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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!! Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008. Spike loved to cook and share her cooking with those she loved. Sharing her recipes was the next best thing.
[Spike’s Good Eatin’ Recipe Collection] [Spike’s Jewish Good Eatin’ Recipes]
(¯`·.¸¸.·´¯`·->Spike’s Good Eatin’ Recipe Collection Issue 8<-·´¯`·.¸¸.·´¯)
from: Spike's and Jamie's Recipe Collection
Many of these recipes have not yet been added to the recipe web site - so you
are getting a "sneak peak" of future additions. We hope you enjoy
Spike & Jamie
SAVORY HONEY BRAID
1-1/2 teaspoons dried thyme, divided
1 package (16 oz.) hot roll mix
1/2 cup sun-dried tomatoes
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup chopped walnuts
4 tablespoons honey, divided
1 tablespoon cider vinegar
1 tablespoon flour
1/2 teaspoon salt
pepper, to taste
1 tablespoon water
Add 1 teaspoon thyme to hot roll mix; prepare dough according to package
directions. Cover kneaded dough with bowl and let rest 5 minutes. Cover
sun-dried tomatoes with warm water; let stand 10 to 15 minutes and drain. Dice
into 1/2-inch pieces.* Sauté onion and garlic in oil until onion softens. Add
diced tomatoes, walnuts, 2 tablespoons honey, vinegar, flour, remaining thyme,
salt and pepper; mix well. Roll dough to 14x12-inch rectangle on floured board;
transfer to greased baking sheet. Make cuts 2-1/2 inch cuts at 1-1/2 inch
intervals along both sides of dough. Spread filling down center of dough.
Crisscross strips from each side, carefully enclosing filling. Bake at 350°ºF
25 to 30 minutes or until browned. Combine remaining honey and water; mix well.
Brush top of braid with honey mixture before cooling.
Makes 12 servings
*If sun-dried tomatoes are pliable, do not soak in warm water. For ease of cutting, use kitchen shears or serrated knife.
1-1/2 pounds Ground pork (not sausage)
2 tablespoons Soy sauce
2 teaspoons Sherry
2 teaspoons Sugar
1/2 teaspoon Ginger, fresh, peeled, and minced
4 Tablespoons Oil
2 cups Bok choy, roughly chopped
1 cup Water
1 Tablespoon water mixed with 1/2 tablespoon cornstarch
Mix together the pork, soy, sherry, sugar, and ginger. Form into 6 large meatballs. Flatten them slightly. Heat half the oil in a heavy skillet or wok. Add the meatballs and brown well on both sides. Remove and set aside. Add the remaining oil. Add the bok choy and stir-fry lightly. Add the water and bring to a boil. Pre-heat the oven to 350. Place the bok choy in a casserole dish that has a lid. Top with the meatballs, cover and bake for 45-50 minutes (or until the meatballs are fully cooked). Drain the liquid into a saucepan and whisk in the cornstarch mixture. Heat until thickened. Serve the sauce over the meatballs and bok choy.
NOTE: This Chinese pork dish gets its name from the way it looks. The large brown meatball (head) against the shredded cabbage (mane) is said to resemble the jungle king.
AUTUMN APPLE SALAD
1 can (20 ounces) crushed pineapple, undrained
2/3 cup Sugar
1 package (3 ounces) lemon-flavored gelatin
1 package (8 ounces) cream cheese, softened
1 cup diced, unpeeled apples
1/2 to 1 cup chopped nuts
1 cup chopped celery
1 cup whipped topping
In a saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add gelatin; stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour into a 9-in. square-baking pan. Chill until firm. Cut into squares and serve on lettuce leaves
2 packages active dry yeast
3 cup warm water
4 cup all-purpose flour
3-1/2 cup dark rye flour
1/4 cup molasses
1/2 cup shortening
2 tsp.s salt
2 Tb.s cocoa powder
2 Tb.s butter or margarine, melted
In a small mixing bowl, dissolve yeast in 1 cup of warm water to proof. In a large mixing bowl, sift together the white and rye flour.
Place remaining warm water, molasses, shortening, salt, and cocoa powder in a large separate bowl. Mix well. Add yeast mixture to this bowl. Mix. Slowly add the flour mixture stirring well until a sponge-like dough forms. Add all flour and mix until flour is incorporated into the dough. Turn out the dough onto a well-floured surface and hand knead until the dough is smooth and silky, about 10 minutes. Place dough in greased bowl and turn, then cover and leave to rise until doubled in bulk, usually at least an hour.
