BLACKBERRY COBBLER

BLACKBERRY COBBLER

3 (16 oz.) Bags Frozen blackberries
3 c. sugar
3 Tbsp lemon juice
3/4 tsp. Salt
2 tsp. Cinnamon
8 Tbsp. Flour
1 ½ c. cold water
6 Tbsp. Butter
3-4 recipes pie crust dough (if using double crust pie dough recipe use 1 ½ recipes)

Thaw blackberries. Add sugar, lemon juice, salt and cinnamon. Heat until near boiling. Mix flour and water until smooth and add to hot mixture, stirring until smooth. Roll out large piece of dough and lay in 9 x13-inch oblong baking dish, overlapping sides. Add butter slices and fold crust over top. Fork top with holes to allow steam to escape. Bake at 375 degrees for 40-45 minutes. Serve hot with ice cream.

CATFISH WONTONS

2 U.S. Farm-Raised Catfish fillets
8 ounces Pepper Jack cheese
1 pound Andouille sausage
5 egg roll wrappers
1 egg
1 tablespoon water
Oil for frying

SAUCE
¾ cup white sugar
1⁄3 cup white vinegar
2⁄3 cup water
¼ cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Crushed red pepper
(optional)


Instructions


CUT catfish fillets into 1″x 1″x½” pieces.
SLICE cheese into 1”x 1”x¼” pieces and sausage into ¼ inch rounds.
CUT egg roll wrapper in half. Make an egg wash by mixing egg and water. Brush egg wash on top of egg roll. Stack catfish, cheese and sausage on egg roll, wrap filling, and pinch edges closed with a fork.
ADD oil to a heavy, small pan and heat to medium high.
Add several wraps at a time and cook 3-4 minutes, turning frequently until golden brown. Remove from pan and drain on a paper towel.
SERVE with Sweet and Sour Sauce.
TO MAKE SAUCE mix all ingredients in a small pan and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes, stirring constantly until thickened slightly. The sauce will thicken more as it cools.
SERVE with Sweet and Sour Sauce.



Appetizers, Fried, Sauce

OVEN BLACKENED CATFISH

Oven-Baked Blackened Catfish & Savory Cheese Grits


Ingredients
1 pound U.S. Farm-Raised Catfish Fillets
2 tablespoons olive oil
3 tablespoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder

Savory Cheese Grits
1 cup chicken broth
1 cup water
½ cup half-and-half
¾ cup quick grits
2 tablespoons butter
1 teaspoon salt
1⁄8 teaspoon paprika
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper
¼ teaspoon white pepper
½ cup sharp cheddar cheese

BRING chicken broth, water and half-and-half to a boil over medium-high heat. Gradually whisk in grits. Reduce heat to medium-low and cover. Cook 5 to 7 minutes or until thickened, stirring occasionally. Add remaining ingredients, stirring until well blended. Remove from heat. Allow to cool slightly.




Instructions
PREHEAT oven to 375° F.
CREATE a spice rub by combining paprika, salt, onion powder, black pepper, cayenne pepper, thyme, oregano and garlic powder.
LINE a sheet pan with foil and lightly brush with olive oil.
PAT fillets dry. Brush with olive oil.
RUB both sides of fillets with spice rub.
PLACE serving side up on oiled pan and bake 15 to 20 minutes or until nicely browned.
SERVE with Savory Cheese Grits

SWEDISH MEATBALLS

This is almost unfair, but I’m going to do it anyway. I’m going to share my recipe for Swedish meatballs. I’m also going to make a prediction about what’s going to happen to you in 2011. Chances are, you’re going to be eating a lot of Swedish meatballs. What are they, really? Bite-sized meatloaves that allow for quite a bit of improvisation as far as seasonings and condiments are concerned.

I scared colleagues yesterday by dousing my lunchbox in ketchup. Yep, ketchup. No excuses for putting ketchup on meatballs, but that was only because I didn’t have any lingonberry jam, which is my preferred condiment. Lingonberries are like mini-cranberries. If you can’t get lingonberries or lingonberry jam where you live, you should try cranberries. Or black currant (or red currant) jelly—Bonne Maman makes it, and a lot of stores carry Bonne Maman now.

What makes a meatball a Swedish meatball in my mind is pre-frying the onions in butter until they’re sweet, and adding a large amount of undercover anchovy to the mix. You won’t notice the anchovy unless you know it’s there, but it makes all the difference. Roll to it.

4 tbsp butter
2 onions, chopped very fine
1 egg
1 cup half-and-half
3/4 cup plain breadcrumbs
2 tbsp anchovy paste (made by finely chopping anchovy fillets in olive oil and salt)
1 tbsp Meat Magic (Paul Prudhomme’s)
1 tsp Tony Chachere’s salt-free seasoning
1 tsp sea salt
1 tsp freshly ground black pepper (or more)
1 tsp nutmeg
1 tsp garlic powder
1 tbsp light brown sugar
3 lbs ground meat (beef, pork and veal, mixed)

Melt butter in a large skillet and sauté onion until sweet and translucent, let cool. Crack egg into a large mixing bowl. Whisk in half-and-half. Add breadcrumbs, anchovy, Meat Magic, Tony’s, salt, pepper, nutmeg, garlic powder and sugar. Let sit for a few minutes, then add onion. Add meat, mixing well. Let sit for 10 minutes. Form balls (I use a 1 3/8-inch cookie scoop to portion it out, and finish rolling by hand). Place on greased cookie sheets and bake for 10-15 minutes at 350 degrees until centers are done. Cool, pack and freeze.

