I had a great time at Maples Acres Farm on November 5. I served hot pumpkin soup.
The farm looked beautiful with the fall colors and a bright sun. It was very different from the week before, when I had had to cancel because of a snow storm!
Many people came after a hayride and tasted the soup, which was accompanied by French baguette and pumpkin butter made at the farm, along with spiced pears from the farm as well.
People appreciated my recipe, which is easy: Maples Acres Farm pumpkin, a good vegetable broth, dry sack sherry, heavy cream, grated nutmeg…all blended together, et voilà!
I enjoyed myself very much!
Try the recipe yourself…Bon appétit!
4 ½ cups of flour
1 lb salted soft butter
9 room temp. eggs
1 ¼ Tbsp. dry yeast
1/3 c hot water
1 Tbsp. sugar
In Big Kitchen Aid bowl mix flour, butter, and eggs.
In a cup mix the yeast, sugar, and hot water. Stir well to dissolve. Let it rise. Pour in flour mixture.
Beat until smooth and shiny. Cover with plastic and a towel. Let it rise to the top of the bowl.
Pour in a double plastic bag and refrigerate until next day.
Will make 14 individual brioches or 2 brioche cakes or 1 long loaf brioche bread
1/2 pound chicken livers
1/2 pint of heavy cream
pinch of salt
pinch of dried basil
pinch of dried oregano
big pinch of dried thyme
pinch of white pepper
2 tablespoons of Madeira
3 tablespoons of truffle shavings
additional truffle shavings for decoration
Preheat oven to 375°. Butter an oven-proof terrine. Blend all ingredients in a food processor until very smooth. Pour the blended mixture into the terrine and decorate with the truffle shavings. Put buttered wax paper on top and then cover with aluminum foil. Bake in 375° oven in a bain-marie for 15 minutes or until soft but not firm. Do not overcook! Allow to cool and store in refrigerator.
Moroccan Lamb Tajine
(serves 6 to 8 )
1/3 cup of olive oil
4 onions, finely chopped
5 lbs. of lamb shoulder, cut into 2 inch pieces
2 lbs. of fresh tomatoes – peeled, seeded and chopped
3 tablespoons of ground cumin
2 tablespoons of turmeric
1 tablespoon of freshly grated ginger
1 pinch of salt
1 bunch of fresh cilantro, finely chopped
1 generous teaspoon of red pepper flakes
1/2 cup golden raisins
1/2 cup of chopped, dried apricots
1/2 cup of chopped, dried figs
1/2 cup of chopped, dried dates
1/2 cup of toasted, slivered almonds
1/2 cup of Moroccan black olives
1/2 cup of sliced Mandarin oranges
5 cups of couscous pasta
5 cups of chicken stock
Harrisa (spicy Moroccan red-pepper condiment)
Heat the olive oil in a large earthenware pot at medium temperature; add the onions and the lamb and cook for five (5) minutes. Add the tomatoes, cumin, turmeric, ginger, salt, red pepper flakes and 3/4 of the cilantro. Stir, cover and cook very slowly until the lamb is tender (approximately 45 minutes).
Make couscous according to the instructions on the package, replacing the water with the chicken stock. When the couscous is done, toss with the raisins and almonds.
Serve the tajine on a bed of the couscous; garnish with the apricots, dates, figs, black olives, Mandarin oranges, the remainder of the cilantro and just a dab of the Harrissa on the side.
To make 12 six-ounce servings:
For the Caramel:
1 1/2 cups granulated sugar
1/2 cup water
For the crème:
7 1/2 cups milk
1 teaspoon dark rum
8 egg yolks
1 1/3 cups granulated sugar
Preheat oven to 375°.
Boil together without stirring the 1 1/2 cups of sugar and the 1/2 cup of water over medium heat until reaching the caramelization stage (about 10 minutes) — should be golden, not pale or dark. Pour equal amounts into 12 oven-proof ramekins.
Scald 7 1/2 cups of milk and the rum. Allow to cool and then remove the skin.
Put the 10 eggs, the 8 egg yolks, the scalded milk and 1 1/3 cups of sugar in a mixing bowl. Beat together until well mixed. Do not over-beat!
Pour equal amounts of the crème mixture into the 12 ramekins over the caramel layer.
Put the ramekins in a deep oven-proof dish. Pour warm water into the dish up to half the height of the ramekins. Bake at 375° for 35 minutes or until a sharp-pointed knife inserted in the crème comes out clean. Do not over-bake! The tops should be yellow not brown.
Allow to cool completely and then refrigerate.
When ready to serve, run a sharp knife around the edge of each ramekin, deep enough to release the crème. Put the serving plate on top of the ramekin, turn upside down and then shake until the crème is released onto the plate.
Spinach 3 pounds large leaf
Red peppers 4
2 packages of gelatin
1 cup of hot water or white wine
1 large cucumber
1 large terrine (mold)
Preheat oven temperature 375
Blanch the spinach
Roast the peppers and peel them and julienne
Roast the eggplant and scoop out the flesh add salt and pepper
Blanch the carrots and cut in half lengthwise
Peel the cucumber and cook them in the water to boil
Pour over the gelatin.
Start assembling the terrine:
Layers of spinach leaf overlapping to form the wrapping
One layer of pepper, one of eggplant, one of carrots and start all over again
Pour the cucumber mix into it and then cover with more blanched spinach leaf on the top
Cover with a top or a buttered waxed paper.
Put in the oven for about 20 to 40 minutes au bain marie.