Roasted Monkfish with Tomato Olive and Caper Sauce

The robust combination of plum tomatoes, dry-cured black olives, pungent garlic, tangy capers and hot chili paste, makes this an intense full-flavoured Mediterranean sauce. Not for the faint hearted, the power packed marriage of classic Italian ingredients and red hot chilies makes this lusty recipe devilishly good, and perfect on a firm fleshy fish like monkfish, cod or swordfish. 

The sauce will thicken and become more robust as it reduces

Monkfish is a lovely meaty fish, but it does release a lot of moisture while it cooks. Seasoning the fish with some salt an hour before cooking, will draw out any excess moisture. I like to sauté the fish first in a little olive oil to sear the outside, and then braise the monkfish with lots of Spicy Tomato Olive and Caper Sauce poured on top, which gives the fish an incredible boost of flavour. Before serving, top with another big dollop of warm sauce, a sprig of fresh thyme and you have a delicious low fat dinner with molto gusto.

Roast monkfish with spicy tomato olive & caper sauce

Roasted Monkfish with Spicy Tomato Olive and Caper Sauce
Serves 2

The Sauce: makes 2 1/2 cups
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
½ cup dry cured black olives, pitted and chopped
¼ cup capers
1 (28 oz.) can diced plum tomatoes, with juice
2 tsp Sambal Oelek chili paste
½ cup red wine
fresh ground black pepper
1 tbsp fresh thyme, chopped

The Monkfish:
1 Monkfish tail
1 tbsp olive oil
salt and pepper


For the sauce, heat the oil and butter in a large saucepan over medium heat, then add the garlic and cook until fragrant, about 2 minutes. Add the chopped olives and capers and mix to combine. Then add chopped tomatoes, thyme and chili paste, and cook about 15-20 minutes, stirring frequently. Add the red wine and season with some fresh ground black pepper, and continue to stir for a few more minutes. Cover the pan and turn it to low. Allow the sauce to bubble away for about 10-15 minutes, during which time it will start to reduce and become darker, thicker and more robust in flavour. Once the sauce is ready, keep it warm until ready to use. Once cooled, it also freezes very well.

Salt the monkfish and let it rest on paper towels 1 hour prior to cooking, then pat dry before cooking. This will help release some of the excess moisture.

In a large skillet, warm some olive oil over medium-high heat. Season the monkfish with salt and pepper. When the pan is very hot, add the monkfish and sear it on each side for about 4-6 minutes, until lightly browned. Then add 1 cup of the Tomato Olive Caper Sauce, cover and cook on low heat for 35-40 minutes, depending on the thickness of the fish. The monkfish is done when it flakes easily and the centre is opaque.

Remove the fish from the pan and carefully slice the filet into 1-inch medallions and divide between each serving plate. Spoon some of the extra sauce over the fish and garnish with a sprig of fresh thyme.


COOK'S NOTE: Keep in mind, this tomato sauce can be adapted to many other uses, like over some pasta with fresh grated Pecorino, or over warmed Cannellini beans. Great flavor and low fat! Buon appetito.





Cannellini Beans in an Olive-Tomato-Caper Sauce


1 14 oz. can of Cannellini beans, drained and rinsed
2 cloves of garlic, minced
2 large leaves of basil, juilienned
pepper to taste
2 cups of Tomato Olive Caper Sauce


Drain and rinse the beans. Heat a teaspoon of oil in a skillet. Add the sliced garlic and saute until brown. Add the tomato sauce and cook for 4 minutes. Add the beans and cook until warmed through. Add the basil and turn off the heat. Serve warm or at room temperature.

Grilled Asian Leaf-Wrapped Beef Rolls

One of my favourite appetizers while I was in Vietnam earlier this year was Lá Lốt Beef Rolls — fragrantly seasoned little grilled rolls of beef wrapped in Lá Lốt leaves typically grilled over a charcoal flame. Very popular in Vietnamese cuisine, these rolls can be served as part of Bo Bay Mon (seven courses of beef) or on their own, as delicious appetizers. Lá Lốt, also called Wild Betel, grows wild throughout much of Vietnam, making this herb a popular and inexpensive ingredient throughout south-east Asian cuisine. 

Wild Betel growing in an Organic Garden in Ninh Van Bay, Vietnam

Shiny on one side and matte on the other, the soft, pliable heart-shaped leaves don’t have much character until heat is applied to them, at which point they release a sweet and spicy, incense-like fragrance. 

