Recipes

IT IS ABSOLUTELY FRIGHTENING FOR ME TO EVEN THINK ABOUT PUTTING TRADITIONAL FRENCH RECIPES ON THIS SITE….BUT, IF I’M GOING TO HAVE A RECIPE SECTION – IT HAS TO BE RIGHT AND TRUE….I DON’T CLAIM TO BE A GOURMET COOK, BUT I HAVE EATEN THINGS IN FRANCE THAT WERE SO VERY SPECIAL AND DELICIOUS – THAT I AM INCLUDING SOME OF THEM IN THIS SECTION. ONE OF THE THINGS I REALLY LIKE TO DO IS DINE AT MICHELIN STARRED RESTAURANTS – I ALSO FOLLOW LOCAL RECOMMENDATIONS WHEN TRAVELING – ANOTHER TRICK I LEARNED WAS TO FOLLOW THE TRUCKS AT LUNCHTIME AND DINE WHERE THE TRUCKERS DINE – FOR PRICE AND TASTE – THIS IS THE PLACE TO BE….SO, I HOPE YOU’LL TRY SOME OF THESE RECIPES – BON APPETIT!

BEEF CARBONADE

3 POUNDS OF STEW BEEF – CUT IN TO LARGE CUBES
4 TABLESPOONS BUTTER
2 TABLESPOONS FLOUR
3 ONIONS SLICED
1 TABLESPOON PARSLEY CHOPPED
1 TABLESPPON OF WINE VINEGAR
1 TEASPOON CUMIN
1 TEASPOON TARRAGON
1 TEASPOON THYME
1 BAY LAEF
1 TEASPOON HONEY
3 CUPS OF BEER
BOILING WATER

HEAT BUTTER IN A LARGE PAN – ADD THE MEAT – SAUTE AND BROWN THE MEAT FOR A FEW MINUTES AND THEN SPRINKLE THE FLOUR OVER THE TOP OF THE MEAT AND STIR; TAKE HALF THE MEAT AND PLACE IT IN A DUTCH OVER OR ROASTING PAN; ADD THE CUMIN, TARRAGON, PARSLEY, ONIONS OVER THE TOP OF THE MEAT - NOW ADD THE REST OF THE MEAT; POUR IN THE CAN OF BEER AND ADD BOILING WATER SO EVERYTHING IS COVERED (BUT NOT SWIMMING); ADD SALT AND PEPPER, THYME AND BAY LEAF – BRING TO A BOIL; MIX THE WINE VINEGAR AND HONEY AND PUT THAT IN THE MIXTURE; PREHEAT OVER TO 300 AND COOK FOR 2 HOURS.

SOUPE A L’OIGNON/ONION SOUP

2 POUNDS OF YELLOW ONIONS (SLICED THINLY)
¼ CUP UNSALTED BUTTER
1 TABLESPOON PLAIN FLOUR (ALL PURPOSE)
5 CUPS OF CHICKEN STOCK (HEATED)
1 TABLESPOON MOLASSES
2 SPRIGS OF PARSLEY
2 SPRIGS OF THYME
1 BAY LEAF
CHEESE CLOTH OR TEA STRAINER
SALT & PEPPER
3 TABLESPOONS OF DRY SHERRY
A BAGUETTE OF BREAD (FRENCH)
1 ½ CUPS OF GRUYERE CHEESE

