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Full Online Book HomeLearning KitchenFruit - Apple - Apple-brie Soup
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Fruit - Apple -  Apple-brie Soup Post by :kennmakk Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1853

Click below to download : Fruit - Apple - Apple-brie Soup (Format : PDF)

Fruit - Apple - Apple-brie Soup

2-3 Tablespoons butter
1 onion, chopped
2 stalks celery with leaves, chopped
2 apples, peeled, cored, and chopped
2 Tablespoons flour
3 cups chicken stock
8 ounces brie, rind removed and cubed--preferably at room temperature
1/4 cup heavy cream
salt and white pepper
Garnish: thin curls of apple peel strips and toasted sliced almonds

Melt butter in a large saucepan, stir in the onions, celery, and apple and saute on low heat until soft and golden, about 10 minutes. Stir in flour and cook on low heat for about 3 minutes, stirring constantly. Pour in 1 cup of stock, whisking hard until thick and bubbly. Whisk in remaining stock, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Puree, solids first, and return to saucepan.

When ready to serve, reheat on low heat, then stir in the cheese cubes. Let the cheese melt slowly, stirring occasionally. When the cheese is all melted, whisk hard. You can puree briefly if the consistency is not completely smooth. Stir in the heavy cream. Ladle into bowls and garnish each with apple peel curls and a few toasted almonds.
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Crust: 1-3/4 cups all-purpose flour, sifted 1/4 cup granulated sugar 1 teaspoon cinnamon 2/3 cup butter 1/4 cup water Filling: 1 egg 1-1/2 cups sour cream 1 cup granulated sugar 1/4 cup all-purpose flour 2 teaspoons vanilla extract 1/2 teaspoon salt 2-1/2 pounds Macintosh apples, pared, quartered, cored and sliced Topping:1/2 cup butter, room temperature 1/2 cup all-purpose flour 1/3 cup granulated sugar 1/3 cup brown sugar, firmly packed 3 teaspoons cinnamon 1 cup walnuts, coarsely chopped To prepare the crust, in a large bowl, combine flour, sugar and cinnamon. Cut in butter with a pastry blender until mixture has the

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Fruit - Apple, Rosemary And Caramel Shortcakes
Serves 6 3 large cooking apples (about 1 1/4 pounds), such as Jonagold or Granny Smith, peeled and halved 3/4 cup sugar 2 tablespoons unsalted butter 4 (three-inch) sprigs fresh rosemary Sour Cream Shortcake Biscuits (recipe follows) 6 tablespoons heavy cream Vanilla Ice Cream Heat oven to 375°. Scoop out cores of apples with a melon baller. Use the same tool to remove blossom scars at bottoms of apple halves and any skin remaining at stem ends. Place sugar in a 10-inch ovenproof skillet over medium heat. When sugar begins to melt, stir with a wooden spoon. It will form big