Anne of Green Gables
Recipes
Root
Gil-BEER-t Blythe
16 c cold
water
2½ c sugar
2 T root
beer extract
1 lb. dry
ice
In large
insulated container stir sugar and water until sugar is dissolved. Stir in root
beer extract. Using gloves, add dry ice to container. Do not cover container.
Stir frequently until dry ice is dissolved, 30-60 minutes. Serve immediately or
store in refrigerator. Makes 1 gallon.
Matthew’s
Favorite Fried Chicken
Salt,
pepper, and garlic powder
4 eggs
1/3 cup
water
1/2 cup
hot red pepper sauce (this just makes it flavorful, but not too spicy)
2 cups
self-rising flour
1 teaspoon
pepper
House
Seasoning
2
1/2-pound chicken, cut into pieces
Oil, for
frying, preferably peanut oil
Directions
In a
medium size bowl, beat the eggs with the water. Add enough hot sauce so
the egg mixture is bright orange. In another bowl, combine the flour and
pepper. Season the chicken with the salt, pepper, and garlic powder. Dip the
seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the
oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with
oil.
Fry the
chicken in the oil until brown and crisp. Dark meat takes longer than white
meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to
10 minutes.
Rachel
Lynde’s Potato Salad
1 pound
small white boiling potatoes
1 pound
small red boiling potatoes
5
tablespoons chicken broth
4
tablespoons rice wine vinegar
1/2
teaspoon Dijon mustard
2
teaspoons kosher salt
3/4
teaspoon freshly ground black pepper
10
tablespoons good olive oil
1/4 cup
minced scallions (white and green parts)
2
tablespoons minced fresh dill
2
tablespoons minced flat-leaf parsley
2
tablespoons julienned fresh basil leaves
Directions
Drop the
white and red potatoes into a large pot of boiling salted water and cook for 20
to 30 minutes, until they are just cooked through. Drain in a colander and
place a towel over the potatoes to allow them to steam for 10 more minutes. As
soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger)
and place in a medium bowl. Toss gently with the chicken stock. Allow the
liquids to soak into the warm potatoes before proceeding.
Combine
the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly
whisk in the olive oil to make an emulsion. Add the vinaigrette to the
potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and
1/2 teaspoon pepper and toss. Serve warm or at room temperature.
Josie
Pie
Pie Crust:
(Makes one 9 inch crust--for a lattice crust, you'll want to double the
recipe.)
1 1/4c.
all-purpose flour
1/2 tsp.
salt
1/3 c.+ 1
Tbsp. shortening (I prefer butter flavored but either works)
Ice water
(probably about 1/4 c.)
Pie
Filling:
6 cups
peeled, sliced Granny Smith apples (about 1 1/2 pounds)
1 Tbsp.
lemon juice
1/2 c.
sugar
1/2 c.
brown sugar
2 Tbsp.
all-purpose flour
1/2 tsp.
ground cinnamon
1/4 tsp.
ground nutmeg
2 Tbsp.
butter, chopped
Roll half
of the pastry to 1/8″ thickness on a surface that’s been
sprayed with cooking spray. Gently place in a 9″
pieplate; set aside. Preheat your oven to 450. Combine lemon juice and apples
in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well.
Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry
shell and dot with chopped butter. Roll remaining pie crust 1/8″
thick. We decided to try a lattice crust for our Josie Pie and it was a fun
experiment and not too difficult. When your top is how you want it, bake at 450
for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an
eye on the pie; you may need to make a shield if it starts getting too brown.
If you get worried, go ahead and make a square of foil, cut a center out of the
foil, and place it on the pie so the foil covers the edge of the pie.
Marilla
Bean Ice Cream (Ice Cream Made in a Tin Can)
2 c. Whipping
Cream
1⁄2
c. Sugar
1⁄2 tsp.
Vanilla or 1/2 of the inside of a vanilla bean
Supplies:
1 lb.
metal coffee can with tight fitting plastic lid 2 lb. metal coffee (or #10 can)
with tight fitting plastic lid (1 lb. and 3 lb. metal coffee cans really work
the best) Measuring cups and spoons Rubber scraper Ice cream scoop Masking or
Duct tape Crushed Ice Rock salt
Directions:
1. Put
milk, cream, sugar and vanilla in 1 lb. coffee can. Place plastic lid on the
can. Be certain the lid is on tight. You may want to secure the lid with
masking or duct tape.
2. Put the
smaller can into the large can. Pack crushed ice around the smaller can, inside
the larger can.