My great friend Barb brought me La Lot leaves as a gift

Available in many Vietnamese and Chinese markets these days, Wild Betel can be found locally in Toronto at the Kensington Market or T&T, making this delicious recipe easily accessible to anyone interested in capturing one of the truly unique flavours of Vietnam. 

The fragrant marinade has a lovely saffron hue from the curry powder

To begin, a fragrant marinade is prepared using lemongrass, minced garlic, curry powder, oyster sauce, fish sauce and a tablespoon of cornstarch, which is added to the minced beef (Bo), to bind the mixture together. Covered to marinate in the refrigerator for at least two hours, the beef absorbs these aromatic spices, making a wonderfully fragrant filling for the Bo La Lot. 

The minced beef needs to marinate for a while to lock in the aromatic flavours

Making the rolls is simple: A tablespoon of the fragrant beef mixture is placed onto the matte side of each leaf and rolled up, tucking in the sides of the leaf as you proceed. Each of the rolls are placed seam side down on a plate, brushed with some oil and pan fried over medium heat until the leaves appear charred and the filling is cooked through.

Rolling a dollop of beef mixture in the leaf

In their raw form, Betel leaves have little fragrance, but when grilled, the leaves impart a truly unique aroma to the beef, and also help seal in the beef's moisture and juices. 

The beef rolls are pan-fried in a little oil for about 8-10 minutes

Bo La Lot is usually served with a dipping sauce, typically Nuoc Cham, which adds a wonderful spicy complexity to these fragrant little parcels. Topped with some fresh mint, chopped red chilies or dry roasted peanuts, Bo La Lot makes a delicious and unique appetizer, in addition to being a superb ambassador for Vietnamese cuisine.

Grilled Lá Lốt (Wild Betel) Beef Rolls

Makes 24 rolls

1 lb ground beef

24 large wild betel leaves

1 tablespoon oil

Marinade:

2 cloves garlic, minced

2 tbsp minced lemongrass, or Gourmet Garden Lemongrass

2 shallots, minced

1 tsp curry powder

1 tsp oyster sauce

2 tsp fish sauce

1 tbsp cornstarch

2 tsp sugar

1/4 tsp salt

1/2 tsp fresh ground black pepper

Combine the marinade ingredients in a bowl and mix well. Add the ground beef and blend to combine. Cover and chill for at least 2 hours.

To make the beef roll, place 1 tablespoon of the beef mixture onto the betel leaf. Fold one end over the filling, fold in the sides and roll up tightly, placing it seam side down on a tray. Continue to make all the rolls in this manner.

Brush the rolls with a little oil. In a large skillet, add 2 tablespoons of oil over medium heat, and pan fry the rolls until the rolls appear charred in colour and the filling is cooked through, about 5 minutes each side.

Serve the beef rolls along side a small bowl of Nuoc Cham, and garnish decoratively with some chopped mint, red chilis or dry roasted peanuts.

'Gourmet Garden Lemongrass'

Nuoc Cham

Makes about 2 cups

5 tbsp sugar

3 tbsp water

1/3 cup fish sauce 

1/2 cup lime juice (about 3 limes)

1 large clove garlic, minced 

2 Thai chilies, seeded and minced 

1 shallot, minced

Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, chili, and shallot and let stand for 30 minutes before serving alongside the beef rolls.

Baked Spinach and Ricotta Malfatti

These are divinely delicious and addictive little dumplings. Malfatti translates as 'badly made' in Italian, for unlike gnocchi, their dumpling cousin, Malfatti are 'roughly' made, so you don't have to fuss too much when making them. They're also called gnocchi gnudi or ravioli gnudi, meaning ‘naked ravioli, because they're made from the ravioli filling, but without the pasta.

Ricotta, spinach, egg, parmesan and nutmeg are combined in a bowl

The mixture is then formed into little egg-like shapes and dusted with flour

Less filling than gnocchi, these luscious little spinach and ricotta dumplings are light, airy pillows of pure heaven. Made with smooth ricotta, fresh or frozen spinach, eggs, Parmesan cheese and nutmeg, they contain little flour, except for the flour used to roll them in. Oh yes, there's also a wee bit of butter in the luscious Béchamel sauce that is poured over the Malfatti along with a dollop or two of fresh tomato sauce, a sprinkling of parmesan cheese and some fresh basil, before they bake in the oven for about 45 minutes, until they're bubbling, golden and delicious. So if you’re craving pasta but want something low in carbs with plenty of greens, these Baked Spinach and Ricotta Malfatti are easy to make, impossible to ruin and mouth-wateringly good.

