Well Just One More

HAGGIS
Crest of the Gordon Highlanders


So as to not let my love of all things Scottish slide, I will simply refer you to a website of many things wonderful with a location in the U.S. This is important because you cannot import Haggis by law and Hogmanay is just around the corner. The Caledonian Kitchen has all sorts of cakes in addition to the haggis that can be shipped nationwide as well. Just click on the link at the bottom of the page if you want to take a look around.

Grandma's Apple Pie

One more recipe, and then back to the real world
Grandma's Apple Pie

This pie is delicious hot with vanilla ice cream or, an old Yankee touch, a slice of cheddar cheese.

6 cups peeled, sliced apples (Idared, Golden Delicious, Jonathan, Granny Smith)
1-tablespoon fresh lemon juice
1/2-cup sugar
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2-teaspoon cinnamon
1/4-teaspoon ground nutmeg
2 tablespoons butter
Pastry for double-crust 9-inch pie

Preheat oven to 450°F.

Combine apples and lemon juice in mixing bowl. Combine sugar, brown sugar, flour, cinnamon and nutmeg; mix well. Pour sugar mixture over apples, and stir to coat. Spoon filling into pastry-lined 9-inch pie pan. Dot with butter.

Transfer top pastry to top of pie, trimming off excess. Fold edges under to seal, and flute rim. Cut slits, decorative or not, into top pastry for steam to escape.

Bake in preheated 450°F oven for 15 minutes. Reduce heat to 350°F, and bake for 45 minutes.

Greek Honey Curls (Diples)

Greek Honey Curls (Diples)






12 eggs
2 tsp baking powder
2 Tbsp cognac or bourbon (optional)
1 orange rind, grated
1/2 cup butter
Pinch salt
2 Tbsp sugar
6 cups flour (approximately)
Vegetable oil, for frying
Honey
Cinnamon
Pecans, finely chopped

Beat eggs until fluffy; add next 6 ingredients and mix.
Add flour, working with hands to make a smooth dough that does not stick to your hands.
Cut off a piece of dough, keeping remaining dough covered.
Roll piece out flat on floured board as thinly as possible.
Cut rolled-out dough into 4 x 6-inch strips.
Cover cut dough with cloth.
Using 2 forks, drop the strips of dough one at a time into pan of hot oil.
Working quickly, form the strips into rolls or curls with the forks.
Drain on paper towels; place side by side on platter.
Repeat previous steps until all dough is rolled, cut and fried.

Drizzle warmed honey over diples; sprinkle with cinnamon and finely chopped pecans.
Makes about two dozen.

Vegetarian Lasagna

1 ½ lbs eggplant cut into thin slices
1 tblsp olive oil
½ c chopped onions
1 lb mushrooms sliced
9 lasagna noodles
1 15.5 oz jar spaghetti sauce
8 oz part-skim ricotta cheese
4 oz shredded mozzarella cheese
3 tblsp grated parmesan cheese

Cook lasagna noodles while that's boiling, brown eggplant slices; set aside.

Saute onions and mushrooms in same skillet.

In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.

Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.

Cover and bake about 30 to 40 minutes at 350 until heated through.