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Recipes

RcpCardAlpine Fondue Suisse
RcpCardAlsatian Pork Stew
RcpCardApple and Fontina Tart
RcpCardApple and Onion Quiche
RcpCardArtichoke Mousse
RcpCardArtichokes in Mustard
RcpCardAsparagus Mousse
RcpCardBaked Asparagus Gruyere
RcpCardBasic Babas au Rhum
RcpCardBasic Bearnaise Sauce
RcpCardBasic Choux Paste
RcpCardBasic Crepes
RcpCardBasic Duck a l'Orange
RcpCardBasic Pate Brisee
RcpCardBasic Quiche Lorraine
RcpCardBeachcomber Quiche
RcpCardBeer Crepes
RcpCardBlanquette of Lamb
RcpCardBlue Cheese Puffs
RcpCardBlue Cheese Stuffed Black Olive Halves
RcpCardBrie en Aspic
RcpCardBrie en Croute
RcpCardBrie Tart
RcpCardBrioche
RcpCardBurnt Cream
RcpCardButtermilk Fondue
RcpCardButtery Chicken Pate with Almonds
RcpCardChateaubriand
RcpCardCheddar Souffle
RcpCardCheddar Souffled Tomatoes
RcpCardCheese Canapes
RcpCardCheese Straws
RcpCardCherry Cream Brulee
RcpCardCherry Duck Flambe
RcpCardChicken Almondine au Vin
RcpCardChicken Flambe
RcpCardChicken Provencale
RcpCardChicken Salad Pate with Almonds
RcpCardChicken Souffle
RcpCardChile-Chicken Pate with Almonds
RcpCardChilled Asparagus with Dill Sauce
RcpCardChocolate Mocha Royale Mousse
RcpCardChops in Mustard Cream
RcpCardChutney Filled Gougere Puffs
RcpCardCookie Cups and Saucers
RcpCardCoquilles Mornay
RcpCardCornmeal Tart Crust
RcpCardCourgettes aux Herbes
RcpCardCrab and Spinach Terrine
RcpCardCrab Quiche Suissse
RcpCardCrab Souffle
RcpCardCrispy Pear and Roquefort Triangles
RcpCardCroissants
RcpCardDeep-Fried Potato Puffs
RcpCardDeviled Chicken

Any Comments?  E-mail me.

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Alpine Fondue Suisse

4 servings

1 clove garlic, halved
1 cup white wine
2 cups grated Emmentaler cheese
2 cups grated Gruyere cheese
1 teaspoon cornstarch
2 1/4 cups kirsch
1/2 teaspoon white pepper, to taste
2 pounds French bread, 1-inch dice
1 each apple, peeled, cored, and sliced

RUB THE INSIDE OF THE FONDUE POT WITH GARLIC HALVES
HEAT WINE TO A SIMMER IN FONDUE POT, OVER A MODERATE FLAME STIR IN CHEESE, A LITTLE AT A TIME
HEAT AND STIR TO MELT BEFORE ADDING MORE
COMBINE CORNSTARCH AND 3 TABLESPOONS KIRSCH-MIX WELL
ADD CORNSTARCH MIXTURE TO FONDUE POT WHEN ALL CHEESE HAS MELTED AND MIXTURE IS SMOOTH
SEASON TO TASTE WITH WHITE PEPPER
SERVE OVER A LOW FLAME
DIP APPLE OR BREAD IN KIRSCH, THEN DIP INTO CHEESE MIXTUR

Nutrition Facts
Amount Per Serving: Calories 1611 - Calories from Fat 533
Percent Total Calories From: Fat 33%, Protein 18%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 59g, Saturated Fat 33g, Cholesterol 184mg, Sodium 1854mg, Total Carbohydrate 189g, Dietary Fiber 1g, Sugars 0g, Protein 71g, Vitamin A 1889 units, Vitamin C 3 units, Calcium 0 units, Iron 7 units


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Alsatian Pork Stew

4 servings

1/4 pound medium dice bacon
1 cup minced onion
16 ounces sauerkraut, drained
2 tablespoons brown sugar
2 each new potatoes, quartered
2 each apples, peeled, cored, and sliced
12 whole juniper berries
6 whole peppercorns
2 whole cloves
1 sprig parsley
1 whole bay leaf
1 6x6-inch piece of cheesecloth
4 each 1/2-inch thick smoked pork chops
4 each beef frankfurters, scored diagonally
2 cups unsalted chicken stock

COMBINE BACON AND ONIONS IN A DUTCH OVEN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 10-15 MINUTES, UNTIL BACON IS CRISP
REMOVE FROM HEAT, DRAIN WELL
STIR IN SAUERKRAUT AND BROWN SUGAR-MIX WELL
ADD POTATOES AND APPLES
COMBINE JUNIPER, PEPPERCORNS, CLOVES, PARSELY, AND BAY IN CHEESECLOTH
SECURE WITH STRING, AS FOR A SACHET
ADD SACHET, CHOPS, FRANKFURTERS, AND STOCK
BRING TO A BOIL, COVER, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
REMOVE AND DISCARD SACHET
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 490 - Calories from Fat 294
Percent Total Calories From: Fat 60%, Protein 10%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 51mg, Sodium 2236mg, Total Carbohydrate 37g, Dietary Fiber 3g, Sugars 0g, Protein 12g, Vitamin A 187 units, Vitamin C 48 units, Calcium 0 units, Iron 4 units


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Apple and Fontina Tart

8 servings

2 cups flour
1 cup unsalted butter
1 teaspoon salt
1/2 cup cold water
4 each peeled, cored, and thinly sliced apples
2 cups grated Fontina cheese

COMBINE FLOUR AND SALT ON A PASTRY BOARD OR IN A LARGE BOWL CUT IN BUTTER TO THE SIZE OF SMALL PEAS
MAKE A WELL IN THE CENTER AND POUR IN HALF OF THE WATER
TOSS WITH A FORK AND CUT IN THE WATER UNTIL WELL MIXED ADDITIONAL WATER MAY BE ADDED UNTIL DOUGH HOLDS TOGETHER DO NOT KNEAD DOUGH
FORM INTO A CAKE, WRAP IN PLASTIC, AND CHILL
ROLLOUT AND CUT INTO 9-INCH CIRCLES
ARRANGE APPLE SLICES ONTO THE PREPARED DOUGH CIRCLES FOLD-UP THE EDGES OF THE DOUGH AROUND THE PEARS
BAKE @ 400 DEGREES FOR 10-12 MINUTES, UNTIL CRUST IS GOLDEN SPRINKLE WITH CHEESE
BAKE @ 400 DEGREES FOR 5 MINUTES
REMOVE FROM HEAT
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 494 - Calories from Fat 292
Percent Total Calories From: Fat 59%, Protein 9%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 20g, Cholesterol 95mg, Sodium 523mg, Total Carbohydrate 40g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 1253 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Apple and Onion Quiche

8 servings

1 cup flour
1/3 cup vegetable shortening
1/2 teaspoon salt
1/4 cup grapefruit soda, such as Squirt
1 cup thinly sliced onion
2 tablespoons unsalted butter
2 cups peeled, cored, sliced apples
1/2 cup grated jack cheese
1/2 cup grated Gruyere cheese
3 beaten eggs
2 tablespoons Sweet-hot mustard
1 cup half and half
1/2 teaspoon kosher salt

COMBINE FLOUR AND SALT IN A LARGE BOWL
ADD THE SHORTENING AND RUB INTO FLOUR WITH YOUR HANDS, UNTIL WELL BLENDED
ADD GRAPEFRUIT SODA, 1 TABLESPOON AT A TIME, AND TOSS WITH A FORK
CONTINUE TO MOISTEN AND TOSS WITH A FORK JUST UNTIL DOUGH HOLDS SHAPE
WRAP IN PLASTIC AND CHILL THOROUGHLY
ROLLOUT TO DESIRED SHAPE AND PRESS INTO A QUICHE PAN
LINE WITH FOIL AND WEIGHT-DOWN WITH BEANS
BAKE @ 400 DEGREES FOR 8 MINUTES
REMOVE FROM HEAT, REMOVE FOIL AND BEANS, AND COOL
COMBINE ONIONS AND BUTTER IN A SKILLET, OVER A MEDIUM FLAME HEAT AND STIR FOR 2-3 MINUTES, UNTIL SLIGHTLY TRANSPARENT
ADD APPLES AND CONTINUE TO SAUTE UNTIL ONIONS AND APPLES HAVE SOFTENED, WITHOUT BROWNING
REMOVE FROM HEAT, COOL
COMBINE CHEESES WITH APPLE MIXTURE-MIX WELL, SET ASIDE COMBINE EGGS, MUSTARD, HALF & HALF, AND KOSHER SALT-MIX WELL ARRANGE THE APPLE MIXTURE INTO PREPARED PASTRY SHELL
POUR EGG MIXTURE OVER THE TOP
BAKE @ 375 DEGREES FOR 35-40 MINUTES, UNTIL SET (COVER CRUST WITH FOIL IF IT BEGINS TO BURN)
REMOVE FROM HEAT AND ALLOW TO REST BRIEFLY BEFORE CUTTING SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 344 - Calories from Fat 216
Percent Total Calories From: Fat 63%, Protein 13%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 10g, Cholesterol 121mg, Sodium 464mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 614 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Artichoke Mousse