To serve, take out as many meatballs as desired, defrost and then fry in a little butter in a skillet until browned all around. Serve with boiled potatoes, lingonberry jam and brown gravy. I save the fat and juice from the cookie sheets and add 4 tbsp of flour to this to make a roux, which I brown while whisking constantly for about five minutes. To this I add about 2 cups half-and-half, 1 tablespoon Better Than Bouillon, 1 tsp Tony Chachere’s salt-free seasoning and freshly ground black pepper to taste, plus whatever else comes to mind.

SRIRACHA HONEY WINGS

Honey Sriracha Wings

Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (aluminum free)

Coat wings, and bake at 425⁰, turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.

For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

GINGER BEER

GINGER BEER
Makes 1 (22-ounce) bottle

Note: It’s crucial to use a bottle that can be sealed tightly. If the seal is loose, the final product will be flat. Also, make sure to fill the bottle to the top with liquid; if there is too much air in the bottle, the ginger beer will not be sufficiently carbonated. 

4 tablespoons grated fresh ginger
½ cup sugar
½ cup water
¼ cup lemon juice form 2 lemons
Pinch champagne yeast

Place ginger in fine mesh strainer set over medium bowl, and press with wooden spoon to extract 2 tablespoons juice; discard ginger pulp. Heat sugar and water in small saucepan over medium-high heat until sugar completely dissolves, about 5 minutes. Let cool to room temperature.

Pour ginger juice, sugar syrup, and lemon juice into 22-ounce bottle. Add 1 pinch (about 25 crystals) yeast to bottle. Fill bottle to top with lukewarm water.

Cork or cap bottle tightly. Shake well to combine ingredients. Store bottle in warm, dark place for 48 hours then refrigerate immediately. Serve when cold.

RED ONION JEZEBEL with PAN-ROASTED CHICKEN THIGHS

Red Onion Jezebel with Pan-Roasted Chicken Thighs 
(Serves 4) 

4 chicken thighs, bone-in and with skin
1 lemon
2 medium red onions
2 tbsp. whole-grain mustard
2 tbsp. fresh horseradish, grated
2 tbsp. lemon marmalade
1 tbsp. sorghum
Peanut or vegetable oil
Salt and pepper

Preparation
The day before serving the dish, zest lemon (and set aside the fruit). Season chicken thighs with salt, pepper, and zest. Cover and refrigerate at least four hours or overnight. 

Meanwhile, prepare a charcoal grill, or heat a gas grill. Cut the top and exposed root off of the onions; then peel and quarter from top to bottom. Brush onion quarters with oil and season with salt. Grill on cut sides until well caramelized. Alternatively, roast onions on a baking pan in a 400-degree oven, cut side down, until browned on the bottom. Let the onions cool; then chop into small pieces. 

To make the Jezebel sauce, mix together mustard, horseradish, marmalade, sorghum, and juice from reserved lemon. Fold in the onion, season with salt and pepper, and refrigerate overnight, along with the chicken. 

When ready to cook, remove the chicken and Jezebel sauce from refrigerator to take the chill off. Place a 12-inch cast-iron skillet in the oven and preheat to 425 degrees. When the pan is hot, remove it and add two tablespoons of oil and then the chicken, skin side down. Roast for 15 to 17 minutes, until the skin is crispy and the meat is just cooked through.

To serve, place a quarter cup of the sauce on a plate, add a piece of chicken, and then top with another spoonful of sauce. 

(Note: There will be plenty of leftover Jezebel sauce. Just refrigerate in a jar for up to two weeks—it gets better with time.)

CHICKEN AND CORN FRITTERS

CHICKEN AND CORN FRITTERS

Miss Hattie’s Cafe & Saloon in San Angelo
serves these fritters as an appetizer.




Roasted Red Pepper Sauce (recipe follows)
2 c. frozen corn, thawed
1/2 sweet red pepper, diced and seeded
1/2 poblano pepper, diced and seeded
8 chicken breast halves, cooked and diced
2 T. Creole seasoning (such as Zatarain’s or Tony Chachere’s)
1/2 yellow onion, diced
1 1/2 c. chopped fresh green chiles
2 c. waffle mix
1 1/2 c. beer
vegetable oil


Prepare Roasted Red Pepper Sauce, and keep warm. Combine corn and next 6 ingredients in a large bowl, and mix well. Combine waffle mix and beer, and add to corn mixture. Mix well, thickening with flour, if needed, to hold mixture together. Pour about 1/4 c. batter onto a hot, lightly greased griddle. Turn fritters once, removing when both sides are brown. Place about 1/4 c. Roasted Red Pepper Sauce on a plate, and top with fritter. Serve warm. Yield: 8 servings.


