Deep Fried Cheese Cruds
serving size: 24
prep time: 10min
cook time: 1min
1. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
2. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
Sauteed Chicken with Bacon and Potatoes
Dredge the chicken in the flour and season with salt and pepper.
In a large skillet over medium-heat, warm 2Tbs. of the butter and the oil until hot.
Add the chicken and brown it on all sides and transfer to a place.
Add the onions, shallots, garlic and the mushrooms to the skillet, season with salt and pepper, and saute, stirring, until onions are golden.
Add the wine and cook to reduce the liquid by half.
Stir in the stock, tomato paste, tarragon, and thyme.
Return the chicken to skillet and bring the liquid to a boil. Cover and simmer for 30 to 35 minutes, or until the juices run clear when the chicken is pierced with a fork.
While the chicken cooks, (have a glass of wine) and in a separate skillet over medium heat, melt the remailning 1Tbs. of butter. Add the bacon and cook, stirring occasionally, until lightly browned but not crisp.
Using a slotted spoon, transfer the bacon to paper towels to drain.
Add the potatoes to te skillet and cook over medium-high heat, turning them often for 5 to 7 minutes, or until golden brown and tender
Using slotted spoon, arrange the potatoes and chicken mixture on a platter and top with the bacon. Over medium heat, reduce the cooking liquid in the skillet until thickened, then pour over the chicken and potatoes.
Brown-Butter Green Beans with Pine Nuts
Bring a 4-6 quart pot (like a dutch oven) of well-salted water to a boil over high heat. Add the green beans and cook until tender to the bite, 5-7min. Drain the beans in a colander. Return the pot to the stove over low heat and melt the butter in the pot. Ass the pine nuts and 1/4tsp. salt, turn the heat to medium, and cook, stirring constantly, until the butter browns and the pine nuts turn mostly golden, 3-5min. Turn off the heat (or remove th pot from th stove) and add the green beans and 1/2tsp. salt to the pot. Toss to combine thoroughly, sprinkly with lemon juice, and toss again. Taste and adjust the seasoning if necessary. Serve warm.
prep time: 15minutes
cook time: 45minutes
ready in: 1hour
1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or large, tip, spoon or pipe dough onto cookie sheet in 1 1/2 X 4 inch strips.
3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
4. For the filling, combine pudding mix and milk in meduim bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1tsp. vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knofe. Fill shells with pudding misture and replace tops.
5. For the icing, melt the chocolate and 2Tbs. butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1tsp. vanilla. Stir in hot water, 1Tbs. at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Need to peel and pit mango ahead of time and boil the day before because it has to chill
In a saucepan, combine the sugar, mango flesh and gathered juice. Bring to boil and stir to dissolve the sugar. Lower to a simmer and cook for about 3-4 minutes. Allow to cool to room tempature, then cover for refriderate untiol chilled. Turn the mangoes into a smooth puree using a blender or hand-held blender. You might want to add a little water for a smoother flow.
Strain through a medium-mesh sieve. Discard the solids (if any) to remove any fibers. Set aside.
When you're ready to serve, combine the mango mixture, lemon juice and ice cubes in a large pitcher. Complete with water.
Serve over more ice in pretty glasses.
Slice fresh mangoes (or lemons) for decoration.
Stir and enjoy with tea cakes or cookies.