by Laura Childs
Combine ingredients in a heavy pan and cook over low heat, stirring often, for about 10 minutes. When apples begin to break down, increase heat to medium and cook, still stirring, for another 25 minutes or until thickened. Spoon apple mixture into hot sterilized jars and seal. Yields about 6 cups.
Carmela’s Carmel Sauce
1 cup butter
2 cups sugar
2 tsp. fresh lemon juice
1 ½ cups whipping cream
Melt butter in a heavy saucepan over medium heat, then add sugar and lemon juice. Stir constantly for 6 or 7 minutes or until mixture turns a rich caramel color. Add whipping cream, a little at a time, and continue stirring. Cook for another 1 to 2 minutes. Remove from heat, pour into sterilized jars, and seal. Yields about 3 cups.
Big Easy Shrimp
4 tbsp. butter
1 onion, chopped
2 cloves garlic, minced green pepper, chopped
1 tsp. salt
Dash of pepper
Pinch of Cajun seasonings
1 can tomatoes (14 oz.)
1 lb. shrimp
2 cups cooked rice
Melt butter in large pan. Add onion, garlic, green pepper, salt, pepper, Cajun seasonings, and tomatoes (including juice). Simmer for 12 minutes. Add shrimp and continue simmering until shrimp are cooked through. Pour over rice. Serves 4.
Chef Ricardo’s Grilled Duck Liver Salad
1 tbsp. butter
7 oz. duck liver, cut into bite-size bits
2 tsp. whole-grain mustard
1 tsp. fresh chopped parsley
2 tbsp. Marsala wine
2 tsp. white wine vinegar
Salad greens
Heat butter in frying pan, add liver, and sizzle until sealed. Blend together all the other ingredients except salad greens and add to pan, stirring constantly for 3 minutes. Spoon the duck liver over a bowl of salad greens and serve immediately.
Bon Tiempe Asparagus Risotto
1 tbsp. butter
1 large onion, chopped
2 cups arborio rice cup dry white wine
4 cups chicken broth
1 lb. asparagus, chopped in 1-inch pieces cup water
2 tsp. chopped fresh parsley
1 cup fresh grated Parmesan cheese
Salt and pepper to taste
Melt butter in large saucepan over medium heat. Add onion and sauté until tender. Add rice and stir for 1 minute. Add wine and cook until absorbed (4 to 5 minutes), stirring often. Add cup of the chicken broth and simmer until liquid is absorbed, stirring constantly. Continue to cook, adding more broth by cupfuls and allowing liquid to be absorbed before adding more. This process can take a good 20 minutes and you must remember to stir often. Add asparagus and stir, adding the water as mixture becomes creamy. Keep stirring and give the rice time to cook. When rice is fully cooked and very creamy, add parsley and cup of the Parmesan cheese. Stir, season to taste with salt and pepper, and transfer to serving bowl and sprinkle with remaining Parmesan cheese.
Veal Chops Stuffed with Gorgonzola and Walnuts
4 oz. Gorgonzola cheese (or blue cheese)
2 tbsp. butter, softened
2 tbsp. walnuts, chopped
1 tbsp. fresh chives, chopped
6 veal rib or loin chops, about 1-inch thick
Combine cheese and butter in a small bowl. Add walnuts and chives, mix well. Divide stuffing mixture into 6 equal portions and set aside. Cut a 2 1/2-inch horizontal pocket in each veal chop and insert 1 stuffing portion into each pocket. Close pockets with small skewers or wooden picks. Place chops on rack in broiler pan so meat is approximately 4 inches from heat. Broil 12 to 14 minutes for medium doneness, turning once. (Note: Chops may also be cooked uncovered on an outdoor grill.)
Baby’s Monster Slosh
3 oz. ginger beer
Juice of ½ lime
1 ½ oz. dark rum
Gummy worm
Into a tall glass filled with ice, pour ginger beer, lime juice, and rum. Stir well and garnish by hanging a gummy worm over the side. (Note: If you want to de-monster your drink, garnish with a thin wedge of lime instead.)
Hearty Pumpkin Soup
14 oz. vegetable broth
1 large onion, chopped
2 carrots, diced
16 oz. pumpkin meat (fresh pureed or canned)
2 cups milk
1 tsp. cinnamon
Salt
Pepper
Nutmeg
Put broth, onion, and carrots in a large pot, and simmer uncovered for 10 to 15 minutes, until carrots are soft. Mix in the pumpkin, milk, and cinnamon, then simmer for another 10 minutes. Season with salt and pepper, sprinkle with ground nutmeg.
Boo’s Holy Mackerel Morsels
(These are strictly for dogs!)
1 can (15 oz.) mackerel 1/2cup whole-grain bread crumbs
1 tbsp. minced green pepper
2 tbsp. canola oil
1 egg, beaten
Mash mackerel in a bowl with a fork, then add the remaining ingredients and mix well. Roll into walnut-size balls, then press with fork to flatten. Place on well-greased cookie sheet and bake at 350° for 20 minutes. Once they are firm and lightly browned, flip fish cakes and put back into oven for 5 additional minutes to dry them out slightly. Cool completely before storing in refrigerator.
Shamus’s Game Day Beer Bread
½ cup sugar
3 cups self-rising flour
1 bottle (12 oz.) beer
Stir all ingredients together, then spoon dough into a lightly greased 8 1/2̎×4 1/2” bread pan. Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack for 5 minutes, then remove from pan and continue cooling on rack.
Laura Childs
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