Apple Tarte Tatins Part 2

Recipe By : Chef Molly O’Neill
Serving Size : 8 Preparation Time :0:00
Categories : Pastry Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
(See Part 1)

Preheat the oven to 375 degrees F. Position the rack in the bottom third
of the oven. Roll out the dough and cover the apples according to
directions for Tarte Tatin Pastry (see recipe below). Bake until the
crust is golden brown, about 25 to 30 minutes. Remove from the oven and
let cool for 10 minutes Run a knife around the edge of the tarte to
loosen it. Place in a large plate or platter over the skillet and
carefully but quickly invert the tarte onto the plate. Let stand a few
minutes to cool slightly. Cut into wedges and serve. Tarte Tatin Pastry:
Makes 2 Tartes Tatin pastrys shells. Combine the flour and salt in a
large mixing bowl. Add the butter. Rub the flour and butter between
your fingers until most of the butter is incorporated and only pea-size
pieces remain. Whisk together the egg yolk and water. Add the flour
mxture and stir until dough begins to come together. Gently press the
dough into a ball. Refrigerate until firm but not hard, about 30
minutes. (If made ahead let dough stand at room temperature until
pliable but still cold) Do not roll out until just before the fruit is
finished cooking. To roll out the pastry flour a work surface and
rolling pin well. Divide the dough in half. (Freeze the remaining dough
if not needed) Pat the dough into a flat disk then roll it out into a
circle almost 1/4 inch thick and at least 11 inches in diameter,
flouring the surface and the rolling pin frequently to prevent sticking.
Carefully place the pastry over the fruit in the skillet. Trim the dough
to 1/2 inch larger than the skillet Tuck the overhanging dough in around
the fruit. Recipe from “ A Well Seasoned Appetite.” by Mplly O’Neill

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NOTES : For a Pear Tarte Tatin, substitute 6 large firm pears (Bosc or
Anjou would be good) for the apples. Peel the pears, cut them in half
lengthwise, and core them. Arrange them like spokes in the pan.

Lemony Bulgur and Chickpea Pilaf

Recipe By : Main-Dish Grains by Mary Rose Schulman
Serving Size : 2 Preparation Time :0:25
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup medium-grind bulgur
2 cups vegetable stock or bouillon
1 teaspoon ground cumin — or more to taste
1 tablespoon olive oil
1 small onion — chopped
1 small green bell pepper — chopped
3 large garlic cloves — minced
2 cups cooked chickpeas (1 cup dried) OR
1 14-oz can, drained
1/3 cup fresh lemon juice
1 cup chopped fresh parsley
salt and freshly ground pepper — to taste

p26

1. Place the bulgur in a bowl. Bring the stock to a boil, add half the cumin,
and pour the stock over the bulgur. Stir once and let sit for 10-15 minutes,
until most of the liquid has been absorbed and the bulgur is fluffy.

2. Heat the olive oil in a large heavy-bottomed skillet [or Dutch oven] over
medium heat and add the onion, green pepper, and half the garlic. Saute,
sitrring, until the onion is translucent, about 3 to 5 minutes.
Add the remaining garlic and cumin. Saute for about 30 seconds.
Stir in the bulgur and chickpeas. Sitr together for a few minutes.
Then add the lemon juice and parsley. Combine well, add salt and pepper, and
remove from the heat. Serve hot.

Notes:
– Veg bouillon cube was more than salty enough.
– A pinch of cayenne might make it even better.

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NOTES : *Schulman says this serves 4 generously as main dish. We
thought it was 2 generously as a one-dish meal, 3 with
salad

Title: MARBLE CAKE
Categories: Cakes, Desserts
Yield: 1 servings

1/2 c Chocolate chips
2/3 c Shortening
1 c Sugar
4 Eggs
2 c Sifted cake flour
3 ts Baking powder
1 ts Salt
1/2 c Milk
1 ts Vanilla extract

Melt chocolate over hot water; set aside. Cream shortening and sugar
thoroughly. Add eggs, one at a time, beating after each addition. Add
sifted dry ingredients alternately with combined milk and vanilla. Beat
until smooth after each addition. Mix melted chocolate with 1/2 of the
batter. Pour 1/3 of the plain batter into greased and floured 9-cup
Mini-Bundt pan. Pour half of chocolate batter on top of the plain. Repeat,
finishing with plain batter. Cut a zig-zag pattern through the batter with
a knife. Bake at 350 degrees for 35-40 min. Cool 15 min. before removing
from pan. Sift confectioners’ sugar lightly over top.

