#Muscavado Sugar

[askwhatsforlunch]

Spicy Glazed Bok Choy (Vegetarian)

These flavourful and tasty Spicy Glazed Bok Choy make a quick, easy and light vegeterian lunch. Happy Monday!

Ingredients (serves 2):

2 medium bok choy, rinsed

1 thumb-sized piece fresh ginger

1 large garlic clove

1/2 teaspoon Red Chili Flakes

1 level teaspoon cornflour (cornstarch)

1 tablespoon toasted sesame oil

3 tablespoons soy sauce

5 tablespoons water

2 tablespoons pure honey

1 tablespoon dark muscavad sugar

1/4 cup unsalted peanuts

a small Green Onion

Bring a large pot of water to the boil.

Halve bok choy lengthwise, and place, cut-side down in a steaming basket. Fit steaming basket over the pot of boiling water. Steam, for 12 to 15 minutes.

Meanwhile, grate ginger and garlic into a large wok. Add Red Chili Flakes, cornflour, toasted sesame oil, soy sauce and water. Give a good stir until well-blended. Cook over a medium flame, stirring often until sauce starts thickening. Stir in honey and muscavado sugar, and bring to a slow boil. Cook, stirring often, until the sauce coats the wooden spoon.

Transfer steamed bok choy halves to the wok, and cook, 4 minutes more, gently turning the bok choy to coat and glaze in sauce.

In a small frying pan over a high flame, toast peanuts until just browned and fragrant, a couple of minutes. Remove from the heat and let cool slightly. Chop them roughly.

Finely chop Green Onion .

Serve Spicy Glazed Bok Choy hot, sprinkled with toasted peanuts and chopped Green Onion. Drizzle generously with the rest of the warm sauce to eat!

#Recipe #Food #Spicy Glazed Bok Choy #Spicy Glazed Bok Choy recipe #Bok Choy #Pak Choi #Ginger #Fresh Ginger #gARLIC #Red Chili Flakes #Cornflour #Toasted Sesame Oil #Sesame Oil #Soy Sauce #Water #Honey #Pure Honey #Muscavado Sugar #Dark Muscavado Sugar #Peanuts #Green Onion #Quick recipe #Easy recipe #Thai Lao Japanese Chinese Chufang #Asian Cuisine #Vegetarian #Vegetarian recipe #Vegetarian and Vegan #Meatless Monday

[unityrain24]

so caramel is made of white sugar, butter, and heavy cream. butterscotch is brown sugar and butter. toffee is brown sugar or molasses with butter or milk (but is different than butterscotch). what other combinations are out there?

#coconut sugar and ghee. #turbonido with cream and flour #muscavado with milk #honey with something?? #there are so many options #unityrain.txt #food #tw food #actually i'm into fruity candies not warm candies but. still. so many possibilities

[piierrote]

at what point does the bag of brown sugar on my floor just become a part of my decor 

#its been there months now #just kinda moves from spot to spot #i love her dearly #muscavado sugar on my floor <333

[najia-cooks]

[ID: A slice of dark brown cake garnished with dried sorrel on a plate dotted with dried raisins and currants. End ID]

Jamaican black cake (optionally halal)

Black cake is a kind of fruit cake flavored with rum and spices and colored with burnt sugar. Variations on the cake are eaten throughout the Caribbean, primarily during Christmas but also for Easter or other celebrations such as weddings or birthdays. Dried fruits soaked in rum and wine, molasses, lime juice, warm spices, and sometimes rosewater produce the signature deeply fruity taste of Jamaican versions of the cake. Black cake often has a dense, smooth, pudding-like texture; I’ve made my halal version reduced gluten, to mimic the gluten-inhibiting effects of alcohol and produce that melt-in-your-mouth effect.

This recipe was requested by a patron; you can request recipes or vote on what I upload next by joining my Patreon.

Recipe under the cut!

Makes one 8" cake.

