Summer Pudding Lyn Hall Recipes

Steps:

• Line the bottom of a 2- to 2 1/2-quart bowl with bread, tearing bread as necessary to completely cover bottom without overlapping. Halve remaining bread slices lengthwise. Line sides of bowl with overlapping bread slices (reserve some for covering the top); trim bread flush with top of bowl.
• Combine berries, sugar, cinnamon, and 1/4 cup water in a large saucepan. Cook over medium-high heat, gently stirring a few times, just until berries start to soften and currants begin to burst and release their juices. Do not let mixture boil. Remove from heat. Let cool 10 minutes.
• Pour berry mixture into bowl and cover with a single layer of remaining bread slices, tearing bread as necessary to fill in any gaps. Place a round dish or pan slightly smaller than the diameter of the bowl on top of bread, and press down on plate until juices rise to surface. Place a heavy can or other weight on top of plate. Transfer to refrigerator and let chill at least 12 hours and up to 1 day.
• Remove weighted plate from basin. Run a thin knife around edge between bread and bowl. Invert onto a rimmed serving plate and lift bowl to release pudding. Stir together mascarpone and cream in a bowl until smooth, then whisk to soft peaks. Cut pudding into wedges and serve with whipped mascarpone cream.

Steps:

• Heat oven to 325 degrees. Pick over clams, and set them in a colander over a bowl to collect juices. When clams are well drained, transfer them to another bowl.
• In a sauté pan, combine onion, red pepper and parsley with 2 tablespoons butter; cook gently over medium-low heat until vegetables are very soft but not brown. Add to bowl with clams. Crumble half the saltines in your hands, and stir into clam mixture.
• Measure amount of juice from clams and add enough milk or half-and-half to make 1 cup. Add to clam mixture along with eggs, and stir to mix well. Add salt and black pepper to taste, and chili pepper, if you wish.
• Use 1/2 tablespoon butter to butter bottom and sides of a 1-quart baking or soufflé dish. Turn clam mixture into dish.
• Crumble remaining saltines a little more finely than first batch. In sauté pan, combine cracker crumbs with remaining butter; cook over medium heat just until they start to brown. Spoon crumbs over clams, and set dish in oven for 1 hour, checking after 45 minutes. If top of casserole is still pale, turn heat to 425 degrees for last 15 minutes. If it is starting to get too brown, place a sheet of aluminum foil loosely over top while casserole finishes cooking. Remove from oven and serve immediately.

Steps:

• Soak kombo in 5 cups of cold water for an hour. Then over low heat slowly bring water to a boil. Just before boiling, remove kombo.
• When water boils, raise heat to medium, and add bonito flakes. Cook 1 minute, skim surface, and turn off heat. After bonito flakes settle to bottom of saucepan, strain stock through cheesecloth or fine strainer, discard the flakes, and reserve the dashi.

Steps:

• Line bottom and sides of a 4-cup mold with bread slices, or prepare 4 individual molds.
• Dissolve gelatin in water over low heat, and stir in 1 tablespoon lemon juice. Strain gelatin liquid.
• Reserve a few well-formed fruits for garnish. Add strawberries, raspberries and blackberries to a saucepan with the gelatin, and stew gently until tender, 1 to 2 minutes.
• Spoon half the fruit over the bread in the mold. Place another layer of bread slices on top of the fruit, add remaining fruit, and finish with a final layer of bread. Make a hole in the center and pour in any remaining fruit juice.
• Cover with a plate and weight down. Refrigerate until set, 2 to 3 hours or longer.
• To make the raspberry sauce, sieve the raspberries, mashing them with wooden spoon to extract juice. Mix with sugar and the remaining tablespoon lemon juice. Spoon over pudding just before serving. Garnish with berries.

