Timothy Maxsons Oyster And Chanterelle Pudding Recipes

TIMOTHY MAXSON'S OYSTER AND CHANTERELLE PUDDING

Steps:

• Preheat the oven to 450 degrees.
• Slice the oysters into bite-sized pieces. Combine with the lemon juice and the chives in a large bowl and set aside.
• Melt two tablespoons of the butter in a frying pan over medium heat and gently saute the mushrooms until they have given off their liquid (about five minutes). Drain, reserving the liquid in a bowl. Set the mushrooms aside.
• In the same frying pan, melt two more tablespoons of the butter over medium heat. Saute the red peppers, scallions, shallots and garlic until soft. Add the sausage and brown it gently. Add the sausage mixture and the mushrooms to the bowl of oysters. Add the minced parsley and mix well.
• In a large bowl, beat the eggs with a whisk or fork, then beat in the heavy cream. Stir in the corn bread and season with salt and pepper to taste. Gently fold into the sausage, mushroom and oyster mixture. If the mixture seems too thick, add some of the mushroom juices or a tablespoon or two of heavy cream. The consistency should be that of a cake batter.
• Butter a shallow casserole dish, such as a nine-inch-square baking dish, with the remaining tablespoon of butter. Spoon in the mixture; there should be enough to fill the dish just to the top.
• Lower the oven to 350 degrees, put the dish in immediately and bake for 30 to 40 minutes, until the mixture has set. Remove from the oven and let stand for 15 minutes before serving.

OLD-FASHIONED CLAM CHOWDER

Steps:

• Pick over clams, discarding any with cracked shells or that feel heavy, an indication they are full of mud. Rinse them under cold running water to get rid of surface grit. If clams are very gritty, set them in a bowl with brine solution and keep cool, or refrigerate for 2 to 3 hours.
• Drain clams, and place in a large, heavy soup kettle; add about 1/2 inch water to kettle, and set over medium heat. Cook, uncovered, stirring frequently with a wooden spoon, until all clams have opened. As they open, remove them from kettle and set aside. (Any clams that fail to open after 10 to 15 minutes should be discarded.) Strain clam liquor through several layers of cheesecloth into a 2-cup measuring cup, and set aside. Remove clams from shells, and set aside.
• Rinse out soup kettle and return to stove top. Add salt pork, pancetta or bacon dice and 1 tablespoon butter, and cook slowly over medium-low heat until dice brown a little on edges. Use a slotted spoon to remove dice from fat. Set aside.
• Add onions to fat and cook, stirring frequently, until soft but not brown. Stir in potatoes, and continue cooking another 5 minutes, until potatoes begin to soften. Add enough water to clam liquor in measuring cup to make 2 cups; pour this over potatoes. Add black pepper and bay leaves.
• Simmer gently, partially covered, until potatoes are tender. Add whole milk and simmer again. Stir in clams and evaporated milk or cream, stirring gently so as not to break open clam bellies. Taste, and add salt if necessary. Let come just to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
• Chowder can be set in a cool place for several hours to develop flavors. Reheat to a simmer (do not let boil), then stir in chives or parsley and remaining butter just before serving. Pass common crackers at the table if you wish.

BLUEBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Place the dry streusel ingredients in the bowl of a food processor. Drop in the butter, and pulse until small crumbs form. (This can also be done in a bowl with a pastry blender.) Set aside.
• Preheat the oven to 375 degrees. Oil an 8-inch square pan.
• To prepare the cake batter, cream the softened butter in a large mixing bowl. Add the sugar a little at a time, and beat until the mixture is light and fluffy. Add the egg, and beat well.
• Sift together the flour, cornstarch, baking powder and salt. Add the vanilla extract to the milk. With the mixer on low speed, add the sifted dry ingredients to the butter mixture, alternating with the milk and vanilla mixture. Next, turn off the mixer, add the blueberries, and stir in by hand.
• Spread the batter evenly in the oiled cake pan. Spoon the streusel topping evenly over the batter, place in the oven, and bake for 40 to 45 minutes, or until a toothpick comes out clean from the center of the cake. Let the cake cool for 15 minutes, then cut into squares, and serve warm.

MAINE CRAZY PUDDING

Steps:

• Preheat oven to 375 degrees.
• Cream the sugar with 1 stick butter. Combine flour, baking powder, baking soda, salt, nutmeg, mace and ginger. Combine milk and cream; add, one-third at a time, to creamed butter-sugar alternately with the dry ingredients, mixing well after each addition.
• Add raisins and mix well. Grease a large rectangular pan (10 by 14 inches) and pour the batter into the pan, tilting to distribute it evenly.
• Bring 8 cups water to a boil. Mix boiling water with brown sugar, molasses, 6 tablespoons butter, lemon juice and rum. Pour liquid ingredients over batter, place in oven and bake one hour.
• When ready to serve, combine garnish ingredients and beat to lighten. Serve the warm pudding with the cream on top.

CHANTERELLE AND PARMESAN OYSTERS

Steps:

• Preheat broiler. In a small skillet, melt butter over medium heat. Add shallots and cook for 1 minute. Stir in chanterelles and lemon juice and cook, until the chanterelles release their liquid, about 1 minute. Stir in parsley and creme fraiche. Season with pepper.
• Scrub reserved oyster shells and dry. Place an oyster in each shell and spoon about 1/2 teaspoon of the chanterelle mixture onto each oyster. Sprinkle with cheese. Place oysters in a heatproof dish and broil about 6 inches from heat source until bubbly, about 2 minutes. Serve immediately.

CARAMEL COLORING

Steps:

• Place brown sugar and 2 tablespoons water in a heavy pan over medium heat. Cook, stirring constantly, until sugar is dissolved and starts to take on a deep brown color. Do not burn the sugar.
• Add boiling water, little by little and stirring constantly. Be careful; the sugar syrup is very hot and can cause painful burns if it erupts over the pan. Continue cooking and stirring until the caramel has reduced somewhat and reached a slightly syrupy consistency.

BAKED TURNIPS

Steps:

• Preheat oven to 375 degrees.
• Peel the turnips and slice thinly. Using about 1/2 tablespoon of butter, butter well the bottom and sides of an oval gratin dish.
• Mix the Parmesan cheese with the salt, pepper, nutmeg and cayenne. Bring the milk or cream to a boil in a separate saucepan and keep hot.
• Layer turnip slices in the dish, dusting each layer with the spicy cheese mixture. When all the turnips are used up, pour the hot milk into the dish. Strew bread crumbs over the top and dot with the remaining butter.
• Bake, uncovered, for 45 to 50 minutes, until turnips are soft and have absorbed much of the liquid.