Stuffed Cipolline

Print Stuffed Cipolline Ingredients 1/2 cup Butter 12-14 large Cipolline Onions 4 tbs. Sugar 3-4 oz. Currant Jelly 2 tsp. Sherry Wine Instructions Peel and core Cipolline. Melt 2 tbs. butter in sauté pan. Sauté 1/2 Cipolline for about 10 minutes and remove to sprayed...

Cinnamon Cipolline

Print Cinnamon Cipolline Ingredients 1/3 cup Butter 12 - 14 large Cipolline Onions 2 tbs. Sugar 2 tsp. Cinnamon 1 cup Water (or other liquid) Instructions Peel and core Cipolline. Melt butter in large baking dish so that Cipolline can lie flat on bottom of dish. Place...

Shallot Vinaigrette

Print Shallot Vinaigrette Ingredients 2 tbs. French Red Vinegar 2 tbs. finely chopped Shallots 1/2 tsp. Salt 1/4 tsp. Pepper 2 tsp. Dijon Style Mustard 6 tbs. Olive Oil 1 tbs. Lemon Juice 1 tbs. Heavy Cream (may substitute Yogurt or omit entirely) Instructions Using a...

Veal Marengo (Veal Stew)

Print Veal Marengo (Veal Stew) Ingredients 3 lb. Veal Cubes 1 cup of Shallots, finely chopped 1/2 cup each of chopped Celery and Carrots Oil/butter 1 cup Dry White Wine Chicken or Veal Stock (or unsalted, canned broth) Optional: bouquets garni of Thyme, Bay Leaf and...

Pickled Pearl Onions

Print Pickled Pearl Onions Ingredients 3 - 10 oz. Packages Pearl Onions 1 cup Pure Coarse Salt 1-1/2 qts. Boiling Water Blade Mace Whole Cloves White Whole Peppers Bay Leaves 1 cup 5% Cider Vinegar mixed with 1/3 cup Water 1/2 cup Sugar Instructions Place peeled...