A Cookbook Conspiracy (37 page)
A Rich Syllabub
Take a quart of cream, half a pound of sugar, a pint of white wine, the juice of two
or three lemons plus the peel of one lemon, grated. Mix all of these together and
put them in an earthen pot. Grasp the pot firmly and shake it up as fast as you can
until the mixture is thick; then pour it into fine glasses, and let them stand for
five or six hours.
A Fine Syllabub from the Cow
Blend a pint of hard cider with a bottle of strong beer in a punch bowl. Sweeten with
half a pound of sugar. Grate a small amount of nutmeg into the liquid, then place
the bowl under the cow and add as much milk as will make a strong broth. Let it stand
an hour and it will be fit for service.
Brooklyn’s Mom’s
Crazy Delicious Apple Crisp
Makes 4 to 6 servings
This is one of the most awesome desserts ever created and the addition of Cheddar
cheese in the topping is just one reason why. Derek would like to think that this
recipe serves ONE, but you can stretch it out to serve 4 to 6.
Topping:
1
⁄
4
cup plus 2 tablespoons all-purpose flour
1
⁄
4
cup light brown sugar
1
⁄
4
cup sugar
1
⁄
4
teaspoon cinnamon
1
⁄
8
teaspoon nutmeg
1
⁄
4
cup cold salted butter
1 ounce extra-sharp Cheddar cheese, finely shredded
1
⁄
2
cup chopped pecans
Filling:
6 assorted apples, peeled and cut into
1
⁄
2
-inch chunks
2 tablespoons apple liqueur, apple brandy, or apple cider
1
⁄
2
teaspoon lemon zest
1
⁄
4
cup sugar
Caramel Sauce:
1 cup brown sugar
1 tablespoon cornstarch
1 cup heavy cream
2 tablespoons apple liqueur, apple brandy, or apple cider
1 tablespoon butter
Prepare the topping at least a couple of hours before you plan to bake the dessert.
Mix together the dry ingredients. Cut in the cold butter until the mixture resembles
wet sand. (You can use a food processor and pulse it a few times for one second at
a time.) Add the cheese and nuts and mix well. Form a ball of dough, wrap it in plastic
wrap, and let it chill in the refrigerator for at least two hours.
Preheat the oven to 375 degrees. Mix together the filling ingredients in a large bowl
and pour into a round or square pan with deep sides. I use an eight-inch-square pan.
Break apart the topping and spread it evenly on top of the filling. Bake until the
filling is bubbly and the top is nicely browned, about 40 minutes.
While the crisp is baking, make the caramel sauce. Mix together all ingredients in
a heavy-bottom pan and place over low heat. Stir frequently as it thickens to a rich
golden brown. Remove from heat and serve warm.
Brooklyn’s mom serves the crisp in a bowl with a scoop of vanilla ice cream and pours
caramel sauce over the whole luscious concoction.
Savannah’s Gourmet Coleslaw
Makes 4 servings
Napa cabbage makes this coleslaw so pretty, and the recipe is simple enough that even
Brooklyn can make it.
1 tablespoon sesame seeds
5 tablespoons slivered almonds
4 cups Napa cabbage, thinly sliced or shredded
1
⁄
3
cup cilantro, coarsely chopped
1
⁄
2
cup green onions, thinly sliced
3 tablespoons sweet rice wine vinegar
1 tablespoon sesame oil
1
⁄
4
cup peanut oil
1
⁄
4
cup fresh ginger, peeled and minced
Stir sesame seeds in a small dry skillet over medium heat until light golden, about
3 to 4 minutes. Set aside. Stir slivered almonds in the same skillet over medium heat
until light golden, about 5 minutes. Set aside.
Combine cabbage, cilantro, and green onions in large bowl. Add vinegar, sesame and
peanut oil, ginger, and almonds. Toss to blend. If desired, season to taste with salt
and pepper. Can be prepared 2 hours ahead. Cover and refrigerate. Just before serving,
toss again and sprinkle with sesame seeds.
Brooklyn’s Guacamole Surprise
Savannah gave Brooklyn this recipe over a scratchy cell phone, so it’s not poor Brooklyn’s
fault that she screwed up the ingredients. (But seriously, she thought it was okay
to put fruit in guacamole? She really can’t cook!) Her parents were surprised how
yummy her mistake turned out to be, and this recipe has become a Wainwright family
favorite.
2 avocados
12 to 15 seedless green grapes, chopped
2 cloves garlic, grated or minced
2 tablespoons finely chopped jalapeño pepper
1
⁄
4
cup chopped onions
1
⁄
4
cup chopped tomatoes
2 to 3 tablespoons lime juice
Salt and pepper to taste
Tortilla chips
Mash the avocados with a fork. Stir in remaining ingredients. Serve immediately with
tortilla chips.
Brooklyn’s Triumph—Pasta
with Italian Sausage
Makes 4 servings
Finally, a pasta recipe even Brooklyn can follow! Once her sister helped her figure
out how to cook pasta, the rest was easy (if you don’t count Brooklyn’s first three
disastrous attempts and that one call to the fire department).
4 hot or mild Italian sausages, removed from casings and crumbled in a frying pan
3 cloves garlic, minced
5 tablespoons olive oil
penne or fusilli pasta
10 basil leaves, chopped
1 large ripe tomato, chopped
Parmigiano-Reggiano cheese
Fry sausage in pan with garlic and 3 tablespoons olive oil. Boil pasta according to
package directions, drain, and toss with 2 tablespoons olive oil.
Add basil and tomato to cooked sausage mixture and cook briefly over low heat 1 to
2 minutes, or long enough to warm but not overcook. Add pasta and toss. Garnish with
a generous grating of a rich Parmigiano-Reggiano cheese and serve immediately with
a good red wine.
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for more titles by this author
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Homicide in Hardcover
If Books Could Kill
The Lies That Bind
Murder Under Cover
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One Book in the Grave
Peril in Paperback