Punch dough down and knead until smooth, about 5 minutes. Divide dough into loaves and place in greased loaf pans, cover, and let rise. Heat oven to 350F (180C). When oven is heated, bake loaves in the center of oven until done, about 35 minutes. Remove from pans and rub tops of loaves with butter.
AVOCADO GRAPEFRUIT AND CURLY ENDIVE SALAD WITH CITRUS DRESSING
6 small heads curly endive
1 large shallot
2 tablespoons white wine or champagne vinegar
3/4 cup extra-virgin olive oil
Wash and spin dry the curly endive. For this salad, use only the blanched hearts and save the green leaves for cooking greens.
Peel the shallot and dice it fine. Let macerate with the vinegar, 1 tablespoon each of lemon juice and orange juice, and a pinch of salt.
Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit flesh. Then cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon of each.
When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary. Cut the avocados in half lengthwise. Remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad and add more salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them.
BRAISED DUCK WITH OLIVES
1 small duck, cut into 8 pieces
Salt and pepper
1 sprig of fresh thyme
1 bay leaf
1 slice smoked streaky bacon
1 medium onion, chopped
2 cloves garlic
200grams/7oz.s carrots, chopped
1 anchovy fillet
1 dessert spoon flour
Half cup red wine cup black olives
Pinch cayenne pepper
1 tablespoon red wine vinegar
Half can tinned tomatoes
Portion the duck, removing any extra pieces of fat and season all over with salt and pepper. Leave for 30 minutes while you prepare the other ingredients.
Heat a large stove proof casserole or saucepan over a medium heat. Brown the portions of duck (do not add any fat to the pan) in batches, resting the cooked duck in a colander over a bowl while you cook the rest. Drain off almost all the resulting fat from the pan and fry the bacon until crispy in what remains.
Next add the onion and garlic, frying until translucent. Add the carrots and the anchovy, tossing in the fat, and then stir in the flour. Cook for a few moments, then add the wine, the olives and one cup of water. Stir well, return the duck to the pan, then add the bay leaf, thyme. cayenne. vinegar and tomatoes chopping the tomatoes up into the sauce and stir well.
Bring to the boil and cook, covered, for 45 minutes. Then take off the lid and cook for a further 30 minutes, stirring occasionally until the duck is fork tender.
Allow to cool and then skim off as much fat as you can (if you cook the duck the day before, allow the braise to go completely cold and it will be easy to remove all the fat from the surface). Remove the herb leaves and stalks and, adjust the seasoning.
Serve with rigatoni, cooked and tossed in grated Parmesan.
4 teaspoons Louisiana Hot Sauce
1 small Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped
1 cup fish stock or clam juice
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
freshly ground black pepper
1 pound crayfish, peeled
1/2 cup chopped scallions, including the greens
To make the roux:
Heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful you don't burn roux.
Saute the onions, garlic, celery, and Bell pepper in the roux for five minutes.
Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly. Reduce the heat and simmer for fifteen minutes or until it thickens to a sauce.
Add the hot sauce, crayfish, and scallions and simmer for an additional five minutes or until the crayfish/shrimp are cooked. Remove the bay leaf and serve.
Serving Suggestions: Serve with celery seed coleslaw, green beans, and corn bread.
Variations: Use shrimp or lobster meat in place of the crayfish
For the inexperienced, making the roux can be tricky ... be certain stir the roux constantly (I mean constantly!) or it will burn (if you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over). Think of it this way - until you've done it a few times, operate under the following edict: "You can't stir the roux too much" Cook roux until it turns "peanut butter brown" or darker.
Use only fresh tomatoes, even if they're the supermarket hothouse variety. The first few times I made this stuff it was awful; I later learned why - I had substituted canned tomatoes for fresh tomatoes.
Instead of the required thyme, and basil try substituting the following: one tablespoon of Paul Prudhomme's Poultry Magic. Also, amount of increase Louisiana Hot Sauce to two tablespoons; in its original form, this recipe is pretty tame!
Serve over cooked rice with homemade biscuits (I use Bisquick for now ... I looking for a "from scratch" equivalent if anyone has suggestions!
NOTE: The word etouffee comes from the French word for "smother" and in this recipe, it refers to be smothered by a sauce. This dish, as with all traditional Cajun dishes, begins with a roux - or the browning of flour in a fat or oil for use as a thickening agent.
3-3/4 cup sugar
1-1/2 cup light corn syrup
1 cup water
few drops of oil of cinnamon or oil of
food coloring (your choice of color)
Combine sugar, corn syrup and water in large saucepan. Cook on medium heat until sugar dissolves; stirring constantly. Stop stirring once sugar dissolves. Insert candy thermometer and bring to a boil until temperature reaches 310 degrees. Remove from heat, stir in oil and food coloring (to desired shade). Pour onto cookie sheet covered with aluminum foil and powdered sugar.
