———————————–MOUSSE———————————– 1/2 lb Boiled ham, ground fine

2 Egg yolks

2 tb Dijon-style mustard

5 Eggs

2 c Milk

1/2 c Heavy cream

1 tb Port wine

1 tb Tomato paste

Freshly ground pepper Kosher salt ———————————-PEACHES———————————- 8 Firm-ripe medium peaches

8 oz Pickled watermelon rind,

-drained, finely chopped -(an 8 ounce jar) 1/2 c Almonds, salted, toasted,

-blanched Heat oven to 350F.
1.
Combine ham, egg yolks and mustard in food processor container fitted with steel blad.
Process until blended.
With machine running, add whole eggs, one at a time. Add milk, cream, port, tomato paste and pepper; process until completely blended.
Taste and add salt if necessary.
2.
Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups.
Place cups in roasting pan lined with double

thickness of newspaper.
Ad hot water to pan to come halfway up sides of cups.
Cover pan with aluminum foil.
Bake in lower third of oven until custards are just set, 35 to 40 minutes.
(Be careful not to overbake.) Remove custard cups from pan; cool completely on wire racks.
3.
Blanch peaches in boiling water for 1 minute.
Plunge into ice water to stop cooking.
Peel, cut into quarters, discarding pits.
Cut the peaches into thin slices.
4.
Unmold mousses onto individual serving plates.
Garnish with peaches, watermelon rind, and almonds.

4 c Water

2 md Potatoes, diced

2 Sprigs dill

3 Scallions, diced

1 lb Sorrel, steamed & chopped

1/4 c Fresh lemon juice

1/4 ts Salt

1/2 ts Black pepper

2 tb Brown sugar

2 Eggs

1 c Cold water

1 c Sour cream

Chopped fresh dill Chopped cucumbers In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes.
Add the chopped sorrel & lemon juice, salt, pepper & sugar.
Simmer for 10 minutes.
Remove from heat & discard the dill sprigs.
In a large bowl, beat the eggs with the cold water till ight.
Very slowly pour 2 cups of the hot stock into the egg mixture, stirring constantly to prevent curdling.
Then pour egg mixture back into the soup pot, stirring thoroughly.
Chill until very cold, at least 3 hours.
Just before serving, whisk in the sour cream & garnish with dill.
Top with cucumbers. “Sundays at Moosewood Restaurant”

****FONDUE**** 4 cn Campbell’s Cheddar cheese

Soup, undiluted 1 lb Cheddar cheese sharp, grated

5 x Cloves fresh garlic

Or 1tbsp.
garlic powder 2 tb Kirsch or cherry brandy

****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes Heat cheese soup in fondue pot or heavy skillet on low.
Slowly add grated cheddar cheese, Kirsch, and garlic (for best results use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt.
of cold milk, stir until smooth, and slowly add to pot while stirring. FRENCH BREAD: get the baguettes if available in your area, if not, any type will have to do.
Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces.
It’s best when crusty.
MEAT DIPPERS: (heat and cut into bite sized pieces any or all of these).
Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs.
VEGETABLE DIPPERS : (slightly cooked …do not overcook, or else the pieces will slip off the fondue fork and get “lost” in the pot….
or raw), cut into bite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes.
VARIATION: Instead of cheddar cheese soup use Campbell’s Nacho cheese dip (soup) in cans, and substitute part or all of it for regular cheddar cheese soup, or add some finely chopped jalapeo peppers to the cheese mixture for extra zest.
SPECIAL HINTS: Serve to company (it’s always a hit!) on a cold fall day for lunch, or a freezing winter’s night, or warm their hearts during a gentle spring rain.
Best if served accompanied by champagne or wine.
Best mood is created if candles are lit and a fire is blazing in the fireplace.
Sit fondue pot with fondue in the middle of the table, pot on low heat.
Place dippers in individual bowls.
Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive, so be careful.
(Renate’s own recipe developed and perfected over many years).
Enjoy!

