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----- Original Message -----
From: Janine
To: phaedrus
Sent: Friday, October 11, 2002 7:11 AM
Subject: autumn bisque
Good morning, Phaed,
Hope you are well!
There is a cafe in Rockland, MA called Seasons.
They have a soup called Autumn Bisque. It is out of this world!
Is there any way you could use your influence to get the recipe
for us???
Thank you!
Janine
Hello Janine,
It would be presumptuous of me to pretend that I had any influence with chefs around the country. All I can do is try to find a similar recipe. See below.
Phaed
Autumn Bisque
1 pound butternut squash; peeled, seeded
2 tart apples; peeled, cored, and cubed
1 medium onion; chopped
2 slices white bread; crusts removed
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon dried rosemary; crushed
1/4 teaspoon dried marjoram; crushed
2 egg yolks; slightly beaten
1/4 cup heavy whipping cream
1 apple in thin slices; (optional)
fresh rosemary; (optional)
In a large saucepan, combine the squash, apples, onion, bread,
chicken broth, salt, pepper, rosemary and marjoram. Bring to
boiling. Reduce heat and simmer, uncovered, about 35 minutes
or until the squash and apples are tender. Remove from heat;
cool slightly. Spoon one-third of the soup into a blender
container or food processor bowl. Cover and blend or process
until pureed. Repeat with the remaining soup. Return all of the
pureed mixture to the saucepan. Reheat the soup gently over very
low heat. In a small bowl, stir together the egg yolks and whipping
cream. Beat in 1 cup of the hot soup, then add the yolk mixture to
the saucepan, stirring constantly. Heat and stir just until the
soup begins to boil. Transfer the soup to a tureen. Garnish with
the apple slices and rosemary, if desired. Tips: Adding a small
portion of the hot soup to the egg yolk and cream mixture warms the
egg and cream so it will be less likely to form lumps when combined
with the rest of the hot soup. Depending on the variety of squash
you choose, you might find the squash easier to handle if you first
cut the squash into halves or quarters, then remove the seeds.
Finally cut off the flesh from the peel and cube. Instead of the
butternut squash, experiment with other winter squashes such as
acorn, banana, turban, hubbard and buttercup. When shopping, choose
a squash that is heavy for its size and has a hard rind.
This recipe yields 6 servings.
-----------------------------------------
Autumn Bisque
Preparation time: 14 mins
Cooking time: 25 mins
Ingredients
1/4 cup butter
2 medium potatoes, scrubbed and diced
2 stalks celery, trimmed and diced
1/4 cup chopped peeled onion
2 pounds butternut squash, peeled and chopped
4 tart red apples, cored and diced (do not peel)
10 cups chicken broth
2 whole bay leaves
1/2 teaspoon ground cinnamon
1 cup cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Melt butter in a heavy-bottomed stockpot over medium heat;
add onion, celery and potatoes and cook, stirring frequently,
until onions and celery are soft, 5 to 7 minutes. Add butternut
squash and apples. Cook for 3 minutes more, stirring constantly;
add chicken broth, bay leaves and cinnamon.
Increase heat to medium-high and bring to a boil; reduce heat and
cook until the potatoes are tender, 10 to 15 minutes. Remove the
bay leaves and mash the vegetables until smooth. Add cream then
season with salt and pepper.
-----------------------------------------
Autumn Bisque
Ingredients :
1 lb. butternut squash, pared, halved, seeded and cubed
2 tart apples, pared, cored and cubed
1 med. size onion, chopped (1/2 c.)
2 slices white bread, trimmed and cubed
4 c. chicken broth
1 1/2 tsp. salt
1/4 tsp. rosemary
1/4 tsp. marjoram
2 egg yolks, slightly beaten
1/4 c. heavy cream
Preparation :
Combine the squash, apples, onion, bread, salt, rosemary
and marjoram in a large kettle. Bring to boiling. Lower
heat, simmer uncovered, 35 minutes or until squash and apples
are tender. Remove from heat. Cool to lukewarm. Working in
batches, spoon soup into electric blender or food processor.
Whirl until pureed. Return soup to saucepan. Reheat gently
over low heat. Mix together the egg yolks and cream in a
small bowl. Beat in a little of the hot soup. Return the
yolk mixture to kettle of soup, stirring. Heat gently to
serve. Do not boil or the eggs will curdle.
----- Original Message -----
From: anna & ken
To: phaedrus
Sent: Friday, October 11, 2002 6:22 PM
Subject: Looking for recipe
Do you have a recipe for Steak and Kidney Pudding......if
so please send it to us....
