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OUR FAVORITE RECIPES FROM 2001
Page
Tomato Basil Soup 3
Lotus Root with Soy Sauce Dressing 4
Guacamole en Molcajete
Buckwheat Blini 6
Crescent Rolls 7
Pumpkin Bread 8
Chez Panisse Brine 9
Herbfarm Vinaigrette 10
Fat Free Pesto 11
Cranberry Chutney 12
Fresh Pomegranate Chutney 13
Mint and Cilantro Chutney 14
Warm Cabbage Salad 15
Layered Mexican Salad 16
Pennewith 3 Herbs, Capers, Tuna 17
Black Bean Salad 18
Parmesan Cake with Truffle Oil 19
Potato Frittata with Goat Cheese, Red Onion & Bacon 20
w Pastawith GrilledVegetables 21
Hawaiian Chicken 22
Miso Grilled Salmon 23
Cucumber Relish 24
Grilled Red Snapper with Black Bean-Roast Banana... 25
Moussaka 26
Beef and Basil Daubewith Flageolets and Haricots Verts 27
Butternut Squash Gnocchi with Chard and Pork 29
Mushrom Marsala with Polenta 31
Pork Braised in Milk and Herbs 32
Oxtailsin Red Wine with OrangePeel 33
Baklava 34
Crema Rovesciata all'Arancia 35
Raspberry Meringue Roulade 36
Peach Cobbler 37
Mousse de Tequila 38
Italian Prune Cake 39
Plum Pudding 40
Pumpkin Pie Brulee 42
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TOMATO BASIL SOUP
From Charles Holmes via Anne Hoisted
Serves 6-8
1-1/2 pounds ripe plumtomatoes cut inhalflengthwise
3 tablespoons olive oil
1-1/2 teaspoon kosher salt
!4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1tablespoon unsaltedbutter
1/8teaspoon crushed redpepper flakes
14oz. canned plumtomatoes withtheir juice
1cup fresh basil leaves, packed
1-1/2teaspoon fresh thyme leaves
1 quart chicken or vegetable stock
Vi cup cream
Preheat the ovento 400 degrees. Toss together the tomatoes, 1-1/2
tablespoons olive oil, salt and pepper. Spread the tomal
layer onabaking sheet and roast for 45minutes cut side up.
^, ^ ____^ _ _.
i , tablespoons olive oil, salt and pepper. Spread the tomatoes in one
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In a 5-quart stockpot on mediumheat, saute theonions and garlic with
1-1/2 tablespoons of olive oil, butter, and red pepper flakes for 10
minutes, until the onions are translucent without coloring. Add the
canned tomatoes, basil, thyme and stock. Add the oven-roasted
tomatoes including the liquid on the baking sheet. Bring to boil and
simmer uncovered for 40 minutes. Puree with immersion blender or in
blender. Return soup to pot, and stir incream. Check for seasonings.
Serve hot, cold, or at room temperature, garnished with some pesto.
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LOTUS ROOT WITH SOY SAUCE DRESSING
from Madhur Jeffrey's "Worldofthe East"
via MaudHallin i
5 oz lotus roots
5 t Japanese soy sauce
11 Japanese rice vinegar
11 sugar
21 sesame oil
21roasted sesame seed (black orwhite)
Instructions: Peel lotus roots, cut in thin slices. Throw into boiling water for a
coupleofminutes, drain. Mix whilestillwarm. Serve as a snack.
Notes: Old lotus roots take longer to make tender. Well you know! Ifyou are
short on some ingredients, just mix with sushi style rice vinegar.
GUACAMOLE EN MOLCAJETE
FromAgustinGqytanvia Judy Gray
Serves 4-6
lA small white onion, finely chopped
3 cloves garlic, grilled
4 sprigs ofcilantro, chopped
2 chiles serranos, grilled andpeeled
3 large tomatillos, grilled andchopped
2 Hass avocados, mashed
x/z t. salt or to taste
12 fresh corn tortillas, or%lb. homemade corn chips
1 stovetop grill
1mortarandpestle, or molcajete
Inthemortar and pestle, grind theonion, garlic, cilantro and chiles. Addthe
tomatillos and continue grinding to a smooth paste. Mix inthemashed
avocado and salt. Serve inthe same molcajete with fresh, warmed corn
^-' tortillas, or homemade corn chips.
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BUCKWHEAT BLINI
from Gary Danko
via Maud HalIin
Yields about 40 average sized blinl
1 cup buckwheat flour
1 cup unbleachedall-purpose flour
1 tablespoon sugar
1 tablespoon active dry yeast
1 Va cups milk, warmed to bodytemperature
1 teaspoon kosher salt or Vi teaspoon regular iodized salt.
2 divorcedeggs
lA heavy cream
butteror very bland vegetable oil as your heart desires.
TopSpread: creme fraiche, caviar or smoked salmon, sturgeon, eelor smoked
herring pate; chives, dill, choppedred onion, etc.
Instructions: Stir together halfofthe buckwheat and halfofthe all-purpose
flour, thesugar and theyeast. Whisk in1cupof warmmilk. Coverwith
w' plastic wrap and let rest in a warm area for an hour.
In another bowl stir togetherthe remaining flours andthe salt.
Use a blender or similar and combine egg yolks and %cup milk until foamy.
Whisk indryingredients (flour andsalt). After anhour combine thetwo
batters.
Whisk eggwhites to softpeaks, thengently fold into batter.
Fryuntil golden brown onbothsides, turning once.
Notes: The blinifreeze very well So the idea is to make a batchandhave
available asneeded. I make mine in very small small andlarger sizes,
dependent upon howI want toserve them. They can besmall andthick
bigger andthinner, which can befolded over andholdasmokedherringpate
in itscenter. Most Swedes have aspecial blinipan (pltittpanna), which defines
the circumference ofthe blinl You may want touse amorefree spiritedway
ofcooking them.
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CRESCENT ROLLS
from Karen Lonergan
1/2 cup softened butter
1/2 cup vegetable shortening
1 cup sugar
1 1/2 tsp salt
1 c boilingwater
2 packages dry yeast
2 eggs, beaten
1 cup cold water
6 cup all-purpose flour, unsifted
Dissolve butter, shortening, sugar, andsalt inboiling water. Cool.
Dissolve yeast in cooled mixture. Add eggs, coldwater, and flour. Stirjust to mix and
place inrefrigerator for at least 4 hrs or overnight.
About three hours before serving, roll and flatten dough into 3 circles (do not knead).
Cut eachcircle into 12 segments (similar to pizza slices). Starting with the wide end
^^ of each peice, roll up each segment and place, tip down, on an ungreased baking
sheet, far enough apart sothat theywill not touch during rising or baking. Let rise ina
moderatelywarmplacefor 3 hours.
Preheat oven to 400. Bake 12-15 minutes until golden brown. Recipe makes about 3
dozen rolls.
