Obituaries are not my favorite reading – in fact, I usually avoid them – the looming specter of mortality best left ignored – unless it’s news of someone famous. One in the New York Times today caught my eye – Annemarie Huste, the Chef Who Said Too Much. Annemarie Huste was able to glean her fame from getting fired by Jacqueline Kennedy, and her obituary prompted me to look for more about her.
Featured in a 1968 Weight Watchers magazine article, “Jackie Kennedy’s Gourmet Chef Presents Her Weight Watchers Recipes,” which led to her dismissal, Huste saw herself as a potential rival to Julia Child, with her own television show. The televised series never materialized but she did make it to you tube. Here is a clip of her, sounding a little like Arnold Schwarzenegger – Preserving Lemons and Limes with Chef Annemarie.
Her fifteen minutes of fame also led to the publication of her own cookbooks and a cooking school.
Her cookbooks are still available for a penny a pound, and I found one of her recipes in Annemarie’s Personal Cookbook – a worthwhile legacy.
Pistachio Ice Cream
4 cups heavy cream
2 cups sugar
2 teaspoons almond extract
Green food coloring
1 1/2 cups chopped pistachio nuts
Pour heavy cream into a bowl and whip until slightly stiff. Add the sugar and almond extract and beat thoroughly. Add a drop or two of food coloring (easy does it). Fold in the pistachio nuts. Pour mixture into a mold or other container and place in the freezer.
After 1 hour, stir the cream gently so that the nuts are well distributed and don’t sink to the bottom. Finish freezing for at least 6 hours or overnight.
Her recipe for chocolate mousse from her Cooking School Cookbook rivals Julia Child.
Ridiculously Fast Chocolate Mousse
Yield: 3 servings (can easily be doubled, tripled or more)6 ounces semisweet chocolate
2 tablespoons Kahlua
3 tablespoons orange juice
2 egg yolks
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 cup heavy cream
- In a small pot on low heat, melt the chocolate in the Kahlua and orange juice, and set aside to cool.
- Put the egg yolks, eggs, vanilla and sugar in a blender or food processor; blend for 2 minutes on medium high speed. Add the heavy cream and blend 30 more seconds. Add the melted chocolate mixture and blend until smooth.
- Pour into a bowl or individual cups and refrigerate several hours or overnight.