Ruth's RECIPES N -
R Including... Also, Chef Colin Cabibi's Baked Stuffed Shrimp Ask our Culinary Specialists to arrange your travel to these tasty destinations! Richmond Cooks Win Contests Ruth's Recipes N - R Ruth's Recipes N - R Chinese Recipe A - G Italian Recipe H - M Spanish Recipe S - Z |
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2003 SEARCH FOR THE ULTIMATE OATMEAL COOKIE Richmonder Beth Royals turned a triple play into the grand-prize winner in the 2003 Search for the Ultimate Oatmeal Cookie recipe contest sponsored by Quaker Oats and Blue Bonnet. She won $6,250. Royals, a veteran recipe contest winner, intensified the rich flavor of her cookie recipe with three chocolates - devil's food chocolate cake mix, white chocolate and semisweet chocolate. The recipe has only three other ingredients: oats and margarine (to satisfy the sponsors' requirements) and eggs to bind. "Everybody is so busy that the fewer ingredients a recipe has, the more likely it will be made," Royals said. She likes to keep homemade treats on hand for husband John and her children, Easton, 4 and Brenda, 7 months. Juggling home and family life with work as a sales representative for Sensormatic, a company that provides security in retail environments, puts Royals right in the thick of time-pressed cooks. She frequently uses ingredients from her pantry shelf to create recipes. For her most recent win, Royals entered her recipe in the "Easy Everyday Cookies & Bars" category. The contest had one additional category, "Special Occasion Cookies & Bars" and a total of 30 prizes.In addition to the grand prize, two $1,000 first prizes and two $250 second prizes were awarded. Twenty-five honorable-mention winners each received $50 and a Quaker heritage cookie tin. The recipes were judged on taste, appearance, convenience and creativity. |
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ONE-BOWL TRIPLE CHOCOLATE OATMEAL JUMBLES 1/2 c. Blue
Bonnet 65% vegetable oil spread |
Preheat oven to 350 degrees. Place spread in a large microwave-safe bowl and cover loosely with wax paper. Microwave on HIGH until melted, about 30 seconds. Cool slightly. Stir in cake mix, oats, eggs and chocolate morsels until well-blended (dough will be very stiff). Using a 1/4-cup measure, scoop dough, level and drop 2 inches apart onto ungreased cookie sheets and flatten slightly. Bake in preheated oven just until set, 13 to 17 minutes. (Do NOT overbake. Centers should be soft.) Let stand on cookie sheets 1 minute. Using a wide spatula, transfer to wire racks. Cool completely. Makes 2 dozen. |
THREE RICHMOND COOKS TAKE THE
CAKE WITH DELICIOUS RECIPES Mille Meeham, Beth Royals (again) and Suzy Smithson, all Richmonders, won over judges with three unique approaches in The Times-Dispatch's Perfect Poundcake Recipe Contest. "All eight of the finalists' cakes really were winners," said judge Linda Carmen, of the Martha White company in Nashville, Tenn., after the scoring was over. But since we were limited to three winners, we went with those that grew from classic roots but added some yummy touches. Janet Grubbs, program coordinator for the Southeast Dairy Association in Virginia and North Carolina, came in from Chesapeake to add her expertise to the judging. Richmond's Graham Haddock, proprietor of Cakes by Graham, rounded out the judging team. All agreed that the judging was tough. Hadock eventually based his scoring on what he called the "Moorish" factor. "All of the entries were very good, but these three definitely left me with that Moorish factor," Haddock said. When asked what Moors had to do with cake, he laughed. "No, it's more, as in I'd want another slice." Meehan produced that factor by adding her new favorite experiment ingredient - mascarpone cheese - to both her cake batter and icing. The result is Mille's Mascarpone Poundcake, a dense, rich cake that was not too sweet, and a creamy icing, sweetened with honey, which was a perfect balance for the cake. Meehan, cooking contest fans may recall, was a $10,000 winner in the Pillsbury Bake-Off earlier this year. |
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MILLE'S MASCARPONE POUNDCAKE CAKE TOPPING |
CAKE: In a large bowl, put butter, cheese, sugar,
eggs, honey, orange juice and vanilla. Beat on medium speed 4 minutes. In another bowl,
mix flour, salt and baking powder with a whisk. Add to batter and beat on medium speed 2
minutes. Scrape into prepared pan and level off top with spatula. Bake in preheated oven
for 1 hour and 20 minutes. Cool in pan on rack for 20 minutes. Remove from pan and cool
completely. TOPPING: Stir cheese, honey and vanilla with wooden spoon until smooth. Gradually stir in confectioners' sugar until completely blended. Spread in swirl patters over top and halfway down sides of cake. Refrigerate after serving. Makes 12 to 16 servings. |
| Royals, whose cake was served with bottled caramel sauce in which she'd erased the ersatz flavor by pureeing it with canned pears, experimented by baking more than a half-dozen cakes until she got one that was as tender, buttery and rich as she wanted. Although judges said "Melt-In-Your-Mouth Poundcake With Warm Caramel-Pear Sauce" easily could have stood alone, Royals' addition of the sauce, thinly sliced pears and mint made a particularly attractive presentation. Like Meehan, Royals is no stranger to cooking contests. She was a winner in The Times-Dispatch Deviled Egg contest earlier this year and brought home the grand prize from California's Gilroy International Garlic Festival Cook-Off. Most recently she was a finalist in the Southern Living Cook-Off in Florida. | |
MELT IN YOUR MOUTH POUNNDCAKE WITH WARM CARAMEL-PEAR SAUCE CAKE |
Preheat oven to 325 degrees. CAKE: Beat butter and shotening on medium-high speed until fluffy, about 3 minutes. Add sugar and beat for 5 minutes. Add eggs one at a time, beating 2 minutes after each addition. Add both extracts. Sift flour and baking powder together. Turn mixer to low, then add flour to batter, alternating with milk, in 3 additions (beginning and ending with flour). Pour into a greased and floured 10-inch tube pan. Bake at 25 degrees for 65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes, then transfer to a rack and cool. SAUCE: Puree caramel topping and 1/4 cup chopped pears in a blender until smooth. Thinly slice remaining pears. Serve cake slices drizzled with warm sauce alongside pear slices, mint and powdered sugar. Makes 12 to 16 servings. |
