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| | From:  ANNIE24447 (Original Message) | Sent: 10/16/2005 1:04 PM |
history : Coarsely crack Whole Peppercorns with side of a wide chef's knife and rub on to steaks and chops. Create a unique flavor depth in spice cakes, gingerbreads, and ginger cookies with a pinch of finely ground Black Pepper. Use Black Pepper to spark barbecue sauces, meat marinades, and vegetable stir-fries. Sprinkle over chowders, cream soups, and tomato and egg dishes. Mix with sour cream or yogurt for a lively baked potato or vegetable topper. Add Whole Black Peppercorns to soups and stews, and the liquid used to poach seafood, meat, and poultry. Simmer Whole Black Peppercorns in fresh fruit compotes for a delicate, warm spiciness.
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Westmorland Pepper Cake
If you have never tried adding pepper to a sweet dish
before now, you will be pleasantly surprised by its effect.
It adds unusual spiciness to what is otherwise a fairly
standard fruitcake and is just one example of the huge
variety of fruit cake recipes that come from this part of
the world. Makes 8 slices. INGREDIENTS: Raisins - 75 g (3 oz), Currants - 75g (3 oz),
Caster sugar - 110 g (4 oz), Butter - 75g (3 oz),
Water - 150 ml (* pint), Self-raising flour - 225 g (8 oz),
Ground ginger - * tsp, Ground cloves - large pinch,
Finely ground black pepper - * tsp, Milk - 4 tbsp,
Egg - 1 beaten. COOKING: 1. Pre-heat oven to 180C / 350F / Gas 4.
Grease the base of a deep 18 cm (7 inch) cake tin and
line the base with greaseproof paper.
2. Put the fruit, sugar, butter and water in a saucepan
and bring to the boil. Simmer for 10 minutes, then
leave to cool slightly. Put the flour, spices and pepper
in a bowl and gently stir in the fruit mixture, milk and
the egg. Mix thoroughly without beating.
3. Turn the mixture into the prepared tin and bake
for about 50 minutes or until firm to the touch and
golden brown. Turn out and leave to cool on a wire
rack.
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Beet Cakes (serves 2)
These are my very favorite "potato" pancakes, and also
the prettiest.
1 cup shredded potato (roughly 1 medium-sized potato)
3/4 cup shredded beet (roughly 1 medium-sized beet)
1/2 cup shredded carrot
3 thinly sliced green onions (also called
spring onions, roughly 3/8 cup)
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Cooking oil, extra virgin olive oil preferred
Preparation (20 minutes)
Combine potatoes, beet, carrot, onions, salt,
and pepper in a bowl; stir until evenly mixed.
Add flour and mix until ingredients stick enough
to form into patties (roughly 1/2 cup), adding a
teaspoon of water if needed. Shape mixture into
four pancakes. In large frying pan with lid,
sauté in 1/4" oil on medium heat, covering
with lid when possible. Cook pancakes until
slightly crisp on bottom; flip and cook other side
until crisp (roughly 4-5 minutes per side,
depending on temperature). Remove from heat
and serve with ketchup or salt & balsamic vinegar. |
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Gingerbread Cake 4 C. flour
4 tsp. Baking soda
3 tsp. Ground ginger
4 tsp. Ground cloves
4 tsp. Cinnamon
2 tsp. Black pepper (finely ground) Sift to combine. 2 C. sweet butter
2 C. brown sugar
6 eggs
2 C. dark molasses
2 C. espresso Cream butter and sugar. Add eggs one at a time.
Add sifted ingredients, alternating with molasses
and coffee.
Pour into cake pan and bake 35 - 40 minutes 350°
~~~~~
Black pepper is added to fruit cakes and gingerbread
and is also used as a light seasoning on fresh fruit. |
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~~~
Lemon-Black Pepper Cornmeal Cookies
"The black pepper is not necessary, but it does add
interest and a pleasant warmth in the mouth.
If you'd rather, add 1/2 teaspoon of ground ginger
with the dry ingredients, instead of the pepper.
These are perfect with ice cream and fruit.
This recipe uses approximately 4 lemons."
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
3/4 teaspoon fresh, coarsely ground black pepper
(optional)
Pinch of salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/4 cup finely grated lemon zest
2 large egg yolks
1. Whisk the flour, cornmeal, black pepper, if using,
and salt together in a medium bowl.
2. Beat the butter, sugar, and zest in a medium bowl
with an electric mixer, beginning on low speed and
increasing to medium-high speed, until light and fluffy.
Add the egg yolks and beat to combine well.
Reduce the speed to low, add the flour mixture,
and beat on low speed just until blended; the dough
will be crumbly.
3. Press the dough together with your hands and divide
it in half. Place each half on a sheet of wax paper and
form each piece into a 10-by-1 1/4-inch log. Smooth
each log with dampened fingers. Chill the logs, wrapped
in wax paper, for at least 3 hours, or until firm.
4. At least 25 minutes before baking, position a rack
in the middle of the oven and preheat the oven to
400°F. Butter 2 large nonstick baking sheets.
5. Cut each log into 1/4-inch-thick rounds and
arrange the rounds 2 inches apart on the baking
sheets. Bake, 1 sheet at a time, for 10 minutes, or
until the edges of the cookies are golden brown.
Transfer the cookies to a wire rack and let cool.
Makes 6 dozen cookies.
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