French Lemon Custard Creme Brulee

Yield > 6
Keys : Desserts Citrus French France European Mediterranean
Ingredients :
6 x egg yolks
2 x eggs
1 cup granulated white sugar
1/4 cup fresh lemon juice
Finely-grated zest of 2
lemons
2 cup heavy cream
1/4 cup granulated white sugar (for
caramelized tops)
Lemon peel for garnish
Method :
• Preheat oven to 300 degrees. In a large bowl, combine
yolks, eggs, and sugar. Whisk until smooth. Stir in lemon juice,
zest, and cream. Allow oils from the zest to seep into the
custard mixture for about 10 to 15 minutes. Strain into a large
bowl, skimming off any foam or bubbles.
• Divide mixture among 6 ramekins or custard cups. Place
in a water bath, and bake until set around the edges, but still
loose in the center, about 40 to 50 minutes. Remove from
oven and leave in the water bath until cooled. Remove cups
from water bath and chill for at least 2 hours, or up to 2 days.
• When ready to serve, sprinkle about 2 teaspoons of sugar
over each custard. For best results, use a small, handheld
torch to melt sugar. If you don't have a torch, place under the
broiler until sugar melts. Re-chill custards for a few minutes
before serving. Garnish with thin strips of fresh lemon peel.
• This recipe yields 6 servings.

French Fritters (Beignets)

Yield > 12
Servings
Keys : Breads French France European Mediterranean French
Ingredients :
1 cup Water
1/2 cup Butter
1/4 tsp Salt
1 cup Sifted enriched flour
4 x Eggs
Method :
• Heat water, fat, and salt to boiling. Simmer until fat has
melted. Reduce heat as much as possible without eliminating it
altogether. Add flour all a once. Stir briskly until mixture forms
a ball that no longer leaves the sid of the saucepan, but no
longer. Remove from heat. Add eggs one at a time, beating
after each addition until mixture is stiff and glossy. Drop by
spoonful into deep, hot fat (370) and cook until delicately
brown. As soon as they are cooked enough on one side, they
will turn themselves over.
• Remove when browned on both sides. Drain and sprinkle
lightly with powdered sugar. If desired, cut a split in each and
stuff with marmalade or chocolate filling.

Uncooked Salsa

Uncooked Salsa
Makes: 4 servings
2 each onions, chopped
2 each chopped green peppers
¼ cup red wine (something from France, maybe a Rothschild ’82, or perhaps a
Colt .45, ’02)
1 each juice of a lemon
½ teaspoon basil, oregano, salt
1 quart canned tomatoes, chopped fine
• Pour canned tomatoes through a strainer or a colander to drain off some juice.
You will need about 2 ½ cup of mostly drained tomatoes to make a thick salsa.
• Chop the tomatoes into small pieces.
• Mix all other ingredients into chopped tomatoes.
• Taste and adjust the seasonings.
• Let stand for about 30 minutes so flavors can blend.
• This salsa will keep for 2-3 days in the refrigerator.

French Fried Shoestring Potatoes

Yield > 100
Servings
Ingredients :
30 lb POTATOES FRENCH FZ
Method :
• 1. USE FROZEN SHOESTRING POTATOES.
• 2. PLACE POTATOES ON SHEET PANS; BAKE AT 450 F OVEN 12 MINUTES OR UNTIL GOLDEN BROWN.
• 3. SERVE IMMEDIATELY.
• SERVING SIZE: 3/4 CUP

French Fried Lobster

Yield > 6 Servings
Ingredients :
6 whl lobster tails
2 x Eggs
1 cup Milk
4 oz Butter
Cracker meal
Salt and pepper
Lime juice (6 limes)
/2 c evaporated milk
1 tbl Grated coconut
Method :
• Break the shells on the back of the tails. Remove meat
from tail. Cut lengthwise on undersides and remove vein. Wash
in col water. Beat with a dull knife until tender. Place on a
baking sheet lined with foil and season thouroughly. Sprinkle
with lime juice. Leave to stand for 2 hours. Crush crackers.
Beat eggs and milk together. Dip crawfish in egg mixture and
roll in cracker crumbs. Fry in deep fat until golden brown. Place
crawfish on baking sheet and baste with butter-lime mixture.
Bake at 200F for 45 minutes. Serve Immediately
• Serve with a salad as a light lunch or use as an appetizer
with Devil's sauce.
• NOTES : Use saltine cracker for the cracker meal.

