Roasted Garlic And Pecan Beurre Blanc Recipes

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BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)



Beurre Blanc (Classic French Butter Sauce) image

This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 20m

Yield About one cup

Number Of Ingredients 7

1 tablespoon butter
1/4 cup finely chopped shallots
3 tablespoons white-wine vinegar
2 tablespoons dry white wine
1/3 cup heavy cream
Salt to taste, if desired
8 tablespoons butter, cut into 12 pieces

Steps:

  • Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
  • Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams

ROASTED GARLIC AND HERB BEURRE BLANC - AN AMAZING SAUCE



Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce image

We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission.

Provided by Julesong

Categories     Sauces

Time 30m

Yield 3 1/2 cups, approx

Number Of Ingredients 10

2 cups white wine
2 large shallots, minced
4 tablespoons chopped roasted garlic
1/2 cup cream or 1/2 cup half-and-half
1 lb butter, cut into cubes and preferably at room temperature
salt & freshly ground black pepper, to taste
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley

Steps:

  • In a saucepan over medium temperature, combine the wine, shallots, and garlic, and reduce until the wine just covers the shallots.
  • Add the cream or half and half and reduce again until the mixture is thick and syrupy, stirring occasionally.
  • Reduce the temperature to very low and gradually whisk the pieces of butter into the mixture, one cube at a time (alternately, you can remove it from the heat and - using an immersion blender - emulsify the butter into it one piece at a time; this is the method we used during class).
  • Do not allow the sauce to become either too hot or too cold or it will break.
  • Season to taste with salt and freshly ground pepper, stir in the remaining ingredients (the herbs), and serve immediately.
  • Note: we've served this over pork, chicken, rabbit, and vegetables - delicious!
  • Also, feel free to experiment with other herbs than listed above.

Nutrition Facts : Calories 1169.2, Fat 116, SaturatedFat 73.3, Cholesterol 316.8, Sodium 770.8, Carbohydrate 10.7, Fiber 0.8, Sugar 1.6, Protein 3.1

DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC



Down-South Crab Cakes with Collard Greens and Roasted Garlic Beurre Blanc image

Provided by Food Network

Categories     appetizer

Time 3h30m

Yield 5 servings

Number Of Ingredients 30

2 cups cornbread crumbs
1/4 cup diced red bell pepper
1/4 cup chopped fresh chives
1/4 cup Creole mustard
1/2 cup mayonnaise
2 large eggs
1 teaspoon adobo sauce
1 teaspoon Worcestershire sauce
1/4 cup chopped cooked bacon
1 pound fresh jumbo lump crabmeat
Vegetable cooking spray
Collard Greens, recipe follows
Roasted Garlic Beurre Blanc, recipe follows
chopped fresh chives
diced red bell pepper
1/2 cup diced prosciutto
3 tablespoons butter
1/2 cup diced onion
2 tablespoons minced garlic
2 pounds fresh collard greens
3 cups chicken broth
6 garlic cloves
Olive oil
Salt and black pepper
1/2 cup fresh lemon juice
1/2 cup dry white wine
1 cup whipping cream
1/4 cup cold butter, cut into pieces
1 teaspoon kosher salt
1/2 teaspoon ground red pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.
  • Bake for 12 minutes.
  • Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.
  • Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
  • Preheat the oven to 350 degrees F.
  • Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
  • Bake for 20 to 25 minutes or until golden.
  • Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

PAN ROASTED ARCTIC CHAR WITH ORANGE AND ROSEMARY BEURRE BLANC



Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 cup orange juice
1/2 cup white wine
2 tablespoons orange zest
1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing
2 ounces heavy cream
2 ounces butter, cold and cubed
Salt and freshly ground black pepper
8 orange segments
4 (6-ounce) pieces arctic char, skin removed
Salt and pepper
1/2-ounce olive oil
2 cups cooked wild rice

Steps:

  • In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm.
  • In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side.
  • Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments.

ROASTED PECANS



Roasted Pecans image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 4

1 1/2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon cayenne pepper or to taste
2 cups pecans

Steps:

  • Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.

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