Fruity Lemon Balm Shrub - Untested

https://www.ruralsprout.com/lemon-balm-uses/?fbclid=IwAR24Sb7eqla0fOIDTIK8SCEXJX_4G1NeUDN7CwIThoZKi9ipSy_4K4gg3Ck

Drinking shrubs are concentrated syrups made from fruit, sugar, and vinegar.

Allowed to steep for days to weeks, they impart bold, deep flavors when mixed with plain water or seltzer. Since any type of fruit (or combination of fruits) will do, it’s a fantastic way to use up your bumper crops.

You can also collect fruit scraps (apple cores, orange peels, peach pits, and the like) for a zero waste brew.

To make, you will need:

Quart sized canning jars (like these)

2 cups of fruit, chopped

½ cup of lemon balm, chopped

2 cups of apple cider vinegar

1 to 2 cups of sugar

Cheesecloth or fine mesh strainer

1. Add fruit, lemon balm, and sugar to the jar. Mash it up with a wooden spoon to release juices and screw on the lid. Place in the fridge for 24 hours. Add vinegar and stir well. Replace lid and store in a cool, dark place for up to one month – the longer you leave it, the more intense the flavors will be.
2. Using cheesecloth and another clean jar, strain the mixture until all fruit bits have been removed and the liquid is clear and unclouded. Screw on the lid tightly and store in the fridge. Drinking shrubs will last for six months.
3. To serve, dilute shrubs to taste. Start with a glass of flat or fizzy water and add 1 tablespoon of shrub and stir well.

Matafan (Matefaim) Bacon and Cheese - Untested

https://www.familinparis.fr/en/matafan-or-matefaim-bacon-cheese/

https://www.wsj.com/articles/recipe-matafan-1458593795

For 4 to 5 people

about 150 gr of bacon

4 eggs

20 cl milk (207g)

150g of flour

1 pinch of nutmeg, salt, pepper

about 100 gr grated cheese (comté, emmenthal beaufort)

Optional chives

1 Tbsp oil

1. Blanch the bacon a few minutes in boiling water. (testing. Perhaps frying until only just starting to turn brown).
2. Mix together the flour, the eggs and milk (into a very thick pancake batter). 
3. Add the grated cheese.
4. Add a pinch of nutmeg (optional) and chives (if using). Salt (be careful if your bacon is smoked) and pepper.
5. Heat some oil (or duck fat) in an oven-ready frying pan, and pour the preparation into it.
6. Cook over low heat without stirring the preparation (just peel off the edges with a spatula) and let it set.
7. When it comes off the pan and the underside is golden, sprinkle with bacon on top of the dough (which is not yet set and is a bit runny)
8. Put the pan in the oven at 350°F (or the cake on a baking dish) and finish cooking.
9. Enjoy it hot with a salad on the side.

Linguines au jambon, brocoli et fines herbes - Untested

https://www.lesrecettesdecaty.com/fr/recettes/plats-principaux/pates/linguines-au-jambon-brocoli-et-fines-herbes/?gallery=pp-5820

A - What would make sense for an Alfredo sauce in this recipe, and where does it go in the preparations?

350 g (environ 3/4 de lb) de linguines

1/2 broccoli coupé en petits bouquets

500 ml (2 tasses) de poireau émincé

1 paquet de champignons de 227 g, émincés

250 g (environ 1/2 lb) de jambon coupé en petits cubes

30 ml (2 c. à soupe) de persil haché

30 ml (2 c. à soupe) d’ origan haché

2 gousses d’ail émincées

30 ml (2 c. à soupe) de moutarde à l’ancienne

sel et poivre au goût

125 ml (1/2 tasse) de vin blanc

375 ml (1 1/2 tasse) de bouillon de poulet

375 ml (1 1/2 tasse) de sauce Alfredo

1. Dans une grande casserole pouvant contenir les linguines couchés, déposer les pâtes, puis ajouter le brocoli, le poireau, les champignons, le jambon, les fines herbes, l’ail et la moutarde. Saler et poivrer.
2. Dans un bol, mélanger le vin blanc avec le bouillon de poulet et la sauce Alfredo. Verser dans la casserole. Couvrir et porter à ébullition à feu moyen.
3. Remuer. Couvrir à nouveau et cuire à feu doux-moyen de 10 à 15 minutes, en remuant quelques fois en cours de cuisson et en ajoutant du bouillon de poulet au besoin, jusqu’à ce que les pâtes soient al dente.