French Dressing with Homemade French Dressing Mix

Yield > 1
Servings
Ingredients :
Mix
3/4 cup Vegetable oil
Method :
• Combine ingredients in a glass jar. Shake until well
blended. Chill before serving.
• Makes about 1 1/4 c .

French Cream of Lettuce Soup - (Soupe De Laitue)

Yield > 6
Ingredients :
4 tbl butter
2 x garlic cloves minced fine
2 tbl minced parsley
1 tbl minced fresh tarragon
1 cup chopped onion
2 cup finely-shredded romaine lettuce
1 cup finely-chopped watercress
4 cup beef or vegetable stock
2 x egg yolks
2 cup light cream
Salt to taste
Freshly-ground black pepper to
Method :
• Heat butter in a large saucepan, then saute garlic,
parsley, tarragon, and onion until the onion is transparent. Add
the lettuce and watercress, and stir over low heat for 5
minutes. Stir in the beef stock and simmer uncovered for 30
minutes.
• When ready to serve, beat the egg yolks and the cream
together with several tablespoons of the hot soup, then pour
in, stirring constantly over low heat until the soup thickens
slightly. Stir in salt and pepper and serve immediately.
• Comments: Sounds bland, but isn't. This savory and
attractive French first-course soup for 6 has a wonderful
consistency and is distinctive enough to set up strongly
flavored courses; silken enough in texture to make you champ
at the bit to eat more.

French Country Pot Pie Sweet Lorraine's

Yield > 6
servings
Keys : French France European Mediterranean
Ingredients :
1 box puff pastry with sheets cut
into 12 5 inch circles
1 tbl butter
1 tbl olive oil
1/2 cup diced onion
1 x (6-oz.) bag small, whole
baby carrots
1 cup frozen peas, defrosted
2 med -sized Yukon gold potatoes,
unpeeled, cut into 1 inch
chunks and
steamed until fork tender
1 cup cooked, cubed chicken
Mustard sauce (see below)
1 cup shredded havarti cheese
Method :
• Six 1 1/2 cup size ramekins or soup bowls, lightly oiled
• Put butter and olive oil in medium-sized skillet and saute
onions until just golden. Add vegetables and chicken and stir
until heated through. Add mustard sauce, stir, then add cheese
and stir to combine.
• To prepare personal pot pies, lightly oil individual 1 1/2
cup to 2 cup gratin dishes or ramekins and place 1 puff pastry
circle in the bottom of each ramekin. Divide filling equally
between dishes, then place another puff pastry circle on top.
Bake at 350 F. for 20 minutes or until browned and bubbly.
Place ramekin on plate and serve.
• Makes 6 servings.

Almost-Flourless KahlÚa Cake

This cake has just a little bit of flour, but it is incredibly creamy and chocolatey, with a richness
similar to a cheesecake. It’s incredibly easy to throw together and is versatile. You can experiment with
other liqueurs besides Kahlúa to mix things up. If you are leery about baking with tofu, I can understand
your hesitation; it used to scare me, too. I can assure you that you could feed this cake to anyone and they’d
never know what’s in it. This cake is baked in a water bath to keep it from cracking on top.
3 aseptic packages fi rm tofu
1¼ cups sugar
1 tablespoon lemon juice
½ cup chocolate chips, melted
¼ cup baking cocoa
cup Kahlúa
3 tablespoons fl our
½ teaspoon vanilla
Preheat the oven to 350 degrees. Lightly grease the sides
and bottom of a 9-inch springform pan and wrap foil
around the bottom outside edge to cover the seal between
the bottom and the sides. Bring a large pot of water to a
simmer for the water bath.
In a food processor or blender, process tofu, sugar, lemon
juice, melted chocolate chips, cocoa, Kahlúa, fl our and
vanilla until smooth, scraping down the sides of the bowl
as needed. Pour mixture into the springform pan. Place the
springform pan inside of another larger pan with high sides.
Pour enough hot water into the outer pan to reach the
middle of the springform pan. Your springform pan should
look like it is surrounded by water.
Bake for 1 hour. If water evaporates while it is baking, be
sure to refi ll the pan with hot water only, especially if you
are using a glass dish; the temperature shock could cause
the glass to break. Cool cake completely in the pan on a
cooling rack and then let set in fridge for 2 hours before
serving. This cake is best if left to sit overnight. Store
leftover cake covered in the fridge.
Yield: 12 SLICES
Prep time: 15 MINUTES

