Book Club Recipes


Lesco (Hungarian Relish)

Adapted from homepage.interaccess.com/~june4/lesco.html

When The Reading Moms of Antioch, California read Agatha Christie's Murder on the Orient Express, hostess April Padilla treated the group to an amazing tour of European cuisine, including, from Vincovci in Croatia, potato pancakes with Lesco (Hungarian relish). "Although named 'Hungarian' this is also eaten widely in Serbia, so I used it to represent Vincovci, where most of the book takes place," says Padilla.


2 tablespoons olive oil
1 large yellow onion, sliced
3 large, very ripe tomatoes, diced (if good tomatoes are not available, use canned tomatoes, drained well)
1 16 ounce jar sliced hot banana peppers
1/2 tablespoon salt
3 tablespoons smoked paprika

1. Heat oil in a skillet. Add sliced onion, and cook over very low heat for 5 minutes.
2. Add tomatoes, banana peppers, salt and paprika. Cook for 15 minutes longer, stirring well.

Serve over potato pancakes.

Salmon Jerky

When ‘Tween the Lines of Grand Rapids, Minnesota, read Cool Creatures, Hot Planet: Exploring the Seven Continents by Marty Essen, they were inspired to honor each continent of the world with a regional dish. This Salmon Jerky recipe was paired with Antarctica.Cool Creatures

Adapted from Lois Salo's recipe, cut from an Anchorage newspaper many years ago

Makes 4-6 serving

1 1/4 pounds salmon fillet, skin removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon fresh lemon juice
2 tablespoons ground black pepper
1 teaspoon liquid smoke

1. Wash the salmon fillet and pat dry. Place fillet in a resealable plastic bag, and place bag in the freezer for 1 hour.

2. In a small bowl, combine soy sauce, molasses, lemon juice, pepper and liquid smoke. Remove salmon from freezer and slice into thin strips. Place strips back into plastic bag and add marinade. Marinate, refrigerated, for 2-3 hours.

3. Preheat oven to 200°F. Line a baking sheet with tinfoil, and coat lightly with cooking spray.

4. Drain the strips, rinse lightly and pat dry on paper towels. Place strips on baking sheet. Place in oven and cook until desired dryness, 5-8 hours. Jerky can be stored in an airtight container for 2-3 months in a cool, dry place.



The Literary Lyres Book Club of San Fernando Valley, California, served Brooklyn Bombers when they discussed Hold Love Strong by Matthew Aaron Goodman, a novel set in New York.

The Brooklyn Bomber

Makes 10 servings

2/3 cup tequila
2/3 cup Triple Sec
2 /3 cup cherry brandy
2/3 cup Galliano liqueur
1 1/3 cup fresh lemon juice
Ice

Stir all ingredients in a pitcher and serve in tall glasses.

The Marc Chagall Hadassah Study Group of Houston, Texas, served Middle Eastern desserts, including this homemade ice cream, when when they discussed Power, Faith, and Fantasy: America in the Middle East: 1776 to the Present by Michael B. Oren.

Tahini and Halvah Ice Cream

Adapted from Fresh Flavors from Israel by Ruth Oliver, Orly Pely-Bronshtein, Shaily Lipa-Angel (Al Hashulchan Gastronomic Media, 2008)

Makes 2 quarts ice cream

Note: This does not require an ice cream machine.

1 1/2 quarts whipping cream
1/2 quart 2% milk
1 (14-ounce) can sweetened condensed milk
2/3 cup raw tahini
Dash of ground cinnamon
Dash of ground cardamom
1 cup halvah strands or crumbles, for topping

  1. In a large bowl of an electric mixer, beat cream until peaks form.
    Fold in 2% milk, sweetened condensed milk, tahini, cinnamon and cardamom.
    Place in tightly covered container and freeze.

  2. When ready to serve, sprinkle with halvah.

 

The Literary Lyres of San Fernando Valley in Woodland Hills, California, paired this drink with
Plum Wine by Angela Davis-Gardner:

Michi San's Japanese Slipper

1 jigger Midori Melon liqueur
1 jigger Triple Sec
1 jigger fresh lemon juice

Combine all ingredients and serve in a martini glass over crushed ice and garnished with a strip of lemon peel.

Serves 1

The Literary Lyres of San Fernando Valley in Woodland Hills, California, paired this cake with Dream of the Blue Room by Michelle Richmond:

Blue Cake

Note: If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.

1/2 cup crushed pineapple
1 egg
1/2 cup unsweetened pineapple juice
1/3 cup orange juice
1 cup whole wheat pastry flour (see note)
1/2 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup fresh blueberries

1. Grease an 8 x 8-inch baking pan. Preheat oven to 350 degrees F.

2. In a medium bowl of a mixer, combine the crushed pineapple, egg, and juices. Mix on medium speed until well blended.

3. Combine the flours, baking soda, and baking powder, and sift into the wet mixture. Beat well. Add vanilla and blend. Using a spatula or wooden spoon, gently stir in the blueberries.

4. Pour into the prepared baking pan. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Yield: 9 servings