water – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Thu, 27 Jan 2022 20:37:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 water – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Lemon-Poppyseed Cake http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/ http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/#respond Mon, 24 Jan 2022 13:00:46 +0000 http://aubreyabouttown.com/?post_type=recipe&p=4046 This all-American classic is a zesty and decedent cake perfect year around. Und a super-flexible recipe that makes an equally terrific Bundt cake, see ‘Notes’ below. 

  • White chocolate buttercream
  • Lemon curd
  • Crumb coat of frosting
  • Lemon-Poppyseed Cake
    Aubrey’s Lemon-Poppyseed Cake

Lemon-Poppyseed Cake
This recipe is soaked in a lemon-vodka syrup for a rich, moist, and sinfully boozy cake. The vodka may be omitted from the lemon syrup for a more kid-friendly alternative, however, for the adventurous, a more intense cake may be achieved by increasing the citron vodka (from 1/4 cup) to 1/3 cup.
Servings12 slices
Prep Time1 hr
Cook Time35 mins
Passive Time3 hrs
Ingredients
For the Lemon-Poppyseed Cake
Lemon Simple Syrup
American White Chocolate Cream Cheese Buttercream
Instructions
Prepare Lemon-Poppyseed Cake:
  1. Preheat oven to 350 degrees. Grease bottoms of two 9-inch round cake pans. Line cake pans with 9-inch parchment cake rounds.
  2. Grease parchment cake rounds and sides of cake pans, lightly dust pans with flour, tapping out excess flour, set aside.
  3. Sift cake flour, baking powder, and baking soda into a large mixing bowl. Add kosher salt and poppy seeds and whisk 20 seconds to distribute poppyseeds throughout flour mixture, set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and lemon zest until mixture becomes very pale and fluffy.
  5. Mix in vegetable oil and blend in eggs one
  6. at a time, mixing just until combined after each addition.
  7. In a liquid measuring cup mix together buttermilk, lemon juice, lemon extract and vanilla extract.
  8. Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined.
  9. Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture - mixing until combined. Mix in remaining half of the buttermilk mixture and finish by mixing in the remaining flour mixture, being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  10. Divide batter among the two prepared cake pans (for even distribution, use a kitchen scale to weight out cake batter.) Spread batter in pans
  11. Bake in preheated 350 degrees oven for 30-35 mins or until a toothpick inserted into center of cake comes out clean.
  12. Remove cake layers from oven and allow to cool in the pans on a wire cooling rack for 15 minutes. Invert cakes onto wire racks to cool completely.
  13. Transfer cake layers on to cardboard cake rounds.
  14. With a serrated bread knife, carefully and evenly slice off 1/8-inch off the tops of the cake layers to remove crust exposing the cake (this will allow for the lemon simple syrup to penetrate and soak into the cakes).
  15. Using a pastry brush, generously brush cakes with lemon simple syrup.
  16. Wrap each layer loosely with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
For the lemon simple syrup:
  1. In a small saucepan set over medium-low heat whisk together lemon juice, water, and can sugar until sugar has dissolved. If using, add citron vodka, set aside and allow to cool to room temperature.
To Prepare American White Chocolate Cream Cheese Buttercream:
  1. Place white chocolate chips in a in a small microwave-safe bowl. Microwave white chocolate in 20-second intervals (stirring in between) for 60-80 seconds or until just melted, being careful not to scorch chocolate. set aside to cool to room temperature before continuing.
  2. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  3. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  4. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  5. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  6. Return bowl & paddle to the stand mixer.
  7. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; place onto a cake turntable/carousel, gently peel off parchment paper, top center with 1 cup of cream cheese buttercream. With an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Top with second layer (top down), and spread the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  3. Top with 1 cup of the buttercream, again, spreading from the center out.
  4. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides. It doesn’t need to be perfect, for this is a crumb coat just to set the cake.
  5. Refrigerate 30 minutes to set buttercream.
  6. Repeat the frosting step as above.
  7. Holding cake (from bottom of cake board) in one hand, gently press poppyseeds into the bottom third of the sides of the cake to garnish.
  8. Refrigerate 30 minutes or until service.
  9. Optional: top finished cake with an edible pastillage sugar poppy. See the ‘Notes’ section below for a link to purchase the red décortif poppy used to garnish the cake in the photo above.
  10. Although the cake is delicious cold directly from the refrigerator, the cake is best when allowed to sit out 45 minutes prior to serving.
Recipe Notes

To make as a Bundt cake:

Thoroughly brush the inside of a 12-cup Bundt cake pan with vegetable shortening. Dust with all-purpose flour. Fill with cake batter and bake in a pre-heated 350 degrees oven for 55 minutes or until a toothpick comes out clean when inserted in the cake. Cool 20 minutes in the pan. Invert onto a cooling rack to cool completely (about two hours). Return cake to the the Bundt pan. Pour lemon simple syrup evenly over cake, cover with plastic wrap, and allow to soak (at room temperature) for 1 hour, or overnight. Refrigerate cake until service. Invert cake onto a cake service plate. Serve with freshly whipped cream and fresh berries if desired. Serves 12.

