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TARRAGON CHICKEN SALAD

2 whole boneless skinless chicken breasts (4 halves)
1/4 cup sour cream
1/4 cup mayonnaise
1 Tablespoon fresh OR 1/2 teaspoon dried tarragon
1/2 cup finely chopped celery
(1/4 cup chopped pecans, optional)
Salt and pepper to taste

Poach chicken in simmering water to cover, 25-30 minutes.  Remove from
broth and cool completely.  Cut or tear into small pieces.  Mix sour cream and
mayonnaise together, and stir into chicken until creamy.  Gently stir in tarragon,
celery, and nuts if used.  Season with salt and pepper.  This makes about 40
hors d'oeuvres on nut bread, or will fill about 40 choux puffs, small muffins, etc.  
PATE A CHOUX PUFFS

1 cup water
1/2 cup (1 stick) unsalted butter
1/4 teaspoon salt
1/2 teaspoon sugar
1 cup flour
4 large eggs
GLAZE:  1 egg beaten with 1 teaspoon water

Put water in small heavy saucepan.  Cut butter into small pieces and add to
water.  Bring to boil, melt butter, and add salt and sugar.  Remove from
heat and add flour; stir until smooth.  Return to high heat and continue
stirring until mixture forms a smooth mass, and bottom of pan is coated
with a thin film.  This indicates that the flour is cooked.  Remove from
stove, put mixture into mixing bowl, let cool slightly.  Add the eggs one
at a time, beating batter very smooth after each.  Preheat oven to 425
degrees.  Pipe dough through a 1/2-inch pastry tube onto lightly buttered
baking sheets, forming mounds 1 inch in diameter and 3/4 inch high, about
1 inch apart.  Lightly brush with egg glaze, smoothing top of each puff.
Bake 10 minutes.  Reduce the temperature to 375 degrees and continue
baking until golden brown, about 20 minutes.  Reduce oven to 325 degrees
and bake until puffs are firm and inside is not sticky or doughy.  Cool on
baking rack.  Can be used immediately or frozen.  To use, warm about 5
minutes in preheated oven to crisp.  (Do not heat in microwave; this will
make them soft and soggy rather than crisp.)  Makes about 40 puffs.

Fill split puffs with Tarragon Chicken Salad (above) or filling of your
choice.  For dessert puffs, fill with a custard or cream filling.

This recipe may sound complicated, but we are always amazed
at how quickly and easily it goes together.
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