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Custard Sauce I
Custard Sauce II
Mock Devonshire Cream
Roasted Garlic Olive Oil
Makes about 2 cups
4 Tbs. flour
Thanks to subscriber Michelle Rothfeldt for this recipe. Devonshire cream, a traditional accompaniment to scones, is made with clotted cream in England. Since this is unavailable in most of the rest of the world, she was kind enough to share this surprisingly good imitation with us.
1/2 quart (1/2 liter) heavy whipping cream
Garlic Olive Oil
gallon (2 liters) high quality extra virgin olive oil
By all means, experiment with this sauce. Below is our version of the classic, basic vinaigrette. Feel free to use different types of oils, or flavored vinegars, or use lemon or lime juice instead of vinegar. One of our favorite variations uses walnut oil and raspberry vinegar. Try adding Worcestershire sauce, soy sauce, chili powder, dried herbs, or minced shallots or garlic. This recipe makes about 1 cup.
1/2 tsp. salt (or to taste)
6 Tbs olive oil
3 cloves of garlic, chopped fine
16 sprigs of fresh parsley (leaves only), chopped
1/2 tsp freshly ground black pepper
1/2 tsp salt
4 cups (two 1-lb cans) plum tomatoes, drained and coarsely chopped
1 Tbs dried oregano
6 anchovy fillets (optional; for non-vegetarian version)
2 Tbs tomato paste
Heat the olive oil in a sauce pan over moderate heat. Add the garlic and parsley and cook for about 5 minutes, stirring frequently. Do not brown. Add the tomatoes, oregano, salt, and pepper, and simmer over low heat for 30 minutes, stirring occasionally. Add the optional anchovies and tomato paste and stir well. Taste and adjust seasoning if necessary. Makes approximately 3 cups.
Grated rind of 1 lemon
Juice of 1 lemon
Grated rind of 1 orange
1 Tbs powdered sugar
1 tsp Dijon mustard
1/2 cup red currant jelly, melted
2 Tbs Port wine
Combine all ingredients and blend thoroughly. Serve warm or cold with cold meats, wild fowl, and game.
3 egg yolks
1 1/2 tablespoons fresh lemon juice
4 tablespoons chilled unsalted butter
3/4 cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper
Add egg yolks to a small saucepan; whisk until lemon yellow and
slightly thick, about 1 minute. Whisk in lemon juice. Add 2
tablespoons cold butter, and place over very low heat. Whisk
constantly while butter is melting, and continue whisking until thick
enough to see the pan between strokes. Remove pan from heat, and beat
in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little
bit at a time. Season with salt and white pepper to taste.
Heat 4 Tbs of red wine vinegar, 1/2 tsp dried tarragon (or 1 tsp fresh), and 1 Tbs finely chopped shallots or chives until reduced by half and use in place of the lemon juice.Mousseline Sauce
Great on vegetables and fish.
Fold 1/4 cup of heavy cream, lightly whipped, into 1 cup of Hollandaise just before serving.Choron Sauce
Excellent on fish, poultry, and eggs.
Add 1 Tbs tomato paste to 1 cup Hollandaise.Maltaise Sauce
Great on fish and vegetables.
Substitute orange juice for the lemon juice, and add 1 tsp grated orange zest.
4 large lemons
Place the whole lemons in a small stainless steel saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes. Drain and cut each lemon into 8 wedges. In the same saucepan combine the sugar with 1 cup (250 ml) water and bring to a boil, stirring to dissolve the sugar. Add the lemon wedges and the cloves to the sugar syrup and simmer over low heat until the lemon skins are tender, about 15 minutes. Let cool, and then place the lemon wedges and the syrup in a covered jar or container. They will keep refrigerated for two to three weeks. Allow two wedges per serving.
2 cups (500 ml)
Sift the flour and the salt together into a large mixing bowl. Add the butter and the lard and, working quickly, use your fingertips to rub the flour and fat together until the mixture looks like flakes of coarse meal. Pour 4 Tbs (60 ml) of ice water over the mixture all at once and gather the dough into a ball. If the dough crumbles add more ice water until it will form a ball. Dust the dough lightly with flour, wrap in plastic wrap, and refrigerated for 30 minutes.
Place the dough on a lightly floured surface and press into a rectangle about 1 inch (2.5 cm) thick. Dust a little flour over it and under it and roll it out into a rectangle about 21 inches long and 6 inches wide (approx 50 x 15 cm). (Note These dimensions are only approximations. Once you do it you'll get the idea) Fold the strip into thirds, forming a packet about 7 x 6 inches (18 x 15 cm). Roll the pastry out again to the 21 x 6 size, and fold the ends over the middle again. Repeat this process two more times. Wrap the pastry tightly in plastic wrap and refrigerate for at least 1 hour. The pastry may be kept in the refrigerator for 3 to 4 days before being used, and may be frozen for several weeks.
5 three inch (8 cm)
pieces cinnamon stick
Preheat the oven to 200F (90C). Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large spoon. Do not let the spices brown. Break open the cardamom pods between your fingers or place them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed. Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed. Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder. If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending. As each cupful of spices is ground, transfer it to a jar or bottle with a tightly fitting lid. Garam masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 or 6 months.
1 package (10 oz, 280 g)
frozen raspberries packed in heavy syrup, thawed, juices reserved
Puree the raspberries and the lemon juice in a food processor or electric blender. Press through a fine strainer. Makes about 1 cup (250 ml).
3 cups (750 ml) milk
In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bow break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.
(Note This should be the consistency of thick cream, not set firm like a custard. It may also be made up to two days in advance and kept refrigerated)
6 egg yolks
Gradually beat the sugar into the egg yolks and continue beating until mixture is pale yellow and forms the ribbon. By dribbles beat in the boiling milk. Set over moderately low heat and stir slowly with a wooden spoon, reaching all over bottom of pan and watching carefully as mixture slowly thickens at first bubbles will appear on surface, and as they begin to disappear custard is about to thicken; a wisp of steam rising from the surface is another indication. Stir more rapidly, and as soon as custard lies in a creamy layer on the back of the spoon, it is done. Immediately remove from heat, stirring vigorously to cool. Beat the optional rum and the vanilla extract. Chill in the refrigerator until ready to serve. Makes about 3 cups (750 ml).