1943 mardi gras drinks Recipes

apple cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dried dill weed, sour cream, mayonnaise, prepared horseradish, salt to taste, head red cabbage, shredded, yellow bell pepper , cut into 1/4 inch strips, green zucchini , cut into 1/4 inch strips

dry fettuccine pasta, butter, green onions, chopped, sliced mushrooms, chopped andouille sausage, minced garlic, chopped tomato, fresh shrimp - peeled, deveined, and chopped, dry white wine, lemon juice, heavy cream, chopped green bell pepper, chopped red bell pepper, chopped yellow bell pepper, diced cold butter, chopped fresh parsley, salt and ground black pepper to taste

duck foie gras , cut in half (about $40 worth for 4 people) or preferably, if you can get it, a fresh, thick slices of brioche (please see my recipe), eggs, heavy cream, freshly grated nutmeg , cinnamon and pinch of kosher salt, unsalted butter, bartlet pears, peeled, cored and chopped into small cubes, unsalted butter, brown sugar, calvados brandy, white pepper, fresh thyme

foie gras pate or mousse, cut into 4 pieces, eggs, whipping cream, black truffle , cut into slivers (optional), chopped fresh tarragon, chopped fresh italian parsley, firm white sandwich bread, toasted, buttered, quartered

low-salt chicken broth, beef broth, dry red wine, seedless red grapes, golden brown sugar, worcestershire sauce, drained wild cherries in syrup (such as amarena), trimmed boneless veal strip loin, olive oil plus more for brushing, chopped fresh rosemary plus whole sprigs for garnish, chopped fresh thyme plus whole sprigs for garnish, cooked duck foie gras , cut lengthwise into 1/4-inch-thick slices (optional)

medjool dates , halved lengthwise, pitted, foie gras (goose or duck liver), fleur de sel, chopped fresh parsley

brioche or challah loaves, crusts removed, unsalted butter, olive oil, freshly ground black pepper , or to taste, fresh lemon juice, lingonberry jam or spread, fresh foie gras or cleaned chicken livers (see cooks notes)

medjool dates (packed 1/2 cup), pitted, boiling-hot water, pomegranate molasses, brioche loaf or challah loaf (1 to 1 1/2 lb), foie gras, chilled, garnish: pomegranate seeds (from 1 pomegranate)

whole raw grade a duck or goose foie gras at room temperature, cleaned and deveined, kosher salt, freshly ground white pepper, sauternes or 3 tbsp armagnac, toasted slices of pain de mie (dense white sandwich loaf) or baguette

canola oil, celery stalks, chopped, red bell pepper, cored, seeded and chopped, fat-free , low-sodium chicken broth, grain white rice, frozen peas, salt, garlic powder, cayenne pepper, dried thyme, shrimp, peeled

all-purpose flour, fast rising yeast, sugar, salt, milk, butter, honey, dark rum, egg yolks, egg, honey, butter, melted, sugar or powdered or jelly or preserves or chocolate chips or pudding or custard

butter, softened, brown sugar, eggs, flour , all-purpose, divided, baking soda, mace, ground, cinnamon, ground, almonds , slivered, raisins, currants, citron , candied, chopped, lemon peel , candied, chopped, apricot filling, water, meringue powder, sugar, shortening, salt, vanilla extract, butter flavoring

mahi mahi fillets (8 oz ea), orange juice, fresh dill, white wine, worcestershire sauce, chili powder, salt, fresh ground black pepper (to taste ), shredded red cabbage, sugar, red wine vinegar, julienned yellow squash, julienned zucchini, olive oil, fresh lemon juice, thyme, salt, fresh ground black pepper, fresh minced garlic

sparkling apple cider, vegetable oil, garlic, minced, dry mustard, worcestershire sauce, paprika, black pepper, onion powder, cayenne, hot pepper sauce , to taste, lemon , juice of, salt, coarsely crushed peppercorns

active dry yeast, granulated sugar, unsalted butter, melted, warm milk (about 110of), egg yolks, at room temperature, bleached all-purpose flour, salt, freshly grated nutmeg, grated lemon zest, vegetable oil, cream cheese, at room temperature, sugar, plastic king cake baby or a pecan half, milk, at room temperature, fresh lemon juice, purple-, green-, and gold-tinted sugar sprinkles

chicken, unsalted butter, shallot, minced, dry white wine, heavy cream, sea salt (fleur de sel), freshly ground black pepper, fresh thyme, lemon verbena, cardamom pods, chicken legs (reserved from chicken above), foie gras, caul fat, baby leeks, trimmed, asparagus spears, trimmed, butter, minced thyme leaves, minced shallots, summer truffle, fine herbs pluches ( chervil, parsley, thyme, tarragon, and chives), fleur de sel, for garnish, chicken jus (reserved from cooking), red wine reduction, port wine reduction, foie gras fat (from rendering)

magret duck breast halves, salt and freshly ground black pepper, canola oil, port , for deglazing pan (optional), foie gras and sweet corn custard, recipe follows, fresh foie gras, cut into 3/4-inch cubes, eggs, heavy or whipping cream, milk, ears sweet corn, blanched and kernels removed from cobs, about 3 cups, scallions, finely chopped, masa harina or yellow cornmeal, chopped fresh thyme, salt, cayenne pepper, freshly grated nutmeg, unsalted butter, fine dry bread crumbs , for dusting ramekins

foie gras pate, skinless, boneless chicken thighs, worcestershire sauce, sliced italian prosciutto, garlic powder , or to taste, salt and pepper to taste, corn oil