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Autumn Bisque

  ----- Original Message ----- 
  From: Janine
  To: phaedrus
  Sent: Friday, October 11, 2002 7:11 AM
  Subject: autumn bisque

  Good morning, Phaed,

  Hope you are well!

  There is a cafe in Rockland, MA called Seasons.
  They have a soup called Autumn Bisque. It is out of this world!
  Is there any way you could use your influence to get the recipe 
  for us???

  Thank you!


Hello Janine,

It would be presumptuous of me to pretend that I had any influence with chefs around the country. All I can do is try to find a similar recipe. See below.


  Autumn Bisque 

  1 pound butternut squash; peeled, seeded 
  2 tart apples; peeled, cored, and cubed 
  1 medium onion; chopped 
  2 slices white bread; crusts removed 
  4 cups chicken broth 
  1/2 teaspoon salt 
  1/4 teaspoon freshly-ground black pepper 
  1/4 teaspoon dried rosemary; crushed 
  1/4 teaspoon dried marjoram; crushed 
  2 egg yolks; slightly beaten 
  1/4 cup heavy whipping cream 
  1 apple in thin slices; (optional) 
  fresh rosemary; (optional) 

  In a large saucepan, combine the squash, apples, onion, bread, 
  chicken broth, salt, pepper, rosemary and marjoram. Bring to 
  boiling. Reduce heat and simmer, uncovered, about 35 minutes 
  or until the squash and apples are tender. Remove from heat; 
  cool slightly. Spoon one-third of the soup into a blender 
  container or food processor bowl. Cover and blend or process 
  until pureed. Repeat with the remaining soup. Return all of the 
  pureed mixture to the saucepan. Reheat the soup gently over very 
  low heat. In a small bowl, stir together the egg yolks and whipping 
  cream. Beat in 1 cup of the hot soup, then add the yolk mixture to 
  the saucepan, stirring constantly. Heat and stir just until the 
  soup begins to boil. Transfer the soup to a tureen. Garnish with 
  the apple slices and rosemary, if desired. Tips: Adding a small 
  portion of the hot soup to the egg yolk and cream mixture warms the 
  egg and cream so it will be less likely to form lumps when combined 
  with the rest of the hot soup. Depending on the variety of squash 
  you choose, you might find the squash easier to handle if you first 
  cut the squash into halves or quarters, then remove the seeds. 
  Finally cut off the flesh from the peel and cube. Instead of the 
  butternut squash, experiment with other winter squashes such as 
  acorn, banana, turban, hubbard and buttercup. When shopping, choose 
  a squash that is heavy for its size and has a hard rind. 
  This recipe yields 6 servings. 
  Autumn Bisque 

  Preparation time:    14 mins 
  Cooking time:         25 mins 
    1/4  cup butter   
    2   medium potatoes, scrubbed and diced   
    2  stalks celery, trimmed and diced   
    1/4  cup chopped peeled onion   
    2  pounds butternut squash, peeled and chopped   
    4   tart red apples, cored and diced (do not peel)   
    10  cups chicken broth   
    2   whole bay leaves   
    1/2  teaspoon ground cinnamon   
    1  cup cream   
    1/2  teaspoon salt   
    1/4  teaspoon ground black pepper   

   Melt butter in a heavy-bottomed stockpot over medium heat; 
   add onion, celery and potatoes and cook, stirring frequently, 
   until onions and celery are soft, 5 to 7 minutes. Add butternut 
   squash and apples. Cook for 3 minutes more, stirring constantly; 
   add chicken broth, bay leaves and cinnamon. 

