VERY FINE STRAINER RECIPES

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HORCHATA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Horchata Recipe: How to Make It - Taste of Home image

In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 9

3/4 cup uncooked long grain rice
2 cups blanched almonds
1 cinnamon stick (3 inches)
1-1/2 teaspoons grated lime zest
4 cups hot water
1 cup sugar
1 cup cold water
Ground cinnamon, optional
Lime slices, optional

Steps:

  • Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a large bowl; add almonds, cinnamon stick, lime zest and hot water. Let stand, covered, at room temperature 8 hours., Discard cinnamon stick. Transfer rice mixture to a blender; cover and process 3-4 minutes or until smooth. Add sugar; process until sugar is dissolved., Place a strainer over a pitcher; line with double-layered cheesecloth. Pour rice mixture over cheesecloth; using a ladle, press mixture through strainer., Stir in cold water. Serve over ice. If desired, sprinkle with cinnamon and serve with lime and additional cinnamon sticks.

Nutrition Facts : Calories 134 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 82mg sodium, CarbohydrateContent 25g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST ... - FOOD.C…



Authentic Schweinebraten German Pork Roast ... - Food.c… image

This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 1 roast, 6 serving(s)

Number Of Ingredients 14

5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth

Steps:

  • wash and pat dry roast.
  • mix all dry ingredients together and rub onto roast.
  • spread a liberal amount of mustard onto roast.
  • heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
  • push vegetables aside and brown roast from all sides in the very very hot roasting pan.
  • ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
  • ad broth and transfer everything to the oven.
  • roast covered for 1 1/2 hours at 350°F.
  • uncover, stir onions and veggies.
  • turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
  • once roasting time has finished transfer meat to a plate to rest.
  • take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
  • strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
  • Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
  • Best served with potato dumplings and sauerkraut.

Nutrition Facts : Calories 553.4, FatContent 19.1, SaturatedFatContent 4.8, CholesterolContent 260.8, SodiumContent 450.4, CarbohydrateContent 6.7, FiberContent 1.7, SugarContent 2.8, ProteinContent 84.3

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