Mexican Salsa

Mexican Salsa
Makes: 8 servings
1 each 8 oz. can tomato sauce
2 Tbsp crushed red chili
½ tsp cumin powder
½ tsp oregano
1 tsp salt
2 each garlic cloves, minced (or ¼ tsp garlic powder)
2 tsp vinegar
1 each juice of half a lemon
• Combine all ingredients and mix well.
• Let stand for 3 hours.
• Excellent with tacos or as a dip for tortilla chips.

Benihana Ginger Salad Dressing

Benihana Ginger Salad Dressing
Yield: 1 Servings
1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper
1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.

Salsa Rojo

Salsa Rojo
Makes: 4 Cups
1 clove garlic, peeled
3 oz pork back fat
4 C chicken stock
½ C chili powder
6 oz tomato paste
1 pinch sugar
1 tsp salt
½ tsp oregano
6 sprigs fresh cilantro, snipped
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube.
• Set aside.
• Fry the pork fat in a large skillet until rendered (about 5 minutes).
• Discard the solid pieces.
• You'll need about 1 ½ Tbsp of rendered fat for 4 cups of Salsa adjust if needed.
• Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa adjust
as needed), the chili powder and the garlic.
• Stir constantly over medium heat for 3-4 minutes to cook the chili powder and
remove the raw taste. Watch carefully, chili powder burns easily.
• Stir in the tomato paste, the remaining chicken stock, sugar, salt and oregano.
• Simmer for 15 minutes.
• Stir in the cilantro.
• Serve hot or cold.
• Can be refrigerated for up to 4 days.

French Bread with Goat Cheese and Sun- Dried Tomato Spread

Yield > 1
Ingredients :
1 pkt soft fresh goat cheese (such
as Montrachet) (11-ounce)
2/3 cup chopped walnuts
1/2 cup chopped drained oil-packed
sun-dried tomatoes
4 tsp minced fresh thyme or 1
teaspoon dried crumbled
1/4 cup sour cream (about)
Minced fresh thyme
Chopped walnuts
2 x French bread baguettes sliced
Method :
• Mix first 4 ingredients in bowl. Thin to spreadable
consistency with sour
• cream. Season with generous amount of pepper. Mound
cheese in crock or bowl. (Can be prepared 2 days ahead. Cover
and chill. Bring to room temperature before serving.)
• Sprinkle cheese with thyme and walnuts. Serve with
bread.
• Serves 8.

Flageolets with a Mirepoix
Yield > 4
Ingredients :
1 cup dried flageolets
(2 1/2 cups cooked)
1 tsp olive oil
1 tsp unsalted butter
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 tsp dried tarragon
1 cup ready-to-serve vegetable broth
salt and black pepper
Method :
• 1. Sort through the beans; rinse, soak and cook the
flageolets by your preferred method until tender. Drain.
• 2. In a large frying pan with a lid, warm the oil and melt
the butter over medium-high heat. Add the celery, carrots,
onions and tarragon and stir to mix. When the vegetables are
hot, lower the heat, cover and cook, slowly for 10 to 15
minutes or until tender, stirring occasionally to prevent
browning.
• 3. Add the flageolets and stock. Bring to a boil, lower the
heat and simmer, covered, 15 minutes. Season with salt and
pepper. Serve hot.
• [Serve hot with pasta, ravioli, rice or with a medley of
steamed vegetables that includes peas, asparagus and
broccoli. Serve at room temperature with lettuce and fresh
fruit. Serve either as a side dish or main dish with crusty bread
or crostini. Add to rice and stuff zucchini, tomatoes or acorn
squash. Add to a cassoulet. Flageolets are enhanced by leek,
parsley and fenugreek -patH]
• NOTES : Although flageolets come in several colors, the
most commonly available is a very pale green. These beans
are a stable in many French dishes. They have a delicate flavor
that is enhanced by the subtlety of a mirepoix, a classic
aromatic mixture used as seasoning in French cooking. A
mirepoix is made up of equal parts of finely diced celery,
carrots and onions and an her, such as marjoram, thyme,

