ROAST DUCK IN CHERRY AND BLACK PEPPERCORN SAUCE
Steps:
- In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes.
- Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.)
- Preheat the oven to 425 degrees.
- Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear.
- Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin.
- Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.
WHITE PEPPER ICE CREAM
I had white pepper ice cream at a restaurant and found the flavor to be very unique - cold yet hot. Since it's not a flavor available in ANY stores, I decided to make my own.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Combine cinnamon, mace, white pepper, nutmeg, coriander in a skillet and heat and cook shaking until aromatic. Cool then grind to a powder.
- In a medium saucepan, add milk, vanilla seeds and about 1 tablespoon of the pepper mixture. Turn heat to medium and boil, stirring.
- Beat yolks and sugar until thick. Stir 1/2 cup of the hot milk into the yolk mixture and beat. Stir warmed egg mixture back into the milk. Heat, stirring constantly, until thick. Add more pepper mixture, if necessary. Cool and strain and freeze in ice cream machine.
BLACK TRUFFLE ICE CREAM
Steps:
- In a medium saucepan, add the milk, heavy cream, and 1/3 cup of sugar, cook on medium-low heat until the milk starts steaming. In a small bowl, combine 1/3 cup of sugar, and milk powder together, then whisk into the milk. In a medium bowl, whisk yolks with remaining sugar and pour some of the hot milk into the yolk, whisk well to temper it. Then pour remaining milk in the yolk mixture. Cool the bowl in an ice bath. When cool add the shaved truffles, mix well, and turn into an ice cream machine. Freeze until ready to serve.
- To plate, place 2 scoops of ice cream on a dish and sprinkle truffle shavings on top.
BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 3m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.
QUICK SOUR CREAM ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield approximately 1 quart
Number Of Ingredients 4
Steps:
- Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.
BLACK PEPPER AND SOUR CREAM PASTRY DOUGH
Steps:
- Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
- Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.
- Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
- Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.
- Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.
BLACK PEPPER ICE CREAM
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 15m
Yield Four servings
Number Of Ingredients 5
Steps:
- In a medium-size saucepan, combine the cream, milk, sugar and pepper. Bring to a boil. Meanwhile, whisk the yolks in a a mixing bowl until light. Whisking constantly and rapidly, gradually pour the boiling cream mixture into the yolks.
- Place over a bowl of ice to cool. Cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 48 milligrams, Sugar 20 grams
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- In a large bowl, combine cream mixture, pureed cherries, remaining cream, vodka or kirsch, vanilla extract, lemon juice and zest. Mixture may separate or curdle a bit, but things will be fine. (Before chilling, taste the mixture to make sure the tart and sweet flavors are in balance.) Set bowl over a larger bowl of ice water and set in the fridge to chill for at least 2 hours (longer without the ice bath).
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