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Lamb Stew, Coconut Cake, Pineapple Jam

March 10, 1994|ROSE DOSTI

DEAR SOS: I need a lamb stew recipe for a St. Patrick's Day party. Can you help?


DEAR CHARLENE: It so happens that actress Shirley MacLaine shared her recipe for lamb stew with us. We've been waiting for such an occasion to print it. Thanks.


1 (5- to 6-pound) leg of lamb

1 tablespoon lard or shortening

2 tablespoons flour

1 clove garlic, minced

3 cups water, about

2 tablespoons tomato paste

1/4 teaspoon bouquet garni (mixed herbs wrapped in cheesecloth)

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

10 sugar cubes

1 teaspoon beef extract

3 tablespoons unsalted butter

1 small yellow onion, chopped

6 pearl onions

2 small rutabagas, peeled and cubed

2 small carrots, scraped and chopped

1 teaspoon granulated sugar

1 tablespoon chopped parsley

Have butcher remove fell, bone and excess fat, and cut lamb into 1 1/2-inch cubes.

Heat lard in large skillet. Add lamb and brown on all sides. Sprinkle flour over meat. Cook few minutes, tossing constantly. Add garlic and cook over low heat until garlic is tender. Add enough water to barely cover meat. Stir in tomato paste, bouquet garni, salt and pepper. Cover and simmer 15 minutes.

Meanwhile put sugar cubes and 1 tablespoon water in small saucepan. Heat over low heat until sugar caramelizes. Stir in beef extract and add to meat. Stir to blend well. Cover and simmer 45 minutes, stirring occasionally.

Meanwhile, heat butter in large skillet until hot. Add onion, pearl onions, rutabagas and carrots, sprinkling with 1 teaspoon granulated sugar. Cook over low heat until golden, stirring occasionally. Add vegetables to lamb mixture. Cover and simmer 50 minutes or until vegetables and meat are fork-tender, stirring occasionally.

Remove vegetables and meat to heated platter. Skim off fat before pouring sauce over meat. Garnish with chopped parsley. Makes 6 to 8 servings.

Each serving contains about:

419 calories; 553 mg sodium; 161 mg cholesterol; 18 grams fat; 14 grams carbohydrates; 48 grams protein; 0.42 gram fiber.


DEAR SOS: Because of the quake, I've lost my recipe for Dear Abby's coconut cake (in a fluted tube pan). Please replace?


DEAR FAITH: Gladly. Other readers may identify with this earth-shaking recipe. Dear Abby would be delighted to help.


5 egg yolks

1 1/2 cups sugar

2 tablespoons cold water

1 cup flour

10 egg whites

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1 1/2 teaspoons vanilla extract

1/2 cup Sherry

Custard Frosting

2 cups grated coconut

In bowl beat egg yolks until pale. In small bowl combine 3/4 cup sugar and water. Then mix into yolks. Add flour and mix well. In bowl combine egg whites and salt. Beat until foamy. Add cream of tartar, vanilla and remaining sugar. Beat until stiff enough to hold peak.

Gently fold yolks into whites. Pour batter into 10-inch ungreased tube pan and bake at 325 degrees 60 to 65 minutes. Remove from oven, invert and let cool. When cool, remove from pan.

Cut cake in half horizontally. Sprinkle each half with 1/4 cup Sherry. Spread some of Custard Frosting over bottom half. Sprinkle with 1/2 cup coconut. Place top half on bottom half and frost with remaining Custard Frosting. Sprinkle with remaining 1 1/2 cups coconut. Refrigerate until ready to serve. Makes 8 servings.

Each serving contains about:

679 calories; 336 mg sodium; 406 mg cholesterol; 33 grams fat; 83 grams carbohydrates; 13 grams protein; 0.55 gram fiber.


Custard Frosting

1 envelope unflavored gelatin

1/2 cup water

5 egg yolks

3/4 cup sugar

1 1/2 cups cold milk

1 tablespoon flour

1 1/2 teaspoons vanilla extract

1 1/2 cups whipping cream

Soften gelatin in 1/2 cup cold water. In bowl combine egg yolks and sugar and beat until pale. Add milk, gelatin mixture, flour and vanilla and cook in top of double boiler over gently boiling water 12 to 15 minutes, stirring occasionally, until mixture coats metal spoon. Remove top of double boiler from heat and cool completely, then refrigerate custard several hours (custard must be very cold before using).

With electric mixer, beat custard until consistency of heavy whipped cream. In large bowl whip cream until thick. Fold custard mixture into whipped cream.


DEAR SOS: Years ago The Times published a recipe for pineapple jam. I have since lost my recipe. My grocery store is now selling fresh pineapple for 99 cents and I'd love to make some jam.


DEAR BOB: We'd love you to make some jam.


1 medium pineapple, peeled, cored and cut into chunks

1/4 cup lemon juice

7 cups sugar

1 (6-ounce) pouch liquid pectin

Grind pineapple chunks in blender or food processor. In strainer drain about 2 hours to extract 3/4 cup pineapple juice. In saucepan combine pulp (about 2 1/2 to 3 cups), 3/4 cup pineapple juice, lemon juice and sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly.

Remove from heat and stir in pectin. Stir and skim 5 minutes to prevent fruit from floating. Pour into hot sterilized glasses, leaving 1/8-inch head space. Wipe sealing edge of jars. Adjust lids and sterilize in boiling water bath 5 minutes. Cool. Test for seals and store. Makes 9 (6-ounce) glasses.

Each tablespoon contains about:

52 calories; trace sodium; trace cholesterol; trace fat; 14 grams carbohydrates; trace protein; 0.02 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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