Regards,
Anna & Ken.
Hello,
Well, I didn't have one, but the one below comes from the BBC.
Phaed
Steak and Kidney Pudding
Serves 6-8
Preparation Time
10 to 30 mins
Cooking Time Over 2 hrs
Ingredients
675g/11/2lb chuck steak, cut into 2.5cm/1in cubes
225g/8oz ox kidney, cut into 2.5cm1in cubes
1 small onion, peeled and finely chopped
large pinch celery salt
salt and freshly ground black pepper
1 tsp fresh thyme leaves
2 tbsp plain flour
150ml/1/4pt fresh beef stock
For the Suet pastry:
400g/14oz self-raising flour
200g/7oz beef or vegetarian suet
1/2tsp salt
freshly ground black pepper
300ml/1/2pt cold water
Method
1. Place the steak and kidney into a large bowl. Stir in
the onion, celery salt, pepper, salt and thyme leaves.
toss together lightly and set to one side.
2. To make the suet pastry, sift the flour and the salt
into a large bowl. Add the suet, salt and pepper. Lightly
mix and add the water a little at a time.
3. Cut through the dough using a round bladed knife as if
you were making scones.
4. Using your hands mix to form a soft dough.
5. On a lightly floured work surface roll out the pastry
into a round disc approximately 0.5-1cm/1/4-1/2in) thick. Cut
out about a quarter of the pastry mixture for the lid and
set aside.
6. Use the remainder of the pastry to line a well buttered
1.75l/3pt pudding basin, leaving at least 1cm1/2in of the pastry
hanging over the edge.
7. Add the flour to the steak and kidney mixture and stir gently.
Place the batches of the meat mixture into a sieve (with a glass
bowl underneath) and shake to remove any excess flour.
8. Spoon into the pudding basin lined with the pastry. Do not
push the meat filling into the basin and add the fresh beef stock
nearly 2/3rds to the top not covering the meat completely.
9. Place the pastry lid over the filling and fold the border over.
Press the pastry together securely to seal.
10. Cover the pudding with a double piece of buttered foil, pleated
in the middle. Tie in place with string.
11. Steam the pudding on an upturned plate in a large saucepan
filled with hot water for 5 hours, topping up with water occasionally
so as not to boil the water in the saucepan dry.
12. To serve, turn out the pudding onto a large warm plate. Cut a
wedge of the pudding and place on a serving plate with mashed
potatoes and a spoonful of peas
From: Carol
To: phaedrus
Subject: Cold Case Files......Gooseberry Pudding
Date: Friday, October 11, 2002 8:53 AM
Dear Phaed,
Here's a bit of help on one of your "cold cases." I found a
few recipes for gooseberry pudding and wanted to pass them
along to you.
Carol.
Gooseberry Pudding Recipe
(boiled)
Line a pudding dish with rich biscuit crust rolled out half an
inch thick. Fill with uncooked gooseberries, liberally sprinkled
with brown sugar, and cover with a top crust. Pinch the edges of
the crusts well together, tie over it a floured cloth, and boil
for two and a half hours in water which must not cease boiling
from the moment the pudding is put in until it is done. Serve
with sweet sauce.
---------------------------
Gooseberry Fool
Serves 6
Gooseberries - 450g (1 lb), topped and tailed
Water - 2 tbsp
Caster sugar - 175-225g (6-8 oz), depending on the sharpness of the
gooseberries
Double cream - 300 ml (1/2 pint)METHOD
Put the gooseberries into a small thick saucepan with the water and 2
tablespoons of the sugar. Cover with a lid and stand it in a roasting
tin of water.
Place it over a low heat and let it stew very gently for 45 minutes
until the gooseberries are soft.
Beat them to a pulp with a wooden spoon, sweeten them well and sieve
the pulp through the coarse blade of a mouli-légumes and allow it to
cool. It should be fairly stiff and a pretty, soft green.
Whisk the cream to a firm snow, fold in the fruit pulp and chill
before serving.
-----------------------
Gooseberry Pudding
2 qts gooseberries
4 cups water
2 cups sugar
3/4 cups farina
Wash and pick over berries. Simmer in water 1/2 hour; force
through a sieve. Add sugar mixed with farina and cook 10 minutes
longer, stirring constantly. Pour into individual molds lightly
greased with olive oil and chill until firm. Unmold, serve with
cream. Serves 6.
