Apple And Custard Pie Recipe Halltaste

 Apple And Custard Pie

• 1 Cup Flour 
• 1 Pinch Salt 
• 2 Tablespoon Sugar plus 1/4 cup 
• 1/3 Cup Lard 
• 2 Tablespoon Ice water 
• 2 Tablespoon Butter 
• 1 Cup Light brown sugar 
• 1/2 Teaspoon Plus 
• 1/8 teaspoon ground cinnamon 
• 2 Pound Granny Smith apples; peeled, cored and sliced 
• 1/4−inch thick 
• 1 Cup Heavy cream 
• 1 Egg yolk 
• 1/2 Teaspoon Pure vanilla extract 
• 1 Cup Sweetened whipped cream

Directions

• Preheat the oven to 350 degrees F. 
• In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. 
• Add the lard and work it in with your hands until the mixture resembles coarse crumbs. 
• Add the water, 1 tablespoon at a time. 
• Form the dough into a smooth ball. 
• Wrap the dough in plastic wrap and refrigerate for 30 minutes. 
• In a large saute pan, over medium heat, melt the butter. 
• Stir in the brown sugar and cook for 1 minute. 
• Add 1/2 teaspoon cinnamon and apples. 
• Saute for 3 minutes. 
• Remove from the heat and turn into a deep dish 9−inch pie pan. 
• Remove the dough from the refrigerator and place on a lightly floured surface. 
• Roll out the dough into a circle about 12 inches in diameter and 1/8−inch thick. 
• Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and until over the pie pan. 
• Crimp the edges of the pastry. 
• Brush the pastry with the egg wash. 
• Using a sharp knife, make a 1−inch circle in the center of the pie. 
• Place in the oven and cook for 15 minutes. 
• In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. 
• Pour the custard through the hole in the pie. 
• Place back in the oven and continue to cook for 30 minutes, or until the custard is set. 
• Remove from the oven and cool completely. 
• Sprinkle the top of the pie with powdered sugar. 
• Spoon onto serving plates, garnish with whipped cream and serve.
• Yield: 8 servings

Antipasta Platter Recipe Halltaste

 Antipasta Platter

• 1 Small Japanese eggplant; sliced thin lengthwise 
• 2 Small Carrots; peeled, and sliced into thin strips with a vegetable peeler 
• 1 Medium Roasted red pepper; peeled, seeded, and cut into thin strips 
• 1 Medium Roasted green bell pepper; peeled, seeded, and cut into thin strips 
• 1 Medium Roasted yellow bell pepper; peeled, seeded, and cut into thin strips 
• Drizzle of olive oil 
• Drizzle of aged balsamic vinegar 
• Salt; to taste 
• Freshly−ground black pepper; to taste 
• 2 Pieces Beef fillet −; (4 oz ea) 
• 1/2 Cup Aioli 
• 1 Cup Baby arugula 
• 2 Ripe beefsteak tomatoes 
• 1 Pound Buffalo Mozzarella cheese 
• 12 Fresh basil leaves
• 1 Pound Prosciutto di Parma ham; thinly sliced 
• 12 Fresh figs 
• 1/2 Pound Parmigiano−Reggiano cheese; cut into chunks 
• 2 Cup Assorted Italian olives

Directions:

• Preheat the grill. 
• In a mixing bowl, toss the eggplant and carrots with olive oil. 
• Season with salt and pepper. 
• Grill the vegetables in batches for about 1 minute on each side. 
• Remove from the grill. 
• On a platter, arrange the grilled eggplant, carrots, and peppers on one side. 
• Drizzle with the olive oil and balsamic vinegar. 
• Place each fillet between two sheets of plastic wrap. 
• Using a meat mallet, pound the meat very thinly. 
• Place the meat on the second platter. 
• Season with salt and pepper. 
• Drizzle the meat with the aioli. 
• Mound the arugula in the center of carpaccio. 
• Core and slice the tomatoes 1/2−inch thick. 
• Season both sides with salt and pepper. 
• Place half of the tomatoes around the third platter. 
• Slice the cheese into 1/2−inch slices. 
• Season both sides with salt and pepper. 
• Place the cheese on top of the tomatoes, around the platter. 
• Top the cheese with the remaining tomatoes. 
• Place the basil leaves on top of the tomatoes. 
• Drizzle the entire platter with the olive oil. 
• Arrange the slices of prosciutto over the fourth platter. 
• Using a sharp knife, make a criss−cross cut through the core of each fig. 
• Arrange the figs around the prosciutto. 
• Place the chunks of cheese in a small bowl. 
• Also place the olives in a small bowl. 
• Serve all of the platters and bowls with crusty bread. 
• This recipe yields 6 to 8 servings.

