M-J’s Elegant Apple Tart

M-J's Elegant Apple Pie: Use Sonya, Fuji or Gala Apples for Best Results

Autumn is almost here, and apple harvest-time is nigh. It’s a good time to start thinking about apple pie. M-J’s Elegant Apple Pie Recipe   

If you wish to dry apples for future use, in case of an electrical outage, here is an easy, instructive page on the subject, at pick Your Own. I do not recommend drying fruit or vegetables in your car, however, because mice do find ways into your vehicles, old OR new. I like to dry my things in the sun, using clear plastic vegetable or berry containers from the grocery store. I make sure they will not be penetrated by insects, nor blown away with the wind, by selective plastic-wrapping (leaving some apertures for air) and anchoring them with heavy objects.

 

 

 

 

 

Advertisements

Baked Alaska from a Pound Cake

Courtesy of M-J de Mesterton, the Elegant Cook

A classic pound-cake is hollowed-out in the middle, filled with vanilla ice cream, topped with meringue, and baked for a few minutes until the edges are lightly-browned. This “Alaska” cake  is ready to be baked.

©M-J de Mesterton

>Sauce Velouté for an Elegant Dinner Dish

>

M-J’s Sauce Velouté Recipe
Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic French recipe. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice. To be continued….

 Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

Sauce Velouté for an Elegant Dinner Dish

M-J’s Sauce Velouté Recipe
Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic French recipe. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice. To be continued….

 Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

Sauce Velouté for an Elegant Dinner Dish

M-J’s Sauce Velouté Recipe
Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic French recipe. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice. To be continued….

 Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

Create a website or blog at WordPress.com

Up ↑