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Recipes
LEMON MERINGUE PIE
By BobD
MAKE PIE SHELL: Preheat oven to 375F with rack in middle
- 8 SERVINGS
- FOR PIE
- Pastry dough
- 5 large egg yolks
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups water
- 1/4 cup whole milk
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter, cut into tablespoons
- FOR MERINGUE
- 5 large egg whites, at room temperature 30 minutes
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup superfine granulated sugar
HOMEMADE KETCHUP
By BobD
Cook onions in oil in a wide 4- to 6-qt heavy pot over medium heat, stirring occasionally, until softened, 8 to 10 ...
- 4 CUPS
- 3/4 lb white onions, chopped (2 cups)
- 3 tablespoons olive oil
- 2 (28-oz) cans whole tomatoes in juice
- 3/4 cup red-wine vinegar
- 1/3 cup packed light brown sugar
- 1/4 cup bourbon
- 3 tablespoons molasses (not robust or blackstrap)
- 1/2 teaspoon ground cloves
- EQUIPMENT: a food mill
Almond, Elderflower and Lime Travel Cakes
By BobD
Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Wer...
- 10 ounces almond paste, broken into 1-inch pieces (1 cup)
- 3 large eggs
- 2 1/2 tablespoons cornstarch
- Pinch of salt
- 4 1/2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon St-Germain or other elderflower liqueur
- 2 cups confectioners' sugar
- 2 1/2 tablespoons heavy cream
- 2 1/2 tablespoons St-Germain or other elderflower liqueur
- 1 1/2 teaspoons fresh lime juice
- 1/2 teaspoon finely grated lime zest, plus zest strips for decorating
PERFECT BLUEBERRY GRUNT
By BobD
Do not use frozen blueberries here, as they will make the filling watery
- 12 SERVINGS
- This oddly named dessert promises juicy berries topped with biscuity dumplings all cooked on the stovetop.
- Filling
- 8 cups fresh blueberries
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons water
- 1 teaspoon grated lemon zest from 1 lemon
- 1 tablespoon fresh lemon juice from 1 lemon
- 1 teaspoon cornstarch
- Topping
- 3/4 cup buttermilk
- 6 tablespoons unsalted butter , melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
HONEY ROASTED FIGS w/AMARETTI
By BobD
In a medium skillet, combine the honey and port and bring to a simmer
- 4 SERVINGS
- ¼ cup plus 2 tablespoons honey
- ¼ cup ruby port
- 12 fresh black Mission figs (or 8 ounces of another fruit), halved
- 1 cup heavy cream
- 1 ½ tablespoons confectioners' sugar
- 2 tablespoons amaretto or other almond-flavored liqueur
- ¾ cup roughly chopped amaretti cookies
FENNEL ICE CREAM
By BobD
Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes
- 1 2/3 cups heavy cream
- 2 teaspoons fennel seeds, crushed
- 1 cup whole milk
- 3/4 cup sugar, divided
- 4 large egg yolks
COOKED CHRISTMAS LIMAS
By BobD
1. Rinse the beans and combine with the water, onion, garlic, bay leaf and thyme in a large soup pot or Dutch oven
- Be careful not to let the water boil too intensely; the beans tend to break apart if not simmered gently. Lima beans do not require soaking.
- 1 pound Christmas lima beans or large white lima beans (2 heaped cups)
- 2 quarts water
- 1 onion, quartered
- 2 to 4 garlic cloves, chopped
- 1 bay leaf
- 1 or 2 sprigs thyme
- Salt to taste
Roast Chicken with Aromatic Jus
By BobD
Preheat the oven to 425°
- One 3 1/2-pound chicken
- 1/2 small orange, quartered
- 3 garlic cloves, crushed
- 2 scallions, cut crosswise into 2-inch lengths
- One 1-inch piece of fresh ginger, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons Asian sesame oil
- 1/2 cup low-sodium chicken broth
Beet Risotto
By BobD
In a saucepan, bring the stock to a simmer; cover and keep warm
- 7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water
- 4 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 large sweet onion, finely chopped
- 2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
- 3 cups arborio rice (1 1/4 pounds)
- 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)
- 2 teaspoons poppy seeds, plus more for garnish
KEY LIME CHEESECAKE w/MANGO
By BobD
MAKE CRUST: Preheat oven to 350F and butter bottom and side of springform pan
- 8-10 SERVINGS
- You can substitute bottled Key lime juice- only one we like so far is Manhattan brand.
- FOR CRUST
- 1 1/4 cups fine graham cracker crumbs (5 ounces)
- 3 tablespoons sugar
- 1/2 stick (1/4 cup) unsalted butter, melted
- FOR FILLING
- 2 (8-oz) packages cream cheese at room temperature
- 1 cup plus 2 tablespoons sugar
- 3/4 cup fresh Key lime juice (strained from about 1 1/2 pounds Key limes) or bottled
- 1/2 cup sour cream
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- FOR TOPPING
- 2 large firm-ripe mangoes
- 1 tablespoon fresh Key lime juice (strained) or bottled
- 1/2 cup chilled heavy cream
- 1 tablespoon sugar
- SPECIAL EQUIPMENT: a 9- to 9 1/2-inch springform pan; a mandoline or other adjustable-blade slicer