BEER MUSTARD. Yield: 1 quart

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Kathleen Burns
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1 BEER MUSTARD Yield: 1 quart 1 ½ c dark beer 6 ea eggs 1 ½ c dry mustard 2 t salt 1 t Worcestershire sauce ¼ c packed brown sugar ¼ c white vinegar 2 T caraway seeds Combine all the ingredients except the caraway seeds in a stainless steel bowl and mix well. Cook over boiling water bath, stirring constantly until thick and smooth. Add caraway seeds and mix well. Adjust seasonings. Transfer to clean storage container. May be stored under refrigeration for up to 2 weeks.

2 HEYWOOD S MUSTARD Yield: 1 quart 1 ¼ c dry mustard 2 T sugar 2 t salt 12 oz eggs 2 c malt vinegar ½ t Tabasco sauce ½ c honey Combine the mustard, sugar and salt. Add the eggs and mix until smooth. Whip in the vinegar, Tabasco and honey. Let rest under refrigeration for 1-2 hours. Stir over a double boiler until creamy. Chill. Transfer to a clean storage container. May be stored under refrigeration for up to 2 weeks.

3 KIELBASA Yield: 22 # 9 # boneless pork butt base 5 # boneless beef top or bottom round 4 # jowl fat 3 # crushed ice 6 ½ oz salt cure mix 4 t TCM 1 ½ oz dextrose 1 oz ground white pepper spice blend ½ oz dry mustard ½ t garlic powder 5 ¾ oz nonfat dry milk powder 21 pieces beef round casings, rinsed Trim the pork, beef and jowl fat and cube. Reserve as separate components. Toss the pork with half of the sure mix. Chill well. Grind through the large die. Reserve. Toss the beef with the remaining cure and the spice blend. Chill well and grind through the medium die. Grind the jowl far through the medium die and reserve. Transfer the ground beef to a chilled buffalo chopper bowl. Add the ice on top of the ground beef and process until the mixture drops to 30. Continue running the machine until the mixture rises to 40. Add jowl far and process until the mixture reaches 45. Add the milk powder and continue processing until the mixture reaches 58. Make a test piece and adjust seasoning and consistency if necessary. Fold the ground pork garnish into the sausage in a mixer or by hand over an ice bath. Stuff into the prepared casings and tie the open end with a knot. Refrigerate uncovered overnight to form a pellicle. Hot smoke at 160 until desired color is achieved, approx. 2 hours or cold smoke for approx. 4 hours. Poach in simmering water to an internal temperature of 150, and then shock in ice water until an internal temperature of 60. Blot dry. The sausage may be grilled or baked, or held under refrigeration for up to 7 days.

4 ANDOUILLE SAUSAGE Yield: 6 ½ # 6 ¼ # boneless pork butt, cubed 2 ¼ oz salt ¼ oz TCM ½ oz dextrose 4 oz nonfat dry milk powder 2 ½ T cayenne pepper 1 t ground mace 1 t ground allspice 1 t ground marjoram ¾ t ground thyme ¼ t ground cloves 1 ¼ # onion, brunoise 1 ¼ oz garlic, minced 32 ft rinsed sheep casings (traditional) or hog. Toss the pork butt with the combined seasonings. Chill well Grind through the medium plate of a meat grinder into a mixing bowl over an ice bath. Mix by hand for 1 minute or until the sausage mixture is sticky to the touch. Make a test piece. Adjust seasoning and consistency if necessary before shaping. Stuff into prepared casings and tie into 10 inch links. Do not cut. Refrigerate overnight to form pellicle. Cold smoke at 80 for hours. Allow sausages to dry in a cool, dry area overnight. Cook to an internal temperature of 150 or wrap and hold under refrigeration for up to 2 weeks.

5 HOT ITALIAN SPICE BLEND Yield: 8 oz 3 T fennel seeds 2T ground coriander 1 T sugar 2 T sweet Spanish paprika 2 T hot Hungarian paprika 2t cayenne pepper 4 T crushed red pepper 1 T coarse ground black pepper Combine all ingredients

6 ITALIAN SWEET SAUSAGE Yield: 10 # 10 # pork butt, cubed 3 oz salt 1 oz dextrose 1 oz coarse ground pepper 1 oz whole fennel seeds ¼ oz sweet Spanish paprika 2 c ice cold water 23 ft hog casings, rinsed Toss the pork with the seasonings and chill well. Grind through the medium die. Grind over a mixing bowl over an ice bath. Mix on low speed for 1 minute, gradually adding the water. Mix on medium speed for seconds, or until the mixture is stickly to the touch. Make a test piece; adjust seasonings and consistency if necessary. Cook to an internal temperature of 150. Variation: For hot Italian sausage, replace fennel and paprika with 4 oz of Hot Italian Spice Blend.

