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Cookbook Reviews
Cooking For the Weekend
by:
Michael McLaughlin
Simon & Schuster, 1993
ISBN: 0-671-72578-5Every once in a while, you purchase a cookbook that feels as if it were
written by your best friend or next door neighbor. This cookbook felt
that way for me. I purchased it while we were still living overseas and it became my lifeline to American culture.Michael gives so many hints, tips and good advice that I find myself turning to this cookbook over and over again even though I'm now back in the states. It was this book that taught me to make my own vanilla extract, honey butter and cappuccino coolers.
The book was written to help the cook celebrate each weekend with food,
fun and relaxed entertaining. It contains seasonal menus for lunches,
breakfasts/brunches, company on Saturday nights and Sunday evenings. The author is one of the co-authors of The Silver Palate Cookbook.Included is a list of cook's and gardener's sources as well as a sprinkling of handy tips throughout the book such as how to compose a cheese board, make a killer cup of coffee and how to buy a good grill.
What a wonderful resource for anyone who loves to cook for friends and family.
Highly recommended!
Order Cooking For the Weekend
Sample Recipes From Cooking For the Weekend
* Exported from MasterCook *
Asparagus, Bacon, And Ricotta Tart
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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8 ounces sliced bacon
1 pound medium asparagus -- trimmed and peeled
-- (page 74)
Salt
4 large eggs
15 ounces ricotta cheese
3/4 teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
3 green onions -- trimmed and sliced
1 partially baked Deep Tart CrustSince quiche, in some trendy circles at least, has been deemed "out," I've
called this a tart, but the name change will fool few. Studded with
nubbins of asparagus and smoky bacon, the creamy ricotta-based
you-know-what is delicious for lunch or supper, and, cut into smaller
wedges, it's also good with a preprandial glass of cool white wine.Spread the bacon in a cold skillet and set it over medium heat. Cook,
turning once or twice, until the bacon Is crisp, about 10 minutes. Drain
on paper towels and finely chop. Cut the asparagus into 1/2-inch pieces.
Bring a pot of water to a boil. Stir in 1 tablespoon salt and the
asparagus and cook, stirring once or twice, until very tender, 6 to 7
minutes. Drain and transfer immediately to a howl of ice water. Cool
completely, drain, and pat dry. Position a rack in the middle of the oven
and set a baking sheet on the rack. Preheat the oven to 375 F. In a medium
bowl whisk together the eggs, the ricotta, 1 teaspoon salt, the pepper,
and the nutmeg. Fold in the bacon, asparagus, and green onions. Pour the
filling into the prepared tart shell and spread it evenly. Set the tart on
the preheated baking sheet and bake about 35 minutes, until puffed,
golden, and firlil. Cool on a rack 5 minutes. Remove the side of the tart
pan. Cut the tart into wedges and serve hot or warm.
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* Exported from MasterCook *
Cider Doughnuts With Maple-Cream Icing
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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***MAPLE-CREAM ICING***
1/4 cup genuine maple syrup -- (see Cook's and
-- Gardener's Sources)
1/4 cup whipping cream
1 tablespoon unsalted butter
1 teaspoon Vanilla Rum or vanilla extract
2 cups confectioners' sugar
***DOUGHNUTS***
Corn oil for deep frying
5 cups bleached all-purpose flour -- (about)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 egg yolk
1 tablespoon unsalted butter -- melted
1 cup sugar
3/4 cup fresh -- unfiltered apple
-- ciderI can buy good cider year round, but I only feel like making these snacks
when there's a nip of fall in the air. Like sticky buns, they don't really
fit into a meal plan, so just fry up a batch and enjoy them whenever your
sweet tooth acts up. (Don't forget to brew a pot of java.) If there are
kids in the house and colored sprinkles in the cupboard, the former should
be encouraged to apply the latter to the just-glazed tops of the doughnuts
and holes before the icing sets. Since leftover doughnuts are not very
successful, this recipe makes a fairly small batch; enjoy them while
they're warm and fresh.For the icing In the top of a double boiler over simmering water, heat the
maple syrup, cream, butter, and vanilla rum until the butter is melted.
