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La Belle Cuisine - More Lagniappe * Recipes

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American Bounty, Part 3



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Autumn's Bounty, 1869
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La Belle Cuisine


Recipe Source

An American Bounty:
Great Contemporary Cooking from
the Culinary Institute of America
The Culinary Institute of America, 1995,
Rizzoli International Publications


From the Foreword:

“For nearly twenty years – more than half my life – American food has been my personal and professionally focus. The pursuit of the freshest and finest products
of the American harvest has led me to a discovery of the wealth and diversity of regional food and, most important, to the roots of our culinary heritage…
When the Culinary Institute opened the doors of The American Bounty Restaurant back in 1982, it again affirmed the Institute’s leadership role. The restaurant has been a showcase for regional foods and preparations from all over America; it has contributed to the American Food Movement in a very special way. By educating
its students in the ways of American food, it has trained present and future generations of American cooks and chefs. And now, the Institute will reach so
many more through the collection of recipes found in this book…
The history, heritage, culinary hints, and recipes found in this wonderful book
will do as much to nourish other enthusiasts of American cookery, whether
novices or experts.”
~ Larry Forgione, Chef and Restaurateur


Pumpkin Bread Pudding

“This luscious pudding makes a fine change from traditional pumpkin pies
as part of a holiday banquet. Whole-wheat bread along with the classic
filling delivers the wonderful tastes of pumpkin pie, in a new package.”

Makes 8 servings

7 slices whole-grain bread, cubed
2 cups milk
4 whole eggs
1 cup sugar
1 1/2 cups cooked, puréed pumpkin,
fresh or canned
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice

1. Preheat the oven to 350 degrees F. Place the bread cubes on a baking
sheet to toast for 10 to 12 minutes. Lightly butter a 2-quart casserole or
baking dish.
2. Beat together the milk, eggs, and sugar in a large bowl until thoroughly blended.
3. Add the bread cubes to the mixture and stir to moisten evenly. Set
aside for 15 minutes.
4. Combine the pumpkin, raisins, cinnamon, cloves, nutmeg, and allspice,
and stir into the bread mixture. Pour into the prepared casserole and
cover with foil or parchment paper.
5. Place the casserole in a larger baking pan, and add enough hot water to come up to the level of the pudding.
6. Bake in the preheated oven for 30 minutes. Remove the cover and
continue baking for 15 minutes, or until the pudding is completely set
and the top lightly browned.

Ahead of Time: The mixture may be combined and set aside, in the
refrigerator, for up to 2 hours; add about 10 minutes to the baking time.

Variation: The sugar can be replaced with 3/4 cup maple syrup.


Spiced Pear Crisp

“The range of fruit desserts popular throughout this country is staggering.
Crisps have a sweet, crumbly upper layer; this one is made with oats.”

Makes 6 to 8 servings

8 medium pears (Bartlett or
Comice), peeled,
cored, and thickly sliced
1/2 cup brown sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/2 cup flour
1/2 cup rolled quick-cooking oatmeal
1/2 cup chopped toasted almonds,
walnuts or pecans *
1/2 cup granulated sugar
1/2 teaspoon salt
4 tablespoons cold butter, diced

* Toast in a dry sauté pan or skillet over medium-high heat until a rich
aroma is apparent. [Toasting greatly enhances the flavor of the nuts.]
Transfer to a plate to cool before chopping.

1. Preheat the oven to 375 degrees F. Lightly butter a deep 2-quart
baking dish.
2. Combine the pears, brown sugar, lemon juice and zest, 1/4 tea-
spoon of the cinnamon, the nutmeg, and ginger in the baking dish.
Spread the pears into an even layer.
3. Combine the flour, oatmeal, nuts, granulated sugar, salt and the
remaining 1/2 teaspoon cinnamon in a food processor. Pulse the
machine on and off a few times to combine roughly.
4. Add the butter to the oatmeal mixture and process until crumbly;
do not overprocess.
5. Crumble the oatmeal mixture evenly over the pears and bake in
the preheated oven until the top is golden brown and the pears are
tender, about 1 hour. Serve warm.

Variations: Apples, peaches, and nectarines, alone or in combination
with fresh berries; nuts, raisins, or dried fruits can be used.

Serving Suggestions: If the crisp is made in advance, rewarm it gently
in a 275-degree F oven for 15 minutes. French Vanilla Ice Cream [recipe
included in cookbook], lightly whipped cream, or wedges or curls of
Cheddar or Parmesan cheese are good accompaniments.


Sour Cream and Cinnamon Apple Coffee Cake

“This is the coffee cake you might hope to find cooling on a windowsill
when you stop to visit a friend after a Saturday morning jog. The type
of apple you choose will determine the flavor of the finished cake. Tart
apples such as MacIntosh or Granny Smith are fine choices, while
Northern Spy or Cortlands will result in a mellower taste.”

Makes 1 cake

3 cups flour
3 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 cups peeled, cored, and
sliced apples
3/4 cup (1 1/2 sticks) butter,
at room temperature
1 1/4 cups sugar
3 eggs
1/2 cup sour cream

1. Preheat the oven to 325 degrees F. Grease and lightly flour a 9-inch-
square baking dish.
2. Sift together the flour, 2 teaspoons of the cinnamon, baking powder,
baking soda, and salt. Set aside.
3. Finely chop half the apples; set aside the other half.
4. Cream the butter and 1 cup of the sugar until very light and fluffy,
3 to 5 minutes.
5. Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl to combine the ingredients thoroughly.
6. Add the chopped apples and sour cream, and stir until combined.
7. Stir in the sifted dry ingredients.
8. Add the sliced apples and fold them into the batter gently, just until
they are coated with the batter; take care not to break the slices.
9. Pour the batter into the prepared pan and smooth the top.
10. Stir together the remaining 1/4 cup sugar and 1 teaspoon cinnamon,
and sprinkle the mixture evenly over the surface of the batter.
11. Bake for 45 minutes to 1 hour in the preheated oven, until a cake
tester comes out clean and the edges shrink from the sides of the pan.

Preparation Notes: This coffee cake freezes well for up to 3 months. It can be
baked in a foil cake pan, cooled, wrapped tightly, and sealed. To serve, thaw
the cake at room temperature for an hour, then warm gently in a 250-degree
F oven, unwrapped, for about 15 minutes.

American Bounty, Part 1
American Bounty, Part 2


Featured Archive Recipes:
Chef John Folse's White Chocolate
Bread Pudding

Glazed Cranberry Ginger Pound Cake
Sour Cream Pecan Coffee Cake
(Commander's Palace)

More Lagniappe Recipes!
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