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Jelly-Filled Pears In Puff Pastry with Caramel Sauce

RecipeFeed.com — 2008-10-06T02:36:51+01:00

-----------------------------------SAUCE----------------------------------- 1 1/3 c Sugar
7 tb Water
1 c Whipping cream
1 tb Calvados or other apple
-brandy -----------------------------------PEARS----------------------------------- 4 Small Bartlett pears (about
-5 oz ea), peeled 4 ts Red currant jelly
1 pk (17 1/4 oz) frozen puff
-pastry (2 sheets), thawed 1 Egg yolk, beaten to blend
-(glaze) Vanilla ice cream (opt) FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Remove from heat. Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in Calvados. (Can be made 1 day ahead. Cover and chill). FOR PEARS: Cut off top 1 1/2 inches from stem end of pears and reserve. Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon jelly into hole in each pear. Replace stem end. On work surface, roll out each pastry sheet to 18x15 inch rectangle. Cut out four 8 inch rounds and four 2 inch rounds. Reserve scraps. Place pear in center of each 8 inch pastry round. Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). Brush pastry with egg glaze. Make hole in center of each two inch pastry round. Fit 1 round over stem of each pear to form top. Press firmly against pastry bottom to seal. Brush pastry top with egg glaze. Cut

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Jelly-Glazed Ham

RecipeFeed.com — 2008-10-06T02:36:51+01:00

1 (8-lb) cooked boneless ham
1 1/2 c Grape jelly
1/2 ts Dry mustard
1 tb Prepared horseradish
Heat ham as directed on label or at 325F 1 1/2 hours. Remove from oven and score, cutting diagonal lines 1/2-inch deep and 1-inch apart. Cut across lines to form diamond shapes. Combine jelly, mustard and horseradish. Spoon mixture, small amounts at a time, at intervals, over ham throughout remainder of baking. Increase temperature to 425F and bake until ham is browned and glazed, about 30 to 45 minutes. (C) 1992 The Los Angeles Times

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Jellyfish, Daikon and Chicken Breasty Salad

RecipeFeed.com — 2008-10-06T02:36:51+01:00

1/2 lb Dried, salted whole
-jellyfish 1 1-pound daikon radish
2 ts Salt
1/2 lg Chicken breast
1/2 Egg white
1 ts Cornstarch
1 ts Sesame oil
1/2 ts Salt
1 1/2 ts Sugar
2 ts Dry sherry
3 tb Peanut oil
2 tb Sesame oil
3 Scallions, chopped
Here's a classic Chinese "texture" dish, a cold salad made of with dried jellyfish. I know jellyfish sounds bizarre, but, after soaking, the jellyfish has a texture similar to woodears-crunchy and crisp with little taste of its own. I consider the addition of the chicken to be a sop to those who like to see recognizable things in their food... Actually, this would probably be quite good with just the chicken or just the jellyfish. It has a light dressing made of mixed oils and wine. Very nice on a hot summers day. More than likely, you'll have to go to a Chinese market to get the jellyfish. This is another recipe from my huge pile of clippings. It's from the SF Chronicle, but I don't know the date. Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times. Peel the daikon with a vegetable peeler; slice thinly; stack slices and cut into matchstick shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour. Meanwhile, drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and run under cold water. Set aside. Bone the chicken breast and slice thinly; cut slices into shreds. Mix chicken with the egg white, cornstarch and teaspoon of sesame oil; refrigerate for 30 minutes. While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly. Place in a large bowl. Wring most of the moisture from the daikon shreds; add to the bowl with the jellyfish. Heat 3 cups water in a saucepan. When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. Simmer for 1 minute. Drain and rinse under cold water. Drain and add to the bowl with the jellyfish. Blend the salt and sugar with the wine until they dissolve. Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate. When the oil is hot++don't let it smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving. Posted by Stephen Ceideburg; February 26 1991.

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