Title: Apricot Gratins with Almond and Kirsch
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 6 servings

1 c Sugar
1/2 c Honey
1 Vanilla bean
2 1/2 c Water
2 1/2 c Fresh apricots

————————–TOPPING————————–
3/4 c Powdered sugar
1 1/4 c Almond flour
10 tb Butter; softened
2 Egg yolks
1 Whole egg
1/4 c Slivered almonds
3 tb Kirsch

————————–GARNISH————————–
Fresh mint
Powdered sugar in shaker

Prehaet the oven to 425 degrees. In a sauce pan,
combine the sugar, honey, vanilla bean and water.
Bring the liquid to a boil. Add the apricots and
bring back to a boil. Remove from heat. Invert a
saucer on top of the fruit to keep it submerged.
Cover the saucepan and let stand for 24 hours.
During the marinating, the pits will impart an almond
flavor to the apricots and their syrup. Drain the
fruit, reserving the syrup and being careful not to
crsuh the apricots. Halve the apricots. Remove and
discard the pits. Place 4-5 apricot halves in the
bottom of each gratin dish , so they cover the bottom
of the dish, PLace the remaining apricots in a food
processor with apricot syrup and puree until smooth.
For the topping: Combine 1/2 cup of the powdered
sugar, the almond powder, butter, egg yolks, and the
whole egg in a mixinf bowl and beat with a whisk until
smooth. Divide the batter among the 6 gratin dishes
and spread evenly over the apricots. Sprinkle the top
with the slivered almonds and remaining powdered
sugar. Place the gratins in the oven and bake for
15-20 minutes. Bring the puree witht he Kirsch up to
a simmer. Remove gratins from the oven and place one
on each plate. Garnish with puree, powdered sugar and
fresh mint.

Source: Essence of Emeril, #2327, TVFN
formatted by Lisa Crawford, 4/28/96

—–

Title: ANNIVERSARY BURGERS
Categories: Sandwiches, Beef, Davidson
Yield: 9 servings

2 Eggs; beaten
2 tb Whipping cream
2 tb Milk
2 sl Bread; torn up
1 tb Onion, dried minced
1/2 tb Salt
2 ts Horseradish, prepared
1/4 ts Pepper, black
1/4 ts Thyme, dried
1/2 ts Mustard, dry
2 lb Ground beef, lean
1/2 c Butter, sweet
1/2 c Catsup

Light a charcoal fire.

Mix eggs with cream and milk, then add torn-up bread
onion, salt, horse- radish, pepper, thyme, and dry
mustard. Stir well, let stand for 10 minutes, then
stir well again, until all is well moistened and the
bread is no longer in pieces. Add ground beef and mix
well.

Melt butter with catsup and keep warm.

Measure out beef in 1/2 cup increments and form
patties. Grill over hot coals on one side. Turn and
brush with butter-catsup mixture. Grill other side.
Serve hot.

—*Dying for
Chocolate*
Diane Mott Davidson

—–

Title: HOT CHINESE MUSTARD
Categories: Condiments
Yield: 2 oz

1/4 c Dry mustard
2 T Cold water or flat beer

Put dry mustard in cup or small bowl. Gradually add cold water,
stirring until thoroughly mixed. Make only a small amount needed at
a time, for it dries on standing.

Source: Spices of the World Cookbook – McCormick

MMMMM

CREAMY ARTICHOKE AND OYSTER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Artichoke hearts
12 Oysters; jar — or fresh
4 tablespoons Butter
4 tablespoons Flour
1 cup Milk
3 Green onions — chopped
1 Cl Garlic
1/4 cup Parsley — chopped
_ Generous pinch of thyme
1 cup Cream
Salt and freshly ground pepp — er to taste

Reserve four artichoke hearts for garnish; cut each in two or four pieces and
set aside. Buzz the rest with their liquid in the blender.
Make a white roux with the butter and flour, letting them cook together,
stirring, without browning. Stir in the artichoke puree, any liquid from the
oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and
parsley,
salt and pepper for about 10 minutes or until the flavors are well blended. Add
the oysters and the cream and heat just until the oysters plump and curl around
the edges.
Serve in deep bowls immediately, the top garnished with the reserved
artichokes.
This was printed years ago in a column in the Times-Picayune called “Pot au
Feu”. Source: Myriam Guidroz

– – – – – – – – – – – – – – – – – –

Title: Peach Apricot Preserve
Categories: Relishes, Preserves, Pickles, Fruits
Yield: 8 cups

3 c Peaches, peeled chopped
3 c Apricots, chopped
2 c Shiro plums, sliced
2 tb Lemon juice
6 c Sugar
1 ts Margarine

In a Dutch oven, combine 2 c each of the peaches apricots with the
remaining ingredients excepting the margarine. Mash enough to break
the fruit. Stir in the remaining peaches apricots. Add margarine
Bring to a slow boil, stirring. Boil, continuing to stir frequently,
for 20 minutes or until setting point is reached.

