Kopy Kat Recipes - L

La Madeleine Tomato Basil Soup

4 cups whole tomatoes, crushed
4 cups unsalted tomato juice
12 to 14 fresh basil leaves
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 teaspoon cracked black pepper
Salt, to taste

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium low heat. Cool slightly, then place in blender. Add basil and process to purée.

This will have to be done in batches. Return mixture to saucepan. Add butter and cream. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving.

La Madeline Potato Soup

6 small leeks
4 large onions, peeled and chopped
3 tablespoons extra virgin olive oil, divided use
1 rib celery, chopped
4 medium potatoes, peeled and sliced
1 bouquet garni (parsley, thyme, and Bay leaf tied together)
1 teaspoon beef base
8 cups water
Salt and pepper to taste
Thyme, parsley, or chervil for garnish

Trim 2 inches of green parts of leeks, and discard. Slice into 3/8-inch rounds, separate green and white parts. Wash thoroughly in a strainer.

In a large saucepan over medium heat, brown onions and green parts of leeks in 2 tablespoon of olive oil. Add celery, potatoes, and bouquet garni. Stir well and reduce heat to low.

Heat 1 tablespoon of olive oil in a small skillet and cook white parts of leeks until just browned. Add water to cover vegetables (about 8 cups) and simmer for 30 minutes.

Remove bouquet garni. Mash potatoes. Slightly on the bottom of the pan, stir well. Season to taste with salt and pepper and Garnish with thyme, parsley, or chervil. Serves 6

La Madeleine Lamb Stew

1 (3 pound) boneless lamb (shoulder or lamb leg cut in medium cubes)
2 tablespoons extra virgin olive oil
4 large tomatoes, chopped
1 bouquet garni (parsley, thyme and bay leaf)
3 cloves garlic
1 large onion
1 bunch carrots
4 large potatoes
1 pound green peas (fresh, shelled)
3 tablespoons flour
2 tablespoons unsalted butter
Salt and pepper to taste

Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.
Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes.)

Add water, bring to boil then reduce heat to simmer (45 minutes). Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas. Serves 6

Little Italy Restaurant Chicken Italiano

3 tablespoons vegetable oil -- (canola oil)
4 (6-ounces) boneless skinless chicken breast halves
2 tablespoons all-purpose flour
6 large garlic cloves -- finely chopped
20 small mushrooms -- ends trimmed, sliced
20 kalamata olives -- sliced and pitted
2 medium tomatoes -- diced into 1/4 to 1/2-inch pieces
12 canned artichoke hearts -- drained and halved
salt and fresh-ground black pepper -- to taste
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried oregano -- crushed
1/3 cup dry white wine
1 cup beef broth
4 tablespoons unsalted butter
8 ounces linguine -- cooked according to package directions

In a nonreactive skillet, preferably nonstick, large enough to comfortably hold chicken in one layer (remember you have all those vegetables to add, too), heat oil over medium-high heat. Dust both sides of chicken breasts with are lightly browned but not quite cooked through. Remove to a warm place and tent with foil to keep warm.

Add garlic and mushrooms to skillet and cook, stirring about 2 minutes. Add olives, tomatoes, artichoke hearts, salt, pepper, basil and oregano, and continue cooking and stirring, occasionally, 2 minutes. Add wine and let it reduce 2 minutes.

Put chicken back into mixture and stir in beef broth. Add butter and keep stirring until melted. Reduce heat to medium-low and let mixture simmer about 7 minutes, turning chicken breast once. Divide pasta among 4 large heated serving bowls. Place a chicken breast on each and divide vegetable mixture among them. Makes 4 servings

Legal Seafood Clam Chowder

4 quarts littleneck clams (about 1 2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4 1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.

In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes.

Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

Stir in the reserved clams, salt-pork cracklings and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side. Serves 8

Legal Seafood Blue Cheese Salad with Shrimp

Crumbled Blue Cheese Dressing
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fine-diced red onion
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon chopped garlic
Pinch kosher salt
Pinch dried green peppercorns, crushed
2 tablespoons chopped parsley
1/2 cup crumbled blue cheese

Salad with Shrimp
6 Belgian endive, cleaned and cored, but leave intact
9 cups coarse-chopped frisee lettuce
6 ripe Bartlett pears, peeled, cored and each cut into 8 slices
6 ounces (1 1/2 cups) blue cheese, cut into 1/2-inch squares
1 1/2 cups toasted walnuts
24 medium to large (26 to 30 count) cooked and peeled shrimp

To toast walnuts: Preheat oven to 350 degrees. Spread nuts in a pie pan. Bake 10 to 12 minutes, or until fragrant and just beginning to take on color.

