1 gal milk
1/2 cup maple whole maple yogurt or two tablespoons of maple syrup
3/4 cup of lemon juice or 1/2 cup plain whole yogurt to curdle the milk (the maple yogurt will not curdle the milk)
making your paneer:
bring milk to a boil over medium heat, being sure to stir frequently so
it does not burn or form skin on the bottom of the pan.when the milk
begins to boil, turn down the heat and add the lemon juice or yogurt
and stir. the milk should start to separate into fluffy white curds and
thin, watery whey. if the curds are not forming, add more juice or
yogurt until whey is almost clear.
for a harder cheese:
after adding the lemon or yogurt let curds simmer for 10 minutes. at 10
minutes, turn off heat, cover and let sit for another ten minutes. and follow
the above steps for letting the whey drain.
place the cheese ball onto a flat surface, as a table and place a heavy
weight on top. i have found the easiest is a container, like a bucket,
or bowl filled with water. let sit for 3 to 4 hours or until it has a firm
consistency. kept refrigerated this cheese is good for up to 2 weeks.
Delicious: serve with ice cream, whipped cream, or creme fraiche…
And the color is extraordinary.
Five ingredients: butter, sugar, lemon juice. plums, and puff pastry.
See below for a (reverse) step-by-step.
Invert tarte tatin on to a platter.
We really like this Red Le Creuset Tarte Tatin Pan.
Top the plums with a puff pastry and bake ’til golden brown and flaky.
Squeeze fresh lemon juice on plums.
Brown the butter with the sugar, arrange the plums.
Heat butter (2 T.) in skillet until lightly browned, add twice as much BBQ sauce (4 T.) as butter (try Trader Joe’s All Natural Barbecue Sauce) and a good dose of hot sauce (I like Louisiana’s Crystal Hot Sauce). Whisk all together then add shrimp and cook over medium heat until the shrimp are just cooked through. Serve warm.
Four ingredients. Lots of flavor.
UPDATE: Thanks for stopping by! There’s an updated recipe now, click here.
Follow the directions on the box of Matzoh Ball mix, exactly, well, not exactly but with the following exceptions: I add chopped parsley and dill, but nothing else. I use good olive oil where they call for vegetable oil. Use 2 large or extra large eggs, not jumbo. Here is the secret: Cook in a big pot, so they have room to grow. Cover the pot and do not peek, and do not turn down to simmer, keep at medium low. The steam will fluff them up. In 20 minutes they will be light and fluffy and delicious.
In a sauce pan, saute diced onion in olive oil until translucent, then add minced garlic and ginger. Add orange juice, white wine, low sodium soy sauce (omit for Passover) and honey and heat until the honey dissolves and the alcohol is cooked off. Let cool. (Use 4 parts orange juice to 1 part each wine, soy, and honey).
Arrange seasoned chicken breasts in a roasting pan with lemons, oranges, and dried apricots. Ladle sauce into roasting pan, at least half way up the sides of the chicken. Submerge fruit so it doesn’t burn. Bake at 350 until chicken is cooked.
Keep chicken and fruits warm while reducing the sauce on the stovetop. Add a little dissolved potato starch to thicken if necessary. Serve sauce on the side. Garnish with parsley. This is a great recipe when cooking for a crowd.