Craig Claibornes Consomme Recipes

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CRAIG CLAIBORNE'S CONSOMME



Craig Claiborne's Consomme image

Provided by Craig Claiborne

Categories     soups and stews, appetizer

Time 5h20m

Yield About 10 cups

Number Of Ingredients 10

8 pounds meaty beef bones
6 quarts water
40 black peppercorns
2 cups coarsely chopped carrots
4 cups coarsely chopped, well-rinsed leeks
2 cups coarsely chopped celery
2 whole cloves
4 sprigs parsley
2 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves

Steps:

  • Put bones in kettle and add cold water to cover. Bring to boil and simmer 1 minute. Drain well. Rinse bones under cold water and when thoroughly chilled, return to clean kettle.
  • Add six quarts of water, peppercorns, carrots, leeks and celery.
  • Tie cloves, parsley, thyme sprigs and bay leaves into bundle and add. Bring to boil and simmer uncovered for 5 hours.
  • Strain, discard solids and skim off fat.

CRAIG CLAIBORNE'S GANACHE



Craig Claiborne's Ganache image

Provided by Craig Claiborne

Categories     dessert

Time 15m

Yield About 2 ¾ cups

Number Of Ingredients 2

1/2 pound semisweet chocolate such as Maillard, broken into bits
3/4 cup heavy cream

Steps:

  • Put chocolate into mixing bowl.
  • Put cream in saucepan and bring barely to simmer.
  • Add hot cream to chocolate, stirring with rubber or plastic spatula. Stir until mixture is velvety and smooth. Scrape into bowl of electric mixer and start beating at medium speed. Continue beating until it lightens in color; take care not to overbeat or it will harden. It is best to prepare mixture in a cool place until it is slightly thickened. Take care that it remains somewhat liquid. Use as filling for chocolate truffles, layer cakes and other dessert

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 12 milligrams, Sugar 16 grams

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