6 servings

16 ounces canned artichoke hearts, drained
1 cup milk
2 1/2 cups sliced mushrooms
1/2 cup minced scallions
1 tablespoon unsalted butter
2 tablespoons white wine
1 cup cottage cheese
1/2 cup sour cream
2 tablespoons minced parsley
1 teaspoon minced fresh dill weed
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
2 envelopes unflavored gelatin
1/2 cup cold water

PLACE ARTICHOKE HEARTS IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD MILK IN A THIN-STEADY STREAM
PROCESS TO A SMOOTH PUREE
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND SCALLIONS
HEAT AND STIR FOR 4-5 MINUTES, UNTIL SOFTENED
RAISE FLAME TO MODERATE
ADD WINE AND HEAT TO EVAPORATE MOST OF THE MOISTURE
REMOVE FROM HEAT AND COOL SLIGHTLY
COMBINE WITH COTTAGE CHEESE, SOUR CREAM, PARSLEY, AND DILL IN A FOOD PROCESSOR
PROCESS TO A FINE PUREE
SEASON TO TASTE WITH SALT AND WHITE PEPPER
COMBINE GELATIN AND WATER IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR, UNTIL DISSOLVED
STIR INTO PUREE-MIX WELL
SPOON INTO A PLASTIC-LINED GELATIN MOLD
COVER AND CHILL FOR 4-24 HOURS
INVERT ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 195 - Calories from Fat 85
Percent Total Calories From: Fat 44%, Protein 25%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 24mg, Sodium 513mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 539 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units


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Artichokes in Mustard

50 servings

12 whole artichokes, trimmed and leaves removed
boiling salted water
1/3 cup strained fresh lemon juice
6 cups mayonnaise
3/4 cup white wine
3/4 cup Dijon mustard
1 tablespoon Worcestershire sauce
3/4 cup cream
1/3 cup strained fresh orange juice
6 finely chopped hard boiled eggs
1/3 cup finely minced parsley
1/3 cup finely minced, drained capers
3 tablespoons dry mustard
1/2 teaspoon salt, to taste
1/4 teaspoon freshly ground white pepper, to taste

PLACE LEAVES IN A SAUCEPOT, OVER A MEDIUM FLAME
POUR BOILING-SALTED WATER AND LEMON JUICE OVER LEAVES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL LEAVES ARE TENDER
DRAIN WELL AND ARRANGE ONTO A SERVING TRAY
COMBINE REMAINING INGREDIENTSK-MIX WELL
SPOON INTO A SMALL DIP BOWL AND PLACE INTO THE CENTER OF THE ARRANGEMENT OF ARTICHOKE LEAVES
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 240 - Calories from Fat 210
Percent Total Calories From: Fat 87%, Protein 4%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 5g, Cholesterol 38mg, Sodium 323mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 264 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Asparagus Mousse

50 servings

3 quarts cooked peeled asparagus
3 pints cream
24 slightly beaten eggs
1 cup finely grated cheddar cheese
1 tablespoon freshly grated nutmeg
1/4 teaspoon salt, to taste
1/4 teaspoon freshly ground white pepper, to taste
1/4 teaspoon liquid hot pepper sauce, to taste
1 cup melted unsalted butter

CUT ASPARAGUS INTO 1/2-INCH SLICES
DIVIDE ASPARAGUS IN HALF, SET HALF ASIDE, AND PLACE THE REMAINDER INTO A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
ADD CREAM, EGGS, CHEESE, AND NUTMEG
PROCESS TO MIX WELL
SEASON TO TASTE WITH SALT, WHITE PEPPER, AND TABASCO SAUCE COMBINE PUREE, RESERVED ASPARAGUS, AND MELTED BUTTER-MIX WELL
SPOON INTO BUTTERED 1/2-CUP RAMEKINS
PLACE INTO A BAKING PAN AND POUR BOILING WATER TO HALF THE DEPTH OF THE RAMEKINS
BAKE @ 350 DEGREES FOR 20-40 MINUTES, UNTIL SET
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 159 - Calories from Fat 127
Percent Total Calories From: Fat 80%, Protein 13%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 139mg, Sodium 70mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 890 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Baked Asparagus Gruyere

4 servings

1 pound asparagus tips
1 teaspoon unsalted butter
3 tablespoons water
1/2 cup grated Gruyere cheese
3 tablespoons toasted pine nuts
1 tablespoon olive oil
1/4 teaspoon pepper, to taste

MELT BUTTER IN AN OVENPROOF SKILLET, OVER A HIGH FLAME
ARRANGE ASPARAGUS IN PAN
ADD 3 TABLESPOONS WATER, COVER, AND STEAM FOR 2 MINUTES SPRINKLE STEMS (NOT TIPS) WITH CHEESE AND NUTS
DRIZZLE WITH OIL
SEASON WITH PEPPER
BAKE, UNCOVERED, @ 350 DEGREES FOR 5 MINUTES, UNTIL CHEESE MELTS
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 157
Percent Total Calories From: Fat 68%, Protein 22%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 7g, Cholesterol 34mg, Sodium 102mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 1403 units, Vitamin C 38 units, Calcium 0 units, Iron 1 units


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Basic Babas au Rhum

8 servings

1 package active dry yeast
1/2 cup warm (105-110 deg) water
3 large eggs
1/4 teaspoon salt
1 1/2 cups flour
5 teaspoons sugar
1/3 cup melted unsalted butter
1/2 cup superfine sugar
1/2 cup apricot nectar
1 teaspoon strained fresh lemon juice
1/2 cup rum


Stir yeast into water and let sit 15 minutes. Beat 2 eggs, add salt and stir into the yeast mixture. Place flour into another bowl. Make a hole in center and add egg mixture. Beat with a spoon until smooth. Beat the other egg and add to dough. Cover bowl and let rise 1 hour in a warm place. Beat in the sugar and cooled butter. Cover. Let rise 1 more hour. Grease 8 muffin cups. Fill 1/3 full and bake in 400F oven for 15-20 minutes. Turn onto wire rack set over a jellyroll pan. Syrup: Simmer sugar and apricot or orange juice for 10 minutes. Turn off heat, add lemon juice and rum. Invert babas and pour syrup over them, basting several times. Flambe if you wish

Nutrition Facts
Amount Per Serving: Calories 264 - Calories from Fat 88
Percent Total Calories From: Fat 33%, Protein 8%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 100mg, Sodium 100mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 615 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units


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Basic Bearnaise Sauce

4 servings

1/4 cup vinegar
1/4 cup white wine
1 teaspoon tarragon
1 tablespoon minced scallions
1/2 cup melted unsalted butter
3 yolks eggs
1/2 teaspoon salt
1/4 teaspoon pepper


Serve with beef or fish, yield 1 1/2 cups (6 Tbl. per serving). Combine vinegar, wine, pepper, scallions and tarragon in saucepan. Cook over low heat until reduced to half, about 8 minutes. Strain mixture into top of double boiler. With wire whisk or rotary beater, beat in egg yolks and salt. Cook over hot water until thickened. Beat in butter 1 tablespoon at a time. Stir over heat till creamy, about 1 minute. Serve hot over beef or fish fillets

Nutrition Facts
Amount Per Serving: Calories 278 - Calories from Fat 241
Percent Total Calories From: Fat 87%, Protein 7%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 16g, Cholesterol 222mg, Sodium 345mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1130 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Basic Choux Paste

4 servings

1 cup water
1/2 cup unsalted butter
1/8 teaspoon salt
1 cup flour
4 to 3 eggs

HEAT WATER TO A BOIL, OVER A MODERATE FLAME ]
ADD BUTTER AND STIR JUST TO MELT
ADD SALT AND FLOUR ALL AT ONCE AND STIR UNTIL MIXTURE FORMS A BALL
REMOVE FROM HEAT, COOL FOR 5 MINUTES
TRANSFER TO A MIXER BOWL
BEAT IN EGGS, ONE AT A TIME, MAKING SURE EACH IS WELL INCORPORATED BEFORE ADDING ANOTHER
BEAT UNTIL GLOSSY
BEAT IN ANOTHER EGG AS NECESSARY TO GIVE MIXTURE BODY
PIPE ONTO PARCHMENT PAPER IN DESIRED SHAPES
BAKE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 374 - Calories from Fat 244
Percent Total Calories From: Fat 65%, Protein 9%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 16g, Cholesterol 222mg, Sodium 124mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 1107 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Basic Crepes

4 servings

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons powdered sugar
2/3 cup milk
1/3 cup water
1/2 teaspoon vanilla
2 tablespoons oil
2 eggs


Mix flour, sugar, baking powder and salt together in bowl. Beat eggs, milk, water and vanilla together. Add to remaining ingredients. Beat mixture lightly; ignore lumps. Heat oil until almost smokey in skillet. Pour small quantity of batter in and rotate pan so batter spreads evenly. Cook until light brown; turn and brown other side. Spread almost anything* on crepes and roll up. Sprinkle with powdered sugar. *(Jam or preserves; cream cheese and chopped nuts; canned sweetened cherries and sour cream are a few suggestions)

Nutrition Facts
Amount Per Serving: Calories 223 - Calories from Fat 98
Percent Total Calories From: Fat 44%, Protein 12%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 112mg, Sodium 433mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 210 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Basic Duck a l'Orange

6 servings

1 whole 5-6 lb duck
1/2 cup red wine
1 tablespoon orange zest
1 teaspoon minced garlic
3 tablespoons vegetable oil
1 tablespoon starch from white flour
1 1/4 cups strained fresh orange juice
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 cup peeled segments of orange


Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the red wine over duckling pieces. Roast in slow oven (325F), basting occasionally, allowing 25 minutes/pound. In medium saucepan, saute orange peel and garlic in oil. Mix in flour until smooth. Slowly add orange juice, honey and remaining wine. Simmer 1 minute. Mix in ginger, pepper and orange sections; simmer 5 minutes. Serve hot sauce with roast duckling, and a Cabernet Sauvignon if preferred

Nutrition Facts
Amount Per Serving: Calories 979 - Calories from Fat 811
Percent Total Calories From: Fat 83%, Protein 10%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 90g, Saturated Fat 29g, Cholesterol 161mg, Sodium 135mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 523 units, Vitamin C 49 units, Calcium 0 units, Iron 5 units


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Basic Pate Brisee

1 servings

2 cups flour
1 teaspoon salt
2/3 cup frozen, cutup unsalted butter
1 beaten egg
1 tablespoon very cold water

COMBINE FLOUR AND SALT IN A BOWL
CUT IN BUTTER TO RESEMBLE COARSE CRUMBS
COMBINE EGG AND WATER
ADD TO FLOUR MIXTURE AND STIR JUST UNTIL MIXTURE HOLDS TOGETHER
PAT DOUGH INTO A RECTANGLE
WRAP IN PLASTIC AND CHILL FOR 60 MINUTES
ROLLOUT DOUGH TO A THICKNESS OF 1/8-INCH
CUT TO THE SIZE OF TART OR TARTLET PAN
PRESS INTO TIN, PRICK WITH A FORK
BAKE @ 375 DEGREES FOR 10 MINUTES TO PARTIALLY BAKE
BAKE @ 375 DEGREES FOR 4-8 MINUTES MORE TO COMPLETELY BAKE FILL AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 2072 - Calories from Fat 1173
Percent Total Calories From: Fat 57%, Protein 6%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 130g, Saturated Fat 78g, Cholesterol 544mg, Sodium 2434mg, Total Carbohydrate 191g, Dietary Fiber 1g, Sugars 0g, Protein 33g, Vitamin A 4949 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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Basic Quiche Lorraine

6 servings

6 slices cooked bacon
4 eggs
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 cup sauteed minced onion
1/8 teaspoon freshly grated nutmeg
1 dash cayenne
1 deep pie shell
1 cup light cream


Sprinkle bacon, cheese and onion in bottom of pie shell. Beat together eggs, cream and seasonings. Pour egg mixture into pie shell. Bake in preheated 425 degree oven for 15 minutes on bottom shelf. Reduce temperature to 325F and continue baking 20 minutes or till knife inserted comes out clean. Let stand for 10 minutes before cutting

Nutrition Facts
Amount Per Serving: Calories 392 - Calories from Fat 281
Percent Total Calories From: Fat 72%, Protein 12%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 14g, Cholesterol 200mg, Sodium 556mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 754 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units


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Beachcomber Quiche

12 servings

3 beaten eggs
3 ounces room temperature cream cheese
1 cup small curd cottage cheese
1/4 cup unsalted butter
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup small dice baked ham

COMBINE EGGS, CREAM CHEESE, COTTAGE CHEESE, AND BUTTER IN A MIXER BOWL
BEAT JUST UNTIL SMOOTH
COMBINE DRY INGREDIENTS WITH MILK IN ANOTHER BOWL
STIR INTO EGG MIXTURE-MIX WELL
POUR INTO A GREASED 9-INCH SPRINGFORM PAN
TOP EVENLY WITH CHEDDAR AND HAM
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL CENTER IS FIRM ALLOW TO REST AT LEAST 30 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 162 - Calories from Fat 114
Percent Total Calories From: Fat 71%, Protein 21%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 7g, Cholesterol 88mg, Sodium 313mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 469 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Beer Crepes

50 servings

6 cups flour
1 teaspoon cayenne
2 tablespoons salt
1 teaspoon white pepper
6 cups beer
12 beaten eggs
12 beaten egg yolks
2 tablespoons Dijon mustard
1/3 cup sour cream
1/3 cup melted unsalted butter
1/3 cup very finely minced parsley

SIFT FLOUR, CAYENNE, SALT, AND PEPPER TOGETHER
ADD BEER-MIX WELL
ADD EGGS, EGG YOLKS, AND DIJON MUSTARD-MIX WELL
ADD SOUR CREAM, BUTTER, AND PARSLEY
PREPARE AS FOR CREPES OR PANCAKES
SERVE WARM, WITH SEAFOOD OR AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 112 - Calories from Fat 37
Percent Total Calories From: Fat 33%, Protein 14%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 104mg, Sodium 316mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 250 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Blanquette of Lamb

25 servings

10 pounds large dice boneless lamb
1 whole onion
2 whole stuck into onion cloves
1 stalk celery, tied in cheesecloth as for a sachet
1 whole carrot, tied in cheesecloth as for a sachet
1 leek, tied in cheesecloth as for a sachet
5 sprigs parsley, tied in cheesecloth as for a sachet
1 whole bay leaf, tied in cheesecloth as for a sachet
4 teaspoons salt
1/8 teaspoon thyme
10 cups lamb based white stock
1/2 cup unsalted clarified butter
1/2 cup flour
5 egg yolks
2 cups cream

BLANCH MEAT BRIEFLY IN BOILING WATER
DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
COMBINE MEAT, CLOVE-STUDDED ONION, SACHET, SALT, THYME, AND STOCK TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, SKIM WELL, REDUCE HEAT, COVER, AND SIMMER SLOWLY FOR 90 MINUTES, UNTIL MEAT IS TENDER
SKIM AND STRAIN WELL, RESERVING STOCK AND MEAT
DISCARD THE SACHET AND ONION
SIMMER THE STOCK, OVER A MODERATE FLAME, UNTIL REDUCED TO 5 CUPS
HEAT CLARIFIED BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME WHISK IN FLOUR AND COOK TO MAKE A WHITE ROUX
VIGOROUSLY WHISK INTO THE REDUCED STOCK TO MAKE A VELOUTE SAUCE
SIMMER UNTIL WELL THICKENED AND NO RAW FLOUR TASTE REMAINS REMOVE FROM HEAT
COMBINE EGGS AND CREAM-BEAT TO MIX WELL
STIR 2-3 TABLESPOONS HOT SAUCE INTO THE LIASON
STIR THE TEMPERED LIASON INTO THE HOT SAUCE-MIX WELL
ADD THE MEAT AND HEAT OVER A VERY LOW FLAME, WITHOUT BOILING
SEASON TO TASTE WITH LEMON JUICE, NUTMEG, SALT, AND WHITE PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 357 - Calories from Fat 174
Percent Total Calories From: Fat 49%, Protein 44%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 9g, Cholesterol 184mg, Sodium 610mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 39g, Vitamin A 1298 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units


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Blue Cheese Puffs

25 servings

1 cup choux paste
1/4 cup crumbled blue cheese

COMBIN CHOUX PASTE AND CHEESE
SPOON INTO A PASTRY BAG, FITTED WITH A MEDIUM STAR TIP
PIPE INTO 1-INCH DIAMETER, 3/4-INCH HIGH MOUNDS OR 1/2-INCH ROSETTES, ONTO A BUTTERED OR PARCHMENT LINED BAKING SHEET BAKE @ 365 DEGREES FOR 30-35 MINUTES UNTIL FIRM AND GOLDEN (cut one open to be sure the inside is not too sticky or doughy)
COOL WELL BEFORE FILLING
COVER AND FREEZE TO STORE
REHEAT IN A WARM OVE

Nutrition Facts
Amount Per Serving: Calories 5 - Calories from Fat 4
Percent Total Calories From: Fat 73%, Protein 24%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 19mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 10 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Blue Cheese Stuffed Black Olive Halves

36 servings

36 whole jumbo pitted black olives
1/4 bunch fresh basil leaves
1 tablespoon very finely minced garlic
2 tablespoons toasted pine nuts
1/4 cup freshly grated parmesan cheese
1/4 cup olive oil
4 ounces blue cheese
2 ounces room temperature cream cheese
1/4 cup room temperature unsalted butter
1/4 cup half and half, as needed to adjust consistency
1/4 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste
pine nuts, as garnish
lemon zest, as garnish

HALVE OLIVES LENGTHWISE AND SET ASIDE
COMBINE BASIL, GARLIC, AND PINE NUTS IN A FOOD PROCESSOR
WITH MACHINE RUNNING, ADD OLIVE OIL IN A THIN STREAM
PROCESS UNTIL THICKENED
ADD BLUE CHEESE, CREAM CHEESE, AND BUTTER-MIX WELL
SEASON WITH SALT AND WHITE PEPPER TO TASTE
THIN WITH HALF & HALF AS NEEDED TO A PIPING CONSISTENCY
SPOON INTO A PASTRY BAG, FITTED WITH A LARGE STAR TIP
PIPE ONTO OLIVE HALVES
GARNISH WITH TOASTED PINE NUTS AND LEMON ZEST STRINGS ARRANGE ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 56 - Calories from Fat 48
Percent Total Calories From: Fat 86%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 9mg, Sodium 115mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 123 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Brie en Aspic

