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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Sep 04, 1996
Page
14
Emily Lewis shares a short crust pastry method using Crisco shortening and butter, with ice water, chilling, and rolling on floured surfaces. Step by step dough formation, crimping, venting, and a lattice option plus baked guidance and shielding to prevent over browning.
Emily Lewis shares a two crust peach pie recipe using canned peaches in heavy syrup. Ingredients include peaches sugar cornstarch cinnamon salt allspice butter and milk for brushing. Bake at 425 then 360 degrees until crust is golden and filling set. yield enough for a large pie.
A two crust blackberry pie uses frozen Marion berries and currant jelly or liqueur. The recipe guides pastry prep, filling cooling, and baking instructions for a deep 9 inch shell until golden. Includes optional creme de cassis substitution and tips for crust protection and decoration.
The 1970s influence on vegetarian cooking is reevaluated as Anna Thomas presents The New Vegetarian Epicure. Her updated approach features 66 menus, lower fat ingredients, and adventurous recipes while she notes a shift from her earlier meatless philosophy to a broader, more relaxed stance on food and life.
A long French bread loaf is filled with garlic oil arugula watercress black olives roasted peppers tomatoes basil onion and optional additions like capers mozzarella or anchovies. The loaf is pressed wrapped and refrigerated to meld flavors before slicing into 2 inch sections for serving.
A Coral Gables restaurant debuts a salmon dish with bonfato and calabaza cream sauce drawing on South Florida and Caribbean influences. The reader notes the recipe’s complexity, suggests substitutions for calabaza, and mentions plan to use leftover boniato for chips.
A step by step recipe for DOC DAMMERs Salmon wrapped in thinly sliced boniato, cilantro, and salmon, baked, with a Calabaza sauce and quick wilted lettuce sides. Includes precise measurements, prep tips, and nutrition per serving. Serves 1.
A tofu cheesecake recipe with lemony crust and a pineapple topping. The crust uses flour sugar lemon peel margarine and egg yolk baked in a springform pan. Filling blends tofu margarine eggs water lemon extract flour and salt. Topping combines pineapple juice concentrate and cornstarch. Refrigerate before serving.
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