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Enjoy our current and previous recipes
of the month! We also have curry
dip.
I was defrosting my freezer
the other day and discovered that I had a lot of French bread around. Time
to make bread pudding I thought, I have enough bread crumbs. So here
it is. A great dessert for a winter dinner, or just for tea time
with friends.
BREAD PUDDING
Ingredients:
2 cups of light cream
2 cups of whole milk
8 eggs
2 tsp vanilla
1/2 cup of bourbon
1 cup of sugar (extra sugar for topping)
1/2 tsp of fresh grated nutmeg
1/4 tsp salt
2/3 cups of currents
2 french baguettes, trim crusts, cut lengthwise, spread generously
with butter and cube.
In a large bowl whisk together the eggs , milk and cream.
Add the flavorings , spices , currents and bourbon. Toss
in the cubed bread. Cover and refrigerate for 4 hours. Stir
after 2 hours to be certain that all of the bread is soaking.
Using a large low casserole and fill with the soaked bread,
currents and custard. Sprinkle with a little
sugar on top.
Bake, uncovered, at 350 for 50 minutes. Serve warm
with bourbon sauce (see recipe below).
BOURBON SAUCE
Ingredients:
1 cup of sugar
4 egg yolks
10 T. bourbon
1 stick of butter
Place water in the bottom of a double boiler. Bring to a
simmer. IN the top put the eggs yolks and sugar. Stir with
a whish until smooth and light in color. Whisk in the
bourbon and place over the simmering water. Cook, whisking
, until the mixture is hot and has begun to thicken, 3-5
minutes. Remove from the water and slowly stir in the
butter 1 tablespoon at a time. Serve warm with the
pudding.
I had the opportunity to make Cassoulet several times over
the past holiday season. Though it was considered a peasant
dish it is now a specialty since none of us just happen to
have ducks, geese, lamb etc in our freezers from an abundant
stock in the farmyard. So here's my version --it got rave
reviews.
Ingredients:
1.5 lb dried Great Northern white beans
1 onion stuck with two cloves
1 bouquet garni packet
1/4 lb salt pork
1/4 lb smoked slab bacon
1 duck or half a goose
Rendered duck or goose fat
1 large onion , chopped
2 lbs of lamb shoulder or breast boned, large cubes
1 lb lamb bones
4 tomatoes, peeled and seeded, diced
4 cloves of garlic, crushed
1/2 tsp thyme
2 bay leaves
1 bottle of Red Rhone wine
1 quart of beef stock
salt and pepper
1/2 lb sweet Italian Sausage
1/2 lb Chorizos
2 -3 cups of French Bread Cubed
chopped parsley
Goose or duck fat for topping.
Soak the beans overnight. The
next morning drain, rinse and put beans in a pot. Cover
with enough water, add the onion with the 2 cloves, a bouquet
garni, a little salt and simmer for 1.5 hours or until 3/4
ths done. Drain and reserve the cooking liquid.
Cut the salt pork and slab bacon into small pieces. Boil
for 10 minutes, and drain.
In a dutch oven sear the lamb meat in the duck or
goose fat, remove from the pan. Add the lamb bones and sear
them on all sides. Remove the bones and saute the onion in
the remaining fat. Return the meats to the pot, add the garlic,
thyme, bay leaves, tomatoes, red wine and beef broth, s & p
. Simmer on top of the stove for 1.5 hours . Remove
the bones. Correct seasoning
Using duck or goose fat, sear the salt pork and slab bacon,
add sliced sausage and chorizo,
remove to a platter.
Cut the duck or goose into pieces. Sear in more fat until
brown on all sides. Remove to a plate and when cool,remove
the meat from the bones. Cut into large pieces. Save.the
bones to make stock
Cube the french bread and toss with chopped parsley.
Final Assembly:
Layer the beans, pork, sausage, lamb stew, and duck in a
dutch oven or oven proof casserole with a lid. Repeat
ending with a layer of beans on top. If there is not enough
liquid from the stew, add the bean water so that it is well
covered. Top with the french bread and spoon 4-5 tablespoons
of duck or goose fat on top.
Bake in the oven at 350 for 1.5 hours. Serve immediately
with more red wine, french bread and a simple salad.
Ingredients:
2 heads of fennel plus fronds
1 small red onion
8 clementines
Dressing:
1/4 cup orange juice
1/4 cup champagne vinegar
1 tablespoon Purple Chef Orange Marmalade ( finely
chop the rind)
1 and 1/4 cups of oil, a mixture of vegetable and olive
fennel fronds
salt and pepper to taste
Thinly slice the fennel with a mandolin. Chop the fennel
fronds for the dressing.
Slice the red onion in the mandolin.
Peel and
section the clementines, or slice crosswise.
Layer these sliced fennel, red onion, and clementines in
a glass salad bowl.
Whisk orange juice and vinegar together, mix in orange marmalade
and fronds. Slowly whisk in oil. Season with salt and
pepper. Pour over the salad just before serving.