24 servings

1 kilogram whole wheel Brie cheese
2 cups unsalted chicken broth
1 envelope unflavored gelatin
tarragon, as garnish
fresh sage leaves, as garnish
fresh dill weed, as garnish
chives, as garnish
watercress, as garnish
edible flower, as garnish
cilantro leaves, as garnish
caviar, as garnish

COMBINE BROTH OR WHITE WINE AND GELATIN IN A SMALL SAUCEPAN ALLOW GELATIN TO SOFTEN FOR 5 MINUTES
PLACE OVER A MEDIUM-LOW FLAME
HEAT AND STIR UNTIL GELATIN HAS COMPLETELY DISSOLVED
REMOVE PAN FROM HEAT AND PLACE INTO A BOWL OF ICE, STIRRING OFTEN, UNTIL THICKENED
SET CHEESE ONTO A CAKE RACK, SET IN A SHALLOW-RIMMED PAN SPOON A LAYER OF ASPIC OVER TOP AND SIDES OF CHEESE
ALLOW TO STAND FOR 2-5 MINUTES, UNTIL TACKY
ARRANGE GARNISHES IN DESIRED PATTERN
CHILL PAN, RACK, AND CHEESE FOR 15-30 MINUTES
SPOON ANOTHER LAYER OF ASPIC OVER DECORATIONS AND CHILL AGAIN
REPEAT FOR A TOTAL OF 3-5 LAYERS AS DESIRED
SET CHEESE ONTO A SERVING PLATTER
INVERT A BOWL OVER CHEESE, WITHOUT TOUCHING
CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED, WITH ASSORTED CRACKERS OR TOASTED BREADS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 142 - Calories from Fat 105
Percent Total Calories From: Fat 74%, Protein 25%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 42mg, Sodium 385mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 294 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Brie en Croute

12 servings

1 pound chilled unsalted butter
1 pound flour
1 teaspoon salt
1 cup ice-cold water
1 8 to 10-inch wheel Brie cheese

CUT THE CHILLED BUTTER INTO SMALL DICE
PLACE FLOUR ONTO A PASTRY BOARD OR INTO A LARGE BOWL
MAKE A WELL IN THE CENTER AND PLACE THE BUTTER AND SALT IN THE WELL
FOLD INTO THE CENTER WITH A PASTRY SCRAPER OR A LARGE SHALLOW SPOON
ADD WATER 1-2 TABLESPOONS AT A TIME-MIX WELL
CONTINUE TO ADD WATER AND MIX UNTIL ALL WATER HAS BEEN ADDED
TURNOUT ONTO A GENEROUSLY FLOURED BOARD
ROLLOUT DOUGH TO A 3/8-INCH THICK RECTANGLE
BRUSH THE FLOUR OFF OF THE TOP AND FOLD ENDS IN TO MEET IN THE CENTER
AGAIN, BRUSH THE FLOUR OFF OF THE TOP
FOLD IN HALF, ROLLOUT TO A 3/8-INCH THICK RECTANGLE, AND FOLD AS BEFORE
ROLLOUT, BRUSH, AND FOLD AGAIN
(cover and chill for 10 minutes if dough becomes too hard to work)
STORE IN REFRIGERATOR OR FREEZER, WRAPPED IN PLASTIC ROLLOUT DOUGH TO A 12-14 INCH CIRCLE
PLACE BRIE IN THE CENTER AND BRING EDGES UP TO ENCLOSE CHEESE
TURN OVER, LEAVING LOOSE ENDS UNDER
CUT LEFTOVER DOUGH INTO SHAPES SUCH AS: LEAVES, FRUITS, NAMES ETC.
BAKE @ 400 DEGREES FOR 30-35 MINUTES, UNTIL PUFFED AND GOLDEN REMOVE FROM OVEN AND ALLOW TO COOL FOR 20 MINUTES BEFORE SERVING
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 413 - Calories from Fat 280
Percent Total Calories From: Fat 68%, Protein 4%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 19g, Cholesterol 83mg, Sodium 201mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 1159 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Brie Tart

6 servings

2 tablespoons whipping cream
1/2 pound Brie cheese, rind removed
2 beaten eggs
1 teaspoon ground ginger
1 teaspoon powdered sugar
1/2 teaspoon ground turmeric
1/8 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 pie dough or pie shell


Make the PIE DOUGH, roll out and place in an 8 inch pie pan; bake in a pre-heated 425 degree oven for 10 minutes. Remove all the rind from the Brie; cube. In a double boiler, slowly melt Brie. Add the rest of the ingredients, stirring frequently. Pour the cheese mixture into the pie shell and bake at 375 degrees for 30 minutes, or until lightly browned. Serve hot or cold

Nutrition Facts
Amount Per Serving: Calories 322 - Calories from Fat 216
Percent Total Calories From: Fat 67%, Protein 15%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated Fat 11g, Cholesterol 116mg, Sodium 494mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 432 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Brioche

12 servings

3/4 cup milk
1/4 cup sugar
4 tablespoons active dry yeast
6 room temperature egg yolks
3 room temperature eggs
2 teaspoons salt
3 cups flour
1 cup room temperature unsalted butter
1 cup flour
2 beaten eggs
1/4 cup water

COMBINE MILK AND SUGAR IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL WARM AND SUGAR DISSOLVES
REMOVE FROM HEAT
SPRINKLE YEAST ON TOP AND ALLOW TO REST FOR 5 MINUTES
(be sure that yeast dissolves)
COMBINE EGG YOLKS AND EGGS IN A STAINLESS STEEL BOWL
SWIRL TO WARM OVER A WATER BATH OR A LOW FLAME
COMBINE THE YEAST MIXTURE, THE EGG MIXTURE, SALT, AND 3 CUPS FLOUR IN A MIXER BOWL-BEAT TO MIX WELL
GRADUALLY BEAT IN THE BUTTER UNTIL SHINY AND STRINGY
ADD THE REMAINING FLOUR AND MIX UNTIL STICKY AND STRINGY COVER AND LET RISE UNTIL DOUBLED
PUNCH DOWN AND LET RISE AGAIN
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND DIVIDE INTO 3 PORTIONS
COMBINE TWO PORTIONS AND ROLL INTO A 1-INCH ROPE
COVER AND CHILL THE SMALLER PORTION
DIVIDE THE ROPE INTO 24 EQUAL PORTIONS
ROLL EACH PORTION INTO A BALL AND PLACE INTO A BUTTERED BRIOCHE PAN OR MUFFIN TIN
DIP A FINGER IN FLOUR AND MAKE A DEEP HOLE IN THE CENTER OF EACH
PLACE A FILLING INTO THE DEPRESSION AS DESIRED
ROLL THE SMALLER PORTION INTO A 1/2-INCH ROPE AND DIVIDE INTO 24 EQUAL PORTIONS
ROLL EACH PORTION INTO A BALL AND PLACE OVER THE DEPRESSION AND PRESS FIRMLY
COMBINE THE BEATEN EGGS AND WATER
BRUSH OVER THE TOPS OF THE DOUGH
LET RISE FOR 30-45 MINUTES, UNTIL DOUBLED
BRUSH WITH THE EGG WASH AGAIN
BAKE @ 425 DEGREES FOR 15 MINUTES, UNTIL PUFFY AND GOLDEN
REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 372 - Calories from Fat 188
Percent Total Calories From: Fat 50%, Protein 10%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 11g, Cholesterol 235mg, Sodium 432mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 886 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Burnt Cream

4 servings

2 eggs
2 egg yolks
2 cups half and half
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon freshly ground nutmeg
1 teaspoon superfine sugar
1/8 teaspoon salt
1 cup boiling water
1 cup ice-cold water

COMBINE EGGS AND YOLKS IN A MIXER BOWL
BEAT UNTIL LIGHT YELLOW AND FROTHY
ADD CREAM, SUGAR, VANILLA, NUTMEG, AND SALT-MIX WELL
DIVIDE MIXTURE EVENLY BETWEEN INDIVIDUAL CUSTARD CUPS
PLACE INTO A BAKING PAN
POUR BOILING WATER INTO BAKING PAN, SURROUNDING CUSTARD CUPS, TO A DEPTH OF 1-INCH
BAKE @ 325 DEGREES FOR 30 MINUTES, UNTIL WELL SET
REMOVE FROM OVEN, COOL ON A WIRE RACK
CHILL FOR 4-96 HOURS
SPRINKLE TOPS WITH SUPERFINE SUGAR
PLACE INTO A BAKING PAN
POUR ICE COLD WATER INTO BAKING PAN, SURROUNDING CUSTARD CUPS, TO A DEPTH OF 1-INCH
PASS UNDER A BOILER TO LIGHTLY BROWN TOPS OF CREAM
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 279 - Calories from Fat 171
Percent Total Calories From: Fat 61%, Protein 12%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 10g, Cholesterol 253mg, Sodium 158mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 841 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Buttermilk Fondue

8 servings

2 tablespoons cornstarch
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound very finely grated Swiss cheese
2 cups buttermilk

COMBINE CORNSTARCH, SALT, NUTMEG, AND WHITE PEPPER-MIX WELL ADD SWISS CHEESE-TOSS TO MIX WELL
HEAT BUTTERMILK IN A LARGE SAUCEPAN, OVER A MEDIUM-LOW FLAME
ADD CHEESE MIXTURE
HEAT AND STIR UNTIL MELTED
TRANSFER TO A FONDUE POT OR CHAFING DISH
SERVE HOT, WITH ASSORTED DIPPERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 245 - Calories from Fat 145
Percent Total Calories From: Fat 59%, Protein 30%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 54mg, Sodium 359mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 500 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Buttery Chicken Pate with Almonds