Ann Kerney's Pan Seared Squab With Rice Dressing Recipe Halltaste

 Ann Kerney's Pan Seared Squab With Rice Dressing

• 3 Tablespoon Olive oil 
• 3/4 Cup Chopped yellow onions; divided Salt; to taste Cayenne pepper; to 
• 1 Cup Basmati 
• 4 Cup Chicken 
• 2 Bay 
• 4 Squabs; glove boned, with Gizzards; hearts, and livers 
• 3 Garlic cloves; 
• 3 Tablespoon Unsalted 
• 1/4 Cup Chopped 
• 1/2 Teaspoon Chopped garlic 
• 1 Dash 
• 1/4 Cup Chopped green onions; green part 
• 1 Tablespoon Finely−chopped fresh parsley 
• 20 Baby carrots; 
• 20 Haricot verte; blanched 
• 1 Cup Port reduction; hot(port wine reduced by half)

Directions:

• Preheat the oven to 400 degrees. 
• In a saute pan, heat 1 tablespoon of the oil. Add 1/2 cup onions. 
• Season with salt and pepper. 
• Saute for 1 minute. 
• Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay leaf. 
• Bring to a simmer, cover and cook until the rice is just tender, al dente. 
• Remove from the heat and cool. 
• Cut up the gizzards and hearts and place in a sauce pan. 
• Add 1 cup chicken stock, 1 bay leaf and crushed garlic. 
• Bring to a boil and simmer for 20 minutes or until tender and strain. 
• Clean all the livers free of veins and pat dry on paper towels. 
• In a saute pan, heat 1 tablespoon butter until smoking. 
• Season the livers with salt and pepper. 
• Add the livers and quickly sear them on both sides. 
• Remove the livers from the pan and set aside. 
• Add the remaining 1/4 cup onions, celery and garlic to the pan. 
• Season with salt and pepper. 
• Using a wooden spoon, scrape the brown particles from the pan as the vegetables wilt.
• Remove the pan from the heat and add the brandy. 
• Deglaze the pan and cook until the alcohol burns off. 
• Set aside and cool. 
• In a food processor fitted with a metal blade, combine the cooked gizzards, hearts, livers, and vegetable mixture. 
• Puree until smooth. 
• Season the squabs with salt and pepper. 
• In a oven−proof saute pan, heat the remaining oil. 
• When the oil is smoking, add the squabs, skin side down, and sear for 2 minutes. 
• Flip the squabs over and place in the oven. Roast for about 8 minutes or until golden and internal temperature is medium. 
• In a large saute pan, combine the rice, liver mixture, and remaining stock. 
• Saute until the mixture is heated through. 
• Reseason if necessary. 
• Stir in the green onions and parsley. 
• In another saute pan, melt the remaining butter. 
• Add the carrots and beans. 
• Season with salt and pepper. 
• Saute for 2 to 3 minutes. 
• Remove from the heat. 
• To serve, mound the rice in the center of each plate. 
• Lay the squabs on top of the rice. 
• Arrange the vegetables around the rice. 
• Spoon the Port reduction sauce over the squab and serve. 
• This recipe yields 4 servings.

Anglaise Sauce Recipe Halltaste

Anglaise Sauce

• 2 Cup Heavy cream 
• 1/2 Cup Sugar 
• 1 Vanilla bean; split and scraped 
• 5 Egg yolks

Directions:

• In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. 
• Bring to a simmer and remove from the heat. 
• In a bowl beat the egg yolks until thick and frothy. 
• Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated. 
• Turn the egg yolk mixture into the sauce and stir until thoroughly blended. 
• Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. 
• Remove from the heat. Strain through a fine mesh sieve. 
• This recipe yields 2 1/2 cups.

Andouille Smothered Beans Recipe Halltaste

 Andouille Smothered Beans

• 2 Tablespoon Vegetable oil 
• 1/2 Pound Andouille sausage; finely chopped 
• 2 Cup Julienned onions 
• 1/2 Cup Chopped celery Salt; to taste 
• Cayenne pepper; to taste 
• 2 Tablespoon Chopped garlic 
• 1 Pound Navy beans; rinsed, soaked overnight, drained 
• 2 Bay leaves 
• 8 Cup Water; to 10 cups 
• 1/4 Cup Chopped green onions

Directions :

• In a small stock pot, heat the vegetable oil. 
• When the oil is hot, add the Andouille and render for 3 to 4 minutes.
• Stir in the onions and celery. 
• Cook the vegetables for 2 to 3 minutes, or until the vegetables start to wilt. 
• Season the vegetables with salt and cayenne. 
• Stir in the garlic, beans, and bay leaves. 
• Add the water and bring the liquid up to a boil. 
• Reduce to a simmer and cook for 3 hours, uncovered, or until the beans are soft and creamy. 
• Stir the mixture occasionally and check the seasonings for salt and cayenne. 
• Stir in the green onions. 
• Serve the beans with the Pan−Fried Catfish (the recipe for which is included in this collection). 
• This recipe yields 8 servings.