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(5 out of 5) - Preserved Figs (5 out of 5)
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- Steak Tartare 1 (5 out of 5)
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Archive for January, 1999
Cold Cherry Soup
*fresh cherries are a lot of work but really do taste better than the canned variety.
**other cherry flavored liqueur can be used such as cherry brandy but cherry heering works the best.
Bring water, sugar, cinnamon stick and cherries to a boil.
Simmmer 30 minutes if using fresh cherries, 10 if using canned.
Mix together cornstarch and 2 tablespoons water, stir into cherries and cook and stir until clear and slightly thickened.
Remove about 1 cup of cherries and some juice; puree in blender and return to rest of soup.
Cool, add wine and cream, blend well and chill thoroughly.
Just before serving add cherry heering or other type of cherry liqueur.
Serve in chilled bowls garnished with mint and dollops of sour cream.
Cold Buttermilk Soup
Combine first four ingredients.
Chill.
Sprinkle with dill or parsley.
**spoonbread and strawberry wine by norma jean and carole darden.
Cold Buttermilk And Shrimp Soup
In a large bowl, whisk together the buttermilk, mustard, salt and sugar.
Add the chopped shrimp, chopped cucumber, and chives and stir until well combined.
Chill the soup, covered, for 3 hours or until very cold.
Garnish each serving with a whole shrimp and a slice of cucumber.
A 1944 gourmet mag.
Favorite.
Cold Broccoli Salad
Overnight before mixing with broccoli.
Combine remaining ingredients and.
Note: this recipe appeared in the waycross journal-herald 17th annual by ms.
Barbara e.
Fowler of waycross, georgia.
Cold Borscht
Combine the beets, onion, water, and salt in a saucepan.
Bring to a boil and cook over medium heat for 1 hour.
Add the lemon juice and sugar and sugar or lemon juice, depending upon the sweetness of the beets.
Beat the eggs in a bowl.
Gradually add 3 cups of the soup, beating constantly to prevent curdling.
Return this mixture to the balance of the soup, beating steadily.
Remove all of the beets from the soup.
Grate 5 of the beets and chill the soup, and serve very cold with a spoonful of sour cream in each plate.
Note: if a very thick soup is desired, place the remaining beets in an electric blender with 2 cups of the soup, and run the machine until the mixture is smooth.
Add the mixture to the soup.
These recipes are from the molly goldberg jewish cookbook.
I leave off the.
Cold Blueberry Soup With Orange Herb Sorbet
To make the sorbet, combine 1/2 cup of the orange juice and the honey in a small saucepan and heat just to dissolve the honey.
Stir into the remaining orange juice along with the remaining ingredients.
Refrigerate until cold.
Freeze according to the directions on your ce cream machine.
Meanwhile, to make the soup, combine the sugar and water in a small saucepan andbring to a boil.
Simmer for 2 minutes and let cool.
Set aside 1 1/2 cups of the blueberries.
Place the remaining blu3berries in a blender and puree until smooth.
Strain through a fine mesh sieve.
Stir in the sugar syrup and the lemon juice.
Refrigerate until cold.
To serve, combine the blueberry puree and the seltzer and divide among 4 bowls.
Place a scoop of the sorbet in the center of each bowl and surround with the orange sections and reserved blueberries.
Garnish with mint and serve immediately.
Cold Beet Borscht
Put in blender and whirl until smooth:.
Fold in 1-1/2 cups light cream - or - 1-1/2 cups buttermilk.
Mix with a spoon or spatula.
Do not use blender again.
Chill and garnish with slices of cucumber, hard-boiled eggs, a dab of sour cream, and a sprinkle of dill weed.
Cold Beer Shrimp
Bring the beer to a boil in a large saucepan.
Add the shrimp, stir, and cook for 2 minutes, or until they just turn pink.
Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid.
Once they are cool, remove the shrimp from the beer, using a slotted spoon.
Peel and devein the shrimp; return them to the beer and stir for 1 minute to remove any remaining grit.
Transfer the shrimp to a bowl.
The beer can be strained and added to shrimp or fish stock.
The shrimp can be prepared up to 1 day in advance and refrigerated.
Heat the oil in a small saucepan.
Add the soy sauce, lime juice, tabasco, tomato and gingerroot.
Cook over high heat, stirring, for 2 minutes, to heat through.
Remove from the heat and let cool.
Spoon the cooled sauce over the shrimp and toss to combine.
Add the cilantro, mint or chives.
Season to taste with salt and pepper and toss again.
Cover and refrigerate until ready to serve.
Cold Bean Salad
Combine beans & diced vegetables in a large bowl.
Place remaining ingredients in blender & blend on high for 1 minute.
Add to bean vegetable mixture.
Blend more seasoned liquid if desired.
Chill for 2 hours.
Season to taste.
Cold Barley Salad
Bring chicken broth to a boil in a saucepan; reduce heat to low and stir in barley.
Cover and cook 10 minutes or until barley is tender and liquid is absorbed.
