Summer Vacay & Recipes

Beginning July 2, 2011 Kreinik will be closing its offices and manufacturing plant for a little summer rest and relaxation. We will re-open on July 11, 2011. Here's a couple of Doug Kreinik's favorite recipes to try during your 4th of July holiday.

Marconi and Cheese

I do not eat milk products anymore, but my kids, and they are grown, love this when they visit. They now even make it in their homes. I begin with a basic white sauce using a double boiler.

You will need the following ingredients:

  • Unsalted Butter (3 tbsp)
  • Flour (2 tbsp)
  • Half and Half (2 cups)
  • Sharp Cheddar (8. 0z)
  • Paprika
  • Macaroni ( 8-10 .ozs)
  1. Melt - 3 tbsp unsalted butter
  2. Stir in - 2 level tbsp of flour
  3. Blend well over low heat
  4. Stir in slowly 2 cups of half and half and stir constantly
  5. Bring to a slow boil and continue to boil constantly stirring. This creamy white sauce should be thick and smooth.
  6. Add 1 chopped up brick of Sharp Cheddar ( My kids like the sharpest possible selection)
  7. Add a dash of paprika
  8. Cook Marconi noodles & drain
  9. Pour cheese sauce over noodles
Eat and totally enjoy.



Tangerine Meringue Pie

I love to experiment. I had heard that you could take any citrus and make a pie. I use premade pie crusts.

Pie Crust:

Bake a 9", premade pie crust and bake it until it is done

Pie filling (Mix in a double boiler):
  • 4 tbsp cornstarch
  • 1 ½ cups sugar
  • 3 egg yolks
  • 3 tbsp clarified butter (I cook out the milk solids)
  • 2 tbsp tangerine zest
  • ½ cup fresh tangerine juice
  • 1 ½ cups boiling water

Meringue
  • 3 egg whites
  • ¼ tsp cream of tartar
  • 6 cup sugar
  • ¼ tsp vanilla
  1. Beat egg whites and cream of tartar until frothy.
  2. Beat in sugar, 1 tbsp at a time until stiff and glossy.
  3. Beat in vanilla. Do not under beat
  4. Pre-heat oven to 400F.

In Medium sauce pan:
  1. Mix sugar and cornstarch and gradually stir in water.
  2. Cook over medium heat, stir constantly until it thickens and boils for 1 min.
  3. Gradually stir in half of the hot mixture into egg yolks.
  4. Blend into hot mixture in pan
  5. Boil and stir 1 minute
  6. Remove from heat
  7. Stir thoroughly: Clarified butter, tangerine zest, tangerine juice and pour into baked pie shell
  8. Cover the pie with heaps of meringue making sure to carefully seal the edges.
  9. Bake at 400 degrees for about 10 minutes or until a light brown then cool.


Eat and enjoy.

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