Wednesday, July 27, 2016

Recipes by John Frankenheimer: Harlequin Souffle; Onion Tart

John Frankenheimer's Harlequin Souffle

1/2 tbsp. soft butter
5-cup shallow souffle dish
Granulated sugar
3 large egg yolks
1/3 cup sugar
1/4 cup all-purpose flour
1 cup hot milk
1 1/4 tsps. vanilla extract
2 tsps. instant coffee dissolved in 2 tsps. boiling water
Grated rind of one orange
1 1/2 tbsps. Grand Marnier (or Cointreau)
Few drops orange food coloring
4 large egg whites
Pinch of salt

Spread butter evenly in souffle dish. Roll sugar around inner surface, evenly spreading over entire surface. Knock out excess sugar. Beat egg yolks, sugar and flour together. Add a bit of hot milk, beating constantly with whisk. Then pour egg-flour mixture back into hot milk, whisking constantly. Bring custard to boil. Cook over low heat two minutes, beating constantly. Divide custard equally into 3 bowls. To first bowl add vanilla extract; blend well. To second bowl add coffee extract; blend well. To third bowl add orange rind, Grand Marnier (or Cointreau) and orange food coloring, enough to give custard a deep yellow color. Keep bowls near heat to keep custard hot while preparing egg whites. Put egg whites and salt into cleaned copper bowl (clean with vinegar and salt to remove all traces of fat). Beat whites using large balloon whisk with vertical, circular motions until stiff peaks form. Add one-third of beaten egg whites to bowl containing vanilla-flavored custard. Fold in whites lightly and carefully, using rubber spatula. Work quickly. Repeat with remaining egg whites, folding into both coffee and orange-flavored custards. Pile pie-shaped wedges of each flavored souffle into prepared souffle dish alternating colors to form design. Repeat using up all the souffle in each of the three bowls. Place dish on center rack in preheated 375 degrees F. oven. Bake 30-35 minutes (or until cake tester inserted in center comes out clean). Serve immediately. Serves 4.

John Frankenheimer's Onion Tart

For the crust:

2 cups all-purpose flour
1/2 tsp. salt
1 1/2 sticks sweet butter
1/3 cup cold water

Combine flour and salt in mixing bowl. Cut butter in small pieces; work into flour-salt mixture until it is the texture of cornmeal. Add water gradually, forming a ball of pastry with floured hands. Roll out pastry on lightly floured board. Line a 10-inch flan ring (set on a baking sheet). Trim off excess pastry and crimp edges of pastry. Prick evenly with fork.

For the filling:

4 large yellow onions
3 tbsps. butter
3 large ripe tomatoes
1/4 lb. large pitted black olives (Mediterranean variety)
8-oz. can anchovy filets

Peel and slice onions fine. Saute in butter in casserole (or heavy skillet) slowly 15 minutes (or until quite dry). Arrange onions evenly in pastry shell. Blanche tomatoes quickly in boiling water to remove skins; cut in wedges. Arrange tomatoes on top of onion. Arrange anchovy filets and olives between tomato wedges to form an attractive design. Drizzle anchovy oil over all. Bake in preheated 400 degrees F. oven about 25 minutes (or until crust is crisp and golden. Serve with well-chilled Chablis or Pouilly-Fuissé. Serves 6.

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