Apple Butter recipe

1/2 red delicious apple
1/2 Granny Smith apple
2 cups softened unsalted butter
1/8 cup applejack brandy
1/4 cup apple juice
1/8 teaspoon salt
1/16 teaspoon pepper

In food processor, purée whole cored apples (skin on). Add all remaining ingredients and blend until liquid is incorporated and entire batch is smooth.

Source: Pacific Heights - a taste of the Northwest at Disney World

Trout Amandine recipe

6 trout fillets with skin (4 to 6 ounces each)
1 1/2 cups all-purpose flour
12 tablespoons butter, divided (no substitutes)
1 tablespoon fresh lemon juice
1 1/2 cups sliced almonds, toasted
6 lemon wedges

Heat oven to 250 degrees F.

Dip each fillet in flour, shaking off excess. Melt 3 tablespoons butter in a 12-inch nonstick skillet over medium-high heat until bubbly. Add 3 fillets, skin side down, and cook until golden brown and skin is crisp, 2 to 3 minutes. Turn and cook 2 to 3 minutes more, until golden brown. Transfer fillets to a platter; keep warm in oven. Wipe out skillet. Melt 3 tablespoons butter in skillet and repeat cooking remaining fillets.

Meanwhile, melt remaining 6 tablespoons butter in a small saucepan over medium heat. Stir in lemon juice. Spoon almonds then butter sauce over each fillet. Serve with lemon wedges.

Servings: 6

Source: Ladies Home Journal - April 2001

Oysters Bienville recipe

2/3 cup finely chopped mushrooms
1 teaspoon ground white pepper
4 tablespoons unsalted butter
1/2 cup brandy
1 1/2 teaspoons finely minced garlic
1/2 teaspoon cayenne
1 tablespoon finely chopped shallots
1 teaspoon salt
1/2 cup heavy cream
6 tablespoons grated Romano cheese
1 tablespoon flour
4 tablespoons dry bread crumbs
1/2 pound boiled shrimp, finely diced
1/4 cup finely minced parsley
2 dozen oysters on the half shell, drained
4 pans rock salt

In a large, heavy saucepan, sauté the 2/3 cup chopped mushrooms quickly in a small amount of vegetable oil. Remove from pan and set aside.

In the same pan, melt the 4 tablespoons unsalted butter and render the garlic and shallots, stirring frequently until soft. Add the diced shrimp, then sprinkle in the flour. Stir all together, add the reserved mushrooms. Deglaze pan with the brandy while stirring constantly. Stir in the heavy cream, cook until smooth before adding Romano cheese, dry bread crumbs and parsley, salt, pepper and cayenne. A small amount of milk may be added if the mixture is too thick.

Remove from heat, allow to cool then refrigerate for about 1 1/2 hours. Half an hour before you plan to bake the oysters, place the pans of rock salt in a preheated 500 degree F oven.

Wash oyster shells well, pat dry. Put oysters on shells, place six in each pan of rock salt. Spoon one heaping tablespoon of sauce over each oyster. Bake for 15 to 18 minutes until well browned.

Filet Mignon au Poivre recipe

6 filets (8 ounces each)
6 tablespoons cracked black pepper
Salt
3 tablespoons clarified butter oil
3/4 cup brandy
3/4 cup heavy cream
1/2 cup demi-glace, home made or purchased
(available in gourmet shops and groceries)
Watercress to garnish

Lightly season the filets with salt and pound cracked pepper into both sides.

Heat the butter in a sauté pan over high heat. Add the filets and brown on both sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium well 20 minutes, well done 25 minutes.

Remove from pan and keep warm. Deglaze the pan with the brandy, add the cream and reduce to a semi-thick consistency over medium heat, approximately 1 1/2 minutes Add the demi-glace and cook about 1 minute more. Taste for seasoning and adjust if necessary. Center each filet on a hot dinner plate, ladle sauce over. Garnish with watercress. Serve.

Servings: 6

Escargots en Casserole recipe

Serves 6.