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Title: Fat-free pumpkin raisin cake
Categories: Cakes, Low-fat
Yield: 16 servings

Non-stick cooking spray
1 2/3 c Flour
2/3 c Sugar
1/4 c Nonfat dry milk
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1/2 c Raisins
2 Egg whites
1 c Canned solid-pack pumpkin
1/3 c Corn syrup, light or dark
1/3 c Orange juice

—————————-FAT-FREE CREAM SAUCE—————————-
1 c Nonfat vanilla yogurt
1/2 c Confectioners’ sugar

Spray 9-inch square baking pan with cooking spray. In large bowl combine
dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350
degree F oven 35 minutes or until toothpick inserted in center comes out
clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt
Cream Sauce.

Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130
Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium

FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or
cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours.
Discard drained liquid. Combine thickened yogurt and sifted confectioners’
sugar; stir until smooth. Makes about 1/2 cup sauce.

* Source: Karo pamphlet * Typed for you by Karen Mintzias

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Title: RED-COOKED CHICKEN
Categories: Loo, Chinese, Chicken
Yield: 1 chicken

1 Whole chicken
2 c Soy sauce
2 c Dark soy sauce
6 oz Dry sherry
6 cl Garlic
3 Scallions, in 1″ lengths
Water to cover 3/4
-of the way
1 tb Cornstarch
4 ts Water
Sesame oil

Wash chicken and pat dry. Combine next 5 ingredients.
Bring to a boil. Add chicken and water. Lower heat and
let simmer at lowest heat for 45 min, turning
occasionally. After 45 min, turn chicken breast side
down and let steep for 1/2 hour. Remove chicken,
disjoint, and arrange on a platter.

Strain and defat liquid. Reserve all but 3 c for
another use. Bring liquid to a boil and reduce by
half. Add cornstarch mixed with water. Cook until
thickened. Taste for seasoning, correcting with salt
as necessary. Pour sauce over chicken and flick a few
drops of sesame oil over the top. Serve hot or cold.

From: Michael Loo

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Hawaiian bagels

Recipe By : The Best Bagels are made at home Dona Z. Meilach
Serving Size : 15 Preparation Time :0:00
Categories : Bagels Machine
Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water
1 teaspoon coconut extract — optional
1 tablespoon olive oil
2 tablespoons malt powder — or honey / sugar
1 teaspoon salt
3 1/3 cups bread flour
1 tablespoon wheat gluten — optional
2 teaspoons yeast
1/2 cup dried pineapple — diced
5/8 cup dried coconut — shredded or flaked

Place ingredients in the bread machine in the order listed. Add the pineapple
and coconut 5 minutes before the end of the Kneading phase or work into the
dough before shaping. Use the dough setting. Or stop the machine after the
rises.

Prepare the baking sheets or use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle
about 14 x 18. Divide into equal pieces and shape into bagel form or use a
cutter. Place the bagels on the sheets and let them rise again. I put them in
the oven to provide a draft free location.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is
going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt
syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.

Preheat the oven to 400.

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a
time so they don’t crowd. Simmer each side for a minute and return to the
baking sheet.

Add glazes or toppings as desired.

Bake just below the middle of a preheated 400 degree oven. The book calls for
20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for
the second.

These are best eaten while they are still warm. They can be frozen – you may
want to slice them first so you can defost them in the toaster.

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NOTES : These are really excellent.

Title: COLD PUMPKIN SOUFFLE
Categories: Vegetables, Souffles, Holiday
Yield: 8 servings

2 c Heavy (whipping) cream
1 cn (30 ounces) pumpkin-pie
-filling
2 Envelopes plus 1 teaspoon
-unflavored gelatin
1/4 c Bourbon whiskey or 1
-Tablespoon vanilla extract

Timing Tip: Can be made up to 2 days ahead.

For garnish: lightly sweetened whipped cream, chopped pistachio nuts,
ground cinnamon.