8 servings

2 cups ground cooked chicken
1/4 cup room temperature unsalted butter
3 tablespoons white wine
1 teaspoon garlic puree
1 teaspoon strained fresh lemon juice
2 drops liquid hot pepper sauce
1/4 teaspoon salt
1/4 cup toasted blanched almonds

COMBINE INGREDIENTS (reserving a few almonds as garnish)-MIX WELL SPOON INTO A PLASTIC-LINED GELATIN MOLD
CHILL UNTIL FIRM
INVERT ONTO A SERVING PLATTER
GARNISH WITH WHOLE TOASTED ALMONDS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 161 - Calories from Fat 114
Percent Total Calories From: Fat 71%, Protein 23%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 5g, Cholesterol 48mg, Sodium 100mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 426 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Chateaubriand

12 servings

5 pounds trimmed beef tenderloin
1 clove garlic, halved
1/4 cup Worcestershire sauce
2 to 1 tablespoon strained fresh lime juice
1 teaspoon salt
1/2 teaspoon pepper

RUB GARLIC HALVES OVER ALL SIDES OF MEAT, DISCARD GARLIC COMBINE REMAING INGREDIENTS-MIX WELL
BRUSH MEAT WITH SAUCE MIXTURE
COVER AND ALLOW TO STAND FOR 60-90 MINUTES
GRILL OVER MEDIUM COALS FOR 15-20 MINUTES PER SIDE, TO DESIRED DONENESS
BIAS-SLICE, ACROSS THE GRAIN, INTO PAPER-THIN STRIPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 491 - Calories from Fat 293
Percent Total Calories From: Fat 60%, Protein 40%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 13g, Cholesterol 161mg, Sodium 322mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 49g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 6 units


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Cheddar Souffle

4 servings

3 tablespoons flour
2 tablespoons unsalted butter
1 cup scalded milk
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup finely grated cheddar cheese
4 beaten egg yolks
4 stiffly beaten egg whites

HEAT BUTTER IN THE TOP OF A DOUBLE-BOILER, OVER A MODERATE FLAME
STIR IN FLOUR WITH A WOODEN SPOON, UNTIL WELL BLENDED
ADD MILK, HEAT AND STIR UNTIL SMOOTH AND SLIGHTLY THICKENED ADD SALT, CAYENNE, AND CHEESE
HEAT AND STIR UNTIL CHEESE MELTS
REMOVE FROM HEAT, STIR UNTIL COOLED
STIR YOLKS INTO COOLED CHEESE MIXTURE
GENTLY FOLD IN WHITES
POUR INTO A GREASED SOUFFLE PAN
RUN YOUR THUMB AROUND THE INSIDE OF THE TOP RIM TO CLEAN
BAKE @ 375 DEGREES FOR 30-35 MINUTES
REMOVE FROM OVEN
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 240 - Calories from Fat 157
Percent Total Calories From: Fat 66%, Protein 21%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 9g, Cholesterol 244mg, Sodium 767mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 778 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Cheddar Souffled Tomatoes

6 servings

6 firm ripe large tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
2 tablespoons flour
3/4 cup milk
1/4 teaspoon dry mustard
1/2 cup grated sharp cheddar cheese
2 cups finely snipped chives
3 moist-stiffly beaten egg whites

CUT 1/2-INCH FROM THE TOP OF EACH TOMATO
SCOOP OUT SEEDS AND CORE
SPRINKLE INSIDE OF SHELLS WITH SALT AND PEPPER
INVERT ONTO PAPER TOWELS TO DRAIN
HEAT BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
WHISK IN FLOUR, UNTIL BUBBLY
GRADUALLY WHISK IN MILK
HEAT AND STIR UNTIL THICKENED
STIR IN MUSTARD, CHEESE, AND CHIVES-MIX WELL
HEAT AND STIR UNTIL CHEESE MELTS
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
GENTLY FOLD IN EGG WHITES
SPOON INTO DRAINED TOMATO SHELLS
SET INTO A GREASED BAKING PAN
BAKE @ 400 DEGREES FOR 15-18 MINUTES, UNTIL TOPS ARE LIGHTLY BROWNED
REMOVE FROM OVEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 79
Percent Total Calories From: Fat 48%, Protein 19%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 24mg, Sodium 218mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 2553 units, Vitamin C 65 units, Calcium 0 units, Iron 1 units


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Cheese Canapes

6 servings

8 ounces room temperature cream cheese
1 tablespoon milk
1/4 teaspoon celery salt
1/4 teaspoon liquid hot pepper sauce
1 sieved hard-boiled egg yolk
18 whole savory crackers
caviar, as garnish
sliced black olives, as garnish
green olive, as garnish
diced pimiento, as garnish
truffle, as garnish
carrot, as garnish
sliced mushrooms, as garnish
bell pepper, as garnish
cilantro leaves, as garnish

COMBINE CREAM CHEESE, MILK, CELERY SALT, AND PEPPER SAUCE IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
CAREFULLY FOLD IN SIEVED EGG YOLK
PIPE OR SPREAD ONTO CRACKERS
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 140
Percent Total Calories From: Fat 74%, Protein 9%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 77mg, Sodium 257mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 4942 units, Vitamin C 33 units, Calcium 0 units, Iron 1 units


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Cheese Straws

12 servings

1 pound chilled unsalted butter
1 pound flour
1 teaspoon salt
1 cup ice-cold water
1 slightly beaten egg white
1/2 cup finely grated parmesan cheese

CUT THE CHILLED BUTTER INTO SMALL DICE
PLACE FLOUR ONTO A PASTRY BOARD OR INTO A LARGE BOWL
MAKE A WELL IN THE CENTER AND PLACE THE BUTTER AND SALT IN THE WELL
FOLD INTO THE CENTER WITH A PASTRY SCRAPER OR A LARGE SPOON ADD WATER 1-2 TABLESPOONS AT A TIME-MIX WELL
CONTINUE TO ADD WATER AND MIX UNTIL ALL WATER HAS BEEN ADDED
TURNOUT ONTO A GENEROUSLY FLOURED BOARD
ROLLOUT DOUGH TO A 3/8-INCH THICK RECTANGLE
BRUSH THE FLOUR OFF OF THE TOP AND FOLD ENDS IN TO MEET IN THE CENTER
AGAIN, BRUSH THE FLOUR OFF OF THE TOP
FOLD IN HALF, ROLLOUT TO A 3/8-INCH THICK RECTANGLE, AND FOLD AS BEFORE
ROLLOUT, BRUSH, AND FOLD AGAIN
(cover and chill for 10 minutes if dough becomes too hard to work)
ROLLOUT INTO A 1/2-INCH THICK RECTANGLE
BRUSH WITH EGG WHITES AND SPRINKLE GENEROUSLY WITH GRATED CHEESE
FOLD IN HALF AND ROLLOUT TO A THICKNESS OF 1/8-INCH
WITH A PASTRY WHEEL, CUT INTO 1/2-INCH STRIPS
TWIST STRIPS 2-3 TIMES TO FORM A SPIRAL
PRESS ENDS ONTO PARCHMENT TO ANCHOR WELL
CHILL FOR 30 MINUTES
BAKE @ 400 DEGREES FOR 8-10 MINUTES, UNTIL PUFFY AND GOLDEN REMOVE FROM OVEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 429 - Calories from Fat 289
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 20g, Cholesterol 86mg, Sodium 267mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1181 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Cherry Cream Brulee

4 servings

20 each canned cherries, halved and pitted
1/2 cup sugar
2 tablespoons kirsch, or cherry brandy
1 cup whipping cream
1/2 cup milk
6 beaten large egg yolks
1 teaspoon vanilla
1/4 cup light brown sugar

COMBINE CHERRIES, ONE-FOURTH THE SUGAR, AND THE KIRSCH-MIX WELL
COVER AND ALLOW TO MARINATE AT ROOM TEMPERATURE FOR 4-24 HOURS
DRAIN CHERRIES, RESERVING MARINADE
DIVIDE THE CHERRIES INTO PORTIONS AND PLACE INTO INDIVIDUAL RAMEKINS
COMBINE CREAM AND MILK IN A HEAVY SAUCEPAN, OVER A MEDIUM-LOW FLAME
HEAT JUST TO A SIMMER, WITHOUT BOILING
REMOVE FROM HEAT, SET ASIDE
COMBINE EGG YOLKS AND REMAINING SUGAR-MIX WELL
WHISK IN HEATED CREAM MIXTURE, VANILLA EXTRACT, AND RESERVED MARINADE
DIVIDE SAUCE MIXTURE BETWEEN PREPARED RAMEKINS
PLACE RAMEKINS INTO HOTEL PANS
PLACE HOTEL PANS INTO THE OVEN
POUR BOILING WATER INTO THE HOTEL PANS TO A DEPTH OF 2-3 INCHES (ABOUT HALFWAY UP THE SIDES OF THE RAMEKINS)
BAKE @ 325 DEGREES FOR 30-40 MINUTES, UNTIL SET
REMOVE FROM THE OVEN
REMOVE RAMEKINS TO COOL ON A RACK
ALLOW TO COOL FOR 2 HOURS
CHILL FOR 4-48 HOURS SPRINKLE WITH BROWN SUGAR
PASS UNDER THE BROILER TO MELT BROWN SUGAR
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 458 - Calories from Fat 274
Percent Total Calories From: Fat 60%, Protein 6%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 17g, Cholesterol 393mg, Sodium 51mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1388 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Cherry Duck Flambe

