What should I make for a food day?!
In my English class we're having a food day and what we bring in should relate to a book we've read so far!.
Here's a booklist:
MacBeth
Slaughterhouse Five
My Antonia
Catcher in the Rye (Rye, rye bread!. idk)
Wuthering Heights
Frankenstein
Anything would help!. It is for school so something ridiculously expensive or complicated wouldn't be feasible!. Any suggestions are appreciated!.Www@FoodAQ@Com
Here's a booklist:
MacBeth
Slaughterhouse Five
My Antonia
Catcher in the Rye (Rye, rye bread!. idk)
Wuthering Heights
Frankenstein
Anything would help!. It is for school so something ridiculously expensive or complicated wouldn't be feasible!. Any suggestions are appreciated!.Www@FoodAQ@Com
Answers:
For MacBeth, make soup or stew!. That's what the witches were stirring in the beginning of Act I!. (OK, so it was for hexing, but hey, they were using a cauldron!.)Www@FoodAQ@Com
Macaroni and cheese for MacBeth
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sloppy joes for slaughterhouse five
fish and rye bread for catcher in the rye (people catch fish)
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fish and rye bread for catcher in the rye (people catch fish)
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bring franks (wieners) for frankensteinWww@FoodAQ@Com
OK!.!.!.this is an easy choice:
Wuthering Heights main character is Heathcliff!.!.!.!.so take some Heath bars!!!!!!!!!!Www@FoodAQ@Com
Wuthering Heights main character is Heathcliff!.!.!.!.so take some Heath bars!!!!!!!!!!Www@FoodAQ@Com
u should make halloween candy for frankenstein and also halloween is coming up so yaa!.!.Www@FoodAQ@Com
This compact, intensely flavorful pudding can be made weeks ahead and kept, tightly wrapped, in the refrigerator!. Although this recipe is for one cake made in a four-to-six-cup bowl, the recipe can be tripled to make several puddings, as is done in Great Britain before Christmas, to use as gifts and serve to friends during the holiday season!.
As the cake ages, it will develop more flavor!. The hard sauce recipe and the syrup recipe for the top yield enough for one cake!. The pudding can also be cut into one-inch cubes, soaked in the syrup and alcohol (whiskey or cognac), and served as petits fours for an after-dinner treat!.
The spice seasonings as well as the dried fruit can be varied according to what is available and what your own personal tastes are!.
2 ounces beef suet (white fat from steak can be used)
2 slices white bread
1 cup all-purpose flour (about 5 ounces)
1 tablespoon lemon rind
1 tablespoons orange rind
2 large eggs
1/2 cup Scotch whiskey or dark rum
2 tablespoons orange juice
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
1/2 cup light brown sugar
1/2 cup dark raisins
1/2 cup golden raisins
1/3 cup diced (1/4-inch) dried apricots
1/3 cup diced (1/4-inch) dried apple
1/3 cup diced (1/4-inch) prunes
1/3 cup diced (1/4-inch) dried pears
1/3 cup diced (1/4-inch) dried peaches
1/2 cup pieces (1/4-inch) walnuts
Soaking syrup
2 tablespoons confectioners’ sugar
2 tablespoons Scotch whiskey or cognac
1 tablespoon lemon juice
Hard sauce
1 1/2 sticks unsalted butter (6 ounces), softened
1/2 cup confectioners' sugar
1/4 cup Scotch whiskey or cognac
1!. For the pudding: Cut the suet into 1-inch pieces, and place in the bowl of a food processor with the white bread, flour, and lemon and orange rinds!. Process until the fat is well ground and the mixture is smooth!. Add the eggs, whiskey or rum, and orange juice, allspice, cinnamon, cloves, vanilla, and brown sugar, and process until well-homogenized!.
2!. Transfer the mixture to a mixing bowl, add the remaining pudding ingredients, and stir to mix well!. Spoon into a four-to-five-cup ovenproof glass bowl with high sides, and cover with plastic wrap!. To cook, wrap the top of the bowl with aluminum foil to seal it, and place it in a pot that is large enough to contain it!. Pour lukewarm tap water around the mold, so it comes approximately three-fourths of the way up the sides of the bowl!.
3!. Place the pot over high heat and bring the water to a boil, then reduce the heat to very low, cover the pot with a lid, and simmer the pudding for about 5 hours!. The water should not boil; it should be maintained at a heat of 170 to 180 degrees!. If the water evaporates during cooking, replenish occasionally to keep it at the appropriate level!. When cooked, remove the aluminum foil from around the mold!. The internal temperature of the pudding should be about 180 degrees!. Let cool to room temperature!.
