Thursday, May 08, 2008

Steak Tartare

2 pounds lean round steak
2 eggs, beaten
1/2 cup capers
1/2 cup minced onion
2 teaspoons salt
freshly ground pepper
Worcestershire sauce
fresh parsley
capers for garnishing

Put meat through grinder only once (your butcher can do this for you). Mix eggs, one-half cup capers, the onion and seasonings with the freshly ground meat. Chill.

When you are ready to serve, mound the raw meat on a serving platter and garnish with fresh parsley and additional capers. Accompany with thinly sliced pumpernickel or Swedish rye bread.

Steak tartare can also be served as an entree; this recipe would yield about four servings.

Monday, April 14, 2008

Riveredge Sardine Canapes

1 teaspoon lemon juice
1 can (4 ounces) boneless sardines
1/2 teaspoon onion juice
12 toasted, buttered bread rounds
1/4 pound good cheddar cheese, cut into small square slices

Sprinkle lemon juice over sardines and mash. Stir in onion juice and bind with a little mayonnaise.

Pile mixture on toasted bread rounds. Top each canape with a small square of cheese and heat unter low broiler flame until cheese is melted. Serve at once.

Makes one dozen.

Baked Beans Wisconsin Style

3 cups cooked navy beans
1 1/2 cups sour cream
1 cup tomato sauce
1/2 cup sauteed onions (chopped or sliced)
1 tablespoons sugar
1 teaspoons salt
1/2 teaspoon pepper
6 slices bacon, crisply fried.
3/4 cup grated process sharp cheese

Mix beans, sour cream, tomato sauce, onions, sugar, salt, and pepper. Turn into a baking dish. Bake, uncovered, in a preheated 350 degree oven for 20 minutes.

Remove from oven. Top with bacon slices and sprinkle with cheese. Return to oven and bake 20 minutes longer. Serve from the baking dish.

Eggs and Caviar

6 boiled eggs, chopped
1/2 cup butter, softened
1/4 to 1/2 cup mayonnaise
1/2 cup chopped green onions
Lemon juice
1 cup sour cream
6 ounces Beluga caviar

Combine all ingredients except sour cream and caviar. Mix well. Line a small bowl with plastic wrap. Pack mixture firmly into bowl and chill overnight.

When ready to serve, unmold onto serving platter and peel off plastic wrap. Frost evenly with sour cream and top with caviar. Serve with party rye rounds.

New York State Flat Apple Pie

1/2 cup butter
1/2 cup margarine
2 cups flour
3-4 tablespoons ice water

11 or 12 New York State Apples (medium size)
1 cup sugar
1 tablespoon cinnamon
Juice of 1/2 lemon
1/2 cup New York State maple syrup
New York State Sharp cheese

To make the crust, cut butter and margarine into flour with knife and pastry blender until texture resembles cornmeal. Add ice water gradually, working in just enough to hold dough together. Roll out on lightly floured board or marble slab to one inch thickness. Place in refrigerator 20 minutes. Remove and roll out a flat sheet, 10 X 15 X 1/8 inch thick. Line a baking sheet, 10 X 15 inches, with the pastry.

To make the filling, pare, core, and cut each apple into 6 sections. Arrange in one layer on pastry. Mix sugar and cinnamon and sprinkle over apples. Sprinkle with lemon juice.

Bake in a preheated 450 degree oven for 20 minutes, then reduce temperature to 350 degrees and bake 30 minutes longer. Remove from oven and sprinkle with maple syrup. Serve warm, with a generous slice of cheese.