| Recipes for Gourmet Dinners
Gourmet Beef Wellington
Recipe
Yield: 8 Servings
3 1/2 lb Beef fillet, tied and larded - at room temp
3/4 lb Mushrooms, finely chopped
2 1/2 tb Unsalted butter
1/2 lb Pate de foie gras, at room temp
1 lb Puff pastry
1 lg Egg white, beaten
1 lg Egg yolk beaten with 1 ts Water
1/2 c Madeira
2 ts Arrowroot, dissolved in 1 tb Cold water
1/2 c Beef broth
2 tb Black truffles, finely chopped
Watercress for garnish
In a roasting pan, roast the beef in the middle of a preheated 400F oven
for 25-30 minutes or until a meat thermometer registers 120F. Let the fillet
cool completely and discard the larding fat and strings. Skim the fat from the
pan juices and reserve the juices.
In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring,
until all liquid they give off is evaporated and the mixture is dry. Season
with salt and pepper and let cool completely.
Spread the fillet evenly with foie gras, covering the top and sides, and spread
the mushrooms evenly over the foie gras.
On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12
inches, or large enough to enclose the roast completely. Invert the fillet in
the middle of the pastry and fold up the long sides to enclose it, brushing the
edges of the dough with some egg white to seal them. Fold the ends of the dough
over the fillet and seal with the egg white. Transfer the fillet, seam side
down, to a jelly-roll pan and brush the dough with egg wash.
Roll out additional dough and cut out shapes with which to decorate the dough.
After applying, brush with egg wash. Chill for at least 1 hour and up to 2
hours.
Bake the fillet in the middle of a preheated 400F oven for 30 minutes. Reduce
heat to 350F and bake an additional 5-10 minutes more or until a meat
thermometer registers 130F for medium rare meat and the pastry is cooked
through. Let stand for 15 minutes.
In a saucepan, boil the reserved pan juices and the Madeira until the mixture
is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt
and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes
or until thickened, being careful not to let it boil. Loosen the fillet from
the pan, transfering it to a heated platter. Garnish with watercress. Serve the
fillet cut into 3/4-inch thick slices, with the sauce.
Chicken Veronique Recipe
Yield: 4 Servings
4 Chicken breast halves; - skinless, boneless
2 tb Butter or margarine
4 oz Mushrooms; sliced, drained
1/2 c Green onions; chopped
3 tb White wine -OR- lemon juice
1/2 c Whipping cream
1 c Seedless grapes
1/2 ts Salt
1/8 ts White pepper
Heat 1 tb butter in 10" skillet. Add mushrooms and saute over
medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add
remaining butter to skillet. Place chicken into pan. Saute over medium heat
about 10 minutes, until chicken is cooked through, turning 2-3 times. Add
onions and wine after 5 minutes of cooking. Arrange cooked chicken over
mushrooms.
Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil
2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour
sauce and grapes over chicken. Serve immediately.
Coq Au Vin Recipe
Yield: 8 Servings
1/2 c Flour
Salt and freshly ground Black pepper to taste
1/2 ts Paprika
3 lb Chicken, cut into joints
1/2 c Butter
4 oz Shallots
6 Slices bacon, roughly Chopped
2 cl Garlic, crushed
1/2 ts Dried marjoram
1/2 ts Dried thyme
1 Bay leaf
1 tb Fresh parsley, finely Chopped
1 1/4 c Dry red wine (like Burgundy)
1 1/4 c Chicken stock
1 c Buttom mushrooms
1/3 c Brandy
Combine the flour, salt, pepper and paprika and coat the chicken joints
well, shaking off the excess. Reserve this excess flour.
Melt 1/4 c of the butter in a flameproof casserole over a gentle heat. Add the
chicken joints and fry lightly for 5 minutes on each side. Add shallots, bacon
and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until
the shallots have softened but not browned. Sprinkle in the herbs and stir in
the wine and stock. Bring to the boil. Cover ;and cook in a moderate oven,
350F, for 50 minutes.
Meanwhile, melt 2 T of the remaining butter and gently fry the mushrooms for 2
minutes. Pour over the brandy and ignite. Rotate the pan until the flames die
down. Remove the casserole from the oven and add the mushrooms and liquor.
Cover and cook for another 10 minutes.
Melt the remainaing 2 T of butter in a saucepan over gentle heat and stire in
the reserved flour. Cook the roux for 1 minute. Strain 1-1/4 c of the liquid
from the casserole into the roux. Bring to the boil, stirring constantly.
