We hope you’re enjoying our holiday series and finding some great party and decorating ideas for your next soiree. There was just so much information in yesterday’s “Dickens” post. that we weren’t able to share all of food, travel, and lifestyle writer extraordinaire Annabel Cohen’s tasty treats. So, buckle up your taste buds for a palate advtenture of epic portions!
1 1/2 cups flour 3/4 tsp. salt
3/4 cup whole milk 3 large eggs, room temperature
1/2 cup water 1/2 cup beef drippings (or vegetable oil)
Combine flour and salt together in the large bowl. Using an electric mixer, mix in the milk and eggs. Add water and beat again until the mixture is frothy. Allow to rest for an hour.
Preheat oven to 400°F. Spray a 9×13 well with nonstick cooking spray. Pour the drippings or oil into melted butter into baking dish and return to the oven. Let the baking dish heat in then oven for 10-minutes. Open the oven and without removing the pan, pour the batter into the pan and bake for 25-30 minutes until puffy and golden. Serve immediately, cutting into squares as your serve. Makes 8-12 servings.
Lamb Vegetable Soup
1 1/2 pound boneless lamb meat cut into 1–inch cubes (you can use stew meat)
1/4 cup flour 2 Tbsp. olive oil
2 cups chopped onion 2 tsp. minced garlic
2 cups beef broth or water 1 cup 1/4-inched diced red bell pepper
1/2 cup chopped celery 1 Tbsp. dried parsley flakes
1 tsp. dried thyme 1 tsp. dried rosemary
1 tsp. dried mint 2 cups diced potatoes, any variety
1 tsp. salt 1/2 tsp. fresh ground pepper
1/2 cup uncooked orzo 1 cup frozen peas, thawed
2 Tbsp. fresh lemon juice
Toss the lamb and flour together in a large bowl.
Heat oil in a large pot or Dutch oven over medium-high heat. Brown the lamb on all sides (you may have to do this in batches). Remove the meat to dish and set aside. To the same pot, add a little more oil in the pot if there is none remaining and add the onions and garlic and sauté for a few minutes until the vegetables are softened. Add the meat back to the pot and stir in the broth.
Add the peppers, celery, parsley, thyme, rosemary and mint, salt and pepper and bring to a boil. Reduce heat to simmer, cover and cook for 30 minutes. Add the potatoes and more water if needed to cover the potatoes and bring to a boil again. Reduce heat to simmer and cook for 30 minutes more.
Add the orzo, peas and additional salt and pepper to taste and cook for 30 minutes more. Ensure that the lamb is tender (if not, continue to simmer until the lamb is tender). Adjust salt and pepper to taste and stir in the lemon juice. Serve hot. Makes 8 or more servings.