3. Pour at
least 3⁄4 cup of rock salt evenly over the ice. (If you don’t add enough salt,
the mixture won’t freeze. If you add too much, it will freeze too fast. Then it
will have poor texture.)
4. Place
the lid on the larger can. If you have extra lids, place one on the bottom side
also. This will help it roll better.
5. Now
pick a partner and have some fun! Roll the can back and forth to each other for
10 minutes. (It is best to do this on the cement.)
6. Open
the larger can. Wash your hands. Remove the small can. Remove the lids and stir
ingredients with a rubber scraper. Be sure to scrape the inside of the small
can really well. (Do not let any of the ice or ice water get into the small
can.)
7. Drain
the ice water from the large can. Put the small can back in the large can and
pack in ice and salt like in step 3.
8. Roll
back and forth for about 5 minutes, until the mixture is frozen. 9. Now open
the large can and remove the small can. Wash your hands. Scoop the ice
cream into
serving bowls and enjoy.
Tea
Party Recipes
Marilla's
Plum Pudding
(It
doesn't have any plums in it! During this time period, a "plum" was
any dark fruit, even raisins, currants, etc. Also, a "pudding"
included bread dishes that were cooked in a sauce like this.)
1/2 cup
butter
3/4 cup
white sugar
5 eggs
1/2 cup
dried currants
1/2 cup
raisins
1/2 cup
chopped pecans
1
tablespoon all-purpose flour
3 cups
bread cubes
2
teaspoons ground cinnamon
1/2
teaspoon ground allspice
1/2
teaspoon ground cloves
1/2
teaspoon pumpkin pie spice
Preheat
oven to 350 degrees Cream together butter and sugar. Beat in eggs, one at a
time, until fully incorporated. In a separate bowl, toss currants, raisins and
pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice,
cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish. Bake in
preheated oven 40 minutes, until set.Combine the brown sugar, flour, and salt
in the small saucepan. Very gradually add the boiling water and stir with the
wooden spoon.
1/2 cup
brown sugar, firmly packed
1 1/2
tablespoons flour
salt,
pinch of
1 cup
boiling water
1
tablespoon butter
1/2
teaspoon vanilla
Over low
heat stir the mixture until it is thick and creamy - about 5 minutes.
When the
sauce is thick, remove the saucepan from the heat. Stir in the butter and
vanilla. Let the butter melt completely.
We added a
big gummy mouse to our pudding sauce for fun!
Raspberry
Cordial
2 (300 g)
packages frozen raspberries
1 1/4 cups
sugar
6 cups
boiling water
3 lemons
Put the
thawed raspberries into a saucepan and add sugar.
Cook on
medium, stirring occasionally until all the sugar has dissolved.
Using a
potato masher, mash the raspberries and syrup thoroughly.
Pour the
mixture through a strainer, extract all the juice.
Squeeze
two of the lemons and strain the juice, add it to the raspberry juice.
Add the
boiling water to the raspberry juice.
Allow the
cordial to cool, then chill it in the refrigerator.
Serve
cordial with a thin slice of lemon in each glass.
Diana
Berry Tarts
Sweet
Pastry Crust:
1 1/2 cups
flour
1/8
teaspoon salt
1/2 cup
unsalted butter, at room
temperature
1/4 cup
(50 grams) granulated white
sugar
1 large
egg, lightly beaten
In a
separate bowl, whisk the flour with the salt. Place the butter in the bowl
of your electric mixer, or with a hand mixer, and beat until softened. Add
sugar and beat until light and fluffy. Gradually add the beaten egg, beating
just until incorporated. Add the flour mixture all at once and mix just until
it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and
refrigerate for 15-30 minutes or just until firm (can place in freezer for
about 10-15
minutes.)
Lightly
butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8
- 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the
chilled pastry onto the bottom and up the sides of the pan. Cover with plastic
wrap and place in the freezer for about 15 minutes.
Meanwhile,
preheat oven to 400 degrees and place rack in center of oven. Lightly prick
bottom of pastry crust with the tines of a fork (this will prevent the dough
from puffing up as it bakes). Place tart pan on a larger baking pan and bake
crust for 5 minutes. Reduce oven temperature to 350 degrees and continue to
bake the crust for about 15 minutes or until dry and lightly golden
brown. Remove from oven and place on a wire rack to cool completely before
filling. Can be covered and stored for a few days.
Pastry
Cream:
1 1/4 cups
milk (whole or
2%)
½
vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla
bean
paste
3 large
egg
yolks
1/4 cup
granulated white
sugar
2
tablespoons (20 grams) all-purpose
flour
2
tablespoons (20 grams) cornstarch (corn flour)
In a
medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't let
the mixture sit too long or you will get pieces of egg forming.) Sift the flour
and cornstarch (corn flour) together and then add to the egg mixture, mixing
until you get a smooth paste.
