Friday, October 14, 2016
Jacob Javits' Mixed Fruit Compote
Drained prunes (soaked overnight in water and cinnamon stick)
Cantaloupe (or Persian) melon balls
Honeydew melon balls
Cleaned, hulled fresh or frozen whole strawberries
Red raspberries (fresh or drained frozen)
Peeled, sliced nectarines
Peeled, sliced peaches
Sliced, yellow apples
Preserved stuffed oranges (or preserved kumquats) in heavy syrup
Combine fruit in a large crystal bowl. Mix lightly with syrup from stuffed oranges. Refrigerate 2 hours. Spoon into individual serving dishes. Splash lightly with Kirsch. Serve with slices of sponge cake.
Jacob Javits' Veal Scallopini
1 1/2 pounds veal scallops or cutlets cut 1/5-inch thick
2 tablespoons olive oil
1/4 cup fresh lemon juice
1 teaspoon dried oregano, crushed
1 1/2 tablespoons each olive oil, sweet butter
Pound scallops between pieces of wax paper. Combine olive oil, lemon juice, and oregano in a flat glass dish. Refrigerate meat in marinade overnight, turning several times. Drain scallops well between paper towels. Dust lightly with seasoned flour. Heat olive oil and butter in large skillet until sizzling. Brown scallops quickly, about 3 to 4 minutes per side.
Serve immediately. Garnish each scallop with anchovies and cut parsley. Serves 6.
Marion Javits' Thoughts: Select top quality veal, pound well (or tenderize briefly with unseasoned tenderizer) and cook quickly to insure best results.
Thursday, October 13, 2016
Michael Jackson's Sweet Potato Pie
1/2 cup sugar
1/4 cup butter, melted
1/2 teaspoon salt
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons fresh lemon or orange juice
2 1/2 cups mashed sweet potatoes (canned or freshly cooked)
1 teaspoon nutmeg
1/2 cup pecan halves
1 unbaked pie shell
Beat eggs and sugar. Add melted butter, salt, milk, vanilla and spices. Blend egg mixture with mashed sweet potatoes and lemon or orange juice. Pour into an unbaked pie shell. Garnish with pecan halves. Bake 10 minutes in a preheated 400 degrees F. oven. Reduce oven temperature to 375 degrees F. and bake 40 minutes longer or until golden. Serves 6-8.
Wednesday, October 12, 2016
Mahalia Jackson's Oven Pot Roast, Creole-Style
4 pounds bottom round beef roast
1 small clove of garlic
2 tablespoons vegetable oil
1 medium peeled onion, sliced
1 cup water
1 1/2 bell peppers, diced
1/2 rib of celery, cut in 2-inch pieces
10 peeled carrots, cut in half
2 large peeled tomatoes, chopped
1 tablespoon chopped parsley
2 small bay leaves
1 teaspoon salt
A few gratings freshly ground pepper
8 peeled potatoes
Wipe off wash with clean cloth. Insert pieces of garlic into roast. Coat all sides well with seasoned flour. Place roast in large roasting pan with vegetable oil and onion. Roast uncovered in preheated 500 degree oven 30 minutes until browned on all sides. Remove from oven, reduce oven temperature to 300 degrees.
Surround roast with pepper, celery, carrots, tomatoes, parsley, bay leaves and water. Season with salt and pepper. Cover, oven-roast 1 1/2 hours. Add potatoes and roast 1 hour longer. Remove lid to brown vegetables and reduce stock. Roast about 1/2 hour longer. Correct seasonings. Remove roast and vegetables to heated platter. Heat stock over direct heat to brown and thicken gravy. Spoon gravy over sliced meat and vegetables. Serves 10-12.
Mahalia Jackson's Stuffed Crabs
4 hard-shelled crabs (cook in salted boiling water 15 minutes)
1 cup cooked crab meat
1 tablespoon fresh lemon juice
1/2 bell pepper, minced
2 tablespoons minced celery
1 1/2 tablespoons minced onion
2 tablespoons vegetable oil
1/4 cup toasted bread crumbs
1 tablespoon butter (or vegetable oil)
1 tablespoon minced parsley
Pinch of powdered thyme
A few sprinkles of garlic powder
1/2 teaspoon salt
A few gratings freshly ground pepper
Wash crabs well, drain well. Crack claws with nutcracker; pull off hard shells, discard spongy tissue. Pick over, carefully removing meat from claws and back. Discard stiff tendons and bits of shell. Scrub shell well, set aside.
Add meat from crabs to other crab meat in mixing bowl, sprinkle with lemon juice. Let stand 15 minutes.
Saute pepper, celery and onion in 2 tablespoons vegetable oil 5 minutes (or until vegetables are tender). In separate skillet, brown bread crumbs in butter (or oil) over low heat. Add cooked vegetables, half the bread crumbs to crab meat with parsley and seasonings, mix well. Stuff shells (or use aluminum foil in crab-shaped molds). Put in baking pan. Brown in preheated 400 degree oven 15 minutes. Serve with wedge of lemon as appetizer. Serves 4.