Roasted Red Pepper Sauce
3 red bell peppers, roasted
1/4 yellow onion
1 clove garlic, peeled
1 T. chicken base (a concentrated-chicken-stock paste sold in large supermarkets)
1/4 tsp. ground cumin
3 1/2 c. heavy cream
Salt

Place roasted peppers in a paper bag to steam for 10-15 minutes; remove skins when cool. Remove seeds, and purée. Remove from blender, and set aside. Place onion, garlic, chicken base, and cumin in a blender, and purée; set aside. Pour cream into a heavy saucepan, and bring to a boil. Immediately stir in both reserved mixtures. Add salt to taste. Yield: Enough sauce for 8 fritters.

COLD PEANUT and SESAME NOODLES

Cold Peanut and Sesame Noodles

Serves 4-6.

• 1/2 lbs. egg noodles
• 1/4 c. sesame oil
• 1/3 c. plus 2 tsp. creamy peanut butter
• 1 1/2 T. distilled white vinegar
• 2 tsp. Hunan pepper sauce
• 1 tsp. minced fresh red chilies
• 2 T. sugar
• 1 c. chicken broth
• 1/2 tsp. white pepper
• 2 cucumbers, peeled, seeded, and julienned
• 2 scallions, minced
• 1/4 c. minced cilantro

Boil noodles in a large pot of well-salted water until tender. Drain, cool in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.

In a large bowl, combine the peanut butter, vinegar, pepper sauce, chilies, sugar, chicken broth, and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions, and cilantro, toss well, and serve.

VIETNAMESE SPRING ROLLS

• VIETNAMESE SPRING ROLLS
• 
  
• 2 oz. thin rice vermicelli
• 8 medium shrimp, cooked, peeled, deveined, and sliced in half lengthwise
• 12 oz. boneless pork loin or chops, pounded thin
• 1 large carrot, shredded
• 1 tsp. sugar
• 8 rice-paper wrappers, about 8 1/2 inches in diameter
• 4 large red leaf or Boston lettuce leaves, cut in half
• 1 c. fresh bean sprouts
• 1/2 c. fresh mint leaves
• 1/2 c. fresh cilantro leaves

Prepare noodles according to directions; set aside. Cook pork in boiling, lightly salted water for 20 minutes. Chill in cold water, and thinly slice into 1-by-2-inch pieces. In a bowl, combine shredded carrot with sugar; let stand 10 minutes.

Have a basin of warm water ready to moisten rice papers. Work with one sheet at a time, keeping remaining sheets covered with a barely damp cloth. Immerse each sheet in water, remove, and spread on a dry, smooth towel.

Lay one piece of lettuce on bottom third of wrapper. On lettuce, place 1 T. of noodles, 1 T. shredded carrot, a few pieces of pork, and a sprinkling of bean sprouts and mint leaves. Roll up paper halfway into a cylinder. Fold both sides of paper inward, enclosing filling. Lay two shrimp halves along crease. Place several cilantro leaves next to shrimp row. Keep rolling wrapper into a cylinder to seal. Cover finished rolls with damp towel while you fill remaining wrappers. Serve with Peanut Sauce (recipe below) Yield: 8 rolls, or 4 servings.

Peanut Sauce

• 1/4 c. hoisin sauce (available at Asian import stores and at many grocery stores) 
• 1/4 c. chicken broth or water 
• 1 T. soy sauce 
• 2 T. dry-roasted unsalted peanuts, crushed 
• 1 fresh red chili pepper, seeded and thinly slices

Mix first three ingredients, and garnish with peanuts and chili pepper.

CALABACITA CON CARNE DE PUERCO

CALABACITA CON CARNE DE PUERCO

Serves 8-10

• 2 T. vegetable oil
• 2 lbs. pork, cubed
• 2 c. chopped tomatoes (3 medium tomatoes)
• 1 c. diced onion
• 1/2 c. diced bell pepper
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 2 ears fresh sweet corn (or 1 c. frozen corn)
• 1 1/2 lbs. Mexican squash (or tatuma squash or zucchini), cubed
• 1 tsp. salt (or salt to taste)

Brown meat in hot oil in a large skillet; drain fat. Stir in tomato, onion, bell pepper, garlic, and cumin. Cover, reduce heat, and simmer for about 15 minutes. Cut corn from cob. Stir in corn, squash, and salt; cover, and simmer for about 30 minutes.

BOURSIN CHEESE

BOURSIN CHEESE

1 lb. cream cheese, softened 
1/2 lb. butter or margarine, softened 
1 tsp. mashed garlic 
1 1/2 T. chopped sweet marjoram 
1 1/2 T. chopped chives 
1 T. chopped basil 
1 tsp. chopped English or French thyme 
1 T. chopped parsley 
1/2 tsp. salt 
1/4 tsp. freshly ground white pepper 

Beat cheese and butter together. Add mashed garlic to cheese, mixing well. Add finely chopped herbs, salt, and pepper. Chill slightly and form into ball or logs. Wrap tightly in plastic wrap. Refrigerate or freeze. Slice as needed, and serve with toast.
Serves 12.

TARTAR SAUCE

Tartar Sauce

1 quart mayonnaise
1 quart Miracle Whip
10 eggs, hard-boiled, peeled
saltine crackers (3 tubes or 3/4 box)
5 stalks celery
jalapeño pepper, seeded (to taste)
2 1/2 ounces Worcestershire sauce
salt (to taste)
2 small bell peppers, seeded
1 (4 ounce) jar pimientos
1 (2 ounce) can anchovy fillets
1 large onion
fresh garlic (to taste)


Finely chop celery, jalapeños, bell peppers, anchovies, garlic, and onion. Add salt and Worcestershire sauce. Mash the hard-boiled eggs together with the crackers, then mix all ingredients together with the mayonnaise and Miracle Whip.