Family Brunch - French-Toasted Cheese Sandwiches

Yield > 1
Ingredients :
1 tbl butter or margarine
1/4 cup chopped onion
1/8 tsp black pepper
8 slc home-style white bread
4 slc American cheese OR
2 slc Cheddar cheese (3 ounces
halved crosswise)
2 slc part-skim mozzarella cheese
(3 ounces) halved crosswise
For the egg coating:
1 lrg egg
1 lrg egg white
3 tbl low-fat (1% milkfat) milk
Nonstick cooking spray
Method :
• Step 1: To prepare the sandwiches, in a 10-inch nonstick
skillet, melt butter over moderate heat. Cook mushrooms,
onions, and pepper in butter until vegetables are tender.
Remove from skillet.
• Step 2: For each sandwich, layer a slice of bread, a slice
of American cheese, some of the mushroom-onion mixture, a
half-slice of mozzarella cheese, and another slice of bread.
• Step 3: To prepare the egg coating, in a shallow bowl,
whisk together the egg, egg white, and milk. Dip sandwiches in
coating to coat on both sides. Wipe out skillet. Coat skillet with
cooking spray. In the skillet, cook sandwiches, 2 at a time,
over moderate heat until bread is golden and cheese begins to
melt, turning once.
• NOTES : Originally, these luscious, hot sandwiches were
coated in egg like French toast and then deep fried. Today's
lighter version uses egg whites and is pan fried to give the
same golden brown crust and creamy center with less fat.
• Preparation Time: 10 minutes.
• Cooking Time: 13 minutes.
• Makes 4 main-dish servings.

Escargots En Cercueils ( Snails in Puff Pastr

Yield > 6
Servings
Ingredients :
36 x Snails, undrained
1/2 cup Chardonnay or dry white
wine
1 med onion, minced
1 x Shallot, minced
2 x Garlic cloves, minced
Salt & freshly ground pepper
Freshly grated nutmeg
1 lb Puff pastry, pref. homemade
1 x Egg yolk (blended w/ milk)
3 tbl Milk (to blend with yolk)
3/4 cup Butter, well-chilled*
1/3 cup Chopped toasted hazelnuts
3 tbl Minced fresh parsley
Method :
• *Note: Butter should be cut into 12 pieces.
• Drain snail juices into small saucepan. Place snails in
bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg
to juices and bring to boil. Pour marinade over snails. Let cool.
Cover and refrigerate for 24 hours. Preheat oven to 425
degrees. Butter baking sheets. Roll dough out on lightly floured
surface to thickness of 1/4". Cut out 36 circles using 2-inch
floured cutter. Arrange circles on prepared sheets. Using knife
tip, trace lid on each circle 3/4-inch from edge; do not cut
through dough.
• Brush with glaze. Bake pastry until puffed and golden
brown, about 10 minutes. Cool slightly on rack. Using sharp
knife, cut out lids. Discard any soft dough inside shells. Reduce
oven to 375 degrees.
• Strain marinade into large saucepan, pressing down on
vegetables to extract all liquid. Boil until reduced to 1/2 cup.
Remove pan from heat and whisk in 2 pieces of butter. Set pan
over low heat and whisk in remaining butter 1 piece at a time.
Mix in snails, hazelnuts and parsley.
• Adjust seasoning. Place 1 snail and some of sauce inside
each shell. Top with lid. Bake until heated through. Serve
immediately.

