Grand Marnier Pots De Creme

Our Pots De Creme Recipe Uses Eggs, Cream,
Grand Marnier, Superfine Sugar And Grated Orange Rind.

Yield: Serves 6

Ingredients:

9 Egg Yolks
1/2 C. Superfine Sugar
3 C. Heavy Cream
1/4 Tsp. Vanilla Extract
6 T. Grand Marnier
4 T. Freshly-Grated Orange Rind
1 T. Grand Marnier

Instructions:

Preheat Oven To 325ºf. Place In The Oven A Baking Pan With 1 Inch Of Water In It To Heat. In A Separate Bowl. Beat Egg Yolks With Sugar Until Thick And Creamy. Add Very Gradually To The Cream, Stirring Constantly With A Wooden Spoon. Add Vanilla Extract And The 6 Tablespoons Grand Marnier; Mix Well. Pour Mixture Into Pot De Crème Cups And Place In The Baking Pan Of Water In The Oven. Bake For 35 Minutes Or Until A Knife Inserted In The Center Of The Custard Comes Out Clean.

Remove From The Oven And Pan Of Water And Cool Completely. Chill In The Refrigerator For At Least 2 Hours.

At Serving Time, Blend Grated Orange Rind With The 1 Tablespoon Grand Marnier And "ice" The Tops Of The Custards With The Mixture.

Chicken in Pipian Sauce

Ingredients

2 chickens, cut into parts
6 cups water
2 carrots, cut in half lengthwise
1 onion, quartered
2 garlic cloves
1 bay leaf
1 celery stalk
2 parsley sprigs
4 teaspoons salt
4 black peppercorns

Sauce

1 cup pumpkin seeds
1 cup blanched almonds
1 tablespoon corn oil or lard
2 teaspoons powdered chicken bouillon
6 guero (yellow) chiles, chopped
3/4 cup olives
2 teaspoons capers

Directions: Cook the chicken with the water, vegetables and seasonings in a large
saucepan until tender. Strain, reserving the broth. Skin and bone the chicken, and set
aside.

To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until
they are fragrant. Puree the pumpkin seeds with the almonds and 2 cups of the chicken
broth.

Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5
to 8 min., until thickened.

Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
Add the chiles, olives, capers and chicken. Simmer for 10 minutes, and serve hot.

Makes 8 servings.

Dia de los Muertos Menu PDF

Ernesto’s Turkey Stuffing

(Portions Are On A Restaurant Size Scale)

10 Lb Uncle Ben’s Stuffing Mix
1 Lb Butter
3/4 Lb Diced Onion
1/2 Lb Diced Celery
3/4 Lb Diced Pineapple
½ Lb Raisins
2 Lb Pecansa

• Melt the butter and add onions & celery
• When they are soft add the rest of the ingredients
• Add water ( per instructions on uncle ben’s box) and cook until it is boiling then add stuffing and mix for another 5 minutes

Mexican Rice

(Portions are on a restaurant scale)

10 Lb Rice
1 ½ Lb Tomatoes
2 ½ Chopped Onions
1 ½ Bell Peppers
7 Tbsp Salt
3 Tbsp Fresh Garlic
3 Ea Celery
9 Tbsp Chicken Stock
7 Gall Water
3 Cups of Tomato Puree
2 Tbsp Olive oil to fry the rice in

• Fry the rice to a light brown
• Heat the water with all of the ingredients inside except the rice
• When the water comes to a boil, add the rice, and cover for 30 minutes

Refried Beans

5 Lb Pinto beans
1 Tbsp Salt
½ Tbsp Fresh garlic

• Put beans in a pot and cover with water
• Add salt and garlic and cook for 2 ½ hours