Best New Fashioned Recipes

OLD-FASHIONED NEW ENGLAND FISH CHOWDER

Steps:

• In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. , Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.

NEW OLD FASHIONED COCKTAILS

Steps:

• Add half the whiskey and 2 ice cubes to a rocks glass. Stir. Add the sugar syrup, Angostura bitters and 2 more ice cubes. Stir. Add the rest of the whiskey and 2 more ice cubes. Stir.
• Add 2 more ice cubes, then pinch the citrus zest so the aromatic oils spray over the drink, then drop it into the glass. 3 TWISTSRum old fashionedThe silky-sweet rums of Latin America are particularly good for this - try the amber-coloured Ron Zacapa from Venezuela. Instead of Angostura bitters, try using Angostura orange bitters, and garnish with an orange twist. Tequila old fashionedAnejo tequila has lots of vanilla and caramel notes that work very nicely in an old fashioned. For the sweetener, use agave syrup instead of sugar syrup, although agave syrup tends to be sweeter, so you may need slightly less. Garnish with a lemon twist. Smoky old fashionedTo add a hint of smoke, infuse your sugar syrup. Simply make a 2:1 sugar syrup and while it's still warm, put a Lapsang Souchong teabag in the syrup and leave to infuse for half-an-hour. Then make your old fashioned as normal.

OLD FASHIONED NEW ENGLAND INDIAN PUDDING

Steps:

• Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5-6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat.
• Preheat oven to 250.
• In a separate bowl, mix cornmeal, flour, and salt; stir in molasses. Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened.
• Temper the eggs by slowly adding a half cup of the hot milk cornmeal mixture to the beaten eggs, whisking constantly.
• Add the egg mixture back in with the hot milk cornmeal mixture, stir to combine.
• Stir in the sugar and spices, until smooth. At this point, if the mixture is clumpy, you can run it through a blender to smooth it out.
• Stir in the raisins (optional).
• Pour into a 2 1/2 quart shallow casserole dish.
• Bake for 2 hours at 250.
• Allow the pudding to cool about an hour to be at its best. It should be reheated to warm temperature if it has been chilled. Serve with whipped cream or vanilla ice cream.

THE BEST NEW YORK CHEESECAKE NEW YORK CHEESECAKE (JIM FOBEL'S OLD-FASHIONED BAKING BOOK)

Steps:

• Generously butter the inside of a 10-inch spring form pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
• In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
• In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
• Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
• Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
• Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

OLD-FASHIONED NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan.
• In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
• Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
• When completely cooled, butter the sides of the pan.
• Increase oven temperature to 500 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
• Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
• Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes.
• Reduce oven temperature to 200 degrees F and bake for 1 hour more.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
• To serve, Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

NEW-FASHIONED CABBAGE ROLLS IN CRANBERRY SAUCE

Steps:

• For the sauce:.
• Remove 16 to 18 large cabbage leaves.
• Trim away the touch ribs; set aside.
• In a large pot combine cranberry sauce, tomato sauce, water, sugar cinnamon and lemon juice. (For Passover use white sugar only, for the rest of the year yo can either use white or brown sugar).
• Bring to a boil, stirring to break up the cranberry sauce. Cut up leftover cabbage and add to sauce. While sauce is simmering, prepare the cabbage rolls.
• For the Cabbage Rolls:.
• Combine ground poultry, with remaining ingredients, and mix lightly. (use matzo meal instead of the oatmeal and breadcrumbs, and use matzo farfel instead of the rice).
• Place a large spoonful of the filling on each cabbage leaf.
• Roll up, folding in ends.
• Place cabbage seam side down in the sauce. If sauce doesn't cover the cabbage add water.
• Cover and simmer slowly for 1 1/2 to 2 hours, basting occasionally, until cabbage is tender.

VEGETABLE SIDE DISHES FOR NEW FASHIONED CORNED BEEF

Steps:

• Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below)
• Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce .

NEW-STYLE OLD-FASHIONED CHOCOLATE PUDDING

Steps:

• Mix first 5 ingredients in heavy medium saucepan. Add 1 cup milk and whisk to dissolve cornstarch. Whisk in remaining milk. Whisk mixture over medium heat until thickened and beginning to simmer, about 5 minutes. Simmer 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla and almond extracts.
• Divide pudding among 4 custard cups. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)

OLD FASHIONED NEW ENGLAND BAKED BEANS

Steps:

• 1. Wash beans throughly and put in a 6 quart saucepan. Add enough water to come 2 inches above beans and soak overnight.
• 2. Next morning drain, rinse, cover with cold water add the baking soda and bring to a boil. Again drain, rinse cover with cold water and bring to another boil. DO NOT DRAIN this boil.
• 3. Put the onion and salt pork in the bottom of a bean pot or deep casserole with all the rest of the seasoning. Add the hot beans and liquid from the last boil of the beans to barely cover Bake in a very slow oven until beans are tender. Add more boiling water as liquid evaporates. Remove cover for the and bake for the last hour.
• 4. VARATIONS: If sweeter baked beans are desired add 1/4 Cup more of both brown sugar and molasses along with seasoning. This also gives a richer brown color.