Simmer for 2 minutes then pour into the casserole. Return to the oven and cook
for a further 5 minutes.
Veal Marsala Recipe
Yield: 6 Servings
2 lb Veal scaloppine
1/2 ts Salt
1/8 ts Pepper
3 tb Butter
3 tb Beef stock
1/3 c Marsala wine
Sprinkle veal with salt and pepper. Heat butter in a saute pan and brown
veal, a few pieces at a time, 2-3 minutes on each side. Remove veal from pan
and keep warm. Add stock and Marsala to the pan and boil 1-2 minutes, stirring
to incorporate all browned bits. Pour sauce over veal and serve.
Gourmet Lobster Newburg
Recipe
Yield: 6 Servings
3 Lobsters, about 1-1/2 lb. ea
1/4 c Unsalted butter
7 ts Medium dry sherry
10 ts Brandy
1 1/2 c Heavy cream
1/4 ts Nutmeg
Cayenne pepper
4 lg Egg yolks, well beaten
Toast points as an accompaniment
Into a large kettle of vigorously boiling salted water, plunge the lobsters,
head first, and boil them, covered, for 8 minutes from the time the water
returns to a boil. Transfer lobsters to a cutting board and allow them to cool.
Break off claws at the body, and crack them. Remove claw meat and cut it into
1/2-inch pieces. Halve the lobsters lengthwise along the undersides and remove
meat from the tails. Cut into 1/2-inch pieces. In a heavy saucepan, cook the
lobster meat in the butter over moderate heat, stirring occasionally, for 2
minutes.
Add 6ts Sherry and 3 tb brandy, and cook the mixture, stirring for 2 minutes.
Transfer lobster meat to a bowl. Add the cream to the Sherry mixture and boil
until it is reduced to about 1 cup. Reduce heat to low and stir in the
remaining Sherry and brandy, nutmeg, cayenne, and salt to taste.
Whisk in the yolks. Cook the mixture, whisking constantly, until it registers
140F on a cooking thermometer. Cook, whisking, for 3 more minutes. Stir in
lobster meat and serve over the toast points.
Gourmet Oysters Rockefeller
Recipe
Yield: 36 Servings
1 Boston lettuce, washed, dried, & chopped fine
1/2 lb Fresh spinach, washed, dried & chopped fine
1 c Scallion, minced
2 3/4 c Dry bread crumbs, fine
1/2 c Fresh parsley, minced
1/4 c Celery, minced
3 Garlic cloves, minced
1 c Unsalted butter
2 tb Pernod
1 tb Anchovy paste
1/8 ts Cayenne pepper
12 sl Bacon, lean
36 lg Oysters in shells
Coarse salt for platters
Lemon wedges
Shuck oysters, reserving liquor and bottom shells. Scrub and dry shells. In
a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley,
celery, and garlic.
In a skillet, melt butter over moderate heat and cook the spinach mixture,
stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod,
anchovy paste, cayenne, and salt and pepper to taste. Chill the mixture,
covered, for 1 hour.
In another skillet, cook bacon over moderate heat until crisp. Transfer to
paper towels to drain, and then crumble it. Arrange one oyster in each of the
reserved shells and moisten each with some of the reserved liquor. Spread half
the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon
over each oyster. Top the bacon with remaining spinach mixture and sprinkle
each with 1 tb of remaining bread crumbs.
Arrange oysters on an oven proof platters filled with coarse salt. Bake in the
middle of a preheated 450F oven for 18 minutes or until bread crumbs are well
browned. Garnish with parsley sprigs and lemon wedges and serve.
Gourmet
Desserts Recipes
Cherries Jubilee Recipe
Yield: 2 Servings
1 c Fresh cherries; pitted
1/4 c Warmed brandy
2 tb Kirschwasser
1 pt French vanilla ice cream
Heat the cherries in a glass pyrex double boiler bottom. Ignite the brandy
in a large spoon and pour over the cherries. Stir constantly until the flame
dies and then add the Kirschwasser. Serve over a rich Vanilla Ice Cream.
Baked Alaska Recipes
Yield: 6 Servings
You can have Baked Alaska on short notice if you keep
cake and ice cream on hand in your freezer.
