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1. Parchment Wrapped Fish

2. Cold Spicy Noodles with Chicken in Creamy Sesame Dressing

3. Creole Bread Pudding

4. Dessert Sauces for Creole Bread Pudding

Book Description

At a time when cookbook authors were covering great stretches of territory (China the Beautiful, say) or claiming entire landfalls of subject matter (Seafood the Beautiful, say), James McNair came along in the mid-1980s with slim volumes dedicated to single subjects and designed with an exacting eye.

... (more)

James McNair's Favorites

Authors: James K. McNair, Andrew Moore

Date: July 1999

ISBN: 0811801152

Publisher: Chronicle Books

Hardcover

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Chocolate Sauce

Start with the finest chocolate you can buy for this all-purpose sauce for desserts and ice cream. Instead of the vanilla, flavor the sauce with a liqueur such as Amaretto, Frangelico, Grand Marnier, or Kahlua.

• 10 ounces finest-quality semisweet (not unsweetened) or bittersweet chocolate, finely chopped

• 3 tablespoons unsalted butter

• 1 1/4 cups heavy (whipping) cream

• 1 1/2 teaspoons pure vanilla extract

In a heavy saucepan, combine the chocolate, butter, and cream. Place over low heat and cook, stirring frequently, until the chocolate melts and the mixture is smooth. Remove from the heat and stir in the vanilla extract.

Serve warm, or set aside to cool to room temperature, then cover and refrigerate for up to 1 week. Slowly reheat, stirring frequently, over low heat or in a microwave oven.

Makes about 2 cups for 8 servings.

Warm Liquor Sauce

I make this sauce with Southern Comfort liqueur to serve over Creole Bread Pudding. It's also excellent with other gooey puddings.

• 1 cup sugar

• 1/4 cup (1/2 stick) unsalted butter

• 3 tablespoons light cream or half-and-half

• 1 egg, lightly beaten

• About 1/4 cup bourbon, brandy, dark rum, or Southern Comfort

In a heavy saucepan, combine the sugar, butter, and light cream or half-and-half.

Place over low heat and cook, stirring frequently, until the sugar is completely dissolved. Remove from the heat and stir in the egg until well blended. Cool for about 5 minutes, then stir in the chosen liquor.

Serve warm.

Makes about 1 1/2 cups for 6 servings.

Lemon Sauce

This is a great topping for Creole Bread Pudding, but it's also good with other dense pudding and cakes. It may be made ahead, refrigerated, and gently reheated before serving.

• 1 cup sugar

• Pinch of salt

• 1 1/2 tablespoons cornstarch

• 3 tablespoons unsalted butter

• 1/4 cup freshly squeezed lemon juice

• 1 tablespoon grated or minced fresh lemon zest

• Yellow food coloring (optional)

In a saucepan, combine the sugar, salt, and cornstarch. Slowly whisk in 1 cup water, blending well. Place over low heat and cook, stirring constantly, until the sauce is clear and thickened., 3 to 5 minutes. Remove from the heat, add the butter, lemon juice and zest, and just enough food coloring (if using) to tint the sauce pale yellow and stir until the butter melts.

Serve warm, or set aside to cool to room temperature, then cover and refrigerate for up to 3 days. Slowly reheat, stirring frequently, over low heat or in a microwave oven.

Makes about 1 1/2 cups for 6 servings.

More From This Book:

1. Parchment Wrapped Fish

2. Cold Spicy Noodles with Chicken in Creamy Sesame Dressing

3. Creole Bread Pudding

4. Dessert Sauces for Creole Bread Pudding

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