4

In the Kitchen with Liberty Belle Tillemann-Dick

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

In the Tillemann-Dicks’ house of many talents (the subject of a July 10 Westword feature), 20-year-old Liberty Belle is known for her stellar cooking. That means she not only scrounges up enough food for all 10 of her siblings, but is also skilled enough to keep them all happy. Here are a few of her favorite recipes. -- Joel Warner

Liberty’s Cran-Apri-Apple-licious Salad

This salad is one of my favorite foods. I especially love it in autumn when apples are in season. Feel free to switch things up; if you don’t have apples, use peaches, pecans and molasses instead of preserves. No chèvre? Use sharp cheddar. The trick is to keep the balance of sweet, salty and tangy.

Take a handful (or two – these are delicious) of sliced almonds. Spread them in a single layer on a cookie sheet. Lightly mist with spray olive oil, then sprinkle with sugar and garlic salt. Roast the nuts under the broiler until golden (watch out, because it goes fast and burnt nuts are no fun).

Add two parts each balsamic vinegar and olive oil to one part apricot preserves to a jar with a lid (or a blender). To that add salt, pepper, minced garlic and red-pepper flakes (optional). Shake (or blend) until smooth. At this point, I like to taste it and make sure the flavors are balanced.

You are welcome to use the lettuce of your choice. I like to use baby field greens, but it’s also delicious with romaine, bib-leaf or baby spinach. Whichever your pleasure, take as much as you want, add a good chopped apple, a handful of dried cranberries and crumble some chèvre on top. Right before serving, add the nuts and dressing. Toss. Yum!

Bread Pudding and Caramel Sauce

Simply delicious. (If I do say so.)

Pre-heat oven to 375 degrees and grease an eight-by-eight-inch pan. Take a loaf of challah or King’s Hawaiian bread and cut it into two-inch cubes, add to the pan. In a bowl whisk together four egg yolks with half a cup of yogurt or sour cream and half a cup of brown sugar, then add four more whole eggs. Gradually whisk in three cups of milk. At this point you can either add a couple of teaspoons of vanilla or, if you have it on hand, some Bailey’s Irish Cream. Pour custard over bread and push bread down with a wooden spoon. Let it sit (or don’t, but the bread gets deliciously saturated if you leave it for a while). Then bake for fifty minutes or until the pudding appears solid throughout.

*Note: Some people advocate using a hot-water bath when baking bread pudding. I have been making this bread pudding for years and never use one. Perhaps this is a sign of laziness, but I choose to call it practicality. The pudding still turns out marvelously.

Super Quick Caramel Sauce (from Betty Crocker)

In a heavy saucepan stir together one cup brown sugar, two tablespoons cornstarch and 1a half cup water. Add two/thirds of a cup half-and-half, a quarter cup corn syrup and two tablespoons butter. Cook over medium heat until bubbly, stirring occasionally. Stir for two more minutes, remove from heat and add two teaspoons vanilla or Bailey’s.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.