How to Cook BBQ Ribs in Rotisserie Oven – Rotisserie Grilling Recipe

Yes, you can have deliciously cooked BBQ ribs in rotisserie oven. It is possible using a Ronco Rotisserie oven and I have a scrumptious rotisserie grilling recipe to prove it. But, let’s begin with parboiling of the ribs. Prior to grilling BBQ ribs in rotisserie oven, baby back ribs are best when they have stewed for 15 minutes and thicker ribs when they have stewed for about 15 to 20 minutes.

After parboiling, marinate them in either of the following marinades via cooks.com:

For a fruity tang:

About 3 1/2 lbs. pork spare ribs or pork loin

* 1 can (6 oz.) pineapple juice

* 1/2 c. soy sauce

* 2 tbsp. brown sugar

* 1 tsp. ground ginger

* 1 onion, chopped

* 1 clove garlic, minced

In a jar with a tight fitting lid, combine all ingredients except ribs. Shake well. Pour over ribs.

For a beefy boost:

* 4 lbs. pork or beef ribs

* 3 bouillon cubes (beef)

* 1 1/2 c. water, boiling

* 1/8 tsp. garlic powder

* 1/2 c. brown sugar

* 1/4 c. soy sauce

Dissolve beef bouillon cubes in boiling water. Add garlic powder, brown sugar, soy sauce. Pour over the ribs. With either marinade, place ribs in refrigerator. Marinate, turning occasionally, for several hours or overnight before grilling. Drain ribs; set aside marinade. Brush frequently with marinade while grilling BBQ ribs in rotisserie oven for up to 20 to 30 minutes, depending on thickness.

Finally, how does one put the BBQ ribs in rotisserie oven?

One of the ways is using the kabob rods that are part of the accessory package for Ronco Rotisseries:

1. Arrange the spit rod assembly in the resting area of the rotisserie.

2. Place 4 empty kabob rods next to each other in the holes around the wheel with the spring ends on the left side.

3. Using another kabob rod, thread it through the first rib.

4. Take the last kabob rod and thread it through the last rib.

5. Wrap the ribs around the empty kabob rods already arranged in the spit rod assembly until you come to the end.

6. Insert the kabob rods attached to the ribs into the gear wheel, with the spring ends on the left.

7. For two racks of ribs, thread both racks at the same time, as described above.

(Please note that it is recommended to do 1 rack of BBQ ribs in rotisserie oven when using the Ronco Rotisserie Compact model and 1 or more racks when using Standard model and larger.)



Source by Joy Faness

Chicken Maison Won’t Be Cooped Up

Two things are required any time someone reviews a Mediterranean/Middle Eastern restaurant that offers rotisserie chicken. First, there must be a comparison to Zankou Chicken’s bird as the benchmark. This is followed by maybe a paragraph or two about the garlic paste that goes with it.

This review will be no exception, so let’s get it out of the way: Yes, Chicken Maison’s rotisserie is similar to Zankou’s. Both spend time twirling in a see-through oven until the skins tan to a radiant golden brown that’s only a shade darker than George Hamilton. Heat-squeezed of its fat-which has basted the meat beneath-the spice-rubbed chicken’s skin shrinks to a gossamer thinness. And the pallid-white garlic paste called toum? Both restaurants give you plenty of it to apply like balm across any surface made of hen or pita bread. Chicken Maison’s similarities to Zankou end here.

Chinese chicken salad in a Lebanese dive? Only in OC.

Though the skin on Chicken Maison’s bird isn’t as crisp or intensely flavorful as Zankou’s, the meat is moister, which is good because Zankou seems to sacrifice its chicken’s juiciness (especially around the breast area) in service to getting that skin just so.

Now on to the garlic paste. Zankou’s toum is so powerful it can double as smelling salts. Chicken Maison’s is a kinder, gentler kind of paste. You can almost spoon it up and eat it like mashed potatoes. I’m not sure you even need it if you order the bird pre-drenched in the lemon-garlic or lemon-basil sauce blend, which are two options Zankou doesn’t offer.

