Lemon cheese

As posted in Kitchen chemistry by Dr. Patti Christie, http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read10_Cheese.pdf

From Cheese Making Made Easy by Ricki Carroll and Robert Carroll

This cheese has a delicate flavor of lemon. It is a moist cheese with a spreadable texture. It can be used as a spread or in cooking.

This soft cheese recipe consists of three steps: acidifying and coagulation, draining and mixing, salting and spicing.

Ingredients:

• 1 quart (4 cups) milk
• juice of 2 lemons (about 1/2 cup) or another acidifying agent; orange juice,raspberry vinegar or cider vinegar. 
• salt and herbs

Step 1 : Acidifying and coagulation

• Using a double boiler ( or a metal bowl floating in a pan of water), indirectly heat 1 quart of milk to 170 F. This will take anywhere from 15 minutes to 30 minutes. Make sure all of the milk is at least 170 F.
• Remove the milk from the heat
• Add the lemon juice and let the milk set for 15 minutes. If the milk does not set (i.e. you see the milk proteins precipitated out of solution), add more lemon juice.

Step 2: Draining

• Pour the curds into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang bag to drain for 1 to 2 hours or until the curds have stopped draining. After the initial burst of dripping, this process can be aided by gently squeezing the curds to remove the water. Using this process, you can probably speed up the draining step to 30 minutes.
• You can save the whey. It can be used in cooking, such as baking bread. It is supposedly is a refreshing summer-time drink if it is chilled and served with mint leaves.

Step 3: Mixing, Slating and Spicing

• Take the cheese out of the cheesecloth. You may have to scrape some off the clothe
• The cheese can be lightly salted and herbs may be added if desired.
• One way to season the cheese is to make it into a log and roll it in coarsely ground pepper.
• The yield should be about 6 – 8 ounces of lemon cheese for each quart of milk

Hearty three-bean chili

As posted on Kitchen Chemistry, by Dr. Patti Christie, from Cooking Light Annual Cookbook, 1996.
http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read09_Chili.pdf

Ingredients:

1 teaspoon vegetable oil
2 cups chopped onion
3 cloves garlic, minced
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/2 teaspoon salt
1 (28 oz) can ground tomatoes
2 (15 oz) cans black beans, drained
1 (15 oz) pinto beans, drained
1 (14.5 oz) can broth, vegetable or beef
1/2 cup water
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1/2 cup nonfat sour cream
1/3 cup diced green pepper
1/3 cup diced sweet red pepper

Method:

1. Open the cans of the beans upside down and dump into colander. Opening the cans upside down enables all of the beans to be removed from the can without the use of a spatula. Rinse the beans under running water to remove excess salt.
2. Heat oil in a large Dutch oven over medium-high heat until hot
3. Add onion and garlic; sauté 5 minutes or until onion is tender
4. Stir in chili powder, cumin and salt; sauté 1 minute
5. Add tomato and next 7 ingredients
6. Bring to a boil; cover, reduce heat and simmer 30 minutes, stirring occasionally
7. Ladle chili into individual bowls, and top each serving with 1 tablespoon sour cream
8. Sprinkle diced pepper evenly over each serving

Yield: 12 servings of 1.5 cups each.

Berry Jam

As noted on Kitchen Chemistry by Dr. Patti Christie

Strawberry or other Berry Jam

From Certo package insert

Ingredients:  

• 4 cups crushed fruit (this is about 2 quarts of fresh fruit or 2.5 pounds of frozen, thawed fruit)
• 7 cup white sugar
• 1 pouch of liquid Certo

Method:
 

• Start the dishwasher with the jam jars. The best jars are the Mason Jars with the lid, glass jar and screw bands. To achieve the best seal, it is best to put the jam into a hot glass jar, so time the dishwasher accordingly.
• Prepare fruit. For berries, crush the fruit with a potato masher to the desired chunkiness.
• Measure the exact amount of prepared fruit into a 6 or 8 quart saucepan. It is best to use a pot in which the fruit does not go above about one quarter of the depth to prevent the jam from boiling over
• Stir sugar into fruit
• Bring mixture to full rolling boil ( a boil that does not stop bubbling when stirred) on high heat stirring constantly
• Stir in Certo quickly. Return to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam with a spoon.
• Using a 2 cup measuring cup, ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with flat lids, then screw bands tightly.
• Invert jars for 5 minutes, then turn upright.
• After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
• Let stand at room temperature 24 hours. Store unopened jams in a cool dark place up to 1 year. Refrigerate opened jams up to 3 weeks.
• Yield is about 8 cups of jam

