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The Cooper's Hill Cheese-Rolling and Wake is an annual event at Cooper's Hill, near Gloucester in the Cotswolds region of England. It is traditionally by and for the people who live in Brockworth - the local village, but now people from all over the world take part. The event takes its name from the hill on which it occurs.
The 2010 event was officially canceled due to safety concerns over the number of people visiting the event, but it is hoped that it will be held on a June weekend in 2011, following the launch of a 'Save The Cheese Roll' campaign. However, despite the cancelation and lack of paramedics, about 500 people showed up in 2010 to hold some unofficial races, with six times champion Chris Anderson winning. No major injuries were reported.
From the top of the hill a round of Double Gloucester cheese is rolled, and competitors race down the hill after it. The first person over the finish line at the bottom of the hill wins the cheese. In theory, competitors are aiming to catch the cheese, however it has about a one second head start and can reach speeds up to 70 mph (112 km/h), enough to knock over and injure a spectator.
Accurate information is hard to come by, but the tradition is at least 200 years old. Each year the event becomes more and more popular with contestants coming from all across the world to compete or even simply to spectate.
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Heat milk in a saucepan over medium-low heat. Add French vanilla cocoa + 1/4 cup chocolate chips
Stir continuously until the milk and chocolate start to simmer. Add hot coffee.
Pour 3/4 oz of peppermint schnapps into a mug to start (tip: when making hot beverages, start out weak with the alcohol. When making cold cocktails, the alcohol melts the ice when poured, with hot drinks the aroma of the alcohol comes through strongly)
Add the milk, chocolate, coffee mixture over the peppermint schnapps. If more peppermint flavor is needed, add another 1/4 oz to taste. Enjoy!
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INGREDIENTS:
1 pound thick or extra thick sliced bacon
1/2 cup brown sugar
1/4 to 1/2 teaspoon cayenne pepper (to taste)
1/4 teaspoon ginger powder (optional)
1/4 cup Pecans (optional)
DIRECTIONS:
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Strawberry-Almond Coffee Cake
Filling
2-15 ounce cans strawberries or 30 ounces of fresh strawberries cut small or 2-21 ounce cans strawberry pie filling with one can cleaned of all juices and mixed with other can
¼ cup granulated sugar (omit if pie filling is used)
2 table spoons cornstarch (omit if pie filling is used)
Variation – substitute tart cherries or cherry pie filling for strawberries
Streusel & Cake
2½ cups all-purpose flour
½ cup granulated sugar
1/3 cup packed light brown sugar
½ teaspoon salt
7 tablespoons unsalted butter softened
8 tablespoons unsalted butter softened
7 ounces almond paste crumbled into small pieces (about 2 ½ cups)
1 ½ teaspoons baking powder
1/3 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
Almond Glaze
1 cup powdered sugar
¼ teaspoon almond extract
Filling…
If fresh or canned strawberries (cherries) are used, mix with sugar and cornstarch in a saucepan and simmer over medium heat. Mash fruit with a potato masher and cook until thick and jamlike – about 25 minutes. Mixture should measure about 2 cups. Refrigerate until cool, about 30 minutes. If using pie filling, wash filling from fruit from one can, mix cleaned fruit with full can of fruit and mash. Cook until bubbly and reduce to 2 cups of filling
Streusel…
Whisk 1 ¼ cups flour, ¼ cup granulated sugar, all of the brown sugar, and ¼ teaspoon salt in medium bowl. Using fork, stir in 7 ounces of butter until mixture is the size of peas. Stir in ½ cup crumbled almond paste and set aside.
Cake Batter…
Heat oven to 350° with baking rake at center of oven. Grease and flour 13 x 9 glass baking dish. Combine remaining flour, baking powder and remaining salt in medium bowl. In separate bowl, whisk together sour cream, eggs, and extracts. With mixer on medium-high speed, beat remaining almond paste, remaining sugar and 8 ounces of softened butter until light and fluffy, about 2 minutes. Add sour-cream mixture and beat until incorporated. Reduce mixer speed to low and add flour mixture, mixing about 1 minute until just combined. Return mixer to medium-high speed and beat until fluffy, about 1 additional minute.
Baking…
Scrape batter into dish and spread evenly. Dollop fruit mixture over batter and spread to within ½” of edges of pan. Sprinkle streusel over fruit mixture and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool completely, about 2 hours.
Glaze…
Combine sugar, extract and 2 tablespoons water. Add additional sugar if necessary to make a thick glaze. Drizzle over cake. Can be kept 3 days at room temperature covered in plastic wrap.
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Creamy Asparagus Soup
2 pounds asparagus w/ stem ends trimmed
4 - 5 tablespoons unsalted butter
2 small leeks, white & light green parts only, halved lengthwise & cut thin
3½ cups low-sodium chicken stock
½ cup frozen peas
2 tablespoons grated Parmesan cheese
¼ cup heavy cream
½ teaspoon lemon juice
Cut tips off asparagus spears and reserve. Chop stalks into ½” pieces. Melt 1½ tablespoons of butter over medium-high heat. Add asparagus tips and cook, stirring occasionally until just tender, about 3 minutes. Remove from pan and set aside.
Add remain butter, asparagus, and leeks to pan along with around ½ teaspoon of salt and ¼ teaspoon pepper to pot and cook over medium heat stirring occasionally until vegetables are softened, approximately 12 to 14 minutes. Increase heat to medium-high and add broth to pot. Bring to a boil then reduce heat to medium-low and simmer until vegetables are tender, 5 to 8 minutes. Stir in peas and Parmesan. Pour mixture into a blender and puree until smooth. Stir in cream, lemon juice and asparagus tips. Cook until heated through (about 2 minutes) but don’t allow to boil. Season again with salt and pepper to taste and serve.
Soups lasts only about 2 days refrigerated
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