Top Recipes From Gwbert Lady

An intensely lemony liqueur that can be served before as a cocktail or
after dinner as an digestif.

Prep time: 15 mins. plus 1 month infusing
Makes just over a litre
Ingredients
150 ml water
200g caster (super fine) sugar
zest and juice of 6 unwaxed lemons*
700 ml vodka, 40-80% proof

1. Over medium heat, combine the sugar and water in a saucepan. Stir to dissolve the sugar and bring to a boil, reduce heat and simmer for 5 minutes or until the mixture begins to thicken slightly. Allow to cool.

2. While the syrup is still slightly warm, add the lemon zest and juice. Then in a container large enough to hold everything, combine the vodka and the lemon syrup, mix well.

3. Pour into sterile bottles or jars and seal. Leave in a cool, dark place for about a month. In the first week, turn the jars every other day.

After a month the lemon liqueur will be ready to drink. Strain into clean bottles. (It can actually be drunk right after making but it does improve with age.)

The liqueur is best served as cold as possible so put the limoncello and the shot glasses in the freezer for a few hours before serving.

* An alternative - rather than zesting the lemons, they can be peeled with a vegetable peeler and then the peel cut into thin matchsticks. If using this method, be sure to cut away all white pith before using.

Cook the lemon peel matchsticks in the water/sugar mixture until the syrup thickens slightly then add the lemon juice. Continue as above from number 3 onwards.

6 leftover croissants, about 8 cups cut into cubes
2 cups heavy (double) cream
2 cups whole milk
1 vanilla bean, split lengthwise
Pinch salt
6 large eggs
1 c. granulated sugar

Serving suggestions: pour 3-4 Tbsp. maple syrup over pudding and top with brandy cream, double cream or vanilla ice cream.

1. Preheat oven to 375° F. Butter a 9 by 9-inch baking dish.

2. Cut the croissants into 1-inch cubes and place them on a cookie sheet. Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl.

3. Put the milk, cream, salt and vanilla bean into a sauce pan and over medium heat, bring to a fast simmer (do not boil), stir occasionally, making sure it doesn't burn or stick. Remove from heat and allow to infuse for about 10 minutes.

4. Whisk the eggs and sugar together in a large bowl and while whisking constantly, slowly pour in the hot cream mixture. To remove the vanilla bean, strain egg/cream mixture over the croissant cubes, refrigerate and let stand for 60 minutes or overnight*, gently turning the cubes over several times. *Soaking overnight makes the pudding extra creamy.

5. Empty the mixture into the baking dish. Let stand another 30 minutes and bring to room temperature.

6. Preheat oven and put water bath in oven (water should come half way up baking pan), allow water bath to warm up before putting baking dish in it. Put baking dish in the water bath. Bake until just set and very light golden brown on top, about 45-60 minutes.

7. Allow to cool, eat warm or cold, however pudding is best warm and can be re-heated in a microwave-proof bowl.

8. To serve, pour maple syrup over the pudding and microwave for about 1 minute on full power (be careful to open middle of pudding to allow steam to escape before eating - it can get very hot!). Top bread pudding with brandy cream, double cream or ice cream.

Preparation and cooking time : 35 mins.

Makes: 16 bars

Ingredients

300g oatmeal (rolled oats)
250g soft brown sugar
115g plain flour
1 tsp bicarbonate of soda
250g melted butter

500g mincemeat (homemade, if possible - see recipe for Walnut & Apricot Mincemeat with Rum) or store bought
Directions
Preheat oven to 350°F (180°F or Gas4)
1. In a large bowl mix together the flour, oats, brown sugar and bicarbonate, stir in the butter, mix until combined.

2. Put half of the oat mixture into a 12"x8"x1" pan and press down firmly. Spread the mincemeat over the oat mixture. Sprinkle the remaining mixture on top of the mincemeat and gently press down.

3. Bake for 25-30 minutes or until golden brown. Allow to cool completely then slice into 1"x 4" bars.

Recipe is on Gwbert Lady Website

Divinity is a holiday tradition in many households. Not so difficult to make, divinity should not be made on a rainy day, which is said to be an old wives tale but I've seen it fail so I'm lending credence to those old wives tales just for the record.

* 4 c sugar
* 1 c white corn syrup
* 3/4 cup cold water
* 3 egg whites
* 1 teaspoon vanilla
* 2 c pecans

Directions

In a heavy pan on low to medium heat, stir together the sugar, corn syrup, and water. Stir until sugar dissolves. Do not stir after that point but simply let it boil until it gets up to about 250 on your candy thermometer.This brings it to hard ball stage in candy making.