Mile-High Lemon Meringue Tarts

From Women's Day, February 1, 2001, page 124 as posted by Dr. Patti Christie on: http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read07_meringue.pdf

Ingredients:

Lemon filling

• 2/3 cup white sugar
• 2 tbps cornstarch
• 2/3 cup water
• yolks from 2 large eggs (reserve whites for meringue)
• 1/3 cup fresh lemon juice (from 1-2 lemons)
• 1 tbsp grated lemon peel (from 1 lemon)
• 1 tbsp butter
• 1 pkg (4 oz) ready-to-serve graham cracker crusts (6/pkg)

Meringue

• Egg whites from 4 large eggs
• 1/2 tsp Cider vinegar
• 1/2 tsp vanilla extract
• 1/2 cup sugar

Method:

Lemon filling

1. Whisk sugar and cornstarch in the top bowl of a double boiler to mix.
2. Whisk in water, egg yolks and lemon juice until smooth.
3. Place bowl over double boiler, stirring often with the whisk.
4. Boil, stirring constantly, 1 minute or until filling is translucent and thick.
5. Remove from heat. Add lemon peel and butter; stir until butter melts.
6. Pour 1/2 cup into each cracker crust and place on a rimmed baking sheet

Meringue

1. Heat oven to 350 degrees F.
2. Beat egg whites, vinegar and vanilla in a medium metal or copper bowl with a whisk until soft peaks form when whisk is lifted.
3. Gradually beat in sugar, 1 tbsp. at a time, increasing whisking speed and beating well after each addition until sugar dissolves.
4. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
5. Mound Meringue high on each tart, spread to edge of crust , then swirl with back of a teaspoon.
6. Bake 20 minutes or until meringue is browned an instant-read thermometer inserted in center of meringue registers 160 degrees F.
7. Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8.
8. If you wish to share one, use a small sharp knife dipped in cold water to cut through the meringue smoothly.

Challah (Braided) Bread recipe

As posted by Dr. Patti Christie on http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read05_Challah.pdf

Adapted from the Guggenheim Family, Zurich, Switzerland.

Ingredients:

• 1 package of dehydrated yeast (2 1/4 tsp).
• 1/2 cup sugar
• 2 cups of water at 115 - 120 degrees F.
• enough flour to make a dough (about 5-6 cups)
• 1 tbsp salt
• 2 tbsp oil
• 1 egg
• cooking spray
• egg yolk

Method:

• Mix together water and sugar. Make sure the temperature of the solution is between 110-115 degrees F.
• Sprinkle a package of yeast over the top and let sit for 10 minutes.
• Mix together egg, oil, and salt. Add to yeast mixture.
• Mix in the flour. The total amount of flour will be between 5-6 cups. Add 2 cups of flour and mix. Then add another 2 cups and mix well. Gradually add the rest of the flour to make a dough that is able to come off the sides of the bowl.
• Knead together until the dough is shiny and elastic.
• Spray cooking spray on bowl. Place dough into bowl and flip until covered with cooking spray.
• Cover with a piece of plastic wrap, which has been sprayed with cooking spray and also a towel. Let rise in a warm place (works best if the temperature of the dough is between 85-95 degrees F) until double in bulk. This will take about an hour.
• Carefully punch down and divide the dough into pieces to be braided.
• Braid the bread and cover with the plastic wrap and towel to let rise for about 30 minutes (half the amount of time as the first rising). 
• Mix equal parts of egg yolk and water. Brush egg yolk mixture on top of dough.
• Cook at 350 degrees F for 35-45 minutes or until it sounds hollow when tapped.

Another scone recipe - Coffeehouse Scones

This is a tested recipe given to me by a friend.

From: http://www.joyofbaking.com/SconesCoffeehouse.html

Ingredients:

• 2 cups (260 grams) all-purpose flour
• 1/4 cup (50 grams) granulated white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113 grams) unsalted butter, cold and cut into pieces
• 2/3 - 3/4 cup (160-80 ml) buttermilk
• 1 teaspoon vanilla extract (optional)

Directions:

• Preheat oven to 400 degrees F (200 degrees C) and place oven rack in middle of oven. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
• Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not overmix.
• Transfer the dough to a lightly floured surface and knead gently. Form into a 7 in (18 cm) round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles.
• Transfer the scones to the baking sheet and brush the tops with a little milk.
• Bake for 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
• Remove from oven and transfer to a wire rack to cool.
• Can be stored at room temperature for a few days.
• Makes ten 2 1/2 inch (6.5 cm) or 8 wedge-shaped scones.