Sweet Stuffed Apple Buns - Untested

Ingredients list from : https://www.facebook.com/reel/517069407480073

Instructions from: https://www.seasonsandsuppers.ca/apple-cinnamon-buns/

TO FRANKENSTEIN

Filling:

440g apple, diced small

100g sugar

1/4 tsp salt

1 Tbsp lemon zest

1 Tbsp lemon juice

500g cream cheese

Dough:

450g bread flour

1/2 tsp salt

360ml (1+1/2 cups) warm milk

2+1/4tsp dry active yeast

50g sugar

20g ground red yeast rice (for the colour)

58g butter (room temperature)

Bake at 300F for 20-25 minutes.

No need to peel the apple.

1. For the dough: Start by making the water roux. In a small saucepan, add the scant 2 Tbsp. of flour and 1/2 cup of water. Stir to combine. Cook over medium-low heat, stirring continuously until it reaches 65° C (150° F). It should have thickened to a paste at this stage, so that when you stir you can see the bottom of the pan. Remove from heat, place a piece of plastic wrap over the paste and allow it to cool at room temperature until lukewarm before adding to dough. (If you don’t have a thermometer, cook the mixture until it starts to thicken, then continue to cook for about 1 more minute before removing from heat.)
2. While the roux is cooling, combine the bread flour, all-purpose flour, milk powder, white sugar and yeast into a large bowl or the bowl of a stand mixer. Add the lightly beaten egg and lukewarm water roux and mix in. Gradually add just enough of the 150 ml. (2/3 cup) of lukewarm water to form into a slightly sticky, soft dough. (Mine took all 150ml) Knead for 10 minutes by hand or about 5 with the mixer until smooth and elastic, but slightly sticky. If hand kneading, the dough is a bit sticky, so it needs to be thrown onto the working surface once every few minutes between kneading to improve the dough structure. In the mixer, allow the dough to knead a few minutes before adding any additional water or flour. My dough seemed really sticky but after a few minutes of kneading in the mixer, it came together nicely.
3. Knead in the butter into the dough until incorporated. (In my mixer, the butter cubes had a habit of riding up the side of the bowl. I just stopped the mixer every so often and moved them down onto the dough). Once all the butter has been incorporated, remove the dough from the bowl and form into a round ball. Place into a greased bowl, cover with plastic wrap and let it rise until doubled in size (about 1 hour).
4. While the dough is rising, now is the time to make your apple filling (if you don't have apple preserves on hand).
5. For the apple filling: Peel and dice your apples and place into a saucepan or microwavable bowl. Add the rest of the ingredients and stir to combine. If using the microwave, cover the bowl with plastic wrap and microwave on high for 1 1/2 minutes. Remove and stir. Test taste a piece of apple. You'll want the apples to be cooked as they won't cook much more in the buns. If they're still hard, microwave for another 1 1/2 minutes and test again. Repeat as needed until the apples are tender. The timing here is a little loose, since different apples will take different amounts of time to soften. Once your apples are tender, leave them in the bowl covered with plastic wrap to cool at room temperature while the bread rises.
6. Prepare your cinnamon sticks for the "stems" by cutting each stick in half lengthwise (Do be careful here. I just laid the knife along the cavity in the middle and gave the top of the knife a rap. Do be sure to keep your fingers out the way! Once halved, break the pieces into 1 1/2-inch lengths, until you have 16 pieces. Set aside.
7. For forming the buns: Once your dough has doubled, remove the it to a lightly floured work surface. Knead briefly and form into a ball shape. Divide the dough ball into 16 roughly equal portions. The easiest way is to first divide equally into 4 larger portions first, then divide each of these again into quarters each. Form each piece into balls and let rest for 10 minutes.
8. Grease 16 regular-sized muffin cups and pre-heat oven to 375° F. (190° C).
9. With a rolling pin, roll one of your dough balls into a a flat circle, about 6-inches in diameter. Place one heaping Tbsp. of the apple filling into the center of the circle. Gather the outside edges of the circle, using a lift, pleat, pinch together motion, until you've formed a sealed pouch. Be sure the dough is pinched together well to avoid filling leakage. By gently patting the edges, you can re-form your pouch into a circle if it has become a bit oval. Place your filled bun SEAM SIDE DOWN into a prepared muffin cup. Repeat until you've completed all your buns.
10. Spray or grease some plastic wrap and place it over the buns (sprayed side towards the buns) and allow to rise until doubled again (mine took about 40 minutes).
11. Once doubled, brush each bun with the egg wash. Stick a piece of a prepared cinnamon stick on top of each bun. (I wasn't sure if they should pierce the dough or not. Most of mine seemed to just bend the dough and not pierce it, although a few did pierce. In the end, it didn't seem to matter in the finished product).
12. Bake: Bake in the pre-heated 375° F. oven (regular bake setting/not fan assisted) for 13-15 minutes, rotating the pans 180° about halfway through cooking, for even browning. Buns should be evenly golden brown. Remove from oven and allow to cool in pans for about 10 minutes then remove to a cooling rack to cool. (Once cooled, they can be place back into the muffin cups for storage, if you like). Serve warmed (10 seconds in microwave to re-heat) or at room temperature. Serve with a sprinkling of powdered sugar, if you like.
13. These are best on the day they are baked, but will keep well for several days stored covered at room temperature. These also freeze well.
14. Notes
15. For Active Dry Yeast: Proof the yeast in the lukewarm water for 5 minutes, then add to the dough when the yeast is specified.