4!. Unmold the cooled pudding onto a piece of plastic wrap; it should slide out of the bowl easily!. Wrap tightly in the plastic wrap, and refrigerate (it will keep for several weeks), or freeze!.
5!. At serving time, place the cake back in the bowl in which it was cooked, cover with aluminum foil, and steam again in the same manner for about 1 hour, until warm in the center!.
6!. Prepare the soaking syrup: In a bowl, mix the confectioners’ sugar and whiskey or cognac with the lemon juice, stirring until smooth!. Unmold the cake, and brush with the syrup to flavor it!.
7!. Prepare the hard sauce: Put the soft butter, confectioners' sugar, and whiskey or cognac in the bowl of a food processor, process until smooth, and spoon into a serving dish!.
8!. Arrange the pudding on an attractive serving platter with some holly around it, if desired, to make it festive!. Serve with a spoonful of hard sauce on top and extra sauce around the platter!.
Www@FoodAQ@Com
As the cake ages, it will develop more flavor!. The hard sauce recipe and the syrup recipe for the top yield enough for one cake!. The pudding can also be cut into one-inch cubes, soaked in the syrup and alcohol (whiskey or cognac), and served as petits fours for an after-dinner treat!.
The spice seasonings as well as the dried fruit can be varied according to what is available and what your own personal tastes are!.
2 ounces beef suet (white fat from steak can be used)
2 slices white bread
1 cup all-purpose flour (about 5 ounces)
1 tablespoon lemon rind
1 tablespoons orange rind
2 large eggs
1/2 cup Scotch whiskey or dark rum
2 tablespoons orange juice
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
1/2 cup light brown sugar
1/2 cup dark raisins
1/2 cup golden raisins
1/3 cup diced (1/4-inch) dried apricots
1/3 cup diced (1/4-inch) dried apple
1/3 cup diced (1/4-inch) prunes
1/3 cup diced (1/4-inch) dried pears
1/3 cup diced (1/4-inch) dried peaches
1/2 cup pieces (1/4-inch) walnuts
Soaking syrup
2 tablespoons confectioners’ sugar
2 tablespoons Scotch whiskey or cognac
1 tablespoon lemon juice
Hard sauce
1 1/2 sticks unsalted butter (6 ounces), softened
1/2 cup confectioners' sugar
1/4 cup Scotch whiskey or cognac
1!. For the pudding: Cut the suet into 1-inch pieces, and place in the bowl of a food processor with the white bread, flour, and lemon and orange rinds!. Process until the fat is well ground and the mixture is smooth!. Add the eggs, whiskey or rum, and orange juice, allspice, cinnamon, cloves, vanilla, and brown sugar, and process until well-homogenized!.
2!. Transfer the mixture to a mixing bowl, add the remaining pudding ingredients, and stir to mix well!. Spoon into a four-to-five-cup ovenproof glass bowl with high sides, and cover with plastic wrap!. To cook, wrap the top of the bowl with aluminum foil to seal it, and place it in a pot that is large enough to contain it!. Pour lukewarm tap water around the mold, so it comes approximately three-fourths of the way up the sides of the bowl!.
3!. Place the pot over high heat and bring the water to a boil, then reduce the heat to very low, cover the pot with a lid, and simmer the pudding for about 5 hours!. The water should not boil; it should be maintained at a heat of 170 to 180 degrees!. If the water evaporates during cooking, replenish occasionally to keep it at the appropriate level!. When cooked, remove the aluminum foil from around the mold!. The internal temperature of the pudding should be about 180 degrees!. Let cool to room temperature!.
4!. Unmold the cooled pudding onto a piece of plastic wrap; it should slide out of the bowl easily!. Wrap tightly in the plastic wrap, and refrigerate (it will keep for several weeks), or freeze!.
5!. At serving time, place the cake back in the bowl in which it was cooked, cover with aluminum foil, and steam again in the same manner for about 1 hour, until warm in the center!.
6!. Prepare the soaking syrup: In a bowl, mix the confectioners’ sugar and whiskey or cognac with the lemon juice, stirring until smooth!. Unmold the cake, and brush with the syrup to flavor it!.
7!. Prepare the hard sauce: Put the soft butter, confectioners' sugar, and whiskey or cognac in the bowl of a food processor, process until smooth, and spoon into a serving dish!.
8!. Arrange the pudding on an attractive serving platter with some holly around it, if desired, to make it festive!. Serve with a spoonful of hard sauce on top and extra sauce around the platter!.
Www@FoodAQ@Com