Pastillage/Gum Paste Poppy

Visit my friend, Michelle Capogreco’s Etsy shop ‘Sweetpea Sugar Art’ for the edible red poppy I used on the cake pictured above. It was $25. - as well as many other beautiful edible art available in her shop.

Some may remember the gorgeous white crane she created for my birthday cake (created by Perfect Ending Cakes). At my Chinoiserie Birthday Party back in 2015 at Crystal Jade restaurant in San Francisco. Michelle ships worldwide from Syracuse, New York. http://www.etsy.com/listing/236969350

Handmade edible gum paste poppy cake topper
Photo credit: Sweetpea Sugar Art/Etsy


Aubrey’s Birthday Cake 2015
Photo credit: Drew Altizer Photography


Aubrey Brewster and his birthday cake, 2015 Photo credit: Drew Altizer Photography

Aubrey Brewster and his birthday cake, 2015
Photo credit: Drew Altizer Photography

]]> http://aubreyabouttown.com/recipe/lemon-poppyseed-cake/feed/ 0 4046 Éclairs http://aubreyabouttown.com/recipe/eclairs/ http://aubreyabouttown.com/recipe/eclairs/#respond Thu, 08 Jul 2021 03:18:59 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3880 A French original, a favorite Worldwide.
These delectable French classics are easy to make, and takes not much more effort than cupcakes, with twice the appreciation.

  • Add eggs one at a time.
  • Choux paste should form a ball.
  • 1/2 inch round pastry tip.
  • Add hot cream to chocolate morsels.
  • Pipe Crème Pâtissière through hole in top.
  • Pipe up, then down to fill.
  • Press down into ganache, then lift to create a ridge pattern.
  • Rear: cooling on their side.