Sugar Plums - Untested

https://www.facebook.com/watch/?ref=saved&v=558108533478002

Sugar plums originally referred to a hard candy made of hardened sugar that typically surrounded a nut or spice. The term “plum” came from the round/oval shape.

While there are various interpretations of a sugar plum nowadays, at some point in the 21st century, this version of sugar plums became the most popular recipe. Essentially, it’s just a mixture of various dried fruits, nuts and aromatic spices, which are rolled into a plum shape and coated in crunchy sugar.

They’re so easy to make and they are absolutely delicious (and relatively nutritious!). Below is our take on the recipe. We like to coat them in purple sanding sugar (totally optional) and place a little sprig of rosemary in the top as a stem. So cute!

1/2 cup prunes

1/4 cup dried apricots or dates

1/4 cup dried cranberries

1/2 cup toasted, unsalted almonds, chopped

1/4 cup toasted, unsalted pecans, chopped

2 tablespoons cherry jam

3/4 tsp orange zest

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

1/8 tsp cardamom

Pinch salt

1/2 cup coarse sugar for coating

1. Chop all of the dried fruit finely. Add the fruit and nuts to a food processor and pulse until finely chopped. Add all remaining ingredients (except sugar) and pulse again until the mixture is stick and comes together.
2. Use a 1 tbsp cookie scoop to portion out the plums, then shape into an oval. Optional: use a toothpick to make an indentation on the front. Roll in sugar and (optional) stick a little rosemary sprig in the top as a stem. Enjoy!

How to Make Yeast - Untested

https://www.facebook.com/photo/?fbid=1815888525609346&set=gm.27276691988611569&idorvanity=916876921686435

Boil 1 lb of good flour, 4oz brown sugar, a little salt and 32 cups water for one hour. Remove from heat. 

When mixture is still warm, bottle and cork it closed.

It will be ready for use in twenty-four hours.

2.5 cups of this yeast will make eighteen lbs of bread.

Wassail (or Lambswool) - Untested

https://www.facebook.com/thetudorintruders/posts/pfbid0kgo4UEQL547Mcgx1kGmTqq291uxfjsVUpYjjHAfJdno4abs9WU2hD7A35MYkZiT5l

Wassail (alternatively called lambswool) was a popular traditional drink of the autumn and winter in Tudor times, especially around Christmas it was usually served in a large communal bowl (think punch bowl).

This is an updated version of a traditional Elizabethan recipe

3L. ale or stout or cider

12 small apples

3 tbsp honey

1/4 tsp freshly-ground nutmeg

1/4 tsp powdered cinnamon

2 tsp freshly-grated ginger

1. Bake the apples in a hot oven until they begin to split.
2. Divide your ale between two pots. Place about 3/4 in one pot and heat this gently until warm. Place the remainder in a second pot (which must be able to hold all the liquid), add the baked apples, honey and spices to this and bring to the boil.
3. Now pour the warmed ale into this and turn off the heat. Keep pouring the heated ale between the two pots until a large amount of froth has accumulated on the top (this is the Lamb's Wool).
4. Pour into a heated bowl and gather your guests around to drink.

