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Recipes
Pork Tenderloin Braised with Elderflower and Fennel
By BobD
"My mother and I go foraging for elderflowers for two days each May," says Trina Hahnemann
- 2 tablespoons canola oil
- 2 pork tenderloins (12 ounces each), sliced crosswise 1 1/2 inches thick and lightly pounded
- 1 teaspoon fennel seeds, chopped
- 1 teaspoon cracked black peppercorns
- Salt
- 2 fennel bulbs—cored and thinly sliced
- 1 large onion, halved and thinly sliced
- 1 1/2 cups dry white wine
- 1/2 cup elderflower cordial
- 5 thyme sprigs
- 2 bay leaves
BUTTER & SHORTENING PIECRUST
By BobD
Put the flour, sugar, and salt in a bowl and put them in the freezer for 10 minutes
- The butter delivers flavor, while shortening provides a flaky texture. The soft texture of this dough makes it best for single-crust pies.
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 10 tablespoons (2/3 cup) very cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons very cold vegetable shortening
- 3 tablespoons ice water
NOUVEAU NICOISE
By BobD
Bring water to a boil in a 3- to 4-quart saucepan
- Make Ahead Tip: Cook green beans, potatoes and eggs; dry, cover and refrigerate for up to 1 day.
- 8 cups water
- 8 ounces green beans, trimmed and halved
- 8 small red potatoes
- 2 eggs
- 1/4 cup minced shallots
- 1/4 cup red-wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 6 cups mixed salad greens
- 2 6-ounce cans chunk light tuna, drained
- 12 Nicoise or Kalamata olives
STUFFED FLOUNDER
By BobD
Cut flounder down the middle
- 6 (1/2 lb.) flounder
- 2 medium onions, chopped
- 3 ribs celery, chopped
- 1 small bell pepper, chopped
- 2 eggs, beaten
- 3 tsp. lemon juice
- 1 1/2 cups seasoned bread crumbs
- Salt and pepper, to taste
- Dash of Tabasco sauce
- Dash of cayenne pepper
- 1 lb. lump crab meat
- 1 (8 oz.) can shrimp
- Butter
RHUBARB RASPBERRY PIE
By BobD
Divide dough into 2 pieces (1 piece should be slightly smaller than the other)
- SERVES 8frozen-butter pastry dough
- 1 1/2 pounds trimmed rhubarb
- 1 cup plus 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cornstarch
- 3 tablespoons fresh lemon juice
- 1 1/2 cups raspberries
- 1 large egg
- 1 tablespoon milk
- ACCOMPANIMENT: vanilla ice cream
LEMONGRASS CONSOMME w/LEEK MATSO BALLS
By BobD
Place chicken in extra-large pot
- 6 SERVINGS
- CONSOMME
- 2 3 3/4- to 4-pound chickens, quartered
- 4 whole lemongrass stalks, halved lengthwise, cut into 3-inch pieces
- 2 celery stalks, cut into 3-inch pieces
- 2 garlic cloves, peeled, halved
- Peel of 1 large lime, cut off in strips with vegetable peeler
- 1/2 large white onion
- 1 6- to 7-inch piece large leek (white and pale green parts only), halved lengthwise
- 1 1-inch-long piece fresh ginger, peeled, halved
- 1 tablespoon (or more) fresh lemon juice
- MATZO BALLS
- 4 large eggs
- 1/3 cup finely chopped leek (white and pale green parts only)
- 1/3 cup chicken fat (reserved from consomme or purchased), melted, cooled
- 2 tablespoons chicken broth or club soda
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon finely grated peeled fresh ginger
- Pinch of freshly ground black pepper
- 1 cup unsalted matzo meal
- Chopped fresh chives
CHOCOLATE PEPPERMINT COOKIES
By BobD
Preheat oven to 350 degrees F
- For an added touch, finely chop peppermint candies or candy canes in a food processor, mix them with an equal amount of confectioners' sugar and coat the warm cookies by tossing them in the mixture.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons peppermint extract
- 1/8 teaspoon salt
- 1/4 cup Dutch process unsweetened cocoa
- 1 1/2 cups all-purpose flour
WHOLE BAKED SALMON w/DILL & LEMON
By BobD
Preheat oven to 325F. Stack 2 heavy-duty foil sheets on large baking sheet
- 8 SERVINGS
- 1 4-pound whole salmon with head and tail, scaled
- 6 green onions, chopped
- 5 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/3 cup dry white wine
- 10 whole black peppercorns
- Paper-thin cucumber slices
- Lemon wedges
- Fresh dill sprigs
Red Apple Inn Corn Pudding
By BobD
Preheat the oven to 375°
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1 3/4 cups whole milk
- 4 cups fresh corn kernels (from 8 medium ears of corn)
- 3 large eggs
- Freshly ground pepper
BREAST & CONFIT OF BABY PHEASANT
By BobD
1. Remove breasts (rib cage and drummettes attached) and legs from birds
- 4 SERVINGS
- Seared Breast and Confit of Baby Pheasant with Zinfandel Reduction Sauce
- The first steps for both the legs and the breasts of these pheasants start the day before you serve them. You begin by marinating the breasts and making confit of the legs.
- 4 baby pheasants, 1 1/4 pounds each, necks, giblets, and 2 wing joints removed and reserved
- • Freshly ground black pepper
- • 1/4 cup olive oil
- • 5 whole cloves
- • 1 cinnamon stick, broken into pieces
- • 3 sprigs thyme, plus 4 sprigs, to garnish
- • 3 small bay leaves
- • 3 cloves garlic
- • 1 1/2 tablespoons coarse salt
- • 3 cups plus 1 tablespoon rendered duck fat
- • 1 tablespoon olive oil
- • 1 cup sliced shallots
- • 1/2 tablespoon black peppercorns
- • 1 bottle (750 ml) good-quality Zinfandel
- • 3 cups pheasant or game stock, reduced to 3/4 cup, or 3/4 cup duck and veal demi-glace
- • Salt and freshly ground black pepper to taste
- • 1 tablespoon unsalted butter
- • Potato Galette
- Serve with the Potato Galette, adding 1 tablespoon fresh savory or thyme, and the black truffle. Zinfandel is the obvious wine choice.