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Ingredients
- 3oz egg whites
- 6oz granulated sugar
Preparation
- Fill medium size sauce pot 1/4 of the way with water and bring to boil.
- While water is heating, measure & combine the egg white & sugar in a stainless steel bowl that will fit over the top of the sauce pot.
- Once water is boiling, remove from heat.
- Place bowl with meringue mix over pot and whisk continuously until sugar is dissolved.
- Temperature should reach 120F or until just warm to the touch.
- Transfer mixture to an electric mixer and beat on high speed until stiff peaks form.
- Mixture is now ready to be piped or shaped into the desired form.
- We usually use a piping bag and star tip, piping into rings with no bottom on a parchment lined baking sheet.
- Once meringues are piped out, place baking sheet in warm oven (150F-200F) for 1 to 2 hours or until they have dried and are easily removed from baking sheet.
- We usually make a filling for these meringues using fresh berries, whipped cream and a berry sauce, but this is where you can get creative.
Comments
Makes approximately 20 4" rings.
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Ingredients
- 4-5 oz boneless, skinless chicken breast
- 1 wheel boursin cheese
- 1/2 cup flour, all purpose
- 1/3 cup heavy cream
- 2 cups bread crumbs
- 1/4 cup pine nuts, finely chopped
- 3T olive oil, extra virgin for best flavor - or butter
- 1T chopped fresh herbs
- salt, pepper and granulated garlic to taste
Preparation
- Lay chicken breast between 2 sheets of plastic wrap on a flat surface.
- Pound breasts with mallet or saute pan until thin but without tearing holes.
- Divide wheel of boursin cheese between the four breasts.
- Roll chicken breasts one at a time around cheese into a log form.
- Place pan in refrigerator for 1/2 hour.
- While chicken is chilling, prepare the other ingredients in three separate bowls - flour, salt & pepper to taste; egg & heavy cream combined well; breadcrumbs, pine nuts, olive oil, herbs, salt, pepper & granulated garlic.
- Prepare baking sheet and spray with non-stick coating.
- Remove chicken and begin the breading process.
- Place one breast at a time in the flour mixture and coat well, shaking off excess.
- Place breast in the egg mixture and coat well, draining excess.
- Place breast in breadcrumbs and coat well, closing up the ends and seams.
- Place breast on baking sheet and repeat with remaining breasts.
- Bake at 350F for approximate 30 minutes or until golden brown and cheese is trying to escape (internal temperature should read 140F on probe thermometer).
- May be served with a variety of sauces or none at all (we use a roasted red pepper cream sauce).
Comments
Video Tutorial
.
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Ingredients
- 2 qt red potatoes cut to bite size; cooked in boiling, salted water until done but not mushy
- 3 T vinegar
- 1 medium onion, chopped fine
- 3 T whole grain mustard
- ¾ cup mayonnaise
- 1 cup sour cream
- salt, pepper, granulated garlic, hot sauce, and Lawry’s season salt to taste
Preparation
- Prepare potatoes as described above.
- Strain potatoes and transfer to mixing bowl.
- While still hot, add vinegar and onion and toss gently.
- Allow to cool to room temperature then fold in remaining ingredients.
- May be served immediately or chilled and served cold.
Comments
I do not like my potato salad to be dry, so you may find the need to adjust the mayonnaise or sour cream to fit your taste. Makes 16 1/2-cup servings.
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Ingredients
- 8oz semi sweet chocolate, chopped
- 1-cup butter, melted
- 1¼ cup granulated sugar
- 1 cup cocoa powder
- 6 eggs, large
- 1 T vanilla flavoring
Preparation
- Preheat oven to 350F.
- Butter 1- 10” spring form pan and line the bottom with parchment paper.
- Combine melted butter and chocolate in a double boiler until chocolate is melted and mixture is smooth; stirring every few minutes.
- While chocolate is melting combine the rest of the ingredients in a bowl and whisk until smooth and sugar begins to dissolve.
- Once chocolate mixture is ready, combine with egg mixture and whisk until smooth. Pour into prepared spring form pan and bake for about 45 minutes or until just set.
Comments
Enjoy this rich, chocolate lovers dessert with maybe a little extra chocolate sauce or we use our creamy Bailey’s sauce drizzled over a small slice. Makes 16-20 servings.
Video Tutorial
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Ingredients
- 1 cup heavy cream
- 2 T granulated sugar
- 2 T light brown sugar
- 1 t cornstarch
- 1 t cold water
- ¼ cup Bailey’s or other coffee liqueur
Preparation
- Combine cream and sugars together in small sauce pan.
- Bring to a simmer over medium heat, stirring occasionally.
- Combine cornstarch and cold water together in small bowl.
- Add this to the simmering cream and whisk continuously for 1-2 minutes.
- Remove from heat and allow to cool slightly.
- Whisk in vanilla and Bailey’s.
Comments
May be used immediately or chilled first. Goes great on anything chocolate! Makes 24 1/2-oz servings.
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Ingredients
- 2 ½ pounds Vidalia Onions, medium sliced
- 2 T chopped garlic
- ¾ cup melted butter
- ½ cup all purpose flour
- 1 ½ qt chicken stock
- ½ cup wild rice
- 2 cups heavy cream
- 2 bay leaves
Preparation
- In large soup pot, cook onions, garlic and butter over medium heat until onions are tender.
- Add flour and mix until combined.
- Add chicken stock and whisk well.
- Reduce heat to a low simmer.
- Add wild rice, bay leaves and heavy cream.
- Cook on a low simmer for at least one hour, stirring frequently.
Comments
Soup is great made ahead. You may need a little more chicken stock to adjust consistency after cooling. Other onions may be used or other vegetables added, but we like to show off these great onions in their prime every spring. This recipe yields approximately one gallon. Remove bay leaves before serving. Makes 32 4-oz servings.
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- 4 duck breast, boneless, skin on
- salt and pepper
- orange juice
- oven preheated to 450F
Preparation
- Place Duck Breast in roasting pan skin side up.
- Season the skin with salt and pepper.
- Place in a 450F oven and roast for about 20- 30 minute or until skin browns.
- Remove from oven and reduce heat to 275F.
- Loosen duck from pan then add orange juice until the meat of the duck is covered but the skin is left exposed.
- Return to the oven and continue cooking for 1 ½ to 2 hours.
- Remove, slice and eat.
Comments
Skin should be nice and crispy and the meat fork tender. We serve with many different sauces including chutneys, relishes, and butter sauces. Makes 4 servings.
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Ingredients
