British/Irish Cuisine

Broiled Oysters with Celery Cream and Virginia Ham

3 dozen fresh oysters, in the shell
Rock salt
1 cup heavy whipping cream
1/2 cup chopped fresh parsley stems
1/2 teaspoon celery seeds
2 bay leaves
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 ounces Virginia ham, diced
3 celery stalks, finely chopped
3/4 teaspoon freshly ground black pepper
1 1/2 cups peeled, chopped celery root
1/4 cup heavy whipping cream
1 tablespoon unsalted butter
1/4 teaspoon salt

Scrub oysters with a stiff brush under running water. Insert an oyster knife into the hinged edge of each oyster; twist knife handle back and forth until top shell is loose. Slide oyster knife along the bottom of the shell to detach muscle. Remove and discard top shell; drain and reserve 1 cup oyster liquor. Keep oysters in the deeper bottom shell. Arrange oysters over rock salt in a jellyroll pan; chill.

Combine 1 cup oyster liquor, 1 cup cream, and next 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, about 25 minutes or until thickened. Pour mixture through a wire-mesh strainer into a bowl. Stir in ham, celery, and pepper; set celery cream aside.

Cook celery root in boiling water to cover 10 minutes or until tender; drain. Place celery root, 1/4 cup cream, butter, and salt in a food processor. Process until smooth.

Place 1/2 teaspoon celery root puree under each reserved oyster in the shell. Top with 1 teaspoon reserved celery cream. Broil 3 inches from heat for 5 minutes or until bubbly. Serve immediately. Makes 9 servings

Cranberry-Orange Trifle

Cranberries:
3/4 cup sugar
3/4 cup fresh orange juice
1/4 cup Grand Marnier (or other orange liqueur)
1 (12-ounce) package fresh cranberries

Pastry cream:
1/2 cup sugar
5 tablespoons cornstarch
2 1/2 cups milk
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt

Remaining ingredients:
1 (10.75-ounce) loaf pound cake (such as Sara Lee), cut into 1/2-inch cubes
1 teaspoon orange rind

To prepare cranberries, combine 3/4 cup sugar, orange juice, and Grand Marnier in a medium saucepan over medium-high heat; cook 3 minutes until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.

To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk.

Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes), stirring occasionally.

Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours. Makes 12 servings

Tart Cherry-and-Vanilla Scones

3/4 cup dried tart cherries
1/4 cup boiling water
1 3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled stick margarine, cut into small pieces
2 tablespoons vegetable shortening
1/3 cup plain nonfat yogurt
1/4 cup evaporated skimmed milk
1 teaspoon vanilla extract
1/4 teaspoon butter extract
Vegetable cooking spray
1 egg white, lightly beaten
2 teaspoons sugar

Combine cherries and boiling water in a bowl; cover and let stand 10 minutes or until softened. Drain and set aside. Combine flour, 1/3 cup sugar, cornmeal, baking powder, and salt in a large bowl; cut in the margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine cherries, yogurt, milk, and extracts, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky).

Pat the dough with floured hands into an 8-inch round cake pan coated with cooking spray. Brush egg white over surface of dough, and sprinkle with 2 teaspoons sugar. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Makes 8 servings

Au Gratin Potato Casserole

1 (32-ounce) package frozen hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Stir together first 6 ingredients in a large bowl. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake at 325° for 1 hour and 20 minutes or until bubbly. Makes 10 to 12 servings

Sticky Pudding

3/4 pound pitted dates
1/2 cup butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 large eggs
Sticky sauce
Crème fraîche or sour cream

In a 3- to 4-quart pan, combine dates and 1 1/2 cups water. Bring to a boil over high heat and stir often until most of the liquid is absorbed, 5 to 7 minutes; watch carefully as liquid reduces to avoid scorching. Let cool at least 15 minutes.

Butter and flour a 9-inch square pan. In a bowl, mix 1 1/2 cups flour with baking powder and baking soda. In a food processor, whirl cooked dates until smooth. Add 1/2 cup butter, sugar, eggs, and flour mixture; whirl until well blended. Scrape batter into pan and spread level.

