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Cooking By Wil Power
An Archive of Recipes
by
Chef Wil Chambers
Recipes Compiled and developed by Chef Wil Chambers
Web Site designed by Wil Chambers
C 1999-2004 by Wil Chambers. All rights reserved
For information and copyright restrictions contact Chef
Wil online
Chef Wil is Head Chef at the
Washington Hotel Cafe
Please visit our Host and Sponsor at
Washington
Hotel Cafe and Saloon
Fine Dinning, Drinking, Lodging
in the
California Gold Country
DELUXE REDWOLF BEER BATTER
1 3/4 cup all-purpose flour
1 1/2 tablespoon garlic granules
4 teaspoons onion powder
1 tablespoon dried thyme leaves
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons salt
5 large egg yolks
1 1/2 cup Redwolf beer
4 large egg whites
Whisk together all of the ingredients in a large bowl.
Dip dry and or flour dredged meats and vegetables into the batter then deep fry in 325 to
375 degree F. oil, depending on the thickness and delicacy of the food.
BEER BATTER
1 1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1 tablespoon black pepper
2 teaspoons salt
3 large eggs
1 1/2 cup beer
Whisk together all of the dry ingredients in a large bowl.
In another bowl beat eggs and beer together.
Add the beer mixture to the flour and beat until smooth.
Dip dry and or flour dredged meats and vegetables then deep fry in 350 to 375 degree F.
oil, depending on the thickness and delicateness of the food.
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MAIN DISHES
MEATS
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BEEF
"PRIME RIB"
1 standing rib roast
1 medium onion
1/4 cup parsley
8 cloves garlic
1/4 cup carrots
1/4 cup canola oil
1/4 cup sea or kosher salt
1/4 cup cracked black pepper
Preheat oven to 425 degrees F.
Trim excess fat and silver skin from the roast.
Place the remaining ingredients in a food processor and work the herbs into a coarse
paste.
Smear the roast with the herb paste and place on a clean oven rack.
Place a hotel pan under the roast to catch drippings.
Put the roast in the oven a bake for thirty minutes.
Reduce the heat to 325 degrees F. and continue cooking for two and one half hours for rare
meat.
Remove the roast from the oven and set aside to rest.
Remove the drip pan and skim the fat off the top of the aù jus. Add water or beef stock
as necessary to taste.
Serve sliced roast with aù jus.
NOTE; If using a smaller roast, reduce cooking time as necessary.
COUNTRY FRIED STEAK
1 pound round or rump steak
1/2 cup all purpose flour
as needed to taste salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
as needed to taste cayenne pepper
3 tablespoons oil
Combine dry ingredients well.
Heat oil in a heavy, hot skillet.
Divide steak into three pieces and dredge in the flour mixture.
Fry steaks over medium heat, to desired doneness. Turn the meat one half way through
cooking.
CHICKEN FRIED STEAK
1 pound round steak
1/2 cup cracker crumbs
2 large eggs
1/4 cup milk
1 tablespoon lemon juice
1/2 cup flour
as needed to taste salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Divide steak into three pieces and pound out very thin.
Season meat to taste with salt and pepper.
Beat eggs and milk together into an egg wash, season with salt and pepper.
Combine cracker crumbs and remaining seasonings together and season with salt and pepper.
Season flour to taste with salt and pepper.
Heat one third of the oil in a large skillet.
Working one steak at a time, dredge the steak in the flour, knocking off excess. Dip in
egg wash then into cracker crumbs.
Fry the steak in the skillet until dark brown. Turn and repeat cooking to desired
doneness.
FISH and SEAFOOD
CARAMELIZED SCALLOP SCAMPI DINNER
1 pound sea or diver sized scallops
1 pound 16 to 1 prawns
as needed to taste salt and white pepper
1/4 pound butter
1 tablespoon olive oil
1 cup dry sherry
2 large lemons zest reserve juice
1 medium lime zest reserve juice
1 bunch chives
1 tablespoon fresh tarragon
1 tablespoon fresh parsley
1 teaspoon fresh lemon thyme
1/4 small Vadillia onion
4 cups cooked basmati rice
1 pound asparagus small diameter
Place one half cup butter in a saucepan and brown over medium heat, set aside and reserve.
Slice chives on bias one fourth inch long. Reserve tips two to three inches on thirty to
forty blades.
Strip leaves from the tarragon, thyme and parsley stems.
Roll the leaves and chiffonade.
Mince the onion very fine.
Zest limes and two lemons. Reserve lemon zest on ice for garnish on rice.
Grate the zest of the other two lemons very fine to use in the mayonnaise. Keep juice.
Shell and devaine shrimp, cutting deep to let shrimp butterfly out.
Oil a ten inch sauté pan with one fourth cup of butter and one fourth cup olive oil.
Season shrimp and lay in pan so that tails stand up. Cover and cook until meat becomes
opaque.
Remove and drain on paper towels.
Reheat oil over high heat to almost smoking.
Season scallops and place in oil. Turn when scallops become browned on the bottom light
brown.
Remove and drain on paper towels.
Add the reserved browned butter to pan and heat to 325 degrees F.
Add the minced onions and sauté for one minute.
Add sherry and boil over high heat to reduce by one fourth.
Add herbs and lime zest, and return shrimp and scallops to pan.
Sauté for 1 minute.
Cut asparagus tips five inches long.
Skewer asparagus one inch from the butt on a pick.
Blanch asparagus until crisp-tender, shock in ice water and hold on ice.
1/2 cup mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice
Fine grate lemons for zest. Bruise lemon and insert fork, squeeze to remove juice
Mix lemon juice, zest and mayonnaise together.
Chill for 1 hour and keep on ice.
Make Onion Brushes
Cut the tops off and roots of green onions leaving a three inch section between the butt
and the first split of the onion.
Using a very sharp knife, slice one fourth of the way from each end several times. Turn
and make several more slices along each the onion.
Place the brush into ice water for one to two hours before using to get the full effect.
Firmly mold 1 cup of the prepared rice and plate.
Blot asparagus and lean the skewered butts on the left side of the rice fanning the tips.
Pipe a stripe (approximately one tablespoon) of lemon mayonnaise across asparagus.
Spoon the shrimp and scallops around the rice. Garnish the rice with some of the sauce.
Lay the chives and lemon zest on the top of the rice.
GUMBO
1 1/2 cups flour
1 1/2 cups olive oil
1 cup onions chopped
1/2 cup bell pepper green, chopped
1/2 cup celery chopped
1 tablespoon garlic crushed and minced
2 cups spicy smoked sausage diced
2 quarts beef stock low salt
2 bay leaves fresh
as needed to taste salt
as needed to taste Creole spice
3 cups crayfish, lobster, or shrimp meat
as needed Steamed rice
as needed chopped scallions, for garnish
Make a dark brown roux with flour and oil over medium heat.
Add onions, pepper, and celery.
Cook for four minutes, stir constantly.
Add garlic and sausage, cook five minutes.
Add beef stock.
Add bay leaf, salt, and cayenne or Creole spice to taste.
Bring to boil, reduce heat and simmer for 1 hour.
Add turkey and simmer fifteen minutes.
Adjust seasonings to taste.
Serve with steamed rice and scallions.
SEAFOOD CREAM SOUP
3 tablespoons butter sweet
2 pounds potatoes Russet or dry, cut--3/4 inch cube
1/2 pounds onion yellow, cut thin--lengthwise
1 rib celery cut thin--bias
1/2 cup carrots cut thin--bias
3 cups fish stock chicken stock is OK
1 cup cream heavy
1/2 pounds cod or other firm fleshed fish
1/2 pounds shrimp size 48, pealed and cleaned
1/8 pounds calamari diced--fine
1/4 pounds scallops bay sized
1/4 cup parsley
as needed to taste salt and pepper
1/4 cup chives cut battonet
3 tablespoons lemon zest
Heat butter in a heavy 6 quart saucepan.
Add potatoes, onions, celery, and carrots. Season to taste and sweat over low heat for
fifteen minutes.
Add fish stock and bring to boil, reduce to simmer.
Cook five minutes or until not quite tender.
Adjust seasonings to taste.
Add fish and cook for three minutes.
Add calamari and shrimp and cook for one minute.
Add scallops and parsley.
Remove from heat and let stand two minutes.
Add cream and seasonings as needed.
Garnish with chives and lemon zest.
SEAFOOD MORNAY
1 cups very dry sherry
1 pound shrimp pealed and cleaned
1/2 pound scallops drained
1/4 pound lump crab meat
1/4 pound lobster meat
1 teaspoon lemon zest
1/4 teaspoon lime zest
1/4 cup extra virgin olive oil
1 1/2 tablespoons tarragon
2 tablespoons basil
1 dash cayenne pepper
as needed to taste salt and white pepper
4 tablespoons butter
2 tablespoons white rice flour
2 1/3 cups half and half
1/2 teaspoon nutmeg
2 cups shredded fontina cheese
as needed to taste salt and white pepper
8 quarts boiling water
1 pound fresh basil fettucini
In a large bowl, briefly rinse seafood in sherry. Drain reserving one half cup of the
liquor.
Toss drained seafood with lemon and lime zests, basil, tarragon, olive oil, and
seasonings.
Place in a lock top plastic bag and express all of the air out. Marinate for thirty
minutes.
Heat butter over medium heat until melted. Add flour and reduce heat to low.
Cook for 7 minutes, stirring constantly, if roux starts to color, remove from heat and set
on heat proof work surface for thirty to forty five seconds. Lower heat and return pan.
Add half and half and bring to a slow boil, stirring constantly.
Slowly add the cheese and reduce heat to low. Stir until melted and remove from heat.
Add fettucini to boiling water and cook to al dente, four to seven minutes for fresh
pasta, depending on how dry the pasta is.
Drain pasta in a colander.
Heat a twelve inch sauté pan. Add shrimp, scallops, and lobster to the heated pan and
sauté over medium heat until scallops just start to turn opaque.
Add reserved liquid and bring to a boil.
Reduce liquid to almost dry.
Add crab meat and cook for 2 minutes.
Serve on a pasta plate, one sixth of the pasta adding one sixth of the sauce then one
sixth of the seafood. Garnish with grated Parmigiana and torn fresh basil leaves.
SMOKED SALMON SALAD WITH
POTATO CHIPS AND HORSERADISH DRESSING
4 cups water cress
2 cups escarole or endive
2 cups romaine heart
4 large potatoes
as needed each canola oil
as needed to taste salt
as needed each horseradish dressing see recipe in Sauces and Dressings
16 slices smoked salmon
as needed to taste fresh lemon juice
as needed to taste black pepper
Slice potatoes very thin using a mandoline.
Heat the oil in a deep fryer and cook the potato slices until crisp and golden.
Drain on paper towels.
Season with salt.
Prepare the Horseradish Sauce.
Make salad of the greens.
Put 1/4 cup of the dressing in the center of a plate
Add 1/8 of the salad in the center of dressing
Garnish with a warm potato wafer on top and a ruffle of smoked salmon on top of that.
Brush with freshly squeezed lemon juice, then add another
blob of Sauce, some pepper and another potato wafer. Repeat twice more if you can manage
to
balance it, ending with a potato wafer. Garnish with more horseradish sauce, red onion
rings and
a couple of cheeky chives.
NEW ENGLAND CLAM CHOWDER
1 pound clams cleaned, reserve liquor
1 large onion diced small
1/4 pound salt pork cut fine cube
5 large baking potatoes diced 3/4 inch
1 large baking potato diced 1/4 inch
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon white pepper
1 small scallion slivered on bias
1 small scallion slivered on bias for garni
1 quart cream
2 quarts milk
3 tablespoons butter
Render salt pork in a hot Dutch oven. Reduce heat and cook until browned and crispy.
Add onion and sweat until just transparent.
Add potatoes and barely enough hot water to cover. Check seasoning and adjust as
necessary, cover and cook until large pieces are just tender. When potatoes are done, add
clams, cook for three minutes over low heat. Check and adjust seasoning as needed. Add
thyme, tarragon, pepper and one scallions. Add milk, cream, butter, and liquor. Simmer for
thirty minutes being careful not to let it break (curdle) or scorch. Serve hot with
scallions as a garni.
NOTE: Drain clams into a sieve over a bowl. Let liquor stand for five to ten minutes.
Carefully drain off top portion of liquid, leaving grit and shell pieces in the bottom of
the bowl. This may also be done by straining the liquor through a piece of damp cheese
cloth in a sieve.