Endive and Prosciutto Gratin

Yield > 6
Ingredients :
ENDIVE
12 x firm Belgian endive heads
5 tbl butter divided
1/4 tsp salt
Juice of 1/2 small lemon - (1
tbspn)
1/4 cup water
CHEESE SAUCE
2 tbl butter
3 tbl flour
2 cup milk
1/4 tsp salt
Freshly-grated nutmeg as
needed
1 oz finely grated Parmigiano-
Reggiano
2 oz medium-grated Swiss cheese
ASSEMBLY
12 slc prosciutto - (1/3 lb) trimmed
of fat edges
3 tbl grated Swiss cheese
1 tbl butter cubed
Method :
• For the Endive: Heat the oven to 400 degrees. Trim the
bottoms of the endives and discard. Wash the whole endives
under running water and shake dry. Cut the endives in half
lengthwise.
• Smear 1 1/2 tablespoons of butter in a 9- by 13-inch
stove-to-oven casserole. Lay the endives in it so they cover the
bottom. Sprinkle with some of the salt and half the lemon
juice. Make another layer of endives, and add more salt and
lemon juice. Add the water. Cut the remaining butter into
small pieces and dot the top of the endives. Cover and simmer
over medium heat for 10 minutes. Uncover and boil rapidly
until the liquid is reduced to 2 or 3 tablespoons, for about
another 10 minutes.
• Place a sheet of buttered wax paper over the pan, cover
with a lid and place in the oven. Reduce the heat to 325
degrees. Bake for 1 hour. Remove the casserole cover but
leave the wax paper and bake until the endives are golden,
about 20 to 30 minutes
• For the Cheese Sauce: Melt the butter in a heavybottomed,
medium-sized saucepan over medium heat, then
stir in the flour until smooth. Cook 2 to 3 minutes to get rid of
the raw flour taste. Remove from the heat and set aside.
• Bring 2 cups of milk to boil in a small saucepan and add
the grated nutmeg, about 11 passes on the grater. Whisk the
heated milk into the roux, followed by the Parmigiano-
Reggiano and Swiss cheeses. As it thickens, cover and set
aside.
• For Assembly: Heat the broiler and set a rack in the
middle of the oven. Butter a shallow 2-quart baking dish. Add
half of the cheese sauce. Lay the prosciutto slices on a work
surface. Add 2 endive halves to a prosciutto slice, then roll the
slice up over the endives to form a bundle. Repeat with the
remaining endive halves and prosciutto slices.
• Neatly arrange the 12 prosciutto-endive wraps in the
baking dish. Cover the wraps with the remaining cheese sauce.
Sprinkle with the Swiss cheese and dot with the butter. Set the
dish in the oven and broil until bubbling and the cheese has
browned a bit, 3 to 4 minutes. You'll want to do this just before
you serve dinner so that the dish is nice and hot.
• This recipe yields 6 servings.

Ben & Jerry's Heath Bar Ice Cream

Ben & Jerry's Heath Bar Ice Cream
Yield: 1 Servings
5 heath candy bars
3 eggs
1 c granulated sugar
3 c whipping cream
1 1/2 c half-and-half
3 t vanilla extract
1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3.
Slowly beat in the sugar. 4. Add the cream, half-and-half, and
vanilla, and mix well. 5. Pour the mixture into an ice cream maker
and freeze. 6. While the ice cream is freezing, place the frozen
candy bars in a plastic bag and break them into small pieces with a
knife handle. 7. When the ice cream is done, remove it from the ice
cream maker and add the candy pieces. Mix well with a large spoon and
store in the freezer.
Makes 1 quart.

Salsa Fresca

Salsa Fresca
Makes: 3 Cups
5 ripe tomatoes, cored
3 fresh jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
½ tsp salt
1 cup tomato sauce
• Place the tomatoes on a cookie sheet under a preheated broiler, about 6" from the
heat source.
• Broil, turning until charred on all sides.
• Set aside to cool.
• Remove the stems from the chili peppers.
• Cut the peppers in half.
• Place the peppers with the onion in a food processor.
• Use the metal blade to mince using a pulsing method.
• Rinse under cool water to remove the bitter milky liquid.
• Place the tomatoes and cilantro in the food processor.
• Puree.
• Stir the onions and peppers in by hand.
• Add salt to taste.
• Add the tomato paste.
• Refrigerate until needed.
• Keeps several days.

