Arnaud’s Caramel Custard

Posted by LladyRusty at recipegoldmine.com

Source: Arnaud’s Web Site

1/2 cup granulated sugar
1 tablespoon water
3 eggs
1/4 cup granulated sugar
2 cups milk, scalded
1/2 teaspoon best quality pure vanilla extract

Preheat oven to 275 degrees F.

In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.

Pour a spoonful into 6 four-ounce custard cups and let stand until cooled.

Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add vanilla extract. Strain carefully into the prepared cups to avoid disturbing the caramel.

Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly, 1 1/2 to 1 3/4 hours, or until a knife inserted in the center comes out clean.

Remove from the water and cool. Chill. To serve, run a knife around the edge of the custard and invert the cup onto a small plate.

Servings: 6

Arlington Inn Vermont Maple Syrup Cheesecake

Source: The Arlington Inn, Arlington, Vermont

Crust
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B)

In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Filling
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream

Preheat oven to 350 degrees F.

In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

Arby’s Horsey Sauce

1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks. DO NOT FREEZE!

Armadillo Border Grill Chipotle Chicken Penne Pasta

Source: Armadillo Border Grill, Denver, Colorado

Serves 2.

8 ounces cooked penne pasta
2 large marinated chicken breasts
2 tablespoons diced green chiles
2 ounces sliced onion
2 ounces sliced mushrooms
1 1/2 cups Chipotle Cream Sauce
1 ounce cotija cheese
4 cilantro sprigs

The night before: Chop chicken into 1/2 inch pieces and marinate overnight (marinade recipe follows).

To Prepare: Prepare Chipotle Cream Sauce (recipe follows) and set aside.

In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Ad mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.

Marinade
1/4 cup soy sauce
3/4 cup soybean salad oil
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 tablespoon Japanese chiles

Mix all together and let the chicken marinate overnight. Dice the chicken after marinating.

Chipotle Cream Sauce
12 ounces heavy cream
2 1/4 ounces chipotle in adobo sauce

In a blender, puree the chiles. Mix in heavy cream until well blended. Add to the pasta in the pan after chicken and vegetables have finished cooking.

Arizona Biltmore Resort and Spa Chocolate Linzer Tart

Source: Chef Jeffrey Elliott – Arizona Biltmore Resort and Spa, Phoenix, Arizona – azfamily.com

7 ounces butter
3/4 cup granulated sugar
1 egg
1/8 teaspoon vanilla extract
1 cup almond meal
1 tablespoon cinnamon
1/8 teaspoon baking powder
1 1/2 cups cake flour
1/4 cup cocoa powder
1/4 cup all-purpose flour
1 cup seedless raspberry jam

Cream together the butter and sugar. Add egg and vanilla extract; mix to combine.

In a separate bowl, combine dry ingredients. Mix dry ingredients into butter mixture. Place mixture in the refrigerator to chill.

Roll dough to 1/8-inch thickness. Line tart pan with dough, reserving some for the tops of the tarts. Fill tart shell with raspberry jam. Cut reserved dough into strips; place over the jam in a lattice design. Bake at 350 degrees F until the jam is set and the crust is golden.

Arizona Biltmore Resort and Spa Oaxaca Cheese Grits

Source: Chef Eric Strong, Arizona Biltmore Resort & Spa, Phoenix, Arizona

1 cup dry grits
1 cup chicken stock
1 cup heavy cream
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup poblano puree
1/4 cup Oaxaca cheese, grated

Preheat a heavy-bottom pot over medium heat. Add dry grits; stirring often, toast the grits for 1 minute.

Slowly whisk in chicken stock. Stirring occasionally, bring mixture just to a boil; simmer for five minutes. Slowly incorporate heavy cream. Season with salt and pepper; remove mixture from heat. Fold in butter, cheese and poblano puree; Simmer over low heat for 15 minutes.

NOTE: You can substitute 1 small can of diced, roasted mild green chiles that have been pureed in a blender for the poblano puree.

Arizona Biltmore Virgin Prickly Pear Margarita

Source: Arizona Biltmore, Phoenix, Arizona

1 1/2 cups crushed ice
3 ounces sweet and sour mix
1/2 ounce freshly squeezed lime juice
1/2 ounce prickly pear syrup
Lime wedges
Kosher salt or margarita salt

Combine all ingredients in blender and mix. Rub rim of glass with lime, dip into kosher salt or margarita salt, and pour in the drink. Garnish with lime wedge.

Makes one serving.