Ingredients:

For the cake:

1 cup (120g) all-purpose flour (substitute almond meal for a gluten-free version)

1/2 cup (55g) almond meal (substitute all-purpose flour if using rum)

1/2 cup non-dairy margarine, softened

1 cup unrefined sugar (such as muscavado or sucanat), or organic light brown sugar

3 Tbsp Jamaican or Caribbean molasses (if using brown sugar instead of unrefined)

3 Tbsp neutral oil, such as canola

2 Tbsp water or rosewater

1 tsp ground cinnamon, or 2-inch piece cinnamon stick

1/2 tsp ground nutmeg, or 1 tsp freshly grated

1/2 tsp ground allspice (preferably Jamaican), or 16 allspice berries

1/2 tsp ground cloves, or 16 whole cloves

1/2 tsp ground mace, or 1 head

5 Tbsp Caribbean browning (store-bought may be too bitter; taste and maybe use less)

Juice of 1 lime (about 2 Tbsp)

Zest of 1 lime

1 Tbsp baking powder

1/2 tsp table salt

2 cups (460g) soaked fruit mixture

1 tsp vanilla extract

1 tsp almond extract

My freshly ground spices totalled 9 grams; because freshly ground spices incorporate more air, you may want to include a bit more than I used by volume to account for settling.

Organic brown sugar is evaporated from cane juice and retains some of its original molasses, but less than unrefined sugars do. Non-organic brown sugars may be refined sugars with molasses added back in. Organic brown sugar is sure to be vegetarian (not filtered with bone char)—other refined sugars may or may not be suitable for vegetarians.

Unrefined sugars such as muscovado retain more of their original cane molasses, but they may clump and need to be grated before they can be used in baking. Sucanat is an unrefined sugar that should be pourable.

For the soaked fruit:

1 1/3 cup (130g) mixed black raisins, dried prunes, dried currants, and dried cherries

About 1/2 cup white rum (Wray and Newphew overproof rum is popular in Jamaica)

About 1/2 cup sweet red wine (commonly, Wray and Nephew red label)

Black raisins, prunes, currants, and dried cherries are the most typical fruits to use in black fruit cake. Many Jamaicans today also include mixed peel and red or green glacé cherries. Most recipes include more prunes and raisins than other fruits, but prunes make the cake too bitter for some people's taste; consult your own preference.

Most recipes call for “white rum,” but there is no clear dividing line in terms of flavor between “white” and “dark” rum. Some light rums are the result of ageing and subsequent filtering, while some dark rums have been aged less but have had color or molasses added in. If in doubt, just use something you like!

For the halal rum and wine mixture:

My halal 'rum' uses fruits, herbs, and spices that mimic the funky, fruity, vegetal notes of a Jamaican rum; it also takes inspiration from other drinks common in Jamaica. Ripe fruit is a source of the esthers that give rum its signature fermented taste, while sorrel and malta help to produce a well-rounded flavor. The point is not necessarily to taste ‘like’ rum, but to replace its complexity in the cake.

1 cup water or coconut water

1/2 black overripe banana or plantain, with its peel

Other ripe fruit, such as a handful of raspberries or a few slices of mango (optional)

1 Tbsp (2g) dried sorrel (hibiscus; optional)

1/2 inch chunk (5g) ginger

2-inch piece (2g) Ceylon cinnamon

2-inch piece (2g) cassia cinnamon (I used a mix of Chinese and Indonesian)

4 whole cloves

6 allspice berries

1/4 tsp grated nutmeg

A few pieces (1g) dried orange peel, or zest of one orange

2 ciliment (bay rum) leaves

1 Indian bay leaf (tej patta)

2 Tbsp West Indian molasses, or malta (Jamaican soft drink)

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup red grape juice (in place of the wine)

Any ingredients you don't have (except for the grape juice) may be omitted.

