Famous Recipes - Ginger Oil & Lemon and Garlic Vinegar and other Recipes too

Flavored oils and vinegars are the perfect gifts for the gourmet cooks on your list. Suggest that the lucky recipient try sauteing their favorite vegetables in the ginger oil, or adding some of the flavored vinegar to their favorite salad dressings.

Note: Flavored oils must be heated in order to guard against the development of botulin toxin. This should not be a concern if you follow my recipes. Due to the high acidity of the flavored vinegars, the heating process is not necessary.

Ginger Oil

2 cups (500 ml) olive or peanut oil 1-inch (2.5 cm) piece of fresh ginger, thinly sliced

Combine all ingredients in a saucepan and heat over moderate heat until fragrant. Allow to cool to room temperature and strain through a coffee filter or several layers of cheesecloth. Transfer to a pint (500 ml) bottle and cap or cork tightly. Makes 1 pint (500 ml).

Lemon and Garlic Vinegar

2 cups (500 ml) white wine vinegar 2 - 4 cloves garlic, peeled 1 Tbs (15 ml) whole black peppercorns The peel (yellow part only) of 1 lemon

Combine all ingredients in a pint (500 ml) bottle and cap or cork tightly. Allow to steep for at least 1 week before using. Makes 1 pint (500 ml). ---------------------------------------------------------------------------------------------

BONUS RECIPES

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Theme: Favorite Ingredients - Butter

This dish can be made with any delicately flavored fish such as flounder, sole, skate, or even halibut. Beurre noisette, or brown butter, is a classic French sauce frequently served with fish, vegetables, and organ meats. For best results, use clarified butter.

Clarified butter is simply the fat contained in butter with all the water and milk solids removed. To make it, melt some butter over low heat and cook it until it stops bubbling. Skim off and discard any foam that rises to the top and pour off and reserve the clear golden liquid, discarding the milk solids in the bottom of the pan. With the milk solids removed, clarified butter has a higher smoke point and can be used for cooking at higher temperatures. It is also slower to go rancid than unclarified butter and can be stored almost indefinitely in the refrigerator.

Salmon Fillets in Beurre Noisette

4-6 salmon fillets, about 6 oz (170 g) each Salt and freshly ground pepper to taste 2 Tbs (30 ml) plus 1/4 cup (60 ml) clarified butter 1/4 cup (60 ml) capers (optional) 1/4 cup (60 ml) chopped fresh parsley (optional) 1 Tbs (15 ml) lemon juice (optional)

Season the salmon fillets with salt and pepper and saute in 2 tablespoons (30 ml) clarified butter in a skillet over moderate heat until golden brown on both sides and barely cooked through. In a separate skillet, heat the remaining clarified butter over moderate heat until it is light brown and aromatic. This is the classic beurre noisette and can be spooned over the cooked salmon as is, or any combination of the optional ingredients may be added immediately prior to serving. Serves 4 to 6.

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Theme: A Holiday Buffet

In the United States, hams that are heavily salted and air-cured are known variously as country, Virginia, Kentucky, or Tennessee hams, and Smithfield is probably the best known brand. The procedure for cooking them is time consuming but not laborious, and the result may be the best ham you have ever tasted.

Baked Country Ham

1 country ham, 12 - 15 lbs (5 - 7 Kg) 2 cups (500 ml) each coarsely chopped onions, carrots, and celery 2 Tbs (30 ml) whole black peppercorns 2 Tbs (30 ml) cider vinegar 1 Tbs (15 ml) allspice berries 4 cloves 1 cup (250 ml) orange marmalade 2 Tbs (30 ml) Dijon-style mustard

Scrub the ham with a brush under running water and then soak it in enough cold water to cover for 24 hours. Hint: If the ham is too big to fit in your biggest pot, saw off the shank and reserve it for future use. Drain the ham and place in a large pot with the chopped vegetables, peppercorns, vinegar, allspice, and cloves. Add enough water to cover the ham and bring to a boil over high heat. Lower the heat and simmer covered for 2 hours. Remove from the heat and allow the ham to cool in the cooking liquid for 2 to 4 hours. Drain the ham and discard the liquid and seasonings. Remove and discard the skin of the ham, and score the fatty layer in a diamond pattern. Place in a large roasting pan. Combine the marmalade and mustard in a small saucepan and heat just enough to thin the preserves, mixing well. Spoon the marmalade mixture over the ham and bake in a preheated 400F (200C) oven for about 30 minutes, until the outer layer is crisp and brown. Remove from the oven and allow to rest for 30 minutes before serving with an assortment of mustards. Serves 15 to 20.

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Ambrosia

As many sweet, juicy oranges as you like. I usually do one for each guest, and a couple more for the pot. Peel then section over a bowl so as to catch all the juice. Grate a coconut and use as much as you like, mixing into the oranges. If you have a huge guest list you might need 2 coconuts. Allow to stand, covered, in the fridge overnight or longer. Serve in a bowl, alone, or with a plain sugar cookie, or over a thin slice of pound cake. Eat with a spoon, and turn your head when your children pick up the bowl to drink the juice. It's irresistible.

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Hot Clam Spread

2 cans minced clams, undrained (6 oz. size) 1 tsp. lemon juice 1 stick butter 1 chopped onion 1/2 chopped green pepper 1/2 chopped red pepper 1 can mushrooms (4 oz. size) 1 tsp. minced fresh parsley few dashes hot sauce black pepper, to taste shredded cheddar cheese grated parmesan cheese 1/2 cup Italian bread crumbs

Simmer clams and liquid with lemon juice for 15 minutes. Saute butter, onion, red and green pepper, mushrooms, parsley, hot sauce and black pepper until vegetables are softened. Add minced clam mixture to sauteed ingredients; mix. Add bread crumbs to mixture. Pour into baking dish. Sprinkle with cheddar and parmesan. Bake for 15 minutes at 350F. Serve hot with your choice of crackers.

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Chocolate Chip Coconut Macaroons

1/2 cup sweetened condensed milk 1 tsp. vanilla 1/4 tsp. salt 3 cups shredded coconut 1/2 cup chopped blanched almonds (slivered almonds or chopped walnuts?) 6 oz. semisweet chocolate chips (1 cup) (at Christmas time you may use red & green M&M's)

Preheat oven to 350F. Generously grease cookie sheets or better yet, line with parchment paper or silicone sheets. Put the milk into a bowl; add the vanilla and salt and stir until well mixed. Add coconut and almonds and stir until well coated with the milk. Add the chocolate pieces and stir until they are evenly distributed in the mixture. Drop the mixture by teaspoonfuls, about an inch apart, onto the prepared cookie sheets. Bake 10 to 12 minutes or until the cookies are brown around the edges. Remove the cookies from the pan and cool on wire racks. Yield: About 4 dozen.

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This chilled shrimp appetizer/hors d'oeuvre is very festive on a holiday buffet table. Happy Holidays to all!

Shrimp and Avocado Cocktail

2 lbs. medium shrimp, cooked, shelled and de-veined 5-6 avocados, cubed 1/2 purple onion, finely diced 1/2 cup fresh cilantro, finely minced 1 1/2 jars prepared cocktail sauce freshly ground black pepper, to taste

Combine onion, cilantro, cocktail sauce and black pepper in large bowl. Toss with shrimp and avocados until covered with sauce. Yum.

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