IN A BIG SOUP PAN OR LARGE SAUCE PAN MELT THE BUTTER (DO NOT BROWN THE BUTTER), ADD THE ONIONS AND SAUTE UNTIL GOLDEN (USUALLY TAKES 20 MINUTES OVER LOW TO MEDIUM HEAT – TURN DOWN HEAT IF THEY SEEM TO BE COOKING TOO FAST); SPRINKLE FLOUR OVER THE ONIONS AND STIR TO MIX; TURN UP THE HEAT (JUST ABOVE MEDIUM) AND ADD THE CHICKEN STOCK (I USUALLY ADD A CUP AT A TIME – STIRRING AS I GO); NOW BRING THE MIXTURE TO A BOIL FOR A COUPLE OF MINUTES (THE MIXTURE SHOULD THICKEN); ADD THE MOLASSES AND STIR; TAKE THE PARSLEY, THYME AND BAY LEAF AND BREAK AND PLACE IN CHEESE CLOTH AND FLOAT IN THE MIXTURE – IF YOU DON’T HAVE CHEESE CLOTH YOU CAN USE A TEA STRAINING BALL AND DROP IT IN THE MIXTURE – YOU’LL BE REMOVING IT LATER ON; NOW REDUCE THE HEAT AND SIMMER FOR 30 MINUTES; REMOVE THE CHEESE CLOTH OR TEA BALL AND SALT AND PEPPER (TO YOUR TASTE); ADD SHERRY AND STIR; I USE INDIVIDUAL OVENPROOF BOWLS FOR SERVING – PLACE THEM ON A COOKIE SHEET, LADLE IN THE SOUP; PLACE A SLICE OF THE BAGUETTE ON TOP AND ADD A SLICE OF CHEESE OVER THE TOP – PLACE UNDER THE BROILER AND LET THE CHEESE BUBBLE AND MELT – SERVE IMMEDIATELY. *IF YOU WISH TO TOAST THE BREAD FIRST THAT’S FINE TOO – SOMETIMES I BUTTER THE BREAD AND PUT CHEESE ON TOP – THEN PUT IN THE SOUP – EITHER WAY – IT’S DELICIOUS! NOW ALL YOU NEED IS A NICE GLASS OF CABERNET OR OTHER RED WINE.

COQUILLE ST. JACQUES

6 TABLESPOONS BUTTER
3 TABLESPOONS FLOUR
1 TEASPOON SALT
1/8 TEASPOON WHITE PEPPER
2 CUPS OF LIGHT CREAM
¼ CUP OF FINELY CHOPPED ONIONS
½ POUND SLICED SCALLOPS
½ CUP SLICED MUSHROOMS
¾ POUND COOKED SHRIMP
½ POUND CRAB MEAT
2 TABLESPOONS SHERRY
1 CUP GRATED SWISS CHEESE

IN A SKILLET OVER LOW HEAT, COMBINE 4 TABLESPOONS BUTTER WITH FLOUR, SALT AND WHITE PEPPER. STIR IN THE CREAM (GRADUALLY) AND SIMMER UNTIL THE SAUCE THICKENS – KEEP STIRRING; IN ANOTHER SKILLET SAUTE ONIONS IN 2 TABLESPOONS OF BUTTER; ADD THE SCALLOPS AND MUSHROOMS AND SAUTE FOR 4 MINUTES; ADD THE SHRIMP, CRAB MEAT AND SHERRY – STIR – MIX; NOW ADD THIS MIXTURE TO THE FIRST SKILLET (THE SAUCE) – STIR; IN SMALL CASSEROLES, BAKING DISHES OR RAMEKINS – FILL WITH THE MIXTURE, SPRINKLE CHEESE OVER THE TOP AND BAKE AT 400 DEGREES FOR 15 MINUTES – CHEESE SHOULD BROWN.

STEAK AU POIVRE

2 TENDERLOIN STEAKS – 6 TO 8 OUNCES EACH
2 TABLESPOONS BLACK PEPPERCORNS – CRUSHED
2 TABLESPOONS BUTTER
1 TABLESPOON SHALLOTS OR ONION MINCED
2 TABLESPOONS COGNAC
2 TABLESPOONS RED WINE
¼ CUP BEEF BROTH
2 TABLESPOONS HEAVY CREAM
Crack the peppercorns; take the peppercorns and press them in to the steaks; place the butter in a skillet and melt – turn the heat up a bit (medium-high heat) and put the steaks in the pan – sear the steaks on both sides; turn down the heat and continue to cook the meat – turning often – cook to your desired taste (medium rare is best). Remove the meat from the pan; add the shallots/onions to the pan juices – stir for a minute; add the cognac and wine – turn up heat – continue stirring – bring to a boil; this is deglazing the pan – allow the juices and bits of meat to mix together; add the broth and continue to boil for another minute – thoroughly mixing the ingredients; stir in the cream – reduce the heat – taste and season to your liking. Pour the sauce over your steaks – eat and serve with a nice red wine.