Whisking constantly, sift in the confectioners' sugar. Remove the double
boiler from the heat, cover, and set aside over the hot water. For the
doughnuts In a deep fryer or in a wide, heavy pan fitted with a deep-fry
thermometer, heat 4 inches corn oil to between 350 and 375F On a piece of
waxed paper sift together 4 1/4 cups of the flour, the baking powder,
soda, cinnamon, and salt. In a large bowl whisk together the eggs and egg
yolk. Whisk in the butter and sugar and then the cider. Add the dry
ingredients and stir until a soft dough forms. Turn it out onto a sufface
heavily sprinkled with the remaining flour and knead about 20 seconds. The
dough should remain somewhat soft and sticky. Pat the dough out ahout 1/2
inch thick. Using a 3-inch and a 1 1/2-inch round cutter, each dipped
before each use in flour, cut out 10 to 12 doughnuts and 10 to 12 holes.
Let the dough rest 5 minutes. Working in batches, fry the doughnuts and
the holes in the hot oil, turning them once, for about 3 minutes total.
until they are lightly browned and cooked through. Gather the dough scraps
together, pat out 1/2 inch thick, cut out additional doughnuts and holes,
and fry them. Drain on paper towels. Stir the icing. Dip the doughnuts and
the holes, one at a time, into the icing, letting the excess drip back
into the double boiler. Set the doughnuts and holes on a rack and let
stand until the icing is set, about 10 minutes.
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* Exported from MasterCook *
Confetti Deviled Eggs
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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10 extra-large eggs -- at room temperature
Salt
1/3 cup mayonnaise
1 teaspoon Diion style mustard
1/4 cup finely diced oil-packed sun-dried -- homemade or
-- tomatoes -- purchased
3 tablespoons finely diced pickled jalapenos -- about 2 medium
3 green onions -- trimmed and thinly
-- sliced
6 imported brine-cured black Kalamata -- pitted and finely
-- olives -- dicedEven folks who normally keep a close watch on their egg intake have been
known to throw caution to the winds when confronted by a picnic platter of
stuffed eggs, especially this variation, which is spiked with sun-dried
tomatoes, jalapenos, green onions, and olives.With a pin, prick each egg at the wide end to a depth of about 1/4 inch.
Bring a pot of lightly salted water to a boil. Gently lower the eggs into
the water and cook, turning them occasionally and maintaining the water at
a simmer, for 13 minutes. Drain immediately and, one at a time, tap gently
to crack the shells of the eggs all over with the back of a spoon.
Transfer them to a bowl of cold water and let stand until cool. Shell the
eggs under running water. The eggs can be boiled up to 1 day ahead. in a
bowl cover the shelled eggs with cold water and refrigerate. Drain and pat
dry before proceeding. Halve the eggs lengthwise. Remove the yolks and in
a small bowl mash them with the mayonnaise and mustard until smooth. Stir
in the sun-dried tomatoes, jalapenos, green onions, and olives. Transfer
the yolk mixture to a pastry bag fitted with a large star tip. Pipe the
yolk mixture into the hollows of the egg whites, mounding it. Transfer to
a plate. Refrigerate if necessary, loosely covered, until serving.Note: For easiest peeling, hard-cooked eggs must be neither too fresh nor
too old. Although a certain amount of guesswork is required, generally
speaking, if the eggs have been purchased within 3 days from a busy
supermarket with a good turnover of product, you will have good
results-particularly if the eggs are peeled under running water as
directed above.
