Julia Child's Sauce Beurre Blanc (White Butter Sauce)

Julia Child’s Beurre Blanc Sauce

“Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, never let the sauce come to a boil once the butter is added; that will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977).”

3 sticks cold unsalted butter (24 tbsp.), cut into chunks
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
1 tbsp. minced shallots
1⁄4 tsp. kosher salt
Pinch of white pepper
1⁄2 tsp. fresh lemon juice


1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated- reduced to ~1.5 tbsp. (If reduced too far, add 1 tbsp. water to remoisten.)

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.

Aromatic Christmas Ham

Submitted by: Mark O'Neill
This aromatic ham is great for anytime of year!

* 6.5kg smoked gammon, with knuckle bone
* 250ml red wine
* water to cover
* 1 large onion, halved
* 2 cloves garlic (unpeeled)
* 1 head fennel, halved
* 2 star anise
* 1 x 15ml tablespoon coriander seed
* 1 x 15ml tablespoon fennel seed
* 1 x 15ml tablespoon mixed peppercorns

FOR THE GLAZE:

* 20 whole cloves approx.
* 4 x 15ml tablespoons cranberry or redcurrant jelly
* ½ teaspoon ground cinnamon
* 1 teaspoon smoked paprika
* ½ teaspoon red wine vinegar

Method

* Put all the ingredients, except those for the glaze, into a large pan, on the stove but off the heat, adding water until the ham is covered.
* Turn on the heat and bring to the boil, then turn down to a simmer and partially cover the pan. Cook for about 31/2 hours. (This may not seem long for a big joint, but as it will carry on
* cooking as it cools, and this is going to be eaten cold, I don’t want it overcooked. Nor do you.)
* Preheat the oven to 200°C/gas mark 6. Lift the ham gently out of the hot liquid, sit it on a board and let it cool slightly, not too much but just so that you can touch it without burning yourself.
* With a sharp knife, strip off the rind, and a little of the fat layer if it’s very thick, but leave a thin layer of fat. I love this work: it is peculiarly gratifying seeing the hot blubbery fat slither off. Use the same knife to score a diamond pattern in the remaining fat on the ham, in lines about 2cm apart. Stud the points of each diamond with a clove.
* Put the cranberry or redcurrant jelly, cinnamon, paprika and red wine vinegar into a little saucepan and whisk together over a high heat, bringing it to the boil. Let the pan bubble away, for about 5 minutes, so that the glaze reduces to a syrupy consistency that will coat the fat on the ham.
* Now sit the ham in a roasting tin lined with foil, as the sugar in the glaze will burn in the oven as it drips off. Pour the glaze over the diamond-studded ham, then put it in the oven for about 45 minutes, or until the glazed fat has caught and burnished. Take the ham out of the oven and sit it on a wooden board to cool (2–3 hours) before you carve it. You'll have to convert these ungodly metric numbers.

Panettone Bread Pudding

Recipe from: Barefoot Contessa.com

http://www.barefootcontessa.com/recipes.aspx?RecipeID=293&S=0

Prep Time: 20 min

Inactive Prep Time: 25 min

Cook Time: 1 hr 40 min

Serves: 6 to 8 servings

Ingredients

1 Italian panettone, about 1.2 pounds

Unsalted butter, for greasing the dish

3 extra-large whole eggs

8 extra-large egg yolks

5 cups half-and-half

2 teaspoons pure vanilla extract

2 teaspoons pure almond extract

1/2 cup sugar

1/3 cup sliced almonds

Directions

Preheat the oven to 350 F.

Trim the dark brown outer crust from the panettone. Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.

In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.

Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

Easy Chicken and Stuffing Casserole

Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings, 1-1/3 cups each

Ingredients:

(double recipe for leftovers)

1 6 oz package of Stuffing Mix for Chicken
1 6 0z package of Instant Mashed Potatoes:
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces and sauteed in EVOO until browned.
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained (or 2 cans of any vegetable of your choice)
1/2 TBs herbes de provence (or herbs of your preference)

Directions:

HEAT oven to 400ºF.
PREPARE stuffing and potatoes as directed on packages, set aside.

MIX all remaining ingredients in bowl, then pour into a 13x9-inch baking dish which is sprayed with butter flavored spray.  Top the filling mix with a layer of the mashed potatoes and the stuffing on top.

BAKE 30 min. or until stuffing is brown and crunchy.