1. Start heating oven to 450F. For cake base, choose one of Alaskas below. Set
cake base on brown paper (1/2" larger than cake) on cookie sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg whites until
they stand in peaks when beater is raised. Slowly add 6 tb. granulated sugar,
beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm ice cream as directed
below. Quickly cover ice cream and base completely with meringue. If desired,
sprinkle with slivered almonds, shaved chocolate, or shredded coconut. Bake 4
to 5 min., or until delicate brown. 4. Remove Alaska from oven at once. Slip 2
spatulas between Baked Alaska and paper. Transfer Alaska to chilled serving
dish. Garnish with canned peach slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3
sugar cubes; set on meringue; light; carry to table.
SURPRISE BAKED ALASKA: Make trough in 9" tube
spongecake, leaving 3/4"-thick shell (see cutting directions for Frozen
Angel, above). Fill trough with ice cream.
IGLOO BAKED ALASKA: Use bakers' spongecake layer.
Pile ice cream on top, leaving
BROWNIE BAKED ALASKA: Use panful of uncut
brownies. Top brownies with brick ice cream.
Chocolate Grand Marnier
Souffle Recipe
Yield: 8 Servings
1 c Chocolate chips
1 lb Firm tofu (water packed)
1/2 c Cocoa
3/4 c Honey
3 tb Grand marnier
1 ts Vanilla
1/2 c Soy milk
1/2 c Unbleached white flour
1 ts Baking powder
Preheat oven to 350F. Place chocolate chips in a bowl & place it in hot
water to melt stirring with a spoon. Place remaining ingredients in a food
processor & blend till smooth & creamy. Add melted chocolate &
puree a few moments. Pour into a very lightly oiled 1-quart souffle dish. Bake
for 40 to 45 minutes, or until the souffle has completely puffed up. Cool for 5
minutes.
Chocolate Pudding Souffle
Cake Recipe
Yield: 10 Servings
1/4 c Unsalted butter
3 Oz. unsweetened chocolate
1/2 c Cake flour
1/2 ts Baking powder
1/4 ts Salt
6 Eggs
Pudding:
1/2 c Sugar
2 tb Cornstarch
2 1/2 c Heavy cream
5 Egg yolks
8 Oz. semisweet chocolate
1 c Sugar
1/4 ts Cream of tartar
2 ts Vanilla
Preheat oven to 375F. Grease a 9 inch springform pan. Melt together butter
and unsweetened chocolate in top of double boiler over simmering, not boiling
water, stirring until smooth. Set aside.
Mix together flour, baking powder and salt in small bowl. Separate 3 eggs,
placing yolks in large bowl; reserve whites. Add 3 whole eggs and 3/4 cup sugar
to yolks; beat at high speed until pale and lemon-colored, 2-3 minutes. Beat in
chocolate mixture at low speed; beat in flour mixture just until blended.
Using clean beaters and a clean medium-size bowl, beat egg whites until frothy.
Add cream of tartar and beat until soft peaks form. Beat in the remaining 1/4
cup sugar until stiff, but not dry, peaks form. Stir about one-third of whites
into chocolate mixture until blended. Fold in the remaining whites. Scrape into
the prepared pan, smoothing top.
Bake in preheated oven 40 to 50 minutes or until cake is set in center.
Transfer pan to a rack to cool completetly. Refrigerate until firm.
Meanwhile, prepare pudding; Whisk together sugar and cornstarch in medium-size
heavy saucepan. Whisk in the cream. Bring to simmering over medium-low heat,
stirring constantly. Gradually whisk some of the cream mixture into egg yolks.
Scrape yolk mixture back into saucepan. Cook over very low heat, whisking
constantly, until pudding is very thick, about 5 minutes; do not let boil.
Remove saucepan from heat. Stir in the chocolate and vanilla until melted and
smooth. Scrape the pudding into a bowl; place plastic wrap directly on the
surface.
Refrigerate until cold and thickened for at least 2 hours. To assemble: Remove
sides of pan from cake. Using a serrated knife, cut cake horizontally into 3
equal layers. Place 1 layer on serving plate; spread top with 3/4 cup of
pudding. Repeat with remaining cake layers and pudding. Cover sides with
pudding. Refrigerate cake; until pudding is set.
Decadent White Chocolate
Cheesecake Recipe
Yield: 8 Servings
12 oz White chocolate
2 c Pound graham cracker crumbs
1 1/2 lb Cream cheese, softened
1 c Sugar
2 1/2 ts Vanilla
1 tb Apricot brandy
2 c Sour cream
Melt white chocolate over low heat in a double boiler. Set aside to cool
slightly. Preheat oven to 350F. Distribute graham cracker crumbs evenly over
the bottom of a 9-inch springform pan. Press crumbs down lightly. Set aside.