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PUMPKIN BREAD
Adaptedfrom Ladies Who Lunch
via Carol Henwood
makes2 large loaves
3 lA cups flour
2 tsp. baking soda
1 lA tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. pumpkin spice
3 cups sugar
1 cup saladoil
4 eggs
2/3 cups water
1 can (1 lb.) pumpkin
Sift dry ingredients together in a large bowl. The spices should be measured
in heaping teaspoons. Make a large well inthe centerof the bowl andaddthe
\^j remaining ingredients. Mix well until smooth. Grease two 9" by 5" loaf
pans. Pour in batter and bake in 350 degree oven for one hour, or until
toothpick inserted comes out clean.
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This freezes well For variation, I add 1 cup choppedwalnuts, bake in muffin
tins, andicewith cream cheesefrosting
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BRINE FOR MEATS
from ChezPanisse inBerkeley
via MaudHallin
2 lA gallons ofcold water
2 cups koshersalt (don't eventhink ofregular salt)
1 cup sugar
2 bay leaves, torn into pieces
4 tablespoons ofdriedthyme
1whole headof garlic, cloves peeled
5 whole spice berries, crushed
4 juniper berries, smashed.
Instructions: Place the water in a large pot that can easily hold the liquid and
the meat you intend to brine. Add all ingredients; stir for a minute or two
until the sugarand salt dissolve.
Leave poultry in brine for 24 hours, pork for 3 days. Press down with plate
and aclean weight to keepanimal submerged.
Drain well, pat dry and stuff with lemons and herbs. Rub skin with oil. No
more salt, but do add some pepper.
Notes: You get more crushed andsmashed, if youare heatedfirst. So heat
juniper and whole spice berries in cast iron pan, andstir, until they start
smelling nice. Now youcrush them, with success! Back of knife, roller pin,
etc. Some people do turkey this way, andit does improve the turkey.
HERBFARM VINAIGRETTE
from KarenLonergan
V* cupred wine vinegar oraged sherry vinegar
2 tablespoons balsamic vinegar
1tablespoon coarsely chopped shallot
2 teaspoonsDijonmustard
Vi teaspoon salt
Freshly ground blackpepperto taste
Va cup mildextra-virgin oliveoil
Herb selection: Blend any of the following into the dressing: 1 to 2 tablespoons
coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or
French tarragon; 2 to4 tablespoons coarsery chopped basil, dill, chervil, orchives; or
2 teaspoons fresh fennel seeds.
Puree all the ingredients except the oil in a blender or food processor. With the
machine running, pour in the olive oil in a steady stream. If you are not going touse
the dressing within a few hours, store it tightly covered in the refrigerator; it will keep
for several weeks. Bring to room temperature and shake or whisk it well before you
K^ dress the salad.
The Herbfarm is widely regarded as one ofthe greatest eating establishments in the
Northwest. It started on a small farm in Fall City, Washington, where a road side
herb stand evolved into the culinary delight of a small restaurant serving 9-course
dinners, with each course (and complementing glass of wine) focused around a
particular herb. The restaurant has now expanded, and the waiting list for
reservations is about 6 months long. Eric and Ifinally had our crack at it for our
anniversary last year, andit was everything the legends made it outto be.
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10
FAT-FREE PESTO
From Judy O'Shea
Makes 2 cups
1 largebunch basil
2 cloves garlic
1 lemon
1 16oz. can ofhigh qualitywhite beans
lA c. fat-free Parmesan cheese
Va c. skimmilk
salt and pepper to taste
Drop the cloves into a running Cuisinart, add the basil leaves and lemon juice
and mince finely. Add the entire can of beans, including liquid, and cheese
into the bowl. Make a fine puree. Add milk to thin to your preferred
consistency. It will thickenon the pasta, so make it thinner thannormal.
Spoon on fresh pasta, goodbreads, etc.... The combination of pasta and beans
makes a complete proteinfor vegetarians.
K^J Natural vegetable gums can substitute for oils in smoothing food textures
without addingfat. For my husband's fat-free Dean Ornish diet I use lots of
canned beans, draining andsaving the liquidfor saladdressings andsauces.
(There's less gas in canned beans as well.) The above isn't a classic basil
pesto, but ifyoupass a little olive oilfor the thin ones, the restwillbehappy!
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GREAT CRANBERRY CHUTNEY
From Isabel Wade
lA c. apricot preserves
1-1/2 c. dark brown sugar
Vi t. ground ginger
6 whole cloves
1 pear(firm), peeled and diced
3 c. cranberries(thaw if frozen)
Vi c. walnuts
Vi c. cider vinegar
%t. curry
3" stick ofcinnamon
1 lime
1 apple, peeled and diced
Vi c. raisins
1-1/2 c. water
Put stickof cinnamon and cloves in cheesecloth. Combine in a pan 1-
1/2 cups water with cheesecloth containing cinnamon and cloves,
preserves, vinegar, sugar, ginger, curry. Boil until sugar is dissolved.
Blanch lime in boiling water for 2 minutes. Seedand chop. Add lime,
pear, apple to mixture, and simmer for 10 minutes. Add cranberries
and raisins, simmer 20-25 minutes, until thickens.
Remove from heat, add walnuts, discard cheesecloth. Put in bowl and
cool!
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FRESH POMEGRANATE CHUTNEY
From Isabel Wade
Vi c. red currant jelly
Vi c. finely chopped green onions, including tops
1c. pomegranate seeds (from1-lb. pomegranate)
1 T. minced freshginger
IT. minced fresh jalapeno chili
Vi t. ground coriander
1 T. lemon juice
salt and pepper
Put currant jellyina 2 c. glass measure. Heat inamicrowave oven
at full power until softened, about 20seconds. Stir ingreen
onions, pomegranate seeds, ginger, chili, coriander, and lemon juice;
add salt and pepper to taste. Let stand about 15 minutes before
serving.
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FRESH CHINESE PARSLEY (Cilantro), AND MINT
CHUTNEY
from Madhur Jqffrey's "Worldofthe East"
via Maud Hallin
3A cup chopped fresh Chinese parsley (cilantro orcoriander) packed firmly
V% cup chopped fresh mint (pref. spearmint, butany will do)
1green chile, chopped and seeds removed. Youmay cheat and put ina
couple ofdashes oftabasco sauce
1tablespoon lemon juice (smiling, frozen or fresh) lime will also work.
%cup plainyogurt
Salt kosher or sea salt.
Instructions: This is really easy! Put the herbs in ablender or food processor,
blend. Add the yogurt and the lemon juice, taste for salt and spices.
Notes: The problem with this dish is that it is really healthy!.
Ibuy goat yogurt. Do make sure you don't get the terrible commercial yogurt
with alotofstabilizer. Dependent upon use, asasnack ormixedwith
cucumber as araita (salad), Isometimes drain the yogurt over asieve with a
dampenedpaper towel or cheeseclothfor %hr. Cucumber has alot ofwater
in it. Besides, ifyou want itas adip, you may want itless runny. Keeps well
intherefrigerator.
