THE VILLAGE VOICE

"Keep your Christmas-heart open all the year round." ~Jessica Archmint CRAB & ARTICHOKE CASSEROLE ~ Rich 'but worth the calories' 30 year old favorite adapted from Bon Appetit /Nov 1977 ____________ 1/2 cup unsalted butter 3 Tbsp. minced onion 1/2 cup flour 1 quart cream 1/2 cup Madeira 1 tsp. white pepper coarse salt 2 Tbsp. fresh lemon juice 4 cups good lump crab meat 3 cups drained artichoke hearts 2 1/2 cups cooked penne pasta 2-3 cup grated Gruyere cheese fresh chopped parsley paprika Preheat oven to 350-degrees. In saucepan, heat cream to boiling point. Melt butter in large saute pan. Add onion to sizzling butter and saute until golden. Stir in flour and cook over low hear until flour is pale yellow. Remove from heat. Add cream and whisk vigorously. Return to moderate heat and stir until sauce comes to a boil. Reduce heat and add Madeira. Season with salt and white pepper. Pour lemon juice over crab meat and toss lightly. Combine crab, artichoke hearts, c...

SPRING RACK of LAMB with PORT & CURRANT SAUCE ~ adapted from Three Rivers Renaissance Cookbook IV * 3 (1 1/2 lbs.) Frenched rack of lamb 1 Tbsp. fresh minced rosemary 1 Tbsp. chopped fresh oregano 1 Tbsp. chopped fresh thyme coarse salt & freshly ground black pepper to taste juice of 2 lemons 3 large cloves minced garlic fresh rosemary springs Preheat oven to 400-degrees. Season room temperature lamb with oregano, thyme, salt & pepper. Sprinkle with lemon juice. Rub with garlic. Arrange on rack and roast 25 minutes for medium rare (130-135 degrees ). Tent and let rest for 10 minutes. (serves 8) PORT CURRANT SAUCE 1 cup port 2/3 cup fresh orange juice matchstick strips of orange peel 1 cup red currant jelly 6 Tbsp. fresh lemon juice plus zest matchstick strips of lemon peel Combine port, orange juice, jelly, lemon juice and citrus peels in saucepan. Bring to boil, reduce heat, and simmer uncovered until sauce thickens, about 10 minutes or a bit longer. Serve with sliced l...