Bake in a 325° oven until cake springs back when lightly pressed in the center and edges begin to pull from pan sides, 30 to 40 minutes. Let cool in pan at least 5 minutes. Invert onto a rack. Cut warm or cool cake in half horizontally.

Rinse and dry baking pan. Pour about 1/2 cup hot sticky sauce into pan. Lay cake bottom, cut side up, in pan. Pour about 2 cups hot sticky sauce evenly over cake. Lay cake top, cut side down, in pan. Pour remaining hot sticky sauce evenly over it.

Let stand at least 30 minutes or up to 1 hour. Invert a flat, rimmed plate over pan; holding containers together, turn over, and lift pan off cake. Cut into rectangles and transfer with a spatula to plates. Add crème fraîche to taste. Makes 10 servings

Sticky sauce. In a 5- to 6-quart pan over high heat, boil 1 1/2 cups whipping cream, 1 1/2 cups sugar, 1/4 cup butter or margarine, and 1/4 cup light corn syrup, stirring frequently, until golden brown, 6 to 8 minutes.

Remove from heat and immediately stir another 1 1/2 cups whipping cream into pan. Return to high heat and stir until sauce comes to a rolling boil, 1 to 2 minutes. Use hot, or let cool, cover, and chill up to 2 days; stir over high heat until hot. Makes 3 1/2 cups.

Cranberry-Orange Trifle

Cranberry sauce:
1 (12-ounce) bag fresh cranberries
1 1/2 teaspoons grated orange rind
1 1/4 cups fresh orange juice
1/2 cup sugar
1/2 cup water

Custard:
1 3/4 cups milk, divided
1 large egg
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

Remaining ingredients:
4 large navel oranges (about 2 pounds)
36 ladyfingers (3 [3-ounce] packages)
1/2 cup frozen whipped topping (optional)
8 teaspoons toasted sliced almonds (optional)

To prepare the cranberry sauce, combine the first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes, stirring occasionally. Press the cranberry mixture through a sieve over a bowl, reserving 1 2/3 cups cranberry purée, and discard solids. Cover sauce and chill.

To prepare the custard, combine 1/4 cup milk and egg in a small bowl, and stir well with a whisk. Place 1/3 cup sugar, cornstarch, and salt in a medium saucepan, and gradually add 1 1/2 cups milk, stirring with a whisk until well-blended. Bring to a boil over medium heat, and cook 1 minute, stirring mixture constantly.

Gradually stir about one-fourth of hot milk mixture into egg mixture; add to remaining milk mixture, stirring constantly. Cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, and stir in vanilla. Pour into a bowl, and cover surface of custard with plastic wrap. Chill.

Peel oranges, removing white pithy part. Cut each orange in half lengthwise. Cut each half crosswise into thin slices; set aside. Split ladyfingers; tear each half into thirds. Line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with half of ladyfingers.

Spoon 1 cup custard over ladyfingers. Spoon half of the cranberry sauce over the custard. Arrange half of orange slices over the cranberry sauce and around the inside edge of bowl.

Repeat the procedure, ending with orange slices. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping and 1 teaspoon almonds, if desired. Makes 8 servings

Beef Tidbits With Horseradish Sauce

1 cup soy sauce
1/2 cup vegetable oil
1/4 cup bourbon
3 garlic cloves, pressed
1 (3-lb.) eye-of-round roast
48 small dinner rolls
Horseradish Sauce

Combine first 4 ingredients in a 1-gal. zip-top plastic bag; add roast, turning to coat. Seal and chill 2 hours or up to 24 hours, turning occasionally.

Let roast stand at room temperature 30 minutes. Remove roast from marinade, discarding marinade. Place on a lightly greased wire rack in a roasting pan.

