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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Scallops 1# U-10 1 Tablespoon of Chopped Parsley 2 Purple Top Turnips 2 Tablespoons Whole Butter 1/3 of a pound of Softened Butter 1 Cup of White Wine 2 Bay Leaves 1 Sliced Shallot 4 Peppercorns 4 Spring of Thyme Fresh Salt & Pepper 1 Tablespoon of Olive Oil 1 Granny Smith Apple (Juiced) Instructions: Scallop 1) Pan Sear Scallops with Oil, Salt & Pepper & Chopped Parsley, Finish in the Oven Turnip Purče Peel Turnips & Simmer in Salted Water until Tender, Purče &Season with Salt & Pepper & Strain, Draining off all Excess Water. Butter Sauce Take Juice of Apple, White Wine, Bay Leaves, Thyme, Shallot & Peppercorns & Reduce on Low Heat until Almost Gone. Pull off Heat & Mount with Softened Butter a little at a time On &Off the Heat Causing an Emulsion. Season with Salt & Pepper. Strain & Keep Warm above Stove or Warm Place. Plating Sauce Plate, Add Warm Turnip Purče then Scallops, Garnish with Flashed Fried Leeks. |
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