Instructions:

For the halal rum and wine mixture:

1. Roughly crush ginger and spices in a mortar and pestle or with the flat of a knife. Simmer fruit, sorrel, spices, bay leaves, and orange peel, covered, in water or coconut water for 10 minutes. Remove from heat and allow to steep for about an hour, still covered.

2. Strain mixture through a nut milk bag or coffee filter to remove fruit pulp. Mix in extracts, molasses or malta, and grape juice.

3. Top up mixture with more water if necessary to achieve a total volume of 1 1/3 cup (315mL).

For the soaked fruit:

1. Combine all fruits (including mixed peel and glacé cherries, if using) with enough rum and wine mixture to cover in a large glass jar. If using the halal rum and wine mixture, you should have at least 1/4 cup of it left over.

2. Soak dried fruits for a minimum of a week and up to a year (if using rum). Some bakers begin soaking fruit for the next year's cake immediately after Christmas! Keep fruits at room temperature while soaking if you're using rum, or in the fridge if not using alcohol. Occasionally check back and top up the liquid if the fruits soak some of it up and are no longer covered.

You may also choose to simmer the fruits for a few minutes and then soak them for a few hours if you're in a hurry.

3. Optionally, grind soaked fruits in a blender or food processor until smooth and paste-like. Whether you keep the fruits whole or grind them depends on what texture you want in your cake; I ground them to create a smooth, dense texture.

For the cake:

1. Whisk together all dry ingredients except for sugar (flour, almond meal, lime zest, spices, baking powder, salt) in a large mixing bowl.

2. Beat 1/2 cup softened margarine in a medium bowl with an electric beater until smooth. Add 1 cup sugar and beat for several more minutes until creamy to incorporate air.

3. Place 2 Tbsp water or rosewater in a small bowl and slowly add 3 Tbsp oil while whisking to create an emulsion. Slowly add the mixture to the creamed margarine, continuing to beat.

4. Slowly add 2 Tbsp lime juice and vanilla and almond extracts (1 tsp each) while mixing with a wooden spoon or rubber spatula. Add 2 cups (about 460g) fruit paste, 5 Tbsp browning, and 3 Tbsp molasses (if using brown rather than unrefined sugar) and mix.

5. Add flour mixture a little at a time and fold until well combined, with no remaining dry spots.

6. Bake in a parchment-paper-lined 8" cake pan at 250 °F (120 °C) for about 2 1/2 hours, until a toothpick inserted into the center of the cake comes out clean. The low temperature and long cooking time help to give the cake its smooth, dense texture.

7. As soon as you remove the cake from the oven, pour about 1/4 cup of your rum and wine mixture over the cake—this makes the cake very moist, as well as ensuring that the more volatile aromatics in the rum don’t disappear during baking.

8. Spray the cake with the wine and rum mixture every few days. It will be at its best a few days after baking!

The cake may be stored in an airtight container at room temperature for about 5 days (then moved to the fridge and stored for another week) if containing rum; a halal version will need to be stored in the fridge from the beginning.

#baking #vegan baking #vegan recipes #cakes #Jamaican #molasses #almond meal #almond flour

[nerves-nebula]

Ingriedients:

262 Grams Butter

275 Grams Dark Chocolate

525 Grams Muscavado sugar (it's this weird fancy uber dark sugar but it completly chnages the brownie, dont skip/ replace with normal sugar or it will turn too sweet! you'll only find it in rich people super markets tho :/)

6 eggs

180 Grams Flour

Don't stress about not having a gram scale, a table spoon is 17 grams and a cup is about 240 grams, don't stress about being uber precise, leave those worries for when you make pastries

Steps:

1) melt the butter and chocolate together

2) mix the sugar and eggs together in a big bowl

3) mix these two mixtures in the large bowl together

4) add the flour and mix

5) put in the oven and bake at 155 C/ 311 F until the toothpick/fork come clean (typically takes 30 min)