To make dressing: In a nonreactive mixing bowl, whisk together all ingredients except blue cheese. Stir in blue cheese. Refrigerate at least 2 hours and stir well before using.

To make salad: Cut endive diagonally into slices about 3/4-inch thick. In a mixing bowl, place endive, frisee, pear slices and dressing. Toss gently but thoroughly. Arrange salad on 6 plates and garnish with blue cheese squares, walnuts and shrimp. Makes 6 servings.

Legal Seafood Coleslaw

5 cups shredded green cabbage
3 cups shredded red cabbage
1 medium onion, peeled and shredded
1 1/2 cups shredded carrots
1 to 1 1/4 cups mayonnaise
3/4 cup sour cream, or 1/2 cup sour cream and 1/2 cup yogurt
Salt

Pour boiling water over the green cabbage and let sit for 5 minutes. Drain and press dry. Toss with the red cabbage, onion and carrots. Add the mayonnaise and sour cream. Add salt to taste. Makes 4 servings

Legal Seafood Fish Cakes

6 tablespoons butter
1/3 cup chopped scallions, white parts only
6 large potatoes, cut in half
1 tablespoon sour cream
6 ounces flaked cooked white-fleshed fish, such as cod, haddock, pollock, halibut or flounder
1 egg
1/4 teaspoon dry mustard
Salt
Freshly ground black pepper
3 tablespoons minced parsley
Dried bread crumbs
1 tablespoon olive or vegetable oil

Heat 2 tablespoons of the butter and sauté the scallions in it for about 5 minutes, stirring frequently. Do not allow the scallions to brown. Set them aside.

Meanwhile, cook the potatoes, and when they are soft, drain and mash them with 1 tablespoon of the butter and the sour cream. Combine them with the fish and set aside.

Beat the egg, adding the mustard, a generous amount of salt, and black pepper. Stir in the scallions and parsley. Combine this mixture with the potatoes and fish. (A spatula works well. Do not use a mixer, or the potatoes will become gummy.)

Form the fish mixture into 8 cakes about 2 1/2 inches in diameter and dip each cake into the bread crumbs. Heat the remaining butter and the oil in a large frying pan, and sauté the fish cakes slowly for about 3 minutes on each side, or until they are lightly browned and cooked through. Serve with ketchup on the side. Serves 4.

Legal Seafood Golden Gazpacho with Shrimp

Gazpacho Soup
2 1/4 cups fish stock
1 cup plain dried bread crumbs
1/2 cup packed fresh basil leaves
3/4 cup packed cilantro leaves
2 tablespoons fresh thyme leaves
2 large garlic cloves, quartered
2 large yellow tomatoes, seeded and cut into 1 1/2-inch chunks
1 large yellow bell pepper, seeded and cut into 1 1/2-inch chunks
1 cup diced Vidalia onions
2 medium cucumbers, peeled, seeded and cut into large dice
1 medium chayote squash, peeled and cut into large dice
3 ounces olive oil
2 tablespoons champagne vinegar
1 tablespoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper

To make soup: Place fish stock in a large bowl. Add bread crumbs and stir well. Let crumbs soak about 5 minutes.

Meanwhile, in a food processor fitted with metal blade, process basil, cilantro and thyme leaves until finely chopped. Transfer half of mixture onto a piece of wax paper. Set aside.

Add half of soaked crumbs and half of prepped garlic, tomatoes, peppers, onions, cucumbers and squash to work bowl and process until semi-smooth. With motor running, slowly add half the oil, then half the vinegar, salt, pepper and cayenne pepper. Continue processing until mixture is as smooth as possible. You aren't going to strain this, so it is important that the texture is super-smooth. You can't overdo it.

Transfer this batch to a nonreactive large mixing bowl and repeat with remaining ingredients including remaining herbs. Stir two batches together well, cover and refrigerate for several hours or even overnight. It should be thoroughly chilled.

Vegetable and Seafood Garnish
3 tablespoons 1/4-inch-diced yellow tomatoes
3 tablespoons 1/4-inch-diced yellow bell peppers
3 tablespoons 1/4-inch-diced cucumbers
3 tablespoons 1/4-inch-diced chayote squash
6 cooked large cocktail shrimp (21 to 25 count), tail off
6 sprigs cilantro

To garnish: Toss together all diced vegetables. Ladle gazpacho into 6 chilled soup bowls. Divide vegetable garnish on top of each along with a shrimp and a sprig of cilantro in the center. Makes 6 servings.

