Roasted Pear & Parsnip Soup

Roasted Pear & Parsnip Soup

1 onion, chopped

2 Tbsp olive oil

4 medium ripe pears, peeled, cored and chopped

4 parsnips peeled and cut into chunks 

6 cups chicken stock

Salt & pepper

2 tsp cider vinegar

1 cup heavy cream

2 Tbsp fresh sage

Cut parsnips and onion into 1-inch chunks. In bowl, toss together pears, parsnips, onion, oil, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, about 30 minutes.

Add roasted vegetables to stock bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.

In batches in blender or food processor, puree soup until smooth.

Top with bleu cheese crumbs.

Oeufs a la Neige (Snow Eggs)

Oeufs a la Neige (Snow Eggs)

Poached Meringue:

8 egg whites (1 cup), room temperature egg whites
1 cup superfine sugar

Whip egg whites to a soft peak; this will coincide with a sudden white color.

Add sugar and continue to whip to stiff, glossy peaks.

Fill a large, wide pot with 2 inches of water (we used an electric skillet) and bring to a boil; turn off heat at this point.

Carefully spoon whites into hot water, creating an egg or oval shape.

Cover pot with a lid and allow to "steam" for approximately 5 to 10 minutes, or until firm to the touch.

Gently remove from water and place on a paper towel to drain.

Transfer onto a piece of parchment paper or greased wax paper.

Russian Tea Cakes

Russian Tea Cakes

Ingredients

1 cup unsalted butter

½ cup sifted confectioner’s sugar

1 tsp pure vanilla extract

2 ¼ cup all purpose flour

¼ tsp salt

¾ cup finely chopped pecans

Directions

Cream the butter, confectioner’s sugar and vanilla extract until light and fluffy.  Add the remaining ingredients blend until smooth.

Roll out the dough into walnut size balls. Bake on a parchment lined baking sheet at 350 degrees on the middle rack for 10 – 12 minutes.

While warm roll in confectioner’s sugar.

Roll again in confectioner’s sugar when cold.

Kifle – Crescent Cookies

Kifle – Crescent Cookies

Ingredients

6 egg yolks

½ lb butter

1 cup full fat sour cream 14%

1 0z brandy

1 tsp pure vanilla extract       

3 cups all purpose flour                   

Directions

 Cream butter and yolks until light, creamy and fluffy. Slowly add the remaining ingredients.

Knead until ball shaped, cut into 4, wrap and chill for a minimum of 1 hour, over night is best.Roll out on a lightly floured surface to ½ inch then cut into 2 ½ inch triangles.

Place 1 teaspoon of filling, roll and pinch ends.

Place 1 inch apart on a parchment lined baking sheet, middle of the oven at 325 degrees for 20 minutes or until lightly brown. Dust with confectioner’s sugar.                                   

Apricot Filling

½ cup ground dried apricots

½ cup Apricot Jam- preferably Triple Fruit

¼ cup ground blanched almonds

1 egg white stiffly beaten

Walnut Filling

½ cup finely ground walnuts

½ cup sugar

1 tsp pure vanilla extract

1 egg white stiffly beaten