May 17, 2010
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- juice of 1 lemon
- 3/4 cup sour cream
- 6 apples, peeled and sliced
- 1/2 cup flour
- 1/2 stick butter
- pastry for a 1-crust pie.
Preheat the oven to 400 degrees.
Mix sugar with 1/4 cup brown sugar, 2 tablespoons flour, spices, lemon juice and sour cream. Mix in the apples.
Fit the crust into a 9 inch pie pan. Put the apple mixture in.
Mix the half cup flour with the remaining brown sugar and cut in the butter until the mixture is crumbly.
Sprinkle over the pie. Bake on the bottom shelf of the oven for 10 minutes, then turn heat down to 350 and bake another 35 to 40 minutes.
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May 17, 2010
This is a lot like pumpkin pie, but richer, sweeter, and with a softer texture. I prefer it.
- 2 large sweet potatoes, boiled and mashed
- 3/4 cups sugar
- 3 eggs, beaten
- 1/2 stick butter, melted
- 3/4 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon flour
- chopped nuts, (optional)
- 1 tablespoon rum (optional)
- Pastry for a 1-crust pie
Preheat the oven to 375 degrees.
Roll out the dough and fit into a 9 inch pie pan; crimp the edges. Put into the freezer for 15 minutes.
Remove pie shell from freezer, prick the bottom and sides all over with a fork, line with aluminum foil and fill with pie weights or beans. Bake for 15 minutes, then remove foil and weights and bake 10 minutes more. Remove from oven and turn heat up to 400 degrees.
In a bowl beat the sugar into the mashed sweet potatoes. Beat in the eggs, then the butter. Add remaining ingredients and pour into the pie shell (it will be quite liquid).
Bake about 3/4 hour.
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May 17, 2010
- 3/4 pound Gruyere
- 1/2 pound Emmenthal
- handful of flour
- 1 clove garlic
- 2 cups dry white wine
- 2 ounces Kirsch
- salt
- pepper
- nutmeg
Grate the cheeses. Toss with the flour, so that it’s coated.
Rub a pot with the clove of garlic. Pour the wine into the pot and heat until the bubbles start. Throw the cheese in and stir until it’s melted.
Add the kirsch. If you don’t have kirsch, add another not too sweet liqueur, but go easy. Too much will ruin the fondue.
Place the fondue on the table over some source of heat. If you don’t have a chafing dish you can get by, but you will probably have to either eat very fast or reheat the fondue a couple of times.
Everyone just sits around dunking the bread into the pot until they’re full or there is no more. If you have leftovers, don’t despair. Fondue sandwiches are delicious. Simply put the cold fondue on bread and slip it under the broiler for a minute.
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May 17, 2010
- 1 stick butter
- 1 cup brown sugar
- 1/2 cup walnuts, chopped
- 1 large can apricots in syrup
- 3 eggs, separated
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Preheat the oven to 375 degrees.
Melt the butter in a 9 or 10 inch cast iron skillet. Stir in the brown sugar and the nuts. Arrange the apricots, cut side up, in the pan. Save the liquid.
In a large bowl, beat the egg yolks. Add the sugar, mix well, and beat in 8 tablespoons of the apricot juice. Add the vanilla.
Mix the dry ingredients together. Mix into the yolk mixture.
Beat the egg whites until stiff and fold into the batter. Pour over the apricots.
Bake about 1 hour.
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May 17, 2010
- 1 pound chicken livers, cleaned
- 1 small onion, finely chopped
- 1 1/2 stick cold sweet butter
- 1 small apple, peeled and chopped
- 3 tablespoons Cognac or Calvados
- 2 tablespoons cream
- salt and pepper to taste
Carefully remove all veins from chicken livers. Pat dry and set aside.
Sauté the onion in 2 tablespoons of butter until soft, about 3 minutes. Add apple and cook another 3 minutes. Put into food processor.
Melt 2 tablespoons butter, season the chicken livers and add to pan, sautéing over high heat for about 4 minutes (2 minutes a side). They should be brown on the outside but still pink within. Remove from heat, take away from the stove and add Cognac. Return to heat and carefully put a lighted match into the pan, swirling, until all the flames die down and all alcohol has burned off. Add to food processor.
Pour in the cream and puree until smooth. Add the remaining butter, bit by bit, until smooth. Season to taste, then pour into little bowls or crocks and chill for at least 3 hours.
Bring to room temperature before serving.
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