Ifyou growmint in your garden, be sure to restrain it in acontainer with high
borders.
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WARM CABBAGE SALAD
A variation of Jeremiah Tower's salad
via MaudHallin
Serves 4
1 small red cabbage
8 slicesbacon or pancetta
Vi cup freshly toasted walnuts, or other nuts
2 T red wine vinegaror lemonjuice
Baguette for bruschetta, or croutons
garliccloves
olive oil
4 ounces fresh goat cheese(cut into rounds)
chopped parsley
Instructions: Cut cabbage in halt remove solidcore. Cut inthin slices. Put
cabbage inbowl, toss withvinegar or lemon and salt and pepper. Let stand
for at least 10minutes, i.e. while you do the otherstuff.
Fry baconuntilcrisp. Cut in 1-inch pieces. You need someofthe baconfet
^^ to stir fry the cabbage (unless you have some duck fet in your larder). Bake
bread slices, coated with some olive oil inthe oven. Rub bread with garlic
cloves.
Nowput bacon fet and cabbage into pan, stir fry until limp. Probably less
than1minute. Depends on yourslicing ability.
Assemble onwarm plates or platter. Cabbage as thebase, bruschetta along
thesides, drizzle withthebacon and walnuts, topwiththegoat cheese, and
sprinkle somechopped parsley.
Notes: This was alwaysone ofeverybody'sfavorite dishesat Stars inSan
Francisco.
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15
LAYERED MEXICAN SALADWITH
w CILANTROJALAPENO DRESSING
From John andKatherine Koelsch Kriken
Beans Dressing
2/3c. dried black beans, 3-5pickledjalapeno chilis,
pickedover and rinsed seeded
lA c. whitewinevinegar
2 T. vegetable oil 11. salt
2 T. white winevinegar 2/3 c. oliveoil
Vi t. salt !4c. packed fresh cilantro
Salad
'/2 c. chopped red onion 2 c. thinly sliced iceberg or
romaine lettuce
1-1/2 c. chopped, seeded 1c. fresh corn, boiled for 2
tomatoes minutes
Vz c. coarsery grated Monterey Jack refreshed under coldwater,
1avocado (preferably Hass) anddrained, or thawed frozen
4slices lean bacon, cooked crisp, acilantro sprig for garnish
drained and crumbled 54 c. chopped bell pepper
Ina large saucepan cover beans with 2 inches cold water, bring to boil for 3
w minutes. Remove pan from heat, let beans soak for 10 minutes, and drain
them. Inthe pan cover beans with 2 inches cold water, bring water to a boil,
and simmer beans for 45 minutes, or until they are just tender. Drain beans in
a sieve, refresh them under cold water, and transfer to bowl. Add the oil,
vinegar, salt, and combine mixture well Chill it covered for at least 2 hours,
and up to 24 hours.
Make dressing while mixture is chilling. In a blender, puree chilies with the
vinegar and salt; with motor running, add the oil in a stream and blend
mixture until emulsified. Add the cilantro and blend the dressing until
cilantro is chopped fine.
Drain beans and toss them with the onion. In bottomof2quart souffle bowl
arrange lettuce, top it with bean mixture, reserving 2 T. of bean mixture for
decoration. In a small bowl toss together the com and bell pepper, top the
tomato layer with com mixture, reserving 1 T. of the com mixture for
decoration, and top with the Monterey Jack. This salad may be prepared up
to this point 8 hours in advance and kept covered and chilled Peel and cut
avocado lengthwise into 8or 12 slices. Arrange avocado slices like spokes of
a wheel ontop of Monterey Jack layer, and fill spaces between avocado slices
alternately with reserved bean mixture, reserved tomato, reserved com
mixture, and bacon. Garnish the salad with cilantro and serve with cilantro
\s Jalapenodressing.
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PENNE WITH THREE HERBS, CAPERS & TUNA
Adaptedfrom The San Francisco Chronicle Food Section bySisi Damner
Serves 4
6 oz. olive oil packed tuna
6 quarts water
1 Vi tsp. salt
Vi tsp. freshly groundpepper
Vi pound penne
2 T. freshly squeezed lemonjuice
2 T. extra virginolive oil
2 T. vinegar packed capers
lA cup chopped parsley
lA cup chopped basil
lA cup chopped cilantro
% cup sliced sun dried tomatoes
Drain asmuchofthe oil from thetunaaspossible. Put thetuna
in a medium-sized bowl and break it into flakes. Set
aside.
Put water into medium-sized pot andbring to a boil. Add 1-1/2
teaspoon salt. Add the penne and cook for about 12 minutes
until the penne is al dente. Drainwell.
Put the penne in a salad bowl andaddthe lemonjuice, olive oil,
pepper and remaining salt. Mix well and then add the capers,
parsley, basil, cilantro, sundried tomatoes and tuna. Mixagain.
Decorate with a rose that has been cut from a tomato skin and
rolledintothe shape ofa flower.
Serve at roomtemperature.
This is the all time wonderful outdoor summer salad. The
recipe may be doubled and doubled to feed a crowd, and I
promise noonewill be disappointed inits wonderfulflavors.
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BLACK BEAN SALAD FOR A CROWD
This is a recipefrom Hazel Stitt via Sisi Damner
Serves 40
3 Va pounds ofblack beans
2 49 oz. cans ofchicken broth
1 Tsp. cumin powder
3 chopped sweet red onions
3 chopped red peppers
Va cup balsamic vinegar
6-7 T. lemon juice
3 T. lemon zest
3 cups packed chopped cilantroleaves
8 oranges sliced with white skin removed
Wash and soak the beans according to the package
directions. Discard the soaking water and cook the
beans with the cumin powder in the chicken broth until
they are done.
Combine all of the next ingredients except the oranges.
Stir carefully, yet con^letely. You may make the salad
up to this point 3 days before serving. Refrigerate.
Add the oranges just before serving. Check salt and
pepper. You may add red chopped chile peppers for
flavor.
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PARMESAN CHEESECAKE WITH TRUFFLE OIL,
SERVED WITH ARUGULA GREENS
From Charles Holmes via Anne Halsted
Serves 10
Cheesecake;
2 oz. butter at roomtemperature
1 pound creamcheese
4 oz, finely grated parmesan cheese
2 T. truffle oil
4 eggs
Vi cup cream
Truffle Dressing.
1 finely chopped shallot
Vi t. Dijon mustard
3 T. champagne vinegar
5 T. mediumbody olive oil
3 T. truffle oil
salt and pepper to taste
Salad:
2 cups arugula leaves
Whip cream andbutteruntil fluffy. Addparmesan cheese. Addeggs, oneat a
time. Add oil and cream, mix. Line a 8" spring form pan with plastic wrap
and spray with non-stick oil. Bake in a water bath at 325 for 45 minutes to an
hour. Cool.
Let shallots stand in vinegar for 10 minutes to macerate. Whisk in rest of
ingredients.