SWEET POTATO BUNDT CAKE

SWEET POTATO BUNDT CAKE
You can use baked or microwaved spuds, but sweet potatoes boiled in their skins provide the best flavor.
4 medium sweet potatoes, unpeeled
3 c. flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground allspice
3/4 tsp. salt
1 1/2 c. sugar
1 c. firmly packed brown sugar
1 c. margarine or butter, softened
4 eggs, beaten
2 tsp. grated orange peel
1/3 c. orange juice
1 c. chopped pecans
Powdered sugar (optional)


Scrub sweet potatoes, and cook in boiling water for 20 minutes, or until soft; drain and peel. Mash enough sweet potatoes to measure 2 3/4 cups, and set aside to cool completely.

Sift together next 5 ingredients; set aside.

In a large bowl, combine sugars, margarine, and eggs, and beat until light and fluffy. Add mashed sweet potatoes and orange peel, mixing well. Add flour mixture alternately with orange juice. Stir in pecans.

Pour batter into a greased 12-cup Bundt pan. Bake at 350 degrees for 55-60 minutes, or until pick inserted in center comes out clean. Cool in pan for 5 minutes. Invert cake onto wire rack, and cool thoroughly. Sprinkle with powdered sugar, if desired.

HORSERADISH DEVILED EGGS

Horseradish Deviled Eggs

• 12 large hard-boiled eggs, shells removed
• 1/3 cup mayonnaise
• 2 T prepared horseradish
• 2 T. yellow mustard
• 2 T sweet pickle relish, minced
• salt and pepper to taste
• garnishes: paprika, minced green onion, parsley

Slice each egg in half lengthwise, remove yolks and place them in a bowl. Mash together with rest of ingredients, except for garnishes. Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

ASIAN PICKLED SRIRACHA DEVILED EGGS

Soy-Pickled Sriracha Deviled Eggs

The soy marinade will give the whites a firm texture and a caramel color, while the Sriracha provides some heat. 

Eggs:

Soy marinade:

• ½ cup sake
• 8 star anise pods
• ½ cup minced green onions
• ¼ cup sugar
• ¼ cup grated ginger
• 2 cups soy sauce
• 1cup water

In a medium saucepan, bring pickling marinade to a boil, then cool completely. Add the peeled eggs to the pickling marinade and refrigerate for at least 4 hours, or overnight.

Drain eggs and pat dry. Slice in half lengthwise, remove yolks and place them in a bowl.

Mash yolks with:

• 1/3 cup mayonnaise
• 1 T Sriracha (or other hot Asian-style chile paste)
• 2 tsp. wasabi paste
• 3 T minced green onions

Spoon mixture into a quart-size plastic bag, then snip about the corner off with scissors (you should have an opening that’s about a centimeter wide). Pipe the filling into the egg halves. Cover and chill until it’s time to serve.

PEACH TEA

PEACH TEA

SIMPLE SYRUP

1 cup organic cane sugar
1 cup water
2 ripe peaches, thinly sliced + more for serving


TEA
2-3 Tbsp loose leaf black tea (3-4 tea bags), depending on how strong you prefer it
8 cups filtered water



InstructionsBring sugar, water and peaches to a boil in a small saucepan. Then lower heat and use a wooden spoon to stir and crush the peaches to infuse the flavor.Once the sugar is dissolved, cover, remove from heat and let steep for for 25-30 minutes.In the meantime, brew your tea using either a large pot or a tea maker. NOTE: Use less tea if you prefer it weaker, or more tea if you prefer it stronger, and try not to let it steep longer than 4-5 minutes or it can get bitter.Once brewed, remove tea bags or strain out loose leaf tea and transfer to a pitcher. Refrigerate to cool.Once your simple syrup is finished, pour into a bottle or container over a fine mesh strainer to strain out peaches. You can reserve the peaches for later use, such as to place over oats or ice cream sundaes.To serve, either set out simple syrup and add as much to the tea as you like, or add all of the simple syrup to the tea and stir. I prefer leaving it separate. Serve tea over ice and fresh sliced peaches. Yields about 10 servings (with ice and peaches).

SPOON VENISON

Spoon Venison

1 T. olive oil
2 lbs. venison shoulder steaks
1 T. minced garlic
1 medium onion, chopped
1 lb. mushrooms, sliced, or 2 (7-oz) cans mushrooms, drained1 c. red wine
1 c. chicken stock
1 (16-oz) can tomato sauce
1/2 tsp. Cajun seasoning, or to taste
1 sprig rosemary
6 leaves of fresh basil, minced, or 1/2 tsp. dried basil

Heat olive oil in a cast-iron Dutch oven over medium-high heat; sear venison on each side. Remove meat, and set aside.

Brown garlic, onion, and mushrooms in remaining oil. Stir in wine and next 4 ingredients. Bring to a boil; add seared venison, and return to a boil.

