OMG!!! Is this good! Can’t wait to try it with limes or blood oranges.
Ingredients:
1 unbaked (9 inch) tart shell (didn’t find tart shells so used pie shell)
1 large Meyer lemon (about 6 ounces) cut into 8 pieces and seeded (I used a regular lemon about the same weight – and cut into smaller pieces)
1 1/2 c super fine sugar (used regular)
1/2 c (1 stick) butter (yes, real butter)
1 teaspoon vanilla extract
4 eggs (no change! regular chicken eggs)
Instructions:
1. Heat oven to 350°.
2. Prick the bottom of the tart shell lightly with a fork.
3. Line it with parchment paper or aluminum foil.
4. Fill it with pie weights (you can use dried beans and save them to use as weights the next time you bake). (I used some rice and threw it away – did not fill the shell, just covered the bottom).
5. Place the tart shell on a baking sheet. (Do this – it is very liquid and will spill as you put it in the oven)
6. Bake until the rim of the tart is dried and set, about 15 minutes (time may vary depending on the dough or brand).
7. Remove the weights and the aluminum foil and return the tart shell to the oven to bake until the crust is set but not completely baked through, about 10 minutes more.
8. Meanwhile, prepare the filling. In a blender (not food processor) puree the lemon (yes, the whole lemon – peel and all), sugar, butter, vanilla, and eggs until smooth, 2 to 3 minutes. This makes about 3 cups filling.
9. Pour the filling into the pre-baked tart shell until the filling almost reaches the top of the rim of the crust; you may not use all of the filling.
10. Place the tart in the oven and bake until puffed and golden and the filling jiggles only slightly when tapped, about 40 minutes. The filling will brown around edges, but should not be overly brown in the center, if it begins to brown too quickly, cover the top lightly with aluminum foil and continue baking.
11. Remove and cool on a rack.
Serves: 8
Adapted from Food52. Published int the Los Angeles Times
Notes:
• Tastes like lemon bars.
• Might sprinkle a little powdered sugar on top to dress it up.
• Gloria wants the recipe.
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Once upon a time ( in the 50′s-60′s) there was a restaurant in San Francisco – Pietro’s. One of a multitude of North Beach hangouts, this one served a wonderful dessert - Angelia Pia. And they would share the recipe. It is a bit “fussy” but worth the effort.
Ingredients:
3 Eggs, separated
1 c Cream, whipped
1t Vanilla
1/2 c Sugar
1 oz Brandy
1 oz Rum
1T unflavored gelatin (1 envelope)
Instructions:
1. Soak gelatin in 1/4 c cold water for 5 minutes.
2. Stir over hot water until dissolved completely.
3. Beat egg yolks and sugar until lemon colored.
4. Add rum and brandy.
5. Whip cream to soft peaks.
6. Add vanilla
7. Beat egg whites.
8. Stir gelatin into egg yolk mixture.
9. Fold beaten egg whites, whipped cream, egg yolk mixture together.
10. Pour into individual dishes.
11. Refrigerate.
Serves: 4 – 6
Notes:
• Keeps only 24 hours. Turns rubbery.
• You can double but not triple (don’t know why, but it doesn’t work)
Source: Pietro’s, San Francisco
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So simple, so satisfying!
Ingredients:
1 Garlic clove
2 c White wine
4 c Cheese, grated (1 pound) Elemental or Gruyere
3T Flour
Dash of nutmeg
6 T Kirsch
Salt and pepper to taste
1 Loaf sour dough French bread cubed
Instructions:
1. Peel garlic and rub over the bottom of earthenware casserole or chafing dish (or fondue pot).
2. Pour in the white wine and heat very slowly.
3. Mix cheese with flour.
4. When air bubbles rise to the surface of the wine add a handful of cheese and stir constantly until cheese is melted.
5. Continue adding handfulls making sure each is completely melted before adding another.
6. Stir constantly.
7. When cheese mixture is smooth and starts to bubble add salt and pepper to taste and a dash of nutmeg.
8. Slowly pour in kirsch, stirring constantly until blended.
9. Cut bread into bite size pieces, each with an edge of crust.
10. Place pot on the table and grab a long fork, skewer bread and dip.
Serves: 2 big eaters
Notes:
• If fondue becomes too thick, thin with a little warm white wine.
• You also can use a fairly decent domestic Swiss cheese.
• I usually do the melting stuff on the stove rather than over sterno/alcohol burner. Easier to control heat. Keep warm on table burner.
•With the advent of Melting Pot type restaurants we now serve many things to dip: shrimp, sausage, broccoli, asparagus, potatoes, apples, etc. Let your palate run wild!
