Barbara’s Apples and Asian Pears With Radiccho, Mint,
and Buttermilk Dressing
This recipe is perfect as a starter or to accompany a roast chicken, duck, or pork. It is adapted from Suzanne Goin’s “Sunday Suppers at Lucques.” If you are uncomfortable using raw egg yolks, you can substitute a quarter- cup of mayonnaise for the first step of the recipe.
1 extra-large egg yolk
1/2 cup plus 2 Tbsp. grapeseed oil
2 Tbsp. finely diced shallot
1 to 2 lemons, for juicing
1/4 cup creme fraiche
1/4 cup buttermilk
2 apples, firm, crisp, and juicy
2 Asian pears
2 heads radicchio
2 Tbsp. sliced mint
1 Tbsp. chopped flat leaf parsley
Salt and pepper to taste
Place egg yolk in stainless steel bowl. Begin whisking in grapeseed oil, drop by drop, as slowly as you can bear. Continue in this manner until the mixture begins to thicken. Once the mayonnaise has emulsified, add the rest of the oil in a slow, steady stream, whisking all the time.
Combine the shallot, one tablespoon lemon juice, and half-teaspoon salt in a small bowl and let sit five minutes. Whisk in the creme fraiche and buttermilk. Gently whisk this mixture into the mayonnaise and taste for balance and seasoning.
Slice the apples and Asian pears away from the core. Cut into eighth-inch- thick slices and place in large salad bowl. Tear radicchio into bite-size pieces and add to bowl. Toss salad with three-quarters of the dressing and season with salt and pepper. Add a squeeze of lemon and a little more of the dressing if necessary. Transfer to a large chilled platter and scatter the mint and parsley over the top.
Apple Pound Cake
Here is a lovely apple pound cake provided by Wendy Kowalski in the “L.V.I.S. Centennial Cookbook.”
Makes one nine-inch tube pan cake.
4 to 5 large apples, peeled and sliced
2 Tbsp. cinnamon
3 Tbsp. sugar
3 cups flour
11/2 cups sugar
1 Tbsp. baking powder
21/2 tsp. vanilla
1 cup oil
1/4 cup orange or pineapple juice
Mix cinnamon with three tablespoons sugar. Pour over prepared apples. Set aside.
In large mixing bowl, combine flour, sugar, and baking powder. Mix together remaining ingredients. Stir in and mix until smooth.
Grease and flour a nine-inch tube pan. Layer batter and apples, ending up with batter on top.
Bake at 375 for an hour to an hour and 15 minutes. Cool completely on a wire rack.