6:07 PM 3/29/98
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PASTA WITH PANCETTA, SPINACH AND 2 CHEESES:

INGREDIENTS:

1 LB PASTA
5 OZ PANCETTA, DICED
1 LARGE RED PEPPER, JULIENNE
1 ONION, CHOPPED
4 CLOVES GARLIC, CHOPPED (OR 1 TBL JAR MINCED GARLIC)
1/2 TSP CRUSHED RED PEPPER FLAKES (OPTIONAL)
1/2 CUP DRIED TOMATOES, RECONSTITUTED, AND FINELY CHOPPED
1 1/3 CUPS GRATED FONTINA CHEESE (ABOUT 5 OZ)
1 1/3 CUPS CRUMBLED GORGONZOLA CHEESE (ABOUT 5 OZ)
4 TBL BUTTER, CUT INTO PIECES, ROOM TEMP
10 OZ CHOPPED, FRESH SPINACH
3 TBL BRANDY
1/3 CUP TOASTED ALMONDS, SLIVERED
3 TBL PARSLEY, CHOPPED

METHOD:

COOK PANCETTA IN HEAVY LARGE SKILLET OVER MED-HIGH HEAT UNTIL GOLDEN BROWN.  POUR OFF ALL BUT 3 TBL DRIPPINGS FROM SKILLET.  ADD BELL PEPPER, ONION, GARLIC AND CRUSHED RED PEPPER TO SKILLET AND SAUTE UNTIL TENDER, ABOUT 5 MINUTES.  STIR IN TOMATOES. REMOVE SKILLET FROM HEAT.

MEANWHILE, COOK PASTA IN A LARGE POT OF BOILING, SALTED WATER UNTIL A LITTLE BIT FIRMER THAN AL DENTE, ABOUT WHEN YOU THINK THE PASTA NEEDS 2 MORE MINUTES.  DRAIN.

RETURN PASTA TO POT.  ADD CHEESES, AND BUTTER, AND TOSS UNTIL THEY MELT AND COAT PASTA.  ADD SPINACH AND BRANDY AND TOSS, OVER MEDIUM HEAT, UNTIL SPINACH WILTS, ABOUT 3 -5 MINUTES.  STIR IN RED PEPPER MIXTURE, AND ALMONDS, TOSSING WELL TO COMBINE.  SEASON TO TASTE WITH SALT AND PEPPER. 

TRANSFER TO SERVING BOWL AND SPRINKLE WITH PARSLEY.


NOTE:  YOU CAN SUBSTITUTE REGULAR BACON FOR THE PANCETTA, USE ABOUT 8 SLICES OF BACON.  IF FONTINA OR GORGONZOLA CHEESES AREN'T AVAILABLE, TRY SUBSTITUTING GRUYERE OR SWISS FOR THE FONTINA, AND ANY BLUE CHEESE FOR THE GORGONZOLA.  

SERVES 6

*********** END RECIPE **********


HERB RICOTTA GNOCCHI

INGREDIENTS:

1/2 LB SPINACH
1/4 LB WATERCRESS
1/2 CUP BASIL
1 1/2 CUPS PARSLEY
1 TBL CHERVIL
1 TBL TARRAGON
1 TBL DILL
2/3 CUP RICOTTA
2 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
2 EGGS, BEATEN
3 TBL FLOUR
PINCH OF NUTMEG
4 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)

METHOD:

WASH AND DRAIN THE SPINACH, WATERCRESS, BASIL AND PARSLEY. PLACE IN A LARGE PAN OF BOILING WATER AND BOIL FOR 4 MINUTES; DRAIN.  WHEN COOL ENOUGH TO HANDLE PRESS OUT AS MUCH MOISTURE AS POSSIBLE AND CHOP VERY FINELY.  ADD THE REMAINING HERBS AND PLACE IN A SAUCEPAN OVER LOW HEAT FOR SEVERAL MINUTES, STIRRING TO DRY OUT.

BEAT THE RICOTTA CHEESE TO A SMOOTH CONSISTENCY AND ADD TO THE PUREE WITH THE 2 TBL BUTTER,  3/4 CUP ROMANO CHEESE, AND SALT AND PEPPER TO TASTE.  TAKE THE PAN OFF THE HEAT AND STIR IN THE EGGS, FLOUR AND NUTMEG.  BEAT UNTIL SMOOTH.  POUR INTO A COOL SHALLOW DISH AND LEAVE IN THE REFRIGERATOR OVERNIGHT.

