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Strawberry Yogurt Breakfast Split
or individual servings; peel and split 1 banana. Place banana halves in serving bowl. Top with 4 ozs. (1 cup) fresh strawberries, 4 ozs. (1/2 cup) yogurt, and 1 Tbsp chopped, toasted almonds. view[Strawberry Yogurt Breakfast Split recipe] |  |
Strawberry Compote Crepes
n bowl, toss together fruit; spoon Grand Marnier over. Chill for up to several hours. To serve, divide fruit among 4 crepes; fold crepes over fruit. Top each crepe with 1 Tbsp whipped topping. view[Strawberry Compote Crepes recipe] |  |
Strawberry Breakfast Salsa
n a medium bowl, whisk jam, water, and cinnamon; add strawberries. toss gently to combine. Serve salsa over pancakes, waffles, french toast, hot cereal, or mix into plain yogurt. view[Strawberry Breakfast Salsa recipe] |  |
Stacked Sausage Torte
team or cook spinach, drain in strainer, pressing to remove excess moisture. Beat 4 eggs and 1 egg white together. Beat remaining egg yolk with water; set aside. Heat 1 tablespoon butter in an 8-inch view[Stacked Sausage Torte recipe] |
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Food Recipes Of The Day
Hot Duck Pate in Puff Pastry
Ingredients:
1 x Duck, approx. 4 lb
1/2 lb Pork butt, cubed
1/2 lb Veal shoulder, cubed
1 pch Nutmeg
1 pch Allspice
1 pch Thyme
1 x Bay leaf
8 oz White wine
2 x Cloves garlic, unpeeled
2 x Eggs
1 oz Truffles, chopped
1/4 lb Pistachio nuts, blanch/skin
1/4 cup Duck glaze, ?? what's that
1 tbl Truffle juice
12 oz Foie gras
1 x Truffle, thinly sliced, opt
2 lb Frozen puff pastry, thawed
1 x Egg, beaten w/1 T milk salt & pepper to taste
Directions :
Remove meat from legs and breast of duck. Remove all skin and fat. Marinate duck meat, pork butt and veal shoulder with nutmeg, allspice, thyme, bay leaf, wine and garlic for 3 or 4 days in the refrigerator.
Drain all the liquid and whole spices from the meat. Peel the garlic cloves, and, with the marinated meat, run through a meat grinder on a coarse setting. Mix the ground meat with the eggs, chopped truffles, pistachio nuts, duck glaze, truffle juice, salt and pepper to make a pate.
Form pate into twelve 2-inch balls. Top each with a small slice of foie gras and a thin slice of truffle. Cut the puff pastry into 4 pieces. Roll each piece into a strip, approximately 20-by-4-inches. Place 6 balls of pate, spaced at 3-inch intervals, on two of the pastry strips. Brush egg wash on the pastry surrounding the pate; cover with remaining sheets of pastry, pressing between the individual balls. Cut around each pate with a large ring cookie cutter, pressing to seal the edges. Place the sealed pates on a buttered baking sheet. Decorate the tops with leftover puff pastry (using egg wash as "glue"); then brush with egg wash. Bake in a 425'F oven for 10 to 15 minutes.
Place the pates on serving plates and ring with Sauce Perigueux.
Category :
Pies_And_Pastries |
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