To assemble: slice cake in 10 portions. Placed one slice on each plate. Dress
arugula lightly with some of the dressing, and place arugula greens on top of
and around the cake. Serve.
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POTATO, RED ONION, CANADIAN BACON,
AND GOAT CHEESE FRTTTATA
Adaptedfrom a Williams Sonoma recipe via Sisi Damner
Serves 4
3 mediumred potatoes
2Toliveoil
1red onion chopped
1 clove chopped garlic
10+ slivered basil leaves
6 lightlybeateneggs
8 slices Canadian bacon, cut in strips
4 oz. goat cheese, broken into V" cubes
salt and pepper
Preheat the ovento 375degrees.
Inasmall potofwater, boil the potatoes until they are tender:
(18-20 minutes). Aftercooling for about 15 minutes, cut them
\^j into 1" cubes. Warmhalfofthe olive oil, and saute the onion
for about 5minutes. Add the potatoes and garlic and saut6 for
another minute. Cut the Canadian bacon into strips and add to
the potato mixture. Add the eggs, salt, pepper, and goat
cheese. Stir until just mixed. Pour all of these ingredients into
abaking dish which has been glazed with the last tablespoon of
olive oil Scatter the slivered pieces ofbasil on the top ofthe
frittata and bake approximately 20 minutes.
This isadelicious breakfast any time ofthe year. Whether it is
during the Christmas holidays or on the deck at Tahoe inthe
summer, it is always a favorite.
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PASTAWITH GRILLEDVEGETABLES
Carol Henwoodvia Gail Kellogg
4 red bell peppers
2/3 cup parsleyleaves
2 large garlic cloves, minced
Vi cup freshbasil leaves
2 oz. anchovy filets, rinsed
oliveoil, salt, and freshly ground pepper
1 lb. small onions
2 zucchini, cut inhorizontal strips
1box raddiatore pasta
12 oz. Monterey jack cheese, shredded
1 cup freshly grated parmesan cheese
Roast peppers on grill orbroil. Place inpaper bag, remove skin, and
chop into 1" squares. Chop garlic, basi and anchovies to apaste.
Grill veggies, brushing with olive oil. Place in shallow 2-quart dish.
Top with paste, peppers, and alittle olive oil. Bake at 375 degrees for
\^j 20 minutes. Meanwhile, cook pasta, drain, and turn into serving
bowl. Toss withjack cheese and veggies. Add salt and pepper. Top
with parmesan cheese and serve immediately.
Serves 6 to 8.
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HAWAIIAN CHICKEN
Carol Henwood
2 lb. chicken, cut up
2 T. chopped fresh garlic
2 T. grated fresh ginger
1/3 cup brown sugar
1 tsp. sesame oil
1 cup soy sauce
lA cup pineapple juice
lA cup white wine
GLAZE: %cup honey
lA cup Dijon mustard
1 cup pineapple juice
2 T. cornstarch
Mix together garlic, ginger, sugar, oil, soy, pineapple juice, and wine.
Marinate chicken for at least 6hours, or preferably overnight. Bring
honey, mustard, and pineapple juice to aboil. Addasmall amount to
^ thecornstarch and blend until smooth. Addcornstarch mixture to
glaze and stir until itthickens. Grill chicken, brushing with glaze
often.
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MISO-GRILLED SALMON
From John Ash
via Mary and Dick Lonergan
serves 6
6 five-ounce salmon fillets
1/4cup white (shiro) miso
1/4cupMirin (sweetened sake)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
2 tablespoons minced scallions
1 1/2 tablespoons grated fresh ginger
Cucumber Relish (seerecipe)
steamed basmati rice for 6
toasted sesame seeds and slivered nori for garnish
Mix the marinade ingredients together and coat the salmon.
's^j Cover and refrigerate for at least 30 minutes (up to 2 hours)
turning occasionally.
Grill the salmon over a medium fire on both sides until just
cooked though. Fish should still be translucent in the very
middle.
Place each fillet skin side down on abed of basmati rice. Top
with cucumber relish. Garnish with sesame seeds and nori
strips.
This is our favorite salmon recipe so far. The presentation is
nice, andthe tastes andtextures are special
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CUCUMBER RELISH
from John Ash
via Mary and Dick Lonergan
serves at least 6
2 pounds English cucumbers
2teaspoons sea orkosher salt for sprinkling over cucumbers
2/3cupunseasoned rice vinegar
2/3 cup sugar
1tablespoon grated fresh ginger
salt and apinch ortwoofcayenne pepper, to taste
Peel and cut the cucumbers inhalflengthwise. Scoop out the seeds
with ateaspoon. Cut cucumber into paper-thin slices, sprinkle with
salt and toss. Let sit for 15 minutes. Rinse, drain and gently squeeze
out the excess water.
Whisk together rice vinegar, sugar, ginger, salt and cayenne and mix
into cucumbers. Cover and refrigerate for at least 30minutes before
serving.
Delicious overMiso-GrilledSalmon or servedas a salador sidedish.
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GRILLED RED SNAPPERWITH BLACKBEAN ROAST
BANANA MASH COCONUT-SERRANO BROTH, AND
MANGO TORTILLA SALAD
Stephan Pyles viaJanChernoff
Serves 6
Red Snapper
6 6-oz. red snapper fillets
salt to taste
olive oil to taste
Black Bean-Roast Banana Mash
1c. black beans, soaked overnight
and drained
4 c. chicken stock
2 bananas
2 T. olive oil
Vz small onion, finely diced
1 T. tomato paste
Vi T. pure chile powder
1 garlicclove, chopped
1 T. unsalted butter, divided
21. fresh limejuice, divided
salt and pepper to taste
Coconut Serrano Broth
1 T. olive oil
Vz mediumcarrot, peeled and chopped
Vi mediumonion, chopped
3 serranos, seeded andchopped
Vi t. ground cumin
2 lemongrass stalks, chopped
2 kaffir lime leaves
25
Prepare the grill. Salt the fillets, coat
oil. Grill fillets for 2 minutes. Turn
fillets 45 degrees witha spatulato
make grill marks. Cook two more
minutes, Turnfish over andrepeat
the process. Serve with mash, broth
and salad
Preheat ovento 350 degrees.
Combine the black beans and stock
inastockpot Cook over highheat
untilthe beansare verysoft andthe
stock is almost completely reduced.
Roast the bananas in the skin until
the fruit is soft and the skins are
black, about 15 minutes. Heat the
oilve oil ina small sautepanuntil
lightly smoking. Addthe onion
and saute for 1 minute. Add the
tomato paste, chile powder, and
garlic; continue cooking for two
minutes; remove from heat.
Take halfofeach mixture and blend
In a food processor with halfthe
Butter and halfthe lime juice.
Repeat wfthremaining half. Season
Withsalt and pepper to taste.
