50171 melted foie armagnac Recipes

eggs, whole milk, butter, flour, salt, sugar, cornstarch, salt, eggs, whole milk, real vanilla, butter, melted, chocolate syrup (i use hersey s)

butter, powdered sugar, vanilla, flour, cornstarch, powdered sugar, melted butter, vanilla, milk

sugar, flour, salt, lemon juice, grated lemons , rind of (approx. 5 tbsp), egg yolks, milk, melted butter, egg whites

butter, room temperature, sugar, salt, cornstarch, all-purpose flour, butter, melted, sugar, almond extract, half-and-half

unsalted butter (softened ), sugar, egg, vanilla (pure if you can), salt, baking soda, flour, sour cream, butter, melted, powdered sugar, almond extract (pure if you can), cream (or milk or half and half, but works the best)

self-rising flour, baking soda, salt, sugar, cold unsalted butter cut into small dime size pieces, buttermilk, heavy cream, all purpose flour for dredging, unsalted butter melted to brush on top

dark chocolate, butter, sugar, brown sugar, eggs, vanilla essence, golden syrup, plain flour, baking powder, cocoa powder, snicker bars,cut in small squares, chocolate fudge frosting, dark chocolate, butter, level tsp golden syrup, white chocolate,melted

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

lobe grade-a duck or goose foie gras, veins and impurities removed, cut lengthwise into 1/2-inch thick slices, kosher salt, freshly ground black pepper, clarified butter or vegetable oil, sliced shallots, apples, peeled, cored, and cut into 16ths, freshly grated nutmeg, armagnac, brioche or other egg bread, toasted

all-purpose flour (about 1 1/3 cups), whole-wheat pastry flour, granulated sugar, salt, chilled butter, cut into small pieces, ice water, ripe plums, quartered, brown sugar, divided, armagnac or cognac, vanilla bean, halved, whole-wheat bread, butter, melted, light sour cream, powdered sugar, whole milk, armagnac or cognac, vanilla extract

whole chickens, cut into quarters, chopped fresh thyme leave, garlic cloves, peeled and crushed, shallot, peeled and diced, quatre-epices or 1/2 tsp rabelais seasoning, ground mace, black peppercorns, dry white wine, salt, armagnac, extra duck fat or goose fat, melted

self-rising flour, sugar, baking soda, eggs, sour cream, butter, melted, milk

brown sugar, almonds, chopped, sour cream, bicarbonate of soda, unsalted butter, melted, caster sugar, eggs, lightly beaten, plain flour, baking powder, ground cinnamon, ripe bananas, mashed

butter, sugar, salt, dutch-processed cocoa powder, eggs, all-purpose flour, baking powder, peppermint oil, sugar, butter, melted, milk, peppermint oil (to taste), chocolate chips (or chopped bittersweet chocolate), heavy cream (or whipping cream)

butter, softened, powdered sugar, salt, cornstarch, all-purpose flour, butter, melted, powdered sugar, rum extract, milk

spring water, fleur de sel, poussin, salt and pepper, vegetable oil , plus 1 teaspoon, foie gras, armagnac, veal stock, white asparagus, morels , rinsed of sand and sliced into rounds, tarragon , leaves picked and chopped

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