Steps:

• In heavy saucepan over medium-low heat, gently saute onion, garlic and parsley in olive oil. When onion and garlic are softened, but not starting to brown, add tomatoes with liquid, breaking them up with wooden spoon.
• Raise heat to medium-high. Cook rapidly, stirring frequently, until tomato liquid has evaporated and sauce has thickened considerably, about 20 minutes. If desired, put sauce through food mill, or process in food processor or with immersion blender. This makes 3 cups of sauce, twice as much as necessary; set aside half in refrigerator or freezer. Return remaining sauce to low heat, and keep warm.
• Bring 5 to 6 quarts water to rapid boil. Add at least 2 tablespoons salt and then the pasta.
• Start testing pasta after 5 to 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Add slivered basil to hot tomato sauce.
• Pour about three-quarters of sauce over pasta. Toss to mix well, and then top with remaining sauce and grated cheese. (Or drain pasta when it is not quite done, finish cooking in tomato sauce, and then top with grated cheese). Serve immediately.

Steps:

• To roast the garlic, preheat the oven to 450 degrees. Remove the skin from the garlic, place the cloves in a baking dish and cover with foil. Bake the garlic for about 20 minutes, until the cloves are tender when pierced with the tip of a knife. Mash the cloves and set aside.
• Make a mayonnaise by whisking the egg yolks well in a mixing bowl. Add half the olive oil, drop by drop, whisking constantly. Add the remaining olive oil in a slow, steady stream, whisking constantly.
• Add one teaspoon of the lemon juice and the mashed garlic cloves to the mayonnaise and whisk to combine. Add kosher salt and cayenne pepper to taste. Add remaining lemon juice according to taste.

Steps:

• Rinse fish carefully to remove blood. Place in a soup or fish kettle and add wine, water, bay leaf, peppercorns and salt. Place over medium-low heat and bring slowly to a simmer. Simmer very gently about 10 minutes, or until fish is cooked through but still firm. Remove from heat. When cool enough to handle, remove fish from broth. (Do not discard broth.) Skin and bone fish, break into small chunks and set aside.
• In another pot, add olive oil and, over medium heat, saute sliced leek until softened. Add about 2 1/2 cups of the arugola, reserving the rest for garnish. Stir to mix well with the leek and let simmer gently several minutes until arugola has softened.
• Strain the fish broth through a cheesecloth. There should be about 3 cups of broth. Add enough chicken stock to make total of 4 cups, and add this to arugola mixture. Add diced potatoes. Bring to a simmer, then cover and cook gently about 40 minutes, until potatoes are very soft.
• Remove soup from heat. Add reserved fish and buttermilk. Stir to mix. Taste, adding salt if necessary and freshly ground black pepper if desired. Serve immediately.

Steps:

• Stab meat here and there with a small skewer or knife. Set on a large sheet of parchment or waxed paper. Grind salt, peppercorns, bay leaf, allspice and fennel seeds together in a spice grinder. Pour powder into a dish, and stir in garlic and brown sugar. Rub spice mixture evenly over pork. Enclose in paper, then wrap in foil. Refrigerate 1 to 2 days.
• When ready to cook, preheat oven to 300 degrees.
• In a flameproof casserole large enough to hold meat and bones, heat peanut oil; brown bones on all sides, then set aside and reserve. Meanwhile, discard paper and foil; tie meat to form a neat cylinder. Pat roast dry, and then brown well on all sides. Pour off fat, then return bones to pan with meat. Cover and set in center of oven. Roast until a meat thermometer placed in the center of the roast measures 170 degrees; test at 1 hour. When meat is cooked through, transfer to a cutting board, cover with foil and set aside. Discard bones.
• Skim fat from pan juices, which should measure about 1/2 to 3/4 cup. Add gooseberries and 1 1/2 tablespoons brown sugar to pan. Simmer, mashing berries as they change color and soften to a thick, creamy puree -about 5 to 7 minutes. Add remaining sugar, salt and pepper to taste. Slice meat, and arrange on a bed of watercress. Serve hot sauce alongside.

