Please excuse the script and writing style on some of these recipes. I write them after I’m done eating them. I may forget a word or two. Please fill in with your own common sense. Also sometimes I copy from another person’s book or I get a piece of a recipe and I have to decipher what I can. I’ll post some of the Albania recipes in a little while. Those I recieve from a woman who’s grandmother wrote it down. I had to figure out the rest. BLT: Some recipes I haven’t named yet, other’s I have. Please feel free to giggle and hum to the names. ~ The Underground Librarian

1/2 cup French Decaf roasted coffee beans (finely ground)

1 small bodum (coffee press) Sized for 2 cups minimum

2-5 cup of double filtered boiled water (clue: use a filter on the sink and one pitcher in the refrigerator)

3 cups of heavy whipping cream

2 Tablespoons of organic vanilla

2 Tablespoons of organic dark brown sugar

1/4 cup to 1/2 cup of granulated sugar (or more to taste)

4-6 cup measuring cup – Pyrex type

Filter water twice before boiling on the stove. Prepare coffee into the bodum. Becareful because you’ll have to brew it in small batches in slow stages. The other choice is to use a large bowl (not metal) and place the grounds in the bottom. Pour the boiled water over top. Place a plate over the bowl. Cover with a towel. Allow it to steep and brew for 15 minutes. It will be strong. This is making a coffee infusion. Strain the brew into another container. You should have a minimum yield of 3 cups of infused liquid.

Take two cups of whipping cream and scald. Do not boil. Pour this into the 6 cup pyrex measuring cup. Add the vanilla, dark brown sugar, and 1/4 cup of granulated sugar. Stir with a wooden spoon or chop sticks. Add the coffee slowly and stir. Taste test whether to add another 1/4 cup of sugar.

Yield: Between 4-6 cups after volume loss.

Serve in coffe cups. If you feel the infusion is too strong for your tastes. Serve in demitasse cups to keepthe full bodied flavor. Otherwise dilute the mix with more coffee.

Serve with the following:

************

1 box of Beignet mix (Make 1/4 of the box according to the recipe and sprinkle with powdered sugar.)

or

This is a yeastless recipe. A yeast recipe is in the post pages to your left for this month.

SWEET LOUISANA STYLE BEIGNETS  

 

4 eggs

1 cup milk

1 cup sugar

1 tablespoon salt

1 cup flour

1 tablespoon baking powder

2 tablespoons vegetable oil

 

Mix eggs, milk, sugar and vegetable oil in a bowl.

On a piece of wax or parchment paper, sift together salt, flour and baking powder; add to egg mixture.

Mix with a wooden spoon into a dough. Turn out onto a lightly floured, clean work surface; roll out and cut into strips.

Place into deep hot oil at 360°F degrees, fry until fluffy (turning once).

Top with powdered sugar!

 Submitted by: Connie Franklin

 

Alternate:

make sopapillias and serve with honey and/or a (sugar/cinnamon) mix

Sopapillias

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons vegetable oil(butter or lard) plus oil for frying

1/2 cup of water

1/4 cup of milk

1/4 cup of honey

1/2 teaspoon ground Anise

2 teaspoons of ground mild chilis (Chimayo Hatch)

Butter for serving

Mix flour, baking powder and salt. Cut in the oil and mix till the flour resembles coarse meal. Mix in the water and the milk.

Gentle knead until smooth. Cover with plastic wrap amd let stand.

Mix Honey and chili pad

Divide dough in half. Roll out dough on an unfloured surface into eight inch rounds. Cut into 4 wedges. Deep fry till brown on both sides.

Dough will rise in the fryer.

****************

Fruit salad

1 can mandarin oranges (reserve liquid)

1 can grapefruit (reserve liquid)

1 red plum sliced into thin wedges

1/2 cup to 3/4 cup dark brown sugar

1 teaspoon ground ginger

1/4 honey

Toss all solid ingredients in one bowl. Blend liquid and sugars in another. Heat sugars till blended smooth if necessary.

Pour liquid over fruit or reserve for sweetening tea.