine or water to suit their taste. The Romans took the seed to Gaul and, by the ninth century, French monasteries were bringing in considerable income from mustard preparations. By the13th century, mustard was one of the items offered by Parisian sauce-hawkers, who walked the streets at dinner peddling their savoury wares.
Where is this mustard powder obtained? Mustard powder is made from crushing the seed of the mustard plant, native to Eurasia. The tiny seeds, perhaps 250,000 per pound, are very pungent. On their own, they are bitter and biting. There are two main types of mustard seeds: the relatively mild white mustard seed and the extra-strong brown or oriental mustard seed. As a condiment, as we have seen, the seeds are crushed into a powder and mixed with liquids to form a paste.
Today, powdered mustard seed is likely to be mixed with wine, vinegar, beer, or water and various spices, such as Tumeric. The leaves of the mustard plant can also be used for food, similar to kale, turnip greens, or spinach. It has been said that there is no part of the mustard plant that cannot be utilized.
Many kinds of prepared mustards can be found on supermarket shelves today, but they all have the same basic ingredients. They range from prepared mild yellow mustard (the hot-dog favourite) to Dijon and Bordeaux mustards which derive their distinct flavours from the French wines they are made with. There are also hot mustards which are peppery and brown: English, Düsseldorf, German, and Bahamian. American horseradish-mustard is also particularly spicy.
Mustard seed is used in pickling, sausage making, and in boiling vegetables such as cabbage. This is the mustard seed that yellow prepared mustard is made from. The finest Canadian mustard seeds, these are great in all kinds of meat dishes, for summer sausage, or to create your own mustard. Mustard is one of the most widely used condiments on the planet. Prized for its oils, mustard plants grow wild in North Africa, the Middle East, and the Mediterranean, and is grown commercially in the United Kingdom, Canada, and the United States. During processing, the useful oils are extracted from the mustard plant, leaving mustard seed meal, or MSM, MSM has the potential to be developed as a selective herbicide for annual weed control in ornamental containers and further research could identify additional tolerant and susceptible species of both weeds and ornamentals.
Mustard is a well known spice that has a long history of medicinal use in stimulating internal and external applications. Externally, Mustard Seed causes a mild irritation to the skin, stimulating the circulation in that area, and relieving muscular and skeletal pain. The primary chemical constituents of Mustard Seed include glucosinolates (sinigrin), sinapine, enzyme (myrosin), mucilage, protein and sulphur. When taken internally, the seeds are laxative, mainly because of the mucilage they produce, but only small doses are advised as they may inflame the stomach. The stimulating, diaphoretic action can also be utilized for fevers, colds and influenza. But this well-known herb has its primary medicinal use as a stimulating external application. An infusion or poultice of Mustard will aid in cases of bronchitis and pleurisy, and it is often taken as a tea, or ground and sprinkled into a bath. Large doses of Mustard Seed (many times the recommended amount) should not be taken, especially by those with cardiovascular problems. Children under the age of six and the elderly should not use this product.


My recipe this week is As-You-Like-It Christmas Cake, courtesy of BBC GoodFood Magazine November 2010 supplement.

This recipe serves 10-12 people, takes 50mins to prepare, plus overnight soaking and takes 2.1/4 to 2.1/2hrs to cook.

1kg x Mixed Dried Fruit (any blend of raisins, sultanas, currants, mixed peel, dried cranberries, glace cherries, chopped dried apricots, dates, dried figs or dried pineapple)
150ml x Sherry, Brandy, Rum or brewed Tea, plus extra for feeding
2 x Oranges - zest and juice (or 4 x Clementines)
2 x Lemons – zest and juice (or 4 x Clementines)
250g x Unsalted Butter – softened, plus extra for the tin
250g x Light Brown Soft Sugar
2 tsp x Vanilla Extract
4 x Eggs
200g x Plain Flour
2 tsp x Mixed Spice
100g x Whole or Flaked Almonds, Chopped Hazelnuts, Walnuts, or Brazil Nuts

Put your chosen fruit mixture into a large bowl with your choice of alcohol or tea, citrus zest and juice. Mix well, cover and leave overnight. Heat the oven to 160C Gas Mark 3. Butter and double-line a deep cake tin – 20cm round or 18cm square – with enough baking parchment to come about 2.5cm above the top of the tin. Wrap the outside of the tin with a few sheets of newspaper, securing with staples or string.
Beat the butter, sugar and vanilla until creamy, then beat in the eggs one by one. Tip in the flour, mixed spice, soaked dried fruit and any liquid from the bowl, plus your chosen nuts, if using. Stir everything together, then scrape into the cake tin. Using the back of your spoon, make a slight dent in the centre of the mixture, then bake for 1.1/2hrs. Reduce the oven to 140C Gas Mark1, loosely cover the top of the cake with a double sheet of foil and baking parchment, and bake for another 45mins – 1hr or until a skewer poked right to the bottom comes out clean. Cool in the tin, then lift out and wrap in greaseproof paper or baking parchment. Keep in a cake tin with a tight-fitting lid, or wrapping in a large sheet of foil, in a cool, dark place for up to 6 months. Open the cake every week or two to feed by poking with a skewer in several places and dribbling over more of your chosen alcohol or tea.

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
http://chefgarfy.blogspot.com/
http://chefgarfy.blog.co.uk/