New Era Recipes

Coach’s Potato Salad

6 Idaho potatoes
5 hard-boiled eggs
1 small onion
Salt and pepper
5 kosher dill pickles
2 cups Hellman’s mayonnaise (Grandpa insisted on Hellman’s)
Note: Check out Bruce’s suggestion below for substituting light mayo, buttermilk or yogurt for some of the Hellman’s.
1 tablespoon apple cider vinegar
1 tablespoon prepared yellow mustard
1 tablespoon sour cream

1. Boil potatoes and cool to room temperature. Peel and dice.
2. Chop eggs and mince onions. Stir together potatoes, eggs and onion in a bowl and chill. Add salt and pepper to taste.
3. To make the dressing, chop pickles and combine them with remaining ingredients. Chill.
4. Combine chilled potatoes and dressing and return to fridge. Check for seasoning, adding more salt and pepper as needed. Best after several hours in fridge when flavors have had a chance to combine.

Bruce’s notes:
*While this salad is beloved in the family “as is,” we all realize the 2 cups of mayo contains a lot of fat and cholesterol. I have successfully “lightened” the salad by using “light” mayo, reducing the total mayo by at least ½ cup and upping the vinegar a little bit. Another possibility, but not tested, would be the addition of low fat buttermilk in place of some of the mayo and probably eliminating the sour cream.
*I also have added more mustard. Grandpa always used to ask “Is there enough mustard in the potato salad?”

Serves 6
Created by Lester – his signature dish
Made at the cottage by Lester, of course, and by Bruce many times

Rudy’s Hot Fudge

2 tablespoons butter
1 cup sugar
2 tablespoons cocoa
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

1. Melt butter in a small saucepan. Remove from heat and stir in sugar and cocoa.
2. Return to heat and slowly add evaporated milk, stirring constantly until mixture comes to a boil. Continue to boil, stirring constantly for 10 minutes.
3. Remove from heat and add the vanilla. Sauce will be quite thin but will set a little as it cools.

Katharine’s notes:
*You can also use 1½ cups heavy cream if you’d like instead of the evaporated milk.
*I added ¼ teaspoon salt because I think sweet things are always helped by a bit of it. There is a physiological reason for that but we don’t need to go into it here.

Makes about 2 cups
Created by Ruth and made at the cottage numerous times

Holiday Sweets

I’ve written before (July 11, 2009 blog) about my issues with making desserts, especially baking. While I’m over being scared, I still don’t make desserts very often. For weekday dinners, Katherine and I try to stay away from sweets—for several reasons, all with an eye toward our spreading mid-sections. I do make them whenever friends and family come to dinner, especially during the holidays. I prefer them to be small and not too sweet. My daughter-in-law-Michelle and her friend Nicole continue to instruct me on these matters.

Chocolate Pots
These little pots are so good. And so easy. Nigella calls for 70% cocoa solids but I find that percentage just too intense. You can experiment for yourself. Some folks might be nervous about putting the raw egg into the chocolate mixture. If you are, don’t make this recipe. I’ve never had a problem.

6 ounces best-quality chocolate, minimum 62% cocoa solids
½ cup plus 2 tablespoons heavy cream
1/3 cup plus 1 tablespoon whole milk
½ teaspoon vanilla
½ teaspoon allspice, optional
1 egg at room temperature, use the freshest you can find
8 ¼-cup pots, sake cups, or tiny custard cups
Roasted strawberries during strawberry season, optional
A dab of slightly sweetened whipped cream, optional

1. Crush the chocolate to crumbs in the food processor.
2. Heat the cream and milk until just about boiling. Add the vanilla and the optional allspice to the milk and pour it through the funnel over the chocolate. Let it stand for 30 seconds.
3. Process for 30 seconds. Then crack the egg down the funnel and process for 45 seconds. It’s done.
4. Pour into whatever little cups you have and refrigerate for 6 hours or overnight. Take them out about 20 minutes before you want to serve them.
Note: Don’t be tempted to use larger dishes. The chocolate is very intense and just a little is sufficient.

