Dougherty Family Recipe Box

Recipes

  • Bearnaise Sauce

    Ingredients

    • 1/4 cup wine vinegar
    • 1/4 cup dry white wine
    • 1 tablespoon green onions minced
    • 1 tablespoon tarragon minced
    • 1/8 teaspoon black pepper
    • 3 egg yolks
    • 3/4 cup unsalted butter melted
    • pinch salt
    • 2 tablespoons parsley minced

    Method

    1. Boil the vinegar, wine, onions, tarragon, and pepper over medium heat until reduced to 2 tablespoons.
    2. Let cool.
    3. Vigorously whisk egg yolks and vinegar mixture until doubled and thickened in a saucepan over medium-low heat.
    4. While whisking, slowly pour in melted butter.
    5. Continue to vigorously whisk until thickened and again doubled in volume.
    6. If the sauce cracks at any point, whisk in an additional egg yolk to rescue it.
    7. Remove from heat and whisk in salt and parsley.
    8. Cover and place in a warm spot until ready to use.
    9. If the sauce is too thick, whisk in warm water a teaspoon at a time.

    Source

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

  • Onion Soup

    Ingredients

    Soup

    • 1 1/2 pounds yellow onions thinly sliced
    • 3 tablespoons butter
    • 1 teaspoon salt
    • 1/4 teaspoon white sugar
    • 3 tablespoons all purpose flour
    • 8 cups boiling water
    • 2 (10.5 gram) beef bouillon cubes
    • 1/2 cup dry white wine
    • salt and pepper

    Topping

    • 12 slices French bread cubed and hard toasted
    • 2 cups swiss cheese coarsely grated

    Method

    1. In a large saucepan, cover and cook the onions over medium-low heat in the butter for 15 minutes.
    2. Uncover, raise heat to medium.
    3. Stir in salt and sugar.
    4. Stir frequently and cook until the onions turn a deep golden brown (about 30 minutes).
    5. Add the boiling water, bouillon cubes, and wine.
    6. Cover partially and simmer for about 30 minutes.
    7. Season with salt and pepper.
    8. Ladle soup into oven safe bowls.
    9. Top with toasted bread and cheese.
    10. Broil in oven until cheese melts and begins to turn brown.

    Source

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

  • Pumpkin Scones

    Ingredients

    Scones

    • 2 3/4 cups all purpose flour
    • 1/3 cup brown sugar
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cardamom
    • 1/2 cup cold butter
    • 2/3 cup roast pumpkin puree
    • 2 eggs

    Glaze

    • 3/4 cup icing sugar
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla
    • water

    Method

    Scones

    1. Preheat oven to 425°F.
    2. Line baking sheets with parchment paper.
    3. In a stand mixer with paddle attachment, blend together all of the dry ingredients for the scones.
    4. Cube the cold butter and add to dry mixture, mix until a dry crumbly mixture forms.
    5. In a separate bowl, whisk together the puree and eggs.
    6. Mix the pumpkin mixture in with the dry mixture.
    7. Continue to mix on low until a ragged dough forms.
    8. On a floured surface, roll dough out to 1/4 inch thickness.
    9. Cut out scones using 2 1/4″ cookie cutter and place on baking sheet.
    10. Bake until golden brown and a toothpick inserted in the centre comes out clean (about 11 minutes, depending on size).
    11. Remove from oven.

    Glaze

    1. Beat together all ingredients, adding water a small amount at a time until a moderately runny glaze forms.
    2. Dip the top of warm scones into the glaze.
    3. Glaze will harden as it dries.

    Source

  • Roast Pumpkin Seeds

    Multiply this recipe by the volume of fresh, raw, cleaned pumpkin seeds.

    Ingredients

    • 1/2 cup fresh raw pumpkin seeds
    • 2 cups water
    • 1 tablespoon salt
    • canola oil cooking spray

    Method

    1. Preheat oven to 400°F.
    2. Line baking tray with parchment paper.
    3. Wash seeds under running water in a colander until stringy innards are removed.
    4. Put seeds, water, and salt into a saucepan.
    5. Bring water to a boil.
    6. Reduce temperature and simmer for 10 minutes.
    7. Drain water.
    8. Spread seeds out on baking tray.
    9. Lightly spray seeds with cooking oil, toss, then spray again.
    10. Bake until seeds are dry and browned (stir them occasionally).
    11. Remove from oven and add more salt if wanted.

    Source

  • Roast Pumpkin Puree

    Ingredients

    • 1 sweet pumpkin
    • canola oil cooking spray

    Method

    1. Preheat oven to 400°F.
    2. Line baking sheet with parchment paper.
    3. Cut the top, including stem, off the pumpkin.
    4. Cut the pumpkin in half lengthwise.
    5. Scoop out innards and seeds (can be kept for roast pumpkin seeds).
    6. Cut pumpkin into wedges.
    7. Put wedges skin side down on baking sheet.
    8. Lightly spray on canola oil.
    9. Bake until fork tender (about 45 minutes).
    10. Remove from oven and let cool until warm.
    11. Peel off skin.
    12. Puree pumpkin in blender.

    Source