Viking Traveller 2nd Issue

THE KITCHEN TABLE
BORDELAISE
SAUCE
As you might expect, cheese and wine play
a major part in all French cuisine, but each
region has its own specialty.
2 ¼ C demi-glace*
1 ¼ C Bordeaux wine
1 oz shallots, finely chopped
Ground pepper to taste
1 whole bay leaf
1 sprig thyme or ¼ tsp dried thyme
1 tsp butter, melted
Juice of ¼ lemon
2 oz beef bone marrow,
poached & diced**
Mushrooms, if desired
DIRECTIONS: Warm the demi-glace in a saucepan over
medium heat. In a stockpot, bring the wine, shallots,
pepper, bay leaf and thyme gently to a boil; cook slowly
until the quantity is reduced to ¼. Add the demi-glace
and gently simmer for another 15 minutes. Strain the
sauce. If using mushrooms, sauté them in a skillet and
add to the pot. Finish with the butter, lemon juice and
bone marrow. Serve over a grilled steak, slow-roasted
beef or other red meat; the sauce is a good complement
to roasted or mashed potatoes.
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CHOCOLATE
MACARONS
Macaron Part I:
¾ C almond meal
¾ C confectioner’s sugar
1 T cocoa or cacao powder
1 lg egg white
Macaron Part II:
1 lg egg white
2 T water
¾ C granulated sugar
Filling:
¾ C heavy cream
7 oz chocolate between 66% and
72%, chopped
3 ½ T unsalted butter, melted
DIRECTIONS: Preheat oven to 340°F (170°C). Line a
baking sheet with parchment paper. Place damp kitchen
towel on counter.
Part I: Place almond meal, confectioner’s sugar and
cocoa powder in medium bowl; stir to combine. Place 1
egg white in a medium bowl; beat with an electric mixer
until firm shiny peaks form. Spoon into almond mixture;
gently folding in carefully to combine.
Part II: Place egg white in a medium bowl; beat until soft
peaks form; set aside. Place water and granulated sugar in
a small saucepan set over medium low heat; stir frequently
until sugar has dissolved. Continue to boil until mixture
reaches 245°F (120°C) on a candy thermometer. Slowly
pour sugar syrup into egg white, beating with an electric
mixer until shiny peaks form. Fold into almond mixture.
Spoon mixture into a large pastry bag fitted with a large
round tip (or with no tip) and form 24 small macarons
about 2 inches across onto the parchment paper leaving
1 inch of space in between. Let stand for 20 minutes then
place in oven and bake for 12 minutes. Remove from oven
and, leaving the macarons on parchment paper, move
paper on top of damp kitchen towel to cool.
Filling: To make filling, place cream in a small heavy
saucepan over medium heat and cook until bubbles
begin to appear around the edges. Remove from heat.
Add chocolate and butter, stirring until smooth. Let
stand, stirring occasionally, until cool. Place a dollop of
filling between two macarons. Makes 12 macarons.