CRAB CAKES
8 ounces cooked shrimp chopped fine
8 ounces lump crab meat, cleaned and picked
1 1/2 teaspoons Dijon mustard
1/4 cup mayonnaise
2 tablespoons fresh parsley minced
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 teaspoons fresh horseradish grated
as needed to taste salt and white pepper
as needed to taste Cajun spice mix optional
1 large egg
2 tablespoons fresh bread crumbs
as needed for dredging dried bread crumbs seasoned
1/4 cup vegetable oil for frying
Combine all the ingredients but the potato chips and vegetable oil.
Form the mixture into 6 inch round cakes and pat the fresh bread crumbs on both sides of
the crab cakes.
In a large non-stick skillet over medium heat, heat the oil and sauté the crab cakes for
two to three minutes on each side or until golden and hot throughout.
PAELLA
1/2 cup dry white wine
1 teaspoon saffron (optional)
4 tablespoon olive oil
1/2 cup onion chopped
2 cloves garlic crushed
1 cup long grain rice
2 small red bell peppers
3 cups chicken stock
1 teaspoon chili powder
1/2 pound chicken breast meat
1/2 pound medium to large shrimp
1 pound mussels
1 pound clams
1/2 pound calamari or squid tenderized
2 3 oz lobster tails (optional)
1/2 pound cod fillet
1/4 cup parsley
2 tablespoon cilantro
1 tablespoon fennel weed minced
1 cup tomato chopped
Scrub and beard the shellfish, discarding any that are open and don't close when tapped.
Cover with cool water and sprinkle 1/2 cup cornmeal over top.
Set aside for 1 hour.
Preheat oven to 350 degrees F.
Heat frying pan and add olive oil.
Add rice, sauté until golden brown
Add onion and garlic, sauté until soft and slightly caramelized.
Add wine and saffron (if not already in the rice).
Stir until wine is absorbed. Stir in the peppers and cook for 1 minute.
Add chicken stock, one fourth cup at a time stirring until rice has absorbed the stock.
Add chicken, shrimp, lobster and shellfish, parsley, cilantro, fennel, chili powder, and
salt and pepper to taste.
Stir to combine evenly throughout rice and bake, tightly covered for seven minutes.
Arrange the tomato pieces and bake uncovered for three to four minutes more or until
mussels just start to open.
TEMPURA SEAFOOD
1/4 pound jumbo prawns
1/4 pound sea scallops
1/4 pound lobster tail meat
1/4 pound cod filets
1/4 pound king crab leg meat
1 1/2 cup rice flour
1/4 cup rice flour
1/4 cup crushed ice
1 cup light beer
1/4 cup dry sherry
1/2 teaspoon salt
1 quart canola oil
1 1/2 cups rice
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 tablespoon dry sherry
2 tablespoons marsala
1 teaspoon dark sesame seed oil
1 teaspoon sugar
Prepare rice by package directions.
Slice lobster and cod into medallions, three eighths inch wide.
Peel and devein shrimp.
Rinse and dry seafood.
Lightly dust seafood with the one fourth cup rice flour
Heat oil in a four quart stock pot or deep fryer.
Combine one and one half cups rice flour, light beer, crushed ice, one fourth cup dry
sherry, and salt in a large chilled bowl.
Beat rapidly to just mix batter, some small lumps a few crystals of ice are OK. Batter
will be thin.
Chill batter in an ice bath or refrigerator.
Pile rice on a large plate, hollow center of pile to fit a six ounce soufflé or ramekin.
Place ramekin into well and form rice to edges.
Mix light soy sauce, dark soy sauce, two tablespoons dry sherry, marsala, sesame oil, and
sugar together in a small bowl, whisk until sugar is dissolved.
Fill ramekin with dipping sauce.
Dip chilled seafood in batter and place in hot oil.
Cook until just starting to brown.
Lean seafood onto rice and serve hot.
Also prepare one fourth inch rings of zucchini squash, small mushrooms, and green onion
brushes.
Dip in tempura, cook, and use to garnish serving plate.
SHRIMP COCKTAIL
4, 6 ounce martini glasses
1/4 pound salad shrimp
1/2 pound large prawns
1/2 cup catsup
1/2 teaspoon celery seed
1/2 teaspoon lemon zest
2 teaspoons horseradish
1 tablespoon minced onion
1 clove minced garlic
1 teaspoon Worcestershire sauce
as needed to taste salt and pepper
4 small celery stalks
Steam prawns in 1 cup of water, plunge into an ice bath until cook.
Rinse salad shrimp and drain well.
Combine catsup, celery seed, lemon zest, horseradish, onion, garlic, Worcestershire sauce,
and salt and pepper and mix with salad shrimp.
Distribute equally between the cocktail glasses.
Peal prawns and drape over edge of glasses equally.
Garnish with celery and refrigerate for fifteen minutes to set.
LAMB
HERB STUFFED LEG OF LAMB
1 medium leg of lamb
2 tablespoons mint leaves
2 tablespoons basil leaves
2 tablespoons parsley leaves
1 tablespoon tarragon
1 tablespoon black pepper
1/2 tablespoon salt
2 teaspoons garlic
3 tablespoons onion
6 slices bacon
1 small diced onion
1 medium diced carrot
1 rib diced celery
1 sprig thyme
1 sprig tarragon
1 sprig mint
2 leaves bay
3 stems parsley
as needed cold water
as needed to taste salt and pepper
as needed cornstarch and water slurry 50% to 50% mix
Preheat oven to 425 degrees F.
Remove the bone from the leg of lamb by running a thin sharp knife along the inside of the
leg from hip joint to the shank, touching the bone as you go.
Carefully work the knife around the bone in short movements to remove as much flesh as
possible.
If a bone saw is available, cut the bones into three inch lengths.
Place the leg bones in an uncovered stock pot in the hot oven and brown slightly, thirty
minutes.
Add parsley, tarragon, salt, pepper, garlic, and onion to a food processor bowl and work
to a semi smooth paste.
Smear the paste on the inside and outside of the lamb leg.
Lay mint and basil on the inside of meat where cuts were made.
Roll the leg back up with the cut edges meeting, tie in place with cotton twine or
butchers netting.
Bib the leg roast by laying strips of bacon over the top of the roast.
Place the roast into a hotel pan long enough to hold it without crowding.
Remove the stock pot and put the hotel pan in the oven. Reduce heat to 350 degrees F.
Add enough cold water to the stock pot with the bones, carrots, onions, and celery and
simmer, not boil, uncovered for 90 minutes.
Strain out the mirepoix and bones and return stock to the pot over medium heat.
Allow stock to reduce in volume to thirty percent.
Add the bouquet garni of tarragon, mint, bay leaves, and thyme to the stock, reduce heat
to low and simmer for 15 minutes.
Roast the lamb for 1 hour and remove bacon.
Continue cooking for forty five minutes or until thermometer reads 135 degrees F.
Remove the bouquet garni and season the broth with salt and pepper to taste.
Strain the broth through a fine sieve to remove any impurities. It may be clarified if
desired at this time.
Thicken the broth slightly with a cornstarch slurry.
PORK
TWICE SMOKED HAM
1 12 to 15 pound smoked, fully
cooked, whole ham
1 pint maple syrup
1 pound sea or Kosher salt
as needed to cover ham water
10 pounds Kingsford brand charcoal briquettes
1 kettle style barbecue cooker
Fill a container just large enough to hold ham with water. Submerse ham until fully
covered with water and remove.
Measure the remaining water and for each quart water left add two tablespoons salt and one
half cup maple syrup.
Submerse ham again and weigh down so it is completely covered by the brine.
Soak the ham in the brine in the refrigerator for two days. After two days remove from the
brine and pat dry.
In the twenty two inch cooker's charcoal rack place two piles of fourteen briquettes each
on opposite sides of the cooker, but away from the center. after the charcoal is
completely gray place the cooking grate in place and center ham on it.
After one hour place ten more briquettes on each of the old piles of charcoal. Do not use
additional lighter fluid, there should be enough hot coals left to start the new ones. If
not start the new briquettes in another cooker or a metal bucket and allow to become
completely gray before adding them to the cooker with the ham.
Soak the wood chips in a warm nutmeg tea for ninety minutes. Make the tea by simmering two
crushed nutmeg nuts in two quarts of water for fifteen minutes.
Cook for one and one half hours and place one half of the drained wood chips on each pile.
Cook for an additional thirty minutes and remove from cooker. Allow to stand for twenty
minutes before cutting.
POULTRY
CHICKEN POT PIE
2 1/2 cups chicken stock see recipe this section
1/2 cup chicken stock
2 1/2 cups cubed red potatoes
1 cup 1/4 inch thick sliced carrot
2 teaspoons butter
1/2 cup diced shallots or onions
1/2 cup all-purpose flour
2 cups cubed cooked chicken
1 cup frozen green peas
as needed to taste salt and black pepper
1/4 teaspoon dried thyme
as needed to prepare pans butter
2 teaspoons cream
Preheat oven to 400 degrees F.
Bring two and one half cups Chicken Stock to a boil in a four quart saucepan over medium
heat.
Add the potato and carrot; cook two minutes. Drain, reserving broth.
Melt butter in a large non stick skillet over medium heat. Add shallots and sweat for
three minutes.
Spoon one half cup flour into a dry measuring cup and level. Add the flour to one half cup
chicken stock and whisk smooth. Add to skillet with potato mixture, reserved broth,
chicken, peas, salt, pepper, and thyme.
Cook 10 minutes. Remove from heat and cool slightly.
Spoon chicken mixture into a four and one half inch, deep dish tart pan.
Remove one sheet of plastic wrap from dough and cut into 5 inch disks. Place one piece of
dough on top of chicken mixture, pressing to edge of dish.
Cut cross slits in top of crusts to allow steam to escape.
Brush crust with milk or egg wash.
Bake at 400 degrees F. for 45 minutes or until golden.
Allow to rest 10 minutes before serving.
PERFECT TURKEY
1 18 pound fresh turkey
1/4 pound butter
1 1/2 tablespoon sea salt
1 1/2 tablespoon pepper
1 tablespoon rubbed sage
1 teaspoon thyme leaves
Preheat oven to 500 degrees F.
Remove giblet package and neck from body of the bird.
Wash turkey and pat dry.
Separate skin from the breast by pushing fingertips between skin and meat at the abdominal
opening of the bird and gently working towards the neck.
Make a mix of the herbs and salt and pepper and work one third of the mix into one half of
the butter.
Spread the mixture under the loosened skin onto the meat.
Mix remaining herb mix and butter together and spread over the outside of the skin and
inside the body cavities.
Place the turkey on a wire rack in a roaster and place in the 500 degree F. oven for
thirty minutes.
Reduce heat to three hundred seventy five degrees F. and cook for two hours thirty minutes
more or until the breast reaches one hundred eighty degrees F. and the thigh leg joint
reaches one hundred seventy degrees.
Allow to rest for thirty minutes. The temperature will increase another five degrees to
reach recommended heat.
No basting or covering is necessary.
MARINATED TURKEY
1 15 pound fresh turkey
5 gallons water
as needed for recipe soy sauce
as needed for recipe salt
as needed for recipe dark brown sugar
1 five gallon food grade plastic bucket
fill bucket with water and submerse the turkey in it completely, neck first.
Add to each 2 quarts of the remaining water, one cup soy sauce, one fourth cup salt, and
one and one half cup dark brown sugar.
Replace the bird in the brine and refrigerate for two days.
Using the kettle barbecue method for Twice Smoked Ham, above, place twenty one briquettes
on each side. Place an additional fourteen briquettes on each side every hour.
Cook the bird for four hours or until the temperature reaches one hundred 60 degrees in
the deepest part of the breast.
Place soaked wood chips on the coals and continue cooking until the thermometer reaches
one hundred 70 degrees F. in the breast and one hundred eighty degrees in the thigh.
Remove the turkey from the cooker and let stand for thirty minutes before cutting.
CHRISTMAS GOOSE
1 8-10 pound cleaned goose
3 cups beef broth
1 large onion cut into 1-inch pieces
1 large firm apple cut into 1-inch pieces
1 large orange cut into 1-inch pieces
4 sprigs fresh thyme
2 1/4 teaspoons sea salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 cup white wine
1 tablespoon corn starch dissolved in 1/4 cup cold water
Remove the giblets and neck from the cavity of the bird. Discard the liver, but reserve
the gizzards and neck. Trim the neck flap, tail, and inside cavity of excess fat. Reserve
the fat for rendering. Cut the wing tips at the joint and reserve the tips for a goose
broth. With a boning or paring knife remove the wishbone by cutting underneath both sides
of the bone to free it from the flesh. Cut through the bottom of the wishbone where it
meets the neck, and then pull until it comes free.
In a pot, make a goose broth by simmering the gizzards, neck, wing tips, and wishbone in
the beef broth for 1 1/2 hours. Strain into a saucepan and reserve for making the gravy.
