Recipes

VISIT our Booth (# 79) at the 8th Annual Maumelle Expo - Thursday, October 14 2010 - 11 AM to 6 PM

Recipes

Entrées

Seafood

Trout Amandine à l’Amaretto

Ingredients

4 fresh trout filets (8 to 10 ounces each)

1 egg (beaten)

1/4 cup milk

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 cup cooking oil

1/4 cup sliced almonds

2 tablespoons butter

2 tablespoons freshly-squeezed lemon juice

Method

Combine egg and milk
Mix abd stir togethet flour and salt
Heat the oil in a 12-inch skillet.
Coat trout filets with flour mixture and dip in egg mixture
Sautée fish in hot oil for 5 to 6 minutes on each side or till lighly golden and crisp. Fish should flake easily with fork.
Remove fish from skillet and keep warm while cooking remaining trout filets.
In a medium skillet, cook sliced almonds in butter till golden. Remove from heat and stir in fresh lemon juice and one ounce Amaretto Liqueur.
Place fish on a serving platter and spoon almond, butter and Amaretto mixture over the fish filets.

Makes four servings. Bon Appétit.

Desserts

White Chocolate Coconut Pie

Ingredients

1 (9-inch) baked pie crust

5 oz. Un-sweetened coconu flakes

2 cups milk

1 teaspoon vanilla

1/2 cup sugar

2 tablespoons all-purpose flour

2 eggs

4 tablespoons unsalted buttere - quartered

1 1/2 cups cream

grated nutmeg

2 oz. white chocolate - grated

4 oz. white chocolate - grated

Method

Combine milk, coconut and vanilla in a stainless steel saucepan

Bring to a slow boil and simmer for 5 minutes

Combine sugar, flour and eggs - whisk until creamy

Stir 1/4 of milk into egg mixture, pour egg mixture into remaining milk

Raise heat to medium high and stir with spoon for one minute or until mixture comes to a boil and becomes very thick.

Remove from heat and stir in butter and 4 ounces of chocolate

Pour into cooled baked pie shell and refrigerate until quite cool

Whip cream and spoon on top of custard.

Sprinkle with nutmeg and the 2 ounces of white chocolate

Yields one 9-inch pie. Bon Appétit.

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