Food Consultancy and Research Kitchen.
Posted in Cooking on Dec 22nd, 2008
This is a great Christmas recipe that will have the family fighting over the last pieces. I got the recipe from The Smoke Ring, but simplified it a bit to suit the rest of the Christmas food I was cooking. The sweet cherry sauce offsets the saltyness of the ham to create a delightful harmony. [...]
Posted in Cooking on Sep 27th, 2008
Glace de Viande Blonde ( White Meat Glaze ) is made by reducing a Fond Blanc Ordinaire ( White Stock ) by 75%. This creates a very thick syrup that solidifies when cooled and keeps for a very long time in the fridge. It’s used in many classic white french sauces, and it’s always a [...]
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