ROAST DUCK IN CHERRY AND BLACK PEPPERCORN SAUCE
Steps:
- In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes.
- Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.)
- Preheat the oven to 425 degrees.
- Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear.
- Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin.
- Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.
SOUR CHERRY AND BLACK PEPPER ICE CREAM
Steps:
- In a small saucepan, bring rum and dried cherries to a simmer, cover and remove from heat. Let stand for 30 minutes.
- In a mixing bowl, whisk together egg yolks, sugar and creme fraiche.
- In a 2 quart saucepan, let simmer for 5 minutes the condensed milk, heavy cream, black pepper and vanilla. Strain and chill.
- Stir the cherries into the chilled custard, discarding the rum. Pour into an ice cream maker and process according to manufacturer's instructions.
- Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain. Homemade condensed milk can be refrigerated up to a week.
WHITE PEPPER ICE CREAM
I had white pepper ice cream at a restaurant and found the flavor to be very unique - cold yet hot. Since it's not a flavor available in ANY stores, I decided to make my own.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Combine cinnamon, mace, white pepper, nutmeg, coriander in a skillet and heat and cook shaking until aromatic. Cool then grind to a powder.
- In a medium saucepan, add milk, vanilla seeds and about 1 tablespoon of the pepper mixture. Turn heat to medium and boil, stirring.
- Beat yolks and sugar until thick. Stir 1/2 cup of the hot milk into the yolk mixture and beat. Stir warmed egg mixture back into the milk. Heat, stirring constantly, until thick. Add more pepper mixture, if necessary. Cool and strain and freeze in ice cream machine.
QUICK SOUR CREAM ICE CREAM
Provided by Food Network
Categories dessert
Time 40m
Yield approximately 1 quart
Number Of Ingredients 4
Steps:
- Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.
BLACK CHERRY ICE CREAM WITH CHOCOLATE SAUCE
Provided by Rachael Ray : Food Network
Categories dessert
Time 3m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream.
BLACK PEPPER AND SOUR CREAM PASTRY DOUGH
Steps:
- Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
- Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.
- Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
- Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.
- Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.
SOUR CHERRY AND LEMON ICE-BOX CAKE
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
Provided by Edd Kimber
Categories Dessert Frozen Dessert Cake No-Cook Cherry Lemon Marscarpone Milk/Cream Kirsch Vegetarian Soy Free Peanut Free Tree Nut Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
- For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
- Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
- For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
- Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.
BLACK PEPPER ICE CREAM
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 15m
Yield Four servings
Number Of Ingredients 5
Steps:
- In a medium-size saucepan, combine the cream, milk, sugar and pepper. Bring to a boil. Meanwhile, whisk the yolks in a a mixing bowl until light. Whisking constantly and rapidly, gradually pour the boiling cream mixture into the yolks.
- Place over a bowl of ice to cool. Cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 48 milligrams, Sugar 20 grams
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- In medium sauce pan, combine 1 cup of cream, all of the milk, sugar, and salt. Stirring frequently, heat over medium heat just until a bit of steam starts to curl up from the mixture. Set aside until mixture has cooled.
- In a large bowl, combine cream mixture, pureed cherries, remaining cream, vodka or kirsch, vanilla extract, lemon juice and zest. Mixture may separate or curdle a bit, but things will be fine. (Before chilling, taste the mixture to make sure the tart and sweet flavors are in balance.) Set bowl over a larger bowl of ice water and set in the fridge to chill for at least 2 hours (longer without the ice bath).
- Process the ice cream according to your ice cream maker’s directions. Meanwhile, slice remaining cherries into paper thin slices, reserving any juice. Just as ice cream starts to set up (think milkshake texture), quickly scrape sides, and stir in sliced cherries and any reserved juice. Continue processing until ice cream has thickened up.
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