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Highland Beef
Burgers ( to make 8 patties) In a large bowl, mix beef, eggs, salt and sauce till uniform. 2 pounds of Crown Jewel Highland ground beef 5-6 minced garlic cloves 1 chopped jalapeno 1 cup of chopped parsley 8 peeled and crushed tomatoes (or a 790ml canned crushed tomatoes) 1 tbsp sugar 1/4 cup of olive oil Salt, pepper and Parmesan cheese Water Put the olive oil, garlic, parsley and jalapeno in a large cooking pot. Cook for 2-3 minutes and add the ground beef. Stir and saute the beef till colour turns to brown. Add the crushed tomatoes and water to cover the mix. Add the sugar and cook for at least one hour, adding water as necessary. Season with salt, pepper and Parmesan cheese to your taste This sauce can be served right away (over pasta) or stored in the freezer. Hungarian Goulash 2 pounds of Crown Jewel Highland stew 1 pound undrained diced tomatoes 12 oz of tomato paste 2 large chopped onions 4-5 minced garlic cloves 1 chopped green pepper 4 tsp paprika 1/2 tsp black pepper Add all ingredients to a slow cooker and mix well. Cover and cook on low for 8 hours. Serve by itself or with noodles or rice. Honey Honey Custard French Toast (to make 6 servings) 1/2 cup honey 1 cup milk 6 eggs 1 1/2 t cinnamon 1/8 t salt 12 slices sourdough bread butter honey and toasted pecan pieces In large bowl, beat together honey, milk, eggs, cinnamon and salt. Dip bread slices in egg mixture, turning to coat. Brown soaked slices in butter over medium heat, turning once. Serve with honey and sprinkle with pecans. Maple Maple Mousse for 6 to 8 1 envelope plus 2 tsp. unflavored gelatin 1/2 cup cold water 1 cup pure maple syrup 4 egg yolks 1/2 cup brown sugar 4 egg whites 2 cups chilled heavy cream Sprinkle the gelatin into the 1/2 cup of cold water and let it soften for about 5 minutes, then set the cup in a shallow pan of simmering water, and stir until the gelatin has dissolved and is clear. Combine with the maple syrup. In a large mixing bowl, beat the egg yolks with a whisk or a rotary or electric beater for 2 or 3 minutes until thick and lemon yellow. Beat into the yolks the maple syrup mixture and pour it into a small saucepan. Cook over moderate heat, stirring constantly, until the mixture thickens enough to coat the spoon heavily. Do not let it boil or the eggs will curdle. Remove from the heat, stir in the brown sugar and mix thoroughly. Transfer to a large bowl and cool to room temperature. Meanwhile, beat the egg whites until they form unwavering peaks on the beater. In another bowl, whip the chilled cream until it holds its shape softly. With a rubber spatula, fold the cream gently but thoroughly into the maple syrup mixture, then fold in the egg whites, folding until streaks of white no longer show. Rinse a 1.5 quart mold, preferably a Charlotte mold, in cold water. Shake out the excess water and pour into the mousse mixture. Chill in the refrigerator for at least 4 hours or until firm. To unmold, run a knife around the inside edge of the mold, dip the bottom briefly in hot water and wipe it dry. Place a chilled platter on top of the mold, invert and rap it on the table. Chill until ready to serve. |
