Blue cheese gives tomato soup a kick
Q. Lucille’s American Cafe in Weston occasionally serves a tomato soup with blue cheese. It is absolutely divine, and my friends and I would love to have the recipe. — Selma Marshal, Weston
A. Owner Paul Nunez of Lucille’s American Cafe, 2250 Weston Road, 954-384-9007, is happy to share the outstanding Tomato Blue Cheese Soup recipe. When they first offered this soup on the menu, he says, none of their customers was interested. They began giving out samples, and it became a favorite. We had a similar reaction from a couple of our tasters who aren’t enthusiastic about blue cheese. However, one tentative spoonful was enough to make converts. For a soup to be this good, you might expect to spend hours preparing it. What a surprise it was to find it took less than 30 minutes once the ingredients were in place. You do have to stir the roux constantly and the rest occasionally.
We recommend using a good quality blue cheese in bulk — not the crumbled variety. That and the small amount of heavy cream temper and mellow the slightly acidic tomato puree. If you have been generous with the white pepper, as we like to be, each spoonful gives your taste buds a pleasurable bite.
The soup keeps well, refrigerated, for up to three days and gets better with age.
Cranberry cordial makes a nice gift
Q. Is it possible that you have a recipe for a cranberry cordial? My daughter made this delicious liqueur as Christmas gifts a few years ago and would like to do so again. Of course, the directions have disappeared. — Eldes Whitsett, Pompano Beach
A. The cranberry cordial recipe I have had for many years is from my deceased Aunt Harriet McGoey of New Jersey. I also made it to give as gifts years ago. Now that Whitsett reminds me of it, and I have retrieved the recipe, it is time to consider making a batch or two when the holidays are approaching. Give it a good six weeks in that “cool, dark place.” (Here in Florida, use the kitchen pantry or an inside closet of an air-conditioned house.)
Start from scratch for oatmeal pancakes
Q. Many years ago (probably about 30 or so), the paper published a recipe for oatmeal pancakes with an orange sauce. That combination was so tasty, and I made it many times. I can no longer find my recipe. — Jennifer Baird, Plantation
A. The archives for this newspaper don’t go back that far, and I have written this column for only half that period, so I don’t have the original recipes you want. But I still think I can help.
Over the years, there has been a controversy about which makes the best oatmeal pancakes: leftover cooked oatmeal or uncooked oatmeal soaked in milk or buttermilk. Since the advent of prepackaged instant oatmeal, not many of us have leftover oatmeal. So here you will find our favorite oatmeal pancakes made with uncooked oatmeal and a delicious orange sauce.
Fresh plums go into this ‘prune’ pudding
Q. I hope you can help me. My grandmother, who was from Ireland/England, used to make a wonderful prune pudding that was a little bit crusty on the outside and had a creamy vanilla sauce on it. I have been looking for the past 30 years in every cookbook I could get my hands on trying to find the recipe. — George Kovachy, Pembroke Pines
A. Plum Crumble with English Custard is wonderfully crusty on the outside, soft and flavorful inside and served with a vanilla custard. This dessert was served to me years ago by friends in Connecticut, whose cook at the time was English. Camilla (no relation to Charles) always used fresh plums, of course. She didn’t believe in those “wrinkled things” called prunes, even though we tried to convince her they were one and the same. Whatever, you will be delighted with this plum crumble.
Check oven temperature
Q. I have been baking for many years and have always had huge successes with my baked goods. Since I moved to Florida and have been using the electric stove (in New York I have gas), I have been having one failure after another. I use the same baking utensils and follow the same recipes, but I guess I must be doing something wrong. Could you please explain just what I have to do in order to have success again with my baking? — Sandra Stulberg, Lake Worth
A. Actually an electric oven is more accurate than gas, since the surge when it reheats is less intense. You don’t tell me what kind of failures you are having, but I suspect you need to have a professional check and calibrate your oven. I recommend you buy an accurate oven thermometer and check the oven temperature after reheating and periodically while something is baking.
Have a cooking question? Trying to track down a recipe? Send your questions (be sure to include phone number) to You Asked For It, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to with “You Asked For It” in the subject line. Due to volume, not all requests are published, nor can we personally respond.
SOUP
LUCILLE’S TOMATO BLUE CHEESE SOUP
So tasty and so easy you will want to make this soup often. It can be made a day ahead and reheated slowly over low heat.
1/2 cup butter
1/2 cup all-purpose flour
2 quarts water
2 tablespoons chicken base (we used Better Than Bouillon Chicken Base)
3 cups tomato puree (do not use tomato sauce)
Fresh-ground white pepper, to taste
1 cup heavy cream
6 ounces bulk blue cheese (not the pre-crumbled)
In a nonreactive large, heavy saucepot, melt butter over medium heat. Stir in flour and keep stirring constantly while this roux bubbles about 2 minutes. Gradually whisk in water. Whisk in chicken base, tomato puree and pepper. Keep whisking or stirring until mixture comes to a simmer. Reduce heat, if necessary, and let simmer about 5 minutes, stirring occasionally.
