While I was digging through my F&W Festival recipes, I also decided to check my 2005 list as well. These are the ones that haven’t been posted yet.
[NOTE: All versions of the index are updated through this post.]
http://www.disboards.com/showthread.php?t=1777635
= = = = = = = = = = = = =
Custard Kiwi Roll
2005 Food & Wine Festival – New Zealand
Yield: 6 Servings
Pastry Cream
3 c milk
½ c + 1 Tbl cornstarch
3 eggs, beaten
¾ c granulated sugar
½ c butter
Sponge Sheet
4 eggs
½ c granulated sugar
¾ c all-purpose flour, sifted
¼ c butter, melted
Kiwi Sauce
4 kiwis, peeled
1 tsp lemon juice
4 Tbl granulated sugar
1. Preheat the oven to 350 degrees F and generously butter a 15 x 10 x 1-inch jellyroll pan.
2. Combine 1 cup of milk with the cornstarch and stir until it is dissolved. Beat the eggs into the milk, one at a time.
3. In a heavy saucepan, combine the remaining milk, sugar and butter. Bring the mixture to a boil, over medium heat, and whisk in the eggs. Stir continuously until the mixture thickens. Remove from heat and strain the custard into a small bowl. Cool and refrigerate until well chilled.
4. For the cake, beat the eggs and sugar until thick and pale in color. Fold the flour into the egg mixture, in three batches, adding the butter with the last batch.
5. Spread batter in the prepared pan and bake for 25 minutes or until golden brown. Set aside to cool.
6. For the Kiwi Sauce, combine 3 kiwis with the lemon juice and sugar and process in a blender until the fruit is pureed. Cut the fourth kiwi into ¼-inch diced pieces and fold into the puree.
7. Spread the pastry cream onto the sponge sheet and roll it to form a log. Serve with the Kiwi Sauce.
= = = = = = = = = = = = =
Kheer Classic Rice Pudding
2005 Food & Wine Festival – India
Yield: 4 Servings
4 c whole milk
4 c light cream
½ c basmati rice, rinsed
¾ c light brown sugar or jaggery
1 tsp ground cardamom
pinch saffron strands, generous
1/3 c small raisins
½ c pistachios, coarsely chopped
1. In a large pan, heat the milk and cream and bring to a boil. Add the rice, reduce the heat, and cook until the rice is soft, about 45 minutes. Stir frequently.
2. Stir in the sugar, cardamom, saffron, raisins and mix well.
3. Transfer the pudding to a large serving bowl or into individual ramekins. Refrigerate until chilled.
4. To serve, sprinkle the top of the pudding with the pistachios.
= = = = = = = = = = = = =
Moussaka [Baked Eggplant]
2005 Food & Wine Festival – Greece
Yield: 6 Servings
For the Eggplant:
3 medium sized eggplant, trimmed and cut into ¼ inch slices, lengthwise
¾ c olive oil
For the Meat Filling:
¼ c olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1½ lb ground lamb
3 tomatoes, finely chopped
1 Tbl tomato paste
2 Tbl chopped fresh oregano
¼ tsp ground allspice
Pinch ground cinnamon
to taste Salt and freshly ground black pepper
For the Béchamel Sauce:
4 Tbl butter
6 Tbl flour
2 c milk
Pinch ground nutmeg
2/3 c fresh grated Parmesan cheese
1 tsp salt
to taste Ground white pepper
1. Preheat the oven to 450 degrees F.
2. Arrange the eggplant slices in one layer on baking sheets, without overlapping. Brush both sides with olive oil. Bake for 10 minutes, turn over and bake for an additional 8-10 minutes or until slightly golden. Set aside to cool. Reduce the oven temperature to 350 degrees F.
3. For the meat filling, heat the oil in a large sauté pan over medium heat and add the onions, garlic and lamb. Use a fork to break up the meat and cook it until it is browned, about 10 minutes. Add the remaining filling ingredients and cook for 20 minutes, or until the moisture has evaporated.
4. For the Béchamel sauce, melt butter over low heat in a medium-size sauté pan and stir in flour. Cook for 1-2 minutes or until bubbly.
5. Slowly whisk in the milk and cook, stirring constantly, until thick and smooth. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set aside.
6. To assemble the Moussaka, cover the bottom of a 13 x 9 inch baking dish with an overlapping layer of the eggplant slices. Spread one third of the meat mixture over the eggplant, and then sprinkle 1 tablespoon of the remaining cheese over the filling. Repeat with 2 more layers of eggplant, meat and cheese. Spread the Béchamel over the top and sprinkle with the remaining cheese.
