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Crepes take a bow in Ashland.

And Lori Cloninger stirs up a versatile water chestnut soup

CREPES EDINBURGH DO not take their name from the Scottish capital known to its citizens as the Athens of the North, but rather from the Edinburgh Lodge, a bed-and-breakfast establishment in Ashland, the Athens of southern Oregon and site of the Oregon Shakespeare Festival. Graham Lewis tells us that the crepes are a favorite of the playgoers who stay at the lodge. Although any berries will do, Lewis prefers blueberries.

He also tells us that the recipe has been evolving and may not yet have reached his ultimate goal. We can't suggest improvements, but you are welcome to try.

Crepes Edinburgh

1 large package (8 oz.) cream cheese 3 tablespoons powdered sugar 2 cups blackberries, raspberries, or blueberries, or 3 cups hulled strawberries, rinsed and drained 3 large eggs 1/2 cup each milk and water 1 tablespoon granulated sugar 1 tablespoon vanilla About 1 tablespoon melted butter or margarine 1 cup all-purpose flour Sour cream Edinburgh berry sauce (recipe follows) Slivered almonds

In a bowl, beat cream cheese with powdered sugar until cheese is soft. If using strawberries, slice fruit. Gently stir half the fruit into the cream cheese mixture; set aside.

In a blender or food processor, smoothly whirl eggs, milk, water, granulated sugar, vanilla, 1 tablespoon butter, and flour.

Place a 6- to 7-inch crepe pan or other flat-bottomed frying pan over medium heat. When pan is hot, coat lightly with more butter or cooking oil spray. At once, pour in about 3 tablespoons batter, tilting pan so batter flows quickly over entire flat surface. Cook crepe until edge is lightly browned and surface looks dry. Turn and brown lightly on second side. Tip crepe out onto a plate. Repeat to cook remaining batter; stack crepes.

Divide cream cheese mixture equally among crepes; roll to enclose filling and set crepes seam down on individual plates or a platter. Top with dollops of sour cream and remaining berries, then pour Edinburgh berry sauce over the dessert. Sprinkle with almonds. Make 14 to 16; serves 7 or 8.

Per serving: 363 cal. (37 percent from fat); 7.2 g protein; 15 g fat (8.9 g sat.); 49 g carbo.; 146 mg sodium; 121 mg chol.

Edinburgh berry sauce. In a 1- to 1 1/2-quart pan, combine 3/4 cup sugar, 2 tablespoons cornstarch, and 1 cup orange juice. Stir over high heat until boiling. Remove from heat and mix in 1 tablespoon lime juice, 1 tablespoon butter or margarine, 1 cup berries (same as used in filling), and 3 tablespoons orange-flavor liqueur. Serve warm or cool. Makes 2 1/3 cups.

THE ELEMENTS IN THIS soup, seemingly disparate, blend to produce a surprisingly good flavor. If you think that apple, onion, water chestnuts, honey and pumpkin pie spice seem a bit odd together, just consider the ingredients in mincemeat pie. Neither sweet nor savory, Lori Cloninger's Cream of Water Chestnut Soup is a blend of both flavors.

She serves it hot or cold, but prefers it hot, with a cinnamon stick garnish. She also swirls it with carrot soup for a two-color holiday first course.

Cream of Water Chestnut Soup

1 medium-size (6 to 7 oz.) Golden Delicious apple, peeled, cored, and minced or grated 1 small (1/4 lb.) onion, chopped 2 cans (8 oz. each) water chestnuts, drained 2 cans (10 1/2 oz. each) condensed chicken broth 1 tablespoon honey 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon ground cinnamon and 1/8 teaspoon each ground allspice and nutmeg) 2 cups half-and-half (light cream) Ground nutmeg or ground cinnamon (optional)

In a 3- to 4-quart pan over medium heat, combine apple, onion, and 2 tablespoons water. Simmer until onion is very soft, about 15 minutes. In a blender or food processor, smoothly puree onion mixture and water chestnuts; add a little of the broth to keep mixture moving.

Pour puree back into pan; add broth, honey, pumpkin pie spice, and half-and-half. Cook, uncovered, over medium heat for about 15 minutes to blend flavors; stir occasionally. Ladle into bowls and dust with nutmeg. Makes about 7 cups, 6 or 7 servings.

Per serving: 175 cal. (46 percent from fat); 6.5 g protein; 8.9 g fat (5.2 g sat.); 19 g carbo.; 566 mg sodium; 26 mg chol.
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Title Annotation:Chefs of the West; recipes; Ashland, Oregon
Author:Griffiths, Joan; Dunmire, Richard
Publication:Sunset
Article Type:Column
Date:Nov 1, 1992
Words:727
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