7 MEXICAN CHORIZO Yield: 12 # 10 # pork butt 2# ground beef 16 oz New Mexico chili powder a/n water 2 c cider vinegar 3 oz ground cumin 3 oz ground oregano 3 oz ground coriander 6 hds garlic, minced tt salt and pepper a/n pork casings Mix water with chili powder to make a paste. Progressively grind pork and beef together, first using the large die, then the medium die. Add seasonings, spices and chili paste and mix together well. Test forcemeat and adjust seasonings. Keep loose or stuff into casings.

8 MUSHROOM TERRINE Yield: 1 terrine 6 oz chicken 1 ea egg white a/n heavy cream tt salt, pepper and pate seasoning 8 oz assorted mushrooms, sliced 1 ea Portobello mushroom 1 oz shallots, minced 2 ea garlic cloves, minced 2 oz Madeira 1 T tarragon, minced 1 T chives, minced 1 T parsley, minced Slice and sauté all mushrooms except the Portobello mushroom. Add shallots and garlic and sauté until tender. Deglaze with Madeira and reduce by 2/3. Grill Portobello mushroom. Puree chicken in food processor until smooth and add the egg white. Once egg white is incorporated, slowly add the cream to the mixture. Work quickly and remove any mousseline from edges of processor bowl using a rubber spatula to ensure complete mixing. Fold together the herbs, mushroom sauté and mousseline. Slice Portobello mushroom on extreme bias for casing. Shingle the Portobello mushroom on plastic wrap. Place mushroom forcemeat on top of sliced Portobello mushroom and roll. Cook until an internal temperature of 165. Cool, Slice and serve 3 slices with spring green salad with simple vinaigrette.

9 FOIE GRAS TERRINE Yield: 1 terrine 2 ¾ # foie gras 2 T salt 2 t ground white pepper 1 T sugar 2 c port wine Clean livers; remove all veins and dry well. Combine 1 T of salt, 1 t of the pepper, sugar, and port wine and marinate overnight under refrigeration. Line a 2 # terrine mold with plastic wrap. Cut the marinate foie gras into large pieces that will fit snugly into the mold. Place them into the mold so that the smooth sides of the foie gras pieces form the exterior of the terrine. Season as needed with the remaining salt and pepper. Fill the mold to the upper lip and press the pieces down slightly to remove any air pockets. Cover the terrine mold with overlapping plastic wrap. Poach the terrine in a hot water bath, maintaining a constant temperature of for approximately 45 minutes until there is a thin layer of melted fat on top. Remove from water bath and let rest for 2 hours at room temperature. Pour off the fat. Cover with a press-plate and top with a 1-2# weight. Let rest under refrigeration for hours. Remove plastic wrap and carefully remove the congealed fat. Then tightly rewrap in fresh wrap. Refrigerate until ready to slice and serve. Hold under refrigeration for up to 3 days.

10 ASPIC GELEE Yield: 1 gallon 1 gal neutral consommé 8 oz gelatin Bloom gelatin in cold consommé by sprinkling very slowly over the top. Place into a Bain Marie and melt. Typically this gelee is used for pate en croute. Aspic Gauges 1 gallon water to 12oz. gelatin for platters and bases. 1 gallon water to 8oz. gelatin for sliceable. 1 gallon water to 4oz. gelatin for coating. 1 gallon water to 2oz. gelatin for delicate.

11 CHAUD FROID (for platters) Yield: 2 quarts 4 oz shortening 4 oz flour 1 qt milk 1 qt water 2½ oz gelatin Bloom the gelatin in 1 quart of water. Make a roux with the flour and shortening. Add 1 quart cold milk gradually and mix until thick and thick and smooth. Cook thoroughly like a béchamel. Fold in the bloomed gelatin and cool to body temperature for use. Melt again if necessary in a steam bath.

