Tag Archives: cream

Latvia…

Sunday, November 10 –

This dinner was good. Really good. I would make it again and my diet would hate me. If you want a rich, filling, delicious meal that most people would like, this is a good option for you. It was just BestestHusbandEver and latviame and I really wish more people could have experienced the plate-licking goodness.

I started by putting the potatoes on to boil. Then I started the cream sauce. We didn’t end up picking up mushrooms for it (which totally broke BestestHusbandEver’s heart *ahem*) so it was an onion cream sauce instead. Once that was done I coated the pork, fried it hot and fast in oil, and set them aside. BestestHusbandEver drained the potatoes and put the rest of the ingredients in the pan so that everything would get coated evenly.

Dinner was served. The potatoes were perfectly cooked and the sour cream and dill on the outside was a wonderful way of preparing them. The pork was juicy and tender and the cream sauce was so good!

Latvia
(recipe borrowed from the cooks at: www.saveur.com)

Karbonāde (Pork Cutlets With Canterelle Cream Sauce) 

  • 1/4 cup canola oil, plus more as needed
  • 1 cup flour
  • 5 eggs
  • 10 3–4-oz. pork cutlets, pounded to 1/4″-thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. unsalted butter
  • 1 small yellow onion, minced
  • 4 cups roughly chopped chanterelle mushrooms
  • 1 cup heavy cream
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. chopped fresh parsley

Heat oil in a 12″ skillet over medium-high heat. Place flour in a medium bowl, and whisk together eggs and 1/4 cup water in another medium bowl; set both aside. Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated, then place in skillet; cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to serving platter and repeat with remaining cutlets, adding more oil to the pan as needed.

Add butter to skillet, then onion; cook, stirring often, until soft, about 2 minutes. Add mushrooms, season with salt and pepper, and cook, stirring often, until they release their liquid and begin to caramelize, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice, and season with salt and pepper. To serve, pour sauce over cutlets, and sprinkle with parsley.

Kartupeli ar Dillem (Boiled Potatoes With Dill)

  • Kosher salt, to taste
  • 2 lb. small Yukon Gold or new potatoes, unpeeled
  • 1/3 cup sour cream
  • 6 tbsp. minced fresh dill
  • 4 tbsp. unsalted butter
  • Freshly ground black pepper, to taste
Bring an 8-qt. saucepan of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to pot with sour cream, dill, butter, salt, and pepper. Cover pan with lid and shake until potatoes are well coated. Transfer to large serving bowl, and season with additional salt and pepper.
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France…

Saturday, October 20 –

I am not even sure where to start with this dinner. It was a potluck and there was so much food that it still hurts to even think about it. A HUGE thank you to Sassy Desserts and ManlyMan for hosting this French food explosion. This might be my favorite dinner so far, and I feel like it’s going to be hard to top in the future (but I will certainly give it a shot!).

DevouringWorld & BestestFianceEver: saffron mussels bisque, au gratin potatoes, mushroom garlic escargot, french bread, 3 types of french cheeses, crackers, wine
ChinUp & MyBuddy: ratatouille, wine
Sassy Desserts & ManlyMan: artichoke tartlets, shrimp cucumber & curry cream cheese canapes, apple clafouti
Kid Kreole: etouffee
Miss Sweets: nutella crepes
Harvey Danger: drinks, garlic bread
RubsWithLove: stuffed pumpkins with everything
Mr. Hero & Hot Momma & BabyBear: wine, french bread
SlotMachine: wine, eclairs
OurCuz: food photographer for the night

I started with the au gratin potatoes, knowing that they had to bake the longest. I sliced up four russet potatoes, which actually filled two 9×12 casserole dishes and needed twice the amount of sauce. I made it exactly as it is written, and it was simple and straight-forward. Butter, then flour, then salt, then milk, then cheese – stirring often. Presto! Cheese sauce! Covered with foil and into the oven for 1.5 hours it went.

Multi-tasking around the sauce thickening I started the escargot. Again, this recipe was followed exactly as it was written and it was simple and easy to make. I soaked the escargot in water and then cut each of the snails in half. In the pan was the butter and garlic, then the mushrooms and snails. Wine, cream, flour, pepper, and tarragon were whisked together and poured on top. Left to simmer for a few moments the sauce thickened and I took it off the heat. Into the baking dish went the mushrooms first, then the escargot into the caps, then the sauce on top. Sprinkle with cheese, then into the oven for about 15 minutes.

