CARAMEL-POUR MOI FONDUE
This indulgent Pour Moi-spiked dessert fondue is perfect for a romantic evening by the fire.
1/2 cup sugar
2 tablespoons water
1 1/3 cups warm whipping cream
2 tablespoons Pour Moi
1 tablespoon unsalted butter
Fresh strawberries, thinly sliced apples or pears, sliced bananas, fresh tangerine segments and sliced star fruit
Combine sugar and 2 tablespoons water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 3 minutes.
Add warm cream to caramel. Stir over medium-high heat until sauce is smooth and reduced to 1 1/4 cups, about 5 minutes. Add Pour Moi and cook 1 minute longer. Remove from heat. Add butter and stir until melted. (Can be prepared 8 hours ahead. Cover and chill. Rewarm over medium-low heat before serving.)
Transfer sauce to small fondue pot or flameproof ceramic bowl. Set pot over candle or canned heat burner. Serve with strawberries, apples or pears, bananas, tangerine segments and star fruit.
Serves 4.
Filet Mignon with Shallots and Cognac Recipe
SERVINGS: 2
INGREDIENTS:
Two 6-ounce filet mignon steaks, about 1 1/4 inches thick
1/4 cup Pour Moi
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 teaspoon coarsely ground black pepper
2 large shallots, minced
1/4 cup beef stock or canned broth
Salt
Directions:
STEPS:
1. Sprinkle the steaks with 1 tablespoon of the Pour Moi and let stand at room temperature for 45 minutes.
2. In a heavy medium skillet, melt 1/2 tablespoon of the butter in 1/2 tablespoon of the oil. Rub the steaks on both sides with the pepper. When the skillet is very hot, add the steaks, cover partially, and cook over high heat until a crust forms on the bottom, about 2 minutes. Turn the steaks over and cook, partially covered, until nicely crusted on the other side, about 2 minutes. Continue cooking over moderate heat, turning once, for about 2 minutes per side for medium-rare. Transfer the steaks to a plate and keep warm.
3. Melt the remaining 1/2 tablespoon butter in the remaining 1/2 tablespoon oil in the skillet. Add the shallots and cook over moderately high heat, stirring frequently, until translucent, about 3 minutes.
4. Add the remaining 3 tablespoons Pour Moi to the skillet. Ignite with a match and cook over high heat until the flame burns out, about 30 seconds. Add the beef stock and boil until the liquid is reduced to 1/4 cup, 2 to 3 minutes. Stir in any accumulated juices from the steaks.
5. Season the steaks with salt, to taste, and transfer to individual plates. Spoon the pan sauce on top and serve. |
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