Tropical Coconut Cake

This is a really refreshing treat, perfect for a summery potluck or for a pick-me-up on a cold
winter’s day. Use a springform pan for this cake, if you have one. If not, just line the bottom of
a cake pan with parchment paper, otherwise the mandarin oranges will stick.
1½ cups fl our
2 teaspoons baking soda
teaspoon salt
1 cup sugar
cup oil
1 cup milk
1 tablespoon vanilla
1 teaspoon mild vinegar
2 small cans mandarin oranges,
well-drained and chopped
1 recipe Coconut Glaze
Preheat the oven to 350 degrees. Lightly grease and fl our a
9-inch springform pan or a 9-inch cake pan and line it with
parchment paper.
In a large bowl, combine fl our, baking soda and salt. In a
small bowl, combine sugar and oil. Add milk, vanilla and
vinegar. Combine wet ingredients with dry ingredients and
fold in mandarin oranges until just mixed.
Spread batter into prepared pan. Bake for 30 to 35
minutes or until cake looks browned and springs back
when you touch it and the toothpick comes out clean.
Cool completely on rack and top with Coconut Glaze and
shredded coconut. Store leftover cake covered at room
temperature.

Salsa Ranchero

Salsa Ranchero
Makes: 2 Cups
1 C pico de gallo salsa
1 C tomato sauce
1 C cilantro, minced
2 Tbsp tomato paste
1 tsp sugar
1/4 tsp oregano
¼ tsp black pepper
1 Tbsp safflower oil
1 tsp vinegar
tomato juice
• Use the metal blade of a food processor to process all the ingredients except the
tomato juice until well blended.
• Simmer mixture over medium heat for 10-15 minutes.
• Thin with tomato juice if needed.
• Taste and adjust salt.

Blackest Forest Cake

This cake not only tastes great but looks very impressive as well. The recipe is a little
unconventional, but it makes a very moist chocolate cake. It is based on a recipe my greatgrandmother
used to make. Feel free to play with the fruit topping if cherries aren’t your thing.
BattER:
1¾ cups all-purpose fl our, sifted
1½ cups sugar
¾ cup baking cocoa
1½ teaspoons baking soda
1½ teaspoons baking powder
teaspoon salt
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 cup milk
½ cup oil
2 teaspoons vanilla
1 cup boiling water
toPPing:
cup sugar
3 tablespoons cornstarch
1 bag frozen cherries
(about 2½ cups)
cup water
1 recipe Chocolate Frosting
(page 156)
Add 1½ cups raspberries to the batter
and bake in an 11 x 13-inch pan for an
additional 10 minutes, then top with
Buttercream Frosting (page 157) to make
Chocolate Raspberry Cake!
Preheat the oven to 350 degrees. Lightly grease and fl our
two 9-inch cake pans then line bottoms with parchment
paper.
For Batter: In a large bowl, combine fl our, sugar, cocoa,
baking soda, baking powder and salt. In a separate bowl,
mix yogur t, milk, oil and vanilla. Add wet ingredients to dry
ones, beating with an electric hand mixer on low speed. Add
boiling water and mix to combine. Batter will look very thin.
Ladle batter evenly into cake pans. Bake for 30 to 35 minutes
or until a toothpick comes out clean. Cool cake in the pans
on a cooling rack before inver ting and turning out directly
onto the rack to cool completely.
For Topping: In a saucepan, combine sugar with cornstarch
until cornstarch is no longer clumpy. Add cherries and water
and cook on medium heat, stirring continuously, until mixture
is boiling. Let boil, stirring continuously, for about 5 to 7
minutes or until mixture is thickened and coats the back of a
spoon without running off. Remove from heat and pour into
a heat-safe bowl to cool completely.
For Assembly: Place bottom cake layer on serving platter
and spread a thick layer of Chocolate Frosting on top.
Carefully center the second layer over the fi rst and spread
another thick layer of frosting on the top and down the sides.
Spread or pipe frosting around the edge. Cover the center
of the top of the cake with cherries. Garnish with chocolate
shavings or a dusting of cocoa powder. Store leftover cake
covered in the fridge.
Yield: 12 SLICES
Prep time: 30 MINUTES
Spread a thin layer of peanut butter
and a half-recipe of Chocolate Ganache
(page 159) between the layers. Frost with
Peanut Butter Frosting (page 156) to
make Inverted Peanut Butter Cup Cake!

