Sunday Dinner: A Perfect Lunch

Cream of Broccoli Soup

 3 tablespoons butter
3/4 cup onion, chopped
3 cups potatoes, diced
1/4 teaspoon curry powder
1 cup water
1 package (10 oz.) frozen broccoli, thawed
2 1/2 cups chicken stock or canned chicken broth
2 1/2 cups milk, divided
3/4 cup whipping cream
1/8 teaspoon nutmeg
Salt and white pepper

Melt butter in a saucepan. Add the onions, potatoes, curry powder and water. Simmer, covered, over medium heat until the vegetables are tender.

Puree thawed broccoli and chicken stock or broth in a food processor or blender. Pour into the top of a double boiler.

Puree the potato mixture with 1 1/2 cups of milk and pour into the top of the double boiler.

Add 1 cup of milk and the cream and nutmeg. Add salt and white pepper to taste.

Heat over boiling water until very hot but do not boil.

Serves 8

Colonial Buttermilk Biscuits

2 cups all-purpose flour
2 cups cake flour
1/2 teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
1/2 cup butter
2 egg yolks
1 1/4 cups buttermilk
melted butter (optional)

Preheat oven to 450 degrees.

Lightly grease baking sheet.

Sift the flours, salt, baking powder and sugar together.

Cut in the butter until the mixture is mealy.

Beat the egg yolks and buttermilk together until well blended.

Make a well in the center of the flour mixture. Add the egg yolks and buttermilk. Mix just long enough to moisten completely.

Knead the dough on a lightly floured surface for about 30 seconds. Roll the dough 1/2” thick. Cut the dough with a 1 1/2” biscuit cutter.

Brush the tops of the biscuits with melted butter if desired.

Place the biscuits on the prepared baking sheet.

Bake at 450 degrees for 12 minutes.

Makes 4 dozen

Blueberry Crisp

2 cans (17 oz. each) blueberries in heavy syrup
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon cinnamon
1 tablespoon lemon juice
3/4 cup butter
1 cup dark brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup cornflake crumbs
3/4 cup pecans, coarsely chopped
heavy cream

Preheat oven to 400 degrees.

Butter a 13x9x2- inch casserole dish.

Drain the blueberries, reserving 3/4 cup of the syrup.

Combine the sugar, cornstarch, cinnamon, lemon juice and blueberry syrup in a saucepan. Stir until the sugar and cornstarch dissolve. Cook over medium heat, stirring constantly, until the mixture is thick and almost transparent. Remove from the heat.

Add the blueberries. Cool.

Cream the butter and brown sugar until light and fluffy.

Sift the flour and salt in to the mixture. Mix well.

Add the cornflake crumbs and pecans. Mix well. 

Spread 1/2 of crumb-nut mixture over the bottom of the prepared casserole dish. Pat it firmly to form a bottom crust.

Pour in the blueberry filling.

Crumble the remaining crumb-nut mixture over the blueberry filling.

Bake at 400 degrees for 30 minutes. Serve with heavy cream.

Makes 8 servings

Recipes from Favorite Meals from Williamsburg, A Perfect Luncheon.

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