It’s at this point that the Armenian Zankou and the Lebanese Chicken Maison diverge even further. The latter was founded in 2005 in Torrance by Mario Karame. It has grown to two other branches, all managed by family, including the newest at a barren L-shaped mini-mall anchored by a Target where Costa Mesa ends and Santa Ana begins. But while Zankou keeps it simple with no more than a few permutations of its core protein as dishes, Chicken Maison’s menu strives to be more ambitious.

First, there’s the stuff you expect: Gyro meat from a spinning spit is shaved into deeply spiced, crispy petals featured on a plate or in a sandwich. Dense and craggle-crusted falafels are either stuffed with tabbouleh into pitas or plain as a main dish.

Then there’s the stuff you’ve never thought of seeing: A massive plate of chicken pesto fettuccine-which can feed a family of four with leftovers for the dog-has noodles that are slightly overcooked and bloated, but it’s redeemed by a zesty pesto and sun-dried tomatoes.

But the item that will prove my point that Chicken Maison is capable of doing anything it bloody well wants? The Chinese chicken salad. Save for the too-bitter red cabbage, this is the best bastardization of a bastard dish you’ll find anywhere. Containing all the prerequisites (Mandarin-orange wedges, strips of chicken, torn romaine lettuce, sesame seeds), it’s tossed in a dressing perfectly formulated to be tart-sweet but never insipid. And when the flavor gets picked up by the delicate Persian cucumbers or soaked up into the fried pita chips used as croutons, you forget why you ever scorned other versions.

As good as it is, though, it’s really just a primer for what I consider Chicken Maison’s true purpose: the kebabs. These are enormous things, gilded in char. No kebab specimen is more glorious or generously portioned than the kafta. Order one for lunch, and you’ll need nothing else for the rest of the day. Aggressively seasoned and made aromatic with diced onion, spices and mint, this molded meat cylinder has the thickness of a boa constrictor and the length of a submarine sandwich-easily five burgers’ worth of crumbly, juice-dripping ground beef.

Lamb, beef steak and chicken also get the kebab treatment. You’ll find each bamboo-skewered morsel too large to put your mouth around; knife and fork are required. All are fire-licked and smoke-seeped, but the lamb kebab becomes nothing short of extraordinary when eaten with a simple buttered baked potato and a char-flecked grilled veggie kebab-in which a mushroom, onion, tomato, zucchini and bell pepper get impaled on a stick.

And, of course, there’s hummus, and it is good, topped with diced tomatoes and parsley. I recommend choosing it to occupy spot No. 1 for your first combo side dish. The second spot? Well, there are too many to list here. I like the house potato salad. It eschews mayo for vinegar (or is it lemon?) as dressing. Pick it over the rice, even if it has raisins it.

For dessert? Brownies. Yes, Chicken Maison has wonderful brownies-not-too-sweet, chewy, cocoa-y blocks wrapped in cellophane and hearty enough for two. It’s more proof that the place does soup to nuts. Oh, I didn’t mention the soup? There’s soup.

Chicken Maison, 3332 S. Bristol St., Santa Ana, (714) 434-0244; Chicken Maison, 2709 Manhattan Beach Blvd. Redondo Beach, CA (310) 725-0035; Chicken Maison, 3901 Pacific Coast Hwy. Torrance, CA 90505 (310) 465-1050

This review appeared in print as “Flying the Coop: Chicken Maison’s menu goes way beyond the titular bird.”



Source by Sam Karame

Make Stuffed Mushrooms In Your Toaster Oven

These incredible baked stuffed mushrooms are an impressive and tasty appetizer perfect for a special occasion meal or cocktail party. Gooey sharp cheddar cheese provides just the right amount of decadence without over powering the mushrooms. The toaster oven is perfect for this appetizer; it heats up quickly and bakes quickly. A convection model will ensure even baking and perfect results. The close proximity of the heating elements in a toaster oven lead to perfectly browned tops. I’m getting hungry just thinking about these delectable treats!

