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La Belle Cuisine


Recipe Source:

Food and Wine Holiday Cookbook

Food & Wine Books, Editorial Director: Judith Hill,
1996, American Express Publishing Corp.


Fennel Tart with Rosemary

Serves 10 to 12

1 cup all-purpose flour
1/2 cup whole-wheat flour
3 tablespoons chopped fresh rosemary or
3 teaspoons dried rosemary, crumbled
4 tablespoons cold vegetable shortening,
cut into pieces
6 1/2 tablespoons cold butter,
4 1/2 tablespoons cut into pieces
1/4 cup cold water
7 small fennel bulbs with tops (about 3 pounds)
1 large onion, halved lengthwise
4 tablespoons olive oil
Fresh-ground black pepper
1 1/2 teaspoons chopped fresh parsley, for garnish
12 black olives, such as Kalamata or
Gaeta, pitted and halved

1. Heat the oven to 350 degrees F. Put the all-purpose flour, whole-wheat flour, 1 1/2 tablespoons of the fresh rosemary or 1 1/2 teaspoons of the
dried, and 1/4 teaspoon salt in a food processor. Add the shortening and
the 4 1/2 tablespoons cut-up butter. Pulse until the mixture resembles
coarse meal.
2. With the machine running, gradually add the cold water and process
just until the dough comes together. Shape the dough into a disk. Wrap
tightly and refrigerate for at least 30 minutes.
3. On a floured surface, roll the dough into an 11-inch round. Drape the round over a 9-inch tart pan and press the dough into the pan and against
the sides. Trim the pastry even with the rim. Prick the bottom of the shell every inch or so with a fork. Freeze until firm, about 5 minutes. Press a double thickness of aluminum foil against the dough. Bake for 10 minutes. Remove the foil. Bake until the rim of the pastry is golden brown, about
25 minutes longer. Let cool to room temperature.
4. Meanwhile, trim the tops of the fennel bulbs and chop enough of the greens to make 1/4 cup. Halve the bulbs, cut out the central cores, and
cut the fennel into 1/4-inch slices; transfer the slices to a large bowl. Cut
the onion halves into 1/4-inch slices and add to the fennel slices. Stir in
3 tablespoons each of the oil and the fennel greens, the remaining 1 1/2 tablespoons fresh rosemary, or 1 1/2 teaspoons dried, 1 1/2 teaspoons
salt, and 1/2 teaspoon pepper.
5. In a large saucepan, melt the remaining 2 tablespoons butter over
moderate heat. Stir in the fennel-onion mixture. Cover and cook,
stirring occasionally, until the vegetables are very soft and jamlike,
about 40 minutes. Uncover, increase the heat to moderately high, and
cook until the mixture is golden brown, about 5 minutes longer. Season
with additional salt and pepper to taste and let the filling cool.
6. Spread the fennel filling in the tart shell. Drizzle the remaining 1
tablespoon oil over the tart and sprinkle with the parsley and remaining
1 tablespoon fennel greens. Arrange the olive halves on the tart. Serve
the tart at room temperature.
- Sheila Lukins

Make it ahead: The tart dough can be refrigerated for 2 days. The filling
can also be prepared 2 days ahead. Keep it refrigerated and let it return to
room temperature before filling the tart shell. Since the tart is served at
room temperature, it can be made several hours before serving.


Cider-Glazed Ham with
Sweet-and-Sour Grape Sauce

Serves 18

One 12-pound bone-in smoked ham
2 large cloves garlic, cut into thin slivers
4 cups apple cider or apple juice
1/2 cup golden raisins
1/2 cup dry Sherry
3 cups seedless green grapes
2 teaspoons Dijon mustard
3 tablespoons brown sugar
2 tablespoons Sherry vinegar or
other wine vinegar
1/2 cup unsweetened applesauce
1 teaspoon arrowroot
1/2 cup chicken stock, or canned
low-sodium chicken broth

1. Heat the oven to 375 degrees F. Put the ham, fat-side up, on a rack
in a roasting pan. Score the fat with crisscross lines to form a diamond pattern. With the tip of a small knife, make a slit about 1/2 inch deep
in the center of each diamond. Insert a garlic sliver in each. Bake in
the lower third of the oven for 45 minutes.
2. Pour 2 cups of the apple cider over the ham; bake 15 minutes. Baste
with some of the pan juices and bake another 15 minutes. Pour the
remaining 2 cups cider over the ham and continue baking, basting
every 10 minutes, until heated through to the bone, about 45 min-
utes more. Transfer to a carving board. Leave to rest in a warm
spot for about 15 minutes.
3. Meanwhile, in a medium saucepan, combine the raisins and the
Sherry. Bring to a boil over moderate heat. Reduce the heat and
simmer until almost evaporated.
4. In a food processor, purée 2 cups of the grapes. They will be quite
watery. Add the purée to the raisins. Add the mustard, brown sugar,
vinegar, and applesauce. Bring to a boil over moderate heat, stirring occasionally.
5. In a small bowl, stir together the arrowroot and the stock. Stir into
the simmering sauce. Cook over moderate heat, stirring constantly,
until thickened, about 2 minutes. Using your fingers or a small knife,
peel or halve the remaining 1 cup grapes. Add them to the sauce.
Serve the ham hot or at room temperature. Serve the sauce warm
or hot over the ham.


