Coqauvinrosettes Recipes

Steps:

• Rinse chicken, pat dry. Cut into 1" pieces. Melt butter in a skillet over medium high heat. Add mushrooms and onion; cook for 4-5 minutes, or until tender, stirring.
• Add chicken, wine, tarragon, white pepper, and 1/8 tsp salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
• Meanwhile, cook lasagna noodles according to package direction. Halve each noodle lengthwise. Curl each noodle into a 2.5" diameter ring and place, cut side down, in a 3-qt rectangular baking dish. Using as slotted spoon, spoon chicken mixture into center of lasagna rings, reserving the liquid in the skillet. Add the cream cheese to the reserved liquid; heat and stir just til cream cheese is melted. in a small bowl, stir together sour cream and flour; stir in half and half. Add to the mixture in skillet, along with the cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. If desired, sprinkle with slivered almonds.
• Bake, covered, at 325°F for 35 minutes or until heated through.

Steps:

• Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
• Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F.
• Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter.
• Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it.
• Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.

Steps:

• Add sugar to slightly beaten eggs, then add milk.
• Sift flour before measuring, then together with salt.
• Stir into first mixture until batter is smooth and about the consistency of heavy cream.
• Add flavoring.
• Heat fat or oil to 370°F in a deep kettle.
• If you do not have a thermometer, put a small piece of bread into fat and count to sixty.
• Bread should brown.
• Dip your iron into hot fat to heat it and drain excess fat on absorbent paper.
• Dip heated iron into batter to about 3/4 its height.
• If iron is properly heated and drained the batter will coat the iron.
• If batter does not adhere the iron is too cool or greasy.
• Plunge batter-coated iron quickly into the hot fat and cook from two to three minutes or until active bubbling ceases.
• Invert iron over fat to drain fat off, then remove rosette from iron onto absorbent paper, inverting rosette to drain completely.
• Your rosette should be crisp as soon as it is slightly cool.
• If it is not, your fat may be too cool.
• If rosette does not drop off form easily, rap the form sharply with a knife handle to jar it loose.
• While still warm, sprinkle with confectioners sugar.
• Crevices may also be filled with raspberry jam (or your favorite) prior to coating with the sugar.

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Steps:

• Whisk together eggs, granulated sugar, milk, and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix, or cookies will blister).
• Heat oil in a 3- to 4-quart heavy saucepan with rosette iron in it until thermometer registers 370 to 375°F. Carefully lift out iron, letting oil drip off into pan. Dip all but top edge of iron into batter 3 seconds, then submerge iron in oil and fry (batter adhering to iron) until golden, 35 to 40 seconds (do not let go of iron; cookie will shatter if it hits bottom of saucepan). Lift out iron, letting oil drip off, and, working over paper towels, carefully pry off rosette with a fork. Let rosette drain, hollow side down, on paper towels, then make more rosettes in same manner, heating iron in oil 10 seconds before dipping it into batter each time.
• Dust rosettes with confectioners sugar before serving.
• Available at some specialty bakeware shops and Sweet Celebrations (800-328-6722).

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.