Leg of Lamb from The Wonderful World of Cooking

The cookbook by Edward Heth, called this "Sugar Lamb".  Well I have never seen a recipe with sugar used to roast a leg of lamb before.  Instantly I knew this was the next recipe out of the 50's era to try.  Lamb being a bit pricey these days, well for that matter what isn't, I tried this with beef as well.  I can not give you any straight forward measurements on this one.  The size of your roast will determine that, but the ingredients and steps are as follows.

Salt & Pepper
Prepared Mustard
Brown Sugar
Strong Coffee

First score the leg with a sharp knife making a cross hatch pattern.  Then rub in salt and pepper.  Work it in good and if possible use coarse salt and fresh ground pepper.  Second coat the whole leg with mustard.  I used coarse stone ground mustard and again worked it into all the knocks and crannies.  Third cover the mustard coating with brown sugar.  I used about 3 cups on this 8lb leg of lamb.  Place it in a deep roasting pan.  Pour 4 cups of strong coffee into the bottom of the pan.  I roasted this for four hours at 350 degrees to reach a rare state.  I basted often during this process and the results could not be ignored.  This was a unusual way to cook a lamb for me, but possibly the best I have had.  In the picture you can see all those juices in the bottom of the pan, well let me tell you that is some great gravy material.

The Wonderful World of Cooking School Teacher Pie

School Teacher Pie from “The Wonderful World of Cooking” by Edward Harris Heth

This pie was named by the students of Miss Schneider. Each spring, she brought her class several of these pies to enjoy at recess.  Over the forty years Miss Schneider taught, this luscious confection became known as “school teacher pie”.  (I just call it Crème Brule Pie because that’s what it is!)

I choose this from Heath’s book because of the unusual nature of this recipe.  While simple, it was a bit time consuming, but let me tell you well worth the effort!  I also found that the story of Miss Schneider and her children evoked fond memories of a certain elementary teacher of my own - Mrs. Robinson.  The innocence of youth……enjoy

Pie Crust

1 stick of softened real butter.  My first attempt was with a butter substitute and well not so good.

1 cup flour

¼ teaspoon salt

1 tablespoon sugar

2 tablespoons milk

Mix the butter, flour, salt, sugar and milk together.  Work it till a dough forms and then press it into a simple pie plate.  A deep dish will not work.  Blind bake *  for about 25 minutes at 350 degrees.

Berry Filling

12 large strawberries hulled and halved

1/3 cup brown sugar

Toss the berries in the brown sugar and let stand for 30 minutes.  The book suggests adding kirsch, but I used amoretto which gave a nice subtle lift. 

Custard Cream

1 pint of heavy whipping cream

¼  teaspoon salt

¼ cup sugar

6 beaten egg yolks

Scald the cream in a double broiler.  To the scalded cream add egg yolks in a thin ribbon mixing continuously.  Cook gently and with a watchful eye till it thickens to custard.  Take of the heat and let stand for about 30 minutes. 

Now drain the berries and layer them into the baked, but now cool pie shell.  Pour over them the cooling custard cream and chill the whole pie for several hours.  Just before serving, sprinkle sugar across the top in an even layer and brown it in the broiler about 5 minutes.  Remove and let stand another 5 minutes and serve.  I recommend making this early in the morning, but TRUST ME this, is so worth the effort!

I would love to hear from you if you try this recipe!

The Wonderful World of Cooking Cream of Asparagus Soup

Cream of Asparagus Soup from “The Wonderful World of Cooking” by Edward Harris Heth

Funny how we go through life and things will change.  As a child I hated asparagus and for years I would not even consider the nasty looking stuff. But about three years ago I relented and tasted a piece of grilled asparagus.  Well let me tell you.. it was a tasty treat! Since then, I have explored various ways of using asparagus and when I saw this recipe in Mr. Heth’s book, I just had to try  it, and to my delight it was delicious!

Just one more reminder that if we allow for growth in life, we can discover joy in unexpected places.

Cream of Asparagus Soup

1 pound of fresh asparagus

1 quart chicken stock

¼ cup shredded spinach leaves

4 fresh tarragon leaves

1 stalk of parsley minced

1/8 teaspoon ground coriander

4 scallions (I used a 1/3 cup minced red onion instead)

2 tablespoons butter

1 tablespoon flour

1 cup light cream

1 egg yolk

Rinse and dry the asparagus and then snip the tops off about two inches long.  Then trim the very bottom off the remaining stalk.  Steam the tips for about 8 minutes and then set aside to cool.

Place the next five ingredients in a stock pot along with the asparagus stems.  Bring to a boil.  Reduce the heat and simmer about 25 minutes.

Fry the scallions (or onions) in the butter until just browned, then stir in flour.  Add this to the stock pot stirring it in well.

Simmer for another ten minutes and then, using a emersion wand, puree till smooth. 

Cream the egg yolk and light cream together and blend into the pureed stock in a thin ribbon.  Heat gently, but do not allow it to boil.  Now add the steamed tips.