Beat the egg whites until you are seeing some stiff peaks form.Very carefully and slowly add a thin stream of the boiled sugar mixture to the egg whites. You should be beating constantly at a high speed. Add your vanilla and keep beating until the candy begins to hold shape and then stir in the nuts. (These are optional)

Using spoons to accomplish it drop the divinity onto buttered plates or wax paper.

Walnut & Apricot Mincemeat with Rum

Makes approx. 4 lbs (1.75kg)
Preparation and cooking time: 45-50 minutes

Ingredients

12 oz (350g) cooking apples, peeled & chopped
Zest and juice of 1 large orange, zest finely chopped or grated

1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp ground gloves
6 oz (175g) grated vegetarian suet or melted butter
4 oz (100g) candied orange peel, chopped
16 oz (450g) dried apricots, chopped
16 oz (450g) golden raisins
4 oz (100g) walnuts, chopped
6 Tbsp. dark rum

Directions

1. Combine the chopped apples with the zest and juice of the orange, over a medium heat cook the apples until they're mushy, stirring occasionally.

2. In a large bowl combine all the other ingredients, then add the cooked apples, mix well.

3. Spoon into clean sterilized jars, seal tightly and place in a cool, dark place for at least 2-3 weeks (it will store happily for a year).

Bread & Butter Pickles

8-10 cucumbers - cut into ¼ inch thick slices
8-10 onions - cut into large pieces
4-6 green, yellow and/or red peppers, seeded & cut into large pieces
1 cup (250 ml) salt

After cutting, layer the vegetables in a very large bowl, sprinkle each layer with some of the salt. Put at least one tray of ice cubes over the vegetables. Put into the fridge overnight. In the morning, drain and prepare the syrup.

Syrup

2 litre cider vinegar
6 cups (1.5 kg) granulated sugar
2 tsp. (10 ml) celery seed
2 tsp. (10 ml) turmeric
2 Tblsp. (30 ml) white mustard seeds
2 Tblsp. (30 ml) pickling spices

Blend all ingredients in very large pot, let mixture come to the boil, stir until sugar is completely dissolved. Add vegetables, cook until tender (about 20 minutes). Pack into hot sterilised jars. Run a long skewer down the inside of the jars to get rid of trapped air. Put on lids. If using screw on lids, put filled jars upside down on a clean towel, not in a draught, allow to cool overnight. Store in a cool, dark place.

The pickles should be allowed to mature for 1-4 weeks before use, but they are wonderful even if used right away!

Pickling Spices

Combine 1 Tablespoon (15 ml) each -

whole allspice, yellow mustard seeds, whole juniper berries, chilli bits, white peppercorns, black peppercorns

and 5 large bay leaves - cut or torn into small pieces.

Recipe is on Gwbert Lady Website

This is an American traditional holiday treat. Entire parties were made from a taffy making experience. Called Taffy pulls they were an old fashioned sort of party where everyone got a sweet treat. Taffy was an inexpensive treat at a time when white sugar and many other things were out of reach of the ordinary family. While its definitely old style, a taffy pull is one of the most fun things you can do at holiday time. Bring a little bit of traditional fun back into your holidays and give the kids more than just a new toy that will lose its luster in a few months time.

GIve them the gift of their history, and the history of an entire nation, and let them experience some old fashioned family fun at the same time by making some traditional Salt water taffy.

Wrap the pieces individually in some of that great new colored Saran wrap and give them as gifts in a box of treats to an elderly neighbor or a single friend. Chances are you will bring back some memories for them as well.

It's a bit messy but it is also a lot of fun.

Saltwater Taffy Recipe
2 C. sugar
1 C. light corn syrup
2 T. butter or margarine
1/4 t. oil of peppermint (or other flavoring)
7 drops of food coloring (optional coloring to match flavoring)
1 C. water
1 1/2 t. salt

Butter the sides of a 2-quart saucepan and add sugar, corn syrup, 1-cup water and 1 1/2 teaspoon salt.

Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 275° F, without stirring. The mixture should boil gently.

Remove from heat and stir in butter or margarine. Add flavoring and food coloring. Pour into a buttered cake pan and cool about 30 minutes, until you can handle it easily. Butter hands and pull candy until it becomes difficult to pull.

Cut into four pieces and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip bite-sized pieces and wrap with candy wrapping.

Recipe makes about 1 1/2 pounds of candy.

Just because you don't want to buy the expensive cuts of meat, doesn't mean you have to forego great flavour. Try this recipe using lamb shoulder, neck of lamb or lamb shanks. We used the shoulder because it has more meat on it and a really lovely juicy taste which benefits from the slow cooking.

