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HOME COOKING page 94
ture. Reserve skillet for reheat-
ing potatoes.)
To serve, melt the butter in
the same skillet over low heat.
Add the brown sugar and stir
until melted. Add the sweet
potatoes, sprinkle with rose-
mary and pepper, increase the
heat to medium-high and stir
until the potatoes are brown on
all sides, for about 3 minutes.
Mound in a vegetable bowl or
spoon out onto 4 plates with an
entree. Serve immediately.
Makes 4 servings.
GARLIC CREME BRULEE
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96
AMERICAN LUNG ASSOCIATION
OF SOUTHEAST MICHIGAN
®
18860 West Ten Mile Road,'Southfield, Michigan 48075
1 his spaCe Corialea as a public service by the publisher
1 cup (about 30 large
cloves from 2 large
heads) cloves garlic,
peeled
2 cups milk, at room tem-
perature
7 large egg yolks
About 1 teaspoon salt
Freshly ground black pep-
per to taste
4
1 /3 cup (about 11/ ounces)
freshly grated Parmesan
cheese
Preheat the oven to 300 de-
grees. Place a 10-inch glass or
porcelain pie plate in a larger
baking pan. Pour enough water
into the pan to come 3/4 of the
way up the sides of the pie plate.
Remove the pie plate and place
the baking pan with water in
the oven to preheat for 15 min-
utes.
Place the garlic in a small
saucepan, cover with water and
bring to a boil; drain. Repeat
this process 2 more times.
Blend the milk, egg yolks and
blanched garlic in a blender or
food processor until mixture is
a smooth puree, pulsing on/off
and stopping to scrape down the
sides of the container. Season
with salt and pepper. Strain
into the pie plate through a fine
sieve. (This can be prepared
ahead, covered and set aside at
cool room temperature for sev-
eral hours. Remove the cover
before baking.)
Place the pie plate in the wa-
ter bath. Bake until the custard
is set and a knife inserted into
the center comes out clean, for
about 1 hour. (This can be pre-
pared ahead, removed from the
oven and kept warm in the wa-
ter bath for 20 to 30 minutes.)
Preheat the broiler. Remove
the pie plate from the water
bath. Sprinkle with Parmesan
cheese. Place 3 inches below the
heat source and broil until gold-
en brown. Let rest for about 10
minutes. Spoon out onto 4 to 6
plates with an entree. Serve im-
mediately. Makes 4 to 6 serv-
ings.
COFFEE CHOCOLATE
MOUSSE
8 ounces milk or white
chocolate, finely
chopped
Ph cups heavy cream
3 tablespoons instant
espresso powder
dissolved in 1 to 2
tablespoons hot water
4 large ('/2 cup) egg whites,
at room temperature
Large pinch of cream of
tartar
4 tablespoons sugar
3 to 4 tablespoons crushed
amaretti cookies
(optional)
Melt the chocolate in the top
of a double boiler above gently
simmering water and stir until
smooth. Let cool to tepid room
temperature. Whip the cream
with the dissolved coffee pow-
der until soft peaks form. Using
clean, dry beaters in a separate
bowl, beat the egg whites with
the cram of tartar until soft
peaks form. Add the sugar, 1 ta-
blespoon at a time, and contin-
ue beating until the whites are
stiff but not dry. Gently fold ' /4
of the whites into the chocolate
to lighten it. Return to bowl
with remaining whites, add
whipped cream and gently fold
the entire mixture together.
Cover and refrigerate until well
chilled, about 4 hours or
overnight.
To serve, spoon egg-shaped
mounds of the mousse into 6 to
8 crystal glasses. Let sit at room
temperature until creamy, for
about 15 to 30 minutes before
serving. Top with amaretti
cookies, if desired.. Makes 6 to 8
servings.
TUNA SCHNITZEL
1 cup bread crumbs
Salt and freshly ground
black pepper to taste
4 (11/4 to 2 pounds total)
tuna fillets, 3/4-inch thick,
patted dry
Dijon mustard
1 /4 cup olive oil
To bread the tuna, line a bak-
ing sheet with waxed paper.
Place the bread crumbs in a
soup or pie plate. Season the
bread crumbs with salt and
pepper, mixing well. One at a
time, brush both sides of the
tuna fillets with mustard. Dip
the tuna into the bread crumbs,
coating completely and patting
so the crumbs adhere. Transfer
to the prepared tray. (This can
be prepared ahead, covered
with plastic wrap and set aside
at cool room temperature for
several hours or refrigerated
until 1 hour before cooking.)
To cook, preheat the oven to
200 degrees. Heat the oil in a
heavy large ovenproof nonstick
skillet over medium-high heat:
Add the tuna fillets and brown
both sides, for about 3 minutes.
Transfer the fillets to a oven-re-
sistant dish and bake until just
opaque, about 8 to 10 minutes.
To serve, divide the tuna fil-
lets among 4 plates. Serve im-
mediately.
HAZELNUT GRAHAM
CRACKER COOKIES
cup hazelnuts, toasted
and husked
16 graham crackers, bro-
ken (2 crushed cups)
I/2 pound (2 sticks) unsalt-
ed room temperature
butter, chopped
1/2 cup packed dark brown
sugar
1 large egg, at room tem-
perature
For the dough, grind the
hazelnuts and graham crackers
together in a food processor into
a fine powder, pulsing on/off.
Beat the butter and brown
sugar just to blend (without aer-
ating), using an electric mixer
on low speed. Add the egg and
mix in just until incorporated.
With the mixer running, grad-
ually add the graham cracker
mixture. Cover the bowl with
plastic and refrigerate until the
dough is firm enough to shape,
for about 15 to 30 minutes.
Divide the dough into 2 or
more parts. Place each part on
a 12-inch length of plastic wrap
and form into a log with a 11/2-
to 2-inch diameter using the
plastic as an aid. Roll up the
logs in the plastic, folding in the
ends. Refrigerate at least 4
hours or until firm. (This can be
refrigerated for several days or
wrapped in freezer paper and
frozen for several months. De-
frost in the refrigerator before
continuing with the recipe.)
To bake, preheat 1 or 2 ovens
to 350 degrees. Line 21arge bak-
ing sheets with parchment pa-
per. Slice the dough into
1 /4-inch-thick coins. Arrange as
many as will fit on the prepared
sheets, leaving 3 /4 inch between
cookies. Bake the cookies until
the rims darken, for about 10 to
12 minutes, exchanging the po-
sition of the baking sheets in the
oven halfway. Let sit on the
parchment until firm enough to
dislodge with a spatula, for 3 to
5 minutes. Carefully transfer to
racks in a single layer. Arrange
and bake the remaining coins
in the same manner. Cool the
cookies completely on racks.
Store in an airtight container
at room temperature. Makes
about 5 1 /2 dozen 2-inch cook-
ies. CJ
I/2