50 servings

3 cups canned sour cherries
2 tablespoons strained fresh lemon juice
6 cups extra dry or Brut Champagne
3/4 cup brandy
1/3 cup Dijon mustard
50 each boneless duck breasts
3 cups kirsch, or cherry brandy
3/4 cup reduced beef stock
3/4 cup slightly reduced red wine
1/2 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste

COMBINE CHERRIES, LEMON JUICE, CHAMPAGNE, AND BRANDY
COVER AND ALLOW TO SET FOR 60-90 MINUTES
DRAIN WELL, RESERVING BOTH LIQUID AND CHERRIES
BRUSH DIJON MUSTARD OVER DUCK BREASTS TO COAT WELL
HEAT A LARGE NON-STICK SAUTE PAN OR SKILLET, OVER A MEDIUM FLAME
ADD BREASTS AND SAUTE UNTIL SKIN IS GOLDEN ON ALL SIDES AND FLESH IS STILL SLIGHTLY PINK IN THE CENTER
DRAIN WELL, DISCARDING FAT
POUR CHERRY BRANDY OR KIRSCHWASSER OVER THE BREASTS
STIR SLIGHTLY TO DEGLAZE THE PAN
IGNITE THE BRANDY TO FLAME AND STIR UNTIL FLAMES SUBSIDE REMOVE BREASTS FROM PAN
THINLY BIAS-SLICE CROSSWISE
REMOVE TO HEATED SERVING PLATES
ADD STOCK, WINE, AND RESERVED LIQUID TO THE SAUTE PAN
HEAT OVER A MEDIUM FLAME UNTIL REDUCED TO A THIN GLAZE
ADD RESERVED CHERRIES-MIX WELL
SEASON TO TASTE WITH SALT AND PEPPER
POUR OVER THE BREASTS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 50 - Calories from Fat 5
Percent Total Calories From: Fat 11%, Protein 4%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 82mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 20 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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Chicken Almondine au Vin

4 servings

1/2 cup melted butter
4 boneless chicken breasts
1/2 cup sliced blanched almonds
2 tablespoons oil
1/4 cup unsalted butter
1/4 cup finely minced onion
1/4 pound sliced mushroom
1 cup Brut Champagne
1/2 cup cream
1 teaspoon salt
1 teaspoon white pepper
3 to 2 sprigs parsley, as garnish

COAT CHICKEN WITH MELTED BUTTER
SEASON WITH SALT AND WHITE PEPPER
PLACE INTO A ROASTING PAN
ROAST @ 375 DEGREES FOR 30 MINUTES
PLACE ALMONDS INTO A SHALLOW BAKING PAN, SPRINKLE LIGHTLY WITH OIL, AND TOSS TO COAT EVENLY
ROAST @ 375 DEGREES FOR 5-7 MINUTES, UNTIL LIGHTLY TOASTED HEAT 1/4 CUP BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
ADD ONIONS AND MUSHROOMS
HEAT AND STIR FOR 10 MINUTES, UNTIL ONIONS ARE LIGHTLY BROWNED
SPRINKLE WITH FLOUR, HEAT AND STIR FOR 1 MINUTE
STIR IN CHAMPAGNE, HEAT AND STIR UNTIL THICKENED SLIGHTLY PLACE CHICKEN ONTO A SERVING PLATTER
LADLE SAUCE OVER CHICKEN
GARNISH WITH PARSLEY AND TOASTED ALMOND SLICES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 830 - Calories from Fat 553
Percent Total Calories From: Fat 67%, Protein 29%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 28g, Cholesterol 256mg, Sodium 1004mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 60g, Vitamin A 1750 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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Chicken Flambe

2 servings

2 skinless boneless chicken breasts
1 clove garlic, peeled
1/4 cup unsalted butter
2 tablespoons strained fresh lemon juice
1 teaspoon powdered low sodium chicken bouillon
1/4 cup water
1/4 cup warmed brandy
1/4 cup minced scallions

PLACE CHICKEN ON A RACK IN A ROASTING PAN
ROAST @ 350 DEGREES FOR 60 MINUTES
REMOVE FROM OVEN AND PAT DRY
RUB A LARGE SKILLET WITH THE GARLIC CLOVE
HEAT BUTTER IN SCENTED SKILLET, OVER A MEDIUM-LOW FLAME
ADD LEMON JUICE, BOUILLON, AND WATER
HEAT AND STIR TO DISSOLVE BOUILLON
ADD CHICKEN BREASTS AND MINCED SCALLIONS
LADLE LIQUID OVER BREASTS, TURNING OFTEN, UNTIL WELL HEATED POUR BRANDY OVER BREASTS AND IGNITE
LADLE FLAMING SAUCE OVER CHICKEN, UNTIL FLAMES SUBSIDE
ARRANGE ONE BREAST ONTO EACH PLATE
MOISTEN WITH A SMALL AMOUNT OF THE SAUCE
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 540 - Calories from Fat 235
Percent Total Calories From: Fat 43%, Protein 41%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 15g, Cholesterol 199mg, Sodium 182mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 55g, Vitamin A 969 units, Vitamin C 13 units, Calcium 0 units, Iron 2 units


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Chicken Provencale

6 servings

6 each skinless boneless chicken breasts
1/4 cup olive oil
2 tablespoons unsalted butter
1/2 cup chopped black olive
2 teaspoons minced anchovy fillets
1 tablespoon minced garlic
1/2 cup dry white wine
2 cups tomato concasse
2 tablespoons minced fresh basil leaves


In large skillet heat butter and oil. Saute chicken on both sides until brown. Remove from pan. In same skillet swirl wine; add garlic, tomatoes, anchovy, olives and basil. Simmer 5 minutes. Add chicken, cover, simmer until tender, about 30 minutes

Nutrition Facts
Amount Per Serving: Calories 411 - Calories from Fat 157
Percent Total Calories From: Fat 38%, Protein 54%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 148mg, Sodium 303mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 56g, Vitamin A 631 units, Vitamin C 20 units, Calcium 0 units, Iron 3 units


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Chicken Salad Pate with Almonds

8 servings

2 cups ground cooked chicken
1/4 cup rinsed and drained, brunoise onion
1/4 cup brunoise celery
1/4 cup brunoise water chestnuts
1/4 cup small dice bread and butter pickles
2 drops liquid hot pepper sauce
1/4 cup toasted whole blanched almonds
1/2 cup mayonnaise
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1 pound assorted savory crackers

CHOP ALMONDS FINE, RESERVING A FEW AS GARNISH
COMBINE INGREDIENTS-MIX WELL
PACK TIGHTLY INTO A PLASTIC-LINED MOLD
CHILL UNTIL FIRM
INVERT ONTO A SERVING PLATTER
GARNISH WITH WHOLE TOASTED ALMONDS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE,
WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 527 - Calories from Fat 309
Percent Total Calories From: Fat 59%, Protein 10%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 4g, Cholesterol 38mg, Sodium 351mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 397 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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Chicken Souffle

4 servings

1/4 cup unsalted butter
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon poultry seasoning
1 cup milk
4 beaten egg yolks
4 stiffly beaten egg whites
1 cup finely minced cooked chicken

HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR UNTIL BUBBLY AND SMOOTH
WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL SUBSTANTIALLY
BEAT WHITE SAUCE INTO YOLKS, 1 SPOONFUL AT A TIME
FOLD IN MINCED CHICKEN
GENTLY FOLD WHITES INTO CHICKEN MIXTURE
GENTLY TRANSFER TO AN UNGREASED SOUFFLE DISH OR CASSEROLE BAKE @ 325 DEGREES FOR 60 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 317 - Calories from Fat 208
Percent Total Calories From: Fat 66%, Protein 22%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 11g, Cholesterol 277mg, Sodium 265mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 1033 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units


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Chile-Chicken Pate with Almonds

8 servings

2 cups ground cooked chicken
1/4 cup room temperature unsalted butter
3 tablespoons white wine
1 teaspoon garlic puree
1 teaspoon strained fresh lemon juice
1 tablespoon liquid hot pepper sauce
1/4 teaspoon salt, to taste
2 tablespoons sour cream
4 ounces diced green chiles
1/4 cup toasted blanched almonds

COMBINE INGREDIENTS-MIX WELL
SPOON INTO A PLASTIC-LINED GELATIN MOLD
COVER AND CHILL UNTIL FIRM
INVERT ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE, WITH ASSORTED SAVORY CRACKERS TO THE SID

Nutrition Facts
Amount Per Serving: Calories 173 - Calories from Fat 122
Percent Total Calories From: Fat 70%, Protein 22%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 5g, Cholesterol 50mg, Sodium 269mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 530 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units


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Chilled Asparagus with Dill Sauce

12 servings

3 quarts water
3 pounds tender asparagus tips
1 pint sour cream
1/4 cup minced fresh dill weed
1/2 each lemon

