Author: admin

Cranberry Walnut Tart

Servings: 8-10
Prep Time: 50 min
Source: Gourmet
November 2003; originally published January 1991
recipeNotes: Great for Thanksgiving
Nut pies can be very sweet – mixing in tart cranberries keeps everything in check.

Ingredients
Pâte Brisée recipe for pastry
3 large eggs

2/3 cup packed dark brown sugar

2/3 cup light corn syrup

1/2 stick (1/4 cup) unsalted butter, melted and cooled

1/2 teaspoon salt

1 teaspoon vanilla

1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)

1 cup chopped walnuts (1/4 lb)

Directions
Do not use tart pan. It leaks. Use a regular pyrex pie pan.

Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Make shell:

Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes. Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights. Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.

Make filling:

Move oven rack to middle position and reduce oven temperature to 350°F. Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts. Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.

Cooks’ notes:

Tart can be baked 1 day ahead and kept, covered, at room temperature.

For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.

Elsie’s Coffee Cake

Servings: —
Preheat: 350°

Ingredients
mix 1 cup sugar with 1/4 lb butter
beat in 3 eggs
add 1 tsp vanilla

2 cup flour
2 tsp baking powder
1/2 tsp baking soda
mix above 3 items together
and fold
into butter- sugar mixture

fold in 1/2 pint sour cream

Topping
1/2 cup sugar
1 tsp cinnamon

Directions
Pour 1/2 batter into 9 inch square pan – spread half topping
pour balance of batter and topping

Bake for 35-37 minutes

Cranberry Pistachio Biscotti

Servings: 36
Preheat: 325°
Prep Time: 20 min
Source: Adapted from Carol Field
December 1992, Gourmet
Biscotti keep in an airtight container at room temperature 2 weeks.

Ingredients
1 1/3cups dried cranberries (1/4 lb)
2 1/2cups unbleached all-purpose flour
1cup sugar
1/2teaspoon baking soda
1/2teaspoon baking powder
1/2teaspoon salt
3large eggs
1teaspoon vanilla
1cup salted shelled natural pistachios
1large egg, lightly beaten with 1 tsp water to make egg wash

Directions
Soak cranberries in boiling-hot water to cover in a small bowl until softened,about 10 minutes.Drain, then pat dry with paper towels.

Preheat oven to 325°F. Butter and flour a large baking sheet, knocking off excess flour.

Mix together flour, sugar, baking soda and powder, and salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs and vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed.

Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13- by 2-inch slightly flattened log on baking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.

Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into ½ -inch-thick slices with a serrated knife. Arrange slices, a cut side down, in 1 layer on baking sheet (don’t worry if slices touch each other). Bake in middle of oven, turning once, until golden and crisp, 20 to 25 minutes total.

Cranberry Orange Relish

Servings: 12
Source: NY Times Cookbook

Ingredients
1 lb cranberries, picked over and washed
½cup orange juice
2 tsp grated orange rind
2 cup sugar
½ cup blanched almonds, slivered
½ cup water

Directions
1.Combine all the ingredients except the almonds in a saucepan and cook until the cranberries pop open, about ten minutes.

2.Skim the foam from the surface, add the almonds (if you like) and cool.

Crab Cakes The Chesapeake

Servings: —
Source: Gourmet, 10/81

Ingredients
1 cup fresh bread crumbs
½ cup mayonnaise
¼ cup minced fresh parsley leaves
1 lg egg, beaten lightly
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
¼ tsp cayenne
¼ tsp dry mustard
salt and pepper to taste
1 lb lump crab meat – 2 crabs

Directions
In a large bowl combine all ingredients except crab. Fold in gently crab meat, picked over, form the mixture into 6 balls, and flatten the balls into 3-inch cakes. Dust the cakes with fresh bread crumbs and chill them on a plate, covered loosely, for 1 hour.