Baked Spinach and Ricotta Malfatti hot from the oven

Four delicious Malfatti as a first course, with a sprinkling of basil

Baked Spinach and Ricotta Malfatti
Makes about 30 dumplings. Serves 4 as an entrée or 8 as a small plate.

Dumplings:
2 300g packages chopped frozen spinach, thawed

1 300g tub fresh ricotta cheese
3 eggs, lightly beaten
1 cup freshly grated Parmesan cheese
Freshly grated nutmeg
Salt and pepper
Fresh basil, chopped for garnish
Butter for greasing baking dish
1 cup all-purpose flour
2 cups fresh tomato sauce

Béchamel Sauce: Makes 4 cups
4 cups whole milk
7 tbsp unsalted butter

½ cup all-purpose flour
Salt and pepper
Freshly grated nutmeg

Thaw the frozen spinach, then drain and squeeze well with your hands, as extra water will make it difficult for the dumplings to hold their shape.

In a medium bowl, combine the spinach, ricotta cheese, eggs, half the Parmesan cheese and a grating of nutmeg. Season with salt and pepper, and stir with a wooden spoon until well mixed. Set aside. Preheat the oven to 350°F.

While the oven is preheating, prepare the béchamel sauce by first heating the milk in a saucepan. In a separate saucepan, melt the butter, then add the flour, stirring with a wooden spoon and cooking the roux until it becomes lightly golden, about 5-6 minutes. Add a ladleful of the warm milk at a time, stirring constantly so it does not form lumps. Continue adding the milk until it has all been incorporated. Season with salt and pepper, and a generous grating of nutmeg. Continue cooking and stirring on low heat for another 10 minutes. It will thicken and become very smooth. Remove from the heat and cover.

Liberally butter a large 9"x12" baking dish, then spoon a little of the béchamel sauce to cover the bottom. Put the flour onto a flat plate and pat your hands in the flour. To make the dumplings, use your hands to form them in the shape and size of a small egg, slightly elongated. Then dust them each very lightly in the flour and put them onto the béchamel in neat rows. Cover the dumplings with the remaining béchamel, then dot the surface with tomato sauce and sprinkle with the remaining Parmesan cheese.

Bake until the top is lightly golden, about 40-50 minutes. Serve piping hot with a good sprinkling of fresh basil on each serving.

Simple Tomato Sauce
Makes about 4 cups

4 garlic cloves, peeled and lightly crushed
6 tbsp olive oil
3 lb ripe, fresh tomatoes, skinned and chopped (or two 28-ounce cans of whole, peeled tomatoes with juice)
Salt and pepper
12 fresh basil leaves, roughly torn

If using canned tomatoes, dump tomatoes and juice into a bowl and break up the tomatoes with your hands. Put the garlic and olive oil into a saucepan over medium heat. When the garlic begins to sizzle, add the tomatoes. Season with salt and pepper. Cook, stirring occasionally, about 20-25 minutes, until the tomatoes have melted into a thick, smooth sauce. If using canned tomatoes, the cooking time is slightly less, about 15 minutes from when the tomatoes begin to boil. Add the basil and turn off the heat.

You will need about 2 cups of the tomato sauce for the Baked Spinach and Cheese Malfatti. The leftover sauce can be stored for 3-4 days in the refrigerator or frozen for future use.

Homemade Strawberry Jam

With all the fabulous fresh Florida strawberries in the markets these days, I couldn't resist the impulse to make homemade Strawberry Jam, and arrived home with 4-pounds of the little lovelies. I renewed my love affair with the sweet red berries recently, while I was at Giuliano and Lael Hazan's cooking class in Sarasota this past month. Giuliano made the most outrageously delicious Strawberry Gelato, and from that moment on, I was besotted. Having not made jam before, I was somewhat daunted by the process, but soon realized that the ingredients are really quite straight forward. Just an enormous quantity of berries and an equally enormous quantity of sugar!

So with berries in hand, I began to hull and chop all 4-pounds of the little guys. Within moments, a wonderful sweet perfume permeated the entire kitchen, and with great anticipation, I then plunged them into the vat of boiling sugar!