  Increase heat to medium-high and bring to a boil; reduce heat and 
  cook until the potatoes are tender, 10 to 15 minutes. Remove the 
  bay leaves and mash the vegetables until smooth. Add cream then 
  season with salt and pepper. 
  Autumn  Bisque  

   Ingredients : 
   1 lb. butternut squash, pared, halved, seeded and cubed
   2 tart apples, pared, cored and cubed
   1 med. size onion, chopped (1/2 c.)
   2 slices white bread, trimmed and cubed
   4 c. chicken broth
   1 1/2 tsp. salt
   1/4 tsp. rosemary
   1/4 tsp. marjoram
   2 egg yolks, slightly beaten
   1/4 c. heavy cream

   Preparation : 
   Combine the squash, apples, onion, bread, salt, rosemary 
   and marjoram in a large kettle.  Bring to boiling.  Lower 
   heat, simmer uncovered, 35 minutes or until squash and apples 
   are tender. Remove from heat. Cool to lukewarm.  Working in 
   batches, spoon soup into electric blender or food processor.  
   Whirl until pureed.  Return soup to saucepan.  Reheat gently 
   over low heat.  Mix together the egg yolks and cream in a 
   small bowl.  Beat in a little of the hot soup.  Return the 
   yolk mixture to kettle of soup, stirring.  Heat gently to 
   serve.  Do not boil or the eggs will curdle. 

Steak & Kidney Pie

  ----- Original Message ----- 
  From: anna & ken
  To: phaedrus
  Sent: Friday, October 11, 2002 6:22 PM
  Subject: Looking for recipe

  Do you have a recipe for Steak and Kidney Pudding......if 
  so please send it to us....


  Anna & Ken.


Well, I didn't have one, but the one below comes from the BBC.


Steak and Kidney Pudding 
Serves 6-8 

Preparation Time 
10 to 30 mins 
Cooking Time Over 2 hrs 
675g/11/2lb chuck steak, cut into 2.5cm/1in cubes 
225g/8oz ox kidney, cut into 2.5cm1in cubes 
1 small onion, peeled and finely chopped 
large pinch celery salt 
salt and freshly ground black pepper 
1 tsp fresh thyme leaves 
2 tbsp plain flour 
150ml/1/4pt fresh beef stock 

For the Suet pastry: 
400g/14oz self-raising flour 
200g/7oz beef or vegetarian suet 
1/2tsp salt 
freshly ground black pepper 
300ml/1/2pt cold water
1. Place the steak and kidney into a large bowl. Stir in 
the onion, celery salt, pepper, salt and thyme leaves. 
toss together lightly and set to one side. 
2. To make the suet pastry, sift the flour and the salt 
into a large bowl. Add the suet, salt and pepper. Lightly 
mix and add the water a little at a time. 
3. Cut through the dough using a round bladed knife as if 
you were making scones. 
4. Using your hands mix to form a soft dough. 
5. On a lightly floured work surface roll out the pastry 
into a round disc approximately 0.5-1cm/1/4-1/2in) thick. Cut 
out about a quarter of the pastry mixture for the lid and 
set aside. 
6. Use the remainder of the pastry to line a well buttered 
1.75l/3pt pudding basin, leaving at least 1cm1/2in of the pastry 
hanging over the edge. 
7. Add the flour to the steak and kidney mixture and stir gently. 
Place the batches of the meat mixture into a sieve (with a glass 
bowl underneath) and shake to remove any excess flour. 
8. Spoon into the pudding basin lined with the pastry. Do not 
push the meat filling into the basin and add the fresh beef stock 
nearly 2/3rds to the top not covering the meat completely. 
9. Place the pastry lid over the filling and fold the border over. 
Press the pastry together securely to seal. 
10. Cover the pudding with a double piece of buttered foil, pleated 
in the middle. Tie in place with string. 
11. Steam the pudding on an upturned plate in a large saucepan 
filled with hot water for 5 hours, topping up with water occasionally 
so as not to boil the water in the saucepan dry. 
12. To serve, turn out the pudding onto a large warm plate. Cut a 
wedge of the pudding and place on a serving plate with mashed 
potatoes and a spoonful of peas 

Gooseberry Fool

From: Carol
To: phaedrus
Subject: Cold Case Files......Gooseberry Pudding
Date: Friday, October 11, 2002 8:53 AM

Dear Phaed,

Here's a bit of help on one of your "cold cases."  I found a 
few recipes for gooseberry pudding and wanted to pass them 
along to you.