| Smithson had a winner on her hands with her first foray into the world of cooking contests. She achieved the cafe au lait hue of her cake by incorporating syrup of caramelized sugar and water into the batter of "Suzy's Brûlée Poundcake". Serving it with whipped cream and shards of crisp brulee transformed the cake into a rich, elegant dessert. | |
SUZY'S BRULEE POUNDCAKE SYRUP |
SYRUP: In a small heavy-bottomed saucepan, melt 1/2
cup of sugar over medium-high heat. With a long-handled spoon,stir sugar as it starts to
boil, cookingi until it turns deep-brown. Remove from heat, wait a few seconds, and slowly
add the 1/3 cup of water, stirring constantly. When is stops bubbling, set aside to cool. CAKE: Next, preheat oven to325 degrees. Grease and flour a tub-type pan, such as a bundt pan. In a mixing bowl, cream butter and shortening together until very light and creamy. Slowly add sugar and heat until fluffy. Add eggs, one at a time, beating well. Stir in vanilla. In a separate bowl, sift together the flour and baking powder. Add half of flour mixture to egg mixture; beat just until incorporated. Add cooled brulee syrup and milk; beat just until incorporated. Add rest of flour mixture, and mix to incorporate. Pour into prepared cake pan and bake for 1 hour and 15 minutes or until toothpick inserted in middle of batter comes out clean. You also can press it gently with your thumb; it should not leave a dent. Cake will be dark brown. Cool in pan for 10 minutes, then remove from pan. When cool, drizzle with vanilla glaze, if desired, and serve plain or with whipped cream and shards of brulee sugar. VANILLA GLAZE; Melt 3 tablespoons butter in small saucepan. Add 3 tablespoons sugar, 2 tablespoons whipping cream and 1/2 teaspoon vanilla.Boil for 2 to 3 minutes or until it "sheets" off spoon. Cool to thicken, then drizzle over cake. BRULEE SUGAR SHARDS: Butter a large piece of aluminum foil and fold up the edges all around to make a "lip". Melt 1/3 cup sugar in a small, heavy-bottomed saucepan over medium-high heat. With a long-handled spoon, stir sugar as it starts to boil, cooking it until it turns deep-brown. Remove from heat and quickly pour out onto prepared aluminum foil, spreading melted sugar quickly into a thin sheet. When completely cool, peel back the foil and break into pieces. Store in an airtight container between double layers of wax paper until ready to use. Makes 12 to 16 servings. |
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This is a recipe from travelers we met on a Lindblad Expeditions' cruise in the Galapagos. Thanks, Diane, for the recipe. The cake is very moist and very pistachio-y - just as you said it would be! Thanks, George, for recommending it for our file! |
Pistachio
Pudding Cake 3
1/2 oz. box Pistachio Pudding (instant) |
| Mix together in order given. Bake in 350 degree oven for 45-60 minutes or till done, in greased and floured bundt pan or angel food cake pan. Sprinkle finished cake with sifted powdered sugar. | |
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Recipe courtesy of Chef Hitchings - Necker Island. Of course, everyone's greatest delight would be to be on Necker Island in person to dine on Chef Hitchings' creations by his own hand! If there is a chance that you could go to Necker Island in January, 2004, they're offering a special Revitalization Week! Lots of yoga and beauty and health treatments - not to speak of wonderful food (although, for this special week, they'll go light on the calories and carbs). |
Grilled Portobello Mushroom Caps with Gratinee of Goat Cheese on Baby Greens 4 Portobello mushrooms (peeled and stems removed) Balsamic Dressing 2 T balsamic vinegar Mix together very well. |
| Put the mushrooms in a baking tray topside down. Drizzle with the olive oil and Balsamic vinegar and season with the salt and pepper. Bake in the oven for about 6 minutes. In the meantime, put the salad leaves in the middle of 4 plates and drizzle leaves with the dressing. Put cooked mushrooms on top of salad. | |
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Nothing's more dramatic than Bananas Foster, created at New Orleans' famous Brennan's Restaurant in the 1950s to honor regular guest Richard Foster. This recipe is a new twist on the classic, with Caribbean accents of allspice, raisins and orange juice. |
Bananas Caribe 4 small ripe bananas |
| Peel the bananas and cut them in half. Slice each half
lengthwise. Set aside. Measure out the brown sugar, orange juice and rum. Melt the butter in a 12-in. nonstick skillet over medium-high heat. Add the brown sugar, orange juice and allspice, if using, and stir well to mix. Add the bananas and raisins and cook, stirring constantly, for 2 minutes or until the sauce begins to thicken. Remove the skillet from the heat. Pour the rum evenly over the mixture. Ignite the pan using a long match or a lighted bamboo skewer. (Do not use a regular match.) When the flames disappear, serve at once over frozen yogurt. Serves 8. |
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This is classic New York cheesecake, made with PHILADELPHIA Cream Cheese. |
Philadelphia Classic New York Cheesecake 1 c. Honey Maid Graham Cracker Crumbs 1 c. sugar |
| Mix crumbs, 3 Tbsp. sugar and butter;
press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Bake at 325 degrees for 1 hour 5 minutes or until center is almost set if using silver springform pan. (Or bake at 300 degrees for 1 hour 5 minutes or until center is almost set if using dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan. Refrigerate 4 hours or overnight. Makes 16 servings. |
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For those 'come heres' who hold that 'true barbecue' is pork shoulder slowly smoked over hickory that makes it so flavorful and that it has no need for sauce when paired with a tomato-dressed slaw - here's the Western North Carolina Barbecue and Bloodshot Slaw recipe that you'll approve. (Cooks not in the mood to dig a pit in the backyard, or who don't own a smoker, can get the traditional taste by grill-smoking with this recipe.) |
Western North Carolina Barbecue & Bloodshot Slaw 1 3- to 6-lb. boneless pork shoulder blade roast
(Boston butt)
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| Preheat oven to 300 degrees. Cut pork shoulder into 2
to 4 pieces. Rub with pepper and place fat side up in a Dutch oven. Arrange onions on top.
