Ham and Pea Soup

For a printable version of this recipe, click here.

A sustaining soup with lots of flavor; ideal as a light luncheon dish.

Ingredients

• 1 oz butter

• 1 medium onion, peeled and diced

• 8 oz potatoes, peeled and diced

• 12 oz peas, podded (or use tinned garden peas)

• 1 1/2 pints chicken stock

• 8 oz gammon, grilled and cut into small pieces

• Pepper

• Pinch each dried sage and thyme

Method

1. Melt the butter in a large saucepan, add the onions and potatoes, cover and cook gently for 10 minutes, stirring occasionally.

2. Add the peas and stock and simmer for 25 minutes or until all the vegetables are tender.

3. Remove from the heat and allow to cool.

4. Sieve or liquidize the vegetables and return to the pan.

5. Add the grilled gammon pieces, season with pepper and herbs.

6. Return to the stove, heat thoroughly and serve hot with crusty bread.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Moonshine

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A rich version of a traditional bread and butter pudding.

Ingredients

• 2 oz butter, softened

• 6 thin slices white bread (crusts removed)

• 2 oz sultanas

• 2 oz caster sugar

• 3 eggs, beaten

• ¾ pint milk

• ¼ pint single cream

• Grated rind of half lemon

• Freshly ground nutmeg

Method

1. Set oven to 350 Fahrenheit or mark four.

2. Use a little of the butter to grease a shallow oven proof dish and use the rest to butter the bread generously.

3. Cut the bread into strips and arrange in the dish in layers, buttered side up, sprinkled with sultanas and sugar finishing with a layer of butter bread.

4. Beat the eggs in a bowl.

5. Heat the milk and cream in a pan to just below boiling point and stir into the eggs; add the lemon rind.

6. Pour over the bread, sprinkle with nutmeg, and leave to stand for 20 minutes for the bread to get well soaked.

7. Bake for 30 to 40 minutes until the custard is set and the top is crisp and golden.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Wessex Pasties

For a printable version of this recipe, click here.

A conveniently portable meal that can be eaten hot or cold.

Ingredients

• 1 lb. braising steak, trimmed and coarsely minced or cut into small pieces

• 8 oz potatoes. Peeled and finely diced

• 1 medium onion, peeled and diced

• Salt

• Freshly ground black pepper

Method

1. Set oven to 425 Fahrenheit or 7.

2. Mix together the filling ingredients in a bowl and season well.

3. Divide the pastry into eight pieces and roll out on a lightly floured surface into rounds about 8 inches in diameter (use a saucepan lid as a cutter).

4. Divide the filling equally between the pastry rounds and dampen the edges with water.

5. Fold the pastry over and seal well, fluting the edges with the fingers.

6. Place on a lightly floured baking sheet and cook for 20 minutes; reduce oven to 350 Fahrenheit or mark four and cook for a further 45 minutes, covering the pasties with grease proof paper if they begin to brown too much.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Lemon Pork

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Medallions of pork simmered in a sweet and sour sauce. Serves 4 to 6.

Ingredients

• 1 oz butter

• 1 medium onion, peeled and diced

• 1 ½ lb. tenderloin, cut into ½ inch rounds

• ½ pint chicken stock

• Rind and juice of one lemon

• 1 oz soft brown sugar

• 1 tablespoon Worcestershire sauce

• 1 oz sultanas

• 1 tablespoon corn flour (mixed with enough water to make a think cream)

• 6 spring onions, trimmed and sliced

Method

1. Melt the butter in a large frying pan and cook the onion gently for 5 minutes.

2. Add the pork and brown the rounds on either side.

3. Add the stock, lemon rind and juice, sugar, Worcestershire sauce and sultanas and simmer until the pork is tender; approximately 15 minutes.

4. Stir in the corn flour liquid and lastly the spring onions.

5. Bring to the boil and cook for a further 5 minutes.

6. Serve hot with jacket potatoes and green vegetables.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Potato Scones

For a printable version of this recipe, click here.

