This is the best dessert you've never tried. It's elegant and simple and can be made ahead. I had no idea what to expect when I tried it, but it's a delicate apple mousse. I never expected a dessert like this out of the land that produced goulash- no lard, no paprika, not even sour cream! My first thought, since I had never baked apples before, was to figure out how much pulp I got from 2 pounds of apples and then substitute applesauce, but the pulp from the apples is a little thicker and I think it would change the outcome. However, I got just over 2 cups of pulp, so if you don't have a food mill or an easy way to peel and core the apples before blending it, it might be worth a try. The apples I used had some red on them which tinged the apples a pretty pink hue. No, you don't cook the egg whites. Please don't let this stop you from trying this. It's wonderful! This is again from Countess Morphy's Recipes of All Nations. I included a photo of the recipe at the end of this post. Ingredients: 2 pounds apples juice from half a lemon 6 tablespoons sugar 1/3-1/2 cup whipping cream optional: fruit to garnish Directions:
1. Wash the apples and put them in a baking dish in a 350 degree oven for about 45 minutes until they are very soft. Take them out and allow them to cool. 2. Quarter the apples and run them through a food mill, or peel and core them and puree them in a blender or food processor. Set them aside. 3. In a clean bowl, beat the whites of two eggs until they are foamy. Add the lemon juice and sugar and finish beating until stiff. Use a spatula to fold these into the apple puree. 4. Wash out the bowl from the egg white and pour in the cream. You don't need to sweeten it because the apple puree is so sweet. How much you use really depends on how much you love whipped cream. Beat it until it's nice and thick (but stop before you end up with butter!). 5. You can serve everything together in one glass dish or make separate servings in individual glasses. Top with the whipped cream. Next time I will serve it either with shaved apple slices or raspberries if I can get them.
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This is how she tried to sabotage my late afternoon run- by tempting me with a taste of her amazing risotto. One bite is not enough. One bowl is not enough. The broccoli she served with it was doused in a mustardy vinaigrette, the perfect counterpoint to the rich and creamy barley. Enjoy. Ingredients: 2 tablespoons of olive oil 1 onion, sliced or chopped 8 cups of assorted mushrooms, chopped if large 1 stick butter cut into cubes (!!! I know, but just do it) salt and pepper 3 pinches of thyme 1- 8.8 ounce bag of 10-minute barley (available at Trader Joe's) 1 quart of beef stock shredded Parmesan (available in a bag from Trader Joe's) Directions:
Heat a large cast-iron skillet over medium heat. Add the olive oil and onion. When the onion becomes transparent, add the mushrooms and a little salt and pepper. When the mushrooms have withered slightly, toss in the barley, thyme, and butter. Stir it, and when the butter has melted add a cup of stock. As that absorbs, add more stock and keep stirring. Continue stirring and adding stock as it absorbs. You may want to adjust the heat if the barley is sticking to the pan. When almost all of the stock has absorbed, turn the heat off, cover the skillet, and leave it for 10-15 minutes. Season with more salt if necessary and sprinkle it with Parmesan to serve. According to James Beard, this menu is a fusion of Mexican and Spanish influences, but this tasted to me like a cross between a burger and felafel, and maybe better than either one. I can’t wait to eat the leftovers. I came across these recipes in James Beard’s American Cookery. He recommends that you make the chuletas a meal by serving them with refried beans and the salsa fria. Both the salsa and the chuletas had so much flavor, it seemed like a waste to serve them together. So I would either serve the salsa with plain burgers, or serve the chuletas with beans. I googled “chuletas” and found only recipes for fried pork chops. Odd, but James Beard must have known what he was talking about. His recommendation was to serve these with the salsa fria and refried beans. I am not including a recipe for refried beans, so use your own. ChuletasDirections: 1. Mix everything together in a bowl except for the breadcrumbs. Roll out about 30 meatballs, using roughly 2 tablespoons of the meat mixture for each one. Put the breadcrumbs in a shallow dish and smoosh each ball into it to form a patty, flipping afterward to coat the other side with breadcrumbs. Each patty will be about 3-4 inches in diameter. Chill them- probably to help the patties hold their shape. 2. When you are ready to eat them, sauté them in a frying pan with olive oil, flipping once to brown each side. Salsa Fria |
AuthorI love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look! Categories
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