6) serve with vanilla ice cream

this isthe best brownie recepie on earth, very moist, once i forgot a slice in the cuboard for a month and it was still moist when i cut into it (this is due to the Muscavado sugar)

also mind you this was originallly a recepie for a resturant filled with people so i had to divide thwe ingridients by 4 which is why we got some weird numbers

Posting this for all those food enjoyers out there

#nnstuff #ask #food #recipe #brownie recipe

[theguestswillbegoats]

The one thing that makes me feel like a whole ass adult in charge of my life is the fact that I get to play with oatmeal. This week I bought a box that have almost useless cooking instructions so I get to try different things. Then I also pop in loads of other stuff like various seeds, chocolate shavings or chunks, maple syrup, honey, muscavado sugar or molasses. There are many other things on the cupboards I'm going to try. It's fun to see how I can make one very ordinary thing into a lot of variation and it just sents my day up right.

[helenfletcher]

These updated cookies really are the Best of All Spiced Molasses Cookies due to the muscavado sugar used.&nbsp;&nbsp;The original recipe with it’s crinkle finish is from “Julia Child and More Company” and has always been one of my favorites.&nbsp;&nbsp; In order to accommodate the new sugar, I have changed the recipe slightly.&nbsp;&nbsp;These cookies will have crisp edges but will be soft in the centers.&nbsp; Muscavado Sugar Muscavado Sugar Several posts ago, I talked about the different sugars used in baking.&nbsp;&nbsp;Among them was one that intrigued me the most - the muscavado dark brown sugar.&nbsp;&nbsp;Also known as Barbados sugar, it's very robust and the least refined raw cane sugar in which all of the molasses is retained.&nbsp;&nbsp; It comes in a dark and light version with a rich, intense flavor.&nbsp;&nbsp;&nbsp;Muscavado sugar has a wet, sandy texture and has a stronger taste than regular brown sugar due to the increased molasses. Light muscovado sugar is about one sixth molasses, and dark about one third molasses.&nbsp; It retains the most complex sweetness including the butterscotch flavors in candies and puddings.&nbsp;&nbsp;&nbsp;This sugar is key to the more intense flavor of these Best of All Spiced Molasses Cookies. Not normally found in most grocery stores, it is available online&nbsp;&nbsp; Substitution for Muscavado Sugar If muscovado sugar is not to be found, substitute the same amount of dark brown sugar and use dark or full flavored molasses.&nbsp;&nbsp;That will get you closest. Double Pan the Best of All Spiced Molasses Cookies It is important to double pan these cookies as they feature really dark brown sugar and molasses which tends to over brown the bottoms.&nbsp;&nbsp;Placing one baking sheet on top of another will solve this problem. The cookie on the left was baked on a single pan while the cookie on the right was doubled panned. Easy to Over Bake Because these cookies puff up in the oven, it is easy to overbake them.&nbsp;&nbsp;After the initial baking, add a few minutes one or two at a time.&nbsp;&nbsp;They should be puffy, but not wet in the center.&nbsp;&nbsp;Usually 3 to 4 minutes more will do it.&nbsp; These deeply flavored, richly spiced Best of All Molasses Cookies are extremely satisfying and perfect by themselves or with a cup of tea…..or coffee.&nbsp;&nbsp;

[hoardingrecipes]

Matcha Pancakes with Kuromitsu

#Breakfast #Pancake #Matcha #Muscavado Sugar #Kokutou Sugar #Yogurt #norecipes

[mygeekcorner]

For @imaginarydragonling who always has to talk to me while i bake and complain about ingredients

#food #imaginarydragonling #muscavado sugar #it's like it's ALIVE #stupid breathing sugar #my life

[askwhatsforlunch]

Millionaire’s Shortbread

A sheer indulgence -and sometimes it is very good to succumb to a decadent pleasure- Millionaire’s Shortbread is the perfect treat to enjoy with a cup of coffe! Happy Saturday!