While these stuffed mushrooms may be a special high-calorie indulgence not meant for everyday consumption, I still try to make them a bit healthier than traditional fare. I do this by using extra virgin olive oil rather than butter and fresh whole wheat bread crumbs rather than store-bought white breadcrumbs. Using a red onion instead of a white or yellow one gives you anthocyanins; these powerful antioxidants are only found in red or purple foods. And dozens of health benefits have been attributed to garlic.

Ingredients For 10 Stuffed Mushrooms

10 large mushrooms, very firm, with the caps still closed

1 tablespoon of extra virgin olive oil

1 small red onion

4 cloves of fresh garlic

1/4 tablespoon of good quality Worcestershire sauce

1 slice of whole grain wheat bread

1/4 cup shredded extra sharp cheddar cheese

2 tablespoons of clean, filtered water

sea salt & freshly ground black pepper to taste

Directions

Preheat your toaster oven to 350° F.

Gently pull the stems off of the cleaned mushrooms and chop very finely (stems only.) Finely mince the red onion and the garlic (use a garlic press if you have one.) Sautee the chopped mushroom stems, minced red onion and minced garlic in the extra virgin olive oil until tender. Transfer to a large mixing bowl. Use your food processor to process the whole wheat bread into fine bread crumbs and add to onion and mushroom mixture along with the shredded cheddar cheese, Worcestershire sauce, sea salt and black pepper. Mix everything very gently till well combined.

Put the filtered water and the mushroom caps in a shallow baking dish that will fit in your toaster oven. Fill mushroom caps with the mixture, mounding over the top. Bake in your toaster oven for 20 minutes. Enjoy!

Visit Toaster Oven Reviews to find the best toaster oven for making these stuffed mushrooms and so much more. You’ll find thousands of reviews and a handy buying guide to help you along the way.



Source by Heather Krasovec

Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves



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Ingredients Go In, the Flavors of Mexico Come Out. It’s That Simple.

Just because you love eating Mexican food doesn’t mean you want to spend hours in the kitchen preparing and cooking ingredients. This slow cooker cookbook brings easy slow cooker meals to your table with the flavors of Mexico–with minimal effort on your part.

Whether you crave beloved Mexican classics or less-traditional restaurant favorites, you’ll find everything from cochinita pibil (slow-roasted pork) to chile and cheese dip in Marye Audet’sMexican Slow Cooker Cookbook. The hearty soups and stews, enchilada- and tamale-inspired casseroles, and tender meat dishes make for convenient and satisfying everyday dinners.

  • More than 80 Mexican slow cooker recipes, plus 10 bonus recipes for homemade staples from Corn Tortillas to Salsa Verde to Poblano Mole and more 
  • Tips for using your slow cooker effectively 
  • An overview of beloved Mexican foods, from enchiladas to quesadillas to tacos and more
  • Must-have pantry items for making Mexican dishes in a flash 
  • Everything you need to know about chiles 

When you want flavorful Mexican dishes that take less than 20 minutes of prep, open this Mexican cookbook and go about your day. Dinner will be waiting for you.

Beethoven – The Music Genius of All Time

“Beethoven enlarged the limits of the classical style beyond all previous conceptions, but he never changed its essential structure or abandoned it, as did the composers who followed him. In the other fundamental aspects of his musical language, as well as in the key relations within a single movement, Beethoven may be said to have remained within the classical framework, even while using it in startlingly radical and original ways” said Charles Rosen in his classical survey ‘The Classical Style.’

Keeping in mind this quote, it gives us a clear view of the overall genius of Beethoven who created eternal tunes and immortal symphonies, which in today’s world are considered as masterpieces. To understand the bona fide class of this maestro, it is important to look at his background as to how he became the archetypal of the classical and romantic era.

