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Long Island Larder: Pumpkins in Soup, Pumpkins in Bread

Most of the pumpkins dotting the fields with the brilliant orange will get their 15 minutes of celebrity on Halloween night. For although this hardy member of the squash-gourd family grows ubiquitously both in this hemisphere and in Europe, there are few recipes for its use. Too bad, be­cause the pumpkin’s hard rind keeps it usable for many months past the Thanksgiving pie season.

Oct 27, 1988
Long Island Larder: Party Food on a Budget

There are lots of party foods that can be made in advance at no great expense. The money saved can be used to hire the bartenders and waiters that are essential if the hosts are to have any fun at all and remain on speaking terms with each other.

Aug 4, 1988
Blueberry-Peach Shortcakes on Cornmeal Biscuits

Florence Fabricant decided to take advantage of the lush peaches and excellent blueberries that will be at their zenith in flavor during late July. There are already fine peaches and berries in the market so you can make this right away.

Jul 7, 1988
Marinated Shrimp With Lemons and Onions

Mary Emmerling has elected to serve a menu from her newly pub­lished book, “American Country Cooking.” This hors d’oeuvre will lead things off at her dress-in-white summer dinner for ten.

Jul 7, 1988
Long Island Larder: Growing Herbs and Putting Them to Use

I don't know if herbs have ever before crossed national boundaries in such a massive immigration as they are invading American cookery of the ’80s. Dill used to be Scandinavian; oregano Italian, and the less common anise-flavored tarragon, strictly French. The English were sage; Mexican, coriander, and I don’t know what we were — parsley, maybe. Now they’ve come to an enthusiastic melting pot and American cookery really sings with all these different accents.

Jun 23, 1988
Long Island Larder: Lamb With Peppercorns and Lamb Pastitcio

All this lamb talk is because we are smack-dab in the middle of “spring lamb season,” which is largely myth nowadays because lambs are born all year round in different parts of the country.

Apr 14, 1988
The Long Island Larder: White Chocolate Mousse Pie, 1988

Except for Easter basket bunnies, white chocolate used to be relatively difficult to find, but the Nestle Com­pany produces a “baking bar” carried in most supermarkets.

Mar 31, 1988
Long Island Larder: Poulet a la Crème

“True genius always looks simple, and the best of creations are 'obvious.'" — Rudolph Chelminski, “The French at Table.”

Mar 3, 1988
Long Island Larder: A Few Reminders of Summer

Although it’s always been my credo to try to live by the seasons in the Long Island Larder, there are times when the seasons need a little forcing — like dreary February.

Feb 18, 1988
Long Island Larder: Souffles Free-Style, 1988

Souffles have magic and mystery — they’re always box office even though their simple trickery has long been familiar. This is great for the January blahs when we all need some different, innovative, out-of-the-rut food.

Jan 21, 1988
January Blues Stew, 1988

This is a thick version of summer’s soupe au pistou, changed to make use of vegetables available locally in winter. Fresh basil grows in my greenhouse, but as it isn’t usually buyable in winter, use bottled pesto sauce, which can be bought in specialty food shops to provide the finishing earthy flavor of this soul and belly-warming stew.

Jan 7, 1988
Long Island Larder: Pumpkin Mousse

Although this recipe appeared in a Larder column several years ago, I heard that several people had loved it but lost it, so here it is again. Choose a plain or fancy fluted mold of two-quart capacity (or a bundt cake pan). Oil it lightly and chill it before you start. Another advantage of this dessert is that it can, and should be, made at least 24 hours in advance — even two days is fine. The flavor and firmness develop and the mousse is easier to unmold after this time. Unmolded before dinner, covered with plastic wrap, and replaced in the refrigerator, this is a fairly carefree finale to dinner. Serve with clouds of real whipped cream only barely sweetened.

Dec 24, 1987