The Melting Pot 2.0

home *** CD-ROM | disk | FTP | other *** search

/ The Melting Pot 2.0 / The Melting Pot 2.0.iso / rdytrd / gourmt.txt < prev next >

Wrap

Text File | 1992-01-27 | 213KB | 3,550 lines

******************************** ***** Baked Cheddar Olives ***** ******************************** Categories: appetizer vegetable cheese Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 cup Cheddar cheese, grated 2 Tbsp unsalted butter, softened 1/2 cup flour 1/8 tsp cayenne pepper 24 ea pimiento-stuffed olives (a 3 oz. jar) DIRECTIONS ------------------------------------------------------------ Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives. a 1969 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************ ***** Beef Casserole with Edam ***** ************************************ Categories: casserole beef entree Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/4 cup onion, finely chopped 1/2 cup unsalted butter 1 lb sirloin steak, sliced thinly 2 ea tomatoes, finely chopped 1 ea red bell pepper, in 1/2-inch dice 1/2 ea green bell pepper, in 1/2-inch dice 1 lg egg, hard-boiled, chopped 1/4 cup raisins 1/4 cup black olives, pitted and halved 1/4 cup sweet gherkins, chopped 1/4 cup mushrooms, chopped 2 Tbsp brandy 2 1/2 tsp flour 1/2 cup beef broth 1/4 tsp Oriental chili paste 1/2 tsp chili sauce 1/2 tsp ketchup Tabasco sauce to taste 7 oz Edam, sliced 1/4-inch thick sauteed bananas as an accompaniment DIRECTIONS ------------------------------------------------------------ from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy, heated, and ignite. Shake skillet gently until flame go out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************** ***** Beef Roasted in Salt Crust ***** ************************************** Categories: beef entree American Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 cup coarse kosher salt 6 lb standing rib roast, trimmed DIRECTIONS ------------------------------------------------------------ In a bowl, stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste, resembling wet snow. Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about 1/4-inch thick. Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22 minutes per pound) or until it registers 130f on a meat thermometer. Transfer to a cutting board and let it stand for 15 minutes. Remove crust with a hammer, carve and serve. a 1952 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ***************************************** ***** Beef Wellington (Gourmet Mag) ***** ***************************************** Categories: beef entree Continental Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 1/2 lb beef fillet, tied and larded, at room temp 3/4 lb mushrooms, finely chopped 2 1/2 Tbsp unsalted butter 1/2 lb pate de foie gras, at room temp 1 lb puff pastry 1 lg egg white, beaten 1 lg egg yolk beaten with 1 tsp water 1/2 cup Sercial Madeira 2 tsp arrowroot, dissolved in 1 Tbsp cold water 1/2 cup beef broth 2 Tbsp black truffles, finely chopped watercress for garnish DIRECTIONS ------------------------------------------------------------ In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven for 30 minutes. Reduce heat to 350f and bake an additional 5-10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce. a 1966 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ************************************ ***** Black Bean Soup with Rum ***** ************************************ Categories: soup beans South American Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 cup onion, chopped 1 cup celery, chopper 6 spr parsley 2 spr fresh thyme 1 ea bay leaf 3 Tbsp unsalted butter 1 lg ham hock 2 cup dried black beans, picked over 6 cup beef broth 1/3 cup dark rum lemon juice to taste Garnishes: eggs, hard-cooked, chopped fresh parsley, chopped lemon slices DIRECTIONS ------------------------------------------------------------ The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parlsey, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups. a 1971 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************** ***** Blackberry Cobbler ***** ****************************** Categories: pastry fruit dessert Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 Tbsp cornstarch 1 1/2 cup sugar 1 Tbsp lemon juice 4 cup blackberries, picked over, rinsed & drained well 1 cup flour 1 tsp baking powder 1/2 tsp salt 6 Tbsp unsalted butter, cold, cut into bits vanilla ice cream DIRECTIONS ------------------------------------------------------------ In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************************** ***** Blackberry Jam Cake with Caramel Icing ***** ************************************************** Categories: dessert pastry fruit Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 cup unsalted butter 2 cup sugar 5 lg eggs, beaten 3 cup flour plus 1 Tbsp 1 1/2 tsp allspice 1 1/2 tsp cloves, ground 1/2 tsp cinnamon 1/4 tsp salt 1 cup buttermilk 1 tsp baking soda 1 cup raisins or dates, chopped 1 cup pecans, chopped 1 cup blackberry jam (seedless if possible) 0 Icing: 3 cup light brown sugar 1 cup evaporated milk 1/2 cup unsalted butter DIRECTIONS ------------------------------------------------------------ In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the mixture into the batter with the jam, stirring until well combined. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely. In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer. Transfer the mixture to a bowl, and beat until it is at spreading consistency. If the icing gets too thick, dip the icing spatula in hot water. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with remaining icing. a 1971 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************** ***** Buttermilk Sherbet ***** ****************************** Categories: dessert dairy sweet Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 4 cup buttermilk 1 1/2 cup corn syrup 1/2 cup lemon juice 1/2 cup sugar zest of 4 lemons, grated zest strips for garnish DIRECTIONS ------------------------------------------------------------ In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet garnished with strips of zest. Makes about 1 1/2 quarts. a 1968 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************ ***** Catalan Rice ***** ************************ Categories: seafood entree casserole Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 1/2 cup fish stock 1/4 tsp saffron threads 1/4 cup dry white wine 6 Tbsp lard 1/2 lb chorizo, cut into 1/4-inch slices 1 1/2 lb pork loin, in 1-inch dice 1 lg onion, thinly sliced 2 lg green bell peppers, julienned 2 lg tomatoes, peeled, seeded, and chopped 3 lg squid 2 cup long-grained rice 3/4 cup blanched almonds 1/3 cup pine nuts 3 ea garlic cloves, minced 1 cup artichoke hearts, drained (canned) 18 sm clams or mussels, scrubbed well 1/2 cup peas 1/4 cup pimientos, julienned 2 Tbsp fresh parsley, minced DIRECTIONS ------------------------------------------------------------ Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley. This is a recipe by Eliz. David, appearing in an article in 1972 by James Beard. It originated on Spain's Costa Brava. "not a true paella, but it is quite good." a 1972 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************** ***** Cheese and Tomato Souffles ***** ************************************** Categories: vegetable side dairy Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 Tbsp unsalted butter 1/4 cup flour 1 1/2 cup milk 3 Tbsp tomato paste 1 cup Swiss cheese, grated 3 Tbsp Parmesan cheese, grated cayenne pepper to taste 3 lg eggs, separated 1 Tbsp medium dry Sherry DIRECTIONS ------------------------------------------------------------ In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted. Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool. In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold the egg white mixture into the cheese mixture gently but thoroughly. Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400foven for 25-30 minutes, or until they are cooked through. Serve immediately. a 1942 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ***************************** ***** Cherry Almond Pie ***** ***************************** Categories: pastry dessert fruit Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ pate brissee (see recipe) 5 cup sour cherries 2 Tbsp quick-cooking tapioca 1 1/2 tsp lemon juice 1/2 tsp salt 1 cup sugar 1/4 tsp almond extract 1/8 tsp ground cloves 2 Tbsp unsalted butter, softened 7 oz almond paste 1/2 tsp lemon zest, grated 2 lg egg yolks 1/3 cup flour 1 ea egg yolk mixed with 1 tsp water DIRECTIONS ------------------------------------------------------------ Roll out dough 1/8-inch thick on a lightly floured surface. Fit it into a 9-inch pie plate. Crimp edges decoratively and chill the shell. Working over a bowl, pit cherries, combine them with the tapioca, lemon juice, salt, sugar, almond extract, and cloves, and stir until well combined. Let filling stand, stirring occasionally, for 15 minutes. In a bowl with an electric mixer, cream the butter. Add the almond paste and zest. Beat mixture until well combined. Add the egg yolks, one at a time, beating well after each addition. Beat in flour and after the mixture is well combined, transfer it to a pastry bag fitted with a 1/4-inch plain tip. Spoon filling into the shell, pressing down gently to level the top, and over it pipe the almond paste mixture, forming a lattice pattern of strips about one inch apart. Brush edge of shell with egg wash. Bake in the lower third of a preheated 425f oven for 25 minutes. Reduce heat to 350f and bake for 15-20 minutes more, or until the crust and lattice are golden brown and the filling is bubbling. Cool on a rack. a 1988 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************************** ***** Chicken Pie with Biscuit Crust ***** ****************************************** Categories: chicken entree American Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Filling: 4 cup chicken broth 3 ea carrots, in 1/4-inch slices 3/4 lb red potatoes, in 1/2-inch dice 2 rib celery, in 1/2-inch slices 2 1/2 cup cooked chicken, cubed 1 ea onion, chopped 6 Tbsp unsalted butter 6 Tbsp flour 1/4 tsp thyme 1/4 tsp nutmeg 1/2 cup fresh parsley, minced 0 Biscuit Crust: 1 1/3 cup flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 Tbsp unsalted butter, cut into bits 2 Tbsp shortening, cut into bits 1/3 cup Cheddar cheese, grated 1 lg egg 1/3 cup buttermilk 0 Egg Wash: 1 lg egg yolk 1 Tbsp milk DIRECTIONS ------------------------------------------------------------ In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish. Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again. Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork. Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling. a 1985 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************* ***** Chili Our Way ***** ************************* Categories: chili beef Tex-Mex Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 6 3-i dried hot chile peppers 3 lb boneless chuck, in 1/4 inch dice 6 Tbsp rendered beef suet 2 ea onions, chopped 4 ea garlic cloves 1 1/2 Tbsp cumin 1 lb tomatoes, drained & chopped 1 Tbsp unsweetened cocoa powder 1 ea bay leaf 1/2 tsp oregano Accompaniments: sour cream Cheddar cheese, finely grated onion, chopped hot chile peppers, seeded & minced kidney or pinto beans tortilla chips DIRECTIONS ------------------------------------------------------------ Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981 Gourmet chili favorite *** Recipe Via Compu-Chef (tm). *** ******************************************** ***** Chocolate Raspberry Almond Torte ***** ******************************************** Categories: dessert Chocolate pastry Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 cup blanched almonds, toasted lightly 2 oz unsweetened chocolate 2 Tbsp unsalted butter 2 lg eggs 1 cup sugar 1 Tbsp framboise (or other raspberry brandy) 3/4 cup flour 1 tsp baking powder 1/2 tsp salt 1 cup raspberries 0 Glaze: 1/3 cup raspberry jam 1 Tbsp sugar 0 Ganache: 1/4 cup heavy cream 6 oz bittersweet chocolate, chopped 0 lemon leaves for garnish raspberries for garnish and accompaniment DIRECTIONS ------------------------------------------------------------ In a food processor, grind the almonds, scraping down the sides of the bowl occasionally, for 5 minutes or until they are the consistency of nut butter. Reserve. In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally. Remove from heat. In a large bowl with an electric mixer, beat eggs until they are pale, add sugar gradually, beating, and beat until mixture is very thick and pale. Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined. Sift the flour, baking powder, and salt into the bowl. Beat until well combined. Fold in 1 cup of raspberries gently. Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top. Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean. Let torte cool in the pan on a rack, and then remove sides of pan. In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through a fine sieve into a small bowl. Invert the torte onto the rack, set over wax paper, remove bottom of the pan, and spread the glaze on top and sides of the torte. Let the torte stand at room temperature for 2 hours, or until the glaze is set. In a small heavy saucepan, bring cream to a boil and remove pan from heat. Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes. Pour ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves. Serve with additional raspberries and lemon leaves alongside. a 1989 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *********************************** ***** Coconut Angel Food Cake ***** *********************************** Categories: dessert baking pastry Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Cake: 3/4 cup cake flour 8 lg egg whites 1/2 tsp salt 1/2 tsp cream of tartar 1 cup superfine sugar 1/2 tsp vanilla 1/2 tsp almond extract 1/2 cup coconut, shredded (unsweetened) 0 Frosting: 1 1/4 cup sugar 2 lg egg whites 1 tsp orange zest, grated 1/4 cup orange juice, strained 1 Tbsp corn syrup 1 cup coconut, shredded and toasted (unsweetened) DIRECTIONS ------------------------------------------------------------ Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time. Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the middle of a preheated 275f oven for 1 1/2 hours. Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate. In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140f on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes. Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks. Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut. a 1977 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** **************************************** ***** Coffee Almond Ice Cream Cake ***** **************************************** Categories: dairy dessert Chocolate Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup chocolate wafer crumbs (about 30 cookies) 1/4 cup unsalted butter, melted 1 1/2 pt coffee ice cream, slightly softened 1 1/2 cup heavy cream, well chilled 1 tsp vanilla 1 1/2 cup amaretti, crushed (Italian almond macaroons) 1/2 cup almonds, sliced and toasted Dark Chocolate Sauce (see recipe) DIRECTIONS ------------------------------------------------------------ In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. a 1988 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************************* ***** Coffee Coffeecake with Espresso Glaze ***** ************************************************* Categories: pastry sweet baking Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Cake: 2 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup unsalted butter, softened 1 cup sugar 2 lg eggs 2 tsp vanilla 1 cup sour cream 2 Tbsp instant espresso dissolved in 1 Tbsp hot water 0 Glaze: 3 Tbsp strong brewed coffee 1 1/2 tsp instant espresso powder 3/4 cup confectioner's sugar DIRECTIONS ------------------------------------------------------------ Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350f oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the conf. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set. Serve warm. a 1989 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ******************************************* ***** Cold Buttermilk and Shrimp Soup ***** ******************************************* Categories: seafood soup dairy Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 qt buttermilk 1 Tbsp English style dry mustard 1 tsp salt 1 tsp sugar 1/2 lb cooked shrimp, peeled, deveined and chopped 1 ea cucumber, peeled, seeded, and finely chopped 2 Tbsp fresh chives, minced additional shrimp and cucumber slices for garnish DIRECTIONS ------------------------------------------------------------ In a large bowl, whisk together the buttermilk, mustard, salt and sugar. Add the chopped shrimp, chopped cucumber, and chives and stir until well combined. Chill the soup, covered, for 3 hours or until very cold. Garnish each serving with a whole shrimp and a slice of cucumber. Makes about 5 cups. a 1944 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ****************************** ***** Cold Glazed Salmon ***** ****************************** Categories: fish entree appetizer Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3/4 cup dry white wine 8 basil leaves 3 spr tarragon (plus more for garnish) 3 ea shallots, minced 2 spr rosemary 2 ea lemon slices 3 spr celery leaves 7 lb whole salmon, cleaned, rinsed, patted dry 8 cup fish aspic (see recipe) 1 ea turnip 1 ea egg yolk, hard cooked, mashed 1 tsp unsalted butter DIRECTIONS ------------------------------------------------------------ In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375f oven for 50-60 minutes or until the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner. Chill the fish, covered, overnight. Peel turnip and cut into thin slices. Trim each slice to ressemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ********************************* ***** Cranberry Walnut Tart ***** ********************************* Categories: pastry dessert fruit Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 pate sucree' recipe raw rice 3 lg eggs 2/3 cup dark brown sugar, firmly packed 2/3 cup corn syrup 1/4 cup unsalted butter, melted and cooled 1/2 tsp salt 1 tsp vanilla 1 1/4 cup cranberries, chopped 1 cup walnuts, chopped DIRECTIONS ------------------------------------------------------------ Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8 rectangular or 10 or 11-inch round tart pan with a removable fluted rim. Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice and bake in the lower third of a preheated 425f oven for 15 minutes. Remove foil and rice, and bake the shell 5-10 minutes longer, or until it is pale golden in color. Let it cool in the pan on a rack. In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth. Stir in the cranberries and walnuts. Pour filling into the shell. Bake in the middle of a preheated 350f oven for 40-45 minutes or until it is golden. Let it cool completely in the pan on a rack. Remove rim of pan and slide tart onto a serving plate. a 1988 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************** ***** Croutes au Fromage ***** ****************************** Categories: cheese pastry appetizer Calories per serving: Number of Servings: 46 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup flour 1/2 tsp salt 1/8 tsp cayenne pepper 6 Tbsp unsalted butter, cut into bits 1 cup sharp Cheddar cheese, coarsely grated 3 Tbsp heavy cream 1 lg egg, beaten lightly 1 1/2 cup Swiss cheese, finely shredded 3 Tbsp butter, softened DIRECTIONS ------------------------------------------------------------ Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450f oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite. *** Recipe Via Compu-Chef (tm). *** ******************************** ***** Dark Chocolate Sauce ***** ******************************** Categories: sauce Chocolate sweet Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup heavy cream 2/3 cup dark brown sugar, packed 4 oz bittersweet chocolate, chopped 3 oz unsweetened chocolate, chopped 1/4 cup unsalted butter, softened 3 Tbsp Amaretto, or to taste DIRECTIONS ------------------------------------------------------------ In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly. Makes about 3 cups. Gourmet Mag. Jan. 91 *** Recipe Via Compu-Chef (tm). *** ******************************************************** ***** Deep Chocolate Torte with Coffee Buttercream ***** ******************************************************** Categories: dessert Chocolate pastry Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Cake Layers: 14 lg eggs, separated 1 3/4 cup sugar 9 oz bittersweet chocolate, melted and cooled 0 Buttercream: 1 cup sugar 2 lg eggs 1 1/2 cup unsalted butter, softened 3 Tbsp instant espresso, dissolved in 1 Tbsp hot water 0 Ganache: 1 1/2 cup heavy cream 6 oz bittersweet chocolate, chopped fine 0 Assembly: 3/4 cup apricot preserves, heated to lukewarm chocolate coffee beans for decoration DIRECTIONS ------------------------------------------------------------ Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. Invert the cake layers onto the racks and remove the wax paper carefully. Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring mixture to a boil, and boil it until it registers240f on a candy thermometer. In a large bowl with an electric mixer, beat eggs until they are frothy. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat. Assembly: Force preserves through a fine sieve into a bowl. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top. Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes. Spread on additional buttercream, leaving about 1/3 cup to make rosettes. With a pastry comb or tines of a fork, score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans. Chill. Remove from refrigerator about 30 minutes before serving. a 1989 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ********************************************* ***** Fettuccine with Scallops and Peas ***** ********************************************* Categories: seafood pasta French Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 cup fresh peas (or 10-oz pkg frozen) 3/4 lb fettuccine 1 1/4 lb sea scallops, rinsed, patted dry 2 Tbsp unsalted butter, cut into bits Saffron Butter Sauce (see recipe) DIRECTIONS ------------------------------------------------------------ In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer.) or until they are just tender. Drain well. In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet. Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2-3 minutes, or until they are just cooked through. To the pasta, add the butter, peas, and salt and pepper to taste. Heat the mixture through, over low heat, tossing it well. Add the scallops and the saffron butter sauce and toss well. Serve hot. a 1986 Gourmet favorite *** Recipe Via Compu-Chef (tm). *** ******************************************************** ***** Fillet of Beef with Cornichon Tarragon Sauce ***** ******************************************************** Categories: beef entree French Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 fillet of beef, about 3-3-1/2 lb, tied, room temp 1 3/4 Tbsp olive oil 1/3 cup unsalted butter, softened 3 5/8 Tbsp Dijon mustard 3/8 cup shallots, minced 1 2/3 cup dry white wine 2 2/3 Tbsp fresh tarragon, minced 1 3/4 Tbsp heavy cream 13 1/3 ea cornichons, julienned DIRECTIONS ------------------------------------------------------------ Rub the fillet with the oil, season with salt and pepper and, in a large roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat thermometer registers 130f for medium rare. Transfer to a platter and let stand, loosely covered with foil, for 15 minutes. In a bowl, cream the butter and mustard. In a large saucepan, combine the shallot, wine, and tarragon and cook the mixture over mod-high heat until wine is reduced to about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk in the mustard butter, a little at a time, with any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not boil. Slice the fillets and nap with sauce. a 1984 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ********************** ***** Fish Aspic ***** ********************** Categories: side fish basic Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 lb white fish trimmings and bones 1 cup dry white wine 2 Tbsp lemon juice 2 ea onions, sliced 4 spr tarragon 4 spr parsley 1 ea bay leaf 6 env unflavored gelatin 3 lg egg whites and shells DIRECTIONS ------------------------------------------------------------ In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half. Add 8 cups water and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20 minutes, strain it into a large saucepan, and let it cool. Skim again. Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 minutes. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool. To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify, chill in refrigerator. Makes about 8 cups. Gourmet Mag. *** Recipe Via Compu-Chef (tm). *** ************************** ***** Fudge Brownies ***** ************************** Categories: dessert Chocolate snack Calories per serving: **** Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 4 oz unsweetened chocolate 1 cup unsalted butter, softened 2 cup sugar 3 lg eggs 1 tsp vanilla 1 cup flour, sifted 3/4 cup walnuts, chopped 1 pinch salt DIRECTIONS ------------------------------------------------------------ In a small heavy saucepan, melt the chocolate and 1/2 cup butter over low heat, stirring until the mixture is smooth. Let mixture cool completely. In a large bowl with an electric mixer, cream together the remaining butter and sugar, beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the chocolate mixture. Add the flour and a pinch of salt, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into a buttered and floured 13x9x2-inch baking pan, smoothing the surface. Bake in a preheated 350f oven for 30-40 minutes, or until it pulls away from the sides of the pan and a tester comes out with crumbs adhering to it. Let the brownie cool completely before cutting into squares. a 1984 Gourmet Mag. favorite by John Golden *** Recipe Via Compu-Chef (tm). *** ******************************************* ***** Gateau de Mousse a la Nectarine ***** ******************************************* Categories: pastry dessert fruit Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Nectarine Mousse: 1 1/2 lb nectarines 1/2 cup sugar 5 tsp unflavored gelatin 1/4 cup lemon juice 1/4 cup peach schnapps 1 1/2 cup heavy cream, well chilled 0 Genoise cake (see recipe) 0 Peach syrup: 1/4 cup sugar 1/3 cup peach schnapps 0 Peach Glaze: 1 1/4 tsp unflavored gelatin 3/4 cup peach preserves or jam 3 Tbsp peach schnapps DIRECTIONS ------------------------------------------------------------ Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow boil, stirring occasionally, for 15 minutes. In a food processor, puree the mixture and force it through a fine sieve into a large bowl, pressing hard on the solids. In a small saucepan, sprinkle gelatin over the lemon juice and schnapps, let it soften for 5 minutes, then heat mixture over low heat, stirring, until gelatin has dissolved. Stir gelatin into nectarine puree, blending the mixture well. Let it cool to room temperature. In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff as soft peaks) and fold it into the nectarine mixture. Trim the Genoise and cut it into three layers, horizonally. Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved, and stir in the schnapps. Let the syrup cool to room temperature. Assembly: Center one layer in the bottom of a 9-1/2-inch springform pan and brush with half the peach syrup. Pour half the mousse over the cake and top it with another layer of Genoise. Brush with the remaining peach syrup and pour the remaining mousse over the cake, rapping on the side of the pan to expel any air bubbles and smoothing the surface. Chill for 2 hours, or until it is set. Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water and let it soften for 5 minutes. In a small saucepan, combine the preserves and schnapps, bring mixture to a boil, stirring, and simmer it for 1 minute. Remove pan from heat, add gelatin mixture, stirring until gelatin is dissolved, and strain the mixture through a fine sieve into a bowl, pressing hard on the solids. Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the mousse cake, covering it completely, and chill the cake for 2 hours, or until glaze is set. While cake is chilling, in a food processor, grind the remaining Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 minutes or until they are golden. Reserve. Cut half the nectarine into thin slices, and arrange them decoratively on top of the cake in a pinwheel pattern. Brush the remaining glaze over the nectarine slices and chill the cake, covered, for 1 hour, or until the newly applied glaze is set. Run a thin knife around the edge of the pan and remove the side of the pan. Working over a sheet of wax paper, coat sides of cake with the cake crumbs. Let cake stand at room temperature for 20 minutes before serving. a 1989 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** **************************************** ***** Gourmet's Boston Baked Beans ***** **************************************** Categories: beans side American Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 cup dried Navy beans, picked over and rinsed 3/4 lb salt pork 1/2 cup molasses 1/2 tsp dry mustard (English style) 1/4 tsp paprika 1 tsp onion, grated DIRECTIONS ------------------------------------------------------------ In a bowl, combine the beans with 4 cups cold water and let them soak overnight. Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid. To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour. a 1946 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *********************************** ***** Gourmet's Chicken Divan ***** *********************************** Categories: chicken entree Continental Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 lg broccoli head, cut into 4-inch spears 1/4 cup unsalted butter, cut in pieces 5 Tbsp flour 2 cup chicken broth 1/2 cup heavy cream, well chilled 3 Tbsp Sherry, medium dry lemon juice to taste 1/2 cup Parmesan cheese, grated 2 who chicken breasts, skinned & boned, cooked and thinly sliced DIRECTIONS ------------------------------------------------------------ In a large saucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until it is just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for 10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream until it holds stiff peaks. Fold the cream, Sherry, and lemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce over the broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. a 1956 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** **************************************** ***** Gourmet's Chicken Tetrazzini ***** **************************************** Categories: chicken entree Italian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 4 lb chicken, cut in pieces 1/2 lb mushrooms, thinly sliced 5 Tbsp unsalted butter 1/2 lb spaghetti 2 Tbsp flour 1 cup heavy cream 3 Tbsp medium dry Sherry nutmeg to taste 1/2 cup Parmesan cheese, grated DIRECTIONS ------------------------------------------------------------ In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. A 1955 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ************************************** ***** Gourmet's Clarified Butter ***** ************************************** Categories: basic Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ unsalted butter, cut in 1 inch pieces DIRECTIONS ------------------------------------------------------------ In a heavy saucepan melt butter over low heat. Remove from heat and let stand for 3 minutes. Skim the froth and then strain through a sieve lined with a double thickness of rinsed and squeezed cheesecloth. Leave milky solids in pan. Pour clarified butter into a jar or crock and store, covered, in refrigerator. Clarified butter keeps indefinitely. *** Recipe Via Compu-Chef (tm). *** ********************************** ***** Gourmet's Genoise Cake ***** ********************************** Categories: pastry basic dessert Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 4 lg eggs 2/3 cup sugar 2/3 cup flour 1/2 tsp salt 1 tsp vanilla 1/4 cup clarified butter, melted and cooled to lukewarm DIRECTIONS ------------------------------------------------------------ In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan of simmering water, and whisk mixture until it is warm and the sugar is dissolved. Remove bowl from pan and, with an electric mixer, beat at moderate speed for 10-15 minutes or until it is triple in volume and cooled to room temperature. Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl, combine the vanilla and butter. Sift and fold flour mixture into the egg mixture in batches until the mixture is just combined. Stir a fourth of the mixture into the butter, and fold the butter mixture back into the batter. Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter the paper and dust with flour, shaking out the excess. Pour batter into the pan, smoothing the top. Bake in the middle of a preheated 350f oven for 30-35 minutes or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, then remove side of pan, and invert onto the rack. Remove paper carefully and let cake cool completely. Gourmet Mag., Jan 91. *** Recipe Via Compu-Chef (tm). *** ************************************* ***** Gourmet's Lobster Newburg ***** ************************************* Categories: seafood casserole entree Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 liv lobsters, about 1-1/2 lb. each 1/4 cup unsalted butter 7 tsp medium dry Sherry 10 tsp brandy 1 1/2 cup heavy cream 1/4 tsp nutmeg qs cayenne pepper 4 lg egg yolks, well beaten toast points as an accompaniment DIRECTIONS ------------------------------------------------------------ Into a large kettle of vigorously boiling salted water, plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer lobsters to a cutting board and allow them to cool. Break off claws at the body, and crack them. Remove claw meat and cut it into 1/2-inch pieces. Halve the lobsters lengthwise along the undersides and remove meat from the tails. Cut into 1/2-inch pieces. In a heavy saucepan, cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes. Add 6 teas. Sherry and 3 Tbsp brandy, and cook the mixture, stirring for 2 minutes. Transfer lobster meat to a bowl. Add the cream to the Sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining Sherry and brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks. Cook the mixture, whisking constantly, until it registers 140f on a cooking thermometer. Cook, whisking, for 3 more minutes. Stir in lobster meat and serve over the toast points. A 1965 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************** ***** Gourmet's Popovers ***** ****************************** Categories: bread baking Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 cup flour 1/2 tsp salt 2 lg eggs 1 cup milk unsalted butter DIRECTIONS ------------------------------------------------------------ Into a bowl, sift together the flour and the salt. In a small bowl, whisk together the eggs and milk. Add the milk mixture to the flour mixture, stirring, and stir the batter until it is smooth. In a preheated 450f oven, heat a 6 cup popover pan for 5 minutes. Brush with melted butter and fill them half full with the batter. Bake in the middle of the oven for 20 minutes. Reduce heat to 375f and bake for 20 minutes more or until they are golden brown and crisp. Makes 6 popovers. a 1957 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ********************************** ***** Granny Smith Apple Pie ***** ********************************** Categories: pastry dessert fruit Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Shortening Pie Dough: 2 1/3 cup flour 1/2 tsp salt 3/4 cup shortening, cold, cut into pieces 0 Pie Filling: 14 1/2 Tbsp sugar 3 Tbsp flour 3/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp salt 3/4 tsp lemon zest 2 1/2 lb apples (Granny Smiths, of course) 1 tsp lemon juice 3 Tbsp unsalted butter, cut into bits 1 Tbsp half&half 0 Honey Spiced Whipped Cream: 3/4 cup heavy cream, well chilled 1 Tbsp honey 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg DIRECTIONS ------------------------------------------------------------ In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form into soft but not sticky dough, tossing the mixture with a fork. Form dough into a ball, flatten it slightly, dust with flour and chill it, wrapped in wax paper, for 1 hour. Divide dough into 2 pieces, one slightly larger than the other. Chill the larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on a floured surface, and fit it to a 9-inch pie plate, and trim the edge leaving a 1/2-inch overhang. Chill the pie shell while making the filling. In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well. Mound the apple mixture in the pie shell, sprinkle with lemon juice and dot with butter. Roll out the larger piece of dough to a 13 or 14-inch round on a floured surface and drape it over the filling. Trim top crust, leaving a 1-inch overhang. Fold overhang under bottom crust, pressing the edge to seal it. Crimp the edge decoratively with a fork. Make slits in the top crust to form steam vents. Brush with h&h and sprinkle with the remaining sugar. Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce heat to 375f and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie to a rack to cool. In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks. Transfer to a serving dish. Serve the pie warm or at room temperature with the Honey Spice Whipped Cream. a 1988 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *************************** ***** Grasshopper Pie ***** *************************** Categories: pastry dessert dairy Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Crust: 1 1/2 cup chocolate wafer crumbs, fine 1/4 cup sugar 1/4 cup unsalted butter 0 Filling: 1 1/2 tsp unflavored gelatin 1 1/3 cup heavy cream, well chilled 1/4 cup sugar 1/4 cup green creme de menthe 1/4 cup white creme de cacao 4 lg egg yolks 0 Garnish: mint flavored chocolate, grated DIRECTIONS ------------------------------------------------------------ In a bowl, stir together the wafer crumbs, sugar, and butter until the mixture is combined well. Pat mixture onto bottom and sides of a buttered 9-inch pie plate. Bake in the middle of a preheated 450f oven for 5 minutes. Let cool completely. In a metal bowl, sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, creme de menthe, creme de cacao, and the egg yolks. Set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it measures 160f on a candy thermometer. Transfer the custard to an ice water bath and stir until it is cooled and thickened. In another bowl, beat the remaining cream until it holds stiff peaks. Fold it into the custard thoroughly. Pour the filling into the crust and chill the pie for at least 4 hours or until it is set. Sprinkle with grated chocolate and serve. a 1962 Gourmet Mag. hippy-dippy favorite. *** Recipe Via Compu-Chef (tm). *** *********************** ***** Gumbo File' ***** *********************** Categories: seafood stew Creole Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 lb lump crabmeat, picked over 1/4 cup shortening 2 Tbsp flour (heaping) 1/4 cup onion, chopped 1 lb okra, rinsed, trimmed, and thinly sliced 1/2 cup ham, chopped 16 oz tomatoes with juices 2 Tbsp green bell pepper, finely chopped 2 ea garlic cloves, minced, and mashed to paste with 1/2 tsp salt 1 ea bay leaf 6 ea parsley sprigs 1 ea thyme sprig 2 Tbsp celery leaves, chopped 