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* Exported from MasterCook *
Crab Cake Sandwiches
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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5 tablespoons unsalted butter
1/4 cup finely diced yellow onions
1/4 cup finely diced celery
1 pound fresh jumbo lump crabmeat -- picked over
1/2 cup finely crushed saltine crackers
1 egg
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice -- strained
Freshly ground black pepper
4 good-quality round sandwich buns -- split and toasted
Lemony Mayonnaise
OR Green Goddess Mayonnaise
OR Green Aioli
1 Thin tomato slices and crisp lettuce -- (optional)
-- leavesPurists Will enjoy these on toasted, buttered buns, free of mayonnaise or
other garniture, but I like a little dressing and I love a thin slice of
ripe tomato and a leaf of crisp lettuce.In a small skillet over low beat, melt 2 tablespoons of the butter. Add
the onions and celery and cook, covered, stirring once or twice, for 8
minutes. The vegetables should retain some of their crispness. Cool to
room temperature. In a medium bowl gently toss the crabmeat, sauteed
vegetables, and cracker crumbs. In a small bowl whisk together the egg,
mustard, and lemon juice. Pour the mixture over the crabmeat, season
generously with fresh pepper, and stir until just combined. Form the crab
mixture into 4 thick patties. Transfer to a plate and refrigerate the crab
cakes for 1 hour. In a large skillet melt the remaining 3 tablespoons
butter over medium-high heat. When it is foaming, carefully add the crab
cakes and cook, turning once, until crisp and brown, about 4 minutes per
side. Place each crab cake on a toasted bun, top with mayonnaise, and
tomato and lettuce if desired. Serve immediately.Variation: Try the crab cakes plain for brunch, accompanied by crisp
bacon, scrambled eggs, fried tomatoes, and buttermilk biscuits.
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* Exported from MasterCook *
Double-Corn Muffins With Sour Cream And Chives
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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1 cup unbleached all-purpose flour
1 cup yellow cornmeal -- preferably
-- stone-ground
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream -- at room temperature
1 cup well-drained canned or thawed frozen corn
-- kernels
3/4 stick unsalted butter -- melted and cooled
-- to room temperature
-- (6 tablespoons)
1/4 cup minced fresh chives -- (about 1 large
-- bunch)Even though it's corn season, for muffins like these, frozen corn actually
yields better and more visible results. Save the sweet, tender, and juicy
ears you'll surely find at your farmer's market and boil or grill them to
enjoy with butter, salt, and pepper at another summertime meal.Preheat the oven to 400 F. Grease 9 cups of a muffin tin. In a large bowl
stir together the flour, cornmeal, sugar, baking powder, soda, and salt.
In a medium bowl whisk together the sour cream, corn, butter, and chives.
Stir the sour cream mixture into the cornmeal mixture until just combined;
do not overmix. Spoon the batter into the prepared muffin cups, dividing
it evenly. Bake about 25 minutes, until the muffins are puffed, golden,
and crunchy. Cool in the pan on a rack for 5 minutes. Serve warm.
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* Exported from MasterCook *
Green Goddess Chicken Salad
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds skinless -- boneless chicken
-- breasts
Salt
1 cup thinly sliced celery
Green Goddess Mayonnaise -- (recipe follows)
Leaf lettuce -- (such as romaine)
sliced cucumbers
red and yellow cherry tomatoes -- for garnishNamed after a play that starred the actor George Arliss, the cool, green
tarragon-and-anchovy-scented dressing was apparently created in the
mid-1920s in San Francisco and soon became an American favorite. While the
dressing seems a little heavy over leafy greens, it is peffect on this
meaty, main-course summer salad. (A good alternative is the Caesar
Dressing on page 49.) The chicken will he at its moist, tender best if
cooked shortly before serving time.In a large skillet arrange the chicken breasts in a single layer. Add
enough lightly salted cold water to cover the chicken and set over medium
heat. Bring slowly to a simmer, turning the breasts once. Simmer for 5
minutes. Check the chicken for doneness. Remove the skillet from the heat
and cool the chicken to room temperature in the poaching liquid. Drain and
pat dry. Trim any fat and cartilage from the chicken and tear the meat
into bite-sized pieces. In a bowl combine the chicken and celery with 2
cups of the dressing. Adjust the seasoning. On plates arrange the lettuce
leaves, cucumbers, and tomatoes. Spoon the chicken salad onto the plates,
drizzle the lettuce and vegetables with some of the remaining dressing,
and serve.