In a large skillet heat 3 tablespoons vegetable oil over moderately high heat until it is hot and in it sauté the cakes in batches, adding more oil if necessary, for 2 to 3 minutes on each side, or until they are golden brown, transferring them with a slotted spatula as they are cooked to a heated platter. Serve the crab cakes with lemon wedges. Makes 6 crab cakes.

Avocado sauce

1/2 ripe medium California avocado, pitted and peeled 1 tablespoon low-fat mayonnaise 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon sugar 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise 1/4 cup fat-free (skim) milk

Remoulade

3/4 cup mayonnaise 2 teaspoons Dijon mustard 1 1/2 teaspoons whole-grain mustard 1 teaspoon tarragon vinegar 1/4 teaspoon Tabasco sauce 2 teaspoons drained tiny capers, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 scallion (3 inches of green left on), very thinly sliced Salt and freshly ground black pepper, to taste

Gourmet, 10/81

Couscous

Servings: —

Ingredients
½ cup extra-virgin olive oil, divided
1 carrot, peeled, coarsely chopped
¼ cup chopped red onion
2 tsp chopped fresh thyme
2¼ cup water
2 cup couscous
2 Tbsp chopped fresh dill (optional)

Directions
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2¼ cups water and remaining ½ teaspoon salt; bring to boil. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)

Cornmeal-Currant Biscotti

Servings: —
Preheat: 350°
Makes 2 ½ to 3 dozen biscotti Among pastry lovers, Venice is known for its cookies, and among the best known are these cornmeal-currant biscotti called zaleti, Venetian for “”little yellow things.”” in northern Italy cornmeal is a common ingredient in desserts, and in Venice, zaleti are as common as chocolate chip cookies are in the States. Traditionally made in diamond shapes, they also can be made like classic biscotti- i.e., sliced and twice-baked; see last paragraph.

Ingredients
1 cup yellow cornmeal, preferably stone-ground
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
I stick (4 ounces) cold unsalted butter, cut into 6 to 8 pieces
1 cup plump currants (or raisins)
1 large egg
1 large egg yolk
1 teaspoon grated lemon zest
1 teaspoon pure vanilla extract

Directions
Position a rack in the center of the oven and preheat the oven to 350°E Line a baking sheet with parchment and set aside.

Put the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir with a rubber spatula to blend. Add the butter to the bowl and, working with your fingertips or a pastry blender, rub the pieces into the dry ingredients until the mixture resembles coarse meal. Don’t worry if there are a few lumps; you’ll work them out as you knead the dough later. Stir in the currants.

Whisk the egg, egg yolk, lemon zest, and vanilla together in a small bowl, then, with your fingers or a rubber spatula, stir them into the flour mixture. At this point, the dough won’t come together in the bowl and it may seem a little dry, but if you pinch a bit between your fingers, it will hold together.

Turn the dough out onto a lightly floured work surface and knead briefly folding the dough over onto itself a few times, until smooth. Cut the dough into 4 pieces and shape each piece into a 12-inch-long log. Press down gently on the logs with your palms to flatten them slightly and then cut the logs on the diagonal every 1 ½ inches to make 7 or 8 diamonds from each log. Transfer the diamonds to the prepared pan. Since the ends of the logs will not form perfectly shaped diamonds, set the scraps aside, and then, after all the logs have been cut, gather them together and shape them into a mini-log. Flatten the log, angle each end by pressing it with the back of your knife, and cut into diamonds.

Baking the Cookies Bake the cookies for 12 to 15 minutes, or until they are a light golden color, firm to the touch, and just slightly puffed. Check after 5 minutes to see if the bottoms of the biscotti are browning too quickly; if so, slip a second baking sheet under the first one. Slide the cookies, parchment paper and all, off the baking sheet and onto a rack to cool. (To make classically shaped biscotti, see last paragraph.)

Storing Diamond shaped cookies will keep for up to a week in an airtight tin or plastic container-, twice-baked biscotti will keep for about a month similarly stored.

