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A.J. Aalto - Serving Ones Guests At Shaws Fist

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Serving Ones Guests At Shaws Fist: summary, description and annotation

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In this special tie-in cookbook, Lord Guy Harrick Dreppenstedt, the resident revenant at 1 Shaws Fist Lane, shares a few treasured secrets of his pantry with recipes from the world of the Marnie Baranuik Files. In this short volume, Harry reveals those dishes he makes for his DaySitter and her merry band of misfits. From cookies to cocktails, there are gems within that are sure to become favorites for any fan of the Marnie Baranuik Files.

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A.J. Aalto
Serving Ones Guests At Shaws Fist

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SERVING ONES GUESTS AT SHAWS FIST A GENTLEMANS SECRETS AJ Aalto Writing As Lord Guy Harrick Dreppenstedt Introduction Often have I sat with my mortal companion of an evening curled - photo 1 Introduction Often have I sat with my mortal companion of an evening, curled up together by a crackling fire in complete contentment. This contentment is most frequently enhanced by no small measure of pampering on my part, which I am perfectly happy to provide in the form of treats and nibbles and various savory comestibles. It is by request that I now set before you the secrets of an old mans pantry a very old man, indeed and share a few of my favorite receipts, or recipes as my current DaySitter from the New World would call them. Ah, my MJ; within the following pages, you will find many a dish or biscuit that has nourished and replenished her weary soul after a difficult day of gamboling about with monsters and law enforcement. Perhaps you, too, will enjoy these tried and tested indulgences. You may, perhaps, wish to enhance some of the recipes with garlic, as I have reasons to eschew it from my repertoire of herbs and seasonings.

One must come to terms with one's limitations, tedious and burdensome though they may be. Mrs. Jewels Lemon-Cranberry Scones Simple Scottish Shortbread Midwinter Gingersnaps House Dreppenstedt Snickerdoodles Marie-Pierrettes Petite Meringues Undertakers Special One Foot in the Grave Jack Battens Beans and Beef Bonanza Innkeepers Soup Mrs. Crombies Yorkshire Puddings Vis Harvest Roasted Vegetables Hunters Huevos DaySittors Meatball Soup MJs Favorite Drinks Acknowledgments

Mrs. Jewels Lemon-Cranberry Scones
Preheat oven to 425 degrees F (Featured in Touched ) Ingredients 2 cups white flour 1 tsp salt 3 tsp baking powder cup shortening or lard cup white sugar 1 egg & enough milk to make cup Grated lemon peel from a lemon cup dried cranberries Instructions Sift together flour, salt, and baking powder. Cut shortening into dry ingredients with a pastry blender or two forks until the dough mixture is pea-sized grains.

Sprinkle in white sugar. Mix egg and milk, and combine with dough. Add lemon peel and cranberries, then blend until the dough sticks together (best done with hands). Divide into three even rounds. Bake on greased sheet or baking stone at 425F for 15 minutes or until scones become slightly golden on top and brown along the sides. Remove from oven.

Allow scones to rest and firm up before transferring to a plate. Serve with butter, jam, or plain. Optional The lemon and cranberries may be replaced with raisins, chocolate chips, or, for a savory option, with shredded cheddar cheese and your choice of fine herbs.

Simple Scottish Shortbread
Preheat oven to 300 degrees F Ingredients 1 cup powdered fruit sugar or confectioners sugar 4 cups flour 2 cups softened salted butter Instructions Sift fruit, sugar, and flour together. Add softened butter. Mix together well with bare hands, allowing the heat of your hands to further melt the butter into the sugary flour.

You will know it is blended well enough when it makes a ball. Press shortbread into a baking sheet or stone. Mark with a butter knife in long fingers and crosswise. Prick each rectangle with a fork mark. Bake at 300F for 30 minutes or until the edges begin to brown. Remove from oven and allow to cool in the pan before cutting into fingers.

Optional If ones companion enjoys such things, one may add tsp of either vanilla extract or almond extract to dough for an extra special touch.

Midwinter Gingersnaps
Preheat oven to 375 degrees F Ingredients 2 cups flour 1 tsp baking soda 1 TBSP ground ginger 1 tsp cinnamon tsp salt 1 cup sugar (and a small amount set aside for sprinkling) cup shortening cup molasses 1 egg Instructions Sift together flour, baking soda, ginger, cinnamon, and salt. In a separate bowl, blend sugar into shortening, along with the molasses and egg. Add this mixture to the dry mixture and stir well to make the dough. Cover and refrigerate for 1 hour. Form small balls of dough and dip tops in reserved sugar.

