| 25 | 26 | 27 | 28 | 29 |
| 1 | 17 | 34 | 51 | 68 |
|
1
tbl. cream or milk
egg
1
1
1
/2 teas. vanilla
/2 teas. salt
1
3/4 cup flour
teas. baking powder
1
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares. Four Seasons Crab Cakes
2
pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1
1
/2 to 1 cup heavy cream
tablespoon Dijon mustard
2
teaspoons sesame oil
2
2
2
tablespoons finely chopped parsley
tablespoons finely chopped chives
tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sauteing
Pick through crabmeat, removing all shells but being careful not to
break up the large lumps too much.
In a food processor, grind codfish until pureed. Add 1/2 cup of heavy
cream and puree until incorporated. Then add more cream if needed.
The mixture should be smooth and shiny, yet firm enough to hold its shape.
Place this mousse in a metal bowl and add the other ingredients, except
for the olive oil.
Take a small portion of the crab-cake mixture and saute in hot olive
oil until golden brown. Taste to adjust seasoning.
Form the rest of the crab cakes and saute in hot olive oil until golden
on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.
Serves six to eight.
General Tso's Chicken
3
2
2
1
1
1
1
2
/4 lb Boneless chicken breast
ts Dark soy sauce
ts Rice wine or dry sherry
ts Finely chopped ginger root
ts Cornstarch
ts Sesame oil
/3 c Oil, preferably peanut
Dried red chiles
-
cut in half lengthwise
1
2
tb Chopped fresh orange peel OR
ts - dried citrus peel
-
(soaked & coarsely chopped)
/2 ts Roasted Sichuan peppercorns
(finely ground), optional
1
*
2
1
1
ts Dark soy sauce
/4 ts Salt
ts Sugar
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