Vanilla/Cinnamon Whipped Shortbread Melt Away Cookies – CAPT FalconburgBy Samuel DietzmannAdaptation from a recipe I found online
For flour I use King Arthur. Which also makes gluten-free and it is a 1 to 1 substitution.Whipped Shortbread Melt Away Cookies – CAPT FalconburgBy Samuel DietzmannRecipe I found online for an SCA event
For flour I use King Arthur. Which also makes gluten-free and it is a 1 to 1 substitution.Lemon Whipped Shortbread Melt Away Cookies – CAPT FalconburgBy Samuel DietzmannFor flour I use King Arthur. Which also makes gluten-free and it is a 1 to 1 substitution.Beef Wellington – deconstructed – FK PraelBy Samuel DietzmannTools:
- Knife - I strongly recommend a well sharpened straight edge knife
- Instead read thermometer
- Baking pan or broiler
- Saute pan
- tongs
A classic beef wellington uses all of the below ingredients, and is wrapped in a puff pastry and baked to done-ness. We did a deconstructed Wellington, above, for Valentine’s day, and served 5 people in about 40 minutes.Hollandaise – FK PraelBy Samuel DietzmannFamily Recipe.
Tools:
Whisk
Either a double boiler or a pan + pot that can achieve the same result
This recipe takes practice. Two common issues:
- The sauce “breaks” and you get little bits of cooked egg in a runny sauce. This means you didn’t properly whisk the sauce, and possibly added the butter too soon.
- The sauce is runny. This means the butter didn’t properly emulsify into the egg/lemon juice mix, and the eggs didn’t properly custardize. The sauce is fine, but will be thin.
I’ve never had anyone get this right on the first try. But a little practice, and you’ll be doing it like
a pro.Guinness Chocolate Cupcakes – FK PraelBy Samuel DietzmannDefault quice/tart/pie shell – FK PraelBy Samuel DietzmannStolen shamelessly from Jacques PepinEasy Creamy Shrimp Enchiladas – FK PraelBy Samuel DietzmannFound online, and modified to tasteScratch Mac and Cheese – FK PraelBy Samuel DietzmannTraditionally, this dish is made with macaroni pasta. I have also used fusili, and several other
types of pasta, depending on my mood and what is in the pantry.
Tools needed:
1 large pot
1 medium pot
Colander (to drain the pasta)
1 good stirring spoon
whisk
Cheese grater
Submit Your Own!
