Craig Claibornes Ambrosia Recipes

CRAIG CLAIBORNE'S AMBROSIA

Steps:

• Peel the oranges, cutting away all the white pith. Using a sharp stainless steel knife, carefully cut the juicy flesh from the membranes that surround it. Discard the membranes and any seeds. There should be about 5 cups of flesh.
• Put one-fourth of the orange sections in a crystal bowl and add half a cup of the coconut and half a cup of banana slices. Sprinkle with one-fourth of the sugar. Continue making layers until all the ingredients are used. Sprinkle with enough orange juice to moisten well. Chill and serve.

CRAIG CLAIBORNE'S VINAIGRETTE

Steps:

• In a bowl, add mustard, salt, pepper and vinegar.
• Stir well; to make smooth, whisk while adding the oil slowly.
• You want to get it thick like mayonnaise.
• Add the shallots and mix well.

CRAIG CLAIBORNE'S CONSOMME

Steps:

• Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
• Add six quarts of water, peppercorns, carrots, leeks and celery.
• Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
• Strain, discard solids and skim off fat.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN

Steps:

• Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
• Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
• Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
• Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
• Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.

CRAIG CLAIBORNE'S CROUTONS

Steps:

• Preheat the broiler.
• Rub the crust of the uncut loaf all over with the cut pieces of garlic.
• Cut the bread into thin crosswise slices. Arrange the slices in one layer on a baking sheet. Brush the slices on one side with oil. Turn and brush them on the second side. Place the slices under the broiler and cook briefly until golden brown on top.