Tuesday , 22 August 2017

Kyra’s Kitchen: Gold Medal Recipes During the London Games

This week the main topic of conversation is – how many Gold medals will be won by the USA at the Olympics?

It appears that Silver and Bronze “run” a distant second and third to the Gold. Being FIRST is all that seems to matter….

Goldman Sachs has forecast that America will come away with 37 Golds. Not sure how much “stock” we can put in that!

Even so, let’s enjoy watching many of the sports we have rarely or barely ever seen before – Archery, Rowing, Beach Volleyball, Synchronized Women’s Springboard Diving – from the comfort of our armchairs while noshing on some ‘crisps’ [chips] and ginger beer, or sipping a”‘cuppa,” accompanied by My Aunt’s GOLDEN Raisin Cake, and cheer on our athletes.

Confession…. I do have a sneaking hope that Britain [the country of my birth] will also do well. They deserve it after suffering through six hour delays on the roads, long queues, millions of visitors and the unrelenting rain.

Here are some recipes to celebrate our GOLDEN successes:

My Aunt’s GOLDEN Raisin CAKE

1 box [15 oz] golden raisins
8 oz butter
1 ¾ cup sugar
3 eggs
Rind and juice of 1 lemon
3 cups self rising flour

Preheat oven to 350.
Place the golden raisins in a medium saucepan, cover with water, bring to the boil and simmer gently for 5 minutes.
Drain off the water – add the butter and stir until the butter is melted.
Beat together the eggs and sugar and lemon rind until light then add the lemon juice.
Add the self-rising flour alternately with the egg mixture to the raisin mixture.
Stir until well combined.
Turn into 2x well-buttered 8×4 loaf pans.
Bake for about 45 minutes or until the cake tests done.  Insert a thin knife into the cake – it should come out clean.
[Note: If the loaves brown too rapidly place a sheet of baking paper on top.]

Allow the loaves to cool before removing from the pans.  This cake will last for a week if properly stored in an airtight container.

GOLD COINS  [fun project for the kids] 24 Ritz crackers
1/3 to ½ cup peanut butter
1 pkg yellow candy melts*

Sandwich the crackers with peanut butter.
Melt the candy melts according to directions and dip the ‘sandwiches’ in the mixture to cover.
Set on baking paper. Decorate with glitter or sprinkles
Refrigerate until set.
Makes 12 sandwiches

OLYMPIC ‘MEDALLIONS’
8 oz soft butter
2/3 cup sugar
2 ½ cups all purpose flour
Gold dust or bought frosting and gold sprinkles

Beat together the butter and sugar.
Stir in the flour and mix to form dough.
Form into a disk, wrap in baking paper, and refrigerate for at least 3 hours.
Preheat oven to 300.
Roll out the dough between two sheets baking paper to ¼” thickness.
Cut out LARGE [4”] circles.  Set on baking paper lined cookie sheet.
Cut an opening in the top of each round [for the ribbon].
Bake for 20-25 minutes or until light golden.  Leave to cool on cookie sheet.
[Note:  After 10 minutes baking – remove pan from oven and re-cut the opening for the ribbon as with the puffing of the dough the aperture will have become smaller. Then return the tray to the oven to finish baking.]  
Brush the ‘medallions’ with gold dust or spread the cookies with a thin layer of frosting and sprinkle on glitter.
Thread a ribbon through the aperture.

CHOCOLATE CRUNCHIE CAKE
4 oz soft butter
½ cup sugar
¼ cup golden syrup * [see note] 3 tablespoons cocoa
4 cups cornflakes

Melt the butter, sugar and syrup in a small saucepan. Boil for one minute.
Remove from the heat and stir in the cocoa.
Pour over the cornflakes – mix together to coat the cornflakes completely.
Press into an 8×8 baking paper lined pan.
Chill.  
Serve with ice cream or whipped cream and fresh fruits.

GOLDEN BUTTERSCOTCH ICE CREAM SAUCE
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons golden syrup* [see note] 1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
¼ cup cream

Melt together the butter, brown sugar and golden syrup in a small saucepan.  Boil for 1 minute.
Remove from heat and stir in the vanilla, lemon juice and cream.
Stir well.  Store in the refrigerator.

To serve:
Warm the sauce in the microwave or in a saucepan.
Serve over ice cream or cake.

*Note: Golden syrup is available in the British aisle of most supermarkets. If you cannot find it, substitute honey.  Gold dust, sprinkles and candy melts are available at craft stores such as JoAnn, Michaels, or cake decorating stores such as Cake Carousel.

About the Author
McKinney resident Kyra Effren is a contributing writer for TownSquareBuzz.com’s “Food” section.  She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking.   She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.

Kyra welcomes any and all reader comments and suggestions.  What would you like to have for dinner?
 

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