Let cool completely, break and enjoy!
CHEESY FISH TOSS
1-1/2 lb.s / 675 grams cooked smoked fish - cod, haddock, pollock - flaked
1-1/2 lb.s / 675 grams cooked white fish - cod, haddock, whiting - flaked
1/2 lb/ / 225 grams cheddar cheese - (1/4 red, and 1/4 white cheddar)
3 tomatoes - quartered
Small bunch scallions - chopped
1 head of lettuce
Prepare vegetables and cheese. Combine all the ingredients and toss in Zippy Green Dressing. Serves 10 portions
ZIPPY GREEN DRESSING
6 fluid oz.s/175ml.s Olive Oil (or other good quality oil)
2 fluid oz.s/50ml.s vinegar
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
2 tablespoons sugar
1-1/2 teaspoons dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne
Combine all the ingredients in a screw top jar. Cover and allow to stand at room temperature for 1 hour. Shake to blend thoroughly.
NOTE: A lovely salad idea which mixes smoked and white fish with all the traditional salad vegetables and cheese thrown in for good measure. Add life to this zestful salad by tossing it in a zippy green dressing.
4 large baking potatoes (about 3 lb.s)
butter flavored vegetable cooking spray
1/2 tsp. salt
1 tsp. paprika
1/4 tsp. freshly ground pepper
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
2 Tb.s minced fresh chives
Thoroughly scrub potatoes; prick several times with a fork. Bake at 450 degrees for 45 minutes to 1 hour or until done; allow to cool to touch.
Cut potatoes in half lengthwise; scoop out pulp (carefully), leaving 1/8-inch thick shells. Reserve pulp. Cut each potato shell lengthwise into 4 strips and place on ungreased baking sheet. Spray strips lightly with cooking spray. Mix salt, paprika and pepper and sprinkle over strips.
Bake at 425 degrees for 14 minutes or until crisp.
In a small bowl combine yogurt, sour cream and chives. Serve potato skins with sour cream mixture.
Yields 32 appetizers: one potato skin and 3/4 teaspoon dip each.
2 cup White Sugar; Granulated
1/2 cup Light Corn Syrup
1/2 cup Water
1/8 tsp. Salt
2 Egg Whites
1 tsp. Vanilla Extract
1 cup Nuts - Chopped
1 cup Cherries - Chopped
1 cup Orange Peels - Chopped
Pre-warm the thermometer by placing it in a small sauce pan of cold water and bringing it to a boil. Let it simmer until you need the thermometer.
Separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 x 8-inch pan.
Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil.
(OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.) Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the pre-warmed thermometer. No need to stir. Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites.
Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5
Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean.
Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer.
Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost-free freezer to set up....or finish by hand.
Fold in the flavorings and nuts and/or other optional items using the mixer
or if very thick, a wooden spoon. Drop or spread the divinity either on wax
paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is
harder work for you but
it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares.
Store in an airtight container at room temperature or in a refrigerator.
Makes 1 pound but looks like more.
Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.
EGG FOO YOUNG
This somewhat forgotten dish makes a great brunch item.
2 cups Mixed Oriental vegetables (canned)
2 tablespoons Oil
1/2 cup Chicken broth
1 teaspoon Sugar
1 teaspoon Rice vinegar
2 tablespoon Soy sauce
1 teaspoon Cornstarch
Heat the sauce ingredients (except the cornstarch). Mix the cornstarch with 1 teaspoon of cool water and whisk it into the sauce. Simmer for 5 minutes. Set aside. Heat the oil in a heavy skillet. Whip the eggs. Drain the vegetables. Add them to the eggs. Spoon the mixture into the skillet to form small patties. Turn, browning on both sides. Serve warm, drizzling the warm sauce over the patties.
HAOLE PLUM SAUCE
1-1/2 Cups red plum jelly (or jam)
1-1/2 Tb.s prepared mustard
1-1/2 Tb.s horseradish
1-1/2 tsp.s lemon juice
Combine all ingredients in small saucepan and cook over low heat until warmed through, stirring constantly. Will keep indefinitely in refrigerator.
Great with sweet and sour pork, chicken, or shrimp. Yummy on egg rolls, too.