BRING A LARGE PAN OF SALTED WATER TO BOIL.  FORM THE MIXTURE INTO EGG SHAPED GNOCCHI, USING 2 TSP, AND ROLL THEM VERY LIGHTLY ON A FLOURED BOARD.  DROP THEM IN BATCHES IN THE PAN, BUT DO NOT CROWD THEM.

WHEN THEY FLOAT TO THE SURFACE, AFTER ABOUT 5 MINUTES, LIFT THEM OUT WITH A SLOTTED SPOON, AND DRAIN.  MEANWHILE, MELT THE 4 TBL BUTTER.

TRANSFER GNOCCHI TO A LARGE, WARM SERVING BOWL, AND TOSS VERY GENTLY WITH MELTED BUTTER AND REMAINING ROMANO CHEESE.  SERVE IMMEDIATELY.

NOTE: THIS DISH REQUIRES ADVANCE PREPARATION.  YOU CAN MAKE ONE PART THE NIGHT BEFORE, AND FINISH IT THE NEXT.  THE GNOCCHI CAN ALSO BE MADE AND FROZEN, SO YOU CAN MAKE THEM ON A WEEKEND, AND SIMPLY BOIL THEM ON A WEEKNIGHT.   IF YOU DON'T WANT TO SERVE WITH BUTTER AND CHEESE, YOU CAN SIMPLY DRIZZLE WITH SOME EXTRA VIRGIN OLIVE OIL, OR SERVE WITH A MILD TOMATO SAUCE.

SERVES 6

********** END RECIPE **********


ASPARAGUS LASAGNE:

INGREDIENTS:

1 LB LASAGNE
2 TBL BUTTER
2 OZ PANCETTA, DICED
1 ONION, CHOPPED
4 GARLIC CLOVES, MINCED (OR 2 TSP JAR MINCED GARLIC)
3 TBL FLOUR
2 CUPS MILK
1/2 TSP GRATED LEMON ZEST
PINCH OF NUTMEG
1 TSP MINCED FRESH THYME (OR 1/2 TSP DRY)
1 LB ASPARAGUS
2 CUPS RICOTTA CHEESE
1 EGG, BEATEN
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP PARSLEY, CHOPPED
2 CUPS SHREDDED PROVELONE CHEESE
1 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
2 CUPS DICED TOMATOES ( YOU CAN USED CANNED DICED, NOT CRUSHED TOMATOES, SUCH AS DEL MONTE)
1/4 CUP PARSLEY, CHOPPED

METHOD:

COOK LASAGNE IN A LARGE POT OF BOILING, SALTED WATER UNTIL ONLY HALFWAY DONE.  RINSE UNDER COLD RUNNING WATER TO STOP COOKING.  TOSS WITH A LITTLE OLIVE OIL TO PREVENT STICKING.  SET ASIDE.

MELT BUTTER IN HEAVY SAUCEPAN OVER MED-LOW HEAT.  ADD PANCETTA AND COOK UNTIL PANCETTA IS GOLDEN BROWN.  ADD ONION AND GARLIC AND SAUTE UNTIL ONION IS TRANSLUCENT, ABOUT 8-10 MINUTES.  ADD FLOUR AND COOK 2 MINUTES, STIRRING CONSTANTLY. GRADUALLY WHISK IN MILK.  SIMMER UNTIL MIXTURE THICKENS, STIRRING CONSTANTLY, ABOUT 2 MINUTES.  MIX IN LEMON ZEST, NUTMEG AND THYME.  REMOVE FROM HEAT AND SEASON WITH SALT AND PEPPER.

SPRAY A LARGE BAKING PAN WITH COOKING SPRAY.  STEAM ASPARAGUS OVER BOILING, SALTED WATER UNTIL JUST CRISP-TENDER, ABOUT 5-8 MINUTES. COOL UNDER COLD RUNNING WATER, TO STOP COOKING  CUT INTO 1" PIECES.

COMBINE ASPARAGUS, RICOTTA, EGG, 3/4 CUP ROMANO CHEESE, AND 1/4 PARSLEY IN LARGE BOWL.  SET ASIDE.  