Ladle into sterile 250mL canning jars leaving 1/2″ headspace. Wipe
rim seal. Process for 5 minutes in a boiling water bath. Remove,
cool, label store.

Recipe by Foodland Ontario

—–

JENELL MCKINNEY’S SQUASH RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Salt
8 c Squash, chopped
1 c Chopped onion
1 c Chopped green pepper
1 c Chopped green tomato
2 c Vinegar
2 1/2 c Sugar
1 t Mustard seed
1 t Celery seed

Sprinkle salt over vegetables. Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10
minutes. Place in sterilized jars and seal.

– – – – – – – – – – – – – – – – – –

Black Walnut Pound Cake

Recipe By : Mrs. Ronald A. McKenney
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Post To Bakery-Shoppe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Lb Butter — softened
1 1 Lb. Box Powdered Sugar
6 Eggs
4 C Flour
1/2 C Water
2 Tsp Vanilla
4 Oz Black Walnuts — chopped

Grease and lightly flour a 9″ tube pan. Cream butter until light and
fluffy, then gradually add sugar. Add eggs one at a time, beating until
light and creamy. Add flour alternately with water and vanilla, beating
until smooth and light. Fold in walnuts. Pour in pan and bake at 350° one
hour until tester comes out clean. Do not overbake, or it will be dry.

Serves 12 to 16

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– – – – – – – – – – – – – – – – – –

Title: Garden Paprikash
Categories: Main dish, Vegetarian
Yield: 6 Servings

2 t Olive oil
1 c Diced onion
1 c Diced carrots
1 c Peeled, diced potatoes
2 c Diced cabbage
1 c Seeded, diced green bell
Pepper
1 c Seeded, diced red bell
Pepper
3 T Tomato paste
1 1/2 T Sweet paprika
4 Cloves garlic, minced
2 t Caraway seeds
1/2 t Cayenne pepper
2 c Tomato juice
2 c Milk
1/2 c Plain yogurt
2 T Minced fresh dill for
Garnish
Cooked noodles or rice

In a large, heavy, nonreactive saucepan, heat the oil over medium high
heat. Add the onions, carrots, potatoes and cabbage. Saute 2
minutes. Add the peppers, tomato paste, paprika, garlic, caraway
seeds and cayenne pepper. Saute 2 minutes, stirring well, until
tomato paste begins to turn light brown. Add the tomato juice and
milk; stir to combine well. Simmer about 30 minutes or until
vegetables are tender and sauce is thickened. Stir in yogurt and
garnish with dill. Serve over cooked noodles or rice.

MMMMM

Scotch Shortbread

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup C and H Powdered Sugar — – unsifted
1/2 teaspoon Almond extract
2 1/2 cups All-purpose flour
1/4 teaspoon Salt

Beat butter until soft. Add sugar and almond extract and beat until
smooth. Add flour and salt, and mix well. Press dough evenly in 11 x 7 x
2-inch pan. Mark in 1-1/2 inch squares with a fork. Bake in 375-degree
oven 25 minutes. Cut along markings while hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Servings: 16

1/4 lb Dried fruit 4 oz Candied peel
1 pt Warm water 1/2 t Mixed spice
2 lb Plain flour 2 t Salt
6 oz Lard 1 oz Fresh yeast
1/2 lb Demerara sugar 2 ea Eggs

Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.

Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough.

Sift the flour and salt and rub in the lard; cream the yeast with the
sugar and a little of the spiced water; mix this into the flour, together
with the eggs and use enough of the water to give a firm, yet elastic
dough.

Knead well, leave to rise and knock back; blend in the drained fruit and
knead again.

Shape the dough into loaves and set into greased 1 lb tins in a warm place
to prove; bake, reducing the temperature after the first 15 minutes.

Originally, in some recipies, the fruit content would have been fresh
currants or blackberries.

Bara Brith is often served as part of the traditional Welsh tea. It can
also be purchased at many of the small bakeries found throughout Wales.

British Cookery (BTA/BFPC)

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