Food recipes
Lunar Craters
Lunar Craters
Ingredients:
1 onion, chopped
2 cloves garlic, chopped
1 1/2 tsp. curry powder
1 tsp. ground cummin
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. salt
1/2 cup walnut
2 tbsp. vegetable oil
1 carrot, grated fine
Directions:
raisins to garnish
Preheat oven to 400F. Lightly grease 2–inch muffin pans. On lightly floured
surface, roll out pastry. Using 2–inch round cookie cutter, cut rounds of pastry. Press
one pastry round into each muffin pan cup. Pierce with fork.
To prepare filling: heat oil in large skillet. Add onion and saute 5 minutes.
Reduce to low heat. Add garlic, curry powder, cumin, cinnamon, cardamon and salt.
Cover and cook 5 minutes. Add spinach and stir until well blended. Cook 2 minutes.
Transfer to blender, add walnuts and process until puree forms.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Spoon rounded teaspoon of mixture into pastry tarts. Bake 18 ro 20 minutes or
until pastry is golden brown. Cool and remove from pans. Top with grated carrots and
raisins and serve immediately.
Hubble’s Heavenly Hot Chocolate
Melt 3 ounces for of a good quality chocolate in top of double boiler. Whisk in
1 cup milk. Bring just to a boil and whisk in 1 beaten egg yolk. Heat thoroughly. Serves
one.
For other easy finger–food party fare, see:
Salsa dishes
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
What’s My Wine?
It’s been a beautiful Summer here at the Inn. This afternoon I was lazing on the
porch reflecting on the abundance of joy and happiness that we have shared with our
guests, friends and general wellwishers, when, much to my delight, I spied an ancient
Citroen huffing it’s way up the driveway. The banging of steel on steel accompanied
by noxious exhaust fumes announced the arrival of our local grape-grower and vintner,
Pierre LaBouche, of LaBouche Freres Winery. What a delight to see him!
Pierre brought our order of wine. If you find the Inn temporarily out of your
favorite dinner wine blame it in the vagaries of Pierre’s visits. He turns up whenever the
spirit(s) move him.
We carried cases of wine to the cellar where Pierre made his routine inspection
of our wine cellar. We’ve never made it past a “B-minus” in his rating. Perhaps
because we don’t stock enough of his wines! The wine cellar was never intended as
such. In fact, the cellar is only under part of the house, and is really only a root cellar dug
under one side of the Inn. Perhaps it was an afterthought. The rough dirt walls and
massive wood ceiling beams make it an ideal wine cellar, though, with only the
addition of some simple racks.
Ingredients:
1 onion, chopped
2 cloves garlic, chopped
1 1/2 tsp. curry powder
1 tsp. ground cummin
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. salt
1/2 cup walnut
2 tbsp. vegetable oil
1 carrot, grated fine
Directions:
raisins to garnish
Preheat oven to 400F. Lightly grease 2–inch muffin pans. On lightly floured
surface, roll out pastry. Using 2–inch round cookie cutter, cut rounds of pastry. Press
one pastry round into each muffin pan cup. Pierce with fork.
To prepare filling: heat oil in large skillet. Add onion and saute 5 minutes.
Reduce to low heat. Add garlic, curry powder, cumin, cinnamon, cardamon and salt.
Cover and cook 5 minutes. Add spinach and stir until well blended. Cook 2 minutes.
Transfer to blender, add walnuts and process until puree forms.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Spoon rounded teaspoon of mixture into pastry tarts. Bake 18 ro 20 minutes or
until pastry is golden brown. Cool and remove from pans. Top with grated carrots and
raisins and serve immediately.
Hubble’s Heavenly Hot Chocolate
Melt 3 ounces for of a good quality chocolate in top of double boiler. Whisk in
1 cup milk. Bring just to a boil and whisk in 1 beaten egg yolk. Heat thoroughly. Serves
one.
For other easy finger–food party fare, see:
Salsa dishes
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
What’s My Wine?
It’s been a beautiful Summer here at the Inn. This afternoon I was lazing on the
porch reflecting on the abundance of joy and happiness that we have shared with our
guests, friends and general wellwishers, when, much to my delight, I spied an ancient
Citroen huffing it’s way up the driveway. The banging of steel on steel accompanied
by noxious exhaust fumes announced the arrival of our local grape-grower and vintner,
Pierre LaBouche, of LaBouche Freres Winery. What a delight to see him!
Pierre brought our order of wine. If you find the Inn temporarily out of your
favorite dinner wine blame it in the vagaries of Pierre’s visits. He turns up whenever the
spirit(s) move him.
We carried cases of wine to the cellar where Pierre made his routine inspection
of our wine cellar. We’ve never made it past a “B-minus” in his rating. Perhaps
because we don’t stock enough of his wines! The wine cellar was never intended as
such. In fact, the cellar is only under part of the house, and is really only a root cellar dug
under one side of the Inn. Perhaps it was an afterthought. The rough dirt walls and
massive wood ceiling beams make it an ideal wine cellar, though, with only the
addition of some simple racks.
Printed from https://recipe.bluelayer.org/recipe/65925/lunar-craters