Berry soufflé with condensed milk
Recipe information Information icon - Master recipes
Recipe Icon - Master recipes
Cooking:
2 hour 7 min.
Recipe Icon - Master recipes
Complexity:
Easy
Recipe Icon - Master recipes
Calorie content:
0.03
Recipe Icon - Master recipes
Carbohydrates:
0.01
Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon. Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed. If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
Braised Venison with Rosemary and Shiitake
Melt the bacon drippings in a large Dutch oven over me...
Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together. Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block. Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Buttermilk Dough for Fried Fruit Pies
Pulse flour, lard, sugar, and salt in a food processor...
Place asparagus in a microwave-safe dish. Pour in wine and dot with butter. Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow the dish to stand for 5 minutes before serving.
The Best Steamed Asparagus
Place asparagus in a microwave-safe dish. Pour in wine...
Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket. Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.
Instant Pot Roasted Garlic
Place a steamer basket in the bottom of a multi-functi...
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side. Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture. Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.
Vern's Roasted Pork Loin Over Sauerkraut
Preheat oven to 350 degrees F (175 degrees C). Heat ve...
Wash the fish thoroughly, clean it, cut off the fins, remove the gills. Cut along the belly, gut, cut inside, releasing the backbone. Use scissors to bite a backbone near the tail and near the head, take out a part of the backbone. If it came out with meat, you can cut it off and put it back, just putting it back in place. Our goal is to remove the bones and stuff as much as possible without damaging the skin, so we can eventually sew the fish up. Iron the inside of the fish, so you can feel the bones and remove them. Salt and pepper the fish well from the inside. We make the stuffing. In a bowl put the soft cottage cheese, salt it, pepper it and grate the zest of two lemons. Add the croutons and mix well. I have croutons for a provincial herb salad and they are small and neat. But I think the seafood-flavored croutons would be in place here, too. The topping is relatively thick, and take into account that the breadcrumbs will swell and absorb moisture not only from the topping, but also from the fish Put the stuffing in the belly of the fish. Tie the fish with cooking thread. I did it for the first time, it did not turn out very masterly)))). Try to keep the string roughly divided into portions, it will be easier to cut the fish later. When the fish is ready, put it on a baking tray, grease it with vegetable oil and put sprigs of thyme on top. Put it in the oven heated to 200 degrees for an hour. If you touch the cooked fish with your finger, you can feel the crust crunching under it, which comes away from the meat when the fish is ready. From the fish, cut off all the stringlets and remove the thyme. Half slices of lemon can be inserted into the resulting grooves. Transfer, helping yourself with spatulas, to a dish and garnish with fresh vegetables and lemon.
Mullet stuffed with cottage cheese and croutons
Wash the fish thoroughly, clean it, cut off the fins,...

Ingredients

№ Title Value
1. Red berries 2 Art.
2. Water 1 Art.
3. Sugar 0.5 Art.
4. Gelatin 1 tbsp
5. Condensed milk 0.5 B.

Cooking

1 . Stage

Boil berries in half a liter of water. Pour gelatin over water after the berries and allow them to swell. Wipe the berries through a sieve. Pour sugar into the resulting berries and mix well. We heat the gelatin so that it melts completely and pour into the berries .. You need to cool the berries and then beat with a mixer until a stable foam. Add the condensed milk slowly and beat again. We put it in molds and put in the refrigerator until it completely hardens.

Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon. Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed. If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
Braised Venison with Rosemary and Shiitake
Melt the bacon drippings in a large Dutch oven over me...
Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together. Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block. Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.
Buttermilk Dough for Fried Fruit Pies
Pulse flour, lard, sugar, and salt in a food processor...
Place asparagus in a microwave-safe dish. Pour in wine and dot with butter. Cover loosely and cook in the microwave on high until bright green and tender, about 3 minutes. Allow the dish to stand for 5 minutes before serving.
The Best Steamed Asparagus
Place asparagus in a microwave-safe dish. Pour in wine...
Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket. Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.
Instant Pot Roasted Garlic
Place a steamer basket in the bottom of a multi-functi...
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side. Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture. Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.
Vern's Roasted Pork Loin Over Sauerkraut
Preheat oven to 350 degrees F (175 degrees C). Heat ve...
Wash the fish thoroughly, clean it, cut off the fins, remove the gills. Cut along the belly, gut, cut inside, releasing the backbone. Use scissors to bite a backbone near the tail and near the head, take out a part of the backbone. If it came out with meat, you can cut it off and put it back, just putting it back in place. Our goal is to remove the bones and stuff as much as possible without damaging the skin, so we can eventually sew the fish up. Iron the inside of the fish, so you can feel the bones and remove them. Salt and pepper the fish well from the inside. We make the stuffing. In a bowl put the soft cottage cheese, salt it, pepper it and grate the zest of two lemons. Add the croutons and mix well. I have croutons for a provincial herb salad and they are small and neat. But I think the seafood-flavored croutons would be in place here, too. The topping is relatively thick, and take into account that the breadcrumbs will swell and absorb moisture not only from the topping, but also from the fish Put the stuffing in the belly of the fish. Tie the fish with cooking thread. I did it for the first time, it did not turn out very masterly)))). Try to keep the string roughly divided into portions, it will be easier to cut the fish later. When the fish is ready, put it on a baking tray, grease it with vegetable oil and put sprigs of thyme on top. Put it in the oven heated to 200 degrees for an hour. If you touch the cooked fish with your finger, you can feel the crust crunching under it, which comes away from the meat when the fish is ready. From the fish, cut off all the stringlets and remove the thyme. Half slices of lemon can be inserted into the resulting grooves. Transfer, helping yourself with spatulas, to a dish and garnish with fresh vegetables and lemon.
Mullet stuffed with cottage cheese and croutons
Wash the fish thoroughly, clean it, cut off the fins,...