Cambridge Tea Cake

What you need:

• 1 cup unsalted butter
• 1-1/2 teaspoon mace
• 1/4 teaspoon salt
• 1-1/2 cups sugar
• 5 large eggs
• 2 cups sifted cake flour

Grease and lightly flour a loaf pan, approximately 9 inches by 3-1/3 inches and set aside.

Note: Do not preheat the oven. This cake goes in a cold oven.

Cream the butter with the mace and salt. Gradually add the sugar and beat until fluffy. Add the eggs one at a time, beating well in between. Stir in the flour mix. The batter should be very smooth. Fill the pan and place the cake into the oven. Turn it to 300 degrees F. Check with a cake tester or broom straw after 1 1/2 hours. It should be done or close to done.

Try toasting slices of Cambridge Tea Cake and topping them with fresh fruit, ice cream, or both.

Mini Zucchini Fritters

What you need:

• 1 jumbo egg
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon salt
• 1-1/2 cups finely grated zucchini
• 2 teaspoons unsalted butter
• 1-1/4 cups milk
• 1 cup flour, sifted
• Pinch of freshly ground pepper
• 1 shallot, minced

Beat the egg, milk, and melted butter together and add to the flour, salt, and pepper. Mix until smooth but do not over beat.

Put the zucchini in a piece of cheescloth or a clean dish towel and squeeze out the excess liquid. Sauté with the shallot in two teaspoons of butter until soft, about 3-5 minutes. Add the zucchini mixture to the batter and drop the batter onto a well greased, hot griddle in rounds, approximately 2 1/2 inches in diameter. Turn when golden brown. Makes 36 fritters.

Straight from the griddle, these are a nice accompaniment to a main course, fanned on the plate with grilled meat or fish. For Faith's wedding hors d'oeuvres, spread the room temperature fritters with salsa, topped with a dollop of sour cream or smoked salmon, or with sour cream and a twist of corriander or dill. The combinations are limitless, though, and these fritters may be made ahead and frozen.

Lizzie's Sour Cream Brownies

What you need:

• 1/2 cup unsalted butter
• 1 teaspoon vanilla
• 1 ounce (one square) semisweet chocolate
• 2 eggs
• 1 ounce (one square) unsweetened chocolate
• 1 cup sugar
• 1/2 cup flour, sifted
• Pinch of salt
• 1/4 cup sour cream
• 2/3 cup chopped walnuts (optional)

Preheat oven to 350°. Grease and lightly flour an eight-inch square pan. Melt the butter and chocolate in the top of a double boiler. Cool to room temperature. Beat the eggs and sugar together until they form a lemony ribbon. Add the vanilla. Fold the chocolate and butter into the egg mixture. Then fold in the flour, salt, and sour cream. Add the nuts if used.

Bake for 30 minutes in the middle of the oven. Do not over-cook. Let cool for 30 minutes before cutting. Cooking at 325° will give you moist brownies, which Faith likes to do sometimes.

This is a very rich dense brownie, silmilar in texture to flourless chocolate cake. It's sinfully good with ice cream on top. Makes 16 good-size brownies. If you double the recipe, you have to do it in two batches.

Pasta with Smoked Chicked and Summer Vegetables

What you need:

• 4 pounds skinless, boned chicken thighs and / or breasts
• 2 cups diced carrots
• 2 cups diced summer squash
• 1 cup diced yellow or red onion
• 1 diced red pepper
• 1 large sprig fresh rosemary
• 1 cup vinaigrette with 1 1/2 teaspoons fresh rosemary leaves
• 16 ounces tortellini, dried or fresh
• 5 ounces fresh chevre
• Salt and freshly ground pepper

Smoke the chicken on the grill, using hickory chips, apple wood, or any flavor you prefer.
While it is cooking, dice the vegetables and make the vinaigrette, using your own recipe or
Faith's — 1 part balsamic vinegar to 3 parts olive oil plus 1/8 teaspoon Dijon mustard,
pinch of salt and pepper. Add the rosemary leaves and shake well.
Steam the vegetables with the sprig of rosemary until soft, but not mushy. Remove the rosemary
and toss the vegetables with the vinaigrette. Cook the tortellini according to the instructions
on the package, drain, and add the chevre, mixing it together thoroughly.
Cut the cooked chicken into bite-sized pieces and add to the tortellini. Add the vegetables and
mix gently. Salt and pepper to taste.
This is a wonderful dish to bring to a party, as Faith does, garnishing it with nasturtiums from
the garden. It should sit for about an hour and be served at room temperature. It can also be
served over greens as a salad. Serves 8-10, at least.