Chinese-style Braised Daikon Radish - Untested

https://cooklikeasian.com/braised-daikon-radish/

1 Daikon radish (1 to 2 lbs)

1 Scallion

50 grams of Fresh ginger

2 teaspoons of Olive oil

Seasoning

1 tablespoon of Light soy sauce

2 teaspoons of Dark soy sauce

1.5 tablespoons of Soybean paste

0.5 tablespoon of cooking wine (preferably Shaoxing wine)

1. Peel the daikon radish and roll cut into small pieces.
2. Rinse the scallion with water. Then remove the root, and separate the white part from the green. Cut the white part into approximately 2-inch pieces. And dice the green part finely.
3. Wash the fresh ginger and slice it thinly. Set aside for later.
4. On a pan, heat two teaspoons of olive oil over medium-high heat. Then add ginger slices and the white stems of scallion. Sauté and coat the pan with oil evenly.
5. When the scallion and ginger start to fragrant, add the daikon radish blocks to the pan. Stir-fry for 3 to 5 minutes until the surface of the radish turns slightly brown.
6. Add half a cup of water or just enough to cover the ingredients. Pour light soy sauce, dark soy sauce, soybean paste, and cooking wine into the pan. Stir until the water boils.
7. Turn the heat down to medium-low, cover the lid and simmer for 10 to 12 minutes. Check on the amount of sauce occasionally to avoid burning. Add water if needed.
8. Open the lid. If there's too much liquid, turn the heat to medium-high and cook until the sauce thickens. Sprinkle the green scallion. Transfer to a plate and serve with rice or noodle.

Cabinet pudding - Untested

from The Vegetarian Cook Book by E.G. Fulton

Candied citron, 1/2 cup

Seedless raisins, 1/2 cup

Currants, 1/2 cup

Cinnamon

Nutmeg

Stale sponge cake, 1 quart

Milk, 2 cups

Eggs, 2

Butter, melted, 1 Tbsp.

Salt

Butter 

1. Butter a pudding mold that will hold at least 2 quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then the cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one half hour, then set into a pan of water, cover, and baked until the custard is set. Serve with a tart sauce.

Pâté crémeux au jambon - Untested

https://www.ricardocuisine.com/recettes/6281-pot-pie-au-jambon

https://www.lesrecettesdecaty.com/fr/recettes/plats-principaux/porc/pate-cremeux-au-jambon/?gallery=pp-5820

60 ml (1/4 de tasse) de beurre

1 oignon haché

5 ml (1 c. à thé) d’ail haché

60 ml (1/4 de tasse) de farine tout usage

250 ml (1 tasse) de bouillon de poulet

180 ml (3/4 de tasse) de crème à cuisson 15%

5 ml (1 c. à thé) de moutarde de Dijon

Sel et poivre au goût

500 ml (2 tasses) de jambon coupé en dés

2 carottes coupées en dés

180 ml (3/4 de tasse) de maïs

180 ml (3/4 de tasse) de pois verts

30 ml (2 c. à soupe) de persil frais haché

1 recette de pâte à tarte

330 ml (1 1/3 tasse) de cheddar râpé

1 jaune d’oeuf battu

1. Préchauffer le four à 205 ° C (400 ° F).
2. Dans une casserole, faire fondre le beurre à feu moyen. Cuire l’oignon et l’ail de 1 à 2 minutes.
3. Ajouter la farine et cuire 1 minute en remuant.
4. Verser le bouillon, la crème et la moutarde en fouettant. Porter à ébullition. Saler et poivrer. Ajouter le jambon, les carottes, le maïs, les pois et le persil. Cuire de 1 à 2 minutes. Retirer du feu et réserver.
5. Diviser la pâte à tarte en deux boules. Sur une surface légèrement farinée, abaisser les boules de pâte en deux cercles de 28 cm (11 po) de diamètre chacun.
6. Déposer une abaisse dans une assiette à tarte de 25 cm (10 po) de diamètre.
7. Verser la préparation au jambon sur l’abaisse. Parsemer de 250 ml (1 tasse) de cheddar râpé, puis couvrir de la seconde abaisse.
8. Couper l’excédent de pâte, puis sceller le pourtour des deux abaisses. Pratiquer quelques incisions sur le dessus du pâté afin de laisser la vapeur s’échapper.
9. Badigeonner le dessus du pâté de jaune d’oeuf et garnir du cheddar restant.
10. Cuire au four de 40 à 50 minutes, jusqu’à ce que la pâte soit dorée.

