Best 3 President Monroes Waverly Jumbles Authentic Recipes

PRESIDENT MONROE'S WAVERLY JUMBLES - AUTHENTIC RECIPE!

Steps:

• Preheat the oven to 350°F.
• In a large bowl, cream the butter & the sugar until light in colour & smooth.
• Beat in the eggs, then add the rosewater.
• Gradually stir in the flour. Chill the dough for 1-2 hours.
• Pinch of a piece of dough at a time & roll into a 2" rope.
• Join the rope ends together to form a ring.
• Bake the Jumbles for 10-12 minutes in the centre of the oven.
• Cool on a wire rack then serve or store in an airtight container for upto a week.

SWISS FONDUE WITH 4 CHEESES - AN AUTHENTIC RECIPE

Steps:

• Cut off all rinds from each cheese.
• Cut all of the cheeses into cubes.
• Place cubes in a medium pot (preferably ceramic like Le Creuset) and put on the stovetop just below medium heat.
• Pour the white wine over the cheese in the pot.
• Crush the 4 cloves of garlic into the pot.
• Stir the pot, turning up the heat SLIGHTLY if necessary to melt. Remember that the cheese takes a while to melt, and if you turn up the heat too high in a fit of impatience then you will scorch the bottom of the cheese and have black chunks floating around in it -- so be patient and keep stirring and folding so it does not burn the bottom!
• Fold the cheese as it progressively melts so that the cubes on top can contact the heated bottom.
• Once the cheese has fully melted, assess the consistency to determine whether to raise the heat. If the cheese has fully melted, but is VERY thick and hard to stir, turn up the heat a bit (constantly stirring and folding) to melt it further. It should be creamy but not stiff.
• Meanwhile, in a small bowl, mix the Kirschwasser and the cornstarch together until smooth.
• When the cheese has reached the fully melted ideal, and it is easy to stir, add the Kirschwasser and cornstarch mixture and mix it in well. The cornstarch thickens the cheese and helps it all to coagulate so you don't have the cheese oils sitting in pools on top of the cheese.
• Stir in the nutmeg.
• The fondue should be well blended, creamy, and thick but not stiff. Test by dipping a cube of bread -- If the cheese does not stick or soak into the bread then you may need to turn the heat up, being careful not to burn the bottom.
• On the otherhand, if it is too thin, be careful not to add too much cornstarch or else you will get stuck with a stiff fondue that is hard to dip into. Try lowering the heat or adding slightly more cornstarch (mixed with Kirschwasser or water first).
• When the ideal consistency is reached, place the pot over the flame on the tabletop and serve.
• Bon appetit!

GUACAMOLE, AUTHENTIC RECIPE

Steps:

• Squeeze the lime juice into the mixing bowl, this will help acidulate the avocado and avoid any oxidation or browning.
• Peel half a white onion and grate into the bowl using a fine tooth grater.
• Peel the tomato, cut in half at equator and squeeze seeds and juice into a separate bowl.
• Strain and reserve juice to control the final consistency.
• Chop the peeled tomato halves well and add to the main bowl.
• Wash and strip the cilantro leaves, then chop them finely and add.
• Peel and crush, mash or finely mince the garlic and add to the other ingredients.
• Add salt, white pepper, ground cumin, hot sauce and cayenne to taste.
• Halve, peel and seed the avocados then scoop out flesh into mixing bowl.
• Mix ingredients by mashing with the back of a fork.
• Avoid over mixing and keep texture a little on the chunky side.
• Adjust seasonings to taste (remember this will marry up for one hour).
• Add the juice from the strained tomato seeds if mixture is too thick.
• Finish the mixing and transfer to a serving dish.
• Press plastic wrap onto the surface of the mix to avoid oxidation.
• Chill for one to four hours before serving.
• Notes: To be completely authentic, pulverize the peeled garlic with lime juice and salt using a mortar and pestle or in Mexican stone molcajete.
• Add this mixture to start the bowl of ingredients.
• Decorate with a coiled tomato rose and sprigs of the cilantro leaves.
• (You can make this from the peel of the tomato used in the recipe.) PLEASE DO NOT ADD ANY MAYONNAISE, SOUR CREAM OR CREAM CHEESE, YOU WILL RUIN IT.
• THIS IS AN AUTHENTIC RECIPE AS WRITTEN, PLEASE TRY IT AS SHOWN.
• However you make it, serve guacamole with yellow corn tortilla chips.
• Avoid brands that use any flour as authentic chips will contain only stone ground yellow corn.
• For best results, deep fry home made chips and serve warm.
• When making your own corn chips, let the yellow corn tortillas sit out for two hours in room air to dry slightly before frying.
• Cut into wedges and fry in plenty of very hot oil.
• Lightly salt them before serving.
• Excellent topping for flautas, tostadas and tacos, also good in omelets.
• Timesaver Hint: Omit many steps by using a small (7 oz.) can of Herdez brand Salsa Casera.
• If you are in a hurry, follow the steps below.
• Drain the salsa before using.
• Add to avocado and lime juice, then mash with fork.
• Check for flavor and heat while adding the drained salsa.
• Reserve juice from drained salsa to control the body of the final mix.
• Add the crushed garlic and spices to taste.
• Cover as shown above and chill before serving.
• Be sure to allow ingredients to marry up for at least 1/2 hour.
• You will have a good measure of heat from the salsa, so beware!