Heat the olive oil ina large saucepan
over high heat. Saute the carrot,
celery and onion for 3 minutes. Add
the serranos, cumin, lemongrass, and
lime leaves; continue to saute for 1
minute more. Deglazethe pan with
the sherryand reduce to a glaze. Add
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1 c. sherry
1 14 oz. can coconut milk
1 c. chicken stock
1 c. cilantro leaves
Vi c. basil leaves
salt to taste
Mango-Tortilla Salad
3 cups vegetable oil
2 yellow, 1 red, and 1 blue corn
tortillas, julienned
juice of4 limes
54 cup olive oil
salt to taste
1jicama, peeledandjulienned
Vi mango, peeled, pittedandjulienned
x/% red bell pepper, julienned
Vi c. cilantro
the coconut milk and stock; bring to
boil. Reduce heat and simmer for
5 minutes. Puree in blender until
smooth. Strainthe broth through
a fine sieve. Tie the cilantro and
basil together and steep theminthe
broth. Season with salt to taste.
Heat the vegetableoil in a medium
saute pan until lightlysmooking.
Frythe tortillasuntil crisp. Remove
fromoil and drainon paper towels.
Pour limejuice in a mediumbowl.
Slowly drizzle in the olive oil while
whisking until an emulsionforms.
Season with salt to taste. Combine
thejicama, mango, bell pepper, and
cilantro in a large bowl Toss with
This recipe looks hard, but it really isn't It is worth the effort - absolutely
delicious! You can make an extra portion ofthe bean/banana mash andfreeze it
for future meals!
25a
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MOUSSAKA
adaptedfromSan FranciscoA La Carte
via MaryandDickLonergan
Serves 8
2 large eggplants
1 cup olive oil
1 lb. sausage meat*
2 c. chopped onion
2 lbs. boneless legoflamb
It. salt
11. crumbled dried oregano
11. ground cumin
2 cloves garlic
1 c. tomato puree
lA c. minced fresh parsley
salt and pepper to taste
1 c. red wine
20 fresh basil leaves
1 lb. fresh, sliced mushrooms
8 T. butter
1 c. all-purpose
flour
2 c. creme fraiche
2 c. milk
It. salt
nutmeg to taste
Vi c. creme fraiche
parmesanfor top
Slice eggplants crosswise. Brush slices with olive oil and grill or broil on
both sides until soft and browned. Preheat oven to 400 degrees. Cut lamb
into Vi inch cubes. Brown sausage in askillet, drain offfet reserving 2T., and
set aside. Saute onion in1T. ofreserved fet, in the skillet, and add to
reserved sausage. Brown lamb in the skillet, seasoning with salt, oregano, and
cumin. Add to reserved sausage mixture. Add 1T. fet, saute garlic in the
skillet until just starting to turn goldea Add tomato puree, parsley, salt and
pepper. Mix well, then add wine and reserved meat mixture. Simmer,
uncovered, until almost all liquid is absorbed.
Butter a5-quart casserole. Layer all but 4slices eggplant onthe bottomof it.
Cover with meat mixture. Add basil leaves and top with mushrooms and
remaining eggplant slices, cut inhalf Blend creme fraiche withmilk. Melt
butter inasaucepan until foamy, sprinkle with flour, cook and stir for 3
minutes. Gradually stir increme fraiche-milk mixture, cook and stir until
smooth and thickened. Season with salt and nutmeg and pour over casserole.
Top with dollops ofcreme fraiche, Bake for 45 minutes, sprinkle with
parmesan cheese, and continue baking for another 15 minutes.
sausage worked well
This dishfreezes beautifully. Itistruly comfortfood!
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BEEF AND BASIL DAUBE WITH FLAGEOLETS
AND HARICOTS VERTS
Adaptedfrom Georgeanne Brennan's POTAGER
via Sisi Damner
serves 6-8
Daube
3 poundsboneless chuck, 1 largecanwholetomatoes,
cut into 3" cubes drained andchopped
3 Tablespoons flour 1cupbeefstock
1Tablespoon olive oil 1 lA cups fresh flageolets or limas
2 onions chopped 1pound haricots verts
2 cloves chopped garlic salt and pepper
Basil Sauce: Topping:
18large fresh basil leaves 4 slices dryFrench bread
lA cupolive oil 3 cloves chopped garlic
1Tablespoons offresh thyme leaves 12 large basil leaves, chopped
Vi\. freshly groundpepper
Roll beef cubes in flour until theyare well-coated. Heat the olive oil
in a large Dutch oven and add onions and garlic, saute for 5 minutes.
Add floured meat and brown on all sides. Add wine and cook for 4
minutes, scraping all bits from pan. Add tomatoes and beef stock.
Cover and simmer until beefis tender: 2 l/2-3 hours.
While the meat is cooking prepare the flageolets and cookthem on a
steamer rack over gently boiling water. Cook the haricots verts on a
steamer rack until barely cooked(2-3 minutes). Rinse themunder cold
water and set aside.
Sauce: Combine all of the ingredients in a blender and puree.
Alternatively, finely chop the basil and thyme and whisk together with
the oil and salt. Set aside.
Topping: Grate bread slices in blender. Stir in garlic, salt, pepper,
basil leaves. Set aside.
Preheat an oven to 450 degrees. Remove beef from the stove.
Transfer the beef to an ovenproof casserole if it is not in one. Stir in
cooked flageolets, basil sauce, and Va of green beans. Strew the
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topping over the surfece. Cut butter into small bits and dot the
W casserole with it.
Bake the daube until the top is golden brown (8-10 minutes). Remove
from the oven and garnish with reserved green beans. Tuck a bit of
basil on each plate as youserve thisdelicious winter meal
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BUTTERNUT SQUASH GNOCCHI WITH SWISS
CHARD AND PORKTENDERLOINS
Adaptedfrom Gourmet by AnneHalsted
Serves 8
Gnocchi
1 (1-1/2 lb.) butternut squash, 141. mincedfreshsage
halved lengthwise ami seeded !41. salt
Va lb. Yukon goldpotatoes 1/81. white pepper
1large egg, lightly beaten pinch of nutmeg
Vi cupfinety gratedPecorino Romano %c. +-H- all-purpose
541. finely chopped freshthyme flour
Pork and Chard
3 small pork tenderloins
4 T. chopped freshherbs- sage, thyme, garlic, salt
3 lb. chard, stems andtoughribs discarded, cut into2"xl"pieces,
washed, not dried
It. salt
Accompaniment
grated Pecorino Romano
Form gnocchi: preheat oven to 500degrees. Arrange squash
halves, cut sides down, inanoiled shallowbaking panand put
potatoes alongside.
Roast vegetables inmiddle ofovenuntil squash is tender, about 25
minutes. Transfer squash to a cutting board andpotatoes to oven
rack, then continueto roast potatoes until tender, about 12 minutes
more.
When cool enough to handle, scrape flesh from squash, discarding
skin, then force flesh through ricer into bowl. Measure out %cup
puree, andput inanother bowl, reserving rest for another use.
Remove skin frompotatoes while still hot and force flesh through
ricer into bowl withsquash. Spread squash-potato puree inanother
shallowbaking pan andcool completely.
