knf@druxo.UUCP (FricklasK) (11/22/85)
I will only be on the net for a couple more week, so I wanted to post
several recipes that I especially like, in order to thank you all for all
your posting + great recipes in the past. Enjoy!
Main Course: Coquilles St. Jacques et Poireax avec Pernod
(Scallops and Leeks with Pernod)
1 qt. (bay) scallops (or use quartered sea scallops)
6 T. butter
3 leeks, chopped coarsely (about 3 1/2 c.)
salt and pepper
2 T. dry white wine
2 c. heavy cream
3 T. finely chopped shallots
2 T. Pernod, Ricard or other anise flavored liqueur.
Heat 2 T. butter in skillet and add leeks. Sprinkle with a little
salt and pepper. Cook, stirring occasionally, about 2 min.
Sprinkle with wine and cook 1 minute. Add the cream and cook, stirring often,
about 5 minutes longer.
While the sauce cooks, heat 2 T. butter in a separate skillet and add shallots
and salt and pepper to taste. Cook 1 minute. Add scallops. Sprinkle with
Pernod and heat. Combine the two mixtures when the above is ready, bring
to the boil, and swirl in the remaining 2T. butter.
Serves 4-6. VERY rich. Prepares in about 10 minutes.
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Dessert: Pears in Grand Marnier Sauce
2 egg yolks.
1/4 c. sugar
2 T. Grand Marnier (or other liqueur that you like)
1/2 c. heavy cream
4 firm pears, peeled but with the stem still in.
juice of 1/2 lemon
1 c. sugar
Put about 2" of water into a double boiler, or if you don't have one,
in a bowl set into a saucepan into which it fits snugly. Make sure
the bowl/boiler does not sit in the water. Bring the water to the boil.
Add the yolks and 1/4 c. sugar. Beat vigorously with a whisk, scraping
often, for about 10 minutes or until the mixture is pale yellow and thick.
Remove from heat and add Grand Marnier. Scrape the mixture into a chilled
bowl and put in freezer until cold (about 15 minutes) making sure it does not
freeze. Whip cream until stiff and fold in.
As you peel the pears, drop them in a bowl of water with lemon juice to
prevent discoloration. Put 3 c. of water into a saucepan and add 1 c.
sugar. Bring to the boil, add the pears. Allow to boil for 20 min.
or until the pears are tender but firm.
Serve in bowls with above sauce.
Serves four. Great in warm weather. Takes about half an hour if you
do both parts at the same time, or an hour alone.
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Some people were asking for cold weather drinks and recipes for
homemade Irish Cream and liqueurs, so here goes:
Homemade Irish Cream
1 3/4 c. liquor (I use Old Bushmills, but this could be any kind of
Irish Whiskey, Scotch, Rye, Bourbon, or even brandy or rum.)
1 (14oz.) can condensed milk.
1 c. heavy cream
4 eggs
2 T. chocolate syrup
2 t. instant coffee
1 t. vanilla extract
1/2 t. almond extract
Combine all ingredients in blender and blend until smooth. Keeps over
a month in refrigerator. It is best if left for about a week after
making to let the flavors combine. Makes 5 cups, or about 10 servings.
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Sbiten' (Russian honey drink)
12 whole cloves
1 1/2 t. coarsely chopped fresh ginger root
Rind of 1/2 lemon
1/8 t. freshly grated nutmeg
1" stick cinnimon
1/2 c. vodka
6 T. honey
Put spices and lemon rind in a small bowl. Pour vodka over them, and
cover tightly with plastic wrap. Infuse at room temperature overnight
(or for those less techncal, just leave it out). Strain through 4
layers of cheesecloth. (this is pretty good just as it is)
In a 2-qt. saucepan, boil the honey with 5 1/2 cups of water, stirring
until honey is completely blended. Remove from heat, add the spiced vodka,
and pour into mugs. Serves 6 or 8.
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Tom and Jerry I.
1 egg yolk
1 t. sugar (brown, white, or maple)
1/2 t. allspice
2 oz. dark rum
1 egg white, beaten stiff
1 oz. brandy
1 1/2 c. hot milk
nutmeg
Beat yolk until pale, add sugar, allspice, and rum and beat well. Stir in
egg white, add brandy, and pour into 2 warmed mugs. Add hot milk to fill
and sprinkle with nutmeg. Serves 2
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Tom and Jerry II (I really like these)
6 eggs
3/4 c. sugar (brown or white)
1 heaping t. cinnamon
1/4 t. nutmeg
1/8 t. ground cloves
4 oz. bourbon
4 oz. dark rum
1 qt. milk
6 long cinnamon sticks.
Beat eggs, spices, and sugar until cream colored and frothy. Spoon batter
into 6 mugs. Add 3/4 oz. each bourbon and rum to mugs and fill with
hot milk. Stir with cinnamon sticks.
Enjoy!