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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: 2 Carrots (Peeled & Small Dice) 8 Stalks of Celery 3 Onions (Small Dice) 2 Leeks Cleaned (Small Dice) 3 Baby Leaves 10 Black Peppercorns 12 Spring Fresh Thyme 1 pound of Whole Butter 2 Cups of Flour 4 Tuckerman’s Ale 1 Gallon of Chicken Stock 2 quarts Heavy Cream 1pound of Smoked Cheddar 4 Cloves Garlic (Peeped) Salt & Pepper Instructions: Sweat Carrot, Celery, Onion, Leek & Garlic with Butter in a 4 Gallon Stock Pot or Sauce Pan on Low Heat Until Tender. Add Aromatics Thyme, Bay Leaves, and Peppercorns & Sweet for 5 Minutes. Add Flour to Form a Roux. Stir for 2 Minutes & Let Flour Cook Out. Add Beer, Cook Out for 10 Minutes Add Stock & Cream Let Simmer on Low Heat until Vegetable is Tender for about 1 Hour With an Immersion Blender or Blender Puree Well & Strain into New Pot Simmer for a few minutes, Add Cheese & Salt & Pepper to Taste. |
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