3/4 lb shrimp, shelled cayenne pepper to taste 1 Tbsp file' powder DIRECTIONS ------------------------------------------------------------ In a heavy skillet, melt the shortening over mod-low heat. Add flour and cook the roux, stirring constantly, for 30 minutes, or until it is the color of cocoa. Stir in the onion and cook, stirring until onion begins to brown. Add okra and cook over moderate heat, stirring frequently, until okra is golden. In a kettle, bring 8 cups water to a boil, add the roux mixture, ham, tomatoes, with juice, bell pepper, garlic paste, bay leaf, parsley, thyme, and celery leaves. Simmer the mixture, stirring occasionally for 50 minutes. Stir in the shrimp and lump crabmeat and simmer for 5 minutes or until shrimp are firm. Season it with cayenne and salt. Discard bay leaf and serve the gumbo sprinkled with file' powder. Makes about 9 cups. a 1945 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ************************************** ***** Ham Mousse in Sherry Aspic ***** ************************************** Categories: entree pork Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ for the Aspic: 2 cup chicken broth 1 ea onion, sliced 1 lg egg white, reserving the shell 1 env unflavored gelatin 1/4 cup med-dry sherry Garnish: egg white, hard-boiled black truffles for the Mousse: 2 env unflavored gelatin 1/4 cup medium dry Sherry 3 Tbsp scallions, finely chopped 1 Tbsp unsalted butter 2 cup chicken broth 2 Tbsp tomato paste, 3 cup cooked ham, ground 1/8 tsp nutmeg 1 cup heavy cream DIRECTIONS ------------------------------------------------------------ In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it. Cut the hard cooked egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley. a 1968 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ********************************** ***** Hot Chocolate Souffles ***** ********************************** Categories: dessert baking English Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 9 oz semisweet chocolate, chopped 4 lg egg yolks 2 Tbsp dark rum 1 Tbsp unsalted butter, melted 6 lg egg whites 1 pinch cream of tartar DIRECTIONS ------------------------------------------------------------ In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth. Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter. Transfer mixture to a large bowl. In a bowl with an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of the egg whites into the chocolate mixture then fold in the remaining egg whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a baking sheet in the middle of a preheated 400f oven for 10-12 minutes, or until they are puffed and a tester comes out nearly clean. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and restaurant in Bath, England *** Recipe Via Compu-Chef (tm). *** ***************************** ***** Hot Onion Squares ***** ***************************** Categories: bread American Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 cup onion, very thinly sliced 7 Tbsp lard cayenne pepper to taste 2 cup bread flour 1 Tbsp baking powder 3/4 tsp salt 2/3 cup milk 1 lg egg 3/4 cup sour cream DIRECTIONS ------------------------------------------------------------ In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture. In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly. Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot. a 1943 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************************** ***** Hsun Chi (Tea Smoked Chicken) ***** ****************************************** Categories: chicken entree Oriental Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 Tbsp rice wine 2 tsp salt 1 1/2 tsp Szechwan peppercorns, crushed 3 ea scallions 1/2 inc gingerroot, peeled 2 1/2 lb chicken 1/2 cup China black tea leaves 2 Tbsp dark brown sugar, packed Oriental sesame oil DIRECTIONS ------------------------------------------------------------ In a large bowl, combine the wine, salt, and peppercorns. Cut scallions into 2-inch long pieces and flatten with flat side of cleaver. Flatten gingerroot similarly with cleaver. Add scallions and gingerroot to bowl. Add the chicken, rubbing it well with the marinade. Let chicken marinate overnight, covered and chilled. Put scallions and gingerroot in the cavity of the chicken, transfer chicken to the rack of a steamer, and steam it, covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with heavy-duty foil. In a small bowl, combine well the tea leaves and brown sugar. Put the mixture in the bottom of the wok, and arrange a rack 2-inches over it. Transfer the chicken, breast side up, to the rack in the wok. Heat wok, covered, over mod-high heat for 5-6 minutes or until it begins to smoke. Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down, and smoke it for 6 minutes more. Remove wok from heat and let stand, covered, for 15 minutes. Transfer chicken to a cutting board, brush with oil and cut into serving pieces. a 1979 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************************ ***** James Beard's Lamb Shanks with Beans ***** ************************************************ Categories: lamb beans entree Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 cup dried beans 3 lg onions 3 who cloves 1 ea bay leaf 11 ea garlic cloves 1 Tbsp salt 1/4 cup unsalted butter 6 Tbsp olive oil 6 ea lamb shanks, meaty 1/4 tsp rosemary, crumbled 1 1/4 cup beef broth 1 1/4 cup dry red wine 6 sli bacon, lean 1/2 cup dry bread crumbs DIRECTIONS ------------------------------------------------------------ Pinto beans, Great Northerns, or pea beans can be used. Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time. Drain. In a kettle, combine the beans with water to cover by 1-inch and add one of the onions, stuck with the cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and then simmer it, covered, for 25-30 minutes, or until the beans are just tender. Stud lamb shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season them with salt and pepper. Add the rosemary, broth, wine, and bring liquid to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet, cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until they are lightly browned. Cook them, covered, until they are softened and season them with salt and pepper. Drain the beans, reserving the cooking liquid. Put half the beans in an 8-qt. casserole, top them with the onions and the remaining 3 cloves of garlic, chopped fine. Transfer the shanks to the casserole and top them with the remaining beans. Pour the lamb braising liquid over all and add enough of the bean cooking liquid to just cover. Top the casserole with the bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with the remaining butter, cut into bits. Bake the mixture, uncovered, for 20-25 minutes or until the bread crumbs are golden. a 1970 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ******************************* ***** Katish's Cheesecake ***** ******************************* Categories: dessert dairy cheese Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Crust: 18 sli Zwieback, crushed fine 1 1/2 Tbsp unsalted butter, cut in bits, softened 1 1/2 Tbsp sugar Filling: 1 cup plus 2 Tbsp sugar 2 lb cream cheese, softened 2 Tbsp flour 1 inc vanilla bean, minced 3 lg eggs, separated 1 cup sour cream thin slices of lemon for garnish DIRECTIONS ------------------------------------------------------------ In a bowl, stir together the zwieback, butter, and sugar until the mixture is combined well and press the mixture into the bottom of a 9-inch springform pan. In a large bowl with an electric mixer, cream together the sugar and cream cheese until the mixture is light and fluffy. Add the flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the mixture well. Stir in the sour cream. In a bowl, beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly. Pour the filling into the pan and run a rubber spatula through the filling in a circle about one inch from the rim to help the cake rise evenly. Bake the cake in the middle of a preheated 350f oven for 60 minutes, turn off and let the cake stand in the oven for 30 minutes. Let the cake cool completely or until it is set, in the pan on a rack. Chill the cake covered, overnight. Remove the cake from the pan and garnish it with lemon slices. a 1945 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ********************************* ***** Lemon Caramel Custard ***** ********************************* Categories: dessert dairy fruit Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup sugar 1 pinch cream of tartar 3 1/2 cup milk 1 cup heavy cream 5 lg eggs 5 lg egg yolks 2 Tbsp fresh lemon juice 1 Tbsp lemon zest 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and 1/4 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup, covered, for 1 minute. Remove the lid and boil the syrup, undisturbed, until it begins to turn golden. Continue to boil the syrup, swirling it and tilting the pan, until it is deep golden caramel. Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the bottom and sides, and let it cool. In a large saucepan, scald the milk with the cream over moderate heat. In a large heatproof bowl, whisk together the whole eggs, egg yolks , and the remaining sugar, until the mixture is light and frothy. Add the scalded milk in a slow stream, stirring constantly, and stir in the lemon juice, zest, and vanilla. Set the pan in a larger deeper baking pan and strain the custard mixture into the loaf pan. Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan so that it reaches 2/3 of the way up the outside of the loaf pan. Bake the custard in the middle of a preheated 325f oven for 80 minutes. Remove the loaf pan from the larger one and remove the foil. (The custard will not appear set in the middle but it will set as it cools.) Let the custard cool and then chill it, covered, overnight. Run a thin knife around the edge of the custard, invert a serving plate over it and invert the custard onto the plate. a 1972 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************** ***** Lentil and Brown Rice Soup ***** ************************************** Categories: soup beans American Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 5 cup chicken broth 1 1/2 cup lentils, picked over and rinsed 1 cup brown rice 32 oz tomatoes, drained, reserving juice, and chopped 3 ea carrots, in 1/4 inch pieces 1 ea onion, chopped 1 rib celery, chopped 3 ea garlic cloves, minced 1/2 tsp basil 1/2 tsp oregano 1/4 tsp thyme 1 ea bay leaf 1/2 cup fresh parsley, minced 2 Tbsp cider vinegar (or to taste) DIRECTIONS ------------------------------------------------------------ In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock. Makes about 14 cups. a 1984 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************** ***** Lindy's Cheesecake ***** ****************************** Categories: pastry dessert dairy Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Crust: 2 inc vanilla bean 1 cup flour 1/4 cup sugar 1 tsp lemon zest 1 lg egg yolk 1/2 cup unsalted butter, cut into bits 1/4 tsp salt Filling: 2 1/2 lb cream cheese, softened 1 3/4 cup sugar 3 Tbsp flour 1 1/2 tsp orange zest 1 1/2 tsp lemon zest 1/2 tsp vanilla 5 lg eggs 2 lg egg yolks 1/4 cup heavy cream DIRECTIONS ------------------------------------------------------------ Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan. Bake in the middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to the bottom crust. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in the middle of a preheated 550f oven for 12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in pan on a rack . Chill it overnight and them remove sides of pan. from Lindy's restaurant, NY. A 1951 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *************************** ***** Liptauer Cheese ***** *************************** Categories: dairy cheese appetizer Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 6 oz cream cheese, softened\ 1/4 cup butter, softened 1 tsp sweet paprika 1 tsp capers, drained 2 fla anchovy fillets, rinsed, dried, & minced 1 ea shallot, minced 1/2 tsp caraway seeds crackers or toast points as an accompaniment DIRECTIONS ------------------------------------------------------------ In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. from Lipto, Hungary; a 1947 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ************************* ***** Mahogany Duck ***** ************************* Categories: poultry entree Continental Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 ea ducks, 4-1/2 - 4-3/4 lb Marinade: 1/4 cup Scotch 3 Tbsp fresh gingerroot, peeled & shredded 1 1/2 tsp garlic, minced 2 Tbsp orange zest, julienned 1 tsp coriander seeds, crushed 1 tsp black peppercorns, crushed 3/4 cup soy sauce 2 Tbsp honey 2 Tbsp dark brown sugar, packed - - 2 sli bread 2 ea scallions 2 spr parsley 3 cup beer Sauce: 1 3/4 cup brown stock 2 tsp arrowroot, dissolved in 3 Tbsp cold water kumquats for garnish DIRECTIONS ------------------------------------------------------------ Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade, and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork. Pour the beer into the roasting pan. Roast the ducks on the rack in the lower third of a preheated 350f oven for 30 minutes. Tent birds with foil and roast for 30 minutes more. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180f. (The skin should be very mahogany colored and crisp.) Remove stuffing ingredients with a spoon and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices. Arrange ducks on a platter and keep them warm, covered loosely. In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture and add to pan. Cook the mixture over mod-low heat, being careful not to boil, until thickened. Add salt and pepper to taste. Transfer the sauce to a heated sauceboat. Garnish the duck with kumquats and serve with the sauce. a 1983 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ***************************** ***** Mexican Cornbread ***** ***************************** Categories: bread Tex-Mex Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup white cornmeal 1/2 cup flour 1 Tbsp sugar 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup sharp Cheddar cheese, grated 3 ea fresh jalapeno chiles, seeded and finely chopped 2 lg eggs 1 1/2 cup buttermilk 3 Tbsp unsalted butter DIRECTIONS ------------------------------------------------------------ Heat a well-seasoned 9-inch cast-iron skillet over low heat. Into a bowl, sift together the cornmeal, flour, sugar, salt, baking powder, and soda. Add the cheese and the chiles, and toss the mixture well. In a small bowl, whisk together the eggs and buttermilk. In the skillet, melt the butter and whisk it into the buttermilk mixture. Add the buttermilk mixture to the cornmeal mixture and stir the batter until it is thoroughly mixed. Pour it into the heated skillet. Bake the cornbread in the middle of a preheated 425f oven for 25-30 minutes or until it pulls away from the sides slightly and the top of the bread is lightly browned. from Bill Neal, a North Carolina restauranteur and author, a 1990 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ********************* ***** Osso Buco ***** ********************* Categories: veal entree Italian Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 8 lg veal shanks, patted dry and tied - salt, pepper to taste flour 7 Tbsp unsalted butter 3 Tbsp olive oil 1 1/2 cup dry white wine 1 1/2 cup onion, finely chopped 3/4 cup carrots, finely chopped 3/4 cup celery, finely chopped 1 tsp garlic, minced 4 cup beef broth 1 1/2 cup plum tomatoes, chopped bouquet garni 1/2 tsp salt - - Gremolata: 1/2 cup fresh parlsey, minced 2 Tbsp lemon zest 1 Tbsp garlic, minced DIRECTIONS ------------------------------------------------------------ Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter. Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl. In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over mod-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni (6 fresh parsley sprigs, 4 fresh thyme sprigs, 1 bay leaf) and salt and pepper to taste. Bring the liquid to a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm. Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups. Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat. a 1974 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *********************************************** ***** Oysters Rockefeller (Gourmet Mag.) ***** *********************************************** Categories: oysters appetizer American Calories per serving: Number of Servings: 36 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 hea Boston lettuce, washed, dried, & chopped fine 1/2 lb fresh spinach, washed, dried, & chopped fine 1 cup scallion, minced 2 3/4 cup dry bread crumbs, fine 1/2 cup fresh parsley, minced 1/4 cup celery, minced 3 ea garlic cloves, minced 1 cup unsalted butter 2 Tbsp Pernod 1 Tbsp anchovy paste 1/8 tsp cayenne pepper 12 sli bacon, lean 36 lg oysters in shells coarse salt for platters lemon wedges DIRECTIONS ------------------------------------------------------------ Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery, and garlic. In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, and then crumble it. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 Tbsp of remaining bread crumbs. Arrange oysters on an oven proof platters filled with coarse salt. Bake in the middle of a preheated 450f oven for 18 minutes or until bread crumbs are well browned. Garnish with parsley sprigs and lemon wedges and serve. a 1976 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *********************************************** ***** Pai Chiao Hsia Ch'iu (Shrimp Balls) ***** *********************************************** Categories: appetizer seafood Oriental Calories per serving: Number of Servings: 30 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 20 sli white bread, crusts removed, in 1/4-inch cubes 1 1/8 lb shrimp, shelled, deveined, & rinsed 1/2 cup water chestnuts, blanched & finely chopped 1 lg egg white, beaten lightly 2 Tbsp lard, finely chopped 1 Tbsp rice wine 1 1/2 tsp gingerroot, minced 1 1/2 tsp scallion, minced 1 1/2 tsp salt 1 1/2 Tbsp cornstarch peanut or corn oil for frying 3 Tbsp coarse salt 1 Tbsp Szechwan peppercorns, crushed & lightly toasted DIRECTIONS ------------------------------------------------------------ Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch. Beat vigorously with a wooden spoon and compact it. Form rounded teaspoons of the mixture into balls with hands dipped in cold water. Roll the balls in the bread crumbs, pressing the cubes in lightly. Arrange them in one layer on the baking sheet. In a deep fryer, heat 2-inches of oil to 375f. In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden. Transfer them to paper towels to drain. Bring the oil up to 375f again and add the shrimp balls. Fry again, turning, until they are a deep golden. Transfer to paper towels to drain. In a small bowl, stir together the coarse salt and peppercorns for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *********************************************************** ***** Pasta with Tomatoes, White Beans, and Pepperoni ***** *********************************************************** Categories: pasta Italian entree Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 ea garlic clove, thinly sliced 1 Tbsp olive oil 1/4 cup onion, chopped 1/3 cup pepperoni, coarsely chopped 16 oz plum tomatoes, with juice, chopped 1/2 tsp basil, crumbled 1/4 tsp oregano, crumbled 1/4 tsp hot red pepper flakes 2/3 cup white beans, canned, drained and rinsed well 1 Tbsp fresh parsley, minced 1/4 lb tubular pasta qs Parmesan cheese, grated DIRECTIONS ------------------------------------------------------------ In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs. a 1987 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *********************** ***** Pate Sucree ***** *********************** Categories: baking pastry basic Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/3 cup flour 2 Tbsp sugar 1/4 tsp salt 1/2 cup unsalted butter, cold, cut in bits 1 lg egg yolk, beaten with 1 1/2 Tbsp ice water DIRECTIONS ------------------------------------------------------------ In a bowl, stir together flour, sugar, and salt. Add the butter and blend the mixture until it resembles coarse meal. Add the yolk mixture. Toss until liquid is incorporated. Form the dough into a ball. Dust with flour and chill it, wrapped in plastic wrap for 1 hour. *** Recipe Via Compu-Chef (tm). *** ************************** ***** Pickled Shrimp ***** ************************** Categories: appetizer seafood Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/4 cup crab boil, tied in cheese cloth 2 1/2 lb shrimp, peeled & deveined 3/4 cup white vinegar 5 tsp celery seeds 2 tsp salt 1 cup olive oil 1 lg onion, sliced thin 3 ea bay leaves DIRECTIONS ------------------------------------------------------------ In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste. Add oil in a stream, whisking continuously until emulsified. In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves. Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them. Pour the dressing over all. Let marinate, covered and chilled for 24 hours. Serve shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite. *** Recipe Via Compu-Chef (tm). *** *************************** ***** Pommes Souffles ***** *************************** Categories: potato side vegetable Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 3 med russet potatoes, uniform in size vegetable oil for deep frying coarse salt DIRECTIONS ------------------------------------------------------------ Peel and trim potatoes to an even oval shape. Using a mandoline, cut the potatoes lengthwise, on the narrow side, into long, narrow, even oval slices, slightly less than 1/8-inch thick. Pat dry on paper towels. Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat thermometer. Heat the second pan of oil to 400f. Drop several potato slices into the first pan. Remove from heat and shake to keep potatoes from sticking together. When the oil temperature drops to 300f, remove the potatoes with a skimmer and plunge them into the second pan. (The potatoes will puff and bob around on top of the oil.) Turn the puffs constantly until well browned on all sides. Transfer the potatoes to paper towels to drain. Bring both pans of oil back to specified temperatures, then repeat until all potatoes are cooked. Sprinkle with salt and keep warm until ready to serve. a 1952 Gourmet Mag. favorite NOTE: Be VERRRRY careful as there is a considerable tendency to spatter oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER in this recipe. *** Recipe Via Compu-Chef (tm). *** ********************************************** ***** Red & Black Raspberry Pudding Cake ***** ********************************************** Categories: pastry fruit dessert Calories per serving: Number of Servings: 9 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 cup sugar 1 1/2 tsp cornstarch 10 oz frozen red raspberries in syrup 2 Tbsp lemon juice 2 cup fresh black raspberries 1/2 cup unsalted butter, softened 1/2 cup sugar 1 lg egg, beaten lightly 1 1/2 tsp vanilla 1 cup flour 1 3/4 tsp baking powder 1/4 tsp salt 1/2 cup milk DIRECTIONS ------------------------------------------------------------ Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup. Pick over the fresh berries. In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well. Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes. In a large bowl, cream the butter. Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy. Add the egg and vanilla, and beat the mixture until it is smooth. Into a bowl, sift together the flour, baking powder, and salt. Add flour mixture to the butter mixture in small batches, alternating with additions of milk. Beat well after each addition and blend the batter until it is smooth. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Spoon the berry mixture over it. Bake in the middle of a preheated 350f oven for 20 minutes. Reduce heat to 325f and bake for 20-25 minutes more or until tester comes out clean. Let it cool on a rack for 10 minutes. Serve with cream or whipped cream. a 1983 Gourmet Mag. favorite by Nancy Bagget *** Recipe Via Compu-Chef (tm). *** ************************* ***** Rum Cream Pie ***** ************************* Categories: pastry dessert dairy Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 pie crust recipe for single crust pie 6 lg egg yolks 1 cup sugar 2 cup heavy cream, well chilled 1/2 cup dark rum 1 1/2 Tbsp unflavored gelatin bittersweet chocolate shavings and curls DIRECTIONS ------------------------------------------------------------ Line a 9-inch pie plate with pastry, cover with foil and fill with rice. Bake the empty pie crust at 400f for 15 minutes. Remove rice and foil and bake at 375f for 10 minutes more or until it is pale golden. In a bowl with an electric mixer, beat the egg yolks. Add the sugar gradually, beating until the mixture is thickened and pale. Beat in 1 cup of cream, rum, and 1/4 cup water. Transfer the mixture to the top of a double boiler. Cook, stirring constantly until it registers 140f on a candy thermometer. Then cook for 3 minutes more. In a small saucepan, sprinkle the gelatine over 1/4 cup cold water. Let it soften for 5 minutes, and heat the mixture over low heat, stirring, until the gelatin is dissolved. Whisk into the custard, set the bowl in a larger bowl of ice water and let the mixture cool, stirring it occasionally, until it is the consistency of raw egg whites. Do not let the mixture set. In a bowl, beat the remaining cream until it just holds stiff peaks. Fold the whipped cream into the custard gently but thoroughly. Pour the mixture into the pie shell. Chill for 3 hours or until set. Garnish with chocolate curls. a 1948 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** ******************************** ***** Saffron Butter Sauce ***** ******************************** Categories: sauce dairy Continental Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/4 tsp saffron threads, crumbled 2 Tbsp shallot, minced 2 Tbsp white wine vinegar 3 Tbsp dry white wine 3 Tbsp heavy cream 14 Tbsp unsalted butter, cold, cut into 14 pieces DIRECTIONS ------------------------------------------------------------ In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine. Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 Tablespoons. Season the mixture with salt and pepper. Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce from getting too hot. Remove from heat, from time to time, as the butter is whisked in. Remove from heat and season to taste with salt and pepper. Use with pasta and/or seafoods. Makes about 1 cup. (see Fettuccine with Scallops and Peas, a Gourmet Mag. favorite) *** Recipe Via Compu-Chef (tm). *** ************************************** ***** Sauerkraut Balls Tom Brown ***** ************************************** Categories: appetizer meat American Calories per serving: Number of Servings: 75 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 ea onion, chopped fine 3 Tbsp unsalted butter 1 cup cooked ham, finely chopped 1 cup corned beef, finely chopped 1/2 ea garlic clove, minced & mashed to a paste 6 Tbsp flour 2 cup sauerkraut, drained & chopped fine 1 Tbsp fresh parsley, finely chopped 1/2 cup beef broth 1 lg egg 2 cup milk 2 1/2 cup flour 4 cup dry bread crumbs, fine vegetable oil for frying DIRECTIONS ------------------------------------------------------------ from Tom Brown's Coach Light in Chicago. In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Makes about 75 sauerkraut balls. a Gourmet Mag 1958 favorite. *** Recipe Via Compu-Chef (tm). *** ****************************************** ***** Scallop and Green Bean Terrine ***** ****************************************** Categories: seafood first course French Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 10 oz sea scallops, rinsed 1 Tbsp egg white, lightly beaten 1 tsp salt 1/4 tsp white pepper or to taste 1/8 tsp nutmeg 1/2 lb green beans, trimmed & cut into 1/4-inch pieces 2 Tbsp unsalted butter, softened 1 3/4 cup creme fraiche 1/3 cup Parmesan cheese, grated 3/4 cup tomato coulis (see recipe) DIRECTIONS ------------------------------------------------------------ In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl and chill, covered, for 1 hour. In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1 Tbsp butter, season them with salt and white pepper to taste and reserve. Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse is fluffy. Fold in the green beans and spoon the mousse into a buttered 1-qt. terrine. Place terrine in a baking pan and add enough hot water to reach 2/3 the way up the side of the terrine. Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375f oven for 45 minutes. Remove terrine from pan, remove lid and paper, and let cool for at least 30 minutes. Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer. Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or until they are hot and puffed slightly. In a saucepan, combine the tomato coulis and the remaining creme fraiche. Heat the sauce over moderate heat, stirring, until it is heated through. Serve alongside the terrine in a boat/ a 1978 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *************************** ***** Scottish Trifle ***** *************************** Categories: pastry dessert Scottish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ Sponge Roll: 3 lg eggs 1/2 cup sugar 1/2 tsp vanilla 3/4 cup flour 1/2 tsp baking powder 1/3 cup raspberry jam, seedless 1 Tbsp kirsch 1/4 cup med-dry Sherry 0 Custard: 7 lg egg yolks 1 cup sugar 2 cup milk, scalded & cooled 1/2 cup heavy cream, scalded & cooled slightly 1 tsp vanilla 1/2 cup creme fraiche 1/4 cup med-dry Sherry 0 Assembly: 1 1/2 cup amaretti 1/4 cup med-dry Sherry 1 cup heavy cream, well chilled 0 Garnish: 2 Tbsp pistachio nuts, shelled and chopped candied citron or angelica, cut into bits raspberry jam, seedless DIRECTIONS ------------------------------------------------------------ In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla, until the mixture is thick and pale. Sift the flour and baking powder over the egg mixture and fold them into it gently but thoroughly. Line the bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter in the pan and bake in a preheated 400f oven for 8 minutes or until it is puffed and golden. Invert onto a lightly sugared kitchen towel. In a small saucepan, melt the jam over low heat. Stir in kirsch and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as a guide, roll up the cake, jelly-roll fashion and sprinkle it with Sherry. Wrap the sponge roll firmly in the towel. Let it cool and cut int into 3/4-inch slices. In a bowl, set over a saucepan of simmering water, beat the yolks and the sugar with an electric mixer until the mixture is thick and pale. Remove from heat and stir in gradually, milk, cream, and vanilla. Cook the custard in the bowl over the simmering water, until it registers 170f on a candy thermometer. Transfer the custard to a metal bowl and whisk in the creme fraiche and Sherry. Set the bowl in a larger bowl of ice water and whisk until custard is cool. Chill it, covering surface with plastic wrap, until it is cold. Assembly: In the bottom of a 2-1/2-qt. trifle bowl, scatter half the amaretti crumbs. Top them with half the sponge roll slices, and top those with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the sided and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with an electric mixer, beat the cream until it is stiff. Transfer it to a pastry bag, fitted with a decorative tip and pipe rosettes around the edge and in the center of the trifle. Sprinkle pistachios over the trifle and garnish the rosettes with the citron and small drops of jam. a 1989 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** *********************************************************** ***** Soupe a L'oignon au Fromage (French Onion Soup) ***** *********************************************************** Categories: soup French vegetable Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 6 lg onions, thinly sliced 1/4 cup unsalted butter 1 Tbsp flour 1 1/2 qt beef broth 12 sli French bread, 1/2-inch thick, toasted 1/4 lb Gruyere cheese, coarsely grated DIRECTIONS ------------------------------------------------------------ In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite. *** Recipe Via Compu-Chef (tm). *** *********************************** ***** Sour Cream Bran Muffins ***** *********************************** Categories: bread baking snack Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 cup unsalted butter, softened 1/4 cup light brown sugar, packed 1 lg egg, beaten lightly 1 cup sour cream 1/4 cup dark molasses 1/2 cup raisins 1 cup flour 1 tsp baking soda 1/4 tsp salt 1 cup miller's bran DIRECTIONS ------------------------------------------------------------ a Gourmet Magazine favorite from 1981 This is the Rolls-Royce of bran muffin recipes. In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool. (Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets) Makes 12 muffins. *** Recipe Via Compu-Chef (tm). *** ************************ ***** Swiss Fondue ***** ************************ Categories: cheese appetizer Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1/2 garlic clove 1 2/3 cup dry white wine 1 lb Gruyere cheese, coarsely grated 2 tsp cornstarch 1/4 cup kirsch (or more) nutmeg to taste, freshly grated 2 loa French bread, in 1-inch cubes DIRECTIONS ------------------------------------------------------------ Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin. Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite *** Recipe Via Compu-Chef (tm). *** *************************** ***** Tarte au Citron ***** *************************** Categories: dessert fruit pastry Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 ea pate sucree' recipes (see recipe) raw rice for weighting shells 5 lg eggs 3/4 cup sugar 3 Tbsp lemon zest 3 cup lemon juice DIRECTIONS ------------------------------------------------------------ Roll out half the dough 1/8-inch thick on a floured surface. Press it firmly into an 8-inch tart pan with a removable fluted rim. Trim off excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside the rim, pressing it to the side of the shell, and push the dough up 1/4-inch above the edge of the pan. Crimp the edge decoratively with a fork. Roll out remaining dough and make up another tart shell in the same manner. Chill the shells for 60 minutes. Line the shells with foil, fill the foil with rice and bake in the lower third of a preheated 400f oven for 8 minutes. Remove the rice and foil, and bake for 8-10 minutes more or until they are pale golden. Remove shells from the pans, transfer them to a rack and let them cool. In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar until the mixture is thick and pale and forms a ribbon. Beat in the zest and lemon juice. Transfer the mixture to a heavy saucepan. Cook it, stirring constantly with a wooden spoon, over mod-low heat, until it registers 140f on a candy thermometer. Continue to cook at a stable 140f for 3 minutes longer. Do not let it boil. Transfer the mixture to a bowl, and let it cool, covered with a buttered round of wax paper, until it is luke-warm. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the meringue until it just hold stiff peaks. Stir a quarter of the meringue into the lemon mixture and fold in the remaining meringue gently but thoroughly. Transfer the tart shells to a baking sheet and fill with the lemon mixture, mounding it slightly. Bake the tarts in the middle of a preheated 400f oven for 12-15 minutes, or until the tops are golden and puffed. Transfer the tarts to a rack and let them cool. a 1977 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ******************************* ***** Tomatoes Persillees ***** ******************************* Categories: vegetable side Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 6 ripe tomatoes, halved and seeded salt 3/8 cup olive oil 1/2 cup pine nuts 1/4 cup unsalted butter 3 ea garlic cloves, minced 1 cup fresh parsley, minced DIRECTIONS ------------------------------------------------------------ Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil over mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or until they are softened but not brown. Transfer the tomatoes to a baking sheet and keep them warm, covered. In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine nuts, stirring, until they are golden. Transfer them to paper towels to drain. Add the butter to the skillet, and cook the garlic over moderate heat, stirring, until it is light golden. Add the parsley, and cook the mixture, stirring, for 1 minute. Season the mixture with salt and pepper, spoon it into the tomatoes, and top with the pine nuts. a 1975 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ****************************** ***** Veal Birds Paprika ***** ****************************** Categories: entree veal Continental Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 1 1/2 cup onion, finely chopped 1/2 cup mushrooms, finely chopped 9 Tbsp unsalted butter 1 cup dry bread crumbs, fine 1 tsp basil, crumbled 6 veal cutlets, about 1/4-inch thick 1/2 cup white veal stock 1/2 cup tomato puree 2 Tbsp paprika buttered noodles for accompaniment 1 cup sour cream DIRECTIONS ------------------------------------------------------------ Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet, cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate heat, stirring occasionally, until the onion is golden. Stir in bread crumbs, basil, salt and pepper to taste. Let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2-inch. Roll up the cutlets and tie them at each end. In a large heavy skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds, patted dry, and transfer them to a bowl as they are browned. In the skillet, cook the remaining onions in 1 Tbsp butter over moderate heat, stirring, until golden. Stir in stock, tomato puree, and the paprika. Add the veal birds and any accumulation of juices. Simmer the mixture, covered, for 15-20 minutes or until the veal is tender. Arrange the noodles on a platter, remove strings from the veal, and transfer the veal birds to the platter. Whisk the sour cream with salt and pepper to taste into the skillet contents. Cook sauce until it is hot, stirring occasionally. Do not let it boil. Serve alongside the meat and noodles in a boat. a 1959 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). *** ************************************* ***** Vichyssoise Creme Glacee' ***** ************************************* Categories: soup French classic Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 4 ea leeks, washed & coarsely chopped 1 ea onion, chopped 1 Tbsp unsalted butter 2 lg russet potatoes, peeled & diced, held in ice water 2 tsp salt 2 cup milk 2 cup half&half 1 cup heavy cream white pepper to taste fresh chives, thinly sliced DIRECTIONS ------------------------------------------------------------ In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise. *** Recipe Via Compu-Chef (tm). *** ******************************************* ***** Wild Rice Amandine en Casserole ***** ******************************************* Categories: side Rice Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E INGREDIENTS ------------------------------------------------------------ 2 Tbsp onion, chopped 2 Tbsp fresh chives, finely chopped 1 tsp shallot, finely chopped 3 Tbsp green bell pepper, finely chopped 1/4 cup olive oil 2 cup wild rice, rinsed well and drained 4 1/2 cup chicken broth, heated salt, pepper to taste 3/4 cup blanched almonds, slivered DIRECTIONS ------------------------------------------------------------ In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite *** Recipe Via Compu-Chef (tm). ***