CHICKEN IN WINE VINEGAR
3 tablespoons extra-virgin olive oil
60 grams (2 oz.s) unsalted butter
1 chicken, cut into eight serving pieces
Salt and freshly ground black pepper
1 cup best-quality red wine vinegar
2 medium tomatoes, peeled, cored, seeded and chopped
3/4 cup chicken stock
3 tablespoons minced fresh parsley
In a deep-sided non-reactive, 12-inch (30 centimeters) skillet, heat the oil with one tablespoon of the butter over high heat. Season the chicken liberally with salt and pepper. When the fats are hot but not smoking, add some of the chicken and brown on one side until the skin turns an even, golden brown, about five minutes.
Regulate the heat to avoid scorching the skin. Turn the pieces and brown them on the other side, for an additional five minutes. Do not crowd the pan.
Cook the remaining chicken pieces in the same manner.
When all the chicken has been browned, remove it from the skillet and pour out the cooking fat. Return the chicken to the skillet. Add the vinegar very slowly. (If the pan is hot, and you add it too rapidly, the fumes will chase you out the kitchen!) Over medium-high heat, reduce the vinegar roughly by half, turning the chicken from time to time to coat it with the vinegar, about 10 minutes.
Add the tomatoes and chicken stock. Cover and simmer gently over medium-low heat until all the juices mingle nicely and the chicken is cooked through, about 20 more minutes.
(The chicken can and should be prepared ahead of time up to this point).
To prepare the chicken for serving, remove it from the sauce and place it on a warm serving platter. Cover and keep warm. Remove the warmed sauce from the heat and whisk in the remaining three tablespoons of butter. Adjust the seasoning. Pour the sauce over the chicken; sprinkle on the parsley. Serve, accompanied by a cheesy potato gratin.
WASABI CRAB DIP
2 (8-oz.) packages Cream Cheese, cubed
1/4 Cup Fresh lemon juice
1 tsp. Granulated Sugar
3 Tb. Wasabi Sauce
1 clove Garlic, minced
2 cups Crab Meat, rinsed
Dash or two of Tobasco Sauce
Crusty French bread for dipping, torn into small pieces
Cut the cream cheese into 1-inch cubes for easier softening, and place in a saucepan over low heat. Add the lemon juice and sugar to the softening cream cheese and remove from the heat to blend well. Stir in the Wasabi Sauce and minced garlic. Gently blend in the crabmeat as you mix well. Spoon the warm dip into a shallow baking dish and add a dash of tobasco sauce, to your taste. Broil for 5 to 8 minutes or until browned. Serve immediately with crusty French bread pieces for dipping.
NOTE: The recipe suggests serving it with french bread, but I bet it would be wonderful spread on and rolled up in a flour tortilla and sliced into pinwheel appetizers.
CHEDDAR AND SESAME SLAB BREAD
1-1/2 cups warm water
1 tablespoon yeast
2 tablespoons sugar
2 teaspoons salt
4 tablespoons softened unsalted butter
1 teaspoon malt powder - optional
1-1/2 cups grated sharp cheddar
1/3 cup parmesan cheese
3-1/2 to 4 cups unbleached bread flour
3 tablespoons melted butter for drizzling
1/4 cup sesame seeds
Bread machine on 'dough' cycle: add all ingredients except for melted butter and sesame seeds. (You may wish to add the cheeses later in the cycle if your machine has a beeper).
At the end of the cycle, gently deflate dough. Cut into four random slabs. Place in a greased 12 by 5 inch loaf pan or a 10 inch spring-form pan. Cover and let rise 30-40 minutes.
Preheat oven to 350 F. Drizzle on melted butter then sprinkle on sesame seeds.
Bake until golden brown (30-35 minutes). Let rest in pan before removing to a rack.
NOTE: Buttery, cheesy, crusty. This bread is cut into rough slabs before rising. Once it rises, it merges into a unique loaf. Perfect for a caesar salad break or an omelette supper. This bread is bigger than the sum of its parts.
BUFFALO CHICKEN WINGS
6 tablespoons (3 ounces) Louisiana Hot Sauce
1/2 stick margarine (not butter!)
1 tablespoon white vinegar
1/8 teaspoon of celery seed
1/8 to 1/4 teaspoon Cayenne pepper
1/4 teaspoon red pepper
1/8 teaspoon of garlic salt
dash of black pepper
1/4 teaspoon of Worcestershire Sauce
1-2 teaspoon of Tabasco Sauce
Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally. This makes enough for about 30 "wingettes"
Fry the wings in a deep fryer set at 375 degrees F., using vegetable or peanut oil. Frying 15 wings at a time for 12 to 15 minutes works good. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
* They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Arrange on a large platter and serve with the Blue Cheese dressing and celery sticks.
SHALOM FROM SPIKE & JAMIE
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