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* Exported from MasterCook *

 

Chilled Cherry-Plum Soup

 

Recipe By : Adapted from " The Enchanted Broccoli Forest. "

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds ripe red or purple plums

1 pound pitted dark sweet cherries

1/4 teaspoon salt

1 cup orange juice

1 tablespoon minced or grated fresh ginger

2 teaspoons Dijon mustard

1 tablespoon honey -- (to taste), up to 2

1 teaspoon grated orange zest

2 cups buttermilk or yogurt

***OPTIONAL GARNISHES***

A drizzle of buttermilk

Fresh mint leaves -- torn or minced

1 Thin slices kiwifruit

 

Preparation Time: About 20 minutes to prepare, plus time to simmer and

chill. Yield: 5 to 6 servings

 

Brace yourself for a stunningly colorful soup! You can make this up to a

day in advance. The seasonings intensify the longer it sits.

 

NOTE: Frozen cherries work very well here. The bonus is that they come

already pitted. Defrost them first, and use about 3 cups.

 

1) Pit and coarsely chop the plums. Place them in a medium-sized saucepan

with the cherries, salt, and orange juice. Heat to boiling, then turn the

heat down to very low. Cover and simmer about 5 minutes.

 

2) Add ginger and mustard. Cover and simmer 15 minutes longer.

 

3) Remove from heat; stir in honey and orange zest. Let cool to room

temperature, then puree in a blender or food processor. Transfer to a

container with a tight-fitting lid, cover, and chill until very cold.

 

4) Whisk in the buttermilk or yogurt just before serving. Top each bowlful

with a swirl of extra buttermilk, a scattering of fresh mint leaves, and

thin slices of kiwifruit.

 

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* Exported from MasterCook *

 

Chipotle Cream

 

Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven "

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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1 cup sour cream or yogurt

(or a combination)

1/2 teaspoon canned chipotle chiles -- up to 1

finely minced

 

Preparation time: 5 minutes Yield: 1 cup

 

Chipotle chiles are smoked, dried jalapeños. They most commonly come in

cans, packed in a vinegar preparation called adobo sauce. A little bit of

canned chipotles-in-adobo goes a very long way, both in terms of its heat

and its powerful smoky essence. In this sauce, sour cream and/or yogurt

create a soothing, luxurious vehicle for the chipotle flavor.

 

* Serve this wherever it seems appropriate--on any egg dish, with beans,

rice, cornmeal preparations, or drizzled onto soups.

 

1) Place the sour cream and/or yogurt in a small bowl and whisk until smooth.

 

2) Whisk in 1/2 teaspoon minced chipotles, and let it sit for about 10

minutes, so the flavor can develop. Taste to see if it needs more chipotle

flavor, and add more, if desired.

 

3) Store in a tightly covered container in the refrigerator. Bring to room

temperature before serving.

 

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* Exported from MasterCook *

 

Chocolate Pecan Pie

 

Recipe By : Adapted from " Still Life With Menu "

Serving Size : 1 Preparation Time :0:00

Categories : Pies And Pastry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRUST***

1 1/4 cups unbleached white flour

(plus extra for rolling)

6 tablespoons cold butter

Approximately 3 tablespoons cold milk

***FILLING***

1 tablespoon butter

2 ounces unsweetened chocolate -- (2 squares)

4 eggs

3/4 cup dark corn syrup

3/4 cup brown sugar -- up to 1 (packed)

(depending on your sweet tooth)

1/2 teaspoon salt

1 tablespoon rum -- (optional)

1 teaspoon vanilla extract

2 cups coarsely chopped pecans

A handful of pecan halves

Vanilla ice cream or whipped cream

 

Preparation time: 30 minutes to prepare; 30 minutes to bake Yield: 1 9-inch

pie

 

Bittersweet and just rich enough, this is a very adult pecan pie. Serve it

with vanilla ice cream or whipped cream, and kids will love it too.

 

CRUST: 1) Place the flour in the work bowl of a food processor fitted with

the steel blade. Cut the butter into small pieces, add it to the flour,

then pulse until it becomes a uniform mixture resembling coarse cornmeal.

 

2) Add milk 1 tablespoon at a time, pausing after each addition until the

dough holds together. (You may not need all of the milk.)

 

3) Flour a clean, dry surface, and roll out the dough to fit a 9-inch pie

pan, using extra flour to prevent sticking as you roll. Form a crust with

artfully fluted edges. Set aside.

 

FILLING:

 

1) Preheat oven to 375øF. Gently melt butter and chocolate together in a

double boiler. Remove from heat.

 

2) In a medium-sized mixing bowl, beat eggs at high speed with an electric

mixer. Slowly drizzle in the chocolate mixture as you beat the eggs. Add

all other ingredients except the pecans, and mix well.

 

3) Spread the chopped pecans into the unbaked pie shell. Pour in the

batter, and scatter a few pecan halves on top.

 

4) Bake 30 minutes, or until solid in the middle when shaken. Cool at

least to room temperature before serving. This also tastes very good cold,

so you can make it a day or two in advance, cover it tightly with plastic

wrap, and refrigerate until use.

 

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