with
Crème Fraiche and Spices |
| | SPICES | | 40 | pieces | star anise | | 200 | grs | cinnamon sticks | | 60 | pieces |
cloves | | 20
| tBsp | white peppercorn | | | Grind spices coarsely | | | | | | | SAUCE | | 270 | grs | honey | | 270 | grs
| butter | | 2 | tBsp | spice mix
| | 600 | grs | creme fraiche | | 1/2 | | lemon juice | | | | | It gives a nice twist to the cream It is even better if the spices are previously toasted on a skillet This sauce may be served with poached fruits like Pears,
Peaches |
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TOFFEE or BUTTERSCOTCH |
| 2 | #
| sugar | | 1 | cup | light corn syrup | | 1 | Quart | heavy
cream | | | | | | 1 | Qt | ½
& ½ | | | Rum Bourbon Calvados Bayley's Pear or other kind of Brandy
| | | | | | In a stainless steel pot, bring the ithre first ingredients
to a boil Then
reduce the flame and let simmer as long as needed to obtain a light golden brown mixture. During this operation ,it
is necessary to stir often and also to skim the cooking liquid with a laddle (kept on the side in a water bath). When
ready , gradually add the 1/2 &1/2 (or 1/2 cream-1/2 milk), whisking constantly Add the desired liquor and
finish by bringing back to a boil a last time. |
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PINEAPPLE / BAYLEY'S |
| 1 | sq inch
| diced
pineapple
| | 3 | oz | (90gm) salted butter
| | 1 | lb | (450 gm) sugar | | 2 | tBsp | coarsed coriander seeds. | | | | |
Saute the pineapple with butter and sugar until blond caramel , then add the coriander seeds
. If you are not satisfied with the perception of the flavor
of coriander, add some more, otherwise continue and flambee with | | | | | | 1 | cup | Bayley's | | then
add | | 3 | cans | coconut milk (400 ml each)
| | 1 | pint | pineapple juice | | | | | Bring toa boil and let simmer for about
15 minutes . Remove from the flame and
add a few leaves of cilantro .
Let infuse before straining. Serve
with exotic fruit and yogurt Pancakes |
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Saint-EMILION *redwine |
| Red Wine from The Bordeaux Region in France | | 3 | oz | Butter | | 1 | lb | (450 gm) sugar | | 1 | tsp | salt | | | | | Bring ingredients
to caramel color stirring constantly with a wooden spatula. Then add | | 1 | bottle | good red wine from the Bordeaux région
or
| | ( Cahors, Languedoc or some kind of Syrha) | | 1 | Rind | Orange, Lemon , Lime
| | 1 | Juice | Orange, Lemon , Lime | | 1 | | vanilla bean (cut in halves , lenghtwise) | | | | | Keep
cooking the Caramel/wine but also reducing it to its half. Add then the
Juices of the citrus Let cook for another 3 to 4 minutes .
Strain through fine mesh and keep cover When needed , reheat some of the
base in a casserole Add some good butter (cold) and "Monte" (emulsify) | | Serve
with summer berries (cold) _can't wait to long , the sauce has to be hot to enhance the effect of the temperature
differences_ Langues de chat or Almond
cookies to go with |
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