Add enough water to come 1/2 inch up side of pan. Cover tightly and cook 1 1/2 hours. Let
cool slightly in juices. Meanwhile, build a charcoal fire in a grill. When coals are ash-gray, add well-soaked hickory chips. Place pork fat side up on grill. Cover grill and vent just enough to keep fire from dying. Smoke meat for 1 hour, adding coals and hickory as needed. Turn pork and smoke 1 to 2 hours longer. Let pork cool enough to handle and slice or shred with 2 forks. Makes 8 to 16 servings. TO SERVE: Arrange pork on bottom half of a steamed hamburger bun and top with Bloodshot Slaw. |
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| Bloodshot Slaw 1 medium head cabbage, finely shredded |
Place cabbage in a large bowl. Mix vinegar, ketchup, and hot pepper sauce. Pour over cabbage and stir until well-mixed. Cover and refrigerate at least 4 hours to allow flavors to blend. Taste and, if desired, add chili powder and cumin to taste. Makes 8 to 10 servings. |
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Caribbean cuisine is as diverse and exotic as the islands and people that comprise it and cruising the Caribbean is an adventure in many ways, including an adventure for your palate - as this tropical rum dessert will prove! |
Classic Tropical Rum Dessert Medium pineapple |
| Combine 1 medium pineapple, pared and cut into chunks, 1 large orange, peeled seeded and cut up; 1/3 cup brown sugar, 2 tablespoons butter and 1 cup of your favorite rum. Mix well and fold into an ungreased 1 1/2 quart casserole. Cover and bake until hot and bubbly (about 30 minutes). Yield 4 servings. | |
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On Oahu's North Shore, where the surfboarders hail forth on Sunset Beach, is an assortment of restaurants, fruit and vegetable stands and food wagons that serve everything from "broke-da mouth" chocolate-haupia pies to field-fresh corn and apple bananas to local laulaus. Also, here is dining at its best - at Jameson's By the Sea. Click here for Jameson's By the Sea. |
Chef
Colin Cabibi's Baked Stuffed Shrimp (serves 4) 24 jumbo shrimp, cleaned, butterflyed and scored on the back so they lie flat |
| CHEESE
SAUCE 3 T butter 3 T flour 1 1/4 c. milk 1 c. mild grated cheddar cheese 1/2 t, salt 1/8 t. paprika dash cayenne Melt butter in a saucepan, stir in flour until well blended. Slowly stir in milk until the sauce is smooth and hot. Lower heat and add cheese and seasonings. Stir until cheese is melted. |
HOLLANDAISE SAUCE Melt 2/3 cup to 1 cup butter in microwave oven. In blender place; 3 egg yolks 2 T lemon juice a pinch of cayenne 1/2 t. salt Cover container, and turn on high. After a few seconds, remove the lid and pour the melted butter gradually over the eggs. The sauce should be smooth and ready in 30-35 seconds. |
| CRAB STUFFING 1/3 c. minced onion 1/2 c. minced celery 1/4 c. butter 1 T cooking sherry 3/4 lb. crab meat (Dungeness or King), cooked, cleaned and squeezed dry 1/2 lb. mild white fish cooked (poached is best) and crumbled 1 c. bread crumbs On medium heat, sauté onion, celery and parsley in butter; add sherry. Remove from heat; stir in crab meat, crumbled fish, bread crumbs and two cups of warm cheddar cheese sauce. Using your thumb and forefinger, form an oblong cake of the crab mix about 3/4-inch thick and place on a shrimp base formed of two shrimps placed together, so you end up with 12 sets of crab-topped shrimp. Place the shrimp and crab bundles in a steamer basket. Steam until the shrimps are cooked. Transfer to a broiler pan, and brown the top of the stuffing under the oven broiler or in a toaster oven. Place three shrimp bundles each on four serving plates. Top with hollandaise sauce and serve immediately with your favorite vegetables and linguini pasta. |
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As intoxicating as a tropical sunset, the mai tai serves up aloha in a frosty glass. But the exotic elixir is no island native. It first flowed from the cocktail shaker of Victor "Trader Vic" Bergeron in decidedly unexotic Oakland, California, in 1944, at the original Trader Vic's restaurant. Tahitian patrons proclaimed it mai tai - "out of this world". In 1953 Bergeron exported the recipe to Hawaii where the cocktail became synonymous with the islands. Today this South Seas specialty is served at Trader Vic's restaurants in such surf-challenged locales as Abu Dhabi and Dusseldorf. |
Trader Vic's Original Mai Tai 2 oz. 17-year-old Jamaican rum
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These burgers don't exist in Mexico, but they are flavored with spices and seasonings used in the various chile-based moles for which Oaxaca is famous. |
Oaxacan Turkey Burgers with Chipotle Salsa 1 1/2 lb. ground turkey, at room
temperature Chipotle Salsa (recipe follows) |
| In a large bowl, lightly knead the turkey with the
cilantro, scallion, garlic, aricho powder, salt, pepper, cumin, coriander and cinnamon.
Shape the meat into 4 patties about 3/4 inch thick and set them on a plate lined with
plastic wrap. Light a grill. When the fire is medium hot, brush the burgers and the grate lightly with oil. Grill the burgers for 13 minutes, turning once, for medium meat. Set the burgers on the muffins; top with the avocado, pumpkin seeds and Chipotle Salsa. Close the muffins and serve with the remaining salsa. 4 servings BEER A Mexican lager like Do Equis has the fruitiness to complement the spices here and stand up to the grilled flavors. |
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| Chipotle Salsa 5 large garlic cloves |
Light a grill. Skewer the garlic on a 4-inch bamboo
skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to
10 minutes, turning, until charred and softened. Let cool. Transfer to a food procesor and
pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse
until combined. Season with salt and serve. Makes 2 cups. MAKE AHEAD The salsa can be refrigerated for up to 2 days. |
Old
Salem, NC This recipeis from the 'Heart-Healthy Recipes from an Old Salem Kitchen' brochure. The brochure also contains recipes for Winkler Moravian Sugar Cake, Lovefeast Buns, Winkler Sugar Cookies, Moravian Ginger Cookies, Winkler Gingerbread, Winkler Honey Wheat Bread and Winkler White Bread. For a copy of the brochure, call (800) 716-7730. |
Pumpkin Muffins 2 c. all-purpose flour |
| Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. In another bowl, mix sugar, oil and molasses; add milk, egg whites and pumpkin; blend well. Stir in dry ingredients, blending only until flour disappears. Fill greased muffin pans. Bake at 375 degrees for 16 to 18 minutes. | |
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This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats. |
Oxford
Sauce 3
shallots, minced |
| Cook shallots in a little water for 1 or 2 minutes. Drain. Cut off thinnest possible peeling from the orange and lemon. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes. Drain. Put shallots, orange and lemon peelings, juice from the orange and from half the lemon and remaining ingredients in bowl. Mix well. Makes about 1 cup. | |
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We were surprised that crepes were 'fast food' at the cafe at the Louvre. With this recipe, they could be fast food at home, too. Or serve them at a special luncheon, or as dessert at your next dinner party. When made without sugar, crepes may be filled with meat, vegetables, fish or cheese - rolled or folded - and served - usually sauced - for the main dish,or as an accompaniment. |
Crepes (Basic French Pancakes) 4 eggs If for dessert: |
| Beat 4 eggs well; then add 1 cup milk,
1 cup all-purpose four, 1/2 cup melted butter or margarine, 1 teaspoon salt, and if for
dessert, 2 teaspoons sugar. A tablespoon of brandy may also be added to dessert crepes for
extra flavor and delicately crispy edges. Mix well; let stand in the refrigerator for 2 or
3 hours. Stir again, if thicker than a heavy cream, add a little more milk. Heat a 7- or 8-inch skillet or crepe maker. Brush skillet with melted butter and put in 1 generous tablespoon batter. Working quickly, tip and tilt the pan so that the batter flows evenly over the bottom. Cook quickly. As soon as the pancake browns on one side, turn quickly and brown the other side. Stack and keep warm until all are made. These crepes also freeze beautifully. Pack them in stacks of 6 or 12 and wrap in foil or freezer paper, but thaw thoroughly before separating, lest they tear. Makes about 32 crepes. |
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At Manhattan's Patria, chef Andrew DiCataldo serves these moist and creamy bean cakes, known as tacu tacu in Peru, with seared lamb sirloin. Dried, peeled fava beans are available at Middle Eastern markets, or you can substitute another 1/2 cup of chickpeas for the fava beans.
