December Newsletter 2003

Seasons Greetings!

I hope you and yours all had a great Thanksgiving Holiday. We are indeed blessed in this country and in these times.

I know I don't have to remind you that Christmas Day is just not that far off. We are all busy and, I am sure, procrastinating to some degree. At least some of us are, like me. With seven children, seventeen grandchildren and two great GCs it's no easy task. Thank goodness for wife Carolyn.

If I may help and you can find gifts on www.mychefsfavorites.com. then please lean on me. I will pull out all stops for delivery to suit your needs and the holidays. Ordering early and spending over $99.00 for prepaid shipping will get your orders to wherever you want them to go in the continental US.

If we get down to the wire there will be extra charges for 3-Day and 2nd Day delivery. I will offset those charges with that amount I would ordinarily pay for the prepaid ground service. It's a little complicated but...I serve.

Please feel free to call me at my toll-free number, 800 577 7310 at any time with any question or special needs or email me at laiva@swbell.net Just click on the blue links.

Now, to make this newsletter worth your time I have provided some new recipes for holiday entertaining. These are really easy, good to eat and make such an impression on family and guests. They are also on the site with other favorite recipes of mine and, should you need some of the implements mentioned, they are on the site too. Enjoy!! and thank you for reading.

Sincerely,
Don Shipman,
MyChefsFavorites.com

GRAND MARNIER SOUFFLE WITH CRÈME ANGLAISE - Serves 6-8

1-1/2 ounces (3 Tablespoons) unsalted butter
1 ounce (3 Tablespoons) unbleached all-purpose flour
1 Cup whole milk
2-1/4 ounces (about 1/3 cup) granulated sugar
1/8 Teaspoon fine sea salt
3 large egg yolks
1/3 cup Grand Marnier
1/2 teaspoon pure vanilla extract
2 Teaspoons finely grated orange peel (or very finely chopped for a little heavier feel)
6 large egg whites, whisked to soft peak

1. In a heavy-bottomed medium saucepan, melt the butter. Whisk in flour and cook for three minutes. Add the milk, sugar and salt and bring to a simmer, whisking until smooth and thickened.

2. In a large mixing bowl, whisk yolks and Grand Marnier. Gradually add milk mixture, stirring constantly. Stir in the orange peel and vanilla. Allow to cool.

3. Fold the whisked egg whites into the base, one-third at a time. Spoon the soufflé mixture into a buttered, one quart soufflé dish fitted with a parchment paper collar. Bake in a preheated 375degree F oven for 30 –35 minutes (12 to 15 minutes in individual molds).

Make It Light by using nonfat milk, if you wish.

CRÈME ANGLAISE - Makes 3 cups

1 Vanilla bean. Split and scrape out seeds, put seeds and bean (cut into a few pieces) into saucepan
1 Cup heavy whipping cream
1 Cup whole milk
4 Ounces (1/2 cup) granulated sugar
6 Large egg yolks

1. In a heavy bottomed saucepan, combine the vanilla bean, cream and milk and bring to a simmer. Remove from heat, cover and steep for 20 to 30 minutes or until tepid. (Steep longer for to taste for flavor.)

2. In a large mixing owl, whisk yolks and sugar until combined and lighter in color.

3. Pour half the cream into the egg mixture, whisking constantly. Return to saucepan and cook, stirring until custard thickens and coats the back of a wooden spoon. Remove from the heat and strain through a fine strainer to remove the vanilla beans. Do not worry about the vanilla seeds.

Variations: Add brandy, citrus zest, chocolate or coffee before returning custard to the heat in step three.

CHOCOLATE SOUFFLE WITH WARM RASPBERRY SAUCE - Serves 6-8

1 Cup whole milk
1 Tablespoon potato starch or cornstarch
2-1/2 Ounces granulated sugar
1 Teaspoon pure vanilla extract
5 Ounces semisweet chocolate, melted
3 large egg yolks
5 large egg whites, whisked to soft peaks
+ Confectioner’s sugar, for dusting

1. In a medium heavy-bottomed saucepan, bring the milk to a boil. Remove from heat and set aside.

2. In a large mixing bowl, combine the potato starch and sugar. Add the egg yolks and vanilla and whisk until well combined and lighter in color. Whisking constantly, add the hot milk in a slow steady stream. Return milk mixture to the saucepan and bring to a simmer, stirring constantly until thickened, about 1 to 2 minutes.. Add the chocolate and stir until combined. Cool chocolate mixture until tepid.

3. Gently fold the egg whites into the chocolate mixture, a third at a time. Transfer to a buttered and sugared 1 qt. Soufflé dish. (Parchment collaring isn’t really necessary for the chocolate soufflé.) Bake in a preheated 375 degree F oven for 30 to 35 minutes (12 to 15 minutes in individual molds.) Dust with powdered sugar before serving.

RASPBERRY SAUCE

1 Pound raspberries
1/2 Cup granulated sugar
1/2 Teaspoon freshly squeezed lemon juice
2 Tablespoons Grand Marnier
+ Fresh mint, for garnish

1. For the Raspberry Sauce: In a heavy bottomed saucepan, combine berries, sugar and lemon juice and bring to a boil. Reduce heat and add Grand Marnier and simmer until slightly thickened, about 10 minutes. Strain the mixture through a fine mesh strainer to remove seeds. Place sauce in a squirt bottle for garnishing the plates and dessert.