Éclairs
Try adding 1/2 cup flaked coconut to the prepared Crème Pâtissière for coconut éclairs, and sprinkle tops with more coconut. Or fold in 1/2 cup melted chocolate for chocolate Crème Pâtissière. Don’t care for chocolate? Just a dusting of confectioners sugar on top is all these need. Variations are endless!
Servings20 éclairs
Prep Time40 mins
Cook Time40 mins
Passive Time3 hours
Ingredients
Crème Pâtissière (pastry cream)
Pâté Choux (choux paste)
Chocolate Ganache
Instructions
Prepare Crème Pâtissière:
  1. IF USING VANILLA BEAN PASTE OR EXTRACT, SKIP TO STEP 2. Run a pairing knife down a vanilla bean vertically to split. Place split vanilla bean seed side up on to the counter, and with the back of the pairing knife, scrape down from one end to the other to scrape out seeds. Repeat with other half.
  2. In a medium size bowl, whisk together egg yolks and sugar until the sugar has dissolved, and is fluffy and pale yellow. Set aside
  3. In a large saucepan, whisk together milk, water, and cornstarch.
  4. Place over MED-HIGH heat, and stir in vanilla bean and pods.
  5. Stirring constantly, bring mixture to a boil, then turn down heat to MED. Continue to stir for 5 minutes or until thickened, and the mixture coats the back of a spoon.
  6. Remove from heat, discard vanilla pod (save it for Vanilla Sugar - see Notes below). Quickly whisk 1 cup of the hot milk mixture into the egg yolk mixture (this will temper the eggs before adding to hot mixture).
  7. Add the yolk mixture to the saucepan with the remaining hot milk mixture, whisk quickly so the egg yolks do not scramble.
  8. Continue to cook over MED heat for 8 minutes, or until the crème pâtissière has the consistency of a soft custard.
  9. Remove from heat, and transfer to a bowl, stir in cubed butter (if using vanilla bean paste or extract, add it here) until melted and combined, cover pastry cream with plastic wrap, and allow to cool completely.
  10. For extra smooth pastry cream, press threw a sieve after it has cooled.
  11. Cover with plastic wrap, and refrigerate for 4 hours or overnight.
  12. Transfer crème pâtissière to a piping bag outfitted with a small 1/8 inch round tip, or filling tip. Keep refrigerated until ready to fill éclairs.
Prepare Pâté Choux:
  1. Preheat oven to 375 degrees.
  2. Line two 12”x17” (2-‘half sheets’) baking pans with silicone baking mats or parchment paper, set aside.
  3. In a medium size saucepan, over MED-HIGH heat, bring water, salted butter, and sugar (or salt, if making savory) just to a boil.
  4. Remove from heat, and add flour all at once.
  5. Vigorously mix with a wooden spoon until the flour has fully incorporated, and the dough forms a ball.
  6. Return to the MED-HIGH heat, and stir constantly for 90 seconds until the ball loosens slightly, and it begins to take on a satiny gloss.
  7. Remove from heat, and stir occasionally, pressing the dough into the sides of the saucepan until the dough is no longer hot, and is just warm to the touch.
  8. Transfer the warm dough to the bowl of a stand mixer, outfitted with the paddle attachment.
  9. Turn mixer to MED and add eggs one at a time, beating to fully incorporate between each egg addition.
  10. Beat 2 minutes longer after the last egg has incorporated.
  11. Transfer dough to a large piping bag, outfitted with a 1/2 inch round pastry tip (pictured in the slideshow above) or a 1/2” star tip. Tighten the bag, and use a twist tie to secure the opening.
Form & Bake Éclairs:
  1. Pipe the pâté choux onto the two lined baking pans: EACH sheet pan should hold 10 -3” piped lines for small 4 inch éclairs.
  2. To pipe lines for éclairs, hold pastry bag at a 45 degree angle, gently squeeze a 3/4”x3” line, pulling up into a little ‘tail’ while releasing pressure. Moisten fingertip with water, and gently press the tail in to smooth it out. Repeat to pipe two columns of five 3” horizontal lines spaced 2 inches apart on each baking sheet.
  3. Bake at 375 degrees for 12 mins, or until a crust forms and they begin to puff. While trying not to keep the oven door open that long, quickly pierce one small hole in each éclair with a wooden skewer or toothpick; this little hole will allow excess steam to release while allowing it enough steam to puff further, close oven door, and bake 12 minutes longer until lightly golden brown.
  4. Remove from oven, and allow them to rest on the sheet pan for 5 minutes, rotate each éclair on to their side, and allow to cool completely (this will assure the keep their shape). Repeat with other sheet pan.
Prepare the Chocolate Ganache:
  1. Pour heavy whipping cream into a microwave safe bowl, microwave on HIGH for 90 seconds (make sure not to scorch cream).
  2. Place chocolate morsels into a medium size bowl, cover with hot cream, and stir until chocolate has dissolved into the hot cream, and the ganache is streak free, and glossy.
  3. Allow to cool and thicken a bit on the counter while you fill the éclairs, giving it a stir from time to time. It will thicken as it stands (about 40 mins). If it thickens to much before you have time to dip the éclairs, remelt in microwave in 10 second intervals, giving a good stir in between.
Fill The Éclairs:
  1. Hold a pâté choux in the palm of your impeccable clean hand, and with the other hand, hold the pastry bag of pastry cream by the base, making sure to tighten bag by twisting base.
  2. Gently press pastry bag tip into the little hole where you poked it with a skewer when they were baking. Give the pastry bag a gentle squeeze to fill éclair; you will feel the éclair give a little resistance when it has filled. Wipe off the bit of pastry cream from the hole.
  3. Place filled éclair onto a sheet pan. Repeat until all 20 éclairs are filled.
  4. Refrigerate filled éclairs for 30 minutes to chill.
Dip Éclairs in Chocolate Ganache:
  1. Line a sheet pan with parchment paper.
  2. Holding the éclair by the sides, dip the ‘hole side’ into ganache halfway to coat the top.
  3. Place dipped éclair onto lined sheet pan ganache side up. Repeat with remaining éclairs. If you wish, you may sprinkle the tops with rainbow sprinkles at this time.
  4. Refrigerate 30 minutes longer to set ganache. Repeat the dipping process to double coat the éclairs.
  5. Chill for 3 hours, or overnight.
  6. Serve chilled.
]]> http://aubreyabouttown.com/recipe/eclairs/feed/ 0 3880 ST. PATRICK’S DAY SUPPER: Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/ http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/#respond Tue, 16 Mar 2021 18:53:01 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3687 The only thing Irish about the Corned Beef & Cabbage is the Guinness & potatoes…a strictly Irish-American phenomenon; but we love it, and nothing graces the St. Patrick’s Day table more.

