Horn of the Moon Cookbook

Ginny Callan

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It was exciting when owner Ginny Callan published her Horn of the Moon Cookbook (Harper & Row) in 1987. Our copy is now dog-eared and the binding is broken from being flattened on our kitchen counter, but the recipes are as good as ever. A few of our favorites from the book follow — including the rich Corn and Cheese Chowder that warmed us that first day.

Recipes:

Maple Walnut Buttermilk Muffins

Preheat oven to 400°F. In a medium bowl, mix together flours, baking powder, soda, salt, and cinnamon. In a separate bowl, beat eggs. Add buttermilk, maple syrup, and oil; stir well. Combine et with dry ingredients. Add walnuts and stir just enough to moisten. Put approximately 1/2 cup batter into each oiled muffin tin. Sprinkle the reserved 1 tablespoon walnuts on the muffins and bake for 20 minutes, until browned. Makes 12 large muffins.

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Bedouin Bread

Dissolve yeast and honey in water; let sit 5 minutes, then mix the flour and salt into the yeast mixture. Knead the dough on a floured board. Cut into 8 pieces. Shape into rounds and roll until about 5 inches across and 1/4 inch thick. Put on lightly greased cookie sheets. Cover with a damp towel and let rise in a warm place for 1 to 2 hours, or until 1/2 to 3/4 inch thick. Preheat oven to 500°F a half hour before baking. Bake for 5 to 8 minutes at 500°F, until done. Serve warm with butter. Makes 8 servings.

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Corn and Cheese Chowder

Combine potatoes, water or stock, and bay leaves in a 3-quart soup pot. Bring to a boil and simmer, covered, until tender. Meanwhile, melt the butter in a fry pan and saute the onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth, then add slowly to the soup. Add grated cheese, about 1/2 cup at a time, and stir until melted. Keep heat low and watch the bottom of the pot. When all the cheese is melted in, add chives and parsley, season with salt and pepper, and serve. Makes 6 to 8 servings.

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Butternut White Bean Ginger Soup

In a 4-quart soup pot, bring the beans to a boil in 7 cups of the water. Simer, covered, for 1-1/2 hours or until the beans are tender but not mushy. (Beans will cook more quickly if you soak them first.)
Meanwhile, prepare the vegetables. Peel the squash with a vegetable peeler, then seed and dice. In a separate pot, cook the squash in the remaining 3 cups of water, covered. Simmer until tender, and drain. Puree the squash in a blender (you will have to do this in several batches). Add to the cooked white beans. In a fry pan, heat the oil and saute the onion, celery, ginger, and garlic, stirring occasionally. When tender and beginning to brown, add to the soup pot along with salt, pepper, and parsley. Simmer for 15 minutes uncovered, and serve. Soup will thicken as it sits; it can be thinned with a bit of hot water. Makes 8 servings.

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Barley and Hazelnut Salad

In a saucepan, combine the barley, wheat berries, and water. Bring to a boil, then simmer, covered, until all the water is absorbed. Allow to cool.
When the barley is cool, combine it in the medium bowl with the lemon juice, olive oil, slat, and black pepper. Add the chopped vegetables, parsley, garlic, and nuts. Stir; check seasoning. It’s best if it gets to sit a few hours, refrigerated, before serving. Serve on a bed of salad greens and vegetables, or in pita bread with sprouts, lettuce, and sliced tomato. Makes 4 servings.

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Parsley, Buttermilk, and Parmesan Salad Dressing

Place all ingredients except Parmesan in blender. Cover and run for 1 minute, until smooth. Add Parmesan and run for 30 seconds more. Makes 1-1/3 cups.

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Poppy Seed Cake

Preheat oven to 350°F. In a saucepan, heat the poppy seeds and milk, Bring to a boil, then remove from heat. Let stand for 20 minutes. Beat together the eggs, vanilla, honey, butter, and remaining 2/3 cup milk. In a separate bowl, mix together the flours, salt, and baking powder. Combine the cooled poppy seed mixture with the other liquids. Add to dry ingredients. Stir just until moist. Pour into a buttered 10-inch springform pan. Bake for 35 to 40 minutes.
Allow to cool in pan, then run a knife around the edges and remove the sides. After cake cools, cut it in half horizontally to make 2 layers. Spread Cream Cheese Icing between layers and on top of cake. Makes 10 servings.

Cream Cheese Icing