as mark 2. Cut each pain au chocolat into three equal pieces
1.saute onion in EVOO till carmelinzied
2.-add garlic--ck 2-5 min
3.deglaze w/ wine-add worstershire sauce-ck-1-2 min
4. add broth ck 30 min-
5. strain------add flour -ck 5 min ( can freeze at this point)
Au JUs From Rst
Mix pan drippings w/ flour-ck-add beef stock
ck till thickened---------add to other au Jus sauce
mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
preheat oven to 350* --
shape dough into 1\" balls.
Place balls on nuts scattered on waxed paper.
flatten with bottom of glass .
put cookies, nut side down on ungreased cookie sheet.
bake 15 minutes.
frost with bon bon frosting.
to prepare BON BON FROSTING:.
blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Melt Margarine and combine with all bon bon ingredients.
Make into balls.
Chill or freeze at least 2 hours.
Melt paraffin in top of double boiler.
Add chocolate chips. Melt together.
Drop in balls and cover with chocolate.
Chill until chocolate is hard and serve.
Set aside. Place the vol-au-vonts on a baking tray
br>Meanwhile, for the potatoes au gratin, lightly grease a medium
IRON 15%.
Banana Cake Bon Bons:
Remove cake from
Using a lobster shaped mini cookie cutter, cut out 12 cucumber lobsters. Finely dice the cucumber trimmings and mix with the wasabi paste and yogurt.
Preheat the oven to 400\u00b0F. Divide the flaked salmon between the vol-au-vents and bake for 5-7 mins until heated through. Top each with a spoonful of the cucumber-wasabi yogurt and garnish with a dill sprig and the lobster cucumber.
Season.
Meanwhile, arrange vol-au-vents on a baking tray
o 400\u00b0F. Heat vol au vents for 2-3 mins
ooking.
Bake filled vol-au-vents case on a baking
To make the Garlic Au Jus: In medium sauce pan,
0 minutes.
To prepare au jus, melt butter in saucepan
eef broth, Onion soup mix, Au Jus seasoning and water and
n the oven the vol-au-vent about 12 minutes (if
aking paper and place vol-au-vent cases on prepared tray
f using ready-made vol-au-vent cases, arrange them on
ould not get large vol-au-vent cases and used medium
araway seed.
LEFTOVER MOOSE AU JUS.
Simmer the reserved
Preheat oven to 180c or 160c for a fan forced oven. Place vol au vent case on a bakig tray. Bake for 8 mins, until light golden.
Meanwhile, heat the carbonara suace in a medium saucepan on low heat. Add turkey and peas and simmer, stirring occasionally, for 5 mins, until peas are tender.
Fill vol au ven case with turkey mixture. Top each with a little parmesan and serve.