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Honey-Almond Parfait

Servings: 8
Ingredients:

1/2 c  Whipping cream                           – reserved, OR
1 lg Egg                               1/2 ts Vanilla extract
1 lg Egg yolk                            2 oz Almonds, sliced (about 2/3
3 tb Honey                                    – cups), toasted, (at 350 F
1/2 ea Vanilla bean, split the long             – for 10 minutes), cooled
– way, seeds removed and

Place the outer ring of an 8-inch springform pan on a flat servingplate; put this all in the freezer.
Whip 1/2 cup of cream until stiff; refrigerate.
In the top of a double boiler or mixer bowl that fits snugly into asaucepan, whisk together the egg, egg yolk, honey and vanilla seeds. Placethe mixture over [...]

Raspberry Parfait

Servings: 8
Ingredients:

14 oz Raspberries, fresh (about         1/3 c  Egg whites
– 3 1/2 c) OR                    1/2 c  Sugar
30 oz Raspberries, frozen, thawed         2 tb Framboise, (raspberry
– drained                               – brandy) OR
1/3 c  Sugar                               2 tb Raspberry liqueur
1 c  Whipping cream

Coarsely mash the raspberries in a food mill, or processor or withback of a large spoon. Place the mashed fruit in a saucepan with 1/3 cupsugar and bring to a boil. Boil gently, stirring often, for 5 minutes.
Strain the boiled fruit to eliminate the seeds. Transfer the strainedliquid to a shallow bowl and [...]

Raspberry Honey-Almond Parfait

Servings: 8
Ingredients:

—————————-HONEY-ALMOND PARFAIT—————————-
1/2 c  Whipping cream                           – reserved, OR
1 lg Egg                               1/2 ts Vanilla extract
1 lg Egg yolk                            2 oz Almonds, sliced (about 2/3
3 tb Honey                                    – cups), toasted, (at 350 F
1/2 ea Vanilla bean, split the long             – for 10 minutes), cooled
– way, seeds removed and

—————————–RASPBERRY PARFAIT—————————–14 oz Raspberries, fresh (about — than the whites of two– 3 1/2 cups), OR — large eggs)30 oz Raspberries, frozen, thawed 1/2 c Sugar– and drained 2 tb Framboise, (raspberry1/3 c Sugar — brandy) OR1 c Cream, whipping 2 tb Raspberry liqueur1/3 c Egg whites, (slightly more
————————-RASPBERRY SAUCE (OPTIONAL————————-14 oz [...]

Tournedos Of Lotte With Lobster And Lobster Butter

Servings: 6
Ingredients:

——————————-LOBSTER BUTTER——————————-
2 1/2 lb Lobster                             1 ea Thyme, fresh, sprig OR
2 tb Butter, clarified **              1/4 ts Thyme, dried
1 sm Onion, coarsely chopped             1 ea Tarragon, fresh, sprig OR
1 ea Carrot, peeled and coarsely       1/4 ts Tarragon, dried
– chopped                          1 ea Bay leaf
1 ea Celery stalk, trimmed and           2 tb Cognac
– coarsely chopped                 3 lb Butter, unsalted
1 ea Garlic clove, peeled,             1/3 c  Tomato paste
– crushed

——————————LOTTE AND SAUCE——————————18 ea Lotte, (Monkfish), skinned 2 c Cream, whipping– fillet, (@ 2 oz each) Salt (to taste)1/2 c Butter, clarified ** Pepper, white (to taste)1/4 c Shallot, finely chopped Parsley, sprigs1/4 c Cognac
** See recipe for Clarified Butter.
For Lobster Butter:===================
Steam or boil lobsters until just [...]