Brief History

Ludwig Van Beethoven, of German Origin, was born on December 17, 1770 in the home of Johann who was proficient teacher of violin, piano and voice. Teaching music was his bread and butter as he was a chapel master (Kapellmeister). Since his early age, Beethoven used to sing soprano in the very same electoral chapel where his father was the chapel master who taught Beethoven, violin and piano. Since 8 years of age, he studied with quite a lot of local organists, even received piano lessons from Tobias Friedrich Pfeiffer, where violinist like Franz Rovantini present him violin and viola lessons. Even though as a born artist, Beethoven’s musical brilliance was associated to that of Mozart’s, he never exceeded the elementary level in school education. In his teens in 1787, he went to Vienna for unknown reasons, but some say that he even met Mozart and took lessons from him. In a two weeks time when he came back his world suddenly changed for him as his mother died and his father became a drunkard. Beethoven, at the age of 19, formally requested to be known as the head of the house and started receiving half of his father’s salary to support his siblings.

Beethoven shifted to Vienna in 1792 where his father died in the very same year. His father died in December that same year. He studied with Haydn for a limited time as there was a personality clash. Beethoven then studied with the best known teacher in Vienna, Johann Georg Albrechtsberger. With him he learned contrapuntal and counterpoint exercises in free writing, in two to four-part fugues, in imitation, choral fugues, double fugue, double counterpoint at the various intervals, canon and triple counterpoint. With this learning process he kept on composing more and more where in 1800, the first symphony and a septet (op. 20) was performed by him. At the age of 20 he became deaf and the whole life of Beethoven completely transformed though he tried to hide his impairment form the world but could not succeed. Beethoven used a particular rod connected to the soundboard on a piano that he could gnaw -the vibrations would then move from the piano to his jaw to amplify his insight of the sound. By 1814 he became totally deaf. After 1815, no successors came upfront to carry the patronage, and Beethoven relied mainly on selling composition rights and a meagre pension.

A born Genius

Now here the question arises how a great composer like Beethoven wrote symphonies 2, 3 (Symphony 3, Eroica was titled as Bonaparte, which was a tribute to Napoleon Bonaparte) and 4 within 1800-1806, which were his early days of deafness? What one can say about his imaginative thoughts as they were God gifted and no human can develop that by himself. If he would have been intelligent enough, he could have studied well in his school days. But he was the chosen one born to create such a music, which is immortal. The talent was there within him it was just the brushing up of that talent was required that revolutionized the world of music.

Evident in the test of time, his symphonies were established to be master pieces in conjunction with his other works. Beethoven loved a woman named Fanny, but never married. He spoke of her in a letter saying, “I found only one whom I shall doubtless never possess.” The romance in his sonatas is quite evident of his true love. Beethoven completed abundant music works throughout his life. Each and every piece is a representation of his brilliance having its own style and design with variation and modulation. Even though Beethoven’s music varied from symphonies to sonatas, his area of expertise was piano concertos, string quartets piano sonatas and symphonies, which were his favourites as well. Beethoven’s compositional career is usually divided into Early (upto 1802), Middle (1803-1814) and Late (1815 onwards) periods. In his Some classic pieces from the Early period are the 1st and 2nd symphonies, the 1-6 string quartets, 1-3 piano concertos, and the first 20 piano sonatas, including the evergreen “Moonlight” sonata.

His Middle (laudable) period started along with his detection of encroaching deafness. It is renowned for broad base music that express struggle and heroism, Middle-period works include the fourth and fifth piano concertos, six symphonies (Nos. 3-8), violin concerto, the triple concerto, the next seven piano sonatas (this include Waldstein and Appassionata), five string quartets (Nos. 7-11) and Beethoven’s only opera, Fidelio.

The last period is very much considered as the Romantic period. Music from this time is branded by his intellectual depth, formal innovations, and intense personal expression. For instance, the Ninth Symphony, Missa Solemnis and the “Hammerklavier” Sonata are the best known masterpieces of the last period. After his death in, every musician across the globe, is somewhat and at any time of his music career is inspired by Beethoven’s music. The biggest example that can be quoted it the European committee which designed the European flag adopted Beethoven’s ‘Ode to Joy’ from his 9th Symphony in 1972 which became the official anthem of the European Union in 1985. The composer has also been portrayed in a number of films, both theatrical and television releases. Since his death in 1827, the influence of Beethoven’s music on subsequent generations of composers is profound and will carry on centuries ahead.