Daikon and Potato Curry - Test 2

https://www.rareseeds.com/blog/post/radish-recipes?gad_source=1&gclid=CjwKCAjwjsi4BhB5EiwAFAL0YADYKWbRBVyf2AVKYhUOJdh9wIJXB7J2fCiRL9uMm3xrSOnsQNMWJhoC4BgQAvD_BwE

1 - This was good! Had it with the butter chickpea curry and rice. For the first part I ended up just mixing together in a little bowl almond meal, ginger, chilli flakes and spices with the water. But that worked, without the fussiness of blendering it.

2 - A really nice dish with all sorts of interesting and unexpected flavors.

2 Tbsps. almond meal

1” piece of fresh ginger, grated fine

2-3 hot green chiles, seeded and chopped OR ½ tsp chilli flakes

OPTIONAL: 1+2 Tbsps. cilantro, washed and chopped, in all

1/8 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/3 cup water

¼ cup veg oil

½ tsp caraway seed

1 tsp cumin seed

¼ tsp asafoetida powder

1 lb. potato, cut into ¼ inch dice

½ lb. daikon, peeled and shredded

1 tsp ground turmeric

2 tsps. ground coriander

1 tsp salt

2 tsps. lemon juice

1. Combine flour, ginger, chilli, optional 1 Tbsp cilantro, cinnamon, cloves, and nutmeg in the water. Set aside.
2. Heat oil in a heavy pan over high heat until almost smoking. Add in the caraway and cumin seed and stir fry, stirring constantly, until they begin to brown, about 20 seconds. 
3. Add in the asafoetida resin, stir fry for a few seconds, and then add diced potatoes. Sir fry for 2-3 minutes. 
4. Add the shredded radish and the herb paste. Stir fry for another 3-4 minutes. 
5. Reduce heat to medium-high and add the turmeric and coriander. 
6. Continue stir-frying until the potatoes are tender. Add in a few tablespoons of water at a time when the spices begin to stick to the bottom of the pan. 
7. Remove from heat and mix in the remaining chopped cilantro and lemon juice.

Radish Salad (Rettichsalat) - Untested

https://www.rareseeds.com/blog/post/radish-recipes?gad_source=1&gclid=CjwKCAjwjsi4BhB5EiwAFAL0YADYKWbRBVyf2AVKYhUOJdh9wIJXB7J2fCiRL9uMm3xrSOnsQNMWJhoC4BgQAvD_BwE

0 - Would this work with Daikon?

Serves 4

2 dozen radishes (216g)

½ teaspoon salt

½ cup sour cream

1 tablespoon white wine vinegar

2 tablespoons chopped chives or green onion tops

black pepper to taste

1. Shave or thinly slice radishes using a mandolin or food processor. 
2. Sprinkle with salt and let set for 45 minutes. 
3. Drain radish slices, squeeze dry, and mix with sour cream, vinegar, and chives or onion tops. 
4. Season to taste with freshly ground black pepper. 
5. Serve cold.

Radish Root And Leaf Curry - Untested

https://www.rareseeds.com/blog/post/radish-recipes?gad_source=1&gclid=CjwKCAjwjsi4BhB5EiwAFAL0YADYKWbRBVyf2AVKYhUOJdh9wIJXB7J2fCiRL9uMm3xrSOnsQNMWJhoC4BgQAvD_BwE

½ pound radish greens, washed, trimmed, and chopped

½ pound radish (preferably daikon), peeled and cut into 1/4” dice

3 Tbsps. veg oil

1 tsp cumin seed

½ tsp coriander seed

¼ tsp ajwan seed (or caraway)

½ tsp ground turmeric

¼ tsp cayenne pepper

2 tsps. jaggery or brown sugar

1 tsp salt

2 tsps. lemon juice

1. Heat a pot of water to boiling. Place chopped radish leaf into a steamer basket, and place over the boiling water. Cover the pot and let steam until tender, about 10 minutes.
2. In a heavy skillet heat the canola oil until almost smoking. Add in the cumin, coriander and ajwan seed. Fry in the oil, shaking constantly, until they have browned (about 20 seconds). Add the chopped radish root and the steamed chopped radish leaves. Stir in the turmeric, cayenne and sugar. Reduce heat to medium and stir fry for 5-8 minutes or until the radish root cubes have softened. Remove from heat and add in salt and lemon juice. Toss and serve immediately.