Ben & Jerry's Fresh Georgia Peach Ice Cream

Ben & Jerry's Fresh Georgia Peach Ice Cream
Yield: 1 Servings
2 c ripe peaches,finely chopped
1 1/4 c sugar
1/2 juice of lemon
2 lg eggs
2 c heavy (or whipping cream)
1 c milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the
peaches from the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour in the
cream and milk and whisk to blend. Add the peach juice and blend. Transfer the
mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 quart.

Salsa Cruda

Salsa Cruda
Makes: 3 Cups
3 jalapeño or serrano chili peppers
1 small yellow onion, peeled & quartered
5 sprigs fresh cilantro
5 very ripe fresh tomatoes, cored
2 fresh tomatillos
1 tsp salt
½ tomato sauce
• Remove the stems, seeds and veins from the chili peppers.
• Use the metal blade of a food processor to mince the chili peppers and onion
together (use pulses).
• Place in a strainer.
• Rinse under cold water to remove the bitter milky liquid.
• Remove the husks from the tomatillos.
• Use the metal blade of a food processor to chop the cilantro, tomatoes and
tomatillos.
• Stir the onion and tomato mixtures together by hand.
• Add salt to taste.
• Stir in the tomato sauce.
• Use within 3 hours.

E Michura's Overnight French Toast with Cinnamo

Yield > 4
Servings
Ingredients :
3 lrg Eggs
3/4 cup Milk
2 tbl Sugar
1 tsp Pure vanilla extract
1/4 tsp Ground cinnamon
1/8 tsp Baking powder
8 x 1/2" thick slices challah or
Italian bread
4 tbl Unsalted butter
CINNAMON SYRUP
1/2 cup Sugar
1/4 cup Dark corn syrup
1/4 tsp Ground cinnamon
1/4 cup Heavy cream
Method :
• TO PREPARE FRENCH TOAST: In medium-sized mixing
bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and
baking powder until blended. Blace bread in a large shallow
baking dish and pour egg mixture over the top; turn to coat
evenly. Press a piece of wax paper directly on the bread to
cover it and refrigerate overnight.
• TO MAKE CINNAMON SYRUP: In a small saucepan, stir
together sugar, corn syrup, cinnamon and 1/4 cup water. Bring
the mixture to a boil over medium-high heat, stiring
contanstantly. Boil for 2 minutes. Remove from the heat and
stir in cream. Let cool. (The syrup can be stored, covered, in
the refrigerator for up to 1 week.) TO COOK FRENCH
• TOAST: In a skillet, heat butter over medium-high heat.
Add bread (do not crown the pan) and cook until golden on
both sides, 2 to 3 minutes per side. Serve with cinnamon
syrup.

Salsa Tomatillo

Salsa Tomatillo
Makes: 2 Cups
1 Clove garlic, peeled
½ Yellow onion, peeled
3 Serrano chiles, stems removed
2 ½ lb fresh tomatillos
1 pinch sugar
salt
4 sprigs cilantro
water
• Use the metal blade of a food processor.
• Drop the garlic through the feed tube with the motor running.
• Add the onion and pulse to chop.
• Place in a strainer and rinse with cool water to remove the bitter milky liquid.
• Remove the husks from the tomatillos. Rinse. Quarter.
• Place the tomatillos and chili peppers in the work bowl of the food processor.
• Pulse to mince finely.
• Add the cilantro.
• Pulse to combine.
• Stir the onions and tomatillos together.
• Add sugar and salt to taste.
• Keeps less than 8 hours.
• Add water if the salsa thickens before being used.

Belgian Fries

Belgian Fries
Yield: 1 Servings
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.

