Chinese nougat
Ingredients for Chinese nougat/ 4 people
50g sugar
Honey
300 g
100 g peeled pistachios or
almonds
100 g of crushed pralines
3
egg whites
1
glass of water
3
sheets of wafer paper
Achievement
Difficulty Easy
Preparation 30 mn
Total
time 30 mn
Chinese
Nougat PREPARATION
1
Prepare a syrup with the sugar and water as much as possible in a pan of tinned
copper; check if the syrup is point by dropping a drop in cold water, it must
be transformed into pearl and crack in the tooth.
2
Cook the honey in another pan, toast pistachios or almonds.
Beat
3 egg whites until stiff. Mix honey and syrup over low heat. Stir egg spoons by
lifting the white mixture, cook for a little while, add the almonds or
pistachios, or both, and pralines.
Finally Chinese Nougat
Fill
a rectangular mold of wafer paper, pour the nougat, let it cool and cut into
pieces.
Pate Maison Ala Silver Palate
Ingredients
for Pate Maison Ala Silver Palate Recipe
2 sm Celery
ribs with leaves
2 ts Dry mustard
4 Whole peppercorns
1/2 ts Grated nutmeg
6 c Water
1/4 ts Ground cloves
1 ts Salt
1/4 c Roughly chopped onion
1 lb Chicken livers
1 sm Garlic clove
Tiny pinch of cayenne pepper 1/4
c Calvados
1/2 lb (2 sticks) sweet butter
1/2 c Dried currants
Pate Maison Ala
Silver Palate Preparation
1. Add celery
and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a
boil. Reduce heat and simmer for 10 minutes. 2. Add chicken livers and simmer
very gently for about 10 minutes; livers should still be pink inside
(slightly). 3. Drain; discard celery and peppercorns, and place livers in the
bowl of a food processor fitted with a steel blade. Add remaining ingredients
except currants and process until well blended and very smooth. 4. Scrape into
a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine.
Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the
pate to stand at room temp for about 30 minutes before serving. About 3 cups
pate, or 8+
Daube Glace Recipe
Ingredients
for Daube Glace Recipe
Jim Vorheis 1
Onion, cut in quarters
21 1/2 oz Consomme
1/2 Green pepper, cut in half
1/2 cn Water
1 1/2 ts Salt
1/2 Lemon, cut in half
1/2 ts Tabasco sauce
1 tb Vinegar
1 Clove garlic
1/2 ts Cayenne pepper
2 pk Unflavored gelatin
3/4 ts Worcestershire sauce
1/2 c Water
2 Stalks celery, cut in
1 lb Left-over pot roast
-eighths
Mayonnaise for garnish
Daube Glace
Preparation
In a large
covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire,
celery, onion, green pepper, salt, Tabasco
sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a
saucepan. Shred pot roast and add to gelatin. Strain the stock through a
colander, add the meat-gelatin mixture and pour into an 8×8 inch pan. Chill
Before gelatin has completely set, mix meat through so it is evenly
distributed. Chill thoroughly. Cut into squares and serve on a lettuce leaf
with a dollop of mayonnaise. Note: This may also be served for luncheon or as a
hot weather dinner with fresh fruit and rolls or French bread.
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