Corned Beef & Cabbage with Guinness Stout Jus and Horseradish Whipped Cream, and Irish Soda Bread
The rich Guinness jus (juice), is full of rich, silky, and umami notes, and when served piping hot, enriches the meat to a new level. Topped with tangy horseradish whipped cream takes it even further!
Servings8 people
Prep Time30 mins
Cook Time1-1/2 hours
Ingredients
Horseradish Whipped Cream
Corned Beef & Cabbage with Guinness Stout Jus
Irish Soda Bread
Instructions
Prepare the Horseradish Whipped Cream:
  1. Line a medium-size sieve or strainer with 2-layers of paper towels or cheesecloth. Set over a bowl, being sure the sieve doesn’t touch the bottom of the bowl. Set aside.
  2. In the bowl of a stand mixer, fitted with the whisk attachment, mix together: heavy whipping cream, hot sauce, granulated garlic, white pepper, and salt.
  3. Turn mixer on HIGH, and whip cream mixture until firm peaks form, and the whipped cream can hold its shape, about 1-1/2 to 2 mins.
  4. Turn mixer off and add horseradish. Mix on HIGH for 10 seconds to combine.
  5. Remove whisk and bowl from mixer. With a rubber spatula, clean off whisk, and scrape the bottom & sides of the bowl, folding to combine.
  6. Spoon the horseradish whipped cream into the lined sieve or strainer. Refrigerate until ready to use. Excess liquid with strain into the bowl, and the cream will thicken into a rich mousse-like consistency. Change the soaked paper towel if preparing an hour or longer before serving. This can be done a day in advance. Once the liquid has drained, the Horseradish Whipped Cream can be transferred to an airtight container, and will keep refrigerated for up to 3 days.
Part One: Prepare the Corned Beef & Cabbage with Guinness Stout Jus
  1. Preheat oven to 325 degrees.
  2. Remove corned beef from packaging, set aside seasoning packet, if included.
  3. Rinse the meat well to remove the packing brine liquid.
  4. In a bowl large-enough to accommodate the corned beef, fill with cool water, and soak meat for 30 minutes. Repeat again with clean water for another 30 minute soak.
  5. Pat the meat dry with a clean kitchen or tea towel. Season both sides with 1/2 tsp ground black pepper.
  6. Heat a large Dutch Oven or stock pot over MED-HIGH heat. Add olive oil.
  7. Carefully place the corned beef into the hot pot, fat-side down. Brown in oil for 4 mins.
  8. Flip meat over, and brown for an additional 3 mins.
  9. Remove meat from pot, and transfer to a plate. Set aside.
  10. Carefully pour-out the grease from the pot, leaving 1 tbsp in the pot. Return pot to heat and deglaze the pan with 1 ounce of Irish whiskey, using a wooden spoon to scrape up any brown bits (fond) from the bottom.
  11. Stir in the Guinness Stout, 2 cups chicken stock, and 1 cup water. Bring to a simmer.
  12. Carefully add the corned beef to the Guinness mixture. Bring up to a simmer, cover with a lid, and simmer over MED-HIGH heat for 10 mins.
  13. Transfer the covered pot to the oven, and continue to cook for 1-1/2 hours.
Meanwhile: Prep the Vegetables
  1. Remove any wilted and leaves from the cabbage, rinse and pat dry.
  2. From top to bottom, slice cabbage in half. With your knife, cut a “V” into the core of each half to remove. Slice each halves into four wedges. Set aside.
  3. Rinse the baby Yukon potatoes, pat dry. Set aside.
  4. Rinse carrots. With a vegetable peeler, peel carrots, then slice at an angle into 1-1/2 inch long pieces. Set aside.
Prepare the Irish Soda Bread: When the Corned Beef is at 40 Minutes
  1. With the Corned Beef still in the oven, increase oven temperature to 350 degrees.
  2. In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
  3. With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
  4. In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
  5. Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
  6. Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined.
  7. Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
  8. Roll dough into a ball, drop into greased dish.
  9. Cut a 1-inch deep cross (X) across the top of the loaf.
  10. Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
  11. Scoot the pot of corned beef to the side, and place the Irish Soda Bread aside it in the 360 degree oven.
  12. Bake the Irish Soda Bread for 50 mins. The corned beef and the bread will be ready to come out of the oven at the same time.
  13. Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
Part Two: Finish Preparing the Corned Beef & Cabbage with Guinness Stout Jus
  1. With thick pot holders, CAREFULLY remove the hot pot of corned beef from oven, and set on the stove.
  2. With tongs or a long meat fork, carefully transfer the corned beef to a plate. Cover with aluminum foil, and set aside.
  3. Turn stove on to MED-HIGH, and bring the pot of the Guinness juices (jus) to a simmer. There should be about 1-1/2 to 2-inches of liquid. If necessary, add more water, or more Guinness or stock to reach that level of liquid.
  4. Add potatoes to the simmering Guinness jus, cover, and cook 10 mins.
  5. Add carrots to potatoes, being sure the carrots are nestled in the jus. Cover, and simmer 10 mins longer.
  6. In a single line, nestle cabbage wedges, (the point of the wedge down) atop to potatoes & carrots. Cover with a lid, and allow the cabbage to steam over the other vegetables for 10 mins more. (The cabbage should still be bright green.)
  7. Immediately remove from heat, and set aside while the corned beef is carved.
  8. With a sharp carving knife, cut away the fat from the top of the meat. Discard.
  9. Carve the corned beef against the grain of the meat into 1/4 inch thin slices. In a fan fashion, lay out slices down the center of a serving platter, garnish with a couple wedges of cabbage and a couple potatoes & carrots to denote corned beef & cabbage.
  10. Serve the remaining cabbage in a vegetable serving dish, garnish with chopped parsley.
  11. With a slotted spoon, spoon the potatoes & carrots into another serving dish, pour the melted butter over the top, give a quick toss, and top with minced chives.
  12. Pour the hot Guinness jus into a gravy boat or a small pitcher.
  13. Serve the Corned Beef and Cabbage topped with hot Guinness jus.
  14. Spoon the Horseradish Whipped Cream into a sauce boat, and serve on the side.
  15. Serve the Irish Soda Bread with sweet butter, topped with sea salt. Serves 8
Recipe Notes

