PurpeeRecipes

-CRUST-
1 1/2 c Graham cracker crumbs
1/4 c Brown sugar
1 Sq. unsweetened choc. ; melt
1/3 c Butter or margarine

Melt choc. chips over hot water. Let cool about 10 mins. (Any
longer and they will stiffen) Whip cream cheese and salt until light
and fluffy. Gradually add 1/2 cup brown sugar; cream this thoroughly
Blend in egg yolk; one at a time,beating well after each addition.
Add vanilla and choc. to mixture and beat thoroughly. Beat egg whites
into soft peaks. Gradually add remaining sugar and beat until stiff
and glossy. Fold Choc mixture into egg whites. Fold in whipped cream.
Spoon into crust (follows) and chill overnight.

-FILLING
1 1/2 c Blue Hubbard Squash Puree * 1/2 ts Kosher Salt
4 lg Eggs — lightly beaten 1 ts Ground Cinnamon
3/4 c Pure Maple Syrup 1/2 ts Grated Nutmeg
1/2 c Half And Half

-TOPPING
1 c Heavy Cream 2 ts Vanilla Extract
2 tb Pure Maple Syrup

* To make squash puree, halve the squash, scoop out the seeds and
fibers, and cut into 5- to 6-inch pieces. Place on baking sheets and
roast at 400 F until soft, about 1 hour. Scoop the flesh from the
skin with a spoon, drain off as much liquid as possible, and pulse
briefly in a food processor. One 10-lb squash will yield about 8 cups
of puree. The puree can be stored in an airtight container for up to
3 days in the refrigerator or several months in the freezer.

1. To make the crust, combine the flour, salt, and sugar in a medium
bowl. Rub in the butter and shortening until the mixture resembles
coarse meal. Gradually stir in the ice water, being careful not to
overwork the dough. Form into a ball, flatten into a disk, and wrap
in plastic. Refrigerate for 1 hour. 2. Preheat the oven to 400 F. 3.
Roll out the dough and fit it into a 9-inch pie plate. 4. To make the
filling, whisk all the filling ingredients together until smooth.
Scrape into the pie shell and bake for 10 mins. Reduce the heat to
325 F. and continue baking until the filling is set, about 50 mins.
5. Just before serving, make the topping. Whip the cream to very soft
peaks. Add the maple syrup and the vanilla and whip to soft peaks.
Cut the pie into wedges and top each portion with a dollop of the
cream. Makes one 9-inch pie.

Leave the skins on the eggplants, but trim off and discard the stems and
navels. Cut the eggplants in half lengthwise. Make slashes about 1 inch
deep in their flesh on the cut sides and sprinkle them with salt. Place the
halves cut sides down in a colander. Place the colander in the sink or over
a dish and let stand so the bitter liquid drains out of the seeds, about 40
minutes. Meanwhile, preheat an oven to 375 degrees F. Cover a baking sheet
with aluminum foil.

Rinse the eggplant under cold water and pat dry thoroughly with a clean
kitchen towel. In a small bowl, mix together the garlic, bread crumbs,
oregano, parsley, the 1 tablespoon olive oil, and olives. Using your
fingers, work as much of the mixture as you can into the slashes in the
eggplant halves. Spread any remaining mixture on top of the eggplants.
Place the eggplant halves cut sides up on the foil-lined sheet and drizzle
generously with olive oil. Bake on the middle rack of the oven until
completely tender when pierced. Sprinkle with 2 tablespoons chopped fresh
Italian parsley and then with salt and freshly milled black pepper. Bake,
uncovered, in an oven preheated to 400 degrees F until completely tender
when pierced with a knife, about 30 minutes. Serve warm or at room
temperature.

Yield: 4 servings

Bobbie’s Note: Delicious, but to eat, scoop out meat of eggplant as the
skin gets very tough.

FOR THE FILLING
650 g Poached game; (i.e. rabbit,
; venison, partridge,
; wood pigeon,
; pheasant, hare,
; grouse)
1 pt Game stock; poaching liquid
; will do
1 pk Gelatine
1 tb Coarse sea salt
1 tb Whole black peppercorns
1 tb Juniper berries
2 tb Stock
2 tb Brandy
Egg; beaten

Mix the butter into the flour and salt until the mixture resembles
bread-crumbs.

Then add the beaten egg yolk to which you have added the iced water and
combine well until the mixture forms a ball.

Wrap the mixture in cling-film and rest it in the fridge for a minimum of 2
hours.

For the filling:

Preheat the oven to Gas4/350degF/180degC

Grease a loose-bottomed 7in (2 1/2 in wall) cake tin and line with a third
of the rolled out pastry.

Ensure all the bones are removed from the meat and then shred the meat into
bite-size pieces.

Put the salt, pepper and juniper berries into a pestle and mortar and
crush, leaving quite a coarse texture.

Place the meat in the pastry case in layers, don’t worry about keeping dark
and light meat separate.

Season each layer generously with the salt, pepper and juniper mixture.

Moisten with the brandy and the two tablespoons of the stock.

Make a lid with the remaining pastry. Cut a penny sized circle from the
centre of the pie to allow steam to escape. This remains on for the cooking
of the pie, but comes off when it cools.

Brush with the beaten egg. Place the pie on a baking sheet and place in the
oven for 1 hour or until nicely browned.

Heat the pint of stock, and dissolve the gelatine into it and then allow to
cool slightly. When the pie is cooked, lift off the centrepiece and pour
the stock mixture slowly in allowing time for each lot to settle and be
absorbed. You may have a little left over.

When the pie is full, return the centrepiece and allow to cool for 24
hours.

Serve with salad and relishes.

PEACH FILLING
6 lg Peaches; peeled and sliced
(6 to 7)
3/4 c Cream cheese
2/3 c Cream
1 c Sugar
4 Eggs
1/2 ts Cinnamon
1 pn Allspice and nutmeg
1/2 ts Rum extract

For the tart dough, place flour, ginger, sugar, vanilla, and salt in a food
processor. With the machine running add the butter in 1-2 tablespoon pieces
until a ball of dough forms on top of the blades. Remove from the machine.
Press into a well 12 inch removable bottom flan pan. Place in a 350 degree
oven and bake about 10 minutes just until the dough starts to set. Remove
from the oven and cool while making the filling.

For the filling, after peeling and slicing the peaches arrange in
concentric circles to fill the shell. In a food processor place cream
cheese, cream, and sugar and mix until smooth. Add the eggs one at a time
mixing well after each one. Add cinnamon, allspice, nutmeg and extract and
mix well. Pour over the peaches and bake in a 350 degree oven for about 30
minutes or until when inserted with a knife it comes clean. Cool and serve
warm or cold with softly whipped cream or caramel sauce.

FILLING
1 c Pecans
4 tb Unsalted butter
2 Eggs
1 c Dark corn syrup
1/4 c Molasses
1/2 c Brown sugar
1 ts Vanilla extract
1/4 c Chocolate chips (or more)

Preheat electric oven to 350 F. In a bowl, combine peaches, coconut,
1/4 cup of the honey, the flour, 1/2 teaspoon of the cinnamon, and
the nutmeg. Mix gently; spoon into pie shell. In a blender, add
tofu, eggs, cream cheese, the remaining 3/4 cup honey, the remaining
1/2 teaspoon cinnamon, the salt, and vanilla. Cover and blend until
smooth. Pour over peaches. Bake for 50 to 60 minutes, or until golden
brown. Makes 8 servings.

Guest Demonstrator: Paul Onishi

CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.