Dayrecipe Food Community

This relish is an appealing condiment and makes a quick hors d’oeuvre — spread toasts with goat cheese and top with the relish.

Active time: 10 min Start to finish: 10 min

Makes about 1 1/2 cups.

INGREDIENTS

• 1cup pimiento-stuffed green olives (5 oz), rinsed well
• 2/3cup pitted kalamata olives (3 oz), rinsed well
• 3tablespoons drained bottled capers, rinsed well
• 1 1/2tablespoons extra-virgin olive oil
• 1large garlic clove, minced
• 1teaspoon red-wine vinegar or fresh lemon juice
• 1/8teaspoon dried oregano or thyme, crumbled
• 1/8teaspoon dried hot red pepper flakes

DIRECTIONS Pulse all ingredients together in a food processor until coarsely chopped.

This recipe is an accompaniment for Coffee and Turrón Ice Cream Torte with Honey-Brandy Oranges .

Makes about 4 cups.

INGREDIENTS

• 5oranges
• 1/4cup brandy
• 1/4cup honey
• 1teaspoon grated orange peel

DIRECTIONS Remove peel and white pith from oranges. Cut oranges between membranes and release segments into bowl. Stir remaining ingredients in small saucepan over medium-low heat just until syrup is bubbling at edges, about 6 minutes. Pour mixture over orange segments. Refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.)

A thick puree of fresh peaches is added to the rich custard ice cream base. The ice cream can be made up to three days ahead.

Makes 6 servings.

INGREDIENTS

• ice cream
• 1 1/2cups whipping cream
• 1cup half and half
• 3/4cup sugar
• 5large egg yolks1pound peaches, peeled, sliced
• 1/4cup light corn syrup
• 1/2teaspoon vanilla extractcompote
• 4large peaches, peeled, sliced
• 1/2cupessencia(orange muscatwine) or late-harvest riesling
• 1/2cup sugar
• 2teaspoons fresh lemon juice

DIRECTIONS For ice cream:
Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours.

Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream.

Process custard in ice cream maker according to manufacturer’s instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)

For compote:
Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.

Serve ice cream with compote.

Yam Som O

Pummelo is an unusual Southeast Asian citrus fruit that is available here in the winter months. It has a very thick skin that ranges in color from pale yellow to dark green. Its flavor is similar to grapefruit’s but is sweeter and less bitter, which makes it a great balance for the heat of chiles.

Active time: 1 1/2 hr Start to finish: 1 1/2 hr

Makes 6 first-course servings.

INGREDIENTS

• 1/4cup unsweetened desiccated coconut *
• 1skinless boneless chicken breast (1/2 lb)
• 1pummelo* or 2 grapefruit
• 2teaspoons dried shrimp
• 1/4cup fresh lime juice
• 2tablespoons asian fish sauce*
• 2tablespoons sugar
• 1cup canned unsweetened coconut cream* or unsweetened coconut milk (not cream of coconut) at room temperature, stirred well
• 2to 4 fresh red thai chiles* (to taste, each 1 1/2 to 2 inches), minced
• 1/4teaspoon salt
• 6jumbo shrimp in shell (10 to 12 per lb)
• 1/4cup asian rice flour* (not sweet)
• about 4 cups vegetable oil for fryingspecial equipment:an electric coffee/ spice grinder; a deep-fat thermometer
• garnish:fresh cilantro leaves

DIRECTIONS Put oven rack in middle position and preheat oven to 350°F.

Sprinkle coconut in 1 layer in a shallow baking pan and toast, stirring once or twice, until evenly golden, 8 to 10 minutes. (Watch carefully; edges burn quickly.)

Meanwhile, cover chicken with cold water in a 2-quart saucepan and simmer over moderate heat until just cooked through, 10 to 15 minutes. Remove chicken, discarding cooking liquid, and, when cool enough to handle, shred into 1/2-inch-thick pieces in a large bowl.

Cut peel, including most of white pith, from pummelo with a sharp knife. (Peel is very thick.) Using your hands, split pummelo from center of one end, like an orange. Pull off interior pith and remove segments 1 at a time, then remove segment membranes and any small seeds, separating pulp. (Fruit may remain in small clumps.) Add pummelo pulp to chicken.

Grind dried shrimp into small pieces in grinder, about 20 seconds. Heat a dry 8-inch heavy skillet over moderate heat, then cook dried shrimp, shaking skillet, until pale golden, 1 to 2 minutes. Transfer to a small bowl.

Whisk together lime juice, fish sauce, sugar, coconut cream, toasted coconut, chiles, and 1/8 teaspoon salt in a small bowl, then stir into pummelo mixture.

Halve jumbo shrimp lengthwise with a sharp large knife, leaving shells in place. Devein, rinse, and pat dry. Season with remaining 1/8 teaspoon salt and dredge in rice flour, shaking off excess.

Heat 1 inch oil in a 4- to 6-quart pot over moderately high heat until it registers 375°F on thermometer. Fry shrimp in shells in 2 batches until golden, about 3 to 5 minutes per batch, returning oil to 375°F between batches. Transfer to paper towels to drain.

Serve pummelo salad topped with fried jumbo shrimp (peeled if desired) and sprinkled with toasted dried shrimp.

Cooks’ note:
You can reuse the shrimp frying oil for the Fish with Red Curry Sauce. Cool the oil slightly then pour through a fine-mesh sieve.

*Ingredients available atAsian markets, ethnicgrocer.com (866-438-4642), and templeofthai.com (877-811-8773).

Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice.

Active time: 45 min Start to finish: 1 hr

Makes 8 servings.

INGREDIENTS

• 4 1/4cups water
• 2 1/2cups long-grain white rice
• 1 1/2teaspoons salt
• 2tablespoons vegetable oil
• 1lb smoked hot pork sausage links, quartered lengthwise and cut crosswise into 1/2-inch pieces
• 1/2lb okra, trimmed (discarding stem and blossom end) and thinly sliced crosswise
• 2medium onions, chopped
• 1medium green bell pepper, chopped
• 1medium red bell pepper, chopped
• 2large garlic cloves, finely chopped
• 1 3/4cups low-sodium chicken broth
• 1/2teaspoon black pepper
• 6scallions, thinly sliced

DIRECTIONS Bring 4 cups water to a boil in a 4-quart heavy saucepan, then add rice and 1/2 teaspoon salt and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and keep covered.

While rice cooks, heat 1 tablespoon oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté sausage in 2 batches, stirring occasionally, until browned, 2 to 3 minutes per batch, transferring with a slotted spoon to a bowl. Add okra to skillet and sauté, stirring occasionally, until browned, 2 to 3 minutes. Transfer to another bowl.

Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté onions and bell peppers, stirring occasionally, until softened and browned, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add okra, broth, black pepper, remaining 1/4 cup water, and remaining teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened and level of liquid is evaporated to just below surface of solids, 10 to 15 minutes. Stir in sausage.

Toss sausage mixture with rice, scallions, and salt and pepper to taste.

Cooks’ note:
Sausage mixture and rice (not combined) can be made 1 day ahead and cooled completely, then chilled separately, covered. Reheat rice in a steamer rack or large sieve set over simmering water, covered, until hot, about 15 minutes. Heat sausage mixture in a large saucepan over moderate heat, covered, stirring occasionally, until hot, then toss with rice and scallions.