Glad's Brownies

What you need:

• 4 squares unsweetened chocolate, Valrhona is a good choice
• 1-1/2 sticks unsalted butter
• 2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 cup sifted flour
• 1 cup dried cherries
• 1 1/4 cup chopped walnuts
• 1 cup chocolate chunks or chips (milk or semi-sweet)

Preheat the oven to 350°F. Grease and lightly flour a 13” x 9” pan. Melt the chocolate
squares together with the butter. Cool it slightly and beat in the sugar, eggs, and vanilla.
Stir in the flour. Mix well, then add the cherries, walnuts, and chocolate chunks or chips.
Put the batter in the pan and bake for about 35 minutes. Be careful not to over bake. Cool
in the pan and serve. Makes a very generous 1 1/2 dozen.

Note: Be careful not to over bake.

You may vary this recipe by substituting dried cranberries, golden or dark raisins for
the cherries and pecans for the walnuts. Attributed in the book to Faith as a child, it is
actually the creation of the author's dear friend, Gladys Boalt of Stormville, New York.

Boeuf Bourguinon (Beef Stew)

What you need:

• 2 pounds chuck beef cut into large cubes
• Flour
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• Salt and freshly ground pepper
• 1/3 cup cognac (optional)
• 1/4 pound bacon, diced
• 2 cloves garlic, minced
• 3 carrots, sliced into approximately 1” pieces
• 1 leek, the white part, cleaned and sliced
• 1 small yellow onion, diced (approximately 1 1/2 cups)
• 1/2 pound mushrooms, sliced
• 1 tablespoon minced parsley
• 1/2 teaspoon thyme
• 1/2 bottle Burgundy or similar red wine
• Water

Dredge the beef cubes in flour (Faith does this the way her grandmother did by shaking the meat and flour in a brown paper bag). Melt the oil and butter in a large skillet and brown the meat. Sprinkle with salt and pepper. Pour the cognac, if being used, on top and carefully ignite. When the flames die down, transfer the meat to a casserole with a lid using a slotted spoon.

Preheat the oven to 350° F.

Add the bacon, garlic, carrots, leek, onion, and parsley to the skillet. Sauté until the bacon is slightly crisp and the onions, garlic, and leeks are soft. You should stir the mixture frequently.

Add the contents of the skillet to the meat.

Comfort Cookies

What you need:

• 2 sticks unsalted butter at room temperature
• 1 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs, slightly beaten
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups butterscotch chips
• 1 cup coarsely chopped walnuts

Cream the butter and sugars together by hand or with an electric mixer. Add the eggs and vanilla extract. Beat until fluffy. In a separate bowl, combine the flour, baking soda, and salt. Add to the butter mixture and stir or mix well. Stir in the chips and walnuts. Drop golf ball sized portions onto a non-greased cookie sheet. Bake in a preheated 325° oven for 15-20 minutes. They should be golden brown. Use the longer time for a crisper cookie. Cool on brown paper or racks.

Makes 2 dozen cookies.

You can substitute the chips and walnuts with whatever comforts you or your family and friends —other chip varieties—they now have Reeses's and M&M chips, raisins, other kinds of chopped nuts. These are especially comforting when they're still warm and the chips haven't hardened.

