Home Cookin'

Maple Custard Sauce

1/2 cup maple syrup

3 large egg yolks

1 cup half-and-half, scalded

1 teaspoon vanilla

In a saucepan reduce maple syrup (through the process of cooking) over moderate heat to about 1/3 cup, and let cool for 10 minutes. In a bowl, whisk the egg yolks; add syrup in a stream, whisking, and whisk mixture until combined well. Add scalded half-and-half in a stream, stirring, and transfer custard to a heavy saucepan. Cook custard over moderately low heat, stirring, until thickens slightly and a candy thermometer registers 175ºF., but do not let it boil. Remove pan from heat and stir in vanilla. Strain sauce through a fine sieve into metal bowl set in a bowl of ice. Let cool, stirring occasionally, and chill, covered, for at least 1 hour. Makes 1-1/2 cups.

Smoked Fish Chowder

1-1/2 pounds smoked haddock (finnan haddie)

2-1/4 cups bottled clam juice

2 cups water

4 slices of bacon, chopped

1 large onion, chopped

3 tablespoons flour

1-1/2 pounds red potatoes,

quartered and cut crosswise into 1/2-inch pieces

2 stalks celery, chopped

1 bay leaf

1-1/2 cups heavy cream

1 cup milk

Salt and pepper

1 tablespoon snipped fresh dill

In a large, heavy saucepan cover haddock with clam juice and water. Bring liquid to simmer and poach haddock at a bare simmer, covered, for 10 to 15 minutes, or until haddock flakes. Transfer haddock to a bowl; strain stock through a fine sieve into another bowl; reserve. In another large, heavy saucepan cook bacon over moderate heat, stirring until crisp; transfer to a small bowl and discard all but 3 tablespoons of fat. Cook onion in fat, covered, over moderately low heat, stirring occasionally, for 5 minutes or until softened. Add flour and cook mixture, stirring, for 3 minutes. Add reserved stock in a stream, whisking, and bring mixture to a boil, still whisking. Add potatoes, celery, and bay leaf; simmer, covered, with occasional stirring, for 15 to 20 minutes, or until potatoes are tender. Stir in cream, milk, and salt and pepper to taste; bring mixture to simmer. Add haddock, flaked into large pieces, and dill. Heat all over low heat, stirring gently until haddock is heated through. Discard bay leaf. Serve in heated bowls. Makes 10 cups, or about 6 servings.

Walnut Quick Bread

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons unsalted butter, melted and cooled

1 large egg, beaten lightly

1/2 cup milk

1/2 cup coarsely ground, lightly toasted walnuts

Preheat oven to 375ºF. In a bowl combine flour, sugar, baking powder, and salt. Stir in butter, egg and milk; stir batter until combined well. Stir in walnuts. Spoon batter into 3 buttered 6-ounce metal juice cans, or a buttered 8-inch loaf pan. Bake on a baking sheet for 30 minutes, or until tops are golden brown. Allow breads to cool in cans, on a metal rack, for 5 minutes. Rap cans gently on sides to loosen and remove. Serve sliced, with softened butter. Makes 3 small loaves or 1 large loaf.

HOUSEHOLD TIP

When lemons are a bargain, squeeze for juice and freeze into cubes. Store in a plastic bag in the freezer for recipes and lemonade-in-a-jiffy.