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* Exported from MasterCook *
Green Goddess Mayonnaise
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup finely chopped wide-leaf parsley
2 eggs -- at room temperature
3 green onions -- trimmed and sliced
1/4 cup white wine tarragon vinegar
2 tablespoons Dijon-style tarragon mustard
4 oil-packed anchovy fillets -- chopped
1 1/2 teaspoons dried tarragon -- crumbled
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup corn oil
3/4 cup olive oilIn a food processor combine the parsley, eggs, green onions, vinegar,
mustard, anchovies, tarragon, salt, and pepper. Process until smooth. With
the machine running, add the oils in a slow, steady stream; the dressing
will thicken. Transfer the mayonnaise to a storage container, cover, and
refrigerate for at least 24 hours to allow the flavors to develop. The
mayonnaise can be prepared up to 3 days ahead. Return it to room
temperature before using.
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* Exported from MasterCook *
Herbed Sourdough Toast
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch chives -- coarsely chopped
-- (about 1/3 cup)
1/2 cup coarsely chopped wide-leaf parsley
1 stick unsalted butter -- softened (4 ounces)
1 pinch salt
Freshly ground black pepper
4 thick slices sourdough or other -- cut from the center
-- country-style bread -- of a day-old
loafThe San Francisco origins of the main-course salad suggested the use of
sourdough to me, but any good, crusty bread can be substituted. My
recommended herbs, too, can be replaced by whatever your garden or market
supplies-just be sure they are thoroughly patted or spun dry after
washing, or they'll be difficult to pur~e into the butter. Serve the toast
in a napkin-lined basket and pass the butter in a crock or ramekin.In a small food processor combine the chives and parsley and chop fine.
Add the butter, the salt, and a generous grinding of black pepper and
process until almost smooth. Transfer the butter to a small crock or
ramekin and cover. The butter can be refrigerated for several days or
frozen up to 1 month. Return to room temperature before using. Cut the
slices of bread in half. In a toaster or under the broiler, toast the
bread until golden brown. Serve immediately, accompanied by the butter.
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* Exported from MasterCook *
Marmalade Gingerbread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup orange marmalade
3 / cups unsuiphured molasses
1 1/4 sticks unsalted butter -- (5 ounces)
3 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 34 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup sugar
3 eggs
Unsweetened whipped cream -- for servingThis moist, citrusy spice cake makes a fine dessert, but it can also be
enjoyed sliced thin and spread with a bit of sweet butter at teatime. It's
a good keeper, making it an ideal weekend snacking cake, and it's sweet
enough that even kids enjoy it. The marmalade need not be the expensive,
imported stuff-supermarket brands work fine.In a small saucepan over low heat, melt together the marmalade, molasses,
and butter. Let cool to room temperature. Position a rack in the middle of
the oven and preheat the oven to 350 F. Grease a 10-cup ring or bundt pan.
In a medium bowl sift together the flour, baking powder, ginger, cinnamon,
baking soda, salt, and cloves. In a large bowl, whisk together the sugar
and eggs. Stir in the marmalade mixture. Add the dry ingredients and stir
until just combined; do not overmix. Pour the batter into the prepared pan
and bake the cake about 40 minutes, until a tester inserted in the center
comes out almost clean. Cool the cake in the pan on a rack for 10 minutes.
Turn the cake out of the pan onto the rack and cool completely before
cuting. The cake can be baked 2 days ahead. Wrap it well, and store it at
room temperature. Slice the cake and serve it garnished with the whipped
cream.
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* Exported from MasterCook *
Mashed Sweets
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds sweet potatoes -- peeled and cut into
-- 1-inch chunks
1 cup milk
1/2 stick unsalted butter -- softened (4
-- tablespoons)
1/2 teaspoon salt
Freshly ground black pepperEvery bit as comforting as the other sort of mashed potato, these sweets
are blessedly free of marshmallows, brown sugar, pineapple, etc. Pass
additional sweet butter at the table if desired.In a large saucepan cover the potatoes with cold water. Bring to a boil
over high heat, lower the heat slightly, and cook until the potatoes are
very tender, about 25 minutes. Drain the potatoes and immediately force
them through the medium blade of a food mill or mash them with a potato
masher. Return the potatoes to the saucepan, set it over low heat, and
cook, stirring, until the potatoes are steaming. Meanwhile, in a small
saucepan over medium heat bring the milk to a simmer. Beat the hot milk,
the butter, the salt, and a generous grinding of pepper into the sweet
potatoes. Adjust the seasoning and serve immediately.