Cover, and bake in a 325 degree oven for about 2 hours. Remove from oven, and remove rosemary, if desired. Stir in basil, replace cover, and let stand in Dutch oven for 5 to 10 minutes before serving.

SACHER TORTE

Sacher Torte


Torte:
4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)Assembly:

1 cup Apricot Glaze

1 1/4 cups apricot preserves
2 tablespoons golden rum or water

Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.

RED CURRANT GLAZE
Substitute red currant preserves for the apricot preserves.

Small Batch Chocolate Glaze

1 1/2 cups sugar
3/4 cup water
6 ounces high-quality bittersweet chocolate, coarsely chopped

In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.

Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.

Sweetened Whipped Cream , for serving


PREPARATION

To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.

In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.

Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.

Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.

Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

6. To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.

Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.

MAKE AHEAD:
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature.

Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.

TERRINE de CAMPAGNE

Terrine de Campagne

The straightforward character of this terrine reminds us of the words of

Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

TOTAL TIME: 3 days (includes marinating and chilling)

1 cup finely chopped onion (1 large)
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried, crumbled
1 tablespoon kosher salt or 1 1/2 teaspoons table salt
1 teaspoon black peppercorns
1/2 teaspoon whole allspice or 1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 Turkish or 1/2 California bay leaf
1/2 cup heavy cream
2 large eggs
3 tablespoons Cognac or other brandy
1/2 lb chicken livers, trimmed
1 lb ground fatty pork shoulder or half lean pork and half fresh pork fatback (without rind)
1/2 lb ground fatty veal (preferably veal breast)
1/2 lb baked ham (1/2-inch slice), cut into 1/2-inch cubes
12 bacon slices (about 3/4 lb)
Special equipment: an electric coffee/spice grinder; a 6-cup terrine mold or loaf pan; an instant-read thermometer
Accompaniments: chopped pickles; capers; sieved eggs; mustard; bread or crackers


Assemble and marinate terrine:
Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice.

While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well.

Pulse chicken livers in a food processor until finely chopped, then add to onion mixture along with ground pork and veal and mix together well with your hands or a wooden spoon. Stir in ham cubes.

Line bottom and long sides of terrine mold crosswise with about 6 to 9 strips of bacon, arranging them close together (but not overlapping) and leaving a 1/2- to 2-inch overhang. Fill terrine evenly with ground-meat mixture, rapping terrine on counter to compact it (it will mound slightly above edge). Cover top of terrine lengthwise with 2 or 3 more bacon slices if necessary to cover completely, and fold overhanging ends of bacon back over these. Cover terrine with plastic wrap and chill at least 8 hours to marinate meats.

Bake terrine:
Put oven rack in middle position and preheat oven to 325°F.

Discard plastic wrap and cover terrine tightly with a double layer of foil.

Bake terrine in a water bath until thermometer inserted diagonally through foil at least 2 inches into center of terrine registers 155 to 160°F, 1 3/4 to 2 hours. Remove foil and let terrine stand in mold on a rack, 30 minutes.

Weight terrine:
Put terrine in mold in a cleaned baking pan. Put a piece of parchment or wax paper over top of terrine, then place on top of parchment another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside mold and wrapped in foil. Put 2 to 3 (1-pound) cans on terrine or on wood or cardboard to weight cooked terrine. Chill terrine in pan with weights until completely cold, at least 4 hours. Continue to chill terrine, with or without weights, at least 24 hours to allow flavors to develop.

To serve:
Run a knife around inside edge of terrine and let stand in mold in a pan with 1 inch of hot water (to loosen bottom) 2 minutes. Tip terrine mold (holding terrine) to drain excess liquid, then invert a cutting board over terrine, reinvert terrine onto cutting board, and gently wipe outside of terrine (bacon strips) with a paper towel. Let terrine stand at room temperature for 30 minutes before serving, then transfer to a platter if desired and cut, as needed, into 1/2-inch-thick slices.

cooks' notes:Terrine can be marinated (before baking) up to 24 hours.
Terrine keeps, wrapped in plastic wrap and chilled, 2 weeks.

FRIED PIE CRUST

Great Grandma Claxton's Fried Pie Crust

9 cups flour
2 tablespoons salt
1 large can evaporated milk 2 eggs
4 tablespoons baking powder
2/3 cup sugar
1 milk can of water
1-1/2 cups lard

In a large bowl, combine flour, salt, baking powder and sugar. Cut in lard. Beat eggs slightly and mix with milk and water. Mix with other ingredients. Roll into a ball and wrap in plastic wrap. Chill dough.

Roll out very thin and cut in circles. Place prepared fruit on one side; fold crust over and pinch sides to seal.
Fry at 375 degrees in cooking oil, turning once, until brown, 2 to 4 minutes

RICE KRISPIES TREATS

Here is the original recipe, and common variations for eating them. Talk about old school: This recipe was first printed in 1941.

 Makes 12 servings

3 tablespoons butter or margarine

1 (10 ounce) package regular marshmallows (about 40) OR 4 cups miniature marshmallows
6 cups Rice Krispies

In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add cereal. Stir until well coated.

With a buttered spatula or wax paper, evenly press mixture into a 13- by 9-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add cereal and stir until well coated. Follow directions above for pressing mixture into pan. Microwave cooking times may vary.

Kellogg's Tips

For best results, use fresh marshmallows.

