Bernaise Sauce

/

¼ cup wine vinegar      ¼ cup dry white vermouth

1 T. minced shallots      ½ tsp. tarragon

¼ tsp. salt      ¼ tsp. pepper

3 eggs

4 T. cold, unsalted butter

1 stick unsalted butter, melted

Directions:  Boil down vinegar, vermouth, shallots, tarragon, salt, and pepper.  When 

reduced to about 2 T., set aside.

In a sauce pan, vigorously whisk the egg yolks for a good minute or so, until they are 

thick and pale yellow.  Add vermouth mixture.  Add 2 T. cold butter, which while 

melting slowly will act as a kind of anti-curdling insurance.

Set the pan over low heat, whisking at a moderate pace and watching carefully until in a 

minute or more the egg yolks have thickened and the bottom of the pan can be seen 

between strokes.  At once remove from heat and beat in remaining butter, one 

tablespoon at a time, to stop the cooking.

By driblets, best in the warm melted butter to make a thick sauce.

Comment:

Fritter Batter (Deep Fried Veggies)

/

1 1/3 cups flour      ¼ tsp. pepper

1 tsp. vegetable oil      2 eggs, separated

¾ cup flat beer

Directions:  Stir together flour, pepper, oil, and beaten egg yolks in a bowl.  Add 

beer gradually, stirring constantly.  Cover and refrigerate 3 to 12 hours.  

Just before using, beat egg whites until stiff.  Fold into chilled batter.  Coat 

vegetables in batter and deep fry.

Comment:  Sometimes dusting vegetables with flour before dipping into batter will 

ensure better coating.

Oreo Cheesecake

/

Crust:

1 pkg. (1lb.2oz.) Oreo chocolate sandwich cookies

¼ cup butter, melted

Filling:

32 oz. cream cheese, softened

1 cup sugar      1 tsp. vanilla

1 cup sour cream      4 eggs

Directions:  Preheat oven to 325 degrees.  Grease either a 9” spring-form pan or a 9” 

x 13” cake pan.

For crust, place 30 cookies in a re-sealable bag.  Flatten bag to remove excess air, 

then seal bag.  Finely crust cookies by rolling a rolling pin across the bag.  Place 

crumbs in a bowl.  Add butter; mix well.  Press firmly onto bottom of pan.

For filling, beat cream cheese, sugar, and vanilla until well blended and fluffy.  Add 

sour cream; mix well.   Add eggs, one at a time, beating just until blended after each 

addition.  Chop or crush remaining cookies.  Reserve a few cookie pieces for 

sprinkles, stir the rest into the cream cheese batter.  

Pour filling into crust.  Sprinkle with cookie crumbs.  Bake 60-70 minutes or until 

center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Store in refrigerator.

Comment: