BORDELAISE SAUCE FOR GAME

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Game
Sauces Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MATIGNON—–
1/3 c Parsnip, diced
1/3 c Celery ribs leaves, chopped
1 Sprig of thyme
1 t Bacon fat or butter
1/3 c Onion, chopped
2 Bay leaves, crushed
1 tb Bacon, minced
1/4 c Madeira
—–SAUCE ESPAGNOLE—–
1 c Matignon, from above
1/2 c Flour
2 c Tomatoes, peeled, chopped
8 c Stock, clarified carb/beef
1/2 c Caribou or beef drippings
12 Cracked peppercorns
1/4 c Parsley, chopped
—–BORDELAISE SAUCE—–
1/2 c Dry red wine
1 c Espagnole sauce, from above
6 Crushed peppercorns
1/4 c Bone marrow, diced.

This is a three step process ( four if you count
making the stock in advance) but well worth it as it
makes a superb accompliment to the finest game or beef
steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French
recipe but parsnip is more appropriate for game. Melt
the bacon fat, mince the vegetables and add to the pan
with the herbs. Cook slowly for 15 minutes until
vegetables are soft. Set aside and deglaze pan with
the madeira. Reserve the liquid. Melt in a heavy
saucepan the drippings. Add the Matignon and reheat
it. Add the flour, heat and stir until browned. Then
add the pepper, tomatoes, parsley and stir. Add the
stock and simmer gently until liquid reduced by half,
about 2-2 1/2 hrs. Stir occasionally and skim fat off
the top as it accumulates. Strain the sauce and stir
occasionally as it cools to avoid skimming. There
should be about 6 cups. Set aside 5 cups for other
brown sauces later and take one cup for the last step.
In a saucepan, gently simmer red wine with pepper
until reduced to 3/4. Add one cup of Espagnole and
simmer 5 min. Add reserved madeira de-glazing liquid
from step one and the diced marrow and poach it 5 min.
Serve with game or beef chops, steaks, roasted Fillet
Mignon, char boiled cuts and sweetbreads.

– – – – – – – – – – – – – – – – – –

Golden Lentil Roulade w/Chestnut Stuffing

Recipe By : Vegetarian Times (November, 1997)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups red lentils
4 cloves garlic — minced
2 cups fresh bread crumbs
3 tablespoons water or fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
CHESTNUT STUFFING:
1 tablespoon vegetable oil
2 medium onions (2 cups) — chopped
1 cup finely chopped red bell pepper
1 1/2 cups canned peeled chestnuts
2 cups fresh bread crumbs
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
sage sprigs for garnish

In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a
boil, reduce heat, cover, and simmer until lentils are tender and water is alm
ost absorbed, about 15-20 minutes.
STUFFING: In a medium skillet, heat oil over medium heat. Add onions and
bell pepper and cook, stirring often, until vegetables are soft, about 7 minut
es. Remove from heat. In a food processor, combine onion-pepper mixture, ches
tnuts, bread crumbs, and sage, and pulse on and off until well-blended. Transf
er to a large bowl and season with salt and pepper.
Preheat oven to 350 degrees F.
Transfer cooked lentils to food processor. Add garlic, water or lemon jui
ce, bread crumbs, salt and pepper, and process until mixture becomes a smooth,
pliable dough. Spread out a large piece of parchment or wax paper on a flat su
rface. Transfer lentil mixture to paper and pat (I also used a rolling pin) i
nto an 11×14-inch rectangle.
Spread Chestnut Stuffing evenly over lentil layer. Starting with the shor
t end, carefully roll up lentil mixture, using paper to guide you (pull upward
on edge of paper to propel the dough forward and create rolling action). Press
roll firmly together with your hands as needed. Lift Roulade onto a lightly g
reased baking sheet and rub with softened butter or margarine. Bake until hea
ted through and top is just beginning to brown, about 15-20 minutes.
Transfer to a serving platter.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve on platter surrounded by roasted veggies sage sprigs

NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I b
elieve it needed to cook much longer than the recipe says, perhaps even twice a
s long, to heat through. Also, by itself, the Roulade may be rather dry. I *s
trongly* recommend serving it with the Rich Mushroom Sauce or other gravy or sa
uce.

This Roulade is different than most in that its outer layer, which is made
of cooked lentils, is unbaked when it is rolled around the stuffing. It is bak
ed after rolling. This allows the dish to be assembled well in advance. Lefto
vers can be eaten cold, and Roulade slices can be made into sandwiches.

PUMPKIN PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2 lb. pumpkin

Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
the rest.

– – – – – – – – – – – – – – – – – –

Title: SWISS-CHEESE SALAD
Categories: Salads, Cheese, Eggs
Yield: 4 servings

1/2 lb Swiss cheese, cubed
6 ea Egg
1 1/2 ts Mustard, dry
1 ts Horseradish
1/2 ts Salt
1/8 ts Pepper
1/8 ts Cumin, ground
1/2 c Sour cream

Hard boil eggs and chop.
Mix cheese and eggs in a bowl. Combine sour cream,
mustard, horseradish, salt, pepper and cumin; Fold in
cheese and egg mixture. Refrigerate about 1 hour.
Serve on a bed of lettuce. A favorite of the New York
Times editorial staff.