Ingredients (makes 16 squares):

250 grams/8.8 ounces plain flour

75 grams/2.65 ounces caster sugar

175 grams/6.20 ounces cold unsalted butter, cut into small chunks

100 grams/3.5 ounces unsalted butter

100 grams/3.5 ounces light muscavado sugar

1 (397-gram/14-ounce) can sweetened condensed milk

200 grams/7 ounces good quality dark chocolate (at least 65% cocoa)

Lightly butter and line a 23cmx21cm/9″x8.30” rectangular tin with at least a 3cm/1.20′ lip.

Preheat oven to 180°C/355°F.

In a medium bowl, combine flour and sugar; give a good stir. Add chunks of butter, and rub butter into the flour mixture between your fingers, until mixture resembles breadcrumbs. Knead quickly until a short dough forms, and press evenly at the bottom of prepared tin. Prick all over with a fork. 

Place in the middle of the hot oven, and bake shortbread, at 180°C/355°F, 20 minutes, until very lightly browned. Remove from the oven, and let cool in the tin. 

In a medium saucepan, combine butter, light muscavado sugar and sweetened condensed milk. Heat over a low flame, stirring constantly until butter and sugar are melted. Increase heat to medium-high, and bring to the boil, always stirring. Then, reduce heat back to low, and cook, without stopping stirring, until mixture slightly thickens, like a custard. 

Remove from the heat, and pour caramel evenly over cooled shortbread. Place in the refrigerator and allow to set, and cool, one hour.

In a medium bowl fitted over a small saucepan of simmering water, melt dark chocolate until smooth, silky and shiny. Remove from the heat, and stir energetically with a spatula for a few minutes, to cool slightly. Then, pour melted chocolate evenly over set caramel. Tilt the tin so it reaches the edges. Return to the refrigerator and chill, at least one hour more.

Finally, lift out of the tin, and cut into 16 squares.

Enjoy Millionaire’s Shortbread with coffee or tea.

#Recipe #Food #Millionaire’s Shortbread #Millionaire’s Shortbread recipe #Shortbread #Shortbread recipe #Shortbread Biscuit #Flour #Plain Flour #Caster Sugar #Sugar #Butter #Caramel #Light Muscavado Sugar #Muscavado Sugar #Sweetened Condensed Milk #Condensed Milk #Chocolate #Dark Chocolate #Treat #Treat recipe #Biscuit Cookie and Treat #Biscuit #Biscuit recipe #Easy recipe #Afternoon Tea #Afternoon Tea recipe #Afternoon Tea and Coffee Cake

[foodfuck]

strawberry + rhubarb yogurt cake

#strawberry + rhubarb yogurt cake #yogurt cake #strawberry #rhubarb #yogurt #eggs #butter #vanilla #ginger #brown sugar #muscavado sugar #turbinado sugar #creme fraiche #food #dessert #cake #vegetarian #this

[stampstamp]

For once I'd like to buy regular royal milk tea sachets but I keep getting ones with really strong flavours by mistake! :T This one (Muscavado sugar) isn't too bad but the first time I bought sachets I got roasted tea without realising and I don't like that flavour.

[weemsbotts]

Captured, Chained, and Purloined: An Irishman’s Adventures in the Revolutionary War

By: Lisa Timmerman, Executive Director

Listed as a Dumfries merchant in 1789, Bernard Gallagher was an unstoppable force in the town. He participated in Dettingen Parish’s Overseers of the Poor, was a member of the Quantico stock company hoping to “save” the silted creek and kept his business thriving (based on his inventory) while the Town struggled with their declining economic realities. While he presumably led a prosperous life before his death in 1821, he left quite the legend behind of his Revolutionary War service.

While family lore can be inaccurate (whether intentionally or unintentionally), it is always exciting to study the story and hunt for the facts. Supposedly, in 1781, Gallagher “…loaded a vessel at Alexandria with corn to provision Yorktown, dropped down the river and was chased by a British cruiser…”, which led to skirmishes and Gallagher’s failed escape attempt, “…was captured, and held in chains at Halifax two years in the prison ships, until the peace.” Researcher Judd Banks unearthed actual documents from Gallagher at the time of the event to determine the accuracy and while the tale did suffer from exaggerations, it was not far from the truth!

