Subject: Peches Ninon
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 23 2001 - 07:51:30 EST
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F O O D F U N N Y
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Here's a good, if somewhat long, one from reader Jeanann Leone:
A very traditional elderly woman was enjoying a good game of bridge
with her girlfriends one evening. "Oh, no! I have to rush home and
fix dinner for my husband! He's going to really ticked if it's not
ready on time!" she exclaimed suddenly.
When she got home, she realized that she didn't have enough time to go
to the supermarket, and all she had in the cupboard was a wilted
lettuce leaf, an egg, and a can of cat food. In a panic, she opened
the can of cat food, stirred in the egg, and garnished it with the
lettuce leaf just as her husband pulled up.
She greeted her husband and then watched in horror as he sat down to
his dinner. To her surprise, the husband really enjoyed his dinner.
"Darling, this is the best dinner you have made for me in forty years
of marriage. You can make this for me any old day."
Needless to say, every bridge night from then on, the woman made her
husband the same dish. She told her bridge cronies about it and they
were all horrified. "You're going to kill him!" they exclaimed.
Two months later, her husband died. The women were sitting around the
table playing bridge when one of the cronies said, "You killed him!
We told you that feeding him that cat food every week would do him in!
How can you just sit there so calmly and play bridge knowing you
murdered your husband?"
The wife stoically replied, "I didn't kill him. He fell off the
mantel while he was cleaning himself."
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T O D A Y ' S R E C I P E
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This is another creation of French master chef Escoffier. He would
have served it highly decorated with candied violets, citron,
chocolate leaves, or any variety of sweet garnishes. Feel free to let
your creativity run wild when garnishing this dish.
Peches Ninon (Poached Peaches with Vanilla Pudding)
For the pudding:
2 cups (500 ml) milk
1 vanilla bean, split
1 tsp (5 ml) grated lemon peel
1/4 cup (60 ml) farina or cream of rice
4 egg yolks
1/2 cup (125 ml) sugar
4 tsp (20 ml) unflavored gelatin
1 1/2 cups (375 ml) heavy cream, whipped until stiff with
2 Tbs (15 ml) confectioner's sugar
Bring the milk, vanilla bean, and lemon peel to a boil in a saucepan
over moderate heat. Remove from the heat and allow the mixture to
steep for 15 minutes. Strain the milk through a fine sieve (set the
vanilla bean aside) and return to the pan. Bring the milk to a simmer
and slowly add the farina, stirring constantly. Reduce the heat to
low and simmer, stirring occasionally, for 5 minutes. Remove from the
heat and set aside. Beat together the egg yolks, sugar, and gelatin
until the mixture forms a ribbon, about 4 minutes. Slowly pour the
egg mixture into the milk mixture, stirring constantly. Bring the
mixture to a simmer over low heat, but do not allow to boil, and cook
for 2 minutes. Place the pan in a bowl of ice water and stir until
the mixture is cool, about 5 minutes. Fold in the whipped cream and
pour into a lightly grease 6-cup (1.5 L) ring mold. Cover with
plastic wrap and refrigerate until firm, at least 3 hours.
For the peaches:
8 cups (2 L) water
The peel of 2 lemons, cut into thin strips
8 ripe peaches
Combine the water, sugar, lemon peel, and the reserved vanilla bean in
a large pot and bring to a boil over moderate heat. Add the peaches
and simmer partially covered for 15 minutes. Let the peaches cool in
the syrup, then peel them and return to the syrup. Chill until ready
to serve.
For the sauce:
1 1/2 cups (375 ml) apricot jam
1/4 cup (60 ml) water
3 Tbs (45 ml) kirsch or brandy (optional)
Combine all ingredients in a small saucepan and bring to a boil over
moderate heat, stirring constantly.
To serve, run a knife around the sides of the mold and dip the bottom
in warm water to loosen the pudding. Invert the mold onto a serving
platter and gently rap the plate on the table until the pudding slides
out. Drain the peaches and arrange them around the pudding. Pour the
sauce around the pudding and serve immediately. Serves 8.
Adapted from "Classic French Cooking" by Craig Claiborne and Pierre
Franey, Foods of the World series, Time-Life Books, 1970.
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