Preheat the oven to 350 degrees F. Mix the onion, apple, and orange together in a bowl
with the thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stuff the goose with this
mixture, and sew the cavity shut with kitchen string. Tie the legs of the bird together.
Prick the skin all over with a fork and rub with 1 1/2 teaspoons salt.
Heat a large roasting pan on top of the stove and add the oil. Carefully sear the goose on
each side of the breast and the back for 3 to 4 minutes or until lightly browned. Transfer
the bird to a plate and pour off the excess fat from the pan. Add 1/2 inch of water and
return the goose to the pan, laying it on one side. Place the pan in the oven and roast
for 45 minutes. Check the bird while it is roasting to make sure the water doesn't
evaporate, or the goose fat will burn. Carefully pour off the excess fat. Prick the goose
with the fork again, rotate the bird to the other side, add 1/2 inch of water to the pan,
and continue to roast for another 45 minutes. Pour off the excess fat, turn the goose so
the breast is up, add 1/2 inch of water to the pan, and continue to roast for another
hour.
When the bird is done, the juices will run clear from the breast and the thigh will move
easily in its joint. To brown the skin of the bird, raise the heat to 500 degrees F. and
cook for 10 to 12 minutes. Remove the bird from the oven and let it rest in a warm spot
for 20 minutes while you make the gravy.
To make the gravy, discard all the excess fat from the roasting pan. Put
the roasting pan over a medium flame and pour the wine into the pan. With a wooden spoon
scrape up all the browned bits from the pan and cook the wine to reduce by about half. Add
the wine and pan juices to the goose broth, and bring to simmer. To thicken the sauce,
whisk the dissolved arrowroot into the sauce and bring it to a boil. Season with the
remaining salt and pepper.
To serve the goose, discard the stuffing, which is used only to perfume the bird during
roasting. Carve the breast, leg, and thigh into thin slices. Arrange on a warmed platter
and serve with the gravy.
NOTE
To render goose fat, place the goose fat in a heavy-bottomed pan with about 3/4 to 1 cup
water. Bring to a low simmer and cook slowly to evaporate the water and extract the fat.
The key to rendering is to moderate the heat so the fat doesn't brown. When the fat is
rendered, all the water should be evaporated, all the fat will be liquid, and any skin
will have cooked down to small pieces. If desired, separate the fat from the skin and
chill the fat for future use.
BASIC CHICKEN STOCK
1 large frying chicken
1 1/2 tablespoons black peppercorns
1 teaspoon salt
10 sprigs fresh parsley
2 sprigs fresh thyme
1 sprig fresh rosemary
2 small fresh bay leaves
6 cloves garlic
1 1/4 inch thick red bell pepper ring
2 large diced carrots
1 medium onion with skin, quartered
8 cups cold water
Cut up chicken.
In a large pot combine chicken and water and bring to a slow boil. Reduce heat to low
immediately.
Add the remaining ingredients and simmer for 45 minutes.
Remove chicken from cooking liquid, set aside to cool.
Remove meat from bones, and reserve for later use.
Return bones to stock and partially cover and simmer one hour.
Strain the stock through a fine sieve into a large bowl, and discard the solids.
Cover and chill the stock for eight hours. Skim the solidified fat from the surface of the
stock, and discard.
NOTE: If a clear stock is desired do not allow it to come to a full boil.
NOTE: The chicken meat will keep three days in a sealed container in refrigerator or three
months in freezer.
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INTERNATIONAL CUISINE
ITALIAN
BASIC PASTA DOUGH
1 cups all-purpose flour
2 cups semolina flour
1 teaspoon salt
3 large eggs
2 tablespoons olive oil
Mix the flours and salt together.
Mound the flour and create a "well" in the center of the mound.
Crack the eggs into a bowl with olive oil and whisk smooth.
Pour egg oil mixture into well.
Working with a fork from the inside of the well out, work the eggs into the flour mix
until all the flour is worked in.
Add herbs and/or aromatics, if wanted, at this time.
Knead for 1 minute to incorporate all ingredients.
Wrap tightly in plastic and let rest for thirty minutes or longer in refrigerator.
Remove and allow to stand for five minutes.
Flour a dough board and turn the dough out onto it.
Roll out the dough to one half inch thick.
Cut the dough out into thirds.
Roll the dough, 1 piece at a time, to desired thinness.
Cut to desired width and dry on a rack for 10 minutes to prevent sticking.
Cook fresh pasta for about three to four minutes or until the pasta is just tender.
Do not rinse pasta, it removes the starch coating which helps sauces to stick to it.
BASIL and BLACK PEPPER PASTA
1 1/2 cups all-purpose flour
1 1/2 cups semolina flour
1 tablespoon garlic granules
1 tablespoon onion powder
1 1/2 tablespoon coarse ground black pepper
3 to 4 tablespoons dried basil
1 teaspoon salt
4 large eggs
2 tablespoons olive oil
Mix the dry ingredients together.
Mound the flour and create a "well" in the center of the mound.
Crack the eggs into a bowl with olive oil and whisk smooth.
Pour egg oil mixture into well.
Working with a fork from the inside of the well out, work the eggs into the flour mix
until all the flour is worked in.
Add herbs and/or aromatics, if wanted, at this time.
Knead for 1 minute to incorporate all ingredients.
Wrap tightly in plastic and let rest for thirty minutes or longer in refrigerator.
Remove and allow to stand for five minutes.
Flour a dough board and turn the dough out onto it.
Roll out the dough to one half inch thick.
Cut the dough out into thirds.
Roll the dough, one piece at a time, to desired thinness.
Cut to desired width and dry on a rack for ten minutes to prevent sticking.
Cook fresh pasta for about three to four minutes or until the pasta is just tender, drain
but do not rinse.
BASIC GNOCCHI (no key)
2 pounds potatoes russet or baking
2 cups flour all-purpose
1 large egg beaten well
1 pound spinach steamed (frozen OK)
as needed to taste salt and pepper
1/2 teaspoon nutmeg
Boil Potatoes in cold salted water until soft.
Drain, peal and press through a potato ricer while still hot.
Drain and squeeze spinach in a cloth until dry.
Add salt and pepper, nutmeg, and spinach.
Gradually work in the flour to make a smooth dough.
Continue kneading until the dough no longer sticks to your hands.
Roll out dough to make ropes as thick as your thumb.
Cut into 1 inch lengths.
Press each piece lightly against the tines of a fork while pushing it off the end to make
grooves.
When all the dumplings are made, cook in boiling, salted water fifteen to twenty at a
time, until they come to the surface.
Drain well and serve with favorite sauce.
GREEN GNOCCHI
1 1/2 pound fresh spinach rinsed and shaken dry
1 pound potatoes boiled
3/4 cup flour
1 large egg beaten
1/2 teaspoon salt
2 tablespoons olive oil
Set up small ice bath.
In a pot with a lid, steam spinach in its own liquids.
Peel potatoes and run through food mill or ricer.
Remove steamed spinach and shock in ice bath.
Drain well, wrap in clean towel and twist very tight to totally dry.
Chop very fine and add to potatoes, egg and salt and mix well.
Add flour and knead until smooth.
Bring 6 quarts salted water to boil. (one and one half tablespoons salt to two quarts
water for all pasta)
Set up an ice bath to shock gnocchi.
Roll dough into one-inch thick ropes and cut into one inch lengths.
Roll dough off the ends of fork tines to shape.
Drop ten to fifteen dumplings at a time into boiling water.
When all are floating, transfer to the ice bath.
When completely cooled remove from ice bath and drain.
Dress with oil and hold chilled in covered bowl until ready to use in salads and cold
dishes.
BASIL ALMOND PESTO
2 cups basil
1/2 cup Italian parsley
1 tablespoon thyme
1 tablespoon marjoram leaves
1/2 medium yellow onion
1/4 tsp. crushed red pepper
1 head garlic
3/4 to 1 cup extra virgin olive oil enough to make a thick paste
2 cups chopped almonds
as needed to taste salt and black pepper
Pack fresh herbs into measuring spoons or cups to measure.
Combine fresh herbs, onion, red pepper, garlic and olive oil in a food processor bowl with
chopping blade.
Process until coarse chop.
Add almonds and process until partly smooth.
Adjust seasoning with salt and pepper and pulse to mix.
SUNDAY GRAVY
A Classic Tomato Sauce
12 cups seeded tomatoes
1/2 cup basil leaves
2 tablespoons marjoram leaves
8 cloves garlic
1/4 cup red or yellow bell pepper
2 medium onions
1/2 teaspoon nutmeg
as needed to taste salt and pepper
Place tomatoes, red or yellow bell pepper, onions, and garlic in a large stock pot.
Bring to a boil then reduce to simmer. Stir often.
When tomatoes have reduced by one half, about four hours, add fresh herbs.
Continue simmering for one half hour.
Adjust seasonings to taste.
ALFREDO SAUCE
6 tablespoons extra virgin olive oil
3 cloves pressed garlic
2 ounces asiago cheese
2 ounces provolone cheese
4 ounces parmesan cheese
1/8 teaspoon crushed red chili
1/4 cup butter
1 1/2 cup manufacturing cream
1/4 cup dry white wine
1/4 cup chiffonade of fresh basil
as needed to taste salt and pepper
In a large sauce pan lightly sauté the garlic in two tablespoons of the olive oil
(browning will increase the bitter flavor of garlic and discolor the sauce).
Add the cheeses, cream and milk, whisking constantly until smooth. If the sauce is too
thick, you may want to add a little milk.
Adjust seasonings to taste.
Toss fettucini lightly with sauce, coating well.
MORNAY SAUCE
4 tablespoons butter
4 tablespoons all-purpose flour
2 1/3 cups half and half
2 cups shredded fontina cheese
as needed as thinner milk or half and half
as needed to taste salt and white pepper
Heat butter over medium heat until melted. Add flour and reduce heat to medium low.
Cook for five minutes, stirring constantly -- do not allow to color.
Add half and half and bring to a slow boil stirring constantly.
Add cheese and turn heat off. Stir until melted.
Adjust seasonings to taste.
Add milk or half and half to thin as necessary.
GERMAN
POTATO DUMPLINGS
6 medium potatoes boiled whole
2 large eggs lightly beaten
2/3 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg
Peel potatoes and rice or mash smooth, add the remaining ingredients and knead to mix.
Shape into two inch balls.
Lower into salted water on the back of a spoon Cook for eight to ten minutes. Drain.
Serve hot with sauerbraten sauce.
SAUERBRATEN
3 cups dry red wine
1 cup red wine vinegar
1 cup water
5 medium onions
1/2 cup celery leaves from 1 bunch of celery
3 tablespoons salt
2 tablespoons sugar
1 1/2 tablespoon mustard seeds
1/2 teaspoon freshly grated nutmeg
5 whole cloves
2 1/2 teaspoons black peppercorns, crushed lightly
1/8 cup flat leaf parsley chiffonade
4 each fresh bay leaves
1 5 pound rump roast tied closely
3 tablespoons butter or oil
1/2 cup rushed gingersnaps
In a large bowl stir together the liquids, three of the onions, chopped coarse, celery
leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves.
Add the meat and let it marinate, covered and chilled, overhauling (turning) four times a
day, for four to five days.
Remove the meat from the marinade patting it dry, reserve the marinade liquid. Season the
meat with salt and pepper.
In a large pan heat the oil over moderately high heat until it is very hot but not
smoking. Add the meat and brown on all sides.
Add the reserved marinade and gently simmer, covered, for three and one half to four
hours, or until the meat is tender.
Transfer meat to a cutting board and allow to rest for fifteen minutes. Strain the cooking
liquid and skim off all of the fat.
Place 3/4 cup of the cooking liquid in a heavy saucepan, bring to a boil over medium high
heat.
Gradually stir in the gingersnaps and the remaining liquid alternately, a little at a
time, stirring constantly.
Simmer the sauce, still stirring, until it is thickened.
Finish with salt and pepper to taste. Slice the meat one fourth inch thick.
SAUERKRAUT
25 pounds cabbage
3/4 cup pickling salt
Working with about five pounds of cabbage at a time, clean and discard outer leaves.
Rinse heads under cold running water and drain.
Cut heads in quarters and remove cores then shred or slice to one eighth inch thick
slices.
Put cabbage in a glass container or glazed crock to ferment and add three tablespoons of
salt.
Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage.
Repeat shredding, salting, and packing until all cabbage is in the container.
Be sure the container is deep enough so that its rim is at least four or five inches above
the cabbage (five gallons for this recipe)
If juice does not cover cabbage, add brine (one and one half tablespoons of salt per quart
of water).
Place a plate on top of the cabbage and weight with a clean cloth bag filled with six
tablespoons of salt and 1 gallon of water.
