Corlear's profile page
Recipes
Caramelized Pork Rinds
By corlear
For the caramelized pork rinds: 1
- For the caramelized pork rinds:
- 7 oz pork rinds
- 3 oz sugar
- 1/2 oz honey
- water
- salt
Chocolate and Pink Pepper Scarf
By corlear
For the chocolate scarf: 1
- For the chocolate scarf:
- 1/2 cup butter
- 1/3 cup cocoa paste, melted
- 23/4 cup icing sugar
- 23/4 tbsp glucose
- 3/4 cup orange juice
- 3/4 cup plain flour
- 4 tbsp Grand Marnier
- For the chocolate filling:
- 41/4 oz 70% cooking chocolate
- 2 oz Gianduja
- 2 oz nibs
- 2/3 oz pink pepper
Bilberry Marshmallow
By corlear
For the bilberry marshmallow: 1
- For the bilberry marshmallow:
- 51/4 oz bilberry purée
- 3/4 oz powdered gelatin
- 2 cups sugar
- 10 tbsp water
- 2 egg whites
- a pinch of salt
- To finish:
- 3 tbsp bilberry purée reduced to the
- consistency of liquid caramel.
- icing sugar
Pastry Turnoveres with Roquefort Cheese
By corlear
Petits Chaussons au Roquefort These nice little mouthfuls are made of pastry dough rolled out and cut into squar...
- Step 1:
- ½ lb. Roquefort
- 3-quart mixing bowl
- ¼ lb. (1 stick) softened butter
- 2 egg yolks
- 1 to 2 Tb kirsch or cognac
- 1 ¼ tsp pepper
- 2 Tb minced chives or minced green onion tops
- Step 2:
- 2 to 6 Tb whipping cream
- Step 3:
- chilled pastry dough made from 4 cups of flour
- Step 4:
- 1 egg beaten in a bowl with 1/2 tsp water
- pastry brush
- lightly buttered baking sheets
Rabbit in White Wine
By corlear
Lapin du Vertempière au Vin Blanc Vertempière is the name of the part of Chagny where the rabbits used by Mme ...
- bouquet garni:
- 1 large rabbit, jointed
- olive or other vegetable oil
- 1 medium onion
- 1-2 carrots
- 2 large tomatoes, peeled
- 1 1/2 - 2 oz plain flour
- ¼ bottle dry white wine
- warm water
- 2 cloves garlic
- fresh tarragon or basil
- salt
- white pepper
- 12 oz button mushrooms, optional
- bay leaf
- sprigs of parsley
- thyme
Ham in White Wine Sauce
By corlear
Jambon au Chablis This is a useful dish if you have some leftover meat from a cooked joint of ham
- FOR THE SAUCE:
- 1 2 slices of ham per person (depending on size of the ham and appetite)
- 1/2 pint dry white wine, preferably a Chablis village wine
- 1 pint well-flavoured chicken stock
- 1 lb fresh tomatoes, diced
- 6 sprigs tarragon
- 1 teas’poon tomato purée
- salt
- freshly ground pepper
- 1/2 - 1 pint thick cream
Sweet-Sour Duck with Cherries
By corlear
Canard aux Cerises à l'Aigre-doux Work time: 30-35 minutes Cooking time: 1 1/4 - 1 1/2 hours The caramel ...
- 1 duck, weighing about 4 lb
- 1 tbsp vegetable oil
- 1/3 cup water
- 1/3 cup sugar
- 1/3 cup red wine vinegar
- 3/4 lb tart cherries
- 1 1/2 cups beef or veal stock
- salt
- pepper
- 1 small bunch of watercress for decoration (optional)
Chicken in Burgundy
By corlear
Le poulet au bourgogne from L'Hôtel de la Poste a Beaune Beaune is crammed with innumerable wine cellars, for ...
- 1 3-pound chicken, quartered
- Salt
- freshly ground pepper
- 1 tablespoon chicken fat
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 1 bay leaf
- 2 sprigs parsley
- Sprig or 1/4 teaspoon thyme
- 2 bottles Burgundy
- 2 tablespoons flour
- 8 small white onions
- 2 ounces salt pork, cut into 1/4 inch cubes
- 8 buttton mushrooms
- 1 truffle, sliced
Caramelized Hazelnuts
By corlear
For the fried hazelnuts: 1
- For the fried hazelnuts:
- 4 oz hazelnuts, shelled
- 1 cup 0.4º olive oil
- For the caramelized hazelnuts:
- 4 oz fried hazelnuts (see previous step)
- 11/2 cup sugar
- salt
- freshly ground pepper
- curry
- 11/2 tbsp water
Melon and Mint Kebab with Honey Gelatin and Balsamic Caramel
By corlear
For the caramelized honey water: 1
- For the caramelized honey water:
- 1 cup honey
- water
- For the balsamic caramel and honey gelatin:
- 11/4 cup honey water (see previous step)
- 1 tbsp powdered agar-agar
- 13/4 oz balsamic caramel toffees
- 1 cup water
- 2 sheets gelatin (previously rehydrated in cold water)
- To make the kebab:
- 20 melon balls (2/3" diameter)
- 20 fresh mint leaves
- 10 kebab sticks