A menu for the 250th anniversary of the declaration of independence based on the American food Mark Twain craved while travelling overseas:
Mark Twain's list of American Food
Flying Lemonade - Z
Crispy Smashed Potatoes and Ketchup - J & K
Grilled Coffee Rubbed Pork Tenderloin - B & A
Arugula, Radish, Mint and Pea Salad - L & T
Succotash - T & J
Apple Dumplings - Z & K
Method:
Whisk mint, vinegar, oil, mayonnaise, and mustard together in bowl until combined.
Toss arugula, radishes, and peas together in large bowl. When ready to serve, toss with dressing until combined. Season with salt and pepper to taste. Serve.
Source - Cook's Illustrated Magazine / Nov - Dec 2010
This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Watch the potatoes carefully in the last 20-30 minutes - they should be well-browned and crispy but not burnt (it may be necessary to remove smaller potatoes that are done early). A potato masher can also be used to “smash” the potatoes.
Ingredients:
Equipment:
3 rimmed sheet pans, or 2 rimmed pans and a potato masher (or something else that can smash potatoes flat!)
Method:
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheets, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Switching pans half way through cooking time, cook on bottom and middle rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
2. Using 6 Tbs oil, drizzle 3 tablespoons oil over each pan of potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
Sprinkle pans with thyme leaves and season generously with salt and pepper; using 6 tablespoons oil, drizzle each pan evenly with 3 tablespoons.
Roast first pan of potatoes on top rack 15 minutes. After 15 minutes, transfer pan to bottom rack to continue to roast until well browned, 20 to 30 minutes longer. Meanwhile, place the second pan on the top rack to roast for 15 minutes. After 15 minutes, transfer second pan of potatoes to the lowest available rack and continue to roast for 20-30 minutes. As potatoes finish roasting, transfer them to a serving dish and keep warm. Serve as appetizer with Ketchup.
The recipe below makes 6 apple dumplings - double and make 12 for 10 people
Crust
Filling
Ingredients
Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.
Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.
Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.
Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.
Rhode Island Pizza Strips - Z and K
Boston Baked Beans - J and K
South Carolina Slaw - T and J
Nashville Hot Chicken Meatball Sandwiches - L and T
Baked Alaska - B and A
This makes one 9 inch round cake - 12 small servings
This can be made in stages - the Ice Cream Center and Cake can both be made several days ahead of time. The Cake and Ice Cream should be frozen when assembled. Once assembled and frosted (before browning), the cake can keep in the freezer for up to one day.
The Marshalls may own a cooking blowtorch (if you'd like to use it - let them know - they can probably bring it to dinner and we can toast the Meringue there).
1 ounce (2 tablespoons) brandy or kirsch
Make the cake:
Heat oven to 350°F (175°c). Line the bottom of 9 inch round cake pan with parchment paper, and butter or spray the parchment and exposed sides of the pan. In a large bowl, use a mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven.
Place your flour, cocoa, baking soda, baking powder and salt in a sifter and sift over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat.
Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack. Put the cooling rack with the cake right into the freezer to fully cool and firm up, about 30 minutes (or longer if making ahead)
Place cake on serving plate. Use the outline of the ice cream bowl to mark the size to which you want to trim the cake, and then cut away. Use the plastic covering the bowl/mold as handles to yank the firm ice cream out of the bowl and onto the cake. Trim the cake further if needed. Return the ice cream-topped cake to the freezer to firm again, 1 to 2 hours.
Make the meringue: Beat the egg whites with a pinch of cream of tartar in an electric mixer until satiny peaks form and then beat in the sugar a spoonful at a time until all of the sugar has been added and then keep running the mixer until the meringue is stiff and shiny. Beat in the salt and vanilla.
Frost the cake: Spread the meringue in big swirls over the ice cream and cake base. Return the cake to the freezer for as long as needed (it’s best to let it freeze for another hour at least). You can also leave it in for a full day.
Toast the meringue in one of two ways.
Oven method: Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes.
Blowtorch method: Torch the cake until toasted all over.
Both methods: If you’re not going to need the cake right now, return it to the freezer until needed. Take out 5 minutes before serving.
Flambé finish (optional): Fill a mug halfway with very hot water. Place alcohol in a shot glass and set it inside the hot water (not letting the water spill in) until the alcohol is very warm to the touch, about 5 minutes. Remove the now-warm cup of alcohol from the water; discard the water.
Hold the hot cup of alcohol in a oven mitt-ed hand. Light a match with the other. With the cake below you, begin to tip the alcohol as slowly as possible to the edge of the cup. Light the alcohol with the match (it will be a low, gentle flame). Drizzle this burning alcohol over the cake. You can let it flame out (15 to 30 seconds) or it can be blown out.
To serve: Serve cake in thin wedges, cutting with a very sharp or serrated knife. Cake keeps in the freezer for easily a week (and probably longer); the meringue holds up surprisingly well.
Source - Cook's Illustrated Issue 60
Serves 8 to 12
The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.
Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add 1 cup molasses, mustard, beans, 2 1/2 teaspoons salt, and 18 cups water; increase heat to medium-high and bring to boil.
Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer. Remove beans from oven; stir in remaining 2 tablespoons of molasses, vinegar, and additional salt and pepper to taste.
Source - Yields 6 cups (consider increasing by 1/2 for 12 people)
To make ahead, allow the dressing mixture to cool before tossing it with the shredded carrots and sliced cabbage. Combined with a cool dressing and stored in an airtight container in the refrigerator, this Carolina slaw should last three to five days.
Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves.
Bring to a boil over medium-high heat.
Combine cabbage and dressing:
Pour over cabbage mixture; toss to coat. Serve immediately.
" . . . [P]izza strips are sold and served at room temperature, but they’re also great fresh out of the oven. To help the strips last, allow them to cool completely, then seal in an airtight container for up to three days. " - Lasalle Bakery, Saveur
Serves 12
T & J are hosting at their lovely new place on November 11th.
Mini cornbread waffles with cranberry sauce and bacon - Z & K
Blissful Salad with Sweet Potatoes - J & K
Waldorf Salad - T & J
Turkey and Chorizo Empanadas - T & J
Pumpkin (Spice Latte) Tiramisu - L & T
Source for cornbread waffles
3/4 cup (100 grams) coarse yellow cornmeal
3/4 cup (100 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon (15 ml) molasses
1 cup (235 ml) buttermilk, well-shaken
4 tablespoons (55 grams) melted unsalted butter
1 large egg
Combine cornmeal, flour, baking powder, baking soda and salt in the bottom of a medium bowl. In a smaller bowl, whisk molasses, butter, buttermilk and egg until combined. Pour into dry ingredients and stir to combine. Let batter rest for 10 minutes. Heat waffle iron according to manufacturer’s instructions; I found a medium heat just fine here.
Brush waffle iron with melted butter or coat with nonstick spray. Drop 1 tablespoon puddles of batter onto iron (several at a time). Cook until lightly browned.
Yield 10 servings
NOTE: If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.
3/4 cup mayonnaise (or plain yogurt)
2 tablespoons lemon juice
1 teaspoon kosher salt
Large pinch freshly ground black pepper
4 sweet apples, cored and chopped
1/2 cup raisins
2 cups thinly sliced celery
2 cups chopped, slightly toasted walnuts
Stir the apple, celery, grapes, and walnuts into the bowl with the dressing.
For the freshest, crispest salad, make Waldorf salad no more than an hour before serving. Keep refrigerated.
Yield 10 as a side
Prepare the sweet potatoes and shallots: Heat oven to 400°F and line a large baking sheet with parchment paper. Cut potatoes in half lengthwise, and then into 1/4-inch half-moon slices. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange sweet potato slices in one layer on parchment. Coat lightly with more oil, salt, and pepper.
Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal foil around them into a little packet and place on the baking sheet with potatoes.
Roast potatoes and shallots for 20 minutes, until lightly brown underneath. Flip the pieces and carefully open the foil packet with the shallots. Return the tray to the oven for another 5 to 15 minutes, checking every five minutes until the potatoes are evenly brown and the shallots are tender (remove shallots from oven if they finish first).
Make the dressing: In a blender or food processor, whiz warm shallots with 6 tablespoons olive oil until smooth, scraping down the bowl as needed. With the machine running, add dijon mustard and 4.5 tablespoons vinegar, blending until smooth. Season well with salt and pepper, blending again. Taste and adjust with more vinegar, salt, and pepper as needed. If the dressing is very thick, thin with 1 to 2 tablespoons water.
Do ahead: The recipe can be paused here until needed.
To serve: In a large wide bowl or salad plate, toss greens with half the dressing and season with additional salt and pepper. Arrange roasted potatoes over the greens, fanning out slices if you wish. Sprinkle salad with pomegranate and pepitas (if using) and drizzle some of the remaining dressing over, to taste. Once dressed, serve salad right away, with extra dressing on the side.
Source - plus my own adaptations
Yield: 12 Servings
Bring mascarpone cheese to room temperature.
In a medium bowl, combine 1 1/2 cups heavy cream and 1/2 cup granulated sugar until sugar dissolves. Beat at medium speed until soft peaks form. Do not overbeat. In large bowl, beat the mascarpone until softened and smooth, add the pumpkin puree, brown sugar, ginger, cinnamon, allspice, cloves, salt and nutmeg and mix to combine. Fold whipped cream into pumpkin mixture in batches until totally incorporated.
In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of ladyfingers in the coffee and arrange them in a single layer in a 9X13 inch dish. Spread 1/2 cup of the pumpkin mousse on top. Repeat, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight (minimum 8 hours).
In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
We're welcoming everyone to Z and K's on August 26th at 6:00! See you there.
Yields enough puree for 9 drinks - Source
Preheat oven to 400°F. Toss together plums and sugar on a large rimmed baking sheet until fully coated; spread in a single layer. Roast in preheated oven until fruit is soft and juicy, about 10 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl, pressing puree using a rubber spatula. (This may take about 10 minutes.) Discard pulp. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups plum puree, enough for 9 cocktails.)
Plum puree may be stored in an airtight container in refrigerator up to 1 week.
Serves 8-10 (Generous 1/2 cup servings). Sources: Here and Here
2) Gently fold in one-third of whipped cream into condensed milk mixture. Working in batches, fold remaining whipped cream into condensed milk mixture until no streaks remain, being careful not to deflate cream.
3) Spread half of the ice cream base into a freezer-safe storage container (Such as a 9×5 metal loaf pan). Sprinkle half of the nuts (almonds or peanuts), marshmallows, and chopped chocolate over the ice cream base and swirl the mix-ins into the ice cream base.
4) Add the remaining ice cream base (spreading into an even layer) followed by the remaining mix-ins. Press/stir some of the mix-ins into the ice cream but leave some mix-ins exposed on top of the ice cream
5) Place ice cream in the freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.