Duck Pastrami on French Bread with Onion Marmalade

Yield > 6
Ingredients :
1 tbl Black peppercorns
3 tsp Dried thyme
3 x Bay leaves crumbled
1 tsp Whole cloves
2 tbl Minced garlic
1 tsp Whole juniper berries plus
1/3 cup Crushed juniper berries
4 cup Water
1/2 cup Packed light brown sugar
1/2 cup Kosher salt
1 whl Boneless duck breast - (abt 2
1/2 lbs) split in half
1/4 cup Coarsely-ground black
pepper
1 loaf of crusty French bread
1/4 cup Creole mustard
6 slc Provolone cheese
1 cup Onion Marmalade see * Note
Method :
• In a small mixing bowl, combine the peppercorns, thyme,
bay leaves, cloves, garlic, and whole juniper berries. In a
saucepan, over medium heat, combine the water, brown sugar
and salt. Bring to a boil and stir to dissolve the sugar and salt.
Remove from the heat and add dry spice mixture and steep for
1 hour.
• Place the duck breast in a glass or plastic container. Pour
the seasoned brine to cover the breasts completely. Cover and
refrigerate for 48 hours, turning the breasts a couple of times.
Remove the duck breasts from the brine and rinse thoroughly
with cool water. Pat dry with a towel.
• Preheat the oven to 250 degrees.
• Combine the crushed juniper berries and ground black
pepper in a small bowl. Using the palm and heel of your hands,
press 2/3 of the berry and pepper mixture into the underside
of the breasts. Press the remaining mixture onto the skin side.
Place the breasts, skin-side down, on a rack in a roasting pan
and roast for 1 hour. Remove and let cool for 30 minutes.
Wrap the breasts tightly in plastic wrap and place in an airtight
container. Store in the refrigerator for at least 1 week before
using.
• To serve, remove the meat and slice thin. Slice the
French bread in half horizontally. Smear the Creole mustard on
cut sides of the bread. Lay the slices of the duck on one side of
the bread. Lay the slices of cheese over the duck. Top the
cheese with the Onion Marmalade. Slice the sandwich and
serve.
•This recipe yields 6 servings.

Deep-Fried Goats' Cheese on a Jumble of French Beans and Ro

Yield > 4
servings
Ingredients :
GOATS' CHEESE PARCEL
200 gm Goats' cheese log, cut into 4
4 sht spring roll paste
1 x Clove garlic
50 gm Black olives
10 ml Olive oil
10 gm Anchovies
1 x Egg
DRESSING AND SALAD
200 gm French beans
200 gm Plum tomatoes
100 gm Shallots
100 ml Olive oil
20 ml Balsamic vinegar
10 gm Rosemary
Method :
• Puree the olives, garlic, anchovies and olive oil.
• Top the pieces of goats' cheese with the tapenade
mixture and wrap in the spring roll paste, then seal with egg
wash.
• Blanch, refresh and split the french beans. Chop the
tomatoes in to a 1cm dice and mix with finely chopped
shallots. Mix in half of the olive oil and balsamic vinegar.
• Chop the rosemary and mix with the remaining olive oil.
• Deep-fry the goats' cheese parcel until golden brown.
• Sit the goats' cheese on a bed of French beans and
drizzle the rosemary oil and tomato dressing around.

Dana Andrews' Rabbit French Canadian Style

Yield > 1
Servings
Ingredients :
1 lrg Rabbit, cut for frying
3 tbl Bacon drippings
2 lrg Onions, cut fine
1 x To 2 tbls flour
1 qt Burgundy or Chablis
2 x Bay leaves
Salt & pepper to taste
1 tsp Parsley, chopped fine
Giblets, chopped fine
Button mushrooms
Method :
• In Dutch oven, saute onions in bacon drippings. Brown
flour in same Dutch oven. Add rabbit, Burgundy, (or Chablis),
bay leaves, salt, pepper and parsley. Cover. Cook either on the
stove or in the oven for 2 hours, or until rabbit is tender.
Remove rabbit to a warm place. Add gibblets and mushrooms
to gravy Cook until done, adding more flour to thicken the
sauce if desired. Excellant with rice.