Apple, Leek, and Squash Gratin among Other Tasty Things

On June 17th my book group met  on Prospect Street to discuss What My Mother Gave Me by Elizabeth Benedict.  The book was published right around the time I decided to research my mother's antique family glasses and write one of my weekly columns for the  newspaper so I hoped others will share their own memories of mother-gifts while we eat dinner. I'm a huge fan of Ms. Benedict's book and have been recommending it wildly. While others aren't necessarily memoir lovers like I am, there were several hours of conversation last night about our mothers, families and gifts we've received from them. (Or not, I might add.)  One member of the group shared her own essay (worthy of the book!) with us and I was enrapt listening to her read it.

First course was Corn-Celery Chowder which is a variation on the Crab Corn Chowder I have posted on this blog.  I omitted the crab and added diced cooked potatoes simmer in chicken stock.  I made a roux of butter and flour and the soup is creamy and thick and very delicious! (Gerry sat in the kitchen and chowed down two bowls.)  I added our own herbs from the porch  herb pots - tarragon, thyme and chives.

Accompanying the soup was Ricotta Braid with Honey Butter - what would dinner at the Canelli's be without that bread and honey-orange butter (made with honey from our own bees.)  This time I made a four piece braid - something I saw on YouTube recently. It worked perfectly.

I made a big salad with mixed greens, strawberries, tiny red and yellow tomatoes and honey-toasted almonds with Poppyseed Dressing.  I tossed in some fresh cilantro and our own parsley for good measure.

For two more vegetarian courses I found Meatless: More than 200 of the Very Best Vegetarian Recipes from the Kitchens of Martha Stewart Living.   
I'll link the recipes here: Apple, Leek and Squash Gratin (with fresh sage from the porch planter at 305 Prospect Street) and Mushroom, Spinach and Scallion Tart  (fresh dill and cilantro from our Marion herb planters.)  I think the gratin would be a wonderful addition to a Thanksgiving dinner.  The tart needs to be served immediately; the phyllo dough got a bit soggy while it stayed warm in the warming oven for two hours.

Dessert?  Kentucky Bourbon Cake, of course.

Apple, Leek, and Squash Gratin

Preheat oven to 350 degrees.  In a skillet, heat 2 T olive oil over medium heat.  Add 2 leeks sliced thinly and add 2 T water.  Season with salt and pepper.  Cook until leeks are browned - about 10 minutes.  Stir often.  Add 1/2 c. sherry and 1 T chopped sage leaves. Cook until the liquid is reduced to a glaze (3 min.)

Butter a shallow baking dish and arrange thin slices of butternut squash (1 pound).  Season with salt and pepper.  Cover with leek mixture.

Slice and peel about 3 large apples (1/8 inch slices).  Arrange sliced apples such as Gala, Macoun, Cortland over the leeks.  Brush apples with 1 T. olive oil.  Cover tightly with parchment and foil.  Bake 45 minutes.

Uncover, sprinkle with finely grated Parmigiano-Reggiano cheese. Raise oven temp to 450 degrees and back until cheese is melted (10 minutes.)

Garnish with sage leaves.

Mushroom, Spinach, and Scallion Tart

Slice one pound of a mixture of mushrooms - Shitake, Portabello, etc., about 1/2 inch thick.
Place these and 2 T of olive oil on a large, rimmed baking sheet and mix up with coarse sea salt; toss well.  Place in a 425 degree oven and roast for 10 minutes.  Toss with 12 scallions, trimmed and cut into 2 inch pieces and sliced in half.  Roast for 15 more minutes.  Push the mushrooms and scallions aside and place 3 cups of baby spinach on the empty side.  Roast about 3 minutes until wilted.

Puree 6 ounces goat cheese with 3 eggs and 1/3 cup lowfat milk.  Add 3 T of mixed herbs such as cilantro and dill.  Set this custard aside and season with salt and pepper.

In the meantime, lightly brush a tart pan (hopefully rectangular but I used a large round one) with olive oil.  Working with one piece of phyllo dough at a time, brush the pastry lightly with oil and fit into the tart pan with an overhang.  Do this for 10 sheets.  Fold the edges over at the top.

Cover the dough with a double layer of foil just to fit the pan leaving about 1/2" at the edges. Bake for about 7 minutes at 425 degrees.  Remove foil and bake another 3.   Lower the oven temp to 375 degrees.

Now, layer the mushroom/spinach mixture on the the phyllo crust which should be golden.  Cover with custard. Bake the tart for about 20-23 minutes until custard is set.  Remove tart from pan (keeping bottom on for support) and place on a serving dish.  Slice.

Jam Cake Proposal

I decided to try the Jam Cake recipe in Cakewalk: Loving Spoonfuls from a Southern Kitchen by Robbin Gourley last weekend.  Beth made a Strawberry-Rhubarb jam and I was a bit nervous about using it because it seemed a bit runny.  In the end I think both the texture and taste would have been terrific.  The recipe calls for a seedless raspberry jam. The frosting might be yummy with cream cheese mixed in, especially if using a  strawberry jam.

I lined four pans with parchment and sprayed with baking spray.  I love a multi-layered cake.

I also love the romantic annotation for this recipe:

Sometime in 1912, Arnet Ireland began walking the seven long miles to town to sit with Miss Mattie Gibson in her family's parlor. 

One afternoon he was served the jam cake Mattie had made that morning.

Call if coincidence, she'd say, but that was the day he asked for her hand.

 Cake:
Sift together - 3-1/2 cups flour
1 tsp. baking soda
2 tsps. baking powder
1/2 tsp. salt
2 tsps. ground cinnamon
1 tsp. ground allspice*
1/2 tsp. ground cloves
1 tsp. ground nutmeg

Whisk together 1 cup buttermilk, 2 tbsps. lemon juice, 1-1/2 cup blackberry or raspberry jam and 4 eggs.

Cream 1 cup softened unsalted butter with 1-1/2 cups sugar until fluffy.  Alternately, add some of the dry and liquid ingredients to the butter/sugar mixture, beating well after each addition.  Pour the batter into the pans, smooth the tops and bake for 35 minutes or until done.  Cool in pans 10 minutes and then invert onto racks.  Cook completely before frosting.

Frosting:
Place 16 ounces of confectioners' sugar, 6 tbsps of unsalted butter (softened), 1/2 cup of jam, 2-3 tsps. flavored liqueur or vanilla extract in a bowl and beat with electric mixer until smooth.  Frost and decorate with fresh berries, if desired.

*Learned something about Allspice!