8 servings
Adapted from Nigella Lawson’s Nigella Bites

Apple Crumb Pie
This is such a delicious dessert. Basically it’s an Apple Crisp with a granola-like crust. A little more complicated than I usually make. But after a nice simple dinner, it is a splendid holiday treat. Plus I get to use more of my apples from the backyard tree.

Crust:
1 cup flour
¼ teaspoon salt
½ cup firmly packed brown sugar
1/3 cup rolled oats
6 tablespoons butter, melted

Filling:
6 cups peeled and sliced apples (about 7)
½ cup sugar
2 tablespoon flour
½ teaspoon ground cinnamon
½ teaspoon coriander
Zest from 1 lemon
1 tablespoon lemon juice (½ Meyer lemon)

Topping:
¾ cup flour
½ teaspoon salt
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
6 tablespoons butter
¼ cup finely chopped candied ginger, optional
Serving options: whipped cream or ice cream

1. Take your 8½-inch spring-form pan apart. Place a large sheet of aluminum foil over the round base/bottom of the pan. Place the sides on the base over the foil and attach to the base. Fold the excess foil up around the outside of the pan. (This procedure is an attempt to prevent leakage in baking.)
2. Place the crust ingredients in a bowl and stir with a fork until completely combined. Press the mixture into the bottom of the spring-form pan. Bake for 10-15 minutes at 350°F.
3. Turn the temperature up to 375°F.
4. Place the apples, sugar, flour, cinnamon, lemon zest and juice in a large bowl and stir until the sugar is evenly distributed. Pour the apples into the crust and press down lightly to even them out and pack them down.
5. Place the topping ingredients in a bowl and mix with a fork, a pastry cutter, or your fingers until crumbly. Distribute evenly over the apples.
6. Place the pie in the oven with a baking sheet on the rack below to catch any drippings. Bake for 50-60 minutes or until the top is golden brown and the apples are soft. If the top browns too quickly, cover the pan loosely with foil and continue baking. Cool on a rack.
7. To serve, slip a knife around the sides of the pan to loosen the filling; release the sides of the springform pan. Slide the pie off the spring-form bottom and onto a serving plate leaving the foil underneath. Peel the foil from around the edges, leaving the rest hidden underneath the pie. If you find an easy way to remove all of it, let me know. When you cut the pie, leave the foil on the serving plate. Serve the pie with lightly sweetened whipped cream or ice cream.

6 servings
Adapted from Megan and Jill Carle’s Teens Cook Dessert.  This is a great cookbook for any young person you know who likes to cook.


Persimmon Bread

Finally my hachiya persimmons are soft enough for eating and baking. Slices of this persimmon bread are great with tea, as an appetizer with goat cheese, for dessert with whipped cream, or anytime you want a sweet holiday treat. These mini-loaves wrapped up with a bow make great holiday presents.














3½ cups flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon nutmeg
2-2½ cups sugar (I use the smaller amount)
1 cup (2 sticks) melted butter
4 eggs, lightly beaten
2/3 cup Jack Daniels or cognac
2 cups persimmon purée (about 7 medium very soft hachiya persimmons)
1 cup chopped walnuts
1 cup raisins

1. Sift flour, salt, baking soda, nutmeg, and sugar together into a bowl. Mix together the melted butter, eggs, Jack Daniels, and persimmon purée.
2. Make a well in the dry ingredients and pour in the melted butter mixture. Mix together. Fold in the nuts and raisins and mix well.
3. Pour the mixture into 6 buttered mini pans, filling ¾ full.
4. Bake at 350°F for about 45 minutes. Let cool in the pans for 15 minutes; then turn out of the pans onto a rack to finish cooling. Wrap well in plastic wrap or foil. They freeze well.

Makes 6 mini loaves, 4 small loaves, or 2-3 regular loaves.
You’ll need to increase the baking time for the bigger loaves.
Adapted from Susan Weeks, Co-President, Meals on Wheels, Sonoma, as it appeared in The Sun, December 2005

Seasonal Sweets: Pumpkin Muffins and Apple Crisp

Karyn’s Pumpkin Chocolate Chip Muffins
Here is Karyn's and Marie Clare's recipe for Pumpkin Chocolate Chip Muffins. Marie Clare also makes a fabulous Maida Heatter Cow Town cake for birthdays, cupcakes with various delicious fillings, chocolate tarts, pumpkin pies, brownies, many muffins, hot chocolate sauce for ice cream, and eclairs with custard filling. Much more too, but you get the idea.