Cover container with a clean bath towel. Store at 70 to 75 degrees Fahrenheit while
fermenting.
At temperatures between 70 and 75 degrees F. kraut will be fully fermented in about 3 to 4
weeks
At temperatures between 60 and 65 degrees F. fermentation may take 5 to 6 weeks.
At temperatures lower than 60 degrees F. kraut may not ferment.
Above 75 degrees F. kraut may become soft.
If you weigh the cabbage down with a brine-filled bag six tablespoons salt to 1 gallon of
water, do not disturb the crock until normal fermentation is completed and bubbling stops.
Fully fermented kraut may be kept tightly covered in the refrigerator for several months
or it may be canned.
SAUERKRAUT AND PORK SOUP
3 pounds neck roast
1 quart sauerkraut
4 large russet potatoes
as needed to taste salt and pepper
as needed cold water
Cover pork roast with water and boil until very tender.
Remove roast from the broth and flake apart with two forks. Discard any fat.
Wash and cut potatoes into one and one half inch cubes.
Skim the fat off the broth and discard. Place the pot of broth over medium heat, add the
potatoes and cook until just tender.
Drain the potatoes, retaining three pints of the broth.
Add sauerkraut and the retained broth back into pot. Return to a boil and add meat and
potatoes.
Adjust seasonings with salt and pepper.
Cook for five to seven minutes before serving.
SPATZLE
2 cups all-purpose flour
3 teaspoons salt
2 large eggs
as needed for cooking spatzle boiling water
1/4 teaspoon nutmeg
1/4 cup melted butter
In a medium-sized bowl, combine flour, 1 teaspoon salt, and nutmeg.
Blend in eggs and enough water to make a slightly stiff dough.
In a stock pot bring six quarts of water to a boil and add remaining salt.
Press dough through a spatzle maker, colander, or cheese grater into boiling water.
After dumplings rise, cook one to two minutes longer.
Remove from water with a slotted spoon or spider into a warm serving dish.
Toss with melted butter or serve with sauerbraten sauce.
SAUSAGE WITH SAUTÉED
CABBAGE AND SPATZLE
1 quart water
1 quart beer
2 cups diced onions
1 cup diced celery
1 cup diced carrots
2 cloves crushed garlic
2 fresh bay leaves
as needed to taste salt
4 4 ounce smoked ham hocks
4 2 ounce links Boudan Blanc
4 2 ounce links Boudan Noir
4 2 ounce links liver sausage
4 2 ounce links blood sausage
6 ounces slab bacon sliced thin
2 cups onions sliced thin
as needed to taste black pepper
1/2 head white cabbage shredded
1 cup heavy cream
1 pound spatzle cooked until tender
1 tablespoon parsley
In a large saucepan, over medium heat, combine the water, beer, mirepoix, garlic, and bay
leaves.
Season with salt and add the ham hocks.
Bring the mixture to a boil, reduce the heat to medium low and simmer for two hours.
Add the sausages. Continue to cook for twenty minutes.
In a large sauté pan, over medium heat, render the bacon until crispy, about six to eight
minutes.
Remove the bacon and set aside. Add the onions. Season with black pepper. Sauté for four
minutes.
Add the cabbage. Continue to sauté until wilted, about six minutes. Stir in the cream.
Bring the liquid to a boil. Reduce the heat to medium low. Add the pasta.
Season with salt and pepper. Simmer for four to six minutes.
Remove from the heat. Remove the ham hocks and sausage.
To serve, remove the meat from the ham hocks. Place the ham and sausages on a platter.
Spoon the cabbage mixture into a serving bowl and serve with the sausages.
Garnish with parsley.
WIENER SCHNITZEL with SALAD
GREENS and MUSTARD VINAIGRETTE
1/4 cup flour
1 medium egg lightly beaten
1 cup seasoned bread crumbs
1 1/4 pounds veal scallops,
as needed to taste salt and black pepper
as needed for sautéing vegetable oil
as needed for salad greens mesclun or arugula
2 tablespoons de jon mustard
1/4 cup rice wine vinegar
1/4 cup white wine
1 1/2 cup olive oil
Preheat the oven to 200 degrees F.
Place flour, eggs and bread crumbs in three separate shallow plates. Season veal with salt
and pepper.
Pound veal thin between sheets of plastic wrap. Dredge veal in flour and shake off excess.
Dip floured veal in eggs and then in bread crumbs, set breaded veal on a plate for coating
to set.
Heat one fourth inch of vegetable oil in a large skillet. When hot, add the veal, don't
crowd, and cook for three minutes on each side.
With a slotted spatula transfer the veal to a baking sheet. Set first batch in oven to
keep warm.
Repeat with a consecutive batches until all the veal is cooked.
Keep the veal warm in the low oven while you eat your first course.
Place mustard, vinegars, and oil in the bowl of a food processor. Process briefly to make
vinaigrette.
When ready to eat, center dressed salad greens on a dinner plate. Cut veal into strips on
the diagonal and lean on the salad greens.
MEXICAN and AMERICAN INDIAN
BLACK BEAN AND BEEF CHILI
1 pound black beans
1 29 ounce can hominy
2 pounds rump roast
1 medium onion
5 cloves garlic
1 large jalepino pepper
1 canned chipotle pepper
1/2 teaspoon adobo sauce from chipotle peppers
1 1/2 tablespoons chili paste see recipe in this section
1/2 teaspoon cumin
2 teaspoons oregano
as needed to taste salt and pepper
1 tablespoon olive oil
If a very hot chili is wanted, substitute one habanera pepper for the jalepino pepper. Use
only the meat of the habanera pepper unless a fire hot chili is desired. If a mild chili
is desired, remove the seed and pith from the jalepino and chipotle peppers. It will have
the same flavor but the heat will be reduced. The adobo sauce can be reduced or eliminated
to further reduce the heat, although this will change the flavor a little.
Cook beans according to packers directions until just tender.
Cube meat and onions into one inch pieces.
Mince garlic and jalepino pepper.
Brown meat, then add spices, salt and pepper, onion, jalepino pepper, and chili paste.
Sauté for five minutes and add to beans.
In a large, hot skillet toast the rinsed and dried hominy with the olive oil until turning
golden and fragrant.
Add the hominy to the beans and adjust the seasonings to taste.
Serve with Southern Cornbread, grated cheese, and slivered green onions.
TAMALE
4 1/2 cups masa harina
5 cups warm broth
1 lb lard
2 1/2 tablespoon salt
1/2 recipe basic tamale dough
36 large corn husks
1 cup onion, chopped
2 cloves garlic, minced
1/4 cup chili powder (recipe below)
1 1/2 tablespoon fresh cilantro, chopped
as needed to taste salt
1 1/2 pounds pork shoulder
1/2 large onion
5 cloves garlic
as needed to taste salt
1/2 teaspoon cumin seeds
4 tablespoons chili paste
6 tablespoons lard
Boil the corn husks for about fifteen minutes. Drain, rinse,and separate the sheets.
Use a heavy plate to keep husks under the water
Cover with clean, boiling water, remove from heat and soak for at least three hours or
overnight.
Preheat oven to 425 degrees F.
In a large roaster cover the pork lightly with six tablespoons lard, chili paste, garlic,
one half teaspoon cumin seed, and salt to taste, and bake in a 425 degree F. oven for
thirty minutes then reduce heat to 350 degrees F. for 1 hour or until the pork is fork
tender.
Place masa harina and salt in large bowl and add four cups warm stock.
Beat with a wooden spoon or mix with hands until you have a stiff dough add more stock as
necessary.
Beat lard with an electric mixer for five minutes on medium speed or a wire whip for ten
minutes, or until light and fluffy, This may take longer due to weather and temperature
conditions.
Beat the masa into the lard one cup at a time.
Scrape down the sides of the bowl with a rubber spatula as necessary.
If mixture becomes too stiff, add up to one cup warm pork stock, two tablespoons at a
time.
When all the masa has been incorporated, the mixture should be very light and delicate,
the texture of buttercream frosting.
With a small spatula, spread one third cup of the masa dough on each of the larger husks
across the wide end, one inch from the bottom (cob end) and extend to about half way up
towards the narrow end.
Place about one and one half tablespoons of filling in the center of the masa.
Fold right one third of the husk into the center, repeat with the left side to surround
the filling with masa. Fold one inch of the bottom of the husk up and fold the top half of
the husk down sealing the filling in.
Tie in place with strips of husk torn from the broken husks.
Prepare a steamer with boiling water and place tamales in the basket.
Cover the tamales with a hot, wet towel, cover the steamer and process for one hour to one
and one fourth hours or until the tamale feels firm. CHILI PASTE
This is a basic chili paste that I use for almost any place that chili powder
would be appropriate. The paste that I offer here has a much deeper flavor without the
heat of some chili preparations.
1/4 pound New Mexico chilies, dried
1/4 pound California chilies, dried
1/4 pound Passilla peppers, dried
3/4 pound ancho peppers, dried
3 tablespoon cumin seed
1 tablespoon celery seed
1/2 teaspoon clove, whole
1/4 cup onion powder
4 tablespoon garlic powder
Preheat oven to 350 degrees F.
Place peppers on a tray and cook in the oven for five minutes with the door open two or
three inches.
Turn off heat and allow chilies to cool in the oven for five minutes before removing.
BE CAREFUL NOT TO BREATH FUMES
Place peppers in a pan with just enough water to cover and bring to a boil
Reduce heat and simmer for twenty minutes, covered.
Remove from heat and remove chilies from the water and allow to cool enough to work with.
When cool scrape the pulp from the inside of the peppers and place in a bowl.
Heat a heavy pan over low heat and add the spices to roast.
Keep seeds in motion until they start to smell rich and toasty, and start to darken
slightly.
Place seeds and powders in a spice mill or a coffee grinder and process until smooth.
Add the chili pulp and add just enough of the chili stock to make a very stiff paste.
Refrigerate or freeze the pulp to preserve.
May be used in place of chili powder in other Mexican or American native foods.
PACIFIC RIM
CHAR SU or CANTONESE BARBECUE
1/2 cup soy sauce
1/4 cup honey
1/3 cup sugar
1 teaspoon salt
2 tablespoons dry sherry
3 tablespoons hoisin sauce
1 teaspoon ginger pealed and grated
1/2 teaspoon five-spice powder
4 lb. pork loin
4 tablespoons honey
2 teaspoon soy sauce
1/4 teaspoon dry mustard
1 teaspoon dark sesame oil
Preheat oven to 450°F.
In a small saucepan, combine soy sauce, honey, sugar, salt, sherry, hoisin sauce, ginger,
and five-spice powder.
Simmer over low heat, stirring constantly, until the sugar dissolves.
Remove from heat and let cool.
Cut the pork into strips about two inches by, two inches by seven inches.
Place in a lock-top plastic bag, add the marinade and seal closed.
Massage to coat the meat fully with the marinade.
Refrigerate overnight or for up to three days. Bring to room temperature before roasting.
Pour boiling water into a roasting pan to a depth of one half inch.
Rest a cooking rack slightly larger than the pan on top of it.
Drain the pork and set the strips across the rack.
Roast for fifteen minutes.
Turn the strips over and roast until browned and firm to the touch, about fifteen minutes
longer.
Make the honey glaze:
In a small bowl, combine the honey, soy sauce, mustard, and sesame oil, whisking rapidly.
Brush the strips with the glaze and roast until the edges begin to char, about 1 minute
longer. Remove from the oven, cover and let rest for fifteen minutes, then cut the strips
across the grain into thin slices.
Serve warm or cold.
CHERRY BLOSSOM FESTIVAL CHAR
SU
1/2 cup soy sauce
1/4 cup honey
1/2 cup maraschino cherry liquor
1/2 teaspoon salt
1/4 cup Miren or dry sherry
3 tablespoons hoisin sauce
1 teaspoon ginger pealed and grated
1/2 teaspoon five-spice powder
4 lb pork loin
3 tablespoons honey
2 teaspoon soy sauce
1 teaspoon dark sesame oil
In a small saucepan, combine the soy sauce, maraschino liquor, honey, salt, sherry, hoisin
sauce, ginger, and five-spice powder, if using. Heat, stirring, until the mixture starts
steaming.
Remove from the heat and let cool.
Cut the pork into strips about two inches wide, seven inches long and one and one half
inches thick.
Place in a zip lock plastic bag, add the marinade and seal closed.
Work the meat in the bag to completely coat with the marinade.
Refrigerate overnight or for up to three days. Bring to room temperature before roasting.
Preheat the oven to 450°F.
Pour boiling water into a roasting pan to a depth of one half inch
Rest a cooking rack slightly larger than the pan on top of it.
Drain the pork and set the strips across the rack.
Roast for fifteen minutes.
