Apple Cider Salad with Melted Camembert Dressing

This recipe is from the Delia Smith’s Winter Collection, BBC Books, 1995

1 head of lettuce

1 bunch of arugula or baby beet greens

1 apple

1 bottle of dry cider (Strongbow, Scrumpy Jack, woodpecker, etc.)

Dressing:

9 oz round, ripe unpasteurized Normandy Camembert, chilled.

2 rounded tablespoons creme fraiche or sour cream

1 or 2 tablespoons dry cider

Assemble lettuce and greens in individual bowls.  Place diced apple in a  bowl to soak in about 2/3 of  the bottle of cider, set aside.  Peel the white rind from the Camembert.  Place peeled Camembert in a saucepan with the creme fraiche and 1-2 tablespoons dry cider.  Over a gentle heat, stir the mixture until the Camembert is melted and the ingredients are blended well and remove from heat.  While the dressing cools slightly, drain the cider from the apples and spoon some of the diced apples into each dish.  Pour the warm dressing on the salad just before serving.  

Strawberry-Chocolate Bread and Butter Pudding

If for some reason you do not eat your strawberries before you leave the parking lot, here’s a delicious idea to please a crowd.  This time of year I like to make a similar version of Strawberry Bread and Butter Pudding without chocolate, but with a topping of a butter Kahlua sauce.  Since I’m away from my recipes this week, I happened to find this scrumptious recipe in a Delia Smith’s cookbook.  She’s a favorite in England, and I can see why.  The family practically licked the dish clean.  I only changed a couple of things from her original recipe by adding the fresh strawberries and I substituted Cointreau for the rum.

9 slices of good white bread (ciabatta or sour dough work well)

5 oz dark european chocolate (75% cocoa solids)

15 fl oz whipping cream

4 tablespoons dark rum

4 oz sugar

3 oz butter

A good pinch cinnamon

3 eggs

Heavy cream, well chilled

Cut each bread slice into four triangles and set aside.  Place the chocolate, whipping cream, rum, sugar, butter and cinnimon in a double boiler, or a bowl set over a saucepan with barely simmering water, being careful not to let the bowl touch the water.  Wait until the ingredients have melted and sugar is disolved.  Remove the bowl from the heat and stir well to mix the ingredients.  In another bowl, whisk eggs, then slowly pour chocolate mixture into eggs while whisking.

Lightly butter a a 9x9x2 inch baking dish.  Spoon about 1/2 inch of the chocolate mixture into the bottom of the dish.  Place one layer of bread into the dish, overlapping edges.  sprinkle diced strawberries  over the bread, then pour half of the remaining chocolate mixture over the top.  Repeat with another layer of bread, then strawberries, then pour the remaining chocolate over the top.  Gently press the bread into the dish to absorb as much chocolate as possible.  Leave to sit at room temperature for up to one hour and refrigerate covered for up to 48 hours.  When ready to cook, preheat oven to 350 and bake uncovered for about 30-35 minutes or until the top is crunchy and the inside is soft.  Leave to stand for 10 minutes before serving.  Top with fresh strawberries and heavy cream.

Dill and Radish Salad from Poltava, Ukraine

Simple and easy, this is a tasty way to eat those yummy, nutritious radishes.  And they also make a nice topping for the lettuce.

One bunch of Radishes, washed and chopped

Snipped dill

A large tablespoon or two of creme fraiche or sour cream

Splash of malt vinegar

Sea salt and coarse ground black pepper to taste

Mix all ingredients together and serve.

Leek & Sorrel Soup

Tasty!

Ingredients:

white and pale green parts of 3 leeks, chopped and washed well

1 1/2 tablespoons olive oil

1 small boiling potato

1 1/2 cups chicken broth

1 1/2 cups cold water

1/2 cup thawed frozen peas

1/4 lb sorrel, washed, stems discarded, and cut crosswise into thin strips (can substitute arugula)

1/3 cup sour cream

fresh lemon juice to taste

Garnish:  crispy bacon and thin strips of sorrel or arugula 

Preparation:

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened.  Peel potato and cut into 1-inch cubes.  Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender.  Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

In a blender puree potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl.  Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency.  Chill soup, covered, at least 2 hours, and up to 24.

Serve with crispy BLT’s made with fresh arugula and toasted Niedlov’s Chattanooga Sourdough Bread