Ingredients:
Two turkey thighs, rinsed and dried
Marinade:
1 T. Pomegranate Molasses
2 tsp. rice wine vinegar
2 tsp Port or Sherry wine vinegar
1/2 tsp each ground cumin, coriander, garam marsala
salt and pepper
Mix the marinade, brush on the turkey thighs and marinate
1 hour.
Roast covered for 45 minutes at 400 degrees, uncover and
roast another 20 minutes or until cooked through, depending
on the size.
Serve with rice pilaf and green vegetable of your choice.
Great the next day in a sandwich or cubed in a green salad.
MANGO CHEDDAR
Ingredients:
Amy’s White or Red Hen Peasant Bread Sliced
2 T. Mayo with 1/2 tsp curry powder.
2 T Purple
Chef Mango Chutney, more if slices are larger
1/4 avocado, mashed for spreading
Grated cheese. either Grafton Cheddar 3-4 year
or a Taylor Farm Gouda
Butter
Spread soft butter on two slices of bread. Grill these
face down until toasted. Remove from the pan.
Spread both sides with curried mayonnaise. On one side build
your sandwich. Spread the avocado, add the Purple Chef
Mango Chutney. Sprinkle generously with the grated cheese.
Put the sandwich together. spread the outsides with
soft butter. Grill on both sides, using a weight to
keep together, until golden brown and melted through.
CHEDDAR - LAVA
Ingredients:
Bread: A Vermont White or Sour dough Artisan Bread,
Sliced
Purple
Chef Fire Roasted Marma-Lava, several tablespoons
Grafton Cheddar or Cabot Extra Sharp
Fresh cilantro, washed and stemmed
Butter
Butter two sides of bread. Grill face down until golden. Remove
from pan.
Spread browned sides with Marma-Lava, a layer
of Cilantro Leaves, and a generous layer of grated cheese.
Put the top slice on .
Butter both outsides. Grill in the pan, using a weight
, until both sides are golden brown.
These are great for brunch, breakfast or Sunday dinner.
Once they are made they can be frozen. Do not defrost
for frying. They can also be baked to save on the calories
of frying
Crepes:
1 c. flour
2/3 c. milk
2/3 c. water
1/2 tsp. salt
3 eggs
3 Tbs. vegetable oil
Place the flour in a bowl and pour in the water and milk.
Whisk till smooth. Add the rest of the ingredients
beating until smooth. Let sit at room temp for 1 hour before
using.
To make the crepes heat an 8 inch nonstick frying pan or
a crepe pan till hot. Brush with a little oil and pour in
about 3 T. batter. Tilt the pan to cover evenly and
make a thin crepe.
Cook for about 30 seconds, flip and repeat
for 20 seconds. Transfer to a wire rack and cool. stack with
waxed paper between. The first one never works so don’t
despair. No
need to oil the pan after the first crepe.
Cheese Filling:
2 cups Farmers Cheese or drained cottage cheese
1 egg
1/2 tsp salt
2- 4 T. sugar, to taste
1 T. butter melted
1 tsp lemon juice
1/2 tsp vanilla
pinch of cinnamon
Mash the cheese. Add the rest of the ingredients
Place crepe on a flat surface. Fill with 1 T. filling. Fold
over until sealed. Fry in butter until golden.
Serve with cinnamon sugar, sour cream, blueberry sauce or
your favorite JAM.
Blueberry Sauce:
Heat fresh or frozen blueberries in a sauce pan with sugar
to taste.
Always one to use what I have in the house, I came
up with this recipe a few weeks ago
Serves 4
Ingredients:
1 1/2 pounds salmon filet
1 large spanish onion
1 bunch scallions
4 cloves garlic
1-2 tbsp butter
Your choice of fresh herbs, about a handful, or packaged "fish
herb mix"
1 zucchini
1 summer squah
Salt and pepper
2 tomatoes
Thinly slice one large spanish onion. Chop the scallions.
Slice or chop the garlic. Mince the herbs.
Saute the chopped onions and garlic in butter with the minced
herbs. I used dried dill, thyme, basil along with salt and
pepper
Lay the sauted ingredients in a glass baking dish.
Thinly slice the zucchini and summer squash and lay on top
of the onions. Season with salt and pepper or a smoked sea
salt if you have it.
Cut the salmon filets into four six-ounce servings and layer
into the baking dish.
Top with two thinly sliced tomatoes.
Drizzle more herb butter and sea salt on top.
Bake for 40 minutes, basting throughout.
I found this recipe one day in the N.Y. Times and
have been making it ever since. I serve it for lunch or as
an appetizer at dinner with a Fresh Tomato Sauce. Here's
my version.
Ingredients:
1 lb of Greek or domestic feta cheese
(if using the Greek be certain to crumble and rinse first)
3 cups of cottage cheese
3 large eggs
1/3 cup of chopped fresh dill
1/4 cup or grated parmesan - divided
1/2 tsp. of freshly grated nutmeg
1/2 tsp. of black pepper
1 box of phyllo dough defrosted, one lb.
1 1/2 lbs of butter, 3 sticks, melted
Heat the oven to 375 degrees
Melt the 3 sticks of butter in a small pan. Reserve.
