Tom sent me a note this morning, and asked me to post for him, how . . .
". . . very very excited I was by the rhythm and vitality and vibrance of the sound and presentation of the Chancel Choir yesterday morning...and, actually, throughout ALL of August...and, the sound in "Fairest Lord Jesus" was extraordinary...(to be totally honest, I boosted it by one half step, and everyone had to energize to get there!...whatever works!)...at any rate, it was a great morning for the choir...have a good week ahead. yours, tij "
Monday, August 31, 2009
Monday, August 3, 2009
Recipe: Marvelous mushrooms (Allison Carter)
Marvelous Mushrooms
1 pound fresh mushrooms
1/3 cup soft butter
1 tablespoon minced parsley
1 tablespoon minced onion
1 tablespoon Dijon-style mustard
1 teaspoon salt
Pinch of cayenne
Pinch of nutmeg
1½ tablespoons flour
1 cup heavy cream
Wash mushrooms. Cream together the butter, parsley, onion, mustard, salt, cayenne, nutmeg, and flour. Place mushrooms in a 1 quart casserole dish. Dot with the butter mixture and pour on the heavy cream. Bake uncovered in a 375 degree oven for about an hour. Stir two-three times during baking.
Serve with meats or roast. Serves four to six.
Note: doubling the recipe requires only a moderate increase in the amount of heavy cream.
1 pound fresh mushrooms
1/3 cup soft butter
1 tablespoon minced parsley
1 tablespoon minced onion
1 tablespoon Dijon-style mustard
1 teaspoon salt
Pinch of cayenne
Pinch of nutmeg
1½ tablespoons flour
1 cup heavy cream
Wash mushrooms. Cream together the butter, parsley, onion, mustard, salt, cayenne, nutmeg, and flour. Place mushrooms in a 1 quart casserole dish. Dot with the butter mixture and pour on the heavy cream. Bake uncovered in a 375 degree oven for about an hour. Stir two-three times during baking.
Serve with meats or roast. Serves four to six.
Note: doubling the recipe requires only a moderate increase in the amount of heavy cream.
Recipe: Lemon Layer Cake (Peter Johns)
Lemon Layer Cake
Recipe from ‘Behind the Scenes with America’s Test Kitchen’
The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with a rubber spatula to loosen it before spreading it on the cake. Leftover cake can be stored covered in the refrigerator, with the cut side of the cake covered tightly with plastic wrap, for up to three days.
Lemon Curd Filling
1 cup juice from about 6 lemons
1 teaspoon powdered gelatin
1½ cups sugar
1/8 teaspoon salt
4 large eggs
6 large egg yolks (reserve the whites for cake)
1 stick unsalted butter, cut into ½ inch cubes and frozen
Cake
2¼ cups cake flour, plus extra for the pans
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
1¾ cups sugar
4 teaspoons baking powder
1 teaspoon salt
1½ sticks unsalted butter, cut into 12 pieces, softened but still cool
Icing
2 large egg whites
1 cup sugar
¼ cup water
1 tablespoon juice from 1 lemon
1 tablespoon corn syrup
1. FOR THE FILLING: Measure 1 tablespoon of the lemon juice into a small bowl; sprinkle the gelatin over the top. Heat the remaining lemon juice, the sugar, and salt in a medium nonreactive saucepan over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Whisk the eggs and the yolks in a large nonreactive bowl. Whisking constantly, slowly pour in the hot lemon-sugar mixture into the eggs, then return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture registers 170 degrees on an instant read thermometer and is thick enough to leave a trail when the spatula is scraped along the pan bottom, 4 to 6 minutes. Immediately remove the pan from the heat and stir in the gelatin mixture until dissolved. Stir in the frozen butter until incorporated. Pour the filling through a fine-mesh strainer into a nonreactive bowl (you should have 3 cups). Cover the surface directly with plastic wrap; refrigerate until firm enough to spread, at least 4 hours.
2. FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 350F. Grease and flour two 9 x2 round cake pans and line with parchment paper. In a 2-cup measure or medium bowl, whisk together the milk, egg whites and vanilla.
3. In the bowl of a standing mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, and salt at low speed. With the mixer running at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs with no visible butter chunks. Add all but ½ cup of the milk mixture to the crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 ½ minutes. With the mixer running at low speed, add the remaining ½ cup milk mixture; increase the speed to medium and beat for 30 seconds more. Stop the mixer and scrape the sides of the bowl. Return the mixer to medium and beat for 20 seconds longer. Divide the batter evenly between the cake pans; using a rubber spatula, spread the batter to the pan walls and smooth the tops.
4. Bake until a toothpick inserted in the center of the cakes comes out clean, 23 to 25 minutes. Loosen the cakes from the sides of the pans with a small knife, cool in the pan for 10 minutes, then invert onto a greased wire rack; peel off the parchment. Invert the cakes again; cool completely on the rack, about 1 1/2 hours.