3 T Butter OR

1 ea Large onion, chopped

28 oz Can Whole tomatoes w/ juices

4 c Freshly made pumpkin OR

4 c Canned pumpkin puree

1 x Red Pepper Puree garnish OPT

3 T Mild vegetable oil (corn)

3 c Chicken stock (3-4 cups)

1 T Maple syrup or honey

4 c Fresh butternut puree OR

1 x Salt to taste

1.
In a 10-inch skillet, melt the butter or heat oil over medium-low heat.

Add the onion and saute slowly, stirring often, until limp but not brown, 6-7

minutes.
Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.
2.
Pour the tomatoes with their juice into a food processor.
Add the maple

syrup or honey, and puree.
Add the pumpkin, and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again, and, if an extra smooth soup is desired, put through a power strainer.
3.
Add the tomato-pumpkin puree to the stock. Season with the salt.
Reheat,

and serve very hot, garnished with red pepper puree if desired. Serves 8-10

1 1/2 pt Vegetable stock

1 sm Onion, finely chopped

1 sm Green bell pepper, diced

1 tb Parsley, chopped

1 oz Wild rice, washed & drained

4 oz Button mushrooms, sliced

5 tb Red wine

Salt & pepper Put the stock into a soup pot.
Add the chopped onions, bell pepper & parsley.
Bring to a boil, cover & simmer for 15 minutes.
Add the washed wild rice & continue to simmer for another 40 minutes.
Add the mushrooms & the wine. Season to taste.
Cover & simmer for a further 15 minutes.
Serve hot.
Mary Norwak, “Grains, Beans & Pulses”

Stephen Ceideburg 5 Shallots

2 Aubergines (eggplants)

5 Cloves garlic

1 Fresh chili

1 ts Salt

2 tb Vegetable oil

3 Eggs hard-boiled

20 Mint leaves

Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned.
Peel the aubergines and garlic. Pound the chili, shallots and garlic together.
Then add the salt and aubergine and pound together again.
Fry the pounded mixture in the vegetable oil for 2-3 minutes.
Remove from the heat.
Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately.
Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables.
From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
1987

6 Eggs, hard cooked

2 tb Mayonaisse

1 ts Grated onion

1 ts Mustard

1/2 ts Worcestshire sauce

1 1/2 oz Deviled ham

Salt and pepper to taste Cut hard cooked eggs in half - removing yolks to bowl - mix remaining ingredients with yolks and pile lightly into reserved halves.
Dust lightly with paprika before serving.

12 oz Smelt, thawed if frozen

1/4 c All-purpose flour

1/4 ts Salt

1 ts Dry mustard

1/4 ts Cayenne pepper

1/2 ts Paprika

1 Finely grated lemon peel

Vegetable oil for frying 2 tb Chopped fresh parsley

Lemon wedges Lemon peel strips (opt) Fresh dill sprig (opt) Rinse smelt under cold running water.
Pat dry on paper towels.
In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel.
Add smelt and shake well until fish are evenly coated.
Half fill a deep-fat fryer or saucepan with oil; heat to 375′F.
(190′C.) or until a 1/2″ cube of day-old bread browns in 40 seconds.
Place 1/2 of smelt in a frying basket.
Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels.
Reheat oil to 375′F.
(190′C.).
Repeat with remaining smelt.
Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp.
Drain on paper towels.
Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges.
Garnish with lemon peel strips and dill sprigs, if desired.

8 oz Blanched almonds

2 tb Mango chutney

1 ts Turmeric

1 ts Curry powder

Heat oven to 350F.
Mix together the mango chutney, turmeric & curry powder.
Mix in the almonds, ensuring that they become well coated.
Spread them on a non-stick baking sheet.
Bake for 10 minutes.
Spread them no plates to cool.
Store almonds in covered containers & add them to salads or serve with drinks.
Gail Duff, “A Book of Herbs & Spices”

30 ml Cooking oil

5 Curry leaves

1 lg Onion; finely chopped

1 Green chili; finely chopped

5 ml Crushed garlic

5 ml Ground jeera (cumin)

2 1/2 ml Borrie (tumeric)

Salt to taste 500 ml Frozen mixed vegetables

30 ml Chopped dhunia leaves

- (coriander) 10 ml Chopped chives

Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt.
Allow to simmer for about 10 minutes.
Add vegetables and cook a futher 10 minutes.
Mix in dhunia leaves and chopped chives when mixture has cooled.
fills 36 samoosas.
The Cape Malay Cookbook.
Courtesy of Jim Jamieson