Gooseberry Pudding Recipe

Line a pudding dish with rich biscuit crust rolled out half an 
inch thick. Fill with uncooked gooseberries, liberally sprinkled 
with brown sugar, and cover with a top crust. Pinch the edges of 
the crusts well together, tie over it a floured cloth, and boil 
for two and a half hours in water which must not cease boiling 
from the moment the pudding is put in until it is done. Serve 
with sweet sauce. 
Gooseberry Fool
Serves 6
Gooseberries - 450g (1 lb), topped and tailed
Water - 2 tbsp
Caster sugar - 175-225g (6-8 oz), depending on the sharpness of the 
Double cream - 300 ml (1/2 pint)METHOD
Put the gooseberries into a small thick saucepan with the water and 2 
tablespoons of the sugar.  Cover with a lid and stand it in a roasting 
tin of water.

Place it over a low heat and let it stew very gently for 45 minutes 
until the gooseberries are soft.

Beat them to a pulp with a wooden spoon, sweeten them well and sieve 
the pulp through the coarse blade of a mouli-légumes and allow it to 
cool.  It should be fairly stiff and a pretty, soft green.

Whisk the cream to a firm snow, fold in the fruit pulp and chill 
before serving.   
Gooseberry Pudding

2 qts gooseberries
4 cups water
2 cups sugar
3/4 cups farina
Wash and pick over berries. Simmer in water 1/2 hour; force 
through a sieve. Add sugar mixed with farina and cook 10 minutes 
longer, stirring constantly. Pour into individual molds lightly 
greased with olive oil and chill until firm. Unmold, serve with 
cream. Serves 6. 
Buttermilk and gooseberry pudding
 Serves : serves 6-8 
Preparation Time : 15 minutes 
Cooking Time : 90 - 120 minutes 
Oven Temperature : 

Ingredients : 
3 large eggs
250ml sugar
25ml melted butter
250ml Cake flour
5ml baking powder
2ml salt
700ml buttermilk
300ml milk
1 can Goldcrest Golden Cape Gooseberries in syrup 
Goldcrest Gooseberry Jam, to serve 
Method : 
1. Beat the eggs and sugar untill light. Add melted butter. Sift 
in flour, baking powder and salt.
2. Add buttermilk, milk and gooseberries with juice. Fold in until 
well combined. Pour into a greased baking dish and bake in preheated 
oven for 90 minutes to two hours, untill set.
3. Remove from oven and sprinkle a little ground nutmeg with a 
spoonful of the gooseberry jam.     
Gooseberry Fool 

1/2 lb (225g ) gooseberries
4oz sugar
5 fl. oz double cream

1. Rinse gooseberries under running water after topping and tailing. 
While still wet place in a pan and stew gently until very soft and 
almost liquid.
2. Stir in sugar to dissolve.
3. Set aside to cool.
4. Whisk cream until thick and fold gooseberry puree into cream.
5. Chill for an hour before eating. 
Gooseberry Pudding 
One quart of scalded gooseberries; when cold rub them smooth with the 
back of a spoon until a pulp. Take six tablespoons of the pulp, half 
a pound of sugar, a quarter pound of melted butter, six eggs, the rind 
of two lemons, a handful of grated bread, two tablespoons of cooking 
Brandy (non-alcoholic). 
Stir together till well mixed, do not blend. Half an hour will bake 
this delicious pudding. Serve hot or cold, may be topped with the 
remaining gooseberry pulp and cream.  

Pink Champagne Cake

  ----- Original Message ----- 
  From: telisha 
  To: phaedrus
  Sent: Tuesday, October 01, 2002 3:59 PM
  Subject: pink champange cake

  I had this wonderful lite tasting cake at a party...
  is there any way you might have this recipe or can 
  find a good one for me...I would really love to have it. 
  Thanks in advance.

Hi Telisha,

You didn't give much of a description of the cake, which makes it difficult because there are several different cakes with that name. The one below is described as "light and fluffy". Could that be it?


