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Carter, Max
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Festive Fall Feast, Part 3



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Abstract of Autumn Forest Scene, New York, Usa
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Cranberry Fall I
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Norm Olson
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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!


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


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

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

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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