Cousin Luise's Linguini with Asparagus

What you need:

• 1 medium-sized yellow onion
• 3 teaspoons minced garlic
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 ounces dried linguine
• 1 pound fresh asparagus
• 2 tablespoons water ( from the pasta pot)
• 4 tablespoons white wine
• 2 tablespoons fresh lemon juice
• 4 tablespoons grated parmesan cheese

Break off the woody ends of the asparagus. Asparagus breaks naturally at this point. Hold a spear and bend it. It will snap at the point where it becomes too tough. Then slice the spear diagonally into approximately 1 inch pieces. Set aside.
Boil water for the pasta while you are sautéing the onion and garlic in the oil and butter until golden. Cook the pasta according to the directions on the package and drain, reserving 2 tablespoons of the cooking liquid.
Add the asparagus to the onion/garlic mixture and cook for 2 minutes, stirring if necessary. Remove from the heat and add the water, wine, and lemon juice. Mix it with the pasta in a warmed bowl, adding the parmesan cheese, salt, and pepper to taste—or you may serve it mounded on top of each pasta portion. Serve immediately. Makes 4 portions. The butter may be omitted and replaced by olive oil.
This is one of the best preparations for the first asparagus to appear in the spring, an elegant, yet simple recipe.

Rhubarb Crumble

What you need:

• 1/2 cup walnuts
• 1 cup flour
• 1/2 cup rolled oats
• 1/3 cup packed light brown sugar
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup unsalted butter at room temperature
• 2 pounds of rhubarb
• 3/4 to 1 cup white sugar
• 3 tablespoons flour
  

Preheat the oven to 375° F. Toast the walnuts in a baking pan until lightly browned and aromatic. Let cool and coarsely chop.
Combine the flour, oats, brown sugar, cinnamon, salt and stir to mix. Working quickly with your hands or a pastry blender, add the butter until the mixture has a crumbly texture. Stir in the chopped walnuts and set aside.
Wash and trim the rhubarb and cut it into 1/2” slices (about 6 cups).
Put the rhubarb in a large bowl and add the sugar and flour. Toss until the rhubarb is well-coated. Spread the rhubarb evenly into a 12” baking dish. Sprinkle the topping over the fruit and bake until the rhubarb is tender and bubbling, approximately 45 minutes to an hour. Serve warm with ice cream or whipped cream, if desired.
Faith also makes this with strawberries, both fruits happily in season at the same time. You simply replace half or more of the rhubarb with halved berries.

Apology Mushroom Soup

What you need:

• 1/2 cup Madeira
• 1 ounce dried morels or other dried mushrooms
• 2 3/4 cups unsalted chicken broth
• 3 leeks, the white parts
• 1 medium yellow onion
• 4 tablespoons butter
• 3 tablespoons flour
• 2 3/4 cups unsalted beef broth
• 1 pound fresh mushrooms, stems removed and sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Sour cream or crème fraiche (optional)

Combine the Madeira, 1/2 cup of the chicken broth, and the dried mushrooms in a small saucepan. Cover and bring to a boil, then set aside off the heat for 30 minutes.

While the mushrooms are soaking, clean and slice the leeks. Dice the onion. Melt the butter is a large soup pot and sauté the leeks and onions until they are soft, about 10 minutes. Sprinkle the mixture with the flour and continue to cook for 5 more minutes.

Add the remaining chicken broth, the beef broth, the fresh mushrooms, the dried mushrooms and their soaking liquid, the salt, and pepper. Simmer covered for 10 minutes, then uncovered for 20 minutes more. Cool the soup slightly and puree in batches in a blender or in the pot with an immersion blender. Return the soup to the pot and heat it through over low heat.

Serve with a generous dollop of sour cream or crème fraiche. This makes a heart supper dish and will serve 6. As a first course or luncheon dish, it will serve 8.

Making the soup a day ahead improves the flavor. I am indebted to my nephew, David Pologe, for this recipe and to his late mother, Sheila, who first served it to me.

Note on the recipes: As with all Faith's recipes, heart-wise substitutions can be made — egg beaters, margarine, low-fat milk and low-fat sour cream, for example, can be used in place of other ingredients.

