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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Coleslaw - It uses an old-fashioned boiled dressing.

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Coleslaw - It uses an old-fashioned boiled dressing. Empty Coleslaw - It uses an old-fashioned boiled dressing.

    Post by Lobo Thu 14 Jan 2016, 11:00 pm

    Coleslaw - It uses an old-fashioned boiled dressing. Img17l
    Coleslaw
    Coleslaw - It uses an old-fashioned boiled dressing. Translucent
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    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Servings: 8
    When Chuck Williams was a child, his mother and grandmother made this coleslaw, which was a traditional accompaniment to their Christmas dinner. It uses an old-fashioned boiled dressing. The slaw is perfect for a picnic or backyard barbecue.






    • 119

    Ingredients:

    For the dressing:


    • 2 egg yolks
    • 4 Tbs. sugar
    • 1 Tbs. dry mustard
    • 2 to 3 drops Tabasco sauce


    • 4 Tbs. (1/2 stick) unsalted butter
    • 1 1/2 Tbs. all-purpose flour
    • 1/2 cup water
    • 1/2 cup white wine vinegar
    • 2 tsp. ground celery seed
    • 4 Tbs. sour cream

    • 1 small head cabbage, shredded
    • 2 carrots, peeled and shredded

    Coleslaw - It uses an old-fashioned boiled dressing. Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    To make the dressing, in a small bowl, whisk the egg yolks until light in color, then add the sugar, mustard and Tabasco and whisk vigorously.

    In a saucepan over medium-low heat, melt the butter. Whisk in the flour to form a smooth paste and cook, whisking constantly, until fragrant, 1 to 2 minutes. Whisk in the water until smooth.

    Whisk the egg yolk mixture into the butter-flour mixture, reduce the heat to low and cook, stirring, until thickened, 2 to 3 minutes more. Add the vinegar and celery seed, bring to a simmer and cook, stirring, 1 minute more. Remove from the heat and let cool to room temperature. Mix in the sour cream, cover and refrigerate until ready to serve.

    In a large bowl, combine the cabbage and carrots and toss to mix. Add half of the dressing and toss to coat, adding more dressing as needed. Serve immediately, or cover and refrigerate for about 1 hour to let the flavors develop.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 8:38 am