Spaghetti with Bok Choy, Poached Egg, and Romano Cheese - Untested

https://www.vegetariantimes.com/recipes/spaghetti-with-bok-choy-poached-egg-and-romano-cheese/?scope=anon

1 Tbs. olive oil

8 cups thinly sliced bok choy (about 1 lb.)

1 red bell pepper, thinly sliced

1/2 tsp. red pepper flakes

5 cloves garlic, minced (5 tsp.)

1 cup low-sodium vegetable broth

4 large eggs

1/2 lb. whole-wheat spaghetti

4 green onions, thinly sliced (1/2 cup)

2 oz. grated Romano cheese (1/2 cup)

1. Cook pasta according to package directions for al dente. 
2. Heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and red pepper flakes; sauté 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medium-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.
3. Bring skillet filled with 2 inches of water to a boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes.
4. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with 1 poached egg, 2 Tbs. green onions, and 2 Tbs. Romano cheese. Season with salt and pepper, if desired.

Pak Choy Pasta - Test 2

https://www.cookingupclean.com/pancetta-bok-choy-pasta/

1 - I made a few alterations and it turned out really nicely!

2 - I didn't follow the sequence and it may have been a happy accident. Instead of mixing the sauce together in a separate bowl before putting the pac choy in, I added everything individually in the pan as the pac choy was cooking. I felt like the sauce was of a really nice consistency. 

3 - Yup, adding the liquid stuff later instead of pre-mixing works just fine. Also wanted to point out the cooking the bacon, mushrooms and garlic all together at the beginning works well, too. Such time savers! 

12 oz spaghetti or thinner

5 oz bacon, cut into lardons

5oz mushrooms, sliced

1 clove garlic, minced

1 lb. pak choy, chopped

4 scallions, chopped

2 Tbsps. tamari or soy sauce

¼ cup dry white wine

2 Tbsp. rich beef broth (or 2 Tbsps. liquid made with 1tsp concentrate and the rest water)

2 Tbsp. heavy cream

½ tsp toasted sesame oil

1. Boil noodles in salted water until al dente.
2. Meanwhile, sauté bacon, garlic, and mushrooms in a large frying pan or wok until the bacon starts to brown. 
3. In a small bowl, whisk together tamari, wine, broth, cream and sesame oil.
4. Add the pak choy and scallions to the pan. Sauté until pak choy is wilted
5. Add the tamari, wine, broth, cream and sesame oil. Toss everything together thoroughly. sauce and cook together for a minute.
6. Turn off the heat and mix in the cooked noodles and toss until the noodles are completely covered in the sauce.
7. Serve hot!

Fresh Ham with Honey and Cloves - Untested

https://www.saveur.com/article/Recipes/Fresh-Ham-with-Honey-and-Cloves/

0 - I have this primarily for the brining instructions, but the hams I've had are smaller than 12lbs. I made an amazing ham from one of our pigs, but I don't think our butcher salted it enough or at all before smoking it. I should adjust the recipe depending on the size of the ham. It would be fun to actually try the recipe too.

Serves

serves 8-10

Brine (adjust for size of ham):

1 (12-lb.) fresh ham, cut from the shank end

4 cups kosher salt, plus more to taste

4 cups brown sugar

4 bay leaves

1⁄2 cup black peppercorns, crushed

1⁄2 tsp. ground white peppercorns

Baking

 Cloves, for studding ham

 1⁄8 tsp. freshly grated nutmeg

 1⁄8 tsp. ground cinnamon

 1⁄8 tsp. ground ginger

 1 tbsp. curry powder

 1⁄2 cup honey

 1⁄4 cup red wine

 1⁄4 cup port

 3 tbsp. brandy

This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig's hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.