Return puree to bowl and stir in egg, cheese, thyme, sage, salt,
white pepper andnutmeg. Addflour, thenknead dough byhand
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one minute (it will be slightlysticky- add more flour if too wet
^-^ and sticky)
Turn dough out onto floured cutting board and cut into 3 portions.
Gentlyroll each portion into a long log about Va inch thick. Cut
eachlog into%-inch pieceswitha floured knife. Press a pieceof
dough against tines ofa floured fork and push with a floured
thumb ina forward motion towardthe endoftines, letting gnocchi
fall fromforkonto a floured kitchen towel. Repeat withremaining
pieces ofdough.
Prepare pork: Rollporktenderloins inchopped herbs. Cookat
400degrees for 25 minutes, or until pink. When slightly cool,
slice into3/8 inch slices, andcover. Reserve anyremaining
cooking liquid.
Cook gnocchi, chard and pork: Melt 3 T. butter in a 12-inch
skillet andremovefromheat. Cookgnocchi in 3 batchesina 6-
quart pot ofboiling, salted water, stirring occasionally until centers
arecooked through, about 3 minutes. (Gnocchi will float to top
after about 1-1/2minutes). Transfer as cookedwitha slotted
spoonto butterinskillet. Meltremaining 2 T. butterin3-4quart
heavy saucepan over moderate heat, then stir in chard and salt.
^J Cook, covered, just until wilted, 2-3 minutes.
Add chard to reserved porkcooking liquid (or a little broth),
arrange gnocchiand pork slices on top ofchard, warmover
moderate heat until thoroughly heated. Sprinkle withcheese.
Squash-potato puree canbe made 1dayahead, chilled, and
covered. Bring to roomtemp before making dough. Do not
hesitate toadd more flour tothe mixture when necessary.
Also gnocchi can bemade andfrozenfor later use. When using
afterfreezing them, do not thaw before cooking!! Just dropfrozen
gnocchidirectly intoboilingwater.
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MUSHROOM MARSALA WITH POLENTA
Chronicle FoodSection viaJeanne Milligan
Serves 4
1 pound white or crimini mushrooms
Vi pound shiitake mushrooms
3 portobello mushrooms
2 tablespoons butter
3 teaspoons prepared mincedgarlic
Vi teaspoon dried thyme
Salt and pepper to taste
1Roll prepared polenta (Santini brand polenta =goodresults),
or,
Polenta madeaccording to yourown recipe
About J4 cup pre-grated Parmesan cheese
Vi bunch chives
XA cup Marsala
Vi cup vegetable or chicken stock
1 cup Cream
^ Heat the oven to 450 degrees. Position oven rack at top of
oven. Clean and trimthe mushrooms. Cut into medium dice.
Melt the butter in a large skillet over medium heat. Add the
garlic andthyme andsaut6 until fragrant, about 1 minute. Add
the mushrooms and season with salt and pepper. Saute until
tender, about 6-8minutes, stirring often.
Slice thepolenta into eight lA inch thick rounds (you will have
onethird oftheroll left). Arrange onasmall buttered baking
sheet and place onthe top rack ofthe oven. Bake5 minutes,
thensprinkle about l/z tablespoon Parmesan ontop ofeach slice
and return to the ovenuntilbrownand crisp, about 2 minutes
longer.
Cut the chives into XA inchlengths. Set aside.
Increase the heat to high under the mushrooms and stir in the
Marsala. When themixture is almost dry, add the stock. Bring
to a simmer, then reduce heat and stir in the cream. Heat
through, then adjust sauce for seasoning. Transfer the polenta
slices to shallow soup bowls. Ladle the ragout over the
polenta; top with more Parmesan and the chives.
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PORK BRAISED IN MILK & HERBS
Chronicle FoodSection viaJeanne Milligan
Serves 6
One 2 Vi pound boneless pork loin, tied
3 T. olive oil
IT. salt
pepper to taste
1 T. choppedfreshrosemary
1 T. chopped freshoregano
1 T. freshtarragon
2 Va cups (about) whole milk
Preheat oven to 400 degrees. Place pork in a Dutch oven.
Sprinkle withoil, salt, pepper and herbs. Addenough milk to
come halfwayup side ofroast.
Cover. Roast for 1 !4hours, or until meat is paleandthereis a
lot ofmilkin the pan, uncover and continueto roast until milk
solids form little clusters and porkturnsgolden brown.
^ Transfer meat to acutting boaid, tent with foil. Let rest for 10
minutesbefore carvinginto Va to J4 inchslices.
Arrange slices onheated serving plates. Spoon some of the
sauce over the meat.
Serve with roasted potatoes
Secret of Success: The milk. Braising pork inmilk gives the
meat a creamy, tender texture. The milk also doubles as a
sauce for the finished meat.
There are many pork roast recipes braised in milk...this is the
very best I have ever found. And it is simple!!
If you don't have time to cook this dish, then go to the
L'Osteria dd Forno, 519 Columbus Avenue in San
Francisco. This is theirrecipe andyou canenjoy it there as
well as at home.
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^
OXTAILS IN REDWINE WITH ORANGE PEEL
AND BARLEY OR BLACKOLIVES
From Katherine Koelsch Kriken
Serves 8
4 lbs. oxtails, cut up 1T. tomato paste
1T. olive oil pinch dried thyme
1onion chopped black pepper
1 carrot chopped 1-1/2 c. beefbroth
2 garlic cloves chopped 1-1/2c. dryredwine
3 strips orange peel, 3"xl/2" optional:
slivered 1c. barley
16 oil cured black olives,
pitted
Trim any excess fet from oxtails. Heat olive oil in large casserole,
preferably enameled cast iron. Addmeat and brown onall sides,
about 10 minutes. Scatter onion, carrot, garlic, orange peel, tomato
W paste and thyme over meat. Season totaste with pepper. Add broth and
wine. Bring to boil, cover and bake for 3 hours. Add olives if using
and little more broth orwater asnecessary. Cover and bake for 1to 1-
1/2 hours until meat isvery tender, almost felling ofiFthe bones. (Total
cooking time will be 4 to 4-1/2 hours.) Let cool, then refrigerate
overnight.
Discard congealed fet from the top.
Simmer for 15 minutes, until heated through; try apiece of the meat to
besure. Recipe calls for cornstarch, but I don't use it. Ifyouwishto,
dissolve cornstarchin a little water and stir into the sauce. Boil until
sauce thickens and clears, about 30seconds. Taste for seasoning
(broth and olives contribute salt), add salt if necessary.
With barley option, follow barley container's stated cooking time.
Add before serving with additional brothas needed.
Secret tocooking oxtail successfully is long, slowcooking. The meat
should befalling offthe bones tobetruly succulent. Many oxtail
recipes claim 3 hourssuffice, but 4-1/2 is more like it.
