Home Bread-Bakers v096.n021.10

recipe: batter savarin

Sun, 16 Jun 1996 17:31:07 -0500 (EST)

Thought this might be nice for lunch or dinner and still get your bread
baking skills involved even though this is a batter recipe ( no knead ) for
a savarin. this is not as sweet as a dessert savarin but a nice change of
pace for an easy and elegant meal.

2 cups flour
1 tbs sugar
1/2 tsp salt
2 pkt dry yeast
2/3 cup margarine
1/2 cup hot tap water
4 eggs room temp, sl beaten
6 tbs margarine
1/3 cup chopped green pepper
6 tbs flour
1/2 tsp dry mustard
1/2 tsp worchestershire sauce
1/4 tsp celery salt
2 cups milk
1 cup light cream
or 1 cup canned skim milk
4 cups cooked whole shrimp or cubed chicken
salt & pepper to taste
garnish as desired( Parsley )

Make the savarin: In bowl mix toghether, 23/ cup flour, sugar, salt, dry
yeast. add softened margarine. Gradually add very hot tap water and mix with
electric mixer on med speed for 2 minutes. Add remaining flour and eggs and
beat 2 minutes more, scraping down sides ofbowl.Cover and ler rise in bowl
until double in bulk in a warm place, about 30 minutes. Stir batter down and
place in a well greased 3 quart  ring mold. Cover and ler rise double in a
warm place about 30 minutes.Bake in very hot oven, 450 for 15 minutes or
tested done. remove from pan and serve slices topped with the warm shrimp or
chicken sauce. Or fill center of savarin with shrimp or chicken mixture if
desired. Serves 6 to 8 . Note: you could fill savarin with other creamed
type of fillings if desired.

For shrimp sauce: melt the margarine in a skillet and saute the green pepper
till tender. Remove green pepper from pan and add flour and seasonings and
stir well. Add milk and cream and cook and stir over medium heat until sauce
is thickened and mixture comes to a boil, while stirring constantly,Add the
4 cups of cook shrimp or chicken and green pepper. serves 6 to 8

Joan,"Flour Power"

`[1;30;43mRainbow V 1.18.3 for Delphi - Registered