1. Using a serrated knife, score the ham by making 1⁄4"-deep, parallel slices about 1" apart all over the meat's surface; turn ham 90° and make perpendicular slices to create a crisscross pattern. Bring salt, sugar, bay leaves, black peppercorns, and 8 cups water to a boil in a 4-qt. saucepan. Transfer brine to a 5-gallon stockpot, add 1 1⁄2 gallons cold water, and submerge ham in brine. Refrigerate ham for 12 hours.
2. Heat oven to 350° and set an oven rack in the bottom third of oven. Drain ham, discarding brine, and pat dry with paper towels. Using a paring knife, make 1⁄4"-deep incisions all over surface of ham and stuff a clove into each incision. Season ham lightly with salt, transfer to a rack set inside a large roasting pan, and let ham come to room temperature, about 1 hour.
3. Meanwhile, in a 2-qt. saucepan, combine remaining ingredients, bring to a boil, and cook until syrupy, about 5 minutes; set glaze aside. Pour 2 cups water into the roasting pan and roast ham for 1 hour. Remove ham from oven and brush with the glaze. Continue to cook, brushing with the glaze every 30 minutes, until an instant-read thermometer inserted into the deepest part of the ham without touching the bone reads 150°, about 3 hours total. Let ham rest for at least 20 minutes before carving.

Vegetable Flatbread - Testing

https://www.drveganblog.com/vegan-onion-flatbread-schiacciata-alle-cipolle/#recipe

https://www.drveganblog.com/baked-vegetable-flatbread-recipe-perfect-for-quick-dinners/#recipe

https://www.fattoincasadabenedetta.it/ricetta/schiacciata-alle-cipolle/

A - This is the Onion Flatbread recipe, but I think it's way more versatile and can be made with whatever vegetable, so I also have the other flatbread recipe from the same guy to work from. I can imagine this making a good meal with hummus.

1 - This was pretty tasty. But the baking time is longer than listed. And an important detail is to keep the the batter layer pretty thin. Essentially it's dehydrating the dough while caramelizing the onions in the oven. The dough should be crisp and the middle a bit chewy. I think.

2 - Getting the middle to bake properly is challenging. This last time, the batter was very unevenly distributed, some of the edges overbaked and other parts underdone. I looked into other examples of this same recipe and have added a link to one where the batter is poured into the pan before distributing the sliced onion. I like the onion covered in batter. I wonder if I can do something in between, either just try it like the Italian recipe recommends or dredge the onion in the batter but pour the excess batter in the pan first, the spread the battered onion?

3 - This time 'round, I battered the onion, arranged them in the pan, then poured the batter on top. I still got some areas that had thicker batter than others which I'd like to even out, so I next time I will use a very large bowl (part of the challenge this time was tossing the onions in a regular sized mixing bowl), batter the onions, pour out any excess batter into the pan first, then arrange the onion on top. If the batter is thin on the onion is not big deal since the Italian recipe doesn't even do that.

1½ cups (350g) water 

1⅔ cups (200g) flour 

¼ cup (50g) olive oil + extra for drizzling 

1 tsp salt

2 onions (17oz/500g), sliced thin

⅓ cup (40g) grated parmesan 

2 Tbsps. (20g) cornmeal 

1. Preheat the oven to 425°F (or 400?).
2. Soak the onions in cold water for 5-10 minutes. Drain well.
3. Meanwhile, in a large bowl, whisk together the water, flour, olive oil, and salt until the mixture is smooth and forms a fairly liquid batter.
4. Stir in the drained onions to coat.
5. SEE NOTE 3 ABOVE Line a baking tray with parchment paper, drizzle with olive oil, and pour the batter into the tray, holding back or setting aside the onion (I used a collander). Use a spatula for spreading the batter out evenly.
6. Arrange the onion pieces evenly across the pan.
7. Combine the parmesan and the cornmeal in a small bowl and evenly sprinkle on top.
8. Finally drizzle a little olive oil on top to give extra flavor and crispness.
9. Bake for 60 to 90 minutes or until golden and crispy on the edges.
10. Serve warm (not hot!).