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Peruvian Bean Cakes with Cucumber-Radish Salad 1/2 c. dried chickpeas, soaked
overnight in cold water and drained |
In a medium saucepan, combine the chickpeas with 4 cups of the water and 2 of the bay leaves and bring to a boil. Reduce the heat to low and simmer until tender, about 50 minutes. Meanwhile, in another saucepan, combine the fava beans with the remaining 2 cups of water and 2 bay leaves and bring to a boil. Reduce the heat to low and simmer until the fava beans are tender, about 30 minutes. Drain the chickpeas and fava beans and let cool. Discard the bay leaves. In a food processor, combine the beans and pulse them until coarsely ground. In a medium saucepan, heat 1/4 cup of the vegetable oil. Add the yellow onion and cook over moderate heat until softened, about 5 minutes. Add the jalapeno and garlic and cook, stirring, until fragrant, about 3 minutes longer. Add the cumin and turmeric and cook for 3 minutes. Stir in the beans and milk and season with salt and pepper. Remove from the heat and let cool. Form into eight 1/4-inch-thick patties. In a large, nonstick skillet, heat the remaining 1 tablespoon of vegetable oil. Add the bean cakes and cook over moderate heat until browned, about 3 minutes per side. Drain on paper towels. In a medium bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the radishes, cucumber, red onion, mint and feta and toss. Serve the bean cakes with the salad and pass the Roasted Pepper-Caper Aioli at the table. (The bean mixture can be refrigerated for 3 days before frying.) Makes 4 servings as a first course. |
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| Roasted Pepper-Caper Aioli 1 red bell pepper |
Roast
the pepper under the broiler until charred all over, about 8 minutes. Transfer t a bowl,
cover with plastic wrap and let steam for 5 minutes. Peel and finely chop the pepper. In a small bowl, mix the roasted pepper with the mayonnaise, capers, parsley and lemon juice. Season with salt and pepper and serve. (The aioli can be refrigerated for up to 3 days.) Makes about 1 cup. |
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The ultimate in tropical relaxation, with majestic palm trees and sweet-scented Caribbean flowers blooming all around, Make sure to scuba dive or snorkel in breathtaking White Bay. This is a specialty dish of Chef Wilford "Willo" Stoutt at the Tradewinds restaurant - The Peter Island Resort. |
Carmelized Red Snapper Fillet Four 7-oz. red snapper fillets |
| Preheat oven to 400 degrees. Score
skin of each snapper fillet in 3 places. Season fish with salt and white pepper to taste.
Heat oil in a large non-stick, oven-proof skillet over moderately high heat. Add the fish,
skin side down and cook until brown on both sides and sin is crisp, about 4 minutes.
Remove fish from pan. Add garlic and leeks, turn heat down to moderately low and cook
vegetables until tender, about 5 minutes. Add zucchini and yellow squash and cook for 2
minutes. Add haricots verts and arrange fish on top of vegetables. Place skillet in oven
and bake until fish is just cooked through, about 6 to 8 minutes. Transfer fish to a platter, cover and
keep warm. Return pan to burner, add tomatoes and black olives and simmer 5 minutes. Add
white wine and simmer until reduced by half. Add saffron and vegetable stock and simmer
for 10 minutes. Season to taste with salt and pepper. Stir in basil. Serve the fish and
vegetables in large soup bowls with boiled potatoes. Pairs with Pinot Grigio. |
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This is a favorite recipe published by the Hawaiian Electric Company and reprinted in "Hawaii" magazine. May we suggest for your next visit to Honolulu, that they're also wonderful at Leonard's Bakery in Honolulu. We imagine that they might be wonderful in Portugal, too, but we were not in search of them when we were there. |
Hot
Malassadas Pao Doce (Portuguese Sweet Bread) 4 pkgs. active dry yeast |
| Dissolve yeast and a teaspoon sugar in warm water. In the small bowl of an electric mixer, beat eggs until thick. Put flour into a large bowl, make a well in center. Add yeast mixture, eggs, 1/2 cup sugar, butter, milk, water and salt. Beat thoroughly to form a soft, smooth dough. Cover and let rise until doubled. Heat deep fat to 375 degrees. Spoon teaspoonful of dough carefully from bowl to keep risen dough from falling. Drop into fat and fry until browned. Drain on absorbent paper, shake in a bag with granulated sugar and serve hot. Makes seven dozen. | |
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Get to know Chef Claude Palloure and try out this recipe for a perfect springtime dessert! CHEF CLAUDE
PALLOURE Like many great chefs, Claude Palloure grew up and honed his culinary skills in the gastronomic capital of the world, France. Chef Palloure's fascination with cooking began at an early age and he later received formal training at Perpignan School. His passion for Provencal herbs adds a French flair to all his dishes. Chef Palloure joined Princess 6 years ago and continues to delight passengers with his French-inspired dishes. |
Raspberry Crème Brûlée CUSTARD CARAMEL
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| To prepare the custard, bring cream
and vanilla bean just to boiling point. Meanwhile, mix sugar and egg yolks together to
form smooth paste. Remove the vanilla bean from milk and slowly mix milk into the egg and
sugar mixture. Return mixture to the stove over a double broiler. Do not boil again.