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BAKLAVA
,/fww Carol Henwood
1lb. walnuts, finely choppedby hand
2T. sugar
1 T. cinnamon
2 tsp. cinnamon
1 lb. filo dough
1 stick sweet butter, melted
3 cups water
3 cups sugar
6 T. honey
2 tsp. lemon juice
zest ofone lemon
Mix walnuts, sugar, and cinnamon. Ina 13" by9"buttered pan,
layer 15 sheets of filo, brushing each with melted butter as you
place it in the pan. (Keep unused sheets of filo betweenwaxed
paper and covered with a damp towel so that it doesn't dry
out.) Sprinkle top generously with nut mixture. Place 2 sheets,
buttering each one, on top of nut mixture. Alternate process
using nuts and 2 sheets of filo until all nuts are used. Top with
15 more sheets brushed with butter. With a very sharp knife,
cut into diamond shape pieces BEFORE baking. Bake at 350
degrees for 30 minutes in the upper part of the oven covered
with waxed paper. Remove waxed paper and bake at 300
degrees about 50 minutes. Cool 30 minutes on a rack. While
baklava is baking, make the syrup by slowly boiling the
remaining ingredients until it thickens. Cool for 30 minutes.
Pour over baklava and let it absorb for at least 4 hours.
Canserve in cupcake papers. Freezes well
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CREMA ROVESCIATA ALL'ARANCIO
Upside-down orangecream
from Umberto 's Villa Delia Cooking School Via Sisi Damner
Serves 6
Vz cup sugar
6 Tablespoons water
2 mediumsized oranges, peeled with white parts
removed
2 cups whole milk
6 Tablespoons sugar
Vi vanilla bean
3 eggs plus 3 egg yolks
Preheat the ovento 350 degrees.
In a saucepan combine the 3 tablespoons of sugar with 3
tablespoons of water and melt over mediumheat until the sugar
dissolves. Then add the remaining water and swirl carefully to
stopthe sugar from cooking, Remove from heat and pour into
small custard cups or pot de cr&me dishes, which have been
coatedwithPAML You should have enough to coat the bottom
of eachcup. Thinly slice the oranges andput a slice on top of
the sugar inthe littlecup. Set aside.
In a medium sized pot combine the milk, sugar, vanilla bean
and bring to a boil. Remove from heat.
In a medium sized bowl combine eggs, egg yolks, sugar, and
grated orange peel. Whisk together. Remove the vanilla bean
from the milk and carefully add the sweetened milk to the egg
mixture. Strain this mixture and pour over the oranges in the
littlecustardcups.
Place the cups in a pan of hot water that comes half way up
their sides. Bake approximately 30-35 minutes (until a knife
comes out clean if inserted in one of the cups). Cool and
refrigerate for at least 2 hours. Thiscanbe madethe dayahead
of serving. To serve: insert knife aroundthe edge of each cup
and turn upside down. You may garnish with additional
orange peels and a small amount ofcr&ne fraiche.
Thisis a very pretty and simple dessert.
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RASPBERRY MERINGUE ROULADE
FromA Dinner InA Very Special Friend's
Home InThe English Countryside
Via Sisi Damner
serves 8
ROULADE FILLING
5 egg whites at roomtemperature V* pint whipping cream
10 oz. canister sugar 12 oz. fresh raspberries
2 oz. flaked almonds (extra ofbothabove for
topping)
Preheat the ovento 425 degrees. Line a 13" X 9" Swiss roll tinwith
bakingpaper.
Whisk the egg whites with an electric whisk on full speed until the egg
whites are very stiff Still at full speed, gradually add the sugar, a
teaspoonat a time, whisking well between each addition. Whisk until
very, very stiffand all of the sugar has been incorporated. (This will
take about 8-10minutes).
Spread the meringue mixture into the tin and sprinkle with the
almonds. Place thetinnear the topofthe oven and bake for about 12
minutes until pale golden. Then lower the oven temperature to 325
degrees and bake the roulade for a further 15 minutes until firm to the
touch.
Remove the meringue from the oven and turn, almond side down, onto
asheet of non-stick baking paper. Remove the paper from the base of
the cookedmeringue and leave to cool for 10minutes.
Meanwhile, make the filling. Whisk the cream until it stands in stiff
peaks, and gently mix in the raspberries. Spread the raspberries and
cream evenly over the meringue. Start toroll from the long end fairly
tightly until rolled up. Wrap in non-stick baking paper and chill before
serving. At serving time decorate with additional raspberries and
whipped cream Amint leaf or two surrounding the raspberries makes
a lovelytouch ofelegance.
This isa rather unusual recipe which makes generous quantities and is
excellentfor a party.
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PEACH COBBLER
adaptedfrom Gourmet
via MaryandDickLonergan
serves 8
fiUing;
3 pounds fresh peaches, pittedandcut intowedges or chunks
14 tablespoons sugar
2 tablespoons all-purpose flour
1tablespoon freshlemonjuice
1/2 teaspoon almond extract
topping.
1 1/2 cups all-purposeflour
1 1/2 teaspoons bakingpowder
1/2teaspoon bakingsoda
1/2 teaspoon salt
6teaspoons sugar, divided into 2 teaspoons and 4 teaspoons
4 tablespoonscold unsaltedbutter, cut into bits
t, 1 cup well-shaken buttermilk
Toss filling ingredients together ina 9 by 13-inch glass baking dish
and let standuntiljuicy, about 30 minutes. Preheat ovento 400
degrees F.
Fortopping, sift together flour, baking powder andsoda, salt, and2
teaspoons ofthesugar ina bowl. Blend inbutter with your fingertips
or a pastry blender until mixture resembles coarse meal. Stir in
buttermilk with a fork just until combined (do not overmix). Drop
rounded tablespoons of dough over filling, leaving spaces inbetween
to allowtopping to expand. Sprinkle with remaining 4teaspoons
sugar.
Bake cobbler in middle ofoven until fruit istender and topping is
golden, about 30minutes. Cool slightly, about 15 minutes, and serve
warm.
This is even better with vanilla ice-cream.
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MOUSSE DE TEQUILA
from Mexico theBeautiful Cookbook
via MaudHallin
Serves 8 persons
*A package (2 teaspoons) un-flavored gelatin
1cup (8 02 or 250 gr.) sugar
pinch ofsalt
4 eggs, separated
3 tablespoons lime juice
2 tablespoons water
Vi cup(4 fluid oz/60ml.)white tequila (luckily, thecheaper
kind)
Va cup (2 1 oz/60 ml.) Triple Sec or Cointreau
finely gratedpeel of 1 lime
Instructions: In anon-reactive saucepan, mix the gelatin, half
the sugar and the salt.
Beatthe eggyolksuntil thickand creamy. Addthe lime juice
lvwy and water and continue beating. Pour the mixture over the
gelatin andplace the saucepan over mediumheat for 5 minutes,
stirring the mixture constantly untilthe gelatin dissolves.
Remove from theheat and stir inthetequila, Triple Secand the
grated rind.
