Spicy Crab Soup 4 Servings
Procedure
- 1 Heat the butter over medium heat and cook onion 4 minutes.
- 2 Add the celery and cook 3 minutes.
- 3 Add the potato, tomatoes, corn, and chicken stock.
- 4 Add the seasonings and cook 25 minutes.
- 5 Add the crab meat and peas, then simmer 10 minutes.
- 6 Correct the seasoning with salt, pepper, and lemon juice. Serve with Crab Puffs (page 58).
Crab Puffs
4 Servings
Procedure
Procedure
- 1 Preheat the oven to 400°F (205°C).
- 2 Combine the first 5 ingredients and mix well.
- 3 Combine the water, butter, and salt over medium-high heat and bring to a boil. Immediately remove from heat and add the flour, beating until mixture leaves sides of pan and forms a ball.
- 4 Add the eggs, one at a time, beating thoroughly after each addition.
- 5 Thoroughly blend in crab mixture.
- 6 Drop by small teaspoonfuls onto ungreased baking sheet.
- 7 Bake 15 minutes, reduce heat to 350°F (175°C), and bake 10 minutes longer.
Buffalo Chicken Wings 4 Servings
Procedure
- 1 Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
- 2 Heat oil to 375°F to 380°F (190°C to 193°C), pat wings dry, and fry until cooked through, golden and crisp, 5 to 8 minutes.
- 3 Drain on paper towels.
- 4 Combine butter, hot sauce, vinegar, and salt over medium heat, and warm until butter is melted.
- 5 Add chicken wings and toss to coat.
- 6 Combine the mayonnaise and yogurt, and stir in the blue cheese; dressing will not be smooth.
- 7 Serve chicken wings warm or at room temperature, with celery sticks and dressing.
Roast Duck with Garlic and Honey 4 Servings
Procedure
- 1 Preheat the oven to 400°F (205°C).
- 2 Rinse the duck inside and out with cold water, reserving the neck and liver. Trim the excess fat and skin.
- 3 Pat dry and make 8 incisions in the duck breast and thighs, inserting a garlic clove into each incision. Prick the duck skin all over with a fork, but don't pierce the meat.
- 4 Rub the duck inside and out with orange or tangerine peels.
- 5 Truss the duck and place breast side down on a rack in a roasting pan. Roast for 20 minutes.
- 6 Turn duck breast side up and baste with fat; reduce heat to 350°F (175°C) and continue roasting and basting occasionally until desired doneness is achieved, 10 to 15 minutes more.
- 7 Heat 1½ tablespoons (¾ ounce, 21 ml) butter over medium-low heat, add the onions, and cook until they begin to soften, 2 minutes.
- 8 Add the duck liver and cook, stirring until liver is firm, about 5 minutes. Remove and cut liver into ½-inch (1.2 cm) dice, then return to pan with onions.
- 9 Add the parsnips, turnips, and carrots; cook 1 minute.
- 10 Add the remaining butter and ½ cup (4 ounces, 115 ml) orange juice. Cook until just tender and liquid is almost gone, then set aside.
- 11 While duck is roasting, make the sauce base. Bring the duck neck, remaining orange juice, wine, honey, thyme, and 1 teaspoon (2 g) pepper to a boil over high heat. Reduce the heat to very low and simmer 10 to 15 minutes, until the liquid is reduced to 1 cup (8 ounces, 235 ml).
- 12 When duck is cooked, remove and let stand 10 minutes before carving.
- 13 Meanwhile, pour the fat and pan juices into a container. Let stand until the clear yellow fat separates and rises to the top. Pour or skim off the yellow fat (which can be cooled, covered, and refrigerated to use as cooking fat) and pour pan juices back into roasting pan.
- 14 Return pan to heat and add sauce base. Bring to a boil, scraping up the browned bits on the bottom of the pan. Reduce to sauce consistency and pour into a sauceboat. (Sauce may need to be thickened.)
- 15 Carve the duck and serve with the vegetable mixture and sauce.
Applesauce Cake with Caramel Glaze
Procedure
- 1 Preheat the oven to 350°F (175°C). Grease and flour a 10-inch (25.4 cm) tube pan.
- 2 Cream the butter until smooth. Gradually add the brown sugar, beating until light and fluffy.
- 3 Add the egg; beat well.
- 4 Sift together 2½ cups (10 ounces, 283 g) of the flour, the baking soda, salt, and spices. Add to the creamed mixture in batches alternating with the applesauce. Beat well after each addition.
- 5 Dredge the raisins and walnuts in the remaining flour; fold into the batter.
- 6 Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until cake tests done.
- 7 Cool cake in pan 15 minutes, then invert onto a cake rack to cool completely.
- 8 Meanwhile, prepare the glaze. Combine the brown sugar, butter, and milk.
- 9 Heat, stirring constantly, until the mixture comes to a boil and the sugar is dissolved.
- 10 Continue cooking, stirring constantly, until the mixture reaches soft-ball stage (240°F or 115°C). Remove from the heat, and beat about 5 minutes or until thick.
- 11 Drizzle the hot sauce over the cooked cake.
Beets, Endive and Feta Salad 4 Servings
Procedure
- 1 Preheat the oven to 400°F (205°C).
- 2 Leaving on the tails and 1 inch (2.5 cm) of the stem on the beets, rinse them, put them in a baking pan with ¼ inch (.6 cm) of water, cover, and bake until tender when pierced with a knife, 25 to 40 minutes depending on the size of the beets.
- 3 Cool beets, then peel and dice into ½-inch (1.2 cm) cubes.
- 4 Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.
- 5 Toss beets in half of the vinaigrette.
- 6 Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350°F (175°C) oven for 5 to 7 minutes or until they smell toasty. Set aside to cool.
- 7 Just before serving, quarter the endive, cut out the cores, and break into leaves.
- 8 Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.
- 9 Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.