1/2 pound ground veal
3 slices of salt pork (or slab 1/2 pound lean ground beef bacon), rendered
3 inches square,
/ cup bread crumbs 1 egg, slightly beaten 1/2 teaspoon salt
/ teaspoon ground nutmeg
/ teaspoon freshly ground pepper
Sauce
2 tablespoons butter
2 tablespoons flour
1/ cups beef stock
Combine the meats, crumbs, egg, and seasonings into balls 1/ inches in diameter, using as little pressure as possible. Cover and let stand for 1 hour.
Brown the meatballs in the pork fat.
In a separate pot, melt the butter and add the flour, whisking together to make a roux. Slowly add the stock, stirring constantly. Bring to a boil and add the browned meatballs. Simmer very low for 1/ hours. Serve over egg noodles and garnish with finely chopped parsley. Serves 4 to 6.
PEAR BRIE PIZZETTE
Dough
1 1/2 teaspoons salt I cup warm water
1 tablespoon olive oil
1 package granular yeast
2 1/2-3 cups all-purpose flour (not rapid-rising)
cornmeal
1 teaspoon sugar
Pour the water in a bowl and sprinkle the yeast on top. Add the sugar, salt, olive oil, and mix until the yeast is dissolved. Add 1/ cups of flour, stir, and add 1 more cup. Combine thoroughly and turn the dough out onto a lightly floured surface, adding the rest of the flour if the dough is too sticky. Knead for 5 minutes.
Put the dough in a lightly oiled bowl and let rise in a warm place until double in bulk—about 1 hour. Punch down and divide into two pieces for pizzettes. Let the dough rest for about 15 minutes. Using a rolling pin or your hands, shape into two rounds.
Topping
2 large ripe pears (comice 3 large yellow onions are especially good)
1 tablespoon olive oil
1/2-3/4 pound ripe, but not runny, Brie
1 tablespoon unsalted butter
1 1/2 tablespoons sugar
Preheat the oven to 450°.
Slice the onions into thin rings and saute in the melted butter and oil until limp. Cover the pan, stirring occasionally. Cook slowly for about 15 minutes. Uncover the pan, sprinkle the onions with the sugar, turn up the heat, and cook until well browned. Stir constantly. The sugar caramelizes the onions. This will take 15 to 20 minutes. Set the onions aside.
Peel and slice the pears.
Brush the tops of the pizzettes with some olive oil and spread the caramelized onions over each. Arrange the pear slices on top and dot with slices of the Brie.
Bake for 15 minutes on a lightly greased pizza pan on which you've sprinkled cornmeal. The dough may also be baked on a cookie sheet and cut into squares. Serves 4—more if served as a first course.
DENOUEMEN APPLE/PEAR. CRISP
This recipe can be made with pears or apples. It is especially delicious with a mixture of apples, such as Empire or Delicious (sweet) and Macoun or Macintosh (slightly tart).
14-2 pounds apples or pears
1/4 teaspoon salt
3 tablespoons brown sugar
juice of lemon
6 tablespoons unsalted butter -
2 tablespoons maple syrup
3/4 cup flour
Preheat the oven to 375°.
Peel, core, and slice the fruit. Toss it in a bowl with the lemon juice to prevent browning.
Place the slices in a lightly buttered baking dish. Drizzle with the maple syrup.
Put the flour, salt, sugar, and butter in the bowl of a food processor fitted with a metal blade and process briefly. Or you may cut the butter in with a pastry cutter or two knives. The mixture should be crumbly.
Cover the fruit evenly with the flour mixture and bake for 45 minutes or until the juices are bubbling.
Let sit for five minutes and serve with whipped cream, vanilla ice cream, or creme fraiche.
LIZZIE'S SUGAR ANDSPICE COOKIES
3/4 cup unsalted butter
1 teaspoon cinnamon 1 cup sugar
3/4 teaspoon cloves
1 egg, slightly beaten
3/4 teaspoon ginger
1/4 cup molasses
1/4 teaspoon salt 2 cups flour
sugar
2 teaspoons baking soda
Preheat the oven to 375°.
Cream the butter, sugar, egg, and molasses together thoroughly. Sift the flour, baking soda, spices, and salt together. Add to the butter mixture and stir.
Roll the dough into balls, 1 inch in diameter, and roll the balls in sugar. Set approximately 2 inches apart on a lightly greased cookie sheet and bake for 12 minutes. Let cool on brown paper or racks. Makes approximately 4 dozen.
For an elegant tea cookie, make 1/2-inch-diameter balls and reduce the cooking time to 9 minutes. Makes approximately 8 dozen.
pizzette. You can also make the cookies ahead and freeze the balls, baking a batch when you need—or want—them. The point is to end up with something tasty to sit down to with the latest Faith Fairchild mystery propped up next to your plate. Sante!
Author's Note