Beat the eggwhites, gradually incorporating the remaining
sugar, until they formstiffpeaks.
When the eggyolkmixture has cooled and begins to set (ice
bath orrefrigerator will fasten process) fold inthe beaten egg
whites. Place in dessert dish or individual dishes. Chill for at
least two hours. Garnish withextra grated lime peel. Or
whatever your heart desires.
Notes: Ifyoudo notmix the whites with the rest at the right
temperature (room temperature, i.e. sameas egg whites),
mixingwonft come out even. With an egg beater or other
machine, this is an easy disk
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ITALIAN PRUNE CAKE
ZWETSCHGENKUCHEN
From Margareta v. Hauenschild
1-1/2 cups flour
4 oz. butter
Vi cup powdered sugar
1 tablespoon sugar with vanilla
1 egg yolk
2 pounds freshprunes, pitted, nearlyhalved
breadcrumbs.
Combine all ingredients (but prunes and breadcrumbs) quickly, form a
ball, wrap in foil, and refrigerate for lA hour.
Butter 10-inchspringformpan, and sprinkle lightlywith breadcrumbs.
Pressdough flat into the formandbake 10 minutes at 350 degreesF.
Again sprinkle with breadcrumbs to absorb the juice and fill it with
^-^ prunes which have been halved, but not separated totally, pits
removed. Arrangethe prunes in circlesand pack tightly.
Return to oven for 30 minutes at 350. After removing the cake from
the oven, sprinkle with sugarto taste
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PLUM PUDDING
From The Chronicle, 12/16/92
Via Maud Hallin
12 oz. pitted prunes, chopped
10 oz. dried currants
8 oz. dark raisins
4 oz. candied fruit peel
grated rindof 1 large orange
Vic. orange juice
grated rind of 1 large lemon
Vic. lemon juice
1 T. apricot puree (use canned or dried
apricots)
T. molasses
2/3 cup Guinness stout
V2 c. Cognac or brandy
Vi c. tawny port
lA c. Frangelico
Vi t. cinnamon
Vi t. ground nutmeg
V21. black pepper
V21. scant ground cloves
1 c. plus 1T. brown sugar
8 c. fresh white bread crumbs
6 oz. butter, melted, and more as
needed
Instructions: Combine the prunes, currants, raisins, glace fruit, citrus rinds and
juice, apricot puree andmolasses in a large nonreactive bowl. Add the stout, V2
cup cognac, the port and Vi cup Frangelico. Mix well. Stir in the cinnamon,
nutmeg, pepper andcloves. Ad the sugarandmix very well. Cover bowl with
plastic wrap, refrigerate for 24 hours, stirring occasionally.
The following day, let mixturestand at roomtemperature for 1hour. Fold in
the breadcrumbs (verythoroughly). Mixture will be stiff. Let stand for 30
minutes. Now, fold inmeltedbutter. This will make about 9 cups ofbatter.
Measure your molds. Coffee cans with plastic lids do work. But an old mold
with lidis preferable. Especially ifthe design is pretty. Butter andlightly pack
batter, smoothing the top ofthe batter. Press a lightly buttered, cut out pieceof
parchment paper directly onto the surfece ofeachpudding. Cover moldings
with lid, or double foil, tied tightly with stringto mold.
Put molds in BainMarie, water%up the sides. Make sure to keep extraboiling
waterto replenish water, as level sinks. Steampuddings for4 hours over low or
medium-lowheat.
Take themout ofthe oven, cool to roomtemperature. Coverwith parchment
paperand plasticwrap for at least 6 days. The classical was to make them 2
months ahead ofChristmas. Brushthem lightly a couple oftimes, at least with
cognac and Frangelico (best to do this in the evening).
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To serve, let pudding stand at roomtemperature for 30minutes. Steam,
^ covered with parchment and aluminum foil, for 2lA hours. Let cool on arack
for 1Vi hours. Pudding should still bewarm. Runaknife around the edge of
the pudding. Invert pudding onto cake stand orplatter. Decorate with sprigs of
holly and cherries.
To flambe pudding: pour about 2tablespoons hot cognac over thetop.
Carefully andimmediately ignite it with a match. Blue flames will subside
when alcohol has burned off.
Notes: Ever since mychildhood, the stories ofthe orderfrom Fortnum &Mason
inLondon by myterribly British grandfather, who livedinSweden, helda
special mystery andfascination. My grandfather George Seaton was agreat
lover ofwine, foodandwomen (no particular order). The above recipe has
convincedmethatyou do not havetoplace anorderwith Fortnum &Mason.
Originally this was servedwith afudge sauce, butmodernpeople may prefer a
dash ofwhipped cream with some vanilla init. Or, ofcourse, icecream.
^
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^ PUMPKIN PIE BRULEE
FromJudy Gray via 11/01 BonAppetit
Serves 8
Pie Crust Pumpkin Pie
1-1/4 c. allpurpose flour 1 15-oz. canpumpkin puree
Va t. salt Va c. plus 4 T. sugar
5 T. chilled unsalted butter, 3 largeeggs
cut into Vz inchpieces 1-1/4c. whipping cream
Va c chilled solidvegetable shortening 11. groundcinnamon
cut into V2 inchpieces 11. groundnutmeg
2 T. (or more) ice water pinchgroundcloves
tttsalt
Pie Crust
For extra convenience make flakypie crust dough a week aheadand
freeze. Thaw in refrigerator.
Whisk flour and salt in medium bowl to blend. Add butter and
shortening. Rub in with fingertips until verycoarse meal forms.
Sprinkle with 2 T. water. Toss until moist clumpsform, sprinkling with
more water by teaspoonfiils ifmixture is dry. Gather dough into ball;
flatten into disk. Wrap in plastic and chill at least one hour. (Can be
made 1 dayahead. Keep refrigerated. Softendough slightly at room
^-^ temperature before using.)
Pumpkin Pie Brulee
Preheat oven to 375 degrees. Roll out dough on lightlyfloured surfece to
12-inch round. Transfer to 9-inch diameter glass pie dish. Fold
overhang under and crimp decoratively. Pierce dough with fork* Freeze
15 minutes. Line crust with foil, fill with dried beans or weights. Bake
until sides are set, about 12 minutes. Remove foil and beans. Reduce
oven temp to 350 degrees.
Whiskpumpkin and %c. sugar in large bowl to blend. Whiskin eggs,
then cream, spices, and salt. Pour filling intowarmcrust. Bakepie until
filling is set in center, about 50 minutes. Transferpie to rack and cool
30 minutes. Chilluntil cold, at least 2 hours and up to 1 day.
Preheat broiler. Sprinkle pie evenly with 2 T. sugar. Broil until sugar
melts and begins to caramelize, turning pie for even browningabout 1
minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle
pie again with remaining 2 T. sugar, Broil again until sugar browns,
about 1 minute. Refrigerate pie until topping hardens, about 30 minutes.
Serve or keep refrigerate no more than 2 hours.
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