Orange Syllabub with Crunchy Orange Sprinkle

Ingredients

2/3 cup southern French Muscat or other strong sweet white wine
1 tablespoon Cointreau or other orange liqueur
finely grated zest of 2 unwaxed oranges
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
4 tablespoons sugar
1-3/4 cup heavy cream, chilled

Method

  1. Pour the wine into a bowl, add the Cointreau or orange liqueur, half the grated orange zest, the orange and lemon juice, and 2 tablespoons sugar. Stir, cover, and chill in the refrigerator for several hours or overnight.
  2. Mix the remaining orange zest and sugar in a bowl. Spread it over a plate and leave for a couple of hours to crisp up. Store it in an airtight container until ready to serve.
  3. Strain the wine mixture through a fine, non-metallic sieve. Pour the cream into the large chilled bowl and beat with a hand-held electric mixer until it starts to thicken. Gradually add the orange-flavored wine, beating well after each addition, until the cream thickens again—you want a thick pouring consistency. When the final addition of wine has been incorporated the mixture should hold a trail when you lift out the beaters, but it shouldn’t be stiff. (Don’t overbear it, or it will separate.)
  4. Ladle the mixture into 6 individual glass dishes and chill them in the refrigerator for at least 1 hour before serving.
  5. Just before serving, sprinkle the orange sugar over the top of each syllabub.

Makes 6 servings.

Source: Cooking with Wine

Steamed Haddock with Mediterranean Sauce

Ingredients

6 medium tomatoes
1/2 tsp dried oregano
1/2 tsp thyme
1/2 tsp basil
1 tsp chives
2 green onions, finely minced
1/3 cup vermouth
2 lb haddock or cod fillets
salt and freshly ground pepper to taste
1 tbsp olive oil

Method

  1. Peel the tomatoes and chop coarsely. Combine the tomatoes, herbs, green onions and vermouth in a medium-sized saucepan. Simmer for 30 minutes while preparing the haddock.
  2. Place the haddock on a large piece of aluminum foil. Season with salt and pepper. Fold the foil around the haddock securely.
  3. Place the haddock in a steamer over boiling water. Steam for about 20 minutes or until the fish begins to flake.
  4. Pour the juice from the foil packet into the tomato sauce.
  5. Rewrap the foil packet and keep the haddock warm in a very slow oven.
  6. Add the olive oil to the sauce and simmer for about 30 minutes longer or until thickened and considerably reduced in volume.
  7. Arrange the haddock on a heated platter. Pour the sauce over the haddock and serve.

Makes 4 to 6 servings.

Source: The Creative Cooking Course

Apple Brown Betty

Ingredients

3 Granny Smith apples, peeled,cored and sliced 1/4 inch thick
2 tablespoons fresh lemon juice
4-1/2 tablespoons unsalted butter, melted
4 teaspoons granulated sugar
2 cups fresh bread crumbs
1/4 cup firmly packed light-brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 tablespoon cognac

Method

  1. Heat oven to 375ºF.
  2. In a large bowl, toss the apples with lemon juice.
  3. Brush 4 six-ounce ramekins with 1/2 tablespoon melted butter and sprinkle with the granulated sugar to coat.
  4. In a small bowl, combine the bread crumbs with 4 tablespoons melted butter. Add remaining ingredients to the apples and toss. Divide a third of the bread crumbs among the ramekins. Arrange half the apples over bread crumbs and add another third of the crumbs. Repeat with the rest of the apples and bread crumbs. Press into ramekins.
  5. Bake for 20 minutes. Raise oven temperature to 450ºF, continue baking until tops are golden brown and apples are tender, about 15 minutes.
  6. Remove from oven and cool for 5 minutes. Run a knife around sides of ramekins and turn apple betty out onto dessert plates.

Makes 4 servings.

Source: What to have for dinner

Omelette du Baron de Barante

Ingredients

6-8 eggs
1 small freshly cooked lobster (poached)
6 oz firm white mushrooms
2-3 oz butter
salt and pepper
1/4 cup port
1/4 cup double cream
3-4 tablespoons freshly grated Parmesan cheese

Mornay Sauce

1/2 oz butter
1 tablespoon plain flour
1 cup milk
1-1/2 tablespoons cheese (grated)

Method

  1. Crack claws and remove shell from lobster. Cut the tail meat into scallops.
  2. Wipe the mushrooms, trim stalks level with the caps and slice evenly.
  3. Saute mushrooms in half the butter for 4-5 minutes, then season lightly.
  4. Add port, cover and boil the liquid hard to reduce to half quantity, draw aside and pour in the cream.
  5. Add the lobster meat, cover and simmer for 4-5 minutes, then draw aside.
  6. Prepare the mornay sauce. Melt the butter gently, take away from heat and stir in flour. Pour on one-third of the milk and blend well before adding the rest.
  7. Season lightly before returning to heat and keep stirring until the mixture boils. Continue boiling for 1-2 minutes, then gradually beat in cheese.
  8. Break the eggs into a bowl and beat to a light froth, add 2 tablespoons water and season.
  9. Make the omelet, using the rest of the butter. While it is still soft and creamy in the middle, spoon in the lobster mixture, then roll up and turn on to an ovenproof dish for serving.
  10. Coat at once with the sauce, sprinkle well with the freshly grated cheese and brown under the grill.
  11. Use the head shell and tail meat of lobster to garnish the dish — or use small lobsters, if available.

Makes 4 servings.

Source: Cooking with Eggs

Orecchiette Bolognese with Chestnuts

Ingredients

1-1/4 pounds thickly sliced smoked ham, torn into small pieces
2 tablespoons extra-virgin olive oil
1-1/4 pounds ground beef chuck
Pinch of ground cloves
1 celery rib, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
1/4 teaspoon crushed red pepper
1-1/2 cups dry red wine
1 (28-ounce) can tomato puree
2 cups chicken stock or low-sodium broth
pinch of sugar
freshly ground black pepper
1 pound orecchiette
1/2 cup heavy cream
1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)
2 tablespoons very finely chopped flat-leaf parsley
salt
freshly grated Parmesan cheese, for serving

Method

  1. Pulse the ham pieces in a food processor until coarsely chopped.
  2. In a large, deep casserole or Dutch oven, heat the oil. Add the chopped ham, beef chuck and cloves. Cook over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.
  3. Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes.
  4. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes.
  5. Add the red wine and cook until it is nearly evaporated, about 10 minutes.
  6. Add the tomato puree, chicken stock and sugar, season with black pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the Bolognese sauce is thick and reduced by half, about 45 minutes.
  7. in a large pot of boiling salted water, cook the orecchiette until al dente.
  8. Stir the heavy cream into the Bolognese sauce and simmer for 5 minutes.
  9. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the Bolognese sauce over the pasta and serve, passing the Parmesan at the table.

Makes 6 servings.

Source:Chef Daniel Boulud