So let's start right there, with dessert.
Here's the winner. It takes a bit of effort but none of it is tough.
Chocolate Bread Pudding
serves 10 lucky people
2/3 c granulated sugar (in two portions)
1 c heavy cream
8 oz (1/2 lb) best quality semisweet or dark chocolate, coarsely chopped or broken
5 extra lg eggs, separated
1 stick (1/4 lb) unsalted butter, cut into 10-12 pieces
1 tbsp vanilla
2 c fresh coarse to fine breadcrumbs (6 slices bread, 3/4 demi baguette)
Preheat oven to 350º and butter an 8/9 x3" round cake pan.
On medium heat in a small saucepan, bring the cream to a simmer (small bubbles and steam).
Put chocolate in a food processor and begin to cut it into smaller pieces, slowing pouring in the hot cream. Continue until the mixture is almost smooth. Add 1/3 c sugar, butter and one by one the egg yolks. Add vanilla and process until the mixture is very smooth. Add the breadcrumbs and process just enough to blend them in completely.
In a separate medium bowl, beat the egg whites until soft peaks form. Continue to beat while adding the remaining 1/3 c sugar. Beat until the peaks stiffen and look glossy. Now slowly combine the whites with the chocolate, being careful not to deflate the whites too too much. Pour into the buttered pan and level.
Put the pan into a larger baking pan or roasting pan and fill that with water halfway up the side of the pudding pan (1 1/2"). Put the whole rig into the center of the oven and bake at 350º 45-50 min or until a tester comes out clean. Remove from oven, cool at least 10 minutes, run a spatula around the rim and invert onto your serving plate.
For the topping
Two options here: one is you whip 6 oz cream with 1 tbsp vanilla and 1/2 c powdered sugar (don't add the vanilla or sugar until the cream has started to really thicken), then spread this like icing over the pudding.
OR
Brandy Custard which takes some work
4 egg yolks
1/4 c granulated sugar
1/4 powdered (confectioner's sugar), sieved or sifted to remove clumps
1 3/4 c milk
1 tsp vanilla
1 tbsp brandy or cognac
Combine egg yolks and powdered sugar (sieve it in) and beat until the eggs look lighter and are airy.
Combine granulated sugar with milk in a heavy medium saucepan and bring to a boil. Lower heat to lowest. Remove from heat and very gradually in a thin stream whisk in the egg yolks. Return pot to lowest heat and stir constantly until the custard gets thick enough to stick to the back of your spoon. do not let this boil or the eggs will curdle. (If it looks like a bit of curdle in the photo it's because I had to work on a bad electric burner that didn't cool fast enough.) Add vanilla and brandy and remove from heat. Cool and pour over the bread pudding.
To gild this
Top with fresh raspberries or, soak 1 doz dried cherries in rose water and regular water to plump them up, drain carefully and arrange around the rim.
Flourless Chocolate Torte
for the gluten free folks who don't want to be left out. It does however contain nuts instead of flour so be careful with your picky eaters.
8 oz (1/2 lb) blanched almonds
7 oz semisweet chocolate (you can always used Hershey's Special Dark if you don't have many options
1/2 lb (2 sticks) unsalted butter
3/4 c granulated sugar
1 tbsp light brown sugar
4 extra lg eggs
Confectioner's (powdered) sugar
1 pt whipping cream made into whipped cream
Preheat oven to 300º. Butter an 8" springform pan (bottom pops out). LIne the bottom with a round of wax paper cut to fit and butter the paper.
In a processor grind the almonds and chocolate together into a fine powder. (Put the chocolate in first and get it into coarse little pieces before adding the almonds.)
In a large mixer bowl, cream butter with sugar and blend well. Separate the eggs and add yolks one by one, beating as you go. On low speed, beat in the ground nuts and chocolate. The batter will be stiff.
In a separate bowl, beat the eggs whites until firm but not stiff, glossy and dry. Fold into the chocolate batter. Put the mix into the buttered pan, leveling. Smooth the top. Bake 45 min. Let cool completely in the pan. Loosen the sides with a spatula. Cover the top with anything flat like a board or plate to invert the cake. Remove bottom liner. Cover the cake with your serving plate and invert it onto that.
Sprinkle the top with powdered sugar. Serve it with whipped cream and to gild brandied fruits.
Okay now we can back up to the meal.
Here's a very old trusty recipe I've used for decades.
Marinated Button Mushrooms
I got this recipe from a newly wed from Provence who had it as part of her dowry. It couldn't be easier or tastier and with toothpicks beside it has always been a crowd pleaser. For something special serve it in a hollowed out winter squash or bread bowl or a glass bowl.
1 1/2 lbs whole button mushrooms, washed and dry
1/2 lb pearl onions, peeled (this is the awful part)
1/2 c (2 Oz) dark raisins
2 tsp whole black peppercorns
1 tbsp dried thyme leaves
1 tbsp fresh tarragon leaves or 1 1/2 tsp dried
1/4 c chopped fresh flat leaf parsley and 1/4 c for garnish later
1 tbsp wine vinegar
1 c olive oil
1 c dry white wine
pinch of salt
2-3 tbsp tomato paste
Combine all ingredients except tomato paste in a heavy stock or stew pot. Add enough water just to barely cover. Stir once to blend. Over med/high heat, bring to a boil. Stir in tomato paste, blending it well. Lower heat to simmer and cook 5 min. Remove from heat and cool. Refrigerate covered to keep.
To serve: drain off most of the liquid and put in your serving container. Garnish with more chopped parsley. Have toothpicks handy.