Pink Champagne Cake    
 1  package white cake mix   
 2   egg whites   
 2/3  cup white wine   
 2/3  cup cherry juice   
 1  cup heavy cream   
 1/3  cup vegetable shortening   
 1/3  cup 2% milk   
 1  pound powdered sugar   
 1/8  teaspoon red food coloring (optional)   

Preheat oven to 350°F. Generously grease and flour two 8-inch round 
cake pans; set aside.
Combine cake mix, egg whites, white wine and cherry juice in a large 
mixing bowl; beat for 4 minutes using an electric mixer. 

Pour into prepared cake pans; bake for 20 minutes or until cake is 
done and a clean toothpick inserted in center comes out dry. Remove 
from oven; cool cake in pans on two wire racks for 10 minutes. Loosen 
cakes around edges of pan, tap bottoms lightly and remove from pans. 
Cool completely on two racks. 

Meanwhile, beat cream until stiff in a deep bowl; set aside. Combine 
shortening, milk, powdered sugar and red food coloring (optional). 
Mix well. Spread half of mixture atop one cake layer. Fold whipped 
cream into remaining filling; place unfrosted layer atop frosted layer. 
Frost entire cake with whipped cream-filling mixture. Refrigerate cake 
until ready to serve. Refrigerate leftover cake. 

Bananas Foster Cheesecake

  ----- Original Message ----- 
  From: Pegheart
  To: phaedrus
  Sent: Monday, October 14, 2002 1:05 PM

  Bananas Foster Cheesecake
  Garnished with a toffee almond crisp & chocolate colada sauce.

  I recently ate at Red Lobster and had this delicious dessert.  
  Any chance that you have the recipe for it?


Hello Pegheart,

I do indeed have it. The first one below is Red Lobster's. Below it are some other versions.


  Red Lobster Bananas Foster Cheesecake Clone

  3/4 cup all purpose flour
  3/4 cup finely chopped pecans
  4 tablespoons unsalted butter (1/2 stick)
  3 tablespoons sugar
  2 tablespoons golden brown sugar (packed)
  1 1/2 teaspoons vanilla extract

  2 packages Neufchetel or cream cheese, room temperature
  1 1/4 cups sugar
  2 tablespoons cornstarch
  3 large eggs
  2 cups pureed bananas (about 4 bananas)
  1 cup sour cream (regular or low-fat)
  1 1/2 tablespoons fresh lemon juice
  1 teaspoon vanilla extract
  1 tablespoon ground cinnamon
  1 pinch salt

  1 cup regular or low-fat sour cream
  1/4 cup sugar
  1/4 teaspoon vanilla extract
  1 (17-ounce) jar caramel sauce
  2 tablespoons dark rum
  2 bananas, sliced

  Position rack in center of oven and preheat oven to 350 degrees F.

  Wrap outside of 9-inch diameter springform pan with 3-inch-high 
  sides with heavy-duty foil.

  Combine flour, pecans, butter, sugar, brown sugar and vanilla in 
  large bowl. Mix well. Press mixture onto bottom of prepared pan.

  Using electric mixer, beat cream cheese in large bowl until smooth. 
  Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a time, 
  beating until just blended after each addition. Add pureed banana, 
  sour cream, lemon juice, vanilla, cinnamon and salt. 
  Beat just until combined.

  Transfer filling to crust-lined pan. Place pan in large roasting pan. 
  Add enough hot water to roasting pan to come one inch up sides of 
  springform pan.

  Bake until center of cake is just set, about 1 hour 15 minutes. 
  Remove cake from oven. Maintain oven temperature.

  Meanwhile, prepare topping. Mix together sour cream, sugar and 
  vanilla in small bowl until well blended. Spread topping over 
  cheesecake. Bake until topping is set, about 10 minutes. Turn 
  off oven. Let cake stand in oven until cooled to room temperature, 
  about 2 hours.

  Refrigerate cake until well chilled. Cover and refrigerate 
  overnight. Cut around cake to loosen; remove pan sides. Transfer 
  cake to platter. Warm caramel sauce in small saucepan over low heat, 
  stirring often. Mix in rum. Drizzle some sauce decoratively over 
  cake. Arrange bananas atop cake. Cut cake into wedges and serve 
  with sauce.