ENTRÉE CREPES (AS IN DINNER ENTRÉE)

3 LARGE EGGS
1 ¼ CUP MILK
2 TABLESPOONS BUTTER – MELTED
1 CUP OF PLAIN FLOUR (ALL PURPOSE)
½ TEASPOON SALT

TAKE EGGS, MILK, FLOUR AND SALT AND MIX IN A BOWL OR PROCESSOR – GET RID OF ALL LUMPS; ADD BUTTER, MIX AND LET STAND FOR 30 MINUTES; USE A SMALL FRYING OR SAUTE PAN – OR A REAL CREPE PAN….GET THE PAN HOT AND POUR SOME OF THE MIXTURE ON THE PLAN – LET IT SPREAD TO COVER THE BOTTOM OF THE PAN – YOU’LL SEE IT COOKING – FLIP IT WHEN IT MOVES EASILY; PLACE IN A TUPPERWARE CONTAINER AND COVER – OR – WRAP IN FOIL AND PLACE IN A SLIGHTLY WARM OVEN. WHEN READY TO SERVE, YOU CAN FILL WITH HAM AND CHEESE OR ANY OTHER TYPE OF MEAT, SAUCE AND VEGETABLE MIXTURE.

BEARNAISE SAUCE

½ CUP WHITE WINE VINEGAR
2 TABLESPOONS SHALLOTS (MINCED)
2 TEASPOONS TARRAGON (CHOPPED)
2 TABLESPOONS WATER
4 EGG YOLKS
1 CUP CLARIFIED BUTTER
1 TABLESPOON TARRAGON (CHOPPED)
½ TEASPOON FRESH LEMON JUICE

IN A SAUCEPAN OVER MEDIUM-HIGH HEAT, BRING VINEGAR, SHALLOTS AND TARRAGON TO A BOIL. TURN HEAT DOWN TO LOW AND SIMMER FOR 4 MINUTES – THIS WILL ALLOW THE VINEGAR TO EVAPORATE; LET COOL DOWN A BIT; STRAIN THE MIXTURE IN TO A GLASS BOWL; PUT SOME WATER ON TO SIMMER – YOU’LL BE PLACING THE GLASS BOWL OVER THE SIMMERING WATER; NOW, TAKE THE EGG YOLKS AND THE WATER AND ADD THEM TO THE STRAINED MIXTURE; THEN SET THE BOWL OVER THE SIMMERING WATER – THE BOWL SHOULD BE ABOVE THE WATER – NOT TOUCHING THE WATER; USING A WHISK, WHIP/STIR THE CONTENTS OF THE BOWL FOR ABOUT 3 MINUTES; TAKE THE MIXTURE AND PLACE IN A BLENDER – BLEND – GET IT SMOOTHE AND CREAMY – LET IT COOL FOR A MINUTE, BUT KEEP IT IN THE BLENDER – ADD THE CLARIFIED BUTTER AND KEEP ON A SLOW BLEND – ADD THE LEMON JUICE AND THE REMAINING 1 TABLESPOON OF TARRAGON – ADD MORE LEMON JUICE IF YOU LIKE; SEASON WITH SALT AND PEPPER.

DESSERT CREPES

½ CUP OF PLAIN FLOUR (ALL PURPOSE)
2 TEASPOONS SUGAR
¼ TEASPOON SALT
3 EGGS
1 CUP OF MILK
1/3 CUP OF BUTTER (MELTED)

TAKE EGGS, MILK, FLOUR AND SALT AND MIX IN A BOWL OR PROCESSOR – GET RID OF ALL LUMPS; ADD BUTTER, MIX AND LET STAND FOR 30 MINUTES; USE A SMALL FRYING OR SAUTE PAN – OR A REAL CREPE PAN….GET THE PAN HOT AND POUR SOME OF THE MIXTURE ON THE PLAN – LET IT SPREAD TO COVER THE BOTTOM OF THE PAN – YOU’LL SEE IT COOKING – FLIP IT WHEN IT MOVES EASILY; PLACE IN A TUPPERWARE CONTAINER AND COVER – OR – WRAP IN FOIL AND PLACE IN A SLIGHTLY WARM OVEN. WHEN READY TO SERVE, FILL WITH FRUITS, CHOCOLATE OR ANY OTHER FAVORITE SWEET MIXTURE.