-------------------------
Buttermilk and gooseberry pudding
Serves : serves 6-8
Preparation Time : 15 minutes
Cooking Time : 90 - 120 minutes
Oven Temperature :
Ingredients :
3 large eggs
250ml sugar
25ml melted butter
250ml Cake flour
5ml baking powder
2ml salt
700ml buttermilk
300ml milk
1 can Goldcrest Golden Cape Gooseberries in syrup
nutmeg.
Goldcrest Gooseberry Jam, to serve
Method :
1. Beat the eggs and sugar untill light. Add melted butter. Sift
in flour, baking powder and salt.
2. Add buttermilk, milk and gooseberries with juice. Fold in until
well combined. Pour into a greased baking dish and bake in preheated
oven for 90 minutes to two hours, untill set.
3. Remove from oven and sprinkle a little ground nutmeg with a
spoonful of the gooseberry jam.
-----------------------------
Gooseberry Fool
1/2 lb (225g ) gooseberries
4oz sugar
5 fl. oz double cream
Method
1. Rinse gooseberries under running water after topping and tailing.
While still wet place in a pan and stew gently until very soft and
almost liquid.
2. Stir in sugar to dissolve.
3. Set aside to cool.
4. Whisk cream until thick and fold gooseberry puree into cream.
5. Chill for an hour before eating.
--------------------------------
Gooseberry Pudding
One quart of scalded gooseberries; when cold rub them smooth with the
back of a spoon until a pulp. Take six tablespoons of the pulp, half
a pound of sugar, a quarter pound of melted butter, six eggs, the rind
of two lemons, a handful of grated bread, two tablespoons of cooking
Brandy (non-alcoholic).
Stir together till well mixed, do not blend. Half an hour will bake
this delicious pudding. Serve hot or cold, may be topped with the
remaining gooseberry pulp and cream.
----- Original Message -----
From: telisha
To: phaedrus
Sent: Tuesday, October 01, 2002 3:59 PM
Subject: pink champange cake
I had this wonderful lite tasting cake at a party...
is there any way you might have this recipe or can
find a good one for me...I would really love to have it.
Thanks in advance.
Hi Telisha,
You didn't give much of a description of the cake, which makes it difficult because there are several different cakes with that name.
The one below is described as "light and fluffy". Could that be it?
Phaed
Pink Champagne Cake
Ingredients
1 package white cake mix
2 egg whites
2/3 cup white wine
2/3 cup cherry juice
1 cup heavy cream
1/3 cup vegetable shortening
1/3 cup 2% milk
1 pound powdered sugar
1/8 teaspoon red food coloring (optional)
Directions
Preheat oven to 350°F. Generously grease and flour two 8-inch round
cake pans; set aside.
Combine cake mix, egg whites, white wine and cherry juice in a large
mixing bowl; beat for 4 minutes using an electric mixer.
Pour into prepared cake pans; bake for 20 minutes or until cake is
done and a clean toothpick inserted in center comes out dry. Remove
from oven; cool cake in pans on two wire racks for 10 minutes. Loosen
cakes around edges of pan, tap bottoms lightly and remove from pans.
Cool completely on two racks.
Meanwhile, beat cream until stiff in a deep bowl; set aside. Combine
shortening, milk, powdered sugar and red food coloring (optional).
Mix well. Spread half of mixture atop one cake layer. Fold whipped
cream into remaining filling; place unfrosted layer atop frosted layer.
Frost entire cake with whipped cream-filling mixture. Refrigerate cake
until ready to serve. Refrigerate leftover cake.
----- Original Message -----
From: Pegheart
To: phaedrus
Sent: Monday, October 14, 2002 1:05 PM
Bananas Foster Cheesecake
Garnished with a toffee almond crisp & chocolate colada sauce.
I recently ate at Red Lobster and had this delicious dessert.
Any chance that you have the recipe for it?
Pegheart
Hello Pegheart,
I do indeed have it. The first one below is Red Lobster's. Below it are some other versions.
Phaed
Red Lobster Bananas Foster Cheesecake Clone
Crust:
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons unsalted butter (1/2 stick)
3 tablespoons sugar
2 tablespoons golden brown sugar (packed)
1 1/2 teaspoons vanilla extract
Filling:
2 packages Neufchetel or cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup sour cream (regular or low-fat)
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt
Topping:
1 cup regular or low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 (17-ounce) jar caramel sauce
2 tablespoons dark rum
2 bananas, sliced
Position rack in center of oven and preheat oven to 350 degrees F.
Wrap outside of 9-inch diameter springform pan with 3-inch-high
sides with heavy-duty foil.
Combine flour, pecans, butter, sugar, brown sugar and vanilla in
large bowl. Mix well. Press mixture onto bottom of prepared pan.