Browned Potato Cups? - Untested

2lbs potatoes

3 cloves garlic, minced

1/2 cup butter

1 Tbsp rosemary

1/4 cup parsley

Salt and pepper

Fresh thyme sprigs

2 to 3oz parmesan or gruyère

1. Thin slice potatoes preferably using a mandolin.
2. Put garlic and butter together in a saucepan and melt the butter.
3. When the butter starts to froth, add the parsley and rosemary.
4. Add salt and pepper.
5. Pour over the potatoes and toss thoroughly, getting the butter to coat both sides of all the potato slices.
6. Place a sprig of thym on the bottom of the buttered muffin tins.
7. Place about three slices of potato at the bottom of each muffin tin, then sprinkle a thin layer of grated cheese. 
8. Repeat this process until each tin is overfull, ending with potato on top. It should represent about 3 layers of potato.
9. Cover and bake in a 400F oven until the potatoes are soft, about 30 minutes.
10. Uncover and bake again until the top is browned, about 10 minutes.
11. Flip each potato muffin and bake again, until browned.
12. To serve, sprinkle a bit of fleur de sel or a bit of parmesan.

Turmeric Elixir - Testing

https://www.instagram.com/reel/DAZ1RnDqFjX/?igsh=bnR0bWM2aG45c2dq

1 - very good and particularly in tea instead of sugar. Wonder how it would do with milk? Anyway, trying to understand the 'posology' between the pasta and this honey for the medicinal properties of turmeric. The paste is thick and dense and you're supposed to consume about 1 tsp per day. If I only put 1 tsp of turmeric in 7 Tbsps. of honey and take 1 Tbsp of that, I'm only get 1/7th of a tsp of turmeric per day. But it tastes good in the current honey form. So I'm trying to increase the amount of turmeric by quite a lot, rationalizing that if it's too strong, I can just increase the quantity of honey.

2 - I used 250mg honey instead, I've been using the turmeric paste instead of the powder, which may make a difference if I'm going by weight. I've also added ashwagandha powder, but only 2 tsps. For a daily dose of 1/4 tsp can go as high as 1/2 tsp. So, for 1/4 tsp per day I need 4.25 tsps. of ashwagandha powder in the mix.

Take 1 TBSP per day

7 Tbsp (280g) honey 

1 tsp turmeric powder (trying 4 Tbsps., for the paste it's 70g)

1 tsp ginger powder (doubled to 2 tsps.)

pinch black pepper (doubled to 1/4 tsp)

Mix together.

Can mix in a glass of milk if the flavor is too strong.

1 Tbsp of honey weighs 21g

4 Tbsps turmeric PASTE is 70g

The rest is measured in volume.

There is approx 17 Tbsps of honey in 280g of honey and 70g turmeric paste which comes to 350.

350 divided by 21 is approx 17

Keto-ish Cheesecake - Untested

https://jenniferbanz.com/the-best-keto-cheesecake#recipe

For the crust

1½ cups (6oz/170g) ground almond 

¼ cup (1.75oz/50g) sugar

1 tsp Cinnamon

6 Tbsps. (84g) Butter, melted

For the Filling

32 oz cream cheese, room temperature

1 Tbsp stevia glycerite

4 large eggs

1½  cups sour cream OR yogurt???

2½ tsp vanilla

1 tbsp lemon juice (optional)

1 tsp lemon zest

1. Pre-heat the oven to 325F.  Adjust the rack to the middle of the oven.  
2. Combine the crust dry ingredients in a medium bowl.  
3. Mix in the butter.  
4. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  
5. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
6. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
7. Add in the stevia and beat with the hand mixer.  
8. Add in the eggs one at a time and beat until well incorporated.
9. Finally, add in the vanilla, sour cream and lemon and beat until just incorporated.
10. Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
11. Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
12. Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.  
13. Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

Mushroom and Chèvre Dutch Baby - Untested

https://www.livebest.info/mushroom-goat-cheese-dutch-baby/

2 Tbsps. butter

2 tsp oil

2 cup sliced mushrooms

6 eggs

1 cup milk

1 cup flour

2 Tbsps. hot sauce

1 tsp salt

1 tsp ground pepper

½ tsp dried thyme

4 Tbsps. crumbled goat chèvre cheese

1. Blend eggs, milk, Siracha, flour, salt, pepper, thyme in a blender for 30 seconds.
2. Place butter, oil and mushrooms in 9- or 10-inch oven-proof pan. Heat oven to 425°F. When oven reaches temperature, swirl pan, cook mushrooms 5 minutes more.
3. Remove pan from oven and spoon mushrooms from pan, leaving as much butter mixture as you can. Pour egg mixture into hot pan. Bake 15 minutes. Remove pan from oven. Sprinkle mushrooms and goat cheese over pancake; return to oven and bake 5 minutes more. Cut into large wedges to serve.