Thoughts: Mahalia's advice to brave cooks, "Use uncooked crab meat for freshest, best-flavored stuffed crab." Kill crab by sticking a small sharp knife or ice pick between the eyes. In the interest of time (it takes about 2 1/2 dozen crabs to yield 1 cup fresh crab meat), buy cooked crab meat from fish shops or supermarkets.
Tuesday, October 11, 2016
Glenda Jackson's Chocolate Mousse
4 ozs. semi-sweet chocolate bits
2 tbsps. butter
2 tbsps. Cointreau or brandy or fresh orange juice
4 eggs, separated
Sweetened whipped cream
Melt chocolate together with butter in top of a double boiler. Add Cointreau or brandy or orange juice; mix well. Beat egg yolks until thick and lemon-colored; gradually add to chocolate mixture. Mix well and remove from heat. Beat egg whites until stiff but not dry and fold into chocolate mixture. Pour into individual molds or glass bowl. Chill at least 12 hours before serving. Serve topped with sweetened whipped cream. Serves 4-6.
Thoughts: Miss Jackson's mousse may not be sweet enough to suit the American palate, therefore additional sugar can be added. Be careful, however, not to add too much sugar because the dish is rich in dark chocolate flavor. For an unusual touch, add a small amount of finely grated orange rind to the whipped cream.
Glenda Jackson's Lemon Cheesecake
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
3 large eggs, separated
1/2 cup vanilla sugar***
8 ozs. cream cheese, softened
3 tbsps. fresh lemon juice
Finely grated rind of one lemon
1/2 cup raisins or currants
1/2 cup heavy cream, whipped (or comparable amount dairy sour cream)
Combine graham cracker crumbs, butter and 2 tbsps. sugar, press into bottom and sides of a greased 8-inch springform pan, reserving about 1/4 cup of mixture for topping. Beat egg yolks well; gradually beat in 1/4 cup of vanilla sugar, cream cheese, 2 1/2 tbsps. lemon juice and lemon rind.
Beat egg whites until stiff but not dry; fold into cream mixture. Stir in raisins or currants. Pile mixture into crust. Bake in preheated 300 degrees F. oven 50 minutes or until filling begins to brown on the top. Whip cream. Add remaining lemon juice to sour it or use sour cream. Add remaining vanilla sugar to cream. Spoon mixture over top and scatter remaining crumbs over that. Bake 5-10 minutes longer. Chill well until serving time. Makes one 8-inch cake.
Thoughts: ***Vanilla sugar is made by placing a piece of vanilla bean in a canister of sugar. Let it remain buried in the sugar several days or until it perfumes and flavors the sugar. Also lovely to use over fresh fruit in season.
Monday, October 10, 2016
Anne Jackson's Spinach-Bacon Salad
For the dressing:
3 tablespoons wine (or tarragon) vinegar
7 tablespoons safflower (or other vegetable) oil
1 tablespoon chopped fresh tarragon
2 teaspoons clopped chives
2 teaspoons chopped parsley
1/2 teaspoon dried basil
Salt and freshly ground black pepper
Combine vinegar with oil and herbs. Season with salt and pepper to taste. Set aside.
For the salad:
1 1/2 pounds fresh young spinach leaves
8 slices lean bacon, grilled, drained, broken into bits
10-12 cherry tomatoes, washed and slemmed
6 small yellow plum tomatoes, washed, cut in halves
8 small cleaned mushrooms
1 small while onion, peeled, cut in rings
Wash spinach carefully to remove sand. Drain well, crisp several hours in refrigerator before using.
Rub salad bowl lightly with cut garlic. Add spinach, bacon, and tomatoes. Slice mushrooms in thin slices into the bowl. Toss lightly with tarragon salad dressing Garnish with onion rings. Serves 4-6.
Sunday, October 9, 2016
Burl Ives' Salmon Bake
1 can (10 3/4-ozs.) condensed cream of mushroom soup
1/2 can water
1 tsp. dried dill leaves, crushed
4 tsps. lemon juice
2 cups cooked rice
1 cup cooked peas (fresh, frozen or canned)
1 can (16 ozs.) salmon, drained and flaked
1/2 cup sliced almonds
In a lightly-buttered 1 1/2-quart baking dish, blend soup and water. Add remaining ingredients except almonds, lemon slices and paprika. Bake in preheated 350 degrees F. oven for 30 minutes (or until hot). Stir in almonds. Garnish with lemon slices and paprika. Serves 4.
Thoughts: Substitute tuna for salmon and season with 1/4 tsp. thyme instead of dill. For a "cheesy" version of fish bake: 1 can mushroom soup, 1/2 can water (or skim milk), 1 cup grated American cheese, 2 cups rice, 1 cup cooked peas, 1 can salmon (or tuna), 1 tbsp. grated onion, 1/2 tbsp. melted butter, 1/2 tsp. salt, 1/8 tsp. pepper and strips of sliced pimento for garnish. Bake as directed above.