Posts by pwsbuilder
Gratin Savoyard Serves 4
Heat oven to 400. Rub inside of 1.5 qt. shallow baking dish w garlic. Grease dish w half butter. Dry potatoes on paper towels. Combine potatoes, 1 c of cheese, salt and pepper. Arrange in dish. Bring broth to boil. Pour over potatoes. Sprinkle w remaining cheese and dot w butter. Bake 40-45 min or…
Read MorePumpkin Seeds–toasting
Separate seeds from pulp and rinse gently. Drain well. Place in bowl and toss with a little oil. Spread onto a waxed-paper lined 15x10x1″ baking pan. Let stand for 24-48 hours until dry. Remove waxed paper. Toast at 325 for 40 min, stirring once or twice. Season
Read MorePouding Chomeur Serves 4
Use an electric mixer to beat butter and sugar until smooth. Beat in egg, one at a time, then flour and baking powder until completely incorporated. Chill batter at least 2 hours. Preheat oven to 450. Make maple cream: Bring maple syrup and heavy cream to boil in small saucepan. Divide chilled batter among 4…
Read MoreApple Cake from Mary Kline
Spray and flour bundt pan. Set oven to 350. In large bowl mix eggs, sugar, oil and vanilla. Add mixed dry ingredients and nuts. Stir. Add apples and fold. Pour into pan and bake 40-45 min til toothpick comes out clean. Cool 20 min. Plate and pour on glaze.Eggs 3Sugar 1 c rawSugar .75 c…
Read MoreFish House Punch
Dissolve sugar in 2 qts water. Add 1 qt lemon juice and let stand. Elsewhere, combine whiskeys. Two hours before serving, pour both in bowl w large cake of ice. Sugar 1 lbLemon Juice, Fresh 1 qtRum 2 qtsCognac 1 qtBrandy 4 oz peach
Read MoreRadishes w/ Chive Butter  Makes 36Â
Combine butter, cream cheese, chives, zest, Tabasco, and salt to taste. Transfer to pastry bag w star tip. Halve radishes and place flat parsley leaf on each. Pipe butter on top (or use two spoons if bag bursts). Butter 6TCream Cheese 2TLemon Zest 0.25 tspChives 1THot Sauce to tasteRadishes 18 (about 2 bunches)Parsley 36 fresh,…
Read MoreRadishes w Tarragon Beurre Blanc
Serve Beurre Blanc and salt in small individual dishes for dipping. Cook shallot in 1T butter in small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to 1/4 c. Reduce heat to low and whisk in remaining 5T butter, 1 piece at a time, lifting pan occasionally to cool mix…
Read MoreMushroom-Nut Pate
Heat butter & oil in large pan. In small bowl, soak dried mushroom in 1/3 c water until soft, 20-30 min. When soft, squeeze until dry, catching liquid in small bowl. Strain liquid through coffee filter and set aside. Coarsely chop mushrooms. In food processor, combine half fresh mushrooms with shallots, garlic and half the…
Read MoreHummus
In food processor blend together garlic paste, chick peas, tahini, lemon juice, oil and cumin, scraping down side, until smooth. Add remaining ingredients until just combined. May be made ahead and chilled covered, 2 days. Garlic 2 large cloves minced and mashedChick Peas 1 16-19 oz can, rinsed and drainedTahini 0.33c well-stirredLemon Juice, Fresh 2TOlive…
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