Alice B Toklas Wine Stewed Figs Recipes

ALICE B. TOKLAS'S MACEDOINE OF VEGETABLES

Alice B. Toklas's Macedoine of Vegetables image

Provided by Nancy Harmon Jenkins

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup plus 3 tablespoons unsalted butter
3 medium-size onions, sliced thinly
3 hearts of romaine lettuce (use outer leaves for a salad)
6 small carrots, scraped and cut in half
6 small round white turnips
1 1/2 cups very small new potatoes
2 cups asparagus tips
2 cups shelled peas, or 2 1/2 cups sugar snap peas (about 2 pounds)
2 cups string beans cut in 1-inch lengths (about 1 1/2 pounds)
Salt and freshly ground black pepper, to taste

Steps:

Melt 3 tablespoons butter in bottom of a fireproof pot with a well-fitting lid. Saute sliced onions in the butter over medium heat, stirring frequently, until they are golden brown.
Split the romaine lettuce hearts lengthwise, rinse under running water and add, without drying, to the pan. Arrange the lettuce halves on top of the onions. Add all carrots, turnips and potatoes.
Cut remaining cup of butter into chunks and distribute over the vegetables. Cover pan tightly and cook over a low flame for about an hour, or until a knife slides easily into the potatoes. Shake pan occasionally to avoid scorching; there should be sufficient liquid from the lettuce, but if necessary add a very small amount of hot water occasionally.
Add asparagus, peas and beans to pan. Add salt and pepper, cover again and cook 15 minutes longer, or until beans are tender. Serve immediately.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 1513 milligrams, Sugar 19 grams, TransFat 1 gram

ALICE B. TOKLAS'S BAVARIAN CREAM

Alice B. Toklas's Bavarian Cream image

Provided by Julia Reed

Categories dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 cup milk
4 whole cloves
4 egg yolks
1 cup sugar
1 tablespoon unflavored gelatin
Vegetable oil or nonstick cooking spray
1 1/2 cups heavy cream
Grated zest of 1 lemon
Assorted berries or cut fresh fruit for serving

Steps:

Heat the milk and the cloves in a saucepan over low heat until hot.
Combine the egg yolks and sugar in a bowl and beat until lemon colored. Slowly beat in the warm milk and cloves, and place in the top of a double boiler over simmering water. Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes. Remove from heat, strain into a mixing bowl and let cool slightly.
Meanwhile, place the gelatin in a small dish and add 1 1/84 cup cold water. Set aside to let it ''sponge,'' about 5 minutes. Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled. (For rapid cooling, place the bowl of custard in a larger bowl of ice water.)
Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray. Place heavy cream in a deep bowl and whip until peaks are firm but not stiff. Fold the lemon zest and then the whipped cream into the custard. Pour into the prepared mold and refrigerate until firm.
When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction. Invert onto a serving dish and remove the mold. Surround with fruit.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 36 milligrams, Sugar 28 grams, TransFat 0 grams

ALICE B. TOKLAS WINE STEWED FIGS

ALICE B. TOKLAS WINE STEWED FIGS image

Categories Fruit Dessert

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 lbs. dried figs
2 x 3" cinnamon sticks
12 whole cloves
1 c. firmly packed dark brown sugar
1/2 c. firmly packed light brown sugar
1/2 tsp. grated lemon rind
1/4 tsp. grated orange rind
4 cups ruby port
1 cup dry red wine
whipped cream as an accompaniment
1 c. hazelnuts, toasted and skinned and chopped for garnish

Steps:

In a saucepan combine the figs, the cinnamon sticks, the cloves, the dark brown sugar, the light brown sugar, the lemon rind, the orange rind, the port and the wine and simmer the mixture, covered for 1 hour or until the figs are tender. Let the mixture stand in a cool place for 24 hours and chill it for 2 hours. Serve the figs topped with the whipped cream and garnished with the hazelnuts.

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