PREHEAT OVEN TO 350.  SPREAD SOME OF THE WHITE SAUCE ON BOTTOM OF PREPARED PAN.  TOP WITH A LAYER OF LASAGNE, THEN SPREAD SOME OF THE ASPARAGUS MIXTURE ON TOP.  TOP WITH SOME OF THE PROVELONE AND REMAINING ROMANO CHEESE.  TOP WITH ANOTHER LAYER OF LASAGNE, AND MORE WHITE SAUCE.  MAKE 3 MORE LAYERS IN THE SAME MANNER, ENDING WITH A LAYER OF LASAGNE.  TOP LASAGNE WITH TOMATOES, THEN REMAINING PROVELONE AND ROMANO.  SPRINKLE WITH PARSLEY.

BAKE, COVERED WITH FOIL FOR 30 MINUTES.  UNCOVER AND BAKE AN ADDITIONAL 30 MINUTES, OR UNTIL GOLDEN AND BUBBLY.  LET STAND 10 MINUTES BEFORE SERVING.

NOTE:  YOU CAN MAKE THIS DISH AHEAD OF TIME AND REFRIGERATE FOR UP TO 4 DAYS, OR FREEZE, COVERED WELL.  TO HEAT FROZEN LASAGNE, PLACE IN A LOW OVEN (275) UNTIL A KNIFE CAN GO THROUGH EASILY, THEN BAKE AS ABOVE.

SERVES 6-8

********** END RECIPE **********


RISOTTO WITH HAM AND 3 CHEESES:

INGREDIENTS:

1 ONION, CHOPPED
1 CARROT, FINELY MINCED
5 CLOVES GARLIC, MINCED (OR 1 TBL JAR MINCED GARLIC)
1 CUP BAKED, DICED HAM
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
1 CUP FROZEN PEAS, THAWED
1 TBL WORCESTERSHIRE SAUCE
1 CUP SHREDDED MOZZARELLA CHEESE
1/2 CUP RICOTTA CHEESE
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP CHOPPED PARSLEY
1/4 CUP JULIENNE BASIL

METHOD:

IN A LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, CARROT, GARLIC, AND HAM, AND COOK UNTIL ONION IS SOFTENED, BUT NOT BROWNED.  ADD RICE,  STIRRING CONSTANTLY, AND COOK 5 MINUTES MORE, MAKING SURE RICE DOES NOT BROWN.  ADD WINE, STIRRING CONSTANTLY, AND LET WINE TOTALLY EVAPORATE.  WHEN WINE IS EVAPORATED, BEGIN ADDING STOCK 1/2 CUP AT A TIME, LETTING EACH ADDITION EVAPORATE BEFORE ADDING THE NEXT ADDITION.

AFTER FOURTH ADDITION OF STOCK BEGIN TASTING RICE AFTER EACH ADDITION HAS EVAPORATED.  RICE SHOULD BE AL DENTE WHEN DONE.  ADD PEAS AND WORCESTERSHIRE AFTER FOURTH ADDITION.

AFTER LAST ADDITION OF STOCK IS ABSORBED, STIR IN CHEESES.  REMOVE FROM HEAT, AND STIR IN HERBS.  SERVE IMMEDIATELY.

SERVES 6

********** END RECIPE **********


CHICKEN AND SAUSAGE RISOTTO:

INGREDIENTS:

2 LBS BONELESS, SKINLESS, CHICKEN BREAST
1 LB ITALIAN SAUSAGE, CASING REMOVED (HOT OR SWEET, YOUR PREFERENCE)
1 ONION, CHOPPED
5 CLOVES GARLIC, CHOPPED (OR 1 TBL JAR MINCED GARLIC)
1 LEEK, WASHED WELL AND THINLY SLICED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
4 PLUM TOMATOES, PEELED AND CHOPPED
4 TBL BUTTER
3/4 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP PARSLEY CHOPPED (OR 2 TBL DRY)
3 TBL BASIL, JULIENNE (OR 1 TSP DRY)
2 TBL THYME, CHOPPED (OR 1/2 TSP DRY)

METHOD:

HEAT A LARGE SKILLET OVER MED-HIGH HEAT.  ADD 3 TBL OLIVE OIL.  SEASON CHICKEN BREASTS WITH SALT AND PEPPER.  BROWN CHICKEN IN SKILLET UNTIL GOLDEN.  REMOVE AND DRAIN ON PAPER TOWELS.

IN SAME SKILLET, ADD SAUSAGE, BREAKING UP LARGE PIECES.  BROWN WELL, DRAIN AND SET ASIDE.

