Retro Recipes and Traditional Fare

Leave it to my grandmother’s generation to have a delicious dessert with gelatin. A standby ingredient of the “greatest generation,” gelatin is often forgotten these days. Yet, this one ingredient provides a fantastic texture and appearance for dessert dishes. Strawberry Charlotte Russe is an “oldie but goodie,” for its name is derivative of Russian royalty and French culinary prowess.

With strawberries coming into season here in the Deep South, this Farmer is exploring a few old faithful recipes. A Charlotte Russe is delicious with any in season berry (black, blue or rasp) but especially good with strawberries. Though there are methods of ringing the mousse like dessert with additional lady fingers, tying with ribbons, and presenting in more formal fashions, I simply prefer to mound this delicacy in a pretty serving dish, scoop onto lovely dessert serving pieces, eat and enjoy the very essence of the season. There is something special about using family pieces, and my Mimi’s great Aunt Mamie's china is just the token for a dainty dessert. Though highly elegant, this dessert is severely easy to prepare and it's sure to be a hit with you and yours.

I know it doesn't look like much, but looks are often deceiving. 

I have been craving a little snack cake.  You know, one of those desserts you curl up with in the afternoon over a cup of coffee and a good read. 

I went searching in my files for something to satisfy my craving for a quick, easy dessert.  I came upon this recipe I clipped out of the Los Angeles Times possibly ten years ago.  I thought it was about time I made it.

This Poppy Seed Cake was a two-top prize winning recipe at the Iowa State Fair (not sure what year) and it's delicious.  Just perfect. 

The cake is moist, airy and totally enjoyable to eat.  It doesn't even need frosting, just sprinkle with powdered sugar and it's ready to devour.

Now and then I have a craving for red meat. And when that craving comes I want a meal that's fast and easy to make. Steak au poivre is my answer. It's a French-restaurant favorite. I don't think there's anyone out there who can dispute that. It's one of my absolute favorite dishes and I almost always order it if I see it on a menu. But it's so simple to make at home when I feel like staying in. It's quickly cooked in a pan followed by a luxurious sauce that includes brandy and white wine. This recipe can be made for a quiet romantic dinner for two or even doubled or tripled for an elegant dinner party.

For the perfect level of flavor and doneness, make sure the steaks have come to room temperature before cooking, then pat dry, and season well with salt and freshly cracked black pepper. Crush the pepper in a mortar and pestle or using my new favorite tool, the Flavour Shaker. I like to press the steaks into the crushed black pepper for optimal adhesion. For a steak that's beautifully pink inside, a 2-minute cook time per side is ideal. 

My girlfriend took one bite of these and said, “this tastes like Mac ‘n Cheese”.  Voila, the Mac ‘n Cheese cracker was born.

I had been wanting to make more savory snacks and this was a really great place to start.

What I love most about this recipe is that these can be made in big batches, baked right away or frozen for future use, making last minute entertaining, either in our own home or at others, easy and stress free.