Bake at 500° for 10 minutes; reduce oven temperature to 375°, and bake 50 minutes or until a meat thermometer inserted into thickest portion registers 135°. Cover loosely with foil, and let stand 10 minutes. Cut roast into thin slices; serve with rolls and Horseradish Sauce. Makes 10 to 12 servings

Horseradish Sauce
1 cup whipping cream
1 cup mayonnaise
1/8 teaspoon salt
1/4 cup horseradish
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice

Beat whipping cream at medium speed with an electric mixer until soft peaks form. Add mayonnaise and salt, beating until blended; stir in horseradish, lemon rind, and lemon juice. Makes 3 cups

Pecan Shortbread

1 cup butter, softened
3/4 cup powdered sugar
1 cup finely chopped toasted pecans
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until mixture is smooth. Stir in pecans and vanilla.

Stir together flour, baking powder, and salt. Gradually add to butter mixture, beating at low speed until blended.

Shape dough into 3 (10-inch) logs; wrap logs separately in wax paper, and chill 4 hours. Cut each log into 28 slices, and place slices 1 inch apart on lightly greased baking sheets. Bake at 350° for 10 to 12 minutes or until edges are golden. Cool on wire racks. Makes 7 dozen

Chutney Curried Turkey Salad

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup mango chutney
1 tablespoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon salt
1 to 2 teaspoons curry powder
1/2 teaspoon pepper
4 cups cubed cooked turkey
1/2 small purple onion, thinly sliced and halved
3 green onions, chopped
1 (8-ounce) can sliced water chestnuts, drained and rinsed
1/2 cup slivered almonds, toasted
Spinach leaves
Garnish: orange rind strips

Combine first 8 ingredients. Add turkey and next 4 ingredients; toss well. Cover and chill 3 hours, if desired. Serve on spinach-lined plates; garnish, if desired. Makes 5 cups

Cabbage Potato Casserole

3 cups sliced peeled baking potato
8 cups (1-inch-thick) sliced green cabbage
1 tablespoon butter
2 teaspoons dried rubbed sage
1 garlic clove, chopped
1 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/3 cup all-purpose flour
1 1/3 cups milk
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 large eggs
1 large egg white

Preheat oven to 350°. Place potato in a large Dutch oven, and cover with water. Bring potato to a boil, and cook for 6 minutes or until tender. Remove potato with a slotted spoon, reserving cooking liquid in pan. Place potato in a large bowl, and set aside. Add cabbage to the cooking liquid in pan, and cook for 5 minutes. Drain well. Add the cabbage to potato.

Melt the butter in a small skillet over medium heat; add sage and garlic. Cook for 1 minute, stirring constantly. Stir the chopped sage mixture, salt, and pepper into potato mixture. Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and remaining ingredients, and stir with a whisk. Pour milk mixture over potato mixture (do not stir). Bake at 350° for 50 minutes or until casserole is lightly browned. Makes 6 servings

Pumpkin-Maple Trifle

Custard:
1/3 cup packed brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 3/4 cups milk, divided
1 large egg, lightly beaten
1/3 cup canned pumpkin
1 teaspoon vanilla extract

Pears:
2 tablespoons fresh lemon juice
4 firm Bosc pears, cored and each cut into 16 wedges (about 2 pounds)
1 tablespoon butter
6 tablespoons Frangelico (hazelnut-flavored liqueur), divided
2 tablespoons maple syrup

Remaining ingredients:
6 ounces frozen pound cake, thawed and cut into 1/4-inch-thick slices, divided
1 cup frozen whipped topping, thawed
1/4 teaspoon ground cinnamon

To prepare custard, combine first 3 ingredients in a medium saucepan, stirring well with a whisk. Stir in 1 1/2 cups milk; bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly; remove from heat. Combine remaining 1/4 cup milk and egg in a small bowl.

Stir one-fourth of hot milk mixture into egg mixture. Add egg mixture to remaining milk mixture in pan, stirring well. Cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat; stir in pumpkin and vanilla. Pour mixture into a bowl; cover surface with plastic wrap. Chill completely.

To prepare pears, combine lemon juice and pears. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add pear mixture; cook 4 minutes.