1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl
ready. 2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed
paper 4 inches longer than the circumference of the souffle dish.
Fold in thirds lengthwise. Fit around outside of dish with 2-inch
collar extending above the dish. Fasten over lapping ends to each
other with cellophane tape or paper clips. 3. Beat cream in a large
bowl with electric mixer just until soft peaks form when beaters are
lifted. 4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir
in gelatin. Place over low heat and stir 3 to 4 minutes until almost
boiling and gelatin is completely disolved. Remove from heat. 5. Put
remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin
mixture then bourbon and 1/2-cup whipped cream. Fold in remaining
whipped cream until blended. 6. Pour into prepared dish or serving
bowl. Cover with plastic wrap and refrigerate at least 4 hours or up
to 2 days. 7. BEFORE SERVING: Remove collar. Spread top of souffle
with whipped cream. Score lightly with knife and sprinkle with
cinnamon. Press nuts into sides of souffle or if serving from a bowl,
sprinkle over whipped cream. Makes 8 cups, 12 servings. Per serving:
227 cal, 3 g pro, 20 g car, 15 g fat, 54 mg, chol, 164 mg sod.

Recipe From: Woman’s Day magazine 11/26/91

MMMMM

Title: SILVER NOODLE SOUP
Categories: Chinese, Soups, Pork
Yield: 4 servings

3 tb Peanut oil
1/3 lb Pork butt or shoulder,
-slivered
1 tb Slivered fresh ginger root
2 ts Thin soy sauce
2 ts Dry sherry
1/4 c Slivered Szechuan mustard
-green
4 c Water
2 1/2 oz (approx) bean thread noodles
1 tb Minced fresh coriander
4 Sprigs of coriander for
-garnish
2 ts Sesame oil

Preparation: Marinate pork and ginger in thin soy and
sherry for 30 minutes. Rinse chunk of Szechuan
mustard green to remove all traces of chili coating;
sliver like pork. The chili flavor will still be
there, but in delicate balance with the mustard and
pork. Soak noodles in warm water for 15 minutes, then
rinse and drain.

Stir-fry: Add oil to hot wok; when it just begins to
smoke, add pork and ginger mixture. Stir-fry 30
seconds. Add Szechuan mustard green; stir- fry 2
minutes.

Soup: In 2-quart saucepan, boil the water. Add hot
pork stir-fry; simmer 3 minutes. Five minutes before
serving, bring broth to boil, and add soaked noodles
and minced coriander. Simmer 3 minutes or until
noodles are soft, but not pasty. Pour into serving
bowl, garnish with coriander sprigs and sesame oil,
and serve.

Posted by Fred Peters.

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Honey-Almond Rugelach

Recipe By : Woman’s Day, Holiday Baking 1994
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup butter or margarine — softened
3 Ounces cream cheese — softened
8 Tablespoons honey — divided
2 Cups all-purpose flour
1 Teaspoon lemon juice
1 Teaspoon ground cinnamon
1 Cup almonds — finely chopped
1/2 Cup dried cherries — or cranberries

In a large bowl with an electric mixer on medium speed, beat the
butter and cream cheese until fluffy. Add 3 tablespoons honey and mix
well. Mix in the flour until the dough holds together. Form the dough
into a ball; wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees; line cookie sheets with parchment paper and
grease the parchment. Divide the dough into fourths. On a lightly
floured surface, with a lightly floured rolling pin, roll out the dough,
one piece at a time, into a 9-inch circle. In a small bowl or cup,
combine 2 tablespoons honey and lemon juice; mix well. Brush the dough
with some of the honey mixture; sprinkle 1/4 teaspoon cinnamon over the
entire surface. In another small bowl, combine the almonds, dried
cherries and the remaining 3 tablespoons honey; mix well. Spread 1/4
the almond mixture onto the circle of dough, stopping 1/2-inch from the
outer edge. Cut the circle into eight wedges. Starting at the wide
outer edge, roll up each triangle jelly roll style, toward the tip.
Gently bend both ends to form a crescent. Place on prepared cookie
sheet; refrigerate for 20 minutes or longer. Repeat with the remaining
dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25
minutes, or until golden brown. Remove from the pan and cool on wire
racks. Unbaked crescents may be stored in a freezer-safe container or
bags and frozen for up to 3 months. Thaw before baking. Penny Halsey
(ATBN65B).

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Lamb and Tomato Casserole

Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Lamb
Main Dishes Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds lamb shoulder
2 ounces butter
1 ounce all-purpose flour
1 teaspoon marjoram
8 ounces canned tomatoes
1 large onion
2 tablespoons oil
1/4 pint beef stock
salt and pepper

Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter
and oil until the onions are soft and golden and the lamb is lightly
browned. Stir in the flour and cook for 2 minutes. Add seasoning,
marjoram, stock and tomatoes with their juice. Bring to the boil,
stirring well. Pour into crockpot, cover and cook on HIGH for 30
minutes, then on LOW for 6-7 hours.

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