84 Slices
Medium 9780762780983

About the Author

Williams, Lee Globe Pequot PDF
Medium 9781574412185

Cómo planear una fiesta con anticipación

Kris Rudolph University of North Texas Press PDF
Medium 9781574410761

Pies and Pastries

Patty Vineyard MacDonald University of North Texas Press PDF

Pies and Pastries

347

BLACK BOTTOM PIE

Prepare and bake a 9-inch Gingersnap Crust [page 359].

1 tablespoon unflavored gelatin

4 tablespoons cold water

2 cups milk

½ cup sugar

1 tablespoon cornstarch

¼ teaspoon salt

4 eggs, separated

2 ounces (2 squares) unsweetened chocolate, melted

1 teaspoon vanilla

Soften gelatin in cold water. Scald milk in double boiler. Mix sugar, cornstarch and salt together, stir slowly into milk and cook until thick.

Add gradually to beaten egg yolks. Return to double boiler and cook

3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and vanilla to one half of the mixture to make chocolate layer. Pour carefully into Gingersnap Crust.

CREAM LAYER

4 egg whites [left over from above]

⅛ teaspoon cream of tartar

½ cup sugar

1 tablespoon rum

1 teaspoon sherry

¾ cup heavy cream

1 tablespoon shaved unsweetened chocolate

Let remaining half of custard cool. Beat egg whites until frothy, add cream of tartar. Continue beating to a soft peak, and gradually add sugar. Fold meringue into cooled custard; add flavorings. Pour carefully over chocolate layer. Chill in refrigerator until set. When ready to serve, whip cream, spread on top of pie, and sprinkle with chocolate

See All Chapters
Medium 9781574411935

4. Vegetables, Casseroles, and Soufflés

Jean Andrews University of North Texas Press PDF

Vegetable Dishes

GUJARATI

CREAMED CORN

This unusual corn and coconut dish comes from exotic Gujarat, a state in India adjacent to Pakistan on the Indian Ocean— famous for its textiles and one of my favorite areas in India.

GREEN-CORN TAMALES

These mouth-watering tamales are made with fresh white field corn, not sweet corn, and wrapped in the fresh, green, undried shucks.You have to eat them to believe how good they are.

Makes About 28 three-inch tamales

Makes 4 Servings

3 cups fresh or frozen corn kernels (1 lb)

2 cups milk

Salt and freshly ground black pepper to taste

2 tablespoon canola or vegetable oil

½ teaspoon cumin seeds

2 serrano or jalapeño peppers, seeded and minced

½ inch piece of fresh ginger, peeled and grated

½ teaspoon ground turmeric

1 teaspoon Aleppo pepper

1 tablespoon butter

4 tablespoons fresh or dried coconut, grated

6 cilantro sprigs, chopped

5

½

¾

¾

6

¾

Put corn and milk in a saucepan; cook over medium heat until milk is reduced to three-quarter original amount, stir frequently—30 to 40 min. Add salt to taste. Heat oil in a medium skillet over medium heat; toast cumin seeds. Add serranos, ginger, turmeric, Aleppo pepper, and corn mixture; mix well. Add butter, coconut and cilantro; mix well; cook just until well heated.Adjust seasoning.

See All Chapters
Medium 9781574410761

LAMB

Patty Vineyard MacDonald University of North Texas Press PDF

Lamb

193

LAMB

Spring Lamb is an overworked expression, but if it makes everyone feel better, more power to the lamb. However, facts about lamb are good to know. The meat from lambs three to five months old is known as

“spring lamb,” and is in season from April through June. Because of the preference for the taste of lamb, rather than mutton, most of the sheep are killed before they are a year old, as the younger the animal, the more delicate the flavor. The flesh of both lamb and mutton should be fine-grained and smooth, the color of lamb should be deep pink, and of mutton a dark red. The fat of lamb should be white and firm, and of mutton the fat is pink and really hard. Lamb for the most part is cooked well done except for lamb chops, which are better if broiled until medium done. Of course, some strange characters like me like them burnt rare—burned black on the outside and rare on the inside.

When you feel adventurous sometime, try them.

My favorite lamb dish is

STUFFED LAMB CHOPS

Have the butcher cut lamb chops thick—at least 2 inches. Split the lean part of the meat in half, cutting to the bone. [For each chop you will need]:

See All Chapters

See All Slices