Veal Stock - Master Chefs

Servings: 2
Ingredients:

2 tb Oil, vegetable                      4 ea Garlic, cloves, unpeeled
6 lb Bones, veal, meaty, OR              1 bn Parsley, stems
– combination of veal              2 c  Water, plus more as needed
– and beef bones                   2 md Tomatoes, fresh or canned,
2 md Onions, trimmed, quartered               – cored, coarsely chopped
– don’t peel                     1/2 ts Thyme, dried, or
2 lg Carrots, peeled, trimmed            3 ea Thyme, sprigs
– coarsely chopped                 2 ea Bay leaf
2 ea Celery, stalks, trimmed,            2 ea Cloves
– coarsely chopped               3/4 ts Salt, coarse
1 ea Leek, trimmed, halved               8 ea Peppercorns
– lengthwise, coarsely                  –
– chopped, (white and                   –
– green parts)

Preheat oven to 450 F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley,tossing them all to coat with fat. Roast 30 minutes longer.
Remove [...]

Veal Glaze - Master Chefs

Servings: 2
Ingredients:

1/2 c  Stock, veal ** OR

———————————VEAL STOCK———————————2 tb Oil, vegetable 4 ea Garlic, cloves, unpeeled6 lb Bones, veal, meaty, OR 1 bn Parsley, stems– combination of veal 2 c Water, plus more as needed– and beef bones 2 md Tomatoes, fresh or canned,2 md Onions, trimmed, quartered — cored, coarsely chopped– don’t peel 1/2 ts [...]

Clarified Butter - Master Chefs

Servings: 6
Ingredients:

1/2 lb Butter, unsalted

Cut any amount of unsalted butter into pieces and melt slowly insaucepan. Skim off as much foam as possible from surface. Carefullypour off all clear golden liquid (this is the clarified butter),leaving all milky residue in bottom of pan (discard residue.)
Clarified butter keeps well, tightly sealed, in refrigerator orfreezer. One [...]

Mako Shark Steak Au Poivre

Servings: 6
Ingredients:

12 sl Mako shark, (@ 4 oz each)           3 tb Shallots, finely chopped
– skin removed                   1/3 c  Cognac, plus more as needed
Salt                                2 c  Whipping cream
Pepper, coarsely crushed            2 tb Veal glaze ** OR
1/2 c  Butter, clarified **              1/3 c  Veal stock **

** See recipes for Clarified Butter, Veal Glaze and Veal Stock.
Pat shark slices dry. Salt lightly. Arrange crushed pepper onplate or sheet of waxed paper; dredge each slice of fish in pepper,shaking off excess to leave light coating.
Heat clarified butter (*) in heavy, large skillet until hot.Working in batches if [...]

Oyster Pan Roast

Servings: 1
Ingredients:

2 tb Broth, clam OR                      9 md Oysters, shucked with liquor
2 tb Juice, clam                     1 1/2 tb Chili sauce
2 tb Butter                            1/2 c  Half and half
1/4 ts Paprika                             1 sl Toast
1 pn Celery salt                         1 pn Paprika
1 tb Sauce, Worcestershire

In top of double boiler, place clam broth, 1 tablespoon of thebutter, 1/4 teaspoon paprika, celery salt, and Worcestershire saucethen stir gently. Add oysters and simmer just until their edges startto curl, about 1 minute. Stir in chili sauce and half and half andheat through.
Place a slice of toast in warm bowl, [...]

Raspberry Mousse

Servings: 8
Ingredients:

3 c  Raspberries, fresh OR               3 tb Water, cold
30 oz Raspberries, frozen,                1 tb Syrup, corn, light
– thawed, and drained              3 ea Egg whites
– (liquid reserved)              1/2 ea Lemon, juice of
1/2 c  Sugar                               2 c  Cream, whipping

For Mousse:===========
Choose a few perfect raspberries for garnish and set aside.Puree remaining raspberries in processor or blender until very smooth.Transfer 2 tablespoons of puree, with seeds, to measuring cup. Strainremaining puree into mixing bowl, eliminating all seeds. Add enoughstrained puree to the 2 tablespoons to measure 1/2 cup. Set aside.Chill remaining strained puree, [...]