* Exported from MasterCook *
Calvados and Apple Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 tablespoon butter -- or as needed
4 ounces leeks
1 teaspoon mustard seeds -- coarsely crushed
2 tablespoons Calvados
1 2/3 cups dry white wine -- (1/4 pint)
2 Golden Delicious apples -- peeled, cored and sliced
1 2/3 cups double cream -- or whipping cream
2 tablespoons chopped fresh parsley
salt and freshly ground pepper
Melt the butter in a heavy-based frying pan. Add the leeks and cook for 5 minutes. Stir in the mustard seeds and pour in the Calvados, then carefully ignite it to burn off the alcohol.
When the flames have died down, pour in the wine. Cook gently for 10 minutes.
Add the apples and cream and simmer for 5 minutes, or until the apples are tender. Taste for seasoning, then stir in the chopped parsley and serve at once.
Serves 4.
This dish is ideal as part of a formal meal to impress guests. Buttered gnocchi or griddled polenta and red cabbage are suitable accompaniments.
ChupaNote: this is terrific with tempe or soy steaks added with the wine.
Cuisine:
"French"
Source:
"Complete Book of Sauces, Salsas, Dips, Relishes, Marinades & Dressings, ed. Christine France, Lorenz Books"
S(Formatted by Chupa Babi):
"July 2009"
Copyright:
"2000"
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Per Serving (excluding unknown items): 494 Calories; 40g Fat (84.9% calories from fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 144mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 1616 0 0
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