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Strawberry Crepes
Wednesday, November 11th, 2009Strawberry Crepes Gunter Preuss Versailles New Orleans LA This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner’s sugar if you wish. Serves 4 Crepes 2 cups flour 2 tablespoons sugar 2 eggs 2 cups milk 2 [...]
Corn Fritters with Pineapple Chili Sauce
Friday, November 6th, 2009Corn Fritters with Pineapple Chili Sauce Nancy Weiss The American Grill Phoenix AZ Serves 8 to 10 as an appetizer 2-1/2 pounds whole corn kernels (fresh cut or thawed frozen kernels; do not use canned) 2 eggs, lightly beaten 1/4 cup finely chopped green onions, white part only 1/2 teaspoon finely minced garlic 2-1/2 tablespoons [...]
Christmas Pudding
Tuesday, October 20th, 2009Christmas Pudding Richard Worthington Le Meridien Hotel New Orleans LA From the video “An International Holiday Table” Serves 10 – 12 This traditional English holiday dish is dense with spices and fruit, and soaked with brandy and port. Rich and heavy, it is a centerpiece dessert. 4 ounces seedless raisins 8 ounces dried currants 8 [...]
Potato Waffle with Salmon
Tuesday, October 6th, 2009Potato Waffle with Salmon Eric Frechon Le Bristol Hotel Paris, France Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. The combination [...]
Marble Fudge Brownies
Saturday, September 26th, 2009Marble Fudge Brownies Michael Romano Union Square Cafe New York, New York The best brownies are dense, rich, and loaded with chocolate. These fit the bill perfectly, and the swirl of cream cheese adds a visual and flavor cont Source:
Strawberry Crepes
Thursday, July 9th, 2009Strawberry Crepes Gunter Preuss Versailles New Orleans LA This is a simple and simply beautiful way to serve fresh strawberries, cuddled on crepes and blanketed with a sauce that is laced with brandy. Dust with confectioner´s sugar if you wish. Servings: 4 Preparation time: 40 minutes Crepes 2 cups flour 2 tablespoons sugar 2 eggs [...]
Mascarpone Cheese Cake with Cookies
Tuesday, July 7th, 2009Mascarpone Cheese Cake with Cookies Killian Weigand Biba Boston MA This spectacular dessert combines layers of crisp nut wafers, a cheesecake cream made with mascarpone and cream cheese, and a violet-blue sauce. The cheesecake cream, blueberry caramel, and blueberry compote may all be made one day in advance and refrigerated, tightly covered. The wafers may [...]
Bananas Foster French Toast with Crisp Plantains and Spicy Candied Walnuts
Wednesday, June 10th, 2009Bananas Foster French Toast with Crisp Plantains and Spicy Candied Walnuts Scott Boswell Stella! New Orleans LA Chef Scott Boswell´s turn on New Orleans´s famous Bananas Foster stacks spiced French toast with ice cream. The Bananas Foster sauce is poured over the dessert and garnished with spiced candied walnuts, fried plantain, and mint. The addition [...]
Paneed Catfish with Crayfish Stuffing in an Herb Butter Sauce
Wednesday, June 10th, 2009Paneed Catfish with Crayfish Stuffing in an Herb Butter Sauce Nick Apostle Nick´s Jackson MS Since most of the components of this dish can be prepared ahead of time, it makes a terrific entree for guests. Serve it with chunky garlic, fresh boiled potatoes flavored with parsley, and simply prepared fresh asparagus or broccoli. Serves [...]
