Author: Ginger the Mom

Lammingtons

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The cake is named after Charles Wallace Baillie, Lord Lamington, the governor of Queensland from 1895 to 1901.  Lord Lamington was known for wearing a homburg hat that looked like the cakes.  For many years lamingtons were served on state ceremonial occasions in Queensland.  But Baron Lamington himself could by no means abide them.  He invariably referred to them as those bloody poofy woolly biscuits.  Another source recounts the slightly less dramatic circumstance of the baron’s cook concocting the dessert as a way to use up stale or slightly burnt sponge cake.  

It is likely the first lamingtons were invented in Amy Shauer’s cooking class and named after Lady Lamington, who was the school’s patroness and extremely interested in education for girls. (One elderly correspondent, who remembered those days well, commented that Lord Lamington was a pompous ass, and that no one would ever have named a cake after him. But Lady Lamington was much loved.)

This is one of those recipes you make when it is the ONLY thing you make!

Chocolate Icing-prepare first

Ingredients:

  • 1 c milk
  • 4 Tab (1/2 stick) unsalted butter
  • 1 Tab pure vanilla extract
  • 8 c confectioners’ sugar, sifted (2 lbs)
  • 1 c cocoa powder, sifted

Directions:

  1. Place the milk and butter in a small saucepan over medium heat.
  2. Heat until butter is melted.
  3. Transfer to a medium heat-proof bowl.
  4. Add the vanilla extract, confectioners’ sugar, and cocoa powder.
  5. Stir until combined.

Note: To ensure that icing stays at the proper consistency while the cakes are prepared, the bowl must sit over a pan of simmering water

Cake Ingredients: 

  • 1 c (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 2/3 c cake flour, (not self-rising), plus more for pans
  • 2 c sugar
  • 2 tsp pure vanilla extract
  • 4 large eggs
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 c milk
  • 2/3 c strawberry jam
  • 1 pound decimated unsweetened coconut  (It is the white fleshy part of the coconut, which is processed into smaller shreds or flakes.  After being cut or grounded into granules and/or slices, the coconut pieces are dried to remove maximum moisture from them.  Available at most supermarkets.) (You can run some in a food processor a day or two before and let it dry.)

Directions:

  1. Preheat oven to 325°.
  2. Butter two 9-by-13-inch baking pans.
  3. Line bottoms with parchment.
  4. Butter parchment.
  5. Dust with flour; tap out excess; set pans aside.
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes.
  7. Add vanilla and eggs, one at a time; beat until incorporated.
  8. Sift together flour, baking powder, and salt.
  9. Add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
  10. Divide batter between prepared pans.
  11. Place in oven.
  12. Bake until a cake tester inserted into middles comes out clean, about 30 minutes.
  13. Cool slightly on wire racks.
  14. Remove from pans. Turn out cakes onto racks; cool completely.
  15. Spread one of the cooled cakes with the jam.
  16. Place other cake on top.
  17. Using a serrated knife, trim edges of sandwiched cakes.
  18. Cut into 24 two-inch squares.
  19. Place the coconut in a medium bowl; set aside.
  20. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water.
  21. Place a jam-filled cake square in the bowl of chocolate icing; using forks to turn the square, coat all sides.
  22. Allow excess icing to drip off.
  23. Transfer square to bowl of coconut.
  24. Using clean forks to turn square, coat it with coconut.
  25. Transfer coated square to wire rack to stand until coating has set, about 15 minutes.
  26. Continue until all squares have been coated.

Serves:  24

Source:  Taste of Australia VPWL December 2014

 

Haricots Verts with Toasted Almonds and Caramelized Shallots

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You can use frozen green beans too, but defrost and dry them first.  Skip steps 1 – 5.