]]> http://aubreyabouttown.com/recipe/st-patricks-day-supper-corned-beef-cabbage-with-guinness-stout-jus-and-horseradish-whipped-cream-and-irish-soda-bread/feed/ 0 3687 Irish Soda Bread http://aubreyabouttown.com/recipe/irish-soda-bread/ http://aubreyabouttown.com/recipe/irish-soda-bread/#respond Tue, 16 Mar 2021 07:43:30 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3701 A traditional rustic Irish non-yeast quick bread. Similar to a scone in texture, this crumbly bread is an easy one-bowl bread alternative when time is short. 

Irish Soda Bread
A perfect remedy when you don’t have time to bake a loaf of bread. Dry kneading in dried cranberries, currants, sultanas, walnuts, olives, caraway or poppyseeds in the dough for a fast bread for all occasions.
Servings8 slices
Prep Time5 mins
Cook Time50 mins
Passive Time30 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a round 1-1/2 quart soufflé ramekin or casserole baking dish with vegetable shortening.
  3. In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
  4. With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
  5. In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
  6. Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
  7. Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined. If adding dried fruits, nuts, or seeds, do so here.
  8. Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
  9. Roll dough into a ball, drop into greased dish.
  10. Cut a 1-inch deep cross (X) across the top of the loaf.
  11. Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
  12. Bake the Irish Soda Bread in a preheated 350 degree oven for 50 mins. A skewer should come out clean when inserted in the middle of the loaf.
  13. Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
  14. Serve with softened butter.
Recipe Notes

]]> http://aubreyabouttown.com/recipe/irish-soda-bread/feed/ 0 3701 Chicken Matzo Ball Soup http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/ http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/#respond Fri, 29 Jan 2021 05:51:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3544 I couldn’t think of a better soup to nourish the body and soul, but that of Matzo Ball Soup. And this recipe doesn’t disappoint with the addition of plenty of chicken! Make some for someone you love, even if that someone is You!

  • Matzo meal & seasonings, schmaltz & eggs
  • Chicken, onion, celery, parsley stems, and peppercorns
  • Matzo balls simmering
  • Pack some for a friend

Chicken Matzo Ball Soup
A classic and hearty soup to warm the spirits for even on the gloomiest of days!
Ingredients
Chicken Stock
Matzo Balls
Chicken Matzo Ball Soup
Instructions
To Prepare Chicken Stock
  1. Rinse one whole chicken (inside & out) under cold water.
  2. Add whole chicken to a large stock pot, cover with one gallon cold water. Add onion, celery, parsley stems, bay leaves, peppercorns & salt.
  3. Turn heat to MED-HIGH, cover, and bring to a boil.
  4. Gently boil for 5 minutes, lower heat to MED, and simmer 50 minutes.
  5. Remove from heat, and allow to cool to room temperature.
  6. Carefully remove chicken from stock, and transfer to a bowl. Cover with plastic wrap, and refrigerate 6 hours or overnight.
  7. With a sieve, strain chicken stock into a large pitcher or bowl, cover with plastic, and refrigerate 6 hours or overnight.
  8. When the stock has completely chilled, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
To Prepare Matzo Balls
  1. In a small mixing bowl, lightly beat eggs. Whisk in schmaltz, and set aside.
  2. To a medium size mixing bowl, blend to combine: matzo meal, baking powder, granulated onion and garlic, ground white pepper, chicken bouillon & kosher salt.
  3. Add egg-schmaltz mixture to matzo meal mixture, mix to combine, stir in minced parsley.
  4. Cover with plastic wrap or damp kitchen towel, refrigerate 30 minutes.
To Prepare Chicken Matzo Ball Soup
  1. Pull chicken breast, legs, and thighs meat from the bones. Cut into 1-inch cubes, set aside.
  2. With a 1-ounce quick-release scoop, scoop matzo mixture into 1-inch portions (this recipe should make 14). Roll in between your hands to form a small ball, place onto a dinner plate, cover with plastic wrap, and refrigerate until ready to use.
  3. In a large stock pot over MED-HIGH heat, bring chicken stock to a boil, lower heat to MED and let simmer 5 minutes.
  4. Add celery and carrots, and simmer on MED for 10 minutes.
  5. Gently, one at a time, lower matzo balls into simmering soup - cover with lid, and gently simmer for 8 minutes (the balls should float to the top). Gently add cubed chicken and parsley leaves. Simmer 2 minutes longer to heat-through chicken. Serves 6-7 (2 matzo balls per serving).
Recipe Notes