  Yield: 10 servings
  Bananas Foster Cheesecake

  Cookie Crust:
  11 vanilla sandwich cream cookies, crushed
  3 tablespoons butter, melted

  Bananas Foster Filling:
  24 ounces cream cheese, [softened]
  3/4 cup dark brown sugar
  5 teaspoons cornstarch
  3/4 teaspoon ground cinnamon
  3 eggs
  1 egg yolk
  2/3 cup puréed banana (2 small bananas)
  3 tablespoons banana schnapps
  3 tablespoons light rum
  2 teaspoons vanilla extract

  For the cookie crust: In a small bowl stir together crushed cookies 
  and melted butter until well combined. Press crumb mixture evenly 
  onto the bottom of a greased 9-inch springform pan.

  For the filling: In a large bowl combine cream cheese, brown sugar, 
  cornstarch and cinnamon. Beat with an electric mixer until smooth. 
  Add eggs and egg yolk, one at a time, mixing to combine after each 
  addition. Beat in puréed banana, banana schnapps, rum and vanilla 
  extract. Pour the cream cheese mixture over the crust. Bake at 350ºF. 
  for 15 minutes. Lower the temperature to 225ºF. and bake for 1 hour 
  and 10 minutes or until the center no longer looks wet or shiny. 
  Remove the cake from the oven and run a knife around the inside edge 
  of the pan. Turn the oven off; return the cake to the oven for an 
  additional 30 minutes. Chill, uncovered, overnight.

  Just in case this cheesecake isn't quite rich enough to suit your 
  taste, top it off with

  Caramel Butter Sauce:
  1 cup butter
  1 cup light brown sugar
  2 tablespoons corn syrup
  2 tablespoons dark rum
  2 tablespoons Galliano
  3 bananas, peeled, and cut into 3/4-inch rounds
  1/4 cup heavy cream, scalded

  Melt butter with brown sugar and corn syrup in heavy saucepan, 
  stirring often. Stir in the rum and Galliano. Bring to a boil 
  and simmer 2 to 3 minutes, until thickened and bubbling. Add 
  3 bananas, peeled and cut into 3/4-inch rounds. Remove from heat 
  and slowly pour in hot heavy cream, stirring constantly. Top 
  each slice of cheesecake with a generous portion of this 
  scrumptious sauce.
  Bananas Foster Cheesecake Squares

  List of Ingredients

  2 C. vanilla wafer crumbs 
  1/2 C. chopped pecans
  1/4 C. (1/2 stick) butter or margarine, melted
  1/4 C. firmly packed brown sugar

  24 oz. cream cheese, softened
  1/2 C. firmly packed brown sugar
  2 tsp. rum extract or 2 tbls. dark rum
  3 eggs
  1/2 C. mashed ripe bananas

  2 bananas, sliced
  2 tsp. lemon juice
  25 caramels, unwrapped (about 1/2 of 14 oz. pkg.)
  2 T. milk
  1 tsp. rum extract (optional)
  1/2 C. pecan halves


  Crust: Mix crumbs, pecans, butter and sugar. Press onto bottom 
  of 13 x 9-inch baking pan.

  Filling: Mix cream cheese, sugar and rum extract with electric 
  mixer on medium speed until well blended. Add eggs; mix until 
  blended. Stir in mashed bananas. Pour over crust. Bake at 350 
  degrees for 30 minutes or until center is almost set. Cool. 
  Refrigerate 3 hours or overnight.

  Topping: Toss bananas with lemon juice; arrange over cheesecake. 
  Microwave caramels and milk in microwavable bowl on HIGH for 2 
  minutes; stir until smooth. Stir in 1 teaspoon rum extract, if 
  desired. Drizzle evenly over cheesecake. Sprinkle with pecan halves. 
  Cut into squares. Refrigerate any leftover cheesecake.

  Makes 2 dozen. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus