Medicinal Tea

So I’ve gotten bit by the wonderful bug that comes every fall, and believe me it has not been a blast. You sit in your room, watch movies, read books, and your fill in junk food that you worked so hard to run off. So on nights such as this, one remedy has taken is place as a soothing antibiotic so to speak. It is wonderful how some brandy, lemon juice, herbal tea and honey can really sooth you down for the night. You may have 1 or 2 cups, ok, make that 5 to get you ready for bed, but all in all, it is a relaxing cup to sit down too and with it, sip the night away!

The Medicinal Cup

About 1/4 of a cup of brandy or whiskey (any brand).

2 tablespoons of Honey.

1 Herbal teabag (Traditional Medicinals Organic Echinacea Plus is my favorite).

1 full wedge of lemon, squeezed.

Mix above ingriedients in boiling Hot water and let sit for 3 minutes, then sip slowly (boiling hot water burns

the tounge) so becareful.

...a dash of thought.
WARNING: The consumption of alcohol may create the illusion that you are tougher, smarter, faster and better looking than most people.

Croquembouche: French Goodness

Found this recipe while going through the October issue of fine Cooking magazine; an elite cooking magazine for those who want to make high quality food. Believe me, for $7.00 and maybe 80 pages is a lot. But the focal point of the magazine was on fine holiday partying, and one of the suggestion was a French delicacy known as Croquembouche. This delightful little pastry is very much the same as a cream puff with a delicious filling made of either cream and caramel or sweet cream and ricotta cheese. Either way the decoration of this fun little dessert is sure to make any one’s Thanksgiving or Christmas party a hit! Recipe’s are from both Martha Stewart and Fine cooking. Enjoy!

Croquembouche

For the pastry cream
1-1/2 cups whole-milk ricotta
3 cups whole milk
3 large eggs
3 large egg yolks
Table salt
1 cup granulated sugar
6 Tbs. cornstarch
1 Tbs. pure vanilla extract
2-1/4 oz. (4-1/2 Tbs.) cold unsalted butter, cut into pieces

For the pâte à choux puffs
7-1/2 oz. (15 Tbs.) unsalted butter
2-1/2 Tbs. granulated sugar
Kosher salt
11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted
10 large eggs

For assembly
2-1/2 cups granulated sugar
1 Tbs. sea salt
One 4x12-inch (approximately) foam cone, covered in foil (ideally gold)
Toothpicks

---

Make the pastry cream

Drain the ricotta in a fine sieve set over a small bowl in the refrigerator for at least 4 hours and up to 1 day.

Warm the milk in a heavy-duty 3-quart saucepan over medium heat until steaming, 3 to 4 minutes. Meanwhile, whisk the eggs, egg yolks, and 1/2 tsp. salt in a medium bowl. Gradually whisk in the sugar. Whisk in the cornstarch and vanilla until smooth.

Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk. Whisk in the butter and cook over medium heat, whisking constantly, until the pastry cream is very thick and registers 165°F on an instant-read thermometer, 2 to 3 minutes. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 2 hours.

Purée the ricotta in a food processor until very smooth, about 8 minutes. Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.

Make and fill the pâte à choux puffs

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Bring 2-1/2 cups of water and the butter, sugar, and 1-1/4 tsp. salt to a boil in a 4-quart saucepan over medium-low heat. When the butter melts, remove from the heat and add the flour. Set the pan over low heat and stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat on low speed until cool to the touch. On medium-low speed, beat in the eggs one by one, mixing until each is fully incorporated before adding the next.

Let the dough cool for about 10 minutes. Transfer half of the dough to a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Onto 2 parchment-lined rimmed baking sheets, pipe small, 1-1/2-inch-high mounds (like chocolate kisses) at 2-inch intervals. Smooth the surface of the mounds with a wet finger.

Lower the oven temperature to 375°F and bake, rotating the sheets from top to bottom after 10 minutes, until the puffs are evenly golden-brown, 20 to 25 minutes total. Turn off the oven and remove the puffs from the oven. Prick the side of each puff with a paring knife to release the steam. Return the puffs to the turned-off oven with the door ajar to dry them for 3 to 5 minutes. Remove the puffs from the baking sheets and transfer to a rack to cool.

Repeat with the remaining dough on freshly lined baking sheets. (The puffs are best used the same day, but they can be made a day ahead and stored in an airtight container at room temperature.)

Assemble the croquembouche

Sort the puffs according to size: small, medium, and large. Transfer about half of the pastry cream to a piping bag fitted with a 1/4-inch plain tip (Ateco # 802 or #10). Poke the tip into the bottom of each puff and fill with the pastry cream, being careful not to overfill. Refill the pastry bag as needed.Step one: Put the foil-wrapped cone on a serving platter. Insert a toothpick about 1 inch from the base of the cone. Dip the side of a large cream puff into the hot caramel to coat the side and about a third of the top of the puff.Step two: Immediately press the cream puff onto the toothpick, with the top facing out. Insert another toothpick parallel to the first pick, positioning it so that the next puff will fit snugly against its neighbor. Dip another cream puff and nestle it against the first. Repeat, making your way up and around the cone, working from the largest to the smallest puffs.As the caramel cools and thickens, it will begin to spin into long, thin threads as you pull the puffs from the pot. Before attaching the puff, circle the cone with the puff so the spun caramel drapes the croquembouche. When the caramel becomes too thick to dip, swirl it over low heat to thin it—it will darken a little each time you do this.Step three: When the cone is completely covered with puffs, dip a fork into the caramel and continue to pull the caramel threads from the pot and spin them around the croquembouche until you’re happy with its appearance.

