Tablespoon flour
2 cups peeled and seeded red Roma tomatoes, mashed and puréed
½ cup cooled clarified butter
Directions:
Pull petals off the marigold heads, discard heads, and let petals dry; the humidity will determine how long the drying will take.
Rub dried petals between the palms of your hands to produce marigold powder.
Combine marigold powder, spices, and flour, and put to one side.
Slash skins of your tomatoes.
Drop tomatoes into boiling water for several seconds.
Remove tomatoes and peel.
Cut open tomatoes and remove seeds.
Slice tomatoes thin and sauté until brown.
Let tomatoes cool, then purée in a blender.
Combine paprika chili powder, pepper, and salt with tomatoes.
Stir.
Add clarified butter.
Whip until smooth.
Whisky Crème
Ingredients:
1 cup “Plain” Savory Crème (see Savory Crème, minus herbs)
1 cup clarified butter
½ teaspoon coconut essence
4 Tablespoons whisky
Directions:
Combine all ingredients.
Beat until smooth.
Keep refrigerated.
White Butter-Wine
This must be served within 15 minutes of making; so, plan accordingly. It will separate if not refrigerated. It’s wonderful over fish, though, and can be used as dressing on green salads, aspic, or just to “spice up” something, or as a shrimp-dip.
Ingredients:
1 cup clarified butter
4 egg whites beat into a meringue—(see Meringue)
1 pinch of tartar
¼ cup sweet white Riesling
Directions:
In a bowl, beat clarified butter to a nice bubbly froth.
Gently fold in the meringue.
Slowly add tartar and wine.
You end up with a nice smooth somewhat-thick cream sauce.
White Sauce
Ingredients:
3 Tablespoons roux (See Recipe for Basic Roux)
2 cups fresh heavy cream, warmed to room temperature
1 wiggle (1/16 teaspoon) of salt
A dash (1/16 teaspoon) nutmeg
1 wiggle (1/16 teaspoon) white pepper
Directions:
Put a pot over low heat.
Add roux.
Cook and whisk until slightly golden.
Whisk in cream, a little at a time, being careful not to let lumps form. Whisking regularly, bring to a boil and continue cooking until thickened.
Remove pot from the heat.
If there are any lumps, strain, using a cheese cloth or strainer.
Add salt, nutmeg and pepper.
Stir and let cool.
HORS D’ŒUVRES
Bacon-Wrapped Dates
Ingredients:
1 pound large dried dates
Several slices Munster Cheese
1 pound smoked bacon
Directions:
Wrap each individual date with a strip of Munster Cheese.
Cut bacon strips in half.
Fry bacon strips in large frying pan. Blot bacon dry.
Wrap one hot bacon strip around each date and cheese.
Affix each bacon-strip to date and cheese with toothpick.
Bite the Beef
Ingredients:
1 pound beef tips, cut into ½-inch cubes
2 Tablespoons butter
1 teaspoon Italian spice
1 cup dried tomatoes, chopped
½ cup fresh mango, puréed
Directions:
Sauté beef tips in butter.
Season with Italian spice and dried tomatoes.
Strain, then pat with paper towels, to reduce residual butter.
Return to pan.
Add puréed mango.
Stir until hot.
Remove from heat.
Bourbon Orange Glaze Shrimp Babies
Ingredients:
1½ cups shredded coconut
1 pound fresh cocktail shrimp
6 teaspoons bourbon
Juice from 2 squeezed oranges
½ teaspoon orange extract
1 Tablespoon brown sugar
3 Tablespoons butter
1 teaspoon ground ginger
Directions:
Pre heat broiler to 350º degrees.
Broil
