Chinese nougats-365 days Chinese healthy food for June 20

Chinese nougat

Ingredients for Chinese nougat/ 4 people

50g sugar

Honey300 g

100 g peeled pistachios oralmonds

100 g of crushed pralines

3egg whites

1glass of water

3sheets of wafer paper

Achievement

Difficulty Easy

Preparation 30 mn

Totaltime 30 mn

ChineseNougat PREPARATION

1Prepare a syrup with the sugar and water as much as possible in a pan of tinnedcopper; check if the syrup is point by dropping a drop in cold water, it mustbe transformed into pearl and crack in the tooth.

2Cook the honey in another pan, toast pistachios or almonds.

Beat3 egg whites until stiff. Mix honey and syrup over low heat. Stir egg spoons bylifting the white mixture, cook for a little while, add the almonds orpistachios, or both, and pralines.

Finally Chinese Nougat

Filla rectangular mold of wafer paper, pour the nougat, let it cool and cut intopieces.

Pate Maison Ala Silver Palate

Ingredientsfor Pate Maison Ala Silver Palate Recipe

2 sm Celeryribs with leaves2 ts Dry mustard4 Whole peppercorns1/2 ts Grated nutmeg6 c Water1/4 ts Ground cloves1 ts Salt1/4 c Roughly chopped onion1 lb Chicken livers1 sm Garlic cloveTiny pinch of cayenne pepper 1/4c Calvados1/2 lb (2 sticks) sweet butter1/2 c Dried currants

Pate Maison AlaSilver Palate Preparation

1. Add celeryand peppercorns to 6 cups water in a saucepan. Add the salt and bring to aboil. Reduce heat and simmer for 10 minutes. 2. Add chicken livers and simmervery gently for about 10 minutes; livers should still be pink inside(slightly). 3. Drain; discard celery and peppercorns, and place livers in thebowl of a food processor fitted with a steel blade. Add remaining ingredientsexcept currants and process until well blended and very smooth. 4. Scrape intoa bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine.Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow thepate to stand at room temp for about 30 minutes before serving. About 3 cupspate, or 8+

Daube Glace Recipe

Ingredientsfor Daube Glace Recipe

Jim Vorheis 1Onion, cut in quarters21 1/2 oz Consomme1/2 Green pepper, cut in half1/2 cn Water1 1/2 ts Salt1/2 Lemon, cut in half1/2 ts Tabasco sauce1 tb Vinegar1 Clove garlic1/2 ts Cayenne pepper2 pk Unflavored gelatin3/4 ts Worcestershire sauce1/2 c Water2 Stalks celery, cut in1 lb Left-over pot roast-eighthsMayonnaise for garnish

Daube GlacePreparation

In a largecovered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire,celery, onion, green pepper, salt, Tabascosauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in asaucepan. Shred pot roast and add to gelatin. Strain the stock through acolander, add the meat-gelatin mixture and pour into an 8×8 inch pan. ChillBefore gelatin has completely set, mix meat through so it is evenlydistributed. Chill thoroughly. Cut into squares and serve on a lettuce leafwith a dollop of mayonnaise. Note: This may also be served for luncheon or as ahot weather dinner with fresh fruit and rolls or French bread.