Curried Shoulder of Lamb
Serves 4
Preparation time: 30 minutes. 1 ½ hours cooking, plus marinating time
Marinade:
1 tbsp. sweet, smoked paprika
50g. ground almonds
200g. Greek yogurt
1.35kg. (3 lbs) lamb half shoulder
2 tsp. freshly ground black pepper
6 tbsp. olive oil
1 large onion, roughly chopped
3 large cloves of garlic, roughly chopped
2 large pieces of ginger (approx. 10 g), roughly chopped
6 tbsp. Tikka Masala curry paste (Patak's is my favourite)
800g. (28 oz) chopped tomatoes (2 x 400g. or 2 x 14 oz tins)
750 ml. (1½ pt) lamb or chicken stock
1/2 tsp. each salt and pepper
3 tbsp. caramelised onion relish
To garnish, a bunch fresh coriander leaves, roughly chopped

1. Trim as much fat as you can from the lamb shoulder, discard fat but leave shoulder whole.


2. For the marinade, mix together the paprika, almonds and yogurt. Coat the lamb shoulder with the mixture, cover with plastic wrap and refrigerate for at least 2, or up to 24, hours.


3. Preheat oven to 325°F/160°C/140°C fan/gas3


4. Shake marinade off lamb. In a large oven-proof casserole, heat 4 tbsp olive oil over medium-high, add lamb shoulder and brown on all sides, add more oil if necessary. Set aside and wipe out pan.


5. In a food processor, blitz the onion, garlic and ginger to a paste. Put remaining 2 tbsp olive oil in casserole and cook onion paste over low heat for several minutes. Add the curry paste, increase heat to medium and cook for 2 minutes, stirring frequently.


6. Add the tinned tomatoes, stir thoroughly, add the lamb shoulder, pour the stock in and bring to a boil.


7. Cover and cook in the oven for 2 hours. The meat should be falling off the bone and very tender.


8. Carefully remove the lamb from the casserole, put on a plate and cover with foil to keep warm.


9. Put casserole on the stove, add ½ tsp. each salt and pepper and cook sauce until thickened, using a potato masher, mash tomato pieces.


10. Cut meat off the bone and into manageable sized pieces. Taste sauce and adjust seasoning, stir in caramelised onion relish. Add lamb to sauce, and sprinkle over the chopped coriander.

Salsa Verde - classic Italian sauce, full of wonderful fresh flavours - parsley, capers, lemon zest, olive oil. It can be served on meat, fish or vegetables or used as a wonderful dipping sauce for bread, in fact it is so good, I've been known to dip into the remnants and lick it off my fingers.

Pure decadence!

Salsa Verde

A classic Italian sauce, full of wonderful fresh flavours - parsley, capers, lemon zest, olive oil. It can be served on meat, fish or vegetables or used as a wonderful dipping sauce for bread, in fact it is so good, I've been known to dip into the remnants and lick it off my fingers.
Pure decadence!

Use really fresh herbs, whether you're using parsley or a combination of other herbs - chives, chervil, tarragon, basil and parsley. Be sure to cut them very finely with a really sharp knife. You won't get the best flavour or colour using a dull knife because it will bruise the herbs rather then cutting them cleanly.

Ingredients
½ (approx 25g) cup finely chopped parsley (or a combination of fresh herbs)
1 tablespoon capers, drained and chopped
1 small garlic clove, finely chopped (if you don't like the taste of raw garlic, sauté
the garlic just until soft in a little of the olive oil, allow to cool before adding)
zest of 1 lemon, finely chopped or grated
2 tablespoons of lemon juice
A grinding of salt and lots of fresh pepper
½ cup (140 ml) olive oil

Mix well, check seasoning (be careful about adding too much salt, the capers are already salty) and allow to stand at room temperature for the flavours to blend.

Add the lemon juice just before serving (adding lemon juice sooner causes the herbs to darken and lose their lovely deep green colour).

Other additions you might experiment with are chopped anchovy fillets, chopped shallots or even finely chopped hard boiled egg. You might even try all three together.

Here (pictured above) we've used the Salsa Verde on Vietnamese Cobbler - a fish similar to thin fillets of cod. The fish was dipped in egg and then fine bread crumbs*, shallow fried and served with mashed potatoes and green beans.

A cold glass of beer (lager) rounds off the meal beautifully. Bon appétit!

*Use the Japanese bread crumbs - Panko - they are very different from normal bread crumbs and give a really great crispy crunc