2019 Holiday Gift Guide — 8 FRANK GOLDTHWAITE This recipe comes from an heirloom cookbook, the original copy of which Clarion’s pressman, Frank Goldthwaite, reluctantly lent us so we could copy down the recipes from the somewhat fragile paperback. The recipes are triedand-true, however, and perfect for holiday leftovers. Cream of chicken with vegetables From “Soup” by Coralie Castle, Charles Scribner’s Son’s, New York, 1971 Ingredients 2 and 1/2 3-pound chickens 2 cups beef stock 1 onion stuck with three cloves
1 chopped leek 1 chopped carrot 1 cup chopped celery 3 chopped green onions and tops 1 sprig each marjoram and thyme 3 parsley sprigs 1 tablespoon salt 6 peppercorns 1/4 cup each cooked peas, corn, mushrooms and cauliflower 3 egg yolks, beaten 1 cup heavy cream 1/2 to 1 cup half-and-half cream 1/2 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon lemon juice 1/4 teaspoon tarragon grated cheddar cheese or raw carrot
Directions Combine chicken, stocks, vegetables, herbs, salt and peppercorns. Cover, bring to a boil and simmer 1 hour or until chicken is tender. Remove chicken and cool. Strain broth, cool, and chill to remove fat. Remove meat from chicken, julienne 2
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cups of white meat and reserve. Dice 1 and 1/2 cups dark meat and puree in blender with 1 cup of stock. Return to rest of stock and reheat. Beat yolks and heavy cream, whisk in 1/2 cup hot soup and return rest of soup. Add vegetables and chicken white meat. Reheat but do not boil. Thin with half-and-half cream, season with salt, pepper, lemon juice and tarragon. Adjust seasoning to taste and serve with a garnish of grated cheddar cheese or grated raw carrot. Be sure to stir well when serving, as pureed dark meat tends to settle on the bottom. Serves 6-8.
Turkey with oysters Ingredients 2 cups celery, sliced on diagonal 1/2 cup each diced onion and leeks 1 minced garlic clove 1/4 cup butter and/or rendered chicken fat 5 tablespoons flour 2 cups milk or half-and-half cream
GREG HARRINGTON SAUMON AU CHAMPAGNE Ingredients 6 salmon fillets (about ½ pound each) 1 1/2 cups dry champagne or sparkling wine Bay leaf (4) Peppercorns 4 tablespoons butter 1/2 pound sliced mushrooms 3 tomatoes, peeled, seeded and chopped Salt Pepper Pinch of sugar 1 teaspoon corn starch 1 1/2 cups heavy cream
Directions Preheat oven to 375 F. Place the salmon fillets in a buttered shallow baking dish. Add the champagne, bay leaf, and peppercorns. Butter a piece of parchment or wax paper and place, buttered side down, directly over
3 cups rich turkey stock 3 cups diced leftover turkey 1/2 teaspoon each nutmeg and white pepper 1/2 teaspoon salt 1 teaspoon lemon juice 1 pint oysters 1 tablespoon butter minced parsley
Directions Sautee celery, onion, leeks and garlic in butter and/or fat until onions are soft. Sprinkle with flour, cook and stir 3 minutes, and gradually add milk and/or cream and stock. Cook and stir until smooth and thickened. Add turkey, reheat and season with nutmeg, pepper, salt and lemon juice. Adjust to taste. Frizzle oysters and their juice in butter until edges curl. Add to hot soup and serve immediately with a generous sprinkling of minced parsley. Or, finely minced raw celery and leaves enhance the flavor; sprinkle on top. Serves 6
the salmon. Bake in the oven for 15 minutes or until done. While salmon is baking, prepare the sauce. Melt the butter in a saute pan. When the butter is very hot, add the mushrooms, a few at a time. Saute over high heat until nicely browned. Add tomatoes and continue cooking over high heat until all the liquid evaporates. Season with salt, pepper and sugar. Set aside until needed. Remove the fish from the oven and keep warm. Pour the poaching liquid into a saute pan and reduce to 3 tablespoons. Add to the vegetable mixture. Mix cornstarch into the heavy cream. Return the vegetable mixture to the heat and slowly stir in the heavy cream. Bring to a boil, reduce the heat slightly, and continue cooking until thickened. It should be thick enough to coat the fish nicely. Arrange the salmon on a flameproof serving platter. Spoon some of the sauce over each fillet. Run under the broiler until top in nicely browned.