Sunday, July 27, 2014

Mexican Avocado Aspic Ring (1970)

  • 3 cups avocados, mashed
  • 6 tbspns lime juice
  • 3/4 cup mayonnaise
  • 1 tbsn onion, grated
  • 2 tbspns unflavored gelatin
  • 1 1/2 cups boiling water
  • 1/2 cup cold water
  • Dash of Tabasco sauce
  • 2 tspns salt
Soften gelatin in sold water, and then dissolve in boiling water.  Add lime juice, grated onion, salt and a lively dash of Tabasco. Chill until aspic thickens.

Stir in mashed avocados and fold in mayonnaise. Pour into mold and chill into firm.  Serves 8.

(Origin - "Molded Dishes Cookbook" by Nancy Fair McIntyre. Published by Gala Books of North Hollywood, California, 1970.)

Mousse of Ham with Port in Whole Peaches (1971)

  • 1 lb cooked ham
  • 6 large peaches, ripe
  • 2 tspns medium-dry Port wine
  • 1/3 cup butter, softened
  • 1/3 cup mayonnaise
  • Cayenne pepper
  • Salt
Cut ham into very small pieces and put through the finest blade of meat grinder. Place in mixing bowl.  Beat Port, butter, mayonnaise, cayenne pepper, and salt very slowly into ham to make a fine mousse.  Cool for one hour.

Peel peaches (or not, as you prefer). Remove pit by placing knife in the stem of the peach and encircling the pit.  This will leave a center core of approximately 3/4 inch for stuffing.  Stuff peaches with mousse.  Serve in coupe glasses lined with Bibb lettuce leaves.  Serves six.

This is a most unusual and handsome dish for the start of a summer meal. Because ham and fruit combine so well, the flavor is superb.

(Origin - "The Four Seasons Cookbook" by Charlotte Adams, with Special Consultant James Beard, 1971.  Aside: "This collection represents the most popular and the best" from New York's famed Four Seasons restaurant.)

Halibut Portuguesa in Sherry (1965)

  • 1 1/2 lbs halibut steak
  • 3/4 cups California sherry
  • 2 small ripe tomatoes, chopped
  • 1 medium onion, finely minced
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 3 tbspns tomato paste
  • 1/2 cup water
  • 3 tbspns butter
  • 1/4 cup fresh parsley, chopped
  • 1 tspn sugar
  • 3 slices lemon
  • Salt
Place halibut in an oiled shallow baking dish. Sprinkle with salt and a few drops of lemon juice. Simmer tomatoes onion,and garlic in olive oil until soft and golden. Add tomato paste, parsley, sugar, and California sherry (which has previously been brought to a boil twice). Salt to taste.  Add water, stirring to blend.

Pour sauce over the halibut, and top with lemon slices.  Place dots of butter on fish between lemon slices.  Cover dish completely with foil, wrapping foil around bottom of dish. Bake in moderately hot oven (375 degrees) for 1 hour.  Serves 3 to 4. Serve with fluffy rice.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Walter H. Sullivan Jr. of Beaulieu Vineyard in Rutherford, California.) 

Avocado Fritters (1933)

Halve and peel the avocado, and remove the seed; or peel, then cut thick circles around the pit, and remove carefully.

Dip the avocado pieces in beaten egg, then dip in fine cracker crumbs (or bread crumbs). Drop into very hot butter or cooking fat, and brown lightly on either side.

Serve while hot to enjoy the full flavor. (Alternate name for recipe: Avocado Novel.)

(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)

Monday, July 21, 2014

Gallatin's Cream of Abalone Soup (1969)

  • 1 lb abalone, ground
  • 1 cup onions, chopped
  • 1 cup potatoes. diced
  • 1 cup celery, chopped
  • 1 quart milk, hot
  • 1 cup clam juice
  • 1/4 cup butter
  • 2 tbspns flour
  • Salt, pepper to taste
  • Dash of Tabasco 
  • Dash of Worcestershire 
First, boil the potatoes in the clam juice. Next, saute the onions and celery in butter until golden.  

Add the abalone and continue to cook. Gradually add the flour, stirring constantly until smooth. Add the hot milk slowly and continue to stir until well blended.  Finally, add the boiled potatoes. Season to taste with clam juice, salt, pepper, Tabasco and Worcestershire.  
"This is one of Gallatin's most distinctive creations, and heretofore a closely guarded secret." Make approximately eight cups.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe by Gallatin's, a famed gourmand restaurant in Monterey, California from 1950 to 1980.)

Brussels Sprouts Chablis Bacchanalian (1963)

  • 1 lb fresh brussels sprouts 
  • California chablis or other white table wine
  • 3/4 cup white seedless grapes
  • Butter
  • Salt and pepper
Cook brussels sprouts, using wine for all or part of cooking liquid.  Drain and add grapes.

Season with butter, salt and pepper. Heat through.  This vegetable is especially good with wild duck, venison or turkey.  

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Jessica McLachlin Greengard of Wines & Food.)

Madeira Wine - Citrus Gravy for Ham (1954)

  • 3/4 cup Madeira wine
  • 3/4 cup pineapple juice
  • 1/2 cup orange juice
  • 3 tbspns lemon juice
  • 1/4 cup water
  • 1 1/2 tbspns flour
  • Salt, pepper to taste
Combine fruit juices with Madeira wine and baste ham with mixture during baking. 

Remove ham when done. Make a paste of flour and water, add to pan stock, and cook until thickened, stirring constantly.  Add seasoning, and a little more wine to gravy just before serving, if desired.  

Makes 2 1/4 cups.  Use also for smoked goose and turkey.

(Origin - "250 Sauces, Gravies and Dressings" by the Culinary Arts Institute. Edited by Ruth Berolzheimer, Director, 1954.)