NEW-FASHIONED APPLE PIE

Steps:

• Position rack in center of oven and preheat to 400°F. Place baking sheet on rack. Let pie crusts stand at room temperature 15 minutes. Combine apples, sugar, 2 tablespoons flour, orange peel, Grand Marnier and cinnamon in large bowl; mix to blend well.
• Unfold pie crusts. Press out fold lines. Brush 1 crust with remaining teaspoon flour. Place crust floured side down in 9-inch deep-dish glass pie plate. Spoon apple filling into crust-lined dish. Dot filling with butter. Arrange second crust over filling. Seal and crimp edges. Cut 5 slits in top crust for steam vents.
• Place pie on baking sheet in oven. Bake until crust is golden brown and apples are tender, about 50 minutes. Cool pie on rack at least 15 minutes. Serve warm or at room temperature.

NEW FASHIONED CORNED BEEF AND CABBAGE

Steps:

• Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6 quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork. To reheat storebought cornedbeef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through.

NEW-FASHIONED POTATO SALAD

Steps:

• Combine mayonnaise, 2 tablespoons vinegar, green onions, 3 tablespoons dill and buttermilk in small bowl; whisk to blend. Season with salt and pepper. Cover and chill at least 1 hour or up to 1 day.
• Combine remaining 4 tablespoons vinegar, 1 tablespoon dill and 1/2 teaspoon salt in medium bowl; mix in zucchini. Let stand at least 1 hour and up to 3 hours at room temperature, tossing occasionally. Drain thoroughly.
• Steam potatoes until just tender, about 12 minutes. Cool to just warm, about 10 minutes. Transfer to large bowl. Add sliced eggs, celery and zucchini. Mix in dressing; Season with salt and pepper. Sprinkle with grated egg. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

NEW-FASHIONED APPLE AND RAISIN SLAW (FROM COOKING LIGHT)

Steps:

• Combine first 6 ingredients in large bowl, stirring with a whisk.
• Add chopped apples, raisins, and coleslaw mix; toss to combine.

NEW FASHIONED

Steps:

• Stir ingredients in a shaker with ice.
• Strain into rocks glass.
• Serve chilled neat and garnished with orange peel.

OLD FASHIONED NEW YORK MACARONI SALAD

Steps:

• Prepare macaroni per pkg instructions. I like my softer so I add 3 minutes cooking time. Mix the white vinegar with the pasta first. Fine chop the eggs, green pepper,onion and celery and stir into the pasta mixture. Add the mayo and mustard last stiring well. Add salt and pepper to taste.

NEW FASHIONED APPLE PIE

Steps:

• Slice apples into pie shell. Combine sugar, flour, and cinnamon. Cut in butter. As for pie crust, sprinkle this mixture over apples. Spoon sour cream on top and bake at 400 degrees for 15 minutes. Lower heat to 300 degrees for about 20 minutes or until apples are done.

NEW-FASHIONED BANANA CREAM PIE

Steps:

• In 2-quart stainless steel or nonstick saucepan (do not use aluminum because pudding will discolor), stir together cornstarch and sugar. Gradually stir in soymilk and egg yolks with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla and butter. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate about 30 minutes or until cool.
• Sprinkle 1 tablespoon cracker crumbs over bottoms of 4 small shallow serving bowls. Stir pudding. Spoon 1/4 cup pudding over crumbs in each bowl; top each with 1/4 of the banana slices. Spoon 1/4 cup pudding over banana slices; top with 1/4 cup whipped topping and 1 tablespoon cracker crumbs. Drizzle with topping.

BOBBY DEEN'S NEW-FASHIONED MEAT LOAF

Steps:

• Heat oven to 375 degrees F. Line a rimmed baking sheet with nonstick foil. In a small bowl, combine the ketchup, brown sugar and mustard.
• In a large bowl, whisk together the egg, tomato sauce, milk, Worcestershire, 1/4 teaspoon salt and 1/2 teaspoon pepper; stir in the bread crumbs. Add the carrots, garlic, and onion and mix to combine.
• Add the turkey and mix just until incorporated. Transfer the mixture to the prepared baking sheet and shape into a 9- by 3 1/2-inch loaf. Brush the loaf with the ketchup mixture. Bake until the internal temperature registers 160 degrees F, 40 to 45 minutes. Let rest for 5 minutes before slicing.

NEW-FASHIONED

Steps:

• Clean the inside of a latex balloon. Fill balloon with enough filtered water to fit in a cocktail glass; tie to close. Place balloon in freezer, suspended, so that nothing touches it and it keeps its shape. Freeze until frozen. Remove balloon from ice ball and discard; keep ice ball frozen until ready to use.
• Fill a large glass with ice cubes. Add rye, vermouth, maple syrup, and both bitters; stir to combine. Strain into a rocks glass and add ice ball; garnish with orange and lemon peels. Serve.

NEW FASHIONED PUMPKIN PIE

Steps:

• Mix cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredient mixture. Gradually stir in sweetened condensed milk and evaporated milk.
• Pour into pie shell.
• Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 30-40 minutes or until knife inserted near center comes out clean.
• Cool on wire rack for 2 hours. Serve immediately or refrigerate.