A savory scone that uses up leftover mashed potatoes

Ingredients

• 9 oz self-rising flour

• ½ teaspoon salt

• 3 oz butter

• 6 oz mashed potato

• 3 tablespoons milk

Method

1. Set oven to 425 Fahrenheit or mark seven.

2. Put the flour and salt into a bowl.

3. Rub in the butter and add the mashed potatoes.

4. Add enough milk to mix to a soft dough.

5. Turn on to a lightly floured surface and roll to ½ inch thickness.

6. Cut into 12 to 15 even sized triangles.

7. Transfer to a floured baking sheet and cook for 10 minutes.

8. Serve split and buttered, warm or cold.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Charminster Curd Tart

For a printable version of this recipe, click here.

Ingredients

• 8 oz short crust pastry

• 8 oz curd cheese

• 2 oz ground almonds

• 2 oz caster sugar

• 3 eggs, separated

• Grated rind and juice of one lemon

• 2 oz sultanas

• 1 oz chopped mixed peel (optional)

• ¼ pint double cream

Method

1. Set oven to 400 Fahrenheit or mark 6.

2. Grease and eight inch loose bottomed flan tin.

3. Roll out the pastry on a lightly floured surface and use to line the tin.

4. Prick the pastry base with a fork, cover with foil pushed into the tin and bake for 15 minutes.

5. Remove the foil.

6. Soften the cheese with a wooden spoon in a large bowl and mix in the almonds, sugar, and egg yolks.

7. Stir in the lemon juice, rind, sultanas, peel (if desired) and cream.

8. Whisk the egg whites until they form soft peaks and fold into the mixture with a metal spoon.

9. Reduce oven to 350 Fahrenheit or mark four.

10. Pour the mixture into the pastry case and bake for 45 to 55 minutes until golden in color and firm to the touch.

11. Serve warm or cold.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Sorrel Soup

For a printable version of this recipe, click here.

A light, green-colored soup; if sorrel leaves and not available, spinach makes a good substitute.

Ingredients

• 1 oz butter

• 1 onion, peeled and diced

• 1 oz plain flour

• 1 ½ pints chicken stock

• 1lb. fresh sorrel (or spinach) leaves

• 1 tablespoon lemon juice

• Salt and pepper

• Single cream for swirling

• Paprika for sprinkling

Method

1. Met the butter in a large saucepan, add the onion and cook gently until soft.

2. Stir in the flour and cook for two to three minutes.

3. Remove from the heat and add the chicken stock.

4. Add the sorrow (or spinach) leaves, return to the heat, and cook for 5 minutes.

5. Puree in a fruit food processor or liquidizer, return to the pan and flavour with lemon juice and season with salt and pepper.

6. Reheat and serve hot with a swirl of cream in each bowl and a sprinkle of paprika.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Shearer’s Stew

For a printable version of this recipe, click here.

A lamb stew finished with a topping of bread slices. Serves 4 to 6.

Ingredients

• 3 tablespoons cooking oil

• 1 oz butter

• 1 ½ lb. leg of lamb, trimmed and cut into 1-inch cubes

• 2 onions, peeled and thinly sliced

• 1 oz plain flour

• ½ pint brown ale

• ½ pint lamb stock

• 2 carrots, peeled and sliced

• Salt and pepper

• 4 thick slices of fresh white bread, cut into triangles

Method

1. Set oven to 350F or mark 4.

2. Heat the oil in a frying pan, add the butter and when hot, brown the lamb in small batches and transfer to a casserole dish.

