|
WILD MUSHROOM SOUFFLE
Ingredients: 1 tsp capers 4 tbsp butter 5 tbsp flour 2 cups milk 6 egg yolks 2 oz butter 2 oz parmesan cheese 1/2 oz shitake mushrooms 1/2 oz crimini mushrooms 1 tbsp shallots 4 egg whites (room temp) salt and pepper to taste
Melt 4 tablespoons of butter; combine with 2 cups of milk, and fold in 5 tablespoons flour. Place in saucepan on low heat and stir until smooth. Cool and refrigerate (this mixture can be made in advance).
Chop fresh mushrooms, and saute in butter. Season to taste and drain in strainer.
Place strained mushrooms, capers, shallots in the flour and butter mixture.
Beat egg whites until stiff (not dry) peaks form. Fold egg whites into mushroom mixture.
Prepare the inside of 4 ramikin dishes with softened butter sprinkled with parmesan cheese. Pour souffle mixture into dishes, bake in preheated 425 degree oven for 15 minutes. Crab and Mushroom Souffle
Ingredients: 1 lb cream cheese 2 oz parmesan cheese 8 tbsp chopped garlic 2 tbsp lemon juice 2 oz crabmeat (special - pastuerized) salt and pepper to taste 4 oz white mushrooms 1 tsp worchestshire 1 tbsp chopped fresh parsley
Soften cream cheese in microwave for about 10 seconds. Slice mushrooms into quarters. Blanch in boiling water and drain.
Add mushrooms and all ingredients to softened cream cheese.
Place cream cheese mixture into ramikins, bake in preheated 450 degree oven about 15 minutes, or until top is brown and bubbly.
Spinach Salad Flambe
Ingredients: 1/2 oz brandy 2 tbsp butter 1 heaping tsp garlic 2 heaping tsp real bacon bits 1 heaping tsp dijon mustard 1/4 cup of pecan halves 2 tsp bleu cheese crumbles 3 heaping tsp brown sugar 1/2 cup balsamic vinegar 8 oz baby spinach greens
Put in sauce pan: butter, brown sugar, garlic, pecan halves, and bacon bits. Saute until sugar is melted. Flame with 1/2 oz brandy. Add dijon mustard, balsamic vinegar, bleu cheese crumbles, and reduce heat until liquid thickens to a light syrup. Top spinach greens with syrup and toss. Serve immediately.
Maple Pecan Ice Cream Duck Flambe
Ingredients: 1 pre-cooked duck half (de-boned) 1/2 cup maple syrup 3 tbsp balsamic vinegar 1 tsp dijon mustard 1/2 tsp minced garlic 1/4 cup pecan halves salt and pepper 1 shot of brandy (optional) 1 scoop of vanilla ice cream 3 tbsp butter
Melt butter in saucepan. Add duck, season with salt and pepper. Saute on both sides until hot. Add pecans and garlic; saute garlic until clear. Flame with brancy, add maple syrup, balsamic vinegar, and mustard. Stir until well blended and bubbly. Add vanilla ice cream and stir until bubbly and thick. Remove duck, put on plate and top with sauce.
Baked Alaska
Ingredients: For meringue -- 6 large egg whites 1 lb confectioner's sugar 1 tsp vanilla
1 16oz loaf of pound cake 1/2 oz cherry liquor 1 quart of neopolitan ice cream 2 oz Grand Marnier liquor
Beat egg whites, vanilla and confectioner's sugar on high speed with electric beaters for approximately 20 minutes, or until meringue is very shiny and very stiff. Cut pound cake into 2 pieces 1/8" x 3" x 5" for the sides; 2 pieces 1/8" x 1.5" x 5" for the top and bottom; 2 pieces 1/8" x 1.5" x 3" for the ends.
Soak dried cherries in cherry liquor, set aside.
Place one 1/8" x 3" x 5" piece on float oven proof platter, sprinkle with Grand Marnier liquor -- reserve some for later.
Place ice cream on top of pound cake. Put remaining 1/8" x 3" x 5" pound cake on top of ice cream, sprinkle with Grand Marnier, reserving some for later.
Press one 1/8" x 1.5" x 5" on the side of the ice cream and one 1/8" x 1.5" x 5" on the other side of the ice cream.
Press one 1/8" x 1.5" x 3" on the end of the ice cream, and the last piece on the other end of the ice cream.
Pipe or spread meringue over pound cake and ice cream, making peaks and valleys.
Place Alaska in freezer and freeze at least 3 hours. To serve: preheat oven to 500 degrees for about 20 min. Remove Alaska from freezer and place in oven for about 5 minutes or until light golden brown. Remove and heat Grand Marnier liquor in a sauce pan until it just starts to bubble, tip pan to the burner flame. Catch the Grand Marnier on fire and carefully pour to cover the Alaska with the liquid flame from one end to the other. Cut and serve.
|