DUCK BREAST WITH GREEN PEPPERCORN SAUCE

2 DUCK BREASTS (BONELESS)
1 TABLESPOON OF OIL
SALT AND PEPPER

3 SHALLOTS (CHOPPED)
1 ½ CUPS OF RED WINE
¼ CUP OF BEEF STOCK
2 TABLESPOONS OF HEAVY CREAM
1 TEASPOON OF GREEN PEPPERCORNS (CRUSHED)
1 TABLESPOON OF BUTTER

HEAT OIL IN A HEAVY SKILLET OR FRYING PAN; SALT AND PEPPER THE DUCK BREASTS AND SLICE SKIN SO THE JUICES (AND FAT) WILL FREELY FLOW DURING COOKING; PLACE IN SKILLET SKIN SIDE DOWN – HIGH HEAT – 3 TO 5 MINUTES ON EACH SIDE; IF YOU WANT YOUR MEAT A BIT MORE DONE – ADD 2 MINUTES (NO LONGER); REMOVE FROM HEAT AND PAN AND PLACE ON YOUR CUTTING BOARD;
NOW FOR THE GREEN PEPPERCORN SAUCE – POUR OFF ALL THE JUICES FROM THE PAN AND SET ASIDE; PUT ONE TABLESPOON OF THE FAT AND JUICES BACK IN THE PAN AND ADD THE SHALLOTS – SAUTE FOR ABOUT A MINUTE; ADD THE RED WINE AND STIR WELL SO THE BITS LEFT IN THE PAN WILL COME OFF EASILY AND ADD TO THE FLAVOR OF YOUR SAUCE – BRING TO A BOIL – THIS MIXTURE WILL REDUCE TO ABOUT HALF (THAT’S OKA); ADD THE STOCK AND STIR – CONTINUE BOILING; ADD THE CREAM AND PEPPERCORNS – STIR AND COOK FOR ANOTHER 2 MINUTES; WHILE IT’S COOKING FOR THOSE 2 MINUTES, CARVE THE DUCK (DIAGONALLY) – ANY JUICES SHOULD BE ADDED TO THE PEPPERCORN SAUCE – REMOVE THE SAUCE FROM THE HEAT AND ADD THE BUTTER – STIR; PLACE THE DUCK ON A PLATE AND POUR THE SAUCE OVER THE MEAT – IF YOU HAVE TOO MUCH – PUT IN A GRAVY BOAT AND SERVE ALONGSIDE THE MEAT.

PATE DE CAMPAGNE

½ POUND LEAN GROUND PORK
½ POUND FAT GROUND PORK
½ POUND GROUND VEAL
½ POUND GROUND CHICKEN LIVERS
½ POUND FAT BACON
1 TABLESPOON BUTTER
1 ONION CHOPPED (FINELY)
2 CLOVES OF GARLIC CHOPPED (FINELY)
¾ TEASPOON OF ALLSPICE (GROUND)
GROUND CLOVES
GROUND NUTMEG
2 EGGS (BEATEN)
2 TABLESPOONS BRANDY
1 TEASPOON SALT
¾ TEASPOON PEPPER
1/3 CUP OF TOASTED HAZELNUTS
1BAY LEAF
1 SPRIG OF THYME
PARCHMENT PAPER
BRICK OR WEIGHT