As the mushrooms were softening, I was starting the mussels bisque. Lucky number three, this recipe didn’t need much in the way of change either. Mussels cooked in water and wine, drained with liquid reserved. Butter, onion, garlic, leek, and fenugreek cooked until soft. Flour, then saffron mixture, then broth and reserved liquid. Simmer until flavors are all mixed together. Then parsley, salt, pepper, and cream – and finally the shelled mussels.

My thoughts on all of this:

  • saffron mussels bisque and french bread – Flavorful without being heavy. I usually think of bisque as a creamy, heavier base and this was not. With the fresh French bread dipped in it the flavors made a perfect fall-time soup.
  • au gratin potatoes – This dish was all of the best things that I love about cheesy potatoes, especially the crispy cheese on the edges!
  • mushroom garlic escargot – Creamy, garlicy, heavy sauce on top of cheesy, baked mushrooms = heaven. I could have easily left the snails out and been just as happy with the flavor. Yum!
  • 3 types of french cheeses and crackers – There was a creamy white, an herbed, creamy white, and a sharp, nutty orange cheese. This managed to keep the hunger at bay while the oven worked overtime trying to get all of these dishes done.
  • ratatouille – The last time I had ratatouille it was slightly mushy and mostly flavorless. This time, it was heavenly and very, very flavorful. Apparently if you make it like Disney, you get a great dish!
  • artichoke tartlets – Picture it: flaky pastry, gooey cheese, ripe tomatoes, and salty artichoke. Sounds amazing, right? It was. Very, very. Have a party you’re throwing soon? Make these, they won’t disappoint.
  • shrimp cucumber & curry cream cheese canapes – These were indulgent squares of flavorful goodness. It was almost overwhelming how much flavor they had in them, but then you reached for another and realized that you didn’t mind.
  • stuffed pumpkins with everything – Get up. Go to the store. Get the stuff. Go home. Make this recipe RIGHT NOW. Your mouth (and whoever you decide to share it with) will thank you. I could easily see this becoming a base for many recipes in my kitchen.
  • etouffee – This was a homemade recipe, hence no link. It was spicy, slightly creamy, and very flavorful. He even plated it for everyone so that it ended up beautiful when served.
  • nutella crepes – I only managed to eat half of one of these, but it was dangerously good. With banana and nutella inside and whipped cream on top – how could you say no?
  • apple clafouti – Almost like a pie, almost like a tart, and almost like coffee cake – it was amazing. And the very last thing that I could possibly eat.
  • eclairs – I couldn’t even have one of these, I was so full. But they looked amazing and I am sure they were delicious.

Food and wine and people everywhere – holy cow. Thank you to everyone who came to this dinner and made such wonderful food. All of it collectively knocked my socks off and I’m so happy it turned out the way it did. Three cheers to our France potluck!

France
(recipes borrowed from the cooks at: www.allrecipes.com)

Saffron Mussels Bisque

  • 2 pounds mussels, cleaned and de-bearded
  • 1 1/4 cups white wine
  • 1 1/2 cups water
  • 3 tablespoons margarine
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 leek, bulb only, chopped
  • 1/2 teaspoon fenugreek seeds, finely crushed
  • 1 1/2 tablespoons all-purpose flour
  • 6 saffron threads
  • 1 1/4 cups chicken broth
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 2 tablespoons whipping cream

Directions:  Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.

Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.

Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.

Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

Creamy Au Gratin Potatoes

  • 4 russet potatoes, sliced into 1/4 inch slices
  • 1 onion, sliced into rings
  • salt and pepper to taste
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups shredded Cheddar cheese

Directions:  Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.

Easy Garlic Escargots

  • 1 (7 ounce) can escargots, drained
  • 6 tablespoons butter
  • 1 clove garlic, minced
  • 20 mushrooms, stems removed
  • 1/3 cup white wine
  • 1/3 cup cream
  • 1 tablespoon all-purpose flour
  • 1 pinch ground black pepper to taste
  • 1/4 teaspoon dried tarragon
  • 1/4 cup grated Parmesan cheese

Directions:     Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking dish.

Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.

Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.

Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese over the top. Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.


Finland…

Saturday, October 13 –

Usually I would start one of these posts with, “I made it exactly like the recipe…” but not this time. This dinner was out to test my cooking skills from the very beginning to the very end. Thank goodness I had ChocolateThunder and TroubleWalking in the kitchen helping me to rescue these three dishes: baked mushrooms (that strangely weren’t baked), cream of carrot soup, and caramelized swedes. We also had Bestie Extraordinaire and Mistress Whiskey over, and they brought herb-seasoned fish fillets with potatoes and mushrooms, recipe also below.