Alternatively: For a quicker method in the instructions for Prepare Chicken Stock (in steps 5 thru 8). Step 5, Remove from heat, and allow to cool until it’s safe to touch. Step 6, Remove chicken from stock, and transfer to a bowl, set aside. Steps 7 & 8, With a sieve, strain chicken stock into a large pitcher or bowl and allow chicken fat to separate and settle on the top, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.

 

The addition of English peas, chopped cabbage, or chives instead or in addition of parsley are delicious alternatives.

]]> http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/feed/ 0 3544 Tabbouleh http://aubreyabouttown.com/recipe/tabbouleh/ http://aubreyabouttown.com/recipe/tabbouleh/#respond Fri, 08 Jan 2021 10:43:43 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3444 This classic Lebanese parsley & bulgar salad has been enjoyed throughout the Middle East since the Middle Ages. With its refreshing and zesty taste, it remains a favorite today, and is now enjoyed around the world. 

  • Soaking bulgar, Minced vegetables
  • Making a garlic & salt paste
Tabbouleh
Tabbouleh is the perfect accompaniment to richly seasoned & grilled meats, like lamb, mutton, kefte (kofta) and chicken. Or as a side to your favorite sandwich. Add bay shrimp or crabmeat for an outstanding stand alone seafood salad (see Notes below.)
Servings12 servings
Prep Time15 mins
Cook Time35 mins
Passive Time1 hour
Ingredients
Instructions
To Prepare Tabbouleh
  1. Boil 6 cups water with 1 tsp sea salt.
  2. While the salted water comes to a boil, rinse red bulgar with cold water 5 times, or until water runs clear. To rinse, place bulgar in a medium-sized bowl, place under faucet, and cover with water, stir bulgar through water, slowly pour water out, leaving bulgar at the bottom of the bowl, repeat 4 more times, or until water runs clear. Leave rinsed bulgar in bowl, set aside until the water has come to a boil.
  3. Pour boiling water over rinsed bulgar, stir to distribute, cover bowl with a plate or plastic wrap, and let sit 35 minutes.
  4. In the meantime, prepare the Tabbouleh Dressing, and prep the vegetables - dice the cucumber, tomato, and onion, and slice the scallions. Add to a large bowl, and set aside.
  5. In the bowl of a food processor, pulse the curly-leaf parsley and fresh mint for 30 seconds to a semi-course mince, add to the diced vegetables, toss with Tabbouleh Dressing.
  6. Strain cooked bulgar through a fine sieve, pressing with clean hands or a large wooden spoon, add strained bulgar to the parsley-vegetable mixture. Toss well to distribute.
  7. Cover tabbouleh with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to marinate. Serve chilled or room temperature.
Prepare Tabbouleh Dressing
  1. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to a small bowl. Mix in lemon juice, olive oil, and ground black pepper, mix well.
  2. Pour over prepared vegetables as stated in Step 5 in the Prepare Tabbouleh instructions above.
Recipe Notes

Red Bulgar (burghul) is made from the cracked parboiled groats of durum wheat, and is often used in Middle Eastern cuisine, and can be found in Middle Eastern markets, specialty stores, and online. I use Ziyad brand ‘Red Burghul Medium #2’. You may find it HERE.


Tabbouleh Seafood Salad

For a delicious seafood salad:

Prepare Tabbouleh recipe above.

Fold in 2 large cubed (and slightly firm) avocados, 1/2 lb. tiny cooked bay shrimps, 1/2 lb. cooked lump crabmeat, 1/3 lb. cooked & shelled mussels. (All available at the fish counter), toss and serve over whole butter or iceberg lettuce leaves. Serves 12.

