Recipes

Wednesday, November 2, 2005

The Molly Pitcher

1 serving

This is similar to a Cosmopolitan, but with an applejack twist. Recipe developed by Laird & Co.

1 1/2 ounces applejack

1 ounce Cointreau

1/2 ounce lime juice

1 or 2 dashes cranberry juice

1 lime wedge, for garnish

In a shaker or mixing glass, combine the applejack, Cointreau, lime juice and cranberry juice. Shake well and strain into a chilled cocktail glass. Garnish with lime.

Ingredients too varied for meaningful nutritional analysis. Recipe tested by Michael Taylor; e-mail questions tofood@washpost.com

The Minuteman

1 serving

This was developed by Laird & Co. as part of its 225th anniversary. It's best to use the season's fresh cider for this drink.

1 1/2 ounces applejack

4 ounces apple cider

3 dashes Angostura bitters

1 lemon wedge, for garnish

In a shaker or mixing glass, combine the applejack, cider and bitters and shake well. Pour over ice in an 8-ounce highball glass. Squeeze a bit of the juice from the lemon wedge into the drink before adding the garnish.

Ingredients too varied for meaningful nutritional analysis.

Recipe tested by Michael Taylor e-mail questions to food@washpost.com

Corn-Crusted Scallops

With Applejack

4 servings

Gillian Clark, the chef-owner of Colorado Kitchen in Northwest Washington, came up with this recipe when she cooked at the Evening Star Cafe in Alexandria. Cooking with applejack intensifies the flavor of the dish, Clark says.

1/2 cup flour

Salt

Ground white pepper

1/2 cup cornmeal, preferably stone-ground

1 large egg, beaten

1 pound sea scallops, patted dry

2 or 3 tart apples, such as Granny Smith

6 tablespoons unsalted butter

1 teaspoon sugar

1/2 cup applejack

1 cup apple cider

1/3 cup vegetable oil

To bread the scallops, array two plates or sheets of waxed paper, one for the flour, mixed with salt and pepper to taste, and the other for the cornmeal. Between them place a shallow dish containing the beaten egg. Dredge the scallops in the seasoned flour, shaking off the excess, dip them in the beaten egg, then coat them with the cornmeal. Place the breaded scallops on a clean plate and set aside.

Peel, core and slice the apples into very thin wedges.

In a large skillet on medium heat, melt 2 tablespoons of the butter. Add the apple slices, sugar, salt and pepper to taste. Cook, moving the mixture around, until the fruit has softened and starts to brown, 3 to 4 minutes. Using a slotted spoon, remove the apple slices and place them on individual plates. Cover to keep warm.

Add the applejack and the apple cider to the pan, and increase the heat to high. Bring to a boil, reducing the liquid by more than half, until it is thick enough to coat a spoon. Add 2 tablespoons of butter and swirl to combine, then salt and pepper to taste. Spoon the sauce onto the sauteed apples.

Meanwhile, in a large pan on medium heat, add the oil and the remaining 2 tablespoons of butter. When the butter just stops bubbling, add the corn-crusted scallops in a single layer. Cook until the scallops are cooked through, 2 to 3 minutes per side or longer, depending on their size. Place the scallops atop the sauced apple slices, and serve immediately.

Per serving: 663 calories, 24 g protein, 34 g carbohydrates, 37 g fat, 140 mg cholesterol, 13 g saturated fat, 309 mg sodium, 3 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions to food@washpost.com

Yam Souffle

8 to 10 servings

This is not so much a souffle as an adult, not-too-sweet version of a sweet potato casserole. Adapted from "Applejack: The Spirit of Americana," by Rose Marie Laird and Lisa Laird Dunn (Laird & Co., 1992).

3 pounds sweet potatoes, peeled and cut into 1-inch chunks

8 tablespoons (1 stick) unsalted butter

3/4 cup tightly packed brown sugar

1 teaspoon cinnamon

1/4 cup applejack

Salt

2 eggs, separated

1 cup pecan halves

Preheat the oven to 350 degrees. Lightly grease a shallow, 2-quart casserole with nonstick spray oil.

Bring a large pot of water to a boil over medium-high heat. Add the sweet potato and cook until they are tender and can be easily pierced with a fork, 12 to 15 minutes. Drain and transfer to a large bowl.

Using a potato masher, mash the potatoes until they are smooth. Add 4 tablespoons of the butter, 1/4 cup of the brown sugar, the cinnamon, the applejack, salt to taste and egg yolks and stir to combine. Set aside.

In a medium bowl using a hand-held mixer, mix the egg whites until they form stiff peaks, then fold them into the sweet potato mixture. Transfer to the prepared casserole dish and smooth out the top. Set aside.

In a small pan over low heat, melt the remaining 4 tablespoons of butter and stir in the remaining 1/2 cup of brown sugar and the pecan halves. Sprinkle the topping on the casserole. Bake for 20 minutes. Serve immediately.

Per serving (based on 10): 393 calories, 4 g protein, 51 g carbohydrates, 18 g fat, 69 mg cholesterol, 7 g saturated fat, 66 mg sodium, 5 g dietary fiber

Recipe tested by Jane Touzalin; e-mail questions to food@washpost.com