Source by Humaira Asad

Reach for the Marmalade and Make a Batch of Sweet Biscuits

I always have a jar of marmalade on the pantry shelf or in the fridge. Sometimes I buy British marmalade, which is stiffer than most, or a reduced sugar product. Orange marmalade may be used in so many ways.

To add freshness to beef or pork stir-fry, add two tablespoons to the sauce. This sweet, tangy addition makes cooked carrots taste special. Marmalade may also be added to whipped cream and used as a dessert topping. The topping tastes good on chocolate cake and angel food cake.

Years ago, when I had more time and wasn’t a caregiver, I made my own marmalade. I started with canned rind made with Sevilla oranges. Then I followed the recipe on the label. In my mind, there’s nothing like homemade jelly, jam, and marmalade. I tied bows onto the jars and gave marmalade to family members at Christmas time.

If you use a commercial product for baking, be careful about the kind of marmalade you use. Reduced sugar and sugar-free products tend to sink in baked goods. The high-sugar variety tends to stay where it is placed. What’s the difference between jelly, jam, preserves, and spread?

Jelly is made with fruit juice, sugar, and pectin. Jam is made with whole or cut fruit, sugar, and pectin. Some jams, however, depending on the recipe, thicken just with sugar.) Preserves are made with crushed fruit, such as strawberries, fruit syrup, and pectin, and is usually thinner than jam. And spread is made with fruit syrup, or a mixture of syrups, and pectin.

When you add jam to a recipe you are adding sweetness and flavor, so the amount of granulated sugar may have to be reduced. You may enjoy this recipe for Sweet Marmalade Biscuits with Orange Glaze. The biscuits may be eaten warm from the oven or frozen for future use.

INGREDIENTS

2 reduced fat baking mix (or regular)

1/4 cup granulated sugar

1/3 cup spreadable butter with canola oil

2/3 cup skim milk

1 teaspoon orange extract

1/2 cup orange marmalade

1/2 cup powdered sugar

1 tablespoon orange juice

1/4 teaspoon pure vanilla extract

METHOD

1. Heat oven to 450 degrees. Line 2 muffin pans with paper cups.

2. In a batter bowl, combine baking mix, sugar, and spreadable butter. Work with back of spoon until dough becomes crumbly.

3. Measure milk in glass measuring cup and add orange extract. Drizzle milk into flour mixture and stir until dough forms.

4. Beat dough 15 times with spoon.

5. Put a tablespoon of dough into each muffin cup. Spread dough to edge of cup if necessary.

6. Top each biscuit with 1 teaspoon of marmalade.

7. Set muffin pans on middle oven rack and bake 10-15 minutes, or until edges start to brown.

8. Combine powdered sugar, orange juice, and vanilla extract in a small bowl. Coat each biscuit with a little frosting. Makes 1 dozen.

This recipe also works with strawberry, raspberry, blueberry jam. Instead of orange extract, add lemon extract to the batter. Kids who are interested in cooking will enjoy this easy recipe.



Source by Harriet Hodgson

What Foods Increase Fertility and Which You Should Avoid

Knowing what foods increase fertility is a big step in the right direction to overcoming infertility and becoming pregnant. There are a lot of great foods out there with essential nutrients that our bodies need in order to function properly, and luckily a lot of these foods contain what we need in order to increase our chances of fertility.

Zinc:

Zinc is an excellent nutrient that is beneficial for both men and women when it comes to fertility. For women, zinc helps healthy egg production and is an essential nutrient for this role. In men, it increases sperm count and density.

Foods That Contain A Good Amount Of Zinc:

Oysters, shellfish, wheat bran, pine nuts, pecan nuts, eggs, cashew nuts, fish, and liver.

