MUSCAT CREAM SAUCE
This cream sauce can be used instead of beaten cream. It normally is served with warm pastries, fruit tarts, hot or cold puddings and fresh or cooked fruit. The refrigeration time is included under the cook time.
Provided by Missy Wombat
Categories Sauces
Time 2h7m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place the sour cream, brown sugar and egg yolk in a medium-sized bowl.
- Beat for 5 minutes with an electric beater or until thick and glossy.
- Beat in the muscat.
- Cover and refrigerate for a minimum of 2 hours.
- Keeps for up to 3 days.
Nutrition Facts : Calories 545.5, Fat 28.4, SaturatedFat 17.2, Cholesterol 149.8, Sodium 81.7, Carbohydrate 32.4, Sugar 26.7, Protein 5.2
SAUTEED CHICKEN PAILLARDS WITH MUSCAT SAUCE
Categories Wine Chicken Fruit Poultry Sauté Quick & Easy Fortified Wine Fall Grape Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Place flour in dish. Sprinkle chicken with salt and pepper. Dredge in flour to coat.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; sauté until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté, stirring occasionally, 2 minutes. Add wine; bring to boil. Add cream; bring to simmer. Stir in tarragon. Season with salt and pepper. Spoon over chicken.
PRINCE EDWARD ISLAND LOBSTER WITH MUSCAT BEAUMES-DE-VENISE SAUCE
The chef Wayne Nish shared this recipe with The New York Times in 1999 to accompany a story about baby cilantro. A bottle of Muscat Beaumes-de-Venise provides the base for this sauce. Mr. Nish said he liked to use baby cilantro "in places where fully grown cilantro would overwhelm everything else." For a flavor as delicate as lobster's, he said, "it adds a spike of brightness."
Provided by Marian Burros
Categories appetizer
Time 1h50m
Yield 6 large appetizers
Number Of Ingredients 11
Steps:
- For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup. Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups. Remove from heat, and strain to remove solids. Season with salt and lime juice to taste, and keep warm.
- In large stockpot, combine 3 quarts water with 1/2 cup sea salt. Place over high heat, and bring to a boil. Meanwhile, fill a large bowl with 3 quarts water and ice, and add 1/2 cup sea salt. Set aside.
- Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet. Twist off the tails, and break off the claws (with knuckles) at the bodies.
- Add claws to pot. After 4 minutes, add tails, and continue to boil 6 minutes longer. Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.
- Remove meat from shells, and cut meat into bite-size pieces. Set aside.
- In a small saucepan over low heat, melt butter. Add remaining cream, and mix well. Season with sea salt to taste. Bring to a bare simmer, and then add lobster to heat through. To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates. Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.
Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 31 grams, Carbohydrate 29 grams, Fat 95 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 58 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 1 gram
EASY CREAM SAUCE
This sauce is so quick and delicious! It can accompany any meat, fish or veggie medley! It's so rich, noone would know it was so cheap.
Provided by Angelic1
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a large pan, melt all of the butter.
- Add the cream cheese and the chicken broth.
- While stirring the sauce, bring sauce to a boil for a minute.
- Don't burn the sauce!
- Simmer for 2-5 more minutes.
- Serve atop any meal; it's delicious!
Nutrition Facts : Calories 114.4, Fat 11.2, SaturatedFat 7, Cholesterol 34.4, Sodium 188, Carbohydrate 0.9, Sugar 0.1, Protein 2.8
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