Famous Recipes - A few for you

Chilled Carrot Soup with Cumin and Lime

2 tablespoons olive oil 2 pounds carrots, peeled, chopped (about 5 cups) 2 large leeks (white and pale green parts only), chopped (about 2 cups) 1 tablespoon chopped garlic 3 1/2 teaspoons ground cumin 1/2 teaspoon dried crushed red pepper 6 1/2 cups (or more) canned low-salt chicken broth 8 tablespoons sour cream 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saute until leeks begin to soften but not brown, about 5 minutes. Add garlic; saute 1 minute. Add cumin and crushed red pepper; saute 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight. Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel. Serves 4.

-------------------------------------------------------------------------- Challah (Jewish Braided Egg Loaf)

5 cups unbleached flour 2 teaspoons salt 1/4 cup sugar 1 heaping tablespoon yeast 1/2 cup melted margarine or oil (if you are wanting to keep it kosher) 1 1/4 cups warm water 4 eggs at room temperature, 1 yolk set aside for brushing the outside A couple pinches of saffron (optional adds color and aroma)

Preheat oven to warm (140F). Mix flour, salt, sugar and yeast in a large bowl (or heavy duty mixer). Mix together margarine (or oil) and water and pour into flour mixture and mix well (by hand, with a spoon or mixer). Add the whole eggs and the extra white (and the saffron if using). Knead well or use dough hook on mixer (or two batches in a food processor). Add a little more flour if needed.

Place dough in a greased bowl and turn dough to grease all sides, cover with waxed paper or plastic wrap and a towel and put in the warm oven (turned off), for 1/2 hour. Punch down and knead for about 10 minutes. Cover again with wrap and towel and let rise 15-20 minutes more in the warm oven. Repeat punching, kneading and raising, 1 more time.

Cut dough into two pieces (for small loaves or leave in one for large). Divide each into three for triple braid, four for a large triple with a small triple on top, or six for six braid. Roll each into ropes, tapered at the ends, and braid according to the number you are using. Tuck ends together tightly and place in loaf pans, or large loaf on a greased baking sheet.

Brush with a remaining yolk mixed with a little water. Get into all the cracks. Place in warm oven for 20 minutes. Raise oven temperature to 200F for 15 minutes. Raise it to 275F for 15 minutes. Finally, raise the oven temperature to 375F for about 20 to 25 minutes (for large loaf, a little less for two smaller), until bread is golden brown, and internal temperature is 200F. Baked challah freezes well, and slightly stale, it makes the BEST French Toast.

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"Veronique" is a fancy French term for dishes that contain grapes. Call it what you will, this dish is quick, easy, and delicious.

Herbed Halibut Veronique

1 cup (250 ml) heavy cream 1 cup (250 ml) dry white wine 2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried 4-6 halibut fillets, or other firm, white fish, about 1 inch (2.5 cm) thick Salt and freshly ground pepper to taste 2 tsp (10 ml) Dijon mustard 1 cup (250 ml) seedless green or red grapes

Combine the cream, wine, and tarragon in a skillet large enough to hold the fish in a single layer and bring to a simmer over moderate heat. Season the fish with salt and pepper and add to the skillet. Simmer covered until the fish is cooked through and firm to the touch, about 8 minutes. Transfer the fish to a warm platter and stir the mustard into the sauce. Bring to a boil over high heat and cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Add the grapes and heat through. Spoon the sauce over the fish and serve immediately. Serves 4 to 6.

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Rib Eye Steaks au Roquefort

6 to 8 oz (175 - 225 g) crumbled Roquefort or other good quality bleu cheese 6 Tbs (90 ml) butter, softened 1/2 tsp (2 ml) Worcestershire sauce 4 - 6 rib eye steaks or other boneless, tender cut, about 8 oz (225 g) each Salt and freshly ground pepper to taste 4 - 6 slices rye bread, toasted and buttered

Combine the Roquefort, butter, and Worcestershire sauce in a bowl and stir to combine. Season the steaks with salt and pepper and saute or grill until cooked to the degree you prefer. Spoon the Roquefort mixture over the steaks and place under a preheated broiler just until the cheese melts, 30 seconds to 1 minute. Place steak on a slice of buttered toast and serve immediately. Serves 4 to 6.

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Candy Apple Salad

1 red apple, cut in bite sized pieces, not peeled 1 green apple, cut in bite sized pieces, not peeled 1/2 cup sour cream 1/4 cup brown sugar dash pumpkin pie spice dash salt

Mix all ingredients together, eat. Serves 2, multiplies well, add candied nuts if desired.

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Peanut Butter Fudge

2 cups sugar 10 Tbs milk

Stir together over medium heat. When it comes to a full boil, cook 4 minutes (no more!). Remove from heat, then add:

1 tsp vanilla 1 cup peanut butter 2 very large spoons of marshmallow creme (exact measurement doesn't seem to matter!)

Mix well and press into an 8" x 8" buttered pan.

As the lady who gave me the recipe has marked, "Good Luck & Enjoy!" Delicious!

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Holiday Bark

8 ounces semi-sweet chocolate, chopped 8 ounces white chocolate, chopped 1 cup sliced or slivered almonds, toasted 1/2 cup dried cranberries or dried cherries 1/2 cup chopped dried apricots

Microwave semi-sweet chocolate and white chocolate in separate medium microwavable bowls - heat chocolate for two to three minutes on 50 percent power; stir to distribute heat and then continue to heat if necessary, 30 seconds at a time, until completely melted and chocolate is smooth. Be careful not to burn the chocolate. Add half each of the almonds, cranberries and apricots to each chocolate; stir until well blended.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet (I use a Silpat), alternating the colors of the chocolates. Cut through the chocolate mixtures with knife several times for marble effect. You should end up with a chocolate layer that is about 1/3 to 1/2 inch thick.

Refrigerate at least 1 hour or until firm. Break into 24 pieces. Store in tightly covered container at room temperature.

Note: You can use only one color of chocolate if desired - I think it's especially attractive with all white chocolate.

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Aunt Madge's Christmas Pudding Yields: 12 Servings

1 cup soft bread crumbs 1 cup Raisins 1 cup Currants well -washed and dried 1 cup Glace cherries (or more - red and green) 1/2 cup Walnuts chopped 1 cup Flour 1 teaspoon Baking powder 1/4 teaspoon Baking soda 1/4 teaspoon salt 1/2 teaspoon Cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon Cloves 1/4 teaspoon Allspice 2 Eggs 1 cup milk 2 tablespoon molasses 1/2 cup Brown sugar 1/2 cup margarine

Cream margarine, etc. Combine Dry ingredients and combine with creamed mixture. Stir in fruits. Can also use glace pineapple. Use wide mouthed pint jars with snap lids and fill 2/3's full. Boil pints for 2 hours and quarts for 3 hours. Start timing when water starts boiling. Keep a pan of boiling water handy to top up as necessary. Keeps well because it's canned. (Keep it in a dark place or it discolors). Serve with Brown Sugar Sauce.

Brown Sugar Sauce Yields: 4 Servings

1/2 cup Brown sugar firmly packed 1 tablespoon Cornstarch 1/8 teaspoon salt 1 cup Warm water 1 tablespoon Butter 1 teaspoon Vanilla

Combine brown sugar, cornstarch, salt in pan. Stir in water. Cook on medium low until thick and smooth - about 5 - 10 minutes. Stir in butter and vanilla. Serve over Aunt Madge's Christmas Pudding.

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