HEAT WATER TO A BOIL
ARRANGE ASPARAGUS TIPS IN A BAMBOO STEAMER
PLACE ON TOP OF BOILING WATER AND STEAM FOR 8 MINUTES REMOVE FROM STEAMER, COOL
STIR TOGETHER SOUR CREAM AND DILL
COVER AND CHILL FOR UP TO 7 DAYS
SPRINKLE ASPARAGUS WITH LEMON JUICE
ARRANGE ONTO A SERVING PLATTER
SPOON DILL SAUCE LIGHTLY OVER TIP END OF STEMS, NOT OVER TIPS SERVE LIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 121 - Calories from Fat 77
Percent Total Calories From: Fat 64%, Protein 16%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 15mg, Sodium 19mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 1199 units, Vitamin C 39 units, Calcium 0 units, Iron 1 units


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Chocolate Mocha Royale Mousse

25 servings

1 pound finely chopped semi-sweet chocolate
1/2 pound finely chopped unsweetened chocolate
2 cups cream, beaten stiff
12 stiffly beaten egg whites
12 room temperature egg yolks
1 cup sugar
1/4 cup triple espresso coffee
2 ounces cognac or brandy

COMBINE CHOCOLATES IN THE TOP OF A DOUBLE-BOILER, SET OVER BOILING WATER
HEAT AND STIR JUST UNTIL MELTED
COMBINE SUGAR AND EGG YOLKS-BEAT TO MIX WELL
STIR IN ESPRESSO COFFEE AND BRANDY
FOLD A SMALL AMOUNT OF CHOCOLATE INTO YOLK MIXTURE
FOLD REMAINING CHOCOLATE INTO YOLK MIXTURE
FOLD WHITES INTO YOLK MIXTURE
FOLD WHIPPED CREAM INTO YOLK MIXTURE
SPOON INTO DESSERT CUPS
CHILL FOR 4-48 HOURS
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 280 - Calories from Fat 166
Percent Total Calories From: Fat 59%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 10g, Cholesterol 115mg, Sodium 38mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 338 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Chops in Mustard Cream

6 servings

6 1-inch thick pork chops
1/2 cup dry white wine, or dry vermouth
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 teaspoon crumbled sage
1/2 teaspoon thyme
3 cloves garlic, halved
1/4 cup unsalted butter
2 cups cream
1 tablespoon dry mustard
2 tablespoons tomato puree
1 cup minced watercress

COMBINE CHOPS AND WINE IN A BAKING DISH
COVER AND CHILL FOR 1-24 HOURS
REMOVE CHOPS FROM MARINADE, ALLOWING EXCESS TO DRIP OFF COMBINE FLOUR WITH SALT AND PEPPER
DREDGE CHOPS IN SEASONED FLOUR, PATTING WITH YOUR HANDS TO REMOVE EXCESS
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD CHOPS AND COOK FOR 4-5 MINUTES PER SIDE TO BROWN WELL RETURN CHOPS TO THE BAKING DISH
SEASON WITH SAGE AND THYME
HEAT BUTTER IN SKILLET, OVER A MEDIUM FLAME
ADD GARLIC AND SAUTE FOR 2-3 MINUTES
POUR OVER CHOPS IN BAKING DISH
BAKE, COVERED, @ 300 DEGREES FOR 60 MINUTES, BASTING OFTEN HEAT THE CREAM IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND SHAKE PAN TO REDUCE BY TWO-THIRDS
COMBINE MUSTARD AND TOMATO PUREE-MIX WELL
WHISK IN THE REDUCED CREAM
SPOON CREAM MIXTURE OVER THE PORK CHOPS
BAKE, COVERED, @ 250 DEGREES FOR 20-30 MINUTES
REMOVE TO A SERVING PLATTER, GARNISH WITH WATERCRESS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 749 - Calories from Fat 579
Percent Total Calories From: Fat 77%, Protein 14%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 64g, Saturated Fat 28g, Cholesterol 177mg, Sodium 203mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 1394 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Chutney Filled Gougere Puffs

25 servings

2 tablespoons garlic puree
2 tablespoons finely mashed ginger
2 cups thinly sliced onions
4 quarts peeled, cored, diced apples
1/4 pound currants or seedless raisins
2 cups distilled white vinegar
3 cups brown sugar
1/4 teaspoon cayenne
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon salt
25 each gougere puffs

COMBINE INGREDIENTS (except puffs) IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE FLAME
HEAT AND STIR FOR 20-30 MINUTES, UNTIL APPLES HAVE SOFTENED REMOVE FROM HEAT, COOL
COVER AND CHILL
SLIGHTLY SPLIT PUFFS AND FILL WITH CHILLED CHUTNEY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 343 - Calories from Fat 139
Percent Total Calories From: Fat 40%, Protein 4%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 7g, Cholesterol 0mg, Sodium 467mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 214 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units


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Cookie Cups and Saucers

8 servings

6 ounces finely ground toasted almonds
1 cup sugar
2/3 cup flour
1/2 teaspoon salt
1/2 cup room temperature unsalted butter
1/3 cup cream

COMBINE ALMONDS, SUGAR, FLOUR, SALT, AND BUTTER IN A HEAVY SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR JUST UNTIL BUTTER MELTS
REMOVE FROM HEAT-MIX WELL
DROP 4 HEAPING TABLESPOONS BATTER ONTO A GREASED COOKIE SHEET, ALLOWING 3-INCHES SPACE BETWEEN EACH
BAKE @ 350 DEGREES FOR 8 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN, ALLOW TO COOL FOR 2-3 MINUTES
GENTLY LIFT WITH A SPATULA AND DRAPE 2 OVER INVERTED BUTTERED CUPS AND PRESS TO MOLD
DRAPE 2 OVER INVERTED SAUCERS AND PRESS TO MOLD
ALLOW TO COOL UNTIL FIRM, SET ASIDE
REPEAT WITH REMAINING BATTER
FILL AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 400 - Calories from Fat 224
Percent Total Calories From: Fat 56%, Protein 6%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 10g, Cholesterol 40mg, Sodium 155mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 528 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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Coquilles Mornay

4 servings

1 pound sea scallops
1 cup sliced mushroom
1 cup dry white wine
2 tablespoons unsalted butter
3 tablespoons flour
1 cup very finely grated Swiss cheese
3 tablespoons very finely minced onions
1/2 teaspoon minced fresh tarragon
1/4 teaspoon paprika
2/3 cup milk
3 tablespoons finely minced parsley
1 dash liquid hot pepper sauce


In a sauce pan, combine wine, 1 1/2 cups water, Tabasco and tarragon; bring to a boil. Add mushrooms and scallops and simmer covered until done, about 5 minutes. Remove mushrooms and scallops; set aside. Reduce liquid to one cup, about 15 minutes. In a separate sauce pan, cook the onions in butter until translucent. Add flour. Slowly add milk and reduction liquid. Add cheese, scallops and mushrooms. Stir until blended. Pour into individual ramekins and bake at 350 F for 15 minutes. Garnish with parsley. Good with egg noodles or rice

Nutrition Facts
Amount Per Serving: Calories 351 - Calories from Fat 143
Percent Total Calories From: Fat 41%, Protein 34%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 10g, Cholesterol 84mg, Sodium 285mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 871 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units


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Cornmeal Tart Crust

8 servings

1/2 cup unsalted butter
1/2 cup sugar
1 cup cornmeal
1 teaspoon salt
1 cup flour

COMBINE BUTTER AND DRY INGREDIENTS-MIX TO A MEALY TEXTURE BEAT IN EGGS, ONE AT A TIME, UNTIL DOUGH COMES TOGETHER
WRAP IN PLASTIC AND CHILL UNTIL FIRM
ROLLOUT AND PRESS ONTO THE BOTTOM AND UP THE SIDES OF TART PANS
BAKE BLIND AND FILL OR FILL AND BAKE AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 271 - Calories from Fat 108
Percent Total Calories From: Fat 40%, Protein 5%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 7g, Cholesterol 31mg, Sodium 296mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 505 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Courgettes aux Herbes

6 servings

1 pound thinly sliced zucchini
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1 teaspoon minced garlic
1 tablespoon minced parsley
2 to 1 teaspoon minced chives
1 tablespoon minced fresh dill weed
1/2 teaspoon minced tarragon
1 tablespoon minced basil

HEAT OIL IN A LARGE SKILLET, OVER MODERATELY-HIGH FLAME
ADD ZUCCHINI, SALT, AND PEPPER
SAUTE FOR 5-7 MINUTES
DRAIN IN A COLLANDER
ADD BUTTER TO THE SKILLET, AND PLACE OVER A MEDIUM FLAME
HEAT AND STIR UNTIL MELTED
ADD ZUCCHINI AND REMAINING INGREDIENTS
SEASON TO TASTE
TOSS GENTLY TO MIX WELL
SPOON ONTO A SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 79
Percent Total Calories From: Fat 83%, Protein 5%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 5mg, Sodium 415mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 401 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units


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Crab and Spinach Terrine

8 servings

1/2 pound picked, flaked crabmeat
1/4 cup sour cream
1 teaspoon strained fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon cayenne
5 beaten eggs
2 tablespoons unsalted butter
2 teaspoons flour
1/2 cup whipping cream
2/3 cup half and half
1 pound fresh spinach, cooked and squeezed dry
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground white pepper

