Recipes Included On This Page Berries & Mangoes With Champagne Custard Butter Maitre D'hotel Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Berries & Mangoes With Champagne Custard Recipe By :Cooking Light/Mary Spero Serving Size : 4 Preparation Time :0:00 Categories : Desserts Volume 3-4 Apr. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 1/2 cup sugar 1 large egg -- lightly beaten 1 teaspoon vanilla extract 3/4 cup Champagne 2 cups fresh blueberries -- or raspberries* 3 mangos** -- cut in 8ths 4 mint sprigs -- garnish * reserve 12 berries ** or peaches Heat milk over medium high heat in a heavy saucepan to 180F or until it bubbles around the edges. DON'T boil. Remove from heat. In a heavy saucepan combine sugar and cornstarch. Whisk together. Keep whisking while slowly adding heated milk. Cook over medium heat until thick. 4-5 minutes. Keep whisking until the custard thickens. In a large heat-proof bowl lightly beat egg. Add hot milk mixture slowly, whisking continuously. Return mixture to the pan and cook over medium heat until thickened. Stir constantly. Remove from heat and return to heat-proof bowl. Add vanilla. Cover the bowl with plastic wrap and chill. Just before serving, stir chilled Champagne into the chilled custard. Serve the rest of the Champagne to your guests! Arrange 6 mango slices in each of four dessert goblets. Add 1/2 cup berries to each goblet and top with custard. Top with 3 berries and a sprig of mint and serve. Adapted from a Cooking Light recipe by Mary Spero Me ke aloha, Mary Posted to FareShare 4-2000 by Candice <dcvalencia@mindspring.com> - - - - - - - - - - - - - - - - - - - NOTES : E hele mai oukou e ai! (Come and eat!) Message From MarySpero@prodigy.com (MS MARY E SPERO) to The TNT Recipes List. * Exported from MasterCook * Butter Maitre D'hotel Recipe By :Monika Eckert Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Volume 3-4 Apr. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 100 grams butter 2 Tablespoons parsley -- chopped 2 tablespoons tarragon -- chopped salt pepper 1 Teaspoon mustard garlic salt 1 teaspoon Worcestershire sauce 2 tablespoons lemon juice Keep butter at room-temperature until smooth. Add the chopped herbs, salt, garlic salt, pepper, lemon juice, mustard and Worcestershire sauce. When finished, roll mixture in aluminum foil. Keep in the refrigerator until use. For use cut slices and add to the plate. Posted to FareShare 4-2000 by Monika <quax-mgm@t-online.de> - - - - - - - - - - - - - - - - - - - NOTES : It's very good with grilled beef.

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