Tag Archives: preppy recipes

Dinner on a Cracker

15 Feb

There’s much to be said for spreading something heavenly on melba toast and calling it dinner. Keeping a little pate de foie gras in the pantry never hurts.

Lazy, to be sure, but seeing as though there would never be spray cheese in our larder, these luscious spreads make elegant and delicious bites. Washed down with something cold and lovely, of course.

As we continue parsing out our prep favourites, consider this a precursor to a future chapter on that WASPY favourite, snack cracker cookery.

4 STREET ROSE CHICKEN LIVER PATE
l litre boiling water
2 stalks celery
4 sprigs parsley
12 whole peppercorns
15 ml salt
900 grams chicken livers

450 g solid butter
120 g minced white onion
50 ml Calvados
50 ml orange juice concentrate
5 ml Tabasco
5 ml nutmeg
5 ml powdered cloves
1 clove of garlic, minced
5 ml dry mustard
5 ml salt

To boiling water add the salt, celery, parsley and peppercorns and simmer 5 minutes. Add livers and poach 10 minutes. Drain and discard celery, parsley and peppercorns. Place livers in a food processor and blend with remaining ingredients for three to four minutes until very smooth. Line a terrine or loaf pan with parchment paper. Pour in liver mixture. Cover and refrigerate until firm (overnight) before slicing.

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We have our favourite tuna mousse, but here’s an airier version.

FRENCH TUNA MOUSSE

Whip ½ cup 35% cream until stiff peaks form.

Drain one 170 g can white chunk tuna then flake with your fingers in to a small bowl.

Add:
1 tbsp fresh lemon juice
1 tsp zest
2 tbsp snipped fresh chives
1 tsp Dijon
2 tsp chopped capers
salt and pepper to taste.

Fold the tuna mixture into the whipped cream until combined.
Chill for at least an hour.
Serve with baguette or bagel slices, crackers or crisps.

London Broil

25 May

london broil
The March 1978 Seventeen recipe page for London broil, tomatoes and bread crumbs, ranch bread, and potato sticks (?) is a curiousity.

For now, we’ll just try this recipe from The Hamptons: Food, Family, and History by Ricky Lauren.

“One of the first meals that I mastered was London broil with baked potatoes and simple steamed vegetables. I made it for Ralph and the children because it was an easy, quick meal to prepare. It was a dinner they often requested, and it became a basic meal that I could count on in my gradually growing repertoire. As my confidence grew, I started to prepare it for weekend guests.”

London Broil with Creamy Horseradish Sauce
Serves 6

For the London broil
3 cloves garlic, minced
2 teaspoons fresh lemon juice
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/4 cup red wine
1 tablespoon soy sauce
1 teaspoon honey
Salt and freshly ground black pepper to taste
2 to 21/2 pounds flank steak or top round

For the creamy horseradish sauce
1/4 cup prepared horseradish
1/2 cup sour cream
1 tablespoon Dijon mustard
Dash of Worcestershire sauce
1 tablespoon cider vinegar
Salt and freshly ground black pepper to taste
1 teaspoon finely chopped fresh chives

To make the London broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.

Remove the meat from the refrigerator and bring it to room temperature before cooking. Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6 inches below the heat source.)

Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill (or broil on a broiler pan) on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

To make the creamy horseradish sauce: Whisk all the ingredients together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.

Pink and Green Scene

2 Aug


A summer barbecue with pink cocktails and smokey sliders. Lilly’s orders.

(Above, darling Lilly Pulitzer e-cards)

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CHIPOTLE SLIDERS
This smokey mayo looks divine, but we can’t help wanting to add a little slice of avocado. You know how we are about pink and green!
1 cup mayonnaise
2 chipotles in adobe
1 tbsp adobe sauce
1/2 lime, juiced
salt and ground pepper

Sliders:
1/2 to 1 pound ground chuck, 80/20
salt and ground pepper
cheese slices
mini burger buns

Grill and assemble sliders, serve with chipotle mayo, pickles and red onion slices.

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PINK LEMONADE
2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice

In a large pitcher combine all. Stir to dissolve sugar.

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