Guest guest Posted May 9, 1999 Report Share Posted May 9, 1999 Here are 6 recipes from the May 1999 issue of Bon Appetit (x-posted to MC list). I know my categories look weird, but they work for me <g>. Enjoy! Candace Black Cherry Compote Cornmeal Cake with Black Cherry Compote Crudities w/ Fresh Herb Vinaigrette Herb & Lemon Goat Cheese Spread Lemon Custards w/ Lemon Verbena Marinated Red Bell Peppers W/ Basil And Garlic * Exported from MasterCook * Black Cherry Compote Recipe By : Bon Appetit 5/99 Serving Size : 8 Preparation Time :0:00 Categories : Fruits Compotes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds frozen pitted dark sweet cherries -- unsweetened 2 cups water 1 cup dried tart cherries 1/2 vanilla bean -- split lengthwise 2/3 cup honey 1 cinnamon stick 3 whole cloves 1 teaspoon grated lemon peel Thaw cherries, reserve the juice. Combine 2 cups water and dried cherries in large saucepan. Bring to boil. Reduce heat; simmer until water is reduced to 1/4 cup, about 15 minutes. Scrape in seeds from vanilla bean; add bean. Stir in dark cherries with juices and remaining ingredients. Simmer until cherries are tender and juices thicken, about 50 minutes. Cool. Serve at room temperature. - - - - - - - - - - - - - - - - - - NOTES : Can be made 3 days ahead. Cover and chill. When in season, fresh cherries can be used in place of the frozen ones. Makes 3 1/2 cups For Cornmeal Cake w/ Black Cherry Compote (Desserts) ********************************** * Exported from MasterCook * Cornmeal Cake w/ Black Cherry Compote Recipe By : Bon Appetit 5/99 Serving Size : 8 Preparation Time :0:00 Categories : Cakes Fruits Whole Grains & Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- yellow cornmeal 1/2 vanilla bean -- split lengthwise 2 cups whole milk 1/4 cup unsalted butter 1 teaspoon grated lemon peel 3/4 teaspoon salt 1 cup yellow cornmeal 1/4 cup honey 5 tablespoons sugar 4 large eggs -- separated Black Cherry Compote -- see recipe Preheat oven to 350 F Butter 9x5x2-1/2-inch metal loaf pan. Dust with cornmeal; tap out excess. Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks. Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan. Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knite, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote. - - - - - - - - - - - - - - - - - - NOTES : Traditionally, this cake--a Christmas specialty of the town of Seguret in the Vaucluse [France]--is made with goat's milk. Compote recipe is in Sauces. ********************************* * Exported from MasterCook * Crudities w/ Fresh Herb Vinaigrette Recipe By : Bon Appetit 5/99 Serving Size : 8 Preparation Time :0:00 Categories : Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons red wine vinegar 1 1/2 tablespoons dijon mustard 1/4 cup chopped fresh chives 1/4 cup chopped fresh basil 2 tablespoons chopped fresh tarragon 1/4 cup olive oil assorted crudites Whisk vinegar and mustard in small bowl to blend. Mix in herbs. Gradually whisk in oil. Season with salt and pepper. Serve with crudites. - - - - - - - - - - - - - - - - - - NOTES : Suggested vegies: carrot and celery sticks, radishes, cherry tomatoes and Belgian endive. **************************** * Exported from MasterCook * Herb & Lemon Goat Cheese Spread Recipe By : Bon Appetit 5/99 Serving Size : 8 Preparation Time :0:00 Categories : Cheese Dips Herbs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces soft goat cheese -- room temp 2 teaspoons chopped fresh thyme 2 teaspoons grated lemon peel 1 garlic clove -- minced black pepper -- to taste 5 teaspoons olive oil 16 french-bread baguette slices -- toasted Place goat cheese in small bowl. Mix thyme, lemon peel, and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve. - - - - - - - - - - - - - - - - - - NOTES : Makes about 1/2 cup cheese Delicious with toasted bread or with celery sticks, red bell pepper strips, or Belgian endive leaves. ******************************** * Exported from MasterCook * Lemon Custards w/ Lemon Verbena Recipe By : Bon Appetit 5/99 Serving Size : 6 Preparation Time :0:00 Categories : Custard Fruits Herbs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 14 lemon verbena leaves -- optional 10 strips lemon peel -- 2 x 1/2 " 6 tablespoons sugar 1 1/2 cups whipping cream 6 large egg yolks 1 teaspoon fresh lemon juice Preheat oven to 325 F Combine first 3 ingredients in medium saucepan. Boil until mixture is reduced to 1/2 cup, about 4 minutes. Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes. Stir in cream. Whisk yolks to blend in medium bowl. Gradually whisk in hot cream mixture. Whisk in lemon juice. Strain custard through sieve into 4-cup measuring cup. Divide among six 1/2-cup ramekins or souffle dishes. Cover ramekins with foil. Place ramekins in 13x9x2-inch metal baking pan. Add enough hot water to pan to come halfway up sides of ramekins. Bake custards until just set, about 45 minutes. Remove pan from oven; let custards cool in water in pan. Transfer ramekins to refrigerator. Chill at least 4 hours or overnight. Serve chilled. - - - - - - - - - - - - - - - - - - NOTES : Use fresh or dried verbena leaves -- each 2 to 2 1/2 inches long. *************************** * Exported from MasterCook * Marinated Red Bell Peppers W/ Basil And Garlic Recipe By : Bon Appetit 5/99 Serving Size : 8 Preparation Time :0:00 Categories : Bell Peppers Herbs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large red bell peppers 6 large garlic cloves -- peeled 16 large fresh basil leaves 3/4 cup olive oil Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes to steam. Peel, quarter and seed peppers. Flatten the garlic cloves. Place peppers, basil and garlic in bowl. Add oil. Cover; chill overnight. Arrange peppers and basil on platter, leaving most of oil behind in bowl. Garnish with olives, if desired, and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.