Meringue Nests

Marilyn's favourite! Ingredients:  4 egg whites at room temperature ½ lb. sugar (1 cup), finely powdered as below ½ to 1 tsp. vanilla ⅛ to ¼ tsp. cream of tartar I enjoy finding tartrates in wine (the little crystals that sometimes form in wine, especially when it is chilled and settle in the bottle). They are actually cream of tartar and I collect and dry them and use them when making meringues. Ingredients and proportions for meringues are always the same. For every 4 egg whites (from 2 oz eggs), use ½ lb sugar. Process the sugar in a food processor to get it very fine so it dissolves more easily.

Verjus Sorbet

Totally yummy! Ingredients:  375 ml (one bottle) Venturi-Schulze Verjus ¾ cup simple syrup (see below) * optional - about ¼ tsp finely grated or minced grapefruit peel * optional - about ¼ tsp finely grated or minced lemon peel Recipe can be doubled or tripled. For a sorbet ready within 25 minutes, start with verjus and simple syrup that are well chilled. Stir together until well mixed and process in an ice cream maker as per manufacturer's directions. If a more tart sorbet is desired, start with ½ cup of simple syrup. You can add additional simple syrup a bit at a time to your taste, keeping in mind that when frozen, the sorbet will become more sharp.

Verjus Highball

Michelle's adaptation of a Mojito Ingredients:  ½ tsp sugar 8 mint leaves thin slice of ginger (about as round as a nickel) 2 oz Venturi-Schulze Verjus ice 1½ oz rum ginger ale or ginger beer 5 additional mint leaves Mix first three ingredients and mash with the back of a spoon. Add the verjus and stir until the sugar is dissolved. Fill a highball glass with ice, strain the mixture into the glass, add the rum and stir. Fill the glass with ginger ale and stir in the 5 whole mint leaves. Delicious!

Crispy Salmon, Spring Vegetables & Verjus Sauce

Recipe developed by Leeanne Wright Ingredients:  10 thin asparagus spears, blanched 1/2 cup fava beans, blanched and peeled 2 - 4 to 6 ounce salmon filets, skin removed 1 teaspoon unsalted butter 1 teaspoon chopped shallots 1/2 teaspoon minced garlic 6 fresh morel mushrooms, cleaned 1/4 cup white wine (or substitute half the amount of verjus) 1/4 cup verjus 1 teaspoon grainy mustard 1/4 cup olive oil additional olive oil for cooking salmon and warming vegetables Instructions

Mushroom Soup (with verjus)

Another of Michelle's creations - the best mushroom soup we have tasted! Ingredients:  1/2 cup butter (divided) 1/2 cup diced onion 1 pound mixed mushrooms (I used mostly wild cauliflower mushroom, with 6 button mushrooms and handful enoki mushrooms) 1/4 cup plus 2 tbsp flour 2 cups milk 1 cup heavy cream 1 cup chicken stock 1/2 cup Venturi-Schulze Verjus 1/4 cup Venturi-Schulze Brandenburg No.3 wine (optional) 1/4 cup Madeira 1/4 cup sour cream pinch of red pepper flakes dash of green Tabasco sauce salt pepper more verjus to taste 2 tsp fresh chopped dill Melt 1/4 cup butter in heavy large saucepan. Add onions and cook over medium low heat until translucent. Slice mixed mushrooms thinly, then coarsely chop and put them in a large Ziploc bag. Add flour to bag and shake to coat mushrooms.

Seafood St. Jacques

Michelle's creation - to die for! Ingredients:  ¼ cup coarse bread crumbs ¼ cup finely grated Parmigiano-Reggiano cheese ¾ cup dry white wine ½ cup Venturi-Schulze verjus 1 cup water ½ small onion, sliced ½ bay leaf ½ teaspoon salt ¼ teaspoon pepper 1 pound scallops (in ¾ inch pieces), or cooked crab or a mix of both 6 tablespoons of unsalted butter ½ pound of small mushrooms, thinly sliced ½ whipping cream 1 large egg yolk 1 tablespoon white flour 1 tablespoon minced Italian parsley Serves 4 as main course, 8 as appetizer. Requires 4 or 8 2 oz. ramekins. Preheat oven to 350° F with rack placed in the middle. Toast bread crumbs in the oven on a baking sheet until light golden colour, about 6 minutes. Transfer to a bowl and mix in the cheese. Set aside.
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