As the strawberries cooked, succumbing to their delicious destiny as my inaugural batch of homemade jam, the berries slowly softened and rose into a pink pillowy mass of bubbling sugar, lemon juice and curls of lemon zest. The setting of jam depends on the presence of pectin, and because Strawberries are low in pectin, they need to cook a bit longer. Or you can add powdered pectin, a pectin rich fruit such as red currants, or as I did — used lemon juice — making the 'setting' process worry-free. So with over an hour of 'boil, boil, toil and very little trouble', the jam was perfectly set and carefully ladled into sterilized mason jars.

The real test came as I served my homemade jam with fresh baked scones and Devonshire cream for Afternoon Tea at my in-laws. Born in Britain and not unaccustomed to a proper Cream Tea, I was delighted when they licked their lips in appreciation. My first jam too! I was thrilled.

Strawberry Jam
Makes 20 cups (10 500ml jars)

4lb strawberries
4lb granulated sugar
3 lemons, juice and zest

Equipment:
Bernnardin© 500ml Mason Jars and caps
Bernnardin© snap lid sealing discs
Jar Lifter
Canning Funnel



Wash, hull and quarter the strawberries, discarding any berries with bruises or that are overripe.

Place a saucer into the freezer to chill — you'll need this when you test the setting point of the jam.

Sterilize the mason jars and sealing discs, by placing them in a large pot of boiling water — I use Bernnardin products which can be found at Canadian Tire.

Combine the sugar, lemon juice, lemon zest and a cup of water into a large pot, and cook over medium heat until the sugar has partially dissolved, about 30 minutes. Add the strawberries and continue to cook over medium heat, as the strawberries release their juices and the mixture boils slowly, for about 45-50 minutes. The mixture will rise as it boils, so be careful.

To test the setting point, remove the jam from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger. If the jam surface wrinkles then it has reached it's setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point yet, and should be returned to the heat and boiled for a few more minutes before testing again. When the setting point has been reached, turn off the heat. Let the jam cool and thicken for about 10-15 minutes, so that the strawberries don't all sink to the bottom in the jam jars.

Using a jar lifter, carefully remove the sterilised jars one at a time from boiling water. Then using a jam funnel, ladle the jam carefully into the sterilised jars, and cover immediately with a snap lid while it's still very hot! The seal with a screw-on lid and tighten it halfway. You'll hear the sealing discs 'pop' as the jam cools and the seal is complete. The lids can then be fastened tightly. Once the jam jars are completely cooled, label and store them in a cool, dark cupboard for up to a year — that is, if you don't gobble them all up before then!

Minny's Caramel Cake from 'The Help'

Minny's Caramel Cake

I recently read a wonderful book — The Help — the bestselling novel by Kathryn Stockett. Set in Jackson, Mississippi during the volatile 1960's, Stockett's book follows several characters as they personally come to grips with race, civil rights and true friendship. Skeeter Phelan, a recent Ole Miss graduate and aspiring writer, is disturbed by the sudden disappearance of her family's black maid and the small injustices she sees as her white friends deal with their domestic help. With the assistance of two brave, black women, Abilene and Minnie, Skeeter writes a tell-all book detailing the lives of Mississippi families and their servants. As the women write, and once the book is published, the citizens of Jackson are forced to examine the realities of their unfair traditions and false beliefs.

Throughout the book, Stockett referenced a caramel cake that Minny made — a southern prize-winning cake. I had never heard of caramel cake before reading the book, so I did what I often do — I 'googled' the recipe! That's when I found Kathryn Stockett's original source for Minnie's Caramel Cake — a recipe from The Junior League of Memphis Cookbook © 1952 from a recipe submitted by Mrs. Phil Thornton, Jr.

Minny's Caramel Cake

Makes one 9" 2-layer cake

1 cup finely chopped pecans, plus extra for garnish
1 cup unsalted butter at room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups unsifted cake flour
1/8 tsp salt
3 tsp baking powder
1 1/2 cups buttermilk

For the cake:
Pre-heat oven to 350°F. Cream butter and sugar with an electric mixer at medium speed for about 20 minutes or until mixture is light and fluffy. Reduce speed to low and add eggs one at a time beating well after each addition. Add vanilla and mix until blended. Combine flour, baking powder, pecans and salt in another bowl. Slowly alternate adding buttermilk and flour mixture to butter mixture, Begin and end with flour mixture and make sure to scrape down sides of bowl frequently until all is combined. Mix batter until well blended and smooth.