1 jar (7 ounces) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by waxed paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Rice Krispies Treats Sculpting Tips

Cover work surfaces with waxed paper or parchment before starting.

Wear disposable polyethylene gloves. The mixture sticks less to them than hands.

Use less butter or margarine than called for in the recipe, or omit it altogether. This makes the mixture stickier so it holds together better for sculpting.

Marshmallows made a much better sculpting clay than marshmallow creme.

Compact the mixture firmly to crush the air out of the cereal. This step makes it more malleable.

Use a dull edge, such as a table knife or skinny spatula, to cut through the shapes.

Shape straight edges by pressing them against the blade of the spatula.

Spray cookie cutters with nonstick cooking spray before using them to create shapes. You can cut out a shape from a flattened piece of the mixture, or pack it into the cookie cutter and lift carefully.

Stick the snowman down into a tall empty box and dump powdered sugar from above. This will prevent a monsoon cloud of powdered sugar in your workspace.

Spread frosting onto a project with a knife, or massage it on with hands for a thinner coat.

For easy cleanup, fill the sticky container or saucepan with water and add the utensils you used. Wait a few minutes before washing.

LEMON CURD FRIED PIES

Hubig's Homage Mini Lemon Curd Fried Pies
Makes about 10

1 package refrigerated pie dough (such as Pillsbury)
Lemon Curd (recipe follows)
Oil for frying
For the Lemon Drizzle
About 1/2 cup powdered sugar
Juice of 1/2 to 1 lemon

Follow package directions to thaw or soften pie dough. Place on waxed paper or a cutting board. Use a 2-1/2-inch round biscuit or cookie cutter to cut rounds from the dough.

Place about 1 teaspoon lemon curd in the center of a round. Fold over the edges. With the tines of a fork, press the edges together firmly. (Filling should not squirt out the side, but if it does, just remove the excess with a clean spoon or your finger.) Dip the fork in water if it looks like it's sticking to the dough.

Heat oil over medium-high heat in a 10-inch skillet to frying temperature. Test with a scrap of dough. When the oil bubbles all around the edge of the dough and it turns golden brown on one side within a minute or two, the oil is hot enough.

Carefully slip the filled pies into the hot oil, and keep an eye on them. With a spatula and tongs, gently turn them over when the pressed-together outer edge starts to look golden brown. Cook until second side is browned as well, about another minute, then drain and remove to a plate lined with paper towels.

When all the pies are cooked, make the drizzle. Put the powdered sugar into a small bowl, and squeeze the fresh lemon juice through a strainer onto the sugar. Stir well, until there are no lumps; the glaze should fall freely off the edge of a spoon. If drizzle is too thick, add small amounts of lemon juice (or water if you run out) until it is thin enough.

Hold a spoonful of the drizzle over the plate of pies and move your hand back and forth quickly to make stripes on the pies. Repeat until all the pies have glaze on them.

Like any fried food, these pies are best served hot.

Microwave Lemon Curd Filling for Fried Pies
Makes about 2 cups

1/2 cup unsalted butter, cut in pieces
3 large eggs
1 tablespoon fresh lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup granulated sugar

In a microwave-safe bowl, melt butter in the microwave on 50 percent power.
In a separate bowl, lightly beat the eggs. Whisk in the lemon zest, lemon juice and sugar. Slowly whisk into the hot melted butter until well combined.

Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, about 3 or 4 minutes. After it coats the back of a spoon, microwave it for an additional 30 seconds.

The curd will thicken further as it cools. Pour into small clean glass jars or one larger bowl. Refrigerate.
Covered and refrigerated, lemon curd will keep several weeks.

PIE Variations:
Use your favorite pie filling instead of lemon curd. With apple filling, add cinnamon or freshly grated nutmeg to the filling and/or drizzle.
Make the pies larger. To make hand-size pies about the size of Hubig's, cut out 6-inch circles of dough.

You can also gather up and re-roll the scraps of dough to make more pie circles.
Bake the pies on a sheet of parchment in a 375-degree oven until browned.
Brush the glaze on instead of drizzling it. You could make the glaze a bit thicker for this purpose.

Make the glaze with cream or milk instead of lemon juice.
The key to the glaze is adding tiny amounts of liquid at a time; otherwise you will have to add more powdered sugar to get the correct thickness and end up with more than you want.

What else to do with lemon curd:
Serve with scones and clotted or Devonshire cream, the classic usage.
Use as cake filling between layers; fill tarts and top with whipped cream.
Fold together with an equal amount of unsweetened whipped cream or whipped topping to use as a spread or filling for cakes or tarts.
Give as a gift.

SWEET POTATO FRIED PIES

Hubig's Tribute Miniature Sweet Potato Fried Pies
Makes about 20

Filling
1 cup sweet potato puree (1 large sweet potato, peeled, cooked, mashed until smooth)  
2 tablespoons brown sugar, packed
1 large egg, lightly beaten
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon cinnamon
Generous grating of fresh nutmeg
Pinch of salt
1 or so tablespoons evaporated milk or half and half

To assemble and cook:
Pie dough to equal 2 crusts for a 9-inch pie
Oil for frying

Prepare filling: Combine sweet potato puree, sugar, egg (if using), vanilla, cinnamon and nutmeg in a medium bowl. Mix well. Slowly add 1 tablespoon evaporated milk and blend. (Add another 1 tablespoon if not using the egg.) Add more milk if needed to make a mixture that is stiff but still spreadable. If the filling is too soupy, it will leak out of the pies.

To assemble: Roll out dough on a floured surface to 1/8 inch thick. Use a 2-1/2-inch round biscuit or cookie cutter to cut rounds from the dough.
Place about 1 teaspoon of the puree in the center of a round. Fold the round in half over the filling until the edges are even. With the tines of a fork, press the edges together firmly. (Filling should not squirt out the side, but if it does, just remove the excess with a clean spoon or your finger.) Dip the fork in water if it looks like it's sticking to the dough.

Heat oil over medium-high heat in a 10-inch skillet to frying temperature. Test with a scrap of dough. When the oil bubbles all around the edge of the dough and it turns golden brown on one side within a minute or two, the oil is hot enough.

Carefully slip the filled pies into the hot oil, and keep an eye on them. With a spatula and tongs, gently turn them over when the pressed-together outer edge starts to look golden brown. Cook until second side is browned as well, about another minute, then drain and remove to a plate lined with paper towels..
Like any fried food, these pies are best served hot.

PIE Variations:
Make the pies larger. To make hand-size pies about the size of Hubig's, cut out 6-inch circles of dough.
You can also gather up and re-roll the scraps of dough to make more pie circles.
Bake the pies on a sheet of parchment in a 375-degree oven until browned.
Add a couple of tablespoons of minced toasted pecans to the filling.
You can make a glaze with sifted powder sugar and cream or milk added in tiny increments to a thin consistency. Drizzle it over the pies.  

STRAWBERRY AND CHOCOLATE HAND PIES

Strawberry and Chocolate Hand Pies
Makes 12 hand pies

3 (9-ounce) rounds pie dough of your choice, chilled
1 pound fresh or frozen strawberries, hulled, chopped, PLUS 1/3 pound fresh strawberries, cut in small dice
3/4 cup granulated sugar
4 teaspoons cornstarch
1/4 cup balsamic vinegar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
2 ounces bittersweet chocolate, finely chopped
1 egg, well beaten
Crystal sugar, for garnish

Place the 1 pound of fresh or frozen chopped strawberries in a medium pot with sugar, cornstarch, balsamic vinegar and lemon juice. Stir and bring to a boil over high heat.
Lower heat and simmer, stirring frequently, about 10-12 minutes or until mixture is thickened and glossy. Do not let the bottom scorch. Stir constantly if needed.
Remove from heat and let cool 1 minute. Stir in vanilla.
Pour into a metal bowl or other container. Refrigerate, uncovered, until thoroughly chilled. Stir in 1/3 pound diced fresh strawberries.
Line a baking sheet with parchment.

To assemble:
Place one piece of dough on a lightly floured work surface, and roll it into a 9-inch circle. With a pizza cutter or fluted pastry wheel, cut into four quarters. Lightly brush all cut edges with beaten egg.
On each quarter, sprinkle 2 teaspoons chocolate and top with 2 tablespoons strawberry mixture. Fold each quarter over the filling and press down edges to seal. Trim edges of each triangular hand pie with the cutter and place 2 inches apart on the prepared baking sheet. Repeat with remaining dough and filling. Throughly chill pies before proceeding, at least one hour. (Pies can be refrigerated up to overnight before baking. Wrap tray in plastic wrap if refrigerating more than one hour.)

To bake: 
Preheat oven to 425 degrees.
With the tip of a pairing knife, cut three small slits in the top of each hand pie. Brush lightly with beaten egg, then sprinkle with crystal sugar. Bake about 25 minutes, or until golden brown. Remove form oven and let cool on pan.
Store airtight at room temperature up to 3 days. If
desired, reheat about 8-10 minutes at 400 degrees.

PECAN TURTLE BARS

Pecan Turtle Bars
Makes 2 dozen bars

2 cups all-purpose flour
1-1/'2 cups brown sugar, packed, divided use
1/2 cup softened butter, plus (2/3) cup butter, divided use
1 cup chopped pecans, roasted
1 cup milk-chocolate chips

Preheat oven to 350 degrees. In a medium-size mixing bowl, combine flour, one cup brown sugar, and one-half cup butter, blending until the mixture is the texture of cornmeal. Line bottom of a 13-by-9-inch pan with mixture, patting evenly to form crust. Sprinkle pecans over crust; set aside.

In a small saucepan, melt together two-thirds cup butter and one-half cup brown sugar; bring to a boil and boil for one minute, stirring constantly. Drizzle mixture evenly over crust. Bake until bubbly, 18 to 22 minutes. Remove from oven and promptly distribute chocolate chips over top; let chips melt, then spread them evenly to make a frosting. Let cool thoroughly and cut into two dozen bars.
Store in an airtight container, refrigerated if weather is warm.

PENNINSULA GRILL COCONUT CAKE

The filling needs to chill overnight.
Peninsula Grill Coconut Cake
Makes 12 servings

2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 ¼ cups whipping cream
½ cup sugar
½ cup (1 stick) unsalted butter
2 ¼ cups sweetened flaked coconut
¼ cup sour cream
CAKE
3 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 ¼ cups sugar
1 ½ cups (3 sticks)
unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract

FROSTING
2 8-ounce packages cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.

