Jacqueline Kennedy Onassis Creme Brulee Recipes

CREME BRULEE

Steps:

• Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.
• Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
• Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.
• Variation: Before dividing into ramekins: add 3 ounces of shaved dark chocolate for chocolate creme brulee; add 4 slices of crystallized ginger for ginger creme brulee; add 3 slices of orange peel for orange creme brulee. Let steep 20 minutes to infuse the flavor. Strain out the ginger and orange peel before baking.

JACKIE KENNEDY'S ROYAL BEEF TENDERLOIN

Steps:

• Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
• Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
• Remove the tenderloin from the bag and put the marinade in a saucepan.
• Bring to a boil (reduce) and set aside.
• Place the tenderloin in a roasting pan.
• Bake at 400 degrees for 45-55 minutes.
• Baste occasionally with marinade.
• In the last minute or so cover the tenderloin with the marinade and let baste on.
• Remove from oven and let stand for 10 minutes before slicing and serving.
• While the tenderloin is cooking, prepare the Royal Butter by combining all of the ingredients and beating at medium speed until well blended.
• Serve at room temperature.
• Makes 2 cups.
• You may want to adjust this recipe for the size of the tenderloin you are preparing.
• Top each serving of tenderloin with the Royal Butter and ENJOY!

SHEPHERD'S PIE FOR JACQUELINE KENNEDY ONASSIS

Steps:

• See separate recipe for Marta Sgubin's Mashed Potatoes --
• Preheat oven to 350.
• Combine the lamb, garlic, onion and rosemary and put them through a meat grinder twice. If you don't have a meat grinder, don't use a food processor because that doesn't give the right texture. Use a knife to chop [or shred] the ingredients very fine, the way you would if you were making hash.
• Melt 6 tablespoons butter in a large skillet and stir in the flour.
• Stirring constantly with a wooden spoon, cook for 5 minutes or until completely blended. Slowly add the beef stock, stirring as you add, and cook until thickened - about 5 minutes.
• Add the chopped lamb mixture and stir to blend. Add salt and pepper to taste.
• Spoon this meat mixture into a 2-quart oval ovenproof casserole dish. Spread the mashed potatoes over the top. They should be as even as possible and touch the rim of the dish so that non of the meat mixture shows.
• Use a fork to rake a design along the top, drawing the tines over the sirface from one end to the other the long way. Dot with the remaining 2 tablespoons of butter.
• Bake for 40 minutes or until the filling is bubbling hot and the potatoes are lightly browned.