7. Bake for 1 hour or until the top is bubbly and golden. Remove from the oven and let it rest for at least 20 minutes before cutting and serving.
= = = = = = = = = = = = =
Samuel Adams Chocolate Cream Stout Cake
2005 Food & Wine Festival – Hops & Barley Market
Yield: 6 Servings
4 Tbl butter
½ c brown sugar
1 egg
1 egg yolk
1 c all-purpose flour
¼ tsp baking soda
1 tsp baking powder
½ c Samuel Adams Cream Stout
4 Tbl cocoa powder
Optional
Whipped cream
Chocolate sauce
1. Butter an 8-inch cake pan with 2 tablespoons of the butter and pre-heat the over to 350 degrees F.
2. Cream the remaining butter and sugar together until light and fluffy. Gradually beat in the egg and the egg yolk.
3. Sift the flour, baking soda and baking powder into a separate bowl.
4. Stir the Samuel Adams Cream Stout into the cocoa.
5. Alternately fold the flour and beer mixture into the butter and sugar mixture.
6. Spoon the batter into the prepared pan and bake for approximately 30-35 minutes, or until firm to the touch.
7. Allow to cool in the pan for 5 minutes before turning the cake onto a wire rack.
8. Leave the cake to completely cool before slicing.
If you like, serve with whipped cream and chocolate sauce.
= = = = = = = = = = = = =
Sautéed Shrimp with Lime and Ginger Chutney
2005 Food & Wine Festival – Wild & Wonderful Florida Shrimp
Yield: 4 Servings
12 pink shrimp, peeled and de-veined, Large
1 Tbl olive oil
Kosher salt
Freshly ground black pepper
Lime and Ginger Chutney
For the shrimp:
1. Heat the oil in a medium sauté pan and sauté the shrimp for 3-4 minutes over medium-high heat, or until they are pink. Season with salt and pepper.
2. Divide the shrimp among 4 plates and serve the Lime and Ginger Chutney as an accompaniment.
Lime and Ginger Chutney
1 tsp fresh ginger, finely chopped
1 jalapeno, small – seeded & finely chopped
1 papaya, medium – peeled & diced into ½ inch cubes
1 mango, medium – peeled & diced into ½ inch cubes
1 grapefruit, small – peeled & segmented
1 red onion, small – finely chopped
1 Tbl cilantro, finely chopped
¼ c fresh lime juice
to taste Salt and pepper
For the Lime and Ginger Chutney:
1. Combine all the ingredients for the chutney and reserve in the refrigerator for at least one hour in advance, to allow the flavors to infuse.
= = = = = = = = = = = = =
Tortilla Onion and Potato Omelette
2005 Food & Wine Festival – Castilla y Leon, Spain
Yield: 6 Servings
1½ lb waxy potatoes, peeled & sliced into ¼ inch rounds
2 Spanish onions, large – peeled & sliced into ¼ inch rounds
½ c olive oil
1½ pt sunflower oil
8 eggs
to taste Salt and freshly ground black pepper
2 Tbl finely chopped flat parsley
[Note: Recipe calls for a bread cube to test oil heat.]
1. Toss the potatoes with ½ teaspoon of salt and leave them to stand in a colander.
2. Heat the olive oil in a large heavy saucepan. When the oil is hot, but not smoking, add the onions and a pinch of salt. Mix well, reduce the heat and cook slowly, about 30-45 minutes, or until golden in color. Stir frequently to ensure even cooking. Remove from the heat, drain and reserve the olive oil.
3. For the potatoes, heat the sunflower oil in a deep casserole until a bread cube browns evenly. Add the potatoes and cook until tender, without coloring too much, about 15 minutes. Strain the potatoes and reserve the oil for another use.
4. Break the eggs into a large mixing bowl and whisk briefly, just to combine them. Add the onions and potatoes and mix together. Season with pimento, salt and pepper to taste.
5. Pour 4 tablespoons of the reserved olive oil into a 10-inch sauté pan and set over high heat. When the oil begins to sputter, pour in the mixture with one hand while shaking the pan with the other. Reduce the heat to low and cook for 3-5 minutes or until the underside is golden brown. Take a plate of similar size and place it over the pan. Carefully invert the tortilla onto the plate. The uncooked side will be fairly runny.
6. Pour a little more of the reserved olive oil into the frying pan and when it is hot, slide the tortilla back into the pan-runny side down, and tuck in the edges. Cook for another 3 minutes. Both sides of the tortilla should now be a golden brown. Remove from heat and slide onto a serving plate. Allow the tortilla to cool for a few minutes before cutting. Sprinkle with chopped parsley.
Traditionally the Tortilla is cut into diamond shape pieces for serving.