Scottish Raisin Scones Recipe

From Ontario Milk Board Calendar, 1980s, as posted in: http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read06_Scones.pdf

Ingredients:

• 1 tbsp vinegar
• 1 cup milk
• 4-6 cups unsifted flour
• 3 tbsp sugar
• 1 tsp salt
• 1/2 tsp baking soda
• 1/3 cup butter
• 1/2 cup seedless raisins (see note below)
• 1 egg yolk
• sugar for sprinkling

Method:

• Preheat oven to 450 degrees F.
• Stir vinegar into milk, set aside.
• Combine 4 cups flour, sugar, salt, and baking soda in a bowl. Mix well.
• Cut in shortening until mixture resembles coarse crumbs.
• Stir in raisins.
• Add milk mixture to dry ingredients at once and stir with a fork until all ingredients are moisted.
• Add additional flour if mixture is too moist (i.e. you are not able to knead it easily).
• Turn out on a lightly floured board and knead gently about 20 times.
• Make large balls of dough (about the size of small muffins).
• Brush with egg yolk and sprinkle sugar on top.
• Bake in preheated oven at 450 degrees F for 12-15 min or until done.

Note:

If you don't like raisins, you can add chocolate chips, dried cranberries, almonds, or strawberries.

----
Footnote: When I tried this recipe, the dough was incredibly dry. I added some more liquid to make them work. These scones are not as sweet as I expected. They were okay, but I was a bit disappointed with the recipe.

Buttermilk pancakes with blueberry compote

Recipe from from Bon Appétit, March 1999, as noted in http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read04_pancakes.pdf


Ingredients:

• 2 1/2 cups of all-purpose flour
• 1/4 cup sugar
• 2 tsps baking powder
• 2 tsps baking soda
• 1 tsp salt
• 2 cups buttermilk
• 2 cups sour cream
• 2 large eggs
• 4 tsps vanilla extract
• 3 tbsps unsalted butter
• additional butter or cooking spray

Method:

1. Whisk first 5 ingredients in large bowl (the dry ingredients). Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
2. Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
3. Serve pancakes immediately with butter and syrup/blueberry compote.  

Makes about 18 pancakes.


Blueberry compote (optional)

Ingredients:

• 2 1/2 cups frozen blueberries, unthawed
• 1/3 cup sugar
• 1/3 cup water

Directions:

Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.

Death by Chocolate Cookies

Death By Chocolate Cookie

Adapted from a Baker’s Chocolate Ad, Feb. 2000.

Ingredients:

1 package chocolate squares (8 ounces, 8 squares)

8 oz. (1 cup) Chocolate pieces

3/4 cup firmly packed brown sugar

1/4 cup butter or margarine

2 eggs

1 tsp. vanilla

1 cup flour

1 tsp. baking powder

2 cups chopped nuts (optional)

Method:

Heat oven to 350 degrees F. Position the oven racks in the middle of the over or if there are multiple racks of cookies going in, put one rack in the bottom third and one rack in the top third of the oven.

Microwave 8 squares of chocolate in a large microwavable bowl with the butter on High for 1-2 minutes.

Stir until chocolate/butter mixture is melted and smooth

Stir in sugar, eggs and vanilla. Mix until smooth

Add the baking powder to the flour and mix. Then add the flour mixture to the chocolate mixture. Stir until smooth

Stir in chocolate pieces and nuts

Line cookie sheet with greased parchment paper.

Drop by tablespoon onto greased cookie sheet

Bake 8 minutes on bottom rack. Then rotate the rack and move to the top rack and cook for an additional 8 minutes. Cookies are done when they are puffed and feel set to the touch. It might require additional baking back on the bottom rack. You need to really watch the bottom baking to make sure you don’t burn your cookies

Cool on cookie sheet 1 minute.

Transfer to wire rack or parchment paper to cool completely.

Makes about 2 dozen cookies.

Notes:

If you are not a chocoholic and wish to reduce the amount of chocolate, you can add white chocolate chips or just eliminate the chocolate chips

(as posted by: Kitchen Chemistry SP 287 & 5.S15 by Dr. Patti Christie,  http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/readings/MITSP_287s09_read03_ChocolateCookie.pdf)