Butter lightly and sprinkle a Bundt Pan with 2 T.
of the parmesan cheese.
Lay out the Phyllo dough and cut an X in the middle. One
sheet at a time lay the dough into the pan, overlapping and
turning as you go. Push it down into the pan, letting the
sides drape over as you work.
Place the Feta, Cottage Cheese, Eggs, Dill, 2 T. of Parmesan,
nutmeg and pepper in a food processor. Pulse just to
combine. Turn out into the lined bundt pan. Fold in
the phyllo layers.
Using a small sharp knife punch many holes into the dough.
At-least 30. Go down to the bottom. Now slowly pour
the melted butter over the top. Some will seep down
and some will sit on the top.
Place on a cookie sheet and bake 1 to 1 hour and 15 minutes
or until puffed and golden on the top.
Let cool on a rack and sit 1 - 2 hours before inverting
onto a plate.
Fresh Tomato Sauce:
1 lb each assorted plum and red tomatoes
Onions
Dill
Salt & Pepper
2 star anise
Boil a pot of water. Drop the tomatoes into the boiling
water. As soon as the skin starts to split remove and
put into cool water. Peel and chop
Saute the onions in olive oil, when they are soft and golden
add the tomatoes, dill, s & P and the star anise. Cook
until everything is soft.
Remove the star anise and puree.
Serve warm with the warmed torta.
Just in case anyone is in the mood to make me a cake for
my birthday this month, this would be the one. I first tasted
it in 1979 when I was cooking with my friend Pam at the Morning
Glory Cafe in Nantucket. And as you can tell it has stood
the test of time.
Ingredients:
1 cup shortening
1/2 cup unsalted butter, softened
3 cups sugar
6 eggs separated
1 T. almond extract
1/4 cup Amaretto Liqueur
3 cups flour, sifted
1 cup milk
1 cup shredded coconut
pinch salt
Preheat the oven to 300 degrees .
Grease and flour a 10-inch tube pan
Using an electric mixer cream the shortening, butter and
sugar.
Beat in the egg yolks, one at a time until light and fluffy.
Add the almond extract and liqueur.
On low speed, add flour and milk alternately until well
combined. Gently mix in the coconut
Using a copper bowl, beat the egg whites until foamy and
then add the pinch of salt. Continue beating until stiff.
Lighten the cake batter with one third of the egg whites
and then gently fold in the remainder. Be careful not to
deflate the mixture.
Pour the mixture into the greased and floured tube pan.
Bake at 300 degrees for 2 hours. Cool in a pan 10 minutes,
then turn out.
Here's a simple and great recipe that I came up with this
evening. It being tomato and corn season, that is.
No proportions, just a great way to use up the abundance
in your garden and the extra corn that you cooked.
Ingredients:
Cooked corn cut from the cob - about 6 ears
Several handfuls of golden cherry tomatoes
One small red onion diced.
Olive oil
Fresh herbs from the garden. Tonight I used Summer
Savory and Basil, roughly chopped.
Salt and pepper
Heat some olive oil in a skillet and add
the diced red onion and stir until it starts to soften.
Add
the corn and stir to coat. Cook several minutes.
Add
the tomatoes and chopped herbs.
Stir and cook until the tomatoes start to soften.
Season
with salt and pepper.
A great accompaniment to meat or fish.
We were doing
a dinner for a family the other night that wanted homey meals
like meat loaf . I was discussing
which recipe to use with my friend Diana, when she informed
me that she had the best recipe, but it was in her head. She
offered to come over and make it for me and I diligently
wrote it all down. Luckily it turned out to be a
cool evening and it was a great success.
Ingredients:
4 lbs ground beef
1.6 lbs ground lamb
1.5 lbs ground pork
1 lb Italian sausage
7 large eggs, beaten
2 cups toasted bread crumbs
8 T. dijon mustard
1 large Spanish onion, diced
2 boxes frozen spinach, defrosted, drained and squeezed
salt and pepper to taste
1.5 lbs bacon
28 ounces tomato sauce
Mix everything together except the bacon and tomato sauce. Test
for seasoning.
Shape into three freeform meat loafs.
Cover with bacon slices.
Pour tomato sauce over the tops.
Bake for 1.5 hours at 350 degrees.
My friend college friend Leslie shared these with me many
moons ago. I go for years without making them and then
suddenly I can't get enough.
Ingredients:
2 sticks of butter
A scant cup of sugar
1 egg separated
2 c. flour
1 tsp. cinnamon
1 tsp vanilla
5 oz. slivered almonds lightly toasted
Mix the butter, sugar and egg yolk.
Blend the flour
and cinnamon, stir into the butter mixture.
Add the vanilla
and beat.
Pat thinly onto a cookie sheet trying to keep it square
for easy cutting. (Otherwise you will have too many
odd ends to eat)
Beat the egg white until frothy and spread
over the dough. Sprinkle with the almonds.
Bake at 275 for 1 hour. Cut immediately
after baking into
squares, diamonds, or whatever shapes you would like.
Makes approximately 48 2x2 squares.
Recipe of the Month Archive
Curry Dip!
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