1 2/3 cup flour
1 cup sugar
1 tablespoon pumpkin pie spice (cinnamon, ground ginger and ground cloves)
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup pumpkin (canned)
½ cup melted butter, cooled slightly
1 cup chocolate chips

1. Preheat over to 350°F. Butter your mini-muffin tins or insert paper liners.
2. Mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.
3. Break eggs into a second bowl. Add pumpkin and butter; whisk until well blended.
Stir in chocolate chips.
4. Pour the egg/pumpkin mixture over the dry ingredients and fold in with a rubber spatula until the dry ingredients are moistened. Or mix with your hands. Don’t over-mix.
5. Spoon the dough into the muffin tins.
6. Bake 20 to 25 minutes or until the muffins puff up and spring back when touched in the center.

[The recipe doesn't say how many it makes. I would guess 2 dozen mini-muffins.]
As made by from Karyn's friend, Geri, and now by Marie Clare






Apple Almond Crisp
The apples for this crisp came from my backyard in Sonoma. I picked them and used them immediately. Talk about local. Talk about fresh. Can't get any better.

7-8 cups firm, peeled, cored tart-sweet apples, cut in 1-inch chunks
Note: 1 apple yields about 1 cup of chunks I’ve found.
1 tablespoon grated lemon zest or zest from 1 lemon
3-5 tablespoons lemon juice
1/3 cup sugar or a little more to taste
¼ cup maple syrup
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

Topping:
½ cup sugar
¾ cup unbleached all-purpose flour
½ teaspoon cinnamon or coriander or both
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut in ½ –inch pieces
¼ cup chopped candied ginger or dried cranberries
1 cup sliced almonds

Vanilla ice cream, whipped cream or crème fraiche

1. Place a rack in the bottom third of the oven. Preheat the oven to 375°F.
2. Grease a 2-quart ovenproof glass or earthenware casserole that is at least 2 inches deep.
3. In a large bowl, mix the lemon zest and juice, sugar, maple syrup, cinnamon, nutmeg, and salt. As you peel, quarter and chunk the apples, add them to the bowl and stir so the lemon juice can prevent their turning brown. If needed, add more lemon juice and/or sugar; the amount will depend on the flavor of your apples, so taste them. Place the apples in the casserole.
4. To make the topping: Stir the sugar, flour, cinnamon, and salt together. Cut in the butter with a food processor, a pastry cutter or your fingers until the mixture is crumbly. Stir in the ginger and the almonds.
5. Cover the apples evenly with the topping and bake for 50-60 minutes until the juices are bubbling and the top has browned. Because the back of the oven is usually hotter than the front in most ovens, it is a good idea to rotate the baking dish once or twice to brown the topping evenly.
6. Cool at least 10 minutes before serving. Serve warm or at room temperature with vanilla ice cream, whipped cream, or crème fraiche.

At least 6 servings
Adapted from Marian Burros’ Cooking for Comfort

Desserts in Three Flavors

Fudge Brownies
I’ve been using this recipe for years and years. The round pan will give you a dessert that looks more like a cake than a cookie.

















½ cup (1 stick) butter, at room temperature
1 cup sugar
1 teaspoon vanilla
2 eggs
2 1-ounce squares unsweetened chocolate, melted*
½ cup flour, sifted
¼ teaspoon salt
½ cup walnuts, optional

1. Cream butter, sugar, and vanilla. Beat in eggs.
2. Blend in melted chocolate. Stir in flour and nuts.
3. Grease an 8x8 square or an 8-inch round pan. If you are using the round one, line it with parchment paper for easier brownie removal. Pour the batter into the pan and bake in a 325ºF oven for 30-35 minutes. The round one may take slightly longer.
4. Cool and cut into 16 squares or as for a cake. You can serve with Roasted Strawberries and whipped cream if you like or dust with powdered sugar.

