1 quart light or dark beer, dark makes a richer soup
1 to 1 1/2 tbsp. butter
2 tbsp. flour
1 tbsp. sugar
Chopped rind & juice of 1/2 a lemon
1 stick cinnamon
6 cloves
2 egg yolks, well beaten with a little water
Pour beer in bowl and let stand at room temperature for abut 3 hours or beer get flat. Pour into a 1 1/2 quart saucepan and heat. Melt butter in skillet until hot and bubbling. Stir in flour and sugar. Cook very slowly, stirring constantly until flour and sugar turn medium brown. Watch pot carefully. Mixture can burn and blacken quickly because of the sugar. Add this to the hot beer along with lemon rind and juice, cinnamon stick and cloves. Bring to a boil and simmer 15 minutes. Remove from stove and gradually stir in beaten egg yolks. Serves 4.
Mushroom/Scallion Pinwheels
1/4 cup unsalted butter
1 1/2 pounds mushrooms, finely chopped
1/3 cup scallions, chopped or 1/2 cup leeks, chopped
1-1 1/4 tbsp. finely chopped garlic
3/4 cup chicken broth
12 oz. cream cheese, cut into pieces
1/3 - 1/2 cup chopped fresh parsley
1/2-3/4 tsp. salt
1/4-1/2 tsp. ground pepper
1 17 1/4-oz pkg. frozen puff pastry,
defrosted 6 strips cooked bacon, crumbled
Melt butter. Add mushrooms. Sauté 3-4 minutes, stirring frequently. Add leaks and garlic. Continue to sauté 2 to 3 minutes. Add broth. Cook until liquid has evaporated. Reduce heat to low. Stir in cream cheese. Cook stirring until cheese is melted. Add parsley, salt and pepper. Remove from heat. Refrigerate, covered, until well chilled. On lightly floured work surface, roll out puff pastry, one sheet at a time, to 12x14 inch rectangle. Spread with half the filling, leaving 1/2 inch border of pastry on one long side. Sprinkle half the crumbled bacon over filling. Starting with the long side without a border, roll pastry into a tight coil. Moisten border with water and press to seal. Wrap rolls in plastic wrap. Freeze until firm. When ready to serve, preheat oven to 425 degrees. With sharp knife, cut roll into 1/4 inch slices. Arrange on unbuttered baking sheet. Bake 12-14 minutes. May remain frozen for two weeks before baking. Serves 24.
Turkey Curry
2 Cups diced cooked turkey
1 1/2 Cups celery, diced
1 medium onion, diced
1 can (8 ozs.) sliced water chestnuts, drained
5 to 6 button mushrooms, thick sliced
2 tbsp. butter
2 tbsp. flour
2 tsp. curry powder
1 tsp. salt
3/4 cup chicken broth
3/4 cup milk, more if dry
1/4 cup soy sauce
1 apple, chopped-optional
Hot rice
In saucepan, melt butter. Add celery, onion, water chestnuts, and sauté about 2 minutes; add mushrooms, cook until crisp-tender. Add flour, curry powder and salt; stir until well blended. Add soy sauce and gradually stir in chicken broth and milk. Heat until boiling and thickened, stirring frequently. Add turkey and apple. Cook until heated through. Serve over hot rice. Serves 4.
Roast Duckling with Pineapple
About two hours before serving start heating oven to 325˚.
Rub a 4 pound duckling quartered with 1 tsp. salt and 1/8 tsp. pepper. In shallow open pan, place duckling skin side down. (Do not add water, do not cover, do not baste). Roast duckling 30 min. then turn pieces and roast 1 hr. longer or until thickest portions of legs feel soft when pressed. When done, place on heated platter and keep hot. Now, in 2 tbsp. hot butter in skillet, sauté 1 lb. 4 1/2 oz. of pineapple slices (1 can drained) until golden. Reserve juice. Arrange slices around duckling. Add butter in same skillet and reserved pineapple juice and stir until browned bits are loosened. Cook, stirring occasionally until juice is almost caramelized. Stir in 1/2 cup white wine and 1 tbsp. wine vinegar and bring just to boiling. Pass sauce with duckling.