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* Exported from MasterCook *
Old Bay Slaw
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup plain yogurt
3/4 cup mayonnaise
1 tablespoon fresh lemon juice -- strained
1 tablespoon Dijon-style mustard
4 teaspoons sugar
2 teaspoons Old Bay Seasoning
1/2 teaspoon freshly ground black pepper
6 cups finely shredded green cabbage -- (1-pound head)
1/2 cup finely diced red onion
Salt
Radicchio leaves -- for garnishThe creamy dressing for this shore dinner's coleslaw is spiked with Old
Bay Seasoning, a crab-boil spice mixture available in fish stores and some
gourmet shops (see Cook's and Gardener's Sources). Other brands of seafood
seasoning can be substituted.In a bowl whisk together the yogurt, mayonnaise, lemon juice, mustard,
sugar, seasoning, and pepper. In a medium bowl combine the cabbage, onion,
and dressing. Season with salt to taste and adjust the other seasonings.
Refrigerate at least 1 hour. The recipe can be prepared up to 1 day ahead.
Reserve the onion and add it just before serving. Toss the slaw, adjust
the seasoning, and serve, garnished with radicchio leaves.Variation: Shrimp Slaw: For a main-course salad serving 4, add 1 1/2
pounds shelled and deveined medium shrimp that have been poached for 4
minutes in boiling salted water.
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* Exported from MasterCook *
Orange-Glazed Raspberry Loaf Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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***CAKE***
2 1/2 cups bleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick unsalted butter -- softened (6
-- tablespoons)
1 cup sugar
2 eggs -- beaten
1 tablespoon grated orange zest
1 cup buttermilk
1 1/2 cups fresh raspberries -- picked over, rinsed
-- only if necessary
***GLAZE***
1 / cup sugar
2 tablespoons fresh orange juice -- strained
1 tablespoon grated orange zestThis moist, tangy, berry-studded cake is peffect for eating out of hand
(for those impatient to get back to serious recreation), but it's pretty
enough to serve on plates, accompanied by a little whipped cream or
sherbet and a few perfect berries. The cake is also good made with
blueberries.For the cake Position a rack in the middle of the oven and preheat the
oven to 325 F. Butter a 9- by 5- by 3-inch metal loaf pan. Line the bottom
of the pan with waxed paper and butter the waxed paper. In a small bowl
thoroughly mix the flour, baking powder, and salt. In a large bowl cream
the butter and sugar until light and fluffy. Whisk in the eggs and orange
zest. By halves, alternately add the flour mixture and the buttermilk to
the creamed mixture. Gently fold in the berries. Pour the batter into the
prepared pan. Bake about 1 hour, until a tester inserted in the center of
the cake comes out clean. Cool the cake in the pan on a rack for 15
minutes. Preheat the broiler. For the glaze In a small bowl whisk together
the sugar, orange juice, and orange zest.Remove the cake from the pan, peel off the waxed paper, and set the cake
upright on a boilerproof baking pan. Slowly spoon the glaze over the loaf,
allowing the cake to absorb as much of the glaze as possible. Set the cake
under the broiler and broil until the glaze is bubbly and lightly colored,
3 to 4 minutes. Remove from the oven and cool completely on a rack before
cutting.
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* Exported from MasterCook *
Pecan Butter-Rum Tart
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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***PECAN CRUST***
1/2 cup pecans -- (about 2 ounces)
1 1/4 cups sifted unbleached all-purpose flour*
2 tablespoons granulated sugar
1/4 teaspoon salt
3/4 stick unsalted butter -- well chilled and
-- cut into pieces (6
-- tablespoons)
4 tablespoons whipping cream -- chilled
***FILLING***
1/4 cup packed dark brown sugar
1 egg
1 egg yolk
2/3 cup light corn syrup
1/3 cup whipping cream
3 tablespoons Vanilla Rum or dark rum
3 tablespoons unsalted butter -- melted
1/4 teaspoon salt
1 1/2 cups pecans -- coarsely chopped
-- (about 6 ounces)
Unsweetened whipped cream -- for serving*measure flour by sifting it into dry-measure cups, then sweeping the tops
level with a knife Less goo, more nuts-those were my goals when I
renovated the venerable pecan pie into this rather classy little tart.