Steps:

• Cut the roots off the fennel. Discard the tough, stringy or discolored outer leaves. Chop the feathery leaves and set them aside to use as a garnish. Slice the bulbs lengthwise into 1/8-inch-thick pieces and place them in a 2-quart saucepan. Add 3 cups of stock and the garlic, lemon juice and salt (if desired). Bring the broth to a boil, then immediately reduce the heat and simmer for 15 minutes. Remove the fennel slices and set them aside.
• Peel the potatoes and slice them into 1/8-inch-thick rounds. Put them in the broth and, if necessary, add more stock or water if the broth has cooked down too far. Bring to a boil, then immediately reduce the heat and simmer for 5 to 8 minutes, or until the potatoes just lose their crunch. Do not allow them to soften beyond this point. Lift the potatoes out of the pot and set them aside.
• Cook the broth over medium-high heat until it is reduced by a little more than half, to approximately 1 1/4 cups. Force the broth through a medium sieve into a bowl, using a spatula to push through the garlic cloves.
• Preheat the oven to 350 degrees. Cover the bottom of an 8-inch baking dish or gratin dish with several spoonfuls of the strained broth. Make a layer of fennel and potatoes, arranging the slices so that fennel alternates with potato; use up all the fennel. Spoon on a little more broth and sprinkle with one-third of the Parmesan cheese and some freshly ground black pepper. Put the remaining potato slices on top - they should overlap slightly.
• Lightly press the potatoes with the palm of your hand so that the layer is even. Pour the remaining broth over the potatoes, grind pepper on top and sprinkle with the rest of the Parmesan cheese. Bake for an hour and 15 minutes.
• While the gratin is baking, saute the bread crumbs in the butter until they are golden-brown. Five minutes before the gratin is done, sprinkle the bread crumbs over the top with about a tablespoon of the chopped fennel leaves. Let the dish cool slightly before serving.

Steps:

• Preheat oven to 375 degrees. Roll out pastry and use it to line a 10-inch fluted tart pan (the kind with a removable bottom). Cover pastry with foil or parchment paper and weigh down with dried beans, to keep it from shrinking during cooking. Bake in oven 20 minutes or until edges of pastry start to brown.
• As pastry cooks, make filling. Trim and wash rhubarb and cut into 2-inch lengths. Put in a saucepan with geranium leaves, if desired, orange juice and the half-cup of sugar. Bring to boil and simmer, uncovered, about 10 minutes, stirring occasionally, or until rhubarb is thoroughly softened. Taste and add more sugar if necessary. Remove from heat and set aside to cool.
• Beat whole eggs and the yolks with remaining sugar until thick and pale yellow. Beat in orange rind and cheese curd.
• Set aside about 1/4 cup of rhubarb. Fold remaining rhubarb into curd mixture and pour into the pastry case. Use reserved rhubarb to swirl in a pattern over the top of the tart. Arrange slivered almonds on top. Bake 35 to 40 minutes; remove to cool to room temperature before serving. Tart will be slightly runny when it comes out of the oven but will firm a little as it cools. But it should not be tough and custardy.
• Serve with dollops of creme fraiche.

Steps:

• Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
• Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
• Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
• When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
• Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
• Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

Steps:

• Place the couscous with thevegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.
• Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.
• Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.
• Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices and olives.

Steps:

• Over medium low heat, gently saute the onion and garlic in olive oil until onions are transparent and just starting to color. Add tomatoes and crushed coriander seeds, and cook 5 minutes, until tomatoes have given off their liquid. Add salt if desired.
• Trim the stems from the okra, and add to tomato-onion mixture. Mix well and add water. Start with 1/2 cup; more can be added as necessary.
• Turn heat down to low. Cover okra, and simmer for about 30 minutes or until the okra is tender. Stir occasionally, and add more water if the vegetables start to stick.
• Just before serving, add the lemon juice, mixing well.

Steps:

• Bring the water to a boil. Add the cornstarch solution, and cook, stirring, until the liquid is clear. Add the sugar and raisins, and cook, stirring, a few minutes longer until the sugar has dissolved and the raisins are plump.
• Add red wine, mix well, and heat to just below the boiling point. Remove from the heat immediately to retain the alcohol in the wine.
• To serve, pour warm either over servings of ice cream or over slices of the biscuit.