Dijon Whipped Cream Recipe 275

Steps:

• Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
• Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
• Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
• For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.

Steps:

• In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

Steps:

• 1. Bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat the back of a spoon.
• 2. Remove from heat and stir in butter a little at a time until all the butter is melted. Stir in mustard and vinegar - adjusting amounts to suit your taste. Sprinkle with peppercorns and mustard seeds before serving.
• 3. **You may substitute red wine vinegar plus 1 teaspoon sugar for the balsamic vinegar.

Steps:

• Preheat oven 350 degrees. Trim the leeks and use the tender white and green parts. Clean well and slice into thin slices.
• In a skillet melt the butter over medium heat and add the leeks and red onion. Cook about 7 minutes. Add the wine and turn the heat to high and let the liquid cook off. Season with salt and pepper. Remove from heat and set aside.
• Unfold the pastry sheet and lay it on a lightly floured surface. Brush one edge with egg wash and overlap the other sheet by 2 inches. Roll out the pastry large enough to enclose the whole piece of Salmon.
• Spoon the onions down the middle and place the salmon on top. Fold the pastry over the salmon and brush the edges with more egg wash and press to seal itl
• Line a baking sheet with parchment paper and place the wellington seam side down on the baking sheet. Brush the whole thing with egg wash. Bake for 30 to 40 minutes until the pastry is golden brown. Let rest for 15 minutes.
• While the salmon is baking make the DIjon whip cream. Pour the cream in a chilled bowl and whisk or beat until stiff peaks form. Fold in the mustard salt and white pepper. Leave in fridge until the ready to use. Serve the salmon with the Dijon whipped cream

Steps:

• Preheat the oven to 350 degrees F.
• Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
• Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
• When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
• To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
• Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
• Transfer to a decorative bowl for serving.

Steps:

• Pour the cream into a chilled stainless steel bowl and whisk until soft peaks begin to form. Add the mustard, salt and pepper and continue to whisk until stiff peaks form. Refrigerate until ready to use

Steps:

• Chill a large, wide stainless steel mixing bowl in the refrigerator or freezer. Once the bowl is very cold, add the cream, sugar and vanilla, and use a whisk to beat the ingredients until soft peaks form, 2 to 3 minutes. You can use an electric hand mixer, but whip slowly on a medium-low speed only until thickened. To prevent overwhipping, finish whisking by hand until soft peaks form.
• Use immediately or cover and refrigerate for up to 4 hours until ready to use. Serve whipped cream alongside cake or pie or as a topping for ice cream, puddings and trifles.

Steps:

• In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve over greens and vegetables. Store in the refrigerator. Shake before serving.