Panna Cotta (english)

Recipe By : Danny Stocker, Berne Switzerland
Serving Size : 4 Preparation Time :1:20
Categories : Nationalgerichte Sussspeisen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cream
9 ounces sugar
3 pieces gelatin
1 piece vanilla beans
8 tablespoons water
1/2 cup Cognac
pepper

For the caramel :
Take 7 ounces sugar with water in a pan, bring it slowly to boil unlike
the caramel
is light brown. Spread the caramel into the forms.

Panna Cotta :
Take the gelatine in cold water. Mix Cream, sugar and the vanilla bean,
bring to boil.
Boil it for at least 5 minutes on slow fire. Take out the vanilla, add the
Cognac and
gelatin. Mix well. Spread it into the prepared forms.

Place into a storage container and cool to room temperature before
refrigerating.
At least 2 hours.

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Suggested Wine: Santo Carmignano
Serving Ideas : with fruits and/or bouquet peppermint

Title: Flavored Butters
Categories: Butters
Yield: varies

Parsley Butter
Cream 3 or 4 tabespoons chopped parsley with sweet butter and a little
lemon juice. Chill.
This is delicious on broiled steak or fish.

Dill Butter
Cream 1/2 pound soft sweet butter with 1 Tabelspoon minced fresh
dill, 1 tea lemon juice and a dash of Tabasco sauce. Serve at room
temperature.

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APPLE PIE WITH PORT WITH CHEDDAR CHEESE CRUST

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
1 1/2 c Sugar
1/4 c Cornstarch
2/3 c Apple juice
2/3 c Port
2 tb Butter or margarine
1 Lemon (Grated peel only)
8 md Cooking apples — peeled
– and sliced
—–CHEDDAR CHEESE CRUST—–
2 c Sifted flour
1 t Salt
2/3 c Shortening
3/4 c Shredded sharp cheddar
5 tb Cold water (or more)

Combine sugar and cornstarch in large saucepan. Stir in apple juice, port,
butter and lemon peel. Cook over medium heat until mixture boils. Add
apples and cook gently until barely tender.

To make Cheddar Cheese crust, mix flour, salt and shortening with pastry
blender until mixture resembles coarse meal. Stir in cheese. Add water
gradually and mix lightly with fork to form dough. Divide pastry in halves
and roll out one half to fit 9-inch pie pan. Roll second half of pastry and
cut into 10 (1/2-inch) strips. Spoon filling into pastry-lined pan. Weave
pastry strips across filling to make lattice top. Bake at 375F 30 to 45
minutes, or until done. Serve warm.

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Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mushroom soup concentrate
2 cups beef broth
salt — to taste
3 tablespoons sherry — optional

Combine concentrate with broth over moderate heat. When boiling, reduce
heat to low. Add salt and simmer 30 minutes. Add sherry and simmer 5 more
minutes.

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LEEK, POTATO KIELBASA SOUP

Recipe By : Cooking Live Show #CL8798
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon fennel seed — lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks — white part only — rinsed and
drained
5 cups chicken stock
2 medium boiling potatoes — peeled and diced
1/2 pound kielbasa — diced
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper –for garnish —
optional

In a small skillet toast the fennel seed over moderate heat until very
fragrant, about 2-3 minutes. In a large saucepan melt the butter and
cook
the leek until very soft, about 5 minutes. Stir in stock and potatoes
and
bring to boil. Simmer the soup until the potatoes are tender, about
10-15
minutes. Stir in the toasted fennel, kielbasa, cream and salt and
pepper, to
taste. Before serving stir in the arugula. Garnish with red bell pepper.
Yield: serves 4

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Title: MAPLE RICE PUDDING
Categories: Desserts, Low-fat
Yield: 4 servings

1 qt Skim milk
2 c Cooked long-grain white rice
1/3 c Maple syrup; PLUS:
2 tb Maple syrup
1 ts Grated orange rind
1/3 c Broken walnuts