Chicken Liver Pate (with bacon)
Liver is iron; it's good for you. So are onions and garlic which keep the lungs clean. So share with those you love.
1/2 lb bacon, diced
2 c onion, diced (about 2 lg)
6 garlic cloves, minced
4 shallots, minced
1 tsp Chinese five spice powder
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1 tsp dried oregano
1 tsp dried tarragon
1 tsp cracked or ground black pepper
1 tsp dried/ground sage
1/4 tsp sea salt
1 lb chicken livers, rinsed with any fat or gristle cut off
1/4 cup brandy
1/4 c heavy cream
3/4 lb (3 sticks) unsalted butter, at room temperature and cut into pieces
In a lg skillet on medium heat, partly brown the bacon until its fat is rendered (removed). Add onion, garlic, shallots, spices, herbs and salt. Sauté until onion is soft and translucent, 4-5 min. Add chicken livers and brandy. Sauté stirring, until livers are browned all over on the outside but still pink inside.Cool down. Puree the pan contents in a food processor, adding the cream as you do it. Add the butter, processing the mixture into a smooth paste. Pour the mixture into a 5 cup crock or serving bowl and cover tightly with plastic wrap. Chill overnight in the fridge.
Serve as an appetizer or for cocktails with a spreading knife and a basket of breads sliced thin.
Chicken Stuffed Potatoes
This is for the kids you love because they'll love it: double baked potatoes with mushrooms and chicken.
serves 6
6 baking potatoes, oval shaped
6 tbsp unsalted butter
2 lg chicken breasts, boiled, skinned, boned and minced (you can use 6 thighs if you prefer darker meat)
6 oz fresh button mushrooms, washed and dry, chopped
2 tbsp flat leaf parsley leaves, minced
1 c half'n'half or low fat yogurt
1/4 tsp ground nutmeg
1/4 tsp celery seed
Salt and freshly ground black pepper to your taste
1/2 tsp dried rosemary leaves\2 tbsp pimiento, diced
1 c fresh or frozen green peas
4 tbsp unsalted butter, cut into six pieces
1 c low fat plain yogurt
Bake the potatoes until they are soft enough to eat. Cool. Butter an 8 or 9" square baking dish. Slice a thin piece off one narrow end of each potato so they stand upright and place them in the buttered baking pan. Now cut 1 1/2" off the top of each potato and carefully scoop out the insides, leaving a shell 1/2" thick.
Heat oven to 450º.
Put the potato insides into a large mixing bowl. Add the chicken, mushrooms, parsley, nutmeg, celery seed, rosemary, pimiento, salt and pepper. Stir to blend adding the half'n'half as you go to make a smooth, creamy paste. Fill and pack each standing potato with this mixture. Put a small pat of butter on top of each one. Bake at 450º 15-20 minutes.
While they bake, steam the peas in salted water until just tender. Drain.
To serve: spoon some yogurt over each potato, then some peas and perhaps a little more chopped parsley.
And finally. for the vegetarian
Stuffed Winter Squash
This is not the same as the jeweled rice in pumpkin I posted a few weeks ago. It's an old recipe from my business. I had a customer who regularly drove 70 miles round trip to get four of these every time she had dinner guests.
serves 4
4 med/lg acorn or butternut squash (try for blemish free ones)
1 1/2 tbsp split peas
1/4 c fresh or frozen whole cranberries
4 tbsp (1/2 stick) unsalted butter
5 scallions, diced
1/2 c brown rice
2 tbsp seedless dark raisins
1 lg stalk celery, finely diced
2 tbsp pine nuts
1/4 c walnuts, toasted and chopped
1 sm tart apple, finely chopped
1/2 tsp poppy seeds
1 tbsp pure maple syrup
1/4 tsp ground cinnamon
1/4 c fresh orange juice
Salt and freshly ground black pepper to your taste
1 tbsp fresh flat leaf parsley, finely chopped
1/4 c plain yogurt
pinch ground nutmeg
1/4 c cranberry juice or white wine or water in any combination
1 lb baby spinach leaves
Preheat oven to 375º.
Carefully cut a circular hole in the top of each squash about 1" wider than the stem. Remove and clean the interior of seeds and strings. Rinse and dry. If the squash does not stand up straight, slice a thin piece of the bottom so it does. Do not puncture the cavity.
In a medium skillet or casserole, melt 2 tbsp butter. Add the scallions pine nuts and celery. Sauté 3-5 minutes until the vegetables are soft and translucent, the pine nuts golden. Add split peas, brown rice and 3/4 the amount of liquid for cooking this amount of brown rice. Cook half the time the rice instructions say.
Toast walnuts 5 minutes on a baking sheet and remove immediately.
In a large bowl, combine raisins, cranberries, apple, toasted walnuts, cinnamon and maple syrup. Stir to blend.
Cut the remaining 2 tbsp butter into 4 equal pieces and put one in the bottom of each squash. Lightly salt the interior. Add the hot rice mixture to the cranberry apple mixture and toss to blend. Add orange juice and yogurt. Season with salt and pepper. Fold in poppy seeds and chopped parsley.
Stand the squash side by side in a shallow baking dish. Stuff each with the rice mix, remembering that it is going to expand slightly as it cooks. Sprinkle the top of each with nutmeg. Fill the bottom of the baking pan with the cranberry juice/wine/water liquid. Cover the baking dish with foil. Bake at 375º 1 hour. You can also microwave these in about 10 minutes if you are rushed.
While they cook, lightly steam the spinach with a bit of salt.
Uncover and split each squash in half to serve on a bed of lightly steamed spinach.
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