Best 5 Authentic Shaker Recipes

SHAKER MACARONI DELIGHT

Steps:

• Cook the macaroni as directed on the package.
• Pour the hot milk over the crumbs and mix in the cheese, pimento, onion, seasonings, and egg yolks.
• Beat the egg whites until stiff and fold into the mixture.
• Add the macaroni
• Bake at 350 for 50 minutes.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

THE REAL LONG ISLAND ICED TEA

Steps:

• Fill a cocktail shaker with ice. Pour vodka, rum, gin, tequila, triple sec, and sour mix over ice; cover and shake. Pour cocktail into a Collins or hurricane glass; top with splash of cola for color. Garnish with a lemon slice.

SHAKER CRANBERRY POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
• Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
• Preheat oven to 400 degrees F.
• Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
• Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.

SHAKER LEMON TART

Steps:

• The day before serving, prepare the filling. Wash and dry the lemons. Freeze them for 10 minutes and then slice them as finely as you can using a mandoline, meat slicer or very sharp knife. As you slice, pull out and discard any seeds. Place the lemons in a mixing bowl and toss with the sugar. Cover with a dish towel and set on the counter overnight.
• The next day, prepare the pastry: combine the flour, salt and sugar in a large mixing bowl. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Drizzle in the water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough. Gather the dough into 2 balls and wrap each tightly with plastic wrap, then flatten into disks. Refrigerate for at least 30 minutes.
• Preheat the oven to 425 degrees. Unwrap a disk of dough, place between two sheets of plastic wrap and roll into a 9-inch circle, 1/8-inch thick. Trim the excess dough. Lay it on a cookie sheet, cover and refrigerate. Roll the second disk into an 11-inch circle, 1/8-inch thick. Trim the excess dough. Gently place the larger circle in a 9-inch tart pan, letting the excess dough rise up the sides (do not trim). Cover and refrigerate until needed.
• Using your hands, mix the eggs, flour and butter into the lemon-sugar mixture, squeezing the lemons as you mix. Pour the mixture into the dough-lined tart pan to just below the pan's rim. Using the point of a paring knife, carve 4 to 6 holes in the crust of the small dough circle. Lay it on top of the filling. Roughly fold the edges of the bottom crust over the top circle. Brush with milk. Bake for 30 minutes, then reduce the heat to 350 degrees and bake for 20 minutes more. Cool completely before serving.