5. TO ASSEMBLE: Use a serrated knife to cut each cake into 2 even layers. Place the bottom layer of one cake on a cardboard round or cake plate. Using an icing spatula spread 1 cup of the lemon filling evenly on the cake leaving a ½-inch border around the edge, using a cardboard round, gently replace the top layer. Spread 1 cup of filling on top. Using the cardboard round, gently slide the bottom half of the second cake into place. Spread the remaining cup of filling on top. Using the cardboard round, replace the top layer of the second cake. Smooth out any filling that has leaked from the sides of the cake; cover with plastic wrap and refrigerate while making the icing.
6. FOR THE ICING: Combine all the ingredients in a large heatproof bowl and set over a medium saucepan filled with 1 inch of barely simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture registers 160 degrees on an instant-read thermometer, 5 to 10 minutes. Remove the bowl from the heat and transfer the mixture to a standing fitted with a whisk attachment. Beat on medium speed until soft peaks from, about 5 minutes. Increase the speed to medium-high and continue to beat until the mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Ice the cake and serve.
Recipe from ‘Behind the Scenes with America’s Test Kitchen’
The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with a rubber spatula to loosen it before spreading it on the cake. Leftover cake can be stored covered in the refrigerator, with the cut side of the cake covered tightly with plastic wrap, for up to three days.
Lemon Curd Filling
1 cup juice from about 6 lemons
1 teaspoon powdered gelatin
1½ cups sugar
1/8 teaspoon salt
4 large eggs
6 large egg yolks (reserve the whites for cake)
1 stick unsalted butter, cut into ½ inch cubes and frozen
Cake
2¼ cups cake flour, plus extra for the pans
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
1¾ cups sugar
4 teaspoons baking powder
1 teaspoon salt
1½ sticks unsalted butter, cut into 12 pieces, softened but still cool
Icing
2 large egg whites
1 cup sugar
¼ cup water
1 tablespoon juice from 1 lemon
1 tablespoon corn syrup
1. FOR THE FILLING: Measure 1 tablespoon of the lemon juice into a small bowl; sprinkle the gelatin over the top. Heat the remaining lemon juice, the sugar, and salt in a medium nonreactive saucepan over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Whisk the eggs and the yolks in a large nonreactive bowl. Whisking constantly, slowly pour in the hot lemon-sugar mixture into the eggs, then return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture registers 170 degrees on an instant read thermometer and is thick enough to leave a trail when the spatula is scraped along the pan bottom, 4 to 6 minutes. Immediately remove the pan from the heat and stir in the gelatin mixture until dissolved. Stir in the frozen butter until incorporated. Pour the filling through a fine-mesh strainer into a nonreactive bowl (you should have 3 cups). Cover the surface directly with plastic wrap; refrigerate until firm enough to spread, at least 4 hours.
2. FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 350F. Grease and flour two 9 x2 round cake pans and line with parchment paper. In a 2-cup measure or medium bowl, whisk together the milk, egg whites and vanilla.
3. In the bowl of a standing mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, and salt at low speed. With the mixer running at low speed, add the butter one piece at a time; continue beating until the mixture resembles moist crumbs with no visible butter chunks. Add all but ½ cup of the milk mixture to the crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 ½ minutes. With the mixer running at low speed, add the remaining ½ cup milk mixture; increase the speed to medium and beat for 30 seconds more. Stop the mixer and scrape the sides of the bowl. Return the mixer to medium and beat for 20 seconds longer. Divide the batter evenly between the cake pans; using a rubber spatula, spread the batter to the pan walls and smooth the tops.
4. Bake until a toothpick inserted in the center of the cakes comes out clean, 23 to 25 minutes. Loosen the cakes from the sides of the pans with a small knife, cool in the pan for 10 minutes, then invert onto a greased wire rack; peel off the parchment. Invert the cakes again; cool completely on the rack, about 1 1/2 hours.
5. TO ASSEMBLE: Use a serrated knife to cut each cake into 2 even layers. Place the bottom layer of one cake on a cardboard round or cake plate. Using an icing spatula spread 1 cup of the lemon filling evenly on the cake leaving a ½-inch border around the edge, using a cardboard round, gently replace the top layer. Spread 1 cup of filling on top. Using the cardboard round, gently slide the bottom half of the second cake into place. Spread the remaining cup of filling on top. Using the cardboard round, replace the top layer of the second cake. Smooth out any filling that has leaked from the sides of the cake; cover with plastic wrap and refrigerate while making the icing.
6. FOR THE ICING: Combine all the ingredients in a large heatproof bowl and set over a medium saucepan filled with 1 inch of barely simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture registers 160 degrees on an instant-read thermometer, 5 to 10 minutes. Remove the bowl from the heat and transfer the mixture to a standing fitted with a whisk attachment. Beat on medium speed until soft peaks from, about 5 minutes. Increase the speed to medium-high and continue to beat until the mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Ice the cake and serve.
Sunday, August 2, 2009
Recipe: Green Beans Caesar (Ann and Bill Steiner)
GREEN BEANS CAESAR
2 cans whole green beans
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon instant minced onion
¼ teaspoon salt (optional)
1 extra large clove garlic, crushed
½ teaspoon(salt-free) lemon pepper
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
Paprika
Place olive oil, vinegar, minced onion, salt, garlic and lemon pepper in 1-quart ungreased casserole; stir to combine. Drain and rinse green beans. Stir into marinade mixture; cover and marinate overnight.
