Sent: Friday, May 09, 2014 7:36 PM
Subject: Lamb Recipe
I had a recipe for Ground Lamb with Green Peppercorn Sauce that I got from a Bon Appetit magazine many years ago,
and I can't find the recipe. Do you happen to have it? The sauce was made with whipping cream and was very good.
Perhaps the below recipe is it? It is from Bon Appetit 1986 and it fits your description.
Ground Lamb With Cognac and Green Peppercorn Sauce
2 pounds boned lamb shoulder, ground
1/4 cup minced onion
2 tablespoons minced, fresh parsley
4 garlic cloves, minced
1 1/2 teaspoons salt
freshly ground pepper
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
2 tablespoons minced shallots
1/4 cup cognac
1 cup chicken stock
1 cup crème fraîche or whipping cream
1 tablespoon green peppercorns packed in brine, drained
several drops fresh lemon juice
1 tablespoon butter
Mix lamb, onion, parsley, garlic, salt and pepper. Form into patties slightly less than 3/4 inch thick.
Melt butter with oil in heavy, large skillet over high heat. Add patties in batches (do not crowd) and
cook until crusty on bottom (about 4 minutes). Turn patties over and cook until crusty on second side.
Transfer to platter. Pour off fat from skillet. Set skillet over medium-high heat. Stir in shallots.
Add cognac, stirring to scrape up browned bits. Tilt pan, heat cognac and ignite. When flames subside,
add stock and boil until reduced by half. Add crème fraîche and stir until golden brown. Reduce heat
and simmer to sauce-like consistency. Add half of peppercorns and lemon juice. Remove from heat.
Swirl in butter. Season sauce with salt and pepper. Pour over patties. Sprinkle with remaining peppercorns.
Yield: 6 servings
Source: Bon Appetit, March 1986
Sent: Monday, May 05, 2014 3:54 PM
Subject: Need Pie Recipe
Just found your spot through FB. Enjoying looking at all the yummy recipes.
My inquiry is for a lemon meringue pie. Either Woman’s Day or Family Circle had a recipe some time in
the late 60’s that I made several times and everyone raved about it. The magazine was the one that had
like a half page wide and several pages long cookbook insert every month. The month’s recipes was for
things for birthday cakes other than actual cakes. The crust had flour, butter and a touch of sugar.
Almost like a shortbread crust. That was baked and the filling was home made with I believe 6 egg yolks,
sugar and quite a bit of fresh lemon juice. The meringue was made from the 6 egg whites and baked in a
slow oven until cooked through and it had a crunchy crust. I don’t know what ever happened to my copy
of the magazine and would be so grateful if you might find it.
I had no success finding a recipe from either magazine that exactly matched your description, although
there are dozens of lemon meringue pies on the web from those magazines. Sorry, I do not have a collection
of cooking magazines, and there is no archive of them on the web that is searchable by year or decade.
Here are some lemon meringue pie suggestions:
While unable to locate the exact recipe she requested I would like to offer this Lemon Meringue Pie of which
I think she will be very happy with if you follow the instructions exactly. Please read all of the instructions
before making the pie.
Timm in Oregon
Lemon Meringue Pie
For the Crust:
2/3 cup ice cold butter
1/3 cup ice colf water
1 teaspoon cider vinegar
1-1/3 cup pastry or all purpose flour
1 tablespoons white granulated sugar
1/2 teaspoon plain salt
For the Lemon Filling:
1 cup white granulated sugar
1/3 cup cornstarch
1 cup water
1/2 cup lemon juice, freshly squeezed
6 large egg yolks
1 tablespoons fresh lemon zest
3 tablespoons butter
For the Meringue Topping:
1 cup plus 2 tablespoons white granulated sugar
1 tablespoon cornstarch
1/2 cup water
6 large egg whites at room temperature
1/8 teaspoon plain salt
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
For the Crust: Preheat the oven to 350F degrees. Cut the butter into chunks and place it in the freezer for 20 minutes.
It is important that the butter be partially frozen. Measure the water and add the vinegar; place in the freezer to
chill well but do not let freeze.
