Beer-cheese soup and Amaretto mousse cake recipes foster spirited eating

RECIPE FINDER

May 18, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Wade into this beer-cheese soup and Amaretto mousse cake and there's no going back.

Scott Tarplee of Fayetteville, N.C., has the help he asked for. He wrote, "I went to a semi-classy restaurant in St. Louis, Mo., and they served a soup as an appetizer which was called beer-cheese soup. What an excellent taste. I have been unable to find the recipe and hope you can help."

Debbie Jacobson of Towson sent in one of Chef Gilles Syglowski's choices. Patricia P. Harper of Owings Mills sent the other. Ms. Harper wrote that she is a transplanted St. Louisian and hopes that her 1970 "St. Louis Symphony Cookbook" recipe for the soup is the same that Scott Tarplee was served.

Jacobson's beer-cheese soup

Serves 6

4 tablespoons unsalted butter

1/2 cup celery, finely diced

1/2 cup leeks (white part only) finely diced

1/2 cup carrots, finely diced

4 tablespoons all-purpose flour

4 cups beef broth

1 bottle light beer, 12 ounces

1 pound Vermont Cheddar (white)

1 pound New York State Cheddar (orange)

pinch of cayenne pepper

ground black pepper and salt to taste

fresh chives, snipped for garnish

Melt butter in a soup pot and add the celery, leeks and carrots cooking over low heat for 3 minutes. Stir in flour for 2 minutes. Add the broth and beer. Bring slowly to a simmer so vegetables become tender about 15 to 20 minutes, stirring occasionally. Add the cheeses, whisking the soup until smooth. Add cayenne and black pepper and salt. Cook until heated through but do not boil as the soup will separate. Garnish with chives.

Harper's beer-cheese soup

1/4 cup each diced celery, carrots, green pepper and onion

1/4 cup melted butter

6 tablespoons flour

6 cups chicken broth

1/4 teaspoon freshly ground black pepper

14-ounce bottle cheese spread

1/4 cup cut-up pimiento

1 12-ounce bottle beer

1/2 teaspoon salt

Cook celery, carrots, pepper and onion in butter until tender but not brown. Blend in flour. Gradually stir in broth and pepper, stirring until thickened. Cook over low heat 20 minutes. Add cheese. Stir until melted. Add pimiento. Just before serving add the beer. Heat to serving temperature. Add salt and serve with croutons.

Both Beth Hunter from Timonium and Valeria Viscarra of Walla Walla, Wash., add 1/2 teaspoon dry mustard to their recipes which are similar to Pat Harper's. And, they use 1 cup shredded sharp Cheddar instead of cheese sauce. Ms. Hunter notes that sliced Polish sausage or knackwurst can be added before serving.

*

Sharon Bennett of Baltimore asked for an Amaretto mousse cake similar to the one she had at the Old Philadelphia Inn restaurant.

Donna Farmer of Towson responded with a recipe she says she clipped several years ago from the magazine Food & Wine. "Although it calls for cream cheese, it is a very light cake and may be what she is looking for," she wrote.

Farmer's Amaretto mousse cheesecake

Serves 12

2 cups graham cracker crumbs

1/2 cup butter

1 envelope unflavored gelatin

1/2 cup cold water

3 packages (8-ounce each) cream cheese, softened

1 1/4 cups sugar

1 5-ounce can evaporated milk

1 teaspoon lemon juice

1/3 cup Amaretto liqueur

1 teaspoon vanilla extract

3/4 cup whipping or heavy cream whipped

Combine crumbs with butter and press on the bottom and up the sides of a 9-inch springform pan. Chill.

In a small saucepan sprinkle gelatin over cold water and let stand 1 minute. Stir over low heat for about 3 minutes, until completely dissolved.

In a large electric mixer bowl, beat cream cheese with sugar until fluffy, about 2 minutes. Gradually add evaporated milk and lemon juice. Beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in the gelatin mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream and pour into crust. Chill 8 hours or overnight. Garnish with chocolate sauce and cherries.

Note: Amaretto liqueur may be omitted by increasing water to 3/4 cup and adding 1/2 teaspoon almond extract with the vanilla.

Recipe requests

* Mary Elizabeth Oropallo of Auburn, N.Y., writes that the "Italian people make a ham cake or pie at Easter time. It was delicious and I wonder if you could get me the recipe."

* Brenda Adcock and Beverly Evans, both of Baltimore, want a recipe for peanut butter fudge. Mrs. Adcock wrote that she and her husband remember this candy from Baltimore county elementary and high school days when they couldn't wait to get to school and have some. Ms. Evans wrote that her girlfriend's mother made this in the 1950s and she hasn't been able to duplicate it.

* Marie Sisson of Longview, Wash., wants a dessert called burnt cream. "We went to the Skagit Valley Tulip and Daffodil Festival last year in Mount Vernon, Wash., and had this dessert at the Farmhouse Inn. The lady at the inn, who would not give out the recipe, noted that she'd spent 6 years finding it."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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