—–

Checkerboard Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A08
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unsalted butter (1 pound)
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
5 cups unbleached allpurpose flour
1/2 cup cocoa

Cream butter and sugar. Add vanilla. Add flour and salt and blend
well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll
1/4 inch cylinders of chocolate and plain vanilla dough about 12
inches long. Arrange in checkerboard by alternating 6 cylinders of
chocolate and vanilla dough, contrasting each time to six layers
total. Press tightly. Wrap in plastic wrap and chill at least 1/2
hour. Preheat oven to 350 degrees. With a sharp knife, slice the
dough into rounds about 1/3-inch thick. Place 1 inch apart on a
parchment covered baking sheet. Bake for about 10 minutes or until
lightly golden.

Yield: approximately 4 dozen cookies

– – – – – – – – – – – – – – – – – –

Pizelles

Recipe By :
Serving Size : 60 Preparation Time :0:15
Categories : Cookies-Shaped

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 eggs
2 cups sugar
1 teaspoon baking powder
1/2 cup crisco
1 tablespoon vanilla
1/2 cup butter — melted and cooled
6 cups flour

Combine all ingredients until well mixed. Roll into golf ball size
balls and bake in pizelle iron 45 seconds.

– – – – – – – – – – – – – – – – – –

NOTES : To make chocolate pizelles, substitute 3/4 cup of flour with
cocoa. You can also substitute the vanilla for any desired flavoring.

C.U.’S MILD SALSA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Gifts
Mexican Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Clove garlic
2 Jalapeno chilies — seeds
Removed (2 to
6 )
4 sm Tomatillos — (about 1/2
Cup)
6 Italian plum tomatoes —
Diced (2 1/2 cups)
1 md Onion — finely diced
1/2 Green Italian pepper — OR
1/2 Green bell pepper — finely
Diced
2 tb Coarsely chopped parsley
2 tb Coarsely chopped cilantro
1 Lime — (about 1 tbsp.)
1/2 ts Salt
Cumin — to taste
(optional)

In a food processor, finely chop garlic and jalapeos.
Add tomatillos and chop again. Remove the mixture and
combine it with the remaining ingredients. The salsa
can be served immediately, but the flavors will blend
nicely if it’s chilled for several hours or overnight.

Recipe By : Consumer Reports

– – – – – – – – – – – – – – – – – –

Date: Wed, 20 Jul 94 22:06:16 PDT
From: Michelle Dick

Proper Hot Chocolate (updated for the 90s):

Pour a cup of evaporated skimmed milk (either straight or cut half
with skimmed milk) in a microwave safe container. Nuke for under a
minute until hot and fragrant (do not boil). In cup you will drink
from, put in Droste cocoa and sugar (to your personal taste) and mix.
Add just a little of the heated milk and whisk till smooth. Then,
using a hand blender, beat the remaining milk until frothy (if you use
a good aerating blender (like the Braun) you can approximate a steamed
milk very well). Add frothy milk to the chocolate slurry and blend.
Drink immediately.

Additions:

A little vanilla or brandy is also dandy. And butterscotch Shnapps is
out of this world.

Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
Categories: Desserts 999
Servings: 6

20 oz Can crushed pineapple w liq. 1/2 c Low fat milk
5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins
1/2 c Brown sugar 2 T Margarine, melted
1 T Rum 1 t Vanilla extract
1/2 t Cinnamon 1 t Margarine
1 T Rum 1 T Light brown sugar
2 T Sliced almonds

Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min. Stir in the remaining ingredients.
Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients
are for glaze. Melt margarine . Add rum and brown sugar and stir just
until sugar is dissolved. Spoon in thin layer over top of pudding. Bake
for 25 min, top with almonds. Bake for another 15 to 20 min, or until top
is golden brown and turning crusty. Serve warm.

—————————————————————————–

Title: Wheel-o’-Fun Cakes
Categories: Desserts, Kids
Yield: 12 Servings

1 pk Pudding-included devil’s
-food cake mix
1 1/4 c Water
1/2 c Oil
1 8 oz. containers (6 cups)
-frozen whippped topping,
-thawed
Any one or a combination of
-small candies, assorted
-nuts and cookies, cut into
-pieces

Heat oven to 350F. Grease and flour two 8 or 9 inch
round cake pans. In large bowl, combine cake mix,
water, oil and eggs at low speed until moistened; beat
2 minutes at high speed. Pour batter into greased and
floured pans. Bake at 350F for 25 to 35 minutes or
until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pans. Cool completely.

Place each cake on serving plate; frost sides and tops
with whipped topping. Score each cake into 6 equal
wedges. Top each wedge with 2 tablespoons desired
topping. Refrigerate until serving time. Yield 12
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Pillsbury Party Cookbook.

—–