Source: Sunset Cookbook (the original one)
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Now that is a mouthful! (No pun intended!) We made it for a gourmet group and it was really, really good. It was from Dean Fearing cook book. He is at The Mansion on Turtle Creek in Dallas. We also had Warm Lobster Tacos, The Mansion on Turtle Creek Nachos, Southwest Corn Chowder and Maple Pecan Sweet Potato Pie. Quite a feast.
Ingredients:
Cheddar-Mushroom Sauce:
1 lb veal bones, cut into small pieces
2 T peanut oil
10 large white mushrooms, sliced thin
4 large shallots, peeled and chopped
2 coves garlic, chopped
5 sprigs fresh thyme
4 c chicken stock
2 c heavy cream
1 c grated aged white cheddar
2 T butter
3 c assorted wild mushrooms, shiitake, chantrelles, etc. julienned
salt
juice of 1 lemon to taste
Instructions:
1. Preheat oven to 400º
2. Ask the butcher to cut veal bones into pieced.
3. Place on baking sheet and roast in oven 12-15 minutes until brown. Be careful not to burn or blacken.
4. Heat oil in large saucepan over medium heat.
5. Add white mushrooms and saute for 1 minute.
6. Add shallots and garlic, saute 1 minute.
7. Add browned veal bones, thyme,m chicken stock.
8. Bring to a boil, lower heat and simmer 20 minutes. (You can do this much the day before)
9. Add cream and return to a boil.
10. Lower heat again and simmer 15 minutes or until the liquid is reduced by about 1/4 and thick enough to coat the back of a spoon. (longer)
11. Remove bones from sauce.
12. Pour into blender or processor . (Blender worked best)
13. Add cheese.
14. Process until smooth.
15. Strain and keep warm.
16. In a medium saute pan, melt butter.
17. Add wild mushrooms over medium heat for 2 minutes.
18. Season lightly with salt.
19. Fold cooked mushrooms into sauce.
20. Add lemon juice and salt to taste.
Asparagus-Leek Compote:
Ingredients:
3/4 lb asparagus, washed and trimmed
3 medium leeks, white part only
3/4 lb smoked bacon
3 T butter
6 ripe tomatoes, peeled, seeded and 1/2″ dice
salt to taste
Instructions:
1. Plunge asparagus into boi9ling water and cook 3 minutes.
2.Remove and place in colander, rinse with cold water to stop cooking.
3. Cut diagonally into 3/4″ pieces.
4. Clean leek well.
5. Cut into 4 pieces lengthwise.
6. Plunge leek pieces into boiling water for 2 minutes.
7. Drain, rinse in cold water.
8. Cut bacon into 1/2″ dice.
9. Saute over medium heat until browned.
10. Drain.
11. Melt butter in small (medium) sauce pan.
12. When butter begins to foam, add asparagus, leek, tomatoes, bacon. 13. Saute 3 minutes. (Until just warm)
14. Season with salt and serve immediately.
Veal:
Ingredients:
Small amount of peanut oil
20 2 1/2 oz veal loin fillets, about 1/2″ thick (See my notes)
Instructions:
1. Heat oil in a large saute pan over medium heat.
2. Season fillets with salt.
3. Quickly saute approximately 3 minutes on one side.
4. Turn and brown 2 minutes. Do not crowd pan.
To serve:
1. Ladle sauce over the bottom of warmed plate.
2. Place 2 veal medallions on each plate.
3. Garnish with Asparagus-Leek compote and serve.
Serves: 10
Notes:
Veal loin only existed by order or restaurant supply (25# case) so we went with Scallopini (leg cut). Not as nice. I will use chicken in the future!
Source:
Dean Fearing, The Mansion on Turtle Creek
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This is a “tween”/teen “virgin” version of the Caipirinha. I invented it to serve our (at the time) 11-year-old daughter whilst Margie and I were drinking the boozy version.
Ingredients
- 2 oz Club Soda
- 1 Lime
- 2 tbsp Ultrafine (Baker’s) Sugar (or Simple Syrup equivalent) (see notes)
- Liberal Splash of Sprite (or similar lemon-lime soda).
- Crushed ice
Instructions
- Take a lime, cut it in half lengthwise, remove the white pith in the center.
- Cut the lime half in half lengthwise, then cut laterally into four smaller wedges.
- Put lime wedges in a lowball (“rocks” or “old-fashioned”) glass
- Add sugar.
- Muddle the lime and sugar. Get as much juice out of the limes as you can without squeezing the bitter oils out of the rind.
- Fill the glass with crushed ice.
- Fill the glass with club soda (should be roughly 2 oz.).
- Add a splash of Sprite
- Mix well (ideally, use a larger glass or shaker over the top and shake well).
- Garnish with lime slice (optional).
Notes
- It’s pronounced “cuy-per-tween-ya.”
