Nesselrodesauce Recipes

CHARLOTTE NESSELRODE

Charlotte Nesselrode image

Provided by Craig Claiborne And Pierre Franey

Categories sauces and gravies, times classics, dessert

Time 35m

Yield 12 or more servings

Number Of Ingredients 9

Ingredients

2 cups milk
2 tablespoons unflavored gelatin
1/4 cup Cognac, kirsch or rum
8 egg yolks
1 cup sugar
2 cups Nesselrode mix
1 cup heavy cream
1 teaspoon butter at room temperature
16 to 18 ''double'' store-bought ladyfingers or 32 to 36 homemade ladyfingers

Steps:

Put the milk in a heavy saucepan and bring to a simmer.
Combine the gelatin and Cognac, kirsch or rum. Stir until softened.
Combine the egg yolks and sugar in a heavy saucepan and beat until light and lemon-colored. Gradually add the hot milk, stirring vigorously with a wire whisk.
Bring the mixture to a bare simmer, stirring constantly with a wooden spoon. Do not let the sauce boil or it will curdle. Cook until the mixture has a custardlike consistency and coats the sides of the spoon. Add the gelatin mixture and stir until dissolved. Put the sauce through a fine sieve, pressing to extract all the liquid from any solid. Add the Nesselrode mix and let stand until thoroughly cooled.
Beat the cream until stiff and fold it into the custard.
Rub the bottom and sides of a 12-cup mold with a very thin coating of butter. Line the bottom and sides with the ladyfingers. To do this, separate the ''double'' ladyfingers. Arrange enough of them in a petal-like, symmetrical arrangement over the bottom, cutting them to fit. Remember to place them smooth surface down so that when the charlotte is unmolded, this surface will appear on top. Line the sides of the mold with ladyfingers, smooth surface against the side of the mold. Arrange the ladyfingers close together and trim each ladyfinger as necessary so that it fits neatly, top and bottom.
Add the custard mixture and place in the refrigerator. Chill several hours or overnight, until the custard is set.
When ready to serve, dip the mold in hot water and remove immediately. A damp, hot cloth should also be used on the mold to help loosen it. Unmold and serve.

NESSELRODE FRUIT SAUCE

Nesselrode Fruit Sauce image

Nesselrode is named after one Count Nesselrode, as are a number of dishes that are made with chestnuts or chestnut puree. This is according to Larousse Gastronomique, the French food encyclopedia. Larousse doesn't say why chestnuts are associated with the Count, a 19th century Russian diplomat who negotiated the Treaty of Paris after the Crimean War, but it does note that nesselrode pudding was created for the count by his chef Monsieur Mouy. This sauce may be used for making Nesselrode pie. Cooking time is steeping time.

Provided by Molly53

Categories Dessert

Time P4DT5m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2/3 cup marsala wine, warmed
2/3 cup golden raisin
2/3 cup dried currant
3 tablespoons minced candied red cherries
3 tablespoons minced candied orange peel
3 tablespoons minced candied citron peel
2/3 cup finely chopped chestnuts

Steps:

Combine all ingredients in a nonreactive container or glass jar.
Let flavors blend for at least 4 days or up to 2 weeks.

NESSELRODE SAUCE

Nesselrode Sauce image

Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. This dessert sauce just lovely over ice cream or vanilla cake.

Provided by Molly53

Categories Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces Oregon Fruit canned cherries in syrup (or other fruit)
1/2 cup chopped candied fruit (fresh or drained canned pineapple may be substituted if you dislike candied fruit)
1/2 cup good quality orange marmalade
1/2 cup chopped candied ginger
1/2 cup dark rum

Steps:

Place all ingredients in a saucepan.
Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).

Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.2, Carbohydrate 19.2, Fiber 0.8, Sugar 17.3, Protein 0.3

NESSELRODE MIX

Nesselrode Mix image

Provided by Craig Claiborne And Pierre Franey

Categories dessert

Time 1h

Yield About two cups

Number Of Ingredients 3

Ingredients

1 1/2 cups mixed, diced candied fruits
12 marrons (chestnuts) in syrup, chopped, about 1/2 cup
1/4 cup dark rum or Cognac

Steps:

Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 85 milligrams, Sugar 80 grams

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