Crab soup and a glazed, nutty tart are just peachy


January 04, 1995|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Crab soup anyone? Michele Johnston of Dundalk would like some so she requested a "cream of crab soup recipe. I love this soup along with everyone in my family. Does anyone have a recipe?" she wrote.

And, a peach tart? Barbara L. Sanico of Baltimore requested a recipe for Peach Frangipani Tart.

"I believe it is made with fresh peaches, almond paste, apricot glaze and a nutty crust," she wrote.

The soup recipe of choice was sent in by Betsy Hedeman of Relay who wrote that her recipe was "not cheap to make but is rich, not thick with flour, but ever so elegant to taste."

Chef Gilles Syglowski of the Baltimore International Culinary College agreed with her. "It is simple and good. I skipped the mace and I used heavy cream instead of half and half," he said.

Hedeman's Crab Soup Serves 6 amply

1/4 to 1/2 cup butter

1 tablespoon flour

1 teaspoon Old Bay seasoning

1/8 teaspoon mace

1/8 teaspoon nutmeg

1 tablespoon fresh parsley, finely minced

1 cup milk

2 cups crab meat (preferably backfin)

1 to 1 1/2 cups half-and-half

1/8 cup sherry

Melt butter in top of double boiler and add flour, seasonings and milk. Stir constantly until thick. Add crab meat and stir only until incorporated (try not to break up crab lumps). When ready to serve, add heated half and half and sherry.

For the peach tart request, Chef Syglowski chose a response from Susan Manning of Cockeysville. She recommended a four-part recipe from "a sophisticated cookbook, 'Manhattan, New York's Dessert Scene,' " compiled by New York restaurateurs.

Manning's Almond Peach Cream Tart POACHED PEACHES:

4 cups water

2 cups sugar

1 teaspoon milk

zest of 1 lemon

2 tablespoons lemon juice

6 medium peaches, peeled, cored and halved


1 1/2 cups flour

1/3 cup confectioners' sugar

6 ounces butter


4 ounces almond paste

1/2 cup sugar

4 ounces soft butter

2 eggs

1/2 teaspoon vanilla

1/8 cup flour


1/2 cup apricot jam

2 tablespoons fruit liqueur

4 tablespoons chopped nuts (optional)

Heat oven to 375 degrees.

To poach the peaches, combine first five ingredients in a saucepan and bring to a boil. Add peaches and simmer until tender, 10 to 15 minutes. Cool in liquid while preparing crust.

For the pastry, combine flour and sugar in bowl. Add butter and form ball. Pat into a 10-inch pie pan. Bake in 375-degree oven until light brown. Cool on rack.

To make the almond cream, beat almond paste and sugar until smooth. Add butter and beat until smooth. Add eggs and vanilla, and continue beating. Mix in flour until combined. Refrigerate.

Assemble tart by spreading the almond cream over cooled, baked crust. Drain peach halves and slice thinly. Place over almond cream and bake about 45 minutes or until almond cream appears set. Cool on rack.

To make topping, heat jam until melted, add liqueur. Spread over peaches. Sprinkle top with nuts if desired.

Recipe requests * Tom Mooney of Towson remembers a recipe, published several years ago, in The Sun, for a lamb stew "which included brown sugar and ketchup. I cooked the stew many times but have lost the recipe. Can you help?" he wrote.

* Doris Cohen of Pikesville wants a recipe for the Greek salad dressing similar to "that served in Zabar's restaurant."

* G. Carl of Laurel would like to have a recipe for Italian amaretto cookies that have pine nuts on top, "like those sold at Vaccaro's Bakery in Owings Mills or in Little Italy. My taste is that they have almond paste in them but I'm not sure. I only know they are delicious," he wrote.

* Gloria Hube of Riviera Beach has lost her recipe for Prune Cake. "It was unusual because it called for the strained prunes which is made for babies. I would appreciate your help," she wrote.

* Flossie Trotter of Longmont, Calif., wrote requesting a tomato jam recipe. "I read your column in my daily paper and I lost this recipe in moving. It calls for red and yellow tomatoes, crushed pineapple, several spices, Sure-Jell and Worcestershire sauce. I've never seen a recipe like it. And it's good on toast or with pork or beef."

* Sue Harris of Hartford, Ky., wrote that she would like to have a Mexican fruitcake recipe. She had it in a restaurant where the waitress told her it was made with a spice cake mix. "I've been looking for some time and have been unable to find one."

* Peter P. Golaboski of Baltimore wrote, "Could you please send me a recipe for Oyster Pot Pie?"

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

If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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