Scrape the seeds from the vanilla bean and add to the mixture. Continue cooking for 2 to 3
minutes until slightly thickened. Remove from heat and fold in the raspberries, reserving
a few to garnish each plate. Preheat oven to 325 degrees. Place 6, 5-ounce custard cups or molds in a baking pan and pour enough water in the pan to cover half way up the sides of the molds, being careful to keep the inside of the molds dry. Equally divide custard into the molds and bake for 20 to 25 minutes, or until custard has set. The creme brulee can be served hot or cold. If you wish to remove custard from mold for presentation, the custard should be well chilled first. For the caramel, combine all ingredients in a heavy saucepan, preferably copper. Bring the mixture to a simmer slowly over a moderate heat. Stir occasionally, but only until it is about to boil. Do not stir after this point or the mixture may crystallize. Use a pastry brush dipped in fresh water to wipe any sugar crystals from the inner sides of the pan while the sugar is cooking. The caramel should be removed from the heat when it has reached 320 degrees to 340 degrees. The sugar will continue to darken slightly upon standing. If a dark caramel is preferred, sugar may be cooked longer. Place a piece of parchment paper on a smooth surface or on a lightly oiled marble or granite surface. Using a fork dipped in the caramel, drizzle the caramel back and forth onto the paper forming a large web-like pattern. Use a large, slightly oiled knife to cut the caramel into uniform pieces, or simply break it into free-flowing shapes by hand. Place the custard in the center of a plate and garnish with the caramel sugar, raspberries, and mint leaf. |
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A signature recipe of Jacques Pepin, a Dean of The French Culinary Institute in New York City, from his book "The Apprentice: My Life in the Kitchen". in which he wrote about this dish he made for Charles de Gaulle. "General de Gaulle, for whom I cooked when he was president, was honest to the point of punctiliousness in dealing with the budget allocated to the kitchen. My expenses were spelled out in a ledger, However, under the general's orders, I had to keep a special account for the Sunday family meal, because he paid these expenses from his personal fund. Even though he was not wealthy, he felt that the Sunday meal was his responsibility. For De Gaulle, it was a question of ethics." |
Roast Leg of Lamb Provencal One 4-lb. trimmed boneless leg of
lamb, rolled and tied in 4 pieces
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| Preheat the oven to 425 degrees. Set the lamb in a
roasting pan, fat side up; rub it all over with the butter. Season with salt and pepper.
Roast for 20 minutes. Meanwhile, in a food processor, process the bread into fine crumbs. Transfer to a small bowl.Add the parsley, garlic, shallots and olive oil to the food processor; process to a paste. Mix the paste with the bread crumbs. Baste the lamb with the rendered fat in the pan. Pat the crumbs over the top and sides of the roast. Reduce the oven to 400 degrees; roast the lamb for 45 minutes, or until an instant-read thermometer inserted in the thickest part registers 125 degrees for medium-rare meat. Transfer to a cutting board; let rest for 15 minutes. 8 servings. Carefully cut and remove the string from the roast. With a serrated knife, carve the lamb into thick slices and serve. |
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Some island classics are born... others are made. In 1954 Ramon "Monchito" Marrero, a new bartender at San Juan's Caribe Hilton hotel, set out to capture the flavors of Puerto Rico in a glass. For three months he mixed and sipped hundreds of concoctions until he hit the jackpot - the pina colada! Soon Monchito was serving his blend of rum, pineapple juice and coconut cream to such glamorous hotel guests as Gloria Swanson and John Wayne. In 1978, the pina colada was declared Puerto Rico's national drink, and from its island home the cocktail has conquered the planet. The number of pina coladas served since 1954 now tops 200 million. |
Monchito's Recipe for the Original Pina Colada 2 oz. light rum TIP: For the best tropical taste, always use fresh pineapple juice, never canned juice or mixes. Designated drivers take note: Virgin pina coladas are among the most popular non-alcoholic cocktails. DID YOU KNOW? Pina colada is Spanish for 'strained pineapple'.
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| Place ingredients in a blender. Blend for 15 seconds. Pour into a 12-ounce glass. Garnish with a pineapple wedge and a a maraschino cherry. Add a red straw (and a paper folding parasol, if you like). | |
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This delicious soup was served with the first Buffet Lunch we had aboard the Polaris on our Galapagos cruise with 'Lindblad Expeditions'. The recipe is courtesy of the Polaris Team and hotel manager, Willie Seitz. Thanks,Willie, for providing the recipe, and Christina, for authenticating it as typical fare from Quito. |
Locro
Quiteno (Quito Soup) 1/4 c. fresh White Cheese or Provolone |
| Sauté potatoes and onions in achiote oil and oregano. Add 1/2 portion of cheese. Add water to cover potatoes. Add chicken stock cubes and mix to dissolve. Cook until potatoes are bland. Add cream and milk. Bring to a boil. Add remaining cheese. Add salt and pepper to taste. Add parsley. | |
Our "Very Richmond"
Favorites "Richmond" magazine held its first 'Richmond Dish of the Year' competition during the 11th Annual March of Dimes' Gourmet Chefs Auction in November, 2001. Chef Melissa Close from Barboursville' Palladio restaurant and Sheila and Dean Cheatham from the Richmond Culinary Guild chose this winner by Chef David Napier, who was the executive chef and former owner of The White House in Providence Forge, VA for seven and a half years. In 2001, he started his own catering business, David Napier Catering. This recipe includes fresh corn bread with chipped Smithfield ham, plus lightly breaded and pan-grilled oysters, all crowned with oyster sauce. Oysters Weyanoke |
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| CORNCAKES 1 cornbread recipe 1 can creamed corn Milk Butter |
Prepare the corn bread recipe using half the recommended liquid. Substitute an equal amount of canned cream corn for the other half. Add a little milk to make the consistency of pancake batter. Drizzle teaspoons of batter and butter on a hot griddle as you would pancakes. |
| OYSTER BREADING Flour White cornmeal Garlic powder Old Bay seasoning Cajun spice Mix equal parts flour and cornmeal. Season with garlic powder, Old Bay and Cajun spice |
OYSTER SAUCE 1 shallot, chopped 1 pinch of black pepper 1 t. butter 3 c. heavy cream 1 quart shelled oysters Salt |
| Sauté shallot and pepper in butter until shallot begins to soften. Add heavy cream and bring to a boil; simmer until the cream is reduced by one third. Drain the liquid from the oysters and add that liquid to the cream using a whisk. Reduce until thickened. Season with salt to taste. | |
| HAM Smithfield ham, sliced extremely thin |
GARNISH Chives, chopped Red bell pepper, chopped |
