1568 souffle aux poires williams Recipes

unsalted butter, melted, granulated sugar, plus extra for the souffle dish, bittersweet chocolate, coarsely chopped, heavy cream, water, egg whites, blood orange creme anglaise, heavy cream, blood orange zest, finely grated, granulated sugar, freshly squeezed blood orange juice, egg yolks, instructions, combine cream , zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar., in a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream., return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (it should look like melted ice cream.), strain through a fine mesh strainer. serve hot or cold .

chocolate souffles, unsalted butter and sugar, bittersweet chocolate chips, milk, kahlua of coffee flavored liqueur, instant espresso powder, cornstarch, sugar, divided, ground cinnamon, egg yolk, vanilla extract, egg white, cream of tartar and kosher salt, cream, chopped pecans, dulce de leche sauce, this sauce may be made ahead and reheated before serving., heavy cream, brown sugar, kosher salt and ground cinnamon & dash of vanilla extract

red wine, white sugar, cinnamon sticks, orange zest, fennel seed (optional), whole black peppercorns (optional), bay leaves (optional), firm pears

red wine, lemon, juiced, vanilla bean, split, sugar, bosc pears , although any pear will do, white chocolate raspberry ice cream or 1/2 gallon vanilla ice cream, chocolate syrup

yellow cake mix, butter, melted, pumpkin butter (specifically 1 13-oz. jar of pumpkin pecan butter), eggs, flour, sugar, butter, softened, milk, cinnamon

chicken stock or 5 cups prepared broth, garlic cloves, thinly sliced, carrot, peeled and julienned, stalk celery , julienned, freshly grated parmesan cheese, chopped fresh flat-leaf parsley, boneless skinless chicken breast, spinach leaves, washed well, eggs, lightly beaten, salt & freshly ground black pepper

milk, dried yogurt starter, pears, peeled and sliced, roughly chopped toasted nuts (pistachios walnuts or almonds), honey

unsalted butter, firm white bread (french , sourdough, brioche, or challah), fontina cheese, sliced, prosciutto, ripe pear , such as bartlett

grated zucchini-coarse side of box grater, salt, butter, flour, scalded milk, peppercorns, half of onion, bay leaf, passes of fresh nutmeg over a microplane, eggs separated, more butter (or use the saved butter wrappers you have in your refrigerator, just for greasing the inside of cake pans and souffle dishes), grated asiago cheese

raspberry souffle 4 servings, unsalted butter plus more for greasing, granulated sugar plus more for dusting mold, pureed raspberries, eggs, separated, cream of tartar, powdered sugar , for dusting

butter, cream of tartar, egg whites, egg yolks, well beaten, flour, grated sharp cheddar cheese, milk, salt, souffle, thick cream sauce

all-purpose flour, cornmeal, baking powder, salt, ground red pepper, onion, chopped, egg, milk, vegetable oil, frozen corn souffle, thawed, vegetable oil

water, sugar, pear brandy, fine-quality unsweetened chocolate, chopped, cake (preferably all-butter), thawed if frozen, haagen-dazs caramelized pear & toasted pecan ice cream, slightly softened

poached pears , recipe follows, chocolate ice cream , recipe follows, heavy cream , whipped, chocolate sauce , recipe follows, water, sugar, lemons, juiced, lemons, juiced, vanilla beans, ripe bosc pears, whole milk, unsweetened chocolate, chopped, sugar, egg yolks, whole milk, bittersweet chocolate, chopped, heavy cream, unsalted butter, sugar

this is from 1 of my cookbooks , i have made desserts pretty close to this., pears, fresh pears ( 4 servings), white wine, water, sugar, peel pears and remove core from the bottom, leaving stem intact. bring water, wine and sugar to a boil in a saucepan just large enough to hold pears. simmer pears in syrup just until tender (about 5 min.). let pears cool in cooking liquid. set aside., sabayon sauce, sauternes wine, divided, whole egg, sugar, divided, cornstarch, egg yolk2 tbsp. pear liqueur, bring 2 cups wine to a boil. add 1/4 cup sugar and simmer on low heat., mix remaining 1/4 cup wine , 1/4 cup sugar, egg yolk, whole egg and cornstarch until thoroughly blended and cornstarch is dissolved. add some of the hot wine to mixture, stirring with a whisk (this is called tempering so you don tsp cook egg), then gradually add egg mixture back into remaining hot wine, mixing until sauce returns to a boil. continue whisking to prevent eggs from scrambling. when sauce is thick remove from heat and add liqueur., raspberry sauce, good raspberry preserves, raspberries, frozen, thawed, combine preserves and thawed raspberries and beat well. strain through a fine sieve and remove seeds., serve , remove pears from syrup and drain well . divide sabayon sauce in 4 dessert dishes. stand pears upright in sauce and spoon raspberry sauce over pears.

unsalted butter, yellow onion, finely chopped, shallots, finely chopped, granny smith apples, butternut squash (about 2 lbs), chicken stock or 6 cups prepared broth, chopped fresh rosemary, chopped fresh thyme, half-and-half, salt & freshly ground black pepper, sour cream

firm yet ripe pears (such as anjou, bartlett or bosc), lemon , zest of, grated and fruit cut in half, fragrant blossom honey (such as clover or wildflower), orange juice, pecan halves, mixture toasted granola cereal , wheat and oat flakes, light brown sugar, heavy cream, vanilla extract (to taste)

walnuts, unbleached all-purpose flour, ground cinnamon, baking soda, ground nutmeg, salt, golden brown sugar , firmly packed, unsalted butter, melted, unsalted butter, melted, eggs, at room temperature, pear nectar, fresh pear, peeled, cored, cut into 1/2-inch cubes (about 1 cup), milk