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Mark Twain Cocktail
Yield: 1 serving
2 ounces brandy 3/4 ounce lemon bar mix
1/2 ounce green creme de 1 1/4 ounces orange juice
menthe Superfine bar sugar
1/2 ounce Simple Syrup 4 ounces crushed ice
(see recipe below) Fresh mint sprig
Mix brandy, creme de menthe, simple syrup, lemon mix and orange juice. Rim a 12-ounce glass with superfine sugar. Add ice and brandy mixture. Garnish with mint sprig.
Mark Twain Cocktail Punch
11/4 quarts brandy 1/2 quart lemon bar mix
8 ounces green creme de 1 quart orange juice
menthe 1 gallon water
1/2 quart Simple Syrup Ice
(see recipe below)
Mix all ingredients in a large punch bowl. Add ice cubes to fill bowl. Makes about 45 5-ounce servings.
Combine 1 cup sugar ad 1 cup water in a small saucepan. Stir over low heat until sugar is dissolved. Bring to a boil and boil for 7 minutes. Cool. Makes 1 cup. Refrigerate any unused syrup in a covered container.
Yield: 4 servings
1 pint oysters 1/4 teaspoon Worcestershire sauce
1/2 cup flour 2 drops Tabasco sauce
2 eggs, beaten 1/3 cup Chablis wine
1 tablespoon water 1/8 teaspoon salt
1 cup dry bread crumbs 8 toast points
2/3 cup butter 2 tablespoons finely chopped parsley
1 garlic clove, chopped
4 tablespoons lemon juice
Drain oysters and pick out any pieces of shell. Dredge in flour, drip in eggs which have been mixed with water and then in crumbs. This may be done up to an hour in advance of cooking.
Heat butter in skillet with chopped garlic for 2 or 3 minutes. Add oysters and brown on both sides, about 2 minutes. Remove oysters and keep warm.
Add lemon juice, Worcestershire, Tabasco, wine and salt. Heat quickly over high heat. Place oysters on toast points and pour pan juices over oysters. Sprinkle with parsley.
Black Bean Soup
(This was also served at the Village Restaurant)
Yield: 2 1/2 quarts
1 1/4 cups black beans 1 large ham hock (or 2 small ham hocks)
1 quart water 1/2 cup uncooked regular rice
3 tablespoons bacon fat Salt and freshly ground pepper to taste
1 medium onion, diced 3/4 teaspoon ground cumin
1 cup diced celery 1/4 cup vinegar or red wine
1/2 cup diced green pepper
2 quarts chicken broth
Wash beans and soak overnight in 1 quart water. Heat fat in a large saucepot and sauté onion, celery and green pepper until tender. Add chicken broth, ham hock and drained beans. Cook until beans are almost done, about an hour. Add rice and cook an additional 20 minutes, until rice is tender. Remove ham hock. Cool. If there is any meat on ham hock, dice in small pieces and return to soup. (Discard fat, bone and skin.) Season soup with salt, pepper, cumin and vinegar or red wine, and reheat.
Yield: 4 souffles
2 whole eggs 2 ounces (1/4 cup) Amaretto liqueur
1 egg yolk Patissiere for four souffles
1 tablespoon sugar 8 egg whites, stiffly beaten
1 1/2 tablespoons flour Granulated sugar
2 cups milk, divided
1 Amaretto cookies
Mix together eggs, egg yolk, sugar, flour and 1 cup of the milk with a whisk. Heat the remaining cup of milk until warm and add egg mixture; cook and stir over low heat until the mixture is thickened. Cool.
Crumble cookies with liqueur and stir into patissiere. Then fold in stiffly beaten egg whites. Pour into 10-ounce souffle cups that have been lightly buttered and coated with granulated sugar.
Bake in a waterbath at 350 degrees for 25 minutes or until set.
Yield: 2 Cups
3 tablespoons butter 1 tablespoon lemon juice
3 tablespoons minced shallots 1 tablespoon chopped parsley
1 dozen mushrooms, washed Salt and white pepper to taste
and sliced Toast points
1/2 cup Burgundy wine
1/2 cup canned brown gravy
Heat butter in a 9-inch skillet and sauté shallots until transparent. Add mushrooms and sauté until partially cooked, about 5 minutes. Add wine and cook until reduced by two thirds. Add gravy, lemon juice and parsley. Heat. Season to taste. Serve on toast points.
Yield: 3 1/2 quarts
1 medium lobster, freshly boiled 4 quarts water
6 ounces tomato paste 3 ounces tomato paste
1/8 teaspoon freshly ground black pepper 2 cubes fish bouillon
1/2 cup onion 2 teaspoons salt
1/2 cup celery 1/8 teaspoon white pepper
1/2 cup carrots 1 cup butter
Croutons 3/4 cup flour
Remove meat from lobster shell and refrigerate. Crush lobster shells and put into a large baking pan. Mix in tomato paste, pepper, onion, celery and carrots. Bake at 350 F for 1 hour. Transfer to a large saucepot and add water, 3 ounces tomato paste, fish bouillon, salt and white pepper. Bring to a boil, cover and cook 1 hour.
Strain and discard solids. Melt butter in a medium skillet, add flour; cook and stir for 2 minutes. Using a whisk, continually stir lobster liquid, cooking until mixture is thickened. Dice refrigerated lobster into fairly small pieces and add to hot bisque. Serve with croutons.
NOTE: Bisque freezes well.
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