Let’s start with the cream of carrot soup recipe. Take the broth and brandy and simmer your carrots in it (I used veggie broth instead of beef broth). Drain the broth mix but save it. Mash the carrots. Set aside. Melt the butter, add the flour, add the milk, presto you have a roux and then a gravy-sauce. Add the carrots, broth, sugar, and pepper. What does that leave you with? A mushy, bland pot of carrot flavored soup-stuff. I took it one step further and had BestestFianceEver use our immersion blender on it. Then I added some salt  and some more brandy and let it simmer for a bit, hoping the flavors would all come together. They did, sort of, but it was still bland. Definitely a better texture, but the flavor was pretty pasty. I asked ChocolateThunder to help me figure out what it was missing and I’m pretty sure what he said was he added the parsley and the nutmeg (supposed to be garnishes, but we put them in anyway) and also some onion powder, garlic powder, and some more nutmeg. Then together we decided that the thing it really needed was… bacon. Yes, yes we did. So BestestFianceEver got to cooking bacon chopped into bits and I moved on to the next recipe. In the end it turned out smoky, smooth, and filling. I am planning on making this again very, very soon.

Next up we have the caramelized swedes (aka rutabagas – also aka something I’ve never cooked before, ever). This recipe I did make as it was written, but stay with me until we get to the funny part. The recipe says to use precooked rutabaga but it doesn’t say how to precook them. So I chopped two peeled rutabagas up into little bite-sized pieces and I boiled them until they were fork-tender. I drained the water then added the butter, two chopped shallots, and one chopped, small onion. I let the butter melt and the sound of frying to begin. Then I added the sugar and let the whole thing cook until the rutabagas were yellow/almost gold. In next was the rosemary and the vinegar – then to put the lid on and simmer. After that was gingerbread crumbs (um, ok?) and blue cheese crumbles (um, really?) and let it heat up and blend the flavors. Once the dish was complete I looked around the room and said, “Ok, rock/paper/scissors for who has to taste this first.” ChocolateThunder, TroubleWalking, and I actually ended up tasting it at about the same time. And even though that’s a really weird combination of flavors to me, it was actually really, really good. Surprised? Yeah, me too. But I would definitely make it again.

Last, but not least, is the baked mushrooms. If this sounds like it would taste like condensed cream of mushroom soup, heated, then you are probably right. Also, right about now my eyes just stopped sending the right messages to my brain. I started off on the wrong foot with this recipe at the very beginning. Butter and breadcrumbs? Check. Mushrooms, onion, lemon juice, butter, salt, and pepper? Check. Keeping them in separate pans? Not so much. I didn’t read to the end first to see that you put the breadcrumbs on top. Oops. So breadcrumbs went in with the mushrooms and other ingredients. Then add the cream and boil, right? Nope – I was supposed to have that in yet another pan, heated to boiling. Instead I put the cream in with the breadcrumbs and mushrooms and heated it till boiling. Then the flour. Then the egg (which I tempered with the heated cream). What do all of these mistakes make? A broken roux. It looked like lumpy, mushroomy vomit with butter floating on top. Yuuuuuummm… *wince* We try everything to fix it – we drain the butter, we mix it vigorously, we have it on low heat, then high heat, and then we almost gave up. What saved the day? Google. Apparently if you want to fix a broke roux you take a cup of cream and you simmer it down to half the volume, and you mix this into the poor, lumpy, mistreated dish. It worked PERFECTLY. All of a sudden it was a creamy, beautiful dish again. Hallelujah! (But nope, you don’t bake it. Weird, huh?)

I also made homemade cheddar garlic biscuits to serve on the side to try to make it not so much like a bunch of side dishes thrown together. (It almost worked.) And Bestie Extraordinaire and Mistress Whiskey brought the fish and potato dish – making the only “main dish” we served.

The fish was tender and the flavor soaked into the potatoes perfectly. The biscuits were ok, but by the time we got to eat them they were cold, which isn’t my favorite. The “baked” mushrooms were pretty much heated cream of mushroom soup, but ok I suppose. The caramelized swedes were so good I went back for seconds. And the soup was so good that when I went back for seconds the pot had already been scraped clean!

So there you have it – new foods, rescue operations, gallons of wine, and good friends. All the things that make a Saturday freaking awesome.

Next week is France and is a potluck. Stay tuned!