Like its inspiration, the dessert is rich as sin, a condition partially
compensated for by the modest portions and somewhat alleviated by the
garnish of unsweetened whipped cream. (One-quarter cup of the pecans can
be replaced, if you wish, by an equal amount of semisweet chocolate
chips.)For the pecan crust In a food processor, using short bursts of power,
partially grind the pecans. Add the flour, sugar, and salt and pulse to
blend. Add the butter and process until the mixture resembles coarse meal.
With the machine running, add the cream through the feed tube 1 tablespoon
at a time; do not let the dough form a ball. Scrape the dough onto a
lightly floured work surface and divide it in half. Form each half into a
flat disk, wrap the disks separately in plastic, and chill for at least 30
minutes. Roll out 1 piece of the chilled dough between sheets of waxed
paper into a 9-inch round. Pat the round into the bottom of a fluted
9-inch tart pan with a removable bottom. Cut the remaining dough in half.
Shape each piece of dough on a floured surface into a 1/4 - inch-thick
rope. Fit the ropes around the edge of the tart pan and, using your
fingers, seal them with the lower crust as you press them evenly up the
sides of the pan. Refrigerate the pastry shell while preparing the
filling. For the filling In a bowl whisk together the brown sugar, egg,
and yolk. Whisk in the corn syrup and then the cream, vanilla rum, butter,
and salt. Position a rack in the upper third of the oven and preheat the
oven to325 degrees F. Spread the pecans over the crust. Whisk the filling
and pour it evenly over the pecans. Bake until the pecans turn a rich
brown and the filling is set, about 40 minutes. Cool in the pan on a rack
for 30 minutes. Remove the side of the pan and cool completely before
cutting. Serve, accompanied by unsweetened whipped cream.
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* Exported from MasterCook *
Raspberry Key-Lime Squares
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter -- softened (8 ounces)
1/2 cup unsifted confectioners' sugar -- plus 2 tablespoons
-- for garnish
2 1/3 cups unbleached all-purpose flour
4 eggs
1 egg yolk
2 cups granulated sugar
1/3 cup Key lime juice
1 teaspoon baking powder
1 cup raspberry preserves -- (about 11 ounces)It is hard to actually improve upon classic lemon squares, but it is
possible to improvise a little for a change of pace. This particular riff
(based on a recipe from Minute Maid) turned out to be delicious. Bottled
Key lime juice is available from a number of mail-order companies (see
Cook's and Gardener's Sources).Position a rack in the middle of the oven and preheat the oven to 350 F.
Butter a 9-by 13-inch metal baking pan. In a large bowl cream the butter
and 1/2 cup confectioners' sugar until light and fluffy. Add 2 cups of the
flour and stir until a soft dough forms. Pat the dough evenly into the
prepared pan and bake 15 minutes. (The dough should not brown except at
the edges.) Cool in the pan on a rack for 5 minutes. Meanwhile, in a large
bowl whisk the eggs and egg yolk until foamy. Whisk in the granulated
sugar, then the Key lime juice, the remaining 1/3 cup flour, and the
baking powder. Spread the raspberry preserves over the warm crust evenly,
leaving a 1/4 inch border. Pour the egg mixture evenly over the preserves.
Return the pan to the oven and bake 30 to 35 minutes, until the topping is
puffed, lightly browned, and just set. Sprinkle the top evenly with the
remaining 2 tablespoons confectioners' sugar and cool completely on a
rack. The squares can be baked 1 day ahead. Wrap well and store at room
temperature. Cut around the pan 1/4 inch in from the edge (this crust may
be too crisp and brown to serve). Lift out the crust portion and discard
(or nibble it yourself if it is not too brown). Using a pizza wheel or a
sharp knife, cut the remainder into 20 squares or bars. Carefully remove
with a pancake-type turner and arrange in a single layer on one or two
plates. Cover loosely with plastic wrap and store at room temperature. If
necessary, sift additional confectioners' sugar over the squares just
before serving.Leftovers: Any remaining Raspberry Key-Lime Squares can be stored in a
single layer in an airtight container at room temperature for up to 3
days.
