← All recipes

FareShare Gazette -- July 2006 Recipes

FareShare Gazette -- July 2006 Recipes comes together with Celery, Tomatoes, Red Wine Vinegar, Sugar, and Ground Cinnamon. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 14 1/2 oz
• 1 1/2 tbsp
• 6 tbsp
• 1/2 tsp
• 1/4 cup
• 1/2 cup
• 6 oz
• 6 oz
• 2/3 cup
• 2/3 cup
• 1/2 cup
• 3/4 cup
• 1/2 tsp

Method (preview)

1. 1

   2. Bake shanks in a 450F. oven until well browned, 20 to 30 minutes.

2. 2

   Meanwhile, in a 4 1/2-quart or larger electric slow-cooker, combine onion, bell pepper, celery, artichoke hearts, olives, capers and basil.

3. 3

   Set shanks on vegetables in cooker.

4. 4

   Add tomatoes with juice, vinegar and any lamb juices from baking pan.

5. 5

   Cover and cook until lamb is very tender when pierced with a fork, 6 to 6 1/2 hours on low, 4 to 4 1/2 hours on high.

6. 6

   With a slotted spoon, transfer each shank to a wide, shallow bowl and keep warm.

7. 7

   Skim and discard fat from cooking liquid.

8. 8

   Turn cooker to high.

9. 9

   In a small bowl, mix cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, about 10 minutes.

10. 10

    Spoon sauce and vegetables over lamb and sprinkle portions with parsley.

11. 11

    Prep and cook time: 6 3/4 to 7 1/4 hours on low, 4 3/4 to 5 1/4 hours on high

12. 12

    NOTES: Serve with soft polenta or hot cooked orzo (rice-shaped) pasta.

13. 13

    For an additional rich touch, sprinkle servings of shanks with toasted pine nuts.

14. 14

    Stir together crumbs, 1 tablespoon sugar, cinnamon and butter.

15. 15

    Press mixture evenly over bottom and sides of 9-inch pie pan.

16. 16

    Bake 8 minutes, until golden brown.

17. 17

    Cool on wire rack.

18. 18

    Combine 3 tablespoons sugar, gelatin, lemon peel, mace and water in a medium saucepan.

19. 19

    Heat over low heat, stirring, until gelatin dissolves.

20. 20

    Remove from heat; stir in yogurt.

21. 21

    Chill until mixture thickens to consistency of unbeaten egg whites.

22. 22

    Beat egg whites until soft peaks form; gradually add remaining sugar.

23. 23

    Beat until stiff but not dry.

24. 24

    Fold into gelatin mixture.

25. 25

    Turn into cooled crust; refrigerate until firm.

26. 26

    Add the reduced-fat and fat-free sour creams and the sugar, and beat until smooth; set aside.

27. 27

    In a small bowl, combine the hot water the espresso granules, if using, and the rum or rum extract.

28. 28

    Quickly dip half the ladyfinger halves, cut-side down, into the espresso mixture.

29. 29

    Place the ladyfingers, dipped-side down, in the bottom of a glass compote, 9-inch-square baking dish or pan, overlapping them, if necessary, to fit.

30. 30

    Spread half the cream cheese mixture evenly over the ladyfingers.

31. 31

    Dip the remaining ladyfinger halves into the remaining espresso mixture, then place them, dipped-side down, on top of the cream cheese.

32. 32

    Spread the remaining cream cheese mixture on top of the ladyfingers.

33. 33

    Cover the tiramisu with plastic wrap and refrigerate for 2 to 3 hours, or until chilled.

34. 34

    Just before serving, sprinkle the tiramisu with the cocoa- powder and top with chocolate curls.