(Black and white reproduction of a water color portrait of Bernard Gallagher, 1803, original owned by family)

Banks discovered that Gallagher was on a British brig in 09/1774 when captured by Captain John Paul Jones. Gallagher then enrolled (a sound decision), and actively engaged in naval service. Unfortunately for Gallagher, “a series of misfortunes” disrupted his faithful patriotic service in 1776. This time, a British brig spotted the Americans and pursued them. Gallagher explained the circumstances to Jones on 11/03/1776, “We all being aboard, the privateer was obliged to run into St. Peter’s Bay, thinking to escape them there. However they pursued us through the woods, with all the exasperated inhabitants, and took thirty of us, out of fifty-five, prisoners, nine of them belonging to us, dividing us between both vessels. I being put on board Captain Dawson, where he paid me the compliment to put me in irons for fourteen days, being so much more the aggressor…” According to Gallagher, “…were oft obliged to live daily on two-thirds of a pound of bread and about two ounces of pork, one hundred of us being confined in a vessel’s hold, about one hundred tons burthen, with a guard of twelve soldiers to watch us. There we were obliged to stay for two weeks more, when we had the pleasure to be put aboard the cartel.”

The British did not initially consider captured patriots as prisoners of war treating them instead as rebels, meaning the British denied them the basic common rights and privileges they offered to countries they recognized. While this changed after Americans captured significant forces in the Battle of Saratoga in 1777, commanding officers still carried out any prisoner exchanges. Notably, prison ships were horrific and mortality rates of prisoners were high due to insufficient and dangerous conditions.

Gallagher’s woes did not end there. He contacted Jones again on 01/18/1777 regarding his stolen property. Naming the thieves, he requested, “…as they were guilty of so mean an action on board your ship without your knowledge, I hope in Case they do not Return the Articles they Embezeled and Carried away, you will stop their wages and prize Money to the Amount of the same as they left me destitute in Every Necessary of life…” His attached inventory included: “One Claret Coloured Suit of Cloaths”, “1 pair best black everlasting Breeches new”, “7 Ruffled Shirts and 1 plain Do (shirt) almost new Cloath at 2/7pr in Ireland”, “1 feather bed”, “1 barrel of Muscavado Sugar”, along with rum, various clothing articles and accessories.

Gallagher died in 1821 and was buried in Dumfries Cemetery. He left his Dumfries property to his wife Margaret, “…the house and lot whereon we now live (with the exception of the store and compting room & the small Granary) also the garden and stable on the old warehouse Lot, all at present in my occupancy…” While he divided the enslaved to his wife and children, he specified, “…& the negroes save those bequeathed to my wife hired out to the best advantage and the money arising from those sources applyed to the education of the younger children and the support of the family…” He bequeathed Lucy, Fanny, and Jim to his wife, “a negro girl called Harriet” to his daughter Eliza Peyton, Sarah to daughter Mary, “a negro girl called Jane” to daughter Ann, and Emily to daughter Margaret. Not mentioned in his will but in his inventory were Daniel Bull, John, George Chapman, Henry, Carpenter John and his Tools, and George Coote. Besides for his collection of furniture and other expensive material objects, he also owned a “likeness of Genl. Washington” and a piano forte. Thanks to court records and family research, it is possible to follow some of the enslaved and family descendants through history.

Special thanks to Jud Banks for sharing his research and donating an advanced copy of his 1990 book The Captain and His Kids: The Story of Bernard Gallagher, Irish Immigrant, and His Children, 1749-1893.

Note: Can’t get enough Revolutionary War history? Who can?! Join us at our free Members First virtual presentation featuring President of the Col. William Grayson Chapter of the Sons of the American Revolution Ross Schwalm as he discusses the Hessian Prisoners held here in Dumfries! Click here for more info and your free ticket. No commitment or pressure to join HDVI by registering & attending.

