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Pumpkin Ice Cream
1 can sweetened condensed milk
1/2 pint (1 cup) heavy cream
1 can (15 ounces) pumpkin puree
1 tablespoon pumpkin pie spice
Put all the ingredients into a blender and mix till well incorporated.
Pour into an ice cream maker and follow manufacturer's directions.
"My own way to Winter Journey was eased by great teaching and by personal idiosyncrasy."As a lover of the personal idiosyncratic, I was hooked. Bostridge admits that lieder is a niche calling in the niche of classical music, so why write it?
"In this book I want to use each song as a platform for exploring the origins; setting the piece in its historical context, but also finding new and unexpected connections, both contemporary and long dead -- literary, visual, psychological, scientific, and political.... By gathering such a disparate mass of material I hope to illuminate, to explain, to deepen our common response: to intensify their experience of those who already know the piece, and to reach out to those who have never heard it or heard of it."
Chinese Five Spice Goji Berry Cake
3 1/2 cups self-rising flour plus 1/2 cup for dredging fruit
1 tablespoon Chinese 5 spice
2 tablespoons melted butter
1 large egg
1 cup honey
1 cup strong tea plus a bit extra
1 cup dried goji berries
Prepare a Lucinda's Wood Baking Box, by lining with butcher paper.
Preheat oven to 300F.
Brew about 2 cups of strong tea. Allow the tea to cool. In a small bowl, pour the cooled tea over the goji berries.
In a mixing bowl, cream the butter, egg, and honey.
In another bowl, add the 3 1/2 cups of flour and the tablespoon of Chinese 5 spice and whisk to blend.
Saving the tea, pour the liquid off the goji berries and measure out 1 cup of the tea, discarding any extra.
Add the flour/spice mixture and the tea to the creamed butter, alternating between the dry and wet ingredients until fully incorporated.
Take the remaining 1/2 cup of flour and generously dredge the soaked goji berries. Fold the dredged berries gently into the batter.
Pour the batter into a prepared Lucinda's Wood Baking Box.
Bake for 90 minutes, until firm in the center.
|Tanaquil Le Clercq |
with Corrado Cagli, Vittorio Rieti, and
George Balanchine, by Irving Penn photo ©
Great-Great-Grandmother Blackwell’s Eggnog
Even the poet, Frank O'Hara found Le Clercq to be a muse.
12 egg yolks
1/2 cup sugar
1 1/2 cups bourbon whisky
3/4 cup St. Croix rum
1 quart heavy cream, whipped
Beat egg yolks and sugar until light and sugar has melted completely. Add whisky and rum and continue beating 3–4 minutes. Stir in the whipped cream and mix thoroughly. Place in refrigerator and chill until ready to serve.
Ode To Tanaquil LeClercq
smiling through my own memories of painful excitement your wide eyes
and narrow like a lost forest of childhood stolen from gypsies
two eyes that are the sunset of
and the extended philosophical column, when they conducted the dialogues
in distant Athens, rests on your two ribbon-wrapped hearts, white
scimitars of a city-state
where in the innocence of my watching had those ribbons become entangled
dragging me upward into lilac-colored ozone where I gasped
and you continued to smile as you dropped the bloody scarf of my life
from way up there, my neck hurt
you were always changing into something else
and always will be
always plumage, perfection's broken heart, wings
and wide eyes in which everything you do
repeats yourself simultaneously and simply
as a window "gives" on something
it seems sometimes as if you were only breathing
and everything happened around you
because when you disappeared in the wings nothing was there
but the motion of some extraordinary happening I hadn't understood
the superb arc of a question, of a decision about death
because you are beautiful you are hunted
and with the courage of a vase
you refuse to become a deer or a tree
and the world holds its breath
to see if you are there, and safe
|number 14 (Gray), 1948 by Jackson Pollock|
|Lee Krasner, Stella Pollock, and Jackson Pollock.|
Jackson’s Prize-Winning Apple PieFOR THE FILLING
4 pounds granny smith apples, or any combination of tart apples
¼ cup water
1 cup sugar, or less if desired