Classically Shaped Biscotti After the dough has been kneaded, cut it in half and shape into 2 logs, each about 12 inches Long. Flaten the togs slightly-they should be about 1/4 inch high-and place on a parchment-tined baking sheet. Bake the togs in a preheated 350°F oven for 15 to 20 minutes, or until they are firm to the touch and just a little puffed. Let cool completely, then use a thin sharp serrated knife to carefully cut them into 1/3-inch-thick slices. Lay the cookies on parchment-tined baking sheets and bake for another 10 to 15 minutes, until they’re lightly toasted. The biscotti may still be a bit soft, but they’ll crisp as they cool. Coot the biscotti on the pans. (Makes 5 to 6 dozen.)

Cornmeal Pizzette with Gorgonzola, Escarole, and Bell Pepper

Servings: 2
Source: Gournet 2/87 p.156

Ingredients
For the dough

1(4)C unbleached all-purpose flour
1 1/4 tsp (2Tbs) fast-acting yeast
1(4) Tbs olive oil
1 1/2 tsp (2 Tbs) honey
1/2 (2) teaspoon salt
1/2 (2) C yellow cornmeal

1/4 lb escarole or spinach, washed, spun dry an chopped coarse (about 3 1/2 C loosely packed)
2 Tbs olive oil
1 tsp minced garlic
corn meal for sprinkling the baking sheet
1/4 C crumbled Gorgonzola or other blue cheese
1 red bell pepper, cut into julieene strips
1/2 C finely diced whole-milk mozzarella
1Tbs minced fresh rosemary leaves or 1 tsp crumbled dried

Directions
Make the dough: In a food processor combine ½ cup of the flour and the yeast, with the motor running add ½ cup hot water (130° F.), and turn the motor off. Add the oil, salt, the cornmeal, and the remaining ½ cup flour, blend the dough until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the escarole mixture.

In a heavy skillet cook the escarole in 1 tablespoon of the oil over moderate heat, stirring, for 1 to 2 minutes, or until it is wilted slightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Press water out of escarole/spinach mixture.

Halve the dough, form each half into a ball, and stretch each ball into a 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal, and drizzle each round with ½ teaspoon of the remaining oil. Top the rounds evenly with the Gorgonzola, the escarole mixture, the bell pepper, and the mozzarella and sprinkle the rosemary over the topping. Drizzle the pizzette with the remaining 2 teaspoons oil and bake them on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden and the mozzarella is bubbling.

Cornbread

Servings: 12
Preheat: 400°
Estimated Times: – 10 min | Cooking – 20 min | Yields – 12 servings

Ingredients
:
1 cup ALBERS® Yellow Corn Meal
¾ cup all-purpose flour
¼ cup granulated sugar
1 Tbsp baking powder
1 tsp salt
1¼ cup milk
1/3 cup vegetable oil
1 lg egg, lightly beaten

Directions
Grease 8-inch-square baking pan.

COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared baking pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

NOTE: Recipe may be doubled. Use greased 13 x 9-inch baking pan; bake as above.

HIGH ALTITUDE (3500 to 6000 feet): BAKE for 22 to 24 minutes (8-inch-square and 13 x 9-inch baking pan).

ALBERS® White Corn Meal can also be used.

Coq Au Vin

Servings: 4-6
Source: Bon Appétit
Cooking Class
October 2002
Marinating the chicken in the wine mixture adds flavor. Starting two days ahead and rewarming the dish improves that flavor.

Ingredients
Marinating chicken
1 750-ml bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
Cooking chicken
1 tablespoon olive oil
6 ounces thick-cut bacon slices, cut crosswise into strips
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 small bay leaves
2 cups low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
20 1-inch-diameter pearl onions, or boiling onions, peeled
Chopped fresh parsley

Directions
For marinating chicken:
Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.
For cooking chicken:
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.
Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.
Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.
Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.
Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.