Finland

(recipes borrowed from the cooks at: www.foodfromfinland.com and www.food.com)

Finnish Baked Mushrooms

  • 1 lb mushroom, sliced thin
  • 1 tablespoon lemon juice
  • 2 tablespoons onions, finely minced
  • 1/4 cup butter
  • 1 pinch salt and pepper (or to taste)
  • 3 tablespoons flour
  • 2 cups heavy cream
  • 4 egg yolks, lightly beaten
  • 1/4 cup breadcrumbs, fine, dry
  • 1 tablespoon butter

Directions:

1  Mix the breadcrumbs with 1 tbsp butter and toast until golden brown, stirring often to prevent burning.

2  To the sliced mushrooms add the lemon juice, onion, butter, salt, and pepper. Saute until onions tender.

3  Heat the cream to just short of the boiling point.

4  Stir the flour into the mushrooms, stirring rapidly to prevent lumping.

5  Stir in a bit of the cream.

6  Stir in each egg yolk separately.

7  Stir in the remaining cream.

8  Cook, covered, until the sauce is just short of boiling.

9  Sprinkle with the toasted bread crumbs and let sit 5 minutes before serving.

10  Note: The thicker the cream the better the dish tastes. Half and half is better than milk and whipping cream is best of all.

Cream of Carrot Soup (Porkkanasosekeitto)

  • 1 lb carrot
  • 1 cup beef broth
  • 2 tablespoons brandy
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1 tablespoon sugar
  • 1 dash pepper
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons ground nutmeg
  • rolls to serve

Directions:

1  Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree.

2  Heat the butter in a saucepan, add the flour, and stir until blended.

3  Add the milk gradually, stirring constantly.

4  Heat to the boiling point and simmer for 10 minutes.

5  Add reserved stock, carrot puree, sugar, and pepper.

6  Garnish each serving with parsley and a dash of nutmeg.

Caramelized Swedes

  • 1 swede (rutabaga), app. 500 g when peeled
  • 4 shallots or 2 small onions
  • App. 25 g butter
  • 2 tbsp sugar
  • 1-2 tbsp rosemary
  • 1 tbsp apple vinegar
  • 50-100 ml gingerbread crumbs
  • Salt
  • Black pepper
  • (Blue cheese)

Peel the swede (rutabaga) and cut it into cubes of about 2 x 2 cm’s (0.8 x 0.8 inches). Slice the onions. Pre-cook the swede wedges. Drain well. Fry the swedes on low heat in butter. Add the onion wedges and sugar. Cook, stirring, until the sugar dissolves and gets a bit golden. Add the chopped rosemary and vinegar. Reduce the heat, place a lid over it and let it simmer until tender. Season with gingerbread crumbs, salt and pepper. Sprinkle over it with blue cheese crumbs.

Herb seasoned Fish fillets with Potatoes and Mushrooms

  • 4 skinless fillets of pike perch, whitefish or perch (app. 600 g)
  • Salt, pepper
  • 150 ml fresh herbs, chopped (basil, chervil/parsley, thyme)
  • 800 g peeled potatoes
  • 2 tbsp ripe-seed oil
  • 2 Garlic cloves
  • 100–200 g shiitake mushroom
  • 1 tbsp butter or margarine
  • 50 ml lemon juice

Cut a diagonal slit on the deepest parts of the fish fillets, up to half way of the fillet. Sprinkle lightly with salt and pepper and spread the chopped herbs, pressing into the slits as well. Slice the potatoes as half-centimeter slices and toss a chopped garlic clove in a small amount of oil, into a baking dish. Season lightly with salt. Even the surface. Cook the potatoes in 225°C (440F) for about 25 minutes. Meanwhile, chop the mushrooms and saute in a pat of butter or margarine in a pan. Season with chopped garlic and lightly with salt and pepper. Combine the mushrooms with the nearly ready potato slices. Add some lemon juice evenly for freshness. Place the fish fillets onto a bed of potatoes and mushrooms and continue to cook for 10-15 minutes, until the fish is done. Serve with fresh salad and lemon wedges.


Belgium…

Monday, November 21 –

Today we added a new face to this project, LightsOn (sorry, it’s an inside joke that I just couldn’t help). He’s new to the idea, new to the project, and new to my cooking. So much bravery all in one go! 😉 We also had WingWoman, Roommate Extraordinaire, and of course my Wonderful Boyfriend.