Stir in heavy cream and blue cheese, which you have crumbled by hand. Keep stirring about 3 minutes, or until mixture thickens slightly. Serve hot. Keep well refrigerated for up to 3 days. Makes about 13 cups.
Per (1-cup) serving: 216 calories, 74 percent calories from fat, 18 grams total fat, 11 grams saturated fat, 56 milligrams cholesterol, 10 grams carbohydrates, 1 gram total fiber, 3 grams total sugars, 8 grams net carbs, 5 grams protein, 848 milligrams sodium.
BEVERAGE
AUNT HARRIET’S CRANBERRY CORDIAL
Be sure to give yourself plenty of time for the cordial to develop its potent potential — 6 Weeks. You really don’t have to wait until the holidays to make this drink.
1 pound coarse-chopped fresh (or defrosted frozen) cranberries
3 cups sugar
2 cups light rum
Place chopped cranberries in a nonreactive 2-quart jar that has a tight-fitting lid. Add sugar and rum and stir gently with a wooden spoon. Tighten lid securely and place in a cool, dark place. (In Florida that means an inside closet or pantry in an air-conditioned room.) Shake and invert jar once a day for 6 weeks. When ready, strain cordial into small bottles and seal with corks. Makes about 4 cups.
Per (1/4-cup) serving: 219 calories, no fat, no cholesterol, 40 grams carbohydrates, .62 gram total fiber, 39 grams total sugars, 39 grams net carbs, no protein, .28 milligram sodium.
BREAKFAST
OATMEAL PANCAKES WITH ORANGE SAUCE
A delicious way to eat your oatmeal.
Pancake Batter:
1 1/2 cups uncooked old-fashioned or quick oatmeal
2 cups buttermilk
2 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup melted butter
1 teaspoon pure vanilla extract
Orange Sauce:
3/4 cup sugar
2 tablespoons cornstarch
1 1/2 cups fresh orange juice
1/8 teaspoon salt
1 teaspoon pure vanilla extract
To make pancakes: In a nonreactive large mixing bowl, stir together oatmeal and buttermilk. Let stand about 20 minutes. Stir in eggs. In another bowl, whisk dry ingredients together and stir into oatmeal mixture. Stir in melted butter and vanilla extract. Don’t overmix.
To make sauce: In a nonreactive large saucepan, whisk all ingredients together over medium heat. Whisk or stir constantly until mixture comes to a boil. Reduce heat and let simmer about 1 minute, stirring. Remove from heat and let cool about 10 minutes before serving Orange Sauce.
To bake pancakes: Preheat a griddle over medium heat. You can test if your griddle is ready by letting a few drops of water fall on it. If water bounces and sputters, griddle is ready to use. Lightly grease griddle and pour a scant 1/4 cup batter at a time onto griddle for each pancake. If batter seems too thick, you can add a little water or if it seems too thin, add a little more flour. Bake until golden, turn and bake until cooked through. Makes about 1 1/2 dozen 4-inch pancakes; 1 3/4 cups sauce. Stir before serving over pancakes.
Per serving (2 pancakes and 3 tablespoons Orange Sauce): 257 calories, 27 percent calories from fat, 8 grams total fat, 4 grams saturated fat, 63 milligrams cholesterol, 42 grams carbohydrates, 1 gram total fiber, 26 grams total sugars, 40 grams net carbs, 6 grams protein, 321 milligrams sodium.
DESSERT
CAMILLA’S PLUM CRUMBLE WITH ENGLISH CUSTARD
Any ripe plums will do — purple, red or green.
Plum Crumble:
1 1/2 pounds plums, halved and pitted
3/4 cup sugar
1/4 teaspoon ground cinnamon
2 teaspoons fresh-grated or fine-diced ginger root, optional
4 tablespoons fresh orange juice
1 1/2 cups old-fashioned or quick-cooking oatmeal (not instant)
2 tablespoons sesame seeds
1/4 cup sunflower seeds
3/4 chopped hazelnuts, pecans or cashews
3 tablespoons melted butter
English Custard:
1/4 cup milk
1/4 cup heavy cream
3 tablespoons sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
To make crumble: Preheat oven to 375 degrees. Lightly oil a deep 2-quart casserole dish. Place prepared plums in bottom. Sprinkle with 1/4 cup sugar, cinnamon and ginger, if using. Drizzle with orange juice.
In a mixing bowl, mix together oatmeal, seeds, 1/2 cup sugar and nuts. Stir in melted butter. Sprinkle mixture over plums and bake in center of oven about 40 minutes, or until plums are tender and crumble is nicely browned.
To make sauce: Meanwhile, in a saucepan, heat milk and cream together over medium heat. Whisk egg yolks and sugar in top of a double boiler over just barely simmering water. Do not let bottom of pan touch water. Slowly whisk hot milk into egg yolks. Continue stirring until mixture thickens and coats back of a spoon. Stir in vanilla. Serve plum dessert with sauce. Makes 4 servings.
Per serving: 776 calories, 49 percent calories from fat, 42 grams total fat, 12 grams saturated fat, 147 milligrams cholesterol, 94 grams carbohydrates, 6 grams total fiber, 51 grams total sugars, 88 grams net carbs, 12 grams protein, 28 milligrams sodium.
