Creamy Fiddlehead Soup
2 large potatoes, peeled and diced
1/2 cup celery, finely diced
1 medium onion, chopped
1 small clove of garlic (optional)
1 cup water
1 cup chicken stock
2 teaspoons salt
2 cups fiddleheads, fresh or frozen
1 to 2 cups rich milk
Bring potatoes, celery, onion, garlic, water, chicken stock, salt and pepper to boil in a large saucepan. Cover it and simmer for about 20 minutes. Add fiddleheads and simmer until fiddleheads are just tender. Cool slightly and then whirl in a blender, a little at a time, until smooth. Return to saucepan and stir in enough milk to make desired consistency. Heat just to boiling point and season to taste. Serve garnished with cooked fiddleheads or croutons.Beavertails (вид мекици)
Preparing doughnut or beaver tail dough:
½ cup warm water
5 teaspoons dry yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1½ teaspoons salt
1 teaspoon vanilla
1/3 cup oil
4¼ - 5 cups unbleached all-purpose flour
Oil for frying
Granulated sugar for dusting, touch of cinnamon
NOTE: For the bread machine, choose the 'Dough' program.
In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.
Stir in remaining sugar, milk, vanilla, eggs, oil, salt, and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).
Pinch off a golf ball-sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.
Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). temperature of the oil should be about 385 F. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.
Add the beaver tails to the hot oil, about 1-2 at a time. BUT .... before you do, stretch the ovals into a tail - thinning them out and enlarging them as you do.
Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels (I use newsprint).
Fill a large bowl with a few cups of white sugar. Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess.
This recipe makes many Beaver tails. They are also delicious with a smear of jam or apple pie filling.
Makes about 1 dozen
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The secret to perfect cakes is the bakestone, called a planc or maen in Welsh. Essentially a thick cast-iron griddle, it heats slowly and evenly. A cast-iron frying pan or even an electric griddle will work nicely in its place. Whatever pan you use, don’t overcrowd it; you'll need the extra room to reposition the cakes during cooking to avoid burning them.
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1 stick (4 ounces) chilled unsalted butter, cut into 8 pieces
1/3 cup sultanas or golden raisins
1/3 cup dried currants
1 large egg, well beaten
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, baking powder and salt until thoroughly blended. Add the butter pieces, and process until powdery, about 15 to 20 one-second pulses.
2. Dump the mixture into a large bowl, add the dried fruits and the egg, and mix with a fork to form a firm dough. (If it appears dry, work it with your hands until it comes together.) Turn the dough out onto a clean surface, and knead it several times.
3. Lightly floured the surface, and roll out the dough to a thickness of 1/2 inch. Using a 2 1/2-inch cookie cutter, cut out the disks, pressing firmly to cleanly cut through the dried fruits. Gather any leftover dough, knead briefly, reroll and repeat.
4. Heat a lightly buttered cast-iron frying pan or griddle over medium heat. Place 3 or 4 cakes in the pan, and cook for 4 to 5 minutes, adjusting the heat and repositioning the cakes until they're an even pancake-brown. Flip, and cook another 3 to 4 minutes. Continue until all the cakes are cooked. Let cool completely before serving. The cakes will keep for a week wrapped in plastic in a cookie tin.