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Sunrise Through Autumn Leaves
Joseph Sohm
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La Belle Cuisine
Festive Fall Feast (cont.)
Food & Wine 1995
Food & Wine Books, Editorial Director: Judith Hill,
American
Express Publishing Corp., 1995
This menu by the late master chef Patrick Clark was featured in Food &
Wine
as a Christmas Dinner. It certainly could be. Seems to us, however,
that
this
menu would make a marvelously festive meal for any autumnal
occasion worthy
of it. Therefore, we present it to you early enough to use
as you choose, whether
it be for a Halloween feast, a significant fall birth-
day or anniversary bash, or a
slightly different take on your Thanksgiving
feast.
First and foremost - enjoy!
Menu
1993 Rothbury Estate Reserve Chardonnay or
1993 Chateau Ste. Michelle Cold Creek Vineyard Chardonnay
Bay Scallop Chowder or
Jerusalem Artichoke Soup with Garlic Croutons
1992 Matanzas Creek Merlot or
1992 Sterling Three Palms Merlot
Racks of Pork with Cider-Pepper Glaze
Sweet Potato and Mushroom Hash
Braised Mixed Greens with Glazed Rutabagas
Fig and Apple Chutney
1990 Chateau Raymond-Lafon Sauternes or
1991 Far Niente Dolce
White Chocolate Banana Cream Pies
Cranberry-Orange Cheesecake
Timetable:
Three
days ahead
Make the Fig and Apple Chutney.
Two
days ahead
Make the Cider-Pepper Glaze.
Start the Bay Scallop Chowder.
Make the pastry for the pies.
One day
ahead
Make the cheesecake.
Make and puree the Jerusalem Artichoke Soup with Garlic Croutons.
Cook the mushrooms for the Sweet Potato and Mushroom Hash.
Cook the vegetables for the Braised Mixed Greens with
Glazed Rutabagas.
Marinate the pork racks.
About
eight hours ahead
Make the filling for the White Chocolate Banana Cream Pies.
About
three hours ahead
Roast the pork racks.
Cook the sweet potatoes and finish the hash.
About
two hours ahead
Fill the banana cream pies.
Shortly
before serving
Finish the chowder or the soup.
Make the gravy for the pork.
Finish the greens and rutabagas.
Rewarm the hash.
Finish the banana cream pies just before dessert.
White Chocolate Banana Cream Pies
“Deliciously rich, this festive dessert features white chocolate in the
filling and
the topping. The shavings are easily made with a piece of
room-temperature
white chocolate and a vegetable peeler. If the pie
dough
gets too soft during
rolling, refrigerate it to firm it up.”
Makes two
9-inch pies
Pie shells:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 1 tablespoon shortening
4 tablespoons unsalted butter,
cut into 1-inch pieces
About 3 tablespoons of ice water
Filling:
4 cups milk
1 vanilla bean, split
1 1/4 cups granulated sugar
Pinch of salt
5 large egg yolks
1/2 cup cornstarch, sifted
5 ounces white chocolate,
coarsely chopped
6 medium bananas,
sliced 1/4 inch thick
Topping:
4 ounces white chocolate,
coarsely chopped, plus
about
2 ounces of
white chocolate
shavings for garnish
3 cups heavy cream, chilled
1/4 cup confectioners’ sugar
1. Make the pie shells: In a large bowl, sift
together the flour and salt.
Using your fingers, rub in the shortening and
butter until the mixture resembles coarse meal. Stir in the ice water to
form a soft dough.
Divide
the dough in half and shape it into two 6-inch
disks. Wrap
each disk in
plastic and refrigerate until well chilled, at
least 1 hour
or up to 2 days.
2. Preheat the oven to 350 degrees F. On a lightly floured
surface, roll
out each disk of dough to a 12-inch round. Transfer each round
to
a 9-inch
pie pan and press the dough into the corners. Fold in the
edge
of each pie
shell and crimp the rim of each with a fork. Prick
the bottoms
with the
form and bake in the middle of the oven for
about 30 minutes, or
until
golden brown. Let cool.
