Lancaster Tavern recipes

- Posted on Apr 24, 2019 - 12:26 PM

BREAD PUDDING

Servings: 18

4 loaves of raisin bread

½ gal. milk

9 eggs

9 Tbs. vanilla extract

4 c. sugar

4 tsp. cinnamon

1 lb. butter

Preheat oven to 350°F. Allow the butter to soften overnight. Spray stainless steel or glass pan with baker’s spray. First, tear apart bread in chunks and place in large mixing bowl, then pour all the milk over bread and submerge. Allow a 20-minute soak. In another bowl beat eggs, vanilla, cinnamon and sugar. After the 20-minute soak, combine all ingredients then fold in softened butter.  Oven temperatures vary so I would recommend 1 hour to 1½ hours for baking. 

Rum Sauce

Makes 2 qt.; keep in cool place, and do not refrigerate.

1 large bag powdered sugar

1 lb. softened butter

2 c. rum

Put entire bag of powdered sugar in mixing bowl, add butter. Begin mixing slowly then add rum. Continue to mix for 10 minutes. Keep in cool place in sealed container. When serving, cut bread pudding in squares and heat in microwave for 2 minutes. Take a heaping Tbs. rum sauce and place on top, then dust with powdered sugar.

 

CURRIED CHICKPEA & KALE SOUP

“I cook 2 soups every week and I try to use as many vegetables as I can. I have also incorporated coconut milk and cream cheese in my soups instead of heavy cream or evaporated milk.”

2 cans chickpeas, drained

4 c. chicken or vegetable broth

4 c. of chopped kale leaves

½ qt. of chopped carrots

¼ qt. of chopped celery

¼ qt. of chopped shallots

4 crushed garlic cloves

3 c. coconut milk

3 Tbs. curry powder

3 tsp. ground cumin

3 tsp. honey

1 tsp. sea salt

1 tsp. ground pepper

In large pot pour chicken broth or vegetable broth and then add salt, kale, carrots, shallots, celery and cook until tender. Add garlic, curry, cumin, honey and pepper. Continue to cook on medium for 20 minutes. Drain juice off chickpeas. Turn temperature to low; add peas and coconut milk. Serve warm.

So good and good for you.

 

CREAMY TOMATO SEAFOOD BISQUE

½ lb. butter

1 lg. sweet onion

2 carrots

2 celery ribs

2 garlic cloves, minced

2 bay leaves

4 sprigs thyme

12 c. chicken broth

2 (8-oz.) cans chopped tomatoes

1 lb. cream cheese

½ c. cooking sherry

2 lb. seafood, shrimp, scallops, crab meat, lobster, langostinos (whatever your heart desires)

Salt and pepper to taste (sea salt)

Parsley for garnish

In large pot pour chicken broth, butter, chopped onion, chopped carrots, chopped celery, garlic, bay leaves, thyme, and cook until tender. Add tomatoes, sherry and cream cheese. Cook until cream cheese has dissolved. Remove from heat; remove bay leaves. Take an emulsifier and blend everything in pot until creamy. Then place back on stove on medium heat. Add seafood and allow the warm soup to cook seafood. You do not want to overcook seafood or it will feel rubbery in your mouth. You can always add more sherry if you like. I also make my lobster bisque with these same ingredients excluding the seafood. I use langostinos (not a lobster but similar).

 

BLUE CHEESE DRESSING

5 c. mayonnaise, Duke’s only

2 c. gorgonzola cheese

2 c. blue cheese

1 c. sour cream

3 Tbs. lemon juice

1 tsp. Worcestershire sauce

Dash of kosher salt and pepper to taste

Blend all ingredients together and keep refrigerated. Makes about 2 quarts.

 

REMOULADE SAUCE

3 c. mayonnaise (Duke’s only)

2 Tbs. Dijon mustard

2 Tbs. fresh horseradish

2 tsp. crushed garlic

2 tsp. smoked paprika

2 Tbs. lemon juice

2 Tbs. parsley flakes

2 Tbs. Worcestershire sauce

2 Tbs. ketchup

2 tsp. celery seeds

Place all ingredients in your blender and blend until smooth. I make this sauce for fish tacos, oyster tacos, sauce for crab cake, burgers, etc. It’s a wonderful alternative to mayo and ketchup.

You can add shredded cabbage to this sauce and it’s delicious!