Roasted Garlic And Pecan Beurre Blanc Food

ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE

Steps:

• In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
• Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
• Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
• Do not allow the sauce to become either too hot or too cold or it will break.
• Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
• Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
• Also, feel free to experiment with other herbs than listed above.

CHEF JOHN'S BEURRE BLANC

Steps:

• Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
• Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.

BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC

Steps:

• Preheat oven to 375 degrees F.
• Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.
• Bake for 12 minutes.
• Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.
• Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
• Preheat the oven to 350 degrees F.
• Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
• Bake for 20 to 25 minutes or until golden.
• Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

RAYMOND BEURRE BLANC

Steps:

• Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
• Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

SPICY ORANGE BEURRE BLANC

Steps:

• Combine all ingredients except the cream, butter, and salt in a saucepan. Bring mixture to a boil
• and simmer until the liquid is reduced to approximately 3/4 a cup. Add the cream and slowly whisk in the butter, a little at a time. Be sure to incorporate the butter thoroughly after each addition. Season with salt. Set the sauce aside near the warm part of the stove to keep it from separating.

WHITE BUTTER SAUCE: BEURRE BLANC

Steps:

• In a 1 1/2 quart saucepan combine vinegar, wine, shallots, salt and white pepper and bring to a simmer.
• Gently simmer liquid until reduced to 1 1/2 tablespoons. Remove from heat and immediately swirl or whisk in 2 pieces of chilled butter. As the butter is incorporated into the liquid add another piece and continue to swirl or whisk. Return pan to low heat and while constantly swirling or whisking add successive pieces of butter. When all of the butter has been added remove from heat. Sauce will be thick and creamy. Adjust seasoning to taste. Serve immediately. To hold the sauce, set the pan in a larger pan of lukewarm water. If the sauce separates, transfer a spoonful of the sauce to a cold mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking 2 to 3 tablespoons of hot liquid, i.e. water, cream or stock.

ROASTED PECANS

Steps:

• Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.

BEURRE BLANC

Steps:

• In small saucepan, combine shallots, wine, and vinegar. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced to 2 tablespoons, about 10 minutes.
• Turn down heat to lowest possible flame. Whisk in butter, 1 tablespoon at a time, adding a piece as previous one melts. Don't allow sauce to become too hot. For a more smooth sauce, strain through a fine sieve, if desired.
• Season with salt and pepper and keep over a bain-marie. Just before serving, stir in herbs.