Chefs Susan Feniger and Mary Sue Milliken pay tribute to their Mothers with two sweet recipes.
Ruthie Feniger’s Frozen Fruit Mold
1 pint sour cream
3/4 cup sugar
1 tablespoon lemon juice
1 can crushed pineapple, drained
walnuts, toasted and chopped
maraschino cherries or fresh, pitted cherries
Lightly butter a ring mold. Combine all ingredients together in a mixing bowl and spoon into the ring mold. Freeze until solid. Unmold onto a platter and garnish with fresh fruit in the middle of the ring.
Ruth Milliken’s Hot Fudge Sauce
8 ounces unsweetened chocolate, chopped
2 cups granulated sugar
3 tablespoons coffee, double strength
2 tablespoons vanilla extract
Pinch of salt
1 1/3 to 1 1/2 cups evaporated milk
Melt the chocolate in a bowl or double boiler over simmering water. Add the sugar and stir to combine. Cover and continue cooking over hot water for 30 minutes.
Add the coffee, vanilla and salt. Stir to combine. Then gradually add the evaporated milk, stirring until smooth and glossy. Serve over cold custard or ice cream. Fudge Sauce keeps in the refrigerator for several weeks.
To reheat, warm in the microwave at full power 1 minute or on the stovetop over low heat. Serve with your favorite ice cream.
Salsas are the heart and soul of the Mexican kitchen. We use them in hundreds of recipes, from soups and stews to casseroles and tamales. We serve these salsas at our restaurants with freshly fried tortilla chips.
We love the acid bite of raw tomatillos in this quick uncooked sauce. Use it to counter rich, creamy dishes like tamales, or with any simply grilled fish.
Makes 3 1/2 cups
1 pound tomatillos, husked, washed, and cut into quarters
2 to 4 large jalapeño chiles, stemmed, seeded if desired, and roughly chopped
1/4 to 1/2 cup cold water, if needed
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
Place tomatillos and jalapeños in a blender or food processor fitted with a metal blade. Puree just until chunky, adding a little water if necessary. Add onion, cilantro, and salt and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
The pepperiness of arbol chiles is balanced with sweet tomatoes and tart green tomatillos. An assertive sauce such as this one goes well with beef or pork – it would be perfect under a grilled riy eye steak or pork chops.
Makes 2 1/2 cups
1/2 pound Roma tomatoes
3/4 pound tomatillos, husked and washed
1 cup (30 to 40) arbol chiles
1/2 bunch cilantro, leaves only, roughly chopped
1 medium white onion, chopped
4 garlic cloves, crushed
2 cups water
1 teaspoom salt
1/2 teaspoon freshly ground black pepper
Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turn occasionally, until charred all over, 10 to 12 minutes. Transfer to a saucepan along with the remaining ingredients.
Bring to a boil and cook until the onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks.
This earthy brown salsa lends a typical Mexican smokiness and heat to any food it touches. We use it in our marinades, soups, and salad dressings.
Makes 6 cups
4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed
8 ripe Roma tomatoes, cored
12 garlic cloves, peeled
2 quarts of water
2 tablespoons salt
½ teaspoon freshly ground black pepper
Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one third and the tomato skins should be falling off. Set aside to cool.
Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.