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  • 1/11 National Milk Day 1

    From Dave Drum@1:3634/12 to All on Mon Jan 9 15:58:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Milk Pork
    Categories: Pork, Dairy, Vegetables, Herbs
    Yield: 6 Servings

    3 lb (1.5 kg) boned pork roast
    6 cl Garlic; peeled, in slivers
    Salt & pepper
    2 tb Butter
    1 lg Onion; halved
    1 lg Carrot; halved
    2 lg Rosemary branches
    2 Bay leaves
    4 c Whole milk
    Generous handful chopped
    - fresh chives and/or
    - parsley; for garnish

    Make small slits all over the meat with a sharp knife,
    inserting a sliver of garlic into each as you go. (If you
    can do this several hours or the night before cooking,
    all the better.) Rub the meat all over with salt and
    pepper. Heat the oven to 325ºF/160ºC.

    Melt the butter in a deep, lidded casserole (cocotte),
    and brown the meat well on all sides. Add the onion,
    carrot, and herbs to the pot. Pour over the milk, and
    bring to a simmer on the stovetop. Cover the dish and
    transfer to the oven until tender, about 2 hours,
    turning the meat at least once.

    Remove the meat from the pot and wrap in foil to keep
    warm. Remove the herbs, carrot, and onion and discard.
    The cooking juices will be curdled - ugly - but this is
    how they're meant to be. Boil them down to about a
    cup/250 ml and purée with an immersion blender. Taste
    and adjust the seasonings.

    Carve the meat and arrange in a serving dish. Pour over
    the sauce, sprinkle with the chives and/or parsley. Serve.

    http://www.foodtv.ca

    Yield: 6 servings

    Meal Master Format by Dave Drum - 07 June 2008

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  • From Dave Drum@1:2320/105 to All on Fri Jan 10 16:15:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Benjamin Franklin's Milk Punch
    Categories: Booze, Dairy, Spices, Citrus
    Yield: 2 Quarts

    6 c Brandy
    11 Lemons
    2 c Lemon juice
    4 c Spring water
    1 Fresh grated nutmeg
    1 1/8 c Sugar
    3 c Whole milk

    Zest eleven lemons. Squeeze 2 cups of lemon juice.
    Steep the lemon zest in the brandy for 24 hours.
    Strain out the lemon zest.

    Add 4 cups of spring water, 1 freshly grated nutmeg,
    2 cups of lemon juice, and 1 1/8 cups of sugar to
    the brandy. Stir until the sugar dissolves.

    Bring 3 cups of whole milk to a boil.

    As soon as the milk boils, add it hot to the brandy
    mix and stir. The heat, lemon juice, and alcohol will
    begin to curdle the milk.

    Let the punch stand for 2 hours.

    Strain the punch through a jelly bag (or pillow case)
    until clear. Serve cold.

    Franklin's Milk Punch recipe shares characteristics of
    two types of beverages--possets and syllabubs. Possets
    combine hot milk with ale, wine, or brandy, sugar, and
    spices. Heat and alcohol curdle the milk. Possets were
    used as remedies for colds, and were consumed from the
    spout of a posset cup, which let one drink the whey
    from the bottom and eat the curd later. Syllabubs
    combine milk with wine and lemon juice (or other
    acids); the acid from the wine and juice curdle the
    milk. Served in a glass, the foamy curd of the syllabub
    is eaten with a spoon and the punch drunk.

    From: http://www.masshist.org/database

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