Hard Rolls

source: bootlegger

Makes 16-18 rolls

Ingredients

2 1/4 teaspoons active dry yeast
1 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons salad oil
3 1/2 cups sifted all purpose flour
2 egg whites slightly beaten
1 tablespoon melted butter
1 tablespoon water
1 egg white
Sesame seed or poppy seed

Soften active dry yeast in 1/4 cup 85 degree water. Add sugar, salt, and salad oil to 3/4 cup warm water. Stir in 1 cup flour, softened yeast, and 2 slightly beaten egg whites. Mix in remaining flour. Knead until smooth, about 5 minutes. Place in greased bowl, cover with damp cloth, and let rise until double (about 90 minutes). Punch down; let rise again (about 1 hour). Pat dough out on a lightly floured board to a rectangle 16x4 1/2x1/2 inches. Brush top with melted butter. Cut in crosswise strips 3/4 inch wide. Roll the strips in a coil to form a snail shape. Place on a greased baking sheet cover and let rise about 30 minutes. Brush with egg white and water mixture. Sprinkle with sesame or poppy seeds. Bake at 375 degrees for about 25 minutes until golden brown.


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Brown Bread

This Bread is easy to make and last well. It's from my Mom's recipe book. We have it with a slice of nice Cheddar.

source: bootlegger

1 cup raisins
1/4 cup shortening
1/2 cup molasses

Place above ingredients in a bowl and add 1 cup of boiling water. Mix and let cool for 30 minutes.

In another bowl mix the following ingredients.

1 cup whole wheat flour
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt

Mix in 1 beaten egg and the raisin, shortening and molasses mixture.

Pour mixture into a buttered loaf pan and let rest for 10 minutes.

Bake on the center rack of a preheated 350 degree oven for 60 minutes. Let cool for 30 minutes before removing from pan.



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Clerico 1988 Barolo Ciabot Mentin Ginestra

This wine took a little time to develop, which is natural for a wine that has spent so many years in the bottle. You have to be patient with an old wine. Many times the best part of an old wine is its nose. It started out a little dry on the finish but soon developed some fruit and complexity. The color was rust red and the wine was bright in the glass with a red yellow edge. The nose exhibited nuances of leather, licorice and dried violets. On the palate it was soft, sweet and full. Very extracted. It finished rich and long, with a dried cherry essence.

I tasted this wine a few years ago, but I think this bottle was actually in better shape as the cork was very firm and still sealed completely.

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Chateau Longueville 1990 Baron de Pichon

Last night we were afforded the rare opportunity to taste a bottle of 1990 Chateau Longueville Baron de Pichon provided by our good friends. It was the second bottle I tasted in the last few years. We followed it with a bottle of 1988 Clerico Ciabot Mentin Ginestra Barolo from our cellar. Both bottles were in great shape so we spent a few hours tasting and talking about the good old days as old wines are apt to make you do. The reviews follow.

The Pichon was bright with a rust/red color and a full edge, showing signs a maturity but not age. The nose had a beautiful bouquet of saddle leather, tobacco and spice. On the palate it was full and smooth with soft rich fruit. It finished rich and complex with a hint of dried hay.

It was certainly a memorable wine, not much different than the bottle I tasted a few years. It is holding very well, but really no reason to save it much longer. We drank it with a basket of fresh bread and a little goat cheese. A truly nice evening!

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Les Hauts d'Acantalys Lirac 2008

This Rhone wine is a very good price and great quality.

It starts out with a little raisin and dried fruit on the nose, maybe a touch of brown sugar. On the palate that is full and rich you find a little red clay and sour cherry. The wine is quite full and has nice ripe fruit on the finish. The color is full and bright, purple red, with a complete edge.

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Sauce for Barbecued Ribs or Chicken

I like this sauce because it's not too sweet and not too thick and it's really easy to make.

1-1/2 cups ketchup
4 tablespoons butter
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup worcestershire sauce
2 tablespoons lemon juice
1 1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper

1. Cook all sauce ingredients with 3/4 cup water in a saucepan over medium heat until thick, about 15 minutes.


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Cajun Chicken Salad

Makes about 10 -12 sandwich portions

This salad was a staple at the bootlegger for many years. I like it on Italian Bread when it's still a little warm. The creole seasoning is courtesy of Emeril Lagasse.

Source: bootlegger

2 tablespoons butter or olive oil
1/4 cup marsala or dry sherry
2 cloves minced garlic
4 medium boneless skinless chicken breast
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green and red pepper
Emeril's Essence, recipe follows

1. In a skillet over medium heat melt the butter or add the oil and saute the chicken covered with the marsala or sherry and the garlic until it is cooked through (about 20 minutes). After 15 minutes slice a breast to make sure it's not raw in the center. When done remove the chicken from the skillet and allow to cool. The juices in the skillet with the marsala/sherry make a great starter for chicken noodle soup.

2. When the chicken is cool enough to handle slice it into 1/2 inch or less cubes. In a large bowl add the chicken, onion, celery and peppers and add about 1 tablespoon of the Essence. Mix with 1 cup of Mayo. Serve or chill for later.

Emeril's Essence

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup


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