A bowl of this bracing soup -- which originated in northern China and now seems to be eaten almost everywhere
in the United States -- works wonders for the spirit. Freezing the pork chop for 15 minutes will make it easier
to slice into thin strips. Wood or cloud ear mushrooms and tiger lily buds are available in Asian markets.
Combine in a medium bowl and let stand until the mushrooms are softened, about 20 minutes:
10 dried wood or cloud ear mushrooms (optional)
4 dried shiitake mushrooms (8 if not using wood ears)
10 tiger lily buds (optional)
1 1/2 Cups hot water
Remove the mushrooms and lily buds. Reserve the soaking liquid. Remove any tough pieces of the mushrooms and
slice into strips. Discard the tough ends of the lily buds and cut in half. Combine. Cut into strips about the
same size as the pork:
4 ounces firm tofu, well drained
To prepare the soup, strain the reserved mushroom soaking liquid through a fine-mesh sieve lined with a dampened
paper towel. Bring to a boil in a soup pot along with:
4 Cups Chicken Stock, 39, Brown Chicken Stock, 39, or any vegetable stock, 38 to 39
Add the mushroom mixture, reduce the heat, and simmer for 3 minutes. Stir together in a small bowl:
3 tablespoons cornstarch
3 tablespoons water
Add to the soup and simmer, whisking constantly, until slightly thickened, Add the meat and tofu along with:
3/4 to 1 teaspoon ground black pepper
Bring back to a simmer, then stir into the soup in a wide circle:
1 large egg, well beaten
Remove from the heat and add:
1 tablespoon toasted sesame oil
Ladle into warmed bowls. Garnish with:
Sliced scallion greens
Pass at the table for those who like their soup very hot and sour:
Rice vinegar
Chili oil
Candied Apples
5 servings
These are best within 24 hours of preparing. Line a baking sheet with parchment or wax paper. Flatten 5 paper
cupcake liners on the baking sheet. Remove the stems and insert a wooden skewer into the stem end of each of:
5 medium red apples
Combine in the top of a double boiler or a saucepan that will fit over another pan:
2 Cups sugar
1 cup water
2/3 cup light corn syrup
One 2-inch cinnamon stick
Stir until the sugar is dissolved. Bring to a boil; boil without stirring for about 3 minutes, brushing down
any crystals on the sides of the pan with a pastry brush dipped in hot water. Boil until the syrup reaches 290°F
on a candy thermometer, the soft-crack stage (see The Stages of Cooked Syrup, 846). Remove the cinnamon stick.
Add:
3 or 4 drops red food coloring (optional)
Set the pan over -- not in -- boiling water. Working quickly, dip in the apples, one at a time, and coat evenly
with the glaze. Twirl the apple at the end so the extra drips off. Set each apple on a cupcake liner.
Apple Turnovers
8 turnovers
Called chaussons aux pommes in French, these classic pastries are a favorite Parisian snack. Golden Delicious,
Braeburn, Fuji, and Gala are good apples to use here. Have ready 2 unbuttered baking sheets.
Cut in half.
1 pound Food Processor Puff Pastry, page 908
Refrigerate half of the puff pastry. Roll out the other half into an 11-inch square, about 1/8 inch thick. Place
the pastry on a baking sheet. Repeat with the second half of the dough and place on the second baking sheet. Cover
and refrigerate for at least 30 minutes, or wrap airtight and freeze until ready to use.
Cut into 1/4-inch dice:
1 pound firm apples (about 3), peeled and cored
If the dough is frozen, let it thaw for a few minutes before trimming and cutting. Quickly transfer the pastry
squares to a cutting board and trim 1/2 inch from all the sides to make two 10-inch squares. Cut each into four
5-inch squares (or circles if you prefer, using a cutter); you will have 8 squares. Turn each piece upside down.
Toss well with the apples:
1/4 cup sugar
1 teaspoon all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh lemon juice
Pinch of salt
Spoon the apple mixture, dividing it equally, onto the center of the pastry squares. Lightly brush a 1/2-inch
border on 2 adjacent edges of each pastry square with:
1 large egg, lightly beaten
Form a triangular turnover by folding the dry corner of the pastry over the apples to the egg-washed corner;
press the corner and edges together with the flat tines of a fork to seal them. Brush the top of each turnover
with egg wash. Cut 3 small slits in the top of each one. Arrange the turnovers at least 1 inch apart on the baking
sheets. Refrigerate until firm, about 30 minutes.
Position a rack in the lower third of the oven. Preheat the oven to 400°F
Bake the turnovers until they begin to brown, about 15 minutes. Reduce the oven temperature to 350°F and
bake until golden, about 20 minutes more. Serve warm. If you wish, accompany with:
Créme fraîche, whipped cream, or
Caramel Sauce Cockaigne, 1046
Appelsauce
4 to 6 servings
This can be chunky or smooth. A blend of 2 or 3 apples makes the best-tasting sauce. Begin with a tart-sweet
apple like Gravenstein or Newton Pippin, then mix in spicy McIntosh with Gravensteins or winy Staymans with Pippins.
Golden Delicious adds sunny sweetness to any blend. This recipe doubles easily.
Place in a large, heavy skillet or saucepan:
3 pounds cooking apples, peeled if desired, cored, cut into 1/2-inch-thick slices
1/2 to 3/4 cup apple cider or apple juice, depending on juiciness of apples
1 to 1 1/2 tablespoons fresh lemon juice, depending on tartness of apples
1 large cinnamon stick
Cover and simmer, stirring often, over low heat until tender but not mushy, about 20 minutes. Stir in:
Scant 1/2 cup white or turbinado sugar or 6 tablespoons mild honey
1/2 to 1 teaspoon ground ginger (optional)
1/2 teaspoon ground mace (optional)
1/2 teaspoon ground nutmeg
Cook, stirring, until the sweetener is dissolved and blended, about 1 minute. Remove from the heat. Discard
the cinnamon stick. For chunky applesauce, break up the apples with a wooden spoon. For medium texture, crush with
a potato masher. For smooth sauce, pass it through a food mill or coarse sieve. Serve warm or chilled. If desired,
accompany with:
Heavy cream or yogurt
For a new flavor, sprinkle each serving with:
Anise or fennel seeds, toasted and crushed
French Applesauce
Prepare Applesauce, above, substituting 2 tablespoons unsalted butter for 2 tablespoons of the cider. Omit the
nutmeg and blend 3/4 to 1 teaspoon vanilla into the finished sauce. Serve with Custard Sauce, 1041, or Fresh Strawberry
or Raspberry Sauce, 1048.
America's most popular kitchen bible has been revised for the first time in more than 20 years. Much is still
familiar -- the recipe structure, with ingredients listed as they are called for, has been left intact, for instance
-- but there's plenty that's new. Concerns about healthy eating are reflected throughout the new Joy, but old-fashioned,
fat-laden dishes aren't gone entirely -- there are still plenty of appealing recipes for pies, tarts, puddings,
eggs, and meats that set cholesterol scales tipping. As in previous revisions, changing tastes in food and the
widening influence of ethnic cuisines have caused the most major changes in Joy. This is the ideal book for beginners,
and a great reference for experienced cooks to have on hand as well.
