Westchester Supper Club – Page 55 – Fish Tacos and Other Recipes from our Delicious Dinner Parties

February 2, 2015July 21, 2016 » by Dana & Nancy » Theme: Booze

Ben’s Cognac Risotto

ingredients

4 tablespoons butter
15 small white mushrooms cleaned, trimmed and quartered
2/3 cups cognac
3/4 cup heavy cream
7 cups chicken stock
1 tablespoon extra-virgin olive oil
4 medium shallots, peeled and minced
1 3/4 cups arborio rice
1/3 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley leaves

Directions

Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add the mushrooms and saute until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce the liquid by half, 3 to 4 minutes. Lower the heat to medium, add cream and simmer 5 minutes. Remove the skillet from the heat and set aside. Bring the stock to a simmer in a medium saucepan over medium heat.

Meanwhile, heat the remaining 2 tablespoons butter with the oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add the rice and stir to coat with the butter and oil. Add simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

Stir in the mushroom mixture and cheese. Season, to taste, with salt and pepper and serve garnished with parsley.

January 29, 2015January 22, 2016 » by Ashley » Theme: Booze

Brandied Cherry Clafouti

Brandied Cherry Clafouti
Allrecipes

2 cups canned tart cherries, drained
1/4 cup brandy
2/3 cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
2/3 cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon salt
1/8 teaspoon allspice
1 teaspoon confectioners’ sugar, or as needed

1. Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.

2. Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.

3. Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.

4. Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners’ sugar to serve.

Amount per serving (8 total)
Calories: 195 kcal 10%
Fat: 2.7 g 4%
Carbs:32.4g 10%
Protein: 4.9 g 10%
Cholesterol:82 mg 27%
Sodium: 116 mg 5%
Based on a 2,000 calorie diet

January 28, 2015January 22, 2016 » by Ashley » Theme: Booze

Whiskey-Glazed Carrots

Whiskey-Glazed Carrots
The Pioneer Woman

1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
1/2 cup Jack Daniels Or Other Whiskey
3/4 cups (to 1 Cup) Brown Sugar
1/2 teaspoon (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.