Dougherty Family Recipe Box

Recipes

  • Pastry Cream

    Ingredients

    • 1 cup white sugar
    • 5 egg yolks
    • 1/2 cup all purpose flour
    • 2 cups boiling milk
    • 1 tablespoon butter
    • 2 teaspoon vanilla
    • 2 tablespoons rum

    Method

    1. In a small saucepan, gradually beat the sugar into the eggs and continue beating until mixture is pale yellow.
    2. Beat in the flour.
    3. Continue beating and gradually pour in boiling milk.
    4. Put pan over medium-low heat.
    5. Stir constantly and cook until spoon is coated in a light, creamy layer (do not simmer!).
    6. Remove from heat and beat in butter.
    7. Beat in vanilla and rum.
    8. Set saucepan in cold water and stir until sauce is cooled.
    9. Cover and keep in fridge.

    Source

    Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780

  • English Cream

    Ingredients

    • 1/2 cup white sugar
    • 4 egg yolks
    • 1 teaspoon cornstarch
    • 1 3/4 cups boiling milk
    • 1 teaspoon vanilla
    • 1 tablespoon rum

    Method

    1. In a small saucepan, gradually beat the sugar into the eggs and continue beating until mixture is pale yellow.
    2. Beat in the cornstarch.
    3. Continue beating and gradually pour in boiling milk.
    4. Put pan over medium-low heat.
    5. Stir constantly and cook until spoon is coated in a light, creamy layer (do not simmer!).
    6. Remove from heat and beat for 1-2 minutes.
    7. Beat in vanilla and rum.
    8. Set saucepan in cold water and stir until sauce is cooled.
    9. Cover and keep in fridge.

    Source

  • Scalloped Potatoes

    Ingredients

    • 2 pounds white potatoes peeled and sliced thin
    • 1 clove garlic minced
    • 4 tablespoons butter
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 cup swiss cheese coarsely grated
    • 1 cup boiling milk

    Method

    1. Preheat oven to 425°F.
    2. Smear the inside of an oven safe baking dish with 1 tablespoon butter and minced garlic.
    3. Spread half of the potatoes over the bottom of the dish.
    4. Cover with half of the remaining butter, salt, pepper, and cheese.
    5. Arrange remaining potatoes over top.
    6. Cover with remaining butter, salt, pepper, and cheese.
    7. Pour on the boiling milk.
    8. Put dish in oven.
    9. Bake until potatoes are tender, milk is absorbed, and top is browned (about 30 minutes).
    10. Remove from oven and serve hot.

    Source

  • Crepes

    Makes 24-30 6 inch crepes.

    Ingredients

    • 1 cup water
    • 1 cup milk
    • 4 eggs
    • 1/2 teaspoon salt
    • 1 1/2 cups all purpose flour
    • 4 tablespoons melted butter

    Method

    1. Blend together all ingredients until the consistency of a very light cream.
    2. Cover and put batter in fridge for 2 hours.
    3. Lightly oil and heat skillet over medium-high heat.
    4. Lift skillet from burner, pour scant 1/4 cup batter onto skillet, then quickly tilt and turn the skillet so that batter forms a thin film over the bottom of the skillet.
    5. Return pan to heat for 60 to 80 seconds.
    6. Turn skillet.
    7. Cook crepe for another 30 seconds.
    8. Slide finished crepe onto wire rack to cool.
    9. Transfer cool crepes to a stack on a plate.

    Source

  • Vinaigrette

    Ingredients

    • 6 tablespoons olive oil
    • 1 1/2 tablespoons wine vinegar
    • 1/2 tablespoon lemon juice
    • 1/8 teaspoon salt
    • 1/4 teaspoon dry mustard
    • pinch pepper
    • 2 tablespoons green herbs (basil, chives, parsely) minced

    Method

    1. Place all ingredients in a screw top jar and shake vigorously for 30 seconds.

    Source