Preheat oven to 350 degrees. Stir together bread crumbs, Parmesan and butter. Sprinkle mixture over beans; dust top with paprika. Bake uncovered 15 to 20 minutes, or until heated through. Serves 5-6.
This recipe is from former choir member Nancy Ginzel and used for Dinner Theater ’91.
From Marty Shroff’s Friends in the Kitchen.
2 cans whole green beans
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon instant minced onion
¼ teaspoon salt (optional)
1 extra large clove garlic, crushed
½ teaspoon(salt-free) lemon pepper
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter, melted
Paprika
Place olive oil, vinegar, minced onion, salt, garlic and lemon pepper in 1-quart ungreased casserole; stir to combine. Drain and rinse green beans. Stir into marinade mixture; cover and marinate overnight.
Preheat oven to 350 degrees. Stir together bread crumbs, Parmesan and butter. Sprinkle mixture over beans; dust top with paprika. Bake uncovered 15 to 20 minutes, or until heated through. Serves 5-6.
This recipe is from former choir member Nancy Ginzel and used for Dinner Theater ’91.
From Marty Shroff’s Friends in the Kitchen.
Recipe: Caramel Brownies (Ann and Bill Steiner)
CARAMEL BROWNIES
1 (14-ounce) package caramels
2/3 cup evaporated milk, divided
1 (17 ½-ounce) chocolate cake mix
½ cup + 2 tablespoon butter, melted
1 cup chopped pecans
1 cup mini semi-sweet chocolate chips
Unwrap caramels and place in a 4-cup glass measure; add 1/3 cup evaporated milk. Microwave on high 2 to 3 minutes, stirring midway through cooking. Set aside.
Preheat oven to 350 degrees. Combine cake mix, butter, remaining 1/3 cup milk and nuts in bowl. Stir with wooden spoon until mixture holds together. Press half of mixture into a greased 9x13-inch pan. Bake in preheated oven 6 minutes. Remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture over top of chocolate chips. Crumble and press remaining cake mixture over top of caramel. Return to oven and bake 15 to 18 minutes. Cool to room temperature. Refrigerate at least 30 minutes to set caramel layer before cutting. Makes 48 brownies.
From Marty Shroff’s book: Friends in the Kitchen
1 (14-ounce) package caramels
2/3 cup evaporated milk, divided
1 (17 ½-ounce) chocolate cake mix
½ cup + 2 tablespoon butter, melted
1 cup chopped pecans
1 cup mini semi-sweet chocolate chips
Unwrap caramels and place in a 4-cup glass measure; add 1/3 cup evaporated milk. Microwave on high 2 to 3 minutes, stirring midway through cooking. Set aside.
Preheat oven to 350 degrees. Combine cake mix, butter, remaining 1/3 cup milk and nuts in bowl. Stir with wooden spoon until mixture holds together. Press half of mixture into a greased 9x13-inch pan. Bake in preheated oven 6 minutes. Remove from oven and sprinkle with chocolate chips. Drizzle caramel mixture over top of chocolate chips. Crumble and press remaining cake mixture over top of caramel. Return to oven and bake 15 to 18 minutes. Cool to room temperature. Refrigerate at least 30 minutes to set caramel layer before cutting. Makes 48 brownies.
From Marty Shroff’s book: Friends in the Kitchen
We're back!
It's August, and we're back in the loft. It was a great morning, with a whole bunch of new folks joining us for worship. Welcome! We are SO glad you joined us! And with no further ado, let's move to . . .
The Jaberism of the Day: "Let's all agree - 'H' is not a muscle!"
I don't know about you all, but I feel revived. Maybe it was all that energy in the choir room.
A tremendous thanks to Monte and Donna Legro for allowing us the use of their house for our potluck dinner. As nice a building as we have at Chapelwood, there's something about being together in someone's home that strengthens our ties even more. Thanks to our social folk - Pat, Craig, and Janet, for organizing, and to everyone who brought food. Speaking of food, I plan to post a lot of the recipes here, since so many of you asked. Email me your recipes and I'll get them available.
See everyone Wednesday at 7:00 in the choir room. It's a great time to bring someone new; let's see if we can build on our great start.
The Jaberism of the Day: "Let's all agree - 'H' is not a muscle!"
I don't know about you all, but I feel revived. Maybe it was all that energy in the choir room.
A tremendous thanks to Monte and Donna Legro for allowing us the use of their house for our potluck dinner. As nice a building as we have at Chapelwood, there's something about being together in someone's home that strengthens our ties even more. Thanks to our social folk - Pat, Craig, and Janet, for organizing, and to everyone who brought food. Speaking of food, I plan to post a lot of the recipes here, since so many of you asked. Email me your recipes and I'll get them available.
See everyone Wednesday at 7:00 in the choir room. It's a great time to bring someone new; let's see if we can build on our great start.
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