This recipe was provided by featured speaker Scott Barton, who warned that we should not let the drink ferment too much—it should be lightly alcoholic, not packing a wallop. 1 medium pineapple 2 quarts (liters) fresh water brown sugar (optional) cloves to taste Cut the pineapple in quarters, and remove the flesh, reserving it for […]
Tasting History/Cooking History
Like Proust’s madeleine, the foods and drinks sampled at each CHNY program transport us to another place and time. Always related to the historical period or themes developed in each lecture, the refreshments are an integral and essential part of our programs. Each month we share one or two recipes prepared for the programs, often with speaker’s notes, to contextualize the dishes.
Cloyingly sweet, there are nevertheless a cookie that has been found in virtually every corner food shop in New York for decades. Purists demand both the black and white frostings, but some heretics prefer all black or all white cookies. “Pish!” say true New Yorkers. The following recipe is adapted from Apt. 2B Baking Co […]
In their original form, graham crackers were flavored primarily by whole-wheat flour. Since then, flavor chemists have developed graham cracker flavoring that is added to many packaged foods, including graham crackers. This recipe comes from King Arthur Flour, and is also available on their web site. 1 cup (4 ounces) King Arthur Traditional Whole Wheat […]
Combine all the ingredients in the bowl of a food processor, along with a scant ½ teaspoon of salt and some freshly ground pepper. Blitz to form a smooth paste. If you can’t serve it immediately, store with plastic wrap resting on the surface of the sauce so it does not darken with exposure to air.
Brunch foods tend to be more substantial than breakfast, with a sense of rich luxury, yet still mild in seasonings ; brunch is a languorous meal, demanding foods that hearty enough to eschew the need for lunch. The Ham and Cheese Casserole, adapted from TheKitchn,com, http://www.thekitchn.com, nicely negotiated the marriage of breakfast and lunch.
2015 January: Baby Food
Rather than taste a cornucopia of strained peas and peaches at our January “Baby Food” program, we decided to look to the grown-up, trendy foodways of the 1950s and snack on the foods that pregnant mothers ate at cocktail parties during the period when commercial baby foods were coming into their own.
2014 December: Whiskey Women
Pairing whiskey with food has become more popular today, especially with many of the new small batch whiskies on market. When choosing a snack food to go with the drink it’s interesting to think of the flavor notes of the particular whiskey. The following recipe combines several of those notes: smoky, salty and a subtle caramel sweetness with a hint of heat.
The Great Cake, weighing 20 lbs or more, was a familiar feature of the seventeenth and eighteenth century estate table, baked in massive bread ovens built into hearths. Culinary historian Stephen Schmidt prepared this massive cake (his weighed in at a mere 12.5 lbs) and has provided us with a transcription of the recipe as it appeared in the original manuscript, plus his redacted version that can be baked in a (large) home oven. Redolent of rosewater and spices, the cake is luscious and stays fresh for days.
Gougères are small spherical hollow pastry shells, firm outside and soft inside, usually flavored with gruyère cheese. Think of gougères as the savory equivalent of profiteroles—the almost identical pastry shell filled with vanilla ice cream or custard, served with chocolate sauce.
Adapted by Renee Marton from The French Laundry Cookbook, Thomas Keller, 1999
Adapted by Renee Marton from Alton Brown’s Food Network recipe, 2007 Ingredients 3 packages unflavored gelatin 2 tablespoons cocoa powder (un-Dutched) 1 cup ice cold water, divided 12 ounces granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners’ sugar 1/4 cup cocoa powder 1-tablespoon corn starch […]