For cake: Preheat oven to 325 degrees. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.

For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)

MILK PUNCH CAKE

Milk Punch Cake

Remember, overbeating a homemade cake batter will toughen the cake. (You can't overbeat a cake mix, because they're formulated to be goof-proof.) For best results, have all ingredients at room temperature and mix in the flour until just blended through. If I were making this cake, I would mix in the eggs, one at a time, then fold in the flour.

1 cup butter
2 cups sugar
1 tablespoon vanilla extract
4 tablespoons bourbon whiskey or brandy
5 eggs
2 cups flour
1 generous teaspoon freshly ground nutmeg

Preheat oven to 350 degrees. Butter and flour a tube or Bundt pan.
Cream together the butter, sugar, vanilla and bourbon until fluffy. Add 1 egg and a little flour, beating constantly and continuing to add all eggs and flour a little at a time. Beat just until batter is smooth and creamy. Pour into prepared pan. Bake 50 minutes, or just until cake tests done. Cool completely before removing from pan.

Glaze
¼ cup melted butter
4 tablespoons bourbon whiskey or brandy
2 cups powdered sugar
1 teaspoon vanilla extract

Mix all ingredients together until blended. Pour over top of cooled cake.

GOAT CHEESE POUND CAKE

GOAT CHEESE POUND CAKE

½ pound soft goat cheese, at room temperature 
3 sticks butter, at room temperature
2 cups sugar
Pinch salt
1 ½ teaspoons grated fresh lemon zest
1 teaspoon pure vanilla extract
6 eggs, at room temperature
3 cups all-purpose flour

Preheat the oven to 325 degrees. Generously butter a 10-inch tube pan and dust with flour.
Put the goat cheese and the butter in a large bowl and cream with a mixer on high speed. Add the sugar, salt, lemon zest and the vanilla. Beat again until it is very light. Add the eggs 1 at a time, beating well after each addition. Continue beating until the mixture is light and fluffy. Reduce the speed to low and add the flour. Beat just until all is incorporated.

Spoon the batter into the prepared pan and bake until a pick inserted in the center comes out clean, about 1½ hours. Remove from the oven and let cool for 5 minutes, then invert the cake onto a wire rack to cool completely.

SWEDISH NUT CAKE

SWEDISH NUT CAKE

2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
3/4 to 1 cup chopped pecans
1 teaspoon vanilla
1 (20-ounce) can crushed pineapple, with juice

Preheat the oven to 350 degree. Grease and flour a 13- by 9-inch cake pan.
Whisk together flour, sugar, baking soda and salt in a large bowl. Beat eggs lightly in a small, second bowl. Add pecans, vanilla and pineapple with juice to the flour mixture. Add eggs. Mix well.
Spread the batter into the prepared pan and bake for 40 to 45 minutes, or until the cake tests done. Remove from the oven and cool on a wire rack for 15 minutes. Prepare frosting (below) and spread over the warm cake.
Cream cheese frosting
8-ounce package cream cheese, softened
1/2 stick (4 tablespoons) butter, softened
1 cup light brown sugar
Mix together well.

LINDY'S CHEESECAKE

 In New York, the most famous dessert has long been cheesecake, part of the city's rich Jewish heritage. Lindy's, a fabled deli that flourished from 1921 to 1969, served the most renowned cheesecake of all.
But the recipe for it was considered lost, until Dan Freedman, national editor for Hearst Newspapers Washington Bureau, wrote a story with the recipe, which had been in Australia with the granddaughter of one of the owners. Freedman wrote that the trick is to follow the recipe to the letter. He noted that the cookie dough crust is enough for a very thin layer of crust so you might want to double it.

Filling:
2-1/2 pounds cream cheese (5 (8-ounce packages)
1-3/4 cups sugar
3 tablespoons flour.
1-1/2 teaspoons grated orange rind
1-1/2 teaspoons grated lemon rind
Pinch of vanilla bean (inside pulp) or 1/4 teaspson vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream

Combine cheese, sugar, flour, grated orange and lemon rind and vanilla.
Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.

Cookie dough crust:
1 cup sifted all-purpose flour
1/4 cup sugar
1 teaspoon gated lemon rind
Pinch vanilla bean (inside pulp)
1 egg yolk
1/4 cup butter

Make the crust: 
Combine flour, sugar, lemon rind and vanilla, make a well in center and add egg yolk and butter. Work together quickly with hands until well blended.

Wrap in waxed paper and chill thoroughly in refrigerator for about one hour.
RoIl out 1/8-inch thick and place over oiled bottom of a 9-inch spring form cake pan. Trim off the dough by running a rolling pin over sharp edge.

Preheat oven to 400 degrees. Bake 20 minutes or until light gold. Cool. Butter sides of cake form and place over base. Roll remaining dough 1/8 inch thick and cut to fit the sides of the oiled band.

Make the filling: 
Combine cheese, sugar, flour, grated orange and lemon rind and vanilla..
Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream.

Assemble the cheesecake: 
Preheat oven to 550 degrees. Fill form with cheese mixture.
Bake 12 to 15 minutes. Reduce temperature to 200 degrees and continue baking one hour.
Cool before cutting.