½ûÂþÌìÌÃ

[b]PS[/b] I know that the soup thread contained metric to imperial conversions, but can't manage the same for British colloquial sayings, sorry greatscott![/QUOTE]

LOL :)

[QUOTE=greatscott][b]PS[/b] I know that the soup thread contained metric to imperial conversions, but can't manage the same for British colloquial sayings, sorry greatscott![/QUOTE]

LOL, oh well... :)

As you can see, I still have problems with using this forum correctly, Merry Christmas!

[QUOTE=greatscott]........ Merry Christmas![/QUOTE]

You too! Now, share those recipes...................

;)

"Receipt to make Soup: for the Use of Dean Swift"
(By Alexander Pope, 1726, written on the occasion of this soup being made to hasten Pope's own recovery from a near fatal accident--and Pope's desire then to recommend it to his friend Jonathan Swift, recently returned to Ireland)

Take a knuckle of Veal
(You may buy it, or steal),
In a few peices cut it,
In a Stewing pan put it,
Salt, pepper and mace
Must season this knuckle,
Then what's join'd to a place,
With other Herbs muckle;
That which killed King Will,
And what never stands still,
Some sprigs of that bed
Where Children are bred,
Which much you will mend, if
Both Spinage and Endive,
And Lettuce and Beet,
With Marygold meet;
Put no water at all;
For it maketh things small;
Which, lest it should happen,
A close cover clap on;
Put this pot of Wood's mettle
In a hot boiling kettle,
And there let it be,
(Mark the Doctrine I teach)
About------------let me see,-------------
Thrice as long as you preach.
So skimming the fat off,
Say Grace, with your hat off
O then, with what rapture
Will it fill Dean and Chapter!

Note: "what's join'd to a place" is celery; King William III was killed when his horse, Sorrell, stumbled; thyme, of course, "never stands still"; and the meaning of "bed where children are bred" is parsley, but I don't know why.

Roast Capon Basted in Spumante

INGREDIENTS

* 6 - 8 pound, (3 kilogram) capon
* 3 (4 - 5 inch) sprigs fresh rosemary
* Salt and freshly ground black pepper
* 1 cup (240 milliliters) Spumante
* 1 cup (240 milliliters) water
* 1/2 cup (120 milliliters) balsamic vinegar

METHOD

Wash capon under cold running water. Dry thoroughly inside and out. Place rosemary sprigs in cavity . Season both cavity and skin with with salt and pepper to taste. Let bird rest minimum of 2 hours, preferably overnight in refrigerator.

Preheat oven to 325°F (165°C)

Put capon in shallow roasting pan, breast side down. Roast in preheated 325° F (165°C) oven for 25 minutes per pound (450 grams) , about 2 1/2 to 3 hours.

After capon has cooked for 1 hour, turn breast side up, pour 1 cup (240 milliliters) water over the bird, then baste with 1/4 cup (60 milliliters) Spumante. Continue basting every 15 minutes for second hour, using 1/4 cup (60 milliliters) each time. Spoon some of the fattier pan juices over bird, as well.

Depending on estimated cooking time, baste with balsamic vinegar every 15 or every 20 minutes until bird is done. Remove from oven. Let rest 15 - 20 minutes before carving. When carved, spoon pan juices over slices.

DRIED CHERRY AND GINGER CANNOLI

Ingredients:

4 cups (2 pounds or .95 liter) fresh ricotta cheese
2 cups (480 milliliters) powdered sugar
1 cup (240 milliliters) mascarpone cheese*
1 tablespoon (15 milliliters) grated orange peel
1/2 teaspoon (2.5 milliliters) vanilla extract
3/4 cup (180 milliliters) minced crystallized ginger
3/4 cup (180 milliliters) minced dried tart cherries
4 ounces (120 milliliters) bittersweet (not unsweetened) or semisweet chocolate, finely chopped

25 cannoli shells
Chopped pistachios
Additional powdered sugar

Directions:

Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)

Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.

Hmmmmmm, gotta try the cannoli; ginger is sooooooooo Christmas!

[COLOR="Red"]Holiday Biscotti[/COLOR]

[COLOR="Green"]Ingredients:[/COLOR]

[COLOR="Red"]2 cups (480 m) all-purpose flour
1 1/2 (7.5 m) teaspoons baking powder
3/4 cup (180m) sugar
1/2 cup (120m) unsalted butter, room temperature
1 teaspoon (5m)grated lemon zest
1/4 teaspoon (1.5m) salt
2 large eggs
3/4 cup (180m) pistachios, coarsely chopped
2/3 cup (200m) dried cranberries
12 ounces (300m) good-quality white chocolate, chopped
Red and green sugar crystals, for garnish[/COLOR]

[COLOR="Green"]Preheat the oven to (175° C) 350 degrees F.[/COLOR]

[COLOR="Red"]Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.[/COLOR]
[COLOR="Green"]
Form the dough into a log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.[/COLOR]

[COLOR="Red"]Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
[/COLOR]
[COLOR="Green"]Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.[/COLOR]

[COLOR="Red"]The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
[/COLOR]