HELL’S KITCHEN CRANBERRY RELISH FROM MIKI ORIHARA

FROM MIKI ORIHARA OF THE MARTHA GRAHAM DANCE COMPANY

“Here is wonderfully delicious and refreshing side dish Miki makes every holiday season. It is so tasty and cuts the sweetness or fattiness of all the other dishes. It’s a beautiful palate cleanser AND it’s healthy!”

— Stephen Pier

SERVES:
10 - 15

PREP TIME:
2 MIN

TOTAL TIME:
5-10 MIN

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INGREDIENTS

1 package fresh cranberries
1 juicy orange, well washed
½ cup of honey*
1/4 teaspoon cloves, allspice, or cinnamon is a nice touch if you like it

DIRECTIONS

Throw it all in a food processor, orange peel and all. Mince until smooth, and enjoy!

*We use our very own “Hell’s Kitchen Honey” from our hives at the Clinton Community Garden, Hell’s Kitchen, NYC.

SIR FREDERICK ASHTON’S PLUM PUDDING

FROM SIR FREDERICK ASHTON, BRITISH BALLET DANCER AND CHOREOGRAPHER

FROM TANAQUIL LE CLERCQ’S THE BALLET COOK BOOK

SERVES:
2

PREP TIME:
30 MIN

TOTAL TIME:
15 HRS 30 MIN

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INGREDIENTS FOR THE PLUM PUDDING

½ lb. suet, finely chopped
2½ cups bread crumbs
1¼ cups brown sugar
1½ cups currants
1½ cups raisins
¾ cup chopped blanched almonds
¾ mixed candied fruits
2 tsp. nutmeg
¼ tsp. salt
6 eggs
½ cup brandy
Silver trinkets, to taste

DIRECTIONS FOR THE PLUM PUDDING

Combine suet, bread crumbs, brown sugar, currants, raisins, candied fruits, almonds, nutmeg, and salt in a bowl. Beat eggs in another and stir into dry ingredients. Add brandy to mixture, and stir in trinkets. Cover and allow to stand overnight.

Pour into 2 buttered casseroles or earthenware dishes. Wrap each casserole in a floured cloth and set aside. Bring 3 inches water to boil in 2 medium saucepans with tight fitting lids (see note). Set a trivet on the bottom of each pan; place casserole on the trivets, cover tightly and steam 6 hours, adding water when necessary. Remove from pan, cool slightly and unmold. Serve with hard sauce. Yields 2 puddings. 

Note: One large roasting pan with a tight fitting lid could be used to accommodate the 2 casseroles. 

INGREDIENTS FOR THE BRANDY HARD SAUCE

¼ lb. sweet butter
1 cup confectioner’s sugar
Brandy

DIRECTIONS FOR THE BRANDY HARD SAUCE

Cream butter until fluffy. Gradually add sugar, beating well after each addition. When all the sugar has been added, flavor as desired with brandy. Serve with the plum pudding.

RECIPE FOR SWEET POTATO PIE FROM WILLIE MAE MITCHELL

FROM THE MOTHER OF ARTHUR MITCHELL, CO-FOUNDER OF DANCE THEATRE OF HARLEM

SERVES:
ABOUT 8

PREP TIME:
20 MIN

TOTAL TIME:
1 HR 40 MIN

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INGREDIENTS

1 pound sweet potatoes, peeled
¼ cup butter or margarine
¼ cup of brown sugar (packed)
½ can condensed milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
2 eggs
1 (9-inch) homemade or unbaked pie crust

DIRECTIONS

Cook sweet potatoes in boiling water, covered for 30 minutes or until tender. Drain.

Beat sweet potatoes and butter at medium speed with an electric mixer until smooth. Add eggs and the rest of the ingredients, beating well. Pour mixture evenly into the piecrust. Bake at 350 degrees F (175 degrees C) for about 40 - 50 minutes or until golden brown. A knife inserted in center should come out clean.

Cool and garnish as desired. Store leftovers covered in the refrigerator.

CARLA FRACCI'S RECIPE FOR RISOTTO CON FUNGHI (RICE WITH MUSHROOMS)

FROM CARLA FRACCI, ITALIAN BALLET DANCER AND ACTRESS

FROM TANAQUIL LE CLERCQ’S THE BALLET COOK BOOK

SERVES:
4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR 30 MIN

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INGREDIENTS

5 large dried mushrooms
1 can of chicken stock, 15 oz
4 tbs. butter
1 tbs. oil
2-3 onions, thinly sliced
1 cup Arborio rice
2 cups buttermilk
¼ tsp. saffron
½ tsp. salt
Pinch of pepper
Grated parmesan cheese to taste

DIRECTIONS

Soak mushrooms in warm water for 30 minutes, changing the water twice. Drain.

Cook mushrooms in bouillon until tender, about 1 hour. Drain, reserving liquid, and chop into small pieces.

Melt butter, add oil, and sauté onions until golden, about 5 minutes. Add rice and sauté until pale yellow, stirring occasionally. Add milk, chopped mushrooms, saffron, salt and pepper. Simmer 20 minutes, stirring occasionally. If necessary moisten with a little bouillon to keep from drying out. Sprinkle with parmesan and serve immediately.