Ingredients:

  • Kosher salt, to taste
  • 3 lb. haricots verts or regular green beans, trimmed
  • 2 Tbs. unsalted butter
  • 1 Tbs. plus 2 tsp. olive oil
  • 5 shallots, thinly sliced
  • Freshly ground pepper, to taste
  • 3/4 cup sliced almonds, toasted

Directions:

  1. Bring a pot of salted water to a boil over high heat.
  2. Add the green beans and cook for 2 to 3 minutes.
  3. Drain.
  4. Immediately transfer to a bowl of salted ice water to stop the cooking.
  5. When the beans are cool, drain and set aside.
  6. In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil.
  7. Add the shallots.
  8. Season with salt and pepper.
  9. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
  10. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more.
  11. Transfer to a paper towel-lined plate.
  12. In the same pan over medium-high heat, warm 1 tsp. of the olive oil.
  13. Add half of the green beans.
  14. Season with salt and pepper.
  15. Cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.
  16. Add half each of the shallots and almonds and stir to combine.
  17. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.
  18. Toss all of the beans together, then transfer to a serving bowl.
  19. Serve immediately.

Source: Taste of Australia VPWL December 2014

 

Hasselback Potatoes

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These can be prepared early and reheated.

Ingredients:

  • 25 small white potatoes (about 2 1⁄2 lb.)
  • 3/4 cup (1 stick) unsalted butter, melted,
  • plus more for brushing
  • 50 fresh sage leaves
  • Flaky sea salt (such as Maldon)

Directions:

  1. Preheat oven to 400°.
  2. Peel potatoes.
  3. Then use peeler to shave off some flesh as needed to give potatoes a smooth, rounded egg shape.
  4. Cut potatoes crosswise into thin slices, stopping 1⁄4” before cutting all the way through.
  5. Place potatoes on a rimmed baking sheet.
  6. Gently press down on them to fan slices in one direction.
  7. Brush potatoes all over with 1⁄2 cup butter.
  8. Tuck 2 sage leaves into each potato.
  9. Season with salt.
  10. Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Source:  Taste of Australia VPWL December 2014

Green Goddess Mint Dipping Sauce

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This is not a creamy dipping sauce.  It could be if you added some sour cream, yogurt or cream cheese.  This was served with the Vegetable Christmas Tree.

Ingredients:

  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 bunches mint leaves
  • 14 macadamia nuts
  • 1/2 c white balsamic vinegar
  • 4 oz extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions:

  1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
  2. Season with salt and pepper.
  3. Blend until pureed.

Source:  Taste of Australia VPWL December 2014

 

Fingerling Potato Salad with Sugar Snap Peas

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The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers. (Good luck finding flowers! unless you grow tarragon yourself – and I’m sure Martha does.)

Ingredients:

  • 1 1/2 lb fingerling or other small potatoes, cut into 1/2-inch-thick rounds
  • coarse salt
  • 8 oz sugar snap peas, plus more, split, for garnish (optional)
  • 1/2 small red onion, thinly sliced
  • Creamy Tarragon Vinaigrette
  • freshly ground pepper
  • fresh tarragon and tarragon flowers, for garnish (optional)

Directions:

  1. Cover potatoes with cold water by 2 inches in a medium saucepan.
  2. Bring to a boil.
  3. Add 3 tablespoons salt.
  4. Reduce heat to medium-high.
  5. Simmer potatoes until tender, about 8 minutes.
  6. Transfer to paper towels to drain.
  7. Bring another medium saucepan of water to a boil.
  8. Add 2 tablespoons salt.
  9. Blanch snap peas until just tender, 1 to 2 minutes.
  10. Let cool in an ice-water bath.
  11. Drain, and pat dry.
  12. Toss potatoes, snap peas, onion, and vinaigrette in a bowl.
  13. Season with salt and pepper.
  14. Garnish with split snap peas,tarragon, and tarragon flowers, if desired. 

Serves:  6-8

Source: marthastewart.com. 

Creamy Tarragon Vinaigrette

Ingredients:

  • 2 tsp tarragon vinegar
  • 3/4 tsp Dijon mustard
  • coarse salt
  • 1/4 c extra-virgin olive oil
  • 1/4 c sour cream
  • 2 Tab finely chopped fresh tarragon
  • freshly ground pepper

Directions:

  1. Stir together tarragon vinegar and Dijon mustard.
  2. Season with coarse salt.
  3. Pour in olive oil in a slow, steady stream, whisking until emulsified.
  4. Stir in sour cream and tarragon.
  5. Season with freshly ground pepper.