3. Add onions to the frying pan and cook gently until soft.

4. Stir in the flour and cook for 2 to 3 minutes.

5. Remove from heat and stir in the brown ale and stock.

6. Return to the heat and stirring, bring to the boil.

7. Add the carrots and seasoning to the meat in the casserole.

8. Pour the liquid over all, cover and cook for 1 hour.

9. Remove from the oven and stir well.

10. Dip the bread slices into the liquid and arrange attractively on top.

11. Return to the oven, uncovered, and cook for a further 30 minutes.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Mincemeat Cake

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“As you would expect, this cake is very moist, lightly fruited, and, frankly, absolutely delicious. It is a newly invented recipe of mine that I dare not make too often as I enjoy it so much and it is by no means slimming.”

Ingredients

• 5 oz soft Margarine

• 5 oz caster sugar

• 2 eggs

• 8 oz self-rising flour

• 3 oz currants

• 1 lb. jar mincemeat

• 1 oz flaked almonds

Method

1. Grease and line with greased greaseproof paper an 8-inch round cake tin.

2. Heat the oven to 325F.

3. Place all the ingredients except the almonds together in a bowl and beat for one minute until blended.

4. Turn into the tin and smooth the top.

5. Arrange the almonds on the top and bake in the oven for about 1 ½ hours until golden brown and shrinking away from the sides of the tin.

6. Leave to cool in the tin and then remove the paper and store in an airtight container.

From Christine Barlow, DBE in SC State President
(Recipe and photo from Mary Berry's “Family Cooking”)

Traditional Raisin Scones

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This is my own scone recipe that I developed years ago, when I owned a Cafe, bakery and gourmet food store in Ridgewood, NJ. I regularly made 4,000 plus scones every week.

Ingredients

• 1, 1/2 lbs. self-rising flour (self-raising) (5, 1/2 cups). (I always use Aunt Jemima self-rising flour. It's now called Pearl Milling Company flour)

• 1 tsp salt

• 6 oz sugar (1 cup)

• 6 oz cold butter, cut small (1,1/2 sticks)

• 3 jumbo eggs beaten, plus 1 additional egg beaten with a little milk as a egg wash.

• 1/2 cup whole milk

• 12 oz raisins (about 1,1/2 cups)

Method

1. Set oven to 385F.

2. Using a stand mixer, add the salt and sugar and mix on lowest speed for 2 minutes.

3. Add butter and continue to mix on lowest speed for about 5- 7 minutes, or until mix resembles fine breadcrumbs.

4. Add the raisins and continue to mix for another minute or two.

5. Beat the 3 eggs with some of the milk. Keep some just in case you need it. you may not!

6. Turn mixer to second lowest speed and carefully add the egg/milk mixture, a little at a time, until dough is formed and comes away from the sides of the bowl. Add extra milk, if needed, but don't make dough too wet.

7. Turn out onto a floured surface and knead for 30 seconds- 1 minute.

8. Roll out to about 1 inch- 1,1/4-inch thickness and cut with a 2, 1/2-inch cutter.

9. Brush tops with egg wash

10. Bake in the center if the oven for about 20- 25 minutes until golden on top, or until a toothpick comes out clean.

Recipe from Joan Saunders, DBE in NJ State Organizer

Classic Christmas Cake

For a printable version of this recipe, click here.

Ingredients

For the cake

• 1lb raisins

• 12 oz dried cranberries

• 6 oz currants

• 12oz sultanas (golden raisins About 6 fl. Oz. brandy, dark rum or sherry, plus extra for feeding

• 2 oranges, zest only

• 9oz butter, softened

• 9oz light or dark muscovado sugar

• 4 jumbo eggs, at room temperature

• 2 tbsp black treacle

• 3oz blanched almonds, chopped

• 10oz self-rising flour

• 1½ tsp mixed spice. (English mixed spice. Can be found on Amazon)

For the covering

• About 3 tbsp apricot jam, warmed and sieved

• Icing sugar (confectioners’ sugar)

• 1lb 8oz marzipan

For the royal icing

• 3 jumbo eggs, whites only

• 1½lb icing sugar, sifted

• 3 tsp lemon juice

• 1½ tsp glycerin

Method

1. For the cake, place all the dried fruit into a large mixing bowl, pour over the brandy or other liquor and stir in the orange zest. Cover with clingfilm and leave to soak for three days, stirring daily.