Turn the strips over and roast until browned and firm to the touch, about fifteen minutes
longer.
Meanwhile, make the honey glaze: In a small bowl, mix together the honey, soy sauce and
sesame oil, stirring well.
Brush the strips with the glaze and roast until the edges begin to char, about one minute
longer. Remove from the oven, cover and let rest for fifteen minutes, then cut the strips
across the grain into thin slices.
SPRING CABBAGE SOUP WITH
CRISPY SEAWEED
4 tablespoons butter
1 cup potatoes pealed and chopped
1 medium onion chopped
as needed to taste salt and black pepper
3 3/4 cups chicken stock
3 1/2 cups spring cabbage leaves chopped
1/4 to 1/2 cup cream
Crispy Seaweed
1 package dried nori
as needed for frying oil
as needed to taste salt
as needed to taste sugar
Melt the butter in a heavy pan.
When foamy, add the potatoes and onions and toss them in the butter until well coated.
Season with salt and pepper.
Cover and sweat on low heat for ten minutes.
Heat the stock to boiling and add to the potatoes, simmer until the potatoes are just
tender.
Add the cabbage and cook, uncovered, until just tender.
Puree the soup in a blender or food processor.
Taste and adjust the seasoning.
Add the cream before serving.
Serve with crackers or a mound of Crispy Seaweed on top.
NOTE; Cooking the cabbage uncovered helps to retain the bright green color.
To make the Crispy Seaweed;
Roll nori leaves into cigar shapes and chiffonade (cut thinly) diagonally.
Heat the oil in a deep fryer to 350 degrees F.
Toss in some nori and cook for a few seconds.
As soon as it starts to crisp, remove and drain on paper towels.
Sprinkle with salt and sugar, toss, and serve as a garnish on the soup.
TEMPURA BATTER
1 medium egg beaten
1 cup water COLD
2 tablespoons dry white wine
1 cup rice flour
Whisk the egg, wine, and water together
Add the flour stirring quickly just to mix evenly.
do not over beat, it will cause the batter to form a gluten and cause the tempura to be
oily.
NOTE; Using cold water (below 40 degrees F.) is a must to help prevent forming a gluten.
Back To Console
SIDE DISHES
SAVORY PUDDINGS AND DRESSINGS
HERB DRESSING
1/2 pound butter
2 cups diced celery
2 cups diced yellow onion
2 to 3 cups turkey broth
1 1/2 pound day old white bread
2 tablespoons dried whole sage leaves
1 tablespoon dried thyme leaves
1 teaspoon dried tarragon leaves
2 large eggs
as needed to taste salt and pepper
Preheat oven to 375 degrees F.
Sauté celery and onion in melted butter until translucent.
Add turkey broth and set aside.
Combine herbs and cubed bread and mix well.
Beat eggs and add to cooled vegetables and broth then add to the bread. Mix well and
season with salt and pepper, add more herbs or other ingredients at this time if desired.
Spread in a nine inch by thirteen inch cake pan and bake for forty five minutes.
CHESTNUT DRESSING
3/4 pound fresh chestnuts
3 cups bread cut into 1 inch cubes
1 teaspoon sage
1/2 teaspoon thyme
1 teaspoon fennel weed
3 tablespoons butter or bacon fat
Fennel may be found in the wild, it looks like dill weed but has a licorice-like smell and
flavor. If you can't find it, carry some dried.
Make an "X" in the flat side of the chestnut with a sharp knife.
Roast chestnuts near live embers until the hush starts to peal back. About 20 minutes.
Chop chestnuts coarsely and toss with the bread cubes.
Add the fat and just enough stock to make a thick dough.
Divide the dough into 3 parts and pack around roasting skewers.
Cook for 15 to 20 minutes or until the dough becomes slightly dry.
VEGETABLES
GREEN BEAN CASSEROLE
1 pound green beans
1/2 small yellow onion
3 2 inch diameter mushrooms
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/2 cup cream
1 teaspoon rice flour
1/2 cup seasoned bread crumbs
Cook beans until crisp-tender in one half cup water over low heat.
Sauté onions in olive oil until just brown, add mushrooms and continue Sautéing until
tender. Add salt, pepper, cream, and beans and cook for one minute.
Turn out into a baking dish and sprinkle with bread crumbs. Broil for five minutes or
until topping browns.
ROASTED FALL VEGETABLES
1 medium parsnip
3 medium carrots
2 small turnips
1 large fennel root
2 small onions
1 head garlic
1 sprig rosemary
1 sprig thyme
1/4 cup olive oil
as needed to taste salt and pepper
Peal all of the vegetables and cut into large chunks.
GLAZED HERBED CARROTS
2 pounds carrots
1/4 cup granulated sugar
1 teaspoon thyme
1 teaspoon tarragon
1/2 teaspoon salt
1 tablespoon butter
Peel carrots and place in a two quart saucepan.
Add hot water to just cover.
Add sugar and salt and boil rapidly.
When almost all water is gone add butter and herbs.
Continue cooking over high heat, keeping carrots moving when water is gone.
Cook until carrots start to color slightly and take on a shiny coating.
PASTA AND
RICE
BASMATI RICE PILAF
2 tablespoons garlic granules
1 tablespoons onion powder
1 teaspoon salt
1/4 teaspoon rosemary powder
1/4 teaspoon thyme powder
1/4 teaspoon cayenne pepper powder
4 cups rice
6 cups water
2 teaspoon salt
Wash rice in cold water until water runs clear
Place rice, water and salt in a pot with a tight lid and bring to boiling.
Stir once and recover. Reduce heat to low and simmer for fifteen minutes.
Allow to stand, covered, for ten minutes then fluff with a fork.
DOUBLE LAYERED MACARONI AND
CHEESE
1 pound elbow macaroni
2 cups thin béchamel sauce
1 cup grated asiago cheese
1/4 cup grated parmigiana
1/4 cup crumbled gruiear cheese
1 pound spinach
Preheat oven to 375 degrees F.
Cook and drain macaroni.
In a 2 quart saucepan heat béchamel sauce to simmering and add cheeses. Stir until melted
and remove from heat.
Wash and clean spinach. Put wet spinach in a large saucepan and cook over low heat until
it is wilted. Drain well
Pour one half of the macaroni Into a 9 inch by 13 inch baking dish. Layer with the spinach
and pour 1/2 of the sauce over the top.
Carefully layer the remaining macaroni on top of the spinach and pour the other half of
the sauce over that.
Grated cheese my be added to the top.
Bake for 20 to 25 minutes or until top is browned.
POTATOES
GARLIC MASHED POTATOES
5 medium russet potatoes
1/2 head roasted garlic
3/4 teaspoon salt and pepper
1/4 cup sour cream
1/4 cup milk or half and half
2 tablespoons butter
Wash and peal potatoes if desired and cut into one and one half inch cubes.
If lumpy potatoes are desired substitute one or two waxie potatoes for the russets.
Place in a medium sized pot and barely cover with hot water, boil until tender.
Drain the potatoes and return to the heat to dry completely.
In a small saucepan combine remaining ingredients and bring to a simmer, stirring
constantly.
With a heavy whisk or potato masher, work
potatoes to desired smoothness adding the milk mixture as needed to make a thick paste.
GARLIC and HERB MASHED
POTATOES
3 pounds russet potatoes
1/4 cup butter
1/4 cup sour cream
8 cloves roasted garlic
1 small sprig thyme
1/4 cup cream
1 teaspoon sea salt
1 teaspoon pepper
Remove outside skin of garlic bulb and cut off top one fourth. Sprinkle both pieces with
olive oil, wrap in foil and roast in a three hundred seventy five degree F. oven for
thirty to forty five minutes or until soft.
Wash and peel potatoes and dice into two inch cubes.
Barely cover potatoes with hot water and boil over medium heat until fork tender (a fork
inserted into potatoes will come back out easily). Drain well and return to pan over low
heat to dry completely.
Add butter, sour cream, garlic and salt and pepper to the potatoes and whip with a stiff
whisk. Continue whipping until desired thickness is achieved.
Serve hot with or without gravy.
CANDIED SWEET POTATOES
2 pounds yams
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon salt
1 1/2 cups miniature marshmallows
Wash and boil sweet potatoes until tender.
Remove shins and cut into three inch dice.
Place potatoes in a baking dish and sprinkle with sugar and dot with butter. Cover evenly
with marshmallows and bake for twenty minutes or until marshmallows start browning.
BROILED POTATO BALLS
4 cups Garlic Mashed Potatoes (recipe above)
3 large eggs
2 cups bread crumbs
Preheat oven to 375 degrees F.
Separate eggs and whip whites with one tablespoon water until slightly frothy.
Mix potatoes and yolks together.
Make two tablespoon balls out of potatoes and roll in egg whites then bread crumbs.
Place on a greased cookie sheet and bake for twenty five minutes or until golden brown.
SOUPS
PUMPKIN SOUP
1 part solid pack pumpkin
2 parts heavy cream
1/2 teaspoon ground coriander seed per cup of pumpkin
3/4 teaspoon dried, ground ginger per cup of pumpkin
1/4 teaspoon fresh ground nutmeg per cup of pumpkin
1/2 teaspoon sea salt per cup of pumpkin
1/2 teaspoon white pepper per cup of pumpkin
3 parts milk or veal or mild vegetable stock made with white mirepoix
Add pumpkin, cream and spices and herbs together in an appropriately sized pot.
Bring to simmer and cook over low heat, for 15 minutes, stirring often.
Adjust seasonings to taste.
Cool slightly and strain through a sieve.
Refrigerate to chill
Up to this point can be done one or two days ahead of time.
Add chilled milk or stock and whisk in well before serving.
Adjust taste as necessary
IDEA; Milk can be replaced with half and half for an extra velvety rich soup.
IDEA; Add milk or stock to hot pumpkin and heat to 150 degrees F. to serve as a hot soup.
IDEA; More or less milk or stock can be used to adjust thickness to taste.
SEAFOOD BISQUE
1 pound new potatoes
8 slices diced bacon
1/2 cup diced celery
1/2 cup diced onion
2 cups heavy cream
2 cups whole milk
2 teaspoons Italian seasoning mix
2 cups frozen corn
1 1/2 cups imitation crab meat
1 1/2 cups small cooked shrimp
1 cup firm fleshed fish
as needed to taste sea salt
as needed for thickening leftover mashed potatoes.
Boil potatoes in water to cover and one fourth cup of table salt until fork tender.
In a 6 quart saucepan or stock pot fry bacon until it is crisp.
Cut fish into three quarter inch cubes and cook in the bacon fat until semi-transparent.
Remove the fish and bacon from the fat and reserve.
Add celery and onion and sweat until transparent.
Add cream, milk and seasonings to onion mixture and bring to a boil. Reduce temperature
and simmer for 5 minutes.
Add boiled potatoes, corn, fish, cooked bacon pieces, and seafood to the cream mixture.
Add salt to taste and return to a simmer and serve hot with bread or crackers.
BREADS
QUICK
Notes on quick breads
When measuring bread or all-purpose flours for quick breads always fill the measuring cup
by lifting it with a spoon. Always sift the dry ingredients to mix together three times.
To mix the dry ingredients without a sifter, lift them about four or more inches above the
bowl with two forks at least twenty times. These techniques allow air to get into the
flour mixtures and make a lighter bread and flakier biscuit or scone.
BROWN BREAD
2 cups milk whole
1 tablespoon lemon juice fresh
4 cups whole wheat flour stone ground
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 400 degrees F.
Combine the milk and lemon juice to create sour milk.
Mix the flours, baking soda, and salt in a bowl.
Make well in the middle of flour mixture and stir in milk.
Turn dough onto a floured board and form into a loaf two inches high and seven inches
round.
Warm an eight inch cast iron skillet in the oven for three minutes.
Remove skillet from oven, brush with butter and dust with flour.
Place the dough in the pan.
Make a cross cut to the top of the loaf.
Cover the pan and bake for forty minutes.
Remove and wrap bread in a clean tea towel to cool completely
CORNBREAD
1 cup yellow cornmeal
1 cup all-purpose flour
3/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoon salt
3/4 teaspoon black pepper
1 large egg lightly beaten
1/2 cups buttermilk
2 tablespoons butter or rendered fat
Preheat the oven to 350 degrees.
Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper.
In another bowl, Whisk the egg and buttermilk together.
Brown butter in a 10 inch cast iron skillet.
Add liquids and fat to the dry ingredients and stir well.
Dust the skillet with cornmeal to coat pan lightly.
Pour in batter.
Place the skillet in the middle of the oven to bake and bake twenty to twenty five min.
Test by inserting a toothpick in the center of the bread, if it comes out clean the bread
is done.
