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Creamy Lamb and Leek Stew

10/28/2020

Serves: 8 to 10
6 – 10 parsley stems
3 thyme sprigs
2 bay leaves
3 cloves
2 tablespoons olive oil
3 medium – 5 small leeks, thinly sliced
4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes
1 qt chicken broth
3 heirloom carrots, quartered lengthwise and crosswise thickly
3 parsnips, quartered lengthwise and crosswise thickly
½ teaspoon salt
Freshly ground pepper
3 tablespoons unsalted butter, softened
3 tablespoon all-purpose flour
½ cup heavy cream, room temperature
¼ cup shredded parsley

Use cheesecloth or bouquet garni bags to make an herb bundle of the parsley stems, thyme, bay leave and cloves.
Heat the olive oil in a medium enameled cast-iron casserole. Sear the lamb chunks and remove to a large bowl.
Scrape down the side of the casserole, adding a little more oil if required.
Sauté the leeks in the casserole until transparent.
Add the broth, vegetables, herb bundle to the casserole and bring to a low simmer for about 10 minutes.
Return the lamb to the casserole. Season with salt and pepper. Bring the entire contents back to a low simmer.
Continue to cook until the lamb is tender, 35 to 45 minutes.
Separately, cream the butter with the flour medium bowl.
Add, tablespoon by tablespoon, some hot liquid from the casserole to the butter flour mixture and whisk together until smooth and more liquid than solid. Set aside.
About 10 minutes before the stew is completely cooked, slowly stir the butter/flour mixture into until it is well blended.
When the lamb is sufficiently tender, remove it and the vegetables from the stew to a serving dish and set aside.
Remove the casserole from the heat. Whisk the cream into the remaining liquids.
Test the seasoning and adjust if required.
Pour the liquid gently over the lamb and vegetables. Garnish with parsley and serve.

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Hartford Election Cake

10/21/2020

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Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher)
1 tablespoon dry yeast
¼ cup mixed dried cranberries
¼ cup dried figs, diced
¼ cup sultanas
¼ cup dried apricots, diced
4 tablespoons dark rum
2 tablespoons orange blossom water, or orange extract, or vanilla extract
¾ cup brown sugar
8 tablespoons butter, softened (1 stick)
3 eggs, slight beaten
3¼ cups flour
¼ teaspoon salt
½ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon coriander
1 cup walnuts, chopped

Bundt pan
Butter & flour to prep pan
3 tablespoons butter, melted

Mix the yeast with the heated milk and set aside.
Mix the dried fruit with the rum and orange blossom water in a small bowl and set aside.
In the bowl of a stand mixer with the paddle attachment, beat butter and brown sugar for two minutes on medium speed.
Add eggs and beat for two more minutes.
Drain liquid from dried fruit and add liquid to sugar and egg mixture. Mix to combine. Reserve the fruit for a later step.
Sift flour into a bowl with the salt, allspice, cinnamon and coriander.
Transfer to a stand mixer with a dough hook.
Alternate adding flour-spice mixture and milk mixture to form a loose but very sticky dough. Beat only long enough to bring the dough together.
Pour dough into a large bowl, cover with a dish towel and let rise in a warm draft-free place for about two hours or until doubled in size.
While the dough is rising, liberally butter and lightly flour a 10” Bundt pan.
Pour nuts and dried fruit into the dough and mix by hand just until blended throughout.
Scrape the mixture into the prepared Bundt pan.
Cover with a dish towel and let rise until almost doubled in size, about an additional hour.
Preheat oven to 350 degrees F.
Bake in the center of the oven for about 40 minutes or until a toothpick inserted comes out clean.
Remove from oven and brush with the melted butter.
Glaze with rum icing. Recipe below.

RUM ICING
⅓ cup butter, softened
¼ cup milk
2 cups confectioner’s sugar
1½ teaspoon rum
1 tablespoon hot water, as needed

Heat butter and milk over low heat. Stir occasionally. When the butter is completely melted and the mixture combined, remove from the heat.
Stir sugar and rum into the butter and milk mixture. Use the hot water to adjust the icing to the thickness desired.

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Creamy Pumpkin and Leek Soup

10/14/2020

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Serves: 8-10
2 tablespoons butter
3 small to medium leeks, trimmed and thinly sliced
½ teaspoon salt
½ cup dry white wine
4 cups roasted pumpkin* (see recipe below)
6 cups chicken broth
¾ cup whole milk
½ cup cilantro, shredded
Salt & freshly ground black pepper to taste
Garnishes:
3 tablespoons pumpkin seeds
3 tablespoons dried cranberries
½ granny smith apple, diced
5-6 sprigs fresh cilantro

Heat butter in a large soup pot. Add the leeks and ½ teaspoon of salt. Sauté for 3 to 4 minutes
Add the white wine and continue to sauté until the leeks are transparent and the wine has evaporated.
Add the roasted pumpkin and one cup of the broth. Stir well until all ingredients are blended
Place the mixture in a blender or food processor and process until the mixture is fully puréed. Working in batches as required by equipment size, add the remaining broth and continue to process.
Return each batch to the soup pot. Place the soup pot on medium heat and gently raise to a simmer.
Add the milk and the shredded cilantro, stirring them in well.
Cook for about 20 minutes, until all the flavors have melded.
Season as necessary with salt and pepper.
Pour into tureen or bowls.
Serve with garnishes.

*Note: Canned puréed pumpkin may be substituted
ROAST PUMPKIN
Makes 8 to 10 cups cubed pumpkin, or 1¾ to 2 cups mashed pumpkin
1 4 to 5 lb. pumpkin
Spray olive oil
Salt
Freshly ground pepper

Preheat oven to 400◦.
Wash pumpkin and cut into quarters
Place a quarter of the pumpkin cut side down on a stable cutting board. Cut the pumpkin into 1 to 1½ inch crescent slices. Repeat with the remaining quarters.
Place the pumpkin slices on a non-stick or a foil lined baking sheet.
Spray the pumpkin slices with the oil. Sprinkle the slices with salt and pepper.
Turn the slices over and repeat the spraying and sprinkling
Place the baking tray(s) in the oven and roast for about 25 minutes, until the flesh can be readily pierced with a toothpick.
Remove to a cooling dish until ready to use or serve.

Note: To freeze for later use, remove the rind and cut into large pieces.

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Apple Cake

10/7/2020

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Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced
1 tablespoon fresh lemon juice
1 cup sugar
¾ cup plus 3 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt
3 large eggs
¼ teaspoon pure almond extract
Confectioners’ sugar & freshly grated nutmeg

Preheat the oven to 350°.
Grease the bottom and side of an 8-inch spring-form pan generously.
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
In a small bowl, whisk the flour with the cinnamon, ground nutmeg and salt. Set aside.
In a medium bowl, using an electric mixer with a whisk, beat the eggs with the almond extract and the remaining ¾ cup plus 2 tablespoons sugar at until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
Add the dry ingredients and whisk together until the batter is smooth.
Arrange the apples in the prepared pan in even layers of concentric circles. Use the smaller pieces for the center.
Pour the batter evenly over them. Tap it lightly to settle the batter. Let stand for up to 10 minutes to allow the batter to penetrate the layers of apples.
Bake the cake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
Dust with confectioners’ sugar and then with freshly grated nutmeg.

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Creamy Lamb and Leek Stew

Hartford Election Cake

Creamy Pumpkin and Leek Soup

Apple Cake

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