2. Grease and line a 9in deep, round spring form cake tin with a double layer of greased greaseproof paper. Make sure it is 2 inches higher than the tin.

3. Preheat the oven to 300F

4. Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer). Add the flour and ground spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.

5. Bake in the center of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and if the cake is a perfect color, cover with foil. A skewer inserted into the center of the cake should come out clean. Leave the cake to cool in the tin.

6. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)

7. The week before you want to serve, begin covering the cake.

8. For the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.

9. Brush the sides and the top of the cake with the warm apricot jam.

10. Liberally dust a work surface with icing sugar and then roll out the marzipan to about 3 inches larger than the surface of the cake. Keep moving the marzipan as you roll, checking that it is not sticking to the work surface. Dust the work surface with more icing sugar as necessary.

11. Carefully lift the marzipan over the cake using a rolling pin. Gently level and smooth the top of the paste with the rolling pin, then ease the marzipan down the sides of the cake, smoothing it at the same time. If you are careful, you should be able to cover the cake with no excess marzipan to trim but, if necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife. Cover the cake loosely with baking parchment and leave for a few days to dry out before adding the royal icing.

12. For the royal icing, whisk the egg whites in a large bowl until they become frothy. Mix in the sifted icing sugar a tablespoonful at a time. You can do this with a hand-held electric whisk but keep the speed low.

13. Stir in the lemon juice and glycerin and beat the icing until it is very stiff and white and stands up in peaks.

14. Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.

15. To ice the cake, place all the icing onto the top of the cake. Spread evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.

16. Leave the cake loosely covered overnight for the icing to harden a little, then wrap or store in an airtight container in a cool place until needed.

Recipe from Joan Saunders, DBE in NJ State Organizer

Easy Homemade Marzipan

For a printable version of this recipe, click here.

Ingredients

• 1 1/2 cups confectioners’ sugar

• 1 1/2 cups Almond meal (I use Trader Joe's Almond meal)

• 1 - 1,1/2 tsp. Almond extract

• 1 egg white, slightly beaten

• 1 tsp. warm water

Method

1. Put the almond meal and confectioners’ sugar in a stand mixer and mix on the lowest setting and until all lumps are broken up.

2. Add the almond extract and water and continue to mix

3. Add the egg white and continue to mix until a soft dough is formed

4. If it is too wet, add more confectioner's sugar and almond meal until you have the required consistency.

5. Turn out onto a surface, with a little confectioners sugar and knead a few times.

6. Form into a ball, wrap with plastic wrap and put in the refrigerator for about 30 minutes.

7. You can make this ahead of time, keep it wrapped in plastic wrap and store in your refrigerator until you need it.

The following is if you are using this for a Christmas cake.

1. Warm about 3 tbsp of apricot jam and brush this over the top and sides of your cake.

2. Dust a work surface again with confectioners’ sugar, knead the paste a little more, then roll out to about 2 to 3 inches larger than the top surface of your cake

3. Slide your rolling pin under the rolled out marzipan and carefully lift it over and on to your cake, taking the extra down the sides of the cake.

4. Gently roll the top of the cake, so that it is very flat and smooth the marzipan around the sides.

5. Store for a few days to a week, in an airtight container, for the marzipan to dry before icing your cake.

Recipe from Joan Saunders, DBE in NJ State Organizer

Bumped Up Brussels Sprouts

For a printable version of this recipe, click here.

This is my own recipe. I have 'converted' all my American family and friends to eating Brussels Sprouts with this recipe! (This recipe is a large amount, for a family meal. Half or quarter it for a smaller amount.)

