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
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
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
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
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.
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.)
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
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
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
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!
2 (300 g) packages frozen raspberries
1 1/4 cups sugar
6 cups boiling water
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.
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.
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.
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
Black Olives (pitted)
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.