Recipes

Black Forest Monte Cristo

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Serves: 4

Ingredients:

Mushroom Sauce

  • 6 tablespoons unsalted butter, softened
  • 4 tablespoons all-purpose flour
  • 6 large white button mushrooms, sliced
  • 1/2 tablespoon freshly squeezed lemon juice
  • 2 shallots, peeled and finely chopped
  • 1 1/2 tablespoons brandy
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  • Salt
  • Freshly ground white pepper

Herb Crêpe Batter

  • 2 1/4 cups all-purpose flour
  • 3 eggs, beaten
  • 2 1/4 cups whole milk
  • 1 1/2 tablespoons clarified butter or olive oil
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon stemmed and finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh chives
  • Pinch of freshly grated nutmeg
  • Pinch of teaspoon salt
  • Pinch of freshly ground white pepper

 

Instructions:

Preheat the oven to 325°F.

Spread a generous amount of mustard on one side of one piece of toast, then spread one side of the other piece of toast with the sandwich spread. 

Layer both pieces of toast with one slice each of the turkey, ham, cheddar and capocollo.  Top one half of the sandwich with a portion of the mushroom sauce and top with the other half.  Repeat with the remaining ingredients to make 4 sandwiches total.

Dip the whole sandwiches in the herb crêpe batter, just long enough to coat them well.  Let the excess batter drain off.

Melt the butter in a large sauté pan over medium heat.  Place the battered sandwiches in the pan and cook just until brown on both sides, about 2 minutes per side. 

Place the pan in the oven and bake for about 8-10 minutes, until heated completely through.

Remove and serve with vegetable chips.

Mushroom Sauce

Place 4 tablespoons of the butter in a small bowl and knead in the flour, a bit at a time, to form a smooth paste (beurre manié).

Toss together the mushrooms and lemon juice in a small bowl. Melt the remaining 2 tablespoons of butter in a large sauté pan over medium heat, add the shallots, and sauté until translucent and softened (but not colored), about 2 to 3 minutes. Add the mushrooms, and sauté until any liquid they release has evaporated, about 4 minutes.

Add the brandy and simmer for about 1 minute, setting flame to it (flambéing) if desired. Add the white wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Stir in the cream, and bring to a boil over medium-high heat.

Stir in the beurre manié a little at a time until incorporated and the sauce thickens. Toss in the parsley and season with salt and white pepper.

 Herb Crêpe Batter

Combine all of the ingredients in a large bowl, mixing until smooth.

Shopping List:

  • 8 slices Texas Toast
  • Black Bear® Stone Ground Mustard, as needed
  • Black Bear® Sandwich Spread, as needed
  • 1/2 pound Black Bear® Honey Cured Turkey Breast, shaved
  • 1/2 pound Black Bear® Gourmet Cooked Ham, shaved
  • 1/2 pound Black Bear® Pepperoni Cheddar, thinly sliced
  • 1/4 pound Black Bear® Hot Coppa
  • 1 recipe Mushroom Sauce (recipe follows)
  • 1 recipe Herbed Crêpe Batter (recipe follows)
  • 4 tablespoons unsalted butter
  • Vegetable chips, for serving

Mushroom Sauce

  • 6 tablespoons unsalted butter, softened
  • 4 tablespoons all-purpose flour
  • 6 large white button mushrooms, sliced
  • 1/2 tablespoon freshly squeezed lemon juice
  • 2 shallots, peeled and finely chopped
  • 1 1/2 tablespoons brandy
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  • Salt
  • Freshly ground white pepper

Herb Crêpe Batter

  • 2 1/4 cups all-purpose flour
  • 3 eggs, beaten
  • 2 1/4 cups whole milk
  • 1 1/2 tablespoons clarified butter or olive oil
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon stemmed and finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh chives
  • Pinch of freshly grated nutmeg
  • Pinch of teaspoon salt
  • Pinch of freshly ground white pepper