You can assemble the croquembouche up to 2 hours ahead provided it’s not too humid; a moist environment will cause the caramel to soften. Don’t refrigerate the croquembouche. Serve any extra cream puffs on the side.

A croquembouche, may look like an elaborate dessert, but it’s actually not that difficult to assemble once you get the hang of it. Just be cautious as you work with the caramel; it’s extremely hot and burns on contact. Have a small bowl of ice water nearby, and if you get any on your fingers, immediately dip them into the water to stop the burn.

...a dash of thought

"But compared with the task of selecting a piece of French pastry held by an impatient waiter a move in chess is like reaching for a salary check in its demand on the contemplative faculties." - Robert Bentchly

November's Tea: Earl Grey

 

Ah, Yes, those cold November morning when you really want something warm between your hands. If your an early morning person, then start your day off with a hot glass of Earl Grey Tea. Earl Grey is a delicate balance of black tea, and oil, from the rind of bergamont oranges. Named after the second Prime Minister, Charles Grey, this tea developed as a gift from the Chinese, after one of the Mandarine's (yes, that is what they call thier Lord's) son's was rescued from drowning in a well. This tea is often strong, and can be overbearing for some tea consumers, so, a special blend called "Lady Grey" was tinctured to allow the more subtle hints of lemon, bergamont, and Seville oranges to articulate an acute balance of grace and flavor. But if you really want a rise out of your morning, try the delightful latte known as the London Fog. Steamed milk, Earl Grey Tea, and some vanilla syrup, makes this an esquisite latte for even the most refined drinker.

London Fog

Ingridients:

8-oz strong Earl Grey Tea, hot
4-oz milk
3 tbsp vanilla syrup

Pour hot Earl Grey tea into a large mug or other serving glass. Stir in vanilla syrup.
Steam milk, or heat it in the microwave and whisk until very frothy, and pour it into the sweetened tea.
Serve immediately.

a dash of quotes...

"The name 'November' is believed to derive from 'novem' which is the Latin for the number 'nine'.  In the ancient Roman calendar November was the ninth month after March.  As part of the seasonal calendar November is the time of the 'Snow Moon' according to Pagan beliefs and the period described as the 'Moon of the Falling Leaves'".
~ Black Elk

All Saints Day Feast!!

Happy Feast Day to all people of the world today. In the Catholic Church, Nov. 1st is generally celebrated as the feast of all Saints and a it is a day for much celebrating and rejoicing. Saints are those Men and Women who (are just like the rest of us) led ordinary lives with such extra gumption in thier belief for Jesus Christ. So joining with them, we celebrate the world.

"The Feast of All Saints is a holy day of the Church honoring all saints, known and unknown. This is much like the American holidays Veterans Day and Presidents Day, where many people are honored on one day. The saints are not divine, nor omnipresent or omniscient. However, because of our common communion with and through Jesus Christ, our prayers are joined with the heavenly community of Christians. St. Cyril of Jerusalem (AD 350) testifies to this belief: 'We mention those who have fallen asleep: first the patriarchs, prophets, apostles, and martyrs, that through their prayers and supplications God would receive our petition...(Catechetical Lecture 23:9)."

Many individuals plan big parties or host feasts to honor the holy life of a saint, as thier own namesake, or a patron of theirs. It's not worshiping as said above, but a day of rememberance. In Spain, a sweet dessert known as Panellets is made for Nov. 1st and is crowd stopper. So celebrate your saint in style and thank them for showing you, that even the most hardened of sinners, can become great saints!!

Panellets

Ingredients:

• 1 lb. ground almonds
• 2 1/2 cups granulated sugar
• 1/2 -1 cup water
  
• 1 small potato
• gtrated peel of 1 lemon
• 3-4 drops lemon juice
• Toppings:
• pine nuts
• sweetened cocoa powder
• candied fruit
• Flavorings:
• instant coffee powder
• coconut flakes

Preparation:

Makes approximately 32 cookies.

Blanch almonds, then grind in food processor until almonds are a fine dust.
Peel the potato and cut into quarters. Boil potato in a saucepan until cooked. Drain water and mash with a fork.

Place sugar in a medium saucepan. Pour 1/2 cup water into the pan and stir to dissolve sugar. Add more water to completely dissolve sugar if necessary. Place on medium heat on stovetop and bring to a boil, stirring often. Add 3-4 drops of lemon juice. Reduce heat and simmer until mixture is a thick syrup.

Remove saucepan from heat. Using a large wooden spoon, gradually stir in ground almonds, potato and grated lemon peel. Allow to cool to room temperature. Then, refrigerate overnight.

Pre-heat oven to 380F degrees. Grease cookie sheets. Spoon out dough with a teaspoon. Roll dough into small balls in your palms. Then roll the balls in powdered cocoa or pine nuts. If using pine nuts, brush each with a bit of egg white. Place on greased cookie sheet.

If you want to flavor the cookies, separate a portion of the dough and with your hands, work in a bit of instant coffee flakes, candied fruit or cinnamon. Then make individual balls.

Bake cookies just long enough to brown the pine nuts - about 4 minutes. Remove immediately using a spatula before cookies cool.