Time to shake off the Winter doldrums! Here are some new recipes for Spring.
Remember, asparagus is back in season. Check out Cousin Luise's Linguini with Asparagus
in the previous recipes section, or just click here to access this recipe in a new window.

Note: the selection will change periodically, so copy these down while you can!
Also see:

• List of previous recipes from this page
• List of recipes by book title)

Chicken Stroganoff

What you need:

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion
• 3/4 pound mushrooms
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon flour
• 1 cup unsalted chicken broth
• 1/2 cup sour cream
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon paprika
• Salt and Pepper to taste
• 1/2 cup dry white wine

Cut the chicken into strips, removing any fat. Dice the onion and slice the mushrooms.

Heat 1 tablespoon butter and1 tablespoon olive oil in a large frying pan or wok and stir-fry the chicken. When done remove to a warm plate.

While the chicken is cooking, melt 1 1/2 tablespoons of butter in a covered flameproof casserole. Add the flour and whisk to make a roux. Slowly add the chicken broth and stir until smooth and thickened. Add the sour cream and seasonings, stirring well.

Sauté the onions and mushrooms in the same pan used for the chicken. You may need to add a bit more butter and olive oil. When the mushrooms are nicely browned, add the mixture to the sauce and fold in. Deglaze the pan with the wine and add to the mixture. Finally fold the cooked chicken in, cover, and simmer. At this point the dish may be served or refrigerated, brought to room temperature, and reheated the next day. Serves 4-6.

Serve over egg noodles and sprinkle some finely chopped parsley on top of each portion.

Notes: Replacing the chicken with beef, the chicken broth with beef broth, and nutmeg with dried mustard brings the dish back to its original roots.

Endive Spears with Chèvre

What you need:

• 2 heads endive
• Fig vinegar (Cuisine Perel brand if possible)
• 5 ounces fresh chevre at room temperature
• 4 ounces cream cheese at room temperature
• 1 tablespoon half-and-half or light cream
• Whole shelled walnuts

Look for endive that is fresh and a tight head. If you can, find the slightly purple variety, it’s nice to alternate the spears on your serving platter.

Discard the outer leaf and cut a thin slice from the bottom to make it easier to remove the leaves. You may have to do this again. Save the small core of inner leaves for a future salad.
Lightly brush the spears with the vinegar.

Arrange the spears in a circular rows or any other way that is attractive on a serving platter or tray.
Combine the two cheeses and half-and-half in a food processor and pulse until creamed together.

Fill a pastry bag with the mixture and pipe about a tablespoon on the wide end of the spear. You may also spoon the mixture on the spear. Top with a walnut half.

In season you can use pomegranate seeds or a piece of fresh fig. Dried cranberry is also good or a piece of candied ginger for a very different taste.

You can prepare the cheese mixture ahead of time and refrigerate, bringing it to room temperature before assembling.

Serves 6.

Chocolate Crunch Cookies

What you need:

• 1/2 lb. unsalted butter
• 1 cup brown sugar
• 1 egg yolk
• 2 cups sifted flour
• 1 tsp. vanilla extract
• 1 1/2 cups dark or semi-sweet chocolate bits combined with 1/2 cup toffee bits
• 1/2 cup toffee bits for topping

Cream the butter and sugar. Add the egg yolk and beat until smooth. Add the flour, mix, then add the vanilla. At this stage, Faith uses her hands as the dough tends to be crumbly. Knead until smooth.

Spread the dough in a greased 9x12 baking pan and place in the middle of a preheated 350 degree oven. Again Faith finds that it is easier to pat the dough evenly into the pan using her hands.

Bake for twenty-five minutes and take the pan out of the oven.

Distribute the chocolate/toffee bit mixture evenly over the cookie layer and bake for four minutes more.

Remove the pan from the oven and immediately spread the melted chocolate/toffee mixture. Sprinkle what is now the frosting with the remaining toffee bits.

It is important to let the cookies cool completely in the pan before cutting into squares.

This is a decadently rich cookie and makes either twenty-four or thirty six cookies. It’s up to you.