36 snails, removed from their shells, rinsed and drained
1 1/8 cups garlic butter (right)
12 ounces fresh or good-quality frozen puff pastry
1 egg, beaten

Garlic Butter:
1 1/2 cups (3 sticks) plus 4 tablespoons butter, softened
1 cup chopped fresh parsley
1/4 cup Herbsaint
1/8 cup chopped garlic
Salt and freshly ground black pepper

In a small bowl, mix all ingredients at low speed for 5 minutes.

Heat oven to 420 degrees F.

Place each snail in a small pot or ovenproof dish with a 2-inch diameter. Cover each snail with garlic butter.

Roll the puff pastry to 1/8-inch thickness. Using a 2-inch diameter pastry cutter, cut out 36 circles. Cover each snail pot with puff pastry, pressing the edges lightly to seal. Brush the pastry with beaten egg.

Bake for 8 minutes or until the pastry turns golden brown. Serve immediately.

Creme Brulee recipe

Serves 6.

6 egg yolks
1/3 cup granulated sugar
2 1/2 cups heavy cream
1 tablespoon vanilla extract
3 tablespoons dark brown sugar

Heat the oven to 250 degrees F.

In a medium bowl with mixer set at medium speed, beat the egg yolks and sugar. Set aside.

In a saucepan over medium heat, bring the cream to a boil. Remove from heat immediately and add to the egg-sugar mixture, continuing to beat. Add the vanilla extract and continue to beat until the mixture is completely cool.

Pour the cooled mixture into six 4-ounce custard cups. Line the sides of a 3-inch high baking pan with parchment paper, then place the cups in the pan. Add water until it reaches halfway up the sides of the cups. (The paper stabilizes the water and prevents the cups from shaking.) Bake for 50 minutes.

Remove the cups from the pan, allow to cool to room temperature, then refrigerate until chilled.

Sprinkle 1/2 tablespoon dark brown sugar over the top of each cup. Place the cups on a sheet pan and set under the broiler until the sugar melts, darkens and forms a crust. This is the brulée process. Refrigerate until ready to serve.

Caramel Custard recipe

Source: Arnaud's Web Site

1/2 cup granulated sugar
1 tablespoon water
3 eggs
1/4 cup granulated sugar
2 cups milk, scalded
1/2 teaspoon best quality pure vanilla extract

Heat oven to 275 degrees F.

In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.

Pour a spoonful into 6 four-ounce custard cups and let stand until cooled.

Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add vanilla extract. Strain carefully into the prepared cups to avoid disturbing the caramel.

Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly, 1 1/2 to 1 3/4 hours, or until a knife inserted in the center comes out clean.

Remove from the water and cool. Chill. To serve, run a knife around the edge of the custard and invert the cup onto a small plate.

Servings: 6

Posted by LladyRusty at recipegoldmine.com

Maple Syrup Cheesecake recipe

Crust:
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B)

In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Filling:
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream

Heat oven to 350 degrees F.

In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

Source: The Arlington Inn, Arlington, Vermont

Virgin Prickly Pear Margarita recipe

1 1/2 cups crushed ice
3 ounces sweet and sour mix
1/2 ounce freshly squeezed lime juice
1/2 ounce prickly pear syrup
Lime wedges
Kosher salt or margarita salt

Combine all ingredients in blender and mix. Rub rim of glass with lime, dip into kosher salt or margarita salt, and pour in the drink. Garnish with lime wedge.

Makes one serving.

Source: Arizona Biltmore, Phoenix, Arizona

Oaxaca Cheese Grits recipe

1 cup dry grits
1 cup chicken stock
1 cup heavy cream
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup poblano puree
1/4 cup Oaxaca cheese, grated

Heat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.

Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat. Fold in butter, cheese and poblano puree; Simmer over low heat for 15 minutes.

NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been pureed in a blender for the poblano puree.

Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona

Kumquat Salsa recipe

2 jalapeños, seeded, diced into 1/2-in pieces
3 cloves fresh garlic, chopped
1/2 to 3/4 cup cilantro, finely chopped
4 kumquats, quartered
2 cups orange juice
2 cups lemon juice
2 tablespoons brown sugar
4 red tomatoes, diced into 1/2-inch pieces
1 red onion, diced into 1/2-inch pieces
Salt and pepper to taste

Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar. While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender mix with the other ingredients and add salt and pepper to taste.

Source: Arizona Biltmore Hotel, Phoenix, Arizona

Chocolate Linzer Tart recipe

7 ounces butter
3/4 cup granulated sugar
1 egg
1/8 teaspoon vanilla extract
1 cup almond meal
1 tablespoon cinnamon
1/8 teaspoon baking powder
1 1/2 cups cake flour
1/4 cup cocoa powder
1/4 cup all-purpose flour
1 cup seedless raspberry jam

Cream together the butter and sugar. Add egg and vanilla extract; mix to combine.

In a separate bowl, combine dry ingredients. Mix dry ingredients into butter mixture. Place mixture in the refrigerator to chill.

Roll dough to 1/8-inch thickness. Line tart pan with dough, reserving some for the tops of the tarts. Fill tart shell with raspberry jam. Cut reserved dough into strips; place over the jam in a lattice design. Bake at 350 degrees F until the jam is set and the crust is golden.

Source: Chef Jeffrey Elliott - Arizona Biltmore Resort and Spa, Phoenix, Arizona - azfamily.com

Chile and Lime Margarita recipe

1 1/2 cups crushed ice
1 1/2 ounces Jose Cuervo Gold Tequila
1 ounce triple sec
2 ounces sweet and sour mix
1 ounce freshly squeezed lime juice
1/4 ounce jalapeno juice
Lime wedges
Kosher salt or margarita salt
Red chile pepper to garnish

Combine all ingredients in blender and mix. Rub rim of glass with lime, dip into kosher salt or margarita salt, and pour in the drink. Garnish with lime wedge and red chile pepper.

Source: Arizona Biltmore, Phoenix, Arizona

Sabzi (Pureed Spinach with Spices) recipe

This is Afghan cuisine.

1 pound chopped, fresh spinach
3/4 cup black-eyed peas
1 onion
1 sun-dried lemon (or dried, crushed lemon pieces)
1 tablespoon fresh garlic, chopped
1/2 fresh lemon
Salt and pepper to taste
2 tablespoons vegetable or olive oil
10 leaves fresh cilantro

Soak the black-eyed peas for 1 hour, then rinse. Boil spinach with washed black-eyed peas for 10 minutes.

At the same time, in a saucepan, fry diced onion in vegetable oil until soft and light brown. Add the garlic and fry for 2 more minutes. Add boiled and drained spinach and black-eyed peas. Add dried lemon and fresh lemon juice, salt, pepper and chopped cilantro. Mix well, cook an additional 5 minutes and serve on a long platter.

Pairs well with fresh bread or white rice.

Source: Ariana Restaurant, Philadelphia, PA - owner Kadir Sultani

Chalow Badenian (Sauteed Eggplant) recipe

Source: Ariana Restaurant, Philadelphia, PA - owner Kadir Sultani

2 whole eggplants, cubed into chunks
1 onion
1/2 tablespoon fresh garlic, chopped
1/2 teaspoon turmeric powder
1 whole tomato, chopped
1 tablespoon tomato paste (for added color)
1/2 green or red bell pepper, diced
2 cups warm water
2 tablespoons vegetable oil
Salt and pepper to taste

Peel and cube eggplant and set aside.

In a saucepan, fry diced onion with vegetable oil. After a few minutes, add garlic and turmeric, mix for additional 2 or 3 minutes. Add whole chopped tomato, tomato paste and diced pepper.

Mix well, then add 2 cups warm water. Add salt and pepper, then all of the eggplant. Cover the pan and simmer on medium heat for about 10 minutes. Remove cover and test eggplant to be sure it has softened.

Serve in a large bowl, garnished with a cup of plain yogurt that has been mixed with fresh garlic and a pinch of salt.

Pairs well with white basmati rice.