PREHEAT OVEN TO 375 DEGREES
FOR THE CRAB LAYER: COMBINE CRAB, SOUR CREAM, LEMON JUICE, MUSTARD, AND CAYENNE
SEASON TO TASTE WITH SALT AND PEPPER
STIR IN 2 OF THE EGGS AND MIX WELL
FOR THE SPINACH LAYER: MELT BUTTER IN A HEAVY SAUCEPAN, UNTIL FOAMY
WHISK IN FLOUR, STIR, AND COOK FOR 3 MINUTES
WHISK IN HALF AND HALF AND CREAM
HEAT AND WHISK UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT
STIR IN SPINACH AND ALLOW TO COOL COMPLETELY
STIR IN REMAINING THREE EGGS, ONE AT A TIME
STIR IN NUTMEG AND SUGAR
SEASON TO TASTE WITH SALT AND PEPPER
GREASE AN 8-CUP LOAF PAN WITH BUTTER
SPOON IN HALF OF CRAB MIXTURE
COVER WITH ALL OF SPINACH MIXTURE
TOP WITH REMAINING CRAB MIXTURE
SET INTO A BAKING PAN
POUR HOT WATER INTO THE BAKING PAN TO A DEPTH OF 1-INCH
BAKE @ 375 DEGREES FOR 30-45 MINUTES, UNTIL GOLDEN AND PUFFED UP
REMOVE FROM THE OVEN TO COOL ON A RACK
LOOSEN EDGES WITH A KNIFE AND INVERT ONTO A SERVING PLATTER
SERVE WARM, CHILLED, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 229 - Calories from Fat 160
Percent Total Calories From: Fat 70%, Protein 19%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 211mg, Sodium 390mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 4573 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units


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Crab Quiche Suissse

8 servings

3 beaten eggs
1 cup half and half
1 tablespoon flour
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1/8 teaspoon liquid hot pepper sauce
1 cup picked, flaked crabmeat
1 tart crust
1/2 cup finely grated Swiss cheese
1/2 cup finely grated Gruyere cheese
1/2 cup finely grated Gruyere cheese

COMBINE EGGS, HALF & HALF, FLOUR, WORCESTERSHIRE, MUSTARD, TABASCO SAUCE, AND SALT-MIX WELL
PLACE CRAB IN PREPARED CRUST
TOP WITH EGG MIXTURE
COVER WITH GRATED CHEESES
BAKE @ 325 DEGREES FOR 45-50 MINUTES, UNTIL ALMOST SET
COVER CRUST WITH FOIL AS NEEDED TO KEEP CRUST FROM BURNING REMOVE FROM HEAT
ALLOW TO STAND FOR 10-15 MINUTES BEFORE CUTTING
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 366 - Calories from Fat 235
Percent Total Calories From: Fat 64%, Protein 21%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 12g, Cholesterol 167mg, Sodium 493mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 742 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units


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Crab Souffle

4 servings

1/2 cup minced scallions
1/2 cup small dice water chestnuts
1/4 cup unsalted butter
3 tablespoons flour
3/4 cup heavy cream
4 beaten egg yolks
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon strained fresh lemon juice
1/4 teaspoon tabasco sauce
2 teaspoons tomato paste
1/2 pound picked, flaked crabmeat
1/4 teaspoon white pepper, to taste
6 stiffly beaten egg whites
2 tablespoons freshly grated parmesan cheese

HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD SCALLIONS AND WATER CHESTNUTS
HEAT AND STIR FOR 3 MINUTES
ADD CREAM, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR 1 TABLESPOON CREAM MIXTURE INTO YOLKS-MIX WELL
STIR YOLK MIXTURE BACK INTO CREAM MIXTURE
BEAT BY HAND UNTIL WELL BLENDED
ADD MUSTARD, WORCESTERSHIRE, LEMON JUICE, TABASCO SAUCE, AND TOMATO PASTE
HEAT AND STIR UNTIL WELL BLENDED
FOLD IN CRABMEAT
SEASON TO TASTE WITH SALT AND WHITE PEPPER
GENTLY FOLD IN BEATEN EGG WHITES
SPOON INTO A BUTTERED SOUFFLE DISH
SPRINKLE WITH GRATED PARMESAN
RUN YOUR THUMB AROUND THE INSIDE OF THE TOP RIM
BAKE @ 375 DEGREES FOR 25 MINUTES, UNTIL WELL BROWNED
REMOVE FROM OVEN
SERVE AT ONC

Nutrition Facts
Amount Per Serving: Calories 473 - Calories from Fat 344
Percent Total Calories From: Fat 73%, Protein 16%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 38g, Saturated Fat 22g, Cholesterol 379mg, Sodium 607mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 20g, Vitamin A 1707 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units


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Crispy Pear and Roquefort Triangles

4 servings

1 each sheets frozen filo dough, quartered
1/2 teaspoon unsalted butter
2 ounces Roquefort cheese, crumbled
2 ounces canned pears, in syrup, thinly sliced
1 tablespoon clarified unsalted butter

ARRANGE STRIPS OF FILO ONTO A WORKSURFACE
COMBINE BUTTER AND CHEESE-MASH WITH A FORK TO MIX WELL
SPREAD ONTO ONE END OF EACH STRIP
DIVIDE PEARS EVENLY INTO PORTIONS AND PLACE ONTO SPREAD ENDS OF STRIPS
LIGHTLY BRUSH STRIPS WITH CLARIFIED BUTTER
FOLD END OF DOUGH DIAGONALLY OVER PEAR
CONTINUE TO DIAGONAL FOLD (as for folding a flag)
BRUSH WITH MELTED BUTTER
BAKE @ 350 DEGREES FOR 8-12 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 104 - Calories from Fat 69
Percent Total Calories From: Fat 66%, Protein 12%, Carbohydrate 21%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 22mg, Sodium 276mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 275 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Croissants

12 servings

2 tablespoons warm water
1 package yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons milk
1/4 cup milk
2 cups white flour
14 tablespoons softened unsalted butter
1 egg yolk
2 tablespoons water


Dissolve yeast in water with 1/2 t sugar. Mix rest of sugar with salt and 2 T milk. Set aside. In saucepan, heat 1/4 c milk, 1 c water, and 2 T butter. In a bowl, mix flour, and the liquids. Knead to form soft dough, adding more flour if necessary. Place dough into greased bowl. Cover and let rise in warm place for 45-55 minutes or until doubled. On floured board, roll into 7x11' rectangle. Dot the top 2/3 with 12 T of butter. Fold bottom third toward center, then fold top third over this part. Roll into another rectangle 14x16'. Fold down the top third and lift bottom over this. Sprinkle with flour. Cover and chill 1 hour. Cut dough in half, crosswise, and chill 1 hour more. Remove 1/2 of dough. Roll into a rectangle 1/2' thick. Turn up bottom third and turn down top third. Repeat with other half. Cover and chill 30 minutes. Roll dough to 9x16'. Cut down the center lengthwise. Cut into triangles. Roll broad side toward point to form crescents. Put on baking sheets, cover with towel. Rise 30 minutes. Brush tops with egg and water. Bake at 475F for 5 minutes. Lower heat to 400F and bake for 10 minutes. Cool briefly

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 129
Percent Total Calories From: Fat 60%, Protein 6%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 9g, Cholesterol 54mg, Sodium 203mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 542 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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Deep-Fried Potato Puffs

15 servings

3 cups leftover mashed potatoes
2 tablespoons unsalted butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup choux paste
corn oil, for frying

COMBINE POTATOES, BUTTER, SALT, AND PEPPER-MIX WELL
ADD CHOUX PASTE-MIX WELL
HEAT OIL TO 360 DEGREES
DROP DOUGH BY SPOONSFUL INTO HOT OIL
FRY UNTIL PUFFED AND LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 57 - Calories from Fat 24
Percent Total Calories From: Fat 42%, Protein 6%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Sodium 167mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 66 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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Deviled Chicken

8 servings

3 tablespoons Dijon mustard
1/4 cup white wine
1 teaspoon Worcestershire sauce
8 each boneless skinless chicken breast halveves
2 cups fresh breadcrumbs
1 tablespoon ground poultry seasoning
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup unsalted butter
1/4 cup olive oil

COMBINE DIJON MUSTARD, WINE, AND WORCESTERSHIRE-MIX WELL, SET ASIDE
PLACE EACH BREAST HALF ONTO A SHEET OF PLASTIC WRAP
SPRINKLE WITH A FEW DROPS OF WATER
COVER WITH ANOTHER SHEET OF PLASTIC WRAP
GENTLY POUND BREASTS TO A THICKNESS OF 1/4-INCH, SET ASIDE
REPEAT WITH REMAINING BREAST HALVES
COMBINE BREADCRUMBS, POULTRY SEASONING, SALT, AND WHITE PEPPER-MIX WELL
GENEROUSLY COAT BREASTS WITH MUSTARD MIXTURE
COAT EVENLY WITH BREADCRUMB MIXTURE, PAT GENTLY
PLACE ONTO A SHEET OF WAXED PAPER OR PLASTIC WRAP
COVER AND CHILL FOR 30-60 MINUTES
COMBINE BUTTER AND OIL IN A SKILLET, OVER A MODERATE FLAME ADD CHICKEN AND BROWN WELL ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
PLACE INTO A BAKING PAN
BAKE @ 350 DEGREES FOR 20-25 MINUTES
REMOVE FROM OVEN
SERVE HOT, WITH MUSTARD CREAM SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 467 - Calories from Fat 153
Percent Total Calories From: Fat 33%, Protein 50%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 6g, Cholesterol 154mg, Sodium 628mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 58g, Vitamin A 279 units, Vitamin C 3 units, Calcium 0 units, Iron 3 units


This page last updated on 28 May 2001.
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