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* Exported from MasterCook *
Strawberry, Pineapple, And Mango Compote
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pints fresh strawberries -- hulled and
-- quartered
3/4 medium pineapple -- trimmed and cut
-- into 1/2-inch
-- chunks (about 3
-- cups)
Mango Sauce
3 tablespoons dark rum
1 cup sour cream; creme fraiche -- homemade or
-- purchased; or plain
-- yogurt.
Fresh mint sprigs -- for garnishOne cup of Raspberry Sauce or Blackberry Sauce can be substituted for the
Mango Sauce. Spoon the compote into tall, elegant goblets and top it with
sour cream, creme fraiche, or plain yogurt.In a bowl toss together the strawberries, pineapple, mango sauce, and rum
and let the fruit mixture stand at room temperature at least 30 minutes or
up to 1 hour. Divide the fruit among stemmed goblets. Whisk the sour
cream, creme fraiche, or yogurt until smooth. Garnish each serving with a
generous dollop, and a sprig of mint if desired. Serve immediately,
accompanied by Orange-Cornmeal Butter Cookies. Leftovers: Although the
tart isn't at its best cold, it still makes a tasty nibble. Try it for
lunch with a green salad or tuck it into some lucky someone's brown bag.
The fruit in the compote will soften, but the mixture will still be
delicious spooned over plain yogurt or vanilla ice cream.
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* Exported from MasterCook *
Strawberry-Lemon Tart
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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***TART SHELL***
1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1 pinches salt
5 tablespoons unsalted butter -- well chilled and
-- cut into small
-- pieces
1/4 cup solid vegetable shortening -- well chilled and
-- cut into small
-- pieces
3 tablespoons ice water -- up to 4
***FILLING***
3 large eggs
3 large egg yolks
3/4 cup plus 1 tablespoon sugar
2/3 cups fresh lemon juice -- strained
2 tablespoons fraise eau-de-vie -- (clear strawberry
-- brandy) or other
-- clear
-- berry-flavored
-- brandy
1 1/2 tablespoons finely minced lemon zest
***TOPPING***
1/3 cup strawberry jelly
2 teaspoons sugar
4 cups strawberries -- hulled, rinsed only
-- if necessaryGood strawberries come from California, but better ones will be grown
closer to home, coming from farmer's markets or supermarkets that
advertise local produce. Such herries will he smaller but fresher and more
intensely flavorful than the over-irrigated imports, and they will make
this a dessert that tastes as good as it looks. For the tart shell In a
howl or food processor combine the flour, sugar, and salt. Cut in the
chilled butter and shortening until the mixture resembles coarse meal.
Blend in the water, 1 tablespoon at a time, until a soft dough forms. Turn
the dough out onto a lightly floured surface, flatten it into a disk, and
wrap tightly in plastic. Refrigerate at least 45 minutes. The dough can be
prepared up to one day ahead. On a lightly floured surface roll out the
dough into a VH-inch-thick round. Fit it into a 9-inch fluted tart pan
with a removable bottom and trim the edges. Refrigerate at least 30
minutes. The unbaked tart shell can be wrapped and kept refrigerated up to
1 day. Position a rack in the middle of the oven and preheat the oven to
400 F. Line the tart shell with parchment paper, fill it with dried beans
or pie weights, and bake until the pastry is set, about 10 minutes. Remove
the beans and parchment and bake until the shell is golden, about 10
minutes more. With the back of a fork, gently flatten any steam pockets in
the crust. (Do not prick with the fork.) Cool the tart shell on a rack.
Position a rack in the middle of the oven and preheat the oven to 350 F.
For the filling In a medium bowl whisk the eggs and egg yolks. Whisk in
the sugar, lemon juice, eau-de-vie, and lemon zest. Transfer the filling
to a container with a pouring lip. Set the tart shell on the rack in the
oven. Pour the filling carefully into the shell and bake until firm, 20 to
25 minutes. Cool on a rack to room temperature. For the topping In a
small, heavy saucepan over medium heat, melt the jelly and sugar together.
