Recipes from Title Wave
Tricia, Angelica, and most of their friends took to the high seas and had some quite excellent fare aboard The Celtic Lady cruise ship. Of course, Angelica had to try (and succeed) to replicate them.
1 beef tenderloin (2 to 2½ pounds)
ground black pepper (optional)
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushroom
½ cup medium onion, finely chopped
1 sheet puff pastry, thawed
Heat the oven to 425°F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130°F. Cover the pan and refrigerate for 1 hour.
Reheat the oven to 425°F. Whisk the egg and water in a small bowl. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion. Stir often and cook until the mushrooms are tender and the liquid is evaporated. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1 inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place the seam side onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the remaining egg mixture. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140°F.
Yield: 6-8 servings
2 egg yolks, beaten
½ cup heavy cream
¼ cup butter
2 tablespoons dry sherry
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
¾ pound cooked lobster meat, broken into chunks
In a small bowl, whisk together the egg yolks and heavy cream until well blended. Set aside. Melt the butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from the heat and season with salt, cayenne, and nutmeg. Add the lobster. Return to the pan no low heat and cook gently until heated through. Serve hot over slices of buttered toast.
Yield: 4 servings
14 ounces carrots, peeled and cut into 1-inch pieces
2 tablespoons (¼ stick) unsalted butter, at room temperature
½ cup milk
3 tablespoons evaporated skim milk
½ teaspoon freshly grated nutmeg
½ teaspoon salt
Dash of black pepper
Preheat the oven to 375°F and put the rack in the middle position. Butter a 9-inch-round cake pan and set aside. Put a kettle of water on to boil. Boil the carrots until very tender (about 30 minutes), and drain. In a food processor, with a metal blade, process the carrots with the butter for 10 seconds. Add the remaining ingredients and process for 30 seconds more, until it’s well pureed. Adjust the seasoning if necessary. Pour the mixture into the cake pan and put the pan in a large ovenproof pan. Pour enough boiling water around it to come halfway up the side of the cake pan. Place in the oven and bake for 30 to 35 minutes. The mixture will be firm and set. If using immediately, allow enough time to let it rest for 10 minutes after it has been taken out of the water. If you intend to reheat it later, leave it in the pan. When ready to serve, loosen the edges gently with a knife and invert it onto a serving plate.
Yield: 6 servings
1 cup butter, softened
2 cups granulated sugar
1 3-ounce package strawberry-flavored gelatin
4 eggs (room temperature)
2¾ cups sifted cake flour
2½ teaspoons baking powder
1 cup milk, room temperature
1 tablespoon vanilla extract
½ cup strawberry puree made from frozen sweetened strawberries
Preheat the oven to 350°F. Grease and flour 2 9-inch-round cake pans. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in the vanilla and the strawberry puree. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in their pans over a wire rack for at least 10 minutes Frost with sour cream icing or your favorite flavor icing.
Yield: 6-10 servings
Sour Cream Frosting
1 cup butter, softened
½ cup sour cream
4 cups confectioners’ sugar
½ tablespoon vanilla extract
Combine the butter and sour cream and beat with an electric mixer until well blended. Gradually add the confectioner’s sugar. Add the remaining confectioners’ sugar and blend thoroughly. Add the vanilla extract and continue blending until the frosting is smooth and creamy. If you like a thinner frosting, add more milk until you get the consistency you desire.