24 hours.
Stir well before using.
Meringue
This can be used for pie or as an additional ingredient in other garnishes.
Ingredients:
4 egg whites
1 pinch cream of tartar
2 Tablespoons sugar
Directions:
Drop egg whites and cream of tartar in a bowl.
Whisk until soft peaks form.
Gradually add sugar and continue beating until stiff peaks re-form.
Pear Cream
Good on fruit soups and floating on most hot teas.
Ingredients:
One cup real cream
½ cup puréed pears (peeled and cored)
⅛ teaspoon pure vanilla extract
A dash (1/16 teaspoon) of nutmeg
Directions
Pour all ingredients into a bowl.
Whip until cream achieves high peaks.
Freeze until ready to serve.
Serve by the rounded teaspoon.
Picante
Ingredients:
1 large white onion
1 fresh jalapeño pepper
6 medium-sized ripe tomatoes
6 Tablespoons vegetable oil
1 teaspoon salt
¼ teaspoon granulated sugar
1 Tablespoon fresh, crushed cilantro
Directions:
Remove skin from onion.
Dime-size cube onion.
Remove stem from jalapeño and tomatoes.
NOTE: Keeping the jalapeño whole will reduce the “heat” aspects of the dish.
Cube (dime-size) the jalapeño and tomatoes.
In large frying pan, preheat the oil to medium temperature.
Add onions and sauté for about 10 minutes (or until tender, but not brown).
Add the remaining ingredients.
Turn heat to medium-low.
Simmer for about 10 minutes.
Remove jalapeño.
Pinked Butter
This doesn’t store well; so, plan accordingly. If you’re making something special just for yourself, quarter the recipe.
Pairs well with yellow/white dishes (i.e. lemon gelatin, or white asparagus).
Ingredients:
1 cup softened cream cheese
1 cup clarified butter
¼ cup dry red wine
½ cup Bing cherries, seeded, peeled, and finely chopped
Directions:
Combine cream cheese and clarified butter.
Whip.
Add wine and cherries.
Whip until nicely smooth, somewhat thick, pinkish color, and with pink bits.
Raisin Cream
Great on pie, ice-cream, or just served on salt-free crackers.
Ingredients:
1 cup heavy cream
⅛ teaspoon almond extract
A dash (1/16 teaspoon) of cinnamon
½ cup raisins, finely chopped
Directions:
Whip cream until it forms stiff peaks.
Fold in almond extract, cinnamon, and raisins.
Freeze until ready to serve.
Serve by rounded teaspoon.
Savory Butter
Ingredients:
½ teaspoon herbs
1 cup clarified butter
Directions:
Add whatever your chosen herb to clarified butter.
Stir.
Shrimp Cream
Can be rolled in various leafy vegetables, like butter lettuce, or served on savory toast points (see Savory Toast Points).
Ingredients:
Roux (See Recipe for Basic Roux)
1½ cups warmed milk
3 cups de-veined fresh baby shrimp, crushed, chopped, and strained
⅔ cup heavy cream
9 Tablespoons of dry white wine, preferably Sherry (or Riesling)
1 cup mozzarella cheese, shredded
1 Tablespoon lemon zest
½ teaspoon tarragon
½ teaspoon white pepper
Directions:
Add warmed milk to roux.
Stir.
Continue to cook over medium heat, stirring constantly, until sauce begins to thicken.
Add shrimp.
Stir.
Simmer, stirring constantly, over very low heat, until mixture thickens.
Add cream, sherry, cheese, zest, tarragon, white pepper.
Stir.
