Thursday, December 28, 2017

Roasted Carrot and Pumpkin Soup with dukkah
2 Tbsp. unsalted butter and 2 Tbsp. melted butter
1 yellow onion, thinly sliced
2 leeks (light-green and white parts only), thinly sliced
2 lb. carrots, cut in half crosswise
1 lb. pumpkin, peeled and cut into cubes the same size as the carrots
salt and pepper to taste
5 - 6C chicken stock
1/3C crème fraiche
1/4C fresh thyme leaves
dukkah spice* (optional)

Heat the butter in a large pan, add the onion and leeks and sauté until soft.  Preheat the oven to 425F.  Place the carrot and pumpkin pieces on a cookie sheet.  Drizzle with melted butter, salt and pepper to taste and roast until tender and beginning to brown – about 25 minutes.  Remove pumpkin slices after 15 minutes if they are soft and continue roasting the carrots.  Stir into the onion mixture, add the 5 cups of the chicken stock and let simmer 10 minutes.  Puree in a food processor in batches until smooth.  Return to the pan and heat, adding more stock if necessary.  Swirl in the crème fraiche and sprinkle with thyme leaves.  Divide among bowls and sprinkle each with some of the dukkah.
MAKES:  6 servings

Dukkah spice
1/2C unsalted, shelled raw pistachios, toasted
2 Tbsp. sesame seeds
2 tsp. coriander seeds
2 tsp. cumin seeds
¼ tsp. whole black peppercorns
1 tsp. kosher salt

Toast the remaining ingredients (except the salt) in a dry skillet until fragrant – 1 to 2 minutes.  Add the pistachios and salt and coarsely grind the mixture.

Wednesday, December 6, 2017

Apple Cake with vanilla cream
4 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 Tbsp. fresh lemon juice
1C sugar (2 Tbsp., remainder)
3/4C plus 2 Tbsp. flour
½ tsp. ground cinnamon
½ tsp. ground nutmeg
3 large eggs
1 tsp. vanilla

sifted powdered sugar
1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 350F.  Butter bottom of 8-inch spring form pan, line with parchment and butter again.

In a large bowl, toss the apples with the lemon juice, two tablespoons of the sugar and let stand 15 minutes.  Mix flour, salt and spices together.  Beat eggs, vanilla and remaining sugar until thick and pale yellow, about 8 – 10 minutes.  Gently fold in the dry ingredients.

Spread apples in the prepared pan in an even layer.  Pour the batter evenly over them.  Let stand for 5 minutes to allow the batter to sink in a little.  Bake for about one hour, until golden and crisp on the top.  Transfer to a rack and let rest for 15 minutes.  Remove ring and transfer to a serving platter.  Dust with sifted powdered sugar and serve with cream beaten with sugar and vanilla to taste.
MAKES:  8 servings