Cucumber and Dill Salad

What you need:

• 2 large cucumbers
• 1/2 cup white vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 3 tablespoons fresh finely chopped dill
• Dill sprigs for garnish

     Slice the cucumbers as thin as possible, using a sharp knife or a food processor. One of my relatives uses a cheese slicer, an ostehøvel, “cheese plane”, which was invented by the Norwegians. When used with cheese, it produces one, thin slice of gjetost at a time—possibly all one may want. If you have a slicer, it produces a cucumber slice one can almost see through.

     Toss the cucumbers with 1 teaspoon salt, cover and refrigerate for at least 30 minutes. Drain the excess liquid.

     Combine the vinegar, sugar, salt, and pepper and pour over the cucumbers. Add the chopped dill and mix to be sure it is evenly distributed. Return, covered, to the refrigerator.

     Before serving transfer to a bowl with a slotted spoon and garnish with the dill sprigs. This will keep, refrigerated, for days.

Corn Pudding

What you need:

• 2 cups fresh corn, cut from the cob
                          OR
• 2 cups canned, frozen, or cooked corn
• 2 large eggs, slightly beaten
• 1 1/2 tablespoons unsalted butter melted
• 2 cups scalded whole milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/8 teaspoon pepper

     Preheat the oven to 325° F. Mix all the ingredients together and pour into a buttered baking dish. Set it in a pan of hot water, the water halfway up the sides of the dish, and bake until firm, approximately 45 minutes. Best with fresh corn, yet still a good side dish for a winter evening when elephant's eye high stalks are but a dream. Serves 4-6.

Crab Cakes

What you need:

• 1/2 cup mayonnaise, preferably Hellman's
• 1 large egg, slightly beaten
• 1 tablespoon mustard, Dijon
• 1 pound fresh lump crabmeat, drained
• 1 cup crumbled saltines, 25-30 crackers
• Vegetable oil

     People have very strong feelings about crab cakes. They're like barbeque—beef or pork? Catsup based or mustard based sauce? With crab cakes, the debate starts with the crab —Maryland, Louisiana, and Maine devotees weighing in on one coast; Washington on another. Faith loves all and any crab, but is partial to Maine's Peekytoe crab, because she lives there. Then, breading, crackers, or potato as binding? Worcestershire sauce, Old Bay, Tabasco or all three to complement the crustacean? Celery? Onions? The following is the recipe Faith's family prefers after many happy trials. The Fairchilds like their crab cakes crabby with as few additions as possible.

     Combine the mayonnaise, egg, and mustard. Mix well, then fold in the crabmeat and saltines. Faith puts the saltines between 2 sheets of waxed paper and rolls them with a rolling pin to crumble them. Let the mixture stand for about 3 minutes before shaping it into patties. This recipe makes 12 patties. Put them on a baking sheet, cover with waxed paper or Saran and refrigerate for an hour.

     Fry the cakes in vegetable oil, about 3-4 minutes on a side until they are golden brown. Drain on a paper towel and serve. Do not fry the cakes in olive oil or any other oil with a strong taste. Faith uses canola oil.

     For spicy cakes, add 1/2 teaspoon of hot sauce to the first three ingredients. Faith often serves her crab cakes with a dab of mayonnaise mixed with Old Bay seasoning to taste on the side.

Blueberry Muffins

What you need:

• 2 1/2 cups flour
• 1 cup sugar
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon nutmeg, preferably freshly ground
• 3/4 teaspoon cinnamon
• 2 large eggs
• 1 cup milk
• 3/4 cup unsalted butter melted
• 2 cups blueberries
• butter for greasing

     Preheat the oven to 400° F. Sift together the dry ingredients: flour, sugar, baking powder, salt, and spices. Lightly beat the eggs, milk, and melted butter together. Add this to the dry ingredients and mix. Fold the blueberries into the batter and fill each cup in the muffin tin completely, not 3/4. Faith learned this trick from Lori Boyce by way of Kyra Alex's cookbook, Lily's Cafe. Makes 2 dozen muffins.

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