IN A LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, GARLIC, AND LEEK, AND COOK UNTIL ONION IS SOFTENED, BUT NOT BROWNED.  ADD RICE,  STIRRING CONSTANTLY, AND COOK 5 MINUTES MORE, MAKING SURE RICE DOES NOT BROWN.  ADD WINE, STIRRING CONSTANTLY, AND LET WINE TOTALLY EVAPORATE.  WHEN WINE IS EVAPORATED, BEGIN ADDING STOCK 1/2 CUP AT A TIME, LETTING EACH ADDITION EVAPORATE BEFORE ADDING THE NEXT ADDITION.

AFTER FOURTH ADDITION OF STOCK BEGIN TASTING RICE AFTER EACH ADDITION HAS EVAPORATED.  RICE SHOULD BE AL DENTE WHEN DONE.  ADD CHICKEN, SAUSAGE AND TOMATOES AFTER FOURTH ADDITION.

AFTER LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND STIR IN BUTTER, ROMANO CHEESE, AND HERBS.  SERVE IMMEDIATELY.

SERVES 6

********** END RECIPE **********



RISOTTO WITH FENNEL, SHRIMP AND ROASTED TOMATOES:

INGREDIENTS:

6 PLUM TOMATOES
5 CLOVES GARLIC, CHOPPED (OR 1 TBL JAR CHOPPED GARLIC)
1 LB SHRIMP, PEELED, DEVEINED AND TAILS REMOVED
2 TBL CHOPPED THYME (OR 1/2 TSP DRY)
1 ONION, CHOPPED
1 FENNEL BULB, GREENS REMOVED, VERY THINLY SLICED
1 SHALLOT, MINCED
2 CUPS ARBORIO RICE
1/2 CUP DRY WHITE WINE
4 CUPS SIMMERING CHICKEN STOCK
3 TBL BUTTER
1/2 CUP GRATED PECORINO ROMANO CHEESE (OR PARMESAN)
1/4 CUP CHOPPED PARSLEY
1 TBL TOASTED FENNEL SEEDS

METHOD:

PREHEAT OVEN TO 450.  CUT TOMATOES IN HALF LENGTHWISE.  PLACE ON A BAKING PAN LINED WITH PARCHMENT PAPER.  SPRINKLE TOMATOES WITH A BIT OF SUGAR, SALT AND PEPPER.  PLACE IN OVEN AND ROAST UNTIL TOMATOES BEGIN TO BLACKEN (AS FOR ROASTED PEPPERS).  REMOVE FROM OVEN AND LET COOL.  WHEN COOL ENOUGH TO HANDLE, CHOP AND SET ASIDE.

IN A LARGE SKILLET, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD GARLIC AND COOK, JUST UNTIL GARLIC STARTS TO TURN BROWN.  ADD SHRIMP AND COOK JUST UNTIL SHRIMP BEGINS TO TURN PINK.  REMOVE PAN FROM HEAT, STIR IN THYME, AND SET ASIDE.

IN A LARGE SAUCEPAN, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION, FENNEL AND SHALLOT,  AND COOK UNTIL FENNEL IS SOFTENED, BUT NOT BROWNED.  ADD RICE,  STIRRING CONSTANTLY, AND COOK 5 MINUTES MORE, MAKING SURE RICE DOES NOT BROWN.  ADD WINE, STIRRING CONSTANTLY, AND LET WINE TOTALLY EVAPORATE.  WHEN WINE IS EVAPORATED, BEGIN ADDING STOCK 1/2 CUP AT A TIME, LETTING EACH ADDITION EVAPORATE BEFORE ADDING THE NEXT ADDITION.

AFTER FOURTH ADDITION OF STOCK BEGIN TASTING RICE AFTER EACH ADDITION HAS EVAPORATED.  RICE SHOULD BE AL DENTE WHEN DONE.  ADD SHRIMP AND TOMATOES AFTER FOURTH ADDITION.

AFTER LAST ADDITION OF STOCK IS ABSORBED, REMOVE FROM HEAT, AND STIR IN BUTTER, ROMANO CHEESE, HERBS AND FENNEL SEEDS.  SERVE IMMEDIATELY.