| PREPARATION Preheat oven to 250 degrees, Prepare the oyster sauce first. While the sauté is reducing, heat a griddle and prepare 20 corn cakes; set aside. Dredge the oysters in the breading. Cook on the griddle until golden brown. Set oysters on paper towels to drain. Scrape the griddle and warm the ham on the griddle. Assemble corncakes topped with thin layer of ham and 1 to 3 oysters, depending on size. Place on sheet pan to be warmed briefly in oven. When the sauce has reached a desired thickness, warm oyster stacks in the oven for 4 to 5 minutes. Place stacks on plates; top and serve with sauce. Garnish with chives and red bell pepper. Serves 10 to 12 as an appetizer or 4 to 6 as a main course. Note: All items can be prepared a day ahead; simply warm oysters and corncakes on the griddle. |
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Acacia Restaurant This is one of Chef Dale Reitzer's recipes created when he was serving as guest chef for the Virginia Apple Growers Association last fall. Chef Reitzer was one of the TOP 10 BEST NEW CHEFS chosen by 'Food & Wine" magazine one year - and he's in Richmond's Carytown! And we chose this recipe because of the recent resurgence of Rockfish in the James River and a 'Fish' Celebration that took place in Richmond. |
Rockfish Braised in Apple Juice on Wilted Baby
Spinach FISH SPINACH |
| FISH: Season rockfish fillets with salt and pepper,
dredge in flour and shake off excess flour. In a sauté pan over medium-high heat add oil,
cook the rockfish until golden brown. Turn fish, add apple juice and bring it to a boil;
add butter. Keep cooking until the rockfish is done, 2 to 3 minutes, depending on the
thickness. Remove the fish to a platter and reduce the cooking liquid until thick. Season
with salt and pepper. SPINACH: Use a very large sauté pan that's big enough to hold the spinach. Get the pan hot, then add butter; do NOT let it burn. Add the pine nuts and raisins, sauté for about 1 minute, then add the spinach; season with salt and pepper. Cook the spinach until it begins to wilt, 2 to 3 minutes only; drain well. Divide the spinach among 4 plates. Place a piece of rockfish on the spinach and drizzle the apple juice reduction over the fish. Makes 4 servings. |
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Blue Pointe
Restaurant This is not their exact recipe, but we enjoyed theirs so much before performances at the Carpenter Center, that we were happy to find this recipe, which we think is similar. (It is actually adapted from The Grand Central Oyster Bar & Restaurant in New York City recipe - which we found in 'Gourmet' magazine, Dec., 1996.) Note: We serve the bread on the side, and add a half tomato, broiled, in the center of each serving - which we present in a rim soup bowl. Also, we don't shuck the oysters ourselves (they were freshly shucked at the Blue Pointe), but get them from our favorite seafood store, Tuckahoe Seafood. |
Oyster Pan Roast 16 freshly shucked oysters with 1/2 c.
of their liquor
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| In a metal bowl or a double broiler
set over a saucepan of simmering water, stir together oysters with their liquor, chili
sauce, wine, Worcestershire sauce, celery salt and 2 tablespoons butter and simmer,
stirring occasionally, just until edges of oyster begin to curl, about 5 minutes. Add
cream and bring barely to a simmer (do not let boil). Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika. Serves 2. |
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Cedarfield "When this signature pie appears for dessert in the dining room at The Hermitage at Cedarfield, it is typically among the first chosen by residents and their guests", says Chef Michael Noble. |
Cedarfield Buttermilk Pecan Pie 1/3 c. butter |
| Preheat oven to 325 degrees. Mix butter and sugar until creamy. Add vanilla, eggs, flour and salt. Blend in buttermilk. If mixture separates, whisk over hot water or flame until it emulsifies. Set aside. Line unbaked pie crust with
pecans. Pour filling mixture over pecans. Bake in preheated oven 25 to 30 minutes, or
until firm. |
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Chef Jay Frank A favorite during the holidays, pumpkin lends itself to many dishes. Innovative chefs, such as Jay Frank looked for appetizing variations on the traditional offerings. At The Berkeley, he combined a native Virginia favorite with a European touch for this delicious Pumpkin Creme Brulee. |
Pumpkin Creme Brulee 3 c. heavy cream |
| Preheat oven to 325 degrees. Heat the heavy cream and sugar, stirring until dissolved. Whip together the eggs, pumpkin puree and spices until fluffy. Slowly add hot cream mix. Stir in rum and vanilla. Pour approximately 4 oz. into 8 ramekins. Place in a pan with hot water half way up the sides. Bake until set, about 35-45 minutes. Cool. Refrigerate overnight. To serve, sieve brown sugar over the tops and brown under the broiler. Makes approximately 8 servings. |
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Jefferson Hotel |
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Jefferson Peanut Soup Peanut soup is a signature dish served at the historic Jefferson Hotel in Richmond and we also enjoy serving it for special dinners at home. NOTE: Results will vary dramatically based on what type of peanut butter that is used. This recipe uses a typical peanut butter, which contains sweeteners and some hydrogenated oil. If soup is too thick, thin with either heavy cream or milk depending on the degree of richness desired. |
1/4 c. butter 1 large yellow onion, diced 1/2 bunch celery, diced (with heart) 2 large carrots, diced 10 oz. roasted peanuts 2 14-oz. jars peanut butter 6 c. chicken broth 2 c. milk 4 c.heavy cream 1/2 c. fresh lemon juice Salt AND pepper to taste |
| In a large soup pot, melt butter over medium-high
heat. Sauté the onions, celery, carrots and peanuts in butter until vegetables are soft
and peanuts are slightly brown. Warm peanut butter gently in microwave or a water bath to
soften. (Because of its high fat content, peanut butter heats very quickly in the
microwave. Be careful not to scorch the peanut butter or burn yourself.) Alternate adding
the peanut butter and chicken stock to the vegetable mixture, mixing well after each
addition. Stirring constantly, heat over medium heat. Do NOT boil. When soup is hot, add
milk. Slowly add cream, then lemon juice. Bring to serving temperature. Adjust seasonings
with salt and pepper. Makes 12 servings. |
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The Jefferson Hotel's Spoon Bread We'll think "You're Very Richmond If...." you remember when there were alligators in the pools in the lobby of the "Jefferson Hotel"... and if you also think "The Jefferson Hotel's Spoon Bread" is the "best in the world", which we think it is! |
3 c. whole milk (do NOT use low-fat or nonfat) 1 c. yellow cornmeal 1 t. salt 1/4 c. butter, cut into 4 pieces 2 T. sugar 6 large eggs, separated |
| Preheat oven to 375 degrees. Butter 2-quart soufflé
dish. In a large heavy saucepan over high heat, bring milk to boil. Reduce heat to medium. Gradually mix in cornmeal and salt. Stir until very thick, about 1 minute. Stir in butter until melted. Remove pan from heat. Mix in sugar. In a large bowl, whisk yolks to blend. Gradually whisk in cornmeal batter. In a medium bowl, using an electric mixer, beat egg whites to soft peaks; fold into batter. Transfer to prepared dish and bake until spoon bread puffs and is golden, about 45 minutes. Serve hot. Yields 6 servings. |
