Supremes de Volaille
(Chicken Breasts Poached in
Butter with Wine and Cream Sauce)
4 skinless, boneless chicken breasts
1⁄2 teaspoon lemon juice
1⁄4 teaspoon salt
Big pinch white pepper
4 tablespoons butter
Wine and Cream Sauce
1⁄4 cup white or brown stock or canned beef bouillon
1⁄4 cup port, Madeira or dry white
1 cup heavy cream
Salt, white pepper and lemon juice
2 tablespoons fresh minced parsley
Preheat oven to 400 degrees.
Rub the chicken with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in a heavy, flameproof 10-inch casserole until foaming. Quickly roll the chicken in the butter and lay a round of wax paper cut to fit the casserole on top. Cover the casserole and place in the preheated oven. After 6 minutes, press the tops of the chicken with your finger; if it’s still soft and squashy, return them to the oven for a minute or two more. They’re done when they feel lightly springy and resilient; do not overcook. Remove chicken to a hot serving dish; cover and keep warm while making the sauce.
For the sauce, pour the stock and wine into the casserole with the cooking butter and boil down rapidly over high heat until liquid is syrupy. Pour in the cream and boil rapidly until lightly thickened. Season carefully with salt, pepper and drops of lemon juice. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.
and Snow Peas
3 cups peeled, sliced carrots
2 small bags refrigerated snow peas
1 tablespoon sugar
11⁄2 cups water
11⁄2 tablespoon butter
1⁄2 teaspoon salt
Pinch of pepper
2 tablespoons fresh minced parsley
1 to 2 tablespoons additional butter
Place carrots and snow peas in a heavy-bottomed enameled saucepan with sugar, water, butter, salt and pepper. Cover and boil slowly for about 30 minutes, or until the carrots are tender and the liquid has evaporated. Correct seasoning. Just before serving, reheat by tossing with parsley and additional butter.
1⁄3 cup finely minced onions
2 tablespoons butter
1 cup unwashed raw white rice
2 cups chicken stock or broth, heated to boiling
Salt and pepper
1 small herb bouquet*
Cook onions slowly in butter in a heavy 6-cup saucepan for several minutes until soft and translucent. Add rice and stir over moderate heat for 3 to 4 minutes until the rice grains, which first turn translucent, become a milky white. Then stir in the chicken stock, season lightly with salt and pepper and add the herb bouquet. Stir briefly until a simmer is reached, then cover tightly and cook at a moderate simmer on the stove or in a preheated 350-degree oven.
Regulate heat so that the rice has absorbed the liquid in about 18 minutes, but do not stir the rice during the cooking. When done, fluff lightly with a fork, adding more salt and pepper if needed.
* Make herb bouquet with 2 parsley springs, 1⁄3 bay leaf and 1⁄8 teaspoon thyme tied in washed cheesecloth.
1⁄4 cup warm water (110 to 115 degrees)
1⁄4 cup warm whole milk (110 to 115 degrees)
3 teaspoons active dry yeast (measured from two 1⁄4-ounce envelopes)
23⁄4 cups all purpose flour
11⁄2 teaspoons salt
3 large eggs, room temperature
3 tablespoons sugar
11⁄2 sticks unsalted butter, room temperature
1 large egg beaten with 1 teaspoon water (for glaze)
Combine warm water and warm milk in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over and stir to moisten evenly. Let stand until yeast dissolves, stirring occasionally, about 8 minutes.
Add flour and salt to yeast mixture. Blend at medium-low speed until shaggy lumps form, scraping down sides of bowl occasionally, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes (dough will be soft and silky). Increase speed to medium-high and beat until dough pulls away from sides of bowl and climbs paddle, 8 to 9 minutes.
Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 hour 15 minutes to 1 hour 30 minutes.
Gently deflate dough by lifting around edges, then letting dough fall back into bowl, turning bowl and repeating as needed. Cover bowl tightly with plastic wrap and chill, deflating dough in same way every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
Butter 12 standard (1⁄3-cup) muffin cups. Divide dough into 12 equal pieces; cut each piece into thirds. Roll each small piece between palms into ball. Place 3 balls in each prepared cup (dough will fill cup).
Place muffin pan in warm draft-free area; lay sheet of waxed paper over. Let dough rise until light and almost doubled (dough will rise 1⁄2 inch to 1 inch above top rim of muffin cups), 50 to 60 minutes.
Position rack in center of oven and preheat to 400 degrees. Place muffin pan on rimmed baking sheet. Gently brush egg glaze over risen dough, being careful that glaze does not drip between dough and pan (which can prevent full expansion in oven).
Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Cool 10 minutes. Remove brioches from pan. Serve warm or at room temperature.
Reine de Saba
(Queen of Sheba)
2⁄3 cup semisweet chocolate morsels or 4 ounces semisweet baking chocolate melted with 2 tablespoons dark rum or strong coffee
1 stick softened butter
2⁄3 cup granulated sugar
3 eggs, separated
1⁄4 teaspoon cream of tartar
Pinch of salt
2 tablespoons granulated sugar
1⁄3 cup pulverized almonds
1⁄4 teaspoon almond extract
3⁄4 cup cake flour, sifted
1⁄2 cup semisweet chocolate morsels or 3 ounces semisweet baking
11⁄2 tablespoons dark rum or strong coffee
6 tablespoons unsalted butter
1⁄2 cup slivered almonds
Preheat oven to 350 degrees.
Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
Beat the egg whites, cream of tartar and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in almonds, and almond extract. Immediately stir one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn batter into a greased and floured 8-inch cake pan, pushing batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2-1⁄2 to 3 inches around the circumference are set so that a toothpick plunged into that area comes out clean; the center should move slightly if the pan is shaken.
Allow cake to cool in pan for 10 minutes. Run knife around edge of pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.
For the icing, place the chocolate and rum or coffee in the small pan, cover, and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.
NEMS Daily Journal