 

This entry was posted in Salads.

Roasted Butternut Squash

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You can make some great “variations on a theme” with a sprinkling of seasonings”.  Try seasoned salt, Cajun seasoning, Italian seasoning, Chipotle (or chili) powder + ground cumin, or ground cinnamon + brown sugar (or maple syrup).

Ingredients:

  • 4 medium butternut squash (4 to 5 pounds total)
  • 1 c unsalted butter, melted and cooled
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon kosher salt
  • 1 -2 teaspoon fresh ground black pepper

Directions: 

  1. Preheat the oven to 400°.
  2. Cut off the ends of each butternut squash and discard.
  3. Peel the squash and cut in half lengthwise.
  4. Using a spoon, remove the seeds and cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best).
  5. Place them on a baking sheet.
  6. Add the melted butter, brown sugar, salt and pepper.
  7. With clean hands (seriously? The recipe TELLS you this?) toss all of the ingredients together.
  8. Spread out in a single layer on the baking sheet.
  9. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  10. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  11. Adjust seasonings if needed.

Source: Taste of Australia VPWL December 2014

 

Boxing Day Meat Pies

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Boxing Day is the day after Christmas day – the day lords of the manor typically distributed “Christmas boxes” often filled with small gifts, money and leftovers from Christmas dinner to their household servants and employees, who were required to work on December 25, in recognition of good service throughout the year. These boxes were, in essence, holiday bonuses.

These little muffing size meat pies are great as finger food for that Heavy-Hors d’oeuvres-and-Dessert-Party.

Ingredients:

  • 1 Tab olive oil
  • 2 lb chicken thigh fillets, trimmed, cut into 1⁄2” pieces
  • 6 oz rindless short cut bacon rashers, chopped (a rasher is a thin cut slice of bacon.)
  • 6 green onions, chopped
  • 2 garlic cloves, crushed
  • 8 oz button mushrooms, sliced
  • 2 Tab flour
  • 1/2 cup chicken stock (not broth)
  • Salt and pepper
  • 1/3 cup light cooking cream (1/2 & 1⁄2)
  • 2 pkg Goya “Tapas Para Empanadas” (12/pk) thawed
  • 1 egg, lightly beaten
  • 3 sheets frozen puff pastry, partially thawed
  • Sesame seeds, to decorate

Directions:

  1. Heat oil in a large frying pan over medium-high heat.
  2. Add chicken in batches.
  3. Cook, stirring for 5 minutes or until browned.
  4. Transfer to a bowl.
  5. Add bacon to pan.
  6. Cook, stirring until golden.
  7. Add onion, garlic and mushroom.
  8. Cook until mushroom is tender.
  9. Return chicken to pan.
  10. Add flour.
  11. Cook, stirring for 1 minute.
  12. Add stock, salt and pepper.
  13. Reduce heat to low.
  14. Simmer, covered for 15 minutes or until sauce thickens.
  15. Stir in cream.
  16. Remove from heat.
  17. Cool. (this can be done in advance)
  18. Preheat oven to 400°
  19. Grease muffin tins.
  20. Place one Goya round in each muffin cup.
  21. Trim edge.
  22. Brush with egg.
  23. Spoon chicken mixture into cases.
  24. Cut puff pastry into rounds to fit the top of the muffins (A biscuit cutter-works perfectly).
  25. Dampen the edge of the pastry round
  26. Place the round over filling, damped side down.
  27. Trim edge.
  28. Seal edge with fork.
  29. Repeat with remaining puff pastry.
  30. Brush tops with egg.
  31. Sprinkle with sesame seeds.
  32. Bake for 25-30 minutes or until golden and puffed.
  33. Serve.

Yield 24 muffin tin sized

Source:  Taste of Australia VPWL December 2014

 

Lamb Pops with Green Goddess Mint Dipping Sauce

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Sometimes heavy hors d’oeuvres and dessert make a great party.  Lamb Pops are perfect for “something more”.