Ingredients

• 4 x 12 oz packets Brussels sprouts, cleaned and sliced in half lengthwise

• 1 lb packet of thick sliced bacon

• 4 tbsp. Olive oil

• 4 tbsp crushed garlic

• 3/4 cup pine nuts, (carefully roasted on medium heat in a dry saucepan. Be careful not to burn)

• 3/4 cup dried cranberries

• 3 tbsp balsamic vinegar

• Salt and pepper

Method

1. Open the packet of bacon and leave all the slices together. With a sharp knife, slice across the bacon to make 1/4-inch slices. Break the bacon apart so you have very small pieces.

2. In a very large, deep skillet, cook the bacon until it is very crispy.

3. Using a slotted spoon, remove bacon from skillet onto paper towel on a plate, leaving the bacon fat in the skillet.

4. Add the olive oil and garlic to the skillet and sauté on medium heat for about 2 minutes.

5. Add a little salt and pepper. Not too much salt here, as the bacon fat will be salty.

6. Add the Brussels sprouts, stirring well so they are well covered with the fat, oil, and garlic.

7. Cover and cook for about 10 minutes, stirring frequently, until sprouts are almost cooked and beginning to brown, but don't overcook here.

8. Add the pine nuts and cranberries, stirring well, and sauté a further minute or two.

9. Add the previously cooked bacon pieces and the balsamic vinegar, stirring well to combine.

10. Check seasoning at this point and add more salt and pepper to taste.

11. Serve immediately.

Recipe from Joan Saunders, DBE in NJ State Organizer

Lemon Cream Pie

For a printable version of this recipe, click here.

Ingredients

Pastry:

• 8 oz (1,7/8 cups) all purpose (plain) flour

• 4 oz ( 1 stick) very cold butter, cut small

• 2 oz (1/4 cup) sugar

• 1 egg

• 1/2 tsp. Salt

• Iced water

Lemon filling:

• 1,1/4 cups sugar

• 1/4 cup cornstarch

• 3 tbsp. All-purpose flour

• 1/4 tsp. Salt

• 1, 1/2 cups water

• 3 jumbo eggs yolks, beat lightly in a metal or ceramic bowl

• 2 tbsp butter, melted

• 2 lemons- zest and juice and keep separate.

Stabilized Whipped Cream:

• 1 pint ( 16 FL. Oz) heavy cream

• 2 tbsp vanilla pudding powder

• 2 tbsp confectioners’ sugar

Method

1. Set oven to 375F

2. Grease a 9 inch, deep springform pie pan. ( springform gives better results, but you can use a regular 9 inch pie dish)

Pastry:

1. Add flour, sugar, salt , butter to a stand mixer and mix on the lowest speed until mix resembles fine breadcrumbs- about 5 minutes.

2. Turn up to second lowest speed.

3. Beat 1 egg with a little iced water.

4. Add to the flour mixture, a little at a time, adding more water, as needed until dough is formed and comes away from the sides of the bowl . Dough should be soft but not too wet.

5. Turn out onto a floured surface and knead for about a minute.

6. Roll out to about 1/8th inch thickness and cover base of pie dish, pressing down carefully and triming off excess.

7. Place parchment paper inside the pastry and fill the dish with baking beans or dried beans.

8. Blind bake in center of oven for about 20 - 30 minutes.

9. When cooked, set aside to cool slightly before removing the parchment paper and baking beans.

Make the lemon filling:

1. In a fairly large bowl, combine sugar, cornstarch, flour and salt. Gradually add the water, beating continuously to remove all lumps.

2. Transfer to large saucepan and cook on medium high heat until thickened and bubbly. Stir constantly.

3. Add a little of this mixture to the beaten eggs, stirring constantly.

4. Add a little more, then add all back to the remaining mixture in the saucepan and cook until bubbling and very thick.

5. Remove from the heat.

6. Beat into this the butter, lemon zest and juice. Return to the heat and stir constantly until bubbling again.

7. Set aside to cool slightly.

8. Fill the pastry pie shell with the lemon filling and refrigerate until cold

Stabilized whipped cream:

1. Using an electric hand mixer.

2. Add heavy cream, vanilla pudding powder and confectioners’ sugar to a bowl and beat on high until very stiff and forms peaks.

