Seasons by the Sea: Recipes 07:18:13

Passing Fads

Honey Bran Muffins
    Remember “The Enchanted Broccoli Forest” by Mollie Katzen? Love that book still, but I confess I’ve never made these muffins. Take a trip down memory lane, then perhaps a trip to the loo, with this recipe for bran muffins.
    Makes 12.
1 cup unbleached white flour
1/4 tsp. salt
1 tsp. baking soda
1 cup raw, unprocessed bran
1 cup buttermilk
1 large egg
1/3 cup honey and 3 Tbsp. butter, melted together
1/2 cup raisins

    Preheat oven to 350 degrees.
    Sift together the flour, salt, baking soda. Add bran. Make a well in the center.
    Beat together the liquid ingredients. Pour this into the well of dry ingredients. Add raisins and stir everything just long enough to perfectly combine.    Fill muffin cups two-thirds full. Bake 25 to 30 minutes.

Angel Hair With Foie Gras and Duck Cracklings
    This recipe is from “The Silver Palate Good Times Cookbook” by Sheila Lukins and Julee Rosso.
    Makes six appetizer portions.
12 oz. angel hair pasta
8 oz. domestic duck foie gras roulade
1 stick butter
1/2 cup Cognac
1 cup duck cracklings
Freshly ground black pepper to taste

    Cook the pasta in boiling salted water until tender but still firm.
    Meanwhile cut the foie gras into tiny (quarter-inch) cubes and spread out on a piece of aluminum foil.
    Melt the butter in a small saucepan. Stir in the Cognac and simmer several minutes. Be careful not to burn the butter.
    Drain pasta and toss immediately with the Cognac butter, foie gras, and duck cracklings. Grind pepper over pasta and serve immediately.

Cheddar Cheese Fondue
Here is a recipe from Martha Stewart’s “Entertaining” book. I was thrilled to find a misspelling in this book!
Yields three cups.
1 lb. sharp cheddar
1 cup beer
1 tsp. paprika
Pinch cayenne
1 Tbsp. mustard
Salt and pepper

Mix cheddar with beer in a fondue pot or crock pot. Heat slowly, stirring frequently, until melted. Add seasonings to taste. Martha suggests serving this in a hollowed-out vegetable. Yes!