Laurie's Egg Nog Martini

4 count Stoli Vanilla Vodka
2 count Kahlua
splash of Creme de Cacao
egg nog to top off.

This is sooo yummy!! Enjoy!!

Roasted Parmesan Creamed Onions

Ingredients:

4 Yellow Onions
1 cup of Heavy Cream
¼ cup of White Wine
Parmesan Cheese
EVOO
Salt and Pepper

Directions:

***Take 4 yellow onions, peel and slice them 1/4 inch thick, and carefully place them on a baking sheet, rings intact. Drizzle with olive oil, salt and pepper. Roast them at 375F for about 15 minutes.

***While onions are roasting, place 1 cup of heavy cream and 1/4 cup of white wine in a small saucepan and simmer till it starts to bubble around the edges. Remove from stove.
***After 15 minutes, carefully take the onions off the baking sheet and transfer into a shallow baking dish, still keeping rings intact. Spoon cream sauce over each onion, maybe a little more black pepper, cover with foil and cook another 20-25 min's.
***Remove from oven, take off foil, and raise temp to 450F. Shave, or grate your parmesan on top of each onion, place back in hot oven till golden brown. About 5 min's till they caramelize.

Garnish with fresh sage leaves or thyme

Coquito (Puerto Rican Coconut Milk-Rum Christmas Drink)

Recipe by Daisy Martinez

Ingredients

1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
2 egg yolks
2 cups fresh coconut milk or 1 (15-ounce) can coconut milk
Pinch salt
1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
1 cup Puerto Rican white rum
Ground cinnamon

Directions

Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

Slow Cooker Chicken Cacciatore

Ingredients

6 skinless, boneless chicken breast halves
1 28 oz. jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbs. minced garlic

Directions

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cover, and cook on Low for 7 to 9 hours.

Slow Cooker Chicken Taco Soup

Ingredients:

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Slow Cooker Chicken Dinner

Ingredients:

6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of
chicken soup, undiluted 1 (10.75 ounce) can condensed cream of
mushroom soup, undiluted
1/8 teaspoon garlic salt
2 tablespoons mashed potato flakes (optional
)


Directions:
1.Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.

Slow Cooker Chicken Minestrone Soup

Ingredients

1 Box Chicken Broth 99% fat free
1 14.5 oz. Can Del Monte Canned Vegetables Diced Tomatoes with Basil, Garlic, & Oregano No Salt Added
1 14.5 oz. Can Del Monte Canned Vegetables Sweet Peas No Salt Added
1/2 Cup ONIONS chopped
1 GARLIC CLOVE
2 Teaspoons OLIVE OIL
1/2 Cup SHELL PASTA (small)
2 Cups ROASTED CHICKEN diced

Instructions

1. Cook onion and garlic in oil in large saucepan, 3 minutes or until tender.
2. Stir in broth, undrained tomatoes and pasta. Cover and bring to boil; reduce heat. Cover and simmer 8 minutes, or until pasta is tender.
3. Add chicken and peas; cook 3 minutes or until heated through. Serve with grated Parmesan cheese and chopped fresh basil, if desired.

Brussel Sprouts with Pancetta

Prep Time: 10 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings

Ingredients

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
2 slices Pancetta ½ in thick, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

Banana Cream Pie

Ingredients:

3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 (9 inch) pie crust, baked
4 bananas, sliced

Directions:

1.In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring
gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep
stirring and cook for about 2 more minutes, and then remove from the burner.

2.Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add
egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep
stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the
whole thing has a smooth consistency.

3.Slice bananas into the cooled baked pastry shell. Top with pudding mixture.

4. Bake at 350 F (175 degrees C) for 12 to 15 minutes. Chill for an hour

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Ingredients:

2 (10.75 ounce) cans Campbell's®
Condensed Cream of Chicken with Herbs
Soup or Campbell's® Condensed Cream of
Chicken Soup
1 cup Chablis or other dry white wine *
1/4 cup coarsely chopped pitted kalamata or
oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained
and chopped
1 cup drained and coarsely chopped sun
-dried tomatoes
8 (4 ounce) skinless, boneless chicken
breast halves
1/2 cup chopped fresh basil leaves (optional)
Hot cooked rice, egg noodles or mashed
potatoes


Directions:

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart
slow cooker. Add the chicken and turn to coat.

2. Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle
with the basil, if desired. Serve with the rice

Baked Crab Rangoon (a healthier version)

Ingredients:
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) low fat Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Directions:
HEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.