Combine the milk and rice in a large saucepan. Cook, stirring, over
medium-low heat until the mixture boils and thickens, about 25
minutes. Stir in 1/3 cup maple syrup and cook 10 minutes more.
Add the orange rind and vanilla. Pour into 4 (8-ounce) dessert bowls
or custard cups; then allow to cool at room temperature.
Meanwhile, heat the walnuts in a small heavy frying pan over low heat,
stirring, until fragrant, about 3 minutes. Drizzle with remaining 2
tablespoons maple syrup. Cook over medium heat, stirring, until the
syrup boils and coats the walnuts, about 2 minutes. Sprinkle on the
puddings.

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Title: GARLIC SKEWERED SHRIMP
Categories: Chinese, Seafood
Yield: 4 servings

1 1/2 lb Jumbo shrimp
1/2 c Garlic oil
1 tb Tomato paste
2 tb Red wine vinegar
2 tb Chopped fresh basil or 1 1/2
-tsp dried
Salt
Freshly ground pepper

Shell and devein shrimp. Mix together remaining
ingredients. Toss with shrimp and refrigerate 30
minutes to an hour, tossing occasionally. Remove
shrimp, reserving marinade. Skewer shrimp by by
bending each almost in half, so the large end almost
touches the smaller end, then insert skewer just above
the tail so it passes through the body twice. Grill
4-6 inches from coals for 6-8 minutes, or until cooked
through, turning frequently and brushing two or three
times with reserved marinade.

Source: Williams-Sonoma

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GINGER CUPCAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Molasses
1/2 c Sugar
1/2 c Shortening
1 t Ginger
1 t Cinnamon
1 t Baking soda
2 c Sifted cake flour
1 c Sour milk
2 Eggs, beaten

Heat first 5 ingredients to boiling, stirring constantly. Cool to
lukewarm. Sift soda and flour together and add alternately with milk and
eggs, beating thoroughly after each addition. Pour into greased muffin
pans and bake in a 350 degree oven for 15 minutes. Makes 16 cupcakes.
Randy Rigg The Pinnacle Club BBS 812-963-9139

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Title: Glazed Gammon Steaks with Nutty Apples
Categories: Meats
Yield: 4 servings

4 6 to 8 oz Gammon Steaks
2 tb Clear Honey
1 ts Ground Ginger
4 Apples, cored
1 oz Butter
1/2 oz Hazelnuts or almonds,
-Chopped
1 oz Wholemeal Breadcrumbs
1 Egg Yolk
Salt and Pepper

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Vegetables

Snip fat around edge of gammon. Place steaks on a grill rack. Warm
honey and stir in ginger. Baste steaks with honey glaze. Cook under a
medium grill for about 8 minutes each side, basting occasionally with
glaze.

Score apples around the centre. Melt butter, and saute seeds and
nuts. Stir in crumbs, yolk and seasoning, then pack into apples.
Microwave on HIGH for 2 minutes. Serve steaks with apples and
vegetables.

Source: CHAT Magazine

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Title: SEA SLAW (FGDN81A)
Categories: Side dish, Condiments, Salads, Shellfish
Yield: 6 servings

1 1/2 lb Shrimp; fresh or frozen,
Peeled and deveined
4 c Cabbage; shredded
(about 1/2 medium head)
1/4 c Green onions; tops included,
Sliced
3/4 c Mayonnaise
1/4 c Fresh lemon juice
1 ts Sugar (optional)
1 ts Seasoned salt
1/2 ts Dry mustard
1/4 ts Worcestershire sauce
1/4 ts Tabasco sauce

Boil shrimp. Reserve a few whole shrimp for garnish and chop the
remainder. In a bowl, toss cabbage, cooled shrimp and onions; set
aside. In a small bowl combine mayonnaise, lemon juice, sugar,
seasoned salt, mustard, worcestershire and tabasco sauce. Pour over
shrimp mixture and toss to coat. Add salt to taste. Garnish with
reserved shrimp and chill at least 6 hours (or overnight).

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