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CT Now

September 18

Sun Staff

Sour Cream Apple Crisp

Serves 6


1/2 cup plus 2 tablespoons butter

2/3 cup sugar

1 cup flour

1 teaspoon cinnamon


1 1/4 cups sour cream

3/4 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla

2 large eggs

3 tablespoons flour

4 to 5 large Granny Smith apples, sliced thin

Combine topping by chopping ingredients for topping together with a pastry cutter; chill. Combine sour cream, sugar, salt, vanilla, eggs and flour. Add apples, pour into casserole dish, crumble topping over top. Bake in 350-degree oven 1 to 1 1/4 hours.

Braised Lamb Shank

Serves 6

6 lamb shanks, 1 to 1 1/2 pounds each

2 cups white wine

3 bouillon cubes

boiling water

3 carrots, peeled and diced large

2 onions, diced large

2 stalks celery, diced large

1 teaspoon whole thyme

6 bay leaves

12 crushed peppercorns

salt to taste

Roast shanks in 400-degree oven until nice and brown. In the last 5 minutes the lamb is in the oven, add the carrots, onions and celery. It is important to initially roast the lamb shank until the skin is brown and approaching crispy.

Put lamb, herbs and vegetables in large braising pan, add wine and bouillon cubes dissolved in hot water to cover three-quarter of the way up shanks. Braise at 325 degrees 3 1/2 to 4 hours. Let cool in stock, leave in stock and refrigerate overnight.

Next day, take shanks from stock and roast in 350-degree oven until hot and crispy on the outside. Remove bay leaves. Serve with braising liquid and vegetables.

Cabbage With Sausage and Bacon

Serves 6

1 onion, chopped

4 ounces of mild Italian sausage, in pieces

4 pieces bacon cut into small strips

1/2 head white cabbage

1 1/2 tablespoons Dijon mustard

2 ounces white-wine vinegar

salt and black pepper to taste

1 cup heavy cream

Saute onion, sausage and bacon until soft. Add cabbage. Cover, cook until cabbage is starting to wilt. Add mustard, vinegar, salt and pepper. Cook until almost tender. Add cream and cook several minutes more, until slightly reduced.

Prune Whip

Serves 4

1 cup pureed, dried prunes

1/4 cup sugar, plus more if needed

1 tablespoon lemon juice

1/8 teaspoon salt

3 egg whites

Preheat oven to 300 degrees. Combine prune puree and sugar in a heavy-bottomed saucepan and cook over medium heat until thickened, stirring frequently. Remove from heat and add lemon juice and salt.

Taste, adding more sugar if necessary. Let cool until lukewarm. Beat whites until stiff but not dry. Whisk a third of the whites into the puree mixture and then fold the mixture gently into the remaining whites.

Spoon into a 1-quart souffle dish. Set dish in a pan of hot water and bake for about 45 minutes or until firm to the touch. Serve warm.

Tester Laura Reiley's comments: "The trickiest thing about this recipe is the pureed prunes. You cannot buy prunes pureed already, so you have to do it yourself. Place about 1/4 cup of water and 1 1/3 cups of whole prunes in a saucepan and simmer for about 5 minutes.

"Remove from heat and cool slightly. Cut each prune in half, remove the pit, and toss the two halves into the bowl of a food processor. When all of the prunes have been pitted, pulse to blend, adding just enough of the liquid from the saucepan to make the puree smooth. Scoop the puree out and proceed with the prune-whip recipe.

"There are many recipes for prune whip, half of them an uncooked mixture of whipped cream and pureed prunes, and half of them a cooked souffle such as this. This version is sophisticated and rich. To really make the fans wild, add a tablespoon of Armagnac to the prune puree."

Bellchamber's Derry Stew

Serves 4 to 6

5 pounds white potatoes, peeled, some cut in half, some cut into 1/4 -inch chunks

2 carrots, washed, scraped, chopped

1 1/2 large white onions, chopped

2 small turnips, peeled, chopped

salt and pepper to taste

2 sprigs fresh thyme

l pound Tennessee Pride mild sausage

2 pounds thin lamp chops, trimmed of fat, cut into 2- to 3-inch pieces

2 tablespoons chopped parsley

Place the potatoes, carrots, onions and turnips in a large Dutch oven, or similar large, lidded pot. Add cold water until pot is half full. (For a drier stew use less water.) Season with salt and pepper. Add thyme. Put pot under high heat and bring it to a boil.

Meanwhile roll sausage into meatballs, and then cook them in microwave for 2 to 3 minutes to extract the fat. Put the meatballs and lamb pieces in the pot, on top of the vegetables.

Once the contents have reached a full boil, reduce heat to medium, cover with lid, and cook until a fork slides gently through the potatoes, about 30 minutes.

Stir and serve with chopped parsley.

Marinated Sea Bass

Serves 4


1/4 cup of olive oil

juice of a lemon

3 garlic cloves, chopped

1 tablespoon white-wine vinegar

salt and black pepper


four 7-ounce fillets of sea bass

all-purpose bleached flour

olive oil


1/4 cup olive oil

1 large onion, finely sliced

3 garlic cloves, chopped

1/4 teaspoon cloves

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1/2 teaspoon grated nutmeg

1 tablespoon tomato paste

1 teaspoon honey

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried thyme

1 pound plum tomatoes, pureed in a food processor

salt and black pepper

chopped parsley

Combine the marinade ingredients, pour them over the fillets, and set them aside for 1 hour.

Meanwhile, make the tomato sauce: Heat the olive oil in a pot and saute the onion and garlic until soft. Dry-roast the cloves, coriander, cumin and fennel seeds until they are aromatic, then grind to a powder. Add them to the onion and garlic, along with the grated nutmeg, and stir well.

Add the tomato paste, honey, bay leaves, oregano, thyme and pureed tomato sauce. Season with salt, black pepper and chopped parsley to taste. Very gently simmer the sauce while sauteing the sea bass fillets. Remove bay leaves from sauce before serving.

Coat the fillets in unbleached flour and cook in oil until golden-brown.

Place the fish on top of the tomato sauce and serve immediately along with rice cooked with a pinch of saffron.

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