Drizzle 3 tablespoons liqueur over pears; cover and simmer 5 minutes or until tender. Remove pears from pan with a slotted spoon, reserving liquid in pan. Add syrup to pan; bring to a boil. Cook 1 minute, stirring frequently. Pour syrup mixture into a small bowl; stir in remaining 3 tablespoons liqueur. Cover and chill.

Line the bottom of a 2-quart trifle bowl with half of cake slices (cut slices to fit bowl, if necessary); drizzle with half of liqueur mixture. Top with half of the pear mixture and any accumulated juices.

Spoon half of chilled custard over pears. Repeat procedure with remaining cake, liqueur mixture, pear mixture, and custard. Spread 1 cup whipped topping over custard, and sprinkle with 1/4 teaspoon cinnamon. Cover and chill for 3 hours. Makes 10 servings

Onion-Rye Bread

3/4 cup minced onion
2 tablespoons vegetable oil, divided
1/2 cup milk
1/4 cup water
1 1/4 cups bread flour, divided
3/4 cup rye flour, divided
1 tablespoon sugar
1 teaspoon salt
1 (1/4-ounce) envelope active dry yeast
1 tablespoon caraway seeds
1 large egg
1 teaspoon water

Sauté onion in 1 tablespoon hot oil in a small skillet over medium-high heat 4 to 5 minutes or until golden. Set aside. Combine remaining 1 tablespoon oil, milk, and 1/4 cup water in a saucepan; heat to 120° to 130°.

Stir together 3/4 cup bread flour, 1/4 cup rye flour, sugar, salt, and yeast in a large mixing bowl; make a well in center of mixture. Stir in milk mixture with a wooden spoon. Stir in remaining 1/2 cup rye flour, onion, and caraway seeds. Gradually stir in enough remaining bread flour to make a stiff dough.

Turn dough out onto a floured surface, and knead until smooth (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and turn out onto a lightly floured surface; let stand 5 minutes. Shape into a loaf, and place in a greased 9- x 5-inch loafpan.

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Stir together egg and 1 teaspoon water; brush over loaf. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately, and cool on a wire rack. Makes 1 loaf

Date-and-Maple Scones

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chilled stick margarine, cut into small pieces
1/2 cup chopped pitted dates
1/2 cup 1milk
3 tablespoons maple syrup
Cooking spray

Preheat oven to 400°. Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add dates; toss well. Combine milk and syrup. Add to flour mixture, stirring just until moist.

Turn dough onto a lightly floured surface; knead 4 or 5 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into, but not through, dough. Bake at 400° for 15 minutes or until golden. Serve warm. Makes 1 dozen

Oven-Braised Corned Beef Brisket

1 piece (about 4 lb.) center-cut corned beef brisket
1 lemon, ends trimmed
1 onion (about 1/2 lb.), peeled
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 to 8 whole cloves
1/4 cup Dijon mustard
1/4 cup brown sugar

Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.

Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain. Makes 6 to 8 servings

Chicken with Pear-Sage Skillet Chutney

2 teaspoons canola oil, divided
6 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
2 tablespoons brown sugar
3 tablespoons cider vinegar
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon mustard seeds
2 cups cored, finely chopped Bartlett pear (about 2 pears)

Preheat oven to 375°. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add chicken to pan; cook 2 minutes on each side or until browned. Remove from pan.

Reduce heat to medium; add remaining 1 teaspoon oil. Add onion and bell pepper to pan. Cook 3 minutes, stirring frequently. Add sugar, vinegar, sage, mustard seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil.

Reduce heat; simmer 5 minutes. Add pear. Increase heat to medium; cook 10 minutes or until pear is tender, stirring frequently. Place chicken in pan on top of chutney. Cover pan loosely with foil; bake at 375° for 15 minutes or until chicken is done. Makes 6 servings

Braised Beef Brisket

2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1 tablespoon dried dill
1 (14 1/2-ounce) can beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed

Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on high 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture. Makes 6 servings

Roasted Mashed Potatoes with Leeks

1 leek (about 1/2 pound)
8 1/2 cups cubed red potatos
Cooking spray
1 1/2 tablespoons olive oil, divided
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) carton sour cream

Preheat oven to 425°. Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.

Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.

Bake potato mixture at 425° for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425° for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.

Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops. Makes 8 servings

Mustard Glazed Corned Beef in Ale Broth

1 piece center-cut corned beef brisket (3 1/2 to 4 lb.)
8 red or white onions, peeled
18 to 24 baby carrots, rinsed and peeled, or baby-cut carrots, rinsed
18 to 24 potatoes, scrubbed
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
6 whole cloves
1 dried bay leaf
2 cups golden ale or wheat beer
1 head green cabbage, cored and cut into 6 or 8 wedges
1/2 cup sweet-hot mustard such as honey-Dijon

Trim and discard most of the fat from the surface of the brisket. Rinse meat thoroughly under cool running water, massaging to release the salty brine.

In a 5-quart or larger electric slow-cooker, combine onions, carrots, potatoes, peppercorns, allspice, cloves, and bay leaf. Lay meat, fattiest side up, on vegetables. Add the ale. Cover and cook until brisket is very tender when pierced, 8 to 9 hours on low, 6 to 7 hours on high. If possible, turn meat over about halfway through cooking.

With 1 or 2 slotted spoons, transfer brisket, fattiest side up, to a 10- by 15-inch pan. Using hot mitts, drain juice from cooker into a 5- to 6-quart pan; turn heat in slow-cooker to low to keep vegetables warm.

Add cabbage to juice and bring to a boil over high heat. Cover and cook until cabbage is brighter green and barely tender when pierced, 5 to 7 minutes. Meanwhile, spread fatty side of brisket with 1/2 cup mustard and broil about 6 inches from heat until surface sizzles, about 3 minutes.

Transfer corned beef, mustard side up, to a large platter, spoon vegetable mixture and cabbage around meat. Pour cooking juices into a pitcher. Slice brisket across the grain. Serve meat and vegetables with juices and additional mustard to add to taste. Makes 6 to 8 servings

Raspberry-Almond Pear Tart

1/2 (15-ounce) package refrigerated piecrusts
1/3 cup seedless raspberry jam
6 tablespoons butter, softened and divided
4 large pears, peeled and quartered
1/4 cup sugar
1 large egg
1/2 cup vanilla wafer crumbs
1/2 cup ground toasted almonds
1/4 teaspoon almond extract

Unroll piecrust, and fit into a 9-inch tart pan; trim excess. Bake at 400° for 5 minutes; remove from oven, and cool completely on a wire rack. Spread raspberry jam evenly on bottom of prepared piecrust.

Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes. Remove from heat, and arrange pear slices over raspberry jam.

Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears. Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack. Makes 6 to 8 servings

English Muffins

1 cup milk
3 tablespoons vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 package dry yeast
1/4 cup warm water (100° to 110°)
3 1/2 cups all-purpose flour, divided
1 large egg, lightly beaten
Cooking spray

Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Pour milk into a large bowl. Stir in oil, sugar, and salt. Cool to about 90°.

Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add yeast mixture, 3 cups flour, and egg to milk mixture. Turn dough out onto a lightly floured surface.

Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough.

If indentation remains, the dough has risen enough.) Punch dough down. Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion to 1/4-inch thickness. Let dough rest about 5 minutes.

Cut with a 4-inch biscuit cutter into 8 muffins. Place muffins on a large baking sheet. Repeat procedure with remaining dough. Cover and let rise 30 minutes or until doubled in size. Preheat oven to 350°. Bake at 350° for 7 minutes. Turn muffins over; bake an additional 7 minutes or until lightly browned. Cool. Makes 16 servings

Pear Mincemeat Turnovers

Filling:
3/4 cup bottled mincemeat
1/2 cup coarsely chopped peeled ripe pear
1 1/2 teaspoons pear nectar or apple juice
1/4 teaspoon grated lemon rind
1/2 teaspoon lemon juice

Pastry:
2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening

Remaining ingredients:
2 tablespoons milk, divided
1 tablespoon granulated sugar

To prepare filling, combine first 5 ingredients; set aside. To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry.