In a large bowl, cream together cream cheese, sugar, vanilla, and apricot
brandy with an electric mixer for at least five minutes or until very smooth.
Add melted white chocolate and blend another five minutes. Add sour cream and
mix to combine. Pour into crumb lined pan and bake at 350F for 30 minutes.
Chill overnight before serving. This cheesecake freezes very well, and makes
about 12-14 slices.
Creme Brulee Recipe
Yield: 12 Servings
8 Egg yolks
4 Eggs
6 oz Brown sugar
1 qt Heavy cream
1/2 ts Salt
1 ts Vanilla extract
3 oz Brown sugar
Mix eggs, yolks, and 6 ounces brown sugar. Heat cream to scalding point and
gradually pour into eggs, add salt and vanilla. Strain, divide into 12
individual 5 oz. dishes. Bake in hot water bath at 350F for 30 minutes. Let
cool. Dry 3 ounces brown sugar in a warm oven. Break lumps with a rolling pin,
sprinkle on top of custard and caramelize under the broiler.
Key Lime Pie Recipe
Yield: 8 Servings
FOR THE PIE
14 oz Milk [sweetened/condensed]
4 Egg yokes
1 tb Cream of tartar
4 oz Key lime juice
1 9" graham cracker pie crust
FOR THE TOPPING
2 c Key lime juice
3/4 lb Sugar (not a typo!)
Preheat oven to 350F degrees. Beat the egg yolks until they are a pale
yellow. Pour in the milk and cream of tartar at the same time and beat on
medium speed of an electric mixer for 5 minutes. Add the lime juice and mix for
5 more minutes. You cannot over mix on this recipe.
Pour mixture into a 9-inch graham cracker pie shell and place on a cookie
sheet. Bake for 15 minutes or until the pie turns light in color. Refrigerate.
For the topping Add ingredients to a saucepan and bring to a boil. Lower heat
and simmer until sauce is a golden brown. Refrigerate until thick. Pour over
the key lime pie before serving. This pie will keep in the refrigerator for 3
days.
Tiramisu Recipe
Yield: 8 servings
1 ea Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 tb Brandy
6 ea Egg ; separated
6 tb Sugar
2 lb Mascarpone cheese ; or 1 1/2 lb Cream cheese ; mixed with 1/2 c Heavy
cream;- and 1/4 c Sour cream
4 tb Cocoa ; unsweetened powder
Spread ladyfingers on a large baking sheet. In small bowl combine the coffee
and brandy. Sprinkle the ladyfingers with this mixture, set aside.
In medium bowl, beat egg yolks and sugar with electric mixer until thick and
lemon colored, 4 to 5 minutes. Add mascarpone and blend on low speed until
combined.
In a large bowl, beat egg whites, until soft peaks form, 2 to 3 minutes. Using
a spatula, fold whites into mascarpone mixture. Line the bottom of an 8-cup
souffle dish with half of the ladyfingers. Spread half the mascarpone mixture
on the ladyfingers and sift 2 tablespoons of cocoa over the surface. Repeat
layers, ending with the cocoa. Cover with plastic wrap and refrigerate at least
2 hours. To serve, spoon onto serving plate.
Strawberries Romanoff
Recipe
Yield: 8 Servings
2 c Fresh strawberies
2 tb Sugar
2 pk (85gr) jell-o strawberry -jelly powder
2 c Boiling water
2 tb Brandy
1 tb Orange liqueur
1 Envelope Dream Whip dessert -topping (prepared)
A few berries for garnish
Slice remaining berries; add sugar and let stand 30 minutes. Drain berries,
measuring juice; add water to make 1 cup. Dissolve Jell-o jelly powder in
boiling water. Measure 3/4 cup of the jelly; add brandy, liqueur and 1/2 cup
bery sugar liquid. Chill until slightly thickened. Fold into Dream Whip dessert
topping.
Pour into a 6 cup glass serving bowl. Chill until set, but not firm. Add
remaining 1/2 cup berry liquid to remaining jelly. Stir in berries. Spoon
gently over set layer in bowl. Chill until firm, about 4 hours. Garnish with
reserved berries and extra whipped topping.
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