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Crème Caramel
Friday, November 13th, 2009Crème Caramel Gerard Crozier Crozier’s New Orleans LA Tender custard hides a layer of golden caramel. You may serve the custards in the cup, with the caramel still hidden, or unmold the custards and reveal the caramel on top. Serves 15 1/2-cup servings Caramel 1/2 cup sugar 1/4 cup water Custard 4 cups milk 1/2 [...]
Green Tea Ice Cream
Thursday, November 12th, 2009Green Tea Ice Cream Yoshi Katsumura Yoshi’s Cafe Chicago IL This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Serves 15 – 18 1 quart milk 1/2 ounce powdered Japanese green tea [...]
Rotkohl (Red Cabbage)
Tuesday, October 27th, 2009Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
Lemon Zabaglione with Mixed Citrus Fruit
Tuesday, September 29th, 2009Lemon Zabaglione with Mixed Citrus Fruit Luciano Bossegia Cardinale Sao Paulo, Brazil This dessert is filled with bright citrus taste. Orange and grapefruit segments are caramelized, then piled into dessert bowls and covered with lemon zabaglione. Citrus zest and sugar is sprinkled over the tops and browned with a small kitchen torch. You may brown [...]
Beignets with Vanilla Sauce
Saturday, September 26th, 2009Every day Great Chefs searches the web for news about our celebrity chefs, here’s an article we hope you’ll enjoy. Beignets with Vanilla Sauce Beignets Souffles Crème Anglaise Andre Soltner Lutece New York NY Most Americans know beignets as the New Orleans version of a doughnut. Made from the same cream puff dough as éclairs [...]
Vacherin
Sunday, August 30th, 2009Vacherin Maurice Delechelle Croissant d´Or New Orleans LA Vacherin is a milk-white cake composed of layers or meringue and whipped cream. It is named for vacherin cheese, which it resembles. There are many variations ‚Äî ice cream is sometimes used as a filling, and various fruits are used to decorate the cakes. The trickiest part [...]
Bing Cherry Clafouti
Sunday, August 30th, 2009Bing Cherry Clafouti Thierry Rautureau Seattle WA Chef Thierry Rautureau makes the most of Washington´s fresh cherries with this dessert, which he makes with fresh poached cherries. But he also gives instructions for making preserved cherries, which can be used in the clafouti. Clafouti is a traditional French dessert in which cherries are embedded in [...]
Coffee-Butterfinger Crunch Ice Cream
Wednesday, August 12th, 2009Coffee-Butterfinger Crunch Ice Cream Paul Milne 208 Talbot St. Michaels, Maryland from the Great Chefs of the East cookbook The ingenious part of this easy-to-make ice cream is the texture and flavor added by the candy bars. Any crunchy candy may be used in place of Butterfingers, or you may adapt the concept to your [...]
Green Tea Ice Cream
Saturday, August 8th, 2009Green Tea Ice Cream Yoshi Katsumura Yoshi´s Cafe Chicago IL This refreshing and unusual ice cream is a wonderful finish for a heavy dinner. Chef Yoshi serves his with raspberry sauce and fresh fruit. Use the freshest fruit available locally in season. Serves 15 ‚Äì 18 1 quart milk 1/2 ounce powdered Japanese green tea [...]
Milk Chocolate Caramel Creme Brulee
Friday, July 24th, 2009Milk Chocolate Caramel Creme Brulee Kate Chorlton Park Avenue Cafe, New York Crème brulee, with its glassy melted sugar top, is always popular. Shatter the tops on these and you´ll enjoy a creamy chocolate-caramel blend. Cooking in a water bath ensures that the bottom and sides cook evenly. Makes 24 – 2‚” ramekins or 12 [...]
