Veal Sweetbreads With Dates Maui Onions And Puff Pastry Food

WINE SAUCE FOR SWEETBREADS

Steps:

• Cook the flour in the melted butter in a frying pan, whisking often, until a golden blonde color. Set aside.
• Reduce red wine by half in a 1-quart pot over medium heat, then set aside.
• Melt remaining tablespoon butter in a small saute pan over medium heat, then add chopped mushrooms, garlic, onions, peppers and a pinch of salt and black pepper. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Let vegetables cool for a couple of minutes, then add them to a food processor and liquify as much as possible, adding 1/4 cup beef broth if the vegetables become too sticky. Transfer back to the pan and add the reduced wine, then add the remaining 2 3/4 cups beef broth and bring back to a rolling boil. Reduce the heat and thicken with the roux until the sauce is as thick as you would like it to be. Add the sliced mushrooms, salt and black pepper to taste, then simmer for 2 additional minutes.

DATES WRAPPED IN CHEESE PASTRY

Steps:

• Let the cheese and margarine stand in a bowl at room temperature until softened.
• Cut in the flour and pepper as for pie dough.
• Slit the dates; stuff with the pecan halves.
• Flatten a small amount of dough in the palm of the hand.
• Wrap a date in the dough, sealing completely.
• Repeat with the remaining dough and dates.
• Place on a baking sheet and bake at 400 degrees for 15 minutes or until light brown.
• Store between sheets of waxed paper in an airtight container.