YOU’LL NEED A HEAVY DUTY MOLD OR CASSEROLE TO MAKE THIS TERRINE – PATE. YOU’LL WANT TO BE ABLE TO SLICE IN TO PIECES WHEN YOU SERVE IT – SO CHOOSE A PROPER MOLD.
PREHEAT THE OVEN TO 350; TAKE A ROASTING PAN AND FILL TO THE MIDDLE (HALFWAY) WITH WATER; LINE THE BOTTOM AND SIDES OF THE MOLD WITH BACON; MELT BUTTER IN A FRYING PAN AND SAUTE THE ONIONS UNTIL JUST COOKED – NOT BROWNED; IN A BOWL, PLACE THE ONION, THE PORK (FAT AND LEAN), VEAL, CHICKEN LIVERS, GARLIC, ALLSPICE, PINCH OF GROUND CLOVES, PINCH OF GROUND NUTMEG, EGGS, BRANDY AND SALT AND PEPPER – STIR AND MIX – I HAVE USED A FOOD PROCESSOR OR A HAND HELD ELECTRIC MIXTURE – BUT, IN THE INTEREST OF AUTHENTICITY – I SOMETIMES USE A BIG WOODEN SPOON TO MIX THIS UP….AFTER YOU’VE MIXED THESE INGREDIENTS, ADD THE HAZELNUTS AND STIR THEM TO MIX AS WELL….NOW, THIS IS THE TRICKY PART – IN ORDER FOR YOU TO KNOW IF THE SEASONING IS CORRECT – TAKE SOME OF THE MIXTURE AND PUT IN THE FRYING PAN – COOK IT AND THEN TASTE IT – IF YOU LIKE THE TASTE – GREAT, IF NOT SEASON TIL YOU LIKE WHAT YOU GET; REMEMBER – YOU WANT IT SPICY AT FIRST BECAUSE THE BAKING WILL MAKE THE SPICINESS DIMINISH. TAKE THE MIXTURE AND PACK IT IN TO THE MOLD OR CASSEROLE – THEN PLACE BACON ON TOP; PUT THE BAY LEAF AND THE THYME SPRIG ON TOP OF THE BACON; IF THE MOLD HAS A LID – PLACE IT IN IT’S PLACE ON TOP – IF NOT, USE HEAVY DUTY FOIL; PUT THE MOLD IN THE WATER BATH ON TOP OF THE STOVE BURNER AND BRING TO A BOIL; ONCE THE WATER BOILS, PLACE THE BAKING PAN WITH WATER (ADD MORE IF NEEDED) AND MOLD (IN THE WATER) IN TO THE OVEN – YOU’LL COOK THE TERRINE FOR 1 TO 1 ¼ HOURS; REMOVE FROM OVEN AND LET WARM; THEN TAKE PARCHMENT PAPER AND COVER THE TOP OF THE TERRINE – PLACE THE BRICK OR WEIGHT ON TOP (YOU CAN ALSO USE ANOTHER MOLD WITH RICE OR DRY BEANS AS WEIGHT – IT NEEDS TO BE HEAVY AS YOU’RE COMPRESSING THE COOKED TERRINE); PLACE IN THE REFRIGERATOR WITH THE WEIGHT ON IT FOR A DAY – REMOVE THE BAY LEAF AND SPRIG OF THYME AND SERVE IN SLICES – A GREAT APPETIZER.

MUSHROOM FRICASSEE

I HAD THE BEST MUSHROOM FRICASSEE (ONE OF THE BEST) AT CHEZ JULIAN IN PARIS…
EVERY TIME AFTER I SAW MUSHROOM FRICASSEE ON A MENU – I HAD TO ORDER IT!

1 ½ POUNDS OF MIXED WILD MUSHROOMS
¼ CUP OF BUTTER
2 SHALLOTS CHOPPED FINELY
SALT AND PEPPER
2 TABLESPOONS CHOPPED PARSLEY
¼ CUP RED WINE

CLEAN THE MUSHROOMS – SLICE THE LARGER ONES, BUT LEAVE THEM BASICALLY INTACT; TAKE HALF THE BUTTER AND PUT IN A FRYING PAN – MELT AND ADD THE SHALLOTS – SAUTE. ADD THE MUSHROOMS, GARLIC, SALT AND PEPPER – SAUTE FURTHER (ABOUT 2 MINUTES); ADD REST OF BUTTER, PARSLEY AND RED WINE – CONTINUE COOKING – SERVE – DELICIOUS!

ARTICHOKE SOUP

1 CUP OF WHITE WINE
1 CUP OF OLIVE OIL
4 CUPS CHICKEN BROTH
JUICE OF TWO LEMONS
8 ARTICHOKES (CHOKE REMOVED)
2 CARROTS SLICED
2 ONIONS SLICED
2 SHALLOTS SLICED
2 GARLIC CLOVES CHOPPED
1 CUP HEAVY CREAM

IN A BOWL, COMBINE WINE, 1 CUP OF OLIVE OIL, CHICKEN BROTH, LEMON JUICE AND ARTICHOKES; IN A BIG POT USE SOME OLIVE OIL – COAT THE BOTTOM AND TURN HEAT TO MEDIUM; ADD CARROTS, ONIONS, SHALLOTS AND GARLIC – SAUTE FOR 5 MINUTES; NOW TAKE THE ARTICHOKE OUT OF THE FIRST MIXTURE AND PUT IN TO THE POT; STRAIN THE ORIGINAL MIXTURE AND POUR IN TO POT; BRING THE MIXTURE TO A SIMMER; COOK FOR ABOUT 20 MINUTES – ARTICHOKES SHOULD BE TENDER; TAKE THE ARTICHOKES OUT OF THE POT AND PLACE IN TO A NEW POT – STRAIN THE LIQUID INTO THE POT – NO SOLIDS IN THE SOUP! ADD CREAM AND SALT – POUR IN TO A BLENDER (OR USE A HAND HELD BLENDER) AND PUREE THE MIXTURE – IT WILL BE SMOOTH AND YUMMY.

