Beef tenderloin with five onion sauce
1 3 1/2 lb trimmed beef tenderloin
1 ½ ts Salt, divided
1 ts Pepper, divided
2 tb Canola oil
3 tb Butter or margarine
2 lg Yellow onions, sliced and separated into rings
2 lg Purple onions, sliced and separated into rings
2 Bunches green onions,chopped
12 Shallots, chopped
5 Garlic cloves, minced
½ c Cognac
½ c Beef broth
Sprinkle tenderloin with 1/2 teaspoon salt and 1/2 teaspoon pepper. Secure with string at 1 inch intervals. Brown tenderloin on all sides in hot oil in a heavy roasting pan or ovenproof Dutch oven. Remove tenderloin, reserving drippings in pan. Add butter to drippings, and cook over medium-high heat until melted. Add yellow and purple onions, and saute 5 minutes. Add green onions, shallots, and garlic, and saute 10 minutes. Stir in cognac and broth; cook over high heat, stirring constantly, until liquid evaporates (about 5 minutes). Place tenderloin on top. Bake, covered, at 400F for 45 minutes or until a meat thermometer inserted into thickest portion registers 145F (medium-rare). Remove tenderloin from roasting pan, reserving onion mixture in pan; cover tenderloin loosely, and let stand at room temperature 10 minutes. Cook onion mixture over medium heat, stirring constantly, 3 to 5 minutes or until liquid evaporates. Stir in remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Serve with sliced tenderloin. Yield: 8 servings.
1/4 cup of sugar
4 teaspoons cornstarch
1/4 teaspoon allspice
1 1/2 cup apple juice …
In medium saucepan combine sugar, cornstarch and allspice.
Stir in apple juice.
Cook over medium heat until slightly thickened.
Serve over pancakes or baked apple pancake.
. . …
Baked Apple Pancakes
1 1/2 cups milk
1 cup flour
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter
2 Granny Smith apples, sliced
4 tablespoons brown sugar
Mix eggs, salt, sugar, vanilla and cinnamon together.
Add flour and mix until smooth as possible; then add milk and blend.
Melt butter in 9" x 13" pan.
Add apples and return to oven until butter sizzles.
Pour batter over apples and sprinkle with brown sugar.
Bake in a 425 degree oven for 20-30 minutes until golden brown.
Cut into 6-8 square servings.
Dust the squares and plate with confectioners sugar just before serving.
Garnish: plate should be garnished with a few thin apple slices. Anchor the apple slices with several frozen raspberries or a lemon twist.
Sausage Filled Crepes
1 lb. ground sage sausage
1 small onion, finely chopped
2 cups shredded cheddar cheese
3 ounces cream cheese
1/2 teaspoon marjoram
1/2 cup sour cream
1/4 cup butter, softened
1/4 cup parsley, chopped
8 crepes (6" crepes)
Cook sausage and onion in a skillet over medium heat, stirring until sausage crumbles and is no longer pink.
Drain, then return the sausage to the skillet and add one cup cheddar cheese, cream cheese, and marjoram, stirring until cheese melts.
Spoon 3 tablespoons of the filling down the center of each crepe. Roll the crepes up (not too tight) and place seam side down in a lightly greased baking dish.
Mix the sour cream and butter together and spoon over top of the crepes.
Bake uncovered until cheese has melted - approximately 10 minutes.
Garnish: sprinkle shredded cheese and parsley over center of both crepes as they are placed side by side on the plate.