Turn the cornbread out, top up, on a rack to cool.
SOUTHWESTERN CORNBREAD
1 cup yellow cornmeal
1 cup masa harina
3/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon black pepper
2 large jalepino peppers seeded, cored, minced
1 tablespoon onion minced
1 large egg lightly beaten
1 1/2 cups buttermilk
2 tablespoons butter
Preheat the oven to 350 degrees.
Sift together the cornmeal, masa harina, baking soda, baking powder, salt, and pepper.
Add pepper and onion.
Whisk the egg and buttermilk together.
Brown butter in a ten inch cast iron skillet.
Add liquids and fat to the dry ingredients, and stir well.
Dust the skillet with cornmeal to lightly coat.
Pour in batter.
Place the skillet in the middle of the oven to bake.
Bake twenty to twenty five minutes.
Test with a toothpick inserted in the center of the bread comes out clean.
Turn the cornbread out, top up, on a rack to cool.
HUSH PUPPIES
1 cup yellow corn meal
1 cup flour
2 tablespoons honey
2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 small onion chopped fine
2 tablespoons green onion sliced thin
1/2 teaspoon Cajun seasoning
Heat two to three inches of oil to 340 or 350 degrees F. in a deep cast iron pot.
Sift together all dry ingredients.
Beat eggs and milk together.
Add milk mixture to dry ingredients.
Add chopped onion & pepper and mix until all ingredients are wet.
Drop by teaspoonfuls into hot oil.
Cook until they float to top.
Dip out when they are browned.
NOTE; Make sure to have the oil to temperature before starting to cook the batter. This
will prevent to much oil from being absorbed by the food.
IRISH SODA BREAD
4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 pint sour cream
1 cup currents
Preheat oven to 325 degrees F (165 degrees C).
Grease one large or two small baking sheets.
Mix the flour, sugar, baking soda, baking powder and salt.
Add the eggs, sour cream and raisins and mix until just combined.
Turn onto a floured surface and fold dough onto itself several times.
Form into two loaves two inches high.
Place on baking sheets and place in oven.
Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
SCONES
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter or margarine
1/2 cup sour cream
1 large egg slightly beaten
2/3 cup currants optional
2 teaspoons milk
1 tablespoons sugar
Chill all ingredients and equipment.
Sift together dry ingredients in a medium bowl.
Cut in butter with a pastry blender until mixture resembles coarse meal.
Add sour cream and egg, stirring until dry ingredients are moistened. Do not over mix.
Stir in currants, if desired.
Turn dough out onto a lightly floured surface and knead lightly four or five times.
Pat dough to an eight inch circle on a greased baking sheet.
Brush top with milk; sprinkle with 1 tablespoon sugar.
Cut circle into 8 wedges, using a sharp knife, separate wedges slightly.
Bake at 400 degrees F. for fourteen to sixteen minutes or until lightly browned.
YEAST
Notes on yeast breads
Use exact measurements when baking breads. There are certain chemical reactions that have
to take place.
Kneading allows the gluten to form and trap the bubbles of carbon dioxide gas that yeast
releases. This is the action that makes bread rise.
When done, yeast breads will sound hollow when tapped.
Always spoon the flour into the measuring cup. This will make a lighter bread with a
longer grain and lighter crust.
Never tear yeast doughs, it will cause the bread to be tough
BRIOCHE
1/4 cup sugar
3/4 teaspoon salt
1 1/2 cup milk
1/3 cup butter
1 1/2 teaspoons active dry yeast
2 large eggs
8 large egg yolks
5 1/2 cups flour
Combine sugar, salt, and milk in a medium saucepan and warm to 140 degrees F. and remove
from heat.
Add one half cup of butter and stir until melted. Add eggs and beat well.
Check temperature and heat or stir until milk mixture is 110 degrees F. or lower. Add
yeast and 2 cups of flour to make a sponge.
Set aside for one hour or up to one day to proof and allow the yeast to foam.
(If proofing for more than one hour place in refrigerator after sponge is foamy)
Add remaining flour and stir to incorporate into sponge, you may have to knead in the last
part.
If the dough is too soft and sticky add remaining flour one fourth cup at a time and knead
in.
knead flour for fifteen minutes and set aside in an oiled bowl.
Make sure the top of the dough ball is oiled by turning the dough over in the bowl.
Place the bowl of dough in a warm, draft free, area to rise until doubled in size.
Punch dough down and turn out onto a floured and knead for 1 minute.
Divide into two parts and form to an eight inch long roll.
Place in a nine inch by 5 inch loaf pan and allow to proof again until doubled in size.
Bake for thirty-five minutes or until the loaf sounds hollow when thumped.
BASIC WHITE BREAD
2 cups 110 degree F. water
2 teaspoons dry yeast
1 1/2 teaspoons salt
1 tablespoon sugar
1/4 cup oil
5 to 5 1/2 cups all purpose flour
Preheat oven to 375 degrees F.
In a 2 quart bowl or jar, dissolve yeast in water.
Add salt, sugar, oil, and one cup flour and set aside to proof for fifteen minutes or
longer.
In a large warm bowl combine 3 cups of the remaining flour and the liquid and mix with a
wooden spoon.
Gradually add the remaining cup of flour to make a medium stiff dough.
knead the dough on a floured surface for ten to fifteen minutes.
Form the dough into a ball and place in an oiled bowl, turn to coat all sides of the dough
with oil.
Allow dough to proof until doubled in size. Punch down and form into a loaf.
Place the loaf into a 9 inch by 5 inch loaf pan and bake for 35 minutes or until it sounds
hollow when thumped.
This recipe may be made double, triple, or larger.
CHALLAH BREAD
1 1/2 tablespoons dry yeast
1 1/4 cups warm water.
1/4 cup sugar or honey
4 to 4 1/2 cups flour
1 1/2 teaspoon salt
2/3 cup oil
2 large eggs
Preheat oven to 375 degrees
Combine the sugar or honey, yeast and warm water. Set aside to proof.
Beat oil and eggs together until smooth.
Add to proofed yeast with one cup flour.
Let sponge rest for thirty minutes to one day (if longer than one hour place in
refrigerator)
Sift remaining flour and salt together.
Gradually add the flour to the sponge, constantly stirring
You may have to knead the last of the flour in.
Let the dough rise until it has doubled in size then punch down.
Transfer the dough to a lightly floured surface and cut the dough into the number of ropes
that you want and make the braid.
Place the challah on a greased baking sheet and allow to rise again until it has doubled
in size.
To make Sweet Egg Wash.
Combine one egg, one teaspoon water, and one teaspoon of sugar in a small bowl .
Blend well and brush this on the challah braid
Sprinkle with seeds as desired.
Bake for forty to fifty minutes
DELUXE SWEET ROLL DOUGH
1/2 cup sugar
3/4 teaspoon salt
1 1/2 cup milk
1/2 cup butter
1 1/2 teaspoons active dry yeast
2 large eggs
4 large egg yolks
5 cups flour
1/4 cup butter
1/2 cup sugar
3 teaspoons cinnamon
Preheat oven to 375 degrees
Combine sugar, salt, and milk in a medium saucepan and warm to 140 degrees F. and remove
from heat.
Add one half cup of butter and stir until melted. Add eggs and beat well.
Check temperature and heat or stir until milk mixture is 110 degrees F. or lower. Add
yeast and 2 cups of flour to make a sponge.
Set aside for one hour or up to one day to proof and allow the yeast to foam.
(If proofing for more than one hour place in refrigerator after sponge is foamy)
Add remaining flour and stir to incorporate into sponge, you may have to knead in the last
part.
If the dough is too soft and sticky add remaining flour one fourth cup at a time and knead
in.
knead flour for fifteen minutes and set aside in an oiled bowl.
Make sure the top of the dough ball is oiled by turning the dough over in the bowl.
Place the bowl of dough in a warm, draft free, area to rise until doubled in size.
Punch dough down and turn out onto a floured surface to roll into a one half inch thick
rectangle.
Mix remaining sugar and butter and stir until just melted over low heat. Add cinnamon and
spread over dough.
Starting at a long edge roll dough into a long cylinder and slice into twelve disks with a
sharp knife.
Place in a buttered 9"x13"x2" baking pan and bake for 25 minutes or until
brown and dry when center rolls are pulled apart.
Ice with favorite icing and serve hot with butter.
FOCACCIA BREAD
1 1/3 cup 110 degrees F water
1 tablespoon dry yeast
3 cups flour
as needed to taste herbs, flavorings or cheeses optional
2 tablespoons minced onion
2 cloves minced garlic
1 teaspoon salt
4 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees F.
In a large bowl, stir together the water, and yeast and one cup of the flour.
Beat well until smooth.
Let proof until it starts to foam.
Add herbs and flavorings as desired, salt.
add remaining flour one half cup at a time mixing well after each.
Last of flour may have to be kneaded in.
Beat with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead for ten to fifteen minutes
Form the into a ball and coat a warmed glass bowl with two tablespoons of the olive oil
Place dough into the bowl, turning to coat all surfaces.
Allow to proof until doubled in size.
Punch down and form a nine inch round by one inch thick loaf on a greased baking sheet.
Brush with the remaining two tablespoon oil.
Tomato paste may be used to replace the oil.
Bake for twenty to twenty five minutes, or until golden brown.
PITA BREAD
1 1/2 teaspoon dry yeast.
1 tablespoon sugar
3 cups warm water.
1 tablespoon salt
1 tablespoon oil
9 cups bread flour
Preheat oven to 400 degrees F.
Combine yeast, sugar, and water with 1 cup of flour.
Proof for fifteen minutes.
Add remaining flour one cup at a time, last may have to be kneaded in.
Allow to proof for one hour to one day, if over one hour proof in refrigerator.
Make eight balls with the dough.
press the balls to make a one half inch high disk.
Allow to proof for fifteen minutes.
Bake for eight to ten minutes
POTATO BREAD
1 cup leftover mashed potatoes room temperature
1 cup milk
1 1/2 tablespoons lard
1 1/2 tablespoons butter unsalted
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon dry yeast
1/3 cup warm water
5 cups bread flour
Preheat oven to 350 degrees F.
Scald milk and combine with lard, butter, potato, and salt, in two quart bowl.
Set aside to cool to room temperature.
Combine yeast with one tablespoon of the flour and sugar, then add to warm water, mix
well.
Set aside to proof for thirty minutes.
When potato mixture has cooled, add the yeast.
Add flour in three batches and knead until smooth and glossy, about seven minutes by
machine or fifteen minutes by hand.
If using machine all of the flour may be added at one time.
Transfer to an oiled bowl turning once to coat the dough, cover with plastic wrap, and set
aside in a warm place to proof until doubled.
Punch dough down and knead for one minute.
Oil a 9 by 5 inch loaf pan.
Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes.
Bake thirty minutes.
Remove from oven onto a wire rack and brush with melted butter.
Dust top lightly with flour if desired.
SOURDOUGH
Herman is a name that was given to a sourdough starter many years ago when a
young girl (probably in San Francisco) watched her mother making sourdough. The mother
explained that the sponge was a living thing and needed to be feed and watered. The little
girl, in the way of little girls everywhere and everywhen, decided that it needed a name
like everything else that was alive, and some things that weren't. After due
consideration, she bestowed the name "Herman" upon it.
Like most good things the mother wanted to share the starter with her friends. Along with
the starter went the anecdote of her daughter's naming the sponge. As friends gave this
starter to other people, they also received the story of the little girl. To this day
"Hermans" seem to pop up among sourdough aficionados everywhere, all due to a
little girl and her need for everything to have a name.
SOURDOUGH STARTER
Also called HERMAN
1 cup water
1 cup flour
Place all ingredients in a bowl and whisk together to make a batter.
Place in a warm area o the kitchen.
Check in twenty four hours and add one cup of flour and one cup of water.
Repeat this procedure until the sponge starts to smell sour, fruity and yeasty.
Refrigerate.
Feed the starter after each use.
Use one to two cups of starter to make a "Herman" to share with your friends.
If your sourdough beaked goods don't have that depth of flavor that you have grown to
love, don't worry about it. After 6 months or so your starter will have your kitchen
"ripened" to where it will produce the flavor that you love. Even bakeries that
have had their sponge going for years will have a slump after they move or remodel and
paint. They just have to ripen their kitchen again.
Don't have the time to ripen your kitchen and spend the time to feed your sponge? Buy it
from a local bakery that specializes in sourdough goods. Also check out San Francisco
brand Sourdough Breads, they are some of the best commercial breads around.
DESSERTS
CAKES and BROWNIES
PERFECT CHOCOLATE CAKE
2 3/4 cups all purpose flour
1/2 cup Dutch process cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 1/2 cups butter
2 1/2 teaspoons vanilla extract
1/2 cup sour cream
1 1/2 cups buttermilk
3 large eggs
Preheat oven to 375 degrees F.
