ASSORTED BERRY SHORTCAKE – SERVES 4

1        quart                   fresh assorted berries (blueberries, blackberries, raspberries and strawberries) 1/2    cup                      sugar 1        tablespoon       sugar 2        cups                    all-purpose flour 4        teaspoons         baking powder 1/2    teaspoon           salt 1        pinch                   ground nutmeg 1        teaspoon            cream of tartar 1/2    cup                      butter                            (1 stick) 2        egg                      yolks … Read More

ROAST PRIME RIB OF BEEF WITH AU JUS & POPOVERS MAKES 8 SERVINGS

10       pounds           prime rib roast 2         tablespoons  kosher salt 1          tablespoon    fresh ground black pepper 3         tablespoons  fresh rosemary                               chopped 1/4     cup                      Worcestershire Sauce 1 ½    cups                     Au Jus 12        each                   Popovers                                            see recipe Rub ribeye roast with salt, pepper and rosemary then pour Worcestershire Sauce all over the roast. Place on a rack in a roasting pan … Read More

CRÉME BRULÉE WITH FRESH RASPBERRIES ~ Serves 8

7        each                   egg yolks  7        tablespoons    sugar          1       tablespoon      cinnamon  1/2    teaspoon          nutmeg      3        cups                   whipping cream    (scalded) 1        tablespoon      vanilla       1/2    cup                     sugar                       (for caramelizing)       Combine egg yolks and 6 tablespoons of sugar on top of a double boiler. Beat over simmering water until thickened with a whisk. Mixture should form a ribbon when your whisk … Read More

Roasted Leg of Lamb with Natural Gravy – Makes 8 servings

1 (6- to 7-pound) leg of lamb, trimmed, boned and trussed (tied) 6 cloves garlic sliced into slits 1/4 cup olive oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon rosemary 1/4 cup all-purpose flour Lamb Stock        (see recipe) With a sharp knife, make thin slits in the leg of lamb. Insert garlic in slits. Season lamb … Read More

Oyster and Shrimp Purloo – Makes 8 Servings

Shellfish Stock – Makes 1 Quart 1/8 cup peanut oil 3/4 pound shrimp shells 1 rib celery  (coarsely chopped) 1 small  onion   (coarsely chopped) 2 cloves  garlic   (chopped) 1 quart water 1/8 cup dry white wine 1 tablespoon tomato paste 1 sprig parsley 1 sprig thyme 2 each black peppercorns 1 each bay leaf Heat oil in a stockpot over medium … Read More

CORN BEEF & CABBAGE ~ SERVES 8

Ingredients: 1  (3-pound) corned beef brisket (uncooked), in brine 14  cups cold water 2   cups beef stock 2   bay leaves 4   sprigs fresh thyme 2   teaspoons black peppercorns 4   whole allspice berries 2   whole cloves 2   heads green cabbage (approx 3 pounds),  cut into 8 wedges 3   chopped medium yellow onions 8   small new potatoes (about 1 1/4 pounds), … Read More

Pan Roasted Grouper ~ Makes 8 Servings

 ½      teaspoon                     salt ½      teaspoon                     fresh ground black pepper 8       each                             grouper fillets                           4 ounces each 2       tablespoons               olive oil 6       tablespoons               butter                                              melted 2       tablespoons               fresh lemon juice              ¼      cup                               fresh chopped chives  Season grouper with salt and black pepper.  Heat 2 tablespoons of melted butter in a large skillet.  Working in batches to avoid overcrowding; add remaining … Read More

Beef Tenderloin Soup – Serves 8

2 pounds  beef tenderloin    (trimmed) finely diced 1/2 cup butter            (1 stick) 1 clove garlic minced 1 medium onion  finely chopped 1 large carrot  finely chopped 4 ribs celery  finely chopped 1 cup  all-purpose flour 2 16 ounce cans whole peeled tomatoes crushed 8 cups beef stock  1 tablespoon Worcestershire sauce 1 teaspoon salt 1 teaspoon freshly ground black … Read More

CREPES FILLED WITH COUNTRY FRIED APPLES WITH CREME ANGLAISE~Makes 6 Servings

Crepes Makes 6 servings 1/2 1/8 3 1/2 1/2 1 1/4 3.5 1 1/2 1   tablespoon teaspoon   cup cup cup cup cups tablespoon tablespoon cup                  granulated sugar salt eggs milk water flour clarified butter Country Fried Apples superfine sugar ground cinnamon Creme Anglaise                 (see recipe)     (see recipe) … Read More