Baked Squash with Butter and Maple Syrup

Serves 8

4 pounds acorn or butternut squash,
halved lengthwise and seeded
Salt and fresh-ground black pepper
3 tablespoons butter
3 tablespoons pure maple syrup

1. Heat the oven to 400 degrees F. Put the squash, cut-side down, on a baking sheet. Bake until tender, about 40 minutes. Turn the squash over
and bake another 5 minutes to dry the flesh. Scoop the flesh into a bowl,
add 1 teaspoon salt and 1/4 teaspoon pepper, and mash with a potato
masher until fairly smooth. Season with more salt and pepper to taste.
2. In a small saucepan, combine the butter and maple syrup and heat
gently, stirring, until the butter is melted, about 2 minutes. Stir 3 table-
spoons of the syrup mixture into the squash. Serve with the rest of
the syrup drizzled over the top.
- Marion Cunningham


Brioche and Oyster Pudding

Field Salad with Mushrooms
and Walnuts


Pineapple Crumbcake

Makes one 10-inch cake

"Butter cake covered with pineapple and lots of crumb topping is
delicious either warm or at room temperature. You can also make
the cake with other fruits such as apricots, peaches, nectarines
or plums."

2 1/2 cups flour
1 teaspoon baking powder
1/2 pound unsalted butter,
at room temperature
1 1/4 cups sugar
1 large egg, at room temperature
3 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 medium peeled and cored pineapple,
cut into quarters lengthwise, then
cut crosswise into 1/2-inch slices
1/4 teaspoon cinnamon

1. Heat the oven to 350 degrees F. Butter a 10-inch springform pan.
Cover the bottom with a round of parchment or waxed paper. In a
medium bowl, whisk 1 1/4 cups of the flour with the baking powder.
2. In a large bowl, using an electric mixer, cream 1/4 pound of the butter
and 3/4 cup of the sugar until fluffy, about 5 minutes. Add the whole egg
and beat until thoroughly combined. Beat in the egg yolks one at a time,
beating well after each one. Beat in the vanilla.
3. Gently fold the flour mixture into the butter mixture until well com-
bined. Scrape the batter into the prepared pan and spread in an even
layer. Arrange the pineapple slices on the batter in concentric circles,
overlapping slightly, leaving a 1-inch margin around the edge. (Don’t
worry if the pineapple mounds slightly in the center; the top will even
out as the cake bakes.)
4. In a small pot, melt the remaining 1/4 pound butter. Let cool slightly.
In a medium bowl, combine the remaining 1 1/4 cups flour and 1/2 cup
sugar and the cinnamon. Add the melted butter and rub into the flour
mixture until it forms pea-size crumbs. Sprinkle the crumbs evenly
over the pineapple.
5. Bake the cake in the middle of the oven until a toothpick stuck in the center comes out clean, about 55 minutes. Let cool in the pan for 15
minutes. Turn the cake out onto a plate and peel off the paper. Invert
the cake onto a rack to cool at least slightly before serving.

- Nick Malgieri


Orange Vanilla Coffee

Serves 4

"The choice of orange liqueur used in this recipe will have a distinct
effect on the flavor of the drink. Grand Marnier, for instance, gives
a strong, rich taste, while Cointreau provides a pleasantly
flowery nuance."

3 cups fresh-brewed coffee
1/4 cup heavy cream
4 teaspoons sugar
1/4 teaspoon vanilla extract
2 tablespoons plus 2 teaspoons orange liqueur,
such as Grand Marnier or Cointreau
Grated orange zest, for garnish

1. In a medium saucepan, combine the coffee, cream, sugar, and
vanilla. Heat until simmering.
2. Meanwhile, pour 2 teaspoons of the orange liqueur into each of
four large mugs. Pour the hot coffee mixture over the liqueur.
Sprinkle with orange zest.


  • Instead of adding the cream to the coffee, increase the cream to 1/2
    cup and whip it with 1 tablespoon sugar until it holds soft peaks. Top the hot coffee with dollops of the whipped cream and sprinkle with
    the orange zest.

  • For added sparkle, turn the orange zest into orange sugar. Before making the coffee, mix the orange zest with an equal quantity of
    sugar. Spread the mixture out on a plate and let dry for at least
    20 minutes. You can keep the orange sugar for a week or two.

Punch Collection

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(Nigella Lawson)

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