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January 13, 2002

from: Spike's and Jamie's Recipe Collection

Many of these recipes have not yet been added to the recipe web site, so
you are getting a "sneak peek" of future additions.  We hope you enjoy
these recipes.   Spike's comments are in []Brackets[].

Shalom, from

Spike the Grate & Jamie the Webmistress

CHERRY CLAFOUTI

[] Clafouti is a baked dessert composed of a layer of fresh fruit topped with a thick batter.   I looked it up on Atomica! []  

Makes 8 servings
 
1-1/2 teaspoons plus 1 tablespoon unsalted butter (divided)
1 pound dark sweet cherries, pitted
1/2 cup plus 2 tablespoons granulated sugar (divided)
4 eggs
Small pinch salt  (does it hurt the salt when you pinch it?)
1/2 cup all-purpose flour
1 cup 1 percent milk
1/4 cup kirsch liqueur (see note)
1 tablespoon powdered sugar
 
Preheat oven to 400 degrees.
 
Grease a shallow 10-inch porcelain or earthenware dish with 1/4-inch sides with 1-1/2 teaspoons butter. Spread cherries in a single layer in the dish.
 
In a mixing bowl, whisk together 1/2 cup granulated sugar, eggs, and salt until well-blended. Sift in the flour, stirring at the same time with the whisk. Whisk in the milk and kirsch. Pour the mixture over the cherries.
 
Cut the remaining 1 tablespoon butter into shavings and scatter over the surface. Sprinkle with remaining 2 tablespoons granulated sugar.
 
Bake until the surface is golden brown, 25 to 35 minutes. Remove from the oven. Let cool 15 to 30 minutes and sprinkle with powdered sugar. Serve warm.
 
Note: Kirsch is a clear cherry brandy.  
Adapted from "Provence, The Beautiful Cookbook" by Richard Olney

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GINGER SCENTED BUTTERNUT SQUASH SOUP
Makes about 6 cups
 
Few products compare to cooked butternut squash for convenience. Peeling and seeding a whole winter squash is a time-consuming task, whereas opening the package takes but moments.

The amount of ginger recommended is conservative. Add more if you like your soup spicy.

3 cups low-sodium chicken broth
2 10-ounce packages frozen cooked butternut squash
1 cup unsweetened applesauce
About 1 teaspoon salt, or to taste
3 tablespoons granulated sugar
1 teaspoon ground ginger, plus additional to taste
1/2 cup whipping cream
 
In a medium pot over medium heat, combine the broth and frozen butternut squash. Cook, spooning the broth over the squash, until the squash has defrosted, about 12 minutes. Add the applesauce, salt to taste, sugar and ginger; whisk to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low, add the cream and simmer gently for 30 minutes. Taste and season accordingly.

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Here is an alternative dessert, in case you don't want to fix Cherry Clafouti.

PLUM UPSIDE DOWN CAKE
Makes 8 servings (one 9-inch or 10-inch cake)

 Topping: 
1/2 cup granulated sugar or firmly packed brown sugar
 1 tablespoon cornstarch
 1/4 cup butter or margarine (see note)
 Grated peel of 1 orange (orange part only)
 1-1/2 to 2 pounds fresh plums
 
Cake: 
1-1/2 cups cake flour or 1-1/3 cups all-purpose flour
 1 cup granulated sugar
 2 teaspoons baking powder
 1/2 teaspoon salt
 1/3 cup butter or margarine, at room temperature (2/3 stick; see note)
 2/3 cup 1 percent milk
 1-1/2 teaspoons vanilla
 1 egg
 Sweetened whipped cream (optional)
 
Preheat oven to 350 degrees.
 
To make topping: Mix sugar and cornstarch together. Melt butter in a 9-inch or 10-inch cast-iron skillet or ovenproof skillet over low heat. Mix in sugar mixture and orange peel. Take off heat. Wash and halve or quarter plums (depending on size). Place cut side up over bottom of skillet and set aside.
 
To make cake: Sift flour, sugar, baking powder and salt into large mixer bowl. Add the butter and milk and beat at lowest speed on electric mixer just to blend. Beat 2 minutes at medium speed, scraping bowl and beater once or twice. Add vanilla and egg and beat 2 minutes longer, scraping bowl occasionally.
 