12 PATE EN CROUTE Yield: 1 pate 4 oz pork loin, lean, boneless inlay 4 oz veal loin, lean, boneless 4 oz chicken breast, boneless 2 oz brandy ½ t ground white pepper 1 t salt 1 ½ # pork butt, cut into strips farce ½ # fatback, cut into strips 1 ea. large egg 1 oz glace de viande 1 t pate seasonings tt ground white pepper 1 t chopped marjoram 1 t chopped thyme 2 ea garlic cloves, minced 6 ea juniper berries, ground 5 oz ham, medium dice garnish 1 ½ oz pistachios 2 oz carrot, macedoine and blanch Marinate inlays in brandy and seasonings. Prepare farce by progressively grinding meat and fatback. Add egg, glace, pate seasoning, white pepper, herbs, garlic and juniper berries. Transfer mixture to a food processor and emulsify. Fold garnish into the farce. Roll pate dough out to ¼ inch thickness as wide as the pate mold is long, and 5 times as long as the width. Measure using the mold as the guide. Place dough into the mold, sealing the edges with egg wash. Fill the mold halfway full with farce. Fay inlay down the middle of the mold and cover with remaining farce. Fold dough over to cover farce, using egg wash to seal where needed. Cut one or two chimney holes and insert foil chimneys. Use excess dough to decorate and create support rings for the chimneys. Bake at 300 and continue baking for approx. 60 minutes or until and internal temperature of 165. Remove from the oven and allow to cool to room temperature. Fill pate with sliceable aspic through the chimney. Slice pate and coat the slices with aspic.

13 PATE SEASONINGS Yield: N/A ½ oz white pepper all purpose ½ oz black peeper ½ oz mild paprika ¼ oz marjoram ¼ oz thyme ¼ oz basil ¼ oz nutmeg ¼ oz mace ¼ oz clove ¼ oz ginger ½ oz white pepper delicate ½ oz thyme ½ oz basil ½ oz coriander ½ oz nutmeg ½ oz ground bay beef ¼ oz allspice ¼ oz mace ½ oz white pepper game ½ oz black pepper ½ oz basil ½ oz nutmeg ½ oz thyme ½ oz mace ½ oz ground ginger ½ oz cloves ½ oz paprika ½ oz juniper berries 1 oz dry mushroom powder For each pate seasoning combination, combine ingredients. Store in a sealed container.

14 PATE DOUGH Yield: 1 1/2# 1# Bread Flour ½ oz Salt 1 tsp Sugar 2 tsp Baking Powder 4 oz Butter, cold, cubed 1 egg 7 8 oz Milk 2 tsp Cider Vinegar Sift together the dry ingredients Cut in the butter Add the wet ingredients Mix to smooth Form a ball Wrap and chill for at least 30 minutes

15 CHICKEN GALANTINE Yield: 1 galantine 1 ea whole chicken, deboned 6 oz chicken breast, reserved for inlay 6 oz chicken breast base mousseline 6 oz leg and thigh meat 1 ea egg white 1 ea white bread, slice/crust remove 2 oz whipping cream, unwhipped 1/6 reserved chicken mousseline spinach farce ½ bu spinach, puree 1 T chicken glace tt salt, pepper and pate seasoning 1/6 reserved chicken mousseline 6 oz button mushrooms, finely chopped 1 ea shallot, brunoise 2 oz white wine 1 T chicken glace tt salt, pepper and pate seasoning 1/6 reserved chicken mousseline carrot farce 3 oz carrot puree 1 T chicken glace tt salt, pepper and pate seasoning Debone the chicken, salt intact, reserving one breast for an inlay. Create a mousseline using the remaining meat. Prepare the three farces and refrigerate. Roll each farce to form cylinders. Freeze. Place breast on top of skin, season. Place a small amount of mousseline on top of the breasts. Place each cylinder on the breast using the remaining farce to hold them in place. Using the plastic wrap, roll galantine carefully. Unwrap the galantine and rewrap in dampened cheesecloth. Secure the ends with string. Poach in chicken stock until an internal temperature of 155. Remove from the stock, cool and cover with edible chaud froid; aspic gelee. Slice and serve.

16 CHAUD FROID (edible) Yield: 1 quart 1 oz butter 1 oz flour 1 ea pique 1 ½ C milk 1 ½ C chicken stock 1 ½ oz powdered gelatin Make a béchamel. Remove pique. Bloom the gelatin in melted/cooled stock. Combine the stock and béchamel to melt the gelatin. Strain through a chinois. Allow sauce to cool at room temperature and use as desired.

17 SAUERKRAUT Yield: 6 jars/8 quarts each 15 # shredded cabbage 10 oz. kosher salt 3 T juniper berries Quarter cabbage and shred very thin..add the salt and juniper berries to the cabbage and mix well. Let sit and wilt for minutes. Place, pack, and weigh. Press in a container. Cover with plastic wrap. Let sit and ferment at room temperature for 2-3 weeks. Once cabbage is ready, strain and rinse off excess liquid. Transfer to a pot and braise. When cooked, let cool. Pack into canning jars. Place in boiling water for minutes. When sealed, cool and store in a dry place. Season to taste.

PATES AND TERRINES PATES

1 PATES AND TERRINES PATES The term pate means forcemeat baked in a crust, usually in a rectangular or oval loaf mold. In French it is termed as PATE EN CROUTE. In other words it can also be a spread of