* You can melt the chocolate in a microwave for 4 minutes at 50 percent power.
You dramatically improve the quality of the brownies if you use good chocolate.

Makes 16 squares or 8-10 slices.
Adapted from Better Homes & Gardens New Cookbook

Lemon Pudding Cake
The miracle of this dessert is that the batter separates into a cake layer on top and a lemon sauce layer on the bottom. It’s magic.
















1 cup sugar (divided ¾ cup and ¼ cup)
½ teaspoon salt
½ cup flour
4 tablespoons (½ stick) butter, melted
Zest of 1 lemon
1/3 cup lemon juice (1-2 lemons)
1½ cups milk
3 eggs, separated

1. Preheat the oven to 350ºF. Butter a 1½-quart baking dish or an 8-inch baking pan.
2. Mix ¾ cup of the sugar, the salt, and the flour together in a bowl. Add the melted butter, lemon juice, lemon peel, and egg yolks, and stir until thoroughly blended. Stir in the milk.
3. In a separate bowl, beat the egg whites with the remaining ¼ cup sugar until they are stiff but remain moist. Fold the beaten whites into the lemon mixture. Pour the batter into the prepared baking dish.
4. Set the baking dish in a larger pan at least 2 inches deep and pour enough hot water into the larger pan to come halfway up the sides of the baking dish. Bake for about 45 minutes, or until the top is lightly browned.
5. Serve warm or chilled. Blueberries or raspberries, or any other fruit of your choosing, would be great on the side.

6 servings
Adapted from Marian Cunningham’s Lost Recipes

Buttermilk Panna Cotta
A cool and refreshing Italian treat on a summer evening with the wonderful hit of concentrated strawberry flavor from Roasted Strawberries.
















1½ cups half and half or whole milk
½ cup sugar
Grated zest of 2 lemons or 1 lemon and 1 orange
2 cinnamon sticks
1 envelope unflavored gelatin
3 tablespoons cold water
¼ teaspoon salt
¾ cup buttermilk
Fresh strawberries or Roasted Strawberries
Fresh mint for garnish

1. Warm the half and half, sugar, zest, and cinnamon sticks in a non-reactive saucepan. Once the mixture begins to steam, remove it from the heat, cover, and let steep for 30 to 60 minutes.
2. In a medium-sized bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes.
3. Rewarm the infused half and half, then pour it through a strainer over the softened gelatin, stirring to dissolve it completely. Press the zest to release as much of the liquid as possible. Add the salt. Let the mixture cool.
4. Stir in the buttermilk. (If the mixture is steaming hot when you add the buttermilk, the mixture can separate. If it does, whisk it vigorously until it is smooth.)
5. Lightly grease 5 or 6 4-ounce ramekins with unflavored oil. (If you use smaller ramekins, you’ll make more desserts.) Divide the panna cotta mixture evenly among the prepared ramekins and refrigerate for at least 4 hours.
6. To serve, run a sharp knife around the inside edge of each ramekin to release the panna cotta. Invert each one on a serving plate. Spoon the strawberries (roasted or fresh) around it. Add a sprig of fresh mint if you like.

5-6 servings in 4-ounce ramekins
Adapted from David Lebovitz’s Ripe for Dessert
He serves his with a blueberry sauce.

Oven-Roasted Strawberries
 Roasting concentrates the luscious strawberry flavor. You won’t believe it.

Strawberries
Sugar

1. Remove the stems and place the strawberries on a sided cookie sheet covered with parchment paper or silicone mat.
2. Sprinkle lightly with sugar (about 1 tablespoon per basket).
3. Roast in a 300°F oven for about 1 to 1½ hours. Turn them over about half way through roasting. You can use Convection Roast if your oven does that. The roasting time will be shorter.
4. The strawberries are done when they have shrunk to about half their original size and are soft without being burned.
5. Store with any collected juices in the refrigerator in a covered container.

Serve with Fudge Brownies, anything chocolate, panna cotta, or shortcakes.

Adapted from Michelle Polzine’s suggestions in San Francisco Magazine, June 2007