Legal Seafood Shrimp Primavera

1 pound uncooked penne pasta
3 tablespoons vegetable oil
1/4 cup Spanish onion, diced into 1/2-inch pieces
1/2 cup large zucchini, diced
1/2 cup broccoli florets
1/2 cup shiitake mushrooms, sliced thin
1/2 cup red bell pepper, sliced into 1/2-inch pieces
1 teaspoon chopped fresh garlic
Pinch crushed red pepper
21 to 25 shrimp, peeled and deveined
1/4 cup white cooking wine
1/2 cup diced tomatoes
1 teaspoon fresh lemon juice
1 tablespoon chopped Italian parsley
1 1/2 tablespoons sour cream
Salt and pepper, to taste

Cook the pasta according to the package directions. Meanwhile, heat the oil in a sauté pan. Add the onions, zucchini, broccoli, mushrooms and red peppers. Cook for about 30 seconds.

Add the chopped garlic, pepper flakes and shrimp. Cook until the garlic is golden, the veggies are softened and shrimp is almost cooked through. Season with salt and pepper. Add the wine and diced tomatoes.

Drain the pasta and add to sauté pan. Add the lemon juice, Italian parsley and sour cream. Taste for seasoning and add salt and pepper. Toss well and serve. Makes 4 servings.

Liberty Tree Tavern Philadelphia Pepper Pot Soup

1 tablespoon margarine
1/3 cup diced onions
2 tablespoons finely diced leeks or green
1/2 cup celery cut into 1/2-inch pieces
1/4 cup diced ham
6 cups water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2-inch
1 (16 ounce) can tomatoes, diced
2 teaspoons salt
4 ounces tripe, cooked and julienned
1 cup cooked rice

Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Sauté, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes. Makes 8 cups

Log Cabin Restaurant Italian Sausage Soup

1 1/4 pounds ground Italian sausage, broken into pieces
1/2 cup diced onions
5 cups water
About 1 1/4 pounds prepared pizza sauce
3/4 pound (about) canned diced tomatoes in juice
3/4 teaspoon Italian seasoning
1/2 teaspoon granulated garlic
3/4 pound sliced button mushrooms
1 1/4 pounds cheese-filled tortellini, cooked (see note)
Tomato juice or water to thin (optional
3/4 cup shredded mozzarella cheese
1/3 to 1/2 cup shredded Parmesan cheese

In large soup pot, brown sausage with onions. When sausage is cooked through, drain off all excess oil. Add water, pizza sauce, diced tomatoes, Italian seasoning, garlic, mushrooms and tortellini. Simmer over medium heat about 30 minutes, stirring occasionally. If soup is too thick, add tomato juice or water to thin.

Just before serving, place mozzarella cheese in bottom of bowl. Pour hot soup over top and garnish top with Parmesan. Makes about 1 gallon.

Lobster Club Meatloaf

3/4 pound bacon, finely chopped
4 large leeks (white part only), finely chopped
3 red bell peppers, chopped
2 onions, chopped
6 cloves garlic, minced
3 pounds ground beef chuck
1/2 cup Dijon mustard
3 tablespoons fresh thyme leaves, finely chopped
2 tablespoons fresh sage leaves, rinsed and well chopped
1/4 cup grated Parmesan cheese
1 tablespoon fresh rosemary leaves, finely chopped
2 tablespoons Tabasco sauce, or to taste
Salt, to taste
Freshly-ground black pepper, to taste
3 1/2 cups fresh bread crumbs
1/2 cup prepared tomato sauce

Heat a large skillet over medium heat and cook bacon until browned. Remove from skillet with a slotted spoon and drain on paper towels. Pour off all but 1/4 cup of the bacon fat in the skillet. In the remaining fat, cook the leeks, red peppers, onions and garlic until tender, about 10 to 12 minutes. Set aside to cool slightly. Preheat oven to 375 degrees.

In a large bowl, combine beef, mustard, thyme, sage, rosemary, Tabasco sauce, salt, pepper and 3 cups of the bread crumbs. Do not over-mix. Turn the meat mixture onto a foil-lined baking sheet and form into a 10 x 5-inch oval loaf.

Sprinkle remaining 1/2 cup of bread crumbs over the loaf., spread with the tomato sauce, then sprinkle with the Parmesan cheese. Bake for 1 1/2 hours. Cover the loaf loosely with aluminum foil and let stand for 10 minutes before slicing and serving.