Iron:

Iron has been shown to play a big role in healthy egg production for women. Low iron before and during pregnancy can create a lot of problems, since iron is responsible for creating hemoglobin, the protein in your red blood cells that carries oxygen and other nutrients to your organs and tissue.

Foods That Contain A Healthy Amount Of Iron:

Bread (Both White and Whole Wheat), green peas, broccoli, almonds, ham, peaches, and tomato juice.

Vitamin E:

Vitamin E has been shown to increase sperm production as well as the amount of live sperm. It’s believed that the anti-oxident effect Vitamin E increase a man’s sperm fertility.

Foods That Contain A Healthy Amount Of Vitamin E:

Avacados, eggs, peanuts, sweet potatoes, apples and corn oil.

In addition to the “good” foods above, there are also foods you should try and avoid, such as:

Alcohol: This constricts blood vessels which makes egg implantation on the uterus more difficult.

Caffeine: This has the same effect as alcohol.

Too Much Meat:

Couples should avoid having too much meat in their diet as it can raise ammonia levels in the body. This also makes egg implantation difficult.



Source by Charity-Lyn Gellar

How to Make Authentic ‘Pasta Asciutta,’ (Italian Tomato Sauce) to Eat With Pasta

In the South of Italy, there are variations on the recipe for making the tomato sauce that goes with Pasta. Here is a recipe, given to me by my Italian Mother in Law, who comes from Messina in Sicily. The tomato sauce can be eaten on its own with spaghetti, or used as a base for many of the other Pasta dishes that are eaten by Italian families. This recipe has been passed down through the generations from daughter to daughter, (Italian men rarely cook) and is as good today as it has always been.

Step one. Take one large onion. Cover the bottom of a pan with virgin olive oil. Peel and chop the onion and place in the olive oil, adding one teaspoon of salt. Fry the onion gently until it begins to go brown, then add a cup of water and continue to boil, stirring from time to time. As the mixture in the pan reduces, add more water until the onion is colourless and almost dissolved.

Step two. While you are reducing the onion, you can either peel about fifteen medium tomatoes, or open a tin of ready peeled Italian tomatoes. The difference to me is minimal between real or tinned tomatoes, and my Mother in Law uses both, depending on the season. Peel one medium carrot, and slice a piece of braising or frying Beef into several medium cubes.

Step three. Add the tomatoes to the onion sauce that has been reduced, and using a cheese grater finely grate the whole carrot into the mixture. Add the cubes of beef and a couple of cups of water, and simmer gently for about forty minutes to an hour. Stir the mixture occasionally, and add some more water if it gets too thick. The sauce should be the consistency of yogurt.

When the sauce is ready, take the beef cubes out and put to one side; they can be eaten later, and will be lovely and tender.

Boil the spaghetti until cooked and drain away the water, leaving the spaghetti in the pan. Add the sauce into the pan and mix. Serve with finely grated parmesan cheese and a good white wine.

This is the basic recipe for simple ‘pasta asciutta,’ which in English, is translated as Pasta with tomato sauce; this is the staple diet of Southern Italy, and is the basic sauce for many other dishes, which I will be writing about in future articles. Enjoy your meal.



Source by John Viscido

The Negative Effects Of Eating Unhealthy Food For Kids

The most common problem among kids today is poor nutrition when it comes to food intake. Since we are now in a modern economy, foods are now processed with preservatives. Manufacturers do this to prolong the life of their products. Processed foods are high in sugar, fat and salt that often gives illnesses or certain diseases. The most common negative effects of eating unhealthy lunch among kids nowadays are obesity, liver diseases, diabetes, poor school performance, and heart problems.

Poor Performance In School

Most of the time, when a kid does not get all of the nutrients he need, he often show a slow performance in school. They have poor progress when it comes to examination, and they also get tired on school activities. Those who do not eat a balanced diet often lack focus and concentration. A nutritious meal is the best thing to consider if we want the kids to have a healthy mind and body.