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La Petite France Chef Paul and his wife Marie Antoinette have brought the best of Alsacian food and wine at their 'Very Richmond', although 'French' restaurant. Snails can be found in the gourmet sections of department stores or supermarkets. Usually you can see the shells in a clear plastic tube over the canned snails - both packaged as one unit. Chef's Wine Suggestion: A fine Riesling, Sylvaner, or Pinot Blanc. |
Escargots a l'Alsacienne 2 dozen canned snails with their
shells |
| Chop shallots, parsley and garlic
cloves. Clean, rinse, and dry snail shells. They should be completely dry. Melt the butter
and put into a bowl with all the ingredients except the snails. Mix well witha wooden
spoon. Fill the shells with 1 teaspoon of the butter mixture. Then put one snail in each shell on top of the butter mixture. The remaining butter mixture should be evenly divided and place over each snail. At this point the snails can be frozen for future use and can be kept up to three weeks in the freezer. Place the snail shells in a baking an. If rock salt is available it may be put into the baking pan. This will reflect ther heat and hold the shells so that they won't move while handling. Bake at 400 degrees 6 to 8 minutes, and serve 1/2 dozen to each guest.. Makes 4 servings. |
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Lakewood Manor Jim Jacobsen, director of Lakewood Manor's food services department, says this dessert attracts many takers. |
Lakewood Manor Lemon Sponge Chess Pie 1/3 c. butter |
| Preheat oven to 350 degrees. Beat margarine with sugar until creamy. Add egg yolks and beat until thick. Add lemon juice and rind, flour, salt and milk. Mix until well blended. In a separate bowl, beat egg whites and cream of tartar to soft peaks but not stiff. Fold egg white mixture into creamed mixture on low speed of an electric mixer. Pour filling into unbaked pie shell. Bake in preheated oven about 25 minutes or until puffed up, lightly browned and set. Makes 8 servings. |
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Miller & Rhoads "You're Very Richmond If..." you remember this pie from the former Miller & Rhoads Tea Room! |
French Silk Chocolate Pie Cream 1/2 c. butter (or margarine, or part of each). Add gradually 3/4 c. sugar, creaming well. Blend in 2 squares (2 oz.) chocolate, melted and 1 t. vanilla. Add 2 eggs, one at a time, beating 5 minutes after each addition. Turn into cooled, baked pie shell. Chill until firm. Before serving, top with whipped cream and chopped walnuts. |
Thalhimers' "You're Very Richmond If..." you remember Chef Danny's Richmond Room Popovers from the former Thalhimers' Department Store. |
Thalhimers' Richmond Room Popovers 8 T. vegetable oil,
divided *Chef Danny said the only baking powder that's successful in this recipe is Rumford. |
| Set oven at 400 degrees. Pour 1
tablespoon oil in each of 8, 2 1/2-inch muffin cups and place in oven to heat until hot. In bowl of an electric mixer at medium speed, beat flour, eggs, 2 cups milk, sugar and baking powder for 15 minutes. Add remaining milk and beat 1 minute longer. Filling half-full, pour batter into sizzling hot oil in muffin cups. Bake in preheated oven until golden brown and popped, about 20 minutes. Yields 8. (Nutrition information per serving: 369 calories, 21 grams fat (52 percent total calories), 269 milligrams cholesterol, 300 milligrams sodium.) |
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Tuckahoe Woman's Club This recipe - thanks to "Tuckahoe Tidbits", the Club's cookbook, comprised of the delicious recipes used at its coffee hours and special events, is great if you're ready to curl up with a good book, get up a bridge game,or watch the snow fall (if and when we have any - and this year, we have!). Try making a cup of this delicious, soothing mulled cider. |
Mulled Apple Cider 8 c. apple cider |
| Combine the cider, sugars, lemon juice and nutmeg in a stainless steel pan. Add cinnamon and cloves or tie in a cheesecloth bag. Simmer for ten minutes. Remove the spices. Serve hot and enjoy! | |
Westminster
Canterbury Jackie Kopec, director of Westminster-Canterbury's catering service for residents, community and staff, says this flourless chocolate cake is one of the most requested orders for lunches, brunches, receptions, meetings, cocktail parties and dinners. The cake is served with Creme Anglaise and a red raspberry sauce called a coulis. |
Chocolate Nemesis CAKE CREME ANGLAISE RASPBERRY COULIS |
| CAKE: Preheat oven to 350 degrees. Grease a 9-inch round cake pan that is 1 1/2 inches deep. Line bottom with wax paper. In a heavy saucepan, bring 1 cup sugar, 1/2 cup water and vanilla to a boil. Remove from heat. Add half of the unsweetened and half of the bittersweet chocolate; stir until smooth. Whisk in half of the butter. Add remaining chocolate and butter, whisk until smooth. In a large bowl, use an electric mixer to beat eggs with remaining sugar until pale yellow and a slowly dissolving ribbon forms when the beaters are lifted. Beat in the chocolate mixture. Pour batter into prepared pan. Place cake pan in a larger baking pan. Add enough boiling water to the larger pan to come halfway up the sides of the cake pan. Bake in preheated oven until cake remains firm in the center when shaken, about 30 minutes. Remove cake from water. Cool 10 minutes. Unmold onto a cake plate. Cool completely. Can be prepared one day ahead. Cover cake loosely with plastic wrap. Store at room temperature. CREME ANGLAISE: In a small bowl, beat sugar and egg yolks with an electric mixer until thoroughly blended. In a heavy saucepan over medium heat, scald milk. Gradually beat into yolk-sugar mixture. Pour mixture in saucepan and stir over low heat about 8 minutes until mixture leaves a path on the back of a spoon when finger is drawn across. Do NOT boil. Mix in vanilla. Cool. Cover and refrigerate until ready to use. Can be prepared two days ahead. RASPBERRY COULIS: Press thawed berries through a sieve lined with cheesecloth. Use the back of a tablespoon or serving spoon and gently press against the sides of the sieve until no more juice drips into the bowl beneath the sieve. Add sugar to taste if desired. (Kopec prefers to omit sugar.) Refrigerate until needed. Can be made three days ahead. SERVE each cake slice with a dollop of Creme Anglaise and a drizzle of Raspberry Coulis. |
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A
great Italian rice dish! |
Risotto
Vecchia Roma 2
T. unsalted butter, divided |
| In a 4-quart heavy saucepan, heat 1 tablespoon of
butter and 1 tablespoon of oil over medium heat. Add onion and cook, stirring, over low
heat until onion is soft and translucent, about 5 minutes. Add rice, stir and cook until
well-flavored, 2 to 3 minutes. Add brandy and let evaporate. Blend tomato paste into 1/2 cup of broth, stir into rice and cook briefly. Continue cooking rice, adding broth 1 cup at a time, until the rice is al dente (about 20 minutes). Wait until each addition is almost completely absorbed before adding the next. While rice is cooking, cut 3 shrimp halves and cook, stirring, a few seconds, then add diced shrimp and continue to cook, stirring, until they turn red. Do NOT overcook. Sort out 6 shrimp halves and set aside but keep warm. Add diced shrimp to rice, stir and add cream. Cook just to heat through. Use shrimp halves to decorate risotto. |
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This is the authentic Russian method for brewing tea in a Samovar.
