CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
RED, WINE & BLEU
This appetizer was created for the competition at the Neptune Festival in Norfolk, VA. It's creators are four students at Culinary Institute of Virginia. We sincerely hope you enjoy!
Provided by Sarah Kay
Categories Brunch
Time 55m
Yield 1 appetizer, 200 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*.
- For the Sherry Reduction.
- In a large saucepan heat 1 quart of cream sherry to boiling.
- Add brown sugar and cinnamon to saucepan.
- Reduce mixture until in becomes a nappe consistency.
- Allow reduction to cool to room temperature and store in a squeeze bottle.
- For the Cheese Mixture.
- In a food processor blend together bleu cheese and cream cheese until smooth.
- Place in piping bag with a small star tip.
- For poached pears.
- Dice pears into 1/4" squares.
- Heat remaining 1 quart of cream sherry in pot to boiling.
- Reduce heat and simmer pears in liquid until fork tender.
- Strain and set pears aside.
- Slice strawberries 1/4" thick.
- Cut thin slices of prosciutto into 1/8" x 1/8" x 1/2" strips.
- Phylo cup.
- layer three sheets of phylo dough brushing melted butter melted between layers.
- Cut into 2" squares.
- Use cupcake paper liners to line a muffin tin.
- place phylo square into muffin tin.
- Bake in oven at 350 for 6-8 minutes until phylo cup is golden brown.
- Allow to cool.
- Arrange appetizer by starting with the phylo cup.
- Place 2-3 slices of strawberries inside.
- Pipe a small amount of cheese mixture between slices to stick them together.
- Top with 1 tablespoon of poached pears.
- Pipe medium star of cheese mixture onto pears.
- Arrange 1-2 strips of prosciutto on top.
- Drizzle the sherry reduction over fruit and cup.
- Enjoy!
Nutrition Facts : Calories 91.3, Fat 3.4, SaturatedFat 2, Cholesterol 9.1, Sodium 65.2, Carbohydrate 12.3, Fiber 1.1, Sugar 8.7, Protein 1.2
RED, WINE & BLEU
This appetizer was created for the competition at the Neptune Festival in Norfolk, VA. It's creators are four students at Culinary Institute of Virginia. We sincerely hope you enjoy!
Provided by Sarah Kay
Categories Brunch
Time 55m
Yield 1 appetizer, 200 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350*.
- For the Sherry Reduction.
- In a large saucepan heat 1 quart of cream sherry to boiling.
- Add brown sugar and cinnamon to saucepan.
- Reduce mixture until in becomes a nappe consistency.
- Allow reduction to cool to room temperature and store in a squeeze bottle.
- For the Cheese Mixture.
- In a food processor blend together bleu cheese and cream cheese until smooth.
- Place in piping bag with a small star tip.
- For poached pears.
- Dice pears into 1/4" squares.
- Heat remaining 1 quart of cream sherry in pot to boiling.
- Reduce heat and simmer pears in liquid until fork tender.
- Strain and set pears aside.
- Slice strawberries 1/4" thick.
- Cut thin slices of prosciutto into 1/8" x 1/8" x 1/2" strips.
- Phylo cup.
- layer three sheets of phylo dough brushing melted butter melted between layers.
- Cut into 2" squares.
- Use cupcake paper liners to line a muffin tin.
- place phylo square into muffin tin.
- Bake in oven at 350 for 6-8 minutes until phylo cup is golden brown.
- Allow to cool.
- Arrange appetizer by starting with the phylo cup.
- Place 2-3 slices of strawberries inside.
- Pipe a small amount of cheese mixture between slices to stick them together.
- Top with 1 tablespoon of poached pears.
- Pipe medium star of cheese mixture onto pears.
- Arrange 1-2 strips of prosciutto on top.
- Drizzle the sherry reduction over fruit and cup.
- Enjoy!
Nutrition Facts : Calories 91.3, Fat 3.4, SaturatedFat 2, Cholesterol 9.1, Sodium 65.2, Carbohydrate 12.3, Fiber 1.1, Sugar 8.7, Protein 1.2
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