Week of 11/8/1999

Old-Fashioned Gingerbread with English Cream

2 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
a pinch ground cloves
2 sticks (1 cup) unsalted butter
1 cup unsulfured molasses
1 cup sugar
1 large egg
3/4 cup boiling-hot water
2/3 cup sour cream
1 1/2 Tbls. fresh orange juice
English Cream

Preheat oven to 350 degrees and butter a 10 x 3 in. round or 9 in. square cake pan. Butter bottom of pan and line bottom of pan with wax paper, cut to fit and buttered on top side.

Into a bowl sift together flour, baking soda, spices, and a pinch salt. In a saucepan over low heat, melt butter with molasses.

In a large bowl with an electric mixer beat together sugar and egg until thick and pale. Add butter mixture and beat until just combined. Add flour mixture and beat until just combined. Add water, sour cream, and orange juice and beat 2 additional minutes.

Pour batter into cake pan and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean and gingerbread has pulled away from side of pan. Cool gingerbread in pan on a rack and invert onto rack. Will keep in an airtight container at room temperature 3 days. Serve with English cream. Serves 10-12.

English Cream
1 cup whole milk
1/4 cup sugar
2 large egg yolks
1 1/2 tsp. vanilla
1 cup well-chilled heavy cream

Have ready a large bowl of ice and cold water. In a heavy saucepan bring milk to a simmer. In a bowl whisk together sugar and yolks and add hot milk in a stream, whisking. Pour mixture into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until it is thickened and digital thermometer registers 175 degrees. (Do not let boil). Immediately pour custard through a fine sieve into a metal bowl and set bowl in ice water. Stir in vanilla and cool custard completely. Custard may be made 2 days ahead and chilled, covered.

Just before serving, in a clean bowl with an electric mixer beat cream until it holds stiff peaks and fold in custard. Makes about 2 cups.


Lentil Soup with Smoked Ham
A great way to use up left-over ham and ready in only 30 minutes.

1 1/2 Tbls. olive oil
1 1/2 cups diced smoked ham
2 tsp. dried savory
1 1/2 tsp. dry mustard
3 cups (or more) canned low-salt chicken broth
1 cup brown lentils, rinsed
1 (14 1/2 oz.) can diced tomatoes with roasted garlic

Heat oil in heavy large pan over medium high heat. Add ham, savory and mustard and stir until ham begins to brown, about 2 minutes. Add 3 cups broth and lentils and bring to boil. Reduce heat to medium, cover and simmer until lentils are tender, about 20 minutes. Add tomatoes with juices; simmer uncovered 2 minutes. Add more broth by 1/4 cupfuls to thin soup, if desired. Season with salt and pepper. Serves 2.

Pasta with Butternut Squash and Lima Beans

2 Tbls. olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 Tbls. chopped fresh thyme or 1 tsp. dried
1/4 tsp. dried crushed red pepper
3 1/2 cups (1/2- inch pieces) seeded, peeled butternut squash (from about one 2 lb. squash)
1 10 oz. package frozen baby lima beans, thawed
2 cups (or more) canned vegetable broth
10 oz. penne pasta
1/4 cup grated Parmesan cheese

Heat oil in large nonstick skillet over medium heat. Add onion and saute until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and saute 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if neccessary. Season with salt. Transfer to bowl. Sprinkle with Parmesan cheese and freshly ground pepper. Makes 6 servings.