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Russian Tea Traditionally, water for making tea should be boiled in the samovar. For making tea, it is said that the following rules should be observed: After the porcelain or glazed teapot is scalded with boiling water, put tea inside (10 g per 250 ml of boiled water - (according to our Russian recipe). Pour boiling water in it to cover one-third of the teapot. Cover it with the lid and then a linen napkin. Place the teapot on the top of the hot samovar and let it sit for three or five minutes. Add the boiling water to fill the teapot. |
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Russian Tearoom Beef Stroganov (Manhattan) (We're happy to offer this recipe - especially since, unfortunately, the Russian Tea Room is no longer open, perhaps you'll want to make it at home!) 1 1 1/2 lb. piece beef fillet Garnish: minced chives or scallions Accompaniment: buttered noodles |
| Cut fillets crosswise into 1-inch
slices and cut slices into 1/3-inch-thick strips. Season beef with salt and pepper. In a
12-inch non-stick skillet heat oil and 1 tablespoon butter over high heat until foam
subsides and sear beef, in batches, 30 seconds to 1 minute on each side, or until browned
but still rare. Transfer beef with tongs to a plate. Add remaining 2 tablespoons butter to skillet and cook onion and garlic over moderate heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over high heat, stirring, until liquid mushrooms give off is evaporated. Add wine and boil, stirring, 3 minutes. Add beef with any juices that have accumulated on plate, broth, sour cream, mustard and salt and pepper to taste and cook, stirring, until heated through (do not let boil). Garnish beef Stroganov with chives or scallions and serve over noodles. Serves 6. |
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Russian Easter Bread A cross between brioche and challah, this bread (called Kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter basket, surrounded by meats, cheeses, butter and eggs. It's a central part of the Easter meal, served with sweet paskha cheese (recipe follows) or unsalted butter. |
Russian Easter Bread 1 c.whole milk SPECIAL EQUIPMENT: 2 (t- to 6-cup) soufflé dishes or 2 (2-lb.) cleaned empty coffee cans |
| MAKE DOUGH: Heat milk, sugar, butter, saffron and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm. Meanwhile, stir together yeast, warm water and pinch of sugar and let stand until foamy about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Put flour in a large bowl and make a large well in center. Lightly beat 3 3ggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil and let rise, covered with a clean Kitchen towel, in a draft0free place at warm room temperature until doubled in bulk, about 3 hours. Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour. FORM LOVES: Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 3equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest form you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish (trim braid if using coffee cans). Form another loaf with remaining dough in same manner. Cover loaves with clean kitchen towel and let rise in draft -free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loves will rise about 1 inch above rims of dishes). BAKE LOAVES: Lightly heat remaining egg with a large pinch of salt, then brush egg over top of each loaf. Bake loaves until golden brown and bread sounds hollow when tapped on bottom, about 1 hour.Turn loaves out onto a rack, then turn right side up and cool completely. Makes 2 loaves. COOKS' NOTE: |
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Paskha Cheese The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.
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Paskha Cheese 1/3 c. brandy SPECIAL EQUIPMENT: A wooden paskha cheese mole or a clean 2-quart terra-cotta flowerpot with a drainage hole and a plate slightly smaller than top of pot; cheesecloth; 2 lb. of weights such as large soup or vegetable cans |
| Heat brandy with raisins in a small saucepan over low
heat until warm, then remove from heat and let steep until raisins are softened, about 15
minutes. Force cheese and yolks through a potato ricer or a medium=mesh sieve into a bowl Beat together butter and sugar in a large bowl with an electric mixer at medium speed until pate and fluffy, about 2 minutes. Add cheese mixture, sour cream, vanilla and salt and beat until just combined. Beat cream in a bowl with cleaned beaters until it holds soft peaks. Fold shipped cream and raisins with any remaining brandy into cheese mixture gently but thoroughly. Line mold for flowerpot) with a single layer of cheesecloth, leaving a 2-to 3-inch overhang on all sides. Spoon cheese mixture into mold, then fold ends of cheesecloth over top. Put lid on cheesecloth, then put weights on lid for(or on foil and small plate if using flowerpot. Chill mold on a large plate (to catch drips at least 24 hours. Remove lid from mold and open cheesecloth. Invert a serving plate over top of mold and invert mold onto plate. Unlock hinges and open mold, removing cheesecloth. Loosely cover cheese with plastic wrap and let stand at room temperature 30 minutes. Serves 10 generously. COOKS' NOTE: |
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Russia (& Poland) In the 'Cooking for Health' section of 'Bon Appetit', (December, 2001), was this good-for-you soup. Here's what makes it such good food - Beets are among the top antioxidant vegetables and are an excellent source of iron and potassium; Nonfat yogurt provides a cool, creamy contrast in texture, along with calcium and protein. |
Borscht 10 c. canned beef broth 4 large beets, peeled,
chopped |
| Bring 6 cups broth, beef shank and onion to boil in
large pot. Reduce heat, cover and simmer until meat is tender, about1hour 30 minutes.
Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat, cover and
chill. Cool broth slightly. Chill uncovered in pot until cold, at least 4 hours and up to
one day. Spoon fat from top of chilled broth and discard. Add remaining 4 cups canned broth, beets, carrots and potato; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes. Stir in cabbage and 1/2 cup dill; cook until tender, about 15 minutes. Season with salt and pepper. Stir in vinegar. Ladle soup into bowls. Top with yogurt and remaining 1/4 cup dill. Thanks
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