Prepare 2 9-inch pans by lining the bottoms with parchment paper, buttering the side then dusting with flour. Divide the batter evenly among the 2 pans. Bake for 18-20 minutes or until cake is lightly browned and springs back and a toothpick inserted in the middle comes out clean. Remove cakes from pans after cooling for 10 minutes and then cool completely on wire racks.


Minny's creamy caramel frosting:

2 1/2 cups sugar
1 large egg, slightly beaten
8 tbsp unsalted butter
3/4 cup whole milk
1 tsp vanilla

Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream. This will ice a 2 layer cake. Garnish with whole pecans.



Optional Caramel Cream Cheese Frosting:

1/4 cup light brown sugar
10 tbsp unsalted butter
1/3 cup whipping cream
8 oz cream cheese, softened
1/2 tsp vanilla extract
Dash of salt
1 3/4 cups powdered sugar

Melt brown sugar and 4 tbsp butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.

Place remaining 6 tbsp butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

To Finish Cake:
Place one layer on cake plate and working quickly, cover top with thin layer of Caramel frosting. Repeat with next layer. For Minnies caramel cake: place top layer on and frost top, then sides, smoothing icing. For modern caramel cake: place top layer on and frost top and sides with Caramel Cream Cheese Frosting. Garnish with candied pecans and small white currants, if desired.

Caramel Cake with Cream Cheese Frosting

Demetrie was with Kathryn Stockett's family while she was growing up in Jackson Mississippi, and upon whom the character Aibileen was based from Stockett's award-winning book, The Help. This is her recipe for her decadent Chocolate Pie.

Demetrie's Chocolate Pie
1 9-inch pie/6-8 servings

1-2/3 cups water
5 tbsp sweetened cocoa powder, such as Ghiradelli
3 tbp cornstarch
1 14 oz can sweetened condensed milk
3 egg yolks, beaten
1 cup good quality dark chocolate, chopped
2 tbsp butter
1 tsp pure vanilla extract
1 9-inch pie shell, prebaked plain or graham cracker
Whipped cream (or if it’s not too humid, you can top with meringue)
Shaved chocolate to sprinkle on top, for looks

In a medium sized, cool saucepan, mix water, cocoa, and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat to just under a boil and stir until it’s thick.

Reduce heat to low and stir in the butter and good quality dark chocolate until melted and well combined. Add in your good vanilla and keep stirring well. Turn off the heat and let it cool some. Pour into a prebaked pie shell, storebought if that’s how you do things.

Let the pie set-up in a cool spot, like a plug-in refrigerator, covering with wax paper so you don’t get a skin. Dollop cream on top or top with meringue.

Sur la Table: The Art & Soul of Good Cooking

My favourite shop in Sarasota is Sur la Table, a fabulous specialty cookware store at the corner of Pineapple and Orange — only in Florida can there be such a charming address! With locations across the States, Sur la Table also has a website and mail order catalogue, making shopping a little too easy. The scope and variety of their cookware is overwhelming, from Moroccan tagines, Spanish paella pans, cookbooks, bakeware and gorgeous dinnerware to beautiful linens, superb knives, cooking accessories and kitchen tools I never even knew existed, Sur la Table is a culinary wonderland with anything you can possibly imagine and more. The staff are also extremely helpful and enthusiastic, willing to offer a helping hand if you can't find something. However I'm usually content to wander endlessly, trying to justify why I need yet another set of dinner plates or linen napkins to take home in my luggage.

22 N. Lemon Avenue, Sarasota, Florida 34236

www.surlatable.com

Another discovery I made while I was in Sarasota was Edible Sarasota, an absolutely wonderful magazine that Lael Hazan introduced me to, with herself being one of their talented contributing writers. Edible is a network of regional food publications published across the US and Canada, celebrating local food, farms, culture and cuisine, with a behind-the-scenes look at the communities they cover — essential reading for anyone interested in culinary events or edible happenings. Fortunately there is Edible Toronto which celebrates the local foods in the Golden Horseshoe, with special highlights on local farmers and artisanal food producers. This magazine is a great read with fabulous photography and links to what's happening in our culinary community.

“The food producers of our community have jewels to offer, and light from Edible Sarasota shines upon them and singles them out .”