]]> http://aubreyabouttown.com/recipe/tabbouleh/feed/ 0 3444 Ham-Bone Split Pea Soup http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/ http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/#respond Tue, 01 Dec 2020 01:55:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3229 Always a staple for the week following Thanksgiving or Easter, this cozy and nostalgic classic is a must for that leftover holiday ham. But no need to wait for the ham, a large smokey ham hock does the trick just fine!

Ham-Bone Split Pea Soup
A rich, cozy, and nostalgic repurposing of that left-over Easter & Thanksgiving spiral-cut ham bone. This recipe uses the bone from a 7-pound half ham, just double the recipe if using a full/whole ham. You didn’t have a ham?... A large split smoked ham hock is a fabulous substitution. This recipe makes about 2-1/2 quarts.
Servings2-1/2 quarts
Prep Time10 mins
Cook Time2 hours
Ingredients
Ham-Bone Broth
Ham-Bone Split Pea Soup
Instructions
To Prepare Ham-Bone Broth
  1. From the bone of a half ham, cut off any good ham, leaving ham scrapes attached to the bone. Cube the good ham, and set aside for later; you should have 2 cups ham.
  2. To a stockpot , add olive oil, onions, crushed garlic, ham bone, and bay leaves.
  3. Heat over MED heat until onions begin to turn translucent, occasionally stirring.
  4. Add chicken stock and water, and (stirring occasionally) continue to simmer over MED heat for 1 hour, or until liquids reduces to 8 cups.
  5. With a sieve or kitchen strainer, strain onions, garlic, ham bone & meat scraps, and bay leaves from broth. Reserve broth. Recipe should yield 8 cups of broth; if shy, adjust with water to yield 8 cups (2 quarts).
To Prepare Ham-Bone Split Pea Soup
  1. To a stockpot, add dried split peas, ham-bone broth, thyme and bay leaf.
  2. Simmer over MED heat for 1 hour, until the split peas have softened, and begun to break apart - and the liquid has reduced by a third.
  3. Add 2 cups water, carrots and celery, and 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer over MED heat 20 minutes longer until the carrots have softened, and can be easily smashed in between your fingers, and the soup has thickened. Add a bit more water, if a thinner consistency is desired.
  4. To serve, garnish top of soup with remaining cubed ham, and minced chives, if desired.
Recipe Notes

In addition to cubed ham, try topping your HAM-BONE SPLIT PEA SOUP with a dollop of sour cream, bacon bits, scallions, or cheddar. 

]]> http://aubreyabouttown.com/recipe/ham-bone-split-pea-soup/feed/ 0 3229 Thanksgiving: Grand Marnier Cranberry Relish http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/ http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/#respond Mon, 23 Nov 2020 09:39:18 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3127 With Thanksgiving, and with the recipes we love, holds traditions that nurture nostalgia within us all. One Thanksgiving tradition I honour year after year, is making this cranberry relish to start off the Thanksgiving cooking.

Grand Marnier Cranberry Relish
The classic accompaniment to Roast Turkey. I worked out the basics for you; the perfect balance of sweet & tart, and a velvety texture to satisfy everyone - including the die-hard fans of the ‘slop ‘n slice’ jelly variety. You’ve got the basics, so make it your own! Fold in chopped pecans or walnuts for crunch, add mandarin oranges, raisins, currants, or dried cherries if chewy suits your tastes. And a little extra brandy at the end for a bit more sophistication!
Servings1 quart
Prep Time3 mins
Cook Time30 mins
Passive Time1 hour
Ingredients
Instructions
  1. In a 4-quart saucepan, over MEDIUM heat, add: ONE 12-ounce bag fresh cranberries, sugar, orange zest, 1/3 cup orange juice, and water.
  2. Simmer over MEDIUM heat for 10 mins, stirring occasionally, using the back of a wooden spoon or heat-resistant rubber spatula to gently press cranberries against the side of the pan to gently pop them, if they hadn’t popped on their own while simmering.
  3. Stir in cinnamon, and continue to simmer until the natural pectin in the cranberries has thickened, and it coats the back of a spoon.
  4. Stir in the other 1/3 cup orange juice, and the remaining 12-ounce bag of cranberries.
  5. Reduce heat to MED-LOW, and continue to simmer for another 15 minutes, stirring and pressing cranberries, as above.
  6. Simmer 10 minutes longer, or until it’s the consistency of apple sauce.
  7. Stir in Grand Marnier liquor, and simmer 5 mins longer to cook out alcohol.
  8. Remove from heat. Stir in vanilla extract.
  9. Allow to cool to room temperature, store in 32oz plastic container. The natural pectin in the cranberries will further set the relish during refrigeration. Refrigerate at least 1 hour. In a jar or airtight container, the cranberry relish will keep up to a month.
Recipe Notes

Cranberry Relish is also delicious with cheese. Serve a small bowl to accompany your cheese board, as one would chutney.