(Sources: Banks, Jud. The Captain and His Kids: The Story of Bernard Gallagher, Irish Immigrant, and His Children; Prince William County Will Book L Will, Pages 400-402, Inventory, Page 487; Force, Peter, and M. St. Clair Clarke. 1837. American archives: consisting of a collection of authentick records, state papers, debates, and letters and other notices of publick affairs, the whole forming a documentary history of the origin and progress of the North American colonies ; of the causes and accomplishment of the American Revolution ; and of the Constitution of government for the United States, to the final ratification thereof. Volume III, Page 507,��https://archive.org/details/PeterForcesAmericanArchives-FifthSeriesVolume3vol.9Of9_110/page/n253/mode/2up?q=gallagher; Morgan, William James, Ed. Naval Documents of The American Revolution. Washington: Naval History Division, Volume 7, pages 991-993, https://www.history.navy.mil/research/publications/publications-by-subject/naval-documents-of-the-american-revolution.html; Compeau, Timothy. Prisoners of War. The Fred W. Smith National Library for the Study of George Washington at Mount Vernon: Digital Encyclopedia, https://www.mountvernon.org/library/digitalhistory/digital-encyclopedia/article/prisoners-of-war/#5)

#revolutionarywar #localhistory #destinationdumfries #museumfromhome #archives #genealogy #militaryhistory #folklore #familystories #virginiahistory

[sfrecipes]

Brown Sugar Butter Pecan Ice Cream

MAKES: ABOUT 1 QUART

 The headnote says, “This fabulous ice cream is all the more so when made with light brown Muscovado sugar. The deliciously complex flavors of the sugar enhance, but do not overwhelm, the crunchy buttery pecans.”

MAKES: ABOUT 1 QUART

BUTTERED PECANS

 1 ½ tablespoon unsalted butter

1 ¼ cups pecan halves

1/8 teaspoon fine sea salt

Makes: 145 grams/1¼ cups

 *About 30 minutes ahead, set the butter on the counter at room temperature (65 to 75 degrees)

 PREHEAT THE OVEN

*Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 325 degrees

1.       Break or chop the pecans into medium-coarse pieces. Spread the pecans in an even layer on a rimmed baking sheet. Bake for 5 minutes, without browning, to enhance the flavor. Stir once or twice to ensure even baking.

2.       Empty the hot pecans into a medium bowl. Add the butter and toss to coat evenly. Sprinkle with the salt and toss again. Cool completely.

½ cup plus 1 tablespoon firmly packed brown sugar, preferable Muscavado

1 ½ cups heavy cream

¼ cup plus 2 tablespoons egg yolk

4 teaspoons glucose or reduced corn syrup

Pinch fine sea salt

½ cup milk

1 teaspoon pure vanilla extract

1 ¼ cups butter pecans (recipe above)

 *Have ready a fine-mesh strainer suspended over a medium bowl.

1.       In a medium saucepan, place the sugar. With a silicone spatula, stir in the cream and then the egg yolks. Stir in the glucose and salt until well blended.

2.       Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/77° to 82°C.

3.       Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.

4.       Stir in the milk and vanilla. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.

5.       Churn the brown sugar custard in a prechilled ice cream maker. Add the pecans during churning when the ice cream has reached the consistency of soft serve and begins to ball up around the dasher. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.

STORE Covered storage container: frozen, 3 days

SCOOPS: *The brown sugar is added to the cream instead of to the milk because the milk proteins would curdle if the brown sugar were added directly to it.

*If desired, top each serving with bourbon to taste.

