CRAIG CLAIBORNE'S AMBROSIA
This mixture of oranges, bananas, grated coconut and sugar is a dessert that is considered by many to be as Southern as magnolias and mint juleps. Craig Claiborne brought this recipe to The Times in 1987 after spending Thanksgiving at the Elgin mansion house, a Greek Revival-style home, in Natchez, Miss., built between 1840 and 1855, and owned by Dr. William Calhoun and his wife, Ruth Ellen. Ethel Banta, Ms. Calhoun's sister, contributed this recipe. Need a few tips on how to segment citrus? Here's a video.
Provided by Craig Claiborne
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Peel the oranges, cutting away all the white pith. Using a sharp stainless steel knife, carefully cut the juicy flesh from the membranes that surround it. Discard the membranes and any seeds. There should be about 5 cups of flesh.
- Put one-fourth of the orange sections in a crystal bowl and add half a cup of the coconut and half a cup of banana slices. Sprinkle with one-fourth of the sugar. Continue making layers until all the ingredients are used. Sprinkle with enough orange juice to moisten well. Chill and serve.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 5 milligrams, Sugar 20 grams
APPLE CRISP
Steps:
- Preheat oven to 350 degrees. Peel, core and slice apples into a bowl. Add 1/2 of the sugar, the spices and lemon juice. Mix lightly and pour into buttered 1 1/2 quart casserole. Blend the remaining sugar, flour, salt and butter to a crumbly consistency. Add the nuts and sprinkle over the apple mixture. Bake 45 minutes or until the apples are tender and the crust is nicely browned. Serve with whipped cream or ice cream.
CRAIG CLAIBORNE'S PREFERRED HAMBURGERS
Provided by Craig Claiborne And Pierre Franey
Categories lunch, quick, burgers, main course
Time 10m
Yield Four hamburgers
Number Of Ingredients 9
Steps:
- Divide the meat into four equal portions and shape each portion. Press each portion as gently as possible, just enough so that it holds together.
- Sprinkle the bottom of a heavy skillet, preferably a black-iron skillet, lightly with salt, if used. Heat the skillet until it is hot and almost smoking. Add the patties and sear well on one side, about two minutes. Using a pancake turner, turn the patties and reduce the heat to moderate. Cook on the second side about two or three minutes or to the desired degree of doneness.
- If desired, sprinkle each hamburger with salt and pepper and top each with one tablespoon of butter.
- Meanwhile, toast the cut sides of each bun until they are lightly browned. Arrange the bun halves, cut side up, on four dinner plates. Sprinkle each patty with one-quarter teaspoon Worcestershire sauce, one tablespoon parsley and one-half tablespoon lemon juice. Add one onion slice atop each hamburger. Top each serving with the remaining toasted bun halves, cut side down. Serve with tomato ketchup.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 13 grams, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
CRAIG CLAIBORNE'S BOUILLABAISSE
Provided by Craig Claiborne
Categories dinner, soups and stews, main course
Time 1h
Yield 8 or more servings
Number Of Ingredients 25
Steps:
- Heat one-third cup of the olive oil in a large saucepan and add the onions, leeks, fennel, garlic and celery. Cook, stirring without browning, about five minutes.
- Add the hot red pepper flakes, saffron, tomatoes, salt, pepper, bay leaf, thyme and wine. Bring to a boil and cook 30 minutes. Pour the sauce into a wide casserole and allow it to cool to room temperature.
- Leave the sea robin and sculpin fillets whole. Cut the conger and monkfish into 1 1/2-inch squares. Add all the fish to the tomato sauce. Stir to coat all the pieces. At this point it is best to refrigerate the mixture for two or three hours, but if you do not have the time, the soup can be cooked immediately. When ready, add the fish broth to the tomato mixture and bring to a boil. Let simmer about two minutes.
- Add the mussels and stir gently so they are covered with liquid. Cover closely and let simmer until the mussels open, about five minutes.
- Stir in the shrimp and let cook about one minute. Sprinkle with parsley and dribble the remaining one- quarter cup of oil over all. Baste the top of the solids briefly with the liquid. Gently stir in the Pernod or Ricard until blended.
- Serve in hot soup bowls with a crouton or two on top. Add the sauce to the top of the toast. Serve the remaining croutons on the side.
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