3. Make the filling: In a medium saucepan, combine 3
cups of the milk
with the vanilla bean, 1/2 cup of the sugar and the salt.
Bring just to
a boil
over high heat. Remove from the heat, cover, and set
aside for
15 minutes.
4. In a medium bowl, whisk the egg yolks with the remaining
1 cup milk
and 3/4 cup sugar and the cornstarch until smooth. Whisk in 1 cup
of the
warm milk. Bring the remaining warm milk just to a boil over
moderately
high heat and whisk in the egg yolk mixture in a steady
stream.
Cook,
whisking constantly, until the custard is thickened and
starts to
bubble
around the edge, about 10 minutes. Remove from
the heat and strain
into a bowl. Stir in the chopped white chocolate
and let cool. (Make
ahead:
The custard can be refrigerated over-
night; let the pie shells
stand at room
temperature.)
5. Arrange the sliced bananas in the baked pie shells,
covering the
bot-
toms. Spoon the custard over the bananas. Set a lightly
buttered
round of waxed paper directly on the filling of each pie and
refrig-
erate
until chilled, about
2 hours.
6. Make the topping: Melt the chopped white chocolate
in the top of
a double boiler, stirring occasionally, until smooth. Let cool
to tepid.
In a
large bowl, beat the cream with the sugar until soft peaks
form.
Gently
whisk one-third of the whipped cream into the melted white
chocolate.
Fold the white chocolate mixture into the remaining
whipped cream
just
until combined.
7. Discard the wax paper from the pies. Using a spatula,
swirl the
whipped cream over the filling. Garnish with the white choco-
late
shavings.
Cranberry-Orange Cheesecake
“The tart bite of the fruit
perfectly balances this creamy
cheesecake.
The cake is easier to cut when
chilled.”
12 to16
servings
1 cup dried cranberries (about 4 ounces)
1 cup fresh orange juice
3 pounds cream cheese,
t room temperature
1 1/2 cups sugar
1 vanilla bean, split
3 large eggs [room temperature]
1 cup sour cream [room temperature]
2 teaspoons finely grated orange zest
1. In a small bowl, cover the dried cranberries with hot
water and let soak until softened, about 20 minutes; drain the cranberries
well. Meanwhile,
in a small nonreactive saucepan, bring the orange juice to
a boil over
moderately high heat. Cook until reduced to 1/4 cup, about 20
minutes.
Let cool.
2. Preheat the oven to 300 degrees F. Generously butter a
10-by-3-inch springform pan and coat thoroughly with sugar. Wrap the outside
of
the pan with foil to make it watertight.
3. Using a standing mixer fitted with a paddle or a
hand-held electric
mixer, beat the cream cheese on medium speed until light
and fluffy.
Add the
sugar and, using a small knife, scrape in the seeds from
the
vanilla bean; reserve the bean for another use [place in a tightly
covered container
with sugar for vanilla sugar, for example]. Beat until
thoroughly com-
bined. Then beat in the eggs one at a time, beating well after
each addi-
tion. On low speed, beat the sour cream, reduced orange juice,
dried cranberries, and orange zest into the batter and mix until
incorporated.
4. Pour the batter into the prepared pan. Set the pan in a
large roasting pan and pour enough hot water into the roasting pan to reach
halfway up
the
sides of the cheesecake. Bake for about 1 1/2 hours, or until
the
cake
pulls away from the sides of the pan, the center is set, and the top
is
golden. Remove the pan from the water bath and let the cheesecake
cool to room temperature. Cover and refrigerate overnight.
Remove
the sides of the springform pan and transfer the
cheesecake to a large
serving plate. Serve chilled or at room temperature.
Festive
Fall Feast, Part 1
Festive
Fall Feast, Part 2
Featured Archive Recipes:
Crazy for Cranberries!
Chocolate-Glazed White Chocolate
Cheesecake with Orange
Kumquat Sauce
White Chocolate Banana Cream Pie
(Buckhead Diner)
White Chocolate Coconut Cream Pie
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