Pour batter evenly over plums in skillet. Bake 35 to 45 minutes or until cake is golden brown and pulls away from sides of pan or toothpick inserted in center comes out clean. Cool upright in pan on wire rack 3 to 4 minutes.
 
Loosen edges of cake; place heat-proof serving plate over top of cake and turn pan over so cake slides onto plate. Serve warm or cold with sweetened whipped cream, if desired.

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[] This is especially good when you are watching NBA basketball and drinking root beer.  Some people probably drink the other kind.[]

SWEET AND SALTY POPCORN WITH ORANGE-BLOSSOM HONEY
Makes 6 servings 

6 cups popped white popcorn
1 cup salted roasted nuts (one kind or a mixture; optional)
1/2 cup granulated sugar
1/3 cup orange-blossom honey
1 teaspoon coarse salt
 
Preheat oven to 250 degrees. Place popcorn and nuts in a large ovenproof bowl and place in oven. Pour sugar into a small, heavy saucepan and place over medium-low heat. Stir occasionally. When sugar is melted and a light caramel color, add honey and stir until smooth and liquid. Remove from heat.
 
Take popcorn from oven, sprinkle it with salt and then pour sugar syrup over it. Using a potholder to steady bowl with one hand, stir quickly, using a large fork, to fluff and coat popcorn. Spread on baking sheet and let cool. Break into large pieces; store in an airtight tin. 

[] I think you could prepare the microwave "kettle corn" and then do the honey thing. []

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[] My partner likes to order "Wonton Soup, Combination" when we get Chinese food delivered.  It has small amounts of other veggies in it, varying with the seasons and availability of them. []

WHOLE MEAL CHICKEN NOODLE SOUP CHINESE STYLE
Makes 4 servings
 
Fresh Asian-style noodles are turning up everywhere these days -- even supermarkets -- and they're ideal for soups, because you can cook them right in the broth. It only takes a few minutes and, unlike dried noodles, they won't make the broth too starchy. Here, then, is a noodle-based chicken soup that you can take in many different directions.
 
6 cups chicken broth
10 (1/4-inch-thick) slices fresh ginger
2 cloves garlic, lightly crushed
1 tablespoon peanut or vegetable oil
1 teaspoon minced garlic
1-1/2 cups chopped cooked chicken
1 cup broccoli florets, cut into 1-inch or smaller pieces
1 pound fresh, thin Asian-style egg noodles (see note)
2 tablespoons reduced-sodium soy sauce, or to taste
1 tablespoon dark sesame oil
1/2 cup minced green onions
 
Heat the broth with the ginger and crushed garlic while you prepare the other ingredients. Keep it warm and simmering until you're ready to use it.
 
Pour the peanut oil into a broad, deep skillet or saucepan and turn the heat to medium-high. Add the minced garlic and stir, then add the chicken. Turn the heat to high and cook, stirring only occasionally, until the chicken begins to brown, about 5 minutes. Add the broccoli and cook, stirring occasionally, for about 5 minutes.
 
Strain and add the broth; adjust the heat so that it boils gently. Add the noodles and cook, stirring occasionally, until they are separate and tender, about 3 minutes. Stir in the soy sauce and sesame oil, then taste and adjust the seasoning. Divide the soup among four bowls; add a little more broth to each if you want the mixture thinner. Garnish with the green onions and serve.
 
Note: Fresh Asian-style egg noodles can be found at Asian markets and some supermarkets. They may be labeled "soup noodles" or "wonton noodles" or simply "noodles."  From "Mark Bittman . . . Cooks Dinner"

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 []I don't know if these are similar to those we buy at Carl's Jr.  We can find out by making them. - I'll let you know if I do! []

ZUCCHINI FRITTERS
Makes 25 appetizers
 
You can make these ahead, but they're never quite as good as when they're eaten straight from the pan. Make them the night before, then reheat in a 325-degree oven until they're warm. Or freeze in a single layer, then carefully place in a sealed plastic bag. Reheat frozen fritters in ovenproof container in a 350-degree oven for about 12 minutes. Do not reheat in microwave.
 