Marcella & Victor Hazan

“I just love reading Edible Communities publications cover to cover — they are some of the best things I’ve ever read.” 

Julia Child

Euphemia Haye on Longboat Key

Nestled away in a lush tropical setting is Euphemia Haye, regarded as one of Florida's most romantic restaurants. Located on Longboat Key, Euphemia Haye has won numerous awards for culinary excellence, with Chef Raymond Arpke, co-owner and cookbook author and his wife, D'Arcy, the culinary inspiration of the acclaimed restaurant.

Euphemia Haye Chef Ray Arpke

Euphemia Haye was actually the grandmother of the restaurant's founder, Leslie Buntin, who named the restaurant after her in affectionate memory, having raised Buntin and his two brothers from childhood. Raymond and D'Arcy Arpke chose to keep the restaurant’s name after they purchased Euphemia Haye in 1980, and since then they have become known for combining a warm friendly ambiance, outstanding service and an imaginative menu using only the finest produce available. Classically trained, Chef Arpke's innovative flair and love for fresh slow cooked foods has assured Euphemia Haye consistently excellent reviews and a dedicated following of gourmands, with all the breads, stocks, sauces, soups, dressings and desserts homemade on the premises. 

Euphemia Haye's lush botanical garden outside the main dining room

The formal dining room on the main floor overlooks a verdant outdoor botanical garden with The Haye Loft located upstairs. Originally Buntin's private apartment The Haye Loft was redesigned to accommodate a cosy bar with live jazz most nights, a more casual bistro style dining option, plus Euphemia's famous Dessert Room, offering more than 15 homemade pies and cakes on display each evening.

Euphemia Haye also offers cooking classes with Chef Arpke once a month, with culinary themes such as A New Orleans Jazz Brunch and Terrific Tapas and Spanish Flavours with recipes including Temperanillo Braised Baby Lamb Shanks and Empanada de Horno with Jalapeno Salsa Fresca, which is a South American style stuffed pastry with beef, egg, olives, raisins and fresh salsa. Classes fill up quickly, so it's imperative to book early to guarantee a spot. 

An accomplished chef and published author, Chef Arpke's cookbook, 'You Don't Have To Be Crazy, But It Helps, Recipes and Rantings of a Madman' is an anecdote filled autobiography featuring many of his favourite recipes from Euphemia Haye, one of the more popular being his signature dessert — Apple Walnut Crumble Pie, rich and delicious with a scoop of homemade vanilla ice cream. Other desserts include Classic Pecan Pie, Peanut Butter Mousse Pie and of course, Florida Key Lime Pie, in addition to Euphemia's famous flambéed Bananas Foster, with caramelized sugar and liquors flamed with bananas and rum. All the desserts are fabulous — the only conundrum is which one to choose.

Apple Walnut Crumble Pie
Makes one helluva big pie!


Pie shell:

2 cups cake flour

1/4 cup shortening or lard

1/2 cup unsalted butter, cut into pieces

1/2 tsp salt

1/3 cup ice water

Put cake flour, butter and salt into a stainless steel bowl. Cut the shortening and butter into flour until it all has a mealy consistency. Add ice water and mix with your fingers to form a dough. Form into a ball, flatten with your hands and place on a well-floured flat surface. Flour the top of the dough well and roll out into about a 13-14-inch round. Place the dough into a floured 10-inch pie pan and flute the edges.

Crumble topping:

1 1/2 lb soft butter

1/2 lb sugar

1 lb cake flour

vanilla to taste

Combine all ingredients in a mixer with the paddle in place, and mix at low speed until it "crumbles". Cool and set aside.

Apple walnut filling:

12 cups (3 pounds) of 1-inch apple slices

1 1/2 cup chopped walnuts

1/2 tsp cinnamon

1 dash each ground nutmeg, clove, ginger and allspice

1 1/2 cups sugar

1 tbsp flour

Place prepared apples in a non-reactive bowl and sprinkle walnuts, spices and sugar over the top. Toss the apple mixture and mix well. Add flour and toss well. Let mixture rest for 10 minutes. Toss well again. Mound the apple mixture in the pie shell. Top with crumble so they are completely covered. Bake at 350°F for 70-80 minutes until the pie is baked through and browned evenly. If crumble topping is browning too fast, cover with foil until almost done. Serve with a dollop of good quality ice cream.