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon all-purpose flour, siftedFOR THE CRUST
2 ½ cups all-purpose flour
1 level teaspoon baking powder
1 level teaspoon salt
1 ½ cups cold butter
2 egg yolks, plus 1 whole egg for egg wash
½ cup cold milk, plus more as neededTo prepare the filling: Peel, core and thinly slice apples. Stew apples in a pot with the water (add enough to cover the fruit), plus the sugar and spices, until just cooked. Chill the apples in a little of the juice. When cold, sift the flour over the apples and stir gently to combine. Set aside.Preheat oven to 450°F. To make the pie crust: Combine flour, baking powder and salt. Add butter and cut in until mixture is crumbly. Add egg yolks and mix with enough milk to make a dough. Roll out dough lightly. Place the pastry in a greased 10-inch round pie dish, allowing pastry to overhang the edge of the pan by about 1 inch; trim away excess dough, roll it into a ball, and set aside to make the top crust. Be sure there are no cracks in the bottom crust; seal them by pressing edges together with fingers. Pour the apple mixture into the pie shell and distribute evenly.For a simple top crust, roll out the remaining dough, slide the pastry sheet onto the rolling pin, and unroll it on top of the apple pie filling. Allow top crust to overhang the edge of the pan by about 1 inch; trim away excess dough, then pinch the top and bottom crusts together all around the rim to seal the pie. Prick the top crust with a fork in about a dozen places, or slice a few small openings with a knife, to allow steam to escape. Brush the top pastry with egg wash and sprinkle lightly with a pinch or two of sugar.For a more elaborate lattice-style top, roll out the remaining dough, cut into ½-inch strips, and weave strips across the top of the filling. Brush the lattice strips with egg wash and lightly sprinkle with a pinch or two of sugar.
Place the pie in the center of oven and bake for 10 to 15 minutes, then reduce oven to 325°F and bake 25 to 30 minutes more.
|Elsie and Paul-Louis Weiller in from of her Birthday cake.|
"For bringing together all kinds of people in a gay, airy, but flawless setting, I have never known anyone to equal Lady Mendl. she mixes people like a cocktail -- and the results are sheer genius."Elsie de Wolfe's Paris gives us a peek into that genius and into an era that will never be repeated.
Penne with Ketchup
1/2 pound (250 g) penne or pennette
1 tablespoon (14 g) unsalted butter
2 tablespoons (30 ml) extra-virgin olive oil
Splash of Heinz ketchup or more to taste
Emmentaler cheese, grated for serving
Cook the penne in a pot with abundant slightly salted boiling water; strain when it is "al dente." In the same pot over medium heat, toss the pasta with the butter and oil, mixing for a minute or two. Turn off the heat, cover the pot and wait a few minutes more; this is called "mantecare" and leaves your pasta as smooth as silk. Pour the penne into a serving bowl and toss with a splash of ketchup, just enough to give the pasta a pinkish color. Dot the top here and there with a little more ketchup. Serve with grated Emmentaler cheese.
|"A Vicious Circle" by Natalie Ascencios|
"Highly spiced dishes happen to be my particular weakness and, at the same time, on my dietary taboo list. I manage to be stern with myself, except on those occasions when I lunch at the Algonquin. After looking at all the dishes that I might and should order,I take those curried shrimps with rice that the Algonquin chef does so tantalizingly."
Curry of Fresh Shrimp
2 lbs. raw shrimp (or 1lb. cooked, shelled shrimp)
2 tablespoons butter
1 1.2 tablespoons curry powder
1/2 cup white wine
3 cups rich cream sauce
Prepare 3 cups rich cream sauce, using half cream and half milk.
Boil the raw shrimp in salted water for 5 minutes and allow them to cool. Peel and remove the dark intestinal tract.
Saute them for 5 minutes in 2 tablespoons butter, add the curry powder and the wine and simmer for 5 minutes. Add to the cream sauce, mix thoroughly and cook for 5 minutes.
Taste for seasoning.
Serve with rice pilaf and chutney. Grated fresh coconut and chopped toasted almonds are traditional accompaniments.
|Lesley Blanch about 100. Photo: Sveeva VIGEVENO/GAMMA|