TARTE TATIN (THE ONLY DESSERT FOR ME!)

10 APPLES – GOLDEN DELICIOUS
3 OUNCES BUTTER (SOFTENED TO ROOM TEMPERATURE)
6 OUNCES SUGAR
1 SHEET OF PUFF PASTRY OR ONE 9 INCH ROUND OF PASTRY DOUGH
PREHEAT THE OVEN TO 400; PEEL THE APPLES AND CUT THEM IN HALF – REMOVE THE CORE AND STEM – CUT THE END OF ONE SIDE OF THE APPLE FLAT; SPREAD THE BUTTER OVER THE BOTTOM OF A 9 INCH FRYING PAN (MAKE SURE IT HAS SIDES) – THE BEST PAN I HAVE FOUND IS A CAST IRON FRY PAN; SPRINKLE THE SUGAR EVENLY OVER THE BUTTER; PUT THE APPLES OPEN SIDE DOWN IN THE PAN FORMING A TIGHT CIRCLE; PLACE THE PAN ON THE STOVE AND COOK OVER HIGH HEAT FOR 15 MINUTES – THE SUGAR WILL CARAMELIZE (KEEP AN EYE OUT – YOU DON’T WANT ANY BLACK TO BE PRESENT – NO BURNING); REMOVE FROM HEAT AND TAKE THE PASTRY AND COVER THE APPLES; BAKE FOR 10 TO 15 MINUTES – UNTIL THE PASTRY HAS BROWNED; REMOVE FROM THE OVEN AND LET COOL FOR A FEW HOURS; TO REMOVE FROM THE PAN, PUT THE PAN ON LOW HEAT AND THE CARAMEL WILL MELT AND ALLOW YOU TO REMOVE THE TART AND PLACE ON A SERVING DISH; I SERVE WITH VANILLA ICE CREAM.

LAVENDER CRÈME BRULEE (ANOTHER FAVORITE!)

2 ¾ CUPS HEAVY CREAM
2 TABLESPOONS DRIED LAVENDER FLOWERS
5 EGG YOLKS
2/3 CUP SUGAR
½ TEASPOON VANILLA EXTRACT
EXTRA SUGAR

BOIL WATER AND SET ASIDE – CONTINUE BOILING; PREHEAT OVEN TO 325 DEGREES; IN A SMALL SAUCEPAN (MEDIUM HEAT) COMBINE THE LAVENDER AND CREAM – BRING TO A SIMMER – THEN SET ASIDE FOR 8 TO 10 MINUTES; IN A BOWL, WHISK THE EGG YOLKS, SUGAR AND VANILLA – BLEND TOGETHER; SLOWLY ADD THE LAVENDER AND CREAM MIXTURE – CONTINUOUSLY WHISKING/STIRRING UNTIL IT IS THOROUGHLY MIXED TOGETHER; STRAIN THE MIXTURE AND POUR INTO RAMEKINS OR SMALL BOWLS; PLACE THE RAMEKINS/BOWLS IN A BAKING PAN (LINED WITH A TOWEL) AND ADD THE BOILING WATER JUST TO ABOUT THE HALFWAY POINT ON THE RAMEKINS (NO WATER IN THE MIXTURE!); COVER THE PAN WITH FOIL AND BAKE ABOUT 35 TO 40 MINUTES; REMOVE THE RAMEKINS AND ALLOW TO COOL (ON A RACK) TO ROOM TEMPERATURE AND THEN PLACE IN THE REFRIGERATOR FOR 2 TO 3 HOURS; WHEN IT’S TIME TO SERVE, SPRINKLE THE EXTRA SUGAR OVER THE TOP OF THE CRÈME BRULEE AND USE A TORCH TO MELT THE SUGAR (IT WILL BECOME TOASTY-BROWNISH – AND THE SMELL IS HEAVENLY).

