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2 large tart apples
1/2 cup sultana raisins
1 tbsp lemon juice
1 tbsp crystallized ginger
1 tbsp butter
2 cups milk
1/3 cup sugar (granulated)
4 egg yolks
pinch of nutmeg
1tsp vanilla extract
1/4 cup halved walnuts
1. Slice apples and stir in raisins, lemon and ginger. In skillet melt butter over high heat; add apple
mix and cook one minute. Stir in 2 tbst of sugar. Cook, stirring often for 4 minutes or until apples
are lightly caramelized. Scrape apple mix and syrup into a baking dish.
2. Meanwhile, in a saucepan over medium heat, add milk, whisk in eggs until well-incorporated.
Add nutmeg and vanilla and mix well. Pour over apple mixture.
3. Set baking dish in large roasting pan. Add water to the roasting pan. Set the oven at 325 degrees
and roast for 45 to 50 minutes. Allow to cool and sprinkle with walnuts.
1/2 cup dried morels
4 tournedos (6 oz)
1/2 tsp. salt and pepper
1 tbsp vegetable oil
2 tbsp butter
2 tbsp chopped parsley
(Braised savory cabbage recipe follows below)
1/4 cup butter
1/2 onion
1 1/2 cup red wine
1/2 cup port
1/2 cup beef stock
salt and pepper
3 oz bacon
1 onion
1 medium savory cabbage
1/2 cup chicken stock
1 tsp sugar
1 tbsp white wine vinegar
1 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1. Soak mushrooms in boiling water for 20 minutes. Drain, reserve 1/2 cup soaking liquid.
2. In saucepan heat butter over medium heat. Stir in onion and cook, stirring often, for 2 minutes;
stir in red wine and port. Boil for 15 minutes and reduce to about 1 cup. Add stock and reserved
mushroom liquid. Continue to boil for 25 minutes or until reduced to about 1/2 cup. Strain into
saucepan over low heat; whisk in butter, season to taste.
3. Meanwhile, season tournedos. In skillet heat oil and 1 tablespoon of butter over medium heat.
Add meat and cook, turn once, for 8 to 10 minutes or until meat is browned but still pink inside.
Remove to a platter set on high and add remaining butter and mushroom. Cook stir for 2 or 3
minutes or until heated through. Sprinkle with parsley and add to sauce.
4. In skillet, cook bacon over medium heat for 5 minutes. Pour off all but 1 tablespoon of fat . Stir
in onion, cabbage, stock, sugar, vinegar, thyme, salt and pepper; cover and cook stir for 10 to 15
minutes.
1 tbsp vegetable oil
1 1/4 cup chopped bacon
2 carrots and onions chopped
3 cloves garlic minced
1 bay leaf
2 tsp chopped parsley
1/4 cup peppercorns
1 cup barley
7 cups beef stock
1 cup whipped cream
2 tbsp whiskey
1 tbsp red wine vinegar
season to taste with salt and pepper
1. In large pot, heat oil; add bacon. Cook 2 minutes over medium heat. Stir in carrot, onion and
garlic; cover and cook for 10 minutes.
2. Meanwhile wrap bay leaf, parsley and peppercorns in cheese cloth.
3. Stir barley into vegetable mixture; cook and stir about 45 seconds.
4. Pour in stock and add cheese cloth. Bring to boil. Reduce and simmer, covered for 40 minutes.
5. Remove from heat. Blend to puree. Transfer to clean pot and cook until steaming.
6. Whisk in cream, whiskey and vinegar. Season to taste. Do not boil!