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  • 7/16 World Cherry Day - 2

    From Dave Drum@1:18/200 to All on Mon Jul 15 16:40:57 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shemp's Waffles w/Cherry Sauce
    Categories: Breads, Fruits, Citrus, Sauces, Dairy
    Yield: 3 Servings

    MMMMM------------------------CHERRY SAUCE-----------------------------
    1/4 c Sugar
    2 ts Cornstarch
    1/8 ts Cinnamon
    1/2 c Orange juice
    2 c Sweet cherries; pitted,
    - halved
    1 ts Grated orange peel
    Sweetened whipped cream

    MMMMM--------------------------WAFFLES-------------------------------
    2 c Flour
    2 tb Sugar
    1 1/2 ts Baking powder
    1/2 ts Salt
    2 c Milk
    1/2 c Melted butter
    4 lg Eggs separated

    For Cherry Sauce: Combine sugar, cornstarch and cinnamon;
    add orange juice, cherries and orange peel. Bring to boil
    over medium high heat; boil until thickened. Serve warm
    cherry sauce over waffles; top with sweetened whipped
    cream.

    For Waffles: Combine flour, sugar, baking powder & salt.
    Combine milk, melted butter and egg yolks. Add to dry
    ingredients; stir just to moisten. Fold in stiffly beaten
    egg whites. Bake in waffle iron according to maker's
    directions.

    Makes 3 (or more) waffles

    UDD Notes: These are the old-fashion waffles. NOT the
    puffy "Belgian" waffles. Cherry preserves will work
    just fine if you're not up for making the sauce. Or,
    like me, just bone lazy.

    From: http://www.threestooges.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Last year I joined a support group for procrastinators. We haven't met yet. --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:320/219 to All on Tue Jul 15 17:05:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Prime Rib w/Cabernet & Dried Cherry Sauce
    Categories: Beef, Vegetables, Fruits, Wine, Herbs
    Yield: 8 Servings

    4 Sprigs fresh rosemary;
    - chopped
    4 cl Garlic; chopped
    2 tb Olive oil
    6 lb Standing rib roast(5-6 ribs)
    Salt & ground black pepper
    3 lg Carrots; scraped, chopped
    3 Ribs celery; chopped
    2 sm Onions; peeled, chopped
    2 c Beef broth
    2 c Cabernet Sauvignon wine (or
    - Zinfandel/Primitivo)
    4 oz Dried cherries
    2 2/3 tb Unsalted butter
    2 tb A-P flour; as needed

    Set oven @ 325°F/165°C.

    Mix rosemary, garlic, and olive oil in a bowl. Rub roast
    with mixture and season liberally with salt and black
    pepper.

    Heat an 11" or 12" cast-iron skillet over medium-high
    heat until skillet is very hot. Brown standing rib roast
    on all sides in the hot skillet, 3 to 5 minutes per
    side. Remove meat from skillet. Cook and stir carrots,
    celery, and onions in the hot skillet until slightly
    browned; stir beef broth into vegetables. Place roast on
    top of vegetables in skillet.

    Roast meat in the oven about 2 1/2 hours.

    Transfer roast from skillet to a serving platter,
    retaining pan drippings and vegetables; let rest at
    least 30 minutes before slicing.

    About 15 minutes before serving, combine red wine with
    dried cherries in a saucepan over medium heat; bring to
    a boil and reduce heat to low. Simmer until cherries
    have absorbed all the wine, about 10 minutes, stirring
    occasionally; remove from heat.

    Melt butter in a separate saucepan over medium heat and
    whisk flour into hot butter to make a paste. (roux -
    UDD) Strain reserved pan juices into cherries using a
    fine mesh strainer. Bring cherry sauce with pan juices
    to a boil. Stir flour paste into sauce, reduce heat to
    low, and simmer until thickened, about 5 minutes. Season
    sauce with salt and black pepper.

    Serve sauce with roast.

    NOTES: This is from my sole go at a Standing Rib
    roast. I used a Zinfandel (noted in ingredients list)
    instead of running out to find a Cab-Sav. It went well
    for the special occasion I was sort-of catering. If I
    have occasion to do it again I won't change much if
    anything .... assuming I have fresh rosemary handy.
    ~- UDD

    Recipe By James J. James III (Jim Cubed)

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Saddest book title in the world: Vegan Cooking For One
    --- MultiMail/Win v0.52
    * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)