Lamb Pops Ingredients:

  • 1 Tab chopped garlic
  • 1 Tab chopped fresh peeled ginger
  • 1/4 c low-sodium soy sauce
  • 1/2 c extra-virgin olive oil, plus extra for pan
  • 2 Tab cracked black pepper
  • 24 lamb chops, frenched and completely trimmed (See “How to French a Rack of Lamb’ on the blog)

Directions:

  1. In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper.
  2. Place lamb chops in a large shallow baking dish.
  3. Pour over garlic mixture.
  4. Cover and let marinate, refrigerated, overnight.
  5. Preheat grill or a grill pan over medium high heat.
  6. Remove lamb chops from marinade.
  7. Wipe off any excess.
  8. Place on grill.
  9. Season with salt and pepper.
  10. Grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more.
  11. Turn lamb chops and repeat process on opposite side.
  12. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

Green Goddess Mint Dipping Sauce

Ingredients:

  • 1 bunch scallions
  • 1 bunch cilantro
  • 2 bunches mint leaves
  • 14 macadamia nuts
  • 1/2 c white balsamic vinegar
  • 4 oz extra-virgin olive oil
  • Sea salt and freshly ground pepper

Directions:

  1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
  2. Season with salt and pepper.
  3. Blend until pureed.

Source:  Taste of Australia VPWL December 2014

 

Anzac Biscuits

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ANZAC biscuits have long had an association with the Australia/New Zealand Army Corps (ANZAC) troops sent to Gallipoli during WWI. The biscuit appears to be a variant of the Scottish oat cake, said to be from the Scottish-influenced city of Dunedin. The recipe was created to ensure the biscuits would keep well during naval transportation to loved ones who were fighting abroad. The finished biscuits are quite chewy and crisp, and have a long shelf-life.

Desiccated Coconut is dried, shredded (or flaked) Coconut.  It can be bought sweetened or unsweetened, flaked or shredded, and grated fine, medium or coarse.

Ingredients:

  • 2 c plain (non-self raising) flour
  • 1 c white or brown sugar (brown sugar gives more colour and flavour)
  • 4 Tab Golden Syrup (or honey)
  • 1 cup desiccated coconut (several other recipes used regular shredded/flaked)
  • 1 tsp baking soda
  • 2 Tab of water
  • 2 c rolled or instant oats
  • 1 c butter or margarine

Directions:

  1. Mix the dry ingredients in a bowl.
  2. Melt the syrup and butter in a saucepan.
  3. Add the baking soda and water to the syrup mix.
  4. Mix the wet and dry ingredients, adding water if necessary.
  5. Separate and roll the mixture into small balls.
  6. Flatten them on oven trays.
  7. Bake at 300° for about 20 minutes or until golden brown.

Source:  Taste of Australia VPWL December 2014

 

Ginger Citrus Shrimp Skewers

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In Australia they serve shrimp for breakfast, lunch and dinner — and they are good!

Ingredients:

  • 150 jumbo shrimp, shelled and deveined (tails intact.)
  • 3 1/8 cups butter
  • 12 1/2 cups freshly squeezed orange juice
  • 1 1⁄2 sherry wine
  • 1/4 cup orange zest
  • 25 scallions, tops and white, minced
  • 1⁄4 cup teaspoons ginger root, freshly grated

Directions:

  1. Soak long 6 or 8” wooden skewers in water for 30 minutes.
  2. Push skewers through shrimp lengthwise from top to tail, 2 shrimp per skewer.
  3. Combine all other ingredients in saucepan.
  4. Cook over low to medium heat, stirring, until butter is completely melted.
  5. Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
  6. Baste liberally with sauce.
  7. Grill for 2 minutes.
  8. Turn shrimp over and baste again, cooking for another 2 minutes.
  9. Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
  10. Remove from heat immediately when done, as they will get tough if overcooked.
  11. Use any remaining sauce for a dip for shrimp.

Serves: 50

Source:  Taste of Australia VPWL December 2014