Meanwhile,
in a saucepan bring the milk and vanilla bean just to boiling (just until milk
starts to foam up.) Remove from heat and add slowly to egg mixture, whisking
constantly to prevent curdling. (If you get a few pieces of egg (curdling)
in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds,
and add the seeds to the egg mixture. Then pour the egg mixture into a medium
saucepan and cook over medium heat until boiling, whisking
constantly. When it boils, whisk mixture constantly for another 30 - 60
seconds until it becomes thick. Remove from heat and immediately whisk in the
liqueur (if using). (Stir in vanilla extract is using instead of a vanilla
bean.) Pour into a clean bowl and immediately cover the surface with plastic
wrap to prevent a crust from forming. Cool to room temperature. If not
using right away refrigerate until needed, up to 3 days. Beat or whisk
before using to get rid of any lumps that may have formed.
Apricot
Glaze: Heat the apricot jam or preserves and water in a small saucepan
over medium heat until liquid (melted). (Can also heat in the microwave.)
Remove from heat and strain the jam through a fine strainer to remove any fruit
lumps.
To
Assemble Tart: To remove the tart from the fluted sides of the pan, place your
hand under the pan, touching only the removable bottom not the sides. Gently
push the tart straight up, away from the sides. The fluted tart ring will fall
away and slide down your arm. If you want to remove the bottom of the pan, run
a knife or thin metal spatula between the crust and metal bottom, then slide the
tart onto your platter.
Spread a
thin layer of apricot glaze over the bottom and sides of the baked tart shell
to prevent the crust from getting soggy. Let the glaze dry (about 20
minutes). Then spread the pastry cream onto the bottom of the tart shell.
Place fruit randomly on top of cream or in concentric overlapping circles,
starting at the outside edge. After arranging the fruit, rewarm the glaze, if
using, and gently brush a light coat on the fruit. If not serving immediately,
refrigerate but bring to room temperature before serving. This fruit tart is
best eaten the same day as it is assembled. Cover and refrigerate any
leftovers.
Cucumber
Sandwiches
4 ounces
cream cheese, at room temperature
2
tablespoons chopped fresh dill
Zest and
juice of 1 lemon
Kosher
salt and freshly ground black pepper
6 slices
good-quality white bread*
1/3 large
English seedless cucumber (about 4 inches), thinly sliced
Can
cut off the bread crusts, if desired.
Directions
In a small
bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season
the mixture with salt and pepper.
Lay the
slices of bread on your work service and distribute the cream cheese evenly
among each slice, spreading into a thin layer. Arrange the cucumber slices in
rows over 3 slices of the bread. Top with the remaining bread, and cut into
quarters so there are 4 pieces from each sandwich. Serve immediately.
Chicken
Curry Sandwiches
2 cooked
whole chicken breasts finely chopped
1/4 cup
finely-chopped nuts
4 celery stalks, finely chopped
Salt to
taste
Mayonnaise
(just enough to moisten)
Curry
powder to taste
(about 1 teaspoon)
16 slices
best-quality white bread
1/2 cup
unsalted butter, room temperature
In a large
bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well
blended. Add curry powder. Spread one side of each piece of bread lightly
with butter. Top the buttered side of 8 slices of bread with some of the
chicken mixture and top with the remaining bread slices, buttered side down.
Carefully
cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches
in half diagonally and then cut in half again.
Yields 8
whole sandwiches or 16 halves or 32 fourths.
Other
Tea Sandwich Ideas:
(The Fluffernutter Tea Sandwiches were a BIG HIT!)
Matthew’s
Lady Bugs (Because he was so bugged by ladies!)
Baguette
cut into slices or round crackers
Cherry
Tomatoes
Black
Olives (pitted)
Spinach
leaves
Chive
Cream Cheese
Cut
the baguettes an inch to 2 inches in thickness
.Toast the pieces lightly just
so they have enough crunch but not so they get completely toasted.
Cut cherry
tomatoes in half and de-seed (cut long ways so one side lays flat) Cut
black olive in half, through the middle, then cut that half in half as well.
Using a plastic bag, pipe cream cheese into the half of the tomato. Place
one or two pieces of spinach on top of the baguette of cracker.
Add the
tomato and olive for the lady bug body.
Lastly, using a tooth pick use some
cream cheese to make the eyes and do the same all over the tomato. Cut up tiny
pieces of olive to use as the dots for the lady bugs back.
