~french maid pinot noir wine~

french maid

vinde pays d'oc

pinot noir

produit de France

vintage 2007

~tillamook smoked cheddar~

tillamook smoked cheddar

~nut brittle recipe~

nut brittle recipe

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
3 cups nuts
1 tsp baking soda

in sauce pan combine sugar, corn syrup and water
and cook over medium heat, stirring until sugar dissolves
bring to a boil and blend in butter
stir frequently when syrup reaches the thread stage about 230 degrees
when temperature reaches 280 degrees or soft crack stage, add nuts
stir constantly until hard crack stage 300 degrees is reached
remove from heat and stir in baking soda, mix well
pour out on buttered baking sheets and pull candy thinner as it cools
loosen from pan and turn over then break up into pieces
and store in air tight containers

~souffle recipe~

souffle recipe

2 ounces butter
2 1/2 ounces flour
24 fl. ounces milk
salt, as needed
ground black pepper, as needed
15 egg yolks

butter softened, as needed
3 ounces grated cheese 2x
10 egg whites

set oven at 425 degrees

Brush butter in each ramekin and dust with 3 ounces of cheese

make souffle base by
heating butter then stiring in flour
cook this roux over medium heat for 6 minutes
stirring to make a blond roux
add milk, whisk well until the mixture is very smooth
add salt and pepper and simmer for 15 to 20 minutes
until thick and smooth
whisk egg yolks and temper with hot base
return base to burner and simmer for 3 to 4 minutes
stirring constantly do not boil
adjust salt and pepper and strain into mixing bowl,
add cheese and cool

in mixer whip egg whites till stiff

fold egg whites into base 1/3 at a time

pipe into ramekins (keeping tops and rims clean)1/2" below rim and bake immediately

16 to 18 minutes till done

~istara ossau iraty cheese~

~bellavitano sartori reserve cheese~

~tomme de savoie cheese~

tomme de savoie cheese

semi firm cow's milk cheese

from savoie in french alps