It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Sunday, January 5, 2014
You May Crown This Chicken Salad Queen!
take on the Classic Coronation Chicken Salad Recipe served vol
adaptation of the much loved and famous recipe created by Constance
Spry for the Queen's
Coronation lunch in 1953. Adjustments
made for obvious reasons.
can 12.5oz cooked chicken Well drained 2 Cups any sweet
melon, diced very small slave used honeydew
celery stalk, trimmed and diced 1 tablespoons home-made
oz Non fat Greek Style Yogurt Pineapple flavored
C chopped pecans Fresh basil or mint Dash
sheets of puff pastry or 3 tubes of croissant dough non-perforated
egg for wash.
au Vents”: Pronounced
“Vuuu – ah – Vahn”. The French just have a way of
pronouncing their words as if they had just burned the roof of their
mouths. No matter how this translates, what it means in cooking is
that a food is served in puff pastry bowls. Very pretty!
of the larger supermarkets sell puff pastry sheets, however slave
finds you can get comparable results using those crescent rolls in
the cardboard tubes. Getting the kind that is not perforated is
preferred but not necessary.
chiefs make it sound so easy:
out the dough. Using a 4 inch biscuit cutter cut out 12 disks. Then
using a 2 inch biscuit cutter, cut out the center of 8 of these.”
slave has never seen a 4 inch biscuit cutter. That large and it is no
longer a biscuit, it is a cow patty! So if you learn nothing else
from these blogs, learn how to improvise! Slave found a 5 inch
funnel and a small can of corn that was about 2 ½ inches across.
Well this threw all the planning about how many you could get out of
3 rolls of pastry! Again slave improvised.
make the vol au vents:
heat oven to 375 F
degrees and line a baking sheet with parchment paper.
out sheets of wax paper on the counter and lightly dust with flour.
a sheet of dough on each. Cut out 9 large disks by pressing straight
down (don't twist it) slave got 3 per sheet. Peel away the dough and
save to another sheet of paper.
a spatula, set 4 of them evenly spaced onto the parchment lined
the other 8 disks will be cut into rings by using a cutter that is
half the size of the larger. Just cut the centers out. Again push
straight down, don't twist. Twisting will not allow the pastry t
rise like it should.
with a pastry brush lightly dampen just the top edges of the 4 disks.
Place a ring on each. Then brush just the top of those rings and
stack the second layer of rings. If you have enough, slave did not,
so it had to improvise! Roll scraps of dough and use that to take
the place of rings! With any kind of dough, you have a built in
glue. All you have to do is add a touch of water!
a fork prick the just the center of each disk. Then using a slightly
beaten egg, brush only the tops of each ring. If you get it on the
sides the pastry wont puff like it should.
according to pkg directions and allow to cool completely before
filling.Slave found that its oven took a bit longer than it
does just doing rolls.
NOTE: The big food craze last
“Cronuts”. That was just a three layer high stack of rings like
you just made only instead of baking you deep fried them and washed
each with a sugar glaze.
Chicken Queen Salad:
the mayonnaise and yogurt with the celery and pecans. Add minced
basil or mint and continue to blend.
a medium sized bowl break apart the chicken into small chunks and
carefully stir in the diced melon.
yogurt mixture over the chicken to fold in lightly. Chill in
refrigerator for at least 20 minutes before serving. Spoon the salad
into the vol au vents, slightly
as you choose, perhaps with a
touch of red, like a fresh strawberry sliced almost through and
fanned. Or how about a couple of grape tomatoes if you have them.
hopes you and your family enjoys this touch of gourmet brunch dish.