Butter and flour two nine inch by one and one half inch or two eight inch by two inch cake
rounds. Knock out excess flour.
Sift the flour, cocoa, baking soda, baking powder, and salt together three times and set
aside.
Cream butter, sugar and vanilla together until light and fluffy.
Add eggs one at a time, mixing well between each one and for two minutes after the last
addition.
Mix the buttermilk and sour cream together and add in thirds to the butter alternating
with the flour mix.
Continue beating for one minute after the last of flour is added.
Pour batter into prepared pans and drop three of four times from six inches above counter
to level and discharge air pockets.
Bake for forty-five minutes or until cake tests clean.
Rest on a wire rack for ten minutes and turn out onto a rack to finish cooling.
Level cake in the pan if being used for a layered or stacked cake.
DELICIOUS WHITE CAKE
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 1/2 cups butter
3 teaspoons vanilla extract
1 1/2 cups buttermilk
6 large egg yolks
Preheat oven to 375 degrees F.
Butter and flour two nine inch by one and one half inch or two eight inch by two inch cake
rounds. Knock out excess flour.
Sift the flour, baking soda, baking powder, and salt together three times and set aside.
Cream butter, sugar and vanilla together until light and fluffy.
Separate eggs and add whites in thirds to the creamed butter, mixing well between each one
and for two minutes after the last addition.
Add the buttermilk in thirds to the butter alternating with the flour mix.
Continue beating for one minute after the last of flour is added.
Pour batter into prepared pans and drop three of four times from six inches above counter
to level and discharge air pockets.
Bake for forty-five minutes or until cake tests clean.
Rest on a wire rack for ten minutes and turn out onto a rack to finish cooling.
Level cake in the pan if being used for a layered or stacked cake.
POUND CAKE for PETITS FOURS
2 cups butter
3 cups sugar
6 large eggs
4 large egg yolks
2 teaspoons vanilla extract or other flavor
4 cups all purpose flour
1/2 cup buttermilk
Preheat oven to 325 degrees F.
Butter two nine inch by five inch loaf pans.
Cream butter and sugar together.
Add eggs two at a time finishing with the four yolks. Beat well to incorporate well.
Alternately add flour, vanilla, and buttermilk in 2 parts, continue beating for one minute
after the last addition.
Pour batter into prepared pans and drop three of four times from six inches above counter
to level and discharge air pockets.
Bake for one hour and twenty minutes or until cake tests clean.
Rest on a wire rack for ten minutes and turn out onto a rack to finish cooling.
After the cake is completely cooled cut into one and one half inch cubes.
Glaze the cake cubes with warmed jam or caramel and allow to harden slightly.
Pour fondant or ganach over the tops of the cake cubes and allow to cool.
Turn cakes over and pour coating over them to coat remaining areas.
Decorate as desired.
CHOCOLATE TORT
2 cups butter
3 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
4 large eggs
1/2 cup Dutch process cocoa
5 cups almond flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup buttermilk
Preheat oven to 350 degrees F.
Prepare two terrene with butter and coat with sugar.
Cream butter, sugar, vanilla and almond extract together until light and fluffy.
Beat in eggs one at a time, beating well after each addition.
Combine almond flour, cocoa, baking powder, and baking soda and add to the liquid mixture
with the buttermilk.
Beat for one minute.
Pour the batter into the prepared touraine and bake for thirty minutes or until it tests
done.
Set on a wire rack to cool for ten minutes and turn onto a rack to completely cool.
When cool wrap in plastic wrap and chill for four hours.
Slice cooled tort horizontally into 6 layers and spread almond filling on each slice.
Assemble tort and ice the outside wit almond filling. Pour ganach over top to finish.
Chill for two hours then allow to return to room temperature before serving.
ALMOND FILLING
5 cups butter cream icing
1/2 teaspoon almond extract
1 cup fine ground almonds
Mix all ingredients until smooth.
GIANDUIA BROWNIES
(jon`-do-i)
1 1/2 cups hazelnuts about 1/2 pound
4 ounces high quality bittersweet chocolate
4 ounces high quality milk chocolate
1/2 cup butter
1/4 cup Nutella
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
Preheat oven to 350° F.
Blanch hazelnuts (see below).
In a food processor or mill grind hazelnuts into a fine meal.
Sift flour, baking powder, and salt together three times.
Chop chocolates into a double boiler and melt chocolates with butter and Nutella, stirring
until smooth (do not allow water to get into chocolate mix from boiler).
Remove top of double boiler or bowl from heat and add to flour mixture.
Whisk sugar into chocolate mixture until combined well.
Add eggs one at a time, whisking after each addition.
Continue beating until mixture is glossy and smooth.
Fold in ground hazel nuts until just combined.
Pour batter into a greased and floured 9 by 9 inch baking pan and bake in middle of oven
for 35 to 40 minutes, or until a tester comes out with some moist crumbs adhering to it.
Cool brownies completely in the baking pan on a rack.
To serve cut off outside one half inch of crust and cut remainder into 16 squares.
Serving suggestion; Serve with a rich vanilla ice cream or crème custard with chocolate
sauce and chopped hazelnuts.
To blanch hazelnuts;
Place shelled nuts in a shallow baking pan and heat in a 350 degree oven for ten to
fifteen minutes stirring occasionally.
Remove from the pan and wrap in a towel for a few minutes or until cool enough to work
with. While still in the towel work nuts in a washing motion to remove husks. If desired
nuts may be further crisped in oven.
Do not process in a food mill until completely cooled to room temperature or it will turn
to a paste.
NOTE; Brownies will keep, layered between sheets of wax paper in an airtight container at
cool room temperature (65 degrees F.) for five days.
NOTE; A double boiler may be made by using a larger glass bowl over a smaller simmering
pan of water. Do not allow water to touch bottom of bowl.
HAZELNUT RASPBERRY CHOCOLATE
BROWNIE
1/4 cup raspberry filling see below
3 ounces unsweetened chocolate chopped
2 ounces bitter-sweet chocolate chopped
6 ounces butter chopped
1 cup sugar
1 tablespoon hazelnut vanilla infusion see below
2 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup hazelnuts blanched, chopped
Preheat oven to 350°F.
In a heavy one and one half quart saucepan melt chocolate and butter over low heat,
stirring, until smooth and remove pan from heat.
Cool mixture ten minutes and stir in sugar and hazelnut vanilla infusion.
Add eggs, one at a time, beating well after each addition. Continue beating until batter
turns shiny. Sift flour, baking powder, and salt into chocolate mixture, beating just
until mixed well.
Butter and flour a 9 by 9 inch square baking pan.
Spread three quarters of the batter evenly in pan.
Spoon filling carefully onto batter and spread to form an even layer.
Spread remaining chocolate batter by spoonfuls onto raspberry preserves.
Sprinkle batter evenly with hazelnuts.
Bake for twenty five to thirty minutes, or until a toothpick comes out clean.
Cool brownies completely in pan on a rack before cutting into 16 squares.
RASPBERRY FILLING
1 cup raspberry syrup
3 tablespoons *raspberry jam or preserves
In a small saucepan combine jam and syrup. Cook over low heat until reduced by 1/2.
*Raspberry preserves may be forced through a fine sieve to remove any seeds if desired.
Hazelnut Vanilla Infusion:
1 each vanilla bean split and cut 3 times
1/4 cup hazelnut oil
Combine hazelnut oil and vanilla bean in a small double boiler.
Heat oil to 180 190 degrees F. and simmer for 30 minutes, remove from heat and cool.
Keep refrigerated in a tightly covered dark bottle for up to several months.
Use a flavoring in baked goods and pastry doughs.
IRISH CURRANT CAKE
1/2 pound unsalted butter softened
1 1/2 cups sugar
1 teaspoon salt
2 large eggs room temperature
3/4 cup currants
4 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups buttermilk
Preheat oven to 350 degrees.
Cream the butter in a large bowl.
Gradually beat in the sugar and continue beating about five minutes, until very light.
Add the eggs, one at a time, beating well after each. Continuing to beat until the mixture
is smooth and fluffy.
Place the currants in a small bowl and toss them with two tablespoons of the flour.
Sift the baking powder, baking soda, and salt with the remaining flour into a bowl three
times.
Add half the flour into the creamed butter, then stir in the buttermilk. Add the remaining
flour, then whisk for one minute.
Add currants and mix well.
Scrape the batter into two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans buttered and lined with
parchment.
Level the top.
Bake for about one hour and fifteen minutes, until golden brown.
A should test clean when the cakes are done.
Cool in pans on a rack, unmold, and peal away paper.
POOR BOY FRUIT CAKE
1 1/2 cups raisins
1 1/2 cups diced dates
2 cups sugar
2 cups water
1/2 cup butter
3 cups flour
2 teaspoons cinnamon
3/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking powder
2 cups candied fruits
2 cups mixed nuts
Preheat oven to 325 degrees F.
Prepare a ring pan or 2 loaf pans with butter and flour. Knock out excess flour.
Combine raisins, dates, sugar, water, and butter in a 2 quart saucepan. Bring to a boil
and simmer for twenty minutes.
Remove from heat and cool to room temperature.
Sift together the flour, cinnamon, cloves, salt, and baking powder three times.
Stir in the candied fruit and nuts and stir to separate. Add raisin mixture and mix well.
Bake for one and one half hour. or until the cake tests done.
Set on a wire rack to cool for ten to fifteen minutes before removing from the pans onto a
wire rack.
Wrap cakes in foil or plastic wrap for two days before serving.
Cakes may be frozen for up to six months. Allow to completely thaw before removing
wrapper.
ORANGE SLICE CAKE
1 pound candy orange slices
1 pound whole dates
1 teaspoon baking soda
3 1/2 cups all purpose flour
2 cups sugar
1 cup butter
4 large eggs
1/2 cup buttermilk
2 cups chopped nuts
1 cup grated coconut
Sift the flour and baking soda together and add the diced dates into it. Stir to separate.
Cream butter and sugar together and add eggs one at a time, mixing well after each
addition.
Alternately add buttermilk and flour mixture to the creamed butter. Add coconut and mix
well.
Pour batter into a large tube pan and bake for two hours or until cake tests done.
Cool for ten minutes and turn the cake onto a wire rack.
Ice with cream cheese frosting.
CREAM CHEESE FROSTING
2 cups buttercream icing
1 cup softened cream cheese
Beat the cream cheese into the buttercream until smooth.
ORANGE GLAZE
2 cups powdered sugar
2 tablespoons concentrated orange juice
1/2 teaspoon salt
Combine all ingredients and stir until smooth.
WEDDING CAKE ICING
2 cups white vegetable shortening
6 tablespoons buttermilk
2 teaspoons clear vanilla
2 teaspoons almond extract
1 teaspoon salt
2 pounds powdered sugar
Cream shortening then add buttermilk, extracts, and salt and cream together.
Add sugar and blend until smooth.
COOKIES and CANDIES
PFEFFERN KUSSE (PEPPER KISSES)
For years this has been our Peffer Nusse cookie until recently, when we
discovered that the name had been misspelled. They still taste the same however you spell
their name, wonderful. I'm not sure why these delicious miniature cookie/candies are
called pepper kisses, but they are very reminiscent of a very small, hard ginger snap, but
much milder and fuller flavored. Try them with a cup of Irish coffee for a special treat.
2 cups sugar
1 pound dark drown sugar
1/4 pound butter
3 large eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground cloves
3 3/4 cups all purpose flour
Combine all ingredients in a large bowl and mix with a wooden spoon until too thick then
knead to form a very thick and heavy dough.
Working with one to one and one half cups of dough at a time, form a rope about the
diameter of a pencil. Cut into one half to three fourths inch long pieces and press onto
an unprepared cookie sheet to form a "kiss" or tall cone.
Bake for 30 minutes or until done. Candies may be stored in an air tight container at room
temperature for several weeks or in a refrigerator for ever.
SHORTBREAD COOKIES
1/2 cup softened butter
1/2 cup caster sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup rice flour
Cream butter by hand until soft and fluffy, add powdered sugar and cream until light.
Add extract and mix well.
Sift in flours and mix, form into a ball and knead until dough is soft and pliable.
Press mixture into a round loaf 1/2 inch high on a lightly greased cookie sheet.
Prick with a fork or use a shortbread stamp to decorate.
Bake at 325 degrees for 25-30 minutes or until very lightly browned on edges.
Remove from oven, cool 10 minutes, run edge of palate knife under cookie.
Turn out on cutting board and cut while still warm.
