The Caffe Concerto at Schnucks Cooking Demonstration for April 11, 2015 was titled "Sweet on Rhubarb." As always, the demonstration was held in the deli section of Schnucks in Cape Girardeau. Here are the recipes from the demo.
Rhubarb Chutney
(adapted from Bon Appetit)
½ c. golden raisins
¼ tsp. aniseed
¼ c. dried cherries
1 c. chopped rhubarb
¼ c. brandy
½ c. sugar
¼ tsp. mustard seeds
2 TB lime juice
Macerate raisins and cherries in brandy for 30 minutes. Toast seeds and add to fruit mixture. Stir over low heat until liquid is absorbed. Add remaining ingredients and simmer until rhubarb is tender and liquid is absorbed. Season with salt and pepper. Serve over cream cheese with crackers.
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Shaved Rhubarb Salad with Almonds & Goat Cheese
(adapted from Taste)
1/3 c. toasted slivered almonds
salt and pepper to taste
zest of 1 orange
½ c. olive oil
1 TB fresh orange juice
1 rib trimmed rhubarb
1 TB white wine vinegar
6 c. mesclun
pinch of sugar
4 oz. goat cheese
Combine zest, juice, vinegar, sugar, salt and pepper. In a thin stream add olive oil whisking constantly until dressing is well combined. Shave rhubarb into paper thin slices. Combine with mesculin and almonds and enough dressing to lightly coat lettuces. Crumble goat cheese over top.
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Rhubarb, Ginger & Saffron Baked Chicken
(adapted from Eating Well)
2½ c. sliced rhubarb
1 tsp. ground ginger
2 c. thinly sliced red onion
½ tsp. cinnamon
3 TB chopped gingerlarge
pinch of saffron
2 cloves chopped garlic
8 chicken thighs
2 TB olive oil
¼ c. white wine
1 tsp. salt
1/3 c. brown sugar
1 tsp. pepper
¼ c. toasted sliced almonds
¼ c. chopped cilantro
Combine rhubarb, onion, fresh ginger, garlic, oil, salt, pepper, ground ginger, cinnamon, and saffron. Add chicken and mix thoroughly. Place mixture in a single layer in a 9x13-inch pan. Add wine and brown sugar. Bake at 350 degrees for 50-60 minutes, basting once or twice, until chicken is done. Sprinkle with almonds and cilantro.
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Rhubarb Chess Pie
(adapted from Better Homes & Gardens)
single crust pie pastry
¼ c. melted butter
2 c. sliced rhubarb
¼ c. lemon juice
1¼ c. sugar
1 TB cornstarch
4 eggs
1 TB cornmeal
½ c. cream
1 tsp. vanilla
Preheat oven to 375 degrees. Line pastry with double thickness of foil and bake for 8 minutes. Remove foil and bake another 6 minutes. Bake rhubarb on a baking sheet for 10 minutes. Cool and sprinkle with ¼ c. sugar, tossing to coat. Transfer to baked pastry. Whisk together eggs, remaining 1 cup sugar, cream, butter, lemon juice, cornstarch, cornmeal, vanilla, and ¼ tsp. salt. Pour over rhubarb. Bake 40 minutes or until center is set, covering with foil during the last 10 minutes. Cool 2 hours and chill.