This dinner was chicken soup, two different kinds of cooked Brussels sprouts, french bread baguette, and dessert made by WingWoman. So I started with the chicken soup by chopping all the veggies and getting them into the pan with the butter. I used dried spices instead of bundles of fresh (it’s the week of Thanksgiving, so please don’t judge me!) and used one rounded palm-full of each. I also skewed the chicken a little by chopping the chicken while it was raw into mouth-sized pieces and dumping them into the boiling chicken broth. I stirred it altogether and let it simmer until it was done. I whisked the cream and the egg yolk together and scooped out a couple of cups of broth that I added a little bit at a time so the mixture would come up to temperature and blend well (good trick for most recipes that add dairy or egg to anything warm). Then I just let it simmer together to blend the flavors together.

The Brussels sprouts I did two different ways because WingWoman can’t have gluten (so no beer) and I don’t normally like beer, so I wanted to give myself another way to enjoy the combination of soup and greens. The recipe from Belgium has you simmer them in beer (I used a German beer because I was rushed and that’s all Safeway had), then strain them and saute them in butter and salt. The other way I cooked them, how I normally cook them, is in bacon fat. I cooked about five strips of bacon, which were cut up into pieces, pulled the bacon out, threw the sprouts and about a half of an onion in, added some garlic salt and pepper, and let them get crispy and browned. At the end I throw the bacon back in and serve it. Everything is better with bacon, I swear it!

Roommate Extraordinaire took care of slicing, buttering, and garlic salt-ing the baguette, which we toasted in the oven just long enough to brown it a little. We both thought it would be better in soup if it had a little crunch.

Roommate Extraordinaire brought beer, two different Belgian styles that he and Wonderful Boyfriend both agreed were delicious. LightsOn brought two different wines, which were amazing and went perfectly with the dinner.

WingWoman made the dessert, which was simply heaven. Pure, sugary bliss in a cup. The photo doesn’t really do this amazing dessert justice, believe me. It was blended strawberries, cream, and sugar on the top with strawberries and Grand Marnier on the bottom. Make it, savor it, and thank her for the recipe. I’ll add it to the recipe page so it will live on forever where everyone can find it.

Things I have learned: Asking guests to bring wine and dessert makes this whole adventure a whole lot more fun. (Not that my diet would agree…) Adding more people to my blog list has become a fun and unique challenge to find fun names for them. And I look forward each week to the different flavors this journey helps me create. Four and a half years? To go around the world with my friends and loved ones? To learn to make all of these fun recipes? Priceless.

Belgium
(recipes borrowed from the cooks at: www.foodnetwork.com, www.recipes4us.co.uk, and answers.yahoo.com)

Waterzooi de Poulet

  • 2 tablespoons butter
  • 2 carrots, peeled and diced
  • 2 leeks, chopped, rinsed and dried
  • 2 all-purpose potatoes, peeled and diced
  • Salt and white pepper
  • 6 cups chicken stock or broth
  • 1 fresh bay leaf or 2 leaves dried
  • 4 sprigs fresh parsley, plus a handful chopped for garnish
  • 4 sprigs fresh thyme
  • 4 boneless, skinless chicken breasts, 8 ounces
  • 1 cup heavy cream
  • 1 large egg yolk
  • Crusty baguette, warmed, for passing

Directions: In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

Brussels Sprouts in Beer

  • 450g/1lb Brussels Sprouts, trimmed
  • Approx. 480ml/16fl.oz. Dark Beer
  • 1/2 teasp Salt
  • 3 tbsp Butter

Instructions

1.  Place the sprouts in a medium saucepan and pour in enough beer to cover.

2. Bring to the boil then reduce heat and simmer for 15-20 minutes or until tender, adding more beer if necessary.

3. Drain well then return to the pan, season with salt and add the butter. Stir over a low heat until the butter has melted and coated the sprouts. Serve immediately.

Belgium Strawberry Mousse

  • 1 Pound Strawberries — sliced
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Kirsch Or Grand Marnier
  • 1/2 Cup Confectioner’s Sugar
  • 1 1/4 Cups Whipping Cream

Directions: Place half the strawberries in bowl and sprinkle with the granulated sugar and kirsch. Let macerate for 15 minutes. Puree the remaining strawberries together with the confectioner’s sugar. Whip the cream into stiff peaks. Reserve a quarter of the whipped cream for garnish and refrigerate. Carefully fold the remaining cream into the pureed strawberries. Arrange the macerated strawberries in 4 wine glasses, reserving a few slices for garnish. Fill the glasses with strawberry cream, cover with plastic wrap and refrigerate for a few hours. Pipe the reserved whipped cream through a pastry bag fitted with a star tip and decorate with sliced strawberries.