" /> I taste: September 2005
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September 5, 2005

Stilton Cheese Sauce

Great for Beef

1/4 lb. (1/2 c.) softened Stilton
1/2 stick (1/4 c.) softened sweet butter
3/4 c. dry white wine
2 tsp freeze dried green peppercorns
1/2 c. whipping cream
2 tsp fresh parsley, minced

Mix butter and cheese till smooth.

Boil peppercorns in wine till reduced to 1 Tbsp., then

Boil with cream till 50% reduced

Blend in cheese/cream mixture, whisk in parsley and keep warm till served.
Garnish with watercress (or parsley, if you must.)

Posted by respeto at 12:49 PM

Minted Dessert Sauce

2 cups heavy cream
2 tbsp. sugar
½ tsp. vanilla extract
1 tbsp. mint jelly
1 tbsp. fresh, chopped mint

In sauce pan, over medium heat, warm the cream thru for 15 minutes, stirring occasionally to prevent curdling or sticking. Add sugar, vanilla and mint jelly. Whisk thoroughly till jelly dissolves. Add the fresh mint, cover and refrigerate for at least 2 hours
Serve over fresh strawberries and/or ice cream.

Posted by respeto at 12:43 PM

Caper Sauce

2 Tbsp finely chopped shallot
2 Tbsp. white wine vinegar & 2 Tbsp. water
1 tbsp. fresh lemon juice + S&P
1 large egg yolk
2 tsp. capers, drained
3 Tbsp. sweet butter, melted

Combine shallot, vinegar, water, and lemon juice. Reduce to 2 Tbsp.
In blender combine egg yolk, capers. "Whiz" until smooth, then add melted butter in slow stream. Add salt & pepper to taste.

Sauté fish, with lemon slices atop, in tightly covered skillet, over low heat.

Posted by respeto at 12:40 PM