Log House Gumbo

1 1/2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
6 tablespoons vegetable oil
1 1/2 tablespoons flour
1 quart water
2 bay leaves
1 tablespoon ketchup
1 tablespoon minced garlic
Pinch of red pepper
Pinch of black pepper
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Salt to taste
1 can okra
2 cups canned tomatoes
1 pound cleaned raw shrimp
1/2 pound fresh crab meat
1 1/2 teaspoons gumbo file

Braise onions, celery and green pepper in 2 tablespoons of oil. In a separate pot mix 4 tablespoons of oil with flour. Brown well to make a French roux. Add water, bay leaves, ketchup, garlic, red and black pepper,

Worcestershire sauce and Tabasco sauce to vegetable mixture. Salt to taste. Cook gently until vegetables are done and flavors well blended.

Add okra, tomatoes, shrimp and crab. Thicken with roux and simmer briefly, adding water as needed, until the seafood is done. Add gumbo file and serve over rice. Makes 6 servings.

Lofthouse Cookies

1 cup butter
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sour cream
5-6 cups flour (until desired consistency for rolling)

Cream together butter and sugar. Beat in eggs and sour cream. Mix in dry ingredients. Cover and refrigerate overnight. Preheat oven to 425 degrees.

Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes. Cool on wire rack. Frost and decorate as desired.

Lone Montana Ranch Hot Bacon Dressing

8 ounces bacon, diced
2 large onions, diced
6 egg yolks
1 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 tablespoons stone-ground mustard
2 tablespoons granulated sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 tablespoons dill weed
1/2 cup vegetable oil

Sauté the bacon until brown; add onions and sauté until translucent. Drain and set aside. Combine egg yolks, pepper, salt, ground mustard, sugar, vinegar, Worcestershire sauce and dill on medium speed of mixer.

Slowly add oil and blend well. Add bacon and onions. If too thick, thin with vinegar. Adjust the seasonings and serve within 30 minutes. Do not store. Makes 3 cups.

Los Domingos Tortilla Soup

10 pounds boneless, skinless chicken
4 or 5 fresh tomatoes
1 onion
2 dried Guajillo chiles
1 cup chicken base
1 teaspoon dried garlic powder
Tortilla chips
Cilantro, as garnish
Monterey jack cheese, shredded
Avocado slices

Boil chicken, tomatoes, onion and chiles in enough water to cover. When the chicken is cooked, remove and refrigerate for future use. Strain water and reserve. Place tomatoes, onions and chiles in blender.

Stir the peppers and onions into the water. Add chicken base and garlic powder. Boil it up again. Add salt if needed. Pour into serving bowls. Top each serving with tortilla chips, a few sprigs of cilantro, shredded Monterey jack cheese and avocado slices.

Los Sombreros Fresh Corn Tamales

1 1/2 pounds masa
1/2 pound lard
2 cups fresh corn
1 cup jack cheese, grated
1 cup poblano chiles, roasted, peeled and diced
1/2 cup milk
1 tablespoon salt
2 teaspoons granulated sugar
1 1/2 teaspoons baking powder
16 cornhusks, soaked in warm water

In a mixing bowl, beat together lard, salt, sugar and baking powder until light and fluffy. Little by little, add the masa. So the dough doesn't get too thick, add a little milk while adding the masa. When all the masa has been added, continue mixing for 2 minutes or until no chunks of masa are in the dough.

Add remaining ingredients; mix with a spoon. Shake excess water from cornhusks. Divide dough evenly among cornhusks. Roll husks closed, then fold up bottoms or use a strip of husk to tie the ends of the husks closed. Steam 1 hour before serving.

Lovers Key Beach Club Cherry Crisp Coffee Cake

2 cups all-purpose flour
1 cup 100% bran cereal
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup margarine, softened
1 cup granulated sugar
2 eggs
1/2 cup milk
1 (21 ounce) can cherry filling and topping
Almond Bran Topping, recipe follows
Confectioners' sugar glaze, optional
Mint sprig, for garnish

Almond Bran Topping
1/2 cup coarsely chopped almonds
1/4 cup 100% bran cereal
2 tablespoons granulated sugar
2 tablespoons softened margarine

In medium bowl, combine flour, bran, baking powder and cinnamon; set aside. In large bowl, with electric mixer at high speed, beat margarine and sugar until creamy. Blend in eggs and milk. Stir in flour mixture until smooth (batter will be thick).

Spread batter in greased 9-inch springform pan; spoon cherry filling over batter. Sprinkle with almond bran topping. Bake in preheated 350 degrees oven 50 to 55 minutes or until toothpick inserted in center tests done (filling will stick to wooden pick). Cool in pan on wire rack for 25 minutes.

Remove outside ring of pan; cool completely on wire rack. Drizzle with confectioner's sugar glaze; garnish with mint sprig if desired. Cut into wedges to serve.

