cookie and cream strain

Bring back to a boil and cook until reduced by half. Mix the cornstarch and water together and slowly whisk into the reduced cream. Once the mixture thickens turn the heat to low and add the butter a little at a time, whisking each time until fully incorporated. Run through a fine strainer and keep warm until serving. For the grouper: Preheat the oven to 400 degrees F.

Heat the oil in a large skillet over medium-high heat until it just begins to smoke. Season the grouper filets with salt and pepper, put in the skillet top-side down and cook until the flesh begins to crisp, about 2 minutes. Do not flip; transfer the skillet to the oven and cook until the grouper flakes easily, 5 to 6 minutes. To serve, spoon some Key Lime Butter Sauce on each of 4 plates and top with a grouper filet browned-side up. This recipe was provided by a chef, restaurant or culinary professional. Recipe courtesy of Etienne Jehl, Eleven Restaurant, Reunion Resort, Kissimmee, FL.

Heat olive oil in medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Nutrition information per serving: 122 calories, 87% calories from fat, 12 g fat, 6 g saturated fat, 23 mg cholesterol, 3 g carbohydrates, trace protein, 61 mg sodium, 0 g fiber. How to Make Peach Honey or Nectarine Honey - Easily! When fruit and vegetables are normally available and ready to pick in United States! Looking for How to Make Peach Honey or Nectarine Honey - Easily! And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you have questions or feedback, please let me know! How to Make Peach Honey or Nectarine Honey - Easily! How to Make Homemade Peach or Nectarine Honey - Easily! For more information about stone fruits, see Peach Picking Tips. And for a variation, using peach mango juice, see this page on blogspot! See this page for blueberry jam, this one for fig jam and for berry jams, see strawberry, blackberry, raspberry jam For easy applesauce or apple butter directions, click on these links. I've got some other pages for specific types of jam and butters, too, see this page. 8 cups peach juice (either fresh, from washed, sound pieces and peelings from fruit used for preserves, pickles, etc - OR canned peach juice) NOTE: the juice will boil down a LOT - so I suggest using or adding peeling and pureed peach fruit. 6 or 7 cups of water - if you are starting with peelings, you will need the water to cook them in. 4 cups sugar or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , Stevia or 3 cups of bee honey! (Sugar or honey work best; Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, /Stevia don't allow it to thicken very well, you'll have to boil it down more) Equipment. Jar funnel ($2 at Target, other big box stores, and often grocery stores; and available online - see this page) or order it as part of the kit with the jar grabber. At least 1 large pot ; I prefer 16 to 20 quart Teflon lined pots for easy cleanup.

Large spoons and ladles 1 Canner (a huge pot to sanitize the jars after filling (about $30 to $35 at mall kitchen stores, sometimes at big box stores and grocery stores.). Note: we sell canners and supplies here, too - at excellent prices - and it helps support this web site! Ball jars (Grocery stores, like Publix, Kroger, Safeway carry them, as do some big box stores - about $7 per dozen 8 ounce jars including the lids and rings) Lids - thin, flat, round metal lids with a gum binder that seals them against the top of the jar. Rings - metal bands that secure the lids to the jars. Jar grabber (to pick up the hot jars)- Big box stores and grocery stores sometimes carry them; and it is available online - see this page . It's a tremendously useful to put jars in the canner and take the hot jars out (without scalding yourself!).

The kit sold below has everything you need, and at a pretty good price: Foley Food Mill ($25) - not necessary; useful if you want to remove seeds (from blackberries) or make applesauce. Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at big box stores or it comes in the kit at left) Peach (and/or Nectarine) Honey-making Directions.


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