Dayrecipe Food Community

(Adapted from The Palms)

“While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn,” writes Marilyn J. Smith of Bradford, Pennsylvania. “All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!”

Active time: 15 min Start to finish: 4 1/4hr

Makes 10 (hors d’oeuvre) servings (about 1 1/4 cups).

INGREDIENTS

• 6oz roquefort, crumbled
• 1stick (1/2cup) unsalted butter, softened
• 1/4cup plus 1 tablespoon coarsely chopped walnuts, toasted
• 2teaspoons coarsely ground black pepperaccompaniment: baguette toastsor crackers

DIRECTIONS Purée half of cheese with butter ina food processor. Transfer purée to a bowl and fold in remaining cheese,1/4 cup nuts, and pepper. Spoon intoa small crock and smooth top. Chill, covered, at least 2 hours to allow flavors to blend.

Before serving, let terrine soften about 30 minutes, then sprinkle top with remaining tablespoon nuts.

Cooks’ note:
• You can make terrine 3 days ahead and chill, covered.

For an elegant touch, serve the cobbler in oversize goblets and top with ice cream.

Makes 8 to 10 servings.

INGREDIENTS

• 2cups sugar
• 31/2tablespoons cornstarch
• 1/4teaspoon ground cinnamon
• 1/4teaspoon ground ginger
• 8cups frozen rhubarb (about2 pounds), unthawed
• 1cup fresh or frozen cranberries
• 1/4cup frozen concentrated cranberry juice cocktail, thawed1/2cup (1 stick) unsalted butter, room temperature
• 1large egg
• 1teaspoon vanilla extract
• 1/2cup whole milk
• 1cup all purpose flour
• 1teaspoon baking powder
• 1/4teaspoon salt
• vanilla ice cream

DIRECTIONS Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about30 minutes.
Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend.Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.

INGREDIENTS

This syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).

Active time: 10 min Start to finish: 30 min

Makes about 1 1/2 cups.

INGREDIENTS

• 1cup water
• 1/2cup sugar
• 2/3cup unsweetened cocoa powder, preferably dutch-process
• 1/4teaspoon salt
• 1teaspoon vanilla

DIRECTIONS Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

Active time: 15 min Start to finish: 35 min

Makes 8 (dessert) servings.

INGREDIENTS

• 1 3/4cups all-purpose flour
• 1 3/4teaspoons baking powder
• 1/2teaspoon baking soda
• 1/2teaspoon salt
• 1/4teaspoon freshly grated nutmeg
• 2tablespoons cold unsalted butter, cut into bits
• 1cup well-shaken buttermilk
• 2cups pure maple syrup (preferably grade bor dark amber)
• 2cups water
  garnish:freshly grated nutmeg
  accompaniment:plain whole-milk yogurt or sour cream

DIRECTIONS Sift together flour, baking powder and soda, salt, and nutmeg into abowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.Add buttermilk and stir with a fork just until dough is evenly moistened(do not overmix).

Bring syrup and water to a boilin a 4-quart pot at least 10 inches wide. Drop 8 1/2-cup measures of dough into syrup, leaving spaces to allow dumplings to expand. Gently simmer over moderately low heat, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Serve warm.