Mix the flour, sugar, and salt together in a medium size bowl. With a pastry knife, cut the butter into the flour mixture,
continuing to cut until the mixture becomes coarse and grainy. Add the water all at once. Mix with a fork until the dough
starts to come together and then knead it with your hands until you form a dough ball. Add another teaspoon of water or
a little flour if necessary to reach the right constituency. Refrigerate the dough ball for 30 minutes. While making the
crust, we do not want to let the dough get warm enough to melt the butter. Therefore it is important that the water and
butter be ice cold. It is necessary that the butter remain a solid and not become a liquid. Work quickly to keep the
butter cold and do not handle the dough any more than is necessary.
Roll the dough out into a disk large enough to fit in a 9 inch pie pan with a 3/4 inch hang over. Place the dough in a
dark 9 inch pie pan and form the crust. Form a fluted edge with your fingers. The crust should not have any seams through
which the filling can leak. Prick the bottom of the crust lightly but not enough to completely penetrate the crust.
Line the unbaked crust with a sheet of aluminum foil. Place pie weights in the foil lined crust and bake for 10 minutes.
Remove the pie weights and bake for another 10 minutes or until the pie crust is lightly browned. For a crispy crust,
do not under bake.
For the Lemon Filling: In a medium size pan, stir together the sugar and cornstarch. Add a little of the water and stir
until the sugar is dissolved and the cornstarch is mixed in without lumps. Add the rest of the water and lemon juice
and whisk until smooth. Cook over medium heat while stirring often with a whisk, for 5 minutes or until the slurry
thickens and is translucent. Add the eggs yolks and zest and whisk well. Cook for another 2 minutes while stirring
with the whisk constantly. The filling should be simmering.
Remove the filling from the heat and stir in the butter. Let cool for 10 minutes and then scrape the filling into the
baked pie crust; refrigerate the pie for 2 hours.
For the Meringue Topping: Preheat the oven to 375F degrees.
In a small saucepan, mix the sugar and cornstarch. Add the water and stir. Cook over medium heat until the sugar water
boils rapidly, stirring occasionally. Cook for 4 minutes' the sugar syrup should reach the soft ball stage, 234F to
240F degrees with your candy thermometer.
While the sugar syrup is cooking, whip the egg whites. In a steel or glass bowl completely free of any fat residue,
beat the egg whites, salt, and cream of tarter together until soft, not stiff, peaks form. Try to time the initial
beating of the egg whites so that it is done not more than 5 minutes before the syrup is cooked. Eggs whites at
room temperature beat to a higher volume. You can bring your eggs to room temperature by placing them in a bowl
of warm water for 5 minutes. Any fat in the bowl will retard the formation of foam in the egg whites. Plastic bowls
often carry an unseen sheen of fat within the surface of the bowl; that is why it is best to use steel or glass bowls.
While beating the egg whites with an electric mixer, drizzle the hot syrup down the side of the bowl and into the
softly beaten egg whites. Add the vanilla and continue beating until stiff, glassy peaks form. The intention of the
hot syrup drizzled into the egg whites is to cook the egg whites to a temperature of 160F degrees. The cooked egg
whites will be much more stable and less likely to weep. Cooked egg whites are also less susceptible to bacteria.
Use your instant read thermometer and check the temperature of the egg whites after adding the syrup. If the egg
white mixture is not close to 160F degrees, discard the mixture and start again.
With a spatula, scrape the meringue onto the pie and spread the meringue to the edges and seal the meringue to the crust.
Use the spatula to form an attractive mountain of meringue with peaks and ridges. Bake the pie for 6 to 8 minutes or
until the meringue is attractively browned. Further baking is unnecessary since the meringue is already cooked.
Sent: Tuesday, May 06, 2014 9:24 PM
I'd like to find the recipe for Highland Park Cafeteria in Dallas, Texas Rice Pudding recipe.
If you can help me with that I'd appreciate it.
Sorry, I had no success with this search. I found a few mentions of Highland Park Cafeteria’s rice pudding,
but no recipes or copycats.
I’ll post this in case a reader can help.