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    You are in: Home / Cookbooks / ZWT 8 - Jackie's Recipes from France
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    15 recipes in

    ZWT 8 - Jackie's Recipes from France


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    Beurre blanc, the classic French butter sauce, is wonderful spooned over lobsters. This version gets a hint of sweetness from the addition of fresh orange juice.

    Recipe #469618

    Recipes using calcium-rich canned salmon from Good Food Magazine March 1988

    Recipe #293554

    This is basically poached meat and vegetables that takes on an air of elegance and sophistication. A nice change of pace to serve at your summer get-together. Adapted from Good Food Magazine, July 1987.

    Recipe #309736

    This gets on the table pretty fast, and is a nice, elegant (yet hearty) meal. It happens to be a particular summertime favorite of mine.l

    Recipe #296331

    An elegant beef dinner that is great when accompanied by Recipe #343283 .

    Recipe #343223

    There is a lovely little French cafe I have been to that serves the best olives on the table. The secret is in the marinade. Instead of purchasing seasoned olives from your local olive bar, try seasoning them yourself. You'll be very pleased with the outcome. Also makes a lovely gift.

    Recipe #309755

    White, black, green and pink peppercorns add wonderful flavor to this very special roast. A full-bodied Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment, then round it out with my Recipe #321181. Now that's a holiday feast!

    Recipe #321011

    Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.)

    Recipe #309855

    This recipe makes enough sauce for 4 servings, but any extra is great as a dressing for potato or other salads, or can be used as a vegetable dip, or spooned on baked potatoes. Serve these burgers as is, on a bun, or on French bread, adding the usual lettuce, tomato, and onion if you like.

    Recipe #353888

    A sophisticated wine sorbet that would be an elegant addition to any special gathering. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.

    Recipe #339405

    Fabulous, easy fingerfood for your next elegant gathering. If you don't have a madeleine pan, you can subsitute a miniature muffin pan.

    Recipe #308441

    Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France).

    Recipe #362709

    Souffles are generally for the ambitious, but they are well worth the effort. While this one is not your traditional kind (there is no rising involved and worries that it will collapse), this one can be made ahead and brought out for a show-stopping finale to your summmertime get-together. Prep time does not include 2 hours to chill. Adapted from Good Food Magazine, July 1987.

    Recipe #309695

    From "Fast, Fancy Desserts", Good Food Magazine, May 1987. Prep time does not include 3 hours to chill.

    Recipe #309167

    From "International Beef Stews", Good Food Magazine, November 1986. Round this out with a nice Burgundy. Good enough for company!

    Recipe #308008


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