1-1/2 pounds zucchini, shredded (about 3 cups)
1 medium onion, grated
2 medium carrots, grated
1 clove garlic, minced
1/2 green bell pepper, shredded
2 tablespoons chopped fresh parsley
4 eggs
3/4 teaspoon salt, or to taste
Freshly ground black pepper
1/2 cup all-purpose flour
1/3 cup grated parmesan cheese
1 teaspoon baking powder
Vegetable oil
 
In a large bowl, combine zucchini, onion, carrots, garlic, bell pepper and chopped parsley. Set aside.
 
In another bowl, beat eggs, salt and pepper. Add flour to the mixture and beat as you would for pancake batter (mixture will be a little thicker than pancake batter). Add cheese and baking powder and beat well. Set aside.
 
Pour oil, 1/2 inch deep, into skillet. Heat oil until it's hot enough to deep-fry (about 300 to 325 degrees F).
 
When oil is almost ready, pour batter over vegetables and gently combine. Using a slotted spoon, lift out about 1 to 1-1/2 tablespoons vegetable batter, shape and press into a small disk, then carefully turn out into the hot fat. (As batter sits, it will get more watery -- don't worry, it's easy to press much of it out through the slotted spoon).  Continue making and frying fritters, adding no more than 6 fritters at a time to the pan. Fry until golden brown, turning once.
 
Remove fritters to paper towels to drain. Very lightly salt 1 side and sprinkle with freshly ground pepper. Repeat until batter is gone.
 
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[]  Everybody should eat fish once in awhile.  I made this once, using currants instead of capers.  It changed the dish from strong and savory to a more friendly savory. []

OVEN ROASTED COD WITH CAPERS CITRUS AND THYME
Makes 4 servings

8 large carrots
A few drops of olive oil
4 tablespoons finely chopped shallots (divided)
1 tablespoon granulated sugar
Sea salt and freshly ground black pepper to taste
4 fillets of cod, trimmed of fatty tissue; about 6 ounces each
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/4 cup drained capers
1 tablespoon grainy mustard
2 tablespoons fresh dill leaf, picked from the stem and chopped (or 11/2
teaspoons dried dill weed)
4 sprigs of fresh dill (for garnish)
 
Preheat the oven to at least 400 degrees.
 
In a large pot of boiling salted water, cook the carrots until they are tender but firm to the bite. Drain and allow them to cool to room temperature. Cut the carrots into 1/4-inch-thick slices on the bias.
 
Transfer the carrots to a bowl, then toss them with a few drops of olive oil, 2 tablespoons of the shallots, sugar, salt and pepper to coat them evenly.
 
Use four 6- to 8-inch nonstick skillets or one large nonstick skillet that will accommodate all the ingredients. Distribute the slices of carrots across the inner bottom of the pans, slightly overlapping one another. Lay the cod in the center of the carrots. Season the cod generously with sea salt and pepper.
 
In a medium bowl, whisk together the lemon juice and extra-virgin olive oil. Add the capers, mustard and chopped dill. Place the remaining 2 tablespoons shallots in a linen towel, squeeze them and rinse the towel under running cold water to remove the strong shallot juices. Squeeze out the excess water; stir the shallots into the sauce. Season with salt and a generous dose of black pepper to your taste. Reserve at room temperature.
 
Place the skillets on the lower rack of the oven and roast until the cod is opaque, slightly firm and done, about 10 to 12 minutes depending on the thickness of the fillets. Carefully remove the skillets from the oven, remembering that the handles are very hot.
 
With one or two spatulas, remove the carrots with the fish atop them and transfer all to the center of a warm serving plate. Repeat with the remaining servings.
 
Mix the vinaigrette again to combine and spoon it over the fish or serve in a sauce boat on the side. Garnish with a sprig of dill and serve immediately.

[] It has occurred to me sometimes that "savory" means "tastes bad but is stylish."  There are foods that we like and some that we don't, and if we think about it, we wonder why "other people" like foods that taste bad!   I'll have to think some more, I think! []

Shalom, from Spike the Grate

SHALOM FROM SPIKE & JAMIE

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