Remove from heat; add peas and next 5 ingrediants.
Toss gently; cover and chill.
Calories per 1/2 cups.
Cold Avocado Soup With Chili Coriander Cream
Halve, pit, and peel avocados and in a blender or food processor blend with lemon or lime juice, broth, buttermilk, 2 cups ice water, cumin, tabasco, and salt and pepper to taste until smooth.
Transfer soup to a large bowl.
Thin with remaining ice water to desired consistency and chill,.
Covered, until very cold, at least 2 hours and up to 4 soup will discolor if kept longer.
For the chili coriander cream, in a blender or small food processor blend together all ingredients with salt and pepper to taste, scraping down sides.
Serve soup with chili coriander cream and coriander sprigs.
Cold Avocado And Buttermilk Soup
Place the onions in a blender or processor and add 1 cup of the puree as fine as possible.
Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish.
Puree again, adding broth as necessary.
Transfer the soup to a large bowl.
Add any remaining broth the buttermilk to the blender and whir briefly to pick as much avocado as possible.
Add to the soup, along with the extract and sugar, if desired.
Both of these rather surprising ingredients enhance avocado when used be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving.
It should be cold but not icy.
Peel the remaining half avocado cut into very thin slices.
Divide soup-among six serving bowls and top with the sliced avocado, and coriander.
Serve accompanied by the tortilla chips.
From the san francisco examiner, 6/2/93.
Cold Asparagus With Sesame-Ginger Vinaigrette
*to toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden.
Watch carefully.
Break off any woody parts of the asparagus stalks.
Bring lightly salted water to boil in a medium skillet, add asparagus and cook for 5 minutes or just until tender-crisp.
Immerse asparagus in ice-water to stop the cooking action.
Pat dry and arrange on a platter.
In a blender, combine the dressing ingredients and blend until thoroughly combined.
Pour dressing evenly over asparagus and serve.
Cold Asparagus W Sweet Mustard Vinaigret
I made this last night while my wife made steaks with a balsamic vinegar onion glaze the latest issue of bon appetite.
Tres swell!
Cold Apricot Sour Cream Soup
Soak apricots in warm water enough to cover the apricots for 1 hour.
Whirl apricots and water in blender until pureed.
Strain and add lemon juice.
Stir in cream and chill.
When ready to serve, garnish with sour cream.
Cheers, leonard auslender.
Cold And Spicy Noodles
This can be prepared a day ahead.
The bit of tahini sesame paste creates a creamy sauce that contrasts well with the crisp vegetables.
In a large bowl, combine cilantro, tahini, miso, oil, orange juice, and red pepper flakes.
Toss in green onions, bell pepper and noodles.
Cover bowl with plastic wrap, and chill 3 hours or over- night.
Serve cold.
From an article by mary carroll in the san mateo times, 5/25/93.
Cold 7 Layer Dip
Next - guacamole - we make ours by adding lemon juice, tabasco or other hot sauce, and salsa to the avocados.
Third layer - 16 ounce sour cream with a package taco seasoning mixed in.
Fourth layer - chopped green onion.
Fifth - sliced black olives.
Sixth - diced tomato.
Seventh - shredded sharp cheddar.
That is it - we use tortilla chips or fritos, but it is so good we have been known to use anything to dip it out with!!
Cold & Hot Cucumber Canapes
Slice ends from cucumber, score sides with tines of a fork.
Cut 28 perfect, very thin slices from cucumber, save remainder.
Sprinkle a large, flat, paper-towel-lined plate well with salt.
Carefully place cucumber slices in single layer on salt, cover with another layer of paper towel.
Weigh down with plate & let stand 2 hours at room temperature.
Rince slices & pat dry.
Mustart, hot pepper sauce & remaining cucumber cut in chunks.
Process until well chopped but not pureed.
Use biscuit or cookie cutter, cut 28 small each cucumber slice almost in half, roll each half around index finger, 1 half-round forward, one backward & place atop each canape.
Sprinkle with ground chile.
From the
Colcannon Soup
Heat butter in a dutch oven.
Add leeks; cook gently until just wilted.
Add cabbage and combine well.
Cook a few minutes.
Add potatoes and stock.
Bring to the boil.
Simmer for 20 minutes,or until potatoes are very tender.
With potato masher, gently mash some of the potatoes, so that the soup thickens.
Stir in milk.
Season with salt and pepper.
Add green recipe shared by deborah kuhnen.
Colcannon 1
Mash the potatoes or pass them through a food mill.
Chop the cabbage or kale and add it to the potatoes.
Mix well.
Peel and chop the onion.
Melt a little of the dripping in a large, heavy frying pan and cook the onion in it.
Remove and mix with the potato and cabbage.
Season to taste, and stir in a little milk if the mixture is too stiff.
Add the rest of the dripping to the hot pan and, when very hot, turn the potato and cabbage mixture into the pan and spread it out.
Fry until brown, then cut it roughly and continue frying until there are lots of crisp brown pieces.