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Components of recipes from our daily mailings.
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Low-fat recipes are indicated by heart1.gif (331 bytes)
Quick and easy recipes are indicated by hourglass1.gif (309 bytes)

Cheese Sauce hourglass1.gif (309 bytes)
Cumberland Sauce hourglass1.gif (309 bytes)
Custard Sauce I
Custard Sauce II
Garam Masala
Hollandaise Variations
Lemon Confit heart1.gif (331 bytes)
Marinara Sauce heart1.gif (331 bytes)
Mock Devonshire Cream
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Puff Pastry
Raspberry Coulis
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Roasted Garlic Olive Oil
Vinaigrette Sauce
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Cheese Sauce

Makes about 2 cups

4 Tbs. flour
4 Tbs. butter
2 cups milk
1 cup grated cheddar cheese (or cheese of your choice)
1/2 tsp. salt (or to taste)
1/4 tsp. ground white pepper (or to taste)
Grating of fresh nutmeg

Optional: 2 Tbs. dry sherry

Heat the butter and flour over medium heat, stirring constantly, until it foams and the flour aroma is gone. Add the milk 1/2 cup at a time, stirring constantly with a wire whisk or wooden spoon until the sauce boils and thickens.  Add the remaining ingredients, stirring until the cheese is melted and the sauce is smooth.

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Mock Devonshire Cream

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
1/2 tsp. vanilla extract
1/3 cup powdered sugar, sifted
2 Tbsp. sour cream

Place cold whipped cream and vanilla in a well-chilled mixing bowl. With wire whisk attachment, whip at medium speed until cream begins to thicken. Increase speed to medium-high. Add sugar, a little at a time, until incorporated into the cream. Increase mixer speed to high and continue whipping until mixture is light and fluffy (whipped cream). Gently fold in sour cream and serve.

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Roasted Garlic Olive Oil

1/2 gallon (2 liters) high quality extra virgin olive oil
4 whole heads of garlic

Slice the tops off the heads of garlic, drizzle with a little olive oil, and wrap tightly in aluminum foil. Bake in 350F oven for 45 minutes to 1 hour. Remove from oven and let cool. When cool, squeeze the garlic out of the 'paper' shells. Add this to the olive oil in a large saucepan (you can also add the 'paper'). Heat the olive oil (not very hot, but more than warm) to extract the flavor from the garlic. Let cool. Letting it steep for a couple of days will intensify the flavor. Strain through several layers of cheesecloth or through a tightly woven dish towel. Using a funnel return the oil to the bottle it was bought in, or put into a decorative bottle and keep next to the stove. Tip: save the garlic after you have strained the oil. It is lovely in sauces, soups, or just spread on toast.

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Vinaigrette Sauce

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)
1/4 tsp. freshly ground black pepper (or to taste)
1 tsp. Dijon style mustard
1/4 cup red wine vinegar
3/4 cup extra virgin olive oil

Combine the first four ingredients by whisking together in the bottom of a bowl. Add the oil slowly, a little at a time, whisking constantly. The sauce should be emulsified. If the oil and vinegar separate after sitting for a while, simply whisk until recombined.

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Marinara Sauce

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.
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Cumberland Sauce

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.
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Hollandaise Variations

Basic Hollandaise
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.

Bernaise Sauce
A classic on beef.

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.

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Lemon Confit

4 large lemons
1/2 cup (125 ml) sugar
3 whole cloves

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.

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Puff Pastry

2 cups (500 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 lb (1 stick, 113 g) unsalted butter, cut into 1/4 inch (5 mm) bits, thoroughly chilled
1/4 cup (60 ml) lard, cut into 1/4 inch (5 mm) bits, thoroughly chilled
4 to 6 Tbs (60 to 90 ml) ice water

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.

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Garam Masala

5 three inch (8 cm) pieces cinnamon stick
1 cup (250 ml) whole cardamom pods, preferably green cardamoms
1/2 cup (125 ml) whole cloves
1/2 cup (125 ml) whole cumin seeds
1/4 cup (60 ml) whole coriander seeds
1/2 cup (125 ml) whole black peppercorns

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.

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Raspberry Coulis

1 package (10 oz, 280 g) frozen raspberries packed in heavy syrup, thawed, juices reserved
1 Tbs (15 ml) lemon juice

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).

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Custard Sauce I

3 cups (750 ml) milk
4 tsp (20 ml) cornstarch (cornflour)
2 Tbs (30 ml) sugar
2 egg yolks
1 tsp (5 ml) vanilla extract

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.

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Custard Sauce II

(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
2/3 cup (160 ml) sugar
1+1/2 cups (375 ml) milk, heated to boil
1+1/2 Tbs (20 ml) pure vanilla extract
3 Tbs (45 ml) dark rum (optional)

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).

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