Combine 1 1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until moist. Gently press mixture into a 4-inch circle.

Place dough on 2 sheets of slightly overlapping plastic wrap on a slightly damp surface. Cover dough with 2 additional sheets of plastic wrap. Roll dough, still covered, into a 16 x 12-inch rectangle. Slide dough onto a baking sheet; place in freezer 10 minutes or until the plastic wrap can be easily removed. (Keep chilled until ready to use.)

Preheat oven to 400°. Remove top sheets of plastic wrap. Place dough, plastic wrap side up, on a flat surface. Remove remaining sheets of plastic wrap. Cut pastry into 12 (4-inch) squares. Place about 1 tablespoon filling into center of each square.

Moisten the edges of squares with 1 tablespoon milk; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place triangles on a large baking sheet.

Brush tops with 1 tablespoon milk; sprinkle evenly with granulated sugar. Bake at 400° for 18 minutes or until golden. Serve warm or at room temperature. Makes 12 servings

Barley Pasta Salad

2 cups water
1/2 cup uncooked pearl barley
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
2 cups finely chopped seeded tomato
1 cup thinly sliced spinach
1/2 cup finely chopped green bell pepper
1/2 cup chopped seeded peeled cucumber
1/2 cup (2 ounces) diced part-skim mozzarella cheese
1/4 cup finely chopped pepperoncini peppers
2 teaspoons dry oregano

Bring 2 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer 45 minutes. Drain and rinse with cold water; drain.

Combine the juice, oil, and salt in large bowl; stir well with a whisk. Add barley, tomato, and remaining ingredients; toss gently to coat. Makes 5 servings

Steak with Mushroom Gravy

1 large onion, chopped and divided
3 tablespoons vegetable oil, divided
1 garlic clove, minced
2 pounds ground beef
2 large eggs, lightly beaten
1/4 cup fine, dry breadcrumbs
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 (8-ounce) package sliced fresh mushrooms
3 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups beef broth

Sauté half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender. Add garlic, and sauté 30 seconds. Remove from heat, and let cool. Combine onion mixture, beef, next 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Shape into 6 patties.

Cook patties in remaining 2 tablespoons hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done.) Remove patties and set aside.

Add remaining half of chopped onion to drippings in skillet, and sauté over medium heat until tender; add mushrooms, and sauté 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute; whisk in wine, broth, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.

Bring to a boil; reduce heat to low and simmer, stirring occasionally, 5 minutes. Place patties in a lightly greased baking dish; top evenly with gravy. Bake, covered, at 350° for 25 minutes or until done. Makes 6 servings

Potato Chowder

Parsley butter:
1 cup fresh parsley leaves (about 1 bunch)
1 tablespoon butter or stick margarine

Soup:
6 cups water
3 1/2 cups fresh parsley sprigs (about 1 1/2 bunches)
4 1/2 cups cubed peeled Yukon gold or red potato (about 2 pounds)
3/4 cup cubed carrot
1 teaspoon salt

To prepare the parsley butter, combine 1 cup parsley leaves and butter in a food processor, and process until well-blended. Set aside.

To prepare soup, combine water and parsley sprigs in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain mixture through a sieve over a bowl, reserving broth; discard solids. Return broth to pan; add potato, carrot, and salt. Bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender.

Remove 1 1/2 cups vegetables from soup with a slotted spoon. Place remaining soup and vegetables in a food processor; process until smooth, and pour into pan. Return 1 1/2 cups vegetables to soup. Bring to a boil; stir in parsley butter. Makes 6 servings

Pickled Cipollini Onions in Sherry

2 cups water, divided
1/3 cup kosher salt
1 pound peeled cipollini or pearl onions
1 cup sherry vinegar
1 cup malt vinegar
1/2 cup cream sherry
3 tablespoons brown sugar
1 1/2 teaspoons mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns
1 dried hot red chile
2 bay leaves
1 fresh rosemary sprig

Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight. Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar.

Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour. Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.

Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space. Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving. Makes 16 servings