3. Just before serving, push the pie from the springform pan.

4. Cover the top completely with the whipped cream and decorate with shaved chocolate.

Recipe from Joan Saunders, DBE in NJ State Organizer

California Cauliflower

For a printable version of this recipe, click here.

Ingredients

• 1 large head of cauliflower, stalk removed and broken into florets.

• 1/4 cup water

• 2 bunches Scallions (spring onions) chopped small,or a small onion.

• 2 tbsp olive oil

• 2 - 3 oz butter

• 1 cup grated extra sharp cheddar cheese

• 1 cup heavy cream

• Salt and pepper

Method

1. Place cauliflower and water in a microwave dish with cover. Add a little salt and pepper

2. Microwave on high for about 8 - 10 minutes. Check after 6 minutes. Cauliflower should be tender but not over cooked

3. While cauliflower is in the microwave, add 1 oz butter and olive oil to a skillet, with a little salt and pepper. Stir until butter melts

4. Add Scallions, or onion, and saute on medium heat until cooked and golden in color.

5. Drain cauliflower and add to Scallions, along with 1 oz butter and stir well to combine.

6. Lower heat

7. Add the cheese and mix well.

8. Add the heavy cream and stir well to combine.

9. Cheese will melt into the cream to make a rich sauce.

10. Turn into serving dish serve immediately.

Recipe from Joan Saunders, DBE in NJ State Organizer

Oatmeal Raisin Walnut Bars

For a printable version of this recipe, click here.

Ingredients

• 10 oz All-purpose flour

• 6 oz melted butter (1, 1/2 sticks)

• 3/4 tsp. Baking powder

• 1/2 tsp. Salt

• 8 oz dark brown sugar

• 4 oz white sugar

• 1/2 tsp cinnamon (1 tsp for a stronger cinnamon taste)

• 1 tbsp. Vanilla extract

• 2 large eggs, beaten

• 6 oz original oats (not the instant kind)

• 6 oz raisins

• 4 oz chopped walnuts

Method

1. Preheat oven to 350F

2. Line a 15x10x1 inch baking pan with parchment paper

3. Mix together, flour, baking powder and salt. Set aside.

4. In a stand mixer ( or large bowl) add butter, brown and white sugar and beat for about 2 minute.

5. Add cinnamon, vanilla and beaten eggs and mix for 2- 3 minutes.

6. Add flour mixture and mix for 1- 2 minute

7. Add oats, nuts and raisins and mix until well combined

8. Press dough into baking pan and even out, so you have the same level of dough throughout the pan.

9. Using a straight edge, hard spatula, divide dough into bars, by pressing down to to the base of the pan in lines.

10. Bake about 30 - 40 minutes checking after 15 minutes and turning pan for even baking.

11. You may need more cooking time, depending on your oven.

12. When edges of bars are golden brown and tops still slightly soft, bars are done.

13. For crisper bars, cook an additional 5 minutes.

14. As soon as you remove from oven, separate bars again, along lines already there with the straight edge spatula. They will separate better when cooled

15. Let cool in pan for 15- 20 minutes before putting on cooling rack.

Recipe from Joan Saunders, DBE in NJ State Organizer

Roasted Potatoes with Onions, Garlic, and Fresh Rosemary

For a printable version of this recipe, click here.

Ingredients

• 3-4 lbs baby potatoes, washed, not peeled. ( the smaller the better!)

• 1 large onion, thinly sliced

• 1-2 tbsp crushed garlic

• 3-4 tbsp. Olive oil

• 3-4 sprigs of fresh rosemary, leaves only, storks removed.