Almond Bran Topping: Mix almonds, bran cereal, sugar, and margarine until crumbly. Makes 8 servings

Lovers Key Beach Club Hot Fudge Cake

1 cup plus 3/4 cup packed brown sugar, divided
1 cup all-purpose flour
1/4 cup plus 3 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon vanilla extract
1 3/4 cups boiling water

Mix 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt together in a mixing bowl. Stir in milk, margarine and vanilla extract. Spread over bottom of the crockpot or slow cooker.

In another bowl, mix together the remaining 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over the first mixture. Do not stir. our in boiling water. Do not stir. over and cook on highr 2 to 3 hours until wooden pick inserted comes out clean. erve warm with ice cream or whipped cream.

Little Debbie Bars

1 box devil's food cake mix with pudding in mix

Mix as directed.

Filling:
5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract

Frosting:
1/2 cup granulated sugar
6 tablespoons milk
6 tablespoons butter/margarine

Grease two jellyroll pans. Divide batter, half in each pan, Bake 12 minutes. Blend flour, salt and milk. Heat until thickened. Cool thoroughly. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.

Frosting: Boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Leonard's Barbeque Onion Ring Batter

2 tablespoons onion powder
2 tablespoons salt
1 tablespoon sugar
2 heaping tablespoons white self-rising corn meal
1 egg
5 cups 2 percent milk
8 cups plain all-purpose flour
1 1/2 cups water
1 1/2 teaspoons yellow food color
4 jumbo yellow onions
Vegetable oil, for frying

Using a large mixing bowl, mix all ingredients until no lumps remain. Use jumbo yellow onion rings and slice about 3/4-inch thick. Coat the onion rings evenly in batter and deep fry at 350 degrees in vegetable oil just until batter sticks to the rings.

Remove the rings from the vegetable oil and drain well, then refrigerate the rings for 2 to 4 hours. You can keep refrigerated for 1 to 2 days loosely covered. When ready to serve, drop the onion rings into 350 degrees vegetable oil until golden brown. Makes 4 servings

Lantern Inn Peanut Butter Brownies

1/2 cup margarine or butter
1/2 cup chunky peanut butter
5 ounces Reeses peanut butter chips
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 cups sugar
4 eggs
1-1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon salt

Melt butter, peanut butter, and peanut butter chips on stove top, or microwave 2 minutes on high and stir. Add vanilla and almond extracts to cooled mixture. In a bowl combine sugar, eggs, and peanut butter mixture.

Sift together flour, baking powder, and salt and add to mixture. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350 degrees for approximately 30 minutes or until toothpick inserted in center comes out clean.

Locust Hill Inn Thai Chicken

2 cups picante sauce
1/2 cup peanut butter
1/4 cup orange juice
1/4 cup honey
2 tsps soy sauce
1 tsp fresh ginger, diced
1/4 cup diced red bell pepper, optional
1/4 box angel hair pasta
4 grilled chicken breasts

Mix first 6 ingredients. Cook pasta. Mix 1/4 cup sauce and cooked pasta, keep warm. Slice 4 grilled chicken breasts and place on top of pasta, pour remaining sauce on top. Makes 4 servings

Los Gatos Inn Pear Puff Pancakes

1 teaspoon anise seed (optional)
2 tablespoons butter or margarine
3 large (1-1/4 to 1-1/2 lb. total) ripe Bartlett or Anjou pears, peeled, cored, cut in half lengthwise
5 large eggs, separated
1/4 cup sugar
1/2 teaspoon vanilla
1/4 cup all-purpose flour

Preheat oven to 300 degrees. Place an 8- to 10-inch frying pan with oven proof handle over medium heat. Add anise seed and butter. When butter melts, add pears; cook until fruit is lightly browned on both cut and rounded sides, about 10 minutes; turn pears over occasionally. When pears are browned, turn cut side down and space evenly apart in pan; remove from heat but keep warm.

Meanwhile, in a large bowl, whip egg whites on high speed until foamy, then whip in sugar. Continue beating until whites hold stiff peaks. With unwashed beaters, beat yolks in another bowl until double in volume, then stir in vanilla and flour; beat until well mixed. Stir about 1/4 of the whites into yolks, then fold yolk mixture gently into whites.

Pour egg mixture over warm pears, pushing batter down between fruit with a slender spatula. Cook over medium heat until pancake is dark gold on bottom (lift a corner with a spatula to check). Then bake pancake until the top is a dark gold color and the center is set (cut to test), about 15 minutes.

With a knife, loosen pancake from pan sides. Place a large plate (slightly wider than frying pan) over the pan; invert pancake and lift off frying pan. Cut into 6 wedges. Serves 6