Coqauvinrosettes Recipes

COQ AU VIN

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

ROSETTE COOKIES/SWEDISH ROSETTES

Steps:

• Have ready: a jelly roll pan lined with several layers of paper toweling; powdered sugar in a shaker or sieve.
• Whisk eggs, milk, sugar and salt together. Sprinkle in flour a little at a time. Beat until smooth. Let batter sit for 30 minutes.
• Heat 3 - 4" of oil in a small, deep pan to 365°F.
• Stir batter.
• Heat rosette iron by submerging in hot oil for 10 seconds.
• Lift out, shake off excess oil and dip immediately into batter just so the top edge of the iron is even with the surface of the batter. If you dip it too far, the rosette won't come off the iron.
• Plunge the coated iron into the hot oil. Don't let the iron touch the sides or bottom of the pan.
• As soon as the batter puffs, gently pull the iron out. The rosette should slip back into the oil.
• When lightly browned, carefully lift out with a fork or slotted spoon and place on paper toweling to drain.
• Reheat iron and proceed with remaining batter. You'll have to work very quickly. The frying only takes a few seconds.
• Don't be tempted to fry more than two at a time. It will cool the oil too much and you'll get flabby, greasy rosettes. The oil should not go below 355°F.
• After you've fried a few, dust them with powdered sugar.

COQ AU VIN ROSETTES

Steps:

• Rinse chicken, pat dry. Cut into 1" pieces. Melt butter in a skillet over medium high heat. Add mushrooms and onion; cook for 4-5 minutes, or until tender, stirring.
• Add chicken, wine, tarragon, white pepper, and 1/8 tsp salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat.
• Meanwhile, cook lasagna noodles according to package direction. Halve each noodle lengthwise. Curl each noodle into a 2.5" diameter ring and place, cut side down, in a 3-qt rectangular baking dish. Using as slotted spoon, spoon chicken mixture into center of lasagna rings, reserving the liquid in the skillet. Add the cream cheese to the reserved liquid; heat and stir just til cream cheese is melted. in a small bowl, stir together sour cream and flour; stir in half and half. Add to the mixture in skillet, along with the cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. If desired, sprinkle with slivered almonds.
• Bake, covered, at 325°F for 35 minutes or until heated through.

ROSETTES

Steps:

• Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight.
• Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F.
• Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter.
• Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it.
• Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving.

CRISP ROSETTES

Steps:

• In a small bowl, beat the eggs, milk, sugar and salt. Gradually add flour; beat until smooth. , In a deep-fat fryer or electric skillet, heat 2-1/2 in. of oil to 375°. Place rosette iron in hot oil for 30 seconds. Blot iron on paper towels, then dip iron in batter to three-fourths the way up the sides (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry for 1-2 minutes on each side or until golden brown. Remove to a wire rack covered with paper towels. Repeat with remaining batter. Sprinkle with confectioners' sugar before serving.