Apple Cream Sauce

adapted from “The Art of Grilling” by Kelley McCune

A sauce or side dish that’s best when served along with grilled pork. I recommend an apple such as Jonagold for its ability to maintain shape after sauteing and its honey-sweet flavor, a good complement to pork.

• 2 Tbsp butter
• 2 apples such as Jonagold, sliced thin
• 1/4 cup heavy cream
• salt and freshly ground white pepper, to taste
• heaping Tbsp of chopped fresh chives

Melt butter in a saute pan over medium heat, add apple slices and saute until just beginning to soften, about 3 minutes. Add cream and reduce liquid until it simply coats the apples, about another 1 -2 minutes. Remove from heat, season with salt and pepper, gently toss with chives

An alternative to chives, fresh chopped sage would be equally suitable.

Pan Seared Chicken with Brahm’s Claret Wine Sauce

I’ve been making this entree for years now as it has a luxurious taste yet easy and quick to assemble making it a weeknight favorite. I’ve long lost the original recipe found on the back of the bottle of John Brahm’s Claret Wine Sauce so what follows is an evolution of a great recipe

• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 4 Boneless chicken breasts or thighs
• Pan searing flour
• 1 minced shallot
• 2 Tablespoons red wine vinegar
• 3 Tablespoons Brahm’s Claret Wine Sauce
• 1/4 Cup heavy cream

Heat olive oil in a 12 inch saut» pan over medium to high heat, lightly coat chicken in pan searing flour. When oil begins to smoke add chicken. After chicken has browned on both sides move to edges of pan and reduce heat. Add butter and shallots. Saute shallots until slightly softened. Add red wine vinegar and deglaze pan. After vinegar has reduced by one half, add Claret sauce. Simmer an additional minute then add cream. Simmer on low until sauce begins to thicken.

Plate chicken pieces next to a side of rice or roasted potatoes. Pour sauce over both and serve.

Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce)

Adapted from The Best of Craig Claiborne

A rich hearty dish, Coquille St. Jacques can be served either as an appetizer or a main course. The ingredient list is short therefore their quality is key as each component’s flavor will influence the dish.

• 4 tbsp butter
• 1 tbsp finely chopped shallots
• 2 cups fresh sliced mushrooms
• 1/2 cup dry white wine or dry white French vermouth
• 1 pound scallops, preferably dry scallops
• 2 tbsp flour
• 1/2 cup milk
• 1 cup plus 2 tbsp heavy cream
• Pinch of cayenne

Melt the butter and add shallots. Cook for a moment then add mushrooms. When softened add salt, pepper, and wine.

Add the scallops and cook until just heated through, then remove them and the mushrooms with a slotted spoon. Pour off and reserve the liquid in a bowl. Many times people inadvertently overcook scallops and when they do they turn tough.

Melt 2 tbsp of butter in the pan and add the flour whisk rapidly and cook for a minute, but don’t let it burn. Add the reserved liquid and stir until thickened and smooth. Add the milk and one cup of cream, cook for five minutes and flavor with salt, pepper, and cayenne. Whip the 2 remaining tbsp of cream and fold it into the sauce.

In six scallop shells or ramekins divide the scallops and mushroom mixture. Spoon the sauce over each dish then place in a preheated broiler. Turn the scallops once while broiling, remove the dishes when a nicely browned glaze forms on the top of each dish. Serve immediately.

Wine Suggestions

Let’s see …seafood, cream sauce. Best bet is a Chardonnay, but be careful not to choose a bottle with too much oak aging as it may conflict with the basic flavors of scallop, cream, and mushroom. Think white Burgundy, New Zealand, or one of the better Finger Lakes bottlings because these regions tend to emphasize the fruit and soil characteristics in their Chardonnays, not the oak aging.

Georges Perrier’s Crabcakes With Shrimp

This recipe was submitted by one of our community members, my brother Ben. When Ben recommends a crab recipe, you do not question his words, you simply accept it as truth. I say this because he has an unfaltering taste for good crab, has sampled many a crabcake in his day, can crack, clean and consume a freshly steamed Maryland Blue like no other, and therefore knows for what he speaks!

One quick note about crabcakes. Good crabcakes are made with a binder, bad ones with filler. Get it? Good!

Pick over the crabmeat to remove cartilage and shells, leaving lumps as large as possible. Shell and devein the shrimp. Place shrimp in food processor, add the egg, cream, salt and pepper, and puree as smooth as possible. Use a rubber spatula to scrape down the sides of processor bowl. Transfer pur&eacutee to a mixing bowl. Add the crabmeat, scallions, mustard, Worcestershire sauce, and hot pepper sauce. Stir gently but thoroughly to blend.

For crabcakes: shape mixture into 10 crabcakes. Heat 2 tbsp. oil in a nonstick skillet. Sauté the crabcakes, several at a time, adding oil as needed. Cook over medium heat about 3 minutes on each side or until golden brown. Remove and keep warm. Repeat with the remaining cakes. Serve with Parsley butter sauce (see recipe below). Makes 5 servings.

For crab loaf: preheat oven to 375 degrees. Lightly butter the inside of a loaf pan. Transfer mixture into pan. Spray a sheet of aluminum foil with a non-stick spray and cover the loaf pan with foil. Put loaf pan in a 9×11 inch pan, or a pan large enough to accommodate the loaf pan. Partially fill the pan with hot water. Bake for about 1 hour or until a cake tester inserted in center comes out clean.

Parsley butter sauce:

Combine shallot, vinegar and wine in a saucepan bring to a boil and reduce by half. Add the broth and cream bring to a boil. Cook at a rolling boil about 45 seconds. Swirl in butter. Add salt and pepper. Stir in mustard and parsley. Makes about 3/4 cup.

Crème Brulee (non cook method)

Adapted from “Elegant and Easy Creme Brulee”

If cooking a custard intimidates you, or the Julia Child recipe I’ve provided seems a bit too exhaustive for a simple custard, try this very simple and tasty cr&egraveme brulee –it won’t disappoint.

Six servings

• 8 egg yolks
• 1/3 cup granulated white sugar
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 cup granulated white sugar
• Preheat oven to 300 degrees

In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among six ramekins or custard cups. Place in a water bath (see instructions below) and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least two hours or up to two days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch, place under the broiler under the broiler until sugar melts. Chill custards for a few minutes before serving.

Water bath - place a paper towel on the bottom of the water-bath pan this will prevent ramekins from sliding. Place the custard filled ramekins in the pan, and place on the center rack of the oven. Carefully fill the pan with warm water, until the level reached halfway up the sides of the ramekins.