Jade's Recipe Exchange.

[ThatOwlWoman]

I do not make it myself, but this time of year I am always looking forward to Kulich made by my aunt, cousin, and various and sundry East Slavic compatriots --- a Russian Easter sweet bread made with raisins, cardamom, orange zest, almonds, etc. I think my Aunt put a dash of brandy in hers, but I am not sure how common or traditional that is.

How pretty!

Got the pelmeni mold yesterday. Looking forward to trying it out and see how they turn out.

[Cypress]

How pretty!

Got the pelmeni mold yesterday. Looking forward to trying it out and see how they turn out.

They make molds for pelmeni?? Holy smoke, how do I not know this!? I might have to stop being lazy and make my own.
Thank you for the outstanding intel!

[ThatOwlWoman]

They make molds for pelmeni?? Holy smoke, how do I not know this!? I might have to stop being lazy and make my own.
Thank you for the outstanding intel!

Got it from Amazon. They make them plastic and also metal. The metal ones didn't have good reviews plus I was worried about metal shards, so opted for a rigid plastic one that can be easily cleaned.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[Jade Dragon]

Got a huge pot of beef stock being made. My sister gave us a whole bone section from prime rib, and I bought a femur bone. I roasted those in the oven, from frozen. Cut up 1 x-large carrot, 2 sweet potatoes, 3 cubanelle peppers, 1 large Spanish onion, 1 full bulb of garlic, I walloped on, a handful of dried sage, pink peppercorns, and rosemary. Put it in a 12 quart soup pot, and will cook it low for maybe 48 hours at the max.

[ThatOwlWoman]

Got a huge pot of beef stock being made. My sister gave us a whole bone section from prime rib, and I bought a femur bone. I roasted those in the oven, from frozen. Cut up 1 x-large carrot, 2 sweet potatoes, 3 cubanelle peppers, 1 large Spanish onion, 1 full bulb of garlic, I walloped on, a handful of dried sage, pink peppercorns, and rosemary. Put it in a 12 quart soup pot, and will cook it low for maybe 48 hours at the max.

Nice! How do you keep it then, can it in a pressure canner? I freezer mine in canning jars.

[Jade Dragon]

Nice! How do you keep it then, can it in a pressure canner? I freezer mine in canning jars.

Whatever works basically.

[ThatOwlWoman]

Whatever works basically.

That will make some delicious future meals!

[Jade Dragon]

That will make some delicious future meals!

Especially French onion soup.

[ThatOwlWoman]

Especially French onion soup.

That reminds me of something horrible my husband said earlier. I was putting a packet of dry French onion soup mix into the cooking pot, and pondered out loud: "I wonder why they call it French onion soup mix? What makes it French?" He said: "Maybe the onions don't shave their legs."

[Aimée]

That reminds me of something horrible my husband said earlier. I was putting a packet of dry French onion soup mix into the cooking pot, and pondered out loud: "I wonder why they call it French onion soup mix? What makes it French?" He said: "Maybe the onions don't shave their legs."

LOL! That's too funny!

[Aimée]

Got a huge pot of beef stock being made. My sister gave us a whole bone section from prime rib, and I bought a femur bone. I roasted those in the oven, from frozen. Cut up 1 x-large carrot, 2 sweet potatoes, 3 cubanelle peppers, 1 large Spanish onion, 1 full bulb of garlic, I walloped on, a handful of dried sage, pink peppercorns, and rosemary. Put it in a 12 quart soup pot, and will cook it low for maybe 48 hours at the max.

Yum! That sounds so good! I love making soup stock.

[ThatOwlWoman]

Question: How do you fix asparagus so it turns out tender-crisp like in restaurants, and not all woody and chewy?

[Jade Dragon]

Question: How do you fix asparagus so it turns out tender-crisp like in restaurants, and not all woody and chewy?

Saute in butter, and olive oil, or steam.

[Jade Dragon]

Update on stock: The prime rib bones didn't have enough marrow, and it lacked beefy flavor. A little over half way through, I removed them, and added more femur bones, and some pieces of bottom round. Now to cook a good while longer. When I'm done I have some leeks, a large red onion, white onion, and Spanish onion, for some French onion soup. Don't forget the booze, in the form of some red wine, brandy, or dark ale, depending on the stock flavor.

[Cypress]

This morning, I am having sushki and coffee. I am too lazy to make sushki myself, but I might give this recipe a go when I am motivated.

Sushki recipe

Sushki are traditional Eastern European small, crunchy, mildly sweet bread rings eaten for dessert, usually with tea or coffee. They are small, ring shaped, dry and slightly sweet. They look like tiny little bagels. They are often sold tied on a string. Typically, sushki are made with water, egg, flour and salt, but this recipe uses condensed milk, which gives them a sweeter, more cookie-like taste.
http://www.olgasflavorfactory.com/re...ecipes/sushki/