|TASTY ADVENTURES (Recipes)
Take a bite and allow your taste buds to take a journey with updated recipes
from yours truly "Jes the Master Chef" and many other friend’s from
around the world who are modest enough to share.
(Old Polish Tart Rye meal soup)
by, Janek Krzysiek
24 hours ahead Soak a whole loaf of crust sourdough or rye bread with 2 cups of oats in about 2 cups of
Strain; reserve liquid.
smoked Polish sausage (kietbasa)
Ham or bacon,
1 bay leaf,
3 Carrot, 1 parsley, 2 leek,
1 Stalk celery,
1 bud garlic
1 Cup heavy cream
6 sliced hard-cooked eggs (cut in halves and added to the soup at the end)
Season: salt, pepper, pimento, bey leaf and marjoram
In soup pot combine 4 c water, 3/4 - 1 c diced slab bacon and smoked Polish sausage or ham in whatever
proportions you want, Cook sausage for 1 hour skim fat, Remove sausage.
Skim off fat.
Combine skimmed broth and oatmeal liquid.
Slice sausage and add it and the remainder of the ingredients:
1 bay leaf, 1 quartered onion, 1/2 bullion cube and cook covered at a low boil 1 hr (stirring). Add 1 bud
crushed garlic* and season with salt, pepper and marjoram. Serve over sliced hard-cooked eggs.
Serve with rye bread or good, rye buns
This recipe is a combination of what was home made cooked for me by Janek in Warsaw and a translation from Polish to
English…see youtube video for further help http://www.youtube.com/watch?v=q40weokAjcw and or explore various
proportions on your own. This soup comes highly recommended.
|My Lemon Turkey Recipe
By Lori Stevensen
I HAVE HAD SO MANY REQUESTS FOR MY FAMOUS LEMON TURKEY , I HAVE FINALLY DECIDED TO SHARE THE
RECIPE . AS JULIA WOULD SAY BON APETITE !!
Great!!!!!!! Enjoy . .
1 whole Turkey (weight is dependant on how many servings
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the Turkey until it is completely coated
Take a knife and gently separate the skin from the breast meat
S lide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
Season skin of the Turkey to your preference, and place sprig of rosemary into it.
Cover and place in oven for 30-45 minutes.
Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size
of the bird.
If you've followed these steps correctly, your Turkey should look like the one in the attached photo.
|Jes’s Pecan Pumpkin Cheesecake
By Jes Garcia
Preheat oven 400 F. (200 C.)
1 ½ cup favorite cookie (I use a cookie similar to graham crackers
here in Netherlands because they don’t have gingersnaps which I have
used with this recipe) or my snickerdoodles ;)
1/3 cup butter
½ cup pecans (I prefer roasted)
Combine finely chopped crumbs and pecans with butter and press onto
the bottom of a greased spring form pan about 2/3 in. up the sides.
Place your spring form pan on a cookie sheet and
Bake crust for 10 min. @ 400 F. (200 C.)
Cream Cheese Filling:
1 oz. cream cheese
¼ cup sugar
½ tsp. vanilla (I prefer M exican Vanilla)
1 egg lightly beaten
In a small bowl beat cream cheese, sugar, vanilla until smooth. Add
egg and beat on low speed just until combined. Spread over your crust.
1 can pumpkin (or 1 ¼ cup fresh pumpkin)
1 cup sweetened condensed milk
¼ tsp. ginger
¼ tsp. nutmeg
1 tsp. cinnamon
Dash of salt
½ cup pecans
Combine ingredients, mix well and pour over cream cheese layer.
I add a mixture of crushed pecans on top as well as placing ½ pieces (resembling pecan pie)
Reduce Oven to 350 F. (175 C.) and bake 55-60 minutes (on a cookie
sheet) until a knife inserted comes out clean.
Cool on wire rack 10 minutes.
Carefully run a knife around the edge of the pan to loosen.
Cool 1 hour longer
Remove sides of your spring form pan before cutting.
I top it with freshly whipped cream whipped with a little honey and pumpkin pie spices for a nice finale and viola
Store (if any) leftovers in fridge (also freezes well).
|Strawberry-Lime Pepper Ice
(non-alcoholic or the optional if you must tequila for added pleasure)!
Bio: this recipe tweeked by, former RUTA M AYA poetry host and Austin-Nut, M
ark M aslow aka. M az…to be savored any time of the year (we loved it so
much we had it for both Thanksgiving and X-mas)!
This dish is sweet and hot, cool and spicy at the same time. Enjoy after dinner
or as a palate cleanser. Either way, your taste buds are in for a tongue-tingling
3 cups water
2 cups sugar
2 Spanish red peppers or 3 to
4 jalapeños (depending how spicy you desire),
seeded and coarsely chopped
1 lb. (1/2 kilo) of fresh strawberries (cut off the leaves and quartered)
1 1/4 cups coarsely chopped mint leaves
1/2 cup fresh lime juice
4 cups ice cubes
Whole Strawberries, Lime Slices and M int sprigs, for garnish
Place the water, sugar, peppers, mint, strawberries and lime juice in a large, heavy-bottomed saucepan. Bring to
a boil over high heat. Boil for 25 to 30 minutes, stirring frequently. Remove from the heat and cool slightly. Strain
the liquid, and place in a covered nonreactive container in the freezer for 6 hours or up to 2 days. (The mixture
won’t freeze but will become slushy and icy.)
Using a cleaver or heavy object, slightly crush the ice cubes. Place ice cubes in a blender along with the jalapeño-
lime mixture. Blend until the ice is finely crushed. Serve immediately, garnished with sprigs of fresh mint and lime
Makes 6 servings
(RECIPE made exclusively for Ruta Maya) by, Jes
2 CANS OF CHICK PEAS (STRAINED)
2 LEMONS (SQUEEZED)
1 FRESH GARLIC (CHOPPED)
2 FRESH JALAPENOS (CHOPPED W/ SEEDS)
4 TBSP. OLIVE OIL
2 TBSP. TAHINI
4 TBSP. SMOOTH PEANUT BUTTER
1 TBSP. TUMERIC
2 TSPS. PAPRIKA
BLEND ALL INGREDIENTS IN A FOOD PROCESSESOR OR HEAVY DUTY
BLENDER SAVING THE LEMON JUICE LAST TO ADD TO GET THE RIGHT
NICE WITH PITA BREAD, SALADS, PITA CHIPS OR ANYTHING ELSE YOU