Iowa State University Alumni Association| online edition | winter 2006

WINTER 2006
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VISIONS ONLINE BONUS: RECIPES FROM OUR FEATURED RESTAURANTS AND INNS

Puff Pastry Pears: From Julie Trusler
From JT’s Volume I: A Collection

**To order Julie Trusler's cookbook, call her at (641) 792-5403. It is not available in stores outside of Newton, Iowa.

1/2 (17.3-ounce) package frozen puff pastry sheets, thawed (1 sheet)
3 T. butter
4 large ripe pears, peeled, cored and cut into 1/3-inch thick slices (I like Bartlett pears)
1/4 tsp. salt*
2 T. fresh lemon juice
2 T. sugar
1 recipe caramel sauce (see below)
Powdered sugar

Preheat oven to 425 degrees.

Unfold pastry sheet. The fold lines make a natural marking to make the pear shapes. Lightly mark a center line horizontally across the fold lines creating six sections of pastry. Using a sharp knife, cut out 6 pear-shaped pieces – I just freehand my pears. Start with the stem and go down each side. Place on a greased or parchment-covered baking sheet and bake on the bottom rack of the oven 15-20 minutes until puffed and golden brown. Cool slightly. Carefully pull apart the pears horizontally to make 2 halves.

In a large sauté pan, melt butter over medium-high heat. Add sliced pears and sprinkle with salt. Cook until pears are just beginning to get tender, stirring occasionally (about 5 minutes). Sprinkle with lemon juice and sugar. Continue to cook until sugar is dissolved and lemon juice is reduced (about 2 minutes). The pears are best with a little bit of brown color around the edges.

To serve, place on the bottom half of a puff pastry pear on serving plate. Spoon 4-6 pear slices onto pastry. Top with the other half of puff pastry. Sprinkle with powdered sugar and drizzle with caramel sauce. If you like more sauce, put a puddle of sauce on the serving plate before you put the pastry on.

6 servings

*It’s easier to just use a salt shaker to sprinkle the pears with salt rather than measuring out 1/4 teaspoon and then trying to sprinkle. Just trust yourself and sprinkle without measuring.

Caramel Sauce: From Julie Trusler

2 T. butter
1/4 c. light corn syrup
1/2 c. firmly packed light brown sugar
1/4 c. heavy cream

In a small, heavy saucepan, melt butter. Add corn syrup and brown sugar. Cook over medium heat until mixture boils. Boil about 45 seconds, until foam is a light caramel color. Remove from heat and stir in cream. Cool.

Cajun dressing: From Cavanaugh's Bar and Restaurant

6 c. mayo
1 c. honey
3 T. cayenne pepper
1 T. worchestershire sauce
1 T. Tabasco
2 c. milk

Blend mayo with honey. Add milk with rest of ingredients.

Serve on chicken sandwich or use for dipping.

Cornmeal Waffles: From Loy’s Farm B&B

1 1/4 c. all-purpose flour
3/4 c. yellow cornmeal
2 T. sugar
1 T. baking powder
3/4 tsp. salt
1 3/4 c. milk
6 T. margarine, melted
2 large eggs, separated

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Make a well in the center. Add margarine, milk, and egg yolks; beat until smooth. Beat egg whites; fold into batter. Bake in heated waffle iron. Top with applesauce or maple syrup. 6 servings.

Loy’s Farm B&B serves this dish with sausage and fresh fruit.

Encrusted Halibut: From Atwater’s Restaurant in the Herrington Inn

1 c. coarse bread crumbs
1 c. black sesame
1/2 c. minced fresh parsley
4 8-ounce halibut
Salt and freshly ground pepper to taste
1/2 c. all-purpose flour
2 eggs, lightly beaten
1/4 c. olive oil for frying

In a shallow bowl, combine the bread crumbs, black sesame, and parsley. Season the fish with salt and pepper, and dust with flour. Dip each fillet in the eggs, then the bread crumb and sesame crust mixture, to coat on both sides. In a large sauté pan or skillet over medium-high heat, heat the olive oil and cook the fish for 2 minutes on each side, or until golden brown and cooked throughout. Garnish with drizzled sesame oil and fried won ton skins.

Serving suggestions: This is a dish that goes great with a handful of grilled vegetables or a soft Moroccan cous cous.

Smoky Steak Chipotle Chili: From What’s for Dinner, Des Moines

1. Line a crock with a plastic bag. In the plastic bag place:

1 1/2 lb. round steak, cube
3 c. diced tomatoes (canned)
3 c. canned kidney beans (rinsed and drained)
2 c. tomato sauce
1 1/2 c. chopped onion
1 c. chopped green sweet pepper
1 T. chili powder
2 tsp. minced garlic
2 tsp. minced chipotle pepper
1 tsp. ground cumin
1/2 tsp. salt

2. Seal bag and turn to coat. Place in another plastic bag to double bag. Seal, label and freeze for up to 1 month.

Cooking directions: (Thaw in the refrigerator for 3 days or until completely thawed.) Place contents of beef package in a 3 1/2 to 4-quart slow cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until beef is tender. TIP: Serve with shredded cheddar cheese, sour cream, chives/chopped onion, and/or corn chips.

Decadent French Toast Soufflé: From Butler House on Grand

Ingredients:
4 large or 5 medium croissants, baked
8 oz. cream cheese, softened
½ c. butter, softened
¾ c. maple syrup, divided
10 eggs
3 c. half-and-half
1 t. ground cinnamon
Powdered sugar
Chopped pecans (if desired)

And for sauce:
½ c. butter
½ c. maple syrup

Coarsely rip croissants into small (1 inch) pieces by hand. Distribute evenly in greased 13x9 inch casserole dish. Combine cream cheese, butter, and ¼ c. maple syrup; spread evenly over chopped croissants. In large bowl, beat eggs, ½ c. maple syrup, and half-and-half; pour over mixture. Sprinkle with cinnamon. Cover and refrigerate overnight. Remove from refrigerator. Preheat oven to 350 degrees. Uncover and bake 45 to 50 minutes or until puffed and golden. In small saucepan, heat ½ c. butter and ½ c. maple syrup; pour over warm soufflé as serving. Sprinkle with powdered sugar (and chopped pecans if desired).