Slice the top rind from a wheel of Brie to expose the cheese, spread a thick layer Grand Marnier Cranberry Relish on top. Serve with sliced baguette. 

]]> http://aubreyabouttown.com/recipe/thanksgiving-grand-marnier-cranberry-relish/feed/ 0 3127 Salisbury Steak with Mushroom Gravy http://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/ http://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/#respond Sat, 10 Oct 2020 23:07:48 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2797 Invented in the late 19th century by Civil War physician, James H. Salisbury, as a means to incorporate a meat-rich diet for soldiers on the battlefield, this American original soon became a family classic that is still a favorite today. 

Salisbury Steak with Mushroom Gravy
Servings4 Servings
Prep Time10 mins
Cook Time40 mins
Ingredients
Steak Patties
Mushroom Gravy
Instructions
To Prepare Steak Patties
  1. On the course grate of a box grater over a large bowl, grate one small onion.
  2. Add ground beef, minced parsley, garlic paste, kosher salt, dried thyme, and 1/2 tsp ground black pepper.
  3. With clean hands, knead beef mixture until well-combined. (About 2 mins)
  4. Form beef mixture into four 5-inch long, 3/4 inch thick oval shaped patties. (For smaller family-style or luncheon size, form eight 4-inch, 1/2 inch thick patties. See notes for alternative)
  5. Season patties with the remaining 1 tsp ground black pepper.
  6. Set patties on a plate, cover with plastic wrap, and refrigerate 1 hour.
  7. Heat a large skillet over MED-HIGH heat, add olive oil.
  8. Brown Steak Patties 2 minutes per side, or until a rich chestnut-brown crust forms, and fond (tasty brown bits) has formed at the bottom of the skillet.
  9. Remove patties and transfer to a plate, move on to Prepare Mushroom Gravy.
To Prepare Mushroom Gravy
  1. To the hot skillet, add the olive oil, then the sliced onions and mushrooms. Allow the onions to sweat.
  2. With a wooden spoon, scrape the bottom of the skillet to release the fond.
  3. Add brandy, and continue to scrape the bottom of skillet until all of the fond has melted from the surface.
  4. Add demi-glace (or the alternative found in the Notes below), water, Worcestershire, and ground black pepper.
  5. Adjust heat to MEDIUM. Allow to simmer for 20 minutes, or until the gravy coats the back of the wooden spoon.
  6. Add the juices that formed on the bottom of the plate from the Steak Patties.
  7. Nestle the browned Steak Patties in to the Mushroom Gravy, simmer (uncovered) 12 minutes or until sauce has thickened to the desired consistency.
  8. Serve over mashed potatoes, buttered parsley egg noodles, or buttered spätzle. Serves 4.
Recipe Notes

As an easy-to-find alternative to demi-glace, use two 24 gram packets of brown gravy mix, plus 1 cup water, plus two 10oz cans of Campbell’s Beef Consommé.

To feed a crowd or the little ones, in Step 4, form beef mixture into 48 1-inch meatballs, continue as directed. Serve over Buttered Parsley Egg Noodles.

 

]]> http://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/feed/ 0 2797 Honey-Glazed Pork Tenderloin http://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/ http://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/#respond Fri, 05 Jun 2020 09:45:07 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2709 The Honey-Glaze is marvelous on baked or grilled chicken, grilled double-cut pork loin chops or baby back ribs.

Honey-Glazed Pork Tenderloin with Ethiopian Ginger Rice & steamed asparagus

Honey-Glazed Pork Tenderloin
Ethiopian Ginger Rice pairs beautifully with the Honey-Glazed Pork Tenderloin.
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. Rub to generously coat pork tenderloin with 1 tbsp olive oil, season with 1/2 tsp kosher salt. Set aside.
  6. In a small bowl, combine honey, soy sauce, grated garlic & shallots, (or granulated onion) and black pepper. Mix well, set aside.
  7. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  8. Add pork tenderloin to skillet, gently rotating it with tongs, lightly browning all sides (about 3 mins total).
  9. Transfer skillet to preheated 350 degree oven, with a pastry brush, brush tenderloin generously with half of the prepared honey glaze and roast 10 minutes. Brush on remaining glaze, roast 5 minutes, repeat brushing tenderloin with glaze from the pan, roasting for 5 minutes between brushings for a total of 20 minutes.
  10. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  11. Meanwhile, carefully transfer skillet to the stove, add 1/4 cup water, scraping bottom of skillet to lift any caramelized glaze, reduce glaze for 3 minutes to thicken.
  12. Slice Honey-Glazed Pork Tenderloin at an angle into 1/2 inch slices.
  13. Serve honey glaze on the side. Serves 4.
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