Place 3 inches apart on greased sheet. Bake immediately at 375 F for 10-12 minutes. Centers will be soft. Remove from sheet immediately to a cooling rack.

House Dreppenstedt Snickerdoodles
Preheat oven to 400 degrees F (Featured in Touched ) Ingredients 1 cup sugar cup butter 1 cup milk 2 eggs 3 cups flour 2 tsp cream of tartar 1 tsp baking soda tsp salt 2 TBSP sugar with 2 tsp cinnamon, mixed and set aside Instructions Combine plain sugar, butter, milk, and eggs. In a separate bowl, sift together flour, cream of tartar, baking soda, and salt.

Stir this dry mixture into the wet mixture. Form dough into 1 inch balls and roll in sugar and cinnamon to dust completely. Place 3 inches apart in a greased sheet or baking stone and bake at 400 F for 8-10 minutes until set.

Marie-Pierrettes Petite Meringues
Preheat oven to 200 degrees F (Featured in Blightmare ) Ingredients 4 egg whites 2 cups confectioners sugar Instructions Whip egg whites until foamy. Slowly begin to sprinkle in the sugar, a little at a time, until all sugar is added. Continue whipping until mixture is as shiny as satin and stiff.

Transfer to pastry bag and pipe small cookies onto a buttered and floured baking sheet. Put baking sheet into 200 F oven with the door slightly open for 3 hours until perfectly set. Optional Add food coloring and/or a dash of flavored extract of your choice to the mixture.

Undertakers Special
A hearty beef stew suitable for hunters and dreadnaughts (Featured in Death Rejoices ) Ingredients 2 to 4 pounds stewing beef, seared in cast iron 6 to 8 carrots, sliced 6 stalks celery, sliced 4 onions, chopped 1 green pepper 8 ounces tomato juice 1 bay leaf 4 potatoes, cubed small, reserved for the last hour 1 cup beef broth salt and pepper to taste Instructions Mix all ingredients except for potatoes together in a covered casserole dish. Bake at 325 F for 3 hours.
One Foot in the Grave
A bacon, cheese, and potato soup for Gary Chapel (Featured in Death Rejoices ) Ingredients pound bacon, fried and crumbled, set aside 2 TBSP butter 1 leek, chopped 1 onion, chopped 1 carrot, grated 1 clove garlic, minced cup flour 6 cups chicken stock 3 pounds potatoes, peeled and chopped 1 pound sharp cheddar cheese, grated tsp salt tsp black pepper 1 cup heavy cream Instructions Add butter, leek, onion, carrot, and garlic to hot pot and saut until onions are translucent.
One Foot in the Grave
A bacon, cheese, and potato soup for Gary Chapel (Featured in Death Rejoices ) Ingredients pound bacon, fried and crumbled, set aside 2 TBSP butter 1 leek, chopped 1 onion, chopped 1 carrot, grated 1 clove garlic, minced cup flour 6 cups chicken stock 3 pounds potatoes, peeled and chopped 1 pound sharp cheddar cheese, grated tsp salt tsp black pepper 1 cup heavy cream Instructions Add butter, leek, onion, carrot, and garlic to hot pot and saut until onions are translucent.

Stir in flour to thicken, adding a little at a time. Once flour is combined, slowly add chicken stock, then potatoes. Bring to a boil. Reduce heat and simmer 15 minutes on medium until potatoes are soft. Season with salt and pepper. In a separate bowl, place shredded cheese.

Use some of the hot soup to melt the cheese, then add cheese sauce back to soup pot. Gradually stir in the heavy cream and heat until nearing a boil again, and serve piping hot. Garnish each bowl generously with bacon.

Jack Battens Beans and Beef Bonanza
A hearty, slow-cooked chili recipe passed along by Mark Batten Ingredients 3 pounds ground beef or stew beef cut into inch cubes 1 TBSP cumin 1 TBSP chili powder 1 TBSP black pepper 6 cans of beans (white, black, kidney) 36-48oz of diced tomatoes 2 green peppers, diced 1 onion, diced Instructions Brown the beef in a skillet and pour off any excess grease. Combine all other ingredients in large pot or slow cooker. Add beef and simmer over low heat all day.
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