Dear SOS: Could you obtain the recipe for orange souffle from the Neiman-Marcus restaurant in Newport Beach? It is delicious.
Dear Beatrice: The souffle is really a gelatin mold served with their chicken salad. The restaurant manager, Geoffry Ianniello, kindly sent us both recipes, which, of course, you may use separately or together.
NEIMAN-MARCUS ORANGE SOUFFLE RING WITH CHICKEN SALAD
2 envelopes unflavored gelatin
2 cups sugar
4 egg yolks
2 1/2 cups orange juice (about 10 medium oranges)
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
3 tablespoons lemon juice
1 cup orange sections, cut in halves
2 cups whipping cream, whipped
Toasted sliced almonds
Combine gelatin, sugar and salt in saucepan. Set aside. Beat egg yolks with 1 cup orange juice. Stir into gelatin mixture. Cook over medium-low heat, stirring constantly, just until mixture comes to boil. Remove from heat. Stir in remaining orange juice, orange and lemon peels. Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Stir in orange sections. Fold in whipped cream. Pour into 2-quart ring mold. Chill until set. Unmold onto serving plate. Fill center of mold with Chicken Salad. Garnish with sliced almonds.
1 cup mayonnaise
Dash wine vinegar
1/2 cup whipping cream
3 cups diced cooked chicken
1/2 cup diced celery
Mix together mayonnaise, vinegar and whipping cream. Add chicken, celery and season to taste with salt and pepper. Makes 4 cups.
Dear SOS: I was served a Caviar Mousse at a restaurant and would love to have a recipe.
Dear Mary: It's easy to impress party guests with this simple recipe. Surround the mousse with crackers or toast.
1/2 pound unsalted butter
2 (7-ounce) cans tuna in water, drained
2 (3-ounce) cans herring tidbits in wine, drained
1 teaspoon chopped green onion or chives
1 (4-ounce) jar black caviar
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1 (4-ounce) jar red caviar
Melt butter and pour into blender. Add tuna in 3 stages, blending until consistency of paste. Scrape down sides often. Add herring tidbits, onion, 1 heaping teaspoon black caviar, garlic powder and sugar. Blend well.
Line 2-cup mold or small loaf pan with wax paper. Pour paste into mold and refrigerate until firm. Drain red caviar 5 minutes. Turn mold out onto board or platter on which it will be served. Spread sides with remaining black caviar. Spread red caviar on top and decorate with parsley, if desired. Serve with toast rounds. Makes 12 servings.
Dear SOS: A long time ago, you published a Pan De Elote, which is great on a buffet table. I desperately need the recipe.
Dear J.A.: You've got it.
PAN DE ELOTE
1 (1-pound) can cream-style corn
1 cup buttermilk baking mix
1 egg, beaten
2 tablespoons melted butter or margarine
2 tablespoons sugar, optional
1/2 cup milk
1 (4-ounce) can green chiles, sliced
1/2 pound Jack cheese, thinly sliced
Combine corn, baking mix, egg, butter, sugar and milk. Mix well. Turn half of batter into well-greased 8-inch-square glass baking dish. Cover with chiles, then cheese slices. Spread remaining batter over cheese. Bake at 400 degrees 35 minutes or until browned. Serve hot. Makes 6 to 9 servings.
Dear SOS: I've lost my recipe for Little Vienna Sauerbraten printed many years ago. Please help.
Dear Pete: There it was, waiting patiently in the wings for a comeback.
LITTLE VIENNA SAUERBRATEN
2 cups red wine vinegar
2 cups water
1 tablespoon pickling spice
1 teaspoon salt
1 teaspoon black pepper
1 lemon, chopped
1 carrot, chopped
1 onion, chopped
2 stalks celery, chopped
4 pounds sirloin, brisket or chuck
1 cup honey
Combine vinegar, water, pickling spice, salt, pepper, lemon, carrot, onion and celery in large bowl. Add meat and turn to coat well. If meat is not completely immersed in liquid, add more water. Marinate at least 24 hours in refrigerator.
Remove beef to roasting pan and cover with marinade. Bring to boil, reduce heat, cover and simmer 1 1/2 to 2 hours or until meat is fork tender. Remove meat to platter and slice. Strain marinade to remove spices, then add honey and crushed gingersnaps to liquid. Heat through. Makes 6 servings.
Dear SOS: I have inherited an aebleskiver pan but haven't the slightest idea what to do with it. Do you have a recipe for aebleskiver?
Dear Reader: Lucky you. The Danish aebleskiver pan, for those who are not familiar with it, is a skillet with several indented compartments. Each compartment is filled with oil, and the biscuit doughnut batter is poured into them. The batter is turned constantly to bake rounded on all sides, until it is a complete well-browned sphere. The pans are available at many gourmet cookware stores.
2 cups sifted flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 cups buttermilk
3 eggs, separated
1 teaspoon vanilla
3 tablespoons melted butter or margarine
Strawberry preserves or syrup