CHERRIES JUBILEE

1 ½ POUNDS SWEET CHERRIES
2 TABLESPOONS BUTTER
3 TABLESPOONS SUGAR
1 TABLESPOON CHERRY JELLY
¾ CUP OF BRANDY

VANILLA ICE CREAM

PUT THE VANILLA ICE CREAM IN INDIVIDUAL DISHES – PLACE IN FREEZER; PIT THE CHERRIES.
MELT THE BUTTER, STIR IN SUGAR, DISSOLVE SUGAR IN THE BUTTER – DO NOT BURN; ADD THE CHERRIES AND SAUTE FOR A MINUTE; ADD THE JELLY AND DISSOLVE; CHERRIES WILL BE TENDER; SET ASIDE.
WARM THE BRANDY IN A SAUCEPAN – LITE IT (BE CAREFUL – USE A LONG MATCH OR ONE OF THOSE IGNITERS; POUR OVER THE CHERRIES – IT WILL CONTINUE FLAMING – ALLOW IT TO BURN OFF.
TAKE OUT THE ICE CREAM AND SPOON THE CHERRIES OVER THE ICE CREAM – YUM!

LEMON MERINGUES

1 CUP OF SUGAR
ZEST OF ONE LEMON
4 EGG WHITES

BET THE EGG WHITES UNTIL STIFF – REALLY STIFF (I DON’T HAVE A COPPER BOWL, BUT I AM TOLD THAT THIS IS WHAT MAKES THE BEST STIFF EGG WHITES); ADD 4 TABLESPOONS OF SUGAR AND CONTINUE BEATING THE MIXTURE;
PREHEAT THE OVEN TO 225 AND LINE A COOKIE SHEET WITH PARCHMENT PAPER;
ADD MORE SUGAR TO THE EGG WHITES MIXTURE AND CONTINUE BEATING – UNTIL YOU’VE USED ALL THE SUGAR; THEN ADD THE LEMON ZEST AND MIX.

DROP SPOONFULS OF THE MIXTURE ON THE COOKIE SHEET – BAKE FOR AT LEAST AN HOUR – CHECK THEM AT THAT TIME TO SEE IF THEY’RE DONE – THEY SHOULD NOT TURN BROWN, BUT STAY CREAM COLORED. LET COOL. ENJOY!

POTATOES AU GRATIN

2.5 POUNDS OF POTATOES
3 EGGS
2 CUPS OF MILK
1 CUP OF HEAVY CREAM
1 CUP OF SHREDDED CHEESE (SWISS)
1 TBSP. OF CRUSHED GARLIC
1 TBSP. OF BUTTER (SOFTENED)
SALT AND PEPPER
 
PEEL POTATOES, CUT IN TO THIN SLICES; HEAT THE MILK AND CREAM (MEDIUM HEAT - NOT BOILING - REMOVE FROM HEAT AND SET ASIDE TO WARM NOT COOL); ADD SALT AND PEPPER (AS YOU LIKE) TO THIS MIXTURE; BEAT THE EGGS AND SLOWLY ADD TO THE MILK/CREAM MIXTURE (NOT ON THE STOVE); TAKE THE BUTTER AND GARLIC AND MIX TOGETHER - USE IT TO GREASE YOUR GLASS DISH; TAKE THE POTATOES AND MAKE A NICE LAYER ON THE BOTTOM OF THE GLASS DISH; NOW PUT A LAYER OF CHEESE ON THE TOP OF THE POTATOES; CONTINUE LAYERING UNTIL YOU'RE OUT OF CHEESE AND POTATOES; POUR THE MILK MIXTURE OVER THE TOP; PLACE IN THE MICROWAVE FOR 8 TO 10 MINUTES ON HIGH HEAT; REMOVE AND PLACE IN A 375 TO 400 DEGREE OVEN -45 MINUTES SHOULD DO IT. 

NOUGATINE BRITTLE

1 CUP SUGAR (GRANULATED)
½ CUP SLICED ALMONDS
½ CUP WATER
4 TBSPS. WHITE VINEGAR

GREASE A FLAT COOKIE SHEET (WITH SIDES); SET ASIDE; POUR THE SUGAR, WATER AND WHITE VINEGAR IN A POT OVER MEDIUM HEAT (MEDIUM HIGH IF NECESSARY) – STIR CONSTANTLY WITH A WOODEN SPATULA; THE MIXTURE WILL HEAT AND BEGIN TO GET FOAMY – TURNING A GOLDEN BROWN COLOR; ADD THE ALMONDS AND CONTINUE TO STIR AND REMOVE FROM HEAT; CONTINUE TO WORK THE MIXTURE WITH THE SPATULA UNTIL FULLY MIXED; POUR INTO THE GREASED CAKE PAN AND COVER WITH WAXED PAPER; USE A ROLLING PIN OR YOUR HANDS TO GET THE DESIRED THICKNESS (PUT A TOWEL OVER THE WAXED PAPER IF YOU ARE USING YOUR HANDS AS THIS MIXTURE IS HOT – WORK IT FAST AS IT WILL HARDEN FAST TOO; SET ASIDE TO COOL; USE A KNIFE TO CUT THE NOUGATINE – ENJOY!