SCOTCH COOKIES
1 cup butter
1 cup all-purpose flour
1 cup rice flour
1/2 cup superfine sugar
as needed sugar crystals to sprinkle
2 tablespoons scotch whisky
Preheat oven to 325 degrees F.
Mix dry ingredients together and set aside.
In a bowl, cream the butter add whisky.
Blend in the flour/sugar mixture 1/2 at a time, mixing well.
Roll dough to 1/4 inch or slightly thicker.
Cut cookies into desired shape and transfer to a cookie sheet.
Bake for 25 to 30 minutes or until lightly golden on edges.
When almost cooked, sprinkle generously with sugar.
SCOTTISH SHORTBREAD
1 cup butter
1 1/4 cups all-purpose flour
1 1/4 cups rice flour
1 cup superfine sugar
Preheat oven to 350 degrees.
Mix dry ingredients together and set aside.
In a large bowl, knead the butter until soft.
Knead in the flour/sugar mixture 1/3 at a time, continuing until mixed well.
Roll dough to 1/4 inch or slightly thicker.
Cut cookies with a shortbread press or cut into any shape desirable. I use a Clan Cameron
kilt pin as a press and cut the dough with a soup can with both ends cut out.
Bake at 250 degrees for 25 to 30 minutes or until lightly golden on edges.
SPRITZ COOKIES
1 cup softened butter
1/2 cup sifted powdered sugar
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
Preheat the oven to 350 degrees F.
In a large mixing bowl cream the butter.
Add the sugars, egg yolks, and extracts and cream.
Stir in the flour with a wooden spoon. Do not chill dough.
Pack the dough into a cookie sprtizer fitted with desired plate. press the dough through
the sprtiz pattern disk one inch apart onto ungreased cookie sheets. If desired, sprinkle
with chocolate sprinkles or chopped nuts.
Bake for nine to twelve minutes, or until cookies fill back out when lightly pressed.
Remove cookies from pans and cool on a rack.
BUTTER SPRITZ COOKIES
1 pound softened butter
1 3/4 cups granulated sugar
1 large egg
3 1/2 cups all-purpose flour
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F.
In a large bowl cream the butter until light and fluffy. Add the sugar and vanilla and
cream in. Beat in the egg.
Add the flour, three fourths cup at a time, until incorporated.
Pack the dough into a cookie sprtizer fitted with desired plate. press the dough through
the sprtizer 1 inch apart onto ungreased cookie sheets.
Bake cookies for 8 to 10 minutes, or until they fill back out when lightly pressed.
Remove cookies from pans and cool on a rack.
CHOCOLATE SPRITZ COOKIES
1 cup softened butter
1/2 cup sifted powdered sugar
1/2 cup packed brown sugar
1/4 cup Dutch processed cocoa
1 large egg yolk
2 tablespoons crème de menthe
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
preheated 375 degrees F.
In a large mixing bowl cream the butter.
Add the powdered sugar, brown sugar, and cocoa powder; beat till combined.
Beat in the egg yolk, crème de menthe, and vanilla. Stir in the flour with a wooden
spoon. Do not chill dough.
Pack the dough into a cookie sprtizer fitted with desired plate. press the dough through
the sprtizer 1 inch apart onto ungreased cookie sheets.
Bake for eight to ten minutes, or until cookies fill back out when lightly pressed.
Remove cookies from pans and cool on a rack.
MOCHA SPRITZ COOKIES
1 cup softened butter
1/2 cup sifted powdered sugar, sift before measuring
1/2 cup granulated sugar
1/4 cup Dutch processed cocoa
1/4 cup instant coffee. Do not use coffee crystals.
2 large egg yolks
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
preheated 375 degrees F.
In a large mixing bowl cream the butter.
Add the powdered sugars, and cocoa powder; beat till combined.
Beat in the egg yolks, and vanilla extract. Stir in the flour with a wooden spoon. Do not
chill dough.
Pack the dough into a cookie sprtizer fitted with desired plate. press the dough through
the sprtizer 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes, or until cookies fill back out when lightly pressed.
Remove cookies from pans and cool on a rack.
ESPRESSO PARFUMED CHOCOLATE
TRUFFLES
3/4 cup heavy cream
3 tablespoon unsalted butter
1/4 lb bittersweet chocolate
1/4 lb semisweet chocolate
2 tablespoon espresso syrup
1/4 tablespoon cocoa powder
12 ounces chocolate tempered for dipping
Bring heavy cream and butter to simmer (185 degrees F.) in heavy, medium sized saucepan.
Reduce heat to low.
Add chocolates and espresso syrup stirring until melted.
Let stand at room temperature until firm enough to mound on spoon, about 1/2 - 1 1/2
hours.
Line cookie sheet with kitchen parchment or wax paper. Mound chocolate mixture onto
parchment paper using a 1 oz scoop.
Chill in refrigerator for 1 hour or until firm.
Roll chocolate between palms to form a ball and refrigerate to reset.
Drop one truffle at a time into a bowl of cocoa or tempered chocolate, coating completely.
Remove with a fork, tapping on edge of bowl to remove excess coating.
Repeat processing with remaining truffles.
Refrigerate until firm, about 30 minutes.
Remove truffles from parchment and place in paper candy cups or on display tray.
(Can be prepared 3 days ahead. Refrigerate in airtight container but serve at room
temperature.)
ESPRESSO SYRUP
Make 2 shots of espresso according to your machines directions. Dark roasted
coffee beans make the best flavored espresso. Pour espresso into a small sauce pan and set
over low heat. Heat slowly until reduced by 80%. Note: it is best not to allow the
espresso or any other coffee to heat above 190 degrees, the oils will break down and turn
bitter.
Yield approx. 2 tablespoons
ENGLISH TOFFEE
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
3 tablespoons water
2 cups almonds - finely chopped separated
1 cup chocolate chips
1/2 teaspoon salt
Butter a cookie sheet.
Combine butter, syrup, sugar and water in sauce pan.
Stir constantly over medium heat until candy thermometer reaches 300.
Remove from heat.
Stir in 1 cup almonds and mix well then add baking soda and mix quickly.
Quickly spread out on buttered cookie sheet with buttered spatula.
Place chocolate pieces on top and spread evenly as they melt.
When chocolate covers all candy, sprinkle with other cup of chopped almonds.
Press lightly and cool to room temperature.
CUSTARDS, SWEET PUDDINGS AND
JELLS
CAJUN BREAD PUDDING
2 loaves sweet bread dried out slightly
2 teaspoon cinnamon
1 quart milk
1 cup dark brown sugar
1 1/2 cups sugar
1/4 lb. butter (not margarine)
1 cup heavy cream
2 ounces vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 dash cayenne
1 cup golden resins
7 large eggs
Preheat oven to 375 degrees F.
Cut bread into one half inch cubes and place in a 2 inch deep hotel pan and dust with
spices.
In a heavy aluminum pot scald the milk over medium heat, stirring continually. Do not
boil.
Add the sugars and dissolve in the hot milk stirring rapidly.
Cut the butter to small pieces and add to the hot milk and sugar solution to melt.
Finally, add the cream, vanilla and nutmeg and allow to cool.
(The temperature of the milk custard should be no more than 125 degrees F.).
Evenly sprinkle the raisins over the top of the bread cubes.
Temper the eggs in the cooled milk mixture and beat until frothy.
Pour the milk custard over the bread cubes.
Let stand for thirty minutes to allow custard to completely saturate the bread.
Tightly cover the bread pudding with foil.
Use a four inch deep hotel pan as a bain-marie and fill with one inch of boiling water,
place the two inch deep pan inside. Bake for one hour and fifteen minutes.
Remove from oven and sprinkle liberally with sugar and brûlée.
Allow to cool for twenty minutes before serving.
Serve with whisky sauce.
CRÈME BRÛLÉE
(Burned Cream)
1 cup light brown sugar
4 cups heavy cream
1 each vanilla bean
1 large egg
6 large egg yolks
3/4 cup granulated sugar
Soften split vanilla bean in cream and scrape out seeds into cream.
Combine cream, egg and yolk, and sugar in a large sauce pan.
Over medium heat cook custard until it coats the back of a spoon.
Reduce heat and simmer for two minutes (do not allow to boil).
Fill ramekins to top with custard and bake in a 350 degree oven until set.
Remove from oven and sprinkle with one half of the brown sugar, allow to cool.
Place ramekins in an ice bath and place under broiler to caramelize sugar.
Remove from broiler and re-sugar. Return to broiler and caramelize again.
If a broiler is not available a blowtorch may be used.
Do not blacken sugar, it will become bitter.
EGG CUSTARD
1/2 cup sugar
4 cups whole milk
2 tablespoons Gran Marnier
1/2 teaspoon vanilla extract
5 large eggs
as needed to taste nutmeg sugar topping
Preheat oven to 325 degree F.
Combine sugar in a medium saucepan. and milk and simmer (185 degrees F.) stirring to
dissolve sugar.
Crack eggs into a small bowl and beat well. Add Gran Marnier and extract.
Temper eggs and slowly pour into milk mixture.
Pour into a one and one half quart baking dish and set dish in bain-marie one half full of
hot water
Bake for approximately one hour or until a knife inserted into center comes out clean.
Sprinkle with nutmeg and sugar half way through baking.
If the nutmeg mix is added at the end the custard may be browned under the broiler or with
a torch as in Crème Brûlée.
Custard may also be poured into a pastry shell and baked. If a lighter crust is desired
use a foil collar for the first thirty minutes.
Chill.
Serve plain or topped with fresh fruit compote.
PIES and TARTS
YUBA RIVER TART
1 lb softened cream cheese
1/4 cup heavy cream
1/4 cup brandy
1 1/2 teaspoons almond extract
1/2 cup sugar
4 4 1/2 inch graham cracker tart shells or
1 9 inch graham cracker pie shell
8-10 medium kiwi fruits
20-25 large strawberries
1 large basket blueberries
1 pint strawberry glaze
Set cream cheese aside to come to room temperature.
Add cream and sugar together in a saucepan over medium heat.
Stir until sugar starts to melt.
Add brandy and shake pan until sugar is completely dissolved and alcohol is flamed out.
Reduce to three fourths volume.
Set aside to cool to room temperature.
Place almond extract and cream cheese in a large metal bowl.
Slowly start adding brandy syrup, mixing well.
Fill pie crust, three fourths full, of the cream cheese filling.
Chill for 1 hour or more.
Clean and peal kiwi fruit and slice one fourth inch thick.
Clean and hull strawberries and slice one fourth inch thick.
Clean blueberries.
Arrange a ring of kiwi slices overlapping each other by one fourth of the diameter of the
fruit around outside of pie.
Arrange a ring of strawberry slices overlapping each other by one fourth of the diameter
of the fruit, just inside of ring of kiwis.
Arrange a ring of blueberries inside of strawberry ring two berries wide.
This should do for a tart. You may want to add a strawberry in the center to fill in any
hole there.
Repeat pattern as necessary to center of pie
Spread a thin layer of strawberry gel over top of dessert
THE CAPTAIN'S PUMPKIN PIE
2 cups solid pack pumpkin
1/2 cup light brown sugar
2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon salt
2/3 cup milk
1/2 can sweetened condensed milk
1/4 cup Captain Morgan's Spiced Rum
2 large eggs
as needed for 1, 9 inch pie shell pie dough
2 teaspoons grated candied ginger
Preheat oven to 375 degrees F.
Roll out dough one eight inch thick on a lightly floured surface, fit into a nine inch pie
plate.
Trim the edge, leaving a one inch overhang.
Fold the overhang under the dough flush with the edge of the pie plate and crimp.
In a bowl whisk together the pumpkin, brown sugar, spices, salt, milks, eggs, and rum
until the filling is smooth.
Pour the filling into the shell.
Bake the pie in the middle of the oven for fifteen minutes or until a skin forms on top of
the custard.
Sprinkle the candied ginger over the top.
Continue baking for forty five minutes to one hour, or until the filling is set but the
center still shakes slightly.
Make Appliques;
Make leaves from pie dough by rolling dough out to one eighth inch thick and cutting to
desired shape.
A real leaf may be used as a pattern for the applique by pressing the back of a washed,
non-toxic, leaf into the pastry dough.
Press the leaf down to make veins and trim around the edge to make the shape.
Pick up dough and using an upside down tablespoon press into dough to shape curves.
Make vanes in the leaf with the back of a butter knife.
To bake drape some leaves over inverted spoons on a cookie sheet and lay some flat.
Brush with a wash of one egg yolk beaten into one tablespoon of milk.
Bake until golden brown and cool before removing from pan or spoons.
Arrange on pies just before removing from the oven.
Transfer the pie to a rack and let it cool completely.
SUPER PUMPKIN PIE
1/2 cup pecan pieces
1/2 cup dark brow