  Photo credit: Matthew Septimus, Recipes: Excerpted from Rose’s Ice Cream Bliss © 2020 by Rose Levy Beranbaum. Photography © 2020 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 

#recipes #rose's ice cream bliss #ice cream

[bixbybuxbaum]

So the last few months I’ve gotten into curing bacon. I guess it was a natural progression from all the bbqing and smoking I’d been doing (more posts about all that in the future). I did a few cures with pre-mixed cures but this time I put together my own cure mix to go with 2lb of pork belly. I used approx 1/2 tsp of Prague powder #1. 30g of Light muscavado sugar and 60g of salt. After I added this to the pork I thought ‘sod it lets added some spiced rum’. I left it in the fridge for 6 days (turning every day) and then put it in the oven at 95oC until the internal temp was 60oC. I cooked some of the bacon up today and it was pretty awesome, you could definitely taste a subtle hint of the rum. It was a bit saltier than I’d like but I think that can be tinkered with when I do it again. I got about 70 slices out of the belly so froze some ready for the lads night on Saturday. I bought a magimix meat slicer a few weeks ago and it worked a treat getting the perfect thickness. I’m thinking about trying to cure some bacon in different spirits I reckon SoCo might be pretty interesting!

#bacon #curing #homemade #homecooking

[thehumblepescatarian]

So far in 2020 we have had a handful of storms, bad weather and a bit of snow and it feels that Spring is a long way off. For me, there is absolutely nothing more comforting than diving into a casserole and for me, a sausage casserole is by far the yummiest. Especially when it is vegan.

I love the sausages from Linda McCartney and my favourite are the Red Onion and Rosemary, they are great tasting, honest and socially responsible. They are incredibly limited on their plastic consumption, with most of their packaging being paper form which makes a huge difference to our environment and are aiming to be completely plastic free by next year (2021), a huge accomplishment.

For me, the ultimate comfort pot is a sausage casserole. You just cannot go wrong. The combinations of vegetables, flavourings and those all important dumplings (which, let’s face it – are an absolute must) are just so inviting. Especially when it’s pouring with rain outside and all you want is comfort food.

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Vegan Sausage Casserole

Start your week off to a hearty start with a Vegan Sausage Casserole. Just like mum used to make.

Vegan Sausage Casserole

6 Red Onion and Rosemary Veg Sausages (Linda McCartney)

1 White Onion (Diced)

1 Clove Garlic (Diced)

80 g Peas

1 Large Courgette (Chopped)

1 Carrot (Chopped)

1 Colman's Sausage Casserole Mix (Vegan Version)

2 tbsp Tomato Puree

2 tsp Colman's Mustard

1 tbsp Dark Muscavado Sugar

1 tbsp Onion Salt (Marks and Spencer)

2 tbsp Olive Oil

400 ml Water

Vegan Dumplings

150 g Self Raising Flour

80 g Vegan Suet (Buy Whole Foods Online)

1 tbsp Garlic Powder

1 tbsp Onion Salt (Marks and Spencer)

40 ml Warm Water (Add in more water if too powdery. )

Turn on your oven to 180 and whilst heating up, in a frying pan and on a low heat, mix your onion, salt, courgette, puree and garlic for 3-4 minutes before adding in your sausages, carrots, sugar and peas. Cook this for 5-6 minutes.

Whilst this is cooking, make your dumplings. Put all ingredients into a bowl and stir. Using some flour for dusting to ensure no stickiness, roll into equal balls around the size of a small red onion.

Add in your ingredients into your casserole dish and then add in your casserole mix, mustard and water and stir gently. Put into the oven for 40 minutes.

After 40 minutes, add in your dumplings and cook for a further 20 minutes. Serve with mashed potato and baked beans.

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Disclaimer – all products below gifted.

Vegan Suet – BuyWholeFoodsOnline

Battle the cold weather with this Vegan Sausage Casserole & Vegan Dumpling recipe. Who doesn't just adore comforting dumplings? @LindaFoods @VeganFuture @ColmansUK So far in 2020 we have had a handful of storms, bad weather and a bit of snow and it feels that Spring is a long way off.

#Dinner #Dumplings #vegan #Vegan Dumplings #Vegan Food #Vegan Sausage Casserole #Vegan Sausages