JOYCE'S JOURNEYS OF ADVENTURE
Recipes from The Crimson Orb
Meecham Cookies
2 cups all-purpose flour
1/4 cup finely ground hazelnuts
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup seedless raspberry jam
1 cup confectioners sugar
2 tablespoons milk
In a bowl, combine flour and nuts, and set aside.
In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and half the vanilla; mix well. Add flour mixture; mix until incorporated. Divide dough into two pieces; press into round disks, about 1 inch thick. Wrap separately in plastic wrap and refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350 F. On floured surface, roll out one disc of dough to 1/8 inch thick. Cut half of the dough using a round cutter with an insert to cut the middle for the top cookies, and cut an equal number of round cookies without the insert for the bottom cookies.
Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes. Remove from sheet and cool completely. Invert bottom cookies, spread with about 1 teaspoon jam, then cover with top cookie.
Mix confectioners sugar and milk, then add remaining vanilla for glaze. Drip on cookies.
Fill center with another dollop of jam.
Ruda Stew
A ruda is a large sea creature with spines. The flesh is described as similar to venison. This recipe is based on one for that meat:
Ingredients
Original recipe makes 6 to 8 servings
-
2 tablespoons vegetable oil
-
2 pounds stew meat
-
3 onions, chopped
-
2 cloves garlic, minced
-
1 tablespoon Worcestershire sauce
-
1 bay leaf
-
1/2 teaspoon dried oregano
-
1 tablespoon salt
-
3 cups water
-
7 small potatoes, peeled and quartered
-
1 pound carrots, cut into 1 inch pieces
-
1/4 cup all-purpose flour
-
1/4 cup water
Directions
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
Add potatoes and carrots; cook until tender.
Combine flour and water. Stir into the stew. Remove bay leaf before serving.
​
​
​
Galley Omelets
Directions
-
BEAT eggs, water, salt and pepper in small bowl until blended.
-
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. ...
-
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.
-
ADD leftover meat, vegetables to one half if the cooked eggs and allow to cook a short time.
-
FOLD-OVER remaining half of the fried egg and slide out of the pan.
​
​
Want more recipes? Contact me at hertzoffjo@gmail.com
​
​
​
​
​
​
​
​