Bring to a simmer and cook 3 minutes, stirring. Remove from the heat and
cool to room temperature. Cut the strawberries into thin slices. Brush the
top of the tart with some of the glaze. Arrange the strawberry slices in
overlapping concentric circles atop the tart, beginning with the outside
edge of the tart and covering it completely. Brush the strawberries with
the remaining glaze. Let stand at least 30 minutes but no longer than 2
hours. Cut into wedges and serve.
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* Exported from MasterCook *
Vanilla Rum
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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2 whole vanilla beans
1/2 cup amber -- (anejo) rumSplit the vanilla beans lengthwise, then cut each half in half crosswise.
In a small jar with a lid or a sealable bottle, combine the vanilla bean
pieces and rum. Let stand, shaking the jar occasionally, for 2 weeks. Use
the mixture in place of regular vanilla extract. Inspired by a precious,
carefully hoarded, but eventually exhausted bottle of vanilla extract
presented to me as a gift from some Caribbean island or other, this is my
homemade substitute. Whether the souvenir was actually rum-based or not no
longer matters-this is now my house vanilla extract and can be used in any
recipe that calls for vanilla with spectacular results. At holiday time I
make extra bottles for inclusion in gift baskets and cook's and baker's
Christmas stockings. The vanilla beans will flavor the rum for at least
two batches; so when the bottle runs low, don't hesitate to top it up with
additional rum, starting over with fresh vanilla beans only when the first
two finally seem to be losing potency.
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* Exported from MasterCook *
Walnut Whole-Wheat Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :Amount Measure Ingredient -- Preparation Method
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2 cups lukewarm -- (105to 115F) water
1 package dry yeast
4 cups unbleached all-purpose flour -- (about)
1 tablespoon salt
2 cups whole-wheat flour
1 tablespoon walnut or olive oil
1 1/2 cups shelled walnuts -- (about 6 ounces)
1/4 cup yellow cornmeal
1 egg -- well beatenThis grainy, walnut-studded country loaf is the perfect bread to serve
with a selection of ripe cheeses and a tart green salad. It can also be
formed, if you wish, into three long baguette-type loaves.In a large bowl stir together the water and yeast; let stand 5 minutes.
Whisk in 2 cups of the all-purpose flour to form a thin batter. Cover and
refrigerate 12 hours. Whisk the salt into the batter. Add the whole-wheat
flour and an additional 1 to 1V2 cups of the all-purpose flour and stir
until a soft and sticky dough is formed. Generously flour the work
surface, turn out the dough, and knead, incorporating additional flour as
required, until the dough becomes firm and elastic, about 5 minutes. Coat
a large bowl with the walnut oil. Form the dough into a ball, turn the
ball of dough in the oil to coat it, and cover the bowl with a towel. Let
stand at room temperature until the dough has doubled in bulk, about 2
hours. Meanwhile, preheat the oven to 375 F. Spread the walnuts in a
single layer in a metal baking pan and toast them in the oven, stirring
once or twice, until crisp, fragrant, and lightly browned, 7 to 10
minutes. Remove the walnuts from the pan, cool to room temperature, and
coarsely chop. Punch the dough down and turn it out onto a lightly floured
surface. Flatten the dough into a large rectangle. Scatter the walnuts
over the dough, then gather the dough into a ball, enclosing the walnuts,
and knead briefly to distribute the walnuts through the dough. Form the
dough into a ball, return it to the bowl, and cover with a towel. Let
stand until almost doubled in bulk, about 1 1/2 hours. Sprinkle a baking
sheet evenly with the cornmeal. Turn the dough out onto a lightly floured
surface, divide it in half, and form each half into an oval loaf. Transfer
the loaves to the prepared baking sheet and cover with a towel. Let stand
30 minutes, until slightly risen and puffy. Position a rack in the middle
of the oven and preheat the oven to 400 F. With a serrated knife, cut 2
shallow parallel slashes in the top of each loaf. Brush the loaves
generously with the beaten egg and bake 20 minutes. Remove the loaves from
the baking sheet, brush off any clinging cornmeal, and hake them directly
on the oven racks for another 5 to 7 minutes, until the crusts are crisp
and brown and the loaves sound hollow when the bottoms are thumped. Cool
completely on a rack before slicing.
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