Canela Brine
Canela Brine
This is a great marinade for pork, quail, lamb & chicken
4 cup water
1 1/2 Tbsp kosher salt
3 Tbsp canela
2 1/2 tsps sodium nitrate
2 1/2 tsps dextrose
Bring water to a boil in a saucepan
Turn off heat & stir in all remaining ingredients until dissolved
Cover brine & refrigerate for at least 2 hrs or until completely chilled
Soak smaller pieces of meat, such as quail, for 1 to 2 hrs, & larger pieces, such as racks of lamb & whole chickens, for no more than 3 hrs
Such large pieces will be best if hot-smoked, then finished in the oven or on a rotisserie the next day, after the flavors have had a chance to meld
NOTE: Canela will give brine a viscous, almost oily, feeling
This does not mean that the brine cannot be used
Papaya Sherbet
Papaya Sherbet
2 papayas
1/2 cup orange juice
1 tbsp orange liqueur
1/2 cup granulated sugar
1/2 tsp fresh lemon juice
Remove the seeds & skins from the papayas & dice them
Combine all ingredients in a food processor or blender & mix well
until very smooth
Pour into a refrigerator tray or shallow pan & freeze until sherbet has the consistency of mush
Remove from freezer & stir vigorously
Refreeze until mush again; repeat stirring
Return to freezer until ready to serve
Frontier Bread Pudding
Frontier Bread Pudding
1/2 cup granulated sugar
3 to 4 cups milk
3 cups stale bread, cubed
3 eggs, beaten
1/2 tsp ground nutmeg
1 tbsp butter, melted
1 tsp vanilla extract
Preheat oven to 350 deg F
Dissolve sugar into 3 cups milk
Soak bread cubes for 30 min in milk to moisten thoroughly
Mix eggs, nutmeg, melted butter & vanilla extract
Pour all into a large 9-inch bread pan or baking dish
Sprinkle top with extra granulated sugar & nutmeg
Bake about 1 hour in a pan of water
Chill bread pudding & serve sitting on a bed of warm cream
Variation
Add 1/2 cup raisins with the soaking bread