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Jan/Feb. 2013 Keystone Country Recipes
Cream of Mushroom Soup
2 ½ lb. Mushrooms, chopped
8 oz. Leeks, whites, thinly sliced
4 oz. Celery, finely chopped
3 oz. Butter
2 ½ qt. Chicken stock
2 ea. Thyme, sprigs
24 fl oz. Heavy cream, heated
1 tsp. Salt, to taste
½ tsp. Pepper, to taste
1 Tbsp. Lemon juice, to taste
1. Fry the chopped mushrooms, leeks, and celery in butter.
2. Add stock and thyme; simmer for 10 minutes. Discard thyme.
3. Puree in blender, strain through cheesecloth or a fine strainer.
4. Add heavy cream, return to a simmer, season with salt, pepper, and lemon juice to taste.
5. Garnish with the cooked, diced mushrooms.
10 oz. Mushrooms, diced, cooked
Sautéed Medallions of Pork with Fruit Glaze
2 lb. Pork loin, trimmed
2 ½ oz. Red delicious apples, large dice.
2 oz. Bartlett pears, large dice
16 fl. oz. Dry white wine
1 oz. Dried cherries
1 oz. Dried apricots
½ qt. Hot chicken stock
½ qt. Demi – glace
1 oz. Apple flavored brandy
1. Cut the pork into medallions, about 2 oz. each. One portion is three medallions.
2. Poach the apple and pear in the white wine until tender. Let cool in the poaching liquid.
3. Reconstitute the dried fruit in the hot chicken broth. Strain and reserve the stock.
4. At service, sauté seasoned pork in small amount of fat until browned and almost cooked. Remove and keep the medallions warm.
5. Deglaze the pan with a small amount of reserved chicken stock. Add fruits and heat well. Add demi-glace and brandy and flame the sauce to burn off some of the alcohol.
6. Return pork to pan to coat with sauce.
7. Serve pork on a bed of pumpkin pasta
Italian Green beans
2 lb. Whole green beans
6 Tbsp. Olive oil
3 ea. Chopped garlic
3 Tbsp. Fresh lemon juice
1 Tbsp. Lemon zest
1 tsp. Freshly ground pepper
½ c. Freshly grated Parmesan cheese
1. Trim and cook beans in boiling water. Cook beans in enough water to cover them.
2. Cook beans at rolling boil for a few minutes then reduce heat to medium and cook slowly 12 to 15 minutes. Taste beans from time to time to check for doneness. They should be crisp to the bite. Drain beans and hold.
3. In a sauté pan add olive oil and heat enough to sauté. Add garlic and sauté 1 minute. Add the beans and coat with oil, add lemon juice, lemon rind and pepper. Toss to coat and spoon into serving dish and sprinkle with cheese. Serve at once.
1 lb. 2 oz. Sugar
1 C. Water
6 Egg Whites
1/3 C. Sugar
1 lb. 4 oz. Shredded Coconut
1. Boil first two ingredients to create syrup (set aside to cool).
2. Whip next two ingredients to stiff peaks.
3. Add cooled syrup.
4. Fold in coconut.
5. Line cookie sheets with parchment paper, scoop dough to approximate golf ball size.
6. Bake at 350 degrees until golden brown.
7. Drizzled with melted chocolate if desired.
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