Heart Diseases

Food that is high in sodium can lead to stroke, high-blood pressure and certain heart diseases. Many schools today prepare lunch foods like packed food mixes, ketchup, potato chips, canned foods, pizza meat, hot dogs, some tortilla, French fries, salad dressings, flavored rice, white bread, processed cheese, ham, luncheon meats, and other food that has preservatives.

Obesity

Unhealthy food among kids also causes obesity. Processed foods are high in saturated fats and sugar. Some of the food that is high in fat includes French fries, fried chicken, processed cheese, hot dogs and pizza. Parents need to prepare packed lunch that is high in fiber, vitamins and minerals. Since almost every one nowadays are extremely busy on their schedules, one can also order healthy plates from a lunch delivery restaurant just like Ogden lunch delivery.

Liver Disease

When we eat foods that are often processed, the body produces more insulin and it causes an elevated risk of having a fatty liver. The fat can be stored in the veins and the liver.

Diabetes

Corn syrup and fructose found in processed food can lead to diabetes. Many children today loves to eat sweet and processed ham or hotdogs.

Lack of Nutrients

Instead of giving the kids some processed foods for their lunch, require them to eat fruits, vegetables, fish, and plain rice. In addition, to their balanced diet, we need to make sure that they get a daily dose of vitamins and minerals from rich and healthy food.



Source by Lori Buenavista

Banbury Tarts – An Old English Christmas Recipe For Today

The recipe for Banbury Tarts goes back centuries. Early recipes contained soaked raisins and sugar. Extra fruit was added to later recipes. My mother-in-law made these tarts every Christmas. She got the recipe from her English grandmother and it has been passed down to succeeding generations.

Centuries ago these mini pies were served at church gatherings and afternoon teas. They are also a thoughtful, labor-intensive gift. When you give these cookies to a family member, friend or neighbor, you are not only giving them a dessert, you are giving them the gift of time. Though they look sturdy, the tarts can break, so pack them in a box or tray for gift giving.

Our family recipe begins with ground fruit that is refrigerated for a week. An old fashioned metal meat grinder was used to chop the fruit. Now, thanks to the invention of the food processor, you can make the filling in minutes. Thanks to crust mixes and refrigerated crusts, you don’t even have to make the pastry. Of course, you always have the option of making your favorite crust from scratch.

There are many recipes for Banbury tarts on the Internet. Some use candied cirtus peel, while others call for dried figs. Butter may also be added to the filling, though this is not an ingredient in our family recipe.

I was surprised to learn that some cooks do not fold the dough circles in half. Instead, they make one-crust, mini pies. The baking temperature varies, too, and you can bake the cookies at 375 degrees for less time.

Remember to wash the grapefruit, orange and lemon before processing them. According to my mother-in-law’s handwritten recipe, pound cake crumbs may be substituted for cracker crumbs. The juice in citrus fruit varies and, if the filling seems dry, add a little ore orange juice. Do not over-fill the tarts or you will have a big clean-up job on your hands. Banbury Tarts smell and taste like the holidays. Here is our historic family recipe.

Ingredients

1/2 pound currants

1 pound raisins (dark or golden)

1 large orange, juice and rind

1 lemon, juice and rind

3 tablespoons cracker crumbs (My mother-in-law used Ritz.)

1 cup sugar

1 large egg, room temperature

1 package refrigerated pie crust or frozen puff pastry

Extra sugar (regular or colored holiday sugar)

Method

Cut the fruit into small pieces. Place in food processor. Add cracker crumbs, sugar, and egg. Pulse until mixture is combined, yet still has texture. Pour into food container and refrigerate for one week. Cut the pie crust into 2 1/2-inch or 3-inch circles. Put a rounded tablespoon of filling in the center of each circle. Fold crust over to make half moons. Crimp the edges with a fork and sprinkle tops with sugar. Bake in a 350 degree oven for 15-20 minutes, or until the crust is firm and lightly browned.

Copyright 2009 by Harriet Hodgson



Source by Harriet Hodgson