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CULINARY SOS

Recipe for Red Pepper Bread Raises Curiosity

January 25, 1990|ROSE DOSTI | TIMES STAFF WRITER

DEAR SOS: The Lake Placid Manor, in Lake Placid, N. Y., serves a delicious Red Pepper Bread with meals. Could you get them to share their recipe?

--MARY

DEAR MARY: We were positively enthralled with the bread. Thanks for asking and thanks to Lake Placid Manor for sharing.

RED PEPPER BREAD

1 cup minced sweet red peppers

2 tablespoons butter

1 tablespoon dry yeast

2 1/2 cups warm water

1/2 cup tomato juice, lukewarm

1/4 cup molasses

1 tablespoon dry tarragon leaves

1 cup whole wheat flour

1/2 cup semolina flour

5 cups bread flour, about

1/2 tablespoon salt

Saute red peppers in butter until tender. Sprinkle yeast over 1/4 cup water and stir to dissolve. Combine peppers, remaining 2 1/4 cups water, tomato juice and molasses. Stir in yeast mixture, tarragon, whole wheat and semolina flour. Let sponge rise about 20 minutes or until bubbly and active.

Gradually add bread flour and salt. Knead 10 minutes, cover and let rise until doubled.

Punch down and shape into loaves. Let rise until almost doubled. Place in greased 8- or 9-inch loaf pans. Bake at 375 degrees 45 to 55 minutes or until golden brown. Makes 2 loaves.

DEAR SOS: Many years ago I believe you printed a recipe for Justice Lillie's chocolate mousse cake or pie. It was a marvelous recipe, but unfortunately I lost it. I wonder if you might still have the recipe and, if so, would kindly provide a copy.

--MRS. J.R.G.

DEAR MRS. J.R.G.: About 10 years ago, Justice Mildred Lillie of the Court of Appeals in Los Angeles, developed the recipe for Chocolate Mousse Pie because she was tired of having to go out to restaurants to enjoy it.

CHOCOLATE MOUSSE PIE

8 eggs, separated

Sugar

2 teaspoons vanilla

1/4 teaspoon salt

1/2 cup brandy

10 ounces unsweetened chocolate

2 ounces semisweet chocolate

3/4 cup butter, softened

1/2 cup coffee

1 1/2 cups whipping cream

Chocolate Crust

Cherry Cordials

Combine egg yolks, 1 1/2 cups sugar, vanilla, salt and brandy in top of double boiler. Place over simmering water and beat until pale yellow and thick, about 8 to 10 minutes. Remove from water and set aside.

Melt both types of chocolate in top of double boiler over hot water. When melted, remove from water and beat in butter, bit at time.

Gradually beat chocolate into egg yolk mixture until smooth. Chocolate mixture will congeal and become very stiff. Beat in coffee.

Beat egg whites (at room temperature) into soft peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form.

Beat 1 cup beaten egg whites into chocolate mixture to thin, then carefully fold remaining beaten egg whites until thoroughly incorporated. Whip cream until stiff and gently fold into chocolate mixture.

Pour mousse mixture into Chocolate Crust and chill overnight in refrigerator. Garnish with Cherry Cordials. Makes 8 to 10 servings.

Chocolate Crust

2/3 (8 1/2-ounce) package dark chocolate wafers

2 tablespoons butter, melted

Grind wafers in blender container until crumbs are very fine. Combine butter with crumbs and pat onto bottom and sides of buttered 9-inch springform pan. Bake at 325 degrees 10 minutes. Remove from oven and cool completely.

Cherry Cordials

13 maraschino cherries with stems, drained

1/2 cup brandy

5 ounces semisweet chocolate

Soak cherries in brandy and place in freezer. Melt chocolate over hot water. When cherries are frozen, dry on paper towel and quickly dip, one at time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost immediately. Place on wax paper-lined rack in refrigerator until ready to use.

DEAR SOS: I was at La Scala Presto recently and, as usual, Leon's Chopped Salad was excellent. Have you ever published the recipe? If so, I would love a copy.

--E.T.

DEAR E.T.: We've published it not just once but many times. In fact, the recipe was printed in "The Los Angeles Times California Cookbook" (Harry N. Abrams and New American Library).

LEON SALAD

1 head iceberg lettuce, finely chopped

1 head romaine, finely chopped

1/4 pound Italian salami, cut julienne

4 ounces mozzarella cheese, shredded

1 (15 1/2-ounce) can garbanzo beans, drained

Leon Dressing

Combine lettuce, romaine, salami, cheese and beans in salad bowl. Toss with Leon Dressing. Makes 6 servings.

Leon Dressing

1/4 cup oil

2 tablespoons wine vinegar

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup grated Parmesan cheese

Combine oil, vinegar, mustard, salt, pepper and Parmesan cheese. Makes about 1/2 cup.

DEAR SOS: Many years ago I believe you printed a recipe for Justice Lillie's chocolate mousse cake or pie. It was a marvelous recipe, but unfortunately I lost it. I wonder if you might still have the recipe and, if so, would kindly provide a copy.

--MRS. J.R.G.

DEAR MRS. J.R.G.: About 10 years ago, Justice Mildred Lillie of the Court of Appeals in Los Angeles, developed the recipe for Chocolate Mousse Pie because she was tired of having to go out to restaurants to enjoy it.

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