• 1 tsp. Salt

• 1/2 tsp. Pepper

Method

1. Preheat oven to 400 F

2. Add the olive oil, garlic, salt and pepper to a large roasting pan or baking pan and spread around, mixing together.

3. Add the potatoes and turn well in the olive oil mixture until thoroughly coated

4. Add the onions and rosemary, turning and mixing again.

5. Roast in the oven for 30 - 45 minutes, checking every 15 minutes and turning the potatoes and onions around, so that they get brown and crisp on all sides.

6. Pierce a few potatoes with the point of a sharp knife to test that they are cooked through.

Recipe from Joan Saunders, DBE in NJ State Organizer

Rum Balls

For a printable version of this recipe, click here.

I have been making these Rum Balls AKA Brandy Balls almost every holiday season. The recipe is from the British Virgin Islands where Rum Balls are very popular during the Christmas holiday. I used to take a small container into my office to share and when my coworkers opened it the aroma would fill up the whole break room! Makes about two dozen.

Ingredients

• 2 cups crushed vanilla wafers and/ or crushed Graham crackers (a mixture of both is OK)

• 1/4 cup rum, brandy, or bourbon

• 2 tablespoons cocoa powder, unsweetened (optional)

• 1/4 cup honey or corn syrup

• 1 Cup finely chopped walnuts, almonds, or pecans

Method

1. Combine all ingredients until it can form sticky balls.

2. Wet hands and roll into small balls, put on wax paper and chill, then store in an airtight container.

3. You can roll them in powdered sugar or cocoa. This makes them look more festive, like truffles.

From Kim Kraushar, Royal Oak Chapter, DBE Washington State

Steak and Oyster Pie

For a printable version of this recipe, click here.

The flavor of this pie will be improved if the meat filling is cooked the day before. Serves 4 to 6.

Ingredients

• 1 tablespoon cooking oil

• 1 oz butter

• 1 ½ lb. braising steak, cut into 1-inch cubes

• 1 medium onion, peeled and diced

• 2 tablespoons plain flour

• ½ pint beef stock

• ¼ pint red wine

• 1 tablespoon tomato puree

• ½ teaspoon dried mixed herbs

• 1 small tin smoked oysters (drained)

• 8 oz puff pastry

Method

1. Set oven to 325F or mark 3.

2. Heat the oil in a large frying pan, add the butter and fry the beef in small batches until browned, and transfer to a casserole dish.

3. Fry the onion gently until soft and lightly browned.

4. Stir in the flour and cook for 2 to 3 minutes.

5. Remove from the heat and add the stock, wine, tomato puree and herbs.

6. Return to the heat and stirring, bring to the boil.

7. Pour over the meat, cover, and cook in the oven for 1 ½ hours.

8. Stir in the oysters and cook for a further 30 minutes.

9. Next, transfer the meat to a 3-pint pie dish and insert a pie funnel in the center.

10. Roll out the pastry on a lightly floured surface and use to cover the pie dish.

11. Trim and decorate. Increase oven to 425F or mark 7.

12. When hot, cook the pie for 25 minutes and then reduce oven to 350F or mark 4 and cook for a further 15 minutes.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.

Cider Baked Pears

For a printable version of this recipe, click here.

This simple recipe is a good way of serving the hard cooking pears found in many Dorset country gardens.

Ingredients

• ½ pint cider

• 1 oz soft brown sugar

• 6 pears, peeled, halved, and cored

• 1 oz butter

• Chopped walnuts for sprinkling

Method

1. Set oven to 350F or mark 4.

2. In a saucepan, dissolve the sugar in the cider over a low heat, bring to the boil and cook for 5 minutes to make syrup.

3. Arrange the pears in an oven proof dish and pour the syrup over them, dot with butter, cover and cook in the oven for 30 to 40 minutes until the pears are tender.

4. Cool, sprinkle with walnuts and serve with clotted cream.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.