PEARS IN WINE

6 PEARS
4 CUPS OF RED WINE (PREFERABLY A BORDEAUX)
1/3 CUP RUM
1/2 CUP GRANULATED SUGAR
CINNAMON TO TASTE
1 TEASPOON CORNSTARCH
1 DASH OF PEPPER
JUICE FROM 1/2 LEMON
6 TABLESPOONS APPLE SAUCE
 

HEAT THE RED WINE WITH THE SUGAR, CINNAMON, PEPPER, RUM AND LEMON JUICE. MIX WELL AND ALLOW IT TO COME TO A BOIL. PEEL THE PEARS LEAVING THE STEM. USING THE STEM, PUT THE ENTIRE PEAR INTO THE BOILING WINE (FULLY COVERED BY THE WINE) AND ALLOW THEM TO COOK FOR 20 MINUTES (ONCE ALL THE PEARS ARE IN THE POT, TURN THE HEAT TO LOW). TURN THE PEARS EVERY 4 TO 5 MINUTES SO THEY COOK EVENLY. REMOVE THE PEARS AND PLACE ON A PLATE. TAKE ABOUT HALF A CUP OF THE WINE AND PUT IN A BOWL, ADD THE CORNSTARCH AND MIX WELL. POUR ALL BUT 2 CUPS OF THE WINE MIXTURE DOWN THE DRAIN AND TURN THE HEAT ON LOW (USING THE SAME PAN). ADD THE CORNSTARCH/WINE MIXTURE AND THE APPLE SAUCE. COOK ON LOW UNTIL THE SAUCE THICKENS (A FEW MINUTES) – IT WILL BE SYRUPY. SPOON THE
SAUCE ONTO THE PEARS AND ALLOW TO COOL FOR ONE HOUR. PLACE IN THE REFRIGERATOR AND CHILL FOR 2 TO 3 HOURS – SERVE AND ENJOY!

CHICKEN A LA NORMANDIE

6 CHICKEN BREASTS
2 APPLES (GOLDEN DELICIOUS WORK WELL)
3 ONIONS (GOOD SIZE)
4 TABLESPOONS BUTTER
2 CUPS OF BRUT CIDER FROM NORMANDY
COGNAC
½ CUP OF CREAM
2 PINCHES OF GROUND NUTMEG
SALT AND PEPPER

CUT ONIONS IN TO STRIPS (THIN); CUBE THE APPLES; PLACE APPLES AND ONIONS IN A FRYING PAN WITH 2 TABLESPOONS OF BUTTER – COOK ON MEDIUM FOR 5 MINUTES – GOLDEN; IN ANOTHER PAN (LARGER THAN THE FIRST), MELT THE REST OF THE BUTTER, ADD COGNAC – ABOUT 2 TABLESPOONS, STIR AND PLACE THE CHICKEN BREASTS IN PAN – BROWN FOR 3 MINUTES; ADD THE ONIONS AND APPLES TO THE CHICKEN (POURING OVER CHICKEN) AND COVER ALL WITH THE BRUT CIDER; ADD NUTMEG, SALT AND PEPPER (TO TASTE); SIMMER WITHOUT THE LID FOR 30 MINUTES (40 IF NEEDED); REMOVE THE CHICKEN AND SET ASIDE; POUR THE CREAM IN TO THE MIXTURE LEFT IN THE PAN, STIR TO THICKEN AND MIX (IF NEEDED, ADD SOME FLOUR TO HELP IN THICKENING – A TEASPOON SHOULD DO IT); POUR THE MIXTURE OVER THE CHICKEN AND SERVE.

 

Home | Take Off Now! Help
Copyright © 2010 Print Marketing Concepts, Inc. All rights reserved.