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FareShare Gazette -- October 2008 Recipes

A home-style FareShare Gazette -- October 2008 Recipes made with Brown Sugar, Ground Cinnamon, Salt, Butter, and Espagnole Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 1/4 tsp
• 1 dash
• 1 tbsp
• 32 oz
• 4 cup
• 4 cup

Method (preview)

1. 1

   In a large bowl combine the plums, brown sugar, tapioca, cinnamon, nutmeg and salt.

2. 2

   Let stand for 15 minutes.

3. 3

   Turn mixture into an 8 x 1 1/2-inch round baking dish.

4. 4

   Dot with butter.

5. 5

   Roll pastry to a 9-inch circle and place over filling.

6. 6

   Trim, flute edges to seal.

7. 7

   Cut slits for escape of steam, garnish top with pastry cutouts if desired.

8. 8

   Bake at 375F for 40 to 50 minutes.

9. 9

   Combine both in a heavy pot and simmer over low to medium heat until it is reduced by half.

10. 10

    Combine the brown sauce and beef stock in a heavy saucepan.

11. 11

    Simmer slowly until reduced by half.

12. 12

    Strain into a double boiler and keep warm over hot water while adding the sherry.

13. 13

    Authors' comment. Serve with filet mignon or any meat with which a Madeira

14. 14

    Sauce is generally used.