SERVES 6

********** END RECIPE **********



VEAL SALTIMBOCCA:

INGREDIENTS:

6 SLICES PROSCIUTTO, HALVED
12 FRESH SAGE LEAVES
12 VEAL CUTLETS (SCALLOPINI)
3 TBL BUTTER
1/2 CUP DRY WHITE WINE

METHOD:

SEASON EACH CUTLET WITH SALT AND PEPPER.  PLACE 1/2 SLICE PROSCIUTTO AND A SAGE LEAF ON EACH CUTLET, ROLL UP AND SECURE WITH A TOOTHPICK.

HEAT A HEAVY SKILLET OVER MED-HIGH HEAT, AND ADD 3 TBL OLIVE OIL. ADD VEAL AND BROWN THE VEAL WELL.  ADD THE WINE AND COOK, SCRAPING UP BROWNED BITS FROM THE BOTTOM OF THE PAN.  COOK OVER LOW HEAT FOR ABOUT 20 MINUTES, ADDING A LITTLE WATER IF NECESSARY, IF WINE REDUCES TOO FAST.

REMOVE VEAL FROM PAN, AND SWIRL IN BUTTER.  REMOVE FROM HEAT, SEASON WITH SALT AND PEPPER, AND SERVE VEAL WITH PAN GRAVY.

SERVES 6


POTATO CAKE WITH PANCETTA AND CHIVES:

INGREDIENTS:

6 LARGE BAKING POTATOES
1 ONION, CHOPPED
4 CLOVES GARLIC, CHOPPED (OR 2 TSP JAR CHOPPED GARLIC)
2 OZ PANCETTA, CHOPPED
4 TBL CHOPPED CHIVES
2 TBL CHOPPED PARSLEY (OR 3 TSP DRY)
3 TBL BUTTER, MELTED
1/2 CUP GRATED PECORINO ROMANO CHEESE
PINCH OF NUTMEG

METHOD:

BAKE THE POTATOES IN A HOT OVEN (425),  FOR 1 - 1 1/2 HOURS UNTIL SOFT.  COOL SLIGHTLY.  SPLIT THE POTATOES OPEN AND SCOOP OUT THE FLESH.

HEAT A SKILLET OVER MED-HIGH HEAT, AND ADD 2 TBL OLIVE OIL.  ADD ONION, GARLIC AND PANCETTA, AND COOK UNTIL PANCETTA IS GOLDEN BROWN.  DRAIN OFF ALL BUT 1 TBL DRIPPINGS AND SET ASIDE.

MASH THE POTATOES, ADDING 3 TBL CHIVES, PARSLEY, NUTMEG AND ROMANO CHEESE.  ADD PANCETTA MIXTURE, AND MELTED BUTTER AND STIR THOROUGHLY TO COMBINE, THEN FLATTEN OUT TO FORM A CAKE.  

IN A NON-STICK SKILLET LARGE ENOUGH TO HOLD CAKE, HEAT 3 TBL OLIVE OIL ON MEDIUM HEAT.  ADD THE CAKE AND COOK 5-10 MINUTES, OR UNTIL BROWNED WELL ON BOTTOM.  CAREFULLY FLIP CAKE, AND COOK UNTIL WELL BROWNED ON OTHER SIDE.

SLIDE THE CAKE ONTO A SERVING PLATE AND SPRINKLE WITH REMAINING CHIVES.  

SERVES 6


BAKED ESCAROLE AND TOMATOES:

INGREDIENTS:

1 ONION, CHOPPED
6 CLOVES GARLIC, CHOPPED (OR 1 1/2 TBL JAR CHOPPED GARLIC)
1 LARGE HEAD ESCAROLE, WASHED WELL, AND JULIENNE
2 CUPS CHOPPED TOMATOES
1/2 CUP CHOPPED BLACK OLIVES
1 CUP BREAD CRUMBS
EXTRA VIRGIN OLIVE OIL
1/2 CUP GRATED PECORINO ROMANO CHEESE

METHOD:

SPRAY A BAKING PAN WITH COOKING SPRAY AND PREHEAT OVEN TO 350.

IN A LARGE SKILLET, HEAT 3 TBL OLIVE OIL OVER MED-HIGH HEAT.  ADD ONION AND GARLIC AND SAUTE UNTIL GARLIC JUST BEGINS TO BROWN.  ADD ESCAROLE, AND SAUTE FOR 2 MINUTES.  COVER AND REDUCE HEAT TO LOW, AND COOK UNTIL ESCAROLE RELEASES LIQUID.  RAISE HEAT BACK TO MED-HIGH AND COOK UNTIL LIQUID IS EVAPORATED.  SEASON WITH SALT AND PEPPER AND REMOVE FROM HEAT.  STIR IN TOMATOES AND OLIVES, COMBINE WELL.

