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September 2019

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Spianata TomatoDappled Pizza Blanca

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Figs In Cabernet Sauvignon with Almond Ice Cream Recipe

Figs In Cabernet Sauvignon with Almond Ice Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Figs In Cabernet Sauvignon with Almond Ice Cream recipe  PDF


CREME ANGLAISE 1 qt Milk
1/2 lb Sugar
12 lg Egg yolks, reserve the
whites Paste, vanilla bean FIGS 2 ea Figs, ripe
6 oz Cabernet Sauvignon
Sugar ASSEMBLY 1 c Almonds, sliced, blanched
2 oz Paste, pistachio
1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mi er or bowl and whip well, then add vanilla bean paste. Add milk to the sugar and eggs, while whipping. Put this mi ture into a large metal bowl and heat slowly. Using a wooden spatula, move egg yolks around so they will not cook. When puffed and mi ed, cool by placing the bowl in ice water. 2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port) and marinate overnight (at least 2 3 hours). Reserve marinade and figs. 3. Pour the Creme Anglaise into a saucepan, mi with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine. 4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the figs, add whipped cream mi ed with sugar. Sprinkle with almonds (chopped) and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

Figs In Cabernet Sauvignon with Almond Ice Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
778 people have voted
Last Reviewed on 2019-09-17



Tuesday, Sep 17 2019 Download & Print Figs In Cabernet Sauvignon with Almond Ice Cream recipe  PDF   Desserts recipes RSS   New

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2 Chicken breast halves skinned and boned About 1/2 lb total 3 oz Fresh angel hair pasta 2 tb Italian parsley 2 cn (14 1/2 oz ea) chicken broth 2 tb Pine nuts 1. Cut the chicken into thin strips, 1/4 1 inch. Cut the pasta into 1 inch pieces. Mince the parsley and set aside. 2. Bring the chicken broth to a boil in a covered medium saucepan over high heat. Add the chicken and reduce the heat to medium high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angel hair pasta and cook until tender but still firm, 2 min longe...

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