Using electric mixer, beat cream cheese in large bowl until smooth.
Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a time,
beating until just blended after each addition. Add pureed banana,
sour cream, lemon juice, vanilla, cinnamon and salt.
Beat just until combined.
Transfer filling to crust-lined pan. Place pan in large roasting pan.
Add enough hot water to roasting pan to come one inch up sides of
springform pan.
Bake until center of cake is just set, about 1 hour 15 minutes.
Remove cake from oven. Maintain oven temperature.
Meanwhile, prepare topping. Mix together sour cream, sugar and
vanilla in small bowl until well blended. Spread topping over
cheesecake. Bake until topping is set, about 10 minutes. Turn
off oven. Let cake stand in oven until cooled to room temperature,
about 2 hours.
Refrigerate cake until well chilled. Cover and refrigerate
overnight. Cut around cake to loosen; remove pan sides. Transfer
cake to platter. Warm caramel sauce in small saucepan over low heat,
stirring often. Mix in rum. Drizzle some sauce decoratively over
cake. Arrange bananas atop cake. Cut cake into wedges and serve
with sauce.
Yield: 10 servings
-------------------------
Bananas Foster Cheesecake
Cookie Crust:
11 vanilla sandwich cream cookies, crushed
3 tablespoons butter, melted
Bananas Foster Filling:
24 ounces cream cheese, [softened]
3/4 cup dark brown sugar
5 teaspoons cornstarch
3/4 teaspoon ground cinnamon
3 eggs
1 egg yolk
2/3 cup puréed banana (2 small bananas)
3 tablespoons banana schnapps
3 tablespoons light rum
2 teaspoons vanilla extract
For the cookie crust: In a small bowl stir together crushed cookies
and melted butter until well combined. Press crumb mixture evenly
onto the bottom of a greased 9-inch springform pan.
For the filling: In a large bowl combine cream cheese, brown sugar,
cornstarch and cinnamon. Beat with an electric mixer until smooth.
Add eggs and egg yolk, one at a time, mixing to combine after each
addition. Beat in puréed banana, banana schnapps, rum and vanilla
extract. Pour the cream cheese mixture over the crust. Bake at 350ºF.
for 15 minutes. Lower the temperature to 225ºF. and bake for 1 hour
and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge
of the pan. Turn the oven off; return the cake to the oven for an
additional 30 minutes. Chill, uncovered, overnight.
Just in case this cheesecake isn't quite rich enough to suit your
taste, top it off with
Caramel Butter Sauce:
1 cup butter
1 cup light brown sugar
2 tablespoons corn syrup
2 tablespoons dark rum
2 tablespoons Galliano
3 bananas, peeled, and cut into 3/4-inch rounds
1/4 cup heavy cream, scalded
Melt butter with brown sugar and corn syrup in heavy saucepan,
stirring often. Stir in the rum and Galliano. Bring to a boil
and simmer 2 to 3 minutes, until thickened and bubbling. Add
3 bananas, peeled and cut into 3/4-inch rounds. Remove from heat
and slowly pour in hot heavy cream, stirring constantly. Top
each slice of cheesecake with a generous portion of this
scrumptious sauce.
------------------------
Bananas Foster Cheesecake Squares
List of Ingredients
2 C. vanilla wafer crumbs
1/2 C. chopped pecans
1/4 C. (1/2 stick) butter or margarine, melted
1/4 C. firmly packed brown sugar
Filling
24 oz. cream cheese, softened
1/2 C. firmly packed brown sugar
2 tsp. rum extract or 2 tbls. dark rum
3 eggs
1/2 C. mashed ripe bananas
Topping
2 bananas, sliced
2 tsp. lemon juice
25 caramels, unwrapped (about 1/2 of 14 oz. pkg.)
2 T. milk
1 tsp. rum extract (optional)
1/2 C. pecan halves
Recipe
Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom
of 13 x 9-inch baking pan.
Filling: Mix cream cheese, sugar and rum extract with electric
mixer on medium speed until well blended. Add eggs; mix until
blended. Stir in mashed bananas. Pour over crust. Bake at 350
degrees for 30 minutes or until center is almost set. Cool.
Refrigerate 3 hours or overnight.
Topping: Toss bananas with lemon juice; arrange over cheesecake.
Microwave caramels and milk in microwavable bowl on HIGH for 2
minutes; stir until smooth. Stir in 1 teaspoon rum extract, if
desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves.
Cut into squares. Refrigerate any leftover cheesecake.
Makes 2 dozen.
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