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Baked Pears - (Makes 6 to 8 servings)



2 lbs. firm pears

1 stick plus 1 tablespoon unsalted butter, softened

3 eggs

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup milk

1/2 teaspoon plus a pinch of salt

1/2 lb. Westphalian ham, thinly diced



1.  Peel and core the pears and remove their stems; then, cut them in half.  Bring 1 quart water to a boil in a large saucepan.  Add the lemon peel.  Reduce the heat and poach the pears in batches in a single layer jut until tender.  Remove them with a slotted spoon, drain, and set aside.


2.  Cream the butter with an electric mixer until light.  Separate the eggs and add the yolks to the butter.  Add the flour, baking powder, milk, and 1/2 teaspoon salt.


3.  Preheat the oven to 400 degrees F and grease a 2-quart gratin dish.


4.  Beat the eggs whites with a pinch of salt until the stand in stiff peaks and fold them into the batter.


5.  Line the bottom and sides of the gratin dish with the ham.  Place the pears cut side down in the dish in a single layer and pour the batter over them.  Bake for 30 to 35 minutes, or until golden and a knife comes out clean.  Serve warm.



Caramelized Potatoes - (Makes 4 to 6 servings)



1 lb. very small new or fingerling potatoes

2 tablespoons unsalted butter, melted


1 tablespoon sugar, plus more to taste

Pinch of ground nutmeg



1.  Scrub the potatoes with a brush and boil them. covered with salted water, until tender, about 15 minutes, depending on the size.


2.  Preheat the oven to 400 degrees F.


3.  Mix together the butter, salt, sugar, and nutmeg.


4.  Place he potatoes in a greased 2-quart gratin dish in a single layer.  Pour the butter mixture over them and toss gently so all of the potatoes are coated.  Bake for 50 minutes, or until crisp and lightly browned, then serve.



Creamed Potatoes with Dill - (Makes 4 to 6 servings)



2 lbs. red or other low-starch potatoes

2 tablespoons vegetable oil or butter

1 medium yellow onion, finely chopped

1 cup sour cream

1/4 cup fresh dill, finely chopped

Salt & ground black pepper



1.  Scrub the potatoes with a brush.  Boil them in salted water until tender.  Rinse the potatoes under cold water to cool.  Remove the skins and cut them into 1/2 inch slices.


2.  Heat the oil in a large skillet.  Saute the onion until translucent.  Add the potatoes and brown them lightly.


3.  In a small bowl, combine the sour cream with the dill.  Pour the mixture over the potatoes in the skillet and reduce the heat.  Reheat the potatoes thoroughly, but do not cook.  Season with salt and pepper, then serve.



Glazed Turnips - (Makes 4 servings)



2 tablespoons unsalted butter

2 tablespoons sugar

1 lb. small white turnips, trimmed & peeled

1/2 cup chicken broth

Salt & ground black pepper

2 tablespoons flat-leaf parsley, finely chopped



1.  Melt the butter in a saucepan over medium to high heat.  Add the sugar and cook until it starts to melt, stirring constantly.  Add the turnips and broth then reduce the heat.  Cover and simmer for 10to 15 minutes, or until the turnips are tender and the liquid has been almost completely absorbed.


2.  Uncover and continue to cook, shaking the pan and turning the turnips often to glaze them evenly on all sides.  Season with salt and pepper then sprinkle with parsley.  Serve hot.



Oven-Baked Potato-Leek Hash - (Makes 6 to 8 servings)



16 thin slices (1/2 lb.) lean center-cut bacon

2 leeks, cleaned & trimmed

1 medium yellow onion, finely chopped

2 lbs. russet potatoes, peeled

2 eggs

Salt & ground black pepper

1 teaspoon marjoram

Pinch ground nutmeg

1/2 cup flat-leaf parsley, finely chopped



1.  Cut the bacon into strips and place them in a cold skillet.  Cook until the fat has been drawn out.  Halve the leeks lengthwise and then slice them very thinly.  Add the leeks and onion to the skillet and sauté in the bacon fat.  Set aside to cool.


2.  Preheat the oven to 375 degrees F and grease a 2-quart gratin dish.


3.  Grate the potatoes.  Beat the eggs and combine them with the potatoes, bacon, leeks, and onions.  Add salt, pepper, marjoram, nutmeg, and parsley then place in the prepared dish.


4.  Bake for 45 minutes, or until done, stirring the hash several times with a spatula to crisp it evenly.  Serve hot.



Sauerkraut with Wine & Apples - (Makes 4 servings)



1 1/2 teaspoons clarified butter

1 medium yellow onion, chopped

1 medium sweet apple, such as Red Delicious

1 lb. sauerkraut

1/4 teaspoon juniper berries

1/4 teaspoon black peppercorns

1 bay leaf

1/2 cup dry white wine



1.  Melt the clarified butter and sauté the until translucent.


2.  Core and peel the apple and cut it into thin, julienne-style strips.  Add the apple, sauerkraut, juniper berries, peppercorns, and bay leaf to the onions.  Add 1/2 cup water and the wine then stir well.


3.  Cover and cook over low heat for 45 minutes.  Check for liquid occasionally and add a little more water, as necessary.  The sauerkraut should be neither too dry or have a soupy consistency.  Remove the bay leaf before serving.



White Radish Salad - (Makes 4 servings)



1 large white radish

1 tablespoon plus 1 teaspoon white wine vinegar

2 tablespoons plus 1 teaspoon vegetable oil

Salt and ground black pepper

1 tablespoon snipped chives



1.  Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.


2.  Whisk the vinegar with the vegetable oil, salt, and pepper.  Toss the radish slices with the vinaigrette and sprinkle with chives.



Spiced Red Cabbage with Apples - (Makes 6 servings)



1 small red cabbage (2 lbs.)

1 tablespoon honey

1 cup red wine vinegar


2 tablespoons clarified butter

2 shallots, peeled & finely minced

3 medium tart cooking apples, cored, peeled, & cut into small chunks

1 bay leaf

1 medium yellow onion

3 whole cloves

2 tablespoons red currant jelly



1.  Remove the outer leaves of the cabbage and discard.  Quarter and remove the core with a sharp knife.  Wash the cabbage and shred finely.


2.  Mix the honey, vinegar, and salt in a large bowl.  Toss the cabbage with the vinegar mixture and let stand for 1 hour so the cabbage can release its juice.


3.  Heat the clarified butter in a large saucepan and sauté the shallots until translucent.  Add the apples and cook until they start to soften.  Add the cabbage, bay leaf, pepper, and 1 cup cold water.


4.  Stud the onion with the cloves and place it right in the middle of the cabbage.  Cover and cook over low heat for 1 hour, or until the cabbage is soft.  Stir occasionally and check frequently for consistency, adding water if necessary.


5.  Stir in the jelly.  Remove the onion and bay leaf before serving.

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