- The amount of sugar is somewhat to taste. Various recipes call for 1-3 tbsp. Simple syrup can be used, but part of the fun in a Caipirtweenha is a bit of unmuddled sugar at the bottom of the glass.
- Some folks swear by lime slices instead of wedges.
- For refills, I add a half-lime (since there’s usually plenty of juice left in the remainders) and another tbsp of sugar (ditto), muddle in the existing glass, then follow the rest of the recipe (club soda, liquor, Sprite).
Source
- Dave the Hubby invented this.
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Sounds odd, but really works. Good.
Ingredients:
- 1¼ c Mayonnaise
- 5 T Ketchup
- ¼ c Minced onion
- 2½ T Red wine vinegar
- 2½ T Sugar
- 1½ t Dijon mustard
- ¾ t Paprika
- ¾ t Salt
- ½ t Celery salt
- 1/8 t Pepper
- 1¼ c Vegetable oil
- ¾ c Crumbled Roquefort
Instructions:
- Combine Mayonnaise, ketchup, onion, vinegar, sugar, mustard, paprika, salt, celery salt, pepper.
- Add oil in a stream, whisking.
- Whisk until it is combined well.
- Add Roquefort, stirring gently.
- Chill
Serves: Makes about 3½ cups
Notes:
- Mayonnaise or Miracle Whip – both work
- I used dried minced onions
Source: The Jefferson Avenue Boarding House via (the now deceased) Gourmet Magazine
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A nice change from the mostly sweet dressings you find on fruit.
Ingredients:
- ½ c Sour cream
- ½ c Mayonnaise
- 2 T Lemon juice
- ¼ t Dry mustard
- ¼ t Garlic salt
- ¼ t Curry powder
Instructions:
- Mix sour cream and mayonnaise.
- Add other ingredients.
Serves: Makes 1 cup dressing – 6-8 servings
Notes:
- Serve on cantaloupe, fresh pineapple, banana. Top with toasted almonds.
- Mayonnaise or Miracle Whip – both good.
Source: Sunset Magazine – a long time ago.
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This is one of those no-brainers that is really good.
Ingredients:
- 1 can Kidney beans
- 1 can Yellow (wax) beans
- 1 can Green beans
- 1 can Pinto beans
- ½ c Green pepper, minced
- ½ c Onion, minced, dried
- ½ c Oil
- ½ c Vinegar
- ½ c Sugar
Instructions:
- Drain the beans.
- Mix all ingredients.
- Chill
Serves: 12-16 on a buffet
Source: Isabel Prucha
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I made up nine different blue cheese dressings and then we tasted them – this one was our favorite. Simple, creamy, blue cheesy and chunky.
Ingredients:
- ¾ c Danish Blue Cheese, crumbled
- ½ c mayonnaise
- ¾ c sour cream
- 1 tbsp lemon juice
- ½ tsp grated onion
- 1 clove garlic, pressed
- ½ tsp Worcestershire sauce
- freshly ground pepper
Instructions:
- Mix ingredients in order given.
- Blend well.
- Cover and chill to allow flavors to blend.
Serves: Makes 2 cups Notes:
- I used the blue cheese crumbles from Costco
- I used dried onion
- I added the Worcestershire sauce to the original recipe
- and, yes Mary, I did use real mayonnaise although it would probably be even better with Miracle Whip.
- One of the dressings added creamy cottage cheese – it would add more texture and volume.
Source: An ad for Danish Blue Cheese
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A really old “lady luncheon” dish – but still good for a brunch. You make it the day before.
Ingredients:
- 1½ loaves unsliced white bread (see notes)
- ¾ lbs butter
- ¾ lbs American cheese
- 6 eggs
- 4½ c milk
Instructions:
- Cut crust from bread.
- Cut bread into three layers.
- Melt butter and cheese together.
- Beat eggs.
- Add milk.
- Place first layer in 9×13 pan.
- Pour 1/3 milk on first layer.
- Spread 1/4 cheese on second layer.
- Place on first layer, cheese side down.
- Add 1/3 milk.
- Spread top layer with ¼ cheese.
- Place on second layer, cheese side down .
- Add rest of milk.
- Spread top and sides with rest of cheese.
- Refrigerate over night.
- Preheat oven to 350°
- Set dish in pan of water and bake about 1 hr until golden brown.
- Slice to serve.
Serves: 8
Source: Emma Kleerup, Kenilworth Church Circle Cookbook
Notes: Okay, unsliced bread is a challenge to find these days. you can use sandwich bread (or even better, sourdough bread) and just fill the 9×13 pan, spread with cheese, more bread, more cheese, more bread, more cheese. Pour milk over all of it and refrigerate.
Aunt Emma served this with a mushroom sauce. It is really good with salsa and sour cream too.
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