COMBINE BREAD CRUMBS, 3 TBL OLIVE OIL, AND ROMANO CHEESE.  SET ASIDE.

PLACE ESCAROLE IN BAKING PAN, AND TOP WITH BREAD CRUMBS.  BAKE UNTIL BREAD CRUMBS ARE GOLDEN, ABOUT 15-20 MINUTES.

SERVES 6

********** END RECIPE **********



MIXED FRUIT CRISP WITH HONEY FROZEN CUSTARD:

INGREDIENTS:

1/2 CUP DRIED SOUR CHERRIES
1/2 CUP DRIED APRICOTS
AMARETTO
3 LARGE, GRANNY SMITH APPLES, PEELED, CORED AND THINLY SLICED
3 PEARS, PEELED, CORED AND THINLY SLICED
3 PLUMS, PEELED, PITTED AND THINLY SLICED
1 CUP PEACHES, FRESH OR FROZEN
1/2 CUP BLUEBERRIES, FRESH OR FROZEN
1 CUP SUGAR
1 TBL LEMON JUICE
3 TBL VANILLA
PINCH OF CINNAMON
PINCH OF NUTMEG
6 TBL FLOUR
6 TBL BROWN SUGAR
6 TBL BUTTER
2 TBL CINNAMON
6 TBL TOASTED AND CHOPPED WALNUTS
6 TBL OLD FASHIONED OATS

METHOD:

IN A BOWL, COMBINE DRIED CHERRIES AND APRICOTS, AND ENOUGH AMARETTO TO COVER.  SOAK FOR 30 MINUTES, DRAIN AND CHOP APRICOTS IF VERY LARGE.  SET ASIDE.

MEANWHILE PREPARE FILLING.  COMBINE ALL FRUITS, FRESH AND DRIED IN A LARGE BOWL.  TOSS WITH SUGAR, LEMON JUICE, VANILLA, PINCH OF CINNAMON AND PINCH OF NUTMEG.  TOSS VERY WELL TO COMBINE.  SET ASIDE.

PREPARE TOPPING: PLACE THE FLOUR, BROWN SUGAR AND BUTTER IN A FOOD PROCESSOR AND PROCESS UNTIL CRUMBLY.  ADD THE CINNAMON, WALNUTS, AND OATMEAL; PROCESS QUICKLY JUST TO INCORPORATE. 

PREHEAT OVEN TO 350.  SPRAY A LARGE BAKING PAN WELL WITH COOKING SPRAY.  PLACE FRUIT IN PAN, THEN COVER WITH STREUSEL TOPPING.  BAKE 30 -45 MINUTES, UNTIL TOPPING IS GOLDEN AND CRISP AND FRUIT IS BUBBLY.

SERVE WARM WITH HONEY FROZEN CUSTARD

SERVES 6-8


HONEY FROZEN CUSTARD:

INGREDIENTS:

10 LARGE EGG YOLKS
1 CUP HONEY
1 VANILLA BEAN, SPLIT (OR 3 TBL VANILLA)
1 QT MILK

METHOD:

SCALD THE MILK WITH THE VANILLA BEAN.  REMOVE THE BEAN AND SET MILK ASIDE.

IN A LARGE MIXING BOWL, COMBINE THE EGG YOLKS AND HONEY AND BEAT WITH AN ELECTRIC MIXER UNTIL MIXTURE IS THICK AND FALLS IN RIBBONS WHEN THE MIXER IS LIFTED UP.  ADD THE MILK IN A STREAM, STIRRING WITH A WOODEN SPOON.  TRANSFER THE CUSTARD TO A HEAVY SAUCEPAN, AND COOK OVER MEDIUM HEAT, FOR ABOUT 15 MINUTES, OR UNTIL IT COATS THE SPOON, STIRRING CONSTANTLY AND NEVER ALLOWING THE CUSTARD TO BOIL.

TRANSFER THE CUSTARD TO A METAL BOWL SET INSIDE A LARGER BOWL FILLED WITH CRACKED ICE.  LET COOL, THEN PLACE IN THE FREEZER UNTIL IT IS JUST FIRM.

SERVES 6

NOTE:  YOU CAN VARY THE FRUIT IN THE CRISP AS TO WHAT IS AVAILABLE, AND YOUR PERSONAL PREFERENCE.
