Monday, October 1, 2012

Resting on your (Bay) Laurels...

A couple of recipes for using bay leaves - Enjoy!

Traditional recipe, from
1 Tbl. salt
1 Tbl. ground bay leaf
2 Tbl. white pepper
2 Tbl. black pepper
1 tsp. nutmeg
1 tsp.cinnamon
1 Tbl. allspice
1 Tbl. mace
1 tsp.celery seed
1 Tbl. cloves

Mix all ingredients thoroughly. Place in an airtight container and store in a cool, dark place up to 4 months. Use to season poultry, fish, beef, vegetables, and sauces. Yield: about 1/2 cup

1 ½ cups sour cream
1 ½ cups mayonnaise
6 ounces chopped corned beef
2 Tbl. minced onion
2 Tbl. minced fresh parsley
2 tsp. dill seed
1 to 2 tsp. Beau Monde seasoning
1 small rye bread loaf, hollowed out
Party rye slices

Combine first seven ingredients in large bowl; mix thoroughly. Cover and refrigerate overnight. Spoon dip into hollowed loaf and serve with party rye slices.

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